xiaoxl/recipe_data huggingface dataset:
Mom's Party Slush


Ingredients:
sugar, water, lemon juice, ginger ale

Directions:
In a large tupperware bowl or icecream bucket, mix all ingredients except the gingerale.
Freeze for 24 hours.
Allow to thaw slightly before serving.
Serve slushy with gingerale.
Shrimp and Asparagus
Category: pasta-and-noodles
By Cathy Christensen

This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.

Ingredients:
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
½ cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
½ cup grated Parmesan cheese
salt and pepper to taste

Directions:
In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

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

Calories: 652.7
Fat: 42.2 g
Saturated fat: 18.3 g
Carbohydrates: 45.4 g
Sugars: 3.2 g
Dietary fiber: 3.6 g
Protein: 24.7 g
Cholesterol: 198.7 mg
Sodium: 339.9 mg
Australian Lager and Spicy Cheese Dip


Ingredients:
jalapeno jack cheese, cheddar cheese, plum tomato, fresh cilantro, lager beer

Directions:
Melt cheese and beer in a saucepan over medium heat.
Once melted, stir in tomato and cilantro and transfer to serving dish/fondue dish.
Serve with tortillas or corn chips.
Philadelphia Cream Cheese Pound Cake


Ingredients:
butter, Philadelphia Cream Cheese, sugar, eggs, cake flour, vanilla flavoring

Directions:
Note: 3 sticks of butter equal 3/4 lb.
All ingredients (including eggs and cream cheese] must be at room temperature.
Cream butter well, add cream cheese.
Mix thoroughly.
Gradually add sugar.
Add eggs, one at a time.
Add flour gradually, then add vanilla flavor.
Place cake in tube pan in COLD oven.
Bake at 325 degrees F (163 degrees C] for 1 1/2 hours (gas oven 1 hour][from the time you turn on the oven].
Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night].
Hasty Chocolate Pudding
Category: desserts
By Debra

This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix!  Stir in some chopped bananas before chilling for a nutrition boost.

Ingredients:
½ cup white sugar
⅓ cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract

Directions:
In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 203.3
Fat: 3.4 g
Saturated fat: 2.1 g
Carbohydrates: 40.3 g
Sugars: 31.1 g
Dietary fiber: 2.4 g
Protein: 5.4 g
Cholesterol: 9.8 mg
Sodium: 52.3 mg
Sophie's Kolacky
Category: bread
By Peggy Malecki

This is my grandma's (Sophie) kolacky recipe, and it probably came from her grandmother in Poland. My family can't get enough of these at Christmas.

Ingredients:
6 ounces cream cheese, softened
1 cup butter
2 cups all-purpose flour
2 tablespoons white sugar
⅛ teaspoon salt
2 teaspoons baking powder
1 (21 ounce) can apple pie filling
2 tablespoons confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly grease cookie sheets. Using a pastry blender or food processor, cut butter into cream cheese. In a small bowl, sift dry ingredients together except for confectioners' sugar. Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture. Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing. Roll dough to 1/4-inch thickness. Using a cookie cutter or glass, cut into about 3 inch diameter cookies.  Keep re-rolling dough until you have used it all.  Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression. Bake for about 20 minutes (until lightly golden).   Let cool on a cookie rack.  Dust lightly with confectioners' sugar.  Store in an airtight container

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 3 dozen

Calories: 216.4
Fat: 13.7 g
Saturated fat: 8.6 g
Carbohydrates: 21.9 g
Sugars: 2.3 g
Dietary fiber: 0.7 g
Protein: 2.3 g
Cholesterol: 37.5 mg
Sodium: 185.8 mg
Chunky Banana Bombs


Ingredients:
buckwheat groats, coffee, bananas, bananas

Directions:
Pre-heat oven at 450°F.
Put the buckwheat, egg whites and whey protein inside magic bullet.
Blend for about 1 minute.
Pour the content inside a bread pan.
Microwave for 1 minute.
Stir the content for a few seconds and leave the mix on the side for now.
Put the caramel syrup, coffee, fat free yogurt,  and almond milk into magic bullet.
Blend for about 1 minute.
Pour content into the bread pan and stir it up with the first mix.
Pour content into a muffin pan.
Spread the  chopped up frozen bananas across all muffins.
Place muffin tray into oven for about 20-25 minutes.
Sautéed Potatoes


Ingredients:
butter, garlic clove, fresh parsley

Directions:
Wash potatoes and place in a saucepan.  Cover with water and cook until tender, about 30 minutes.  Drain and let cool to touch.  Peel potatoes and cut into slices.  There should be about 6 cups.
Heat oil and 2 tablespoons butter in a large skillet over medium heat.  Add potatoes and season with salt and pepper to taste.  Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides.  Add remaining tablespoon of butter.  Add garlic and parsley.
Toss and stir.  Serve.
Grilled Shrimp With Pineapple Cucumber Salsa


