xiaoxl/recipe_data huggingface dataset:
Onion Bhaji


Ingredients:
onions, vinegar, flour, cumin powder, turmeric, chili powder, salt

Directions:
Peel the onions and slice them so they form rings.  Slices should be as thin as possible (1/8 to 3/16"].  Cut the rings to form strands about 1-2" long.
Put onion in a large mixing bowl, add spices and salt and mix thoroughlly.  Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture.  Use flour and remaining vinegar to adjust consistency.
Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil.  Also have a large water-soaked towel nearby in case of spillage onto the burner].  Heat to 350°F.
Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool.  Only fry enough at one time such that they don't stick to eachother.  Fry to dark golden brown.
Remove cooked bhajis from oil and drain as with other fried foods.  Serve on absorbent towel to soak up excess oil.
Chocolate  Delights


Ingredients:
pecans, dates, salt

Directions:
melt both chocolates over hot water.combine rest., mix well., drop onto waxed paper.
Caramel Pecan Sticky Buns
Category: trusted-brands-recipes-and-tips
By White Lily

Who doesn't like sweet, spicy, and nutty sticky buns? These are loaded with pecans, cinnamon, and sweet gooey goodness.

Ingredients:
Prepared wheat bread dough
1 cup butter
1 cup firmly packed brown sugar
¼ cup light corn syrup
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
¾ cup firmly packed brown sugar
6 tablespoons butter, softened
3 tablespoons White Lily® All Purpose Wheat Flour
4 teaspoons ground cinnamon

Directions:
Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note). For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans. For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees  to 90 degrees F) 30 to 45 minutes or until doubled in size. Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.

Prep time: 2 hrs 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 15 servings

Calories: 370.8
Fat: 24 g
Saturated fat: 11.3 g
Carbohydrates: 39.4 g
Sugars: 27.4 g
Dietary fiber: 2.1 g
Protein: 3.1 g
Cholesterol: 44.7 mg
Sodium: 196.8 mg
Pepperoni Cheese Bread (The Deen Brothers)


Ingredients:
character(0]

Directions:
Preheat oven to 450°F.
Lightly spray a 9x5-inch baking loaf pan with non-stick cooking spray.
Open canned biscuits and flatten each biscuit with the palm of your hand.
Place 1 pepperoni and some cheese on each biscuit.
Form a ball with each biscuit by pulling the dough up and around the filling; pinching the edges to seal.
Drop each ball into the prepared loaf pan.
Bake for 12-14 minutes or until golden brown.
Serve warm.
Tom Thumb Cake (With Canned Plums)


Ingredients:
eggs, sugar, flour, purple plums, buttermilk, salt, baking soda, allspice, vanilla, sugar, buttermilk, white corn syrup, baking soda, vanilla, butter

Directions:
Blend sugar and oil, add eggs and beat well. Sift all dry ingredients together and mix into batter alternately with buttermilk. Stir in nuts, plums and vanilla.
Pour into ungreased 9X13 pan and bake 1 hour at 300°F
BUTTERMILK ICING: Mix ingredientsin saucepan. Bring to a boil and cook until it forms a soft ball, about 15 minutes. Upon removing cake form oven, poke holes in top with a fork and pour the hot buttermilk icing over it immediately.
Halle Berry Smoothie (From Blackcat13 Restaurant, Saigon Vn)


Ingredients:
fresh blackberries, fresh strawberries, cranberry juice concentrate, blueberries, raspberries

Directions:
Be sure to rinse all berries well and drain well.
Place all items in blender.
Blend on 'high' 20 to 30 seconds or until drink is at desired consistency.
Pour into chilled glass and garnish if desired with a few frozen berries on top.
Insert straw and enjoy! For a killer summertime cocktail, embibe with a healthy shot of premium rum.
Tex-Mex Beef Stew


Ingredients:
flour, ground cumin, salt, dried ancho chile powder, beef stew meat, onion, green pepper, beer, diced tomatoes, cilantro, lime juice

Directions:
Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
Coat large pot with cooking spray.  Heat over medium-high heat.  Add beef; cook, turning until browned.  Remove meat from pot.
To same pot, add onion and green pepper.  Cook, stirring, 2 minutes.  Stir in beer, scraping up bits from pan bottom.  Stir in tomatoes with juice and remaining cumin.  Return meat to pot.  Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes.  Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt.  Garnish with cilantro.
Luby's Cafeteria Italian Chicken Breast


Ingredients:
mozzarella cheese, flour, dried parsley flakes, parmesan cheese, milk, boneless skinless chicken breast halves, parmesan cheese, parsley

