xiaoxl/recipe_data huggingface dataset:
Broccoli or Cauliflower with a Soy-Lemon Dressing


Ingredients:
broccoli, cauliflower, soy sauce, fresh lemon juice, garlic, sugar

Directions:
Using a sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends.
Cut off the florets and cut the peeled stems on the diagonal into 1 1/2-inch thick sections.
Separate the larger florets so that all are approximately the same size.
If cooking cauliflower, remove any leaves and break or cut into florets, about 1 1/2 inches wide.
Arrange the broccoli or cauliflower in a steamer tray, or on a plate set on a rack.
Fill a wok or pot with several inches of water and heat to boiling.
Place the vegetable over the boiling water and steam 6-8 minutes, or until tender.
I like my veggies crisp tender so I steam mine just a few minutes.
Steam them till they're the way you like, check after 3-4 minutes.
Drain any water from the broccoli or cauliflower.
Put the vegetable in a serving bowl, add the dressing, toss lightly and serve.
Spring Caribbean Turkey Pie


Ingredients:
onions, carrot, celery, tomatoes, turkey, tomato paste, cayenne pepper, green peas, corn, eggs, allspice, cayenne pepper

Directions:
This Recipe is Base on fahrenheit cooking  guidelines. Preheat oven to 350 degrees.
1.	In a hot skillet, sauté onion, celery, tomato & carrot for 7  min or until break down.
2.	Add tomato paste,  cream, chicken stock . bring to a boil and turn to simmer. Drop spice bag in( thyme, bay leaf, pepper corn, rosemary] and seasoned with salt and pepper, caynne, all spice and (1 tbsp jerk paste- optional]. Cook slow for 20 minute.
3.	Add turkey, corn, and peas. Continue cooking for 7 minute add roux (equal potion melted butter with flour stir to a thick paste on low heat. Nutty flavor achieve the longer the roux cooks. For this recipe, cook roux for 5-7 min on very low heat] 1 tbsp at a time until  thick .
4.	Flash pie shells in oven for 5 min at 375  degrees.
5.	Fill shells with turkey mixture, cover with tops. use fork edge to seal pie. Beat eggs and brush top of pies. use a fork to pierce  pie before cooking. (you can freeze the  pies uncooked for 6 months - cook from frozen to a internal temperature of 170 degrees]
6.	Bake for 45 min at 350 degrees or until internal temperature reaches 170 degrees.
Mom's Magic Muffins


Ingredients:
flour, sugar, baking soda, salt, buttermilk, eggs, dried cranberries

Directions:
Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well.
Combine buttermilk, oil and eggs in a separate bowl, whisk well.
Pour egg mixture into cereal mixture, stir until just blended, Fold in Cranberries.
Place in tightly covered container in the refrigerator overnight.  The batter will keep for 4 weeks and improves over time.  Do not stir at any time after refrigerating or when preparing to bake the muffins.
Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, Bake 18 minutes or until toothpick comes out almost clean.  Cool in tins 10 minutes.
Bananas Foster Monkey Bread
Category: bread
By Michelle W.

Just one extra ingredient changes the taste of this classic! Serve with dulce de leche ice cream for a decadent dessert.

Ingredients:
½ cup white sugar
1 tablespoon ground cinnamon
2 (7.5 ounce) packages buttermilk biscuit dough, cut into quarters
2  ripe bananas, coarsely chopped
¼ cup chopped pecans
½ cup butter
½ cup packed light brown sugar
1 teaspoon vanilla

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan. Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan. Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough. Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.

Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 427.3
Fat: 21.3 g
Saturated fat: 9.4 g
Carbohydrates: 57 g
Sugars: 33.6 g
Dietary fiber: 1.9 g
Protein: 4.4 g
Cholesterol: 31 mg
Sodium: 618 mg
Chef John's Chicken a la King
Category: meat-and-poultry
By Chef John

Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.

Ingredients:
6 tablespoons unsalted butter
½ pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
¼ cup dry sherry
3 ½ cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
⅓ cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

Directions:
Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their  moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes. Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper. Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 583.4
Fat: 36.2 g
Saturated fat: 18.9 g
Carbohydrates: 20.8 g
Sugars: 4.1 g
Dietary fiber: 1.9 g
Protein: 43.7 g
Cholesterol: 178.6 mg
Sodium: 832.7 mg
Caramel Pecan Brownies


Ingredients:
coconut oil, cocoa powder, honey, eggs, vanilla, pecans, honey, coconut cream, coconut oil, vanilla extract, salt

