xiaoxl/recipe_data huggingface dataset:
Easy Bran Muffins


Ingredients:
boiling water, margarine, sugar, eggs, all-purpose flour, baking soda, salt, buttermilk

Directions:
"Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes. Yield: 5-6 dozen. Editor's Note: Batter may be stored covered in refrigerator for 6 weeks; do not stir. Bake as directed."
Mel's Infamous B.L.P.


Ingredients:
lettuce leaves, creamy peanut butter

Directions:
Toast your bread (I think this is very important but I've known others who like it untoasted].
Cook the bacon you need for this sandwich and any BLTs being served but for this sammy you'll need two crispy slices.
Spread the peanut butter on one toasted bread slice, top with the slices of bacon (broken to fit the length] and lettuce].  Place other bread slice on top.
Slice diagonally if you want a fancy plate or directly across for those quick lunches (this is really just a joke here!].
Take a bite and then say YUMMMMMM.
Air-Fried Shrimp Fajitas
Category: seafood
By thedailygourmet

These shrimp fajitas take on a different technique as they don't use a typical liquid marinade, and are air fried. You can use your preferred fajita seasoning and serve with toppings of your choice, like sour cream, Oaxaca cheese, and avocado.

Ingredients:
½ pound large shrimp, peeled and deveined
1 small onion, cut into thin strips
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
cooking spray
1 tablespoon family-style fajita seasoning (such as Savory Spice Shop®), or to taste
2 teaspoons lime juice
4  flour tortillas, warmed

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes. Combine shrimp, onion, and bell peppers in a bowl and lightly coat with oil spray. Sprinkle fajita seasoning over the shrimp mixture; mix to combine. Transfer into the air fryer basket. Air fry for 8 minutes. Squeeze lime juice over the shrimp mixture. Serve immediately with warm tortillas.

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

Calories: 579.7
Fat: 12.5 g
Saturated fat: 3 g
Carbohydrates: 83.8 g
Sugars: 6.7 g
Dietary fiber: 6.5 g
Protein: 31.5 g
Cholesterol: 172.6 mg
Sodium: 1328.2 mg
Chocolate Marshmallow Bars


Ingredients:
butter, margarine, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, miniature marshmallows, chocolate chips, butter, margarine, peanut butter

Directions:
In a mixing bowl, cream butter and sugar.
Add eggs and vanilla; beat until fluffy.
Combine flour, baking powder, salt, and cocoa; add to creamed mixture.
Stir in nuts.
Spread in a greased 15x10-inch pan.
Bake at 350°F for 15-18 minutes.
Sprinkle marshmallows evenly over cake; bake 2-3 minutes longer.
Using a knife, dipped in water, spread the melted marshmallows evenly over cake; cool.
For topping: combine chocolate chips, butter and peanut butter in a small saucepan.
Cook over low heat, stirring constantly, until melted and well blended.
Remove from heat; stir in cereal.
Spread immediately over bars.
Chill.
Cut into squares and serve.
Mad Hatter Meatballs


Ingredients:
butter, green pepper, onion, water, egg, ground beef, evaporated milk, salt

Directions:
Melt butter in skillet.  Add green pepper and onion and cook until tender.
Stir in soups and water.  Heat to boiling.  Then turn down heat and simmer sauce, stirring occasionally.
While this sauce cooks, make meatballs.  Beat egg slightly in bowl.  Add ground beef, bread, evaporated milk and salt and mix well.
Shape meat into balls about the size of ping-pong balls.
Drop balls into simmering sauce and cook slowly about 1 hour, or until sauce has thickened.
Kahlua Tiramisu


Ingredients:
Kahlua, Kahlua, cream cheese spread, vanilla instant pudding mix, ladyfingers

Directions:
In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
Beat in milk.
(The recipe did not say how much milk.  mary winecoff made this using 1 cup and she said it came out fine.].
Gradually whisk in instant pudding mix until it begins to thicken.
In small bowl, combine chocolate chips and cocoa powder.
In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture.
Top with single layer of 12 ladyfinger slices, cut side up.
Sprinkle with half of remaining Kahlua, then a third of chocolate mixture.
Repeat layering one more time.
Spread whipped cream over top, covering completely.
Sprinkle with remaining chocolate mixture.
Chill until ready to serve.
Chocolate Date Loaf II
Category: bread
By BEEKSMITH

For chocolate lovers!  This is a great bread - moist and rich.  My mom served it at my bridal shower, and I now love making it for friends at the holidays.

