xiaoxl/recipe_data huggingface dataset:
Quick Spicy Orange Tofu


Ingredients:
garlic powder, turmeric, onion powder, lemon juice, lime juice, extra firm tofu, coconut oil

Directions:
Get a bowl and put the Garlic Powder,Turmeric and  Onion Powder and mix it together.
Take the package of tofu, and cut it into strips, then  take the strips and cut them into rectangle shapes, then take the rectangles and cut them into small squares .
Then take the squares and put them into a bowl,then take the spice mixture and the lemon or lime juice, and put it into the bowl and mix them together till it looks orangey white.
Take out a skillet pan, and put in the cooking oil or coconut oil, then put the tofu in the pan and move it around every once in a while.
Spinach & Artichoke Bomb


Ingredients:
cream cheese, artichoke heart, spinach, mozzarella cheese, parmesan cheese, garlic clove, red pepper flakes, kosher salt, fresh ground black pepper, butter, parsley, garlic powder

Directions:
Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.
Caribbean Fish With Mango Salsa
Category: world-cuisine
By Michaelc

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®,  and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Ingredients:
1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed  (Optional)
⅛ teaspoon cayenne pepper  (Optional)
1  mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½  red bell pepper, chopped
½ cup black beans, rinsed and drained  (Optional)
½  red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1  egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste  (Optional)
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Directions:
Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside. In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes. Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture. Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Prep time: 45 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 5 servings

Calories: 312.1
Fat: 7.9 g
Saturated fat: 2.2 g
Carbohydrates: 36.7 g
Sugars: 11.6 g
Dietary fiber: 4.9 g
Protein: 29.9 g
Cholesterol: 79.9 mg
Sodium: 645.6 mg
Turkey BBQ Meatballs


Ingredients:
ground turkey, eggs, garlic powder, onion powder, salt, pepper, ketchup, mustard, brown sugar substitute, onion

Directions:
Mix turkey, crackers, egg, garlic powder, onion powder, salt, and pepper very well.
Roll mixture into 2 inch balls and place in a 2 quart casserole dish.
Sprinkle onions over meatballs.
Bake in the oven for 30 minutes at 350°.
While cooking, mix remaining ingredients together in a separate bowl.
When meatballs are done, pour sauce over meatballs and cook for another 15 minutes.
Serve hot as a main course or on toothpicks as an appetizer.
Sous Vide Chicken Breast
Category: meat-and-poultry
By YOLANDA

Cook chicken sous vide before using in any grilled chicken recipe.

Ingredients:
4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons herbes de Provence
2 teaspoons garlic paste
½ teaspoon salt
4  strips lemon zest
1 medium sous vide vacuum bag

Directions:
Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C). Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal. Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 4 servings

Calories: 151.3
Fat: 5.7 g
Saturated fat: 1.2 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 22.1 g
Cholesterol: 58.5 mg
Sodium: 423.9 mg
Marmie's Meat and Asiago Stuffed Portabella Mushrooms


Ingredients:
lean ground beef, egg, asiago cheese, crouton, oats, garlic cloves, kosher salt, pepper, portabella mushrooms, olive oil

Directions:
In large bowl, mix first 10 ingredients well. (I use my hands.].
Drizzle a bit of olive oil in each mushroom.
Divide meat mixture evenly into 4 portions.
Pat meat mixture into a little meatloaf to fill the centre of the portabella mushroom.
Spray pan with non stick spray and place stuffed mushrooms on pan.
Bake 350 degrees for 30 - 40 minute untill cooked through and browned.
(1/2 of one of these delicious mushrooms was lots for me for dinner with potatoes and salad.].
Enjoy!
Chicken Fajita Pasta


Ingredients:
penne pasta, boneless skinless chicken breast half, canola oil, bell peppers, onion, salsa, cheddar cheese, fresh cilantro, sour cream

Directions:
Cook pasta according to package directions.  Drain, reserving 3/4 cup cooking water.
Sprinkle chicken with 1 teaspoon fajita seasoning.
In 12" nonstick skillet, heat oil over medium-high heat.  Add chicken; cook, stirring occasionally, until browned - 4-5 minutes.  With a slotted spoon, transfer to platter; reserve.
In same skillet, cook peppers, onion and remaining fajita seasoning until softened, 7-8 minutes.  Stir in salsa, chicken and reserved pasta water.  Cook until hot and bubbly, 2 minutes.
Toss with pasta.  Sprinkle with cheese and cilantro.  If desired, garnish with sour cream.
Kimberly's Curried Deviled Eggs
Category: appetizers-and-snacks
By Kimberly

This is a deviled egg recipe that was inspired by an Amish egg salad recipe.