Directions:
For the Caramel.
Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
Set aside to cool.
For the Brownies.
Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil.  Set aside.
In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
Take off from the heat and add in honey.  Continue whisking.
Add in eggs and vanilla and whisk until smooth.
Mix the dry ingredients.  In a separate bowl, mix coconut flour, salt, and espresso powder.
Fold in the dry ingredients into the wet.
Pour into the prepared baking pan and top with pieces of pecan.
Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.
Moroccan-Spiced Chicken Skewers
Category: world-cuisine
By VikingCook

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Ingredients:
¼ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 ½ teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
2 cups whole-milk Greek yogurt
½ cup fresh lemon juice
¼ cup finely chopped mint leaves
2 cloves garlic, minced
1 teaspoon finely grated fresh lemon zest
1 teaspoon kosher salt
2  green bell peppers, cut into cubes
1 small red onion, cut into 8 wedges
bamboo skewers, soaked in water for 30 minutes

Directions:
Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl. Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours. Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator. Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Prep time: 45 mins
Cook time: 8 mins
Total time: 5 hrs 55 mins
Yields: 4 servings

Calories: 496
Fat: 28.5 g
Saturated fat: 8.2 g
Carbohydrates: 17.1 g
Sugars: 10.3 g
Dietary fiber: 2.2 g
Protein: 42.8 g
Cholesterol: 119.4 mg
Sodium: 1355.5 mg
Mocha Mix


Ingredients:
instant coffee granules, sugar, ground cinnamon, ground nutmeg

Directions:
Combine all ingredients and then mix well.
Store in an airtight container.
To make one serving: Add 4-6 teaspoons mix to one cup boiling water.
Stir until disolved.
Yields 3 cups mix (24-36 servings].
Jamaican Patties
Category: main-dish
By Ms. Baker

These are delicious meat turnovers made with delicately seasoned ground beef. You can use a pie crust from a mix, or make your own. These are great to freeze, and bake when you want a quick snack.

Ingredients:
3 pounds lean ground beef
2 cups seasoned bread crumbs
1 (28 ounce) can tomato sauce
1 bunch (1-inch) pieces green onions
¼ cup soy sauce
¼ cup Maggi™ liquid seasoning
1 tablespoon salt
1 tablespoon pepper
1 teaspoon vinegar-based hot pepper sauce
2 recipes pie crust pastry
2  eggs
¼ cup water

Directions:
In a large bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, Maggi seasoning, salt, pepper, and hot sauce. You may need to use your hands. Set aside. Preheat the oven to 425 degrees F (220 degrees C). Roll out the pie crust dough to 1/8 inch thickness, and cut into 6 inch circles using a large coffee can.  Place a heaping tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a half circle shape. Crimp the edges together using the tines of a fork, and place the pies on baking sheets.  The pies may also be frozen at this point. Whisk together the egg and water in a small bowl using a fork. Brush the egg wash over the tops of the pies. Bake for 30 to 40 minutes in the preheated oven, until golden brown. If you are baking frozen pies, add an additional 10 minutes.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 36 pies

Calories: 215.2
Fat: 12.5 g
Saturated fat: 3.9 g
Carbohydrates: 15.6 g
Sugars: 1.5 g
Dietary fiber: 1.6 g
Protein: 9.9 g
Cholesterol: 33.3 mg
Sodium: 667.1 mg
Apple Crisp


Ingredients:
granny smith apples, lemon juice, lemon juice, all-purpose flour, old fashioned oats, light brown sugar, cinnamon, salt, nutmeg, ginger, unsalted butter

Directions:
Place apples in greased 8-inch square baking dish and toss with the lemon juice.
In a medium bowl, combine the flour, oats, sugar, cinnamon, salt, nutmeg, and ginger.
Add the melted butter and mix until crumbly.
Pat the mixture on top of the apples.
Bake for 30 minutes at 375 degrees.
Serve with heavy cream.
Soft and Chewy Peanut Butter Cookies
Category: desserts
By Sarah

These cookies are incredible... and they always turn out!

Ingredients:
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups packed brown sugar
1 ¼ cups white sugar
1 cup butter, softened
3  eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern.  Bake for 18-22 minutes or until slightly brown along edges.

Yields: 3 dozen

Calories: 350.4
Fat: 18.4 g
Saturated fat: 8.3 g
Carbohydrates: 42.4 g
Sugars: 30.2 g
Dietary fiber: 1.2 g
Protein: 6.2 g
Cholesterol: 58.1 mg
Sodium: 222 mg
Nutty Coconut Fish
Category: seafood
By Missybic

My husband loves to fish, so we have this quite often. This is a nice change of pace, and tasty tasty! Sweet and spicy.

