xiaoxl/recipe_data huggingface dataset:
Steak Fries
Category: side-dish
By therationalpi

Thick-cut fries are a perfect complement to steaks and hearty burgers.

Ingredients:
2 tablespoons olive oil
1 tablespoon grill seasoning
4 medium russet potatoes, scrubbed and cut into eighths
2 sheets aluminum foil
cooking spray

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat. Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook. Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

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

Calories: 228.1
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 38 g
Sugars: 1.7 g
Dietary fiber: 5 g
Protein: 4.5 g
Sodium: 379.9 mg
Bon Appétit's Low-Fat Banana Bread


Ingredients:
eggs, sugar, banana, buttermilk, applesauce, vanilla extract, all-purpose flour, baking powder, baking soda, salt

Directions:
Preheat oven to 325°F Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour.
Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla.
Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
Apple and Carrot Salad


Ingredients:
apple, apple, fresh lemon juice, carrots, chives, olive oil, sugar, table salt, black pepper, feta cheese

Directions:
Place apples in a large bowl and toss with lemon juice.
Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.
Chicken Armondo


Ingredients:
chicken breasts, flour, mushrooms, sun-dried tomato, garlic, white wine, parmesan cheese, extra virgin olive oil, salt, dried basil

Directions:
Preheat oven to 375°.
Dredge chicken breast in flour, then heat the oil in a heatproof aluminum saute' pan.
Brown chicken breasts for 2 minutes on one side, then turn.
Add mushrooms and garlic and saute' for one-and-a-half minutes.
Add pinch of flour.
Mix well and add white wine, sun-dried tomatoes and seasonings.
Let sauce thicken and reduce.
Top with Parmesan cheese.
Bake in the pan for 10 minutes at 375°.
Serve with your choice of fresh vegetable and a side of pasta.
Best Ever Cabbage Rolls


Ingredients:
cabbage, cooked rice, onions, lemon juice, paprika, onion, canola oil, hot water, tomato sauce, brown sugar, lemon juice

Directions:
Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
Place on a platter seam side down.
Continue with remaining leaves.
Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
Place in the bottom of a large roasting pan.
Add hot water and stir to combine.
Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.
Telur Balado (Spicy Chile Sauce with Eggs)
Category: breakfast-and-brunch
By Rani Rasfiardha

Originated from North Sumatra (Padang or Minang), this humble dish can be easily bought from many street vendors (warung nasi). When I studied abroad, I found a shortcut to make this lovely dish. Serve with hot, steamed rice or Indonesian fried rice (nasi goreng) with prawn crackers on the side.

Ingredients:
1 cup vegetable oil for frying
6  hard-boiled eggs, shells removed
6  red chile peppers, seeded and chopped
4 cloves garlic
4 medium shallots
2  tomatoes, quartered
1 teaspoon shrimp paste
1 ½ tablespoons peanut oil
1 tablespoon vegetable oil
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste

Directions:
Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 236.7
Fat: 17.3 g
Saturated fat: 3.6 g
Carbohydrates: 13.1 g
Sugars: 5.7 g
Dietary fiber: 1.4 g
Protein: 9.1 g
Cholesterol: 201 mg
Sodium: 114.6 mg
Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp


Ingredients:
coarse salt, fresh ground black pepper, frozen baby peas, zucchini, yogurt, fresh basil leaves, parmesan cheese, extra virgin olive oil, garlic cloves, red pepper flakes, large shrimp, unsalted butter, coarse salt, fresh ground black pepper

Directions:
For the Spaghetti with Peas and Zucchini Ribbons:
Bring a large pot of water to boil; add 1 teaspoon salt.
Add peas and cook until tender, about 1 minute.
Using a slotted spoon, transfer peas to a medium bowl; set aside.
Add zucchini to pot and cook 30 seconds to 1 minute.
Using a slotted spoon, transfer to bowl with peas.
Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
Remove from heat.
Add peas and zucchini to bowl; set aside.
Cook pasta in salted boiling water until al dente; drain.
Add pasta to vegetables and sauce; toss to combine.
Season with salt and pepper.
Serve topped with cheese.
For the Garlic Shrimp:
While the pasta cooks, heat oil in a large skillet over medium heat.
Add garlic and red pepper flakes.
Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
Add butter, stir to coat.
Season with salt and pepper.
Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.
Gluten-Free Lemon Poppy Seed Scones


Ingredients:
milk, non-dairy milk substitute, poppy seeds, raw sugar, baking powder, salt, unsalted butter, egg, lemon zest, lemon juice

