xiaoxl/recipe_data huggingface dataset:
Big Game Salsa Dip
Category: appetizers-and-snacks
By STEPHANIE H

Great make-ahead-of-the-game dip! Cheesy (with some surprises), and served with tortilla chips. Keep hot in a slow cooker to last all afternoon and free yourself to watch the game. Always disappears quickly! Can be served in individual dip bowls with tortilla chips, or over a handful of chips in a bowl.

Ingredients:
1 (2 pound) loaf processed cheese, cubed
1 cup milk
1 (12 ounce) package ground pork sausage
1  white onion, chopped
1 (24 ounce) jar medium salsa
½ (15 ounce) can black beans, drained and rinsed
1 bunch green onions, chopped
1 (12 ounce) package tortilla chips

Directions:
In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk. Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain. Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour. Garnish with green onions and serve with tortilla chips.

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

Calories: 83.2
Fat: 5.6 g
Saturated fat: 2.5 g
Carbohydrates: 5.1 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 3.4 g
Cholesterol: 12.2 mg
Sodium: 251.6 mg
Maple-Mustard Grilled Chicken


Ingredients:
Dijon mustard, maple syrup, white vinegar, skinless chicken breast halves, ground pepper, salt

Directions:
Combine mustard, maple syrup, and vinegar in a small bowl, stirring well; set aside.
Coat chicken lightly with cooking spray; sprinkle with pepper and salt.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees].
Place chicken on rack; grill, uncovered, 15 minutes, basting often with mustard mixture.
Turn chicken, and grill 15 additional minutes or until meat thermometer inserted into thickest part of chicken registers 180 degrees, basting often with mustard mixture.
Instant Pot® Pork Tenderloin
Category: meat-and-poultry
By Misty Noelle

Super moist and flavorful pork tenderloin prepared in an Instant Pot®.

Ingredients:
2 teaspoons olive oil
1 (2 pound) pork tenderloin, or to taste
1 teaspoon Greek seasoning
salt and ground black pepper to taste
1 cup apple juice
1 tablespoon cornstarch

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes. Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes. Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

Prep time: 5 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 164.9
Fat: 6.7 g
Saturated fat: 2.1 g
Carbohydrates: 4.7 g
Sugars: 3.4 g
Dietary fiber: 0.1 g
Protein: 20.1 g
Cholesterol: 63.2 mg
Sodium: 122.7 mg
Chicken Vindaloo
Category: world-cuisine
By Keith Dallmer

A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Ingredients:
1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1  bay leaf
salt and black pepper to taste

Directions:
Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes. Stir in the  tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 416.6
Fat: 11.6 g
Saturated fat: 2.7 g
Carbohydrates: 50.4 g
Sugars: 10.9 g
Dietary fiber: 8.4 g
Protein: 26.3 g
Cholesterol: 70.3 mg
Sodium: 785.1 mg
Cinnamon Crispas


Ingredients:
flour tortillas, sugar, cinnamon

Directions:
Combine cinnamon and sugar; set aside.
Pour oil 2" deep in medium skillet; heat to 375.
Cut each tortilla into 8 strips, each approx 1" wide.
Fry 3-5 strips at a time until golden brown and crisp, turning once.
Remove and drain on paper towels.
Sprinkle with cinnamon mix while still warm.
Serve immediately.
Libby's Quick Pumpkin Pudding


Ingredients:
vanilla flavor instant pudding and pie filling mix, Carnation Evaporated Milk, Libby's canned pumpkin, pumpkin pie spice

Directions:
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
Add pumpkin and pumpkin pie spice; mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve.
Top with whipped cream.
Nacho Spuds


Ingredients:
small potatoes, extra virgin olive oil, ground turkey, black beans, sharp cheddar cheese, grape tomatoes, sour cream, lettuce, green onion, salsa

Directions:
1. Position a rack in the upper third of the oven and preheat to 450°. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.
2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil and the ground turkey and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning and 2 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
3. Remove potatoes from oven, sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Pull out of the oven and dot with sour cream, sprinkle on green onions, lettuce, olives and hot sauce according to taste.
Walnut Cookies II
Category: desserts
By Kate

I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts.

