xiaoxl/recipe_data huggingface dataset:
Root Vegetable Tart


Ingredients:
russet potatoes, carrots, turnips, onion, fennel bulb, all-purpose flour, heavy whipping cream, thyme, fresh rosemary, salt, pepper, asiago cheese

Directions:
Preheat oven to 350.
With a mandoline or vegetable peeler, cut first 5 ingredients into very thin slices. Trasfer to large bowl; toss with flour.
Stir in cream, 1 tablespoon thyme, rosemary, salt and pepper.
Place half of the vegetable mixture into greased 9 inch sprinngorm pan.
Sprinkle with 1/2 cup cheese.
Top with remaining vegetable mixture.
Place pan on baking sheet and cover with double thickness of foil.
Bake until vegetables are tender and can be easily pierced with a knife, about 1 3/4 to 2 hours.
Remove from oven and top foil with large canned goods as weights.
Let stand for 1 hour, Remove cans, foil and rim from pan before cutting.
Top with remaining cheese.
Add reserved fennel fronds and as desired, additional fresh thyme and pepper.
Frefregerate any leftovers.
Lemon Coffee Cake


Ingredients:
sugar, eggs, flour, baking powder, salt, cinnamon

Directions:
In a mixing bowl combine 1 cup sugar and oil; mix well. Add eggs and beat until light and lemon colored.
Combine flour, baking powder, and salt. Add to the egg mixture and mix well.
Pour half the batter into a greased 13 x 9 x 2 inch baking dish. Spread pie filling over batter. Top with remaining batter.
Combine the cinnamon and remaining ¼ cup sugar. Sprinkle sugar mixture over top of batter.
Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
Garlic Sesame Noodles


Ingredients:
angel hair pasta, soy sauce, rice vinegar, sugar, garlic, sesame seeds, green onions

Directions:
Cook the pasta according to the package instructions until al dente.
Mix all the ingredients except green onions for the sauce in a small bowl, add the sugar slowly and last so it can be dissolved. stir to combine well.
When the pasta is cooked, drain with a colander. Transfer the noodles to a big mixing bowl, add the Sauce and green onions, stir to combine well. Serve immediately.
Chipotle Barbacoa
Category: world-cuisine
By Dani_Dizzle

This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.

Ingredients:
2 tablespoons vegetable oil
1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
⅓ cup apple cider
4  chipotle peppers in adobo sauce
3 tablespoons lime juice
4 cloves garlic, peeled, or more to taste
4 teaspoons cumin
1  serrano chile pepper, chopped  (Optional)
1 tablespoon ground cayenne pepper, or more to taste  (Optional)
2 ½ teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup chicken broth
1 small onion, finely chopped
3  bay leaves

Directions:
Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker. Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker. Stir chicken broth, onion, and bay leaves into the slow cooker. Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

Prep time: 25 mins
Cook time: 6 hrs 1 min
Total time: 6 hrs 26 mins
Yields: 6 servings

Calories: 243.7
Fat: 14.1 g
Saturated fat: 4.2 g
Carbohydrates: 7.3 g
Sugars: 2.7 g
Dietary fiber: 1.5 g
Protein: 21.6 g
Cholesterol: 71 mg
Sodium: 448.9 mg
Dutch Apple Pannekoeken Bisquick


Ingredients:
brown sugar, ground cinnamon, cooking apples, water, butter, margarine, Bisquick baking mix, eggs

Directions:
Heat oven to 400. Grease a 9 inch pie plate with cooking spray.
Mix brown sugar and cinnamon in a bowl. Add apples and toss to coat.
Heat water and butter to boiling and reduce heat to low. Add bisquick and stir until mixture forms a ball; remove from heat.
Beat in eggs one at a time and beat until smooth.
Spread batter into pie plate. Arrange apples on top within 1 inch of edge.
Bake for 23 minutes or until puffed and edge is golden brown.
Serve immediately.
Spaghetti With Meat Sauce


