xiaoxl/recipe_data huggingface dataset:
Mulligatawny (Indian) Soup ( Beef )


Ingredients:
onion, carrots, apple, flour, curry powder, tomatoes, cooked rice

Directions:
Fry vegetables & apple in drippings until soft & beginning to lose colour.
Stir in flour & curry and cook for 1 minute.
Add stock, tomatoes & seasoning.
Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
Sieve or liquidize the soup & return to pot.
Add minced beef & rice.
Bring back to the boil for 2- 3 minutes, check the seasoning & serve.
Sweet Potato and Apple Gratin


Ingredients:
granny smith apples, lemon juice, sweet potatoes, maple syrup, butter, salt, black pepper, olive oil, ground nutmeg

Directions:
Preheat oven to 400 degrees.
Combine apples and lemon juice in a large bowl.
Add the sweet potatoes and the next 4 ingredients (sweet potatoes through pepper].
Place the sweet potato mixture in a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400 degrees for 40 minutes, stirring after 25 minutes.
Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
Combine breadcrumbs, oil, and nutmeg; sprinkle over the sweet potato mixture.
Bake for an additional 15 minutes or until golden.
Let stand for 10 minutes before serving.
Hot Beef Dip


Ingredients:
ground beef, onion, green pepper, garlic cloves, tomato sauce, ketchup, sugar, oregano, pepper, cream cheese, parmesan cheese

Directions:
In a large skillet, cook beef, onion, green pepper and garlic until meat is browned.
Add tomato sauce, ketchup, sugar, oregano and pepper.
Simmer for 10 minutes.
Remove from heat and stir in cheeses until melted.
Transfer to a fondue pot or chafing dish.
Serve warm.
My Favorite Banana Bread


Ingredients:
butter, sugar, eggs, flour, baking soda, salt, buttermilk

Directions:
Preheat oven to 350 degrees (adjust temperature down by up to 25 degrees if using dark metal pans].
Cream butter, sugar and eggs with electric mixer until light and fluffy, Stir in bananas.
Combine dry ingredients. At low speed gradually add alternately with buttermilk until smooth.
Stir in chocolate chips by hand.
Spoon into 2 greased loaf pans.
Bake 45-55 minutes, or until cake tester comes out clean.
Basic Lemonade


Ingredients:
water, sugar, lemons

Directions:
In a saucepan, combine water and sugar and bring to a boil stirring frequently.
Meanwhile, microwave lemons on high for 30 seconds.  Roll on counter and slice and juice.
Combine sugar syrup, lemon juice and 3 cups cold water.  Adjust lemon juice to taste.
For GINGER LEMONADE add to water and sugar, 2 tablespoons fresh ginger and proceed as above.  Allow mixture to cool and remove ginger before mixing with cold water.
Serve over ice.  Number of servings is over ice. (You can substitute sparkling water in place of cold water.].
To make other fruit ades, make lemonade ahead of time and chill.  Put 2 cups fruit per batch in blender and blend until smooth and then pour back into pitcher of lemonade.
Suggested fruits:  strawberries, raspberries, blueberries, peaches, mangos, watermelon.
For Herb Lemonade place 2 or 3 springs fresh herbs into hot sugar water and muddle slightly.  Allow to steep before removing.  Suggested herbs:  mint, thyme, rosemary.
Additional add-ins:  rum, Coco Lopez, half-brewed tea.
Mango-Pineapple Smoothie
Category: drinks
By STARFLOWER

I invented this one day when I had leftover mango and pineapple juice. A spoonful of cream of coconut added the sweetness and special flavor with a tropical flare. You may use frozen pineapple juice ice cubes instead for more of a slush drink (about 8 pineapple ice cubes).  Enjoy!

Ingredients:
1 cup vanilla yogurt
1 cup unsweetened pineapple juice
½  banana, sliced
1  mango - peeled, seeded, and chopped
½ cup nonfat milk
2 tablespoons cream of coconut

Directions:
In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.