Directions:
Soak poppy seeds in milk and store in the refrigerator for a couple of hours.
Preheat the oven to 375ºF/180ºC degrees.
In a food processor, mix flours, sugar, baking powder and salt.
Add small chunks of chilled butter and mix.
Beat an egg in a small bowl and add a half of the egg as well as the milk with poppy seeds, lemon zest and lemon juice.
Mix until the dough comes together in a big lump.
On a flat surface dusted with extra flour, gather the dough into one ball. Divide the ball into two or three depending on how small you want your scones (I divided into two].
Flatten the dough into round disks (about 3/4 inch (2 cm] thick]. Cut into 6 – 8 wedges.
Add a tiny amount of water to the remaining egg and brush the egg wash on top of the scones.
Bake for about 15 – 20 minutes.
Cool on a wire rack. Infuse love and serve (with lemon curd/jam and/or whipped cream if you wish]!
Chili Dog Hand Pie
Category: main-dish
By Cooking Daddy

This is a quick meal to make. It's just like having a chili dog, but wrapped up in a nice neat portable hand pie. Feel free to replace the canned chili with your own recipe.

Ingredients:
2  refrigerated pie crusts
1 (16 ounce) package shredded Cheddar cheese
1 (15 ounce) can prepared chili
4  hot dogs, sliced into bite-sized pieces
½ medium onion, diced

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Cut the pie crusts in half. Lay 1 half crust on a cutting board and top with 1/4 of the Cheddar cheese, 1/4 of the chili, 1/4 of the hot dog pieces, and 1/4 of the onion. Firmly fold over the crust and pinch the edges to seal contents inside; transfer to the prepared baking sheet. Repeat with the remaining 3 crusts. Slice the top of each pie with a knife to allow steam to escape. Bake pies in the preheated oven until golden brown, 15 to 20 minutes. Let cool a bit before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 hand pies

Calories: 588.9
Fat: 43 g
Saturated fat: 19.4 g
Carbohydrates: 29 g
Sugars: 2 g
Dietary fiber: 4.1 g
Protein: 22.3 g
Cholesterol: 79.6 mg
Sodium: 1112.4 mg
Ww-Friendly Onion Rings


Ingredients:
onion, Egg Beaters egg substitute

Directions:
Preheat oven to 375 degrees.
Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings.  Next, fill a small bowl (just large enough for onion rings to fit in] with Egg Beaters.
Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour crumbs onto a small dish.
One by one, coat each ring in egg and then crumbs (give each ring a shake after the egg bath].  Place on an oven-safe baking dish sprayed with nonstick spray.  Cook for 20-25 minutes, flipping rings over about halfway through.
**Although you’ll only actually use a quarter cup, it may be easier to dunk the rings if you dole out a bit more Egg Beaters while preparing.
Fiesta Rib Eye Steaks


Ingredients:
ground cumin, chili powder, black pepper, olive oil, green pepper, cheddar cheese, monterey jack cheese, lime, juice of, salsa, sour cream, cilantro

Directions:
Mix first 4 ingredients together. Place steaks in a glass pan and rub spice mixture into both sides of the meat.  Cover with plastic wrap and refrigerate for 2 to 8 hours.
Just before grilling the steaks, in a skillet sauté peppers in oil for a few minutes. Season with salt and pepper. Set aside.  Grill steaks to your liking.
Sprinkle with both cheeses. Top with peppers.
Squeeze fresh lime juice op top.
Serve with salsa, sour cream, and cilantro.  Great with tortillas and beans.
Traditional and Pink Brigadeiros


Ingredients:
sweetened condensed milk, dark chocolate, cocoa powder, unsalted butter, butter, sweetened condensed milk, unsalted butter, cherry gelatin, butter, sugar

Directions:
For the traditional brigadeiros:
Combine the sweetened condensed milk, chocolate, cocoa powder and butter in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with the butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll each one in sprinkles and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.
For the pink brigadeiros:
Combine the milk, butter, gelatin and egg yolk in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll in crystallized sugar and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.
Baked Dijon Salmon
Category: main-dish
By Esmee Williams

This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!

Ingredients:
¼ cup butter, melted
3 tablespoons Dijon mustard
1 ½ tablespoons honey
¼ cup dry bread crumbs
¼ cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1  lemon, for garnish

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork.  Season with salt and pepper, and garnish with a wedge of lemon.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 421.9
Fat: 29 g
Saturated fat: 10.2 g
Carbohydrates: 17.6 g
Sugars: 7.2 g
Dietary fiber: 2.3 g
Protein: 24.3 g
Cholesterol: 96.6 mg
Sodium: 480.3 mg
Jeanne's Steak Fajitas With Special Marinade


Ingredients:
soy sauce, green onions, onion, garlic cloves, lime juice, red pepper flakes, cumin

Directions:
Place all ingredients, except meat, in blender.
Blend for 1 minute.
Place meat in large plastic bag and pour marinade over all.
Close top securely and make sure all meat is covered with marinade.
Place in refrigerator for at least one hour.
Grill on high to desired doneness, or 5-10 minutes each side.
remove from grill and cover with aluminum foil to rest for at least 30 minutes.
Slice thinly and mix with any juices from resting plate.
Serve with grilled or sauted onions and bell peppers, salsa, sour cream and flour tortillas.
RumChata® Marinated Shrimp
Category: seafood
By Joel Manthei

Shrimp marinated with RumChata®, skewered, seasoned with Grill Mates® Montreal Chicken Seasoning, then cooked on the grill.

