xiaoxl/recipe_data huggingface dataset:
Substitute for 6 Oz. Semi-Sweet Chocolate Chips


Ingredients:
sugar, butter

Directions:
If using butter soften or melt first., Mix ingredients together and add to recipe.
Dried Cherry Cake
Category: desserts
By Judy Taubert

Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.

Ingredients:
½ cup chopped dried cherries
½ cup hot water
½ teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
1 (8 ounce) container vanilla yogurt
½ cup vegetable oil
1  egg
1  egg white
¼ cup chopped pecans
1 tablespoon white sugar

Directions:
Combine cherries, hot water, and almond extract: let stand 20 minutes.  Drain cherries, and pat dry between layers of paper towels.  Set aside. In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar.  Add yogurt, eggs, and oil.  Stir well.  Fold in cherries.  Pour batter into a greased and floured 9 inch round cake pan. Stir pecans and 1 tablespoon white sugar together.  Sprinkle on top of batter in pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean.  Cool in pan on wire rack 10 minutes.  Serve warm, or at room temperature.

Yields: 1 -9 inch round cake

Calories: 266.4
Fat: 11.6 g
Saturated fat: 1.6 g
Carbohydrates: 37.2 g
Sugars: 23.3 g
Dietary fiber: 1.1 g
Protein: 3.9 g
Cholesterol: 16.4 mg
Sodium: 154.1 mg
Leftover Pork Roast BBQ Wrap
Category: main-dish
By Judy in Delaware

I was tired of the same old, same old doings with a leftover pork roast, so tried this out one night for dinner. Now we're hooked on 'em!

Ingredients:
½ pound cooked pork roast, shredded
2 (10 inch) flour tortillas
¼ cup barbeque sauce
4 slices Cheddar cheese, halved
½ small onion, thinly sliced into rings
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet. Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

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

Calories: 667.6
Fat: 28.8 g
Saturated fat: 14.8 g
Carbohydrates: 49.6 g
Sugars: 10.5 g
Dietary fiber: 2.7 g
Protein: 49.7 g
Cholesterol: 142.4 mg
Sodium: 1212.4 mg
Cranberry Relish


Ingredients:
cranberries, navel orange, apple, lemon juice, sugar

Directions:
In food processor with metal blade, chop cranberries. No need to defrost cranberries if frozen. Frozen cranberries make bright red relish. Scrape chopped cranberries into separate bowl.
Replace metal blade with small shredder disk. Cut orange & apple into quarters. Remove core from apple but keep skin of both orange & apple.
Shred orange & apple in food processor. Replace shredder disk with metal blade and chop orange & apple pieces to about the size of the chopped cranberries.
Scrape chopped orange & apple into bowl with cranberries. Add lemon juice and sugar. Mix well.
The relish is best if you give the sugar some time to dissolve -- that's the "cooking" time.
Bacon Maple Glazed Donut Grilled Cheese


Ingredients:
bacon, muenster cheese, maple syrup, butter

Directions:
Slice donut in half width-wise to create two slices. Cut the bacon in half crosswise. Cut each of the cheese slices into 3 strips.
Flip the donut slice over so the cut side will be on the outside. Overlap cheese slices along the top of the donut slice to cover. Add bacon slices and drizzle with maple syrup. Top with remaining cheese slices and the second half of the donut with the cut side facing out.
Pre-heat skillet over medium heat. Add the butter and swirl to melt. Place sandwich in pan and cook on both sides until golden brown and cheese is melted, about 1 minute per side. Cut and serve.
Korean Sweet Potato Noodles (Japchae)
Category: world-cuisine
By A Day In the Kitchen

If you like Asian-inspired noodle dishes, you will love Korean japchae. You would never know that these satisfying noodles are made from sweet potatoes and are gluten free! Serve with kimchi as a garnish.

