anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania) leaves,black peppercorns,broccoli,cumin seeds (jeera),button mushrooms,sunflower oil

Mushroom and Broccoli Soup Recipe, Salt - as required,Coriander (Dhania) Leaves - as required,2 tablespoons Fresh cream,1 teaspoon Sunflower Oil,1 teaspoon Cumin seeds (Jeera) - crushed,200 grams Button mushrooms - chopped,1 Broccoli - cut into florets,2 teaspoons Whole Black Peppercorns - crushed, 40, Continental, To begin making the Mushroom and Broccoli Soup recipe, wash the broccoli and mushrooms.
Cut broccoli into florets and slice mushroom into pieces.
Keep it aside.Heat oil in a pressure cooker.
Once hot, add coarsely crushed cumin and whole black peppercorns.
Saute for a minute.Now add broccoli and saute for a minute.
Add mushrooms and saute until it starts leaving water.Pour 2 cups of water and add required salt.
Stir well and pressure cook for 2 whistles.Once the pressure releases, open cooker and allow the Mushroom and Broccoli Soup to cool a bit.
Now using hand blender, mash and blend everything until smooth.Pour the Mushroom and Broccoli Soup in soup bowl and add a tablespoon of fresh cream on top.
Garnish with coriander leaves, crushed pepper and serve hot.Serve Mushroom and Broccoli Soup as a starter before your simple meal of Panchmel Dal, Aloo Bhindi Ki Sabzi and Phulka for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/MUSHROOM_BROCCOLI_SOUP_1600.jpg, 7
Ingredients: tomato,salt,coriander (dhania) leaves,virgin olive oil,onion,lemon,black pepper powder,cucumber,mint leaves (pudina)

Mediterranean Cucumber Salad Recipe, Salt - as required,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Cucumber - chopped,1 Onion - finely chopped,1/2 cup Extra Virgin Olive Oil,1/4 cup Lemon juice,1 Tomato - chopped,3 tablespoons Mint Leaves (Pudina) - finely chopped,1 teaspoon Black pepper powder, 20, Mediterranean, To begin making the Mediterranean Cucumber Salad, firstly slit the cucumber and take out the seeds from it.
Don’t peel the skin of the cucumber.
Once you take out the seeds, chopped it into small pieces.Next, cut the tomatoes and take out the seeds from it.
Then, finely chopped the tomatoes.
Also chop the onions finely.Mix all these three in a big mixing bowl.
Add mint leaves, coriander leaves, olive oil, salt.
lemon juice and black pepper powder.Mix everything well.
Cover the bowl with a plastic wrap and freeze it for about 1 to 2 hours.Take it out and serve chilled.Serve Mediterranean Cucumber Salad along with Mujaddara Recipe (Traditional Middle Eastern Rice) and end it with a Mascarpone Fruit Dessert Recipe  for a light and delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Mediterranean_Cucumber_Salad_Recipe.jpg, 9
Ingredients: tomato,salt,green bell pepper (capsicum) julienne,virgin olive oil,red chilli flakes,baby corn,ginger garlic paste,green chilli sauce,italian,onion,tomato pasta sauce,del monte spaghetti pasta

Mixed Vegetable Spaghetti Pasta Recipe, 1 Green Bell Pepper (Capsicum) - julienne,2 tablespoon Red Chilli flakes,4 tablespoon Italian seasoning,Salt - to taste,250 grams Del Monte Spaghetti Pasta,5 Baby corn - finely sliced,4 tablespoon Extra Virgin Olive Oil,1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,2 Tomatoes - finely chopped,2 tablespoon Green Chilli Sauce,2 tablespoon Roasted tomato pasta sauce, 40, Italian Recipes, To begin making the Mixed Vegetable Spaghetti Pasta recipe, In a saucepan, add water and boil.
Add pasta and boil it al-dente.Drain and keep it aside.In the same saucepan, add olive oil and after it gets heated add onion.Fry the onion till it turns pinkish.
Then add tomato and fry till it turns mushy.Now add capsicum juliennes and baby corn and fry for 10 minutes.Add ginger garlic paste and mix well.
Next, add all the sauces and mix well.Add the al-dente boiled spaghetti pasta and mix everything well.Add the chilli flakes and Italian seasoning.
Add salt to taste and mix well.Garnish with Italian seasoning and serve hot.
Serve Mixed Vegetable Spaghetti Pasta with Pizza Margherita for a delicious weekend meal with family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Mixed_Veg_Spaghetti_Pasta.jpg, 12
Ingredients: bananas,blueberries,choco thins,strawberries,dried raspberries,sugar,vanilla,kiwi,mascarp cheese

