xiaoxl/recipe_data huggingface dataset:
Spicy Feta Dip
Category: appetizers-and-snacks
By Jimmy the Greek

Tyrokafteri is a spicy Greek dip made with roasted red peppers, pepperoncini, feta, and ricotta cheese.

Ingredients:
1 cup crumbled feta cheese
½ cup chopped roasted red peppers
4  pepperoncini peppers, drained and stemmed
1 teaspoon cayenne pepper, or more to taste
1 cup ricotta cheese
1 teaspoon lemon juice

Directions:
Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl. Puree red peppers, pepperoncini peppers, and cayenne pepper in the food processor until smooth. Mix pepper puree, ricotta cheese, and lemon juice into feta cheese until dip is an even texture and color. Transfer to a sealed container; refrigerate 2 hours to overnight.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 91.3
Fat: 6.9 g
Saturated fat: 4.8 g
Carbohydrates: 2.6 g
Sugars: 1.7 g
Dietary fiber: 0.3 g
Protein: 4.8 g
Cholesterol: 28 mg
Sodium: 695.6 mg
CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus


Ingredients:
broccoli florets, large shrimp, garlic cloves, sugar, sugar, rice vinegar, ketchup, cornstarch, sliced water chestnuts, cooked rice, green onion tops

Directions:
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat.  Add broccoli (or asparagus and red bell pepper and pea pods].  Sauté 4 minutes.
Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.]  Sauté 4 minutes or until the shrimp are done.
Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste.  Add to skillet; cook 1 minute, stirring constantly.
Stir in sliced water chestnuts.  Serve over rice.  Sprinkle with thinly sliced green onion tops.  (Serving is 1 cup shrimp mixture and 1/2 cup rice.].
Easy Christmas Holly Bundt Cake


Ingredients:
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Directions:
"Make the cake in a bundt pan according to package directions.  Let cool completely.  Remove lids from frosting and microwave for 10 seconds.  Stir.  Pour slowly over the cake to cover.  Now take your green spray frosting and make 3 holly branches in several spots on the cake.  Top with 2-3 red hot candies in the middle.  And there you have an easy, adorable Christmas cake!"
Coleslaw I
Category: salad
By Denise Smith

This is my mother-in-law's recipe. It's always requested at every family gathering.

Ingredients:
1 medium head cabbage, shredded
1  carrot, shredded
2 cups mayonnaise
1 cup cider vinegar
½ cup white sugar
3 tablespoons dried minced onion
salt and pepper to taste

Directions:
In a large bowl, combine shredded cabbage and carrot. In a large empty mayonnaise jar, add the 2 cups mayonnaise, vinegar, sugar and dry onion flakes. Shake well until blended. Pour dressing mixture over cabbage and carrots and toss well. Chill and serve.

Prep time: 15 mins
Total time: 45 mins
Yields: 12 servings

Calories: 323.8
Fat: 29.2 g
Saturated fat: 4.4 g
Carbohydrates: 15.3 g
Sugars: 11.8 g
Dietary fiber: 2.1 g
Protein: 1.4 g
Cholesterol: 13.9 mg
Sodium: 226.6 mg
Berry Smoothie


Ingredients:
strawberry, raspberries, low-fat vanilla yogurt, skim milk

Directions:
Put ingredients in blender (I find the order listed works well].
Blend until smooth & enjoy.
Butterscotch Brownies II
Category: desserts
By Anna Pages

These chewy squares ooze brown sugary butterscotch.  They becrumb the lips and besmear the chin, like home-baked goodies should.

Ingredients:
1 cup butter, melted
2 cups packed light brown sugar
3  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup chopped walnuts
2 teaspoons instant coffee granules
2 tablespoons water
½ cup butter, softened
3 cups sifted confectioners' sugar

Directions:
Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan. Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla. Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well. Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack. To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light.  Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 3 dozen

Calories: 416.6
Fat: 20.6 g
Saturated fat: 10.4 g
Carbohydrates: 56.6 g
Sugars: 44.5 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 71.7 mg
Sodium: 233.4 mg
Spicy Thai Chicken


Ingredients:
boneless skinless chicken thighs, garlic cloves, olive oil, soy sauce, honey, lemon zest, lemon juice, crushed red pepper flakes, fennel seeds, lemongrass, Thai red curry paste, fish sauce, fresh ginger, dried ginger

