xiaoxl/recipe_data huggingface dataset:
Honey Sesame Chicken
Category: world-cuisine
By Bren

Skip ordering takeout and prepare this easy, Asian-inspired honey sesame chicken that's deep-fried and smothered in a sweet and zesty sauce. Garnish with thinly sliced green onions, if desired.

Ingredients:
⅓ cup raw honey
3 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon Sriracha sauce
1 teaspoon sesame oil
½ cup cold water
1 tablespoon cornstarch
½ teaspoon salt
1 ¼ teaspoons salt, divided
¾ teaspoon garlic powder, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1  egg
¾ cup all-purpose flour
½ cup cold water
½ cup cornstarch
2 tablespoons avocado oil
1 ½ teaspoons baking powder
peanut oil for frying
½ tablespoon toasted sesame seeds

Directions:
Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl. Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken. Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well. Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C). Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches. Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 1015.3
Fat: 86.9 g
Saturated fat: 12.2 g
Carbohydrates: 45.6 g
Sugars: 16.7 g
Dietary fiber: 1.2 g
Protein: 15.9 g
Cholesterol: 74.1 mg
Sodium: 1124.7 mg
Mom's Favorite Chicken


Ingredients:
boneless skinless chicken breasts, flour, garlic powder, butter

Directions:
Cut breasts in half horizontally.
Heat oven to 400 degrees.
place butter in 9 X 13 baking dish and melt in oven.
Mix dry ingredients together.
When butter is melted, remove pan from oven.
Wet chicken with water, dredge into flour mixture, place in a single layer in baking dish.
Bake for 15 minutes, turn over, bake for another 5 minutes.
Pesto Pizza
Category: world-cuisine
By SKWms

A great alternative to your regular pizza.

Ingredients:
1 (12 inch) pre-baked pizza crust
½ cup pesto
1  ripe tomato, chopped
½ cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
½ small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spread pesto on pizza crust.  Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese. Bake for 8 to 10 minutes, or until cheese is melted and browned.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 393.7
Fat: 19.9 g
Saturated fat: 7.8 g
Carbohydrates: 39.3 g
Sugars: 3.7 g
Dietary fiber: 3 g
Protein: 17.3 g
Cholesterol: 35.6 mg
Sodium: 936.8 mg
Planet Organic Cosmic Cookies


Ingredients:
quick oats, sunflower seeds, flax seed, cinnamon, sea salt, carob chips, raisins, water, blackstrap molasses, canola oil, soymilk

Directions:
Preheat oven to 350°F., Line two baking trays with parchment paper., Combine dry ingredients : from oats to raisins., Combine wet ingredients: from water to soy milk., Stir dry and wet together until just combined., Portion cookie dough using 1/3 C measure and place on baking tray., Gently flatten cookies., Bake for 24 minutes or until lightly browned.
Cheesecake Pops
Category: desserts
By Cher

A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends.

Ingredients:
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
⅓ cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla
¼ teaspoon salt
3  eggs
24  lollipop sticks
10 ounces white confectioners' coating
miniature semisweet chocolate chips
toasted coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan. Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight. Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes. Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

Prep time: 45 mins
Cook time: 55 mins
Total time: 6 hrs 10 mins
Yields: 24 pops

Calories: 216.8
Fat: 15.6 g
Saturated fat: 9.6 g
Carbohydrates: 16.4 g
Sugars: 14.5 g
Dietary fiber: 0.2 g
Protein: 3.9 g
Cholesterol: 57.9 mg
Sodium: 130.5 mg
Judy's Orange Breakfast Ring


Ingredients:
cream cheese, pecans, butter, cinnamon, sugar, orange, zest of, orange, juice of, powdered sugar

Directions:
Preheat oven to 350 degrees.
Split each biscuit in half, making 2 circles and spread a small amount of cream cheese in the middle of each piece and add a few pecan pieces.
Fold biscuit in half and crimp edge to resemble a taco.
Melt butter in small bowl and mix cinnamon & sugar in separate small bowl.  Roll in butter and cinnamon & sugar.
Place crimped side down in a bundt pan and bake at 350 for 30 minutes.
Turn onto plate and top with orange glaze.
Hearty Chicken Noodle Casserole


Ingredients:
celery, green pepper, onion, butter, milk, diced pimentos

Directions:
Cook noodles as package directs; drain.
Preheat oven to 350.
In large skillet, over medium heat, cook celery, green pepper and onion in margarine until tender.
Stir in soup and milk then chicken, cheese and pimiento.  Cook and stir until cheese melts.
Remove from heat; stir in noodles.
Spoon into greased 13x9 inch baking dish.  top with crumbs.
Bake uncovered 35 minutes or until hot and bubbly.
Parmesan Balsamic Vinaigrette


Ingredients:
garlic, salt, fresh lemon juice, fresh basil, parmesan cheese, black pepper, olive oil

Directions:
Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
Add oil in a slow stream, whisking until well blended.
Makes about 2/3 cup.
Pesto Shrimp Pasta
Category: world-cuisine
By averynmartin

This is a great dish for company!

