xiaoxl/recipe_data huggingface dataset:
Roasted Citrus Turkey Breast


Ingredients:
turkey breast, parsley, fresh thyme, fresh rosemary, fresh ground black pepper, paprika, oranges, lemon

Directions:
Thaw the frozen turkey.
Rinse and pat dry with paper towels.
In a medium bowl, combine the parsley, thyme and rosemary.
Grate the oranges and lemon peel and set the oranges and lemon aside.
Add the peels to the herb mixture and toss until combined.
Rub the herb mixture over the skin of the turkey.
Place the turkey on a rack in a large roasting pan.
Cut the oranges and lemon in half and squeeze their juices over the turkey.
Also sprinkle the turkey with the pepper and paprika.
Insert a meat thermometer in the thickest part of the breast.
Loosely cover the turkey with foil during roasting to avoid over browning.
Roast turkey uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
Baste turkey often with the pan juices.
Remove and discard the skin before serving.
Milk Chocolate Mousse


Ingredients:
low-fat milk, strawberry

Directions:
In microwave-safe bowl, melt chocolate on High with 1 T. water, about 45 seconds; stir until smooth.  Cool slightly.
At medium-high speed, beat topping mix with milk until firm peaks form.  Remove 1/2 cup whipped topping; reserve.
Beat cocoa into remaining whipped topping; fold in melted chocolate.
Spoon into 4 dessert glasses.  Chill.
Before serving, top with reserved whipped topping.  If desired, garnish with strawberries and chocolate shavings.
Crunchy Honey Mustard Chicken Poppers


Ingredients:
canola oil, salt, pepper, Dijon mustard

Directions:
Preheat the oven to 475 Degrees F. Line a half sheet pan with foil and place a wire rack in the pan.
In a large bowl, crush the cereal with the oil, salt, and pepper into fine bits.
In another large bowl, toss the chicken with the mustard until well coated. Working in batches, transfer the chicken to the cereal mixture and dredge each piece until well coated.
Place the cereal-crusted chicken on the rack, spacing the pieces an inch apart. Bake until the chicken is cooked through (to 165 Degrees F] and the crust golden brown, about 10 minutes.
Red Snapper With Basil Vinaigrette


Ingredients:
red snapper fillets, salt, black pepper, fresh lemon juice, extra virgin olive oil, fresh basil

Directions:
Preheat broiler and oil a large shallow baking pan (1 inch deep].
Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total].
Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
Transfer to a platter.
While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
Jean's Canned Brunswick Stew


Ingredients:
stewed tomatoes, whole kernel corn, white meat chicken, pork, beef

Directions:
Open all the cans.
Empty them, including the juice, into a large stock pot.
Cook over medium heat for at least one hour.
Hint: Some of my other co-workers add 1 extra can of the barbecue pork and/or 1 sauteed onion.
Enjoy!
Peach Fritter


Ingredients:
flour, brown sugar, cinnamon, salt, baking powder, milk, eggs, butter, powdered sugar

Directions:
Mix flour, brown sugar, cinnamon, salt and baking powder together in bowl.
In separate bowl mix milk, eggs and butter.
Slowly add dry and wet together and add peach pieces to the mix.
Fry in deep hot oil (375] for 3-5 minutes or until golden brown.
Remove from oil and drain o paper towels.
Sprinkle fritters with powdered sugar or make a vanilla glaze and drizzle over tops.
Jewel's Black Raspberry Pie
Category: desserts
By RainbowJewels

Enjoy one of summertime's best treats in this simple yet amazing black raspberry pie.

Ingredients:
2  deep-dish prepared pie crusts
2 quarts fresh black raspberries
1 ½ cups white sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
4 tablespoons butter, cut into 4 pieces

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust. Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 pie

Calories: 471.4
Fat: 18.9 g
Saturated fat: 5.9 g
Carbohydrates: 75.2 g
Sugars: 30 g
Dietary fiber: 1.3 g
Protein: 4.7 g
Cholesterol: 12.2 mg
Sodium: 221.2 mg
The World's Moistest Parmesan Crusted Baked Chicken


Ingredients:
boneless skinless chicken breasts, mayonnaise, parmesan cheese

Directions:
Preheat oven to 425.
Combine mayonnaise with cheese in medium bowl.
Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked. **if you have not flattened your chicken breast prior to this, you will need to cook it about 35-40 minutes total, thicker breasts take longer to cook**.
**I will usually sprinkle a little bit of italian seasoned bread crumbs on top of the mayo, then sprinkle some panko on top of that, it really makes a nice crunch**.
John's Crock Pot Cranberry Chicken


