xiaoxl/recipe_data huggingface dataset:
Yummy Blueberry Breakfast Cake
Category: desserts
By Laura Owen

An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.

Ingredients:
1 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted
½ cup milk
1  egg
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup white sugar
3 tablespoons butter, melted
1 (21 ounce) can blueberry pie filling
¼ teaspoon lemon extract
¼ cup fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan. Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan. Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter. Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping. Bake in the preheated oven until cake is golden brown, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9x9-inch pan

Calories: 310.9
Fat: 11.4 g
Saturated fat: 7 g
Carbohydrates: 49.3 g
Sugars: 31.9 g
Dietary fiber: 1.8 g
Protein: 3.1 g
Cholesterol: 44.3 mg
Sodium: 206.5 mg
Sweet and Sour Mustard Greens


Ingredients:
sugar, white wine vinegar, bacon fat, shallots, liquid smoke, Tabasco sauce, chili powder

Directions:
Cook the sugar, vinegar, and bacon fat together until sugar caramelizes.
Add shallots; cook until shallots are browned.
Add drained mustard greens.
Add liquid smoke, Tabasco, and chili powder and cook down.
Grilled Shrimp and Chorizo Skewers


Ingredients:
extra-large shrimp, coarse salt, olive oil, chorizo sausage, flat leaf parsley, cilantro leaf, garlic cloves, fire-roasted tomatoes, yellow onion, seedless cucumber, celery ribs

Directions:
Preheat grill or grill pan over medium high heat.
Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp.  Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic.  Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.
Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.
Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque.  Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.
Garnish with reserved parsley, cilantro and garlic mixture.
Ho Ho Cake
Category: desserts
By Olene Grieshop

Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate.

Ingredients:
1 (9 ounce) package chocolate cake mix
5 tablespoons all-purpose flour
1 ¼ cups milk
1 cup white sugar
½ cup margarine
1 cup shortening
½ cup margarine
1 teaspoon vanilla extract
1  egg
1 ½ teaspoons hot water
3 (1 ounce) squares unsweetened chocolate, melted
1 ¾ cups confectioners' sugar

Directions:
Prepare and bake cake as directed on the package for a 9 x 13 inch pan.  Cool completely. Combine flour and milk in saucepan.  Cook, stirring constantly, until thick.  Cool completely.  Cream 1 cup sugar, 1/2 cup margarine, and shortening.  Add cooled milk mixture, and beat well.  Spread over cake. Refrigerate. In a small bowl, beat egg.  Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine.  Pour over second layer.  Refrigerate.

Yields: 1 - 9 x 13 inch cake

Calories: 382.5
Fat: 26.6 g
Saturated fat: 6.9 g
Carbohydrates: 37 g
Sugars: 28.9 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 11.7 mg
Sodium: 244.5 mg
My Mom's Spritz Cookies
Category: desserts
By Yoly

A family favorite and it doesn't even have to be Christmas to make them!

Ingredients:
1 cup unsalted butter, softened
½ cup white sugar
2  egg yolks
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together. Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets. Bake in the preheated oven until cookies are lightly browned, 9 to 11 minutes. Cool on the baking sheets for 2 minutes. Carefully transfer to a wire rack and cook completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 32 mins
Yields: 42 cookies

Calories: 75
Fat: 4.7 g
Saturated fat: 2.9 g
Carbohydrates: 7.5 g
Sugars: 2.4 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 21.4 mg
Sodium: 6.9 mg
Low Carb Iced Coffee


Ingredients:
brewed coffee, instant coffee, heavy cream, Splenda sugar substitute

Directions:
Pour coffee in your favorite large coffee mug., Add cream and splenda., Stir., Add ice to fill cup., Enjoy!
Fragrant Roast Chicken


Ingredients:
roasting chickens, olive oil, fresh thyme, fresh sage, green apple, onions, paprika, potatoes, celery, minced garlic cloves, parsnips

Directions:
Rub cleaned and dried chicken inside and out with salt and pepper.  Place fresh herbs, apples and onions in the cavity of the chicken.  Place the chicken in a roasting pan or dutch oven.  Arrange the potatoes, carrots, garlic, celery (and parsnips] around the chicken.  Drizzle olive oil over all and generously salt and pepper chicken and vegetables.  Pour the white wine over the veggies.  Sprinkle paprika over the chicken.  Cover tightly and bake in a preheated 450 degree oven for 80 to 90 minutes.
Note: Baste chicken occasionally with pan juices while cooking.
Also, the larger the chicken you use, the more veggies and wine you'll want to add.
Egg & Chive Sandwich (21 Day Wonder Diet: Day 12)


Ingredients:
eggs, low-fat ricotta cheese, low fat cottage cheese, fresh chives

Directions:
Place egg, cheeses and chives in medium bowl; using a potato massher or back of a fork, crush until combined.
Divide egg mixture between  two slices of bread, top with remaining bread.
Shrimp Orzo Pesto
Category: world-cuisine
By M. Kertello

This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!

