xiaoxl/recipe_data huggingface dataset:
Biscuits from the Flying Biscuit Cafe


Ingredients:
all-purpose flour, baking powder, baking powder, salt, sugar, sugar, unsalted butter, heavy cream, half-and-half, half-and-half, sugar

Directions:
Preheat oven to 375 degrees.  Line a sheet pan with parchment paper.
Place flour, baking powder, salt and sugar in a large mixing bowl.  Cut butter into 1/2 tablespoon-sized bits and add to the flour.  Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.
Make a well in the center of the flour and pour in all the heavy cream and the half and half.  Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball.
Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass.  Do not overwork the dough.  Using a rolling pin, roll the dough to a 1-inch thickness.  The correct thickness is the key to obtaining a stately biscuit.  Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough.  Repeat until all the dough has been cut.  Scraps can be gathered together and rerolled once.  Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them.  Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar.  Bake for 20 minutes.  Biscuits will be lightly browned on top and flaky in the center when done.
Spicy Salmon and Vegetable Bowl
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Try this tasty Spicy Salmon and Vegetable Bowl recipe that is easy to make and absolutely loaded with flavor.

Ingredients:
2 tablespoons chili garlic sauce (sambal)
3 tablespoons soy sauce
2 tablespoons sesame oil
1 ½ tablespoons brown sugar
1 tablespoon rice wine vinegar
4 (6 ounce) salmon fillets, cut into 1-inch squares
1  red bell pepper, seeded and cut into 1-inch squares
1 cup snow peas
4  carrots, peeled and thinly sliced
4 cups cooked jasmine rice
Reynolds Wrap® Non Stick Aluminum Foil

Directions:
Preheat the broiler to low heat. Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined. Add the cut up salmon to the bowl and mix until coated. Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout. Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce. Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly. Optional Servings: Serve with a hard boiled egg or a fried egg.

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

Calories: 580.5
Fat: 17.4 g
Saturated fat: 3.2 g
Carbohydrates: 60.7 g
Sugars: 10.3 g
Dietary fiber: 3.9 g
Protein: 42.4 g
Cholesterol: 74.7 mg
Sodium: 1110.6 mg
Chocolate Chip Cream Cheese Spread


Ingredients:
cream cheese, sugar, vanilla extract

Directions:
Let Cream cheese sit at room temp for a little while to soften a bit., Blend Everything together in an electric mixer or by hand until well blended., Keep refrigerated up to two weeks. Enjoy!
Dragon Eggs
Category: appetizers-and-snacks
By Capri Primerano

A Halloween treat to serve at any Halloween party! You can use guacamole instead of salsa if desired.

Ingredients:
6  eggs
¼ cup soy sauce
2 tablespoons molasses
2 teaspoons salt
8  tea bags
⅓ cup mayonnaise
2 tablespoons minced red bell pepper
salt and ground black pepper to taste
1 cup salsa

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact. Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature. Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined. Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together. Pour salsa onto a plate and assemble eggs upright into the salsa.

Prep time: 30 mins
Cook time: 45 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 196.9
Fat: 14.8 g
Saturated fat: 3 g
Carbohydrates: 9.5 g
Sugars: 5.8 g
Dietary fiber: 0.8 g
Protein: 7.8 g
Cholesterol: 190.6 mg
Sodium: 1803.3 mg
Creamy Twice-Baked Potatoes
Category: side-dish
By tplbml

These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Double the recipe if you're having guests over or want leftovers.

Ingredients:
2  baking potatoes
2 tablespoons butter, softened
1 tablespoon milk
¼ teaspoon salt
1 (3 ounce) package cream cheese, cubed
2 tablespoons sour cream
1 pinch paprika, or to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet. Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly. Reduce oven to 350 degrees F (175 degrees C). Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet. Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 2 servings

Calories: 450.2
Fat: 29.8 g
Saturated fat: 18.7 g
Carbohydrates: 39.6 g
Sugars: 2.2 g
Dietary fiber: 4.9 g
Protein: 8.4 g
Cholesterol: 84.2 mg
Sodium: 522 mg
Spaghetti Con Pollo (Chicken)


Ingredients:
spaghetti, chicken breasts, sazon goya con culantro y achiote, ketchup, margarine, sour cream

Directions:
Place chicken in a large pot, fill with water and bring to a boil.
Boil for about 20 minutes or until chicken is fully cooked.
Remove the chicken from the water and set aside to cool off a bit. DO NOT discard water.
Bring the same water to a boil cook your pasta in it as directed on box.
Once pasta is cooked remove from water and set aside.
Once chicken is cool enough to handle shred it.
In a large pot on medium high heat melt the margarine an sauté the pasta for about 2 minutes.
Mix in chicken and stir well.
Mix in the ketchup and stir well.
Mix in the remainder ingredients and stir well. (You may not think the whole bag of cream is necessary].
You may need to add a bit of water, about 1/4 cup, because you don't want your pasta to look dry nor too soupy.
Once everything is mixed well cover and simmer for about 20 minutes.
ENJOY.
Spicy Chicken Pepper Pasta