Ingredients:
vegetable broth, whole tomatoes, tomato paste, Worcestershire sauce, dry oregano, dried thyme, bay leaves, salt, pepper, extra virgin olive oil, yellow onions, garlic cloves, ground beef, Italian sausage, breakfast sausage, dry red wine, spaghetti, other pastas, parsley, parmesan cheese, water

Directions:
Put the first nine ingredients into a soup pot, or Dutch oven, one that is non reactive.  Set aside.
Heat a 12-inch sauté pan with 1/2 of the oil, add the onions and cook them brown, adding the garlic just a few minutes before being done. Transfer to the sauce.
Add the remaining oil and brown the beef and sausage meat, breaking up well. Add to the sauce pot.  Deglaze the pan with a little of the sauce.
Bring to the simmer and cook 21/2-3 hours, uncovered, halfway through, skim off as much fat as desired. 30-40 minutes before completion, add the wine, stir occasionally.
Cook pasta and serve with the sauce, adding cheese and herbs.
Sensibly Delicious Fudge


Ingredients:
Splenda Sugar Blend for Baking, fat-free evaporated milk, butter, margarine, salt, miniature marshmallows, pecans, walnuts, vanilla extract

Directions:
Line 8-inch-square baking pan with foil.
Combine Splenda Sugar Blend for Baking, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes.
Remove from heat.
Stir in marshmallows, chips, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm.
Lift from pan; remove foil.
Cut into 25 pieces.
FOR MILK CHOCOLATE FUDGE:.
Substitute 1 3/4 cups (11.5-ounce package] Milk Chocolate chips for Semi-Sweet Chocolate Morsels.
FOR BUTTERSCOTCH FUDGE:.
Substitute 1 2/3 cups (11-ounce package] Butterscotch Flavored chips for Semi-Sweet Chocolate chips.
FOR PEANUTTY CHOCOLATE FUDGE:.
Substitute 1 2/3 cups (11-ounce package] Peanut Butter & Milk Chocolate chips for Semi-Sweet Chocolate chips and 1/2 cup chopped peanuts for pecans or walnuts.
Aioli
Category: side-dish
By Bob Cody

This garlic mayonnaise is excellent with fish.  Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more.  Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil.  Do not store for more than a few hours.

Ingredients:
4 cloves garlic, minced
2  egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt to taste
ground black pepper to taste

Directions:
In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper.  Stir in lemon juice.  Refrigerate.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 1/2 cups

Calories: 174.7
Fat: 19.4 g
Saturated fat: 2.9 g
Carbohydrates: 0.5 g
Protein: 0.5 g
Cholesterol: 34.1 mg
Sodium: 1.5 mg
Mom's Yakisoba(Japanese fried noodles)


Ingredients:
cabbage, onion, ginger powder, soy sauce

Directions:
Boil noodles in just enough water to cover, including seasoning packet.
Saute cabbage and onions in 1 T cooking oil.
when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil.
Stir to mix and fry noodles.
Add remaining ingredients, toss to mix.
Serve hot.
Serves two.
Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.
Apple Peach Bread


Ingredients:
brown sugar, egg, vanilla, flour, baking soda, apple

Directions:
"Combine sugar and oil.  Beat in egg, milk and vanilla.  Mix well.  Sift flour and baking soda into the egg mixture; beat for 2 minutes.  Fold in peaches, apples, and nuts.  Pour into 2 greased and floured loaf pans.  Bake at 325 degrees for 4-45 minutes."
Pork Steak Sandwiches With Onions


Ingredients:
olive oil, rocket

Directions:
Heat oil in large fry pan on medium., Cook onion for 15 minutes till golden, add balsamic, cook further 5 minutes., Cook pork steaks in lightly oiled fry pan on high for 2 - 3 minutes each side., Toast bread on both sides., Place a pork steak on a slice of toast, top with onions and rocket., Top with second slice of toast., Yum !
Chicken-Mushroom Crepe Filling


