xiaoxl/recipe_data huggingface dataset:
Holiday Pomegranate, Pear, and Grape Salad With Candied Pecans


Ingredients:
candied pecans, Sweet and Spicy Candied Pecans - With a Kick, red leaf lettuce, pomegranate seeds, seedless grapes, red onion, blue cheese, olive oil, brown sugar, orange zest

Directions:
Make candied pecans.
In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
Arrange candied pecans around the pears.
Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.
Bread Machine Sugar-Free Bread
Category: bread
By GEORGIANA HOFFMAN

Whole wheat bread with no added sugar, low salt and low fat too!

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup skim milk, luke warm
2 tablespoons warm water (110 degrees F/45 degrees C)
½ teaspoon salt
2 cups all-purpose flour
1 ¼ cups whole wheat flour
1 tablespoon olive oil

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 109.5
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 21 g
Sugars: 0.9 g
Dietary fiber: 1.8 g
Protein: 3.8 g
Cholesterol: 0.3 mg
Sodium: 85.5 mg
Lemon Pepper Catfish
Category: seafood
By Hallie Guilfoyle

This is the best way to cook catfish.  If you love fish, you will just love this recipe.

Ingredients:
1 ½ cups all-purpose flour
½ cup cornmeal
1 tablespoon lemon pepper
4  eggs
6 (6 ounce) fillets catfish
¼ cup margarine

Directions:
Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs. In a large frying pan, melt margarine over medium-high heat. Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.

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

Calories: 654.3
Fat: 34.9 g
Saturated fat: 7.6 g
Carbohydrates: 50.2 g
Sugars: 1.5 g
Dietary fiber: 1.9 g
Protein: 32.7 g
Cholesterol: 229.6 mg
Sodium: 645.3 mg
Crockpot Cheesy Southern Grits


Ingredients:
grits, water, heavy whipping cream, sharp cheddar cheese, butter, salt

Directions:
Soften the butter., Combine all ingredients except the shredded cheese., Cook on low in the crock pot for 6-8 hours stirring occasionally., About 15 - 30 minutes before serving stir in shredded cheese. Enjoy!
Zucchini Noodle Casserole
Category: fruits-and-vegetables
By Jennyslocks

One of my favorite low-calorie dishes that makes me forget about pasta!

Ingredients:
3 tablespoons olive oil, divided, or as needed
5  zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
¼ cup minced garlic
1 (16 ounce) jar marinara sauce, or to taste
1 (7 ounce) container 2% Greek yogurt
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish. Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top. Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 292.4
Fat: 16.7 g
Saturated fat: 4.4 g
Carbohydrates: 25.7 g
Sugars: 14.7 g
Dietary fiber: 4.8 g
Protein: 12 g
Cholesterol: 13.8 mg
Sodium: 618.1 mg
Ginger-Lemon Cookies


Ingredients:
unsalted butter, sugar, egg, fresh lemon rind, vanilla extract, flour, flour, baking powder, ground ginger, salt, flour

Directions:
Set the oven at 325 degrees.
Line 2 baking sheets with parchment.
In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
Sift the flour, baking powder, ginger, and salt.
With the mixer set on its lowest speed, add the dry ingredients to the batter.
Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
Arrange them 2-inches apart on the baking sheets.
Put the remaining 3 tablespoons of sugar in a bowl.
Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
Bake the cookies for 18 minutes or until the edges are golden brown.
Cool on wire racks.
Store in an airtight container.
Blueberry Bread I
Category: breakfast-and-brunch
By Barbara Williams

Bread with blueberries in it. This bread is very good right out of the oven, or toasted.

Ingredients:
2  eggs
1 cup white sugar
1 cup milk
3 tablespoons vegetable oil
3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup fresh blueberries
½ cup chopped walnuts

Directions:
Mix together beaten eggs with the sugar.  Add milk and melted shortening or vegetable oil. Sift together flour, salt, and baking powder.  Combine mixtures, stirring only until blended.  Carefully fold in fresh or frozen blueberries and broken walnut pieces. Pour into greased 5 x 12  inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes.   Cool in pan but try to turn it out of pan before it is totally cool.  It will be easier to remove.  Can also be made in a normal size loaf pan or can be made into 2 pans.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 5 x 12 inch loaf

Calories: 270.3
Fat: 8.2 g
Saturated fat: 1.3 g
Carbohydrates: 44.4 g
Sugars: 19.1 g
Dietary fiber: 1.5 g
Protein: 5.8 g
Cholesterol: 32.6 mg
Sodium: 377.2 mg
Gnocchi Di Susine (Plum Gnocchi)