Ingredients:
8 ounces orzo pasta
1 tablespoon pesto, divided
3 tablespoons extra-virgin olive oil, divided
2 cups frozen cooked shrimp, thawed
½ cup diced red bell pepper
1 teaspoon capers
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo. Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes. Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 585.2
Fat: 24.4 g
Saturated fat: 4.9 g
Carbohydrates: 58.9 g
Sugars: 4.3 g
Dietary fiber: 3.2 g
Protein: 32 g
Cholesterol: 173.9 mg
Sodium: 366 mg
Italian Beef Roulades


Ingredients:
green onion, garlic cloves, celery, parsley, salt, pepper, parmesan cheese, bottom round steaks, olive oil, dry red wine, bay leaf

Directions:
Mix onions, garlic, celery, parsley, & bread crumbs.
Add salt, pepper, & Pamesan cheese.
Blend well.
Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
Roll up & secure with toothpicks or string.
Brown rolls in small amount of olive oil.
Add stock, wine, & bay leaf.
Simmer for 30 minutes.
Remove meat & reduce liquid.
Serve rolls & sauce over noodles.
Garnish with parsley with desired.
Easy & Tasty Banana Bread


Ingredients:
margarine, white sugar, egg, bananas, flour, baking soda

Directions:
Mix together margarine, sugar, egg and banana well.
Add flour and baking soda and fold together until dampened.
Put into greased loaf tin and bake at 350F for 50mins.
optional: add chocolate chips on top just before putting loaf into oven or mix 1/2 cup of chopped walnuts into batter.
Waffle Recipe for Waffle Makers


Ingredients:
flour, sugar, baking powder, salt, milk, eggs

Directions:
Mix dry ingredients.
Mix wet ingredients in a seperate bowl;.
Slowly add together.
Pour into waffle maker.
After the batter is in the waffle maker, you can add fruit or chocolate chips onto the batter. And close the top.
Dilled Buttermilk Dressing


Ingredients:
buttermilk, lemon juice, onions, dry mustard, dried dill weed

Directions:
Combine ingredients and mix well., Refrigerate 1 hour or longer to blend flavors.
Cranberry Sauce with Port and Oranges


Ingredients:
cranberries, sugar, orange zest

Directions:
In a large saucepan combine the cranberries,the sugar, the Port, the zest and the orange juice.
Simmer the mixture, stirring occasionally, for 15 or 20 minutes or until the berries burst and the mixture has thickened.
Chill.
For a chunkier variation, stir in 1 cup orange segments (well-drained] and 1/2 cup chopped walnuts before serving.
Mocha Shotglass Cookies


Ingredients:
black coffee, brown sugar, sugar, cocoa powder, salt, flour

Directions:
Preheat the oven to 325°.
Mix all the ingredients together.
Drop the dough onto a nonstick baking sheet in 1 inch lumps. Try make the lumps smooth, because they will bake in exactly the shape you leave them inches.
Bake for 11 minutes. Cookies should appear like solid balls, slightly stiff on the outside but soft to the touch.
Remove from baking sheet immediately. Enjoy!
Banana-Orange Smoothie


Ingredients:
plain nonfat yogurt, banana, vanilla extract, honey

Directions:
Place all ingredients in blender and process until smooth.
Adjust consistency (due to banana size] with orange juice.
Pour into glasses and serve.
Kentucky Buttercream Bundt Cake


Ingredients:
butter, sugar, eggs, vanilla, baking powder, baking soda, salt, flour, buttermilk, sour cream, sugar, butter, hot water

Directions:
Preheat oven to 325. Spray bottom of 10-inch tube pan with cooking spray.
In a large bowl, cream the butter; gradually beat in the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the remaining cake ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed, scraping the bowl occasionally. Spread the batter evenly into the prepared pan.
Bake for 1 hour, or until the top springs back when lightly touched. While the cake is still hot, prick the top of the cake and pour the butter sauce on top.
To prepare the Butter Sauce: combine the 1 cup sugar, hot water, and ½ cup butter. Heat in a saucepan or in the microwave until the butter is melted---do not boil. Remove from heat, add rum flavoring, and pour over warm cake.
Dill Rice


Ingredients:
long-grain rice, artichoke hearts, green onion, fresh dill, dried dill, lime rind, fresh lime juice, olive oil, salt, pepper

Directions:
Cook rice according to package directions; cool 20 minutes.
Stir together rice, artichoke hearts, and remaining ingredients.
Spicy Garden Chili