Ingredients:
butter, onion, mushrooms, plain flour, water, thyme leaves, pepper, peas

Directions:
In a large saucepan heat butter (or margarine] until bubbly and hot, add the onion and saute until softened, 1 to 2 minutes.
Add mushroom and saute for 3 minutes and then add flour and cook, stirring constantly for 3 minutes long.
Remove pan from heat and gradually stir in water and then add crumbled stock cubes (or powder] and then return to the heat and bring to the boil.
Reduce heat and let simmer for 5 minutes and then add chciken and seasonings and simmer for 3 minutes longer and then stir in peas and cook until tender, about 3 minutes.
Serve in crepes or if freezing for later use let cool and then divide evenly into plastic freezer bags, label and freeze for future use - defrosting in the fridge overnight and then gently reheat.
Taco Pizza


Ingredients:
hamburger, tomatoes, cheddar cheese, lettuce, chopped tomato

Directions:
Fry hamburger and add taco seasoning.
Make crust per directions on package. Bake crust for 10 minutes.
Add tomato or pizza sauce.
Spread hamburger mixture over the sauce.
Add grated cheddar cheese on top of the hamburger mixture and put in oven for 10 minutes or so until cheese melts.
Cut up tomatoes and lettuce.
Serve, individuals can add tomatoes or lettuce.
Spice-Rubbed Pork Chops With Chickpea Simmer


Ingredients:
fresh parsley, ground cumin, ground coriander, salt, pepper, garlic, onion, garlic, salt, pepper, chickpeas, diced tomatoes, fresh spinach

Directions:
CHICKPEA SIMMER.
In a large skillet, heat oil over med.
heat; fry onion, garlic, salt, pepper and hot pepper flakes until softened, 3 minute Add chickpeas and tomatoes; bring to boil.
Reduce heat; simmer 20 minute Stir in spinach.
Meanwhile, combine parsley, cumin, coriander, salt, pepper and garlic; rub over chops.
In a nonstick skillet heat oil over med-high heat; fry chops, about 10 minute Serve with chickpes mixture.
Corn Salad Relish


Ingredients:
green bell peppers, red bell pepper, cucumber, celery, red onion, sea salt

Directions:
"Mix well and chill for 4 hours."
Cherry Glazed Porkloin


Ingredients:
soy sauce, brown sugar, olive oil, onion, black pepper, salt, garlic, maple syrup, vinegar, water, Worcestershire sauce

Directions:
Marinade tenderloins for 4-12 hours,., smoke tenderloin at 250 degrees for 1 hr & 15 minutes., Add glaze & cook 10-15 minutes longer.
Banana Agave Smoothie


Ingredients:
plain fat-free yogurt, fresh blueberries, frozen blueberries, banana

Directions:
Combine all ingredients in a blender., Process until smooth.
Pork & Noodles


Ingredients:
shortening, pork, cheddar cheese

Directions:
Heat oven to 375*., Cook noodles as directed. Drain., Melt shortening in a large skillet, brown the pork., Drain off the fat., Stir in the vegetables, cheese and soup. Mix well., Slowly stir in the noodles., Pour mixture in an ungreased 1 quart casserole., Bake uncovered for 45 minutes., Stir occasionally.
Classic Guacamole (Weight Watchers)


Ingredients:
Hass avocado, plum tomatoes, onion, cilantro, lime juice, salt, black pepper

Directions:
Scoop avocado pulp into small bowl and coarsely mash.
Add all remaining ingredients, gently mixing until combined.
Serve at once or press piece of plastic wrap directly onto surface to prevent browning.
Store at room temperature and serve within 2 hours.
Oven-Fried Chicken


Ingredients:
soy sauce, garlic clove, wheat germ, sesame seeds, dried parsley, pepper, paprika