Ingredients:
extra virgin olive oil, cucumber, red onion, of fresh mint, fresh basil, shrimp, olive oil, lime

Directions:
Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through.
Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.
Meatball Mushroom Soup


Ingredients:
ground beef, milk, water, onion, instant minced garlic, barley, elbow macaroni, long grain white rice, carrot, parmesan cheese

Directions:
Heat oven to 350 deg.
Shape ground beef into 1" balls.
and bake until just done.
In a dutch oven combine soup, milk, water and onion.
Bring to a boil.
Add Italian seasoning, garlic, barley, macaroni and rice.
Reduce heat, simmer uncovered for 15 minute Stir in carrot, cover and simmer for 5- 10 minute Add meatballs and mushrooms to soup.
Stir in Parmesan cheese.
Cook a few minutes more until macaroni and rice are done.
Serve with crusty bread!
Enjoy!
Note: I used diced garlic from a jar.
Either way is OK.
French Fried Potato Cheese Soup


Ingredients:
frozen french fries, hot water, chicken bouillon cubes, paprika, pepper, milk, Velveeta cheese

Directions:
Combine potatoes, water, bouillon, onion salt, paprika and pepper in a large saucepan.
Bring to a bowl and reduce heat.
Simmer, covered, for 8 minutes or until potatoes are very tender.
Beat with a mixer until smooth.
Add milk and soup and mix well.
Cook until heated through.
Add cheese gradually, stirring over medium heat until melted after each addition.
Do not boil.
Linguine With White Clam Sauce


Ingredients:
baby clams, light butter, olive oil, garlic cloves, all-purpose flour, dry white wine, fresh parsley, fresh thyme, pepper, minced clams, fresh thyme sprig

Directions:
Drain baby clams in a sieve over a bowl, reserving juice.
Heat butter and olive oil in a medium saucepan over medium heat.
Add garlic and saute one minute.
Stir in flour.
Stir in reserved clam juice, wine, chopped parsley, thyme, and pepper and cook two minutes, stirring frequently.
Add the baby clams and the minced clams, and cook three minutes or until thoroughly heated.
Serve clam sauce over pasta.
Garnish with thyme sprigs, if desired.
Teriyaki Pasta


Ingredients:
penne pasta, mostaccioli pasta, fresh ginger, garlic, broccoli slaw mix, fresh mushrooms, green onion

Directions:
Cook pasta according to package directions, drain., Return pasta to saucepan., meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds., Stir in the shredded broccoli, mushrooms and terriyaki sauce., Cook and stir about 5 minutes or until broccoli is crisp-tender., To serve, toss broccoli mixture with the hot pasta and green onions.
Cappuccino Rum Shakes


Ingredients:
coffee ice cream, light rum, ground cinnamon, cocoa powder, cinnamon stick

Directions:
In a blender, blend the ice cream, rum and ground cinnamon until smooth but still thick.
Pour into 2 long stemmed glasses.
Top drinks with whipped cream and garnish with cocoa powder and cinnamon stick.
Golden Yam Brownies
Category: desserts
By STARFLOWER

Better have several copies of this recipe on hand when you serve them!  These moist, flavorful, delicious brownies are simply out of this world, possibly heaven.

Ingredients:
1 cup butter
1 cup packed brown sugar
1 cup white sugar
4  eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups peeled and finely shredded yam
1 cup confectioners' sugar
2 tablespoons butter or margarine
2 tablespoons milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish. Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 24 servings

Calories: 220.6
Fat: 9.6 g
Saturated fat: 5.8 g
Carbohydrates: 32.2 g
Sugars: 22.6 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 54 mg
Sodium: 140.8 mg
Chalupas from a Friend


Ingredients:
chicken breasts, salt, pepper, low-fat cheddar cheese, flour tortillas, fat free sour cream

Directions:
Boil chicken breasts in water, seasoned with salt and pepper, until chicken is done, about 15 minutes.
Drain chicken, reserving 1 cup of liquid.
Shred chicken.
Combine chicken with shredded cheddar and jalepeno.
Divide mixture evenly in tortillas, wrapping them like burritos.
Place filled tortillas in a greased 9 inch square baking pan.
Combine sour cream with reserved liquid.
Pour sour cream mixture over tortillas.
Bake covered with foil in a 350 degree oven for twenty minutes or until sauce is bubbling, removing the foil for the last five.
Serve plain or with salsa.
Grandma's Chocolate Cake


Ingredients:
shortening, sugar, eggs, baking soda, vanilla, salt, warm water, flour