Ingredients:
russet potatoes, egg, salt, nutmeg, flour, plums, sugar, butter, ground cinnamon

Directions:
Place potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.
Cook potatoes, partially covered, until tender, about 35 minutes.
Drain and set aside until cool enough to handle (but not too long: The hotter potatoes are when peeled and riced, the lighter gnocchi will be].
Peel potatoes, then press through a potato ricer onto a clean surface.
Spread in a thin layer to cool completely.
Gather potatoes into a mound, form a well, add egg, salt, and nutmeg, and beat together.
Knead dough, gradually adding about 1 1/2 cups flour, until smooth and slightly sticky.
Roll out dough on a floured surface to 1/4'' thick.
Using a 4'' round cookie cutter or a glass, cut out 30 circles.
Gather scraps together to roll out again, if necessary.
To fill gnocchi, cut plums into 30 3/4'' pieces.
Place a dough circle in palm of your hand, place a piece of plum in center, then sprinkle with  1/2 teaspoons sugar.
Gather dough up and around plum and press to seal, pinching dough together if it tears. Shape into a smooth, even ball, then place on a lightly floured tray.
Repeat with remaining dough and filling.
Melt butter in a large skillet over medium heat.
Add bread crumbs and toast, stirring constantly, until deep golden brown, about 7 minutes.
Remove from heat and add cinnamon and remaining sugar.
Cook gnocchi in small batches (so that they don't touch] in a large pot of boiling water over high heat.
Stir gently to prevent sticking and cook until dough is tender and slightly translucent, about 20 minutes.
Lift gnocchi from boiling water with a slotted spoon, drain well, then roll each in the bread crumbs to coat well.
Arrange on a serving platter and sprinkle with any remaining bread crumbs.
Serve warm.
Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Category: everyday-cooking
By Robin5791

Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.

Ingredients:
cooking spray
6  skinless, boneless chicken thighs
salt and ground black pepper to taste
1  egg
¾ cup shredded mozzarella cheese, divided
1 small onion, minced
1  Roma tomato, seeded and diced
10  black olives, pitted and minced
½ cup seasoned bread crumbs
6  toothpicks
1 pound red potatoes, scrubbed and halved
1 pound carrots, peeled and cut into 3-inch pieces
olive oil, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray. Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper. Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together. Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs. Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper. Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 280.6
Fat: 11.7 g
Saturated fat: 2.4 g
Carbohydrates: 28.2 g
Sugars: 5.7 g
Dietary fiber: 4.5 g
Protein: 16.4 g
Cholesterol: 72.7 mg
Sodium: 378.5 mg
Mini Apple Turnovers


Ingredients:
cream cheese, butter, margarine, egg, water, all-purpose flour, tart apples, sugar, ground cinnamon, sugar, vanilla ice cream

Directions:
In a mixing bowl, beat cream cheese and butter until smooth.
Refrigerate the egg white.
Beat the egg yolk and 2 tablespoons water into cream cheese mixture.
Gradually beat in flour until well blended.
Shape pastry into a ball.
Cover and refrigerate for 1 hour.
Meanwhile, in a large skillet, toss apples with sugar and cinnamon.
Bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until apples are tender.
Remove from the heat.
Turn the pastry onto a lightly floured surface.
Roll to 1/8-inch thickness; cut into 4-inch circles.
Top each circle with apple mixture.
Brush edges of pastry with water; fold pastry over filling and seal edges well.
In a small bowl, whisk egg white and remaining water; brush over pastry.
Sprinkle with additional sugar, if desired.
Place on greased baking sheets.
Bake at 375 degrees for 18-22 minutes, or until golden brown.
Remove to wire racks to cool.
Serve with ice cream, if desired.
Omelet for Two


Ingredients:
back bacon, butter, yukon gold potato, yellow onion, milk, salt, fresh ground black pepper, spring onions, leek, extra-sharp cheddar cheese, extra-sharp cheddar cheese

Directions:
Pre-heat the oven to 180°C/350°F.
Melt the butter in an 8 inch oven proof pan.
Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
Add the Jalapeno pepper and cook for a few minutes longer.
Beat together the eggs, milk, salt, and pepper with a fork.
Stir in the spring onions and the diced cheddar.
Pour over the potato/bacon mixture.
Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
Remove from the oven.
Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
Serve hot from the pan.
Banana Muffins


Ingredients:
bananas, egg, skim milk, self-rising flour, ground cinnamon, baking powder