Ingredients:
onion, fresh cranberries, boneless skinless chicken thighs, catsup, brown sugar, dry mustard, cider vinegar, cornstarch, cold water, salt

Directions:
Place onion slices and cranberries in the bottom of your crock pot.  Arrange chicken on top.
In a small bowl, mix together the catsup, brown sugar, dry mustard and vinegar.  Pour over the chicken.
Cover and cook on low setting about 6-7 hours or until the chicken is tender.
To serve:  lift the chicken out and set on serving platter.  Cover and keep warm in your oven on a low setting.  Mix the cornstarch and water until smooth.  Turn the crock pot to high setting and add cornstarch mixture.  Cover and cook this for about 15 minutes more or until the sauce thickens.  Season to taste with salt and pour the sauce over the chicken.
Superfood Berry-Green Smoothie
Category: drinks
By cookie monster

This is a meal-sized breakfast smoothie that will fill you up from morning until lunch. High in anti-oxidants, fiber, protein, and vitamin C, this smoothie is both tasty and healthy!

Ingredients:
1 ¼ cups unsweetened almond milk
1  clementine (such as Cuties®), peeled
½ cup frozen raspberries
1 cup spinach, or more to taste
1 tablespoon chia seeds
1 tablespoon flaxseed meal
1 cup frozen blueberries
1 scoop vanilla protein powder

Directions:
Place almond milk, clementine, raspberries, spinach, chia seeds, flaxseed meal, blueberries, and protein powder in the blender, respectively. Blend on high until smooth, about 30 seconds.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 489.7
Fat: 11.5 g
Saturated fat: 1.9 g
Carbohydrates: 58 g
Sugars: 35.7 g
Dietary fiber: 16.6 g
Protein: 44 g
Cholesterol: 12.5 mg
Sodium: 442.8 mg
Stove Top Pot Roast
Category: main-dish
By sarah

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Ingredients:
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1  red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6  turnips, peeled and cut into chunks
6  carrots, peeled and cut into chunks

Directions:
Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides. Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Prep time: 15 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 607.9
Fat: 30.2 g
Saturated fat: 10.8 g
Carbohydrates: 52 g
Sugars: 11.4 g
Dietary fiber: 8.7 g
Protein: 33 g
Cholesterol: 103.4 mg
Sodium: 231.4 mg
Shrimp and Scallop Curry


Ingredients:
shrimp, green onions, garlic, curry powder, heavy cream, white wine, scallops, butter, fresh parsley

Directions:
Combine shells, green onion, garlic and curry powder in medium skillet over med., high heat and cook for 1 minute., Blend in cream and wine., Increase heat to high and cook, stirring constantly for 5 minutes., Remove from heat., Discard shells., Set sauce aside., Season shrimp and scallops with salt, pepper and curry powder., Heat butter in saucepan over med., high heat., Add shrimp and scallops in batches and cook for 2 minutes., Remove shrimp and scallops from pan and set aside., Add cream sauce to pan and cook until sauce is thick about 3 minutes., Return shrimp and scallops to saucepan., Blend in parsley.
Easy chocolate crunch cookies.


Ingredients:
"chocolate chips"

Directions:
Melt chocolate chips., Stir in cheerios., Put blobs of chocolate cheerios onto wax paper., Refrigerate until chocolate is hard., Pick up cookie., Open mouth., Put cookie in mouth., Bite down., Chew., Swallow., Repeat steps 5-10.
Michele's Ground Beef Casserole
Category: main-dish
By Michele

This is an adaptation to a recipe I found here on Allrecipes.com. My husband loves it and said it's a keeper!

Ingredients:
1 pound ground beef
½ pound bulk hot Italian sausage
1  onion, chopped
1  bell pepper, chopped
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon dried oregano
⅛ teaspoon ground black pepper, or to taste
1 (26 ounce) jar spaghetti sauce
1 (16 ounce) package frozen mixed vegetables, thawed
1 (8 ounce) package refrigerated crescent roll dough
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Cook and stir ground beef, sausage, onion, and bell pepper together in a large skillet over medium heat until the beef and sausage are completely browned and crumbled, 7 to 10 minutes. Drain grease from skillet and return to heat. Stir flour, salt, oregano, and black pepper into the beef mixture. Pour spaghetti sauce over the mixture. Add mixed vegetables; bring mixture to a simmer and cook for 5 minutes. Transfer mixture to prepared baking dish. Roll crescent dough into a flat layer atop the beef mixture; sprinkle with Cheddar cheese. Bake in preheated oven until the dough is golden and the cheese is melted, about 30 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 714.2
Fat: 41 g
Saturated fat: 17.5 g
Carbohydrates: 49 g
Sugars: 15.7 g
Dietary fiber: 7.3 g
Protein: 36.3 g
Cholesterol: 112.7 mg
Sodium: 1751.9 mg
Pudding Snack Neapolitan Parfaits


