xiaoxl/recipe_data huggingface dataset:
Almond Butter Cake


Ingredients:
eggs, sour cream, pure vanilla extract, cake flour, baking powder, baking soda, salt, unsalted butter

Directions:
Combine eggs, extract and 1/4 of the sour cream in a small bowl.
Cut butter into chunks.
Put remaining sour cream in another small bowl.
allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin]-- if using dry measuring cups be sure to grind first then measure.
Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer] for 90 seconds.
This will aerate the cake and give it structure.
Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
Scrape the bowl one last time and give it a couple pulses.
Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins] a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
It's delicous slightly warm with just a dusting of powdered sugar too!
Gluten-Free Almond Crackers


Ingredients:
salt, eggs, flax seed

Directions:
Preheat oven to 350 degrees. Combine flour and salt. Add in egg (or flaxseed mixture 1 TBS flaxseed meal plus 3 TBS hot water -- let it set for about 3 mins] and oil.
Blend and shape into two balls. Place each ball on a cookie sheet (lined with parchement] and roll into a thin layer (the thinner the more crunchy the cracker].
Score into squares with a knife or pizza cutter.
Sprinkle with sea salt (I also sprinkled pumpkin seeds on top].
Bake for about 15 minutes or until golden brown.
Cool then cut/break apart.
Garlic Pasta


Ingredients:
bow tie pasta, garlic cloves, parmesan cheese, olive oil

Directions:
Cook the pasta according to package directions. Once the pasta is cooked and drained add enough olive oil to just coat the pasta.
Add 2/3 of the garlic and parmesan. Add a small amount of pepper and a healthy dose of salt.
Taste.
Begin adding the rest of the ingredients as your taste desires.
Caramel Orange Fruit Salad


Ingredients:
"cinnamon"

Directions:
STIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.
Suggested fruit combination: cantaloupe, honeydew melon, pineapple, strawberries and grapes.
Psyched Mom's Steak & Cheese Breakfast Biscuits


Ingredients:
yellow onion, bell pepper, fresh ground black pepper, salt, black pepper, baking powder, eggs, American cheese

Directions:
Cook steak and veggies over medium heat until veggies are tender and steak is cooked through, sprinkle all over with fresh ground pepper, set aside to cool.
Beat eggs and stir in half of the cheese.
Mix dry ingredients in a separate bowl and then stir into egg and cheese mixture.
Stir steak and veggies into the batter.
Place small dollops onto a well greased baking sheet. I use a coffee spoon and can fit 12 on a sheet.
Add a little sprinkle of remaining cheese to the top of each dollop.
Bake for 8-10 minutes.
TO FREEZE.
Cool biscuits to approximately room temperature.
In a large, flat container, layer cookies between waxed paper. It's okay if the sides touch, but don't stack directly on top of each other.
Freeze completely.
Transfer to a ziploc bag and return to freezer.
TO REHEAT.
In my microwave, it takes about 50 seconds for frozen and 30 for thawed.
New England Crab Cakes
Category: appetizers-and-snacks
By Jenna T

This recipe comes from Maine and is EXCELLENT!  These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.

Ingredients:
1 pound crabmeat
½ cup dry bread crumbs
1  egg, beaten
1 tablespoon mayonnaise
1 teaspoon prepared Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Directions:
In a medium size bowl, combine the bread crumbs and the crab meat.  Stir the beaten egg, mayonnaise, mustard, Worcestershire and   Seasoning.  Lightly mix these ingredients being careful not to overwork the crab meat.  Form into 8 round, flat crab cakes. Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 cakes

Calories: 451.6
Fat: 28.4 g
Saturated fat: 8.2 g
Carbohydrates: 26.6 g
Sugars: 2 g
Dietary fiber: 1.8 g
Protein: 21.8 g
Cholesterol: 172.3 mg
Sodium: 1277.1 mg
Baked Shrimp Scampi
Category: world-cuisine
By WannaBACook

I've probably been making this recipe since I got it from my Mom in about 1985. I have no idea where she got the recipe from. I've been changing it over the years, and now I call it my own. When we started dating back in 1997, my husband would every now and then order shrimp scampi at a restaurant and always regret it afterwards, saying none of them competed with mine. You can vary the amounts of some of the ingredients, like the cayenne and garlic, to suit your taste. That's what I've done here because we like spicy and garlicky. Yum! Serve over angel hair pasta or any pasta of your choosing.

