xiaoxl/recipe_data huggingface dataset:
Curried Sweet Potatoes in Coconut Milk


Ingredients:
sweet potato, salt, onion, garlic clove, cumin seed, green cardamom pods, bay leaf, peppercorns, cinnamon stick, cayenne pepper, ground coriander, garam masala, salt, coconut milk, water

Directions:
Peel the sweet potatoes and cut them into 1 inch cubes.
Place the cubes in a colander and sprinkle liberally with salt.
Let stand 10-15 minutes.
Steam the potatoes for 10 minutes, until just barely soft.  (I do this in the microwave for about 5 minutes].
Meanwhile, finely chop the onion, ginger and garlic.
Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
Add the chopped onion, ginger, and garlic.
Cook until the onion is a rich golden color.
Add all the spices and season with salt to taste.
Let this cook while you continue with the sweet potatoes (yes, there's more to do with them].
Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
Drain on absorbent paper towels. (I skip this step, just more calories.].
Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
When it's done, transfer to a serving platter.  Pick out the bits you don't want (like the bay leaf].  I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
Serve hot, garnished with the chopped coriander sprinkled on top.
Coconut Jasmine Rice
Category: side-dish
By Tony Reinert

This is one of my favorite rice recipes. It goes great with just about anything! Try a ginger chicken main dish with it!

Ingredients:
1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon white sugar
1 pinch salt
1 ½ cups jasmine rice

Directions:
Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 302.1
Fat: 13.9 g
Saturated fat: 12.4 g
Carbohydrates: 40.9 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Sodium: 10 mg
Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)
Category: world-cuisine
By Michelle Chen

This looks like a lot of ingredients but you'll find it's really easy to do...and so beautiful and tasty at the same time!!! Serve this with steamed jasmine rice and stir-fried or steamed Asian veggies. An easy and healthy meal!

Ingredients:
1  Thai chile, chopped
2 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, minced
1 tablespoon black bean sauce
2 tablespoons dark soy sauce
2 tablespoons white soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 pinch white pepper
1 tablespoon cornstarch
1 tablespoon cold water
¾ pound white fish fillets
1 (16 ounce) package tofu, drained and cubed
1 cup green onion, finely chopped

Directions:
Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket. In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well. When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes. Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 279.5
Fat: 14.1 g
Saturated fat: 2.1 g
Carbohydrates: 12.6 g
Sugars: 5.1 g
Dietary fiber: 1.5 g
Protein: 27.3 g
Cholesterol: 51.2 mg
Sodium: 800.5 mg
Hawaiian Flanken Short Ribs Made in Clay Pot


Ingredients:
ginger, brown sugar, fish sauce, garlic clove, ground allspice, soy sauce, beef broth

Directions:
Soak Unglazed Clay Pot ( top and bottom. in water for 20 minutes - use a medium size one.
Combine 1st  8  ingredients into a paste.
Rub paste all over and on all sides of short ribs.
Put into soaked pot and pour broth over.
Put cover over and place into a cold oven.
Turn up to 400°F Cook for 3 hours.
Oranges in Sweet Rose Water


Ingredients:
oranges, sugar, water, rose water

Directions:
Peel and segment all the oranges.
Place oranges in a bowl, cover, and refrigerate.
Mix water and sugar in a saucepan and bring to a boil on medium-high heat.
Stir until sugar dissolves.
Boil gently for about 10 minutes.
Stir in rose water and remove from heat.
Cool and refrigerate for 30 minutes or more.
To serve place oranges in individual serving bowls, pour rose water syrup on top and add some crushed ice.
Chocolate Syrup
Category: side-dish
By Zen K.

This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.

Ingredients:
1 ½ cups water
1 ½ cups white sugar
1 cup cocoa powder
1 dash salt
1 teaspoon vanilla extract

Directions:
Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 pint

Calories: 85.3
Fat: 0.7 g
Saturated fat: 0.4 g
Carbohydrates: 21.7 g
Sugars: 18.9 g
Dietary fiber: 1.6 g
Protein: 1 g
Sodium: 25.9 mg
2 in 1 - Herbed Chicken & Leftover Chicken Salad


Ingredients:
boneless chicken breasts, margarine, onions, garlic, thyme, salt, pepper, rosemary, sage, marjoram, mayonnaise, dill, onion, black olives

Directions:
Herbed Chicken (served hot]:
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend <U+0096> mine didn't last that long.
Basic Cupcakes (Vegan)


