xiaoxl/recipe_data huggingface dataset:
Puy Lentil Salad With Feta Cheese


Ingredients:
lentils, bay leaf, green beans, carrot, celery, fresh cilantro, red onion, feta, rice vinegar, sea salt, fresh ground black pepper, ham

Directions:
Place the lentils and bay leaf in a saucepan with water.
Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
Discard the bay leaf, drain the lentils, and leave them to cool.
While the lentils are cooking, chop the beans, carrot and celery.
Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
Whisk together the oil and rice vinegar and dress the salad.
Season with salt and pepper to taste.
Baked Pesto Chicken Thighs and Potatoes
Category: meat-and-poultry
By France C

Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.

Ingredients:
1 pound mini red potatoes, cut into 1-inch pieces
¼ cup prepared pesto, divided
4  boneless, skinless chicken thighs
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes. Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 263.8
Fat: 14 g
Saturated fat: 3.8 g
Carbohydrates: 19.1 g
Sugars: 1.1 g
Dietary fiber: 2.4 g
Protein: 15.6 g
Cholesterol: 43.6 mg
Sodium: 197.2 mg
Cilantro Rice


Ingredients:
fresh cilantro, garlic cloves, vegetable broth, olive oil, long-grain white rice, onion powder, ground cumin, carrot, salt

Directions:
In a blender, whirl cilantro, garlic, jalapeno and 1 cup broth until smooth.
In a 3-4 quart pan over medium heat, stir oil, rice, onion power and cumin until rice is a pale golden color, about 5 - 8 minutes.
Stir in cilantro mixture, remaining broth, and carrot.
Cover, bring to a boil over high head then reduce and simmer until iquid is absorbed, about 18 minutes.
If desired, season to taste with salt.
Hot Hot Crab Curry


Ingredients:
onion, cayenne pepper, turmeric, garlic, ginger, cumin powder, coriander powder, curry powder, tomatoes, salt

Directions:
Roast onion a bit on a grill just until the outside is tender.
Chop finely.
Roast spices dry on a hot frying pan, no oil, for about one minute.
Remove spices from a pan.
In a bowl, put 1/2 cup of water and add the roasted spices to it and make a paste.
Heat a Dutch oven (add 2 tbsp oil].
Add roasted onion and fry till golden-brown.
Add spice paste and cook on medium heat for 2 minutes.
Add tomatoes.
Let spices cook for 5 minutes or so.
You may need to add a quarter to a half cup of water.
Don't let it dry out.
Add crab (s].
You may have to add some water to it but I'd suggest letting the crab cook for at least 15 min of the cooking time before you do, because it gives out it's own juices.
Cover and cook for half an hour.
Vanilla Ice Cream VIII
Category: desserts
By Margie Kirkman

Just milk, sugar and vanilla.  This vanilla ice milk is so easy and tastes just like snow cream. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

Ingredients:
8 cups milk
2 cups white sugar
1 tablespoon vanilla extract

Directions:
Combine milk, sugar and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.

Prep time: 5 mins
Total time: 50 mins
Yields: 1 gallon

Calories: 80
Fat: 1.2 g
Saturated fat: 0.8 g
Carbohydrates: 15.4 g
Sugars: 15.4 g
Protein: 2 g
Cholesterol: 4.9 mg
Sodium: 25 mg
Ritz Mock Apple Pie


Ingredients:
water, sugar, cream of tartar, fresh lemon juice, lemon, zest of, butter, cinnamon

Directions:
Roll out bottom crust of pastry and fit into 9 inch pie plate.
Break crackers coarsely into pastry lined pan; set aside.
In saucepan, combine water, sugar and cream of tartar; bring to a boil.
Lower heat and simmer for 10 minutes.
Add lemon juice and rind.
Let stand at room temperature until cool.
Slowly pour syrup over crackers, letting it seep in some as you go along.
Dot top with butter; sprinkle with cinnamon.
Cover with top crust; flute edges.
Cut slits in top crust.
Bake in preheated 425 degree oven for 30-35 minutes or until crust is crisp and golden.
Basic Mashed Potatoes
Category: side-dish
By Esmee Williams

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Ingredients:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

Directions:
Bring a pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted.  Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.  Season with salt and pepper to taste.

