xiaoxl/recipe_data huggingface dataset:
Crispy Honey Sriracha Chicken Wings
Category: appetizers-and-snacks
By Chef John

The honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective, technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.

Ingredients:
2 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 ½ pounds chicken wing sections
⅓ cup honey
⅓ cup sriracha sauce
1 tablespoon seasoned rice vinegar
¼ teaspoon sesame oil
1 pinch sesame seeds, or as desired

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil. Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet. Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl. Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr
Yields: 4 servings

Calories: 314.8
Fat: 14.3 g
Saturated fat: 3.9 g
Carbohydrates: 28.7 g
Sugars: 24 g
Dietary fiber: 1.1 g
Protein: 19.3 g
Cholesterol: 59.4 mg
Sodium: 3151.9 mg
Sunny Punch


Ingredients:
"water"

Directions:
Combine all ingredients in 4-quart container. Mix well., Refrigerate 2 to 3 hours hefore serving.
Chicken With Sumac(Jujeh Al Sammak)


Ingredients:
chicken thigh, onion, garlic cloves, olive oil, ground sumac, ground cinnamon, pepper, salt

Directions:
Place the chicken pieces in a dish.
Mix the remaining ingredients together, pour over chicken.
Marinate for several hours or overnight.
Grill or barbecue, turning 3 or 4 times and basting frequently with the marinade until the chicken is browned.
Mom's Garlic Bread


Ingredients:
butter, cream cheese, parsley, garlic powder

Directions:
Preheat oven to 350 degrees., Cut bread into slices that are almost but not all the way through., On each slice, spread one side with butter and one side with cream cheese., Sprinkle herbs into the cracks., Wrap in aluminum foil., Bake about 20 minutes.
Asian Pork Steaks (Marinade)


Ingredients:
low sodium soy sauce, garlic, green onion

Directions:
Combine teriyaki, soy sauce, and garlic in a large zipped bag or casserole dish.
Add pork steaks and marinate 6 hours or overnight for more flavor (turning occasionally].
Fry the pork steaks over medium heat, with enough oil covering the bottom of the pan for 5-7 minutes per side (add more time for thicker cuts of pork].
OR You can broil the steaks in a 350°F oven for about 45 minutes, turning once after 20 minutes (depending upon thickness].
Vinegar Dill Coleslaw


Ingredients:
head of cabbage, carrot, red cabbage, onion, sugar, canola oil, white vinegar, mustard powder, dried dill weed, celery seed, salt

Directions:
In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
Makes about 8 to 12 servings.
Strawberry Milkshake
Category: drinks
By Elds Martial

A creamy and sweet strawberry milkshake made with real strawberries.

Ingredients:
13  fresh strawberries
4 scoops strawberry ice cream
1 cup milk
2 tablespoons honey
1 teaspoon vanilla extract
½ cup ice
2 tablespoons whipped cream, or to taste
2 teaspoons chocolate sauce, or to taste

Directions:
Blend strawberries, ice cream, milk, honey, and vanilla extract together in an electric blender. Blend in ice. Pour into glasses, squirt on whipped cream, and drizzle chocolate sauce on top.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 305.2
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 52.8 g
Sugars: 42.9 g
Dietary fiber: 3.1 g
Protein: 7 g
Cholesterol: 28.9 mg
Sodium: 97.1 mg
Popover Oven Pancake


Ingredients:
eggs, butter, water, dry milk, all-purpose flour, maple syrup, salt

Directions:
Place rack of the oven in the lower third of it and preheat oven to 425 degrees.
Put butter in a 9x13 baking dish and place in oven until melted.
In a large bowl, whisk eggs and water.
Add dry milk, flour,syrup and salt.
Whisk vigorously until well blended; batter will be lumpy.
Pour batter into hot butter.
Bake for 20 minutes or until puffed and golden.
If you want sprinkle with powdered sugar.
Then cut into squares and serve with maple syrup.
Strawberry Orange Julius Smoothie


Ingredients:
blood orange, frozen strawberries, eggs, egg substitute, low-fat milk, honey, vanilla extract, water

Directions:
Place orange sections or juice, strawberries, egg, milk,1 Tablespoon honey, coffee creamer, and vanilla extract into a blender and blend until smooth.
Add additional honey to taste. Add 1/4 cup water to thin if desired. Serve in a pretty glass and enjoy.
Note: Pregnant women, children, the elderly or people with compromised health should use the egg substitute in place of the raw egg.
Vegan Peppermint Chocolate Chip Frozen Dessert


Ingredients:
soymilk, maple syrup, agar-agar flakes, vanilla, vegan chocolate, semisweet vegan chocolate chips