Ingredients:
self-rising flour, bicarbonate of soda, caster sugar, vegetable margarine, water, icing sugar, lemons

Directions:
Pre-heat oven to gas 3 / 325f.
MIX: In a large bowl "cream" sugar and marg until smooth.
Sieve flour and soya flour and bicarb of soda (plus cocoa or coffee if using] in to sugar and marg.
Mix well.
Add juice and water.
Add other flavouring(s] if using.
Spoon evenly in to 12 cake cases.
Bake for 25-35 mins, until cakes spring back when poked.
Leave to cool completely.
ICING: Sieve icing sugar (plus falvouring if using] into bowl.
Add water/juice until it is at your desired thickness, stirring it at same time. A little liquid is usually enough!
Spoon onto the cool cakes, adding any decoration on top of unset icing.
Grilled Guacamole


Ingredients:
Hass avocadoes, red onion, reduced-fat sour cream, lime juice, cherry tomatoes, fresh cilantro

Directions:
Preheat an outdoor grill for low heat, and lightly oil grate.
Cook the avocados on the preheated grill until just slightly browned and caramelized.
Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream.
Stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro.
Chill 30 minutes before serving.
Mediterranean Stuffed Boneless Chicken Thighs


Ingredients:
boneless skinless chicken thighs, black olives, mushrooms, pine nuts, feta cheese, olive oil, curry powder, oregano, black pepper, cayenne pepper, garlic clove

Directions:
Put oil, curry, oregano, pepper, cayenne pepper, and minced garlic into a small mixing bowl and stir with a fork.
Pour oil and spice mixture into glass or ceramic baking dish and coat the whole bottom of pan with oil/spice mixture.
Wash the chicken thighs under cold water and roll them out flat.
Drag both sides of each thigh through the oil/spice mixture in baking dish and lay them flat and orderly in baking dish.
Lightly brown the pine nuts in a non-stick frying pan for 1 minute, then mince.
Put minced pine nuts, minced spinach, crumbled feta cheese, minced black olives, minced mushrooms into a bowl and toss them together. This is your stuffing.
Place generous amount of stuffing on each flattened thigh.
Roll the thighs around the stuffing to enclose it.
Preheat oven to 375 (oven temperatures vary] and bake for 30 -40 minutes or until chicken is white throughout when sliced.
Serve with rice and a vegetable or salad.
Battery Creek Chicken


Ingredients:
chicken breasts, flour, salt, pepper, butter, onion, chicken broth, lemon juice, mushrooms, sour cream, paprika

Directions:
Roll chicken in seasoned flour and brown in butter.
Add onion, chicken broth, lemon juice and mushrooms.
Simmer 20 minutes.
Add noodles, cover and cook until noodles are done.  Most liquid should be absorbed.
Fold in sour cream and sprinkle with paprika.
Delicious Creamed Spinach


Ingredients:
butter, garlic, heavy cream, parmesan cheese

Directions:
Melt butter in a large skillet and add the garlic.  Cook for 2-3 minutes.
Add cream and bring to a boil.  When it begins to thicken a bit add the parmesan cheese and stir to blend.
Add the baby spinach to the pan and coat with the cream mixture.
Return to a simmer, and continue to stir until the spinach wilts and is well coated with the cream.
White Chocolate Peanut Butter Cups


Ingredients:
dark brown sugar, confectioners' sugar, butter, white chocolate

Directions:
Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
Place 12 cupcake liners into a muffin tin. Using a medium ice cream or cookie scoop place 1 scoop of the base mixture into each cupcake liner. Press the mixture down to form an even layer at the bottom of each mini cupcake liner.
Melt the chocolate over a double-boiler. Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate. Smooth the tops of the Peanut Butter Cups with the back of a spoon.
Refrigerate for 1 hour or overnight.
Note:  To make this quicker, melt the white chocolate in the microwave.  Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the white chocolate will stiffen.
Duck and Pineapple Curry


Ingredients:
coconut milk, peking duck, palm sugar, fish sauce, kaffir lime leaves, cherry tomatoes, fresh pineapple chunks, Thai basil, salt, shrimp paste, garlic, shallots, lemongrass, galangal, ground coriander, ground cumin, paprika, ground cloves