Ingredients:
1 pound large shrimp, peeled and deveined
1 cup unsalted butter
¼ cup white wine
2 tablespoons lemon juice
2 tablespoons dried parsley
1 teaspoon cayenne pepper
2 tablespoons minced garlic
½ cup Italian-seasoned bread crumbs

Directions:
Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain. Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish. Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C). When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp. Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 573.8
Fat: 47.9 g
Saturated fat: 29.4 g
Carbohydrates: 13.1 g
Sugars: 1 g
Dietary fiber: 0.9 g
Protein: 21.5 g
Cholesterol: 294.6 mg
Sodium: 424.3 mg
Chicken Satay


Ingredients:
cumin seed, fresh lime juice, garlic cloves, shallot, light coconut milk, brown sugar, fresh ginger, ground turmeric, serrano chili, boneless skinless chicken thighs, salt

Directions:
Combine the first 7 ingredients in a food processor, and process until smooth.
Add coconut milk,brown sugar, fresh ginger, and ground turmeric, and serrano chile and process until smooth.
Spoon this mixture into a large zip-loc bag, add chicken, and seal.
Marinate for 1 hour, turning after 30 minutes.
Preheat grill to medium-high heat.
Remove chicken from bag, and dicard marinade.
Thread chicken evenly onto 12 (6 inch] skewers, and lightly sprinkle with 1/2 teaspoon salt.
Grill 6 minutes on each side, or until chicken is done.
Whole Wheat Pasta With Greens, Beans and Pancetta


Ingredients:
olive oil, garlic cloves, salt, pancetta, onion, red pepper flakes, kale, low sodium chicken broth, cannellini beans, Fontina cheese

Directions:
Make garlic breadcrumbs:  In a food processor, pulse bread until coarsely ground.
Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until beginning to brown, about 3 minutes.  Stir in 1 tablespoon garlic; cook stirring constantly until garlic is fragrant, about 1 minute.  Salt to taste and remove to a small bowl.
Wipe out skillet with paper towels.  Heat remaining oil over medium-high heat.  Add the pancetta and cook until crisp, about 8 minutes.  With a slotted spoon, transfer to a small bowl.
Add the onion to the pan and cook until starting to brown, 5 minutes or so.  Add remaining garlic and red pepper flakes.  Cook another 30 seconds.
Add half the greens to the pan and toss until starting to wilt, about 2 minutes.  Add remaining greens and broth and 3/4 tsp salt. Cover (pan will be full] and increase heat to high and bring to a strong boil.  Reduce heat to simmer and cook, covered, tossing occasionally until greens are tender, about 15 minutes.
Stir in the beans and pancetta. and cook until heated through.  Cover and remove from heat.
Meanwhile, bring 4 quarts water to a boil in a large pot for the pasta.  Add salt to taste and the pasta.  Cook stirring often, until pasta is just shy of al dente.  (refer to package directions].
Drain pasta and return to pot. Add the greens/beans/pancetta mixture to pasta and toss to combine.  Cook over medium-high heat until pasta absorbs most of the liquid, about 2 minutes.
Stir in the fontina cheese and serve immediately with garlic breadcrumbs.
Irish Cheddar Spring Onion Biscuits
Category: bread
By Chef John

By layering and folding the cheese into the dough, à la puff pastry, we get all the cheesy flavor without making the biscuit too dense.

