xiaoxl/recipe_data huggingface dataset:
The Best Ever Citrus Curd


Ingredients:
lemon juice, oranges, zest of, butter, sugar, eggs

Directions:
Put the zest, butter, sugar and juice in a heatproof metal bowl.
Stand the bowl over a pan of boiling water and heat until the sugar and butter have melted.
Lower the heat, you don’t want the water to boil now - more like a simmer.
Whisk in the beaten eggs (and yolks if using], just in a small stream, really slowly.
Stir with a wooden spoon until thickened, about 25-30 minutes.
Store in the fridge.
Enjoy!
Delicious Gluten Free Carrot Cake


Ingredients:
sugar, applesauce, xanthan gum, baking soda, cinnamon, nutmeg, salt, eggs, carrots, carrots, crushed pineapple, pecans, cream cheese, powdered sugar, butter, pecans

Directions:
Cake:
Preheat oven to 350 F (180 C].
Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional].
Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
Pour into greased cake pan(s] and place in oven.
Bake for 30-40 minutes until inserted toothpick comes out clean.
Icing:
Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
Wait at least 1 hour for cake to cool before icing.
Hash Brown Waffles
Category: side-dish
By Janel

Similar to latkes but the waffle iron makes a lot more crunchy surface area and steams the potatoes perfectly. Serve immediately with your favorite hash brown toppings.

Ingredients:
cooking spray
1 pound yellow potatoes, shredded
cold water to cover
2 tablespoons vegetable oil
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon smoked paprika
2  eggs, lightly beaten

Directions:
Preheat waffle iron according to manufacturer's instructions. Spray waffle iron with cooking spray. Place shredded potatoes in a bowl. Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water. Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated. Stir eggs into potato mixture. Spoon half the potato mixture into preheated waffle iron; cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 waffles

Calories: 371.7
Fat: 19 g
Saturated fat: 3.8 g
Carbohydrates: 40.9 g
Sugars: 2.2 g
Dietary fiber: 5.2 g
Protein: 11 g
Cholesterol: 186 mg
Sodium: 669 mg
Fresh Cream of Tomato Soup With Basil - Ww 2 Points


Ingredients:
leeks, beefsteak tomatoes, dried thyme, bay leaf, vegetable broth, fat-free evaporated milk, basil, salt, black pepper, fresh thyme

Directions:
Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.
Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.
Puree tomato mixture in saucepan using an immersion blender. Or, working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid]; return puree to saucepan and set pan over low heat.
Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve.
Yields about 1 1/2 cups per serving.
Kashi Friendly Fiber Muffins


Ingredients:
whole wheat flour, baking powder, salt, soymilk, honey, unsweetened applesauce, banana

Directions:
Spray muffin tin cups with cooking spray and preheat oven to 400 degrees.
In a small bowl, stir together flour, baking powder and salt.
Set aside.
In a large mixing bowl, combine cereal and milk and let stand for 2-3 minutes.
Add the honey and egg whites and beat well.
Stir in apple sauce and banana.
Add flour mixture and mix only until dry ingredients are moistened, over mixing will produce rubbery muffins.
Fill sprayed muffin tins.
Bake for 20-25 minutes or until lightly browned.
Mashed Potatoes W/Olive Oil & Sun-Dried Tomatoes


Ingredients:
potato, olive oil, unsalted butter, sun-dried tomatoes packed in oil, cream cheese

Directions:
Boil 1 pound of potatoes (peeled & halved] till cooked through. Drain & allow to dry for 10 minute
Combine 2 oz olive oil, 2 oz unsalted butter & 2 oz whipping cream in sml sacuepan & warm over med heat.
Mash potatoes, add warmed liquid to them & mix well w/a wire whisk. Add salt & pepper to taste & cream cheese as desired.
Add 2 oz oil-packed sun-dried tomatoes, mixing just well enough to evenly distribute, & serve immediately.
NOTE: To "dress" b4 serving, any of these ingredients or a combo all work well as options  --  bacon, chives or a dusting of Parmesan cheese w/paprika.
Southern Biscuit Muffins


