xiaoxl/recipe_data huggingface dataset:
Shishito Pepper Martinis (Peppini)
Category: uncategorized
By peppini

Classic martini but garnished with blistered shishito peppers and lemon slices. I also like this in a dirty martini. Any roasted or blistered peppers can be used depending on how sweet or hot you may like it.

Ingredients:
1 tablespoon olive oil
10 peppers shishito peppers
10 thin slices lemon
½ teaspoon sea salt
½ medium lemon, juiced
½ teaspoon flaky sea salt
1 teaspoon olive oil
30 fluid ounces vodka
10 fluid ounces dry vermouth
ice as needed

Directions:
Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt. Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl. Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil. Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 martinis

Calories: 274.4
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 9.4 g
Sugars: 4.5 g
Dietary fiber: 1.2 g
Protein: 1.1 g
Sodium: 182.9 mg
Stuffed Avocados With Suiza Sauce


Ingredients:
rotel, Knorr chicken bouillon, water, avocados, egg, buttermilk, panko breadcrumbs, flour, sour cream, monterey jack cheese

Directions:
Combine the chicken thighs, rotel, bouillon cube, water and taco seasoning in a deep pan. Heat to boiling, then cover and reduce heat. Cook for 1 hour, stirring occasionally to break up the chunks of chicken and "shred" them. After 1 hour, remove lid and continue to simmer and stir to shred chicken until all the liquid has cooked down.
Allow chicken mixture to cool completely (I put mine in the freezer to speed up the process]. This recipe is for 2 stuffed avocado patties, there will be plenty of leftover chicken though (I use it for burrito and taco filling, or in burrito bowls, yum!].
Portion out 2 patties of chicken, (as big or small as you'd like, but I made mine about 2 large handfuls worth].
Mash the two avocados, (and this is the messy part] and put a coating of mashed avocados on top of each patty. Place in the freezer to harden for a few minutes.
Remove hardened patties from the freezer and turn over. Put a coating of mashed avocados on the other side of the patty.
Heat vegetable oil to medium high heat in a deep frying pan.
Carefully roll the avocado coated chicken patties in flour until well coated and try to shape them into perfectly round shapes.
Combine the egg and buttermilk in a bowl and whisk thoroughly.
Carefully dip (or pat on, as I did] the buttermilk mixture onto the patties.
Dip the battered patties into the panko crumbs until thoroughly coated.
Carefully place the breaded patties into the hot oil and fry both sides until golden brown (about 2 minutes or so per side, but keep an eye on them- they cook fast!]. Remove and transfer to a paper towel lined plate.
Combine the verde enchilada sauce and the sour cream thoroughly in a microwave safe bowl and heat for about 2 minutes, or until heated through.
Pour a generous amount of the verde sauce over the patties and top with shredded cheese. Don't worry, the patties will still stay pretty crispy.
Serve with borracho beans and green chili rice (from this site] and enjoy!
Meringue & Raspberry Cream Torte


Ingredients:
raspberries, raspberries

Directions:
Line a 22cm round spring-form cake tin with plastic wrap.
Allow ice-cream to soften but not melt, place one third of the ice-cream into cake tin's base, cover with half the raspberries, then half the meringues.
Continue to layer ending with a layer of ice-cream.
Cover with plastic wrap and freeze.
To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries.
moms tacos


Ingredients:
ground beef, onion, lettuce, tomatoes, corn tortilla, avocado, cheese

Directions:
in a skillet brown ground beef, drain and set aside.
in a smaller skillet heat vegetable oil until warm, add 1 corn tortilla and hold with a fork shaping it into a taco shell, finish browning until stiff, continue this until you make enough for your family (about 2-3 per person].
drain them on a paper plate.
when you are done just begin to fill the shells with the beef and add your favorite veggies and cheese.
enjoy.
Stuffed Peppers With Black Beans


Ingredients:
bell peppers, olive oil, black beans, garlic cloves, onion, dried basil, salt

