xiaoxl/recipe_data huggingface dataset:
Avocado BLT Sandwiches


Ingredients:
mayonnaise, avocados, red onions, bacon, lettuce leaves, tomatoes, sea salt, fresh ground black pepper

Directions:
spread one side of each slice of bread evenly with mayonnaise., spread half the number with mashed avocado., then top with red onion., place the chicken, bacon, lettuce leaves and tomato on top., season with salt and pepper., top with remaining slices of bread and serve immediately.
Sweet Tomato Chutney


Ingredients:
garlic, fresh ginger, red wine vinegar, whole tomatoes, sugar, salt, cayenne pepper, golden raisins

Directions:
Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so].
Bring to a boil.
Add puree from blender.
Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
(A film should cling to a spoon dipped in it.] Stir occasionally at first, and more frequently later as it thickens.
You may need to lower the heat as the liquid diminishes.
You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
Add the almonds and the raisins.
Simmer, stirring, another 5 minutes.
Turn heat off and allow to cool.
Bottle.
Keep refrigerated.
Chargrilled Swordfish on Warm Avocado Corn Salad


Ingredients:
swordfish steaks, shallot, corn, red bell pepper, avocado, fresh coriander, white wine, lemon juice, red wine vinegar, olive oil

Directions:
Heat a non-stick pan to high, add the oil and sear the swordfish for 1 to 2 minutes or until starting to soften. Remove from pan. Cover with foil and keep warm in a low oven.
Add the shallot, corn and red pepper to pan and cook, stirring for 1 to 2 minutes or until starting to soften.
Add the avocado, coriander and white wine. Cover and steam for 1 minute until heated through.
Place avocado corn mixture on heated plates and top with swordfish.
Add lemon and vinegar to the pan and whisk into pan juices. Pour over the fish and serve immediately.
Rockin Carrot, Sweet Potato, and Ginger Soup
Category: soups-stews-and-chili
By LIANNASR

I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.

Ingredients:
1 tablespoon butter
1 tablespoon bacon grease
1 ½ cups roughly chopped carrots
½  onion, diced
salt and ground black pepper to taste
3 sprigs fresh thyme, leaves stripped, divided
2 cups chicken stock, or more if needed
1 cup roughly chopped sweet potato
2 tablespoons ginger paste
¼  orange, juiced, or to taste
1 tablespoon brown sugar
½ teaspoon red pepper flakes
1 pinch ground cinnamon
2 tablespoons half-and-half

Directions:
Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds. Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup. Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 93.3
Fat: 3.2 g
Saturated fat: 1.8 g
Carbohydrates: 15.7 g
Sugars: 5.5 g
Dietary fiber: 2.6 g
Protein: 1.7 g
Cholesterol: 7.2 mg
Sodium: 281.4 mg
Smashed Potatoes


Ingredients:
sour cream, butter, milk

Directions:
Cut the potatoes in half and boil until soft., Drain and return to the same pot., Briefly mash until just broken up., Add the remaining ingredients and toss., Serve warm.
Garden Vegetable Sandwich


Ingredients:
tomatoes, cabbage, carrot, tomato ketchup, cheddar cheese, pepper, salt

Directions:
In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt.
Cover one slice of bread with this vegetable mixture and season it with pepper.
Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat!
You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.
Pop's Tomato-Braised Sardines
Category: world-cuisine
By Diana71

My husband spent 2 years in the Philippines as a missionary. Along with his life-changing experience, he brought home a rich culinary repertoire that he incorporated into our family recipes. He passed away in 2016, and these recipes have become things our children treasure. They are part of the memories and fabric that keep his memory bright and alive. Here is "ginisang sardinas" which is a wonderful way to use canned sardines. This is usually eaten spooned over rice per each individual's desire/taste.