Directions:
Preheat oven to 350°F or 180°C.
Cream the shortening and sugar, by hand or with a mixer.
Add the cocoa and eggs.  Mix well.
Mix in the baking soda, salt and vanilla.
Alternately blend in the liquid and the flour.  You should have a smooth cake batter.
Bake for 40-45 minutes in a 9 x 13 pan, less for layers or cupcakes.
Top with your favourite frosting or just enjoy with milk!
Absolutely Best Healthy Pancakes


Ingredients:
all-purpose flour, baking powder, brown sugar, salt, unsweetened applesauce, nonfat milk, eggs, vanilla, cinnamon, nutmeg, ginger, crushed pineapple, carrots, carrot, golden raisin

Directions:
beat all ingredients but the last three., stir in last three ingredients., batter will be thick.
Bacon Risotto


Ingredients:
onion, smoked bacon, risotto rice, garlic clove, dried mushroom, fresh mushrooms, fresh oregano, fresh thyme, butter, dry white wine, tomatoes, black olives

Directions:
Heat teh oil in a large, heavy-based pan with a lid. Gently cook the onion and bacon until the onion and bacon is tender and the bacon fat has run out.
Stir in the rice and garlic and cook over a high heat for 2-3 minutes, until the rice is well coated.
Add the dried mushrooms and their liquid, the fresh mushrooms, half the stock, the oregano or thyme and seasoning. Bring to a boil, then reduce the heat to low. Cover tightly and leave to cool.
Check the liquid and if dry, add more liquid as required until the rice is cooked, but not mushy. Just before serving, stir in the butter, white wine, tomatoes and olives and check the seasoning. Serve hot, garnished with thyme sprigs.
Boeuf Bourguignon


Ingredients:
beef chuck, smoked bacon, sea salt, pepper, carrot, spring onions, leek, butter, flour, cognac, garlic cloves, bouquet garni

Directions:
Season beef and bacon with salt and pepper, being careful with the bacon since it’s already salty.
Heat butter in a casserole or stew pot, sauté the bacon, and then brown the beef. Add vegetables and sauté gently.
Sprinkle meat with flour, deglaze with cognac, and then add the wine.
Add garlic cloves and bouquet garni. Cover and simmer stew for 1 ½ to 2 ½ hours, depending on the quantity of meat used.
Wholemeal Fruit Yoghurt Scones


Ingredients:
whole wheat flour, baking soda, baking powder, butter, milk

Directions:
Turn the oven on to 220 degrees Celsius.
Line an oven tray with baking paper (or lightly dust with flour].
Put the flour, baking soda & baking powder into a mixing bowl.
Rub the butter through until the mixture resembles breadcrumbs (I use my cake mixer on a low speed cos I am lazy].
Gently stir through the yoghurt until the mixture is combined.  If the dough seems too firm, add milk 1 tablespoon at a time until the dough is soft.
Lightly press the scone dough out into a square (approx 1 inch high], then cut into 12 equal pieces.
Separate & put onto prepared oven tray.  Bake in the middle of the oven at 220 degrees C for 10 mins or until golden.
Sourdough Focaccia alla Genovese
Category: bread
By Buckwheat Queen

Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.

Ingredients:
2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided
1 cup water, divided
¾ cup sourdough starter discard, at room temperature
6 tablespoons extra-virgin olive oil, divided, or as needed
1 teaspoon fine sea salt
1 tablespoon water
12  pitted green olives
6  cherry tomatoes, halved
1 sprig fresh rosemary
½ teaspoon flaked salt

Directions:
Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours. Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes. Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight. Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height. Preheat the oven to 400 degrees F (200 degrees C). Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top. Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 5 hrs 45 mins
Yields: 1 12x16-inch focaccia

Calories: 269.7
Fat: 11.7 g
Saturated fat: 1.6 g
Carbohydrates: 34.4 g
Sugars: 0.7 g
Dietary fiber: 1.6 g
Protein: 6.2 g
Cholesterol: 0.1 mg
Sodium: 478.7 mg
Red Lobster Bananas Foster Cheesecake Clone


Ingredients:
all-purpose flour, pecans, unsalted butter, sugar, golden brown sugar, vanilla extract, cream cheese, sugar, cornstarch, eggs, bananas, sour cream, low-fat sour cream, fresh lemon juice, vanilla extract, ground cinnamon, salt, sour cream, low-fat sour cream, sugar, vanilla extract, dark rum, bananas

Directions:
Position rack in center of oven and preheat oven to 350 degrees F.
Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
Mix well.
Press mixture onto bottom of prepared pan.
Using electric mixer, beat cream cheese in large bowl until smooth.
Gradually beat in sugar.
Beat in cornstarch.
Add eggs, one at a time, beating until just blended after each addition.
Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
Beat just until combined.
Transfer filling to crust-lined pan.
Place pan in large roasting pan.
Add enough hot water to roasting pan to come one inch up sides of springform pan.
Bake until center of cake is just set, about 1 hour 15 minutes.
Remove cake from oven.
Maintain oven temperature.
Meanwhile, prepare topping.
Mix together sour cream, sugar and vanilla in small bowl until well blended.
Spread topping over cheesecake.
Bake until topping is set, about 10 minutes.
Turn off oven.
Let cake stand in oven until cooled to room temperature, about 2 hours.
Refrigerate cake until well chilled.
Cover and refrigerate overnight.
Cutaround cake to loosen; remove pan sides.
Transfer cake to platter.
Warm caramel sauce in small saucepan over low heat, stirring often.
Mix in rum.
Drizzle some sauce decoratively over cake.
Arrange bananas atop cake.
Cut cake into wedges and serve with sauce.
Hamburger Noodle Casserole
Category: pasta-and-noodles
By ala

Easy casserole.

