xiaoxl/recipe_data huggingface dataset:
Brown Rice and Black Bean Casserole
Category: meat-and-poultry
By LYSLW

A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!

Ingredients:
⅓ cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
⅓ cup diced onion
1 medium zucchini, thinly sliced
2  cooked skinless boneless chicken breast halves, chopped
½ cup sliced mushrooms
½ teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
⅓ cup shredded carrots
2 cups shredded Swiss cheese

Directions:
Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 337.1
Fat: 21 g
Saturated fat: 11.7 g
Carbohydrates: 11.5 g
Sugars: 2.7 g
Dietary fiber: 1.3 g
Protein: 25.3 g
Cholesterol: 76.7 mg
Sodium: 363.2 mg
Mexican Pasta
Category: world-cuisine
By PIAZZA

A great vegetarian dish with a kick!

Ingredients:
½ pound seashell pasta
2 tablespoons olive oil
2  onions, chopped
1  green bell pepper, chopped
½ cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
¼ cup salsa
¼ cup sliced black olives
1 ½ tablespoons taco seasoning mix
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, heat olive oil over medium heat in a large skillet.  Cook onions and pepper in oil until lightly browned, 10 minutes.  Stir in corn and heat through.  Stir in black beans, tomatoes, salsa, olives,   and salt and pepper and cook until thoroughly heated, 5 minutes. Toss sauce with cooked pasta and serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 357.7
Fat: 9.4 g
Saturated fat: 1.4 g
Carbohydrates: 59.5 g
Sugars: 10.4 g
Dietary fiber: 5.3 g
Protein: 10.3 g
Sodium: 588.9 mg
Turkish Eggs (Cilbir)
Category: breakfast-and-brunch
By Chef John

At my age I feel like I've seen and done it all, so you can only imagine my shock at finding a new way to do eggs. I would never have thought to pair yogurt with poached eggs and a spicy red pepper butter, but it might be my new favorite breakfast now. Fried eggs also work in this, any way you like 'em. Serve with toasted crusty bread for dipping.

Ingredients:
1 cup Greek yogurt, at room temperature
1 clove garlic
¼ teaspoon salt, or to taste  (Optional)
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
½ stick unsalted butter
¼ teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon Aleppo chili flakes
1 tablespoon chopped fresh parsley
1 tablespoon diced jalapeno pepper
1 pinch salt  (Optional)
2 tablespoons olive oil  (Optional)
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt

Directions:
Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature. Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse. Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate. Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 eggs

Calories: 615.7
Fat: 57.1 g
Saturated fat: 24.6 g
Carbohydrates: 8.6 g
Sugars: 5.3 g
Dietary fiber: 2 g
Protein: 19.9 g
Cholesterol: 455.5 mg
Sodium: 742.8 mg
Crab, Prosciutto & Green Onion Potato Cakes! #5FIX


Ingredients:
lump crabmeat, prosciutto, green onions, eggs

Directions:
"Mix all ingredients well & form into patties.  Fry on a non stick skillet for 6-7 minutes per side until lightly browned."
Sweet Cottage Cheese and Bananas


Ingredients:
cottage cheese, honey, banana

Directions:
"In a small serving bowl, stir together the cottage cheese, honey, and banana slices. Serve or eat immediately."
Broccoli and Bacon Salad
Category: salad
By Diana Bull

This is a great salad for picnics or potlucks! This version of broccoli salad uses more vinegar and less mayonnaise than most recipes. This gives you a slightly different, healthier option when choosing your next side dish. It's best if you wait until right before serving to add the dressing to keep bacon crisp.

Ingredients:
1 pound bacon
2 heads broccoli, cut into florets
1 cup sunflower seeds
½ cup chopped green onions
½ cup mayonnaise
6 tablespoons apple cider vinegar
¼ cup white sugar

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Tear bacon into small pieces. Combine broccoli, bacon, sunflower seeds, and green onions in a bowl. Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 358.6
Fat: 28.2 g
Saturated fat: 5 g
Carbohydrates: 16.1 g
Sugars: 8.3 g
Dietary fiber: 3.7 g
Protein: 13 g
Cholesterol: 25.7 mg
Sodium: 536.3 mg
Mock Champagne


Ingredients:
"ginger ale"