Ingredients:
4 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon ground paprika
¼ large onion, diced
½ teaspoon tomato paste
1 ½ cups halved cherry tomatoes
½ cup white cooking wine
¼ cup water
1 tablespoon fish sauce
2 (4 ounce) cans sardines, drained
2  limes, juiced, divided

Directions:
Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes. While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes. Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade. Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes. Pour remaining lime juice over the sardines and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 589.4
Fat: 40.7 g
Saturated fat: 5.6 g
Carbohydrates: 18.1 g
Sugars: 3.2 g
Dietary fiber: 4 g
Protein: 30.4 g
Cholesterol: 161 mg
Sodium: 1150.4 mg
Garlic Herb Sauce


Ingredients:
cream cheese, sour cream, mayonnaise, garlic cloves, fresh parsley, green onions, dried tarragon, dried chervil, Tabasco sauce, Worcestershire sauce

Directions:
Beat cream cheese, sour cream and mayonaise till smooth., Add remaining ingredients., Refridgerate the dip for a few hours to let the flavours blend.
Nut 'n' Honey Smoothie


Ingredients:
creamy peanut butter, honey

Directions:
Using a blender, mix the almonds, milk, peanut butter and honey on high speed until smooth, about 1 minute.
Add the ice cubes and blend until slushy, about 15 seconds.
Enjoy!
Poppy Seed-Lime-Ring Cake


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

Directions:
Cream butter, sugar, eggs and salt.
Mix flour and baking powder and add to butter mixture together with cream.
Half the dough. Add lime juice and zest to one half and the poppy seed baking mix to the other.
Fill the poppy seed dough into a greased ring cake tin first and then add the lime dough. Mottle using a fork.
Bake in the pre-heated oven at 175°C on the bottommost rack for about 50 minutes.
If desired spread the cooled cake with some melted lime-chocolate or plain sugar icing.
Four-Grain Pancakes


Ingredients:
whole wheat flour, all-purpose flour, cornmeal, rolled oats, sugar, baking powder, salt, baking soda, ground cinnamon, nutmeg, milk, butter, honey, eggs

Directions:
Combine the dry ingredients (first 10 ingredients] in one bowl and the wet ingredients (last 4 ingredients] in another; pour the wet ingredients over the dry ingredients and mix until just combined.
Spoon 1/4 batter per pancake onto a greased, preheated griddle or skillet and cook until bubbles cover the surface and most have popped; turn and cook until lightly browned.
Serve with jam, honey, syrup and/or cottage cheese (if you like].
Baked Chicken Thighs With Mushroom Brown Rice
Category: meat-and-poultry
By trishthedish617

This easy and delicious one-pan meal that's easy on the budget can also be made with white rice.

Ingredients:
1 (4 ounce) can sliced mushrooms, drained and liquid reserved
1 rib celery, sliced
¼ cup chopped onion
⅓ cup brown rice
2 teaspoons minced  garlic
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
4  chicken thighs with skin and bones
1 tablespoon olive oil
salt and pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top. Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 303.3
Fat: 15.4 g
Saturated fat: 3.7 g
Carbohydrates: 18 g
Sugars: 1.4 g
Dietary fiber: 1.8 g
Protein: 22.4 g
Cholesterol: 74 mg
Sodium: 386.1 mg
Crock Pot New England Boiled Dinner


Ingredients:
potatoes, carrots, onion, garlic cloves, corned beef brisket, dried rosemary, beef broth, cabbage

Directions:
In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.
Trim the fat from the brisket and if necessary, trim the brisket to fit into the slow cooker.   (Do not use the seasoning package if one comes with the brisket].  Place the brisket on top of the vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon of salt.  Pour the broth over the brisket.
Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.
If using low setting, turn cooker to high and add the cabbage wedges; cover and cook for 30 to 60 minutes more or until the cabbage is tender.
Transfer meat to a cutting board and thinly slice the meat across the grain.  Place meat slices on a serving platter.  Using a slotted spoon, transfer the vegetables to the serving platter and serve.
Braised Spicy Spareribs


Ingredients:
flour, salt, ground black pepper, onion, garlic clove, tomato puree, chili sauce, red wine vinegar, ground cloves, cornflour, flat leaf parsley

Directions:
Preheat oven to Gas Mark 4 (180C or 350F]. Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
Heat oil in a large non-stick frying pan & cook the ribs (turning] till they are well-browned. Transfer ribs to a roasting pan (or baking dish] w/a lid & sprinkle w/the chopped onion.
In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender], removing the lid for the last 30 minutes.
Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
Deglaze pan juices with a small amt of water (or stock] & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring] & simmer 2-3 min till thickened.
Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking].
Baked Salmon with Lemony Orzo and Basil-Bacon Peas
Category: seafood
By Julie Hubert

Orzo, lemon, basil, bacon, peas, and baked sockeye salmon come together to make a quick and easy weeknight pasta dish for the whole family.