Ingredients:
2 cups self-rising flour, plus more for kneading
¼ teaspoon baking soda
7 tablespoons very cold butter, cut into pieces
¾ cup buttermilk, plus additional for brushing
½ cup shredded Irish Cheddar cheese, divided, plus more for topping
¼ cup sliced green onions, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk self-rising flour and baking soda together in a mixing bowl. Add cold butter and cut it into flour with a pastry blender until texture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough. Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle. Flour surface if the dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness. Sprinkle with half of the shredded cheese and half of the green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining cheese and green onions. Fold into thirds and roll out again to about 1/2 inch thickness. Cut biscuits with a 2- or 3-inch biscuit cutter. Transfer biscuits to prepared baking sheet. Brush lightly with buttermilk. Sprinkle tops with about a teaspoon of grated cheese. Bake in preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a rack to cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 biscuits

Calories: 317.8
Fat: 17.2 g
Saturated fat: 10.7 g
Carbohydrates: 32.8 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 7.7 g
Cholesterol: 46.7 mg
Sodium: 768.3 mg
Ham Primavera


Ingredients:
butter, margarine, garlic cloves, onion, broccoli florets, carrot, ham, Dijon mustard, spaghetti

Directions:
Cook the pasta while you are preparing the rest of the dish in a large saute pan. Reserve a little of the pasta water to add to the sauce if you would like to thin it a bit.
Saute the onion and garlic in the butter for 2-3 minutes.
Add the carrots and saute for a couple more minutes.
Then add the broccoli and cook until bright green. I cover it and let the veggies get nearly done, as my family does not like their veggies with any crunch left.
Add the ham, mustard and the italian seasoning and saute for a couple more minutes.
Toss in the cooked spaghetti noodles and serve.
Chicken Bread Pudding


Ingredients:
boneless chicken breasts, butter, fresh mushrooms, mayonnaise, cheddar cheese, milk, eggs, pimiento, salt, black pepper

Directions:
Preheat oven to 350.  Line the bottom of a buttered 13x9 baking pan with the bread.  Cut the bread slices to fit.  Spread the chicken out evenly over top of the bread.
In a small frying pan, melt 2 tablespoons of butter over medium heat.  Add mushrooms and saute until slightly browned, about 3-5 minutes.  Remove from heat, add mayonnaise.  Mix well and spoon evenly over chicken.
Sprinkle cheese evenly over mushroom mixture.
In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper.  Mix well and pour evenly over top.
Bake 1 hour until toothpick inserted near center comes out clean.
Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
Bake for about 10 minutes more or until the breadcrumbs are lightly browned.
Cranberry Chutney


Ingredients:
fresh cranberries, sugar, water, salt, ground cinnamon, ground cloves, onion, tart apple, pear, raisins, lemon juice, walnuts

Directions:
In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes.
Add the onion, apple and pear; cook for 5 minutes.
Remove from the heat; stir in raisins and lemon juice.
Cover and refrigerate for 8 hours or overnight before serving.
Just before serving, stir in the walnuts.
Serve with meat or dressing.
Another Pumpkin Cheesecake Recipe


Ingredients:
butter, granulated sugar, egg, all-purpose flour, cream cheese, granulated sugar, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, salt, eggs

Directions:
Preheat oven to 400°F.
Cream butter and 1/3 cup sugar until light and fluffy; blend in beaten egg.  Add flour and mix well.
Spread dough on bottom and 2 inches up side of a 9 inch springform pan.  Bake 5 minutes.  Remove from oven.
Lower oven temperature to 350°F.
Combine cream cheese and 3/4 cup sugar; beat at medium speed until smooth.  Blend in pumpkin, spices and salt.  Add eggs and beat well.
Pour into baked crust.  Bake for 50 minutes, or until knife inserted in center comes out almost clean.  Top may be cracked.
Loosen cake from sides of pan; cool.  Remove rim of pan and chill cheesecake.
Cajun Fried Rice