Directions:
In a large saucepan, place all of the ingredients, except the chopped chocolate bar, and simmer over low heat for 5-7 minutes to thoroughly dissolve the agar-agar flakes.
Remove from heat and set aside until completely cooled.
Freeze the mixture in an ice-cream maker per machine instructions.
Transfer to an airtight container, fold in the chopped chocolate bar, and allow to freeze 20 minutes or more before serving.
Most Amazing Salad! Tomato, Mozzarella, Avocado, and Bliss
Category: salad
By procrastinatew/cooking

Light and summery and fresh and AMAZING! This is a California variation on the traditional Caprese salad that is so easy and to die for! Best when using fresh and ripe ingredients, for instance your own garden or a farmer's market. Ratio of the ingredients is hard to mess up, very flexible recipe with room for personal taste variations.

Ingredients:
4  ripe tomatoes, cubed
3 (4 ounce) balls of fresh mozzarella cheese, cubed
2  avocados - peeled, pitted, and cubed
3 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
½ teaspoon dried basil
1 teaspoon white sugar
salt and ground black pepper to taste

Directions:
Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 296.9
Fat: 22.2 g
Saturated fat: 9.6 g
Carbohydrates: 13.3 g
Sugars: 6.1 g
Dietary fiber: 5.7 g
Protein: 12.4 g
Cholesterol: 44.5 mg
Sodium: 92.6 mg
Top Secret Recipes Version of T.g.i. Friday's Potato Skins


Ingredients:
russet potatoes, sour cream, fresh chives, butter, cheddar cheese, bacon

Directions:
Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator.
When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
Brush the entire surface of each potato skin, inside and outside, with the melted butter.
Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese.
Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.
Cream of Carrot Soup (Porkkanasosekeitto)


Ingredients:
carrot, beef broth, brandy, butter, flour, milk, sugar, pepper, fresh parsley, ground nutmeg

Directions:
Peel carrots. Cook carrots in beef broth and brandy until tender, adding additional brandy if necessary. Drain, reserving the stock, and strain or mash the carrots to make a smooth puree.
Heat the butter in a saucepan, add the flour, and stir until blended.
Add the milk gradually, stirring constantly.
Heat to the boiling point and simmer for 10 minutes.
Add reserved stock, carrot puree, sugar, and pepper.
Garnish each serving with parsley and a dash of nutmeg.
Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B


Ingredients:
basmati rice, unsalted butter, water, cabbage, cucumber, cilantro leaves, mint leaves, tomato puree, garlic, fresh ginger, curry powder, Thai red curry paste, paprika, ground cumin, unsweetened coconut milk, brown sugar, brown sugar, salmon fillets, salmon fillets, olive oil, soy sauce, rice vinegar, roasted peanuts

Directions:
Prepare a fire in a charcoal grill or preheat a gas grill.
To make the rice, preheat the oven to 350 degrees.
Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
In a small ovenproof saucepan, combine the rice, butter, and water.
Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
Set aside and keep warm.
To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
Cover and refrigerate.
To  make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
Increase the heat, bring the sauce almost to a boil, and remove from heat.  (Don't let the sauce boil, or the sauce will separate.].
Keep warm or reheat gently before serving.
Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
Top each fillet with a tall mound of the cabbage salad.
Sprinkle the sauce with peanuts.
Rooney's Irish Bread


Ingredients:
baking powder, salt, sugar, flour, shortening, raisins, eggs, milk

Directions:
In a large bowl, mix together the baking powder, salt, sugar, and flour., Rub in the shortening., Add raisins., Beat together the eggs and milk., Add egg mixture to the dry mixture., Mix together with your hands on a floured surface until well blended., Roll to fit into a greased cast iron skillet., Bake at 400 degrees Fahrenheit for 15 minutes., Turn down heat to 350 degrees Fahrenheit and bake for another 30 to 35 minutes., Serve warm.
Lemony Chicken With Bell Pepper


Ingredients:
chicken breasts, red bell pepper, yellow bell pepper, green bell pepper, cornstarch, fresh lemon juice, garlic cloves

Directions:
Marinated shredded chicken with egg yolk, cornstarch, lemon juice and few drops of oil for 30 minutes.
Heat a cup of oil, deep fry chicken and set aside.
Heat another tablespoon oil, saute garlic until fragrant, add sliced bell pepper, stir for 1 minutes. Stir in chicken and add half cup of water. Turn to high heat and stir for another 1 minute. Season with salt and pepper. Serve hot.
Pomegranate Julep (Mocktail)


Ingredients:
pomegranate juice, grapefruit juice, lime juice, honey syrup, mint sprigs