Directions:
In a medium-size bowl, combine mozzarella, 2 cups of flour, parsley flakes, Parmesan and dressing mix; blend well.
In a shallow bowl, whisk together milk and eggs until well-blended.
Place remaining flour in another shallow bowl.
Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.
Heat about 1/8 inch oil in large skillet over medium heat.
Add chicken and cook 5 to 6 minutes on each side, or until cooked through.
Garnish with cheese and parsley.
Caribbean Papaya Pie


Ingredients:
cinnamon, flour, sugar, papayas, lime juice, lime zest

Directions:
Remove the seeds and coarsely mash the Papayas., Now add the lime juice, zest, cinnamon and the orange extract., Fold in the sugar and flour., Now beat the egg whites together until they are stiff then fold into mixture., Finally, bake for at least twenty five minutes until the top is brown. Serve., warm or cold.
Bulgarian Orehovki- Little Pecan Cookies


Ingredients:
pecan pieces, salt, vanilla, cinnamon, brown sugar

Directions:
Beat the egg white with the salt  using electrical mixer until stiff.
Stir in with a spoon the rest of the ingredients . Spoon the mixture on  greased cookie sheet or parchment paper.
Bake at 355F (180C] for about 10 minute   This batch makes 16-20 cookies.
Enjoy!
The World's Best Brownies


Ingredients:
white sugar, eggs, flour, baking powder, salt, vanilla

Directions:
Beat together sugar, eggs, and oil.
Sift flour, baking powder, salt, and cocoa together.
Add to sugar-egg mixture.
Add vanilla and nuts (if desired].
Pour into two cake pans (8x8x2] lined with foil.
Bake at 350 degrees for 35 to 40 minutes.
Cut when cool and dust with powdered sugar.
Bananas Foster Sundaes


Ingredients:
butter, brown sugar, cinnamon, nutmeg, bananas, pecans, vanilla ice cream

Directions:
"In a large nonstick skillet melt butter over medium- low heat.  Stir in brown sugar, orange juice, cinnamon and nutmeg until blended. Add bananas and pecans: cook stirring gently until bananas are glazed and slightly softened, about 2-3 minutes.  Remove from heat and stir in extract.  Serve with ice cream.  Serving is 1/3 cup banana mixture with 1/2 cup ice cream."
Misdemeanor Mushrooms


Ingredients:
pork sausage, garlic cloves, ground sage, cream cheese, parsley, marsala wine, mushroom, parmesan cheese

Directions:
In a large, non-stick skillet, combine sausafe, garlic and sage. Saute' until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine, remove from heat, and cover.
Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. Fill each cap with a heaping mound of warm sausage mixter and sprinkle with Parmesan cheese. Bake in a 325 degree F. oven for 15 minutes.
Tikil Gomen (Ethiopian  Cabbage)


Ingredients:
green cabbage, onion, potatoes, carrots, turmeric, curry powder, cumin, olive oil, water

Directions:
Cut out the core of the cabbage and chop into pieces-however you prefer them, set aside.
Slice onions, set aside.
Slice carrots, set aside.
Peel and cube potatoes and set aside.
In a large pot heat the oil  (I would suggest medium-high].
Add the onions and carrots. sauté for five minutes.
Add spices (cumin, turmeric, curry ] and stir for a minute.
Add water which will settle in the bottom of the pan and keep things from burning, Add potatoes, and cabbage and mix. Add more seasoning if you wish or salt and pepper. Reduce heat to low-med, cover with a tight lid, and let it cook down for 25 minute or until potatoes and cabbage is tender which will depend on how large you chop potatoes.
Remove from heat and let it cool down. Taste and adjust salt and pepper as desired.
Sweet Watergate Salad


Ingredients:
Cool Whip, pecans, miniature marshmallows, pistachio pudding mix, crushed pineapple

Directions:
"Mix all ingredients and refrigerate."
Pasta-Zucchini-Mushroom Toss With Garlic-Herb Sauce for One


Ingredients:
olive oil, garlic, fresh mushrooms, zucchini, dried basil, dried oregano, red pepper flakes

Directions:
-Saute minced garlic in 2 Tbsp olive oil for 2-3 min over med-high heat., -Add mushrooms and zucchini, and saute for 5 minute., -Add seasonings., -Cook angel hair pasta according to package directions., -Using tongs, add pasta to the vegetable mixture, and toss gently., -Enjoy with fresh rolls or garlic bread.
Curry Mayonnaise With Mango Chutney


Ingredients:
mango chutney, mayonnaise, scallions, curry powder, limes, cayenne pepper, yogurt

Directions:
Chop the chutney if it's chunky and stir it into the mayonnaise along with scallions, curry, and enough lime juice to make it tart but  nicely balanced in taste.
Stir in a pinch of cayenne, or more if desired. Add yogurt or sour cream if using.
Cover and refrigerate for at least 1 hour.
Taste before serving to make sure balance is correct and add a little more lime juice if it seems too sweet. Enjoy!
Confetti Salad


Ingredients:
seedless European cucumber, sweet onion, grape tomatoes, cannellini beans, celery rib, vinegar, sugar, dried dill weed

Directions:
Salad:
Dice all vegetables, and halve cherry (or grape] tomatoes. Cover with dressing.
Dressing:
Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.
Pear and Lime Martini


Ingredients:
lime juice, sugar, dry vermouth

Directions:
Add all ingredients to a shaker with ice., Shake and strain into a martini glass.
Mexican Bean and Tortilla Soup (Sopa Tarasca)
Category: soups-stews-and-chili
By Ainé

It's not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.