Directions:
Mix all ingredients in a zip log bag or bowl.
Remove excess fat from chicken and add to bowl.
Add chicken to bowl/bag and let marinate for 1 hour.
Place saute pan on med/high heat and wait until hot.
Add hand full of chicken to pan (with some marinade sticking to chicken].  DO NOT overload the pan or you will steam the chicken.
Cook until chicken is cooked and sauce turns a darker color.
Remove cooked chicken and repeat from step 4/5 until all done.
Mediterranean Chicken Cracker Topper


Ingredients:
light mayonnaise, green onions, sun-dried tomato

Directions:
Mix all ingredients except crackers togehter until well blended., Cover., Refridgerate for at least an hour to mix flavors, Top each cracker with 1 tsp chicken mixture., Serve immediately.
Southwestern Chicken Salad


Ingredients:
iceberg lettuce, black beans, cherry tomatoes, corn, avocado, chicken breasts, cilantro

Directions:
Mix all ingredients except the ranch., Serve with ranch on top.
Lobster Salad
Category: salad
By FISHMONGERE

This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.

Ingredients:
5 pounds cooked lobster meat, shredded
3  yellow bell peppers, seeded and diced
8 stalks celery, diced
1 large white onion, diced
2 cups mayonnaise
2 tablespoons ground black pepper

Directions:
In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined.  Chill before serving.

Prep time: 20 mins
Total time: 30 mins
Yields: 12 servings

Calories: 468.7
Fat: 30.4 g
Saturated fat: 4.6 g
Carbohydrates: 8.1 g
Sugars: 2.1 g
Dietary fiber: 1.1 g
Protein: 39.8 g
Cholesterol: 150.1 mg
Sodium: 950 mg
Jen's Fresh and Spicy Salsa
Category: appetizers-and-snacks
By JennyJenn

This recipe is bursting with flavor! It is fresh and spicy, and did I mention easy? This is the closest thing to restaurant style salsa you will find. The jalapenos and hot pepper sauce (e.g., Tabasco) add spice to the mix and the cilantro, lime juice, and green onions create freshness.

Ingredients:
5  roma (plum) tomatoes, seeded and chopped
10  green onions
2  fresh jalapeno peppers, seeded
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons hot pepper sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon salt

Directions:
In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 8.8
Fat: 0.1 g
Carbohydrates: 2 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 159.5 mg
Melt in Your Mouth Heavenly Biscuits


Ingredients:
all-purpose flour, Wondra Flour, baking powder, baking soda, salt, sugar, shortening, buttermilk, heavy cream, all-purpose flour, butter

Directions:
Preheat oven to 475 degrees F.
Spray an 8 inch round cake pan with cooking spray.
Combine next 6 ingredients in a medium bowl.
Cut in shortening or lard.
Stir in buttermilk and cream.
(mixture will be VERY WET!] Let stand 2-3 minutes.
Pour remaining cup of flour into another bowl.
Flour your hands.
Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
Cover with more flour.
Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
Drop into prepared pan.
Repeat with remaining dough, placing tightly into pan.
This is so they rise up instead of just spreading out.
Brush with melted butter or margarine.
Bake 15-20 minutes or until lightly browned.
Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
Serve ASAP!
Cioppino
Category: soups-stews-and-chili
By Star Pooley

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Ingredients:
¾ cup butter
2  onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2  bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18  mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed

Directions:
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 12 to 14 servings

Calories: 317.5
Fat: 12.9 g
Saturated fat: 7.1 g
Carbohydrates: 9.3 g
Sugars: 3.7 g
Dietary fiber: 1.3 g
Protein: 34.9 g
Cholesterol: 163.9 mg
Sodium: 755 mg
Fluffy Microwave Scrambled Eggs
Category: breakfast-and-brunch
By Diana71

Light and fluffy scrambled eggs are easy to make when at home or traveling! Everyone will love this quick energy bite to start the day. Top with pepper and shredded cheese, if desired!

Ingredients:
4  eggs
¼ cup milk
⅛ teaspoon salt

Directions:
Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well. Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds. Repeat this pattern, stirring every 30 seconds for up to 2 1/2 minutes. Stop when eggs have the consistency you desire.