Mascarpone Fruit Dessert Recipe, 4 Strawberries - cut into round slices,1 teaspoon Vanilla Extract,4 Dried raspberries - chopped,4 Kiwi - cut into round slices,6-7 Choco Thins,2 tablespoons Sugar,200 grams Mascarpone Cheese,2 tablespoons Honey,1 Ripe Bananas - cut into round slices,6-7 Blueberries - chopped, 280, Italian Recipes, To begin making the Mascarpone Fruit Dessert recipe, in a large bowl, add Mascarpone cheese and whisk using an electric whisk or hand whisk or blender.
Whisk till we get stiff peaks.Now, add honey and vanilla extract and whisk again for a couple of minutes.Place a cookie cutter on a plate and start layering the fruits of your choice.
Add whipped mascarpone cheese in every alternate layers.Stop once you have reached the top of cookie cutter else the whipped mixture would fall.Place this plate in the freezer to set for 3 to 4 hours.Once the whipped cheese dessert has set, gently remove the cookie cutter from the top.Decorate it with cut fruits and chocó thins on the top and sides.Serve Mascarpone Fruit Dessert as a sweet dish after your delicious meals or you can even serve this to your sudden guests.
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Ingredients: curry leaves hands,green beans (french beans),ginger,ghee,mustard seeds,asafoetida (hing),cloves garlic,carrot,ragi rava,cumin seeds (jeera),peanuts (moongphali),lemon,mint leaves (pudina),green chillies,cauliflower (gobi) florets,sunflower oil

Nagli Rao Upma Recipe - Healthy Ragi Rao Upma Recipe, 1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Mustard seeds,1/2 inch Ginger - grated,3 Green Chillies - chopped (adjustable),1 cup Ragi Rava,1 teaspoon Lemon juice,1/2 tablespoon Ghee,1 tablespoon Roasted Peanuts (Moongphali) - crushed,1/2 cup Cauliflower (gobi) - florets,1/4 cup Green beans (French Beans) - finely chopped,1/4 teaspoon Asafoetida (hing),1 teaspoons Sunflower Oil,3 cloves Garlic - finely chopped,1 sprig Curry leaves - torn with hands,Mint Leaves (Pudina) - finely chopped,1/2 teaspoon Cumin seeds (Jeera), 45, South Indian Recipes, To begin making the Nagli (Ragi) Rava Upma recipe, first heat ghee in a heavy bottomed pan.
Add the rava and roast on low flame for 2 to 3 minutes till you get a nice aroma.Stir constantly so that it does not burn.
If you do not want to use ghee dry roast the rava.
Take it out onto a plate.Heat oil in the same pan, add the mustards seeds and once they crackle, add cumin seeds.Add the garlic, green chillies and the curry leaves.
Fry for a few seconds and then add the onions.Saute for a minute and then add asafoetida and ginger.
Add the vegetables and mix everything well.Add salt, mix and cook covered for 2 to 3 minutes.
Add about 2-1/2 to 3 cups water and mix well.Adjust the amount of salt if required, add sugar, groundnuts and amsul.Once the water boils add the roasted rava, stirring constantly.Cook covered on low heat till it becomes soft and the water has evaporated.Garnish with chopped mint or coriander leaves, lime juice and serve immediately.
Serve Nagli (Ragi) Rava Upma along with South Indian Coconut Chutney and Masala Chai for a healthy and delicious breakfast on weekdays., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Nagli_Ragi_rava_Upma.jpg, 16
Ingredients: ginger,curd smooth texture,mustard seeds,asafoetida (hing),ghee,red chilli powder,water,gram flour (besan),dry red chilli,curry leaves,coriander (dhania) seeds,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),turmeric powder

