xiaoxl/recipe_data huggingface dataset:
Breaded Pork Chops - From the Oven


Ingredients:
center-cut pork chops, egg, evaporated milk, paprika, dried oregano, garlic powder, onion powder, salt, black pepper, cayenne pepper

Directions:
Preheat oven to 375 degrees F.
Beat egg with evaporated milk; place chops in milk and allow to sit 5-10 minutes, turning so that each side gets down into the milk.
Mix together crushed cornflakes, breadcrumbs, paprika, oregano, garlic, onion powder, salt, black pepper, and cayenne.
Take chops out of the milk and coat with the seasoned crumbs.
Spray a shallow baking pan with non-stick cooking spray; place chops on pan.
Bake chops at 375 degrees F for 20 minutes; turn over and cook 15 minutes more or until juices run clear.
Crockpot Ham and Bean Soup


Ingredients:
navy beans, great northern bean, onion, celery, ham, bay leaf, water

Directions:
Soak the beans overnight.
The next morning, after I rinse the beans, I just throw everything in the crockpot, put in enough water to come within an inch of the top of the crock and put it on low for 8 hours or as long as 12 hours. This usually works great in my 3.5 qt crockpot. Rethinking this, I realized that everyone doesn't have the same size crockpot that i did, I would suggest adding water to no higher than an inch above the beans.
Remove the bay leaf and serve.
Winter Smoothie


Ingredients:
banana, vanilla yogurt, walnuts, honey, cinnamon, ground nutmeg

Directions:
"Throw the ingredients in a blender or whatever other method you prefer for smoothie-making, and enjoy!"
Onion Shortcake
Category: bread
By Katie F

This is a recipe I got from my mom. Not sure where she got it but it's so good! It's a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it.

Ingredients:
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
1 cup creamed corn
⅓ cup milk
1  egg
¼ cup butter
1 large sweet onion (such as Vidalia®), thinly sliced
1 cup sour cream
1 cup shredded Cheddar cheese, divided
1 teaspoon hot sauce, or to taste  (Optional)
¼ teaspoon dried dill weed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan. Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan. Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill. Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 8-inch casserole

Calories: 263.3
Fat: 16.3 g
Saturated fat: 9.1 g
Carbohydrates: 23.5 g
Sugars: 4.6 g
Dietary fiber: 0.7 g
Protein: 7 g
Cholesterol: 54.1 mg
Sodium: 594.7 mg
Absolute Stress (Alcoholic, Pineapple Version)


Ingredients:
Absolut vodka, cranberry juice, cranberries, pineapple chunk

Directions:
Combine rum, vodka & schnapps in a shaker that's half full of ice & shake till frosty.
Pour into highball glass then add cranberry & pineapple juices.
Garnish with fruit on cocktail pick & serve.
Maple and Apple Cider Oatmeal Bread
Category: fruits-and-vegetables
By Kim

This oatmeal quick bread has three sources of apple--apple cider, applesauce, and diced apple--with just a hint of maple flavoring. It's a one-bowl recipe that comes together fairly quickly and tastes great when served warm. Can also be served at room temperature.

Ingredients:
¾ cup apple cider
½ cup maple syrup
½ cup plain whole-milk Greek yogurt
½ cup unsweetened applesauce
2 large eggs
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon maple extract
1 ⅓ cups whole wheat flour
1 cup rolled oats
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cardamom
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup peeled and diced apples
½ cup chopped walnuts, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper. Whisk apple cider, maple syrup, yogurt, applesauce, eggs, vegetable oil, vanilla extract, and maple extract together in a bowl until thoroughly combined. Mix in flour, oats, cinnamon, baking powder, baking soda, cardamom, salt, and nutmeg until incorporated. Fold in apples and walnuts. Pour batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 60 minutes. Allow bread to cool in the pan for 30 minutes. Gently run a knife around the edge of the pan to loosen and turn loaf out onto a wire rack to cool.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 45 mins
Yields: 1 loaf