Directions:
To make make curry paste soak chillies in water for 1-2 minutes or until soft.
Remove stems and seeds and roughly chop.
Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
Cool then use a mortar and pestle to pound the shrimp paste and remaining curry paste ingredients into a fine paste, adding a little water if necessary.
Or chop ingredients into a paste using a small food processor.
To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
Reduce heat to low and simmer for 5 minutes.
Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
Add tomatoes and pineapple and cook for another 3 minutes.
Just before serving stir in basil leaves.
Serve over rice.
Amy's Hash Browns Casserole


Ingredients:
onion, butter, salt, pepper, sour cream, Velveeta cheese, frozen hash browns, butter

Directions:
Saute onion in 1/2 cup butter.
Combine onion/butter mixture in a bowl with salt, pepper, cream of mushroom soup, sour cream, Velveeta cheese, and hash browns; mix until combined.
Pour mixture into a greased 9x13 pan.
Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes to1 hour.
Remove foil and stir well.
Melt the 1/4 cup butter and combine with the cornflakes.
Toss well, until coated.
Spread on top of potato mixture.
Bake, uncovered, for 15 more minutes, or until corn flake mixture is toasty.
Jamaican Tapioca Pudding


Ingredients:
pearl tapioca, water, 2% low-fat milk, rum, salt, eggs, white sugar, vanilla, nutmeg, allspice, ground cloves

Directions:
Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
Lightly beat the egg yolks.
After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
Stir over medium heat until boiling.  Turn heat down to low.
Simmer, uncovered, for 15 minutes; stirring often.
Beat the egg whites with the sugar until soft peaks form.
After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan.  Stir well over low heat for about 3 more minutes.
Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
Serve warm or chilled.
No-Bake Cheesecake with Cool Whip®
Category: desserts
By cafecook

This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.

Ingredients:
2 (8 ounce) packages cream cheese, softened to room temperature
1 cup white sugar
3 tablespoons vanilla extract
1 teaspoon lemon extract  (Optional)
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can strawberry pie filling

Directions:
Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling. Refrigerate until firm, 2 to 3 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 9-inch cheesecake

Calories: 492.5
Fat: 25.3 g
Saturated fat: 14.8 g
Carbohydrates: 57.4 g
Sugars: 42.1 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 49.3 mg
Sodium: 286 mg
Lump Crab Meat Tostadas


Ingredients:
lump crabmeat, olive oil, mayonnaise, red onions, plum tomatoes, cilantro leaf, limes, avocado, fresh cilantro stem, limes

Directions:
PREPARE:
Put the crabmeat in a bowl.
Pick through it with your fingers to remove any cartilage.
COMBINE:
Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat.
Using a rubber spatula or spoon, gently fold (or toss] all ingredients until well blended.
Season well with salt and pepper.
ASSEMBLE:
Top each tostada shell with a few slices of avocado, place a generous serving of the crabmeat mixture over it, and garnish with a sprig of cilantro. Serve each with a lime wedge.
OPTION:
Another more casual option is to put the crabmeat mixture in a bowl or platter and serve the tortillas alongside, allowing your guests to make their own tostadas. In this case, dice the avocado and fold it into the crabmeat mixture.
Artichokes Steamed in the Microwave


Ingredients:
artichokes, water, lemon

Directions:
Trim the artichokes by cutting off the stem and cutting off the tips of the leaves. *I often cut them in half, lengthwise, and scoop out the choke but you can skip this step.
Rub the lemon over all the cut parts of the artichokes so it does not brown.
Place all 3 of the artichokes upside down in a microwaveable dish with a tight fitting lid. *Try a dinner or salad plate on top of your dish if you do not have a lid that exactly fits.
*I place them upside down so the water is not collected in the artichokes but they can be placed right side up and then squeezed out later.
Add the water and cover.
Cook on high for 11 minutes. Check at about 9 minutes since all ovens are not the same, and pierce the hearts with a fork. If they are soft they are done.
Drain and serve.
Orange Breakfast Dream


Ingredients:
light vanilla soymilk, silken tofu, soft tofu, honey, orange zest, vanilla extract

Directions:
In a blender, combine the orange juice, soy milk, tofu, honey, orange zest, vanilla and ice cubes.
Blend until smooth and frothy, about 30 seconds.
Pour into tall, chilled glasses and garnish each glass with an orange segment.
Pasta Salad
Category: salad
By Cyndie

A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.

