xiaoxl/recipe_data huggingface dataset:
Chicken Tenders with Balsamic-Fig Sauce
Category: meat-and-poultry
By lutzflcat

The balsamic vinegar is a nice contrast to the sweet figs which add great texture, and the thyme provides just a bit of savoriness to this sweet and rich sauce.

Ingredients:
1 pound chicken tenders
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1  shallot, minced
1 clove garlic, minced
½ cup red wine
¼ cup balsamic vinegar
4  fresh figs, cut into 1/2-inch pieces
1 teaspoon minced fresh thyme leaves
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
1 teaspoon butter

Directions:
Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess. Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm. Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter. Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 353.6
Fat: 14.5 g
Saturated fat: 4.4 g
Carbohydrates: 23.2 g
Sugars: 12.5 g
Dietary fiber: 1.8 g
Protein: 27.1 g
Cholesterol: 79.5 mg
Sodium: 455.9 mg
Pakistani Lamb Chops
Category: world-cuisine
By Zulfiqar Ali

This lamb chop dish has a delicious sweet and savory gravy made of caramelized onions. Goes great with some naan or rice.

Ingredients:
¼ cup oil
2 pounds lamb chops
3 pods green cardamom
1 pod black cardamom
2  bay leaves
1  cinnamon stick
1 teaspoon cumin seeds
6 large onions, thinly sliced
6 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons red chile powder
½ teaspoon ground turmeric
salt to taste
¼ cup water
2  tomatoes, chopped
3  green chile peppers, halved and seeded
1 tablespoon chopped fresh cilantro, or to taste

Directions:
Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside. Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.

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

Calories: 451.6
Fat: 30.3 g
Saturated fat: 10.4 g
Carbohydrates: 20.2 g
Sugars: 8.7 g
Dietary fiber: 4.2 g
Protein: 25.5 g
Cholesterol: 89.7 mg
Sodium: 115.2 mg
The Easiest Chicken in the World!


Ingredients:
chicken, ketchup

Directions:
Coat the chicken evenly in ketchup using a brush.
Bake -uncovered- in 350 degree oven until the top is dark (between 1 hour and 1.5 hours depending on the oven].
Enjoy!
Santa Fe Chicken Soup


Ingredients:
onion, garlic cloves, celery, diced tomatoes with mild green chilies, black beans, boneless chicken breasts, cumin, dried cilantro

Directions:
Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.
Zucchini Bread, Pumpkin Style
Category: breakfast-and-brunch
By Paula Coley

Although I love zucchini bread, I wanted a new way to prepare it. After some thought I decided to try preparing it pumpkin bread style, since they are both in the squash family. I boiled my zucchini (skins attached), and then pureed it. It is so similar to pumpkin bread in texture, and the taste... it is out of this world.

Ingredients:
3 medium zucchini, cut into chunks
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves
1 ½ cups vegetable oil
6  eggs
4 cups white sugar

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9x5 inch loaf pans, and set aside. Place the zucchini chunks into a saucepan, and cover with water. Bring to a boil and cook until the zucchini are tender, about 5 minutes. Drain the zucchini, place them in a blender, and blend until they are pureed, about 2 minutes. Let the zucchini puree cool for about 10 minutes. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps. Place the zucchini puree in a large bowl, and whisk in the oil, eggs, and sugar. Beat in the flour mixture to form a thick batter. Divide the batter evenly among the prepared loaf pans, and bake in the preheated oven until the tops are lightly browned and the loaves spring back when gently pressed, 45 minutes to 1 hour. A toothpick inserted into the center should come out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 3 loaves

Calories: 242.1
Fat: 10.2 g
Saturated fat: 1.7 g
Carbohydrates: 35.7 g
Sugars: 22.6 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 31 mg
Sodium: 183.5 mg
BlueBaNut Mini Cakes


Ingredients:
milk, white vinegar, banana, unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, pecans, fresh blueberries, unsalted butter, milk, bananas, vanilla extract, powdered sugar, fresh blueberries, basil sprigs

