xiaoxl/recipe_data huggingface dataset:
Amena's Triple Chocolate Chip Cookies
Category: desserts
By Chef John

This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly.

Ingredients:
½ cup unsalted butter
½ cup white sugar
¼ cup packed light brown sugar
1  large egg
½ teaspoon vanilla extract
1 ⅛ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
⅓ cup semi-sweet chocolate chips
⅓ cup white chocolate chips
⅓ cup milk chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper. Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds. Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon. Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 16 cookies

Calories: 182.5
Fat: 9.6 g
Saturated fat: 5.9 g
Carbohydrates: 22.9 g
Sugars: 15.7 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 28.8 mg
Sodium: 128.1 mg
Instant Pot Wine & Dine Chicken


Ingredients:
yellow rice, chicken drumsticks, olive oil, lime juice, white wine, red wine, parsley, cilantro, garlic cloves, sweet onion, green olives, black pepper, water

Directions:
Set the instant pot to saute mode on medium heat.
add the olive oil while it's heating up.
add the chicken to the hot pot.
slice or chop the onion (however you prefer] and place in the pot with the chicken.
add the salt and pepper to the chicken. Turn the chicken every few minutes.
add the wines to the pot after the chicken and allow to caramelize a bit.
add the parsley and cilantro and garlic.
when the chicken is cooked and caramelized enough on the outside, you can add the water and then the rice. You don't have to worry about cooking the chicken thru because the pressure cook mode will do that work for you. The yellow rice usually comes with it's own spices so I tend not to add too much salt. so please salt to taste. Lime juice can be added now or after the pressure cook process.
Add the olives(green or black is fine]. After giving the chicken and rice a good stir to make sure the rice is in the water, cover with the instant pot cover and set it to 12 minutes on manual mode.
I let the instant pot natural release for about 5 minutes. This was just enough time for my rice to still be nice and wet but not too soggy and not to dry. Just nice and sensual and deep in that wine flavor. If you use a bigger bag of yellow rice, let me know how this turns out. Thanks.
Shrimp Chowder


Ingredients:
butter, celery rib, shallots, potato, bay leaf, dried thyme, half-and-half, fresh shrimp, salt, white pepper

Directions:
In medium saucepan, melt butter.  Saute celery and shallots for 5 minutes.
Add clam juice, potato, bay leaf, and thyme. Bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender (about 10 minutes].
Add half-and-half and shrimp.  Simmer over low heat until shrimp are cooked through, about 10 minutes.
Season with salt and white pepper to taste.
Homemade Puff Pastry Snack


Ingredients:
puff pastry sheet, olive oil, garlic, red onion, smoked salmon, potatoes, tomatoes

Directions:
Unfold the pastry sheet onto a lightly floured surface. Roll the pastry sheet into a large square using a rolling pin. Cut the sheet in to 12 equal sized pieces – about 3 1/2 x 3 1/2 inches square. I used homemade puff pastry but store bought is fine too. You can save a lot of money by making your own.
In a pan heat 1 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, salmon and the diced boiled potato. Mix until onion is softened and everything is heated through. Add tomato, pepper, and salt. Mix well .
Now place one teaspoon of filling mixture in the center of each square of dough. Brush the edges with the beaten egg white or you can use water. Fold the bottom half of the dough over to meet the edges of the top half (you are making a triangle].
Next place snack on greased baking tray and bake the snack for about 20 minutes at 220C degrees or until golden brown.
Enjoy.
Burton's Southern Fried Chicken with White Gravy
Category: meat-and-poultry
By Jinbellroc

Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal  with some northern urban twists.

Ingredients:
2 cups buttermilk
1 teaspoon onion powder
¼ cup chopped fresh parsley
¼ cup chopped fresh tarragon
¼ cup chopped fresh sage
1 teaspoon paprika
1 teaspoon ground cayenne pepper
2  skinless, boneless chicken breast halves, halved
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
2  eggs
2 tablespoons whole milk
ground black pepper to taste
2 cups grapeseed oil for frying
½ cup all-purpose flour
½ cup quick-mixing flour (such as Wondra®)
2 cups whole milk
1 pinch salt and ground white pepper to taste

Directions:
Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander. Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper. Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl. Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken. Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack. Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.