Calories: 287.6
Fat: 10.1 g
Saturated fat: 1.9 g
Carbohydrates: 44.2 g
Sugars: 18.7 g
Dietary fiber: 4.9 g
Protein: 7.6 g
Cholesterol: 49.3 mg
Sodium: 456.9 mg
Eggplant Appetizer from Nigeria


Ingredients:
eggplant, sesame seeds, salt, garlic clove, lemon juice, parsley

Directions:
Bake or steam the eggplant until tender -- about 25 minutes.
Scrape out the soft flesh from the skin. Add the sesame paste to this, the salt, garlic and lemon juice.
Mound on a small dish and sprinkle with parsley. Serve with flatbread.
Granny's Malaysian Meatball Curry


Ingredients:
ground beef, egg, spring onions, cilantro, onions, garlic, fresh ginger, curry powder, ground cloves, star anise, curry leaves, coconut milk, water, potato, tomato paste, salt

Directions:
Prepare all ingredients before commencing to cook.
In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 – 10 minutes, but be careful not to burn.
Add coconut milk and bring slowly to the boil.
While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
When all meatballs have been added, add tomato paste and salt to taste.
Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
Serve with bread, roti chani, roti jala or steamed rice.
Easy Crescent Taco Bake
Category: trusted-brands-recipes-and-tips
By Pillsbury

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

Ingredients:
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 pound lean (at least 80%) ground beef
¾ cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired

Directions:
Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and   mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 395.9
Fat: 23.9 g
Saturated fat: 10.4 g
Carbohydrates: 20.5 g
Sugars: 4 g
Dietary fiber: 0.1 g
Protein: 22.9 g
Cholesterol: 71.4 mg
Sodium: 961.6 mg
Slow Cooker Tomato Sauce  With Fresh Tomatoes


Ingredients:
roma tomatoes, onion, garlic, olive oil, dried oregano, dried basil, ground cayenne pepper, salt, black pepper, cinnamon

Directions:
Place tomatoes, onion, garlic, and olive oil in a slow cooker., Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon., Cover, and cook 10 to 15 hours on Low., The longer you simmer it the more flavorful it becomes., At 10 hours it's really good, but at 15 its even better.
Egg with Tomatoes: Chinese home-style


Ingredients:
tomatoes, eggs, olive oil, rice vinegar, cornstarch, green onion

Directions:
Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil.
Mix well.
Add oil to the pan; turn up the heat.
Add the egg mixture.
break the egg into pieces.
Toss and cook until the eggs are almost done.
less then 2 min
Take out the egg.
Add more olive oil to the pan and cook the tomatoes.
Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
Put the egg mixture back to the pan.
Add the"green" part of the green onion.
In a little bowl, mix corn starch with aliitle more than 1 tsp of water
Toss.
Serve hot.
Frosty Fruit Float


Ingredients:
vanilla ice cream, Cool Whip Topping, maraschino cherry

Directions:
MIX drink mix and club soda in tall glass., ADD ice cream., TOP with whipped topping and cherry.
Crock pot Lasagna


Ingredients:
ground beef, water, ricotta cheese, mozzarella cheese

Directions:
Break noodles.
Place 1/2 in bottom of GREASED slow cooker Brown ground beef in saucepan.
Drain.
Stir in Italian seasoning.
Spread 1/2 over noodles in slow cooker Layer 1/2 of sauce and water, 1/2 of mushrooms, 1/2 of ricotta cheese and 1/2 of mozzarella cheese over beef.
Repeat layers.
Cover.
Cook on low 5 hours.
Banana Chocolate Chip Bread


Ingredients:
sugar, canola oil, egg, vanilla, salt, baking soda

Directions:
Mix mashed bananas, oil and sugar, then add egg and vanilla.
Sift together salt, baking soda, and flour in seperate bowl.
Slowly combine flour mixture with banana mixture until well blended, add chocolate chips.
Pour into large loaf pan.
Bake in a preheated 350 degree oven for 1 hour and 10 minutes or until tooth pick inserted in middle comes out clean (check at 50 minutes].
Graham Pie Crust