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

Calories: 257.1
Fat: 7.2 g
Saturated fat: 4.5 g
Carbohydrates: 43.7 g
Sugars: 4.6 g
Dietary fiber: 3.7 g
Protein: 5.6 g
Cholesterol: 20.1 mg
Sodium: 76.1 mg
Soft-Shell Steak Tacos With Creamy Lime Coleslaw


Ingredients:
dried ancho chile powder, salt, black pepper, lime, juice of, mayonnaise, sour cream, honey, garlic cloves, ground cumin, fresh cilantro, cheddar cheese, flour tortillas

Directions:
In a medium bowl, mix together the chili powder, salt, black pepper and oil. Toss with the steak strips.
In another medium bowl, mix together the coleslaw, lime juice, mayonnaise, sour cream, honey, garlic, cumin, jalapeno, cilantro and salt and pepper to taste.
In a skillet over medium-high heat, add the steak and cook to desired doneness.
To assemble, place equal amounts of steak on tortillas, top with coleslaw and cheddar, if using; roll up.
Pasta E Vognole (Pasta & Clam Soup)


Ingredients:
bacon, onion, celery ribs, bell pepper, carrot, garlic cloves, dry white wine, fat free chicken broth, clams, bay leaves, oregano leaves, dried oregano, fresh parsley leaves, fresh ground black pepper, kosher salt, diced tomatoes, tomato paste

Directions:
In a large, heavy bottom, sauce pan, sauté bacon until cooked but not crisp. Add the onion, celery, bell pepper and carrot. Cook covered on medium-low until soft, about 10 minutes.
Stir garlic into the vegetables, then deglaze with the white wine. Cook until liquid is gone.
Add the chicken broth, the reserved clam juice and the remaining ingredients, except the pasta. Bring to a boil, then simmer covered for 30 minutes.
Add the pasta and the clams and cook until the pasta is al dente, stirring frequently to keep the pasta from sticking to the bottom of the pan.
Italian Tomato Soup


Ingredients:
olive oil, onion, green pepper, garlic clove, dried oregano leaves, crushed red pepper flakes, canned tomato, chicken broth, provolone cheese, parmesan cheese

Directions:
In a large, heavy saucepan, heat the olive oil.  Saute the onion and green pepper until softened.
Stir in the garlic.  Cook for a minute.  Add the oregano, basil, crushed red pepper, if used, rice, tomatoes and broth. Bring to a boil.
Lower heat to a simmer and cover.  Cook for 20 minutes or until rice is tender.
Stir in the pepperoni and sprinkle with the cheese.  Cook for another minute or two.
Serve the soup in individual bowls with an extra sprinkling of parmesan cheese, if desired.
Coburn's Chai Tea Mix


Ingredients:
water, cinnamon stick, whole cloves, whole allspice, whole nutmegs, cardamom pods, brown sugar, honey, pure vanilla extract, gingerroot, peppercorns

Directions:
Bring everything to a hard boil, then turn it off and let steep for a couple of hours. Transfer to the fridge. When ready to enjoy, strain mixture into a mug, add low fat milk or vanilla flavoured soya milk(preferred] in a 1:1 ratio and heat in the microwave or stovetop. Add extra honey of desired.
If you like chai tea you will love this,at a fraction of the cost of buying premade mixes.
No Bake Double Good Dessert
Category: desserts
By Susan

This easy dessert goes very fast when around our home, and there is no  baking! Always a favorite! Enjoy!!

Ingredients:
20  chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
¾ cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

Yields: 36 bars

Calories: 134.8
Fat: 8.3 g
Saturated fat: 4.2 g
Carbohydrates: 14 g
Sugars: 11.4 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 6.8 mg
Sodium: 72.3 mg
Dill Dip


Ingredients:
sour cream, mayonnaise, parsley, dill weed, dry mustard

Directions:
Combine all ingredients; mix well, chill.
Serve with fresh vegetables.
Makes 1 1/2 cups.
Eggy Crumpets With Bacon


Ingredients:
bacon, butter

Directions:
Fry bacon till crispy, move to one side of pan., Add butter to pan., Beat egg and yolk together and add seasoning to taste., Dip crumpet into this mixture., Fry crumpet in butter in pan on both sides till golden., Serve with bacon and sauce.
Gumbo


Ingredients:
canola oil, flour, paprika, dried thyme, onion powder, garlic powder, dry mustard, cayenne, white pepper, salt, pepper, green bell pepper, onion, celery ribs, garlic cloves, chicken breasts, kielbasa

Directions:
Get all the prep work out of the way. Measure and chop everything and put in it’s own place. (Keep garlic by itself as it doesn’t go in at the same time as the other veggies].
Now, pop a beer and make the roux. Heat the oil in a good cast iron skillet over medium heat. If you don’t have one, you should get one. They are awesome.
Once the oil is hot, add the flour a little at a time. Whisk constantly until the roux becomes a medium to dark brown color.
Add all the veggies except the garlic. Mix into the roux well and cook for several minutes, stirring occasionally. Once the veggies have cooked through, about 8 minutes,  add the garlic and spice mix. Cook and stir for one minute.
Slowly add the chicken stock and stir well to mix in with the roux.  Bring to a boil and add the chicken and kielbasa. Slow to a simmer, cover and cook for 25 minutes, stirring occasionally.
Serve over rice. Brown rice is a good alternative to the basic white rice. Takes longer to cook but taste tons better and is better for you.
Chef Hans Cherries Jubilee