Directions:
Parboil rice in the 2 cups of broth, leave to soak up all of the broth and cool.
Add salt, basil, drained black beans, onion and garlic to rice and mix.
Cut the tops off the peppers leaving the stems intact and seed the peppers.
Preheat oven to 4000.
Stir olive oil into marinara sauce and spread 3/4 jar into bottom of  a 9x13x2” casserole dish.
Stuff each pepper generously and place in casserole dish.
Ladle remaining marinara sauce on stuffed peppers, then cover  each with the cut-off tops.
8.  Cover with foil and bake 45-60 minutes until peppers are tender but not mushy.
9.  Serve hot spooning the sauce over each pepper.
Friendship Soup Mix in a Jar
Category: soups-stews-and-chili
By Bea Gassman

Your friends and family will love you for this! A soup mix in a jar recipe you can give out as gifts!

Ingredients:
½ cup dry split peas
⅓ cup beef bouillon granules
¼ cup pearl barley
½ cup dry lentils
¼ cup dried onion flakes
2 teaspoons dried Italian seasoning
½ cup uncooked long-grain white rice
2  bay leaves
½ cup uncooked alphabet pasta

Directions:
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly. Attach a label to the jar with the following instructions: Friendship Soup ADDITIONAL INGREDIENTS:  1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP:  Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 16 servings

Calories: 100.8
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 19.2 g
Sugars: 1.6 g
Dietary fiber: 4.3 g
Protein: 4.9 g
Cholesterol: 0.3 mg
Sodium: 443.8 mg
Garlic Roasted Broccoli
Category: side-dish
By Dianna Jacobs-Fresh

Flavorful and tasty alternative to broccoli and cheese.

Ingredients:
1 large head broccoli, cut into florets
2 cloves garlic, sliced
1 tablespoon extra-virgin olive oil
1 pinch onion powder, or to taste
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Toss broccoli and garlic together in a large bowl. Drizzle olive oil over the broccoli; toss to coat. Spread broccoli and garlic onto a baking sheet; season with onion powder, salt, and black pepper. Roast in preheated oven for 10 minutes, turn, and continue roasting until beginning to char, about 10 minutes more.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 62
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 6.3 g
Sugars: 1.5 g
Dietary fiber: 2.2 g
Protein: 2.5 g
Sodium: 28.1 mg
Beef and Red Cabbage Soup
Category: soups-stews-and-chili
By Mike E

A hearty red cabbage soup that I came up with to use up some leftovers.

Ingredients:
1 pound ground beef
1 cup diced red onion
1 cup chopped carrot
2 cloves garlic, minced
4 cups coarsely chopped red cabbage
4 cups beef broth
2 cups water
1 (15 ounce) can pinto beans, rinsed and drained
1 (6 ounce) can tomato paste
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground black pepper

Directions:
Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil. Reduce heat, cover, and simmer for 2 hours.

Prep time: 15 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 278.9
Fat: 12.9 g
Saturated fat: 5 g
Carbohydrates: 22.7 g
Sugars: 8 g
Dietary fiber: 5.9 g
Protein: 19.5 g
Cholesterol: 46.4 mg
Sodium: 1749.9 mg
Jumbo Raisin Cookies
Category: desserts
By MBMCD

Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.

Ingredients:
2 cups raisins
1 cup water
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup shortening
1 ¾ cups white sugar
2  eggs
1 teaspoon vanilla extract
½ cup chopped walnuts

Directions:
Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

Prep time: 20 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 2 1/2 dozen

Calories: 205.9
Fat: 8.6 g
Saturated fat: 2 g
Carbohydrates: 30.9 g
Sugars: 17.5 g
Dietary fiber: 0.9 g
Protein: 2.5 g
Cholesterol: 12.4 mg
Sodium: 141.8 mg
Almond Asparagus


Ingredients:
asparagus spears, margarine, lemon juice, salt, pepper

Directions:
Clean and trim off the tough ends of asparagus.
Melt margarine in a large skillet.  (Non-stick is optional].
Add the asparagus.  Saute' at medium heat for 3-5 minutes.
Add lemon juice, cover, and simmer until crisp-tender.
Add the almond slivers.  Season with salt and pepper to taste.
Toss gently, then serve.
Kale Tabouleh Salad
Category: salad
By orangejellybean

A delicious, easy, and healthy take on the Greek favorite and, most importantly, a recipe for fresh kale that doesn't involve soup! Za'atar can be substituted for sumac if desired.