Ingredients:
flour, sugar, lemon peel, butter

Directions:
Preheat oven to 375°F.
Butter a 9 inch glass pie plate (silpat would likely work].
Stir flours, sugar and lemon peel together.  Gradually add butter, stirring until moist clumps form.
Press evenly onto bottom and up sides of prepared pie plate.
Bake crust until golden brown and firm to the touch, about 20 minutes.
Mushroom Pork Tenderloin for Crock-Pot


Ingredients:
"fresh mushrooms"

Directions:
"Place pork and mushrooms in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork and mushrooms. Cover and cook on low for 4-5 hours or until the meat is tender. Serve with mashed potatoes if desired."
Champ-Icetini


Ingredients:
ice wine, grapes

Directions:
Fill a chilled flute with ice wine and then top with the chilled sparkling rose., Garnish with halved frozen grapes or a slice of fresh fruit.
Cheesy Sautato Skillet


Ingredients:
smoked sausage, baking potato, broccoli, milk, garlic, paprika, cumin, chili powder, garlic powder, water, olive oil, cheese

Directions:
Place potatoes and sausage in skillet.
Cover with water.
Cook for about 10 minutes (potatoes may not be done].
Drain off water and add a bit of olive oil to pan with garlic, salt and pepper.
Also add back potatoes and sausage.
Now add cheese soup and milk.
Stir until mixed well.
Add paprika, cumin, chili powder, and garlic powder.
Add broccoli.
Cook for about 10 minutes, or until both potatoes and broccoli are done.
Sprinkle with cheese at the end before serving.
Instant Pot® Ribs
Category: main-dish
By ktskas

Instant Pot® ribs are so tender they fall of the bone. The best part is that you can cook them start to finish in just a little over an hour.

Ingredients:
2 cups apple juice
¼ cup apple cider vinegar
2 tablespoons liquid smoke
2  bay leaves, or more to taste
2 racks baby back pork ribs

Directions:
Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves. Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

Prep time: 10 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 336.1
Fat: 25.4 g
Saturated fat: 8.7 g
Carbohydrates: 7.3 g
Sugars: 6.8 g
Dietary fiber: 0.1 g
Protein: 18.1 g
Cholesterol: 87.8 mg
Sodium: 77.4 mg
Maple Slow Cooker Boneless Ribs


Ingredients:
boneless pork ribs, maple syrup, soy sauce, Worcestershire sauce, ground cinnamon, ground allspice, garlic, ginger, ground black pepper

Directions:
Sprinkle ribs with pepper and rub into surface. Place meat in slow cooker., Combine remaining ingredients in a small bowl. Pour sauce over meat., Cook on low 6-8 hours or high 3-4 hours.
Sweet and Spicy Pork Chops


Ingredients:
boneless pork loin chops, granny smith apples, pineapple tidbits, carrots, chicken broth, Dijon mustard, brown sugar, cornstarch, cilantro

Directions:
In a large pan, brown pork chops in veggie oil for 3 minutes on each side.
Mix in a separate bowl the  pineapple juice, chicken broth, Dijon mustard and 2 tbls brown sugar.
Add to pan with pork chops.
Add sliced carrots and cover pan  to simmer 8  minutes on low.
Add apples and pineapple and simmer for another 5 minutes until meat is cooked and apples are crisp tender.
Remove from pan onto a serving platter and mix 2 tsp water with 2 tsp corn starch and add to pan with cooking juices.
Cook for 1 minute.
Pour over meat mixture.
Serve with steamed rice.
Fluffy Melty Scrambled Eggz


Ingredients:
eggs, cheddar cheese, milk

Directions:
Break the eggs in a saucepan.
Turn on the fire on its minimum and cook until the egg white is visible (white coloured]. It should take about 20 to 30 seconds.
Add the milk into the pan and rapidly stir the mixture.
Sprinkle the grated cheddar evenly across the top of the egg.
When the cheese has become runny but not fully melted, stir the mixture vigorously.
Then let it stand for about 20 seconds (depending on how cooked you want your egg to be].
Add salt and pepper to your personal taste and rapidly stir again.
Turn off the heat and continue to stir rapidly to break the egg bits to tiny pieces.  They kind of stick back together (when half done that is --] so it doesn't look ugly, it just creates a nice texture.
Voila! Serve with toast or bagel. Absolutely gorgeous!
White Chocolate Snack Mix
Category: appetizers-and-snacks
By Sue

Here is a sweet snack mix that is delicious and colorful. Saltiness and sweetness is the best combination! Don't be afraid of trying other cereals, candy or nuts. Salted almonds, granola, or, butterscotch chips would be fine substitutes or additions.