Directions:
1 .Spray eight 8-oz. ramekins with non-stick cooking spray.  Set aside.
2. In a small bowl, stir together milk and vinegar. Set aside.
3. In a large mixing bowl, beat bananas, melted butter, sugar, eggs, and extract on low speed until evenly mixed. Stir flour, soda, and salt together in a medium bowl. With mixer on low, gradually beat flour mixture, alternately with milk mixture, into banana mixture. Add pecans. Beat on low speed for one minute.  Place blueberries in a bowl and sprinkle reserved tablespoon of flour over top.  Toss to coat.  Stir into mixture with a wooden spoon.  Divide into prepared ramekins.
4. Bake for 25-30 minutes or until centers test done with a toothpick. Remove from oven and cool completely before removing from ramekins and placing on individual dessert plates.
5.  For frosting, in a large mixing bowl, beat butter, 2 tablespoons milk, banana and extract on low speed until smooth.  Gradually beat in powdered sugar, adding small amounts of additional milk at a time if needed to reach spreading consistency.  Spread onto tops of mini cakes, allowing frosting to slowly run down sides.
6. Arrange blueberries on and around cakes as desired. Add a basil sprig on each plate.  Serves 8.
The Pink Daquiri


Ingredients:
white rum, maraschino juice, fresh lemon juice, ruby red grapefruit juice, grapefruit

Directions:
"Combine first 5 ingredients in an ice-filled cocktail shaker. Shake vigorously, and strain into a chilled martini glass. Garnish, if desired."
Spicy Stuffed Bell Peppers


Ingredients:
lean ground beef, brown rice, tomato sauce, dark red kidney beans, black beans, bell peppers, yellow onion, adobo seasoning, cumin, Mexican oregano, chili powder

Directions:
In a large skillet brown ground beef with chopped onions and chopped bell pepper tops. Add all spices except for chili powder. When meat is brown and veggies are tender, add the two cans of rotel to the skillet along with the rice, kidney beans, and black beans.
Cut each bell pepper in half and fill with the meat mixture.
Place what is leftover of the meat mixture in the bottom of the crock pot and arrange the stuffed peppers face-up on top.
In a separate bowl, mix together the tomato sauce and chili powder.
Pour the tomato sauce mixture evenly over the stuffed peppers.
Put the lid on and cook on "high" for 2 hours and then "low" for 2 hours.
Serve with grated cheddar and pepperjack cheese and corn chips.
Low-Carb Chicken Stir-Fry


Ingredients:
chicken breast halves, green cabbage, cornstarch, ground ginger, garlic powder, water, soy sauce, red bell pepper

Directions:
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.
Cheesy Potato Bake


Ingredients:
baking potatoes, butter, margarine, onion, salt, dried thyme, pepper, cheddar cheese, fresh parsley

Directions:
Thinly slice the potatoes and place in a greased shallow 2-quart baking dish.
In a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted.
Drizzle over potatoes.
Cover and bake at 425 degrees for 45 minutes or until tender.
Sprinkle with cheese and parsley.
Bake, uncovered, 15 minutes longer or until the cheese melts.
Broccoli Soup
Category: soups-stews-and-chili
By LONBINDER

My friend's wife introduced me to this recipe. I HATE broccoli, but loved this soup. I ate every drop. It's simple and good!

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1  potato, peeled and chopped
4 cups chicken broth
¼ teaspoon ground nutmeg
salt and pepper to taste

Directions:
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 Servings

Calories: 63.5
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 10.2 g
Sugars: 2 g
Dietary fiber: 3.1 g
Protein: 2.8 g
Sodium: 19.6 mg
Peanut Butter Cups


Ingredients:
butter, peanut butter, sugar, brown sugar, egg, vanilla, flour, baking soda

Directions:
Cream together butter, peanut butter, sugar, brown sugar, egg and vanilla., Add flour and baking soda., Mix well., Roll into balls., Place one ball in each cup of a greased mini-muffin pan., Bake at 350 for 8-10 minutes., While baking, unwrap Peanut Butter Cups., After cookies come out of the oven, place 1 Peanut Butter Cup in each cookie., Let them cool completely., Using a butter knife, carefully remove cookies from pan.
Pumpkin French Toast Bake
Category: breakfast-and-brunch
By cinderblock

A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.

