xiaoxl/recipe_data huggingface dataset:
BBQ Beef Stew for the Crockpot


Ingredients:
boneless beef cubes, flour, red onions, green bell pepper, red kidney beans, chopped tomatoes, barbecue sauce

Directions:
Spray a 4 quart crock pot with nonstick cooking spray; set on low heat.  Spread beef cubes on bottom and sprinkle flour over all.  Spread other ingredients out in layers: onions, bell pepper, beans and tomatoes.  Pour bbq sauce on top; cover and cook for 8 hours.
Serve over mashed potatoes, cooked pasta, rice or polenta.
Banoffee Pavlova
Category: desserts
By Trishie

A baked meringue is topped with banana slices, caramel sauce and whipped cream. This is a delicious combination of two very yummy desserts making one that will have you making it over and over again!!!

Ingredients:
1 cup castor sugar or superfine sugar
2 teaspoons cornstarch
1 pinch cream of tartar
4  egg whites
1 pinch salt
1 dash vanilla extract
1 teaspoon white wine vinegar
2 small bananas, sliced
1 cup caramel ice cream topping
1 tablespoon grated semisweet chocolate, for garnish
2 cups sweetened whipped cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface. In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula. Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled. Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 278
Fat: 3.9 g
Saturated fat: 2.4 g
Carbohydrates: 61 g
Sugars: 30.1 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 11.8 mg
Sodium: 209.2 mg
Weight Watchers Baked Chicken


Ingredients:
boneless skinless chicken breast, salt, black pepper, olive oil, fresh lemon juice, fresh rosemary, fresh parsley, chicken broth, lemon

Directions:
Preheat oven to 400ºF.
Coat a small, shallow roasting pan with cooking spray.
Season both sides of chicken with salt and pepper.
Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley.
Pour broth around chicken to coat bottom of pan.
Bake until chicken is cooked through, about 30 to 35 minutes.
Garnish with fresh lemon and serve.
Yields 1 chicken breast half per serving.
Hawaiian Pie


Ingredients:
instant vanilla flavor pudding and pie filling, crushed pineapple, sour cream, graham cracker crust

Directions:
In large bowl, combine vanilla pudding mix (dry] undrained pineapple, and sour cream; stir until well blended.
Pour mixture into pie crust.
Cover and chill 2 hours before serving.
The All Canadian Blueberry Smoothie


Ingredients:
1% low-fat milk, frozen blueberries, yogurt, honey

Directions:
In a blender, combine milk, frozen blueberries, yogurt and honey., Puree until smooth., Pour into glasses., Serve immediately.
Air Fryer Salmon with Spicy Peach Glaze
Category: uncategorized
By Bibi

A quick and tasty dinner for two can be ready in minutes! Fresh or thawed frozen salmon filets are air-fried, then coated with a sweet-spicy glaze. Add some sesame seeds, sliced scallions, and a light squeeze of lemon juice for extra flavor, if you like. We like these with a steamed green vegetable and rice, or roasted potatoes and a salad.  With either menu, it's great for a quick and elegant meal on a weeknight, or for an easy start to the weekend. Want to serve four people? Simply double the recipe, and adjust the cook time by a couple of minutes.

Ingredients:
¼ cup all fruit, no sugar added peach preserves
1 clove garlic, minced
¼ teaspoon ground ginger
½ teaspoon Asian chili garlic sauce, or to taste
2 teaspoons lemon juice
aluminum foil
cooking spray
2 (6 ounce) fillets salmon (1-inch thick)
salt and freshly ground black pepper to taste
½ teaspoon sesame seeds
1 medium green onion, thinly sliced
lemon juice (optional)

