xiaoxl/recipe_data huggingface dataset:
Perfect Turkey


Ingredients:
turkey, kosher salt, butter, onions, carrots, celery, fresh thyme, bay leaf, dry white wine

Directions:
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350°F (175°C]. Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180°F (85°C].
Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Drunken Peachanero Salsa
Category: appetizers-and-snacks
By Ron B.

This nice and fruity salsa has a kick. A slightly-underipe peach gives it a bit of crunch. Serve with corn chips or spoon onto hamburgers. Try vodka in place of the tequila for a different flavor.

Ingredients:
8 ounces diced canned peaches, drained
1  firm peach, chopped
1  red onion, chopped
2  habanero peppers, seeded and minced
8 sprigs fresh cilantro, minced
2 tablespoons fresh lime juice
¼ cup tequila
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Directions:
Toss together the canned peaches, fresh peach, onion, habanero pepper, and cilantro in a mixing bowl; stir. Pour the lime juice, tequila, and olive oil over the mixture and mix well. Season with salt and pepper. Cover; refrigerate overnight or 8 hours before serving.

Prep time: 30 mins
Total time: 8 hrs 30 mins
Yields: 2 1/2 cups

Calories: 13.6
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 1 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 0.6 mg
Masala Prawns (Shrimp)


Ingredients:
shrimp, onion, cumin powder, chili powder, coriander powder, salt, turmeric powder, tomato ketchup, cinnamon, cilantro

Directions:
Mix the prawns with salt and the tumeric and mix well. Set aside for 1/2 hour.
Heat oil in a frying pan.
Add onions and fry till brown and oil begins to leave.
Add the prawns and stir fry until it becomes hard.
Add the powders and mix well.
When the prawns are almost done, add the ketchup.
Sprinkle with 3 tablespoons of water and let it cook on medium heat for 7 minutes.
garnish with Cilantro and serve hot.
Cheesy Chicken Potato Verde Casserole #SP5'


Ingredients:
diced green chilies, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.  Grease an 8x8 baking dish with non-stick cooking spray.
Place chilies, potatoes, chicken, half of the enchilada sauce, 2 1/2 cups shredded cheese, and salt and pepper to taste in a medium bowl.  Stir to combine.  Pour potato mixture into baking dish, spreading to fill pan evenly.  Drizzle with remaining sauce, and sprinkle with the rest of the shredded cheddar.
Place in preheated oven and bake 70-75 minutes until cheese is golden and bubbly.  Remove from heat and let sit 5 minutes before serving.
Sicilian Roasted Chicken
Category: meat-and-poultry
By BramptonMommyof2

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Ingredients:
cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray. Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides. Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 431.3
Fat: 25.7 g
Saturated fat: 7.2 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 46.1 g
Cholesterol: 145.5 mg
Sodium: 528.4 mg
Apple Spice Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, apple, egg, milk

Directions:
Preheat oven to 400 degrees Fahrenheit.
Blend together flour, sugar, baking powder, salt, cinnamon and nutmeg.
Stir in apples.
Make a well in the centre of the dry ingredients.
Combine and add egg, milk and vegetable oil.
Stir only until combined. The batter should be l;umpy.
Fill lined muffin cups 2/3 full.
Bake for 20 to 25 minutes.
Gingerbread with Lemon Sauce


Ingredients:
flour, sugar, baking soda, salt, ground cinnamon, ground ginger, ground cloves, wheat germ, eggs, buttermilk, molasses, sugar, cornstarch, salt, boiling water, butter, fresh lemon rind, lemon juice

Directions:
Gingerbread: Grease 9x9x2" baking pan.
Preheat oven to 350 degrees F.
Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
Stir in the wheat germ.
Beat eggs in a medium size bowl until frothy.
Stir in buttermilk, molasses and oil, mixing well.
Stir liquid ingredients into dry ingredients, mixing well.
Pour into prepared pan.
Bake in oven for 35 minutes or until top springs back when pressed.
Cool in pan on wire rack.
Cut into squares.
Serve warm with Lemon Sauce.
Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
Stir in boiling water and bring to boil again, stirring constantly.
Lower heat and simmer, stirring, until sauce is thickened and clear.
Stir in butter, lemon rind and juice.
Pour over warm Gingerbread.
Fra Diavolo Sauce With Pasta
Category: seafood
By MARBALET

This sauce includes shrimp and scallops, best served with linguine pasta.

