xiaoxl/recipe_data huggingface dataset:
Baked Lemon Chicken with Mushroom Sauce
Category: meat-and-poultry
By Anonymous

A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!

Ingredients:
1 tablespoon olive oil
6  skinless, boneless chicken breast halves
1  lemon
¼ cup butter
3 cups fresh sliced mushrooms
2 tablespoons all-purpose flour
½ cup chicken broth, or more as needed
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 240.3
Fat: 13 g
Saturated fat: 6 g
Carbohydrates: 5.2 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 26.3 g
Cholesterol: 87.9 mg
Sodium: 195.7 mg
Turkey Wafflewiches


Ingredients:
cream cheese, whole berry cranberry sauce, maple syrup, pepper, butter

Directions:
In a small mixing bowl, beat cream cheese, cranberry sauce, syrup and pepper until combined.
Spread cream cheese mixture over four slices of bread; top with turkey and remaininig bread.
Spread butter over both sides of each sandwich.
Cook in a preheated waffle iron according to manufacturer's direction for 2 to 3 minutes or until golden brown.
Okinawa Salted Pork Chili Salad


Ingredients:
salt pork, carrot, garlic scapes, scallion, avocado, chili bean paste, lettuce, lime juice

Directions:
Start by preparing the vegetables. Cut the carrot into thin strips. For the garlic scapes, cut it into about 3-centimeter pieces.
Make several cuts along the length of the scallions then cut it into 3-centimeters to have fine strips.
Cut the avocado in half then take the seed. Remove the peel then slice it thinly. Put it in a bowl then squeeze out some lime juice on top to prevent it from browning.
Slice the boiled Okinawa salted pork thinly.
Heat a pan using medium heat then add a teaspoon of vegetable oil. Add the doubanjiang then stir and cook it for about a minute. Add the carrot and garlic scapes then stir-fry until the vegetables are soft. Remove the vegetables from pan then let it cool.
Wash the saladana then tear into easy-to-bite pieces. Put the pieces in an ice cold water until ready to be used. Drain right before using.
In a large bowl, add the carrot, garlic scapes, salted pork, scallions, avocado and saladana. Add a tablespoon of sesame oil then mix well until all ingredients are well-combined. Serve and enjoy.
"Pantry Raid" Chicken Enchilada Casserole
Category: world-cuisine
By mama411

I made this recipe up one night when I had no idea what to do with a pound and a half of chicken tenderloins. It came out so well that my husband and I finished off the leftovers the next day and we are not usually leftover eaters. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!

Ingredients:
1 (15 ounce) can tomato sauce
¼ cup water
1 envelope taco seasoning mix
1 ½ tablespoons chili powder
1 tablespoon vegetable oil
1 pound chicken breast tenderloins
1 (15 ounce) can black beans, drained
¼ cup cream cheese
1 cup shredded Mexican-style cheese blend, or more to taste
1 (7.5 ounce) package corn bread mix
1  egg
⅓ cup milk

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish. Mix tomato sauce, water,   mix, and chili powder together in a saucepan; bring to a simmer over medium heat. Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined. Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix. Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 487
Fat: 19.8 g
Saturated fat: 9.3 g
Carbohydrates: 45.9 g
Sugars: 8.5 g
Dietary fiber: 6.8 g
Protein: 31.2 g
Cholesterol: 108.3 mg
Sodium: 1911.9 mg
Salmon Spread With Two Ingredients


Ingredients:
salmon, boursin cheese

Directions:
Prep:  Use two forks to gently flake apart cooked salmon.  Soften Boursin Cheese slightly in microwave (10 seconds].
Blend Boursin Cheese and flaked salmon.  Serve with crackers.
Basic salmon cooking instructions: brush salmon with olive oil - then sprinkle with rub (Salmon Rub or Old Bay Seasoning].  Bake 10-12 minutes at 425 degrees - remove from oven when you see dots of white coming from inside - these are the cooked protein solids and at this point, it's almost OVER-done.
Deep Dish Brownies
Category: desserts
By Biz McMahon

My all-time favorite, make-from-scratch brownies recipe!