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

Calories: 141.1
Fat: 9.3 g
Saturated fat: 3.1 g
Carbohydrates: 2.1 g
Sugars: 2.1 g
Protein: 12.1 g
Cholesterol: 329.8 mg
Sodium: 281 mg
BREAKFAST QUINOa CEREAL With MIXED BERRIES


Ingredients:
quinoa, milk, cinnamon stick, fleur de sel, raisins, cranberries, blueberries, pure vanilla extract, walnuts

Directions:
In a sieve, rinse quinoa thoroughly and then place sieve over a bowl and soak quinoa for 15 minutes; drained well for 15 minutes.
In a medium saucepan, add milk and evaporated milk if there’s leftover in your fridge otherwise just milk is fine. Add cinnamon stick, fleur de sel, raisins, cranberries, blueberries and goji berries; stir. Add drained quinoa, stir and bring to a boil. Add vanilla extract, stir to combine, cover and reduce heat to medium-low. Let simmer until liquid is absorb and quinoa is tender, about 25 minutes, stirring occasionally.
When it’s done, discard cinnamon stick and serve immediately. Garnish with walnut, maple syrup and milk.
Triple Lemon Cupcakes
Category: desserts
By Laroo

These filled cupcakes are for true lemon lovers! Taking the time to zest and juice the lemons makes all the difference.

Ingredients:
1 ¼ cups white sugar
1 cup fresh lemon juice
½ cup butter, melted
3 large eggs
3 tablespoons fresh lemon zest
2 cups white sugar
1 cup butter, softened
4  eggs
2 teaspoons vanilla extract
1 tablespoon lemon extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking powder
¼ teaspoon ground nutmeg
1 cup buttermilk
½ cup fresh lemon juice
2 tablespoons fresh lemon zest
2 (8 ounce) packages cream cheese, softened
½ cup butter, softened
1 tablespoon fresh lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
1 tablespoon fresh lemon zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix sugar, lemon juice, butter, eggs, and lemon zest for lemon curd filling thoroughly in a microwave-safe bowl. Microwave in 1-minute intervals, stirring between, until mixture is thick enough to coat the back of a metal spoon, usually about 7 minutes total. Let cool, about 10 minutes. Transfer to a zip-top bag and refrigerate until needed. Cream sugar and butter together for cupcakes in the bowl of a stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, mixing vanilla and lemon extracts into the mixture with the last egg. Beat in flour, baking powder, and nutmeg until thoroughly combined; beat in buttermilk, lemon juice, and lemon zest to make a smooth batter. Fill each of the prepared cupcake cups with about 1/4 cup of batter, or use a large cookie scoop. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes. Cream the cream cheese and butter for cream cheese frosting together in a medium bowl or stand mixer until creamy. Mix in lemon juice and lemon and vanilla extracts, then gradually stir in confectioners' sugar. Stir in lemon zest. Store in the refrigerator after use. Remove a section from the center of each cooled cupcake using an apple or cupcake corer. Cut off a corner of the zip-top bag holding the filling, and fill each cupcake with lemon curd. Pipe with a swirl of lemon cream cheese frosting, covering the curd filling. Refrigerate until ready to serve.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 36 cupcakes

Calories: 304.9
Fat: 15.7 g
Saturated fat: 9.6 g
Carbohydrates: 38.4 g
Sugars: 29.1 g
Dietary fiber: 0.4 g
Protein: 3.6 g
Cholesterol: 77.2 mg
Sodium: 178.2 mg
Raw Cauliflower Salad
Category: salad
By Petit Poussin

With a lightly salty and almost crispy tangy dressing, this salad is easy to make. The onions are definitely optional, or use less if you like.

Ingredients:
4 cups cauliflower, thinly sliced
1 cup coarsely chopped olives
⅔ cup coarsely chopped green bell pepper   (Optional)
½ cup chopped pimento peppers  (Optional)
½ cup onion, chopped  (Optional)
1 bunch celery stalks, thinly sliced
½ cup canola oil
3 tablespoons lemon juice
3 tablespoons red or white wine vinegar
½ teaspoon salt
¼ teaspoon white sugar
¼ teaspoon ground black pepper

Directions:
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl. Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 5 servings

Calories: 286.6
Fat: 25.8 g
Saturated fat: 2.1 g
Carbohydrates: 13.6 g
Sugars: 5.5 g
Dietary fiber: 5.4 g
Protein: 3.1 g
Sodium: 595.9 mg
Curried Coconut Chicken


Ingredients:
boneless skinless chicken breasts, curry powder, onion, garlic cloves, coconut milk, stewed tomatoes, tomato sauce, sugar

