xiaoxl/recipe_data huggingface dataset:
Baby Shower Cupcakes (Vegan Friendly)


Ingredients:
soymilk, apple cider vinegar, plain flour, cornflour, baking powder, baking soda, salt, canola oil, sugar, vanilla essence, Copha, icing sugar

Directions:
For Cupcakes:.
Preheat oven to 180C and line muffin pan with paper liners.
Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
FOR THE FROSTING.
In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
Divide frosting into 3 bowls. Make one pink, one blue (desired shade] and leave one white.
When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.
Thai Style Apple and Celery Salad


Ingredients:
lime juice, peanut butter, sugar, soy sauce, apples, celery ribs, cilantro, peanuts

Directions:
Combine the first 5 ingredients to make dressing., In serving bowl mix the next 3., Then add dressing. Toss to coat., Just before serving add the peanuts and toss.
Sweet and Sour Shrimp Fried Rice


Ingredients:
brown basmati rice, water, sea salt, carrots, red bell pepper, green onion, fresh ginger, fresh pineapple, canola oil, unsweetened coconut, bean sprouts, shrimp, soy sauce

Directions:
In a saucepan, stir the rice over medium high heat until lightly toasted.
Add the water and salt and bring to a boil.
Cover tightly and simmer over low heat for 20 minutes or until liquid is absorbed.
Meanwhile, wash, trim and peel the carrots, then cut into slices.
Halve the bell pepper, remove the seeds, rinse and cut into squares.
Trim the green onion and cut into thin rings.
Peel the ginger and cut into very thin strips.
Peel and halve the pineapple and cut away core and any brown spots.
Chop flesh of pineapple.
In a wok or large skillet, heat the oil over medium - high heat.
Add the carrots, pepper, and green onion and stir-fry briefly.
Then gradually add the coconut, ginger and bean sprouts sirring continuously.
Add the cooked rice, pineapple and shrimp.
Stir - fry until the shrimp just turns opaque.
Season with soy sauce and serve immediately.
No Sugar Oatmeal Cookies
Category: desserts
By Gene Payne

When you have a sweet tooth and want to stay on track. Sugar is not an added ingredient. No flour or lactose either.

Ingredients:
2 cups rolled oats
3  ripe bananas, mashed
⅓ cup applesauce
½ cup raisins  (Optional)
¼ cup almond milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet. Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 servings

Calories: 51.9
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 11.2 g
Sugars: 4.3 g
Dietary fiber: 1.3 g
Protein: 1.2 g
Sodium: 2.7 mg
Yosemite Chicken Stew  With Cornmeal Dumplings  (Low Fat)


Ingredients:
boneless skinless chicken, onion, carrot, celery, salt, black pepper, ground cloves, bay leaf, water, cornstarch, dried basil, yellow cornmeal, all-purpose flour, baking powder, salt, 1% low-fat milk

Directions:
Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.
Remove chicken and vegetables from broth. Strain broth.
Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
Mix cornstarch with 1 cup cooled broth.
Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
Add basil, peas, and reserved vegetables to sauce; stir to combine.
Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
For the dumplings:
Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover] to simmering and steam about 20 minutes.
Crunchy Bok Choy Salad
Category: salad
By Cookmaster

Wonderful, good for you, and you won't have anything to say but 'give me more.'

Ingredients:
1 tablespoon canola oil
½ cup slivered almonds
1 large head bok choy, trimmed and cut into bite-size pieces
1 bunch green onions, chopped
2 (3 ounce) packages ramen noodles, broken into pieces
½ cup canola oil
½ cup white sugar
¼ cup balsamic vinaigrette salad dressing
1 tablespoon soy sauce

Directions:
Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl. Toss bok choy, green onions, and ramen noodles with the almonds. Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined. Pour dressing over vegetables and toss to mix.

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

Calories: 452.3
Fat: 35.5 g
Saturated fat: 2.9 g
Carbohydrates: 31.8 g
Sugars: 23 g
Dietary fiber: 3.3 g
Protein: 5.1 g
Sodium: 506.5 mg
Bacon-Topped Brussels Sprouts


Ingredients:
frozen Brussels sprouts, butter, onion powder, bacon

Directions:
Cook brussels sprouts according to package directions and drain., Add butter, garlic salt, onion powder and toss., Place in a serving dish and top with bacon.
Aussie Chicken
Category: meat-and-poultry
By beckie

This recipe is very similar to a chicken dish served at a local well-known restaurant.  A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.