Directions:
Stir peach preserves, minced garlic, powdered ginger, chili garlic sauce, and lemon juice together in a microwave-safe bowl until blended. Microwave on high for 30 to 35 seconds, or until boiling. Carefully remove from the microwave and stir again; set aside. Create a foil sling for the air fryer by cutting a piece of foil wide enough to cover the bottom of the air fryer basket and go up two sides about 2" inches. Spray the foil with cooking spray and place in the basket. Poke a few holes in the foil to align with the holes in the basket to allow airflow. Season both sides of the salmon fillets with salt and pepper and place on the foil sling. Lightly spray with cooking spray. Air fry at 390 degrees F (198 degrees C) for 8 minutes. Test for doneness with an instant read thermometer.  Farmed salmon is "medium" at 125 degrees F (51 degrees C), and wild salmon is "medium" at 120 degrees F (48 degrees C). If needed, add air frying time in 3-minute increments, until salmon reaches preferred doneness. Lift the salmon filets from the air fryer using the sides of the foil sling. To serve, pour prepared glaze over fillets and use the remainder of the glaze as a sauce. Sprinkle fillets with sesame seeds and green onions and drizzle with lemon juice.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 359.1
Fat: 10.2 g
Saturated fat: 2.2 g
Carbohydrates: 29.6 g
Sugars: 25.8 g
Dietary fiber: 0.4 g
Protein: 36.2 g
Cholesterol: 74.7 mg
Sodium: 127.8 mg
Watermelon Mojito Granita
Category: drinks
By Diana Mc

A refreshing sweet twist on the original mojito, but frozen. Top with a mint leaf and more rum if you choose to.

Ingredients:
1 small seedless watermelon
1 cup water
½ cup white sugar
3 leaves fresh mint
⅓ cup white rum

Directions:
Remove rind from watermelon; dice into large cubes. Add watermelon, water, sugar, and mint leaves to an electric blender. Blend until pureed. Pour in rum and give it a couple of stirs to incorporate. Pour mixture into a 9x12-inch pan and place in the freezer for 4 hours. Scrape the mixture with a fork every 1 to 2 hours. It will not freeze completely due to the rum. Serve in a shallow bowl or a nice glass.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 4 servings

Calories: 241.7
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 50.7 g
Sugars: 46.1 g
Dietary fiber: 1.4 g
Protein: 2.1 g
Sodium: 5.4 mg
Fresh, Homemade Apple Juice
Category: drinks
By megmeister

My mother had a creative way of using the apple cores and peels leftover from making apple pie: to make homemade apple juice. Store-bought apple juice is tasty, but it has a strong, distinct flavor with almost a hint of bitterness. To those with sensitive palates, it can be a little strong at times. Homemade juice, however, tastes surprisingly different as it is lighter and pleasantly sweet without the kick. Besides using a juicer, this is a super-easy way of making apple juice.

Ingredients:
3  peels and cores from red apples - seeds removed
5 cups water
¼ cup white sugar

Directions:
Place the peelings and cores into a saucepan, and stir in the water. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the water picks up the apple flavor and color, about 30 minutes. Drain the apple juice, discarding solid pieces, and stir in the sugar until dissolved. Allow to cool before drinking.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 5 servings

Calories: 81.8
Fat: 0.1 g
Carbohydrates: 21.4 g
Sugars: 18.6 g
Dietary fiber: 2 g
Protein: 0.2 g
Sodium: 7.9 mg
Italian Sausage and Peppers


Ingredients:
Italian sausage, bell pepper, onion, butter, olive oil, chicken broth, beef broth, plum tomatoes, parsley, salt, pepper, lemon juice

Directions:
In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients.
Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.
Grandma Bea's Pecan Fingers


Ingredients:
unsalted butter, confectioners' sugar, all-purpose flour, salt, vanilla extract, pecans

Directions:
Preheat oven to 350 degrees farenheit., Beat butter and sugar together, in bowl, until creamy and fluffy., Gradually add the flour until well mixed in, then salt, vanilla and pecans., Shape level teaspoons of dough into 2-inch-long fingers., Place on ungreased cookie sheet., Bake for 15 to 20 minutes or until lightly browned., Cool before eating.
World's Best Cream Cheese and Pineapple Dip
Category: appetizers-and-snacks
By Glyn Turbin

I have been making this dip for over 25 years and it is always the first to be eaten at parties. Delicious! Serve in a dipping bowl and eat with crisps of French bread.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 cups crushed pineapple, drained with juice reserved
1 teaspoon onion powder
2 cloves garlic, peeled and crushed

Directions:
In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 45.2
Fat: 3.3 g
Saturated fat: 2.1 g
Carbohydrates: 3.5 g
Sugars: 2.9 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 10.3 mg
Sodium: 27.9 mg
Easter Bunnies