Prep time: 30 mins
Cook time: 20 mins
Total time: 8 hrs 50 mins
Yields: 4 servings

Calories: 661.4
Fat: 21 g
Saturated fat: 5.6 g
Carbohydrates: 85.3 g
Sugars: 12.2 g
Dietary fiber: 3.3 g
Protein: 32.4 g
Cholesterol: 139.4 mg
Sodium: 1147.7 mg
Moscow Bobsled (Shot, Drink, You Decide)


Ingredients:
vodka, chocolate milk

Directions:
"mix together and drink!"
Can't Miss This Swiss Steak


Ingredients:
flour, salt, black pepper, onion, bell peppers, carrot, tomato sauce, garlic, beef broth

Directions:
Dice carrots, and slice the onion and the bell peppers into strips and place in the crock pot or large pot.
In a ziplock bag, place meat and seasonings and shake.
Brown the seasoned steaks in a frying pan.
Place browned meat into crock pot/pan on top of vegetables.  Add beef broth, garlic, &  tomato sauce, pour into pot over top meat & veggies.
Cook on Slow/Low for 8 hours, High cook 4-5 hours.
Friendship Tea
Category: drinks
By Julie

This is a lemony spiced tea mix with cinnamon and clove that makes great gifts during the holidays, or any time!

Ingredients:
½ cup instant tea powder
1 cup sweetened lemonade powder
1 cup orange-flavored drink mix (e.g. Tang)
1 teaspoon ground cinnamon
½ teaspoon ground cloves

Directions:
In a large bowl, combine instant tea, lemonade powder, orange drink mix, cinnamon and clove. Mix well and store in an airtight container. To serve, Put 2 to 3 teaspoons of mix in a mug. Stir in 1 cup of boiling water. Adjust to taste.

Prep time: 10 mins
Total time: 10 mins
Yields: 40 servings

Calories: 39.1
Carbohydrates: 9.9 g
Sugars: 9.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 2.2 mg
Grandma's Molasses Cornbread


Ingredients:
cornmeal, flour, egg, milk, molasses, sugar, butter, baking soda, baking powder

Directions:
Mix all ingredients until well blended. Put in greased 9-inch round pan., Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!
Cottage Cheese Spinach Lasagna


Ingredients:
low fat mozzarella, eggs, small curd cottage cheese, ricotta cheese, frozen chopped spinach, salt, dried oregano, ground black pepper, water

Directions:
Preheat oven to 350 degrees.
Spray a 13x9 pan with cooking spray.
In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
Mix well.
In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
Repeat the layers.
End with sauce on top.
Pour the 1 cup of water around the edges of the lasagna.
Cover tightly with aluminum foil.
Bake for 1 hour and 15 minutes.
Remove from oven.
Let stand covered for at least 15 minutes.
Lemonade Scones


Ingredients:
self raising flour, caster sugar, salt

Directions:
Preheat oven to 220C degrees.
Place dry ingredients into a large mixing bowl and combine well.
Add cream and lemonade and mix to form a soft dough.
Turn out onto a floured board and knead lightly.
Press dough gently with your hands and pat until it is approximately 3/4 inch thick.
Using a round cutter cut out 8 scones.
Arrange on baking tray, brushing tops with a little milk.
Bake for 10-15 minutes until tops are lightly browned.
Spicy Sesame Noodle Salad
Category: salad
By Denise

I have been making this recipe since 1998. Everyone enjoys it. It can be served warm or cold. To make it a main dish, I add cooked chicken pieces and prawns.

Ingredients:
3 ½ ounces uncooked linguine pasta
9 ounces fresh green beans, trimmed and cut on the diagonal
¼ cup lime juice
3 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon minced garlic
1 tablespoon grated orange zest
2 small serrano chile peppers, chopped
2 cups carrots, cut into matchsticks
1 cup thinly sliced green onions
salt and black pepper to taste

Directions:
Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool. Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill. In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 203
Fat: 9.8 g
Saturated fat: 0.9 g
Carbohydrates: 26.4 g
Sugars: 7.7 g
Dietary fiber: 4 g
Protein: 4.1 g
Sodium: 486.7 mg
Salmon Cakes for One
Category: appetizers-and-snacks
By vikigal

Simple and tasty pan-fried salmon cakes for one (or two small eaters)! Just salmon, egg, onion, and a few staples. Mix it all up, shape into patties, and you are ready to go! Great with macaroni and cheese.

Ingredients:
1 small onion, diced
1 (6 ounce) can salmon, drained and flaked
8  crackers, crushed, or more to taste
1  egg, beaten
1 tablespoon butter, softened
1 tablespoon lemon juice
1 teaspoon ground black pepper
3 tablespoons vegetable oil

Directions:
Mix onion, salmon, crackers, egg, butter, lemon juice, and black pepper together in a bowl; form into 4 patties. Heat oil in a skillet over medium heat; fry patties in the hot oil until crispy and golden brown, about 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 serving

Calories: 956.7
Fat: 72.7 g
Saturated fat: 18.4 g
Carbohydrates: 26.6 g
Sugars: 3.8 g
Dietary fiber: 2.5 g
Protein: 49.3 g
Cholesterol: 291.3 mg
Sodium: 1024.9 mg
Spicy Three-Pepper Rub


