xiaoxl/recipe_data huggingface dataset:
French Cookies (Belgi Galettes)
Category: world-cuisine
By KsCrew

French cookies are a Christmas tradition in SE Kansas.  You need a galette or pizzelle iron to make this old family recipe.

Ingredients:
2 pounds dark brown sugar
1 pound butter
7  eggs
1 tablespoon vanilla extract
6 ½ cups all-purpose flour

Directions:
In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight. Preheat the galette iron. Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame.  Carefully remove cookies and cool on wire racks.

Prep time: 15 mins
Cook time: 1 min
Total time: 16 mins
Yields: 12 dozen

Calories: 70.8
Fat: 2.9 g
Saturated fat: 1.7 g
Carbohydrates: 10.5 g
Sugars: 6.2 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 15.8 mg
Sodium: 23.4 mg
Ham and Cheese Wraps


Ingredients:
flour tortillas, fat free cream cheese, Dijon mustard, honey, fresh spinach leaves, ham, swiss cheese, bacon

Directions:
Combine cream cheese, honey and mustard in a small bowl.
Spread cream cheese mixture onto one side of each flat bread wrap.
Add layer of spinach over cream cheese mixture, then layer of ham (2 slices per wrap]. Press down firmly.
Add layer of sliced swiss cheese (1 slice per wrap], then layer with bacon (2 slices per wrap].
Add pepperochini's as an option.
Roll each wrap, then cut diagonally with a serated (bread] knife.
Tricia's Fantastic Fudge Pie
Category: desserts
By Tricia Oxford

Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.

Ingredients:
1 (9 inch) pie shell
2  eggs, beaten
½ cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup semi-sweet chocolate chips  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside. In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell. Bake in preheated oven for 30 to 40 minutes. Serve hot.

Yields: 1 pie

Calories: 425.5
Fat: 24.4 g
Saturated fat: 12.5 g
Carbohydrates: 51.1 g
Sugars: 38 g
Dietary fiber: 2.7 g
Protein: 4.8 g
Cholesterol: 77 mg
Sodium: 202.2 mg
Easy Baklava Cups


Ingredients:
pistachios, walnuts, lemon, sugar, butter, ground cinnamon, salt, vanilla extract, miniature phyllo cups, water, honey

Directions:
Special equipment: 2 (12-cup] mini cupcake pans, food processor.
Preheat oven to 350 degrees F.
Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini phyllo shells in wells of 2 mini cupcake pans.
Add 1 teaspoon of the nut mixture into each shell.
Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!].
Baked Whole Cauliflower
Category: side-dish
By Ariela

If you thought you didn't like cauliflower, try this! It's an awesome treat for a festive table. Beautiful presentation and something out of the ordinary.

Ingredients:
1 large head cauliflower
½ cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
¼ cup margarine, melted
⅛ teaspoon garlic powder
⅛ teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano

Directions:
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender. Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture. Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 servings

Calories: 148.5
Fat: 8.7 g
Saturated fat: 1.8 g
Carbohydrates: 14.7 g
Sugars: 4.1 g
Dietary fiber: 4.1 g
Protein: 5 g
Cholesterol: 1.6 mg
Sodium: 379.5 mg
Copeland's Restaurant Macaroni and Cheese


Ingredients:
elbow macaroni, unsalted butter, all-purpose flour, milk, sharp cheddar cheese, salt, dry mustard, black pepper, paprika, fresh parsley

Directions:
Prepare macaroni.
In large saucepan, melt 4 tablespoons butter.
Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes.
Gradually whisk in milk.
Bring to a boil over medium high heat.
Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.
Preheat broiler.
Grease shallow 2 1/2 to 3 quart baking dish.
Remove sauce from heat; whisk in 2 cups of cheese, salt, mustard, pepper, and hot sauce until smooth.
Stir into macaroni until noodles are evenly coated.
Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika.
Broil 2 inches from heat for 5 minutes or until bubbly and browned.
Garnish with parsley, if desired.
Macadamia Crusted Salmon With Kahlua Butter Sauce