Ingredients:
1 pound raw jumbo shrimp, shelled and deveined
8  wooden skewers
¼ cup rum cream liqueur (such as RumChata®)
2 tablespoons chicken seasoning (such as McCormick® Grill Mates® Montreal Chicken®), or to taste
cooking spray

Directions:
Thread shrimp on wooden skewers. Place in a container and cover with rum cream liqueur. Let marinate in the refrigerator, 3 to 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Pour out rum cream liqueur. Sprinkle chicken seasoning over shrimp. Spray with cooking spray. Grill until shrimp turn pink, about 3 minutes per side.

Prep time: 10 mins
Cook time: 6 mins
Total time: 3 hrs 16 mins
Yields: 4 servings

Calories: 150.7
Fat: 2.5 g
Saturated fat: 1.2 g
Carbohydrates: 8.2 g
Sugars: 3.8 g
Dietary fiber: 0.6 g
Protein: 19.3 g
Cholesterol: 176.2 mg
Sodium: 511.8 mg
Rhubarb Crisp Muffins
Category: bread
By chewieplustwo

If you can't decide between muffins and fruit crisp try this deliciously easy combo that tastes like something straight out of the best cafe!

Ingredients:
1 cup diced rhubarb, or more to taste
⅔ cup all-purpose flour
⅔ cup whole wheat flour
½ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup vanilla yogurt
¼ cup oil
1  egg
¼ cup brown sugar
¼ cup rolled oats
2 tablespoons melted butter
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners. Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl. Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups. Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture. Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 180.9
Fat: 7.3 g
Saturated fat: 2.2 g
Carbohydrates: 26.8 g
Sugars: 15 g
Dietary fiber: 1.5 g
Protein: 3 g
Cholesterol: 21.1 mg
Sodium: 180.4 mg
Pan Seared Scallops With Fresh Tomato Caper Salsa


Ingredients:
sea scallops, cumin, salt, ground pepper, grape tomatoes, capers, lemon juice, red onion, brown sugar, cumin, butter, brown sugar, olive oil

Directions:
Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
Place two cooked scallops on each plate, and top with fresh tomato caper salsa.
Pralines


Ingredients:
brown sugar, butter, salt, whole pecans

Directions:
In a heavy saucepan combine the first four ingredients and cook over medium heat, stirring constantly, until sugar dissolves.
Continue cooking and stirring until mixture registers 236 degrees F on candy thermometer.
Remove from heat and let cool to lukewarm (110 degrees F].
Beat until mixture thickens and loses its glossy appearance.
Stir in nuts.
Drop candy in patties by spoonful onto buttered cookie sheet.
Apple Cinnamon Smoothie


Ingredients:
apple, milk, sugar, cinnamon, vanilla ice cream

Directions:
"Put all ingredients in a blender."
Noodles Romanoff with Cottage Cheese


Ingredients:
cottage cheese, sour cream, green onion, parsley, dried basil leaves, salt, garlic powder, pepper, cheddar cheese

Directions:
Cook noodles according to package directions; drain.
Preheat oven to 375.
In large bowl, combine cottage cheese, sour cream, onions, parsley, basil, salt, garlic powder, and pepper; mix well.
Stir in noodles.
Spoon into greased 8-inch baking dish.
Bake 20 minutes or until hot and bubbly, topping with cheddar cheese during last 5 minutes of baking.
Refrigerate any leftovers.
Chilled Cucumber-Yogurt Soup With Bulgur Timbales


Ingredients:
cucumbers, plain low-fat yogurt, 2% low-fat milk, fresh lemon juice, olive oil, salt, tomatoes, olive oil, fresh lemon juice, of fresh mint, cumin, salt, mint sprigs

Directions:
Reserve half of one cucumber.
Place the remaining cucumbers into a food processor with the yogurt, milk, lemon juice, and oil to taste. Puree. (Some of the cucumber pulp will remain evident in the puree.].
Add salt to taste.
Chill the puree and reserved cucumber separately.
Meanwhile, make the timbale mixture:.
Combine the cooked bulgur, tomato, oil, lemon juice, chopped mint, cumin, and salt in a small bowl. Cover and set aside to marinate for 10 to 15 minutes.
To serve:.
Finely dice the reserved cucumber and stir into the puree.
Divide the cucumber puree among four wide, shallow soup bowls.
Firmly press enough bulgur mixture into a 1/3 cup measuring cup to reach the top. Run a knife along the edges to loosen the timbale. Position it over the center of a soup bowl and turn it over. Tap the bottom to release the timbale into the puree. Repeat to make 3 more servings.
Garnish each portion with a sprig of mint.
Pleasing Pear Pie