Rajasthani Pyaaz Ki Kadhi Recipe - Onion Kadhi Recipe, 1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),1 pinch SSP Asafoetida (Hing),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 tablespoon Ginger - finely chopped,1 cup Water,1 cup Curd (Dahi / Yogurt) - beaten to a smooth texture,2 tablespoons Gram flour (besan),1 tablespoon Ghee,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Coriander (Dhania) Seeds,1 sprig Curry leaves,1 Onion - thinly sliced, 25, Rajasthani, To begin making Rajasthani Pyaaz Ki Kadhi Recipe, take a big bowl, add curd, chickpeas flour (besan), turmeric powder and red chilli powder and whisk it to a smooth consistency.
Add water and mix well to a thin consistency until it smooth.Heat ghee in a heavy bottomed pan on medium flame, add mustard seeds, fenugreek seeds and let it splutter.Add a pinch of asafoetida, sliced onion and saute until the onion turns translucent.Once the onions are soft, add the kadhi mixture that you prepared earlier, enough water and bring it to a rolling boil keeping the flame on high.Lower the heat, season with salt and let the kadhi simmer for 10 minutes until kadhi cooks well.
The more you simmer, the more flavours come from the pyaz and the besan mixture to make a delicious tasting pyaz ki kadhi.Turn off the heat and prepare the second tadka.Heat ghee in a small tadka pan on medium heat, add the cumin and whole coriander seeds and let it splutter.Add the curry leaves, dried red chilli, mix and switch off the heat.
Add the red chilli powder, mix and pout it over the prepared kadhi.Serve the Rajasthani Pyaz Ki Kadhi Recipe along with Bajri Ki Roti with a dollop of ghee.
You can also serve Masala Khichia on the side.
This Kadhi tastes great with Steamed Rice or Jeera Rice too.
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Ingredients: salt,ginger,green chilli,rice paper rolls,mixed vegetables (carrot,soy sauce,black peppercorns,green chilli sauce,virgin olive oil,sugar,water,vinegar,hakka noodles,tomato pasta sauce,red chilli sauce

Spicy Chow Mein Noodle Wrap Recipe, 4 Rice paper rolls,1 cup Lukewarm Water,1 teaspoon Whole Black Peppercorns - freshly crushed,2 teaspoons Green Chilli Sauce,1 tablespoon Roasted tomato pasta sauce,1 teaspoon Soy sauce,2 tablespoons Extra Virgin Olive Oil,1 pinch Sugar,1 teaspoon Vinegar,1/2 teaspoon Salt,1 1/2 cups Mixed vegetables - (carrots,1/2 teaspoon Ginger - grated,1 1/2 cup Hakka Noodles,1 teaspoon Red Chilli sauce,1-2 Green Chilli, 40, Fusion, To begin making Spicy Chow Mein Noodle Wrap Recipe, get prep with all the ingredients.Heat oil in a Wok, add grated ginger and green chilies and saute for a few seconds.Quickly add all the chopped vegetables and saute them all till they are semi cooked and retain their crunch.Once done add vinegar, soy sauce, green chili sauce, red chili sauce, tomato sauce, stir well and add a pinch of sugar as well.
Mix well to combine.Once the sauce starts to boil, season it with salt and black pepper.Now add boiled noodles and toss them all nicely such that everything incorporates well.Stir fry for a couple of minutes and turn off the heat.
Keep aside to cool.In a broad base tray add water, make sure the water does not spill over.Take a rice paper wrapper and immerse in the water for 8-10 seconds.
Take out the rice paper and place it on a clean counter.Add spoonful of chow mein noodle horizontally leaving around 1/2 inch gap on the sides.Fold in the sides and then carefully start rolling the rice paper.
As the rice paper is soft, it'll seal on its own.Keep the Chow Mein noodle wrap aside and make similar wraps.Take a sharp knife and cut the wraps into two half from the middle and serve.Serve Spicy Chow Mein Noodle Wrap recipe with hot and spicy Schezwan Sauce as a party appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/SPICY_CHOW_MEIN_NOODLE_WRAP.jpg, 15
Ingredients: salt,orange,green chilli,coriander (dhania) leaves,mango (ripe),black rice seasd salt,virgin olive oil,cloves garlic,spring onion (bulb greens),green seedless grapes,avocado,onion,lemon,hoisin sauce,boiled peanuts,pepper