Ingredients:
8  eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon white sugar
1 (15 ounce) can pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
⅓ cup brown sugar
¼ teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon butter, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk the eggs, vanilla extract, 2 teaspoons of  cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes. Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 305.4
Fat: 8.5 g
Saturated fat: 3 g
Carbohydrates: 46.2 g
Sugars: 15.2 g
Dietary fiber: 3.4 g
Protein: 11.5 g
Cholesterol: 189.8 mg
Sodium: 598.1 mg
Kill Devil Punch


Ingredients:
water, raspberries, dark rum, fresh lime juice, raspberries, limes

Directions:
MAKE THE RASPBERRY ICE:
Pour the water into a plastic container and arrange 12 raspberries in the container.
Freeze for at least 6 hours.
MAKE THE PUNCH:
In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
Stir the punch and strain it into a punch bowl.
Add the raspberry-studded ice.
Pour in the chilled Champagne and stir once.
Garnish the punch with the raspberries and lime wheels.
Ladle into teacups or small rocks glasses.
Cucumbers And Egg Salad
Category: salad
By Eva Ryder

This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!

Ingredients:
4  eggs
4 small seedless cucumbers
4 small dill pickles
3 tablespoons mayonnaise

Directions:
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel eggs. Chop into eighths, and transfer to a medium salad bowl. Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise.  Refrigerate until thoroughly chilled.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 176.2
Fat: 13.4 g
Saturated fat: 2.9 g
Carbohydrates: 8 g
Sugars: 3.6 g
Dietary fiber: 1.2 g
Protein: 7.6 g
Cholesterol: 189.9 mg
Sodium: 606.3 mg
Creamy Strawberry Ice Cream


Ingredients:
sweetened condensed milk, milk, water, butter, fresh strawberries

Directions:
Combine condensed milk, milk, water, and butter in a bowl and beat until frothy.
Place in freezer and let sit for 1 hour.
Remove from freezer, stir, and return to freezer.
Let freeze overnight.
Remove from freezer, combine with mashed berries, and process in a blender until smooth.
Return to freezer and freeze for at least another 5 hours.
Enjoy!
Creole Buttermilk - Black Pepper Dressing


Ingredients:
mayonnaise, sour cream, creole mustard, shallots, onions, buttermilk, fresh ground black pepper

Directions:
"In a small bowl, combine mayonnaise, sour cream, mustard, shallot, 3 Tbs buttermilk, horseradish if using, salt and pepper. Whisk thoroughly. Stir in additional buttermilk as needed to achieve desired consistency."
Crock Pot Swedish Meatballs


Ingredients:
beef broth, water

Directions:
Place meatballs in a 5 quart slow cooker.
In a bowl, whisk together the soups, broth, gravy mix and water; pour over meatballs.
Cook on low for 6 hours. Taste and adjust seasoning with salt and pepper, if needed.
Serve over hot cooked noodles or rice.
Talha's Favourite Couscous (Ta'am Bil Jilbana & Foul)


Ingredients:
couscous, broad bean, garlic cloves, salt, olive oil, margarine, butter, ghee, water

Directions:
Pour the couscous into a large bowl, add the salt & oil. Sprinkle 1/2 cup water over & mix with hands. When water is absorbed, transfer to the couscousier or steamer.
Steam for 15 minutes. Tip couscous into a large bowl & 'open' by sprinkling a little cold water over the couscous & rubbing between your hands - use no more than 1/4 cup.
Return to the couscousier & steam again for 15 minutes. Repeat the previous step.
Whilst the couscous is steaming for the final time, boil the peas & broad beans in a pan of salted water until tender. Finely chop the garlic & add to the pan. Cook for a further minute then drain carefully.
Do this a third time then pour the couscous into a very large bowl. Open again using a little water, then rib in the margarine & the ghee. Add the peas, broad beans & garlic to the couscous & mix well. Taste & add more salt if desired.
Oven Beef Beer Stew


Ingredients:
beef stew meat, salt, pepper, dried thyme, dried marjoram, all-purpose flour, Dijon mustard, red wine vinegar, Worcestershire sauce, yellow onion, garlic cloves, beer, beef broth, carrots, mushrooms

Directions:
In a large Dutch oven that has been sprayed with non-stick cooking spray, add the first 12 ingredients; stir to mix well.
Cover and bake in a 325° oven for 1 hour.
Add beef stock, carrots, and mushrooms; stir to combine.
Cover and cook for about 1 hour longer OR until meat is very tender.
Flank Steak With Mushroom Wine Sauce


Ingredients:
beef flank steak, canola oil, beef broth, Worcestershire sauce, dried basil, fresh mushrooms, beef broth, dry red wine, green onion, butter, pepper, cornstarch, cold water

Directions:
In a large skillet, brown steak in oil.
Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
Remove steak and keep warm.
To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
Combine cornstarch, and water until smooth, and gradually stir in the sauce.
Bring to a boil, cook and stir for 1 minute, or until thickened.
Thinly slice steak across the grain, and serve with sauce.
My Mom's Raised Doughnuts
Category: bread
By Peggianne 

I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.

