xiaoxl/recipe_data huggingface dataset:
Broiled Fluff®-Frosting


Ingredients:
butter, margarine, marshmallow cream, salt, walnuts

Directions:
Combine all ingredients; spread over the top of hot cake.
Broil slowly, about 2 minutes until golden brown. Makes.
enough to frost one 9-inch square cake.
Kentucky Derby Pie
Category: desserts
By Noel_W

A yummy chocolate chip cookie pie with nuts. Usually served warm with ice cream or whipped cream.

Ingredients:
1 (9 inch) pie crust pastry
1 cup light corn syrup
1 cup white sugar
4  eggs
1 ¼ cups chocolate chips
1 cup chopped pecans
½ cup butter, melted
2 tablespoons bourbon  (Optional)
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate. Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust. Bake in the preheated oven until set, 45 to 50 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9-inch pie

Calories: 694.1
Fat: 39.1 g
Saturated fat: 15.4 g
Carbohydrates: 85.5 g
Sugars: 51.1 g
Dietary fiber: 3.7 g
Protein: 7 g
Cholesterol: 123.5 mg
Sodium: 262 mg
Bolognese Ragu


Ingredients:
yellow onions, celery ribs, carrots, butter, salt, fresh pepper, nutmeg, other dry white wine, whole canned tomatoes, pasta, butter, parmigiano-reggiano cheese

Directions:
Chop the meat into pieces that will fit through the grinder, if desired they may be aged, for several hours, at room temperature, to develop a mature flavor. Bring them through the largest dye of the contraption, once, then switch to the smaller blades, and grind once, or twice. Set aside.
Heat half of the oil, in a broad sauté pan or Dutch oven over hot heat, add the beef, and brown, deglaze with a little water, if necessary. When sufficiently done, remove to a bowl.
Pour in the rest of the oil, the butter, and the onion. Cook moderately, until wilted and gold. Add the celery and carrots. Season with salt and pepper. Deglaze if necessary. Cook till wilted, cook further brown, as desired. Put back in the meat, with any of its accumulated drippings.  Add more salt and pepper, and a generous dash of nutmeg.
Pour in the wine, reduce quite sec, stirring occasionally. Add the milk and cream mixed. Reduce by at least half, stirring often, and keeping an eye, as the milk will begin to stick, as it thickens. Pour in the tomato. Season with salt again if nessecary. Bring to the simmer. Lower the heat and boil gently, for 2-6 hours. Sometimes I cook this with the lid on partially.
Taste and correct for salt and pepper, if after several hours, the sauce gets to dry to simmer, add about 1 cup water. Keep cooking, making sure not to have it runny, upon completion.
Serve with pasta, or use for lasangna.
Poppy Seed Bread II
Category: breakfast-and-brunch
By Pat Heldenbrand

A very good poppy seed bread.  The glaze makes it special.

Ingredients:
3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
3  eggs
1 ½ cups milk
1 cup vegetable oil
2 ¼ cups white sugar
1 ½ tablespoons poppy seeds
2 teaspoons vanilla extract
2 teaspoons lemon extract
2 teaspoons butter flavored extract
¼ cup orange juice
¾ cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans. Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops. To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 3 -8x4 inch loaves

Calories: 198.2
Fat: 8.4 g
Saturated fat: 1.3 g
Carbohydrates: 28.6 g
Sugars: 18.8 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 19.6 mg
Sodium: 153.1 mg
KEEMa ROTI


Ingredients:
whole wheat flour, garam masala powder, red chili powder, turmeric, black pepper, salt, mint leaf, onion, green chili, mango powder, mint