Ingredients:
milk, milk, fresh yeast, sugar, butter, flour, Quark, egg, raisins

Directions:
Warm the milk. Mix with yeast and 2 tbs sugar. Cover and set aside for 10 minutes.
Melt the butter and allow to cool a little.
In a big bowl combine flour, a pinch of salt, remaining sugar, quark, egg, butter and milk-yeast-mixture. Work into a smooth dough. Knead thoroughly for 4 minutes and then allow the dough to rise for approximately 30 minutes (it should double in size].
Divide dough into 4 equally-sized portions. Assemble the bunnies: As a body roll out four long coils and form them into swirls (see pic]. As a head form 4 balls, which you cut at the top side to get ears (see pic.]. Then as a bunny tail make 4 little balls and add them to the swirl body. Use the raisins (one each] as eyes and three along slivers each as whiskers.
Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
Mix egg yolk and 1 tbs milk and brush your bunnies with this.
Bake at 170°C in the preheated oven for about 20 minutes.
Linguine with White Clam Sauce


Ingredients:
margarine, basil, olive oil, oregano, garlic, salt, minced clams, parsley, linguine

Directions:
Melt margarine in saucepot; add oil; heat.
Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes.
Stir in parsley, basil, oregano, salt, and pepper.
Simmer 5-10 minutes.
Cook linguine according to package directions; drain well.
Return to pot; add sauce; toss lightly.
Serve with grated Parmesan cheese.
Date and Orange Compote


Ingredients:
pitted dates, sugar, cardamom pods, oranges, zest of

Directions:
Place dates, apricots, juice, sugar and cardamon pods in saucepan., Cook on medium heat till sugar dissolves., Simmer 5 minutes., Serve topped with rind and vanilla yoghurt.
Waikiki Chicken with Pineapple


Ingredients:
chicken, salt, pineapple ring, flour, peri-peri

Directions:
Wash and drain chicken pieces well.
Mix flour with spices.
Sprinkle it all over the chicken pieces.
Grease a casserole and arrange portions in it.
Pour syrup from pineapple tin all over the chicken pieces.
Bake in a 350 degrees oven till chicken is nicely browned.
If needed, dot with a little butter.
Jus before serving, add pineapple rings.
Spoon liquid of the pineapple over chicken twice or thrice during baking time (1 1/2 hours] If needed, turn chicken pieces over so that the chicken is a gold colour on all sides.
Serve hot.
Roasted Vegetable Mix


Ingredients:
potatoes, onions, carrots, turnips, butter, olive oil, water, garlic cloves, dried oregano, dried thyme, dried rosemary, seasoning salt, black pepper

Directions:
Place first 4 ingredients in a large greased roaster or foil pan.
Melt butter in small saucepan on low.  Stir in remaining 8 ingredients.
Drizzle over vegetable mixture.  Toss until well coated.  Cover with lid or foil.  Preheat gas barbecue.  Place roaster on grill & reduce burner to medium-low.  Close lid of barbecue and cook about 30 to 45 minutes, shaking roaster occasionally, until heated through.
Cinnamon Syrup


Ingredients:
corn syrup, ground cinnamon, lemon juice

Directions:
Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated.
Add remaining ingredients; stir well.
Serve warm over pancakes.
Food Processor Confetti Bread


Ingredients:
sugar, water, carrot, zucchini, red onion, red bell pepper, flour, olive oil, salt, sugar, dried thyme, dried basil