Ingredients:
fresh strawberries, prepared chocolate pudding, prepared vanilla pudding

Directions:
Slice 7 of the strawberries., Spoon chocolate pudding evenly into two dessert glasses., Cover with layers of strawberry slices and vanilla pudding., Top with whipped topping and remaining two strawberries., Serve immediately.
Caramel Oatmeal Chewies


Ingredients:
oatmeal, flour, brown sugar, baking soda, salt, margarine, chocolate chips, water

Directions:
Heat oven to 350°F  Grease 9x13 pan.
Combine first 5 ingredients.
Add margarine and mix until crumbly.Reserve 1 C of mixture for topping.
Press remaining mixture onto bottom of prepared pan.
Bake 10 minutes.  Cool.
Top with nuts, then chocolate chips.
In medium saucepan, melt caramels with the water over low heat.  Stir until Smooth.
Remove from heat.
Drizzle caramel over chocolate pcs to within 1/4" of pan edge.
Sprinkle with reserved oat mixture.
Continue baking 15-18 minutes.  Cool.
Chil until chocolate is set.  Cut into bars.
Dijon Mustard Substitute


Ingredients:
dry mustard, water, white wine vinegar, mayonnaise, sugar

Directions:
Mix all ingredients.
Yield: "2 tablespoons".
NOTES : For Chinese Mustard for dipping, drizzle a little sesame oil into the Dijon Mustard & mix well.
Bellepepper's Orzo and Wild Rice Salad
Category: salad
By bellepepper

I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own.  Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.

Ingredients:
2 cups cooked orzo
½ cup cooked wild rice
½ cup diced orange bell pepper
½ cup diced red bell pepper
½ cup frozen corn, thawed
½ cup dried currants
¼ cup diced red onion
¼ cup vegetable oil
3 tablespoons white sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 teaspoon minced fresh onion
1 pinch ground white pepper
1 pinch paprika
1 pinch garlic powder, or to taste
salt to taste
salt and ground black pepper to taste
¼ cup chopped toasted pecans
¼ cup toasted slivered almonds
¼ cup chopped fresh parsley

Directions:
Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl. Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth. Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

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

Calories: 297.5
Fat: 15.3 g
Saturated fat: 2 g
Carbohydrates: 37 g
Sugars: 16.7 g
Dietary fiber: 3.6 g
Protein: 5.5 g
Sodium: 6 mg
Wild Blueberry Beginner


Ingredients:
mint leaves, blueberries, mint, blueberries

Directions:
Put the mint leaves and blueberries in a tall glass.  Mash them together with muddler or wooden spoon to release flavor from the mint.
Fill glass with ice.
Pour in soda to fill up glass.
Garnish with mint sprig and 5 blueberries.
Succulent Roast Chicken
Category: meat-and-poultry
By Mirelle B

A moist, garlicky-lemony, easy roast dinner.  Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!

Ingredients:
1  lemon, zested
2 sprigs fresh rosemary, chopped
3 sprigs fresh thyme, chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 pinch sea salt and pepper to taste
1 (3 pound) whole chicken
4  whole garlic cloves

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper. Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 449.9
Fat: 26.9 g
Saturated fat: 7.3 g
Carbohydrates: 4.5 g
Dietary fiber: 1.5 g
Protein: 46.5 g
Cholesterol: 145.4 mg
Sodium: 221.3 mg
Beef Casserole With Semi Sun-Dried Tomatoes


Ingredients:
flour, olive oil, onion, carrots, celery ribs, tomato paste, red wine, sun-dried tomato, fresh thyme, bay leaves

Directions:
Dust beef in flour, shaking off excess flour.
Heat oil in a large frying pan and cook beef in batches until brown.  Transfer to slow cooker.
To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
Add carrots and celery and cook for a further 3 minutes.
Stir tomato paste into the vegetables, cook 1 minute.
Add wine and allow alcohol to evaporate and liquid to reduce slightly.  About 2 minutes.
Place vegetables and remaining ingredients in slow cooker.  (Go easy on the thyme if you don't like it too herby.]Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
Season to taste and serve hot with mashed potatoes.
Classic Dairy-Free Cream of Tomato and Basil Soup
Category: soups-stews-and-chili
By Only Gluten Free Recipes

This is a deliciously creamy tomato soup with the essence of basil. Using coconut milk instead of cream creates a rich in flavor and tasty dairy-free, gluten-free soup.