Ingredients:
6  eggs
¼ cup mayonnaise
1 tablespoon stone-ground mustard, or to taste
1 teaspoon curry powder
½ teaspoon dried parsley
1 tablespoon sweet pickle relish
¼ teaspoon ground black pepper
1 pinch paprika for garnish

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 stuffed egg halves

Calories: 73.2
Fat: 6.2 g
Saturated fat: 1.3 g
Carbohydrates: 1.2 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 3.3 g
Cholesterol: 94.2 mg
Sodium: 130.5 mg
Fiery Lemon Glazed Chicken


Ingredients:
panko breadcrumbs, garlic cloves, salt, fresh ground pepper, chicken breasts, fresh lemon juice, honey, Tabasco sauce, extra virgin olive oil

Directions:
In a shallow dish add the bread crumbs, garlic, salt, pepper and blend together.  Dredge both sides of the chicken in the crumb mixture.
In a small bowl, combine the lemon juice, honey, and Tabasco.  Set aside.
In a large non-stick pan, heat the olive oil over medium heat.  Add the chicken, cover, and sauté until browned on both sides and cooked through, about 10-12 minutes.  Remove the chicken from the pan.
Add the lemon-honey glaze to the pan.  Cook for about 30 seconds until syrupy.  Return cooked chicken to pan, flipping the chicken once to coat with the glaze.
Remove from pan and serve.
Honey Lime Tilapia
Category: seafood
By LARMIAK

Sweet and tangy tilapia with fresh veggies covered in mozzarella cheese.

Ingredients:
¼ cup honey
3 tablespoons lime juice
2 cloves garlic, minced
1 pound tilapia fillets
salt and pepper to taste
1  butternut squash - peeled, seeded and sliced
1 bunch fresh asparagus spears, trimmed and chopped
poultry seasoning
½ cup mozzarella cheese

Directions:
In a large bowl, mix the honey, lime juice, and garlic. Season tilapia with salt and pepper, place in the bowl, and marinate 1 hour in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables, and season with poultry seasoning. Discard remaining marinade. Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 383.1
Fat: 4.3 g
Saturated fat: 1.9 g
Carbohydrates: 60.4 g
Sugars: 26.7 g
Dietary fiber: 8.7 g
Protein: 32.6 g
Cholesterol: 50.7 mg
Sodium: 154.2 mg
Tomato and Basil Sauce


Ingredients:
olive oil, garlic cloves, whole tomatoes, salt, pepper, fresh basil leaves, basil

Directions:
Cook the garlic and oil till lightly gold and fragrant.
Add the tomatoes and a generous pinch of salt, and a little pepper, and a little cayenne, if desired.
Simmer 20 minutes.
Remove from heat and tear in the basil, stir until the basil wilts, add more olive oil if desired.
Fajita Marinade


Ingredients:
dark beer, lime juice, red pepper flakes, scallions, garlic cloves, soy sauce, fresh cilantro, cumin, oregano

Directions:
Mix all ingredients together., Marinate meat at least 4 hours.  I marinate overnight.
Delectable Marinated Chicken
Category: meat-and-poultry
By Wilemon

I have experimented with so many marinades for chicken using my neighbors as guinea pigs and this one has been branded by all as simply delectable, thus the title.