Directions:
Chill the club soda, gingerale and grape juice overnight., Combine all ingredients together in a pitcher., Serve with or without ice.
Tropical Wave Smoothie


Ingredients:
pineapple chunks, mangoes, lime, banana, pears, soya milk

Directions:
Peel and chop the banana, mango and pineapple, then freeze for 1 hour.
Remove from the freezer and place in a blender with the chopped pear, lime juice and soya milk. Blend until a smooth and creamy consistency is reached.
Peperonata


Ingredients:
tomatoes with juice, sweet peppers, onion, garlic clove, olive oil, dried oregano, dried basil, fresh ground black pepper

Directions:
Chop tomatos, removing cores.
Cut capsicums (sweet peppers] in half lengthways and remove seeds and cores. Slice flesh. Peel onion and slice.
Crush, peel and chop garlic.
Heat oil in large frying pan. Add onion and garlic. Saute until  onion is clear. Add slices cpsicum and cook for 3 minutes. Add tomatos and herbs.
Cover and cook over a low heat for 15 minutes, stirring from time to time.
Diabetic Bar-b-q Sauce


Ingredients:
tomato sauce, lemon juice, brown sugar, apple cider vinegar, Dijon mustard, fresh ground black pepper, garlic powder

Directions:
Combine all the ingredients in a small saucepan., Bring to a boil., Cover and simmer 15 to 20 minutes on low heat., Best if allowed to sit in the refrigerator overnight., Can be used immediately after preparing.
Key West Shrimp Boil with Key Lime Mustard Sauce
Category: seafood
By SAVVYHOSTESS

Absolutely the last shrimp boil recipe you'll ever need! These can be served immediately or chilled and served cold.

Ingredients:
1 cup mayonnaise
½ cup lime juice
3 tablespoons Dijon mustard
1 teaspoon white sugar
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
2 (12 fluid ounce) cans or bottles beer
1  lemon, juiced
2 tablespoons seafood seasoning (such as Old Bay®)
12 dashes hot pepper sauce (such as Tabasco®), or to taste
1 tablespoon chopped garlic
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
3 pounds raw shrimp, or to taste

Directions:
Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper. Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours. Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.

Prep time: 20 mins
Cook time: 2 mins
Total time: 2 hrs 22 mins
Yields: 3 pounds shrimp

Calories: 508.6
Fat: 31.1 g
Saturated fat: 4.9 g
Carbohydrates: 10 g
Sugars: 1.5 g
Dietary fiber: 0.2 g
Protein: 38.2 g
Cholesterol: 359.4 mg
Sodium: 1341.9 mg
Apricot Chicken


Ingredients:
boneless skinless chicken breast halves, honey, Dijon mustard, nutmeg

Directions:
Place chicken in a 6 quart slow cooker sprayed with vegetable cooking spray.
Combine apricot preserves, Catalina dressing, onion soup mix, honey, mustard, and nutmeg, and 1/4 cup of water and stir well.
Cover chicken breatts with sauce mixture.
Cover and cook on low for 5-6 hours.
Mulled Holiday Tea


Ingredients:
boiling water, dry red wine, brown sugar, cinnamon sticks, whole cloves, cardamom seed

Directions:
Place tea bags in a 4 quart dutch oven.
Pour the boiling water over tea bags.
Let steep 5 minutes.
remove bags and discard.
Stir in apple juice, wine and brown sugar.
Make a spice bag of cinnamon stick, cloves and cardamom in a double thick 6 inch square picece 100% cotton cheesecloth.
Bring corners to gether and tiewith a clean string.
Add spice bag to tea mixture.
Bring just to boiling, reduce heat.
Simmer covered for 10 minutes.
Discard spice bag.
Transfer tea to a heatproof serving carafe or pot.
Candied Pecans
Category: appetizers-and-snacks
By Alix

You can't eat just one. Crunchy, sweet, salty, and AMAZING!