Ingredients:
4  skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
½ cup prepared yellow mustard
½ cup honey
¼ cup light corn syrup
¼ cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Directions:
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 812.8
Fat: 46.1 g
Saturated fat: 20.1 g
Carbohydrates: 57.1 g
Sugars: 41.3 g
Dietary fiber: 1.5 g
Protein: 47.2 g
Cholesterol: 152.8 mg
Sodium: 1806.8 mg
Broiled Sole With Parmesan-Olive Topping


Ingredients:
garlic clove, chicken broth, parmesan cheese, sole fillets

Directions:
Coat a broiler pan with nonstick spray.  Preheat the broiler.
In a small food processor, pulse the garlic until finely chopped.
Add the olives and pulse until chopped.
Add the broth, Parmesan cheese and bread crumbs and pulsed until nearly smooth.
Arrange the fish on the broiler pan in a single layer.  Spread the paste over each fish fillet in a thin layer.
Broil for 4 minutes, or until the fish flakes easily.  Do not turn the fillets while cooking.
Rhubarb Tapioca Pudding


Ingredients:
fresh rhubarb, quick-cooking tapioca, table salt, sugar, water, strawberries

Directions:
In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
Reduce heat and simmer until rhubarb is tender, about 3 minutes.
Cool and add strawberries.  Top with whipped cream or drizzle with plain cream.  Also good topped with a creme fraiche.
Lasagna With Saucy Sausage, Peppers & Onions


Ingredients:
hot sausage, onion, bell pepper, garlic cloves, ricotta cheese, mozzarella cheese, fresh parsley, parmesan cheese, eggs

Directions:
Cook sausage, onion, peppers, and garlic in a pan over medium heat till it is no longer pink and veggies are tender.
Drain fat.
Add sauce to sausage mixture.
Mix ricotta cheese, 3 cups mozzarella cheese, 1/4 cup grated parmesan cheese, eggs and parsley.
Spread 1 cup of sauce on bottom of a 13x9x3 pan.
Top with 4 noodles.
Spread 1/3 of cheese mixture on noodles follow with 1/3 sausage mixture repeat 2 more times.
Mix remaining 1 cup mozzarella and Parmesan cheese.
Sprinkle the cheese mixture on top.
Place foil on a cookie sheet and place lasagna on foil loosely cover with additional foil and bake for 30-40 minutes at 350 degrees.
Uncover and bake for 15 more minutes.
Remove and let set for 15 minutes before slicing.
Banana Nut Bread II
Category: breakfast-and-brunch
By SUSANNECS

Melt in your mouth quick bread for the bread machine.

Ingredients:
½ cup margarine, softened
⅔ cup milk
2  eggs
2 ½ cups all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
⅔ cup mashed bananas
½ cup chopped walnuts

Directions:
Spray bread machine pan with vegetable oil spray. Premix ingredients in order listed.  Place mixture in bread machine pan. Select the Quick Bread/Cake cycle.  Press Start. Check after 1 minute to see if mixture is well blended. Cook until cake cycle stops.  Remove pan, and cool completely before removing bread from pan.

Yields: 1 - 1 pound loaf

Calories: 347.1
Fat: 14.6 g
Saturated fat: 2.5 g
Carbohydrates: 49.3 g
Sugars: 22.9 g
Dietary fiber: 1.6 g
Protein: 6.2 g
Cholesterol: 38.5 mg
Sodium: 561.4 mg
Taco Seasoning Mix, Gluten Free


Ingredients:
potato starch, chili powder, paprika, salt, onion powder, cumin, cayenne, garlic powder, sugar, pepper

Directions:
Mix spices together.
For each pound of ground beef, browned.
Add one recipe of mix plus 3/4 cup of water, simmer for 10 to 15 minutes.
Use the recipe calculator to make a larger recipe to mix and store for future use.
I then use approximately 2 1/2 to 3 tablespoons Mix per pound of hamburger.
Spring Salad With Gorgonzola and Walnuts


Ingredients:
walnut halves, sugar, gorgonzola, grape tomatoes

Directions:
Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a liquid and coats the walnuts. Remove walnuts from skillet, and spread them out to cool.
Place in a large salad bowl the mixed greens, tomatoes, Gorgonzola cheese, and Brianna's Blush Wine Vinaigrette. Toss gently; add candied walnuts, and toss again.
Curtido (Salvadorean Pickled Coleslaw)


Ingredients:
cabbage, carrot, red chilies, oregano, vinegar, boiling water, salt

Directions:
Mix cabbage, carrots and chiles in a large bowl.
Pour salt evenly over the mixture.
Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
Pour vinager over mixture and add oregano.  Carefully mix every thing together and add more salt if neccessary.
Note:  I always allow the completed curtido to sit overnight before serving.
Nicaraguan-Style Steak / Churrasco


Ingredients:
beef tenderloin steaks, parsley, garlic cloves, olive oil, red wine vinegar, water, salt, black pepper

Directions:
Place the piece of tenderloin lengthwise on the cutting board. Holding the knife parallel to the cutting board, cut the meat into 4 flat, even horizontal strips. Place each strip between two sheets of plastic wrap and pound with the side of a cleaver or with a rolling pin to a thickness of 1/4 inch. Arrange the steaks in a nonreactive baking dish.
Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimicurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
Preheat the grill to high.
When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, 1 to 2 minutes per side for medium- rare. Serve with the remaining chimichurri sauce.
Oven Roasted Cabbage
Category: side-dish
By Erin L. Hale

Oven roasted cabbage is an easy baked cabbage that you are sure to enjoy time and time again.