Ingredients:
boneless chicken breast, garlic, carrot, onion, red bell pepper, yellow bell pepper, diced tomatoes, red pepper flakes, linguine, parmesan cheese

Directions:
Heat oil in large fry pan on medium-high heat.
Add chicken and garlic; cook 4- 5 minutes or until chicken is cooked through, stirring frequently.
Add carrot, onion, bell peppers, tomatoes and red pepper flakes; stir.
Bring to boil.
Reduce heat to medium-low; simmer 8- 10 minutes or until vegetables are crisp-tender.
Meanwhile, bring a large pot of water to a boil.
Add pasta and cook until tender.
Stir half of the cheese into sauce; spoon over drained pasta.
Top with the remaining cheese.
Sprinkle with addiional red pepper flakes, if desired.
Ww 2 Points - Mini Cinnamon Rolls


Ingredients:
dark brown sugar, cinnamon, unsalted butter, low-fat cream cheese, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 375°F Spray a 9x13 inch baking pan with cooking spray.
Combine brown sugar, cinnamon, and butter in small bowl, set aside.
Separate breadsticks into 12 strips. Sprinkle tops with brown sugar mixture and roll each one into a spiral, pressing to seal the ends. Arrange in baking pan 1 inch apart. Bake until lightly golden, about 15-18 minutes. Cool for 10 minutes.
To prepare frosting, combine confectioners sugar, cream cheese, and vanilla in a small bowl, adding a few drops of water if needed to make a smooth, spreadable glaze. Drizzle over the tops of the warm rolls and let stand a few minutes to set. Serve warm.
Fresh Tomato Beef and Black Bean Chili


Ingredients:
olive oil, lean ground beef, crushed red pepper flakes, fresh garlic, water, cumin, chili powder, dried oregano, salt, cayenne pepper, tomato paste, sugar, tomatoes, onions, green bell peppers, black beans, beef broth, cheddar cheese

Directions:
Heat oil in a large heavy pot.
Add in ground beef; cook for 5 minutes.
Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
Add in 2 cups beer or water; bring to a boil.
Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
Add in tomato paste and sugar; simmer for 5-6 minutes.
Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
Ladle into bowls and sprinkle with cheddar cheese.
Best Baked Beans


Ingredients:
dry pinto beans, dried black beans, bacon, tomato juice, ketchup, brown sugar, dark corn syrup, onions, prepared mustard, white pepper, ginger, diced tomatoes, liquid smoke

Directions:
Soak beans, covered, overnight in a large pot in cold water.
Next day, drain the beans, rinse, and return to pot. Cover with fresh water.
and bring to the boil over high heat.
Lower heat to a simmer.  Cook beans 1 1/2 to 2 hours, stirring often,.
Or until beans are tender.
While beans are cooking;.
Cut bacon into bite-size squares.
Fry till limp, not crispy; drain.
Combine all ingredients (except beans] in a large saucepan over low heat and mix well.
When beans are done;.
Drain off the liquid.
Put in large roaster- layer of beans, a few ladles-full of the sauce- repeat-repeat.
Bake, uncovered, @ 350 for 1 1/2 to 2 hours, stirring occasionally.
Lemon Pepper Tuna Quinoa Stir-Fry


Ingredients:
quinoa, water, tuna, low-fat margarine, lemon juice, lemon pepper, eggs, mushroom, salt, pepper

Directions:
Bring water and quinoa to boil, then simmer until water is gone, about 10 minutes.
Saute tuna in margarine and lemon juice on low in seperate frying pan.
Move tuna to side of pan, scramble eggs in other side.
Once quinoa is cooked, add to frying pan with spinach, lemon pepper and salt and pepper, mix all ingredients thoroughly.
Heat through on low for about 5 minutes, adding sliced mushrooms in the last few minutes.
Hershey's Black Forest Pudding Cake


Ingredients:
sugar, flour, baking powder, salt, milk, margarine, vanilla, sugar, light brown sugar, hot water, kirsch, cherry pie filling

Directions:
Preheat oven to 350°F.
In large bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, margarine, and vanilla; beat until smooth. Spread into an 8 or 9-inch square pan.
In small bowl, stir together ½ cup sugar, brown sugar, and ¼ cup cocoa; sprinkle mixture evenly over batter.
Combine hot water and kirsch; pour over batter. Do not stir.
Bake 30-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.
Hershey's Chocolate Cherry Cheese Pie


Ingredients:
graham cracker crust, sugar, eggs, vanilla extract, cherry pie filling, cream cheese, sour cream, sugar, vanilla extract