Ingredients:
4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

Directions:
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 334.7
Fat: 8.9 g
Saturated fat: 1.3 g
Carbohydrates: 46.3 g
Sugars: 4.1 g
Dietary fiber: 3 g
Protein: 18.7 g
Cholesterol: 51.8 mg
Sodium: 655 mg
Potato Sloppy Joe Bake


Ingredients:
lean ground beef, frozen hash browns, cheddar cheese

Directions:
In a skillet, cook beef until no longer pink, drain., Add sloppy joe sauce and soup, mix., Place thawed hash browns in a greased 9x13 pan., Top with the beef mixture., Bake at 450 degree for 20 minutes- covered., Remove foil and bake additional 10 minutes or more until heated through., Sprinkle with cheese.
Slow Cooker Italian Beef for Sandwiches
Category: world-cuisine
By MAUREENBURR

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Ingredients:
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1  bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Directions:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Prep time: 15 mins
Cook time: 12 hrs
Total time: 12 hrs 15 mins
Yields: 10 servings

Calories: 318.2
Fat: 15.8 g
Saturated fat: 5.6 g
Carbohydrates: 1.6 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 39.4 g
Cholesterol: 100.4 mg
Sodium: 819.1 mg
Spicy Tan Tan Soup (Tantanmen  or Dan Dan Noodles)
Category: soups-stews-and-chili
By Kristy Walker

Tantanmen (dan dan noodles) is a Chinese noodle dish, and very popular in Japan. This contains some Chinese spices that are not very common but many Chinese supermarkets have them in the spices aisle.

Ingredients:
1 teaspoon sesame oil
2 teaspoons doubanjiang (soy bean paste)
1 tablespoon minced shallots
1 clove garlic, pressed
1 ½ teaspoons grated fresh ginger
6 ounces ground pork
¼ cup soy sauce
2 tablespoons tahini (sesame seed paste)
1 tablespoon sake
1 tablespoon miso paste
1 teaspoon tianmianjiang (sweet bean paste)
4 cups chicken stock
2 teaspoons rice vinegar
1 teaspoon rayu (chile oil)
½ cup fresh spinach, or to taste  (Optional)
2 cups ramen noodles, or to taste
3  green onions, thinly sliced
1  red Thai chile pepper, sliced

Directions:
Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes. Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes. Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

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

Calories: 561.1
Fat: 33 g
Saturated fat: 8 g
Carbohydrates: 36.4 g
Sugars: 4.3 g
Dietary fiber: 4.8 g
Protein: 27.9 g
Cholesterol: 65.2 mg
Sodium: 5122.3 mg
Chef John's Chili Chocolate Cookies
Category: world-cuisine
By Chef John

Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.

Ingredients:
½ cup dried currants
2 tablespoons coffee flavored liqueur (such as Kahlua®)
4 ounces unsweetened chocolate
2 ounces bittersweet chocolate
3 tablespoons unsalted butter
½ cup all-purpose flour
½ teaspoon freshly ground black pepper
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
¾ cup sugar
2  eggs
2 teaspoons vanilla extract
1 cup dark chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats. Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside. Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside. Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside. Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture. Fold flour mixture into sugar and chocolate mixture until combined. Stir in dark chocolate chips and liqueur-soaked currants. Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets. Bake in the preheated oven until cookies are almost set, about 12 minutes. Remove from the oven and leave on baking sheets to cool, 5 minutes. Transfer to cooling rack and allow to finish cooling, 5 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 24 Cookies

Calories: 271.6
Fat: 14.3 g
Saturated fat: 8.5 g
Carbohydrates: 36.4 g
Sugars: 27.4 g
Dietary fiber: 3.3 g
Protein: 3.9 g
Cholesterol: 35.1 mg
Sodium: 74.2 mg
Stove Topped Stuffed Chicken Rolls


Ingredients:
chicken breasts, eggs, milk

Directions:
Turn on oven to 350°F
Pound chicken between plastic wrap to 1/4" thickness.
Mix together contents of vegetable/seasoning packet and 1 cup water in a large bowl.
Stir in stuffing crumbs stirring to moisten. Let stand for 5 minutes.
Mix eggs into stuffing.
Spread each chicken breast with stuffing mix to within 1/2" of outer edges. Roll up from short end jellyroll style. Secure with toothpicks so rolls don't unroll.
Place in a 13x9" baking pan.
Mix together soup and milk; pour over chicken rolls.
Bake for 45 minutes or until chicken is cooked through.
Mile-High Pecan Pie