Ingredients:
1 ¼ cups all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ teaspoon baking soda
1  egg
1 teaspoon vanilla extract
½ cup butter, softened
¾ cup chopped walnuts

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 1 dozen

Calories: 237.1
Fat: 13 g
Saturated fat: 5.5 g
Carbohydrates: 28.3 g
Sugars: 17.5 g
Dietary fiber: 0.8 g
Protein: 3.1 g
Cholesterol: 35.8 mg
Sodium: 89.5 mg
Apple Jalebi


Ingredients:
apples, plain flour, dry yeast, sugar, sugar, water, lemon juice, cardamom powder, pistachios

Directions:
Batter:
Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
Mix the flour and oil together.
Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
Set the batter aside and let it sit in a warm place for half hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
Syrup:
Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing.
Making the jalebis:
Heat the oil in a frying pan about 1 inch deep.
Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.
The jalebi will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the jalebi until both sides are golden-brown.
Transfer them into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds.Than take them out and Garnish with sliced pistachios.
Serve hot.
Toasted Panzanella


Ingredients:
olive oil, garlic cloves, fresh tomatoes, cucumber, red onion, green olives, fresh basil, red wine vinegar, capers, sugar, lemon zest

Directions:
Preheat oven to 350°F
Spread bread cubes on baking sheet.  Bake 15-20 minutes, or until golden brown.
In small saucepan, heat oil over med-low heat.
Add garlic and cook 2 minutes, or until fragrant.
Place all remaining ingredients in a large serving bowl.  Add the cooked olive oil and garlic.  Toss to coat.
Season to taste with salt and pepper.
Allow to stand at least 20 minutes, to allow the flavors to develop.
Adjust seasonings, if necessary, and serve.
Stir-Fried Zucchini and Beef


Ingredients:
zucchini, lean beef, salt, garlic, green onion, toasted sesame seeds, soy sauce, salt, chili pepper

Directions:
Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. Remove from pan/wok with a slotted spoon and set aside.
Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.
Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili.
Pecan Sandies


Ingredients:
all-purpose flour, salt, ground cinnamon, pecans, pecans, unsalted butter, confectioners' sugar, light brown sugar, egg

Directions:
Whisk together flour, salt and cinnamon in medium bowl.
Pulse 1/2 cup + 2 tbsp pecans in food processor until fine.  Nuts should be dry and fluffy.  (Do not over process or nuts will become damp and oily].
Stir ground pecans and remaining 1/2 cup chopped nuts into flour mixture; set aside.
Either by hand or electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes.  Beat in yolk until incorporated, about 20 seconds.
Add flour mixture and mix on low speed until dough just comes together, 25-30 minutes.
Roll dough on work surface into log measuring about 8" inches long and 2" thick.
Wrap log in plastic wrap and refrigerate at least 2 hours or up to 3 days.  Dough can be frozen up to 1 month.
Wrap log in plastic and then foil before freezing.
Adjust oven racks to upper and lower middle positions.
Heat oven to 325°F.
Unwrap dough log, and with sharp knife, cut dough into 3/8" thick slices.
Place slices on ungreased cookie sheet, spacing them about 1/2-1" apart.
Bake, reversing positions halfway through baking time, until edges begin to brown, 16-18 minutes.
Cool cookies on cookie sheets for 2 minutes, then transfer to cooling rack with wide spatula.
Onion Salt


Ingredients:
onion powder, salt

Directions:
Mix together in a small jar with tight fitting lid., Shake  well,store in cool dry place.
Perfect Baked Jerk Chicken
Category: meat-and-poultry
By angielee26

I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!

Ingredients:
1 teaspoon salt, or to taste
1 teaspoon ground allspice
1 teaspoon packed brown sugar
1 teaspoon onion powder
½ teaspoon dried minced garlic
½ teaspoon ground nutmeg
½ teaspoon black pepper
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon dried thyme leaves
1 (2 to 3 pound) whole chicken, cut into pieces
¼ cup vegetable oil

Directions:
Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish. Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 3 hrs 40 mins
Yields: 1 whole chicken

Calories: 571.7
Fat: 52.5 g
Saturated fat: 13.6 g
Carbohydrates: 2 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 21.8 g
Cholesterol: 88.3 mg
Sodium: 457.6 mg
Roasted Red Pepper Dip