Ingredients:
1 cup chopped dates
¾ cup boiling water
1 teaspoon baking soda
¼ cup margarine
¾ cup chocolate chips
1  egg
½ cup white sugar
¾ teaspoon salt
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder

Directions:
Place dates in a small bowl with boiling water and baking soda. Let stand until cooled. Melt chocolate chips with margarine in a bowl over a pan of simmering water, or in the microwave. Stir frequently until smooth. In a medium bowl, beat egg and stir in sugar, salt and vanilla. Stir in the melted chocolate and date mixtures. Combine the flour and baking powder, and stir into the date mixture until just blended. Scrape into a greased 9x5 inch loaf pan. Let stand for 20 minutes while you preheat the oven to 350 degrees F (175 degrees C). Bake for 1 hour in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean. Cool for 10 minutes before removing from the pan. Wrap in aluminum foil, and refrigerate overnight, as the loaf will cut better on the second day.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9x5 inch loaf

Calories: 224
Fat: 7.5 g
Saturated fat: 2.7 g
Carbohydrates: 38.3 g
Sugars: 22 g
Dietary fiber: 2.1 g
Protein: 3.2 g
Cholesterol: 15.5 mg
Sodium: 332.1 mg
Popcorn Shrimp
Category: appetizers-and-snacks
By JK813

Popcorn shrimp make a nice appetizer or side dish for both adults and children. Best served with cocktail sauce.

Ingredients:
1 quart vegetable oil for frying
1 cup all-purpose flour
1  egg
½ cup milk
1 cup dry bread crumbs
1 ¼ teaspoons salt
½ teaspoon dried basil
½ teaspoon dried parsley
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
24  uncooked medium shrimp, peeled and deveined

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl. Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack. Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 562.3
Fat: 31.3 g
Saturated fat: 4.9 g
Carbohydrates: 50.4 g
Sugars: 3.3 g
Dietary fiber: 2.3 g
Protein: 19.5 g
Cholesterol: 131.7 mg
Sodium: 1116.2 mg
Mooli Paratha / Punjabi Mooli Ka Paratha / Radish Paratha


Ingredients:
radishes, salt, coriander leaves, green chilies, ginger paste, amchur powder, red chili peppers, garam masala, wheat flour, salt, water, water

Directions:
Wash and Peel radishes. Grate it in a grater. Add little salt in this and keep it aside for 10 or 15 minutes.
Now taka a big bowl and add two cups of wheat flour. Add carom Seeds, salt and oil to this. Mix well. Add radish juice (radish squeezed water] or plain water.
Knead in to smooth dough. Cover the dough and keep it aside for 15 to 20 minutes.
By this time squeeze out the water from the grated radish with your palm to release its juice. (Remember; don’t discard this juice since it’s so medicinal].
Add Salt, Coriander leaves, chopped Green Chilly, Ginger Paste, Amchur Powder, Red Chilly Powder and Garam Masala to the grated and squeezed radish. Mix it with a spoon.
Divide the shredded radish mixture into eight equal portions. Keep it aside.
Now divide the dough into eight portions and make smooth balls.
Take one ball and dust it with wheat flour. Roll in to small roti.
Now take one portion of the radish mixture and place it over the middle of the rolled roti.
Fold it by gathering the edges from all sides and seal it properly by gently pressing.
Roll it gently in to medium sized parathas.
Heat a tawa on medium heat. Spread 1 tsp ghee.
Place one rolled paratha on the tawa and cook until tiny air bubbles starts to appear.
Flip the paratha and gently press it with the back side of your spatula. At the same time spread ghee over it.
Again flip the paratha and cook it for few seconds or until you get to see slightly black spots appearing.
Repeat the same with the rest of the parathas.
Serve Punjabi Mooli Paratha hot with pickle, curd and butter.
Cranberry-Nut Oatmeal Cookies
Category: desserts
By KATSINTHEKITCHEN

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use.  I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Ingredients:
1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2  large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper. Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running. In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart. Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 3 dozen cookies

Calories: 136.8
Fat: 6.9 g
Saturated fat: 3.5 g
Carbohydrates: 17.8 g
Sugars: 10.2 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 23.9 mg
Sodium: 101.1 mg
Different Chicken Divan
Category: meat-and-poultry
By Lisa Brown

This Chicken Divan recipe is different. I have 'improved' it! This is the best chicken divan - the onions make it!