Ingredients:
2 tablespoons Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons teriyaki sauce
1 teaspoon liquid smoke flavoring
1 tablespoon molasses
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 teaspoon paprika
½ teaspoon garlic salt
¼ teaspoon garlic pepper
2 teaspoons minced garlic
¼ cup canola oil
8  skinless, boneless chicken thighs

Directions:
Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally. Preheat an outdoor grill for medium heat. Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 thighs

Calories: 509.6
Fat: 32.6 g
Saturated fat: 5.9 g
Carbohydrates: 12.2 g
Sugars: 8.4 g
Dietary fiber: 0.6 g
Protein: 40.3 g
Cholesterol: 142 mg
Sodium: 1084.2 mg
Tangy Coleslaw for Pulled Pork
Category: salad
By Karen Koppy

This tangy coleslaw is great used as a topping for pulled pork sandwiches.

Ingredients:
1 head cabbage, finely shredded
1  red onion, quartered and thinly sliced
1 cup white sugar
1 cup white vinegar
⅔ cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed

Directions:
Combine cabbage and red onion in a large bowl. Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat. Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 202.3
Fat: 12.4 g
Saturated fat: 1.9 g
Carbohydrates: 23.3 g
Sugars: 20.2 g
Dietary fiber: 2.6 g
Protein: 1.5 g
Sodium: 212.2 mg
Healthy Fruit Salad


Ingredients:
cantaloupe, honeydew melon, kiwi fruits, grapes, mangoes, blueberries, fresh pineapple, strawberries

Directions:
You simply cut everything up into bite size pieces allowing all the juice to fall onto the fruit in the bowl,especially juice from the mango seeds.
Toss in a bowl and enjoy.
I Don't Know
Category: main-dish
By KRISTEN5

I would always ask my mom 'What's for dinner?' and the response would be 'I don't know.' I said I was going to make up a dish called 'I don't know' dish. It turned out pretty good. Ground beef, potatoes and cheese are layered with a few vegetables in this simple one dish meal.

Ingredients:
7 small baking potatoes, peeled and sliced
1 pound ground beef
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup shredded Cheddar cheese
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the mixed vegetables and mushroom soup. Set aside. Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, then simmer over medium heat until tender, about 5 minutes. Drain and set aside. Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned, stirring to break up large lumps. Drain excess grease from the beef and place in the bottom of a 9x13 inch baking dish. Pour the vegetable mixture over the beef, then arrange the potato slices over the vegetables. Season with salt and pepper. Sprinkle cheese over the top. Bake uncovered for 25 minutes in the preheated oven, until cheese is melted and the dish is heated through and bubbly.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 471.2
Fat: 20.1 g
Saturated fat: 9.2 g
Carbohydrates: 48.5 g
Sugars: 2.4 g
Dietary fiber: 7.4 g
Protein: 25.7 g
Cholesterol: 70.1 mg
Sodium: 561.7 mg
Easy 5-Minute Boston Brown Bread (Healthy/Low-Fat)


Ingredients:
whole wheat flour, all-purpose flour, salt, baking soda, brown sugar, molasses, low-fat buttermilk, raisins

Directions:
Set oven to 350 degrees F.
Grease and flour a 9 x 5-inch loaf pan (can use two smaller loaf pans].
In a large bowl whisk the whole wheat flour with white flour, baking soda and brown sugar.
Using a wooden spoon or spatula mix in molasses and buttermilk until JUST combined  (do not over mix].
Gently mix in raisins or chopped dates.
Spread in prepared loaf pan then allow the pan to sit on the counter for 5 minutes.
Bake for 50-60 minutes or until the loaf tests done (reduce cooking time if using smaller loaf pans].
Cool on a wire rack for 5 minutes then remove to a wire rack to cool completely.
Aglio E Olio - Spaghetti With Garlic and Olive Oil


Ingredients:
spaghetti, salt, olive oil, garlic cloves, anchovy fillets, parsley, parmesan cheese, salt

Directions:
Bring a large pot of water to the boil.
Add 2 tablespoons salt.
Add spaghetti.
Cook for 14 minutes exactly, then drain.
About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.
Espinacas con Garbanzos (Spinach with Garbanzo Beans)
Category: side-dish
By Vanessa Moore

This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.