Ingredients:
sour cream, cream cheese, chives, fresh chives

Directions:
BLEND sour cream, peppers, cream cheese, and chopped chives with electric mixer until well mixed.
SPOON into bowl; refrigerate for at least 1 hour.
GARNISH with chives if desired. Serve as dip with snack crackers.
Sugar Snap Pea and Radish Salad


Ingredients:
sugar snap pea, radishes, chives, extra virgin olive oil, cider vinegar, honey, kosher salt, pepper

Directions:
Bring medium pot of salted water to a boil.  Blanch peas until just tender and bright green, about 3 minutes.
Drain and transfer to a bowl of ice water to cool; drain well.
In a large salad bowl, combine peas, radishes and chives.
For Vinaigrette: In a small jar or container with a tight-fitting lid, shake together oil, vinegar, honey, salt, and pepper.
Toss salad with vinaigrette and serve.
Chicken Piccata III
Category: world-cuisine
By Sharon

This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth.

Ingredients:
1 cup all-purpose flour
½ teaspoon paprika
1 pinch salt and pepper to taste
1 pound skinless, boneless chicken breast halves - cut into thin strips
¼ cup vegetable oil
4 ounces fresh mushrooms, sliced
¼ cup lemon juice
¾ cup chicken stock
½ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered

Directions:
In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour. Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside. To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 444.1
Fat: 17.9 g
Saturated fat: 2.9 g
Carbohydrates: 37.6 g
Sugars: 1.1 g
Dietary fiber: 4.8 g
Protein: 33.3 g
Cholesterol: 69.4 mg
Sodium: 786 mg
Thai Steak Salad With Basil and Mint


Ingredients:
sugar, fresh lime juice, fish sauce, water, salt, fresh ground black pepper, romaine lettuce, cucumber, red bell pepper, red onion, fresh basil, of fresh mint, cherry tomatoes

Directions:
"To prepare dressing, combine first 5 ingredients; set aside.  To prepare salad, sprinkle both sides of steak with salt and pepper.  Heat a large nonstick skillet coated with cooking spray over medium-high heat.  Add steak, cook 8 minutes or until desired degree of doneness, turning after 4 minutes.  Remove steak from pan; cover and set aside.  Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing.  arrange 1 1/4 cups salad on each of 4 plates.  Cut steak diagonally across grain into thin slices.   Divide steak evenly among salads; drizzle with remaining dressing."
Chicken Hash With Butternut Squash


Ingredients:
butter, sweet onion, olive oil, skinless chicken, fresh tarragon, salt, pepper, heavy cream

Directions:
Heat potatoes and squash in saucepan with salted water, covered, to boiling.
Simmer 4 minutes and drain.
Heat 1 tbs butter in a skillet over med-high heat.
Add onion and cook 5 minutes.
Add remaining butter and oil to skillet.
Add potatoes, squash, chicken, tarragon, salt and pepper and cook 8-10 minutes, tossing frequently until nicely browned.
Slowly pour cream around edge of skillet.
Cook 6-8 minutes turning hash until crusty.
Smashed Cauliflower-Potatoes


Ingredients:
head cauliflower, low-fat milk, salt

Directions:
Cook cut up cauliflower florets in milk and salt over low heat for 35 minutes, or until tender.  Stir the mixture a couple of times to rotate the cauliflower in the milk and to keep the milk from scalding.  (Sometimes when I get distracted the milk gets scalded on the bottom of the pot.  If this happens, stir gently so that that the scalded milk browned bits do not get mixed up into the cooked cauliflower].
Drain, and discard or freeze the remaining liquid for a creamed vegetable soup (like cauliflower-cheese soup].
Using an immersion blender, blend cooked cauliflower until the mixture resembles mashed potatoes (no liquid necessary -- otherwise it will be too runny].
At this point use this mixture as if it were mashed potatoes and turn this "Smashed Cauliflower" into your favorite form of potatoes.  In other words, you can add roasted garlic, scallions, low fat sour cream, chives, butter, or any combination.  However, most of the time we eat it as is, with salt and white pepper to taste.
Prune Juice, Applesauce, Wheat Bran and Crushed Linseed


Ingredients:
prune juice, applesauce, flax seed

Directions:
Mix prune juice  with applesauce, bran and linseed. Place in an airtight glass container and store in fridge for later use.
Take 1-2 tbs a day and drink lots of water.
Thai Style Shrimp
Category: world-cuisine
By Colleen Moir

A dish made in half an hour!  Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.