Ingredients:
panko breadcrumbs, pistachios, pecans, eggs, milk, salmon fillets, all-purpose flour, olive oil, Kahlua, heavy cream, unsalted butter

Directions:
Using a food processor, blend bread crumbs and macadamia nuts.
In separate bowl, crack eggs and beat.
Blend milk into eggs.
Dip each salmon into the flour, coating outside.
Dip coated salmon filet in the egg-wash mixture, and follow by coating the fillet in the bread-crumb/nut mix.
Heat olive oil in saute pan and place fillets in pan.
Saute both sides of fillets, until brown.
Remove fish from pan.
Heat oven to 350 degrees F and place fillets on an oven-proof pan or sheet tray.
Finish cooking salmon in the oven for 2-6 minutes, depending on the thickness of the fillet.
To make the sauce: Slowly bring Kahlua to a boil in a pot, being careful not to burn.
Slowly boil and reduce the liquor by about half.
Add the heavy cream, bring to a low rolling boil again and reduce about half.
Remove pot from heat.
Whisk butter into sauce, until melted and thoroughly blended.
Drizzle sauce over the fish fillets.
Potsticker Dipping Sauce


Ingredients:
chilies, ginger, garlic, white vinegar, salt, raw sugar

Directions:
Place chilies, ginger and garlic into the bowl and chop finely.
Add remaining ingredients and blend until mostly smooth.
Transfer to a microwave safe bowl and heat on HI for 3-4 minutes, until almost boiling.
Ladle into jars and can in a waterbath for 10 minutes.
Sugar Snap Peas


Ingredients:
sugar snap pea, butter, lemon peel, of fresh mint

Directions:
In a large saucepan cook sugar snap peas in boiling water about 1 minute or until crisp-tender, drain.
Add butter and lemon peel, toss to mix.  Season to taste with salt and pepper.  Serve immediately.  Garnish with fresh mint, if desired.
Herbed Israeli Couscous


Ingredients:
olive oil, israeli couscous, chicken broth, vegetable broth, fresh parsley, tarragon, rosemary, lemon juice, salt, pepper

Directions:
Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
Add the herbs and lemon juice. Season with salt and pepper.
Babi's Bean Salad
Category: salad
By Cosmas Bisticas

This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it!

Ingredients:
1 ½ cups dried black-eyed peas, soaked overnight
⅓ cup chopped celery, with leaves
1 ½ cups shredded carrot
¾ cup chopped fresh parsley
½ cup chopped white onion
⅛ cup chopped fresh mint
¼ cup olive oil
2  oranges, juiced
½  lemon, juiced
1  garlic clove, pressed
½ teaspoon ground coriander
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Directions:
Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool. When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend. For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 15 hrs 10 mins
Yields: 6 servings

Calories: 273.1
Fat: 9.8 g
Saturated fat: 1.4 g
Carbohydrates: 38.2 g
Sugars: 10.9 g
Dietary fiber: 7.6 g
Protein: 11.2 g
Sodium: 230.5 mg
Low Sodium Simple Chili


Ingredients:
ground beef, onion, olive oil, black beans, low-sodium tomato sauce, low-sodium tomatoes, chili powder, Splenda sugar substitute, reduced sodium ketchup

Directions:
brown ground beef., saute onions in olive oil., combine ingredients, simmer for about 20 minutes.
Cornbread Jalapeno Poppers


Ingredients:
"fresh corn"

Directions:
Slice the jalapenos longwise and carefully remove all the seeds and veins.set aside.
In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter! Careful, don’t over fill them!
Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through.  They will be puffed and cheesy too!
Alternatively put the dough in mini muffin tin and then place a slice of jalapeno on top or sneak it in the middle and put more cheese on top.  This is a milder approach.
Fettuccini Alfredo


Ingredients:
butter, onion, clove, heavy whipping cream, parmesan cheese, nutmeg, salt, pepper, fresh fettuccine, linguine, pasta, salt, parmesan cheese, nutmeg, fresh ground pepper