Ingredients:
2 cups cooked, cubed chicken breast meat
1 pound fresh broccoli, cooked and chopped
1 cup mayonnaise
1 ½ tablespoons curry powder
½ teaspoon cayenne pepper
½ teaspoon garlic salt
salt and pepper to taste
2 ½ cups shredded Cheddar cheese, divided
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 498.3
Fat: 40.1 g
Saturated fat: 12.2 g
Carbohydrates: 16.1 g
Sugars: 1.8 g
Dietary fiber: 1.5 g
Protein: 18.6 g
Cholesterol: 64.3 mg
Sodium: 967.7 mg
Pineapple, Cherry Cottage Cheese Salad


Ingredients:
cottage cheese, pineapple chunks, Cool Whip

Directions:
Drain pineapple and mix with cottage cheese., fold in cool whip and sprinkle in jello., mix well.
Lasagna (Classic Mueller's Recipe)


Ingredients:
ground beef, part-skim ricotta cheese, low fat cottage cheese, eggs, parmesan cheese, mozzarella cheese

Directions:
Spread about 1 cup Prego sauce in bottom of lasagna pan.
Boil noodles as directed (about 10 minutes].  Remove from heat immediately and run cold water into pan so noodles won't overcook.
While noodles are cooking, brown ground beef in large saucepan.  Remove from heat and mix in remaining Prego.
Set aside 1/2 cup of parmesan and 1/2 cup mozzarella cheese.
Combine remaining parmesan and mozzarella with eggs, ricotta, and cottage cheese.
Layer in lasaga pan:  1/3 of noodles, 1/3 meat sauce, and 1/2 cheese mixture.  Repeat.
Top with remaining 1/3 noodles, 1/3 meat sauce, and reserved mozzarella and parmesan.
Cover with foil and bake at 350 degrees for 25 minutes.
Remove foil and bake for another 15 minutes.
Let stand 10 minutes before serving.
The Best Baked Rice and Beans
Category: main-dish
By Chef John

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Ingredients:
3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper  (Optional)
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil. Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 422.2
Fat: 8.6 g
Saturated fat: 1.3 g
Carbohydrates: 76.1 g
Sugars: 2.3 g
Dietary fiber: 8.3 g
Protein: 12.4 g
Cholesterol: 1.5 mg
Sodium: 1344.2 mg
Herb Biscuits


Ingredients:
butter, dried celery flakes, dill weed, parsley flakes, parmesan cheese

Directions:
Quarter the biscuits and put them in 2-8 inch cake pans sprayed with non-stick spray.
Combine the remaining ingredients and drizzle evenly over biscuits in each pan.
Bake at 400°F for 10-12 minutes.
Invert onto serving plate and serve HOT.
ENJOY!
Chicken Fajita Salad Wraps


Ingredients:
lime juice, chipotle chile in adobo, lime zest, chicken, iceberg lettuce, frozen corn, tomatoes, monterey jack cheese, chunky salsa, sour cream

Directions:
In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.
Yorkhire Pudding Aka Popovers


Ingredients:
eggs, milk, flour, salt

Directions:
- mix eggs and milk in a glass measuring bowl.
- Heat egg and milk mixture in microwave until lukewarm.
- sift in salt and flour,Beat with electric mixer(let stand on counter for 30 mins].
-oil muffin pan(stoneware works best].
-pre heat oven @ 500 degrees.
-Heat muffin pan in 500 degree oven for 10 minute.
- beat the mixture  remove pan from the oven and quickly fill muffin pan only 1/2 way in each cup.
_ Bake at 500 for 10 mins, drop temp to 400 and continue to bake for 10min.
DO NOT OPEN OVEN DOOR DURING BAKING TIME!
THESE ARE HUGE POPOVERS.
Tahaitian Crabmeat Soup With Coconut Milk


Ingredients:
unsweetened coconut milk, onion, butter, frozen spinach

Directions:
saute onions in butter until translucent., add chicken stock spinach crab meat and milks., cook on simmer 10 minutes.
Alouette® Chicken Dijon Recipe


Ingredients:
olive oil, chicken breast halves, onion, fresh garlic cloves, artichokes, cheese, chicken broth, white wine, Dijon mustard, fresh parsley

Directions:
Season chicken breasts with salt and pepper.
Heat olive oil in large skillet at medium setting. Add chicken breasts and brown 10 minute per side.
Prepare onions, garlic and mushrooms and add to skillet while chicken is browning.
In a small bowl, thin Alouette Spreadable Cheese with broth and wine. Add Dijon mustard and blend.
Pour Alouette Spreadable Cheese sauce mixture over chicken and simmer for 10 minutes.
Garnish with fresh parsley and serve.
Note: cooking time may vary based on the size and thickness of the chicken breasts.
Turkey Bolognese with Penne
Category: meat-and-poultry
By TCmofo

This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.