Ingredients:
3 tablespoons vegetable oil, divided
2  pasilla chile peppers - stems, seeds, and veins removed
4 (6 inch) corn tortillas, cut into thin strips
1  Roma tomato
2  serrano peppers, or to taste
1 cup water
½ small onion, sliced
4 cups black beans, with liquid
1 pinch ground dried oregano
salt to taste
3 tablespoons grated Cotija cheese, or to taste

Directions:
Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet. Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth. Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes. Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 425.2
Fat: 15.5 g
Saturated fat: 3.9 g
Carbohydrates: 55.4 g
Sugars: 1.1 g
Dietary fiber: 19.7 g
Protein: 19 g
Cholesterol: 11.2 mg
Sodium: 1098.7 mg
Chef John's Scones
Category: bread
By Chef John

This recipe is very slightly adapted from one by someone called Friendlyfood on Allrecipes, who claims it was adapted from a version made at the Savoy Hotel in London. I have to say, I am very impressed. It was light, tender, moist and very delicious.

Ingredients:
1 ¾ cups all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
⅛ teaspoon salt
5 tablespoons unsalted butter
½ cup milk
¼ cup sour cream
⅓ cup dried currants
1  egg, lightly beaten
1 tablespoon milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together. Transfer dough to a lightly floured surface and pat into rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat. Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone. Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 scones

Calories: 237.4
Fat: 9.9 g
Saturated fat: 5.9 g
Carbohydrates: 33.4 g
Sugars: 11.2 g
Dietary fiber: 1.2 g
Protein: 4.6 g
Cholesterol: 44.1 mg
Sodium: 300.7 mg
Cauliflower Patties
Category: fruits-and-vegetables
By CleanHealthandFitness

This is a healthy and filling side dish for any meal.

Ingredients:
1 head cauliflower, broken into florets
1 cup almond flour
2  eggs
½ teaspoon cayenne pepper
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil, or as needed

Directions:
Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork. Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties. Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 patties

Calories: 157.3
Fat: 12.4 g
Saturated fat: 1.5 g
Carbohydrates: 7.3 g
Sugars: 2.4 g
Dietary fiber: 3.5 g
Protein: 6.3 g
Cholesterol: 46.5 mg
Sodium: 58.5 mg
Berthas Meatballs


Ingredients:
lean ground beef, eggs, parmesan cheese, parsley, garlic, oregano

Directions:
Mix all ingredients together and shape into small meatballs., Put meatballs in your favorite spaghetti sauce and simmer for two hours.
Impossible™ Street Tacos
Category: main-dish
By Terri McHugh

Savory street tacos made with Impossible™ Burger plant-based meat, chopped onions, diced tomatoes, fresh cilantro, and queso fresco. Quick and easy recipe for your taco-loving heart!

Ingredients:
1 (12 ounce) package Impossible Burger
1 small yellow onion, chopped
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon ground cumin
nonstick canola oil spray
6 medium soft flour tortillas
1 large tomato, diced
½ cup crumbled queso fresco
¼ cup chopped fresh cilantro, or to taste
2 medium limes, cut into wedges

Directions:
Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes. Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side. Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 367.2
Fat: 10.6 g
Saturated fat: 2.4 g
Carbohydrates: 46.4 g
Sugars: 3.1 g
Dietary fiber: 4.6 g
Protein: 9.1 g
Cholesterol: 6.6 mg
Sodium: 2480.3 mg
Spicy  Italian Sausage Sauce (For Pizza or Pasta's)


Ingredients:
mild Italian sausage, green pepper, onion, garlic, cracked pepper, salt, Hunts tomato sauce, water, basil, thyme, cornstarch, parmesan cheese

Directions:
In a frying pan fry up the Italian Sausage.
Add the minced green pepper,onion and garlic and brown til no longer pink. Drain.
Return back to pan and add the remaining ingredients and simmer 30 minutes on medium low heat, stirring occasionally to thicken sauce.
You can use this on pizza dough or on a plate of spaghetti.
NOTE: may add more or less water while simmering and if not thick enough add alittle more corn starch to your taste.
Shiitake Don


Ingredients:
onion, shiitake mushrooms, water, tamari, sake, raw sugar, artificial sweetener, scallion, brown rice

Directions:
Heat sesame oil in a pan and saute onion slices.
Add mushrooms, water, tamari, sugar and sake.
Cook until the liquid is reduced in half and mushrooms are tender.
Put cooked quinoa or brown rice in a small bowl and place the mushrooms and onion on top.
Sprinkle scallions and shichimi togarashi (if using] on top.
Infuse love into the food and serve!
Spiced Applesauce Bread
Category: bread
By LOUISE

With applesauce and spices, this bread is moist, delicious and great in lunch boxes. I also like it spread with cream cheese or peanut butter.