Directions:
Heat butter in 10-inch skillet over medium-high heat. Sauté onions and garlic in butter.
Stir in whipping cream; heat to boiling.
Stir in Parmesan cheese.
Reduce heat.  Simmer the sauce uncovered for 30 minutes, stirring frequently.
Heat water and 1 tablespoon salt to boiling in large kettle, add fresh fettuccine. Boil uncovered 2 to 4 minutes, stirring occasionally, until al dente (tender but firm]. Begin testing for doneness when fettuccine rise to the surface of water.
Drain fettuccine. Do not rinse. Pour the sauce on the pasta and stir together, dish into servings and top with a little extra Parm and a pinch of nutmeg to make it pretty. Serve with pepper.
I usually serve this with blackened chicken breast and broccoli to add some kind of nutritional value. :] NOTE: I've tried to make this recipe with 1/2 and 1/2 and it's not nearly as good --  sorry calorie counters. It's OK to splurge once in a while.
Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew


Ingredients:
butter, onion, green pepper, small shrimp, coconut cream, chili sauce, cornflour, salt, pepper, lime

Directions:
fry the onions and green pepper in the butter until softened.
add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
cook for 5 minutes or until the fish is just cooked through.
add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce].
add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
Serve over white rice with wedges of lime to squeeze over.
Maple Syrup


Ingredients:
white sugar, brown sugar, water

Directions:
Mix the sugar and water in a saucepan, and bring to a boil uncovered with low-medium heat.
Mix in the maple extract (or imitation flavor].
Simmer for a few minutes.
Pour into a resealable jug or container and store in the refrigerator.
Low Carb Chocolate "Mousse"


Ingredients:
ricotta cheese, cream cheese, Splenda sugar substitute, heavy whipping cream, vanilla extract, cinnamon

Directions:
Process cheeses and cream with hand mixer for 1-2 minutes, until smooth.
Add splenda, cocoa, vanilla, chocolate syrup, and cinnamon.
Process until smooth and creamy.
Spoon into 6 dessert cups and garnish with nuts.
*could add 2 tablespoons peanut butter for variation.
*could make super mousse-y by whipping half the cream separately and folding it inches.
Peach Berry Smoothie


Ingredients:
"coconut milk"

Directions:
Mix peaches through almond flavoring in a high speed blender.
Check thickness and adjust accordingly. Add more milk for thinner and more peaches for thicker.
Top with gorgeous toppings like chia seeds, berries and slivered almonds.
Enjoy.
Good Old Gingersnaps


Ingredients:
flour, salt, baking soda, cinnamon, clove, ginger, sugar, butter, margarine, egg, molasses, sugar

Directions:
Sift first six ingredients together.
Cream sugar and shortening; add egg and molasses.
Add dry ingredients and mix well.
Form walnut-sized balls and roll in a little sugar.
(can refrigerate if a little sticky, or use a bit of flour].
Place on greased cookie sheet.
Bake at 350 degrees for about 15 minutes.
Yam Quesadillas


Ingredients:
onions, garlic cloves, olive oil, dried oregano, dried basil, dried marjoram, chili powder, ground cumin, whole wheat tortillas, sharp cheddar cheese, salsa, sour cream

Directions:
Saute onion and garlic in olive oil in medium skillet till translucent.  Add oregano, basil, marjoram, chili powder, and cumin and cook another minute, till fragrant.  Add mashed yams (and beans, if using] and stir till well combined and heated through.
Lay tortillas out on work surface.  Spread 1/2 cup filling on half of each tortilla, leaving a 1-cm border at the edge.  Sprinkle each tortilla with 2 tablespoons cheese and fold over, pressing slightly to spread filling to edges.  Place quesadillas on lightly oiled baking sheets.  Brush tops with olive oil.  Bake at 400 F for 15-20 minutes, till lightly browned.
Serve with salsa and sour cream if desired.  Serves 8 as a main/side dish, 32 as an appetizer.
Kisha's Enchiladas