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

Calories: 178.3
Fat: 2.7 g
Saturated fat: 1.9 g
Carbohydrates: 35.7 g
Sugars: 31.2 g
Dietary fiber: 1.4 g
Protein: 4.7 g
Cholesterol: 3.7 mg
Sodium: 60.6 mg
Rich Fruit Loaf Bread Machine


Ingredients:
water, salt, brown sugar, bread flour, powdered milk, mixed spice, sultanas, prune

Directions:
place ingredients in order above or to your machines instructions., start on sweet setting with your crust colour selected.
Baked Split Chicken Breast
Category: meat-and-poultry
By Prospective PhD

This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!

Ingredients:
2  large bone-in chicken breast halves with skin
¼ cup extra-virgin olive oil
½ teaspoon garlic, minced
½ teaspoon coarse sea salt
½ teaspoon cracked black pepper
¼ teaspoon dried rosemary
¼ teaspoon dried basil

Directions:
Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 40 mins
Yields: 2 servings

Calories: 614.7
Fat: 42.2 g
Saturated fat: 7.9 g
Carbohydrates: 0.7 g
Dietary fiber: 0.3 g
Protein: 54.5 g
Cholesterol: 153.3 mg
Sodium: 570 mg
Grilled Salmon With Corn, Tomato, and Avocado Relish


Ingredients:
frozen corn, tomatoes, avocados, red onions, fresh parsley, olive oil, fresh lemon juice, salt, fresh ground pepper, salmon fillets, olive oil

Directions:
In a medium bowl, add corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 tsp salt, and 1/4 tsp pepper.  Toss to combine and set aside.
Preheat grill to medium high.
Lightly brush the fillets with olive oil and season flesh side with 1/8 tsp of the Essence, 1/4 tsp salt and a pinch of the remaining pepper.  Add to grill, skin side down, and cook until skin is crisp about 4-5 minutes.  Turn and cook until the salmon is opaque and medium rare about 4 minutes, or how ever you like your fish cooked.
Serve with relish on top with the grilled asparagus.
Maduros (Sauteed Plantains)


Ingredients:
plantains, white sugar, salt, butter

Directions:
Peel plantains, cut into 1/2" slices. Toss with sugar and salt.
Saute in butter, over medium-high heat, about 5 minutes, or until lightly browned and tender.
Super Easy Cream Cheese Flan
Category: desserts
By kimmy73

This is a delicious, creamy dessert.

Ingredients:
1 ½ cups white sugar
¼ cup water
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
5  eggs
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish. Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish. Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish. Bake in the preheated oven until custard is set and top is light brown, about 1 hour. Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.

Prep time: 10 mins
Cook time: 1 hr 8 mins
Total time: 4 hrs 18 mins
Yields: 1 round baking dish

Calories: 402.7
Fat: 16.3 g
Saturated fat: 9.4 g
Carbohydrates: 55.6 g
Sugars: 55 g
Protein: 10.3 g
Cholesterol: 140.8 mg
Sodium: 187.4 mg
Cajun Rice and Black-Eyed Peas


Ingredients:
olive oil, celery rib, carrot, garlic powder, salt, chicken broth, white rice, black-eyed peas, parsley flakes

Directions:
In a pot heat oil over medium-high heat.
Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
Add broth; bring to a boil.
Stir in rice.
Reduce heat to medium-low.
Cover and simmer for 15 minutes.
Stir in black-eyed peas.
Cover and simmer for 5 more minutes.
Remove from heat and stir in parsley flakes.
Serve.
Garlic Mashed Potatoes
Category: side-dish
By LORNASCHMALZ

These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.

