xiaoxl/recipe_data huggingface dataset:
Chocolate Banana Bread Pudding
Category: desserts
By Gabrielle

A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.

Ingredients:
4  eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2  bananas, sliced
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

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

Calories: 446.3
Fat: 11 g
Saturated fat: 5.6 g
Carbohydrates: 77.9 g
Sugars: 44.6 g
Dietary fiber: 3.3 g
Protein: 12.5 g
Cholesterol: 97.9 mg
Sodium: 404 mg
Slow Cooked Corned Beef for Sandwiches
Category: main-dish
By Suze Knisley

This is an excellent recipe for party sandwiches.  I always make 2 (and sometimes 3) briskets because it goes so fast. The meat should cook slowly for a minimum of 4 hours--cooking longer will just make it more tender. It sounds like a LOT of garlic, but no one has ever complained that it tasted too garlicky.  Serve with brown mustard on rye or kaiser rolls. Can also add cole slaw to the sandwich for a uniquely delicious sandwich.

Ingredients:
2 (3 pound) corned beef briskets with spice packets
2 (12 fluid ounce) bottles beer
2  bay leaves
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled

Directions:
Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil. Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered. Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

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

Calories: 228.9
Fat: 15.1 g
Saturated fat: 5.1 g
Carbohydrates: 4.2 g
Dietary fiber: 0.4 g
Protein: 15 g
Cholesterol: 77.9 mg
Sodium: 904.3 mg
Gluten-Free Chocolate Chip Cookies


Ingredients:
vegan margarine, brown sugar, caster sugar, egg, dark chocolate, dark chocolate

Directions:
Beat margarine, sugar and egg in a small bowl with an electric mixer until light and fluffy.
Transfer mixture to a large bowl.
Stir in sifted flours and chocolate, mix well.
Roll tablespoons of mixture into balls.
Place 5cm apart onto greased oven trays; flatten slightly.
Cook in a moderate oven,for about 20 minutes, or until lightly browned.
Stand on tray for 5 minutes; transfer to a wire rack to cool.
Decorate cookies by drizzling with extra melted chocolate.
Mom's Warm Milk
Category: drinks
By Dawn Scott

When my boys had a hard time getting to sleep I came up with this warm milk to help calm them. Even now, years after they began drinking it, they still enjoy it during homework, or after coming in from a cold day of play. I, too, have enjoyed it after a long day's work. I hope you enjoy this recipe as well for years to come.

Ingredients:
1 cup milk
1 teaspoon vanilla extract
2 tablespoons white sugar
¼ teaspoon ground nutmeg

Directions:
In a large mug, stir together the milk, vanilla and sugar. Heat in the microwave on full power for 1 minute and 30 seconds. Stir in nutmeg, and serve hot.

Prep time: 1 min
Cook time: 2 mins
Total time: 3 mins
Yields: 1 serving

Calories: 235.2
Fat: 5.1 g
Saturated fat: 3.3 g
Carbohydrates: 37.3 g
Sugars: 37.2 g
Dietary fiber: 0.2 g
Protein: 8.1 g
Cholesterol: 19.5 mg
Sodium: 100.6 mg
Easy Pizza Sauce II
Category: side-dish
By MELHARVEY

My three picky eaters have no complaints about the pizza sauce, and it takes about a minute to make!

Ingredients:
1 (8 ounce) can tomato sauce
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil

Directions:
In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all  together. Spread mixture over pizza crust, if desired.

Yields: 2 12 inch pizzas

Calories: 3.7
Carbohydrates: 0.8 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 73.4 mg
Curried Carrots and Pineapple


Ingredients:
pineapple tidbits, brown sugar, curry powder, salt, carrots

Directions:
Drain pineapple, reserving 1/2 cup of the juice.
In a large nonstick skillet, combine brown sugar, reserved pineapple juice, curry powder, and slat.
Heat over medium heat, stirring until brown sugar is dissolved.
Add pineapple tidbits and carrots.
Mix well, making sure the spices are evenly distributed.
Reduce heat to medium-low, cover skillet, and cook 15 minutes.
Stir once halfway through cooking time.
Serve hot. Refrigerate leftovers.
Hooter's Hot Wing Sauce


Ingredients:
butter, Tabasco sauce, Tabasco sauce, light brown sugar, paprika, salt, cayenne pepper, chili sauce

Directions:
Simply mix all the ingredients together very well.
Dunk, dip or soak your cooked wings in this sauce.
For a change of pace, I will occasionally re-fry the wings after they've been sitting in the sauce, and then dunk them again once they've spent just a few seconds in the deep fryer, crisping up.
Serve with ranch or bleu cheese dressing, or whatever you prefer.
Almond Tortoni
Category: desserts
By dakota kelly

These are really easy to make, and their flavor improves if they're made a few weeks in advance, and stored in the freezer.