Spicy Peanut, Black Rice Salad With Mango, Grapes And Avocado Recipe, 1 tablespoon Homemade Hoisin Sauce,2 tablespoon Extra Virgin Olive Oil,1 Mango (Ripe) - peeled,1/2 cup Coriander (Dhania) Leaves - chopped,1 Onion - finely chopped,1 Avocado - peeled,Salt and Pepper - to taste,1 clove Garlic - minced,1/3 cup Lemon juice,1/2 cup Green seedless Grapes - diced,4 Spring Onion (Bulb & Greens) - thinly sliced,1 Orange - peeled,1 Green Chilli - minced,2 cups Black Rice - cooked and seasoned with salt,1/2 cup Boiled Peanuts, 60, Continental, To begin making Spicy Peanut, Black Rice Salad With Mango, Grapes And Avocado first place all he chopped mangoes and avocados in a medium bowl.
Tumble the grapes and peanuts over it.Next, add the cooked black rice and combine.To prepare the dressing, add lemon juice, orange juice, olive oil, hoisin sauce, chopped green chilli, scallions, garlic into a smaller mixing bowl and whisk together with a fork.Season with salt and pepper and stir well once again.
Store the dressing in the refrigerator until ready to use.When ready to serve, pour the dressing all over the salad and toss together to combine.
Serve Spicy Peanut, Black Rice Salad With Mango, Grapes And Avocado along with Whole Wheat Crust Pizza with Zucchini and Basil Sauce for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Spicy_Peanut_Black_Rice_salad_with_Mango_Grapes_and_Avocado.jpg, 16
Ingredients: cheese,tomato,red bell pepper (capsicum),salt,cloves garlic,carrot,basil leaves,sugar,onion,green zucchini,wheat bread crumbs,del monte chifferi rigati pasta,dried oregano

Baked Cheesy Rigati Pasta Recipe With Roasted Veggies, 1 teaspoon Sugar,1 Green zucchini - chopped very small,8 Basil leaves,1 tablespoon Dried oregano,Salt - to taste,1 Carrot (Gajjar) - chopped very small,1 Onion - finely chopped,1 Red Bell pepper (Capsicum) - chopped very small,1/4 cup Fresh cream,200 grams Del Monte Chifferi Rigati Pasta,1/2 cup Homemade tomato puree,4 cloves Garlic - chopped,2 tablespoon Whole Wheat Bread crumbs,2 tablespoon Cheese - grated, 75, Italian Recipes, We begin making the Baked Cheesy Rigati Pasta Recipe With Roasted Veggies, by starting to boil the Del Monte Rigati Pasta in hot water, keep a saucepan filled with water over a medium heat.Drop in the Rigati pasta and a pinch of salt and leave it to boil.
Boil the pasta till it gets cooked until you get a biting consistency which is the al dente.Strain the water from the cooked penne pasta and rinse it under cold water.
Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.Pre heat the oven to 200 degree Celsius for 10 minutes and keep it ready.To make the sauce, heat a sauce pan with oil, add onions and garlic, saute till the onions become translucent.Once the onions translucent, add chopped bell peppers, carrot and zucchini and roast them till the vegetables get cooked and become soft.Add tomato puree, along with dried oregano, sugar and basil leaves and simmer for about 10 minutes.Once the tomato sauce thickens, add cream and mix well.
Add the cooked Del Monte Rigati into the sauce and coat the pasta evenly with the sauce.
Check for salt and adjust it according to your palate.Place the pasta onto a baked ceramic dish, sprinkle it with bread crumbs and cheese and bake it for at least 10 -15 minutes.Serve the Baked Cheesy Rigati Pasta Recipe with Roasted Veggies along with Garlic Bread with Herb Butter Recipe by the side and glass of Cantaloupe (Melon) Juice Recipe.
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Ingredients: cumin powder (jeera),onion powder,virgin olive oil basting,red chilli flakes,ginger garlic paste,parsley leaves,lemon,dried oregano,red chilli paste,chicken legs