Ingredients:
8  potatoes, peeled and quartered
½ cup milk
¼ cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

Directions:
Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl. Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 416.6
Fat: 14.8 g
Saturated fat: 8 g
Carbohydrates: 57.3 g
Sugars: 3.2 g
Dietary fiber: 8.7 g
Protein: 12.6 g
Cholesterol: 32.9 mg
Sodium: 107.5 mg
Leek Coulis (Gluten Free and Vegan)


Ingredients:
olive oil, leeks, fennel bulb, fresh thyme, coconut milk, lemon juice, sea salt, olive oil

Directions:
1. Heat olive oil in a large skillet.
2. Saute leeks and fennel for 6-8 minutes until soft.
3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted.
4. Stir coconut milk into mixture.
5. Transfer mixture to a vita-mix and puree on highest speed until smooth.
6. Blend in lemon juice and salt.
7. While vita-mix is running on medium speed, slowly drizzle in olive oil.
8. Serve over salmon or veggies.
Chorizo Stuffed Poblano Peppers
Category: appetizers-and-snacks
By jiver

Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.

Ingredients:
1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2  poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed. Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil. Bake in preheated oven until peppers are tender, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 476.9
Fat: 36.5 g
Saturated fat: 13.9 g
Carbohydrates: 12.2 g
Sugars: 1.3 g
Dietary fiber: 1.7 g
Protein: 23.7 g
Cholesterol: 82.3 mg
Sodium: 1237.6 mg
Patty Melts


Ingredients:
lean ground beef, egg, salt, pepper, parsley, thyme, garlic powder, onions, butter, swiss cheese

Directions:
Mix together the ingredients from beef to bread crumbs-mix well and form into 4 patties.
In a large skillet cook patties.
Meanwhile- In a medium skillet melt butter over medium, medium high heat.
Add onions and saute until light brown.
Meanwhile- Toast bread and place on 4 plates.
Place hot patty on toast, then swiss, then hot onions.
Salt and pepper to taste.
Super-Rich Virginia Crab Cakes


Ingredients:
eggs, heavy cream, Worcestershire sauce, fresh parsley leaves, onions, unsalted butter

Directions:
In a bowl, combine crab meat and bread crumbs.
In a small bowl, whisk eggs well and add cream, whisking.
Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
Serve crab cakes warm.
Makes 24 crab cakes.
Strawberry Filled Chocolate Roulade


Ingredients:
water, eggs, fine sugar, flour, confectioners' sugar, heavy cream, strawberry, strawberry

Directions:
Line a 15x10 inch jelly roll pan with parchment. Preheat oven to 400 degrees F.
Melt the chocolate in the water, then cool slightly.
Place the eggs and sugar in a bowl and whisk until foamy. Whisk in the chocolate in a thin stream. Sift the flour and cocoa together and fold into the mixture. Pour into the pan and level the top.
Bake for 12 minutes.
Dust a sheet of baking parchment with confectioner's sugar, turn out the roulade and peel off the lining parchment. Roll up the roulade with the fresh parchment on the inside. Place on a cooling rack, cover with a damp towel, and let cool completely.
Whisk the cream. Unroll the roulade and spread with the cream. Sprinkle the sliced strawberries in the cream and re-roll.
Place the roulade on a plate and dust with confectioners' sugar. Serve sliced, garnished with the chocolate and strawberries.
Rustic Vegetable Baguette With Smashed Avocado


Ingredients:
sourdough baguette, avocados, tomatoes, cheddar cheese

Directions:
Cut bread horizontally in half.
Drizzle dressing on cut side of top half of bread.
Place both halves on large cookie sheet.
Mash avocados until slightly smooth.
Spread avocado over bottom half of bread; top with tomato slices and cheese.
Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted and bread is slightly golden brown.
Top with top half of bread.
Cut loaf into 4 pieces.
Buckeye Cookie Bars


Ingredients:
egg, peanuts

Directions:
HEAT oven to 350ºF. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
BEAT cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
BEAT sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
BAKE 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.
Cheesy Chicken & Broccoli Squares