Ingredients:
all-purpose flour, white sugar, baking powder, firm butter, milk, gruyere cheese

Directions:
Combine flour, sugar and baking powder.
Add butter and mix.
Add milk and mix.
Add Gruyere cheese and mix.
Bake in preheated oven to 400F (205C] for 20 minutes until golden brown.
Sunset on Santorini (A Fresh Herb Rub for Fish & Veggies)


Ingredients:
fresh garlic, fresh oregano, fresh thyme, fresh basil, lemon, fresh ground pepper, sea salt, olive oil

Directions:
Combine first 5 ingredients., To use:, Rub fish fillets or toss veggies with olive oil and place in dish., Sprinkle with freshly ground pepper and sea salt to taste., Sprinkle evenly with herb seasoning mixture., Refrigerate seasoned fish in refrigerator or use immediately., Grill or broil fish or veggies until done., Serve fish with wedges of lemon.
Slow Cooker Turkey Sausage Meatballs
Category: world-cuisine
By paulettej426

These slow cooker turkey sausage meatballs are tasty and easy to make.

Ingredients:
1 tablespoon extra-virgin olive oil
4 cloves garlic, finely chopped, divided
2 (28 ounce) cans crushed tomatoes
½ teaspoon dried oregano
1 ¾ teaspoons salt, divided
2 pounds turkey sausage, casings removed and crumbled
1 ¼ pounds lean ground turkey
1 ¼ cups plain dry bread crumbs
¾ cup freshly grated Parmesan cheese
2 large eggs
¼ cup chopped fresh parsley

Directions:
Heat oil in a skillet over medium heat. Add 1/2 of the garlic and saute for 30 seconds. Scrape into the bottom of a slow cooker and stir in tomatoes, oregano, and 3/4 teaspoon salt. Combine remaining garlic, remaining salt, turkey sausage, ground turkey, bread crumbs, Parmesan cheese, eggs, and parsley in a large bowl. Blend using your hands and form into 2-inch balls. Place into the slow cooker. Spoon tomato mixture over meatballs. Cover and cook on Low until no longer pink in the center, 4 to 5 hours.

Prep time: 20 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 25 mins
Yields: 12 servings

Calories: 331.2
Fat: 16.6 g
Saturated fat: 5.1 g
Carbohydrates: 19.4 g
Sugars: 0.8 g
Dietary fiber: 3.1 g
Protein: 29.1 g
Cholesterol: 129.8 mg
Sodium: 1174.5 mg
Mini English Muffins


Ingredients:
butter, water, evaporated milk, active dry yeast, sugar, salt, egg, flour, cornmeal

Directions:
Melt butter in small saucepan.
Add water and evaporated milk.  Heat to 115 degrees.
Dissolve yeast in milk mixture.
Place yeast mixture, sugar, salt, egg and 2.50 cups flour in large mixer bowl.  Beat with dough hooks at medium speed 5 minutes.
Stir in remaining flour, 1/4 cup at a time until dough cleans sides of bowl.  (Add as much flour as possible.].
Knead with dough hooks 6 minutes.
Form dough into ball; place in buttered bowl.
Cover and let rise in warm place 1 hour.
Punch dough down and let rest 10 minutes.
Sprinkle bread board with cornmeal, roll dough 1/4 inch thick.
Cut into 2 3/4 inch rounds, place on cornmeal covered surface.
Cover with towel and let rise 1 1/2 hours.
Heat heavy grill or skillet and cook muffins 5 to 7 minutes per side or until lightly browned.
Prep. time does not include rise time (2 l/2 hours total].
Low-Fat Sugar-Free and Non-Dairy Caesar Salad Dressing


Ingredients:
low-fat mayonnaise, vinegar, Splenda sugar substitute, water, garlic powder, mustard

Directions:
Place all ingredients in plastic bowl., Beat all together., ENJOY!
Pam's Lemon Meringue Pie