Directions:
Step 1.
Heat oil in a non-stick pan, add ginger-garlic paste, mutton minced , garam masala powder, red chilli powder, turmeric powder and black pepper powder and mix well. Add salt and mix well. Cook till the mutton is done.
Step 2.
Add mint leaves and mix well. Transfer into a bowl, mash lightly with the back of spoon, add onions, green chillies,and dried mango powder and mix well.
Step 3.
Knead a dough and roll.
Step 4.
Place a little of the stuffing in the centre. Gather the roti in the form of pleats; press and twist in the centre.
Step 5.
Slightly roll it and cook on a hot tawa until both the sides are evenly cooked.
Step 6.
Mix together curd and chutney and serve.
Lisser Sue's Strawberry Pie (Fruit Juice Sweetened)


Ingredients:
strawberry, salt, cornstarch

Directions:
Mix strawberries through cornstarch and cook over medium heat, bringing to a boil then reducing heat.
Cook for 5 minutes, stirring to prevent sticking.
Separately combine the softened cream cheese and grape juice concentrate in a food processor.
Pour the cream cheese mixture into an already-baked pie shell.
Top with the cooked strawberry mixture.
Chill before serving.
Lemon Berry Mix-Up Freezer Jam


Ingredients:
sugar, frozen unsweetened mixed berries, lemon, zest of

Directions:
Remove berries from bags and place in a large bowl.
Thaw berries in the refrigerator until soft enough to crush, but some ice crystals still remain.
Crush berries with a potato masher.
Measure 4 cups crushed berries; set aside.
Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend.
Add crushed berries and lemon zest.
Stir for 3 minutes.
Serve immediately, if desired.
For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
Yield: five 8-ounce jars.
Italian Pasta Stir-Fry


Ingredients:
linguine, tomatoes, onion, zucchini, fresh parsley, olive oil, garlic, dried basil, oregano leaves, salt, ground black pepper, fresh parmesan cheese

Directions:
Cook linguine according to package directions.
Drain and keep warm.
Chop tomatoes and onion.
Slice zucchini.
Snip parsley.
Heat oil in a stir-fry skillet over medium heat until hot.
Add pressed garlic to skillet; stir-fry for 15 seconds.
Add zucchini and onion; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Add tomatoes, parsley and seasonings.
Heat 1-2 minutes, stirring gently until heated through.
Remove from heat.
Stir in linguine.
Grate parmesan cheese over pasta.
Serve immediately.
Bacon-Wrapped Bourbon-Marinated Salmon
Category: meat-and-poultry
By Tammy

I serve this as a main dish, appetizer, or whatever you desire. Bacon and seafood lovers' delight. You can always tweak things to your family's taste.

Ingredients:
½ cup steak seasoning sauce (such as Dale's Steak Seasoning®)
½ cup brown sugar, divided
2 tablespoons bourbon (such as Jim Beam®), or more to taste
3  scallions, chopped
1 (1 1/2-pound) salmon fillet, cut into 2-inch cubes
½ pound bacon strips, cut in half
15  toothpicks, or as needed

Directions:
Mix steak seasoning sauce, 6 tablespoons brown sugar, bourbon, and scallions together in a large bowl to make marinade. Toss salmon cubes in marinade. Cover with plastic wrap and let sit in the refrigerator, 4 to 6 hours. Wrap each salmon cube with bacon; use a toothpick to hold bacon in place. Sprinkle remaining 2 tablespoons brown sugar on top. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill bacon-wrapped salmon, turning frequently, until bacon begins to crisp, about 5 minutes.

Prep time: 30 mins
Cook time: 5 mins
Total time: 4 hrs 35 mins
Yields: 15 small skewers

Calories: 423
Fat: 19.1 g
Saturated fat: 4.7 g
Carbohydrates: 26.9 g
Sugars: 25.6 g
Dietary fiber: 0.3 g
Protein: 30.5 g
Cholesterol: 82.3 mg
Sodium: 1517.4 mg
Spinach-Ricotta Quiche
Category: breakfast-and-brunch
By Kim's Cooking Now

This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!