Ingredients:
salt, dried oregano leaves, sweet paprika, dried thyme leaves, garlic powder, onion powder, black pepper, white pepper

Directions:
Combine all ingredients., Shake before using., Store in airtight container.
Caramel Apple Breakfast Casserole


Ingredients:
eggs, milk, cinnamon, nutmeg, apples, butter, margarine, brown sugar, cinnamon, cantaloupe

Directions:
In a mixing bowl, whisk eggs, milk, cinnamon and nutmeg.
Peel and dice the apples.  In a smaller mixing bowl, combine melted butter, brown sugar and cinnamon.  Toss with diced apples.
In a greased 8x8-inch glass baking dish, tear 3 slices of bread and add to the bottom.  Then add a layer of the diced caramel apples.
Tear the other 3 slices of bread and spread on top of the apples.
Pour egg/milk mixture into the baking dish.  Cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!].
Preheat oven to 350°F.
Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes, or until eggs have cooked through.
Serve Caramel Apple Breakfast Casserole with fresh fruit and sausage or bacon.
Mochi Cake


Ingredients:
sugar, baking powder, butter, margarine, milk, eggs, vanilla, flaked coconut

Directions:
Preheat electric oven to 350°F
Grease a 13 x 9 x 2-inch pan.
In a large bowl, combine mochiko, sugar, and baking powder.
Add remaining ingredients; mix well.
Pour into prepared pan.
Bake for 1 hour; cool.
BBQ Oysters With Ginger


Ingredients:
green onion, butter, ginger, garlic, pepper

Directions:
Shuck oysters retaining lower half of shell.
Mix all other ingredients in a small mixing bowl and top over each oyster.
Cook over medium BBQ grill (preferably with hood down] around 10 minutes or until butter has melted and things are bubbling away.
Bechamel (White Sauce)


Ingredients:
unsalted butter, all-purpose flour, milk, salt, ground black pepper, dried oregano, garlic cloves

Directions:
Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
Gradually add in the milk, stirring constantly, until thoroughly  incorporated into butter mixture.
Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this]. Stir frequently until thickened. See note for tip on thinning.
Shrimp and Avocado Salad
Category: salad
By Inga

This salad has shrimp combined with avocado and a Louis-style dressing.

Ingredients:
1 cup cooked salad shrimp
2 tablespoons chopped fresh chives
⅓ cup mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
salt to taste
2  avocados, halved lengthwise and pitted
1 tablespoon lemon juice
Bibb lettuce leaves
1 teaspoon paprika
sliced pimento peppers, for garnish

Directions:
In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt. Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 340.9
Fat: 29.9 g
Saturated fat: 4.4 g
Carbohydrates: 12.7 g
Sugars: 2.2 g
Dietary fiber: 7.7 g
Protein: 9.8 g
Cholesterol: 69.4 mg
Sodium: 267.6 mg
Iced Irish Coffee


Ingredients:
sugar, hot water, brewed coffee, heavy cream, sugar

Directions:
Crush ice in a heavy-duty resealable plastic bag using a meat mallet.
Combine sugar and hot water in a pitcher; stir until sugar is dissolved.
Add coffee, whiskey, and chocolate syrup, stirring to blend.
Fill serving glasses with crushed ice, then pour coffee mixture over the ice.
Whip cream and sugar to soft peaks.
Top each drink with a spoonful of cream and serve.
Spicy Indian Inspired Grilled Chicken


Ingredients:
chicken breasts, black peppercorns, paprika, red chili powder, chipotle pepper, garam masala, cumin seeds, oregano, salt, garlic cloves, lemon juice, yogurt, sour cream, olive oil

Directions:
Place these in a mortar and pestle/ grinder to make a fine powder-.
Black pepper, Paprika/ Red chili powder, Chipotle pepper, Garam masala, Cumin seeds, Oregano, Salt, Garlic cloves.
Transfer this in a zip-loc bag, add 2 Tbsp of Lemon juice, and 2 Tbsp of Sour cream or Yogurt.
Place the Chicken breasts (450 g ]into this bag and rub the contents all over them. Leave this to marinate for about 40 mins to an hour.
Transfer these onto the baking dish. Drizzle 2 tbsp of Olive oil on the surface and grill for 15 minutes in a pre-heated oven. Turn the chicken breast back side up, and drizzle with some olive oil and grill for another 10 -15 minutes.
Rest for 1 minute, and serve. I garnished it with some lemon wedges and Mayo which went as a good dip with this. You could even garnish with Cilantro or Coriander.
Easy Cheesy Mielie Bread


Ingredients:
self raising flour, salt, sugar, eggs, milk, cheese, onion, parsley

Directions:
mix flour,salt& sugar., beat oil, eggs& milk., add to the flour mixture., add remaining ingredients, mix and place in well greased circular pot., sprinkle cheese, onion and parsley over., bake at 180°C for 1 hour., spread with butter and enjoy.
Thai Buffalo Wings
Category: appetizers-and-snacks
By Patrick McCreary

Spicy and slightly sweet with unique flavors.