Ingredients:
1 (10 ounce) package mini twist pretzels
5 cups toasted oat cereal
5 cups crispy corn cereal squares
2 cups salted peanuts
1 (14 ounce) package candy-coated milk chocolate pieces
2 (11 ounce) packages white chocolate chips
3 tablespoons vegetable oil

Directions:
Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine mini pretzels, toasted oat cereal,  crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once.  Microwave on high for 10 seconds; stir until smooth.  Pour over cereal mixture and mix well. Spread onto prepared baking sheets.  Cool; break apart.  Store in an airtight container.

Yields: 5 quarts

Calories: 240
Fat: 12.7 g
Saturated fat: 5.3 g
Carbohydrates: 28.3 g
Sugars: 15.8 g
Dietary fiber: 1.5 g
Protein: 4.5 g
Cholesterol: 4.7 mg
Sodium: 262.3 mg
Baby Bok Choy Sauté With Mushrooms


Ingredients:
mushroom, olive oil, baby bok choy, garlic cloves, chicken broth, vegetable broth, pepper

Directions:
Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
Add garlic, cook for about 1 minute or until you start to smell the garlic.
Add broth and pepper.
Sauté until most of the broth has evaporated.
Cowboy Cookie Bars
Category: desserts
By Robin Gloss

These are delicious cookie bars that we make.

Ingredients:
2 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup sweetened flaked coconut
1 cup chopped pecans
½ cup whole wheat flour
½ cup oats
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, melted
¾ cup brown sugar
¾ cup white sugar
2  eggs
1 teaspoon vanilla

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix all-purpose flour, chocolate chips, pecans, coconut, whole wheat flour, oats, baking soda, and salt together in a large bowl. Mix butter, brown sugar, and white sugar until combined in a separate bowl; add eggs and vanilla. Add flour mixture and stir until combined. Press dough into an ungreased 9x13-inch baking pan. Bake in the preheated oven until golden brown, about 13 minutes. Be careful not to overbake. Cool for 10 minutes before cutting into 1x2-inch bars.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 45 cookie bars

Calories: 147.4
Fat: 8.8 g
Saturated fat: 4.6 g
Carbohydrates: 17.3 g
Sugars: 10.7 g
Dietary fiber: 1.2 g
Protein: 1.7 g
Cholesterol: 19.1 mg
Sodium: 89.6 mg
Susie's Breakfast Casserole
Category: breakfast-and-brunch
By Lori Sego

Yummy easy breakfast casserole!

Ingredients:
6  eggs, beaten
1 cup milk
½ teaspoon salt
⅛ teaspoon ground black pepper
cooking spray
3 slices bread, torn in pieces
1 (12 ounce) package cooked breakfast sausage
½ cup Monterey Jack cheese
½ cup shredded Cheddar cheese

Directions:
Whisk eggs, milk, salt, and black pepper together in a bowl. Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes. Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 9 hrs
Yields: 8 servings

Calories: 306.2
Fat: 22.4 g
Saturated fat: 9.1 g
Carbohydrates: 7.1 g
Sugars: 2.2 g
Dietary fiber: 0.2 g
Protein: 18.3 g
Cholesterol: 191 mg
Sodium: 907.2 mg
Sourdough Pizza Crust Dough
Category: bread
By tamaraarlene

Great sourdough pizza dough to top with your favorites.

Ingredients:
1 ½ cups sourdough starter
1 ½ cups all-purpose flour
1 tablespoon olive oil
1 teaspoon salt

Directions:
Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes. Preheat oven to 500 degrees F (260 degrees C). Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan. Bake in the preheated oven until pale golden, about 7 minutes.