Directions:
Mash bananas well (there should be no lumps].
Beat the egg and add to the bananas.
Add milk and the juice.
Sift flours, cinnamon and baking powder together.
Fold flours into the liquid mixture, mix well by hand.
Spoon into lightly greased muffin tins, filling each about 2/3 full.
Bake in a preheated 210 c oven for about 20 minutes until lightly browned and cooked through.
Remove from oven, lift muffins out of tin and cool on a cake rack.
OAMC Calzones


Ingredients:
"mozzarella cheese"

Directions:
Thaw two loaves of bread dough.
Divide each loaf into five parts each.
One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7 inch squares.
Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.
(You can also ladle 1/3 cup to 1/2 cup sauce into center of each square before making the turnover, but the sauce tends to seep out]. Place each turnover in a small sandwich bag.
Put 5 turnovers in a 1 gallon freezer bag.
Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of calzones.
Do the same with the remaining 5 turnovers.
To prepare for serving, thaw sauce; heat in a medium pan 10-15 minutes until bubbly.
At the same time, take frozen turnovers out of bags, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray.
Preheat oven to 350°F.
Bake for 15 minutes.
Turnovers will be golden brown when done.
Ladle sauce on top of turnovers, and serve.
Absolutely Fabulous Greek/House Dressing
Category: side-dish
By DANIELLE M.

This is the 'secret' Greek dressing recipe from the pizzeria that I work at.  The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated.  This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!

Ingredients:
1 ½ quarts olive oil
⅓ cup garlic powder
⅓ cup dried oregano
⅓ cup dried basil
¼ cup pepper
¼ cup salt
¼ cup onion powder
¼ cup Dijon-style mustard
2 quarts red wine vinegar

Directions:
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 3/4 quarts

Calories: 104.2
Fat: 10.8 g
Saturated fat: 1.5 g
Carbohydrates: 2.1 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 13.1 mg
Three  Tomato Soup


Ingredients:
olive oil, onion, celery, leek, chicken broth, sun-dried tomato, diced tomatoes with juice, tomato sauce, fresh thyme, 2% milk, black pepper

Directions:
Heat oil in a large saucepan over medium-low heat.
Add onions, celery and leek. Saute' until soft, about 8 minutes.
Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme.
Bring to a simmer and cook for 20 minutes.
Remove thyme stems; discard.
Puree' soup in batches in a blender or use an immersion blender on low speed until desire texture is achieved.
Return to pan and stir in milk, vinegar and pepper.
Cook until heated through, about 6-10 minutes.
Lemon-Poppy Seed Dressing


Ingredients:
light olive oil, sugar, fresh lemon juice, poppy seeds, onions, Dijon mustard, salt

Directions:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Apple Rose Tart
Category: desserts
By Brittany Clark

An apple and walnut custard tart. Use apples with color, like Jazz™ or Pink Lady®. Evenly slicing the apples helps with the overall look and presentation. Tempering the egg is absolutely crucial for this recipe.

Ingredients:
1 ½ cups all-purpose flour
¼ cup white sugar
⅛ teaspoon salt
½ cup butter, at room temperature
1  egg
5  apples, quartered and thinly sliced
1 cup white sugar
¼ cup butter
1 teaspoon water  (Optional)
1 teaspoon allspice
⅛ teaspoon ground cinnamon, or to taste
⅛ teaspoon ground cloves
2  apples, diced
¼ cup walnuts
1 cup heavy cream
1  egg, at room temperature

Directions:
Whisk flour, sugar, and salt together in a bowl. Add butter and egg; mix with a fork until crumbly. Work dough with your hands until fully blended. Wrap in plastic wrap and refrigerate, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Roll dough out to fit a 9-inch pie plate. Place crust in the pie plate and prick with a fork. Bake in the preheated oven for 10 minutes. Remove and let cool. Meanwhile, place sliced apples, sugar, butter, water, allspice, cinnamon, and cloves in a large pot; cook over medium heat until apples start to release their juices and are just malleable enough to curve while still holding their shape, 4 to 5 minutes. Remove apple slices to a plate, reserving cooking juices in the pot. Add diced apples to the cooking juices and bring to a boil. Cook until apples are mushy, 5 to 10 minutes. Transfer mushy apples to a medium saucepan. Place walnuts in the bowl of a food processor; process until finely ground. Add nuts to the apples; stir until a paste forms. Add cream; bring to a boil. Remove from heat. Whisk egg thoroughly in a small glass bowl. Add 1 tablespoon of the hot cream mixture, whisking vigorously to make sure the egg doesn't curdle. Repeat twice more. Pour egg mixture into the saucepan; mix to incorporate. Allow custard to cool, stirring often. Spread cooled custard evenly over the crust. Arrange apple slices on top, working from the outer edge to the center in concentric circles, overlapping the slices to look like a rose. Bake in the preheated oven until browned, about 50 minutes.