Ingredients:
1  egg white
¼ cup confectioners' sugar
1 cup heavy cream
1 teaspoon sherry wine or Marsala
1 teaspoon almond extract
1 cup almond macaroon crumbs
½ cup ground almonds
6  red maraschino cherries, chopped
6  green maraschino cherries, chopped
¼ cup slivered almonds
4  maraschino cherries, halved for garnish

Directions:
In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside. Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture. Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight. To serve:  Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

Prep time: 35 mins
Total time: 8 hrs 35 mins
Yields: 8 servings

Calories: 251.2
Fat: 18.7 g
Saturated fat: 7.4 g
Carbohydrates: 18.4 g
Sugars: 12.5 g
Dietary fiber: 1.6 g
Protein: 4.4 g
Cholesterol: 40.8 mg
Sodium: 26 mg
Nana's Apple Crumble
Category: desserts
By Heather Clements

A family favorite, this apple crumble was originally my grandmother Hazel's recipe which my mom made on a regular basis. She would make two at a time to take to sick or shut-in friends, or to potlucks. There is never any left. Serve warm with French vanilla yogurt.

Ingredients:
7 large Cortland apples - peeled, cored, and sliced
1 cup white sugar
1 tablespoon ground cinnamon, or more to taste
1 cup all-purpose flour
¼ cup brown sugar
⅓ cup unsalted butter, cubed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread apples in an even layer in a deep dish pie plate or 8-inch square glass casserole dish. Cover with white sugar, then top with cinnamon. Combine flour and brown sugar for topping in a bowl. Add butter and cut in with a pastry blender. Spread topping evenly over apple mixture and pat down. Bake in the preheated oven until apple mixture is bubbling and topping is browned, about 55 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 276.9
Fat: 6.5 g
Saturated fat: 4 g
Carbohydrates: 56 g
Sugars: 40.8 g
Dietary fiber: 4.3 g
Protein: 1.8 g
Cholesterol: 16.3 mg
Sodium: 4.2 mg
Wasabi Sauce


Ingredients:
scallions, fresh coriander, fresh lime juice, soy sauce, wasabi, unsalted butter

Directions:
Combine scallion, coriander, lime juice, soy and wasabi paste to a sauce pan and bring to a boil and then remove from heat and whisk in butter.
Remove from heat and serve.
Broccoli, Rice, Cheese, and Chicken Casserole
Category: meat-and-poultry
By Heather

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half.  You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Ingredients:
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 756.1
Fat: 30.8 g
Saturated fat: 15.2 g
Carbohydrates: 82.7 g
Sugars: 7.6 g
Dietary fiber: 3 g
Protein: 36 g
Cholesterol: 109.5 mg
Sodium: 1642.3 mg
Zucchini Bread with Coconut
Category: bread
By Lena

My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.

Ingredients:
2 ½ cups all-purpose flour
1 ¼ cups unsweetened coconut flakes
4 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 ¼ cups white sugar
¾ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon
2 cups grated zucchini
3  eggs, lightly beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan. Combine flour, coconut, baking powder, baking soda, and salt in a bowl. Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined. Pour zucchini batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 loaf

Calories: 574.2
Fat: 31.9 g
Saturated fat: 12.1 g
Carbohydrates: 67.6 g
Sugars: 33.1 g
Dietary fiber: 3.9 g
Protein: 7.5 g
Cholesterol: 61.4 mg
Sodium: 452.9 mg
Larry Smith's Pancakes


Ingredients:
flour, baking soda, baking powder, salt, sugar, eggs, buttermilk

Directions:
Mix first five ingredients.
Add eggs, oil.
Add the Buttermilk gradually until you come to the desired texture of your pancake batter.
Pink Potato Salad


Ingredients:
potatoes, red onion, hard-boiled eggs, Hellmann's mayonnaise

Directions:
Several hours before serving, boil potatoes in salted water until fork tender.
Drain and cool slightly, then peel and slice.
Pour Catalina dressing over warm potato slices coating slices well. Allow to marinate in the refrigerator until cold.
Add onion, pickle relish, boiled eggs and mayonnaise. Mix well and serve.
Note: Do NOT use "salad dressing" in this recipe.
A Beautiful Salad


Ingredients:
red onion, mandarin oranges, dried cranberries, dried cherries, roasted cashews, feta cheese