Ingredients:
15  chicken wings
½ cup all-purpose flour
oil for deep frying
¼ cup butter
¼ cup hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chile-garlic sauce (such as Sriracha®)
½ teaspoon Thai red chile paste
2 tablespoons Asian sweet chile sauce (such as Mae Ploy® Sweet Chilli Sauce)
2 tablespoons honey

Directions:
Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside. Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl. Pour the sauce over the chicken wings; stir to coat.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 15 chicken wings

Calories: 181.1
Fat: 14.1 g
Saturated fat: 4.1 g
Carbohydrates: 7.2 g
Sugars: 3.1 g
Dietary fiber: 0.2 g
Protein: 6.5 g
Cholesterol: 26.8 mg
Sodium: 204.7 mg
Glazed Yeast Doughnuts
Category: bread
By Sanah

Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make.

Ingredients:
¾ cup scalded milk
⅓ cup granulated sugar
¼ teaspoon salt
1 (.25 ounce) envelope active dry yeast
¼ cup warm water
4 cups sifted all-purpose flour
1 teaspoon freshly grated nutmeg  (Optional)
⅓ cup butter or margarine
2  eggs, beaten
oil for deep frying
2 cups confectioners' sugar
6 tablespoons milk

Directions:
In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended. In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light. Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar. To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 55 mins
Yields: 24 doughnuts

Calories: 193.7
Fat: 7.1 g
Saturated fat: 2.4 g
Carbohydrates: 29.4 g
Sugars: 13.2 g
Dietary fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 23.2 mg
Sodium: 53.6 mg
Makaronia Me Kima (Spaghetti With Meat Sauce)


Ingredients:
onion, garlic cloves, fresh parsley, olive oil, tomatoes, whole cloves, ground cinnamon, tomato sauce, tomato paste, water, salt, pepper

Directions:
In a large pot with olive oil, turn heat to medium high.
Add the onion, garlic, and parsley and sauté till onion turns translucent.  Be careful not to burn.  Add a touch of salt.  Add tomato paste, although really not necessary.  Let it sauté while stirring.
Add the chopped tomatoes and let them release some juice.
Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper.
Add some water, just barely covering the meat.
Add the cloves, cinnamon, tomato sauce and stir.
Bring to a boil and then reduce to low heat.  Cover and simmer for an hour and a half or until liquid is gone.
Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera.
Dark Chocolate & Walnut Peanut Butter Muffins


Ingredients:
bananas, unsweetened applesauce, cinnamon, honey, vanilla extract, walnuts

Directions:
Preheat oven to 350ºF.
Lightly oil a muffin pan and set aside or use baking cups.
Mash bananas with fork until creamy, add apple sauce, honey, vanilla extract, cinnamon, 1/4 cup chopped walnuts & almond milk stir.
Put rolled oats into blender or food processor and pulse to a fine crumb.
Fold in oats & ½ cup of the chocolate chips.
Pour batter into prepared muffin pan.
Top with remain chocolate chips & walnuts.
Touch top of muffin if it feels firm not jiggly they are done.
20-Minute Huckleberry Muffins


Ingredients:
flour, baking powder, salt, huckleberries, eggs, milk, sugar, brown sugar, butter, vanilla

Directions:
Preheat oven to 400°F Grease a standard 12-muffin pan or line with paper cups.
Thoroughly mix the flour, baking powder, salt and huckleberries together in a large bowl. Set aside.
In another bowl, whisk together eggs, milk or cream, sugar, butter, and vanilla.
Add the wet ingredients to the dry and mix together with a few light strokes just until just blended. Do not overmix; the batter should not be smooth.
Divide the batter among the muffin cups.
Bake for 15 minutes, or until a toothpick inserted in 1 or 2 of the muffins comes out clean.
Let cool for a few minutes, and serve warm.
Plum & Date Chutney


Ingredients:
red onions, olive oil, plums, dates, dried dates, light muscovado sugar, red chile, limes, juice of, tamarind paste

Directions:
Preheat grill and line the grill pan with foil.
MIx the onions and oil and spread them out in the pan.
Grill for 12-15 minutes or until soft and charred.
Put the plum slices into a large bowl and add the hot onions with all the reamining ingredients.
Leave to marinate for 1 hour, then taste and add salt and pepper, plus a little extra sugar if you like.
Goes great with cold meats or stuffed into a pitta bread with a strong cheese.