Directions:
Heat oven to 375. Break chocolate bars into small pieces and place in small microwave safe bowl.  Microwave 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred.  Cool.  In small mixer bowl on medium speed, beat cream cheese and sugar until smooth.  Add eggs; beat well.  Stir in vanilla and melted chocolate until completely blended.  Pour into crust.  Bake 20 minutes or until almost set in center.  Remove from oven.  Prepare sour cream topping, spread over pie.  Continue baking 10 minutes or just until set.  Cool completely, Cover; refrigerate until firm.  Just before serving, spread cherry pie filling over top of pie.
Sour Cream Topping.
In small bowl, combine sour cream, sugar and vanilla; blend well.
Tortilla Pizza


Ingredients:
flour tortillas, cheese, mushrooms, fresh parsley

Directions:
Place one tortilla down., Spread the ranch on it in a thin layer., Place half of cheese and one sliced mushroom.  Place tortilla on top, Place the remainder cheese, mushroom and parsley on top., Bake at 350°F for 6 minutes on cookie sheet., Enjoy.
Heather's Awesome Chicken on Toast


Ingredients:
chicken breasts, extra virgin olive oil, flour, green onions, button mushrooms, chicken broth, heavy whipping cream, parsley

Directions:
Pour flour onto a plate or pie plate.  Add salt and pepper.  I add a lot of pepper to make the chicken quite spicy.  Add the chicken pieces to the flour mixture and toss to coat.
Saute chicken in olive oil over medium high heat until golden brown (approximately 10 minutes].
Once chicken is golden brown, add the mushrooms and green onions.  Cover and cook an additional 5-8 minutes.  Uncover.
Add chicken broth and heavy whipping cream.  Bring mixture to a boil over medium to medium high heat until mixture reduces.  Be careful to keep an eye on it or you could reduce it too much.  If you do reduce it too much, add more chicken broth.
Slice french bread into 1" or 2" slices and place on a cookie sheet.  Toast on the top shelf of oven, under the broiler, for 1 to 2 minutes per side.  Watch closely so they don't burn.
To serve, pour heaping spoonfuls of the chicken mixture over the toast slices and enjoy!  Garnish with parsley - - I take a pinch of parsley and sprinkle lightly over entire plate for a splash of color.
Sicilian Lemon Chicken With Raisin-Tomato Sauce


Ingredients:
golden raisin, extra virgin olive oil, onion, garlic, pine nuts, black olives, bay leaves, dried oregano, cayenne pepper, diced tomatoes, white sugar, fresh basil, angel hair pasta, extra virgin olive oil, boneless skinless chicken breast halves, lemon, juice and zest of, parmesan cheese, fresh basil

Directions:
Soak the raisins in warm water until they plump, about 10 minutes.
Drain and set aside.
Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
Stir in the onion, garlic, pine nuts, and olives.
Season with bay leaves, oregano, and cayenne.
Cook until the onions have softened and begun to turn golden, about 5 minutes.
Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later].
Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
Transfer to a warm plate, and allow to rest for about five minutes.
To serve, slice each chicken breast against the grain into thin slices.
Divide the pasta into four wide, shallow bowls.
Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Oatmeal Cookie Drink


Ingredients:
"irish cream"

Directions:
"Pour ingredients into a stainless steel shaker over ice, and shake until completely cold. Strain into an old-fashioned glass, and serve."
Buckwheat Polenta


Ingredients:
butter, onion, buckwheat groats, water, parmesan cheese

Directions:
Finely chop onion.
In a pot with tightly fitting lid melt butter and saute chopped onion until translucent.
Add 4 cups water and bring to a boil.
Stir in 1 cup buckwheat grits or groats.
Reduce heat to very low, close the lid of the pot and let simmer for about 30 minutes until buckwheat reaches polenta consistency. I found that sometimes (maybe depending on whether you use grits or groats or coarsely ground buckwheat] it already thickens after about 10 minutes, so have a look at it after 10 minutes.
Stir in ground parmesan cheese.
Serve hot.
Steamed Tofu and Fish


Ingredients:
vegetable broth, mirin, cornstarch, soft tofu, bamboo shoot, salt, white pepper, baby bok choy

Directions:
For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan.  Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain.  Discard stems and cut each cap into 3 slices.
Prepare a stir-fry pan for steaming.
Cut tofu into 4 pieces and place in a heatproof dish.
Arrange fish, mushrooms, and bamboo shoots over tofu.  Sprinkle with ginger, salt and pepper.
Arrange bok choy around outside of fish.
Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
Pour sauce over steamed fish and serve.
Classic Turkey and Rice Soup
Category: soups-stews-and-chili
By Sarah

Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?