Prep time: 10 mins
Cook time: 7 mins
Total time: 47 mins
Yields: 1 pizza crust

Calories: 335
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 61.9 g
Sugars: 2.2 g
Dietary fiber: 3.2 g
Protein: 11.1 g
Cholesterol: 0.5 mg
Sodium: 603.9 mg
Cornmeal Jalapeno and Fresh Corn Scones


Ingredients:
flour, cornmeal, baking powder, kosher salt, butter, fresh corn kernels, fat-free buttermilk

Directions:
Preheat oven to 400°.
Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Stir in corn and pepper.
Add buttermilk, stirring just until moist (dough will be slightly sticky].
Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.
Cut dough into 12 wedges, cutting into, but not through, dough.
Bake for 25 minutes or until lightly browned.
Cool on a wire rack.
Gluten Free Lemon & Gruyere Quiche Bites


Ingredients:
butter, eggs, milk, gruyere cheese, red bell pepper, yellow onion, salt, black pepper, fresh thyme, fresh tarragon

Directions:
Crush the cookies in food processor or large Ziplock bag, then stir in melted butter.
Put 1 teaspoon cookie mixture into 18-22 mini tart or mini muffin cups.  Tamp down with thumb or tart press to create a bottom crust.
Combine the rest of the ingredients except the turkey bacon.
Spoon about 1-2 Tablespoons of the mixture into each mini tart cup.
Sprinkle turkey bacon over the tops of each quiche.
Bake at 350° for 15-20 minutes or until knife inserted in center comes out clean.
If desired, broil 2-5 minutes or until lightly browned on top.
***To bake a full pie: Cover with foil and bake at 350° for 50-60 minutes or until knife inserted in center comes out clean.
Remove foil and broil 2-5 minutes or until lightly browned on top.
Chicken Jalfrezi


Ingredients:
boneless skinless chicken thighs, green bell pepper, onion, tomatoes, tomato paste, garlic cloves, ginger paste, red chili powder, ground coriander, ground cumin, turmeric, garam masala, salt, cilantro

Directions:
Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
Add the coriander, cumin, tomatoes, green peppers and mix well.
Cover and cook another 15 minutes.
Add a bit of water if too thick.
Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
(at this point start removing any fat as it floats to the top] Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.
Applesauce With Cranberry Loaf Cake


Ingredients:
unsalted butter, sugar, egg, baking soda, unsweetened applesauce, all-purpose flour, baking powder, salt, cinnamon, ground cloves, nutmeg, craisins, walnuts, fresh lemon juice, confectioners' sugar

Directions:
Preheat oven to 350F and prepare a 9x5 inch loaf pan with butter (or cooking spray] and then line bottom of loaf pan with parchment and butter the paper.
Beat butter and sugar with a mixer until light and fluffy.  Beat in egg.
Stir baking soda into applesauce.
Mix dry ingredients, theen add to butter mixture in 3 additions, alternating with applesauce.
Stir in Craisins (and walnuts if using].
Pour batter into prepared pan and bake for 45-50 minutes (or until toothpick test passes].
Cool in pan on a wire rack for 10-15 minutes then turn out onto rack.
Make glaze by mixing lemon juice and confectioner's sugar and spoon glaze over cooled cake (this step is optional if you are not using it as a dessert].
Curry Chicken


Ingredients:
boneless skinless chicken breasts, extra virgin olive oil, onion, diced tomatoes, ground ginger, garlic powder, curry powder, salt, water, vinegar

Directions:
Cut chicken into bite-size pieces, heat oil on med-high heat. Add cut chicken to oil and brown. Once browned, remove from heat and set aside.
In a seperate pan, on medium heat, mix onions, tomatoes, garlic, ginger, and curry. Cook for about 15 to 20 minutes.
Add chicken, water, and salt to tomato mixture and cover. Lower heat to simmer, and stir constantly. Cook for about 15 minutes.
Add vinegar and cook an additional 5 minutes.
Sprinkle some curry powder on top and plate with rice, or couscous.
ENJOY!