Ingredients:
flour, bacon drippings, beef bouillon cubes, salt, garlic powder, cumin, red chili powder, boiling water, tomato sauce, flour tortillas, cheese, green onion

Directions:
Pre-heat oven to 350*.
Brown flour in bacon drippings until almost burned; remove from heat.
Add next 5 ingredients; mix well return to heat.
slowly add water stirring to a smooth red sauce, then add tomato sauce; simmer 15 minutes.
prepare enchiladas as usual.
Elitetwig's English Golden Christmas Cake


Ingredients:
self raising flour, nutmeg, mixed spice, caster sugar, raisins, eggs, margarine, butter, milk, soya milk

Directions:
Grease and linesides and base, with greaseproof paper, an 8 inch round cake tin.
Set the oven to warm, Gas Mark 3 / 325F / 160°C.
In a large mixing bowl sieve the flour, nutmeg and mixed spice together.
Add all remaining ingredients to the flour.
Beat together with a wooden spoon ntil the mixture is a well combined and has a soft, dropping consistency.  (if too thick add tsp of milk at a time till desired effect.  If to runny add tsp of flour at a time till desired effect].
Spoon mixture carefully into tin.
Shake to settle mixture and hollow out centre of the cake.
Bake for 2 hours approximately.
As oven temps vary, test half an hour before end of recommended cooking time using a skewer.
Continue testing until skewer comes out clean.
Leave to cool in tin, when cold turn out and wrap in greaseproof paper.
Either store in an airtight tin or tightly wrap in foil.
Can freeze for upto 2 months (must thaw before decorate].
Cream of Chicken Soup


Ingredients:
butter, shallot, all-purpose flour, white wine, chicken broth, milk, cayenne, salt, heavy cream, parsley

Directions:
In a large soup pot, melt the butter.
Saute shallots until softened, about 5 minutes.
Whisk in flour. Cook a few minutes.
Add wine & whisk until smooth. Cook until bubbly & thick.
Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.
Homemade Sazon(No, It's Sofrito!)


Ingredients:
onion, green peppers, green onions, tomato paste, fresh parsley, fresh coriander, olive oil, white vinegar, dried oregano, sweet paprika, salt, diced pimentos, garlic clove

Directions:
Combine all ingredients in a blender; process until smooth.
Pour into a saucepan; bring to a boil.
Reduce heat, and simmer, stirring constantly, 5 minutes or until thoroughly heated.
Remove from heat; cool.
Cover and chill.
Yield: about 1 cup.
Wine Battered Shrimp


Ingredients:
shrimp, flour, flour, baking powder, salt, dry white wine, fresh cilantro

Directions:
Combine 1/4 cup flour, baking powder, and salt (setting aside 1/4 cup flour],  then combine egg yolk, cilantro, and wine in a seperate bowl, then combine both bowls of ingredients.
Beat egg whites until they are stiff then fold into batter.
fill a large saucepan with 2 inches of oil and heat until 365°F.
dip shrimp into flour then into batter and fry until batter is lightly browned, around 4 minutes.
Steamed Artichokes with Garlic Lemon Butter


Ingredients:
artichokes, olive oil, garlic, fresh thyme, dried thyme, fresh lemon juice, butter

Directions:
Cut stems and top 1 1/2 inches from artichokes.
Cut away first outside row of artichoke leaves.
Using scissors, cut off pointed tips of leaves.
Place Artichokes in steamer.
Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
Heat oil in heavy medium saucepan over medium heat.
Add garlic and thyme; cook 1 minute.
Add lemon juice and butter.
whisk until butter melts.
Season with salt and pepper.
Serve artichokes warm with seasoned butter.
Dip leaves and pull off flesh with teeth and dunk heart when you reach it.
Alpine Omelet


Ingredients:
water, lemon juice, margarine, cornstarch, honey, white flour, eggs, half-and-half, nutmeg