Ingredients:
¼ cup mayonnaise
¼ cup prepared brown mustard
½ cup dry bread crumbs
¼ cup shredded coconut
¼ cup chopped mixed nuts
1 teaspoon granulated sugar
1 teaspoon salt
½ teaspoon cayenne pepper
1 pound whitefish fillets

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper. Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish. Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

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

Calories: 411.6
Fat: 27.4 g
Saturated fat: 6.9 g
Carbohydrates: 15.7 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 26.4 g
Cholesterol: 73.3 mg
Sodium: 1070.1 mg
Cauliflower Stilchester Cheese Soup


Ingredients:
head cauliflower, garlic cloves, potato, butter, onion, cabbage, milk, dry mustard, nutmeg, cayenne pepper, pepper

Directions:
Combine cauliflower, garlic, potato and stock in soup pot and simmer 10 minutes, or until vegetables are fork-tender but still have a little texture.  (This step can be done in a microwave if desired.]  Allow to cool slightly.
Melt butter in skillet, add onion, and sauté over low heat 5 minutes, or until onion is limp.  Add cabbage, if using, and cook 2-3 minutes longer, or until onion is golden and cabbage has softened.
Combine cauliflower and onion mixtures, 1 cup milk, the dry mustard, nutmeg and cayenne, and purée in processor or with an immersion blender, making sure all ingredients are thoroughly pulverized.  (You may have to do this in a couple of batches if using food processor.]  Blend in more milk until soup is the consistency of heavy whipping cream.
Warm soup gently over low heat, stirring often, until it is hot through but not boiling.   Stir in most of the cheese, a handful at a time, until it is thoroughly melted and blended into the soup.  (Reserve about a Tablespoon of cheese for garnish.]  Add salt and pepper to taste and thin with more milk if desired.
Serve hot, topped with crumbled bacon (if desired] and a sprinkling of the remaining cheese.
Navy Bean and Ham Hock Soup
Category: soups-stews-and-chili
By Culinary Envy

Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!

Ingredients:
1 pound dried navy beans
12 cups water, divided
2 ½ pounds smoked ham hocks
1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
1 cup chopped onion
¼ cup chopped fresh Italian parsley
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
3  bay leaves
2 ½ cups thinly sliced carrots
1 cup chopped celery
¾ cup mashed potato flakes

Directions:
Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours. Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours. Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more. Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

Prep time: 25 mins
Cook time: 2 hrs 15 mins
Total time: 7 hrs 40 mins
Yields: 1 pot of soup

Calories: 412.7
Fat: 20.7 g
Saturated fat: 7.1 g
Carbohydrates: 30.1 g
Sugars: 3.8 g
Dietary fiber: 10.7 g
Protein: 26.4 g
Cholesterol: 65.5 mg
Sodium: 126.5 mg
Chocolate Crispy Rice Clusters


Ingredients:
vanilla extract, cinnamon

Directions:
Line a mini-muffin pan with mini-muffin paper cups. Fill each cup about halfway with Rice Krispies. No real measurement required here.
Carefully melt the chocolate chips (can also use bar chocolate for baking, candy melts would also work but already have a lot of added flavor thus taking away from the vanilla-cinnamon combo] either on stovetop or in the microwave. If microwaving, be VERY careful because culinary chocolate can burn if nuked too hard!
When it's a nice stirring consistency, stir in the vanilla and cinnamon.
While the chocolate is still hot, spoon over the Rice Krispies, coating them well.
Gently re-microwave if mixture begins to stiffen.
Freeze the pan for at least 2 hours prior to eating.
Stove-Top Brownies


Ingredients:
butter, granulated sugar, eggs, all-purpose flour, baking powder, cinnamon

Directions:
Preheat the oven to 350 degrees F.
Melt the butter and then stir in the cocoa. Add eggs one at a time and make sure they are fully incorporated.
Add the dry ingredients one at a time making sure all is well blended. Bake for 20 minutes. Let cool until ready to be cut into squares.
No-Butter Banana Bread


Ingredients:
bananas, sugar, eggs, all-purpose flour, whole wheat flour, salt, baking soda, vanilla, cinnamon

Directions:
Preheat overn to 325. Grease a loaf pan., Mash the bananas in a large bowl and add the sugar., Whisk in the eggs., Sift in the dry ingredients. Stir until just combined., Bake for about 1 hour or until a cake tester comes out clean., Allow to stand and cool for 15 minutes before removing from the pan.
Feta and Scallion Dip With Olive Oil and Lemon (Bobby Flay)


Ingredients:
scallions, scallion, extra virgin olive oil, lemon zest, fresh lemon juice, feta, salt, fresh ground black pepper

