xiaoxl/recipe_data huggingface dataset:
Nong's Khao Man Gai
Category: world-cuisine
By nongskhaomangaiallrecipe

Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.

Ingredients:
2 quarts water
1 (3 pound) whole chicken
1 head garlic
1 cup chopped fresh ginger root
1 teaspoon salt
1 tablespoon sugar
1 tablespoon coconut oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
4 pieces ginger, coarsely chopped
2 cups uncooked jasmine rice
2 cups chicken broth
3  pandan leaves  (Optional)
⅓ cup peeled, roughly chopped ginger
4  red Thai chile peppers
½ cup fermented soybeans
1 head pickled garlic
⅓ cup white vinegar
⅓ cup thin soy sauce
1 bunch fresh cilantro
1 cup cucumber slices

Directions:
Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside. Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic. Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes. Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture. Debone chicken and cut into 1-inch pieces. Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

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

Calories: 589.1
Fat: 19.2 g
Saturated fat: 6.3 g
Carbohydrates: 70.9 g
Sugars: 3.8 g
Dietary fiber: 2.2 g
Protein: 31.2 g
Cholesterol: 63 mg
Sodium: 2465.1 mg
Red Seafood Sauce


Ingredients:
san marzano tomatoes, onion, garlic cloves, shallot, olive oil, red pepper flakes, salt, black pepper, dry white wine, white vermouth, fresh thyme, shrimp

Directions:
Saute onion in olive oil over medium heat until translucent, about 10 minutes. Add garlic and shallot and saute for three to five minutes.  Add red pepper, salt and pepper and saute for a minute or two.  Add tomatoes, wine, thyme and bay leaf and cook, over low heat, for 15 - 30 minutes.
Add shrimp just before serving and either cook until pink, if fresh, or simply heat through.  Toss in 3/4 lb cooked linguine.
Pepper Steak


Ingredients:
beef broth, onion, green peppers, ground ginger, cornstarch, cornstarch, sugar, soy sauce, tomatoes, cooked rice

Directions:
Partially freeze steak, slice across grain into 2 x 1/4" strips.  Brown steak in oil in a skillet over medium high heat 4-6 minutes.  Add Broth, onions, peppers, garlic salt and ginger. Reduce heat and simmer 5 minutes or until vegetables are crisp tender.
Combine cornstarch, sugar and soy sauce, stirring well.  Add to beef mixture.  Bring to boil, boil one minute, stirring constantly.  Remove from heat.  Add tomato wedges, toss gently.  Serve over rice.
River Dip


Ingredients:
mayonnaise, sour cream, Accent seasoning, parsley flakes, sugar, parmesan cheese, mozzarella cheese

Directions:
Mix all together and chill overnight for best flavor.
I think it’s best served with baby carrots, Wheat Thins or “Twigs” (come in a box by wheat thins].
Peppermint Patty Martini


Ingredients:
vodka, creme de menthe, Creme de Cacao, Kahlua

Directions:
I prefer Absolute Vodka (actually I prefer Grey Goose or Level, but I can afford Absolute]. 1 1/2 ounces equals 1 jigger.
Combine all ingredients in shaker.
Strain and serve in chilled martini glass (easy way to chill a martini glass is to let it sit a couple of minutes with ice water in it].
You will not get closer to a peppermint patty flavor than this.
Enjoy.
Diabetic Beef Stew


Ingredients:
onions, celery, celery root, olive oil, stewing lamb, garlic, water, broth, barley, bay leaves, turnip, carrot, potato, button mushroom, stewed tomatoes, salt, savory, paprika, oregano, cracked black pepper, Worcestershire sauce

Directions:
Peel and chop the onions coarsely.
Chop the celery coarsely as well.
Peel and mince the garlic.
Saute the onions and celery until softened in the oil; remove them to a large stew pot.
Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
Add the water or broth, the barley and the bay leaves to the stew pot.
Peel and chop all the remaining vegetables into bite-sized pieces.
Add them to the stew in the order given, then add the tomatoes and the spices.
Simmer the stew until the meat is done and the vegetables and barley are tender.
Add a little more water if needed.
This can be made ahead; stew keeps and reheats well.
Shrimp Salad for Sandwiches
Category: salad
By kapes13

I took a spin on one of the tuna salad recipes and came up with this. Great for a sandwich or serve on crackers as an hors d'oeuvre. I recommend using Gulf shrimp.