Ingredients:
sugar, cornstarch, water, lemon juice, margarine, sugar

Directions:
In pot, cook 1 C sugar, cornstarch and water.
Cook until smooth.
Add egg yolks slowly, stirring constantly until boiling (about 1 minute].
Remove from heat and add juice and margarine.
Allow to cool and add to pie shell.
Beat egg white until foamy, then add 1/3 C sugar and continue beating until stiff peaks form.
Bake in 350 degree oven for 15-20 minutes, or until meringue is nicely browned.
Classic Dutch Apple Cake


Ingredients:
flour, skim milk, sugar, vanilla extract, baking powder, apples, low-fat margarine, cinnamon

Directions:
Preheat oven 375F.
Grease and flour a 9 in. tart or pie pan.
In a mixing bowl, combine flour, 2 T sugar and baking powder.
With a pastry blender or 2 knives, cut in 1 1/2 T margarine.
Add egg whites, milk and vanilla; beat until smooth.
Batter will be stiff.
Spoon into prepared pan and spread batter to fit pan.
Arrange apple slices, overlapping, in 2 concentric circles to cover batter.
In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices.
Dot with 1/2 T margarine.
Bake 30 min.
Cool 10 min before serving.
Belgian Chicons Au Gratin (Endives Au Gratin)


Ingredients:
endives, ham, butter, flour, milk, swiss cheese, salt, pepper, nutmeg

Directions:
Cut the bottom part of the endives, and boil them in salted water, until tender.
Prepare a bechamelle sauce:
Melt  2TB butter in a saucepan.
Add  flour and stir.
Add milk a little at a time.
Cook until thickened.
Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any].
Drain the endives.
Roll each endive in a slice of ham. Place in a rectangular baking dish.
Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
Place under the broiler until golden.
Celery and Carrot Soup
Category: soups-stews-and-chili
By BZARNETT

A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.

Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1  celery rib, thinly sliced
½ teaspoon dried tarragon
2 cups vegetable broth
½ cup dry white wine

Directions:
Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender. Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 235.2
Fat: 14.2 g
Saturated fat: 1.9 g
Carbohydrates: 13.7 g
Sugars: 6.9 g
Dietary fiber: 2.9 g
Protein: 2 g
Sodium: 515.7 mg
Perfect Low Carb Sugar Free (Truvia) Vanilla Ice Cream


Ingredients:
eggs, artificial sweetener, heavy whipping cream, vanilla extract, salt

Directions:
Beat eggs with a mixer or by hand until frothy.
Add truvia a little at a time until mixture becomes thicker.
Add all remaining ingredients and mix well (not TOO much, the cream will start to form a frothy top layer].
Process per your ice cream makers instructions, as you would with any home made ice cream. Delish!
Spritz Cookies


Ingredients:
powdered sugar, egg, salt, water, vanilla extract

Directions:
HEAT oven to 400ºF. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed.
FIT cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. Sprinkle with colored sugar, if desired.
BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.
Banana Date Muffins


Ingredients:
bananas, eggs, plain nonfat yogurt, unsweetened applesauce, canola oil, brown sugar, vanilla extract, flour, baking powder, cinnamon, pitted dates

Directions:
Preheat oven to 400.  Spray muffin tin with oil.
In a medium bowl, combine all wet ingredients.  In a large bowl, combine all dry ingredients.
Stir the dates into the dry ingredients.  Gently fold in the wet mixture.
Fill the muffin cups.  Bake 20-25 minutes (until toothpick inserted comes out clean].
Let sit 5 minute after removing from oven before taking the muffins out of the tins.
Chocolate Cream Cheese Frosting
Category: desserts
By RICHARDWROSS

A chocolate cream cheese frosting.