Directions:
In a measuring cup, dissolve 1 tsp.
sugar in warm water.
Sprinkle yeast over and let stand for 8 to 10 minutes, until foamy.
Stir to dissolve.
Grater: Grate vegetables, using medium pressure.
Transfer to measuring cup.
You need about 1 1/2 cups of vegetables.
Steel Blade: Place flour, oil, salt, remaining 1 tsp.
sugar, thyme and basil in processor.
Process 10 seconds, until combined.
Add dissolved yeast mixture through feed tube while machine is running.
Process until dough gathers together into a mass around the blades.
Let machine knead dough about 45 seconds longer.
If machine slows down because dough is too sticky, add a few tablespoons of flour through feed tube; if dough is too dry, add a few tablespoons of water.
Turn out onto a lightly floured surface.
Knead by hand for 1 to 2 minutes, until smooth and elastic, adding just enough flour to prevent dough from sticking to your hands.
Place dough in large greased bowl, turning to grease all surfaces.
Cover bowl with plastic wrap and let rise in warm place until doubled, about 1 1/2 hours.
Punch down.
If you have time, let rise a second time; punch down once again.
To shape: On a lightly floured surface, roll dough into 9 x 12-inch rectangle.
Roll up like a jelly-roll from the shorter side.
Seal ends by pressing down with edge of your hand.
Place seam-side down in sprayed 9 x 5-inch loaf pan.
Cover and let rise until doubled, about 1 hour.
Bake in a preheated 425 F oven for 25 to 30 minutes, until golden brown.
Bread should sound hollow when tapped with your fingertips.
Remove from pan and let cool.
Chunky Vegetarian Vegetable Soup (Fast and Easy)
Category: soups-stews-and-chili
By jbr319

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Ingredients:
2 tablespoons olive oil
½  onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4  carrots, peeled and cut into 1/4-inch rounds
2  baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more. Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes. Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more. Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 10 servings

Calories: 113.7
Fat: 3.3 g
Saturated fat: 0.4 g
Carbohydrates: 19.7 g
Sugars: 5.6 g
Dietary fiber: 3.6 g
Protein: 3 g
Sodium: 436.1 mg
Grandma's Double Chocolate Brownie Cookies


Ingredients:
butter, white sugar, brown sugar, vanilla, eggs, flour, baking soda, salt, milk, pecans, chocolate chips

Directions:
Cream butter & sugars.
Add eggs, vanilla & milk, mix well.
Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter].
Mix in flour, cocoa, baking soda & salt till well combined.
Stir in nuts if using & chocolate chips.
Drop by tablespoon on parchment lined cookie sheet.
Bake at 350 for 10 - 12 minutes.
Cool on wire rack.
Store in airtight container.
Creamy Small Pasta and Cheese


Ingredients:
milk, tiny pasta, eggs, parmesan cheese, nutmeg

Directions:
In a large heavy-bottomed saucepan bring the milk and whipping cream to a boil.
Add in the tiny pasta and cook over med-low heat, stirring constantly until at-dente, and the milk/cream is thickened to a creamy consistancy (this should take about 10-12 minutes].
Remove from heat and stir in the eggs, Parmesan cheese, nutmeg, salt and pepper.
Serve immediately.
Twice Baked Caesar Potatoes


Ingredients:
baking potatoes, onion, bacon, cheddar cheese

Directions:
Bake potatoes in 400 degree oven until tender (45-60 minutes].
Cook bacon until crisp-pat dry and crumble.
Drain almost all fat from bacon pan- add onion and cook until soft.
Cut baked potatoes in half.
Scoop out potatoes leaving 1/4" shell.
Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
Spoon mixture back into potato skins.
Bake in oven at 350 until heated through.
Broil for 2-3 minutes to brown lightly.
Easy Bacon Swiss Chicken in a Slow Cooker


Ingredients:
chicken breasts, bacon, swiss cheese

Directions:
Place a slice of swiss cheese on each chicken breast.
Wrap each breast with a slice of bacon.
Place them inside your slow cooker and set on low for 6-8 hours.
*No liquid is necessary as the chicken will produce enough on it's own to keep from burning.
Dessert Crepes
Category: breakfast-and-brunch
By ANN57

Essential crepe recipe.  Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

Ingredients:
4  eggs, lightly beaten
1 ⅓ cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
½ teaspoon salt

Directions:
In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel.  Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated.  Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.  Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 crepes

Calories: 163.8
Fat: 7.7 g
Saturated fat: 3.4 g
Carbohydrates: 17.2 g
Sugars: 5.3 g
Dietary fiber: 0.4 g
Protein: 6.4 g
Cholesterol: 111.1 mg
Sodium: 234.5 mg
Creamy Ranch Dressing


Ingredients:
low fat cottage cheese, buttermilk, garlic, parmesan cheese, chives, salt, pepper

Directions:
Place all the ingredients in the bowl of a food processor fitted with the steel blade.
Process until smooth.
Cinnamon Sugar Rattle Snakes, I Mean Snacks!