Ingredients:
¼ cup soy sauce
4 teaspoons mirin (Japanese sweet wine)
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ground black pepper
1 pound flank steak, sliced across the grain
¼ tablespoon soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 pinch ground black pepper
8 ounces Korean sweet potato noodles (dangmyun)
1  egg
2 cups baby spinach, or more to taste
1 teaspoon light olive oil
1 large carrot, cut into matchsticks
½  onion, sliced

Directions:
Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes. Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well. Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat. Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 282.9
Fat: 9.9 g
Saturated fat: 2.3 g
Carbohydrates: 33 g
Sugars: 8.5 g
Dietary fiber: 1.2 g
Protein: 14.2 g
Cholesterol: 47.8 mg
Sodium: 909.6 mg
Salmon Supper


Ingredients:
butter, onions, green pepper, flour, salt, milk, pink salmon, peas, lemon juice

Directions:
Preheat oven to 450 degrees Fahrenheit.
Saute onion and green pepper in butter until onion is golden.
Blend in flour and salt.
Stir in cream of mushroom soup and milk with the salmon drained into milk to make the 1-1/2 cups.
Bring to a boil. Boil 1 minute.
Add flaked salmon, peas, and lemon juice.
Pour mixture into an 11 1/2 x 7 x 1-inch pan.
Top with biscuits.
Bake 12 minutes.
Eggnog Cheesecake With Pecan Caramel Sauce


Ingredients:
butter, white sugar, cream cheese, sweetened condensed milk, eggs, dark rum, vanilla, nutmeg, cornstarch, water, butter, light brown sugar, dark rum, pecans

Directions:
Preheat oven to 300 degrees.
Combine 1/4 cup butter, wafer crumbs and white sugar.
Press firmly on the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese until fluffy.
Gradually beat in the sweetened condensed milk until smooth.
Add eggs.
Mix well.
Stir in 1/4 cup rum, vanilla and nutmeg.
Pour into prepared pan.
Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
Cool.
Chill.
To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
In a medium saucepan, melt the 2 tablespoons butter.
Stir in the brown sugar and cornstarch mixture.
Bring to a boil, stirring constantly.
Reduce heat and simmer for 10 minutes.
Remove from heat.
Add the 2 tablespoons dark rum.
Cool.
Just before serving, stir the pecans into the sauce.
Remove the sides of the springform pan from the cheesecake.
Serve with the sauce.
Vanilla Glaze
Category: desserts
By Jamie Langston

Great on Apple Cookies!

Ingredients:
1 ½ cups confectioners' sugar
2 ½ teaspoons milk
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter

Directions:
Melt the butter and add to rest of ingredients.  Mix until creamy.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 15.4
Fat: 0.1 g
Saturated fat: 0.1 g
Carbohydrates: 3.7 g
Sugars: 3.7 g
Cholesterol: 0.2 mg
Sodium: 6.7 mg
Trail Mix Cookies


Ingredients:
sesame seeds, walnuts, dried cranberries, cinnamon, almond butter, pure maple syrup, egg

Directions:
Preheat oven to 350F and line a baking sheet with parchment paper, or foil. If you have neither, be sure to grease your sheet well.
Throw EVERYTHING in a mixing bowl and mix well with a wooden spoon until totally combined.
If you can manage to NOT eat the batter uncooked {it won't be easy but remember there's a raw egg in there} Drop rounded tablespoonfuls on the lined baking sheet and bake for 9-11 minutes, until just starting to get golden.
Flourless Chocolate Cake (Raw Food)


Ingredients:
walnuts, sea salt, pitted dates, carob powder, vanilla extract, water, raspberries

Directions:
Place walnuts and salt in a food processor and process until finely ground.  Add the dates, cocoa and vanilla and process until the mixture begins to stick together.  Add the water and process briefly.
Transfer to a serving plate and form into a 9-inch round cake.  Decorate the cake and plate with fresh raspberries or top before serving, if desired.  Cover with plastic wrap.
Cake will keep for three days in the refrigerator or for several weeks in the freezer.  Bring to room temperature before serving.
Bananas Foster II
Category: desserts
By BUTTERMEBREAD

On Father's Day we all tried this delicious dessert, which everyone loved.  Bananas warmed in buttery rum sauce over vanilla ice cream.