Mediterranean Inspired Spicy Grilled Chicken Recipe, 2 Lemons - juiced,10 Chicken - legs,1 teaspoon Cumin powder (Jeera),Extra Virgin Olive Oil - for basting,1/2 teaspoon Parsley leaves,1/2 tablespoon Onion powder,1/2 teaspoon Dried oregano,1 teaspoon Red Chilli flakes,1 tablespoon Ginger Garlic Paste,2 Red Chilli Paste - roasted, 45, Mediterranean, To make Mediterranean Inspired Spicy Grilled Chicken Recipe, clean the chicken legs and pat dry them.In a big mixing bowl, put all the spices- roasted red chilli paste, onion powder, chilli flakes, cumin powder, oregano, parsley leaves and the ginger garlic paste and give it a mix.In the bowl, mix the chicken pieces with all the spices, and marinate preferably overnight for a great flavour.
Or you can marinate at least for 3-4 hours.Preheat a barbeque grill and grill the chicken till the chicken is evenly grilled.Or you can bake the chicken in the ovenOven MethodYou can bake it in a convection oven.
Preheat the oven at 425 degree F for about 10 minutes or till the oven indicator shows ready.Meanwhile prepare a baking sheet and line it with a parchment paper.Arrange the marinated chicken on the parchment paper on baking sheet and brush the chicken with olive oil.Bake it for 20-25 minutes or till done.
Serve Mediterranean Inspired Spicy Grilled Chicken Recipe as a main dish along with a Tabbouleh Recipe, and end on a sweet note with Aish el Saraya | A Lebanese Bread Pudding on a weekend with your family and friends., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/mediterranean_grilled_chicken.JPG, 10
Ingredients: tomato,salt,ginger,kalonji (onion nigella seeds),onion,bottle gourd (lauki),black pepper powder,coriander powder,potato (aloo),turmeric powder,green chillies,sunflower oil

Lauki Aloo Sabzi Recipe - Bottle Gourd Potato Vegetable Curry, 1 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1/2 teaspoon Black pepper powder,1 teaspoon Kalonji (Onion Nigella Seeds),1 Onion - finely chopped,2 Tomatoes - finely chopped,3 Potatoes (Aloo) - peeled and diced,1 Bottle gourd (lauki) - peeled and diced, 55, Indian, To begin making the Lauki Aloo Sabzi Recipe first get the potatoes and lauki (bottlegourd) peeled and diced.
Get the remaining ingredients ready.We will be cooking using a pressure cooker, but you can cook the same vegetable in a heavy bottomed pan if you don't have a pressure cooker.Heat oil in the pressure cooker or the pan on medium heat.
Add the nigella seeds and allow it to crackle.
Add the onions and ginger; saute until the onions become slightly soft.
Add all the remaining ingredients along with 1-1/2 cups of water and salt to taste as well.Cover the pressure cooker and cook until you hear couple of whistles.
After a couple of whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat.
 Allow the pressure to release naturally in the pressure cooker as the vegetables will continue to cook and soften inside while there is pressure.
If you were cooking in the pan, cook on low heat until the vegetables get cooked completely and the curry has a gravy like texture.
Open the cooker/ pan and give the Aloo Lauki Sabzi a stir.
Check the salt and spices and adjust to suit your taste.Serve the Lauki Aloo Sabzi along with Phulkas and a Grated Carrot Salad for a weeknight dinner along with a glass of buttermilk.
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Ingredients: salt,green beans (french beans),poha (flattened rice),cloves garlic,carrot,black peppercorns,red yellow green bell peppers (capsicum),onion,red chilli sauce,sunflower oil