Ingredients:
1 (8 ounce) package spaghetti
1 cup fresh basil leaves
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, or to taste
½ teaspoon salt
2 teaspoons olive oil
1 (8 ounce) package sugar snap peas
¾ pound peeled and deveined shrimp
⅛ teaspoon crushed red pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth. Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 279.2
Fat: 9.4 g
Saturated fat: 1.4 g
Carbohydrates: 32.3 g
Sugars: 1.3 g
Dietary fiber: 2.3 g
Protein: 15.3 g
Cholesterol: 86.1 mg
Sodium: 295.6 mg
Baked Jalapeno Poppers
Category: appetizers-and-snacks
By cheryl

Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!

Ingredients:
cooking spray
12  jalapeno peppers, halved lengthwise and seeded
2 ounces cream cheese, softened
2 ounces shredded Cheddar cheese
¼ cup panko bread crumbs

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet. Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 poppers

Calories: 136.9
Fat: 10.2 g
Saturated fat: 6.2 g
Carbohydrates: 7.7 g
Sugars: 1.5 g
Dietary fiber: 1.1 g
Protein: 5.9 g
Cholesterol: 30.5 mg
Sodium: 163.4 mg
Autumn Quinoa


Ingredients:
quinoa, carrots, maple syrup, sherry wine vinegar, garlic cloves, thyme, flat leaf parsley, feta, extra virgin olive oil

Directions:
Preheat oven to 375 Degrees F.
In a large bowl, toss together squash, carrots, maple syrup, sherry vinegar, unpeeled garlic cloves, neutral oil, thyme and a sprinkle of salt.
Transfer veggies to a baking sheet, reserving any excess liquid in a bowl, and roast in the oven for approximately 35 minutes, or until the veggies are golden around the edges.
Meanwhile, cook quinoa. After draining, cover the pot with tin foil to keep warm.
Remove veg from oven, and pick out garlic cloves.
Squeeze the cloves— the roasted garlic should come out easily.
Mash the cloves to form a puree and mix into reserved vinegar mixture. Add extra virgin olive oil if needed. Taste dressing and adjust seasoning with salt and pepper.
Add veggies into quinoa and toss everything with reserved dressing.
Top with feta and chopped parsley and serve with a final swirl of extra virgin olive oil.
Alouette Mediterranean Bruschetta


Ingredients:
extra virgin olive oil, parsley, shrimp, basil

Directions:
Preheat grill or oven to broil setting.
Mix olive oil and 1 teaspoons chopped parsley and brush on both sides of French bread slices.
Grill or broil the French bread slices 1-2 minutes on each side until crisp and let cool.
Spread Alouette® Sundried Tomato & Basil evenly over the French bread slices and top with pre-cooked shrimp.
Sprinkle with remaining chopped parsley and serve.
South African Crunchies


Ingredients:
margarine, golden syrup, vanilla extract, self-rising flour, granulated sugar, quick oats, unsweetened coconut

Directions:
Preheat oven to 325 or 350.
Melt margarine on low heat. Add the golden syrup and stir well. Stir in vanilla extract and set aside.
In a large mixing bowl sift in the flour.
Add the sugar, oats and coconut stir well until evenly mixed.
Make a well in the centre of the dry ingredients and add the margarine/syrup mixture. Use an electric mixer to make sure all is incorporated evenly.
Press mixture into a sprayed 9 x 13 inch baking pan. Dough will be about a half inch thick.
Bake 20 to 30 minutes until golden brown and depending on your oven so watch carefully. Edges may burn.
Remove from oven and using a pizza cutter cut into 24 bars. Gently remove and place on a wire rack until cooled. Store in an airtight container. Freeze well.
Casa Ole Green Sauce (Copy Cat)


Ingredients:
avocados, cilantro, light sour cream, fresh garlic, lime juice, salt, pepper, cayenne pepper

Directions:
Roast Serranos over open flame or in oven on broil., Bag or wrap in plastic to loosen skins., Remove pepper skins., Place all ingredients into blender., Puree for 5 minutes until it is smooth and creamy., Chill 2 hours.
Runzas (Bierocks)
Category: main-dish
By Krista Tank

My mother-in-law introduced me to this and it kinda stuck. I am from Iowa, now in Kentucky, and the only way I can get this is by making it at home.