Ingredients:
2 pounds ground beef
1  onion, chopped
2 cups sour cream
2 cups canned whole kernel corn, drained
1 (10.75 ounce) can  cream of mushroom soup
1 (10.75 ounce) can  cream of chicken soup
1 (6 ounce) package egg noodles
salt and ground black pepper to taste
1 (32 ounce) bag shredded Cheddar cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cook and stir beef and onion together in a large skillet over medium-high heat until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef mixture, sour cream, corn, mushroom soup, chicken soup, and egg noodles together in a large bowl; season with salt and pepper and spread the mixture into a 13x8-inch baking dish. Bake in preheated oven until the egg noodles are tender, about 45 minutes. Sprinkle cheese over the top of the casserole and continue baking until the cheese is melted, 10 to 15 minutes more.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 1 13x8-inch casserole

Calories: 978.3
Fat: 69.1 g
Saturated fat: 38.3 g
Carbohydrates: 34.7 g
Sugars: 4.3 g
Dietary fiber: 2 g
Protein: 55.1 g
Cholesterol: 236.3 mg
Sodium: 1442.8 mg
Toasted Almond


Ingredients:
vodka, Amaretto, irish cream, milk

Directions:
Put ice cubes into a glass (about the size of a regular drinking glass].
Add all liquor and then top off with the mixer.
The creams will (obviously] give you a much richer, creamier drink. DH uses almond milk because he is lactose intolerant, and the taste compliments the amaretto. It can be found in the dairy or baking section of most groceries. Milk is also okay, but it will taste thinner and weaker.
Stir thoroughly to mix ingredients.
Enjoy!
Baked Pineapple Casserole
Category: side-dish
By Cheryl

A bread and pineapple casserole that goes great with a ham dinner.

Ingredients:
½ cup butter
1 cup white sugar
4  eggs
1 pinch ground cinnamon  (Optional)
1 pinch ground nutmeg  (Optional)
5 slices white bread, torn
1 (20 ounce) can crushed pineapple with juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish. In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish. Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 425.2
Fat: 19.5 g
Saturated fat: 11 g
Carbohydrates: 58.8 g
Sugars: 48 g
Dietary fiber: 1.3 g
Protein: 6.5 g
Cholesterol: 164.9 mg
Sodium: 162.2 mg
Chicken Scaloppine


Ingredients:
boneless skinless chicken breasts, flour, olive oil, shallots, capers, limes, chicken broth, salt, pepper

Directions:
Take the 2 chicken breasts and cut them lengthwise in half. Pound them until thin. Sprinkle with salt and pepper to taste.
Put flour in plastic ziplock bag. Add chicken one at a time until completely covered with flour. Shake to remove excess flour.
In a large, heavy pan/skillet, heat olive oil over high heat. Add chicken breasts and fry for about 2-3 minutes per side.
Remove from skillet when done and place on a plate.
On the same pan/skillet, add the sliced shallots and saute for 2 minutes. Add capers. Saute another minute. Add juice of 2 limes and continue to saute for a couple more minutes.
Add can of chicken broth and bring to boil. Let it simmer until it reduces to about half (about 5 minutes or so].
Add chicken breasts and lower heat to medium-low. Cook in sauce for 2 minutes on each side.
Serve with mashed potatoes or pasta and enjoy! :D.
Beanie Burgers


Ingredients:
black beans, pinto beans, chipotle chiles in adobo, green chilies, fresh lemon juice, cheddar cheese, garlic cloves, egg, honey, pepper

Directions:
Mash your black beans and pinto beans together in a large bowl with a potato masher or fork.
Chop your adobo peppers (use kitchen prep gloves or wash your hands very well afterwards] then stir them and the green chiles into the beans.
Mix in cheese, panko bread crumbs, and garlic.
In a small bowl;  beat your egg then beat in the honey, lemon juice, Lawry's, and pepper.
Add the egg mixture to the bean mixture and blend well.
Form mix into 6 patties and place them on a lightly greased baking sheet.
Set the oven to Low Broil with the rack in 2nd position from the top.
Broil burgers for 10 minutes then flip them over and broil 10 more minutes.