Ingredients:
¾ cup cooked shrimp
½  red bell pepper, chopped into 1-inch pieces
¼ cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons mayonnaise
salt and ground black pepper to taste

Directions:
Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended. Transfer to a small bowl. Stir in mayonnaise, salt, and pepper. Cover and refrigerate until cold, about 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 1 cup

Calories: 164.5
Fat: 11.6 g
Saturated fat: 1.8 g
Carbohydrates: 4.2 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 10.7 g
Cholesterol: 98.8 mg
Sodium: 266.1 mg
Acorn Squash Microwave Baked


Ingredients:
acorn squash, butter, sugar

Directions:
Cut Acorn Squash in half. Remove and discards seeds , rinse well in cool water.
Place Squash in a micorwave bowl. Put 1 Tablespoon butter and one tablespoon sugar in each half.  Place in microwave on high for 10 minutes.
To check for doneness pierce squash (do not break through skin] with fork.  Slips in easily is ready to eat -- be careful is extremely hot and delicious -- .
Fiesta Bean Salsa
Category: appetizers-and-snacks
By Anonymous

This bean salsa is great for any occasion. It is quick and can be brought to a summer picnic without spoiling!

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup corn kernels
3  roma (plum) tomatoes, seeded and chopped
½  green bell pepper, chopped
½ cup salsa
⅓ cup chopped fresh cilantro
¼ cup lime juice
1  jalapeno pepper, seeded and minced  (Optional)
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon onion powder

Directions:
Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl. Cover bowl with plastic wrap and refrigerate for 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 cups

Calories: 30.2
Fat: 0.2 g
Carbohydrates: 5.9 g
Sugars: 0.5 g
Dietary fiber: 1.6 g
Protein: 1.6 g
Sodium: 175.5 mg
The Best Brownies
Category: desserts
By Chef John

Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.

Ingredients:
⅔ cup all-purpose flour
¾ teaspoon kosher salt
3 ounces unsweetened chocolate, chopped
½ cup unsalted butter
1 ¼ cups white sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier. Mix flour and salt together in a bowl; set aside. Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside. Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed. Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible. Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 9 brownies

Calories: 295.7
Fat: 16.3 g
Saturated fat: 9.9 g
Carbohydrates: 37.8 g
Sugars: 28 g
Dietary fiber: 1.8 g
Protein: 3.7 g
Cholesterol: 68.4 mg
Sodium: 179.4 mg
Maple Pork and Peach Skewers


Ingredients:
boneless center cut pork chops, real maple syrup, sweet onion, fresh herb

Directions:
If using bamboo skewers, soak them in one cup of chardonnay for 30 minutes prior to use.
Rub pork all over with garlic-pepper seasoning.
Cut chops into bite-size pieces and place in a glass utility dish.
Blend maple syrup and Chardonnay. Pour over pork and let marinate for 15 minutes.
Drain marinade into a small saucepan and bring to a boil; cook one minute.
Alternate pork with pieces of peach and onions on skewers.
Grill over moderate for about 10 minutes, turning occasionally and brushing with marinade.
Serve over couscous, garnished with fresh herbs, if desired.
Avocado, Black Bean and Pineapple Salad


Ingredients:
black beans, avocado, pineapple, red onion, lime juice, salt, pepper, red onions, lime juice, habanero pepper, cilantro, lime juice, garlic cloves, onion