Ingredients:
4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
⅛ teaspoon salt
2 tablespoons evaporated milk

Directions:
Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar. Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 1/2 cups

Calories: 274.4
Fat: 11.6 g
Saturated fat: 7.3 g
Carbohydrates: 43.5 g
Sugars: 39.7 g
Dietary fiber: 1.5 g
Protein: 2.8 g
Cholesterol: 21.3 mg
Sodium: 85.2 mg
Scrumptious Chocolate Mint Layer Bars


Ingredients:
butter, margarine, flaked coconut

Directions:
PREHEAT oven to 350°F.
MELT butter in 13 x 9-inch baking pan in oven; remove from oven.  Sprinkle cookie crumbs over butter.  Stir well; press mixture onto bottom of pan.  Sprinkle with nuts and coconut.  Pour sweetened condensed milk evenly over top.  Sprinkle with morsels; press down slightly.
BAKE for 20 to 25 minutes or until coconut is light golden brown.  Cool completely in pan on wire rack.  Cut into bars.
Stuffed Pepper Soup


Ingredients:
ground beef, green peppers, onion, Italian-style diced tomatoes, beef broth

Directions:
Prepare rice according to package directions.
In a large saucepan, cook the beef, green peppers and onions until meat iss no longer pink.  Drain off excess fat.  Add pasta sauce to the meat mixture.  Add the tomatoes, the broth, and the prepared rice.  Heat through.
Turkey Asparagus Melt


Ingredients:
turkey breast, fresh asparagus, swiss cheese, alfalfa sprout

Directions:
Toast bread and spread slices with 1000 Island dressing.
Place a slice of cheese on each slice of bread.
Trim asparagus to width of turkey slices.
Roll each asparagus spear in a turkey slice.
Line one slice of bread with the asparagus/turkey rolls.
Top with alfalfa sprouts& the 2nd slice of bread.
Put sandwich on a lightly greased griddle and heat until cheese melts.
Slice on the diagonal (just my preference].
Low Carb Frosted Pumpkin Bars


Ingredients:
Splenda sugar substitute, ground cinnamon, baking powder, salt, ground cloves, eggs, pumpkin puree, water, cream cheese, vanilla extract, Splenda sugar substitute, lemon, rind of

Directions:
In a mixing bowl, combine the first 6 ingredients.
Add the eggs, pumpkin, oil and water; mix well.
Spray a 11"x7"x2" baking pan with cooking spray.
Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
Cool.
For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
Frost and refrigerate for at least 15 minutes before cutting.
Refrigerate any leftovers.
Tasty Vegan Cinnamon Rolls
Category: everyday-cooking
By Tori Farbisz

These tasty vegan cinnamon rolls are moist and rich! Great with cream cheese glaze!

Ingredients:
1 cup soy milk
1 teaspoon apple cider vinegar
½ cup warm water (100 to 110 degrees F/40 to 45 degrees C)
1 teaspoon white sugar
2 (.25 ounce) packages active dry yeast
5 ½ cups all-purpose flour
1 cup mashed sweet potatoes
½ cup white sugar
¼ cup soy yogurt
¼ cup vegan butter (such as Earth Balance®), melted
2 tablespoons grated orange zest
1 ½ teaspoons salt
1 teaspoon baking soda
nonstick cooking spray
2 cups firmly packed light brown sugar
1 cup chopped toasted pecans
¾ cup vegan butter (such as Earth Balance®), melted
2 tablespoons ground cinnamon
¼ cup vegan cream cheese substitute (such as Tofutti™)
1 ½ cups powdered sugar
3 tablespoons soy milk

Directions:
Combine soy milk with apple cider vinegar; let sit for 5 minutes. Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes. Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes. Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan. Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes. While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth. Spread glaze on rolls. Serve warm.

Prep time: 35 mins
Cook time: 20 mins
Total time: 2 hrs 55 mins
Yields: 12 rolls

Calories: 691.9
Fat: 24.2 g
Saturated fat: 5.1 g
Carbohydrates: 111.8 g
Sugars: 61.4 g
Dietary fiber: 3.9 g
Protein: 8.7 g
Sodium: 592.6 mg
Zucchini Beef Skillet


Ingredients:
ground beef, onion, pepper, salt, pepper, chili powder, zucchini, diced tomatoes, water

Directions:
Saute onion and pepper.
Add ground beef and brown.
Add remaining ingredients, cover, and simmer 15 minutes or until veggies are tender.
New England Clam Chowder II
Category: soups-stews-and-chili
By CHIEF2

Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself.