Ingredients:
¾ cup butter, melted
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
3  eggs
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 8 inch square pan

Calories: 339.5
Fat: 17.8 g
Saturated fat: 10.6 g
Carbohydrates: 44.2 g
Sugars: 33.6 g
Dietary fiber: 1.9 g
Protein: 4.3 g
Cholesterol: 102.7 mg
Sodium: 289.9 mg
Tomato, Sausage and Cornbread Bake #Ragu


Ingredients:
Italian sausage, onion, sugar, garlic, olive oil, cheddar cheese, egg, cilantro, milk, sour cream, salt, parmesan cheese

Directions:
preheat oven to 375°.
cook sausage in pan, drain on paper towel.  wipe pan clean with paper towel.
place oil and onions into pan, sprinkle with sugar.  add garlic and cook until onions are caramelized.
in a bowl mix cornbread mix, milk, sour cream, salt, egg, and cilantro.
spray an 8" pie pan.  spread onions and sausage evenly on bottom of pan.
place cheese on top of sausage / onions.
then spread 1/2 cup Ragu sauce on top.
pour cornbread mixture on top, spreading evenly.
bake for 25 minutes.
let set for 5 minutes, then invert onto plate and slide onto sprayed baking sheet.  Cornbread is now on bottom.
spread remaining Ragu sauce on top of onions/sausage.
Sprinkle bread crumbs and parmesan cheese on top.
bake for an additional 5 minutes or until bread crumbs are browned.
Healthy Sweet Potato Muffins
Category: bread
By lilmagggie

This is easy and quite healthy. Add some toasted nuts and flax seed for a bit more protein.

Ingredients:
1 cup mashed, cooked sweet potato
2  large egg whites
½ cup white sugar
¼ cup water
¼ cup unsweetened applesauce
2 tablespoons canola oil
1 tablespoon vanilla extract
1 tablespoon orange zest
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup cranberry sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl. Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

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

Calories: 188.7
Fat: 2.6 g
Saturated fat: 0.2 g
Carbohydrates: 38.3 g
Sugars: 16.3 g
Dietary fiber: 2.4 g
Protein: 3.4 g
Sodium: 275.4 mg
Sultan of Swing


Ingredients:
pomegranate syrup, dry vermouth, lemon juice, salt, lemon wedge

Directions:
Keep the grenadine and the Noilly Prat in the fridge. So they are already cold enough.
Mix first four ingredients.
Fill a Martini glass with ice.
Pour the mixture over the ice and garnish with lemon wedges.
NOTE: I love Noilly Prat and would recommend to use it. If you can't get it, use a very dry vermouth. Use a high quality pomegranate syrup, because it makes this cocktail.
Tailgate Chicken Teriyaki


Ingredients:
soy sauce, mirin, rice vinegar, sugar, ginger, beer, boneless skinless chicken breasts

Directions:
For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.
Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game.
When you get to the parking lot, preheat a portable grill.
Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side.
Oven Fried Chicken With Corn Flakes


Ingredients:
chicken parts, eggs, milk, ground black pepper, salt, butter

Directions:
Position rack in upper 1/3 of oven.
Preheat to 350°F.
Remove chicken skin, if desired.
Lightly oil a baking sheet.
Rinse chicken and pat dry.
season with salt and black pepper.
Whisk eggs and milk together in a large bowl.
Combine corn flakes, salt, and pepper in a shallow bowl.
Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge].
Arrange the chicken, skin side up, on the greased cookie sheet.
At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like.
Bake until the chicken is golden and crisp, about 45 to 60 minutes.
Serve immediately.
French Tarragon Roast Chicken


Ingredients:
whole chickens, salt, pepper, butter, dried tarragon, water, cornstarch

Directions:
Heat oven to 180c.
Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
Remove the bird from the pan and set aside.
Whisk the liquid from the roasting pan into the sauce and add the cream.
Pour some of the sauce over the bird.
Serve the remaining sauce separately.
Serve with boiled potatoes, glazed carrots and runner beans.
Hoagie Casserole


Ingredients:
eggs, parmesan cheese, ham, provolone cheese, swiss cheese

Directions:
Layer one can of crescent rolls in a 9x13" pan and pinch together the cuts., Layer ham, provolone, drained red pepper, salami, swiss & pepperoni., Mix eggs and parmesan together and pour half the mixture over pepperoni., Layer one can of crescent rolls on top and pinch together the cuts., Pour the remaining egg mixture over the top., Bake for 50 minutes on 350° or until golden brown.
Mom's Spanakopita


Ingredients:
frozen chopped spinach, feta cheese, cottage cheese, parmesan cheese, onion, garlic clove, egg, cayenne pepper, black pepper, chicken bouillon, butter, phyllo pastry sheets

Directions:
Mix all ingredients well in bowl except Butter and Phyllo.
Butter 4 Phyllo sheets and stack together.
Place 1/3 of filling mixture in a long roll along the long edge of the Phyllo Sheet.
Roll in log form.
Cut log into 6 pieces.
Place in buttered 9X13 pan.
Repeat twice as above.
Butter all the pieces with the remaining butter.
Bake in a 350F oven uncovered until golden brown or approximately 20 to 25 minute.
Icy Caramel Cappuccino