Ingredients:
2 tablespoons olive oil
1 pound ground turkey
¾ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 tablespoon ground thyme
1 pinch red pepper flakes
¼ cup dry white wine
2 cups tomato sauce
½ cup tomato juice
2 tablespoons dried parsley
1 (8 ounce) package penne pasta
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 365.1
Fat: 13.3 g
Saturated fat: 3.5 g
Carbohydrates: 37.5 g
Sugars: 6.9 g
Dietary fiber: 3.8 g
Protein: 24.4 g
Cholesterol: 61.6 mg
Sodium: 677.8 mg
Strawberry Sour Cream Cake (Low Fat)


Ingredients:
light margarine, white sugar, fat free sour cream, unbleached flour, baking powder, baking soda, salt, vanilla, lemon zest, frozen sliced strawberries, brown sugar, flax seed, light margarine

Directions:
Cake:  Preheat oven to 350°F.
In a large bowl, cream margarine and sugar.  Add whites one at a time and mix carefully (don't over mix].  Stir in sour cream and set bowl aside.
In a medium bowl mix dry ingredients.  Add in thirds to the margarine mix (batter will be stiff].
Stir in vanilla, zest and strawberries.
Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife].  Mix topping ingredients together until crumbly and sprinkle on top of better.  Bake 20 minutes.
*Note: after baking, cover cake to prevent drying out.
Sour Cream Apple Pie


Ingredients:
flour, egg, salt, sugar, vanilla, apples, sour cream, butter

Directions:
Sift together the dry ingredients.
Add the egg, vanilla and the sour cream.  Beat until smooth.
Add the apples and mix well.
Pour into an unbaked 8" pie shell, dot with butter.
Bake in an oven at 400 degrees F for 15 minutes, then reduce to 350 degrees F for 30 minutes.
Creepy Halloween Eyeballs
Category: appetizers-and-snacks
By JuliettevanSon

If you are looking for creepy Halloween food ideas, try these scary-looking eyeballs that actually taste delicious. You can use them as a cocktail garnish or serve in a bowl as a creepy snack for your kids.

Ingredients:
¼ cup strawberry jam
1 (11 ounce) can lychees, drained
½ (6 ounce) container fresh blueberries
toothpicks

Directions:
Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

Prep time: 20 mins
Total time: 20 mins
Yields: 20 eyeballs

Calories: 23.5
Carbohydrates: 6.2 g
Sugars: 3 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 0.4 mg
Malay Spiced Chicken Stir-Fry


Ingredients:
ground cumin, ground nutmeg, turmeric, ground cinnamon, ground allspice, ground cloves, canola oil, onions, garlic cloves, fresh ginger, lemon peel, boneless skinless chicken breast, water, distilled white vinegar, sugar, salt, cooked rice

Directions:
Combine all the ingredients for the spice mixture in a small bowl.
Heat the wok on medium until warm. Add the spice mixture, cook until lightly toasted & fragrant, stirring frequently.
Return spice mixture back the the bowl then turn the heat on high. Drizzle the oil in a wok & heat for 30 seconds.
Mix in the vegetables & lemon peel, stir-fry for 5 minutes or until slightly browned. Add in the chicken & spice mixture continue to fry until the chicken is no longer pink.
Stir in the water, vinegar, sugar, & salt then bring to a boil. Simmer until half the liquid evaporates & the sauce thickens, stir frequently.
Spoon the stir-fry mixture over hot rice & serve immediately.
Lemon Rice With Crispy Salmon


Ingredients:
green onion, lemon juice, salmon fillets, salt, pepper, canola oil

Directions:
Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm] across and about 1/4-inch (5 mm] deep; season all over with salt and pepper.
In large, heavy-bottom skillet, heat oil over medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.
For simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin on social media to inspire others.
Lambswool


Ingredients:
ale, apples, hard alcoholic cider, cinnamon stick, cloves, sugar

Directions:
Preheat oven to 180°C: 350°F: Gas 4.
Core the apples and bake  in 350 degree oven for about 40 minutes until very soft.
Squeeze all of the pulp from the apples and discard the skins then fluff the puree with a fork.
Heat the ale and cider with the cinnamon stick and cloves.
Add the apple puree and sugar to taste.
Serve immediately.
Creamy Chicken & Rice


Ingredients:
rice, margarine, flour, milk, chicken bouillon granules, seasoning salt, garlic powder, pepper, American cheese, sour cream

Directions:
In a saucepan melt margarine., Stir in flour until smooth., Gradually add milk, bouillon, seasoned salt, garlic powder, and pepper., Bring to a boil., Cook and stir for 2 minutes or until thickened and bubbly., Reduce heat and melt American cheese in mixture., Add sour cream, chicken and rice., Stir well.