Directions:
In a small bowl, soark fruit bits in the water and lemon juice for several hours or overnight. Drain fruit and reserve liquid.
In a small pan, melt 1 tablespoon margarine over medium-high heat. Add cornstarch, stirring quickly. Stir in honey and the water from the fruit. Stir until the mixture is thick and smooth. Add fruit and simmer on low heat while making the omelet.
In a large bowl, whip together flour, eggs, half and half, and nutmeg until frothy. Cover bowl with a towel and place in refrigerator for 15 minutes. Remove and whip mixture once more.
Turn heat to medium high under a large frying pan. Melt 1 1/2 tablespoons of margarine and add egg mixture. Cover, turn heat to low, and cook for 7 to 8 minuntes- until omelet is light brown on the bottom.
With a wooden spoon, break the omelet into bite sized pieces and turn them over. Turn heat off and allow egg mixture to beome firm on the bottom.
Serve with fruit mixture.
Note: Soaking and refrigeration time not included in prep or cooking time.
Dutch Split Pea Soup


Ingredients:
water, salt, black pepper, bay leaf, leaf thyme, cloves, onion, potatoes, cooked ham, ham hock, smoked sausage, leeks, celery ribs, fresh parsley

Directions:
Wash and sort peas.
Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked].
Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
Remove the onion and bay leaf.
Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!]; return mixture to the pot.
(I like to leave a little bit not pureed for texture].
Add potatoes, ham, sausage.
leek and celery.
Simmer uncovered about 25-35 minutes, or until potatoes are tender.
Taste for seasoning and garnish soup with chopped parsley before serving.
Wasabi Mash


Ingredients:
potatoes, butter, wasabi, milk

Directions:
Peel and cut potatoes into quarters.
Steam for 15 – 20 mins or until soft.
Mash potatoes with a potato masher (do not use a food processor as potatoes become glue like].
Mix wasabi powder with enough water to form a thick paste.
Heat milk and butter in a pan.
Fold milk, butter and wasabi into mash potatoes.
Avocado Tomato Melt


Ingredients:
bagels, English muffins, avocado, tomatoes, beef steak, basil, parmesan cheese, fresh mozzarella cheese, fresh ground black pepper, coarse salt

Directions:
Preheat broiler to high. Under the broiler,
toast bagel halves on a baking sheet until golden brown.
Remove from oven.
Top each bagel half with sliced avocados and tomatoes;
lightly salt & pepper and sprinkle chopped basil over the tomatoes.
Put a layer of mozzarella cheese over the basil,
sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared bagel halves for approximately
2 to 3 minutes or until cheese has melted.
Remove from oven and enjoy!
Kathy's No Potato Beef Stew


Ingredients:
onion, celery, turnips, fresh green beans, crushed tomatoes, Worcestershire sauce, bay leaves, pearl barley

Directions:
Mix all of the above ingredients into a large crock pot., Cook on high for 4-5 hours or low for 8 hours., Remove bay leaves before serving.
Peanut Butter Ice Cream


Ingredients:
milk, sugar, flour, salt, eggs, peanut butter, vanilla extract

Directions:
In a saucepan, combine milk, sugar, flour and salt.
Cook, stirring, on med.
heat until slightly thickened (approximately 15 min.].
Stir a few tablespoons of the hot milk mixture into the beaten eggs.
Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 min.
Remove from heat.
Combine and blend well 1 cup of the hot milk mixture with the peanut butter.
Then stir peanut butter into milk mixture.
Cool.
Add vanilla and light cream to milk mixture.
Churn-freeze.
Easy Portobello Mushroom Saute
Category: side-dish
By BRIDGET678

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Ingredients:
3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼  onion, cut into chunks
2  portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Directions:
Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 348.8
Fat: 34 g
Saturated fat: 6.3 g
Carbohydrates: 7.2 g
Sugars: 2.6 g
Dietary fiber: 1.9 g
Protein: 6.6 g
Cholesterol: 10.4 mg
Sodium: 166.3 mg