Ingredients:
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1  egg white
1 tablespoon water
1 pound pecan halves

Directions:
Preheat oven to 250 degrees F (120 degrees C). Mix sugar, cinnamon, and salt together in a bowl. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 393.3
Fat: 32.7 g
Saturated fat: 2.8 g
Carbohydrates: 26.5 g
Sugars: 21.8 g
Dietary fiber: 4.5 g
Protein: 4.5 g
Sodium: 238.2 mg
Delmonico Potatoes


Ingredients:
salt, milk, heavy whipping cream, salt, ground mustard, pepper, nutmeg, sharp cheddar cheese, gruyere, butter, panko breadcrumbs, parmesan cheese

Directions:
Cover potatoes with water, add 1t salt and bring to a boil.
Cover, reduce heat and simmer until just tender (I started checking at 8 minutes].
Thoroughly drain potatoes and pour into a greased 9 x 13 pan.
Grate cheddar and smoked gruyere.
Combine milk, cream, 1.5t salt, mustard, pepper and nutmeg in a sauce pan and heat over medium heat until bubbles begin to form around the edges.
Reduce heat and stir in cheddar and gruyere until melted.
Pour cheese sauce over the potatoes.
Melt butter, stir in panko and parmesan until thoroughly combined.
Sprinkle over cheese and potatoes.
Bake at 425 for 20 minutes or until bubbly and lightly browned.
Apple Pie
Category: desserts
By Lisa H.

This is a sweet, tart and delicious apple pie. Guaranteed to please. Be sure to use Granny Smith apples since they work the best.

Ingredients:
¾ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon lemon zest
7 cups thinly sliced apples
2 teaspoons lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
4 tablespoons milk  (Optional)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Mix together the sugar, flour, cinnamon, nutmeg and lemon peel. Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter. Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired. Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

Yields: 8 servings

Calories: 381.8
Fat: 16.8 g
Saturated fat: 4.8 g
Carbohydrates: 56.5 g
Sugars: 30.6 g
Dietary fiber: 4.4 g
Protein: 3.5 g
Cholesterol: 4.4 mg
Sodium: 248.3 mg
Eggnog Spiced French Toast


Ingredients:
eggs, milk, vanilla, nutmeg, cinnamon, clove, butter

Directions:
Melt butter in a pan.
Combine eggs, milk, vanilla and spices.
Dip a piece of bread into the mixture and lightly coat with mixture. Fry in a pan until browned.
Serve with maple syrup.
Scallops a la Peking House
Category: world-cuisine
By CHRISTYJ

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

Ingredients:
1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2  green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

Directions:
In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside. In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft. Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly. Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts. Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

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

Calories: 303.7
Fat: 14.9 g
Saturated fat: 2.4 g
Carbohydrates: 9.4 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 29.2 g
Cholesterol: 58 mg
Sodium: 697.5 mg
Strawberry N' Creme Muffins - Just Like Eat N' Park! Copycat


Ingredients:
unsalted butter, sugar, sugar, eggs, flour, baking powder, salt, heavy cream, vanilla, strawberries

Directions:
Preheat oven to 375 degrees.
Cream butter and 1 1/4 cup sugar until fluffy.
Add eggs one at a time.  Do not overmix.
In a separate bowl, sift together flour, baking powder, and salt. Add the flour mixture and cream alternately to the butter mixture. End with the flour mixture.
Stir in vanilla and then fold in strawberries.
Fill greased muffin tins (2 3/4 inches wide by 1 1/8 inches deep] 3/4 full.
Sprinkle with granulated sugar.
Bake for 30 minutes, or until tester dipped in center comes out clean.
Cool and serve!
Crispy Breaded Shrimp With Cannellini Beans


Ingredients:
fresh rosemary, olive oil, kosher salt, black pepper, medium shrimp, garlic clove, cannellini beans, arugula

Directions:
Heat oven to 400°F In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes.
Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.
Garlicky Bok Choy


Ingredients:
bok choy, baby bok choy, garlic clove, salt

Directions:
Trim off the stem off. Separate out the leaves and clean under running water. Drain.
For Baby Bok Choy, cut in half – for regular bok choy, chop the white part into 1 inch sections and chop the greens.
Finely mince garlic.
Place wok or large pan on your stove and add the oil. Add the garlic then toss in the bok choy. Toss very well to coat each leaf with the garlic Cover and let cook for 1 minute. Season with salt and add sesame oil. Stir to coat.
Creamy Cole Slaw


Ingredients:
green cabbage, carrot, red onion, flat leaf parsley, mayonnaise, sour cream, granulated sugar, celery seed

Directions:
In a large bowl, toss together the cabbage, carrot, onion and parsley.
In small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar and celery seed.
Toss the vegetables with the dressing and season with salt and pepper, to taste.
Refrigerate for at least 2 hours before serving.
Pampered Chef Chicken Tortilla Soup