Ingredients:
1 cup orzo
2 teaspoons garlic powder
5 large basil leaves, thinly sliced, divided
2 teaspoons sea salt, divided
1 (1 1/2 pound) skin-on, sockeye salmon
¼ cup butter, melted, divided
3 slices bacon, chopped
1 (16 ounce) package frozen peas
freshly ground black pepper to taste
2  lemons, juiced, divided

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain. Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl. Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top. Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest. Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes. Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper. Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

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

Calories: 702
Fat: 30.1 g
Saturated fat: 11.1 g
Carbohydrates: 59.7 g
Sugars: 2.4 g
Dietary fiber: 8.4 g
Protein: 51.1 g
Cholesterol: 153.4 mg
Sodium: 1278.2 mg
Butterscotch Hot Cocoa


Ingredients:
milk, vanilla, chocolate chips

Directions:
Stir together the milk, vanilla,whipping cream and butterscotch in a slow cooker.
Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and butterscotch chips are melted. Stir again before serving. Garnish with whipped cream.
Thanksgiving Panzanella


Ingredients:
butter, sweet onion, apples, apples, sage sausage, breakfast sausage, fresh thyme, fresh sage leaf, dried cherries, sea salt, black pepper, pecan halves, fresh sage leaf, olive oil, sage leaf

Directions:
Melt butter over medium heat in a cast iron skillet. Add onions and cook over low-medium heat, about 30 minutes, or until the onions go nearly perfectly transparent. Do not get color on the onions. Remove from pan and save.
Add 1-2 T of the butter from the onions to the skillet and cook the apples over medium heat until they have taken on a light golden color and have become fork-tender. Remove and add to the onions.
Cook the sausage over medium until browned, using the back of a wood spoon to break the sausage up as it cooks. Remove cooked sausage and any fat which rendered out and add to the onions/apples.
In a large mixing bowl, combine the french loaf and whole grain cubed breads. Using your hands, loosely crumble the moist cornbread and mix all three to incorporate.
Add the onions, apples, sausage, butter, and reserved fat. Mix bowl contents to evenly moisten all components.
Season with fresh thyme, sage leaf powder, grey sea salt, fresh black pepper, olive oil, and mix. If the panzanella is still too dry, slowly incorporate up to 1 C of good chicken stock. This will vary greatly depending on how dried the bread cubes are. Work a little at a time!
Finally, mix in toasted, lightly crushed pecan halves, and garnish top with brown-butter fried sage leaves.
Serve warm (or cold the next day; who doesn’t love Thanksgiving leftovers?!] and enjoy!
Galician Soup ( Caldo Gallego )


Ingredients:
cannellini beans, water, ham steak, potatoes, yellow onion, garlic cloves, bay leaf, cumin powder, sweet paprika

Directions:
Cut Veal and Ham Steaks into Chunks., Mince Onion and Garlic, Peel and Cut Potatoes into Cubes., Skin and cut Choizo into 1/4 inch round slices., In a Large Soup pot, Add the beans with their liquid., Then place all remaining ingredients., Mix well and let Cook over low flame for about 3 hours., Serve in Soup Bowls with Toated Italian Bread for dunking on the side.
Spicy Franks With Lime


Ingredients:
"limes"

Directions:
Cut turkey franks twice lengthwise. Then cut into pieces. Put in bowl., Squeeze lime juice over franks., Add fruit seasoning to suit your taste and enjoy this quick and easy snack!
Potato Soup


Ingredients:
butter, carrots, celery, onions, potatoes, parsley, thyme, salt, pepper, bacon, milk

Directions:
Melt butter in soup pot., Sweat carrots, celery, and onions until soft., Add chicken stock, potatoes, parsley, thyme, salt, and pepper., Simmer 20 minutes, or until potatoes are medium soft., Add bacon and milk., Heat through., Add enough potato flakes to bring to desired consistency.
Jiffy Corn Muffin Mix Copycat Using Bisquick


Ingredients:
Bisquick baking mix, yellow cornmeal, granulated sugar, milk, egg

Directions:
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
Nova Scotia Blueberry Cream Cake
Category: desserts
By Paul

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer.  This dessert is awesome! Serve with whipped cream and enjoy!