Ingredients:
eggs, sugar, butter, vanilla, brandy, salt, pecan pieces

Directions:
Preheat oven to 400°.  Lightly beat eggs and add all remaining ingredients except pecans, stirring to blend well.
Add pecan pieces to the mixture and toss to coat thoroughly.  Pour into unbaked pie shell and cover piecrust rim with shield or foil and bake at 400° for 10 minutes .
Reduce oven temperature to 350° for 30-35 minutes or until knife inserted into the middle comes out clean. Remove shield to allow crust to brown about 5 minutes before removing from oven.
Remove from oven, let cool on rack and serve as desired.
Stew - Colombia - Sancocho Antioqueño


Ingredients:
water, beef, pork, chorizo sausage, chicken drumsticks, new potatoes, carrots, plantains, plantains, corn, cassava, green onions, fresh cilantro, fresh parsley, ground cumin

Directions:
1]	Pour water into a large pot and add all the meat (beef, pork, chicken and chorizo], the oil, the green onions, cumin, cilantro, parsley (if using], salt and pepper and the Goya seasoning.  Bring to a boil, lower heat to medium-low stir thoroughly, and cook, covered, for 45 minutes.
2]	Add the corn and plantain.  Bring to a boil, cover and lower to medium-low heat.  Cook for another 30 minutes.
3]	Add the potatoes and the shredded carrots.  Bring to a boil, check the flavor and correct seasonings, cover and cook for another 30 minutes over medium-low heat.
4]	Finally, add the yuca and bring to a boil once more.  Cover and cook for 15 or 20 minutes more or until the yuca is tender.
5]	Remove the cilantro green onions and parsley, if you are using it, serve.  (Good hint:  Digging for the cilantro, green onions and parsley  can be a pain.  So, I use a small mesh bag, place the green onions and cilantro inside it, tie it and drop it into the water.  That way, all I need to do is remove the little bag instead of having to dig.].
Breakfast Casserole


Ingredients:
eggs, milk, dry mustard, salt, black pepper, sharp cheddar cheese, pork sausage, mushroom, tomatoes, green onion

Directions:
"In large bowl combine eggs, milk, mustard and salt. Pour half the bread in a buttered 13x9x2 casserole dish. Sprinkle with half the pepper, cheese and sausage and veggies. Sprinkle remaining bread, then remaining pepper, cheese, sausage and veggies. Pour egg mixture evenly over casserole. Bake uncovered for 1 hour, or until eggs are set. Tent with foil if top browns too quickly."
Green Pea Patties
Category: appetizers-and-snacks
By siulinskitchen

Healthy option for an appetizer, side, or main dish. Serve with spicy mayo (mix of mayo and Sriracha sauce).

Ingredients:
½ pound green peas
½ cup all-purpose flour, or as needed
⅓ cup freshly grated Parmesan cheese
1  egg
1 tablespoon milk, or as needed
1 teaspoon baking powder
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 tablespoon olive oil, or as needed

Directions:
Bring a large pot of lightly salted water to a boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork. Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into patties about 1/2-inch thick. Heat olive oil in a skillet over medium heat; fry patties until golden, 3 to 4 minutes per side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 121.6
Fat: 4.7 g
Saturated fat: 1.4 g
Carbohydrates: 14.1 g
Sugars: 0.3 g
Dietary fiber: 2.3 g
Protein: 6 g
Cholesterol: 35.1 mg
Sodium: 357.9 mg
Chicken Adobo (Cook's Illustrated)


Ingredients:
chicken thighs, soy sauce, coconut milk, cider vinegar, garlic cloves, bay leaves, ground pepper, scallion

Directions:
Toss the chicken with the soy sauce in a large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
Remove chicken from the soy sauce allowing excess to drip back into the bowl. Transfer the chicken, skin-side down, to a 12 inch non-stick skillet; set aside the soy sauce.
Place the skillet over medium-high heat and cook until the chicken skin is browned 7 to 10 minutes.
While the chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into the soy sauce. (I chopped the garlic].
Transfer the chicken to a plate and discard the fat in the skillet. Return the chicken to the skillet skin-side down, add the coconut milk mixture, and bring to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken is done, about 15 minutes (175 deg F internal temp].
Transfer chicken to platter and tent loosely with aluminum foil.
Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes.
Pour sauce over chicken, sprinkle with scallion and serve.
Note: I made half the recipe and found that the sauce reduced very quickly. I covered the skillet after turning the chicken, but still had very little sauce left - more fat. I will try stirring in some cream to make more sauce, but did not do so this time - the chicken was very moist and flavorful. In any event, if you do make just half the recipe, keep your eye on it!
Lobster Salad Cocktail