Ingredients:
bartlett pears, Anjou pears, lemon juice, dark brown sugar, sugar, salt, flour, cinnamon, nutmeg

Directions:
Preheat one to 425 degrees.
Sprinkle pears with lemon juice.
Toss lightly with mixture of remaining ingredients.
Heap into pastry lined 9 inch pie plate.
Dot with 2 Tbsp butter, and cover with top crust.
Crimp edges of crust, and cut slits in top to vent.
Bake for 45 to 50 minutes, covering crust edges with foil after the first 15 minutes.
Serve warm with whipped topping or softened vanilla ice cream.
Three Ingredient Peanut Butter Cookies
Category: desserts
By Francie

This recipe has just 3 ingredients. It's fast, easy and the cookies are wonderful! It's great for kids that are just learning to bake.

Ingredients:
1 cup peanut butter
1 cup white sugar
1  egg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Combine the peanut butter, white sugar and egg. Mix until smooth. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Yields: 1 dozen

Calories: 393.8
Fat: 22.5 g
Saturated fat: 4.8 g
Carbohydrates: 41.8 g
Sugars: 37.3 g
Dietary fiber: 2.6 g
Protein: 11.8 g
Cholesterol: 31 mg
Sodium: 209 mg
Donita's Caramel Brownies


Ingredients:
unsalted butter, evaporated milk

Directions:
Preheat oven to 375 F and line a 9x13" baking pan with foil. Grease the foil lightly.
Mix together the dry cake mix, melted butter, and just 1/3 cup of the evaporated milk.
Spread half of this mixture into the prepared pan and bake for 6 minutes.
Meanwhile, melt the unwrapped candies with the remaining 1/3 cup evaporated milk in the microwave (time will adjust based on your wattage, about 3 minutes].
When the first layer is done pre-baking, remove from the oven and cover with chocolate chips (and nuts if you are adding any].
Pour the melted caramel mixture all over the top.
Spoon the remaining raw batter in blobs all over the top and bake another 15-18 minutes.
Allow too cool, then lift out of the pan and cut with a large knife, using a rocking motion - they are very gooey and if you try to cut them too soon it will be very messy.
NOTE: If using brownie mix instead of cake mix, then skip the melted butter and the first 1/3 cup of evaporated milk and simply prepare the batter according to the brownie package instructions.  Pour half the mixture into the pan, and then continue with the rest of the recipe as directed.  You may also need to adjust the time for the brownies, a little longer until it is bubbling up.  Keep these brownies in the fridge to firm up.
Shortcut Strawberry Shortcake


Ingredients:
milk, vanilla instant pudding mix, strawberries, strawberry

Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set; set aside.
Slice the Twinkies in half lengthwise; place filling side up in an ungreased 13x9x2 inch dish.
Spread the pudding over the top of the sliced twinkies.
Arrange sliced strawberries over the pudding and then spread the whipped topping over the strawberries.
Cover and refrigerate at least 1 hour before cutting.
Garnish with strawberry halves if desired.
Refrigerate any leftovers.
Panko-Roasted Asparagus


Ingredients:
mayonnaise, dijon-style mustard, fresh lemon juice, panko breadcrumbs, asparagus spear

Directions:
Preheat oven to 425 degrees F.  In a small bowl combine mayonnaise, mustard, and lemon juice.  Transfer half of the mixture to a small serving bowl.  Cover and chill until ready to serve.
Place breadcrumbs in a shallow dish.  Spread the remaining mayonnaise mixture over asparagus spears.  Roll in breadcrumbs to coat.  Place in an ungreased 15 x10x1 inch baking pan.  Drizzle with oil.
Roast about 12 minutes or until asparagus is crisp-tender and breadcrumbs are golden brown.  Serve asparagus with the reserved mayonnaise mixture.
Beer Battered Fried Pickles


Ingredients:
dill pickles, egg, beer, baking powder, season salt, flour

Directions:
pat pickles dry with paper towel.
whisk egg, beer, baking powder, and salt.
add flour, whisk until smooth.
Pour oil 1/2" deep into large skillet or dutch oven.
Heat over med-high ( until oil reaches about 375 degrees].
Dip pickles into batter, let excess drip off.
Fry 3-4 minutes until golden brown.
serve with spicy ranch.