Ingredients:
1 small head cabbage, chopped
1 (14.5 ounce) can chicken broth
1 large onion, diced
1 cup salted butter
6 ounces chopped bacon
1 pinch seasoned salt (such as LAWRY'S®), or to taste
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil. Bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 274.7
Fat: 26.2 g
Saturated fat: 15.6 g
Carbohydrates: 7.3 g
Sugars: 3.9 g
Dietary fiber: 2.6 g
Protein: 4.4 g
Cholesterol: 69.8 mg
Sodium: 607.5 mg
La Scala's Chopped Salad


Ingredients:
red wine vinegar, dry mustard, Dijon mustard, iceberg lettuce, romaine lettuce, mozzarella cheese, garbanzo beans, chopped tomato, basil leaves

Directions:
To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
Garnish with tomato and basil if desired.
Swiss Alps Cocktail


Ingredients:
"white Creme de Cacao"

Directions:
"Shake ingredients together with ice, strain and pour into a chilled glass."
Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup
Category: soups-stews-and-chili
By Kasmira Bresett

This vegan lentil soup is quick, easy, nutritious, and delicious.

Ingredients:
1 tablespoon coconut oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger, or more to taste
1 tablespoon curry powder, or more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
8 cups vegetable broth
1 cup dry red lentils, rinsed and drained
1 head cauliflower, broken into florets
2 cups cubed sweet potato
3 cups fresh spinach

Directions:
Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes. Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 5 servings

Calories: 312.9
Fat: 4.7 g
Saturated fat: 2.5 g
Carbohydrates: 53.9 g
Sugars: 12 g
Dietary fiber: 19.7 g
Protein: 16.1 g
Sodium: 820.3 mg
Becca's Balsamic Grilled Chicken


Ingredients:
boneless chicken breasts, fresh thyme, fresh rosemary, olive oil, brown sugar, garlic cloves, onion

Directions:
Pierce the chicken breasts all over with a fork.
Pour the oil and vinegar into a large plastic zip-top bag.
Add in the brown sugar, the black pepper, the smashed garlic, the onion slices, and the sprigs of rosemary and thyme.
Seal bag, and "knead around" to mix well.
Put the chicken breasts into the bag with the marinade; reseal bag and knead it around to coat all the surfaces of the chicken. Place the bag into the refrigerator for 2-4 hours. (Occasionally knead bag].
When you have your coals ready on your BBQ grill, take out the sprigs of rosemary, and thyme and lay them directly on the top of the coals. Place chicken on an oiled grill rack over the heat. Grill 5-8 minutes per side, or until chicken is done.
Dirty Rice - Vegetarian Style


Ingredients:
all-purpose flour, onion, celery, green bell peppers, mushrooms, water, fresh parsley, cooked brown rice, file powder, salt, paprika, cayenne

Directions:
In a dry skillet, brown the flour, stirring constantly, until light brown in color (patience pays off in flavor later].
In a separate skillet, saute the onion, celery and bell pepper, in 3 tablespoons of oil for 10 minutes, stirring constantly.  Add to the flour and mix well.
Brown the mushrooms in 3 teaspoons of oil.  Add the veggie burger crumbles and brown well with the mushrooms for 10 minutes.  Add to the onion and flour mixture and saute for another 10 minutes.  Add the water and simmer for 10 minutes, stirring often.  The mixture should be fairly thick.  Add the remaining ingredients, mix well.
Serve with hot Tabasco hot sauce.
Peanut Butter Kisses


Ingredients:
creamy peanut butter, granulated sugar, eggs

Directions:
Heat oven to 350.
Have cookie sheets ready (ungreased] Unwrap the chocolate kisses and set aside.
With wooden spoon stir peanut butter, sugar and eggs until thoroughly blended.
(Dough will be sticky] With floured hands, roll level tablespoonfuls into 1 1/4 inch balls.
Place on cookie sheet 1 1/2 inches apart.
Bake 12 to 14 minutes until cookies look dry with tops crackled.
Remove from oven and immediately press chocolate kiss in center of each.
Cool on cookie sheet 1 to 2 minutes.
Bek's Famous Pico De Gallo


Ingredients:
tomatoes, green onions, fresh cilantro, fresh lime juice, garlic, dried oregano, ground cumin, salt

Directions:
Make sure tomatoes are drained well.
Combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors.
You can eat it right away, though!
If you're using fresh tomatoes and peppers, you'll want to add about 1/4 tsp to 1/2 tsp of salt to taste.
Since i use canned, I don't add any salt.
My favorite chips are blue corn chips - enjoy!
Caramelized Tofu Goodness!