Ingredients:
soy sauce, garlic cloves, gingerroot, Tabasco sauce, crayfish tails, shrimp, eggs, salt, onion, cooked rice, bean sprouts, frozen green pea, pepper

Directions:
In small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco.
Mix well; stir in crawfish and set aside.
In another bowl beat eggs with 1/4 tsp salt, remaining sesame oil, and Tabasco.
Heat wok or large skillet until hot.
Add 1 tbsp oil and crawfish mixture.
Stir-fry 3-4 minutes or until crawfish are done.
Remove from wok and set aside.
Add another tbsp oil to wok; add onion.
Stir-fry 1-2 minutes and remove.
Heat remaining 1 tbsp oil in wok; add egg mixture.
Stir-fry 1 minute or until done.
Add cold rice and stir-fry 3-4 minutes.
Add everything to wok and cook 2 minutes longer.
Vegetarian Mexican Lasagna
Category: world-cuisine
By My Hot Southern Mess

A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.

Ingredients:
cooking spray
2 tablespoons olive oil
1 cup diced sweet onion
2  jalapeno peppers, seeded and diced
1  red bell pepper, diced
4 cloves garlic, minced
1 (16 ounce) jar salsa
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 cups shredded pepper Jack cheese, divided
2 cups ricotta cheese
1  egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
18  corn tortillas
1 cup enchilada sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes. Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl. Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese. Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9x13-inch lasagna

Calories: 411.4
Fat: 20.8 g
Saturated fat: 9.9 g
Carbohydrates: 40.1 g
Sugars: 4 g
Dietary fiber: 7.7 g
Protein: 19.4 g
Cholesterol: 70.2 mg
Sodium: 862.9 mg
Soccer Chex® Mix
Category: appetizers-and-snacks
By Christie407

This is a variation of a snack mix. I have had so many requests for this from our school's soccer team, that it has now become our soccer snack mix. Sometimes I add a few extra bagel chips once the mix is done cooking because that is our favorite part.

Ingredients:
6 tablespoons butter, melted
2 tablespoons Worcestershire sauce
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
3 cups crispy rice cereal squares (such as Rice Chex ®)
3 cups crispy corn cereal squares (such as Corn Chex®)
1 ½ cups crispy wheat cereal squares (such as Wheat Chex®)
2 cups bite-sized pretzels
1 ½ cups Parmesan-flavored goldfish crackers
1 cup bite-sized garlic-flavored bagel chips
1 cup peanuts

Directions:
Preheat oven to 250 degrees F (120 degrees C). Mix butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder in a bowl. Combine rice cereal squares, corn cereal squares, wheat cereal squares, pretzels, goldfish crackers, bagel chips, and peanuts in a bowl. Mix about 1/4 the cereal mixture with 1/4 the butter mixture in a separate bowl until coated; continue adding more cereal mixture and more butter mixture until cereal mixture is fully coated in butter mixture. Pour onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until butter mixture is baked into cereal mixture, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 24 servings

Calories: 198.8
Fat: 9.5 g
Saturated fat: 2.8 g
Carbohydrates: 24.7 g
Sugars: 1.7 g
Dietary fiber: 2 g
Protein: 4.6 g
Cholesterol: 7.6 mg
Sodium: 429.9 mg
Farmer's Market Frittata by Emeril Lagasse


Ingredients:
eggs, heavy cream, salt, black pepper, butter, onion, mushroom, fresh corn kernels, smoked ham, fresh herbs, swiss cheese