Directions:
Bruise 1 mint sprig in bar mixing glass with honey syrup., Add remaining ingredients, and shake over ice., Strain over ice into a chilled rocks glass., Garnish with the remaining mint, and serve.
Asian Plum Sauce for Canning


Ingredients:
red plums, brown sugar, sugar, vinegar, onion, garlic cloves, fresh ginger, soy sauce, salt, Thai basil, tarragon, basil

Directions:
Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
Remove to a towel-lined counter to cool in a draft free spot.
Remove rings and wipe clean, label and place in storage in a cool, dark place.
Hummingbird Cake by Paula Deen


Ingredients:
self-rising flour, granulated sugar, pecans, bananas, crushed pineapple, pure vanilla extract, ground cinnamon, eggs, confectioners' sugar, cream cheese, butter, vanilla extract, milk, pecans

Directions:
TO MAKE THE CAKE:
Heat the oven to 325 degrees F. Grease and flour 3 (8-inch] round cake pans.
In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans.
Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
TO MAKE THE ICING:
Mix the sugar, cream cheese, butter, vanilla and 1 Tbs milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time, to achieve the proper spreading consistency.
Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.
Rhubarb Rolls


Ingredients:
flour, baking powder, salt, butter, margarine, milk, rhubarb, sugar, cinnamon, sugar, warm water, brown sugar, margarine

Directions:
For Dough: Mix flour, baking powder, salt and 1/2 c butter or margarine.  Stir in milk.
Roll out dough to approximately 10x15 rectangle.
For Filling: Mix rhubarb, 1 c sugar and cinnamon.  Spread over dough.  Roll up from long side like cinnamon rolls.  Seal edge.  Cut into 1 inch sections.  Put cut side down in a 9x13 pan.
For Syrup: Mix sugar, water, brown sugar and margarine.  Pour over rolls.
Bake at 350 degrees for 40 minutes.
Serve warm with vanilla ice cream!
Cheese Potato Soup


Ingredients:
potatoes, carrot, onion, water, salt, pepper, parsley, milk, flour, Velveeta cheese

Directions:
Combine first 7 ingredients and bring to a boil., Turn down to low and simmer 20-25 minute with lid on until vegies are tender., Combine milk with flour and stir into pot., Stir in cheese until it melts.
Gluten Free Date and Walnut Loaf


Ingredients:
walnut oil, walnut halves, pitted dates, tap water, sea salt, honey, eggs, vanilla extract, potato flour, xanthan gum, baking powder, baking soda, rose water, buckwheat flour, tapioca flour, potato flour

Directions:
Preheat oven to 190 C / 375 F.
Coat the inside of a 1 litre loaf tin with walnut oil and set aside.
In your mixer or a large bowl, combine the walnuts, dates and honey, with a pinch of baking soda and sea salt. Add in the hot water and stir to blend.
Add in the desired amount of rosewater and mix through.
Add in the eggs and vanilla and blend thoroughly. Slowly add in the flour to create a fairly thick batter.
Pour into a bread tin and place in the centre of the oven for about 45 minutes until a skewer comes out clean when inserted in the middle.
Turn the loaf out and place on a rack to cool.
Don’t slice the bread for at least an hour as it will continue to bake as it cools.
Beef With Broccoli


Ingredients:
rice wine, dry sherry, baking soda, soy sauce, cornstarch, sugar, broccoli, cornstarch, water, garlic clove, salt, soy sauce, chicken broth, pepper

Directions:
Use a cleaver to slice beef across grain and at an angle into thin strips.  Mix marinade ingredients in a medium bowl.  Add beef strips; mix well.  Let stand 30 minutes.
Cut each broccoli top lengthwise into 2 or 3 pieces.  Dissolve cornstarch in water to make a paste; set aside.  Heat 6 tablespoons oil in a wok over high heat 1 minute.  Stir-fry marinated beef until very lightly browned.  Remove beef, draining well over wok; set aside.
Add 1 tablespoon oil to oil left in wok.  Heat 30 seconds.  Stir-fry garlic 30 seconds.  Add broccoli tops.  Stir-fry 5 minutes.  Add cornstarch paste, salt, soy sauce, chicken broth, and pepper.  Remove from wok and arrange on a platter.
Chef John's Deviled Eggs
Category: appetizers-and-snacks
By Chef John

My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.