Directions:
Combine soy sauce, oil, and garlic in a gallon-size resealable bag.  Add chicken, squeeze out excess air, zip, and turn a few times to coat chicken with marinade.  Marinate at least 10 minutes.
Meanwhile, in another large resealable bag, mix together wheat germ, bread crumbs, sesame seed, chopped parsley, pepper, and paprika.
Take chicken a piece at a time, out of the marinade and coat with bread crumb mixture.  Arrange chicken on a greased baking sheet or shallow pan and bake, uncovered, in a 350 degree oven for about 1 hour or until thigh meat near bone is no longer pink.
Wacky Chocolate Cake


Ingredients:
flour, sugar, baking soda, salt, vanilla, vinegar, water

Directions:
Sift dry ingredients into an ungreased (8x8] pan.  Make 3 holes in dry ingredients.
In first hole, put 6 Tbsp oil.
In second hole, put 1 tsp vanilla.
In third hole, put 1 Tbsp vinegar.
Pour 1 cup water over all and stir until smooth.
Bake at 350 degrees for 35 minutes.
Frost or sprinkle with confectioner's sugar.
Can double recipe.
Coconut Date Rolls


Ingredients:
pitted dates, coconut

Directions:
Chop coconut on large mat or cutting board and set aside.
Place almonds into food processor.  Add the dates on top.  Whir in the food processor until these form a paste.  You will still see some crumbs or large pieces of almond - this is OK.
Once paste is mixed it will start to form a ball.  Remove from food processor and roll into 2" logs or balls.
Roll and press thru chopped coconut.  While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
Serve chilled.  Store in fridge up to 2 weeks.
Prep time is chopping coconut and processing paste.  Cooking time is rolling.
Virgin Islands Style Banana Fritters


Ingredients:
bananas, flour, sugar, egg, olive oil, milk, demerara sugar, vanilla essence, nutmeg, cinnamon

Directions:
Heat large skillet and fill with about 1/2 cup of oil.
Mix all ingredients up to cinnamon with a wire wisk.
Mix until batter is almost a pancake batter-lik consistency.  Make sure batter isn't too thick, if it is add a little bit of water, it definitely won't hurt the flavor.
Spoon out batter into the skillet as if you are making small pancakes.  Try to spread the mix out so that it isn't too thick while frying.
Note:  If the batter is too thick it will fall apart when you try to flip it.**.
Brown the fritters until they are a golden brown, you don't want them to be too light, but you don't want them to be extremely dark either.
Watch the edges of the fritters; the edges should turn brown when ready top be flipped.
When done frying, drain as much of the excess oil off and then transfer to a bowl lined with paper towel.
Herb Infused Polenta With Mushroom Ragout


Ingredients:
milk, onion, fresh thyme, fresh rosemary, bay leaves, garlic cloves, polenta, parmesan cheese, butter, fresh herb, butter

Directions:
Place the milk, onion, herbs and garlic in a saucepan and slowly bring almost to the boil. Place the polenta in a large, heavy based saucepan, strain the infused milk onto the polenta, and whisk until blended.
Stir constantly over moderate heat until the mixture returns to the boil. Reduce heat to very low (use a simmer mat if you have one] and cook, stirring frequently, for 20-30 minutes or until polenta is cooked and thickened.
Fold in parmesan and butter and season well with salt and freshly ground black pepper. Serve immediately with the ragout.
Ragout:
Heat the oil or butter in a large frypan or wok, and add the mushrooms (and rosemary, if using].
Stir until begining to brown, then add the remaining herbs. Continue to fry until mushrooms are wilting and browned, then season with salt and pepper and serve with the polenta. If you have verjuice, you can use it to deglaze the pan and then drizzle the juices over before serving.
Cocktail Shrimp Salad
Category: salad
By COCINALATINA

A nice Mexican-inspired shrimp salad that is highly rated and requested, especially during the summer months. Easy to make, and ingredients can be adjusted to your liking. It is great with regular saltines; however, for it to be authentic, place salad on tostadas and top off with diced avocado and a splash of bottled hot sauce for a true experience!