Directions:
Roast onion and garlic at 450 for 25 minutes.
Cured Red Onions- Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days, if you are that patient.  Otherwise, just set it to cure first.
Cilantro Puree- In a blender puree everything but the oil (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste]. While the blades are moving, add the oil slow stream. Pour into a squirt bottle if you want to do so.  You will, most likely, have some left over and that is a good thing.
Salad - In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice.
Serving Suggestions- Presentation With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc]. Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish.
The sauce is just amazing and could be used with other things.
Go ahead and roast more onion than you need.  It is always handy to have in the fridge.
Serves 2 as a meal or 4 as an appetizer, accompaniment or salad.
Confit Tomatoes


Ingredients:
plum tomatoes, salt, dried thyme, olive oil

Directions:
Preheat the oven to 200°F.
Place the tomatoes, cut side up, in a baking dish and sprinkle with salt and thyme.
Drizzle evenly with oil.
Bake, without stirring, for 4 hours. Tomatoes with shrink and get deliciously soft and melty, but will not dry out.
Pack in a jar covered with a little more oil and store in the fridge up to 1 month.
Grilled Salmon or Halibut


Ingredients:
salmon, halibut fillets, lemon juice, olive oil, kosher salt, fresh ground pepper

Directions:
Rinse fish and pat dry.  In a bowl, whisk together lemon juice and olive oil; pour into a zip lock bag.  Add fish to bag, seal and turn to coat evenly.  Chill 30 minutes.
Meanwhiule, cut 4 pieces of heavy foil, each slightly larger than the fish.  Rub ONE side of each piece with oil.  Arrange foil, oiled-side up on a large baking sheet.
Start grill and prepare for indirect-heat cooking.
Drain marinade from bag and discard.  Place each piece of fish on a piece of foil (for salmon, place skin side down].  Sprinkle with salt and pepper.
Transfer fish, on foil, to grill.  Cover or close lid.  Cook fish until opaque but still moist looking in center, about 20 minutes.
With spatula, transfer fish to plates.  Serve with lemon wedges.
Crispy Crusty Halibut


Ingredients:
halibut steaks, eggs, lemon juice, parmesan cheese, salt, dill weed, dried parsley flakes, butter

Directions:
Wash fish, dry with paper towels.
Blend beaten eggs and lemon juice lightly.  In a separate bowl , mix crumbs, cheese, salt, dill, and parsley.
Moisten fish with melted butter, dip into egg, then coat with crumb mixture.  Press mixture into fish so coating will stick.
Refrigerate for at least 1 hour to set.
Place fish on a buttered foil in a baking dish and broil 3 inches from heat for 5 minutes per side.
Serve with lemon wedges.
Elena's Chicken Francese


Ingredients:
flour, chicken tenderloins, eggs, parmesan cheese, parsley, salt, pepper, olive oil, butter, lemon juice

Directions:
Place flour in a shallow bowl., Roll chicken in flour to coat., Beat eggs, parmesan, parsley, salt& pepper until foamy., Heat olive oil& butter in skillet over med., high heat., Dip chicken is egg mixture., Place in skillet, cook chicken until browned, about 3 min per side., Squeeze lemon juice on chicken and cook 1 min., longer.
Jambalaya Style Chicken and Shrimp


Ingredients:
celery, onion, tomatoes, low sodium chicken broth, tomato paste, Worcestershire sauce, boneless skinless chicken breast halves, chicken thigh, green bell pepper

Directions:
Add the first 7 ingredients to a 4-quart slow cooker; stir to combine.
Add in the chicken; stir.
Cover and cook on LOW for 5-6 hours.
Add in rice, shrimp, and green pepper.
Cover and let stand 10-15 minutes or until most of the liquid is absorbed and rice is tender.
Adjust seasoning to taste.
Cousin Pete's Yummiest Dukkah (Nut Dip)


Ingredients:
sesame seeds, sunflower seeds, cumin seed, black peppercorns, flaked sea salt, olive oil