Ingredients:
4 cloves garlic, peeled
1 (1 inch) piece fresh ginger root
1  fresh jalapeno pepper, seeded
½ teaspoon salt
½ teaspoon ground turmeric
2 tablespoons vegetable oil
1 medium onion, diced
1 pound medium shrimp - peeled and deveined
2  tomatoes, seeded and diced
1 cup coconut milk
3 tablespoons chopped fresh basil leaves

Directions:
Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 289.4
Fat: 20.1 g
Saturated fat: 12.1 g
Carbohydrates: 8.2 g
Sugars: 3 g
Dietary fiber: 2.1 g
Protein: 20.9 g
Cholesterol: 172.9 mg
Sodium: 501.7 mg
Taco Soup VIII
Category: soups-stews-and-chili
By Thea

This is the best taco soup, and the easiest I have ever made! Great for busy days, you can put it in the slow cooker and you're done!

Ingredients:
1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans kidney beans, drained
6 cups corn tortilla chips
1 cup shredded Cheddar cheese
½ cup chopped green onion

Directions:
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with  , tomato sauce, corn, and beans. Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 563.6
Fat: 22.9 g
Saturated fat: 8.5 g
Carbohydrates: 60.8 g
Sugars: 6.8 g
Dietary fiber: 12.7 g
Protein: 31.7 g
Cholesterol: 69.4 mg
Sodium: 1495.5 mg
Mudslide


Ingredients:
banana, vodka, Baileys Irish Cream

Directions:
Place ingredients in blender and puree., Pour into tall glass., Serve.
Fabulous Gluten-Free Fried Pork Chops
Category: main-dish
By Nancy Ball

Since our family went gluten-free I am constantly looking for ways to modify our favorite meals. This one happened by chance but tasted a lot like Kentucky Fried Chicken™ coating. Yum!

Ingredients:
½ cup coconut flour
¼ cup cornstarch
1 tablespoon granulated garlic
1 tablespoon ground paprika
1 tablespoon flaxseed meal
1 tablespoon dried parsley
1 ½ teaspoons baking powder
1 ½ teaspoons white sugar
1 ½ teaspoons onion powder
salt and ground black pepper to taste
2 ½ pounds bone-in center-cut pork chops
2 tablespoons coconut oil, or as needed

Directions:
Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl. Dredge pork chops in the coconut flour mixture until coated on both sides. Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 6 servings

Calories: 294.7
Fat: 18.5 g
Saturated fat: 8.9 g
Carbohydrates: 8.8 g
Sugars: 1.7 g
Dietary fiber: 1 g
Protein: 22.8 g
Cholesterol: 71.1 mg
Sodium: 206.9 mg
Roasted Red Pepper Bruschetta


Ingredients:
feta, green onion, olive oil, garlic clove, lemon juice, baguette, olive oil

Directions:
Mix peppers, feta, green onion, 1 T. olive oil, garlic, and lemon juice.
Cut bread into 1/2 inch slices.  Brush both sides lightly with additional olive oil and toast lightly on each side.  Top with pepper mix.
The Perfect Waffle


Ingredients:
all-purpose flour, whole wheat pastry flour, baking powder, baking soda, kosher salt, sugar, eggs, unsalted butter, buttermilk

Directions:
1. Heat a waffle iron.
2. Combine the flours, baking powder, baking soda, salt and sugar in a medium bowl.
3. Whisk the eggs and butter together in another bowl, and then whisk in the buttermilk.
4. Add the wet ingredients to the dry and whisk to combine. Rest the batter for 5 minutes.
5. Lightly coat the waffle iron with nonstick spray.
6. Ladle waffle batter onto the iron.
Serve immediately or keep warm in a 200 degree F oven until ready to serve.
*For chocolate waffles, use 7 ounces of all-purpose flour (ditch the whole wheat] and add 1 1/2 ounces Dutch-process cocoa powder to the dry mix. Fold in 4 ounces of semisweet chocolate chips to the batter.
Crows Nest


Ingredients:
cranberry juice, lime, sugar

Directions:
shake everything but lime to mix pour into old fashioned  glass that you have run lime around  lip and  dipped  in sugar.
garnish with lime.