Ingredients:
1 ½ pounds cooked shrimp, tails removed
1 large cucumber - peeled, seeded, and diced
1  white onion, diced
3  Roma tomatoes, diced
⅓ bunch fresh cilantro, chopped
4  limes, juiced
1 (12 ounce) bottle ketchup
8 fluid ounces tomato juice
salt to taste

Directions:
Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 99.5
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 11.1 g
Sugars: 8.1 g
Dietary fiber: 0.8 g
Protein: 13 g
Cholesterol: 110.7 mg
Sodium: 507.8 mg
Chicken Bathed With Ragu Sauce With Chickpeas and Cauliflower #R


Ingredients:
cauliflower florets, chickpeas, garlic powder, canola oil, salt, penne pasta

Directions:
1- Bring a plate and put your bread crumbs in it and add the garlic powder and 1 teaspoon of salt to it and mix it.
2. Coat the chicken thighs with the bread crumbs and in a skillet pour your canola oil and brown it  on both  sides.
3. When done with the chicken use the same frying pan to shallow fry your cauliflower florets.
4. While doing the above make sure you boil your water with 2 spoons of salt to cook your pasta so everything will be cooked at the same time and drain.
Finally in a big skillet add the chicken, sauce, cauliflower and chickpeas and let it simmer for 10 minutes together.
6. Finally serve your dish with penne pasta or anyone you prefer and bon appetite.
Simply Potatoes Nutty Breakfast Bowl #5FIX


Ingredients:
dried cranberries, walnuts

Directions:
In a large saucepan, combine almond milk and Simply Potatoes Shredded Hashbrown  and bring to a boil. Simmer for 10 minutes.
Add instant oatmeal, stirring constantly.
Add dried cranberries, simmer for another 3 minutes. Remove from heat and stir in walnuts.
Hypnotiq Chill


Ingredients:
character(0]

Directions:
"Serve in a cordial glass (rocks glass] with lots of ice."
Vienna Sausage and Bean Salad


Ingredients:
cannellini beans, eggs, onion, prepared mustard, vinegar, olive oil, fresh parsley

Directions:
Drain beans and combine in a large bowl with Vienna sausages/cocktail franks/Little Smokies; set aside.
Separate hard-boiled eggs; mash yolks in a small bowl.
Add onion, mustard, salt and pepper.
Stir in vinegar and olive oil; mix well and set aside.
Chop egg whites and add to beans.
Pour vinaigrette over beans and sausages.
Garnish with parsley and serve.
Chicken Cheese Ball


Ingredients:
cream cheese, chicken, mustard, onion, cheese

Directions:
Mix all ingredients (except the shredded cheese].
Shape into a ball and refrigerate until firm,  roll in shredded cheese.
Easy Oven Steak With Creamy Tomato Gravy


Ingredients:
stewed tomatoes, salt, black pepper, onion powder, garlic powder, dried basil, olive oil

Directions:
Mix dry seasonings (except basil] and coat steaks on both sides.
Heat oil in a deep skillet and brown steaks thoroughly.
Remove steaks to a deep baking dish that has been sprayed with non-stick spray.
Add mushrooms to the pan stirring to brown slightly.
Pour mushrooms over the steaks.
Add mushroom soup and undrained tomatoes to skillet and simmer, stirring to gather all browning bits from the steaks. Add basil and stir.
Pour tomato gravy over steaks.
Cover and bake in a preheated 375 degree oven for 40 minutes.
Serve over hot rice or noodles.
Lemony Lemon Loaf
Category: desserts
By Doug in Manhattan

This sunny, lightly colored, yellow-blond cake includes both lemon zest and lemon juice for bright flavor, plus cream cheese, buttermilk, and sour cream for richness. Due to the sugaring of the pan, the two end slices--often disfavored--will be the sweetest!