Ingredients:
12 large eggs
3 tablespoons white sugar
3 tablespoons water
1  red jalapeno pepper, sliced into thin rings
2 tablespoons cream cheese
⅓ cup mayonnaise
½ teaspoon Sriracha or to taste
2 teaspoons Dijon mustard
1 tablespoon rice vinegar
salt and ground black pepper to taste
¼ cup chopped chives

Directions:
Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes. Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside. Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes. Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling. Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste. Pipe filling into the egg shells. Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 24 servings

Calories: 137.5
Fat: 10.7 g
Saturated fat: 2.8 g
Carbohydrates: 4.1 g
Sugars: 3.6 g
Dietary fiber: 0.1 g
Protein: 6.6 g
Cholesterol: 191 mg
Sodium: 180.9 mg
Parmesan Potatoes


Ingredients:
potatoes, canola oil, parmesan cheese, garlic powder, paprika, pepper, salt

Directions:
Preheat oven to 450 degrees.
Cut potatoes into small chunks.
Place potato chunks in a plastic bag with the oil, and shake well to coat potatoes evenly.
Mix seasonings together and add to potatoes.
Shake to coat.
Spray a baking pan with non-stick cooking spray.
Arrange potatoes in a single layer in the baking pan.
Bake for 30-35 minutes or until golden brown, turning potatoes once during this time.
Rosettes


Ingredients:
egg, salt, sugar, milk, flour, icing sugar

Directions:
Make the rosette iron hot by dipping it in hot oil.
Dip iron in batter.
Dip iron in hot oil again and in about 30 seconds, gently pry batter off the iron with a fork until it falls away from the iron into the hot oil.
Fry until light golden brown.
Remove from oil and drain on paper towel.
When cool sprinkle with icing sugar.
Butternut and Turnip Soup


Ingredients:
olive oil, butter, onion, carrot, garlic, turnip, chicken bouillon, water, butter, flour, milk, paprika

Directions:
Heat oil and butter over medium heat, add onion and carrots and saute until soft.
Add garlic and saute a few more minutes.
Add a bit salt at each stage, then a little more if needed at the end.  I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
Select a pan to make the roux (white sauce]. I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
Add the spices, salt and pepper to taste.
Cold Oven Pound Cake


Ingredients:
eggs, sugar, flour, milk, butter, baking powder, salt

Directions:
Do not preheat oven!
Mix Crisco and butter; add sugar and eggs, one at a time, and milk.
Beat after each ingredient and egg is added.
Add flour, baking powder and salt to mixture.
Add flavoring.
Bake 1 hour and 10 minutes at 350°.
Crock Pot Maple Glazed Sweet Potatoes


Ingredients:
sweet potatoes, brown sugar, pure maple syrup, apple cider

Directions:
Cut sweet potatoes into 1/4 to 1/2 inch thick slices and place slices in the crock pot.
Whisk together the brown sugar, maple syrup and apple cider, pour over potatoes and stir to coat.
Cover and cook on low 7 to 9 hours.
Season with salt and pepper to taste just before serving.
NOTE: Stir a few times during cooking, if possible, to keep the slices coated.
Yogurt, Cucumber and Mint Green Salad


Ingredients:
cucumbers, tomatoes, plain low-fat yogurt, green onions, fresh mint leaves, fresh parsley leaves, fresh lemon juice, garlic powder

Directions:
Toss together cucumbers and the tomato in a salad bowl.
Take another bowl and in this one, mix together the remaining ingredients.
Pour this mixture over the cucumber-tomato mixture.
Mix gently.
Store refrigerated for an hour and then serve cold on a hot sunny afternoon with your main course meal, OR, enjoy it by itself for brunch, OR, as a side dish!
Salted Peanut Chew Bars


Ingredients:
flour, brown sugar, baking powder, salt, baking soda, margarine, butter, vanilla, miniature marshmallows, corn syrup, margarine, butter, salted peanuts, vanilla extract

Directions:
Heat oven to 350°F.
In a large bowl, combine all crust ingredients except marshmallows and stir at low speed until crumbly.
Press firmly in bottom of ungreased 13x9-inch pan.
Bake at 350°F for 12 to 15 minutes or until light golden brown.
Remove from oven.
Immediately sprinkle with marshmallows.
Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff.
Cool while preparing topping.
In a large saucepan, combine all topping ingredients except cereal and peanuts; heat just until chips are melted and mixture is smooth, stirring constantly.
Remove from heat; stir in cereal and peanuts.
Immediately spoon warm topping over marshmallows; spread to cover.
Refrigerate until firm.
Cut into bars.
Uncle Melvin's Angel Biscuits


Ingredients:
self-rising flour, milk, mayonnaise

Directions:
Grease and flour a muffin pan. Put flour, mayonnaise and milk in a mixing bowl. Stir until blended well. Dip into muffin pan.
Cook in oven about 12 to 15 minutes.