Prep time: 45 mins
Cook time: 1 hr 15 mins
Total time: 3 hrs 10 mins
Yields: 1 9-inch tart

Calories: 566.4
Fat: 32.3 g
Saturated fat: 18.5 g
Carbohydrates: 67.5 g
Sugars: 44.1 g
Dietary fiber: 3.9 g
Protein: 5.6 g
Cholesterol: 130.2 mg
Sodium: 188.7 mg
Air Fryer Vegan Burger
Category: main-dish
By Soup Loving Nicole

If you are looking to cut back on your red meat intake or needing a burger to serve a vegan friend, this is the recipe for you. It comes together quickly with the help of your air fryer and has a grilled burger taste without firing up a grill. Serve on a bun with desired toppings.

Ingredients:
1 (12 ounce) package meatless vegetarian ground beef
nonstick cooking spray
1 ½ teaspoons steak seasoning (such as McCormick®)

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Slice burger block into 3 equal pieces; form each piece into a patty. Spray the top of one patty with nonstick spray and sprinkle 1/4 teaspoon seasoning on top. Flip over, place in the air fryer basket, and spray and season the other side. Cook in the preheated air fryer for 3 minutes. Flip with a spatula and cook until done, about 3 minutes longer. An instant-read thermometer inserted into the center should read at least 160 to 165 degrees F (70 to 74 degrees C). Repeat to season and cook remaining burgers.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 3 burgers

Calories: 187.8
Fat: 6.2 g
Carbohydrates: 6.7 g
Dietary fiber: 2.1 g
Sodium: 953.3 mg
Hot Cocoa Mix


Ingredients:
dry milk, sugar

Directions:
Simply stir together and store., If desired, the mixture can be put in the blender for a few minutes., This won't change the taste any, but will make it look prettier., To serve, add about 6 tablespoons mix to 3/4 cup hot water, or to taste.
Breadstick Seasoning


Ingredients:
extra virgin olive oil, garlic, romano cheese, dried basil, fresh parsley, dried parsley, oregano

Directions:
Mix all dry spices together., add olive oil and garlic., brush on breadstick before baking or just before re-warming baked breadsticks.
Sweet and Creamy Thai Iced Tea


Ingredients:
water, sugar

Directions:
Tools needed:  glass pitcher and strainer.
On medium heat, pour Thai tea mix into a saucepan; add 7 cups of water and bring it to a boil. Boil for 5 minutes.
Turn off heat.  Let tea steep until it has cooled down a bit.
Strain over a glass pitcher.
To make individual serving: pour 6-8 ounces into a glass.  Add 1 tablespoon of Nestle creamer ( I add it while the tea is still slightly warm] and sweeten to taste. Stir to mix.
Pour in ice cubes.
Drink and enjoy!
Pork Chops in Sherry-Mushroom Gravy
Category: main-dish
By Yoly

Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.

Ingredients:
2 tablespoons vegetable oil
4 (1-inch thick) boneless pork chops
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can  cream of mushroom soup
½ cup dry cooking sherry
4 ounces shredded mozzarella cheese  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish. Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated. Pour gravy over pork chops in the baking dish. Cover with aluminum foil. Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese. Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 660
Fat: 34 g
Saturated fat: 12.2 g
Carbohydrates: 18.3 g
Sugars: 2.5 g
Dietary fiber: 0.8 g
Protein: 65.1 g
Cholesterol: 175.4 mg
Sodium: 1018.1 mg
Fresh Fruit With Lemon Verbena Simple Syrup


Ingredients:
water, sugar, strawberry, cantaloupe, orange, grapefruit, seedless watermelon

Directions:
Simple syrup: combine the water and sugar in a small pan and bring to the boil.
Boil mixture until it is reduced by half.
Stir in the lemon verbena leaves. Set aside to allow verbena leaves to infuse and the mixture to cool completely.
Salad: Prep the fruit and arrange on a large shallow platter.
Once the simple syrup is cool, use a fine mesh strainer and drizzle the syrup all over the fruit.
*Garnish fruit with a few fresh lemon verbena leaves. Or cover and chill until ready to serve.
*Tip: fresh lemon verbena leaves wilt quickly. Garnish the fruit platter with freshly cut lemon verbena leaves [just] before serving.
Yield is estimated.
Scalloped Hasselback Potatoes


Ingredients:
potatoes, butter, parmigiano-reggiano cheese, garlic powder, kosher salt, olive oil, heavy cream, cheddar cheese

Directions:
Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!