Ingredients:
light mayonnaise, Dijon mustard, onion, swiss cheese

Directions:
Preheat oven to 400F (200C]. Lightly brush baking pan with oil. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 15-18 minutes or until top is golden brown.
Meanwhile, mix mayonnaise and mustard. Cut bell pepper and onion into small chunks. Process in food processor until coarsely chopped. Mix onion/bell pepper mixture, chicken, broccoli and mayonnaise/mustard mixture.
Grate cheese. Add half of the cheese to filling; mix well. Microwave chicken mixture, uncovered, on HIGH 2-3 minutes or until hot, stirring once halfway through cooking.
Remove pan from oven. Immediately sprinkle crust with remaining cheese.
Top crust with chicken mixture; spread to edges. Using a pizza cutter, cut into 16 squares. Serve.
Buckwheat and Green Pea Soup


Ingredients:
olive oil, onion, garlic cloves, red paprika, dried kasha, green peas, turmeric

Directions:
Sauté onion and garlic in olive oil for 2-3 minutes.
Add crushed hot red paprika, stir and continue cooking for a minute.
Add buckwheat, green peas, turmeric and vegetable stock, stir. Bring to the boil, lower the flame, cover and cook 10 minutes until buckwheat is tender.
With the stick blender puree the soup to the desired consistency. If too thick, add some water or stock.
Serve with a slice of toasted brown bread.
Sweet and Sour Pork Chops


Ingredients:
dry sherry, pepper, low sodium soy sauce, sugar, boneless pork chop, ketchup, white vinegar, canola oil, red onion, red bell peppers, brown rice

Directions:
To make the pork chops: Combine sherry, pepper, 1 tbsp of the soy sauce and 1/2 tsp of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinade in the refrigerator.
Stir together pineapple juice, ketchup, vinegar, the remaining tbsp of soy sauce and remaining tsp of sugar in a small bowl until well combined.
Heat 1 tbsp of  the oil in a large, nonstick skillet over medium high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tbsp of the oil in the same skillet over medium high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.
Heat remaining tbsp of oil in the same skillet over medium high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden brown crust forms on the other side, about 1 1/2 minutes.Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.
For the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with lid and let simmer for 20-30 minutes. Using a fork, fluff the grains and serve.
Should be 1 1/2 cups brown rice but it kept leaving that measurement out!
Almond Roasted Cauliflower


Ingredients:
cauliflower, olive oil, salt, pepper, nutritional yeast flakes

Directions:
Preheat the oven to 425 F or 220°C.
Line a cookie sheet or baking tray with parchment paper.
Toss the cauliflower florets with the olive oil, salt and pepper. Spread evenly on the baking tray. Bake for 20 minutes - turning once.
Toss the baked florets with with almond meal and yeast flakes. Return to oven and bake for an additional 15 minutes - turning once.
Serve immediately.
Strawberry Banana Smoothie


Ingredients:
fresh strawberries, banana, nonfat plain yogurt, sugar, low-fat milk

Directions:
"Combine all ingredients in blender and set to smoothie or medium high setting until blended (add extra ice to desired consistency]."
Oven German Potato Salad


Ingredients:
potatoes, celery, bacon, onions, sugar, cornstarch, dry mustard, celery seed, salt, water, lemon juice, cider vinegar

Directions:
Fry bacon till crisp, drain and crumble., Reserve 3 Tbsp of drippings., Boil poatoes whole till almost done,just slightly undercook., During last 5 minutes add celery slices to potatoes., When potatoes reach desired doneness, drain and set aside., Put celery slices in a casserole., Slice potatoes and add to casserole., Add bacon to casserole., Combine sugar, corstarch, dry mustard, celery seed & salt in small bowl., Add Onion, Water, lemon juice & cider vinegar to bacon drippings., Stir in sugar /cornstarch mixture., Cook and stir over medium heat till it boils and thickens., Pour over Potato mixture., Let stand for an hour or more to blend flavours., Bake at 350F for 30 -40 minutes.
South American Flank Steak


Ingredients:
orange, juice of, garlic, cilantro leaf, chipotle chiles in adobo, extra virgin olive oil, red wine vinegar, ground cumin, ground coriander