Ingredients:
extra firm tofu, sea salt, olive oil, garlic cloves, crushed red pepper flakes, fresh ginger, pecans, turbinado sugar, cilantro, Brussels sprout

Directions:
Wrap the tofu with paper towels, place a heavy skillet on top  and press for a few minutes to remove some of the excess water.
Cook the tofu strips in  hot 12" nonstick  skillet  with a pinch of salt and about 1-2 teaspoons  of oil. Saute until lightly golden, about 4 minutes. Add the garlic, red pepper flakes, if using,  and pecans(or other nuts], and cook for another minute. Stir in sugar. Cook for a few more minutes.
Remove from the  heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside.
Now, in the same pan (you don't need to wash it], add 1-1 1/2   teaspoons  more oil, another pinch of salt, and turn up the heat  to medium-high.
When the pan is  hot stir in the  sliced brussels sprouts(they will appear shredded].
Cook for 2-3 minutes, stirring a few times (only a few] until you get some nice  golden bits and the rest of the sprouts are just tender.
Great served with brown rice or over soba noodles.
Mexican Chicken Tortilla Lasagna
Category: world-cuisine
By thedailygourmet

Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.

Ingredients:
1 tablespoon olive oil
1 small onion, diced
1 pound ground chicken
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
½ (1.25 ounce) package reduced-sodium taco seasoning mix
1 (10 ounce) can mild enchilada sauce, divided
5 ounces crumbled queso fresco, divided
¼ cup Mexican crema
1 tablespoon Mexican crema
1  egg
6 each corn tortillas
3 ounces grated Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add  . Stir to incorporate. Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl. Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese. Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 349
Fat: 19.4 g
Saturated fat: 8.3 g
Carbohydrates: 19.4 g
Sugars: 1.6 g
Dietary fiber: 2.8 g
Protein: 27.9 g
Cholesterol: 114.3 mg
Sodium: 698.7 mg
Avocado Cupcakes
Category: desserts
By jmd5102

These golden-green spiced cupcakes are topped with delicious cream cheese frosting. No one will guess avocado is the star ingredient!

Ingredients:
nonstick cooking spray
1 ½ cups all-purpose flour
3 tablespoons cornmeal
¾ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup chopped walnuts  (Optional)
½ cup buttermilk
1 teaspoon baking soda
1 cup finely diced avocado
4 ounces unsalted butter
1 cup white sugar
2  eggs
1 (16 ounce) package cream cheese frosting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cups of a muffin pan with nonstick spray and line with paper liners. Combine flour, cornmeal, nutmeg, and allspice in a bowl and whisk for 10 seconds to blend. Reserve 2 tablespoons of mixture in a bowl. Add nuts to the bowl with the reserved flour and toss to coat. Set aside. Pour buttermilk into a bowl and add baking soda. Stir in avocado pieces. Cream butter and sugar together in a bowl using an electric mixer on medium speed for 1 to 2 minutes. Turn the mixer to the lowest speed and add eggs 1 at a time, letting the first one fully incorporate before adding the second. Alternately add the flour and buttermilk mixtures in about 4 additions each. Stop the mixer and scrape down the sides of the bowl, making sure there are no clumps at the bottom. Mix on medium speed for 15 seconds. Fold nuts into the batter. Use an ice cream scoop to deposit batter into the prepared muffin tin cups. Bake in the preheated oven until tops are golden-green and a toothpick inserted comes out clean, 18 to 24 minutes. Let cupcakes cool completely, about 30 minutes. Top each with cream cheese frosting.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 16 cupcakes

Calories: 319.3
Fat: 15.3 g
Saturated fat: 5.6 g
Carbohydrates: 44 g
Sugars: 31.5 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Cholesterol: 38.6 mg
Sodium: 152.5 mg
Chile-Cheese Supper Dish


Ingredients:
eggs, milk, butter, monterey jack cheese, cottage cheese, cream cheese, mild chile, cornmeal, baking powder, salt

Directions:
Preheat the oven to 350°F Butter a 2 1/2 quart baking dish.
In a large bowl, beat the eggs well. Add the remaining ingredients and stir until well-blended.
Pour into the prepared baking dish. Bake until a knife inserted in the center comes out clean, about 35-45 minutes.