Schezwan Poha Recipe (Fusion Recipe), 1/4 teaspoon Whole Black Peppercorns - freshly crushed,4 tablespoons Red Chilli sauce,1/4 cup Carrots (Gajjar) - finely chopped,2 teaspoons Sunflower Oil,Salt - to taste,1/4 cup Red Yellow and Green Bell Peppers (Capsicum) - finely chopped,2 cloves Garlic - finely chopped,1 Onion - finely chopped,2 cups Poha (Flattened rice) - soaked and drained,1/4 cup Green beans (French Beans) - finely chopped, 25, Indo Chinese, To begin making Schezwan Poha recipe, wash the poha in running water and keep it in a colander for the water to drain.Heat oil in a kadai on a medium heat, once the oil is hot, add in the chopped garlic cloves and saute until the garlic turns golden in colour and crisps up a bit.Immediately add in the onions and saute until the onions are translucent.Once the onions are translucent, add beans and carrots, saute for about 3 minutes or until it is cooked to a crunchy texture.
Avoid over cooking them.Add the capsicums and flash fry them for a bit.
We do this to help them retain their crunch and texture.Add the schezwan sauce, crushed pepper and saute until the mixture comes together, for about a minute.Add the drained poha, season with salt and mix well, cover with a lid and cook for about 5 minutes for till hot.Once done, switch off the heat, garnish with bell pepper slices and serve.Serve this Schezwan Poha Recipe along with Apple Almond Date Smoothie Recipe and a Boiled Eggs Recipe for a complete breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Schezwan_Poha.jpg, 10
Ingredients: salt,spring onion greens,ginger,purple cabbage,soy sauce,carrot,chilli vinegar,cloves garlic,red chilli flakes,lemon,brown sugar (demerara sugar),cucumber,green zucchini,sesame seeds (til seeds)

Crunchy Asian Vegetable Salad Recipe With Honey Garlic Dressing, 1 tablespoon Brown Sugar (Demerara Sugar),1 teaspoon Sesame seeds (Til seeds),2 Cucumber - washed and peeled,1/2 teaspoon Soy sauce,Salt - to taste,1 teaspoon Lemon juice,4 cloves Garlic - finely chopped,1 Green zucchini,1 teaspoon Honey,1 teaspoon Chilli vinegar,1 teaspoon Red Chilli flakes,1 cup Purple cabbage - shredded,1/2 cup Spring Onion Greens - cut into 1 inch,1 inch Ginger - finely chopped,2 Carrots (Gajjar) - washed and peeled, 15, Asian, To begin making the Crunchy Asian Vegetable Salad Recipe With Honey Garlic Dressing, we need to cut the vegetables into ribbons.
To make vegetable ribbons, wash the vegetables, peel only the carrot and cucumber and keep all the vegetables whole.Next, using a peeler, start making ribbons, by running the peeler, from the top to the end of the vegetable.
Continue to do so until the whole vegetable is now in ribbons.
Combine all the vegetables into a mixing bowl - cucumbers, carrots, purple cabbage, zucchini, spring onions greens and chill in the refrigerator.
To make the Honey Garlic DressingIn a small mixing bowl, combine the brown sugar, honey, lemon juice, chilli vinegar, soy sauce, garlic, ginger,  red chilli flakes, salt, mix this well and preferably muddle it using a muddler to bring out the favours of the ginger and garlic.
Finally add in the white sesame seeds.
Toss the chilled Asian Vegetable Salad along with the honey garlic dressing, garnish with sesame seeds and serve immediately.
Serve Crunchy Asian Vegetable Salad Recipe With Honey Garlic Dressing along with Asian Shrimp And Veggie Bowl Recipe followed by a dessert of Homemade Apple Pie Recipe.
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