Ingredients:
¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3  bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream

Directions:
In a large, deep skillet over medium heat, melt butter.  Stir in sugar, rum, vanilla and cinnamon.  When mixture begins to bubble, place bananas and walnuts in pan.  Cook until bananas are hot, 1 to 2 minutes.  Serve at once over vanilla ice cream.

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

Calories: 533.8
Fat: 23.8 g
Saturated fat: 12.3 g
Carbohydrates: 73.2 g
Sugars: 60.8 g
Dietary fiber: 3.4 g
Protein: 4.6 g
Cholesterol: 59.5 mg
Sodium: 146.1 mg
Brennan's Classic Shrimp Remoulade


Ingredients:
ketchup, creole mustard, prepared yellow mustard, white vinegar, green onion, celery, parsley, garlic, paprika, cayenne pepper, salt, Tabasco sauce, egg, shrimp, cucumbers, radish, frisee, curly endive lettuce

Directions:
Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Pink Chocolate Truffles


Ingredients:
white chocolate chips, butter, white chocolate chips, chocolate chips

Directions:
Heat first amount of chocolate chips, whipping cream, and butter in a saucepan on lowest heat, stirring often, until chips are almost melted.
Remove from heat and stir until smooth.
Add food colouring one drop at a time, stirring until mixture is light pink throughout.
Press jam through sieve into a bowl and discard seeds.
Add liquer and stir well into chocolate mixture.
Cover and chill for about 2 hours until firm enough to roll into balls.
Roll into balls and freeze on a waxed paper lined baking sheet for about 1 hour until firm.
Melt second amount of white chocolate chips and dip balls until entirely coated.
Place on same waxed paper lined baking sheet and let set for at least 1 hour.
If using, melt pink chocolate and spoon into a piping bag fitted with a small writing tip.
Drizzle pink chocolate in a decorative pattern over balls, if desired.
Let stand until set.
Enjoy!
Chunky Mushroom Soup


Ingredients:
butter, sweet onion, garlic cloves, carrot, button mushrooms, baby portabella mushrooms, beef broth, vegetable broth, fresh parmesan cheese, salt, pepper, tarragon, parsley

Directions:
In a large pot over med-high heat, melt butter.  Add onions, garlic and carrots and cook until onions and carrots are tender.  Reduce heat to med-low.
Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley.  Cook over med-low heat until heated through.
Serve and garnish soup with extra parsley flakes; if desired.
For vegetarian use vegetable broth.
Kielbasa Casserole


Ingredients:
green bell pepper, sweet onion, kielbasa, stewed tomatoes, converted white rice, butter

Directions:
Preheat oven to 375 degrees., Combine all ingredients in a 2 1/2 to 3 quart casserole dish., Bake covered for about 1 1/2 hours to 2 hours., Top each serving with some butter, if desired.
Candied Apple Shake


Ingredients:
granny smith apple, lemon juice, apple cider

Directions:
Pour all ingredients into a blender., Blend until smooth.
Fresh English Pea Salad


Ingredients:
English pea, of fresh mint, arugula, lemon juice, olive oil

Directions:
Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.].
Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
3. Serve immediately, topped with reserved shaved pecorino cheese.
Shrimp Francese


Ingredients:
shrimp, eggs, kosher salt, pepper, parsley, olive oil, all-purpose flour, chicken broth, dry white wine, lemons, cherry tomatoes, unsalted butter