Directions:
Cut chicken into 1/2 inch chunks and season  with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Homemade Candy Bars


Ingredients:
butter, milk, graham cracker crumbs, light brown sugar, sugar, creamy peanut butter

Directions:
Place crackers in bottom of ungreased 9x13 pan.
In saucepan over medium heat melt butter. Add milk, graham cracker crumbs and sugars and bring to a boil. Stir constantly for 5 minutes.
Pour half of the mixture over crackers and spread.
Place more crackers on top.
Spread the rest of the mixture over top.
Over low heat, melt peanut butter and both chips.
Spread over crackers and chill for 1 hour.
Cut into bite size squares and serve.
Maya's Perfect Pesto Pasta Salad
Category: salad
By mpkneip

My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.

Ingredients:
1 (16 ounce) package corkscrew-shaped pasta (fusilli)
¾ cup chopped fresh basil
¾ cup shredded Parmesan cheese
⅓ cup pine nuts
⅓ cup extra-virgin olive oil
1 clove garlic, diced
½ cup finely diced red onion
½ cup finely diced radicchio
1 tablespoon mayonnaise, or to taste
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto. Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 488.6
Fat: 22.6 g
Saturated fat: 4.7 g
Carbohydrates: 57.6 g
Sugars: 3.4 g
Dietary fiber: 3.2 g
Protein: 16 g
Cholesterol: 8.1 mg
Sodium: 214.2 mg
Breakfast Denver Sandwiches


Ingredients:
eggs, ham, green onions, black pepper, cheddar cheese, English muffin, yellow mustard

Directions:
Heat skillet to medium high.  Add green onions and cubed ham.  Cook 2-3 minutes.
Stir eggs to break up yolks.  Add eggs to skillet and season with garlic salt, red and black pepper.
Sprinkle cheese into eggs and stir.
'Scramble' - use spatula to break up and allow eggs to cook through.
Toast bread & spread yellow mustard on one side of each piece.
Serve cooked egg mixture on bread, open faced sandwich style.
Quick Spicy Garden Mix Pickles (Refrigerator Method)


Ingredients:
kirby cucumbers, cauliflower florets, onions, carrots, celery ribs, pickle juice, sugar, garlic cloves, celery seed, mustard seeds

Directions:
Place cucumbers, cauliflower, and jalapenos (if using pickled ones] in a mixing bowl.
If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.
Chicken Pizza Pot Pie


Ingredients:
ground chicken, onion, spinach, cheese, sour cream, ricotta cheese, parmesan cheese, butter

Directions:
Heat oven to 375 degrees Fahrenheit.
In large skillet, brown chicken and onion then drain.
Return meat to pan; add spaghetti sauce.
Meanwhile, in a medium bowl combine mozzarella cheese and sour cream. Pour hot meat into an ungreased 12 x 8 inch dish.
Spoon cheese mixture over meat. Unroll crescent roll dough over the top of the mixture. Mix parmesan cheese and butter together, then spread over the top of the dough. Bake 18-25 minutes or until golden brown.
East-West Veggies


Ingredients:
onion, butter, olive oil, green onions, hoisin sauce, paprika, whole kernel corn, black beans, celery

Directions:
In a large skillet cook and stir onion wedges in hot butter and olive oil over medium heat about 4 mins.
or until tender but not brown.
Stir in green onions, hoisin sauce, and paprika.
Add corn, beans, celery and red sweet pepper.
Cook and stir until heated through.
Transfer to a serving bowl.
Cheezy Mushroom Melt


Ingredients:
olive oil, garlic clove, fresh flat-leaf parsley, butter, flour, milk, gruyere cheese

Directions:
For the mushrooms:
In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
For the bechamel sauce:
Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
For the melt:
Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
For serving:
Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.
Summer Squash & Cottage Cheese Gratin


Ingredients:
nonfat cottage cheese, cottage cheese, salt, onion, garlic clove, extra virgin olive oil, eggs, parsley, fresh dill, gruyere cheese, pepper

Directions:
Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry.
Preheat the oven to 350°F Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat.
Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. Serve warm or at room temperature.
Black Forest Protein Shake


Ingredients:
skim milk, frozen cherries

Directions:
Add everything to the blender and mix well.
Nutritional info for protein powder:
One Scoop (33 g]: Calories 130, Calories from fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0g, Soduim 290g, Total carbs 3 g, Fiber 0g, Sugars 2g, Protein 25g.