Directions:
Roast the almonds, the sesame, sunflower, pumpkin, coriander and cumin seeds until lightly toasted and beginning to express oil.
Allow to cool and combine well with the salt and pepper.
Put the whole almonds into a food processor first and whiz briefly to reduce their size.
Add the rest of the ingredients and pulse lightly until it is coarse and chunky (you don't want to reduce it to a mash].
Tear off a strip of bread, dip it into the olive oil, then into your dukkah mix --  heavenly !
Shrimp Scampi with Linguini
Category: main-dish
By janiceliv

This recipe results in lots of garlicky shrimp with some white wine and lemon juice.

Ingredients:
1 (16 ounce) package linguine
¼ cup olive oil
¼ cup butter
6 cloves garlic, minced
1 pound peeled and deveined medium shrimp
¾ cup white wine
½ cup lemon juice
¼ teaspoon crushed red pepper
1 tablespoon chopped fresh basil
½ teaspoon salt
½ pint grape tomatoes, halved
2 tablespoons grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl. Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 707.1
Fat: 29.7 g
Saturated fat: 10.4 g
Carbohydrates: 68.6 g
Sugars: 1.3 g
Dietary fiber: 5.1 g
Protein: 33.3 g
Cholesterol: 288.7 mg
Sodium: 652 mg
Rice à La Frances


Ingredients:
cooked rice, butter, onion, romano cheese, asiago cheese

Directions:
In a skillet, melt butter, add onion, and brown.
Add steamed/cooked rice, salt, and pepper and stir constantly until rice absorbs all the butter and is slightly brown.
Add grated cheese and stir to combine.
Serve while the rice is still hot.
Scalloped Peanuts and Onions


Ingredients:
butter, all-purpose flour, salt, pepper, milk, peanuts, onion

Directions:
Place butter in 6 cup glass measuring cup and microwave at full power for 45 seconds or until butter is just melted.
Whisk in flour, salt, and pepper and microwave at full power for 30 seconds.
Whisk in milk and microwave at full power for 6 minutes, stirring well every 2 minutes.
Stir in peanuts and onions (equal amounts] and microwave on 30-50% (microwaves vary] for approximately 15 minutes or until the peanuts and onions are slightly softened but not mushy. Stir in more milk if the sauce gets too thick.
Stir in salt and pepper to taste.
Serve warm (leftovers and good cold or warm].
Jim's Tomato-Cilantro Quick Bread


Ingredients:
flour, baking soda, baking powder, salt, ground cumin, fresh cilantro leaves, whole green onions, tomatoes, tomato paste, sugar, eggs

Directions:
Preheat oven to 350°F
Place flour, baking soda, baking powder, salt and cumin in work bowl of food processor with metal blade and process for 2 seconds.  Move dry ingredients to another bowl.
Process cilantro and green onion for 5 seconds.  Add tomatoes and tomato paste (and jalapeno if wanted] and process until tomatoes are pureed, about 10 seconds.  Add sugar and process for 30 seconds, stopping to scrape down sides of bowl.  Add eggs and process for 1 minute, or until mixture becomes fluffy. Return dry ingredients to processor and combine by turning machine on and off 4 to 5 times until mixture is just incorporated.
Pour mixture into greased and floured 9-inch by 5-inch loaf pan.  Spread the mixture evenly and bake  at 350 F for 45 minutes or until browned.  Let the bread cool in the pan for 10 minutes and turn onto wire rack to cool completely.
Savannah Red Rice


Ingredients:
celery, green onions, garlic cloves, smoked sausage, tomatoes, tomato paste, water, rice, jumbo shrimp

Directions:
Add all ingredients except shrimp to a large pot., Cover and simmer for 30 minutes., Add shrimp. serve.
Ginger-Scallion Ramen Noodles
Category: pasta-and-noodles
By lutzflcat

This quick, easy, and budget-friendly dish will bring some well-deserved respect to humble ramen. Feel free to add shrimp or leftover chicken, if desired. This will serve 6 as a side dish or 4 as a main course. Garnish with additional sliced scallions or chopped peanuts, if desired.