Directions:
Butterfly shrimp:  Make deep cut along outer curved edges then spread open like a book.  Pat dry.
Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon of parsley in bowl.
Heat about 1/8 inch olive oil in large skillet over medium-high heat.
Put flour in shallow bowl.  Working in batches, dredge shrimp in flour, dip in egg mixture and add to skillet cut-side down; fry, turning until lightly browned, about 3 minutes.
Transfer to paper towels to drain.
Pour out any oil from skillet and wipe clean.
Add broth, wine and lemon juice and bring to boil over medium high heat.
Add tomatoes and cook until sauce is slightly reduced, 4 minutes.
Push tomatoes to one side; whisk in butter a few pieces at a time.
Stir in shrimp and remaining 1 tablespoon of parsley.
Meanwhile, put spinach in microwave safe bowl, sprinkle with water and season with salt and pepper.  Cover with plastic wrap and pierce plastic; microwave until wilted, 3-5 minutes.
Divide spinach and shrimp mixture among plates and top with sauce.
Mini Cinnamon Rolls
Category: bread
By Britt

A quick and easy cinnamon roll recipe that doesn't involve making the dough.

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
¾ cup dark brown sugar
2 tablespoons ground cinnamon
1 cup confectioners' sugar
2 tablespoons milk, or more as needed
¼ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out. Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles. Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet. Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute. Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.

Prep time: 15 mins
Cook time: 10 mins
Total time: 26 mins
Yields: 16 to 20 rolls

Calories: 128
Fat: 3.1 g
Saturated fat: 0.8 g
Carbohydrates: 24.2 g
Sugars: 18.8 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 0.2 mg
Sodium: 113.8 mg
Sopa De Elote or Sweet Corn Soup


Ingredients:
butter, green chilies, corn kernels, half-and-half, milk, cilantro, salt, monterey jack cheese

Directions:
Melt butter in a 6-quart saucepan., Add onion, pepper and corn., Saute 3 minutes over high heat, stirring constantly., Add half-and-half, milk and cilantro., Salt to taste., Heat to boiling., Immediately reduce the heat and simmer for 10 minutes., Ladle into bowls and sprinkle with cheese.
Sloppy Joe Under a Bun


Ingredients:
ground beef, cheddar cheese, baking mix, biscuit mix, milk, eggs, sesame seeds

Directions:
Heat oven to 400°F
Brown beef in a skillet, drain.
Stir in sloppy joe sauce and mix well.
Spoon into ungreased 9" x 13" baking dish; sprinkle with cheese.
Stir baking mix, milk and eggs until just blended; pour over beef mixture.
Sprinkle with sesame seeds.
Bake (uncovered] for 25 minutes or until crust is golden brown.
Crispy Tofu Bites
Category: everyday-cooking
By Sufia

Crispy bites of tofu with a crunchy exterior and a creamy interior. Serve with any of your favorite dips, like Thai peanut sauce or teriyaki.

Ingredients:
1 (12 ounce) package extra firm tofu, drained and pressed
1 cup self-rising flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil, or as needed

Directions:
Drain tofu, place on a plate, and stack heavy plates on top of it to drain any extra moisture, at least 15 minutes. Slice into 24 bite-size pieces. Combine flour, cornstarch, salt, and pepper in a gallon-size resealable plastic bag. Toss tofu into bag, seal completely, and shake to coat. Transfer tofu pieces to a plate, shaking off any excess flour. Pour vegetable oil into a skillet; heat on medium-high until just smoking. Cook tofu, turning often, until golden brown on all sides, about 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 pieces

Calories: 335
Fat: 14.9 g
Saturated fat: 2.3 g
Carbohydrates: 38.4 g
Sugars: 0.5 g
Dietary fiber: 1.7 g
Protein: 13.3 g
Sodium: 1313 mg
Simple Blueberry Dessert


Ingredients:
all-purpose flour, margarine, cream cheese, confectioners' sugar, Cool Whip

Directions:
Combine flour, margarine and nuts., Pat this mixture in an 8x12" baking dish., Bake at 375 degrees for 15 minutes and let cool., Pour the blueberry pie filling on top of the crust., Combine the cream cheese and sugar., Spread on top of the blueberry pie filling., Top with cool whip and chill until ready to serve.
Aphrodisiac Tagliatelle with Blue Cheese Sauce
Category: world-cuisine
By VicktoRi

An easy and quick romantic lunch or dinner recipe that will surely impress! Replace the walnuts with pine nuts, if so moved.