Ingredients:
1 tablespoon butter
⅓ cup finely chopped red onion
1 (8 ounce) package fresh spinach
½ (14 ounce) package pastry for 9-inch double-crust pie
4 large eggs
¾ cup whole-milk ricotta cheese
¾ cup heavy cream
⅓ cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir. Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork. Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside. Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth. Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top. Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 1 9 1/2-inch quiche

Calories: 305.8
Fat: 23.9 g
Saturated fat: 11.2 g
Carbohydrates: 13.9 g
Sugars: 0.8 g
Dietary fiber: 1.6 g
Protein: 9.8 g
Cholesterol: 142.1 mg
Sodium: 411.7 mg
Kittencal's Easy Crock Pot  Chuck Roast With Vegetables


Ingredients:
fresh ground black pepper, garlic powder, low sodium beef broth, Worcestershire sauce, onion, carrots, potatoes, white button mushrooms

Directions:
Season the roast with black pepper and garlic powder (do not season with salt].
Heat oil in a skillet or pot over medium-high heat; add in roast and brown on all sides.
Place the onion soup mix,  broth and Worcestershire sauce into the slow cooker; mix to combine.
Add in the browned roast and turn the roast a few times to coat in the broth mixture.
Sprinkle the veggies around the roast.
Cover and cook on LOW setting for 8-10 hours.
Orange-Glazed Parsnips


Ingredients:
parsnips, salt, butter, margarine, honey, seasoning salt

Directions:
Wash and peel parsnips., Cut parsnips into sticks about 1/4 inch thick., Put in slow cooker and cover with water., Add salt., Cover and cook on high for 2 to 4 hours or until tender., Meanwhile, in saucepan, melt butter., Stir in honey, seasoned salt, orange juice, and orange peel., Heat to boiling., Drain parsnips and put into a serving dish., Pour glaze over top and keep warm till ready to serve.
Grilled Swordfish Sicilian-Style


Ingredients:
fresh lemon juice, table salt, fresh oregano, extra virgin olive oil, fresh ground pepper, swordfish steaks

Directions:
Preheat grill on high (or preheat the broiler on high].
In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
Grill the swordfish steaks over high heat (as close to the heat as possible], turning once, until cooked through, 6 to 7 minutes.
Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate.
Using a spoon, beat the sauce, then drizzle it over the fish.
Serve immediately.
Florida Key Lime Pie
Category: desserts
By Marion McWhorter

No bake Key Lime pie - easy and sooo goood! Vanilla extract may be substituted with lemon extract.

Ingredients:
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans low-fat sweetened condensed milk
¾ cup key lime juice
1 teaspoon grated lime zest
¼ teaspoon salt
1 cup heavy cream, chilled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Directions:
To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly. To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours. Before serving, discard liquid that has drained from topping. Spread topping over pie.

Yields: 1 pie

Calories: 921.2
Fat: 43.3 g
Saturated fat: 24.2 g
Carbohydrates: 107.6 g
Sugars: 95.7 g
Dietary fiber: 0.6 g
Protein: 16.7 g
Cholesterol: 119.9 mg
Sodium: 561.2 mg
Deconstructed Spam® Musubi
Category: side-dish
By gammaray (=

I was craving Spam® musubi. Without a musubi maker/rice press, I improvised with this deconstructed version. I was told this dish is required at all our future potlucks.

Ingredients:
½ cup white sugar
¼ cup lite soy sauce
¼ cup oyster sauce
2 (12 ounce) cans low-sodium canned luncheon meat (such as SPAM®), cut into 1/2-inch cubes
2 ½ cups water
2 cups medium-grain white rice (such as Calrose)
6 tablespoons rice vinegar
1 (1.2 ounce) package roasted and seasoned seaweed, torn into 1 1/2-inch pieces