Ingredients:
⅓ cup reduced-sodium soy sauce
¼ cup chicken broth
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon peeled and minced fresh ginger
1 tablespoon honey
2 cloves garlic, finely minced
2 (3 ounce) packages ramen noodles, without flavor packets
1 tablespoon sesame oil
¾ cup thinly sliced scallions
¼ cup shredded carrots

Directions:
Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside. Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water. Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 172.7
Fat: 7 g
Saturated fat: 2.7 g
Carbohydrates: 24 g
Sugars: 3.8 g
Dietary fiber: 0.7 g
Protein: 3.8 g
Cholesterol: 0.3 mg
Sodium: 653.8 mg
Roasted Garlic-Tomato Soup


Ingredients:
onion, diced tomatoes, chicken broth, fresh basil, crushed red pepper flakes

Directions:
In a 2-qt saucepan, heat oil over medium heat.
Add onion and cook and stir 5 minutes.
Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
Reduce heat; cover and simmer 10 minutes.
Remove from heat; uncover and cool for 15 minutes.
Place mixture in blender, cover and blend until smooth.
Return to sauce pan and stir in cream, if using.
Heat through until hot.
Corn Pudding (crock Pot)


Ingredients:
eggs, flour, sugar, salt, pepper, milk, butter

Directions:
Beat eggs until thick., Stir in corn., Beat dry ingredients with milk until smooth. Stir into corn mixture., Pour into well greased Crock Pot., Dot with butter., Cover and cook on Low setting 7-9 hours, or High setting 3-4 hours.
Veggie Enchiladas


Ingredients:
unsalted butter, corn tortillas, onion, zucchini, black olives, mild green chilies, garlic, reduced sodium black beans, monterey jack cheese, cheddar cheese

Directions:
In a large frying pan, melt 3 tablespoons unsalted butter.
Heat butter and oil together and fry tortillas for about 5 seconds on each side.
Remove as soon as they become limp and drain on paper towels.
In a separate pan, sauté onion in the remaining butter until transparent.
Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
Sauté for 5 minutes, stirring occasionally.
Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
Top with a heaping tablespoon of Monterey Jack cheese.
Roll up and place seam-side down in a 9 x 13-inch dish.
When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
Enchiladas may be covered and refrigerated overnight at this point.
Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes].
Serve with a dollop of sour cream and green onions.
Turtle Snacking Mix


Ingredients:
roasted soybeans, unsalted peanuts, raisins, dried cranberries

Directions:
Combine nuts, raisins and chopped Turtles in resealable plastic bag or airtight container.
Snacking mix will stay fresh for up to 1 week.
Claire's Pepperoni Pie


Ingredients:
muenster cheese, flour, eggs, milk

Directions:
Preheat oven to 400°F., Grease a 9 inch pie dish., In a small bowl, add the ingredients in the order listed., Use a slotted spoon to stir the ingredients until the batter is smooth., Pour into the pie dish and bake 30-35 minutes or until the center is firm., Let rest 5-10 minutes, cut into wedges and serve.
Walnut & Blueberry French Toast Bake


Ingredients:
apple, blueberries, French baguette, eggs, half-and-half, maple syrup

Directions:
Place ½ of bread in greased 13 x 9 x 2-inch baking dish. Sprinkle with ¼ cup each walnuts, apples, blueberries. Top with remaining slices of bread.
In medium bowl, beat eggs, half-and-half and ¼ cup of maple syrup with whisk until blended. Pour over bread. Cover and refrigerate at least 6 hours or overnight.
Heat oven to 350°F Bake uncovered 30 to 35 minutes or until deep golden brown. Cut between bread slices.
Top servings with remaining walnuts, apples and blueberries. Serve with remaining 1 cup maple syrup.