Directions:
Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth.  (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth].  Add the feta and process until smooth.
Scrape the mixture into a serving bowl.  (The dip can be made up to this point a few hours in advance, covered and kept refrigerated].  Bring to cool room temperature before serving].
When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
Heat your grill to high.
Brush the pitas with a little oil and sprinkle with salt and pepper.  Grill the pitas for 1 minute on each side, until lightly browned.  Remove from the grill and cut each pita into 8 wedges for serving.  Serve warm with the dip.
LLL Baking Mix


Ingredients:
flour, baking powder, salt, powdered milk, butter, nutritional yeast

Directions:
Mix dry ingredients., Cut in oil or butter with fingers to make fine crumbs., Store in a tightly covered container in refrigerator.
Ham, Swiss, Roast Beef and Cheese Wrap


Ingredients:
flour tortillas, ham, roast beef, swiss cheese, American cheese, mayonnaise

Directions:
Lay out tortillas. Spread each tortilla with 2 tablespoons mayonnaise.
Layer each tortilla with 4 slices each of ham, Swiss cheese, roast beef, and American cheese.
Roll up and secure with toothpick. Enjoy!
Krumkake


Ingredients:
eggs, sugar, butter, cardamom, flour, milk

Directions:
Beat eggs well., Add sugar, butter, and cardamom to the eggs. Beat., Add Flour and milk, alternately, and beat until smooth., Follow directions for the Krumkake iron on how to cook them.
Sausage Hash Sliders #5FIX


Ingredients:
"hot sausage"

Directions:
Preheat oven to 375.
In a bowl mix sausage, potatoes, and cheese with hands,once fully blended roll into balls and form into patties depending on size of bread.
Place on baking sheet and cook for 15 minutes, flipping mid-way through cook time, for extra crisp turn broiler on last minute.
Cook bisciuts per directions.
Once out of oven slice biscuits in half, place patties on biscuit and top with mustard.
Garlicky Olive Oil Potato Salad


Ingredients:
potatoes, onion, olive oil, apple cider vinegar, white wine vinegar, mayonnaise, Dijon mustard, garlic cloves, parsley, dill

Directions:
Scrub and cube potatoes (peel them if you want-- I don’t], then place in large pot with water to cover.
Bring to boil and cook just until soft, when you can pierce them with a fork. This won’t take very long, so keep an eye on it! I don’t like my potatoes too mushy.
Drain potatoes well.
Mix dressing ingredients and pour over potatoes; chill until serving time.
Bolognese Sauce


Ingredients:
olive oil, onion, carrot, celery, garlic cloves, beef mince, chopped tomatoes, red wine

Directions:
heat the olive oil in a large heavybased pan. add the onion,carrot and celery and cook, stirring, over medium heat for 5 minutes, or until softened.add the garlicand cook for 1 minute.
add the mince and cook until well browned. add the stock ,tomatoes wine and sugar.
bring to the boil, reduce the heat to low and simmer for 2 hours, stirring occasionally. season to taste with salt and pepper. serve with spaghetti.
Six Sisters Cheesy Enchilada Casserole


Ingredients:
lean ground beef, onion, salsa, black beans, ground cumin, flour tortillas, corn, frozen corn, low-fat sour cream, lettuce, tomatoes, fresh cilantro

Directions:
Preheat oven to 400.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/4 cup cheese.
Cover the meat mixture with half of the torn up tortillas. Cover with half of the meat mixture, and 3/4 c cheese.
Repeat this layer one more time with remaining tortillas and meat.
The last & final layer should be the remaining 1 cup cheese.
Cover with foil that has been sprayed with cooking spray and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Stuffed French Toast Strata With Orange Syrup


Ingredients:
orange marmalade, unsalted butter, eggs, vanilla extract, light corn syrup

Directions:
FOR FRENCH TOAST ~ Spray 13"x9" baking dish with cooking spray.
Toast 6 slices of the bread, then place in pan.
Spread each slice of toast evenly with cream cheese & marmalade.
Butter remaining bread slices, then place them butter-sides up on toast.
In a medium bowl, with wire whisk, beat eggs, milk & vanilla until blended, then pour over bread.
Cover with aluminum foil & refrigerate at least 6 hours or overnight.
When ready to proceed, preheat oven to 350 degrees F.
Uncover & bake 35-45 minutes or untild eep golden brown & slightly puffed.
Cut into slices, & place on individual serving plates.
FOR ORANGE SYRUP ~ In small microwavable bowl, mix corn syrup & OJ concentrate.
Microwave uncovered on high about 1 minute or until heated.
Spoon over French toast & enjoy!