Ingredients:
sugar, cinnamon, salt, chickpeas

Directions:
Preheat your oven to 350*F.
Mix the sugar, cinnamon, and salt in a bowl. Add the chicpeas and toss until coated thoroughly.
Spread out on an ungreased cookie sheet. Bake for 55-60 minutes, shaking the sheet and mixing occasionally until the chickpeas are crisp and rattle in the pan. they will crisp more while cooling. Enjoy!
Coconut Cream Pound Cake


Ingredients:
butter, cream cheese, white sugar, eggs, all-purpose flour, baking powder, flaked coconut

Directions:
Preheat oven to 350 degrees., Grease and flour a 10 inch tube pan., In a large bowl, cream together the butter and cream cheese until well blended., Add sugar, and beat until light and fluffy., Blend in the eggs, one at a time., Stir in coconut extract., Mix in flour and baking powder until just moistened., Stir in coconut., Spoon batter into prepared pan., Bake for 1 hour and 20 minutes in the preheated oven., Insert knife and if comes out clean, cake is done., Allow to cool in the pan for 10 minutes before inverting onto a cooling rack.
Smoked Tomato Salad Dressing


Ingredients:
fresh tomato, olive oil, liquid smoke, sugar, salt, fresh garlic, capers, mayonnaise, fresh parsley

Directions:
Cut tomato in half horizontally.
Squeeze out all juice and seeds into the sink or dustbin.
Chop tomato flesh into bite-size pieces.
In a bowl, combine olive oil, Liquid Smoke, sugar, salt and garlic.
Add chopped tomato.
Marinate 45 minutes.
After marinating, place tomato mixture into container of blender and blend 1 to 2 minutes.
Add capers, mayonnaise and parsley.
Blend an additional 3 to 5 minutes.
Refrigerate.
New Orleans Barbecued Shrimp


Ingredients:
garlic, butter, jumbo shrimp, Worcestershire sauce, black pepper, beer, butter, fresh rosemary

Directions:
Saute the garlic lightly in the butter in a medium saute pan.
Add the shrimp and cook for 1 minute on each side.
Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
Add the beer and stir to deglaze the saute pan.
Cook until reduced by 1/2.
Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon.
Stir in the rosemary.
Ladle into bowls.
Serve with French bread to sop up the sauce.
Turtle Cheesecake


Ingredients:
butter, margarine, evaporated milk, pecans, cream cheese, sugar, vanilla extract, eggs

Directions:
Combine crumbs and butter; blend well.
Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
Bake at 350 degrees for 8-10 minutes or until set; cool.
In a saucepan over low heat, melt caramels in milk, stirring until smooth.
Cool 5 minutes.
Pour into crust; top with 1 1/2 cups of pecans.
In a mixing bowl, beat cream cheese until smooth.
Add sugar and vanilla; mix well.
Add eggs, one at a time, beating well after each addition.
Add chocolate; mix just until blended.
Carefully spread over pecans.
Bake at 350 degrees for 55-65 minutes or until filling is almost set.
Cool to room temperature.
Chill overnight.
Ganish with remaining pecans and whipped cream if desired.
Bloody Salad


Ingredients:
tomatoes, celery rib, lemon slices, lettuce leaf, tomato juice, olive oil, lemon juice, celery seed, Worcestershire sauce, cayenne pepper, Tabasco sauce

Directions:
Dice the tomato and celery and put in a bowl.
Prepare the dressing, mixing all ingredients.  Put on the veggies and stir with a spoon to coat well.
In a plate, put lettuce leaves and put the veggies in the center.  Garnish with a lemon slice.  Serve immediately.
The tomato and celery can be mixed  the day before and kept in the fridge 12 hours.
Baked Oysters Remick


Ingredients:
mayonnaise, chili sauce, dry mustard, paprika, Tabasco sauce, bacon, parsley, lemons, lime

Directions:
Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.
Dip oysters into seasoned mayonnaise until thoroughly coated.  Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.
Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked.  The amount of time is dependent on your broiler.  I have several settings.
Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.
Garnish with parsley and slice of lemon or lime before serving.