Ingredients:
cinnamon, cherry brandy, orange, lemon, butter, brown sugar, cornstarch, vanilla ice cream

Directions:
Melt butter in saute pan., Add cinnamon and cherries., Combine some cherry juice with the tsp of cornstarch., Add cherry brandy into saute pan., Squeeze orange and lemon into mixture., Mix in cornstarch mixture to thicken., Spoon over vanilla ice cream.
Best Ever Meatloaf II
Category: main-dish
By MECHELLE

My mom made a different meat loaf every week, when I was growing up, to find the one recipe are family would eat. After being subjected to this for years I came up with this recipe that has never failed to get rave reviews.

Ingredients:
1 tablespoon butter
1  onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1 pound lean ground beef
15  saltine crackers, crushed
8 ounces shredded Cheddar cheese
1 (1.25 ounce) package taco seasoning mix

Directions:
In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft. Preheat oven to 375  degrees F (190 degrees C). In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese,  , and sauteed onion and green pepper. Mix thoroughly. Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C).

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 324.9
Fat: 23.2 g
Saturated fat: 11.7 g
Carbohydrates: 9.4 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 17.9 g
Cholesterol: 76.1 mg
Sodium: 610.2 mg
Delicious Apple Dumplings
Category: desserts
By Kathy

These are so quick and easy to make. I made them the first time for dessert with Sunday dinner and everybody loved them and were going for seconds!

Ingredients:
¾ cup butter
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda (such as Mountain Dew®)
4 small Granny Smith apple, peeled, cored, and quartered
2 (8 ounce) packages refrigerated crescent roll dough

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Heat the butter, sugar, cinnamon, and vanilla in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Remove from heat; set aside. Divide the crescent roll dough into 16 triangles. Roll 1 slice of apple with the dough and arrange on the prepared pan. Pour the butter mixture over the wrapped apples, then pour the citrus-flavored soda on top. Bake in the preheated oven until golden brown, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 513.5
Fat: 29.3 g
Saturated fat: 13.9 g
Carbohydrates: 59.1 g
Sugars: 39.8 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 45.8 mg
Sodium: 569.9 mg
Tiramisu
Category: world-cuisine
By SALLYCOOKS

Tiramisu is a classic Italian dessert.  Ladyfinger cookies are dipped in coffee, then layered with mascarpone (a rich Italian cream cheese) and dusted with cocoa powder.   It might  become your new favorite dessert!

Ingredients:
6  egg yolks
1 cup white sugar, divided
1 pound mascarpone cheese
6  egg whites, stiffly beaten
¼ cup heavy cream
3 tablespoons kirschwasser
1 ¼ cups strong brewed coffee, cold
25  ladyfingers
1 tablespoon unsweetened cocoa powder

Directions:
In a medium bowl beat together the egg yolks and 1/3 cup of sugar.  Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth.  Set aside. Dissolve remaining 2/3 cup sugar in coffee.  Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture.  Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish.  Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture. Cover and refrigerate for several hours.  Sprinkle with cocoa just before serving.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 748
Fat: 47.5 g
Saturated fat: 24.4 g
Carbohydrates: 62.3 g
Sugars: 33.7 g
Dietary fiber: 0.8 g
Protein: 17 g
Cholesterol: 414.3 mg
Sodium: 176.3 mg
Easy Marinated Pork Tenderloin
Category: meat-and-poultry
By Lori

Make this easy marinade from ingredients you have around the house.

Ingredients:
¼ cup olive oil
¼ cup soy sauce
1 clove garlic, minced
3 tablespoons dijon honey mustard
salt and ground black pepper to taste
2 pounds pork tenderloin

Directions:
Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking. Preheat an oven to 350 degrees F (175 degrees C). Transfer the pork loin to a baking dish; pour marinade over the pork. Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: cup

Calories: 485.4
Fat: 24.7 g
Saturated fat: 6.6 g
Carbohydrates: 9 g
Sugars: 5.3 g
Dietary fiber: 0.6 g
Protein: 55.5 g
Cholesterol: 168.7 mg
Sodium: 1491.8 mg
White Bean Croquettes


Ingredients:
white beans, onion, fresh parsley, dried parsley, egg, salt, pepper, cornmeal