Ingredients:
1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter
1  egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
½ cup white sugar
2  egg yolks
1 teaspoon vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan. In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top. In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries. Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 379.1
Fat: 20.6 g
Saturated fat: 12.3 g
Carbohydrates: 45.1 g
Sugars: 26.1 g
Dietary fiber: 1.9 g
Protein: 5.1 g
Cholesterol: 104.2 mg
Sodium: 172.5 mg
Roasted Sausages, Peppers and Potatoes


Ingredients:
bell peppers, olive oil, garlic, salt, pepper, kalamata olive

Directions:
Position racks to divide oven into thirds.
Heat oven to 500ºF.
You’ll need 2 large rimmed baking sheets lined with foil (for easy cleanup].
Divide sausages, peppers and potatoes between pans; toss with oil, garlic, salt and pepper.
Roast 10 minutes.
Toss; switch position of pans.
Roast 10 more minutes until sausages are cooked.
Cut sausages into slices; toss with potatoes, peppers and olives.
Sprinkle with parsley.
Bacon Dogs


Ingredients:
barbecue sauce, bacon

Directions:
Dip each hot dog into barbecue sauce., Wrap with bacon slice., Secure with toothpicks., Grill until bacon is crisp., Serve on hot dog buns.
Carrot Cake with PHILLY Cream Cheese Icing
Category: trusted-brands-recipes-and-tips
By Philadelphia

Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.

Ingredients:
2 cups flour
2 teaspoons MAGIC Baking Powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash Dash of ground cloves
½ teaspoon salt
4  large eggs eggs
1 ¼ cups oil
2 cups granulated sugar
2 cups grated carrots
1 (19 ounce) can crushed pineapple, well drained
½ cup chopped walnuts or pecans
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
¼ cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
½ teaspoon grated lemon peel

Directions:
Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan. Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 18 servings

Calories: 449.1
Fat: 25.2 g
Saturated fat: 6.8 g
Carbohydrates: 54.4 g
Sugars: 36.7 g
Dietary fiber: 1.4 g
Protein: 4.5 g
Cholesterol: 63.8 mg
Sodium: 287 mg
Rosemary Zucchini Soup


Ingredients:
extra virgin olive oil, celery, onion, garlic cloves, fennel seeds, salt, pepper, zucchini, fresh rosemary, long-grain rice, rice vinegar, lemon juice

Directions:
In a large saucepan, heat oil over medium heat.  Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
Stir in zucchini and rosemary; cook for 6 minutes.
Add stock, 2 cups water and rice.  Bring to boil.  Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender.  Stir in rice vinegar; let cool slightly.
In batches in blender or food processor, purée soup until smooth.  (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.]  Reheat in clean saucepan.
Avocado Hummus


Ingredients:
chickpeas, avocado, tahini, olive oil, lemon, garlic cloves, seasoning salt, Sea Salt Seasoning, fresh ground black pepper, water

Directions:
Peel and cut avocado, removing the pit., Combine all ingredients in food processor or blender and blend until smooth., Serve with warm pita wedges, pita chips, or vegetable crudites.
Beer Batter Deep Fried Dill Pickles
Category: appetizers-and-snacks
By Tinita

This is a recipe I've been using for deep fried pickles for years now.

Ingredients:
2 cups vegetable oil for frying
1 (12 fluid ounce) can or bottle beer
1 ½ cups all-purpose flour
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon chili powder
1 pinch seasoned salt
½ (16 ounce) jar dill pickle slices
1 ½ cups all-purpose flour

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour. Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 10 servings

Calories: 196.3
Fat: 4.8 g
Saturated fat: 0.6 g
Carbohydrates: 31.1 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 4.2 g
Sodium: 313.7 mg