Ingredients:
1 (3 pound) package frozen white bread dough
1 ½ pounds ground beef
1 medium head cabbage, shredded
1 pound shredded mozzarella cheese
salt and pepper to taste
vegetable oil

Directions:
Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste. Preheat oven to 350 degrees F (175 degrees C). Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry. Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 9 pastries

Calories: 750.2
Fat: 27.5 g
Saturated fat: 10 g
Carbohydrates: 79.9 g
Sugars: 9.9 g
Dietary fiber: 8.6 g
Protein: 41.2 g
Cholesterol: 78.8 mg
Sodium: 1221.7 mg
Tomato Pancakes
Category: breakfast-and-brunch
By Dommie

You definitely need to try these savory pancakes. I guarantee you won't regret! Top with ketchup or just eat as it is. Enjoy!

Ingredients:
2 cups all-purpose flour
1 ¼ cups 100% tomato juice
¾ cup milk
1 teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon ground black pepper
9 ounces fully cooked ham, grated
9 ounces Gouda cheese, grated

Directions:
Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl. Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 6 pancakes

Calories: 433.8
Fat: 20.5 g
Saturated fat: 10.7 g
Carbohydrates: 37.2 g
Sugars: 5 g
Dietary fiber: 1.4 g
Protein: 24.1 g
Cholesterol: 74.4 mg
Sodium: 1037.2 mg
Easy Cheese and Pesto Pizza With Fresh Tomatoes


Ingredients:
pesto sauce, tomatoes, parmesan cheese

Directions:
Using a Tablespoon or other large spoon, drop  the pesto sauce in blobs on the cheese pizza (use more or less pesto sauce as desired].
Bake the cheese pizza in the oven per pizza recipe or package instructions.
Remove baked pizza and top with fresh ripe tomato slices.
Sprinkle the tomatoes with the grated Parmesan cheese (or salt and pepper].  The tomatoes taste better with a bit of saltiness.
Serve at once.
Cheesy Potato Casserole


Ingredients:
potatoes, peas, ham, eggs, cottage cheese, ricotta cheese, muenster cheese, gouda cheese, milk, garlic powder

Directions:
Preheat oven to 375 degrees.
Grease or spray a casserole dish.
Slice potato and layer in the greased dish, sprinkle with italian seasoning and salt and pepper.
Spread the peas evenly over the potato.
If you want meat layer the ham or chick over the peas ( salmon, tuna, or crab meat can also be used].
In a medium bowl add one egg and one yolk (RESERVING EGG WHITE in a separt bowl]the cottage cheese, 1/2 cup shredded cheese, milk, salt, pepper, garlic powder and pepper flakes and mix well.
Whip the reserved egg white into stiff peaks and fold into cheese mixture.
Pour and evenly spread the cheese mixture. over the ham layer.
Sprinkle the top with the remaining 1/2 cup of shredded cheese.
Bake in over for 40-45 minutes.
Fresh Corn Muffins (Cameroon)


Ingredients:
fresh corn, baking powder, salt

Directions:
Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good].
Add the baking powder and salt.
Preheat your oven to 425 degrees. Grease muffin cups (I used butter] and fill up about halfway with the corn mixture.
Bake for 25 minutes or until a toothpick comes out clean.
White Fantasy Fudge


Ingredients:
white chocolate, chunky peanut butter, peanuts

Directions:
Melt the peanut butter, chocolate and, chips in a large pot.
Then add enough peanuts and pretzels so that it is tough to stir, mixing well so that all are coated well.
Pour into a greased 13" X 9" pan and chill in the`fridge`til hard.
Remove and cut into bars or break into chunks of desired size.
Beef-Wrapped Enoki Mushroom
Category: main-dish
By Skyler

This is one of my family's favorite way to eat beef and mushroom. Its quick and easy and also very delicious!