Ingredients:
olive oil, onions, red bell pepper, mushroom, chili powder, cumin, fresh oregano, pinto beans, beef broth, diced tomatoes, tomato sauce, frozen corn, bulgur

Directions:
Heat oil in large Dutch oven over medium-high heat.
Add first 7 ingredients(onion through to coriander] and saute 3 minutes, until onion is softened.
Add remaining ingredients, reduce heat, and simmer 30 minutes.
The longer the chili sits the thicker it will become due to the bulgur.
Top individual bowls with sour cream and shredded cheese.
Multigrain Exam Cookies (High Energy/Healthy)


Ingredients:
quinoa, oatmeal, flour, sugar, canola oil

Directions:
Preheat oven to 350 degrees.  Cook quinoa in water according to packet instructions.  Allow to cool.
Add in remaining ingredients and add soymilk if it seems a bit dry.
Bake 10-12 minutes until crispy round the edges (bake less for softer, cakier cookies, more for crispier].
Vegan Raisin Bran Muffins


Ingredients:
whole wheat flour, sugar, baking powder, baking soda, salt, raisins, boiling water, walnut pieces, ground flax seeds, egg substitute, soymilk, applesauce, molasses, soymilk

Directions:
Put the raisins in the boiling water to soak.    Set aside.
Mix together the bran, flour sugar, baking powder, baking soda, salt and walnuts and flax seeds (if using] in a large bowl.
Mix the egg replacer with the 1/4 cup of soy milk.  Using a food processor (especially a mini one] at this point is handy but not necessary.  Add the apple sauce and molasses and mix well.
Using a sieve, strain the raisins and reserve the water.
Coat the raisins with some flour.
Pour all the wet ingredients (soy milk, applesauce/molasses mixture and raisin water &c.] into the dry ingredients and mix.
Add the raisins.
Mix the batter together and let stand while the oven heats up.
Line 12 muffin tins with paper muffin cups or spray with non-stick spray.
Heat the oven to 400 F and bake for 15-20.  The muffins are ready when a toothpick comes out dry.
Split Pea and Rice Soup


Ingredients:
water, onions, garlic cloves, olive oil, bay leaves, ground cumin, cinnamon, cayenne, ground cardamom, fresh lemon juice, cooked rice, fresh parsley

Directions:
Rinse the peas.
Put them in a soup pot with 3 cups of water and bring to a boil.
Reduce heat, cover, and simmer for 45-60 minutes.
Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
When peas are cooked, stir in the onion mixture along with the stock.
Add the lemon juice and cooked rice and season with salt and pepper.
Stir in the parsley and gently reheat.
Hawaiian Hush Puppies
Category: side-dish
By Denise King

This was given to me by a friend years ago. I have since tweaked it to my liking and think you will like it also. I have eaten it many times with fried tilapia. I call them Hawaiian hush puppies because that's what they remind me of with the pineapples and slight sweetness.

Ingredients:
oil for deep frying
1 (15 ounce) can cream-style corn, drained
1 (15 ounce) can crushed pineapple, drained
2 cups cornmeal
1 cup self-rising flour
1 cup shredded Cheddar cheese
½ cup minced onion
½ cup white sugar
2  eggs, beaten
1 pinch salt and ground black pepper to taste

Directions:
Heat oil in a deep fryer or large saucepan to 365 degrees F (185 degrees C). Mix canned corn, pineapple, cornmeal, flour, Cheddar cheese, onion, sugar, eggs, salt, and pepper together in a large bowl. Drop as many teaspoonfuls of batter into the hot oil that the pan will allow; cook until golden brown or until they float to the top, about 5 minutes. Drain on a paper towel-lined plate. Repeat with any remaining batter.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 50 hush puppies

Calories: 79.1
Fat: 3 g
Saturated fat: 0.9 g
Carbohydrates: 11.5 g
Sugars: 3.7 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Cholesterol: 10.3 mg
Sodium: 82.8 mg
Spicy Fried Chickpeas


Ingredients:
chickpeas, hot paprika, sea salt

Directions:
In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F Carefully add.
chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon,.
transfer to paper towel-lined plate. Sprinkle immediately with paprika and salt and serve hot.
(Chickpeas can be made up to 4 hours ahead and stored at room temperature. Rewarm in microwave or broiler before serving.].
Spaghetti Pie


Ingredients:
spaghetti, ground beef, onion, garlic, salt, pepper, egg, cream cheese, sour cream, parmesan cheese, green onions, monterey jack cheese, mozzarella cheese

Directions:
Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Combine meat sauce into the noodles.
In a small bowl, mix egg, cream cheese, sour cream, and parm until blended; stir in green onions. In a greased 9x13-in. baking dish, layer the spaghetti/meat mixture, cream cheese mixture, and top with remaining meat mixture. Cover with shredded cheese.
Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.
Potato and Apple Bake


Ingredients:
onions, potatoes, apples, salt, sage, butter

Directions:
Peel onions and potatoes. Core apples. Cut onions, potato and apples into 5mm thick slices.
Places layers of onion, potato and apple into a 34x27cm casserole dish.
Pour stock over potato mix. Sprinkle sage over that dot with butter.
Cover casserole with a lid or foil and back at 200C for 45 minutes.
Remove lid and cook for a further 10 minutes.
Southern Bread Pudding
Category: desserts
By ban_the_circus

The simplicity of this bread pudding is what makes it so delicious. It's a classic custard dessert passed down through generations.