Ingredients:
1 (16 ounce) box tagliatelle pasta
2 tablespoons olive oil
1 cup heavy cream
3 ½ ounces crumbled blue cheese
⅔ teaspoon garlic powder
1 teaspoon lemon juice
1 pinch salt
1 pinch ground black pepper
1 pinch ground white pepper  (Optional)
1 pinch ground nutmeg
1 pinch dried oregano
1 pinch dried basil
1 tablespoon toasted walnuts, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain. Drizzle olive oil over the cooked pasta and toss gently to coat. Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil. Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 819.1
Fat: 39.9 g
Saturated fat: 20 g
Carbohydrates: 91.2 g
Sugars: 2.1 g
Dietary fiber: 5.7 g
Protein: 23.5 g
Cholesterol: 100.1 mg
Sodium: 372.1 mg
Crustless Crab Quiche


Ingredients:
onion, butter, salt, parmesan cheese, feta cheese, eggs, milk

Directions:
Heat oven to 400°F., Sauté onions in butter until caramelized.  Add salt to taste., Beat eggs and milk together in small bowl., Sprinkle Parmesan in bottom of well greased muffin trays or pie dish., Layer onions, then crab, then feta cheese., Pour egg mix over top., Cook 20 minute., Let cool 8-10 minutes., If it is sticking, scrape the edges with a knife to help release.
Plum Clafouti


Ingredients:
butter, plums, eggs, sugar, all-purpose flour, vanilla essence, milk

Directions:
Grease a shallow 18x28cm ovenproof dish with butter.
Place the plum halves, evenly over the base of the dish.
Place eggs and sugar in a food processor and blend until pale.
Add the flour and essence and process until smooth.
Add the milk.
Process until well mixed.
Pour the batter over the plums.
Bake in a moderately hot oven (190°C] for 25 to 30 minutes or until the custard is set and golden.
Serve dusted with icing sugar, cream or ice cream.
Mini Strawberry Napoleon


Ingredients:
puff pastry sheet, vanilla instant pudding mix, milk, strawberries, confectioners' sugar

Directions:
Thaw pastry sheet at room temperature 40 minute Preheat oven to 400°F.
Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles.
Place 2” apart on baking sheet. Bake 15 minute or until golden. Remove from baking sheet and cool on wire rack.
Prepare pudding mix according to package directions except use 1 cup milk. Fold in whipped cream.
Split pastries into 2 layers (cut one by one layers in half horizontally, it’s puffy when finish baking], making 24 layers in all. Set aside 8 top layers.
Spread 8 bottom layers with 2 tablespoons pudding mixture. Top with 1 tablespoons strawberries and another layer. Spread with remaining pudding. Top with remaining strawberries and top layers.
Sprinkle with confectioners’ sugar and garnish with extra strawberries on top! (I added this one.]
Serve immediately or cover and refrigerate up to 4 hours.
Make 8 Napoleons.
*For 1 ½ cups sweetened whipped cream, beat ¾ cup heavy cream, 2 tablespoons sugar, and ¼ teaspoons vanilla extract in chilled bowl until stiff peaks form. (You can use electrical mixer and use low power and then gradually go high to form the stiff peaks].
Franks & Beans Bundle


Ingredients:
"cheddar cheese"

Directions:
Set over to 400°F., Into each of ten muffin tins, press biscuit dough down and up the sides., Equally divide frank and beans to each tin., Tops with cheese., Bake 15 minutes and serve.
Buttermilk Candy


Ingredients:
buttermilk, butter, sugar, corn syrup, baking soda, vanilla

Directions:
Put all ingredients except vanilla and nuts into pan and cook, stirring constantly until soft ball forms when dropped in cold water.
Add vanilla and nuts and beat till creamy.
When cool, cut into squares.
Also makes good frosting for spice cake.