Directions:
Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-size bag. Add luncheon meat, seal bag, and turn to coat, gently squeezing to coat luncheon meat. Marinate for at least 1 hour. Bring water to a boil; add rice. Return water to a boil, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 15 minutes. Heat a skillet over medium-high heat; add luncheon meat and marinade. Cook, stirring frequently, until luncheon meat is browned and marinade is absorbed, about 5 minutes. Stir rice vinegar into rice until combined. Stir rice and seaweed together in a bowl; add luncheon meat and mix well.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 378.4
Fat: 17.1 g
Saturated fat: 6.1 g
Carbohydrates: 43.2 g
Sugars: 10.9 g
Dietary fiber: 0.5 g
Protein: 11.8 g
Cholesterol: 51.6 mg
Sodium: 886.8 mg
Rose Murray's Quick Pickled Beets


Ingredients:
beets, red wine vinegar, Dijon mustard, salt, white sugar, cinnamon, allspice, black pepper, olive oil

Directions:
Preheat oven to 375F.
Wash the beets well and remove all but one inch of stem and tails; place in a shallow pan and pour in water to come up about 1/4 inch.
Cover pan with foil and bake in preheated oven for about 35 minutes, or until beets are tender when you pierce them with a knife.
Old beets will take longer than newer beets, and bigger beets will, of course, take longer to become tender than smaller beets.
Drain cooked beets, let cool until you can touch them, then slip off the skins and into quarter-inch rounds and place in a serving bowl.
In a small mixing bowl, whisk together the remaining ingredients except the oil, then slowly whisk in the oil; pour over beets and toss gently.
It's recommended the beets be refrigerated before serving.
Tortilla Wraps


Ingredients:
sour cream, cream cheese, lime juice, green onions, crushed red pepper flakes, cayenne pepper, pepper, lettuce, spinach, tortillas, beer

Directions:
Any hot peppers will do.
They can either be fresh or dried.
It tastes good both ways.
Soften the cream cheese slightly in the microwave 15-30 seconds.
Mix it all together.
Spread a layer on about 3/4ths of a tortilla.
Cover with a little lettuce.
Roll it up.
Drink some beer to cool your tongue afterlicking the big chunk of pepper off your finger.
Stick them in the fridge for about an hour.
Have a little more beer.
Take them out and cut them into bite size pieces.
Enjoy!
Apple Cinnamon Oat Muffins


Ingredients:
sorghum flour, water, palm sugar, eggs, vanilla, pecans, apple, oats, applesauce

Directions:
Mix everything together., Spoon 2/3 fill into greased mini muffin tins., Bake at 350 for 15 minutes.
Fluffy Cream Cheese Peanut Butter Frosting


Ingredients:
cream cheese, powdered sugar, butter, vanilla

Directions:
In a large bowl, beat the cream cheese, peanut butter, powdered sugar (start with 1 cup, adding more if needed for a frosting consistancy], butter and vanilla; beat until smooth.
Fold in whipped cream.
Gently spoon on cake.
(frosts two 13x9" cakes] YUMMY!
Roasted Brussels Sprouts with Bacon
Category: fruits-and-vegetables
By g'ma

Roasted Brussels sprouts with bacon from KS.

Ingredients:
1 pound Brussels sprouts, trimmed
6 slices bacon, cut into 1/2-inch pieces
1 medium red onion, diced
1 teaspoon extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon sea salt
¼ cup pine nuts

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet. Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes. Remove from the oven. Toss with pine nuts and serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 194.7
Fat: 11.6 g
Saturated fat: 2.8 g
Carbohydrates: 14.5 g
Sugars: 4 g
Dietary fiber: 5.3 g
Protein: 11.4 g
Cholesterol: 15.1 mg
Sodium: 567.6 mg
Eggplant (Aubergine) New Iberia


Ingredients:
eggplant, fresh tomato, fresh garlic clove, scallion, fresh parsley, red wine vinegar, olive oil, ground cumin, Tabasco sauce, kosher salt, canola oil