Ingredients:
1 cup boiling water
⅔ cup lemon juice
½ cup olive oil
2 cups whole wheat couscous
2 cups chopped fresh kale
2 small tomatoes, chopped
3 small mushrooms, chopped, or more to taste
½ teaspoon ground sumac  (Optional)
salt to taste

Directions:
Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes. Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.

Prep time: 15 mins
Total time: 50 mins
Yields: 8 servings

Calories: 350.2
Fat: 14.9 g
Saturated fat: 1.9 g
Carbohydrates: 49.5 g
Sugars: 1.1 g
Dietary fiber: 7.8 g
Protein: 9 g
Sodium: 9.7 mg
Citrus Baked Fish
Category: main-dish
By Country Boy

Salmon works best in this citrus-flavored dish.

Ingredients:
cooking spray
4 (3 ounce) fillets salmon fillets
¼ cup lemon juice
¼ cup orange juice
¼ cup lime juice
2 teaspoons melted butter
1 teaspoon dried parsley
½ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray. Place salmon fillets in the baking dish. Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish. Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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

Calories: 156.5
Fat: 7.2 g
Saturated fat: 2.4 g
Carbohydrates: 4.5 g
Sugars: 2 g
Dietary fiber: 0.3 g
Protein: 18.5 g
Cholesterol: 43.1 mg
Sodium: 196.1 mg
Boiled Shrimp and Pork Dumplings


Ingredients:
ground pork, shrimp, garlic cloves, green onions, soy sauce, rice wine, cornstarch, oyster sauce, ground black pepper, wonton wrappers, cauliflower, carrot

Directions:
Mix all ingredients except wonton wrappers and stock.
Place a teaspoon of meat mixture in the center of wrappers.
Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
Boil the chicken stock over high heat.
Reduce heat to low and simmer.
Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
Add the vegetables along with the last batch of dumplings, if using.
Add salt, pepper, or soy sauce to taste.
Enjoy!
Slow Cooker Chicken and Sausage Chili
Category: soups-stews-and-chili
By Lee Ann Girard

After browsing through many, many chili recipes, I ended up creating one of my own.

Ingredients:
3 (14.5 ounce) cans stewed tomatoes, chopped
½ cup beer
¼ teaspoon hot sauce
2  beef bouillon cubes
1 tablespoon brown sugar
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon dried oregano
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 teaspoon olive oil
½  red onion, chopped
1 pound ground chicken
¾ pound bulk Italian sausage
2 (6 ounce) cans tomato paste
1 (15 ounce) can kidney beans, rinsed and drained

Directions:
Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour. Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

Prep time: 15 mins
Cook time: 7 hrs 15 mins
Total time: 7 hrs 30 mins
Yields: 8 servings

Calories: 314.8
Fat: 11.2 g
Saturated fat: 3.5 g
Carbohydrates: 30.3 g
Sugars: 12.9 g
Dietary fiber: 6.8 g
Protein: 24.7 g
Cholesterol: 51.3 mg
Sodium: 1391.4 mg
Caramel Pecan Pie
Category: desserts
By CORWYNN DARKHOLME

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Ingredients:
1 (9 inch) unbaked pie crust
36  individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3  eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch pie