Ingredients:
½ cup warm water (100 to 110 degrees F/40 to 45 degrees C)
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
¾ cup milk, lukewarm
⅓ cup vegetable shortening
¼ cup white sugar
1 teaspoon salt
2  eggs
4 cups sifted all-purpose flour
2 quarts vegetable oil for frying
1 tablespoon warm water
½ teaspoon vanilla extract
1 cup confectioners' sugar, sifted

Directions:
Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes. Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat. Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm. Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough. Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes. Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes. Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours. Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes. Drain the doughnuts on paper towels to absorb oil. In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

Prep time: 1 hr
Cook time: 15 mins
Total time: 3 hrs
Yields: 2 dozen doughnuts

Calories: 206.6
Fat: 11 g
Saturated fat: 1.9 g
Carbohydrates: 24 g
Sugars: 7.8 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 16.1 mg
Sodium: 106.8 mg
Simple Brown Rice


Ingredients:
long grain brown rice, water, salt

Directions:
Bring 12 cups of water to a boil in a large pot with a cover over high heat.
Rinse rice under cold water in a strainer for 30 seconds.
Add rice to boiling water, stir it once and boil uncovered for 30 minutes.
Pour the rice into a strainer and drain for 10 seconds over sink.
Return rice to pot, cover and set aside from heat allowing the rice to steam for 10 minutes.
Uncover the rice, fluff with a fork and season with salt to taste.
Cheesy Potatoes (Easy Au Gratin Potatoes)


Ingredients:
frozen shredded hash browns, celery, sour cream, onion, garlic cloves, garlic powder, butter, salt, ground pepper, sharp cheddar cheese, butter, dried parsley

Directions:
"Place thawed hash browns in very large bowl.  Add creamed soups and sour cream; stir to combine and set aside.  In saute pan melt 1/4 cup of butter and saute onion and garlic till tender.  Add to potato mixture along with seasonings and cheese.  Stir together till nicely combined.  Spread evenly into a 9 by 13 inch greased glass baking dish.  In a small bowl combine Corn Flakes with the melted butter.  Evenly place topping over potatoes then sprinkle over topping with dried parsley.  Cover with foil and bake in a 350 degree oven for 1 hour and 15 minutes, then remove foil and bake 30 more minutes, or till golden and bubbly.  Let stand 15 minutes before serving."
Garlic-Cilantro Scrambled Eggs
Category: breakfast-and-brunch
By David Smith

A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.

Ingredients:
4  large eggs
1 tablespoon sour cream
¼ cup milk
1 clove garlic, minced
¼ cup chopped fresh cilantro
salt and pepper to taste
1 tablespoon butter
1 ½ teaspoons freshly grated Parmesan cheese

Directions:
Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper. Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 234.9
Fat: 18.3 g
Saturated fat: 8.3 g
Carbohydrates: 3.3 g
Sugars: 2.3 g
Dietary fiber: 0.2 g
Protein: 14.7 g
Cholesterol: 394.3 mg
Sodium: 224.2 mg
Chocolate Italian Souffle Cakes


Ingredients:
bittersweet chocolate, butter, eggs, sugar, flour

Directions:
Preheat oven to 325.
Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined.
Whip eggs& sugar until light and fluffy.
Mix flour into chocolate mixture.
Gently fold the chocolate mixture into the whipped eggs being careful to not lose all the wonderful volume from the eggs.
Spray either 12 muffin tins or 12 ramekins/souffle dishes wtih non-stick spray.
Pour batter into prepared pans/dishes.
Bake at 325 degrees for 9-12 minutes.
Serve immediately.
Note: You can prebake these and then reheat them in a preheated 325 degree oven for 2-3 minutes.