Ingredients:
instant coffee, vanilla ice cream, heavy whipping cream

Directions:
Place fat free half & half, coffee packet(Cappuccino Classics  Suprema, Suisse Mocha, Amaretto Italia or French Vanilla], ice cream topping and ice cream in 5-cup blender container. Cover; blend, scraping sides occasionally, until smooth (50 to 60 seconds].
Pour into individual glasses. Serve with dollop of whipped cream; sprinkle with chopped candy.
Spanish Chickpeas and Cod (Garbanzos Con Bacalao)


Ingredients:
dried garbanzo beans, green pepper, tomatoes, garlic, salt cod fish, olive oil, potato, paprika

Directions:
The night before you have to desalt the cod in a bowl with water (change the water two or three times]. Use another large bowl with water and put the dried chickpeas inside.
Cut the potato in cubes, deseed the pepper,peel the onion. Cut the cod in portions.
In a pressured cooker put all the ingredients and add water to cover it all. Let it cook for about 20 minutes or until chickpeas are done.
Add now some salt and pepper if necessary. You can remove the garlic head, garlic, tomato and pepper or mince them. Serve hot.
Creamy Cucumber and Tomato Salad
Category: salad
By Allison

This is a recipe my Grammy made since before I was born and has been a hit in my family just as long. It's super easy, and fresh garden veggies make it even tastier!

Ingredients:
2  cucumbers, sliced
2  tomatoes, sliced
¼  onion, chopped
1 cup creamy salad dressing (such as Miracle Whip®), or more to taste
2 tablespoons white sugar, or to taste
salt and ground black pepper to taste

Directions:
Combine cucumbers, tomatoes, onion, creamy salad dressing, sugar, salt, and black pepper in a salad bowl. If salad seems too sweet, add more salad dressing; if too tart, add more sugar. Chill before serving.

Prep time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 244.3
Fat: 16.3 g
Saturated fat: 2.1 g
Carbohydrates: 23.6 g
Sugars: 19.1 g
Dietary fiber: 1.8 g
Protein: 1.7 g
Cholesterol: 20 mg
Sodium: 507.1 mg
Sauerkraut on Bread Dough
Category: bread
By Catrin

This German appetizer goes really well with a crisp Riesling or German beer!

Ingredients:
1 (0.6 ounce) cake compressed fresh yeast
½ cup water
1 tablespoon white sugar
1 teaspoon salt
⅓ cup clarified butter, melted
2 ½ cups all-purpose flour
1 cup bacon, cut into 1/2 inch pieces
1 ½ cups sour cream
4  eggs
1 tablespoon caraway seed
ground nutmeg to taste
salt and pepper to taste
1 (20 ounce) can sauerkraut, drained

Directions:
Crumble the yeast into a small bowl.  Pour in the sugar and water, and stir with a fork until the yeast has dissolved.  Allow to sit for 15 minutes, then stir in the salt and clarified butter. Pour the flour into a large bowl and make a well in the center.  Stir in the yeast mixture, then knead until the dough is smooth and elastic, about 12 minutes.  Return dough to the bowl, cover with a cloth, and let rise in a warm place until doubled in bulk, about 1 hour. While dough is rising, cook bacon in a skillet over medium heat until nearly crispy; drain off fat.  Mix together the sour cream, eggs, caraway seed, nutmeg, salt, and pepper in a bowl until smooth. Set aside. Preheat oven to 350 degrees F (175 degrees C). Roll out the dough into a rectangle to fit a baking sheet.  Place the dough onto the baking sheet and sprinkle with bacon.  Evenly cover the dough with well drained sauerkraut, then drizzle the sour cream and egg mixture over the sauerkraut. Bake on the middle rack of the preheated oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.

Prep time: 2 hrs
Cook time: 40 mins
Total time: 2 hrs 40 mins
Yields: 1 baking sheet

Calories: 315.4
Fat: 20.6 g
Saturated fat: 10.1 g
Carbohydrates: 24.9 g
Sugars: 2.1 g
Dietary fiber: 2.3 g
Protein: 8.1 g
Cholesterol: 99.4 mg
Sodium: 680.2 mg
Cajun Crawfish and Shrimp Etouffe
Category: soups-stews-and-chili
By RHONDA35

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp.  A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

Ingredients:
⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2  fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper  (Optional)
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Directions:
Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and  fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 264.2
Fat: 14 g
Saturated fat: 2.3 g
Carbohydrates: 9 g
Sugars: 2.5 g
Dietary fiber: 1.4 g
Protein: 24.9 g
Cholesterol: 195.9 mg
Sodium: 955.5 mg
Loaded Baked Potato Soup


Ingredients:
butter, flour, milk, baking potatoes, green onions, bacon, sour cream