Ingredients:
10 ounces enoki mushrooms, roots removed
20 slices thinly sliced deli roast beef
½ tablespoon butter
1 pinch salt and ground black pepper to taste

Directions:
Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms. Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 20 wraps

Calories: 81.9
Fat: 2.4 g
Saturated fat: 1.1 g
Carbohydrates: 2.9 g
Sugars: 0.3 g
Dietary fiber: 0.8 g
Protein: 12.2 g
Cholesterol: 28.8 mg
Sodium: 595 mg
Domino Sugar Cookies


Ingredients:
margarine, light brown sugar, granulated sugar, eggs, milk, vanilla, all-purpose flour, baking powder, salt

Directions:
Beat butter and sugars together until light and fluffy.  Add the eggs, milk, and vanilla and re-mix.
Combine the flour, baking powder, and salt, and blend it into the batter.
Cover and chill in the fridge 3-4 hours.
Roll out the dough on a lightly floured counter, board, or rolling pin cloth.  Be sure to also flour the rolling pin or dough will stick.  Cut into shapes about 1/4 inch think and place on a cookie sheet on top of parchment paper.
Bake at 375 degrees for 8-10 minutes or until the edges are very light, light brown.  Cool completely and decorate as desired.
Buttered Garlic Noodles


Ingredients:
garlic powder, butter, monterey jack cheese

Directions:
Combine the garlic powder salt'n spice and melted butter., Toss with the drained cooked noodles., Add shredded montery jack cheese, stir to mix., Serve.
Spaghetti Squash Pitas #Ragu


Ingredients:
spaghetti squash, olive oil, sea salt, fresh pineapple, shrimp, arugula

Directions:
Preheat oven to 350 degrees.
Cut squash in half and scrape out the seeds. Sprinkle 1 teaspoon olive oil and salt in each half. Cover with foil and bake for one hour until the squash pulls away easily from the sides.
Chop shrimp and fresh pineapple and mix together.
Pull squash out of the shell and place in a micro safe bowl.  Add 1 and 3/4 cups pasta sauce to the squash and heat through in the microwave.
Stuff pockets half way with squash, then spoon shrimp and pineapple mixture on top of it. next add the arugula. Drizzle more sauce over the arugula, and then grate gjostost goat cheese to finish.
Greek Seasoning
Category: world-cuisine
By Margaret Havenar

Play around with the amounts and types of herbs to match your own personal taste.

Ingredients:
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried minced onion
¼ teaspoon dried minced garlic

Directions:
Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 1.5
Carbohydrates: 0.3 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 0.2 mg
Tiramisu Cheesecake


Ingredients:
ladyfingers, butter, cream cheese, mascarpone cheese, white sugar, eggs, all-purpose flour, mascarpone cheese, heavy cream, granulated sugar, vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Place a pan of water on the bottom of oven.
Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 5 tablespoons of the coffee liqueur. Press into a springform pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 5 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
Place pan on middle rack of oven. Bake for 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling.Refrigerate for at least 3 hours, or overnight.
To make topping: Whip all ingredients together until stiff peaks can form. Spread on top of cake and decorate as you wish.
Downeast Fish Chowder


Ingredients:
salt pork, onions, potatoes, boiling water, cod, evaporated milk, salt, pepper, parsley, butter, flour

Directions:
Fry salt pork slowly in soup pot., Add sliced onions and cook five minutes., Add cubed potatoes, boiling water, and fish., Simmer slowly until potatoes are soft., Add evaporated milk, salt, pepper, and minced parsley., In a small skillet, melt butter., Add flour, blend thoroughly and cook., Add slowly to chowder, stirring until slightly thickened., Heat for another five minutes., Serve with pilot crackers.
Vegetarian Lime Orzo
Category: fruits-and-vegetables
By mexicanvegetarian026

I came up with this recipe while at a friend's house but decided to make it vegetarian. The hearty vegetables and fresh lime juice make it delicious and certain to please vegetarians and meat-eaters alike.

Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
2 cups orzo pasta
1  zucchini, peeled and shredded
1  carrot, peeled and shredded
1 (16 ounce) can stewed tomatoes, undrained
1 (14 ounce) can vegetable broth
1 teaspoon Italian seasoning
1 teaspoon dried basil leaves
salt and black pepper to taste
¼ cup chopped green onions
¼ cup chopped fresh parsley
2 teaspoons grated lime zest
2 tablespoons lime juice
½ cup grated Parmesan cheese for topping

Directions:
Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

Prep time: 35 mins
Cook time: 17 mins
Total time: 52 mins
Yields: 4 servings

Calories: 534.6
Fat: 12.3 g
Saturated fat: 3.6 g
Carbohydrates: 87.4 g
Sugars: 10.3 g
Dietary fiber: 6.5 g
Protein: 20.9 g
Cholesterol: 11 mg
Sodium: 578.6 mg
Mini Ham Loaves


Ingredients:
ground pork, milk, eggs, brown sugar, vinegar, water, dry mustard

Directions:
Combine ham, pork, bread, milk and eggs., Shape into six little loaves and place in baking pan., Combine brown sugar, vinegar, water and dry mustard., Pour over meatloaves., Bake at 350 for 1 hour and 15 minutes, basting often with sauce.