Calories: 535.5
Fat: 28.6 g
Saturated fat: 8.1 g
Carbohydrates: 66.4 g
Sugars: 49.6 g
Dietary fiber: 2.1 g
Protein: 7.4 g
Cholesterol: 88.8 mg
Sodium: 371.2 mg
Torresmos - Marinated Pork With Chili Peppers, Wine and Garlic -


Ingredients:
bell pepper, paprika, garlic cloves, bay leaf, white wine, salt, black pepper, olive oil

Directions:
Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper.
Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
About 1/2 hour before starting to cook, drain the marinade from the meat.
Preheat oven to 350 degrees F.
Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
The meat should be fork tender.
Corn Torte With Red and Green Chile Sauce


Ingredients:
unsalted butter, granulated sugar, corn kernels, heavy cream, eggs, all-purpose flour, baking powder, kosher salt, marjoram leaves, kosher salt, garlic cloves, all-purpose flour, kosher salt, red wine vinegar, dried oregano, ancho chilies, garlic cloves, green chilies

Directions:
For the torte:
Preheat the oven to 350 degrees F.
Butter a round 9-inch cake pan, line with waxed paper and then butter the waxed paper. (Spray vegetable oil can be substituted for greasing.] Beat the butter in a bowl until creamy using an electric mixer, about 5 minutes. Add the sugar and beat for another 3 minutes. Set aside.
Scald the milk and heavy cream together in a small saucepan. Place the milk and cream mixture and corn kernels in the container of a blender and puree. Set aside and let cool.
Beat the egg yolks thoroughly with a whisk in a bowl. Mix the corn puree into the butter and sugar mixture in batches, alternating with the egg yolks. Sift together the flours, baking powder and salt in a bowl, and then mix into the corn batter by hand. Transfer the batter to a large mixing bowl.
Beat the egg whites with an electric mixer until they form soft peaks, and then gently fold into the batter with a rubber spatula. Spoon into the prepared pan and bake until golden brown, 45 minutes.
For the green chile sauce:
Combine the rehydrated chopped chiles and their rehydrating liquid, the oregano, salt, garlic and onions in a saucepan. Simmer over medium heat for 20 minutes. Heat the oil in a small saucepan for 1 minute, and then add the flour and stir with a wire balloon whisk until the roux becomes light golden and gives off a nut-like aroma. Add 1/2 cup of the green chile mixture and stir vigorously to incorporate.
Stir the roux mixture back into the chile mixture and barely simmer for a few minutes. Add more salt to taste.
For the red chile sauce:
Bring 4 cups water to a boil in a saucepan. Add the salt, vinegar, oregano, chiles, garlic and onions. Return to a boil and cook, covered, over high heat for 5 minutes. Remove from the heat and let cool completely. Transfer to a blender and whirl until smooth. Strain through a large wire mesh strainer; discard the seeds. Add salt to taste and refrigerate until ready to use.
Serve the corn torte with the red and green chile sauces.
Fresh Tomato Sauce


Ingredients:
fresh tomatoes, basil, olive oil, onion, garlic cloves, celery, carrots, salt, pepper

Directions:
Saute onions, carrots and celery in olive oil until onions are translucent and vegetables begin to soften. Add garlic and saute for another 1-2 minutes until fragrant.
Add tomatoes, basil, salt and pepper. Bring to a boil.
Turn down to a simmer and allow to simmer for 30-60 minutes, uncovered.
Blend using an immersion blender or processor until as chunky or smooth as desired.
Enjoy!
Jen's Nine Layer Dip
Category: salad
By Jenhere

Can also be made without chicken as an 8-layer dip, or omit bacon, too, for vegetarian. Serve with tortilla chips. A clear 8x8 pan is good for this.