Ingredients:
4 cups cubed white sandwich bread
¼ cup raisins
⅛ teaspoon ground cinnamon, or to taste
⅛ teaspoon freshly ground nutmeg, or to taste
2 tablespoons melted butter
2 cups half-and-half
1 cup white sugar
4 each eggs
1 teaspoon vanilla extract
1 pinch salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish. Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter. Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard. Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9-inch pudding

Calories: 296.2
Fat: 12.6 g
Saturated fat: 7 g
Carbohydrates: 40.8 g
Sugars: 29.1 g
Dietary fiber: 0.6 g
Protein: 6.1 g
Cholesterol: 111.9 mg
Sodium: 215.2 mg
The Lady and Sons Chicken Fingers


Ingredients:
boneless chicken breasts, garlic powder, buttermilk, self-rising flour, mayonnaise, honey, prepared yellow mustard, lemon juice, lemon, horseradish

Directions:
Sprinkle flour with salt, pepper and garlic powder. Stir to combine.  Dredge chicken in flour, dip into buttermilk and back into flour.
Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping.
Honey mustard dressing:
Combine all remaining ingredients together except the lemon juice and stir well. Thin to pouring with lemon juice. Store in refrigerator.
Low Fat Salmon Salad (Kosher- Pareve)


Ingredients:
canned salmon, plum tomatoes, onion, pickles, parsley, lemon juice

Directions:
Mix all - and serve., Enjoy!
Curried Cauliflower Soup - Low Carb, Low Fat


Ingredients:
olive oil, onion, garlic, cauliflower, water, rolled oats, salt, white pepper, curry powder, garam masala

Directions:
Heat oil in a large pot over medium heat; saute onion& garlic until softened, about 5 minutes.
Saute the cauliflower florets, stirring occasionally for an additional 5 minutes.
Stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until cauliflower is tender.
Being careful with the hot liquid, puree in batches in a blender; return to the pot& test for seasonings.
Cranberry Chutney


Ingredients:
pineapple tidbits, sugar, fresh cranberries, frozen cranberries, white raisins, ground cinnamon, ground ginger, ground allspice, salt, walnuts

Directions:
Drain juice from pineapple into a 2 quart microwave container.
Add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice.
Microwave on 100% power for 12-14 minutes until thick.  Stir every 3 minutes.  Stir in pineapple and walnuts.
Let sit for about 15-20 minutes and it will thicken.
Keep refrigerated.
Spaghetti and Turkey Meatballs


Ingredients:
old fashioned oats, milk, yellow onion, parmesan cheese, kosher salt, fresh ground black pepper, garlic cloves, egg, ground turkey, crushed tomatoes, tomato paste, fresh oregano, kosher salt, fresh ground black pepper, garlic cloves, red wine, kosher salt, spaghetti, fresh parsley, fresh basil, parmesan cheese

Directions:
For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes.
Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs.
Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce.
For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes. If making the optional spicy version, add the red wine and chile flakes in the last 2 minutes of cooking.
Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes.
Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and grated Parmesan. Serve hot.
Bacon and Egg Hash Brown Pie


Ingredients:
coarse salt, eggs, dry mustard, smoked bacon, swiss cheese, fresh thyme, green onion

Directions:
"Spray a 9” pie plate with cooking spray.   Heat oil in a 12” nonstick skillet on medium high heat.  Add potatoes the skillet with ½ tsp salt.  Cook 6 to 8 minutes or until light brown.  Turn out potatoes into the prepared pie plate and press to form crust on bottom and sides of plate.  Cover and chill 30 minutes.  Meanwhile, preheat oven to 350 degrees.  In a medium mixing bowl, whisk together eggs, milk and mustard.  Add bacon, cheese, roasted peppers, thyme and green onions.  Pour into the potato crust and bake 40 minutes or until knife tests clean."
Apple Cheese Sausage Balls


Ingredients:
bulk sausage, sharp cheddar cheese, egg, apples

Directions:
Mix all ingredients in a large bowl. Using an ice cream scoop as a measure, form into 2-inch balls.
Place on greased baking sheet and bake at 300 degrees until done, about 30 to 45 minutes.