Ingredients:
2 ½ tablespoons white sugar
2 cups bleached all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
1 ½ tablespoons baking soda, or more as needed
2 teaspoons water, or as needed
1  lemon
2  lemons, juiced, or as needed
⅔ cup white sugar
¼ cup mild olive oil
2 ounces cream cheese, softened
3 jumbo eggs
¼ cup unsweetened applesauce
¼ cup sour cream
¼ cup buttermilk, shaken

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch nonstick loaf pan and "flour" the pan with 2 1/2 tablespoons sugar, tilting so each surface of the pan is dusted with sugar. Discard any excess sugar. Whisk together flour, cornstarch, and baking powder in a mixing bowl; set aside. Place baking soda in the palm of your hand and wet with water to form a paste. Rub paste vigorously all over 1 lemon. Rinse lemon thoroughly, zest it, and place zest in a large bowl. Juice the lemon into a liquid measuring cup and add enough juice from remaining 2 lemons to measure 1/3 cup; add to lemon zest. Add sugar, olive oil, and cream cheese to the lemon mixture. Mix thoroughly with an electric mixer until most of the sugar has dissolved. Whisk in eggs, applesauce, sour cream, and buttermilk until well combined. Whisk in 1/2 of the reserved flour mixture until incorporated. Whisk in remaining flour mixture until just combined. Immediately pour and scrape the batter into the prepared loaf pan. Place loaf pan, uncovered, on a baking sheet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 42 to 45 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges of the pan to loosen. Invert carefully onto a serving plate or cooling rack. Let cool for 30 minutes before serving, or cool completely to room temperature before wrapping and refrigerating.

Prep time: 40 mins
Cook time: 45 mins
Total time: 2 hrs 5 mins
Yields: 1 9x5-inch loaf

Calories: 286.7
Fat: 10.9 g
Saturated fat: 3.4 g
Carbohydrates: 43.7 g
Sugars: 17.6 g
Dietary fiber: 2.3 g
Protein: 6.3 g
Cholesterol: 81.6 mg
Sodium: 681.7 mg
Creamed Eggs Portuguese Style


Ingredients:
jumbo eggs, fine sea salt, cider vinegar, extra virgin olive oil, chorizo sausage, garlic, allspice, cumin, Hungarian paprika, cilantro, unsalted butter, heavy cream, fresh nutmeg, white pepper, Worcestershire sauce, bay leaves

Directions:
Place eggs in a saucepan, cover with cold water. Add vinegar and 1 1/2 teaspoons fine sea salt. Bring to a full boil and reduce to a simmer. Cook eggs 6-8 minutes, remove from water and hold warm.
Remove casing from Chorizo and chop. Place olive oil in a hot skillet, add Chorizo, Maui onion, minced garlic, Serrano pepper, cumin and Hungarian paprika. Cook until well done 3-4 minutes.
Stir in cilantro, season with fine sea salt and white pepper to taste.
Remove Chorizo from pan and place on paper towels.
Add remaining sea salt to flour and stir. In a saucepan melt butter and stir in pastry flour. Cook 2-3 minutes stirring to prevent from burning.
Slowly whisk in heavy cream, fresh grated nutmeg, pepper, Worcestershire sauce and Chorizo.
Cook 3-4 minutes or until sauce has thickened, stir to prevent from burning. Season with fine sea salt and white pepper to taste.
Cut warm biscuits in half and place on warm serving plates. Peel and slice eggs. Place eggs over biscuits and ladle Cream Sauce over eggs.
Granish: Serve with Fresh Tomatoes or Fresh Fruit on the side.
Chef's Note: Temperos  Portugueses  Allspice (Papriks, Turmeric & Orange Peel].
Flavorful Chili


Ingredients:
ground beef, onion, celery rib, stewed tomatoes, red kidney beans, chili beans, ketchup, lemon juice, vinegar, brown sugar, salt, Worcestershire sauce, garlic powder, mustard powder, chili powder, tomato paste

Directions:
Brown ground beef, onions, and celery in a skillet, drain, and place in slow cooker.
Add remaining ingredients, and mix well.
Cover, cook on low 8-10 hours, or high for 4-5 hours.