Directions:
In a heavy dutch oven, melt butter., Stir in flour, heat until smooth., Gradually add milk, stirring until thickened., Add potatoes and onions, bring to a gentle boil, stirring occasionally., Reduce heat and simmer for 10-15 minutes., Add bacon cheese, sour cream and seasonings, Stir until cheese is melted., If you like you can add bacon, sour cream and green onions as a topping.
Bavarian Red Cabbage


Ingredients:
red cabbage, tart apples, onions, salt, sugar, hot water, butter, cider vinegar

Directions:
Place all the ingredients into the crock pot., Cover and cook on low 8 to 10 hours or high 3 hours., Stir well before serving.
Pip's Chicken Salad


Ingredients:
boneless skinless chicken breasts, celery, pecans, crushed pineapple, chicken broth, mayonnaise, seedless grapes

Directions:
Cook the chicken until tender. Cool and shred. Add 1 cup of chicken broth to moisten.
Add celery, pecans, pineapple, and relish to shredded chicken. Then add mayo to taste. Use your own judgment—the more mayo you use, the more moist it will be. You can also add the seedless grapes if you want to.
I like to use fresh croissants to make my sandwiches.
Bistro Steak Sandwich With Seasoned Potato Chips


Ingredients:
onions, peppercorn, fresh parsley, blue cheese, butter, garlic cloves

Directions:
Place garlic bread on a large sheet pan, and bake according to package directions.
Slice onions thin and microvave covered on high for 5 minutes.
Heat a pan on medium-high for 5 minutes, while the onions are in the microwave.
Season steaks with rub, and cook 5-10 minutes , or until browned.
Turn steaks over and repeat, until done, it should have a medium-rare doneness.
Remove steak from pan, and lightly cover with foil.
Chop parsley, and then add the parsley, onions, and vinegar to pan.
Cook 3-4 minutes or until the onions are carmelized.
Slice steal into 1/2 inch pieces, and place steak and onion mixture over one garlic bread half.
Sprinkle with cheese, and top with other garlic bread half.
Cut sandwich into 6 pieces.
FOR THE SEASONED CHIPS:
Combine 2 tablespoons butter, melted with 2 pressed garlic cloves.
Add 1/4 cup freshed parsley.
Toss 6 ounces plain potato chips with butter mixture.
Bake on medium sheet pan at 450 degrees for 3-5 minutes.
Pistachio Cheese Wafers


Ingredients:
butter, sharp cheddar cheese, all-purpose flour, salt, pepper, cayenne pepper, pistachio nut

Directions:
In a proccesor or electic mixer beat together the butter and cheese. Then add 1 cup of flour and mix.  In a seperate bowl combine the, salt and black and cayenne pepper. Add to the cheese mixture and beat until blended. Stir in the pistachios.
Turn the dough onto a floured surface and divide in half. Shape each piece into a log and 1 inch across. Wrap in plastic wrap and chill until firm.
Preheat oven to 350 degrees.
Cut the chilled dough into 1/4 slices and place them about 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes, until golden brown around the edges.
Transfer to a rack to cool.
PHILLY Lemon Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia Cream Cheese

A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake.

Ingredients:
2 cups HONEY MAID Graham Crumbs
6 tablespoons butter, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
1  lemon, zested and juiced
4  eggs

Directions:
Heat oven to 325 degrees F. Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.

Prep time: 20 mins
Cook time: 40 mins
Total time: 5 hrs
Yields: 24 servings

Calories: 242.6
Fat: 18.5 g
Saturated fat: 10.1 g
Carbohydrates: 17.2 g
Sugars: 10.2 g
Dietary fiber: 0.2 g
Protein: 4.6 g
Cholesterol: 89.9 mg
Sodium: 249.1 mg
Tilapia With a Touch of Lime


Ingredients:
unsalted butter, kosher salt, black pepper, lime juice

Directions:
Sprinkle salt and pepper on both sides of Tilapia filet., Heat a non stick skillet on med-high heat. Melt butter., Cook Tilapia 3 minutes on each side., Sprinkle with lime juice and serve.
Blueberry Spoon Bread


Ingredients:
sea salt, cornmeal, butter, baking powder, vanilla, eggs, blueberries, milk

Directions:
Heat oven to 375 degrees.  Grease a 1 1/2 to 2 quart baking dish.
Rinse blueberries and let drain.
Place milk and salt in a medium sized saucepan.  Bring to a boil over medium high heat.
Reduce heat to medium low, and stir in cornmeal.  Stir constantly until the mixture begins to thicken, about 5 minutes.
Remove from heat and let cool 10 minutes.  Stir in butter, vanilla and baking powder.
Beat eggs in a small bowl.
Fold in blueberries.
Fold in cane sugar.
Pour into prepared baking dish and bake 35 to 40 minutes.
Serves 6.