Directions:
Set a rack in the upper third of the oven and preheat the broiler.
Whisk eggs, cream, salt and pepper together in a medium bowl until combined.
Melt 2 tablespoons butter in a 10 inch ovenproof saute pan over medium high heat.  Add onions and peppers and cook, stirring as needed until soft, about 7-8 minutes.
Add mushrooms and corn and cook 2 more minutes.
Add ham and cook until warmed, about 1 minute.
Add remaining 1 tablespoon butter and when melted, add egg mixture.
Sprinkle with mixture of fresh herbs over eggs and then top with grated cheese.
Reduce heat to medium and cook eggs, undisturbed for 3 minutes or until the surface beings to bubble and the bottom starts to set.
Immediately place pan in oven and broil until golden brown on top - about 3-4 minutes.
Remove pan from oven.  Using a rubber spatula, loosen frittata from sides of pan.  Tilt pan and gently slide frittata onto a platter.  Serve hot or warm.
Lighter Basil Pesto


Ingredients:
basil leaves, parsley sprig, tomatoes, garlic cloves, olive oil, parmesan cheese, pine nuts, water, salt, lemon juice

Directions:
"Blend all the ingredients until you reach desired consistency-a chunky pesto or a smooth creamy one (you decide!] Use straight away or freeze."
Mini Lemon Cheesecakes With Graham Cracker Crust


Ingredients:
graham cracker crumbs, margarine, sugar, cream cheese, sugar, lemon juice, lemon rind, vanilla, egg

Directions:
Combine crumbs, margarine and 1 tablespoon sugar.
Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
Bake at 325 degrees for 5 minutes.
Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
Blend in egg; pour over crusts, filling muffin cups 3/4 full.
Bake at 325 degrees for 25 minutes.
Cool before removing from pan.
Chill in refrigerator until ready to serve.
To serve, gently remove paper; top with preserves (optional].
To Make Ahead: Wrap chilled cheesecakes individually in saran wrap, then place them in a ziploc bag and freeze. When ready to serve, gently remove paper; let stand at room temperature for 40 minutes; top with preserves (optional].
Shortcut Sangria


Ingredients:
oranges, lime, dry red wine

Directions:
In a 3 quart or larger pitcher, combine syrup, orange slices, lime slices and orange juice.
Add wine to pitcher; mix and pour into ice-filled glasses.
Michelle's Peanut Butter Marbled Brownies
Category: desserts
By MISSMR94

These brownies are mouth-wateringly rich and combine two of the most delicious flavors in the world - chocolate and peanut butter!

Ingredients:
2 (3 ounce) packages cream cheese, softened
½ cup peanut butter
¼ cup white sugar
1  egg
2 tablespoons milk
1 cup butter or margarine, melted
2 cups white sugar
2 teaspoons vanilla extract
3  eggs
¾ cup unsweetened cocoa powder
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 9x13 inch pan

Calories: 182.5
Fat: 10.8 g
Saturated fat: 5.8 g
Carbohydrates: 20.7 g
Sugars: 15.5 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 39.5 mg
Sodium: 98.8 mg
Lorraine's Club Sandwich
Category: meat-and-poultry
By LORRAINEWINKEL

An easy, quick, and delicious sandwich to eat anytime.

Ingredients:
2 slices bacon
3 slices bread, toasted
3 tablespoons mayonnaise
2 leaves lettuce
2 (1 ounce) slices cooked deli turkey breast
2 slices tomato

Directions:
Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels. Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 818
Fat: 61.7 g
Saturated fat: 14.4 g
Carbohydrates: 44.2 g
Sugars: 5.5 g
Dietary fiber: 2.6 g
Protein: 22.4 g
Cholesterol: 76.4 mg
Sodium: 1873.6 mg
Emily's Traveling Beans


Ingredients:
kidney beans, pinto beans, catsup, water, brown sugar, molasses, spicy brown mustard, chili powder

Directions:
Drain and rinse beans together in a colander and allow to drain.
Place in a 2 Quart Baking dish that has been lightly sprayed with cooking spray.  In a small bowl, mix remaining ingredients thoroughly and pour over beans.  Mix gently to coat.  Bake at 350 degrees F for 30 minutes or until bubbly and warm.
You may also assemble as directed in a crockpot and cook on low for 4-5 hours.
This recipe is easily doubled for potlucks or parties.