Directions:
Season steak with salt and pepper.
Let sit 10 minutes.
Combine orange juice, garlic, cilantro, chiles, olive oil, vinegar, spices, salt and pepper (to taste] in a blender.  Blend until smooth.
Place steak in a ziplock bag and pour in marinade.
Let sit for 1 hour.
Remove steak and discard marinade.
Grill until desired doneness.
Let sit 5 to 10 minutes before slicing.
General Tso's Tofu


Ingredients:
firm tofu, potato starch, cornstarch, canola oil, minced garlic cloves, tamarind paste, brown sugar, tamari, rice vinegar

Directions:
1. Drain, rinse and pat tofu dry. Cut into 1" cubes.
2. Heat oil on medium-high.
3. Combine 3 T potato starch with salt and pepper. Dredge tofu and fry in hot oil until golden brown and crispy. Let rest on paper towel.
4. Toast finely chopped peppers in a large skillet. Add garlic to brown. Do not burn it.
5. Add broth, tamarind, brown sugar, tamari, rice vinegar. Bring to a boil.
6. Reduce heat to a simmer.
7. Add 2 T potato starch. Let thicken.
8. Add fried tofu to mixture until warm and thoroughly covered.
9. Add any vegetables at the very end, such as: bell peppers, green onions, peas, or bok choy. Serve with steamed rice.
Good Morning Wrap
Category: breakfast-and-brunch
By Katie Neschke

This is an excellent breakfast wrap! It's a great fresh breakfast that tastes best with vanilla granola and fresh pineapple.

Ingredients:
2 (10 inch) flour tortillas
1 cup cottage cheese, divided
1 cup chopped fresh pineapple, divided
½ cup granola cereal, divided
2 tablespoons brown sugar, divided
2  bananas, sliced lengthwise

Directions:
Place the tortillas into a microwave oven, and heat on high until warmed and pliable, 10 to 15 seconds. Spread each tortilla with cottage cheese and pineapple, sprinkle with granola cereal and brown sugar, and top with a sliced banana. Fold the top and bottom of each tortilla down, enclosing the filling, and roll the wrap tightly into a compact cylinder. Slice each wrap in half across the middle to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 wraps

Calories: 681.2
Fat: 18.3 g
Saturated fat: 5.9 g
Carbohydrates: 106.3 g
Sugars: 43.5 g
Dietary fiber: 9.1 g
Protein: 26.1 g
Cholesterol: 16.9 mg
Sodium: 914.3 mg
White Rum Truffles


Ingredients:
hazelnuts, icing sugar, butter, white rum, light rum

Directions:
With an electric mixer or spoon, beat nuts, icing sugar, butter and rum together thoroughly.
Chill until firm enough to shape.
Roll into 1 inch balls For a white coating, roll in desiccated coconut, or very finely chopped blanched nuts.
For a dark coating, roll on cocoa or chocolate sprinkles.
Sheet Pan Nachos
Category: appetizers-and-snacks
By The Kitchen Alchemist

A very simple sheet pan recipe, these nachos are guaranteed to be a hit at your next get-together.

Ingredients:
1 pound ground beef (80% lean)
¼ cup water
1 tablespoon chili powder
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 (14.5 ounce) package tortilla chips
1 (4 ounce) can sliced black olives
1 (12 ounce) jar pickled jalapeno pepper slices  (Optional)
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
1 cup salsa

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper. Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese. Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.

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

Calories: 464.5
Fat: 28.7 g
Saturated fat: 11.3 g
Carbohydrates: 34.8 g
Sugars: 4.3 g
Dietary fiber: 3.7 g
Protein: 19.3 g
Cholesterol: 63.5 mg
Sodium: 915.1 mg
Wicklewood's Pear and Roquefort Salad


Ingredients:
pears, lemon, Roquefort cheese, hazelnuts, hazelnut oil, olive oil, cider vinegar, Dijon mustard

Directions:
Peel, core and slice the pears and toss them in lemon juice., Arrange the salad leaves on serving plates and arrange the pears on top., Scatter the Roquefort and nuts over the salad., In a screw top jar, mix the oils, vinegar mustard and seasoning., Seal the lid and shake well., Pour over the salad and serve immediately.