Ingredients:
1 pound tri-colored spiral pasta
6 tablespoons salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1  green bell pepper, chopped
1  red bell pepper, diced
½  yellow bell pepper, chopped
1 (2.25 ounce) can black olives, chopped

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Prep time: 20 mins
Cook time: 15 mins
Total time: 13 hrs 55 mins
Yields: 6 servings

Calories: 400.1
Fat: 24.8 g
Saturated fat: 4.4 g
Carbohydrates: 39 g
Sugars: 8.3 g
Dietary fiber: 3.6 g
Protein: 7.9 g
Cholesterol: 2.7 mg
Sodium: 1904.2 mg
Kellogg's® Chocolate Scotcheroos
Category: trusted-brands-recipes-and-tips
By Rice Krispies

The flavors of butterscotch, chocolate and peanut butter unite in these crunchy cereal snack bars.

Ingredients:
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies™ cereal
1 cup semi-sweet chocolate morsels
1 cup butterscotch chips

Directions:
Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Prep time: 20 mins
Total time: 20 mins
Yields: 24 servings
Pesto Chicken
Category: world-cuisine
By Pjaros

A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.

Ingredients:
4  skinless, boneless chicken breast halves
½ cup prepared basil pesto, divided
4 thin slices  prosciutto, or more if needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish. Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 311.6
Fat: 19.3 g
Saturated fat: 5.5 g
Carbohydrates: 2 g
Dietary fiber: 0.9 g
Protein: 31.5 g
Cholesterol: 83.4 mg
Sodium: 433.6 mg
Hot Cross Buns and Roasted Strawberries


Ingredients:
strawberries, brown sugar, ground cinnamon

Directions:
Preheat oven to 230°C
Line a small roasting pan with baking paper and add
strawberries to the pan. Sprinkle strawberries with sugar and cinnamon and toss to coat.
Roast strawberries for 10 minutes until strawberries collapse a little and a syrup forms.
While strawberries are towards the end of cooking, toast the bun slices in toaster or under a grill. Spread 1 side of each slice with Nutella.
Place 2 bun slices on each serving plate.
Spoon strawberries  and syrup over bun. Top with a dollop of yoghurt and serve.
Oven Roasted Parmesan Corn on the Cob
Category: side-dish
By fickerco

This is a great side!

Ingredients:
5 ears corn, husks and silk removed
½ cup mayonnaise
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet. Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 ears corn

Calories: 310.9
Fat: 23.4 g
Saturated fat: 5.6 g
Carbohydrates: 19.7 g
Sugars: 3.4 g
Dietary fiber: 3.1 g
Protein: 9.5 g
Cholesterol: 22.4 mg
Sodium: 400.2 mg
Nutty Italian Burger (For the Grill)


Ingredients:
ground beef, onion, garlic clove, romano cheese, pine nuts, fresh parsley, eggs, salt

Directions:
Preheat the grill.
Combine all ingredients & mix well.
Shape into 4-6 thick rounds to suit the # you desire or your bun size.
Brush the grilling rack w/oil & grill approx 3-in from the heat source for about 5 min on ea side or till burgers are well-browned & crispy.
Serve w/burger condiments of choice, but how could mozzarella cheese & tomato be wrong? NOT!
Honey Mustard for Adults


Ingredients:
mustard, honey, soy sauce, parsley, ginger

Directions:
Mix all ingredients well., Will not need salt, can put pepper if desired.
Magic Chocolate Pudding


Ingredients:
self raising flour, butter, caster sugar, eggs, cocoa powder, caster sugar, cornflour, cocoa powder

Directions:
Place the Flour, butter, 100g of sugar, cocoa powder and the 2 eggs in a bowl or mixer.
Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
Put the cocoa powder in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now firm on the top and the sauce will be on the bottom.
Serve with Custard or Cream. Enjoy!
Tex-Mex Quick Bread


Ingredients:
all-purpose flour, monterey jack cheese, cornmeal, sun-dried tomato, black olives, sugar, baking powder, baking soda, milk, green chilies, olive oil, egg

Directions:
Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean.  Makes 12 muffins.
Diner Home Fries from Leftover Baked Potatoes


Ingredients:
potatoes, onion, green bell pepper, salt, black pepper, garlic powder, paprika

Directions:
Heat oil in a large frying pan (or use your griddle pan]. Add potatoes and onions (and green bell pepper if desired]. Season to taste with salt, pepper and optional garlic powder.
Fry potatoes for about 5 minutes, turning occasionally. Sprinkle paprika over potatoes and continue cooking and turning them for another 5-10 minutes until heated through. Serve with ketchup.