Ingredients:
4 slices bacon
½ cup chopped onion
4  potatoes, peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup half-and-half
2 (6 ounce) cans minced clams
salt and pepper to taste
½ cup heavy cream  (Optional)
2 tablespoons chopped fresh parsley

Directions:
In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 525.5
Fat: 30.8 g
Saturated fat: 15.5 g
Carbohydrates: 47.2 g
Sugars: 2.7 g
Dietary fiber: 5.1 g
Protein: 16.3 g
Cholesterol: 98 mg
Sodium: 763 mg
Smoked Salmon Rolls


Ingredients:
tortilla, smoked salmon, cream cheese spread, dill, garlic, lemon juice

Directions:
Mix cream cheese, spices and lemon juice together.
For each tortilla round spread cream cheese over all.
Lay smoked salmon on half of the round.
Roll up starting with side that has salmon.
Seal edge together with cream cheese mixture and lay seam side down on tray.
You can now cut these into slices right away or refrigerate for 30 min to make them easier to cut.
The ends will not look very presentable but are great for you to snack on.
I usually use my veggie tray to take these along to a party.
I alternate them with shrimp for a great display and put seafood sauce in the middle for dipping.
Cinnamon Cappuccino Mix


Ingredients:
instant coffee crystals, sugar, cinnamon, nutmeg

Directions:
"Combine all, store in airtight containers. Add 3 Tablespoons to 6 ozs. hot water, stir well."
Dill Pickle Macaroni and Cheese
Category: main-dish
By lutzflcat

Dill pickle relish adds a bit of crunch and a ton of flavor to traditional, creamy baked macaroni and cheese.

Ingredients:
cooking spray
1 ½ cups elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
⅓ cup dill pickle relish, well drained
¼ cup minced onion
1 teaspoon chile-garlic sauce (such as Sriracha®)  (Optional)
salt and ground black pepper to taste
1 slice bread
1 teaspoon butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes, making sure not to overcook. Drain and set aside. While the macaroni is cooking, melt 3 tablespoons butter over medium-low heat in a large saucepan. Blend in flour and cook, stirring constantly, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until thickened, 10 to 15 minutes. Mix in Cheddar cheese and Monterey Jack cheese; stir until melted. Add dill pickle relish, onion, Sriracha sauce, salt, and pepper to cheese mixture. Stir in cooked macaroni. Pour mixture into the prepared casserole dish. Butter both sides of bread and tear into large pieces. Blend in a food processor or electric blender until you have crumbs. Spread on top of casserole. Bake in the preheated oven until bubbling and browned on top, about 45 minutes.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 1 1 1/2-quart casserole dish

Calories: 368.8
Fat: 20.4 g
Saturated fat: 12.1 g
Carbohydrates: 30.4 g
Sugars: 5.3 g
Dietary fiber: 1.3 g
Protein: 16.3 g
Cholesterol: 60.3 mg
Sodium: 509.2 mg
Lemon Pepper Marinade


Ingredients:
lemon rind, lemon juice, extra virgin olive oil, garlic cloves, black peppercorns, salt

Directions:
"Mix all the ingredients in a large glass bowl.  Add your meat of choice (1 lb boneless or 2 lb bone-in].  Stir to incorporate, cover and refrigerate for 4 hours (if using any type of seafood only marinate for 30 minutes]."
Eggless Eggnog


Ingredients:
silken tofu, soymilk, vanilla extract, dry sweetener, maple syrup, turmeric, nutmeg, rum, brandy

Directions:
In a blender or food processor, puree all the ingredients thoroughly until smooth and creamy.
Serve well chilled.
B-B-Q Sauce


Ingredients:
tomato paste, molasses, low sodium soy sauce, cider vinegar, honey, garlic powder, black pepper, cinnamon, ground ginger, cayenne pepper

Directions:
put tomato paste, molasses, soy sauce, cider vinegar, and honey in a non-reactive bowl. warm in microwave @1 minute to mix easier.
toss the dry ingredients in a bowl to mix together, then mix in the wet ingredients.
store in squeezable ketchup or mayonaise bottle in your refrigerator.