Ingredients:
corn tortillas, onion, boneless skinless chicken breast halves, garlic clove, chili powder, chicken broth, ground cumin, diced tomatoes, green chilies, fresh cilantro, reduced-fat cheddar cheese, lime slices

Directions:
Preheat oven to 400.  Cut tortillas into 1/2 inch strips.  Place on baking sheet.  Bake 7-8 minutes or until crisp.
Meanwhile, chop onion.  Cut chicken into 1/2 inch pieces.  Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin.  Cook and stir.  Stir in broth, tomatoes and chilis.  Bring to a boil.  Reduce heat and simmer.
Snip cilantro.  Divide tortilla strips among 4 bowls.  Ladle soup over tortillas.  Grate cheese over top.  Sprinkle with cilantro.  Garnish each bowl with lime slice to squeeze juice into soup if desired.
Kelly's Black Bean Salad
Category: salad
By Chelsea

My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!

Ingredients:
1 cup white rice
2 cups water
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup red wine vinegar
3 cloves garlic, minced
1 tablespoon ground cumin
4 teaspoons chili powder
1 ½ teaspoons salt
1 teaspoon oregano
ground black pepper to taste
¾ cup canola oil
3 (15.5 ounce) cans black beans, drained and rinsed
½ (10 ounce) box frozen corn, thawed

Directions:
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing. Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 servings

Calories: 373.7
Fat: 17.8 g
Saturated fat: 1.4 g
Carbohydrates: 45 g
Sugars: 1.8 g
Dietary fiber: 10.5 g
Protein: 10.4 g
Sodium: 926.4 mg
Parsley Shrimp


Ingredients:
olive oil, medium shrimp, onion, tomatoes, parsley, white wine, cognac, lemon

Directions:
Heat the olive oil in a saucepan over medium heat., Saute the shrimp until lightly pink., Add the onion, tomato, and parsley., Stir-fry on medium-high heat until the onion is soft, about 4-5 minutes., Add the wine and cognac and cook until they've reduced by about 2/3., Serve with lemon slices.
Chicken Bombs
Category: meat-and-poultry
By AMBDAU

This is a great recipe to have with friends and family, or for a buffet line. I love to invite a few friends over and serve this with a few other appetizers. A friend brought me a version of this recipe and through a little tweaking we were able to come up with this great dish.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup finely chopped green onion, or to taste
1  jalapeno pepper, finely chopped
salt and ground black pepper to taste
8  chicken tenders
8 slices bacon
8  toothpicks
6 tablespoons pepper jelly

Directions:
Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet. Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl. Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch. Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack. Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 246.7
Fat: 14.9 g
Saturated fat: 7.8 g
Carbohydrates: 11 g
Sugars: 6.9 g
Dietary fiber: 0.1 g
Protein: 17 g
Cholesterol: 72.1 mg
Sodium: 348.3 mg
Heather's Vegetarian Spaghetti Sauce


Ingredients:
tomato sauce, tomato paste, onion, garlic cloves, dried oregano, dried basil, vegan brown sugar

Directions:
"Cut hole in veggie crumble bag. Defrost in microwave for about 30 seconds. Add all of the items into crock pot. Let cook on low heat all day. Serve over warm spaghetti."
Hot Jezebel


Ingredients:
horseradish, dry mustard, pepper, cream cheese

Directions:
mix first 5 ingredients together and pour over block of cream cheese., Serve with crackers., The flavors mellow if it is made the night before.
Green Beans With Caramelized-Shallot Butter


Ingredients:
butter, shallot, fresh thyme, lemon rind, salt, fresh ground black pepper, green beans

Directions:
Melt butter in a saucepan over medium-high heat.
Add shallots and saute' 4 minutes (or until golden]; stir in vinegar and cook 1 1/2 more minutes.
Remove from heat and stir in thyme, rind, salt, and pepper (I added more butter at this point].
Cook beans in boiling water 3 minutes or until crisp-tender; drain.
Combine beans and shallot mixture in a large bowl and toss well to coat.
Fudge Pie


Ingredients:
evaporated milk, butter, sugar, all-purpose flour, eggs, vanilla extract, kosher salt, pecans, ice cream

Directions:
Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.