Ingredients:
2 tablespoons coconut oil
1  yellow onion, finely chopped
3 tablespoons tomato paste
2 cloves garlic, crushed
1 tablespoon gluten-free all purpose baking flour
3 cups vegetable broth
1 (15 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup
1  bay leaf
1 (13.5 ounce) can coconut milk
sea salt to taste
fresh basil for garnish

Directions:
Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more. Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes. Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat. Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 servings

Calories: 281.7
Fat: 22.7 g
Saturated fat: 19.6 g
Carbohydrates: 20.1 g
Sugars: 6.5 g
Dietary fiber: 4.2 g
Protein: 4.7 g
Sodium: 541.1 mg
Gourmet Flat Bread Breadsticks


Ingredients:
red onion, basil, oregano, extra virgin olive oil

Directions:
Roll out pizza dough onto a floured surface.
Add red onions and herbs and knead into the dough until it is evenly distributed.
Rub a touch of oil onto the dough ball and place in a bowl for a half hour.
Preheat broiler.
Roll dough out on floured surface into a large square.
Brush the top of the dough with olive oil and place on a cookie sheet or pizza pan brushed coated with oil.
Place in broiler and bake for 3-5 minutes per side, flipping only once during cooking. Monitor closely, it only takes a moment to burn.
Once both sides are a nice golden color, remove from oven and brush with garlic butter.
Use a pizza cutter to slice into individual breadsticks and enjoy.
Healthier Oatmeal Cookies With a Cake Mix


Ingredients:
cinnamon, eggs, quick-cooking oats, flax seed, raisins, chocolate chips

Directions:
Preheat oven to 350 degrees.
Combine cake mix, cinnamon, eggs, oats and1/2 c oil in large bowl. Beat at low speed with electric mixer until blended. Add additional oil as needed to get a cookie dough consistancy.(should not be crumbly].
Stir in raisins or chocolate chips if using.
Drop dough by rounded teaspoonfuls onto prepared baking sheets.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned- cokies will look very light, that is ok do not over bake.
Cool 1 minute on baking sheet.
Remove and cool completely.
Rainbow Quinoa Salad


Ingredients:
quinoa, water, carrots, yellow bell pepper, grape tomatoes, broccoli floret, radish, cucumber, minced garlic clove, beet, olive oil, stone ground dijon mustard, salt, fresh ground black pepper

Directions:
Rinse and agitate quinoa in cool water.
Place in a saucepan with water and bring to a boil.
Cover and simmer for 20 minutes or until all liquid has been absorbed.  Turn off heat and let sit, covered, until ready to add to salad.
For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
Surround the quinoa with the vegetable mixture.
Peel beet, shred, and sprinkle on top of quinoa.
Sprinkle with pumpkin seeds.
In a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine.  Pour over quinoa salad, top with fresh ground black pepper and enjoy!
Chef John's Bearnaise Sauce
Category: side-dish
By Chef John

I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.

Ingredients:
1 cup fresh tarragon leaves, coarsely chopped
½ cup thinly sliced shallots
1 teaspoon whole black peppercorns
½ cup white wine vinegar
½ cup white wine
⅓ cup water
¼ cup chopped fresh tarragon
1 teaspoon drained capers
1 tablespoon cold unsalted butter
2  large egg yolks
3 tablespoons tarragon-vinegar reduction
8 tablespoons cold unsalted butter
1 tablespoon caper-tarragon compound butter
salt and cayenne pepper to taste
1 pinch freshly ground black pepper

Directions:
Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible. Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill. Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 cup sauce

Calories: 152.4
Fat: 14.2 g
Saturated fat: 8.6 g
Carbohydrates: 2.9 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 85.6 mg
Sodium: 38.4 mg
Grand Marnier French Toast Marianted Overnight


Ingredients:
eggs, milk, Grand Marnier, sugar, vanilla

Directions:
Arrange the bread in a large baking dish., Mix all the ingredients and pour slowly over the bread., Let it sit overnight in the refrigerator., Brown each slice in butter on a griddle.