Ingredients:
mayonnaise, lemon zest, lemon, celery, shallot, chives, lobster tails, lemon slice

Directions:
Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with lemon slices.
Herb-Roasted Beets


Ingredients:
beets, garlic cloves, red wine, olive oil, fresh oregano, fresh thyme

Directions:
Preheat the oven to 180 °C (350 °F].
In a bowl, combine all the ingredients. Season with salt and pepper.
Place in a baking dish and cover with aluminum foil.Bake for about 1 hour or until tender.
Cheesy Chicken Bundles- OAMC


Ingredients:
cheddar cheese, parmesan cheese, parmesan cheese, salt, pepper, boneless chicken breast halves, butter, butter

Directions:
Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up or tuck in the sides to form a little bundle.
(To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.].
To Bake: Place in large baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.
Date-filled Oatmeal Bars


Ingredients:
all-purpose flour, quick-cooking oats, baking soda, salt, brown sugar, butter, margarine, dates, sugar, water

Directions:
Combine flour, oats, soda, salt, & brown sugar.
Cut butter in until it reaches the consistency of coarse meal.
Press half of mixture across the bottom of an ungreased 12x8x2 baking pan.
Combine dates, 1 c. sugar, and water in saucepan.
Cook on low until sugar dissolves, dates soften, and mixture is thick and mushy.
Spread date mixture over dough in pan.
Cover with remaining dough.
Bake at 325 for 40 min or until lightly browned.
Cut into 1"x2" bars while still warm; remove to wire racks to cool.
Pasta with Yogurt Sauce
Category: side-dish
By ALMA-LOU

This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc.  It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!

Ingredients:
1 (16 ounce) package pasta
1 tablespoon butter  (Optional)
2 cups plain yogurt
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons chopped fresh parsley
3 tablespoons pine nuts  (Optional)
2 tablespoons butter  (Optional)

Directions:
Cook the pasta in a large pot of boiling salted water until al dente. Using a mortar and pestle, mash the salt and garlic cloves together into a paste.  Warm the yogurt slightly in a sauce pan.  Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste.  Stir this mixture into the remaining yogurt Drain the pasta, and rinse in cold water.  Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine.  Toss with half of the garlic-yogurt sauce.  Spread the remaining sauce over the pasta.  Garnish with the parsley. For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine.  Pour over the parsley.  Serve immediately.

Yields: 6 - 8 servings

Calories: 294.5
Fat: 10.6 g
Saturated fat: 5.1 g
Carbohydrates: 39.5 g
Sugars: 3.4 g
Dietary fiber: 2.7 g
Protein: 10.7 g
Cholesterol: 68.9 mg
Sodium: 417.1 mg
Christmas Pfeffernusse Cookies


Ingredients:
all-purpose flour, salt, baking soda, ground black pepper, anise seed, ground cinnamon, ground allspice, ground nutmeg, ground cloves, butter, brown sugar, molasses, egg, powdered sugar

Directions:
In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.
Peanut Butter Cookies!!


Ingredients:
peanut butter, sugar, egg, flour, salt

Directions:
Preheat oven to 360 degrees F., Mix Peanut butter, Sugar, and Egg together., Stir in Flour and Salt., Bake for 12 minutes., While cookies are still warm add chocolate stars in center.
Cinnamon Swirl Cookies


Ingredients:
sugar, brown sugar, shortening, eggs, lemon juice, vanilla, flour, baking soda, cinnamon

Directions:
Cream sugars and shortening together.
Add eggs, one at time.
Add lemon juice and vanilla.
Add flour with baking soda mixed inches
Roll dough flat.
Sprinkle with chopped nuts and cinnamon.
Roll up as for jelly-roll; wrap and chill overnight.
Slice thin.
Bake in 350 degree Fahrenheit oven for about 10 minutes or until done.
Spicy Red Beans and Rice


Ingredients:
dried red kidney beans, paprika, cayenne pepper, black pepper, bay leaves, ground cumin, water, smoked ham hock, salt, celery, onions, fresh garlic cloves, fresh parsley, cooked rice

Directions:
Sort and rinse beans., In a large Dutch oven or kettle, place all ingredients except parsley and rice., Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender., Stir occasionally, adding water as needed to make a thick gravy., Just before serving remove bay leaves and stir in parsley., Serve over rice.