Directions:
Trim and discard the ends of the eggplant and cut it in half, lengthwise. Place each half cut-side down on a baking sheet which has been greased with the canola oil.
Bake for 35 minutes in a pre-heated 375-degree F. oven, then remove from the oven. Cool, peel, and dice the eggplant.
In a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. Set aside.
In a small bowl, blend the vinegar, olive oil, cumin, and Tabasco. Pour this over the vegetable blend and stir in in carefully.
Cover with cling wrap and allow the dish to marinate for at least 4 hours. If you do this in the refrigerator, allow the dish to return to room temperature prior to serving.
Chocolate Pudding Pie
Category: desserts
By Ketherine Erickson

This is a great pie for kids to make.

Ingredients:
1 (9 inch) prepared graham cracker crust
1 (5.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
10  gummi worms

Directions:
Make instant pudding according to directions on box. Dump pudding into pie crust. Spread whipped topping on top of the pudding. Refrigerate until not too gooey. Garnish with gummy worms.

Prep time: 20 mins
Total time: 1 hr
Yields: 1 - 9 inch pie

Calories: 347.2
Fat: 14.9 g
Saturated fat: 7.8 g
Carbohydrates: 51.6 g
Sugars: 36.6 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Sodium: 473.7 mg
Warm Goat Cheese Salad With Pear


Ingredients:
thyme, salt, pepper, egg, walnuts, pear

Directions:
Slice the goat cheese into four 1/2" disks.  If the cheese crumbles, use your hands to form it back into a disk.  Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly.  Place the disks on a plate and into the freezer for 15 minutes to firm up.
Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.
Chinese Steamed Buns with BBQ Pork Filling
Category: bread
By Carol chi-wa Chung

This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.

Ingredients:
½ pound boneless pork loin roast
½ cup barbecue sauce
3 tablespoons shallots, chopped
⅓ cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

Directions:
Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours. Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat. Prepare dough for Chinese Steamed Buns (see footnote). Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Prep time: 50 mins
Cook time: 50 mins
Total time: 9 hrs 40 mins
Yields: 24 steamed buns

Calories: 28.1
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 2.7 g
Sugars: 1.9 g
Protein: 1.7 g
Cholesterol: 4.4 mg
Sodium: 109.4 mg
Mascarpone Cheesecake with Balsamic Strawberries


Ingredients:
unsalted butter, cream cheese, mascarpone cheese, sugar, sugar, eggs, strawberries

Directions:
Tightly wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
Mix biscotti crumbs and butter in bowl.
Press mixture evenly onto bottom (not sides] of prepared pan.
Chill 30 minutes.
Preheat oven to 350 degrees.
Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth.
Add eggs 1 at a time; beat just until blended.
Spread cheese mixture evenly over crust in pan.
Place springform pan in large roasting pan.
Pour enough hot water into roasting pan to come halfway up sides of springform pan.
Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
Transfer cake to rack; cool 1 hour.
Chill overnight.
(Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.] Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl.
Let stand at room temperature until juices form, about 30 minutes.
Cut cake into wedges.
Spoon strawberries alongside and serve.
Butter Pecan Cake Brownies


Ingredients:
butter, egg, confectioners' sugar, butter, eggs, cream cheese, pecans

Directions:
Preheat oven to 300°.
Mix first three ingredients and press into a 9 x 13" pan.
Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer.
Sprinkle with pecan chips.
Bake for 55 minutes or until cake tests done.
Cut into bars when cool.
Jawaneh (Grilled Chicken Wings With Lemon and Garlic)- Lebanese


Ingredients:
olive oil, lemon, salt, black pepper, garlic cloves, chicken wings, flat leaf parsley

Directions:
Mix olive oil, lemon juice, salt, black pepper, and garlic; pour over chicken wings and let marinate covered for one hour in the fridge.
Grill until done aprx. ten minutes.
You can also broil them in the oven for about ten minutes or until they are completely done; turning them once.
Serve them sprinkled with parsley. Enjoy!