Ingredients:
1  turkey carcass
1 large onion, halved and skin left on
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
2  bay leaves
salt and ground black pepper to taste
water to cover
2 large onions, diced
2  carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon dried rosemary
1 teaspoon onion powder
2 cups cooked rice

Directions:
Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour. Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard. Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 115.4
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 22.4 g
Sugars: 4 g
Dietary fiber: 2.3 g
Protein: 3.2 g
Cholesterol: 3.7 mg
Sodium: 56 mg
Pineapple Upside Down Cake


Ingredients:
eggs, pineapple slices, margarine, brown sugar, maraschino cherry

Directions:
Melt margarine in a LARGE cast iron skillet on top of stove.  Stir in brown sugar.  Place pineapple slices and cherries on top of the brown sugar mixture. Do not follow the directions on the cake mix.  Instead, add the reserved pineapple juice to the mix along with 2 eggs and mix thoroughly.  Spread the batter over the pineapple mixture in the skillet.  Bake at 350 degrees for approixmately 25 minutes.
Use heavy hot pads to remove the skillet from the oven when done.  While the cake is still hot, loosen the edge of the skillet with a knife and turn onto a serving plate.  Let cool and enjoy!
Hot Oniony Cheese Dip


Ingredients:
cream cheese, Miracle Whip, cheese

Directions:
Heat oven to 350ºF., Mix first 3 ingredients in medium bowl. Stir in mozzarella., Spoon into ovenproof serving dish., Bake 15 to 20 minute or until heated through, stirring after 8 minute, Top with nuts.
Caprese Skewers


Ingredients:
grape tomatoes, bocconcini, extra virgin olive oil, fresh basil leaves, kosher salt, pepper

Directions:
Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
Whisk together oil,balsamic, salt, and pepper. Drizzle oil mixture over skewers. Sprinkle with basil, and salt and pepper to taste.
Goat Cheese & Black Olive Mashed Potatoes


Ingredients:
potatoes, fresh thyme, garlic cloves, half-and-half cream, black olives

Directions:
Boil the potatoes with the thyme for 10 minutes.
Add the garlic and cook until potatoes are tender (about 5-10 minutes more].
Reserve 1/3 cup potato water.
Drain the potatoes and garlic.
Mash potatoes and garlic until smooth.
Stir in cream, goat cheese, olives, olive oil salt and pepper.
If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.
Smoked Chicken Thighs
Category: meat-and-poultry
By CDIMENNA

Dry-rubbed chicken thighs are smoked in an electric smoker.

Ingredients:
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon thyme
½ teaspoon oregano
8  skinless, boneless chicken thighs
1 cup cherry wood chips, or as needed

Directions:
Preheat a smoker to 200 degrees F (93 degrees C). Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub. Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 8 thighs

Calories: 193
Fat: 12 g
Saturated fat: 3.3 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 19.3 g
Cholesterol: 71 mg
Sodium: 355.3 mg
Asparagus Fries


Ingredients:
asparagus spears, egg, mixed herbs, garlic, lemon

Directions:
Preheat the oven to 200C/390°F.
Snap the top off of the asparagus spears.
Crack the egg into a bowl then whisk.
Coat the asparagus in egg, then the ground almonds and place on a baking tray covered in parchment paper.
Sprinkle the mixed herbs and ground garlic on top then squeeze the lemon juice over them.
Bake for 25-30 minutes turning half way through.
Achinga Payar Mezhukkupuratti / Long Beans Stir Fry


Ingredients:
coconut, coconut, garlic cloves, turmeric powder, red chili pepper, curry leaf, salt

Directions:
Remove the ends of beans with your hands or with a knife., Cut them into 1" pieces. Set aside., Cut the Shallots and keep it aside., Heat oil in a pan. Add the crushed garlic and dry red chilly. Sauté it., Add the Shallots and sauté it till it turns golden colour., Add the Curry leaves., Now add the Turmeric Powder and sauté it., Add the chopped long beans. Sauté it for a while., If you find it is dry, sprinkle little water and mix until beans is cooked., Serve it with hot rice.
Crab Stuffed Jalapenos


Ingredients:
all-purpose flour, cornmeal, seasoning salt, pepper, buttermilk, all-purpose flour, cornmeal

Directions:
Cut stems from jalapenos.
Scoop out seeds, using a small, sharp knife (do not cut jalapenos].
Stuff each pepper with crab meat; set aside.
Combine 1/8 cup flour and next 4 ingredients; stir until smooth, and set aside.
Combine 1/4 cup flour and 1/8 cup cornmeal; set aside.
Dip stuffed jalapenos in batter; dredge in flour mixture.
Pour oil to a depth of 2 to 3 inches in a dutch oven; heat to 375 degrees.
Fry jalapenos a few at a time, 1 to 2 minutes on each side or until golden brown.
Drain on paper towels.