Ingredients:
2  skinless, boneless chicken breast halves
1 ½ tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
4 slices lean bacon, chopped
1 (16 ounce) can refried beans
1 teaspoon taco seasoning mix
1 cup sour cream
¾ cup shredded Cheddar cheese
1 cup prepared guacamole
1 cup diced tomatoes
1 ½ tablespoons chopped fresh cilantro
2 tablespoons sliced black olives
2 tablespoons finely sliced green onions
¼ cup shredded Cheddar cheese

Directions:
Place the chicken, 1 1/2 tablespoons of cilantro, and vegetable oil in a skillet over medium heat, and pan-fry the chicken breasts until lightly golden brown, no longer pink in the middle, and the juices run clear, about 5 minutes per side. Remove the chicken and set aside. When cooled, cut into cubes. Place the bacon in the same skillet, and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Mix the refried beans into the skillet with the bacon, and cook, stirring frequently, until the beans are hot and bubbling, 5 to 10 minutes. Mix the   and sour cream together in a bowl. To assemble, spread the hot bean and bacon mixture into the bottom of an 8x8-inch glass dish. Sprinkle the chicken cubes over the bean mixture, then follow with these layers: 3/4 cup of Cheddar cheese, guacamole, sour cream mixture, and sliced tomatoes. Sprinkle the top with 1 1/2 tablespoons of cilantro, black olives, green onions, and 1/4 cup of shredded cheddar cheese.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 434
Fat: 31.3 g
Saturated fat: 13.4 g
Carbohydrates: 18.2 g
Sugars: 1.3 g
Dietary fiber: 6 g
Protein: 21.3 g
Cholesterol: 77.7 mg
Sodium: 602.3 mg
Vegan Matcha Green Tea Chocolate Chip Muffins


Ingredients:
lemon juice, vanilla, canola oil, whole wheat flour, baking soda, chocolate chips

Directions:
Preheat oven to 375 degrees farenheit.
Combine the soy milk, lemon juice, and vanilla in a bowl and whisk together. Set aside for 5 minutes to thicken.
In a separate mixing bowl, combine the flour and baking soda. Then, sift in the matcha powder.
Melt the canola oil and agave nectar.
Pour in the soy milk mixture and stir together. Slowly add in the dry ingredients and combine.
Stir in a half a cup of chocolate chips.
Spoon the batter to a muffin pan with liners, about 2/3 full. Sprinkle with remaining chocolate chips. Bake for 20 minutes.
Coffee Cake Martini


Ingredients:
"Baileys Irish Cream"

Directions:
Combine all ingredients into a cocktail shaker filled with crushed ice., Shake and strain into a martini glass., Enjoy.
Dried Cherry and Almond Scones


Ingredients:
egg, canola oil, Splenda granular, buttermilk, baking powder, baking soda, all-purpose flour, dried cherries, sugar

Directions:
Prehear oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Mix the egg and egg white together in a large mixing bowl.
Add canola oil, splenda granular, buttermilk, almond extract and nonfat dry milk.
Stir well.
Add baking powder, baking soda and flour.
Mix until just blended.
Add dried cherries and stir until blended.
Spoon 12 evenly sized mounds of batter onto the prepared baking sheet.
Lightly sprinkle with sugar, if using.
Bake for 10-15 minutes.
Best if served while still warm.
Scones freeze well and can be microwaved.
Beef Bruschetta Skillet


Ingredients:
beef sirloin steak, garlic cloves, tomatoes, beef broth, Minute Rice, cheese

Directions:
Brown meat, remove from skillet, set aside.
Add garlic, tomatoes, broth and basil to skillet, bring to boil.
Stir in Minute Rice, return to boil.
Reduce heart to medium-low; stir in meat.
Top with cheese.
Cover. Simmer 5 to 10 minutes or until heated through.
Cabbage in Tomatoes


Ingredients:
bacon, yellow onion, cabbage, tomatoes, tomato sauce, salt, fresh ground black pepper

Directions:
Cook bacon in a large Pot over medium heat until fat is rendered and bacon., starts to brown., Add onion and cook until wilted., Add cabbage, tomatoes, and tomato sauce., Season with salt and pepper., Bring to a boil then reduce to a simmer., Simmer for 15 minutes or until cabbage is softened, but not mushy.