Ingredients:
1 ¼ cups applesauce
1 cup white sugar
½ cup vegetable oil
2  eggs
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 281.2
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 36.6 g
Sugars: 19.7 g
Dietary fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 31.3 mg
Sodium: 187.8 mg
Roasted Italian Vegetables


Ingredients:
zucchini, cremini mushrooms, orange sweet bell pepper, reduced fat margarine, salt, pepper

Directions:
Preheat oven to 450* F.
In a large bowl, combine zucchini, mushrooms, and pepper.  Add remaining ingredients and toss to coat.
Arrange vegetables in a single layer in a long baking pan coated with cooking spray.  Bake, uncovered, for 15-20 minutes, or until tender, stirring occasionally.
Asian Cilantro Tilapia #RSC


Ingredients:
soy sauce, honey, water, garlic cloves, fresh ginger, lemon zest, salt, pepper, zucchini, onion, scallions, fresh cilantro

Directions:
Preheat oven 375.
Make the marinade.  Make sure to only use 3Tbsp of the sesame oil.  This should make a little over 3/4cup of sauce but out of that put aside 1/4 cup for the veggies and the rest is needed for the fish.
Add in all the veggies and a handful of cilantro in a mixing bowl.  Sprinkle in Salt/pepper, LEMON ZEST, 1/4 cup of the marinade and toss. Put to the side.
Lay down the REYNOLDS FOIL in the baking dish.
Pour the other part of the sesame oil (3Tbsp].
Lay the TILAPIA and you can overlap the thinner sides.
Pour the remaining part of the marinade over the fish.
Spread the veggie mixture covering the fish.
Cover the foil but leave a small air pocket.
Bake 12--15 minutes.
ENJOY by itself or on some rice.
Sweet Honey Mustard Salad Dressing


Ingredients:
mayonnaise, honey, apple cider vinegar, canola oil, olive oil, dill weed, 2% low-fat milk, buttermilk, salt, black pepper

Directions:
Whisk together., Store in refrigerator until ready to use.  Good for 5 to 7 days.
Soft & Cheesy Breakfast Casserole


Ingredients:
mozzarella cheese, colby-monterey jack cheese, green onion, red bell pepper, margarine, butter, ham, sausage, all-purpose flour, milk, fresh parsley, eggs

Directions:
Preheat oven to 350°F.
Place cheese in a large bowl and toss to combine.
Place half of the cheese blend in the bottom of a 13x9 casserole and spread evenly.
In a medium skillet, melt butter, add mushrooms, green onions, and peppers cooking until onion and pepper are tender.
Arrange vegetables over cheese evenly.
Arrange ham or sausage over vegetables evenly.
Add remaining cheese evenly over meat.
Lightly spoon flour into measuring cup; level off.
in a large bowl using wire whisk, blend flour, milk, parsley, and eggs; pour over layers in dish.
Bake at 350°F for 45 minutes or until set and lightly brown.
Let stand for 10 minutes (to let egg and cheese set].
Cut into squares.
NOTE: To make ahead, complete recipe upto adding Custard mixture.
Stop after topping with last half of cheese.
Cover and place in refrigerator over night.
Next morning prepare custard and bake accordingly.
Georgia Peach Bread


Ingredients:
sugar, eggs, flour, cinnamon, baking soda, baking powder, salt, pure vanilla extract, pecans

Directions:
Cream sugar and shortning. Add eggs and mix thoroughly. Puree peaches  in a blender, add to creamed mixture  with dry ingredients.  Mix thoroughly.  Add vanilla extract and chopped nuts, stir until blended.  Pour into two 9x5 inch well greased and floured  loaf pans.  Bake 325 degrees 55 to 60 minutes.  Let set in pans a few minutes before removing.
p.s.
Bacon, Cheddar and Chive Biscuits


Ingredients:
bacon, flour, sugar, baking powder, salt, baking soda, butter, cheddar cheese, fresh chives, buttermilk

Directions:
Preheat the oven to 425 degrees F.
Line a baking sheet with parchment paper.
In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened.
Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart. Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean.
Serve the biscuits warm with melted butter.