Ingredients:
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
½  onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
½ teaspoon cumin
½ teaspoon salt

Directions:
Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 169.2
Fat: 4.9 g
Saturated fat: 0.6 g
Carbohydrates: 26 g
Sugars: 1.7 g
Dietary fiber: 6.4 g
Protein: 7.3 g
Sodium: 600.1 mg
Day After Thanksgiving  Dinner


Ingredients:
butter, flour, thyme, chicken broth, milk, mashed potatoes, prepared stuffing, egg

Directions:
Mix together the stuffing and mashed potatoes.
Add the egg and mix thoroughly.
With your hands, form 1-1/2 to 2 inch balls (patties will work as well].
Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes].
While the stuffing balls are baking, make a roux, as follows:.
Sift the flour, salt, pepper and thyme together.
Melt the butter.
Add the seasoned flour, one tablespoon at a time, mixing after each.  (I use a whisk to keep the consistency smooth.].
When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
Stir in the gravy and the milk.
Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
Stir in the turkey pieces and heat through.  (At this point, you can add more of any of the liquids if the sauce is too thick.]
Serve the turkey and gravy sauce over the crunchy stuffing balls.  Any leftover vegetables can be served with the meal or a green salad would be a great compliment.  And don't forget the cranberry sauce!
Carrot Cake Cupcakes With Orange Icing (Flat Belly Diet Recipe)


Ingredients:
granulated sugar, canola oil, low-fat buttermilk, eggs, vanilla extract, all-purpose flour, baking powder, ground allspice, baking soda, salt, carrots, golden raisin, confectioners' sugar, orange zest

Directions:
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or do what i did and use heart shaped silicone cupcake cups (they are so cute!].
2.combine sugar, oil, buttermilk, eggs and vanilla extract in a bowl. Combine rest of dry ingredients in a separate bowl then add to oil mixture until smooth. Fold in carrots and raisins.
3. Spoon batter into cups and bake for 20 minutes, or until golden and springy when touched. Cool in pan for 5 minutes, then tranfer to a rack to cool completely.
4. Combine confectioners' sugar, juice and zest in a bowl until smooth. Spread some on each cake and let stand 15 minutes before serving.
Tangy Ramen Noodle Salad


Ingredients:
cabbage, green onion, sesame seeds, sugar, salt, pepper, vinegar

Directions:
Combine cabbage and onions., Set aside., Mix together all dressing ingredients and refrigerate., Toast the sesame seeds and almonds., Smash ramen noodles into bite size pieces., 2 to 3 hours before serving, combine all ingredients except sesame seeds., Just before serving, add the sesame seeds., ENJOY!
Peachie Peach Pecan Nut Bread
Category: breakfast-and-brunch
By PJ's kitchen

Now that the peach season is here, this recipe is really good for using those fresh peaches. When the season is over, just use canned peaches for the same delicious bread. This was a big hit at our Tennis Round Robin Day. I like using a mixture of walnuts and hazelnuts.

Ingredients:
1 ½ cups white sugar
½ cup butter
2  eggs
2 ½ cups pureed peaches
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon almond extract
1 ¼ cups chopped toasted pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan. Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 loaf

Calories: 203.4
Fat: 10.1 g
Saturated fat: 3.5 g
Carbohydrates: 26.6 g
Sugars: 16.3 g
Dietary fiber: 1 g
Protein: 2.6 g
Cholesterol: 30.8 mg
Sodium: 157 mg
Easy Cheese Souffles
Category: breakfast-and-brunch
By Chef John

Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Ingredients:
2 tablespoons melted butter
2 tablespoons white sugar, or as needed
2  large eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
2 ounces cream cheese, softened
⅓ cup shredded Cheddar cheese
1 pinch salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan. Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear. Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter. Fill ramekins up to the lip with the batter. Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 2 5 1/2-ounce souffles

Calories: 438.5
Fat: 32.7 g
Saturated fat: 19 g
Carbohydrates: 23.4 g
Sugars: 19.5 g
Dietary fiber: 0.2 g
Protein: 13.7 g
Cholesterol: 267.5 mg
Sodium: 721.1 mg
Garlic Dill Bread (bread Machine)


Ingredients:
water, garlic, butter, salt, white bread flour, wheat flour, gluten, fast rising yeast, quick-rising yeast

Directions:
Place ingredients in bread machine pan in order instructed by manufacturer., Cycle: wheat, sweet, or white Setting: Light., Use of timer feature is OK.