Directions:
Heat oven to 200°F.
Mash the beans, but do not puree, have a few lumps in here, add a bit of bean water if necessary to even out.
Combine the beans, onion, parsley, egg salt& pepper.
Add crumbs (I like the crumbs best] or cornmeal by the tbsp until you have a batter that you can handle by hand. Shape into hamburger shaped patties and fry in lightly sprayed oil coated pan, 3-5 minutes each side or until browned on each side. Keep warm in the 200°F oven until all are cooked or you could serve at room temperature.
Muffins Basic and Variations


Ingredients:
unbleached all-purpose flour, baking powder, granulated sugar, salt, egg, milk

Directions:
Grease 12 2 1/2-inch muffin cups.
Heat oven to 400 degrees F.
Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
Stir to mix well.
In a small bowl, beat egg with a fork.
Add milk and oil.
Add all at once to dry ingredients.
Stir mixture only until dry ingredients are moistened.
Batter will be lumpy.
Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
Bake 15 to 20 minutes, or until golden brown.
Remove from pan and serve hot with butter, jam or marmalade.
VARIATIONS:
GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
Add 1 cup mashed, peeled banana with the egg, milk and oil.
BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
Serve hot with scrambled eggs and bacon for a special breakfast.
SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
Drop 1/2 t of your favorite jelly in center of batter.
Add batter to fill cup 2/3rds full.
Kids just love these as you will.
COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
For a snack have coconut muffins, butter and milk.
CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
Great with a steak and salad.
Corn and Jalapenos
Category: side-dish
By shackbart

Great combination of corn and peppers!

Ingredients:
2 teaspoons olive oil
1 large jalapeno pepper, minced
2 tablespoons diced onion
1 ½ cups frozen corn, thawed
salt and ground black pepper to taste
1 tablespoon chopped fresh cilantro

Directions:
Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 104.5
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 18 g
Sugars: 3.2 g
Dietary fiber: 2.2 g
Protein: 2.6 g
Sodium: 3.3 mg
Cappuccino Cocktail


Ingredients:
"vodka"

Directions:
Pour all the ingredients into a cocktail shaker with ice., Shake vigorously for 10 seconds and strain into a chilled martini glass.
World's Best Pumpkin Streusel Bread (Cooking Light)


Ingredients:
pecans, sugar, butter, margarine, ground cinnamon, all-purpose flour, sugar, raisins, dried cranberries, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, canned pumpkin, plain low-fat yogurt, brown sugar, honey, vanilla extract, eggs

Directions:
Preheat oven to 350°.  To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg] in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs] in a bowl; add to flour mixture. Stir just until moist.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Tomato, Basil, and Feta Salad
Category: salad
By VANCGIRL2

Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!

Ingredients:
6  roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3  green onions, chopped
¼ cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

Directions:
In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 140
Fat: 11.9 g
Saturated fat: 2.5 g
Carbohydrates: 7.4 g
Sugars: 4.8 g
Dietary fiber: 1.6 g
Protein: 2.4 g
Cholesterol: 6.3 mg
Sodium: 88.6 mg
Pasta With Crayfish and Fresh Herbs


Ingredients:
pasta, pesto sauce, fresh basil, crayfish, parmesan cheese

Directions:
Cook the pasta.
While the pasta is cooking, make the sauce.
Bring the fish stock, pesto, and red pepper to a boil. Once it is boiling turn the heat down to simmer.
Drain the pasta.
Add the crayfish to the sauce. Heat until warmed through.
Mix the basil into the sauce.
Pour the sauce into the pasta.
Shave parmasean into the pasta.
Serve and enjoy!
Caramel Pecan Cups


Ingredients:
dark chocolate, heavy cream, pecans

Directions:
Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted.  Stir until the chocolate mixture is smooth.
Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.
Broccoli and Cheddar Nuggets
Category: appetizers-and-snacks
By goodeats

Yummy alternative to chicken nuggets for the kids. I'm not a broccoli fan in general, but this is really tasty.

Ingredients:
1 teaspoon vegetable oil, or as needed
1 (16 ounce) package frozen chopped broccoli, thawed
1 cup bread crumbs
1 ½ cups shredded Cheddar cheese
3  eggs
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to touch. Transfer broccoli into a large mixing bowl. Add bread crumbs, Cheddar cheese, eggs, basil, oregano, and garlic powder to the broccoli; mix. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet. Bake in preheated for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 372.2
Fat: 20.7 g
Saturated fat: 10.7 g
Carbohydrates: 26.1 g
Sugars: 3.8 g
Dietary fiber: 4.8 g
Protein: 22.1 g
Cholesterol: 184 mg
Sodium: 540.7 mg