Directions:
Simply put all ingredients except the nuts, into a large salad bowl.
Toss with vinaigrette.
Serve and enjoy!
I do not add the nuts to the salad, but serve them separately at the table to avoid their becoming less then crisp.
Almost Tuscan Sausage and Kale Soup
Category: soups-stews-and-chili
By KDC860

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Ingredients:
1 tablespoon olive oil, or as needed
1 large onion, chopped
2 cloves garlic, crushed
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper, or to taste
1 pound bulk hot Italian sausage, removed from casings and crumbled
½ teaspoon chopped fresh basil
¼ teaspoon smoked paprika  (Optional)
6 cups low-sodium chicken broth
4 cups chopped kale
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup peeled and chopped yellow potatoes, or more to taste

Directions:
Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes. Mix sausage, basil, and paprika together in a bowl. Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 328.8
Fat: 17.6 g
Saturated fat: 5.8 g
Carbohydrates: 24.8 g
Sugars: 2.4 g
Dietary fiber: 4.6 g
Protein: 18.3 g
Cholesterol: 33.8 mg
Sodium: 909.9 mg
BBQ Sauerkraut


Ingredients:
onion, bacon, sauerkraut, diced tomatoes, brown sugar

Directions:
In a small skillet saute bacon and onion together.
In a 2 quart baking dish combine all sauerkraut, tomatoes, brown sugar, bacon and onions.
Bake uncovered in 350 degree oven for 2 hours.
Sauerkraut should look carmelly around the edges.
Roasted Garlic Hummus


Ingredients:
bulb of garlic, butter, lemon juice, kosher salt, garbanzo beans, tahini, lemon juice, kosher salt, olive oil, garlic cloves, paprika

Directions:
Preheat oven to 400 degrees.
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
When the garlic is cool enough to touch, use a fork to remove the cloves and add them to the food processor. Next add garbanzo beans, tahini and lemon juice. Puree until smooth. Add 3 tablespoons of reserved garbanzo bean juice. Puree. If you would like a thinner dip, add a little more of the reserved juice.
Transfer hummus to a bowl, stir in kosher salt.
In a small saucepan heat olive oil over medium heat. When hot, add minced garlic and cook for 30-60 seconds or until fragrant but not browned. Pour garlic oil into hummus. Stir. Sprinkle with paprika. Serve.
Scoop up with veggies, pita chips or a spoon and enjoy!
Mongolian Beef II
Category: world-cuisine
By Kimber

Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.

Ingredients:
2 pounds boneless sirloin tip roast
½ cup soy sauce
2 tablespoons dry sherry
2 teaspoons sesame oil
3 tablespoons cornstarch
2 tablespoons brown sugar
2 teaspoons crushed red pepper
5  whole dried red chile peppers
⅜ cup vegetable oil, divided
4 bunches green onions, cut into 2 inch pieces

Directions:
Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside. In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes. Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside. In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.

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

Calories: 349.3
Fat: 22.2 g
Saturated fat: 6 g
Carbohydrates: 16.3 g
Sugars: 6.3 g
Dietary fiber: 3.4 g
Protein: 21.9 g
Cholesterol: 60.5 mg
Sodium: 964.3 mg
Lambic Reduction


Ingredients:
beer, cold water, sugar

Directions:
Add lambic to heavy saucepan and reduce by half.
Add sugar, 1 tsp at a time, until desired sweetness is achieved.
Combine cold water and corn starch and stir.
Add starch mixture to lambic and stir constantly until it becomes a syrupy consistency.
Easy Kids' Lunches: Fun Shaped Sandwiches


Ingredients:
reduced-fat cheddar cheese, tomatoes, cucumber, lettuce leaf

Directions:
Punch shapes out of the bread with a cookie cutter. Punch shapes out of the turkey and cheese. Place the hummus in a small food storage container to use as a spread for the sandwich.
Pack the hummus, bread, cheese, turkey, tomato, cucumber and lettuce in a lunch container. Assemble the sandwich when ready to eat.
Grilled London Broil With Caramelized Onions


Ingredients:
london broil beef, ketchup, vinegar, mustard, soy sauce, Worcestershire sauce, horseradish, honey, ginger, garlic cloves, black pepper, onion powder, dried parsley flakes, onion, Flavored Caramelized Onions

Directions:
Mix all marinade ingredients together and place in a gallon size zip lock.
Score meat on both sides then place into bag with marinade.
Refrigerate overnight.
Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
Grill meat on high heat for 3-5 minutes on each side turning only once.
Meat registers 120-125 degrees F.
Let sit 10 minutes before cutting very thin slices on the bias.
Serve with caramelized onions and sauce.
Baked Stuffed Clams
Category: appetizers-and-snacks
By Danielle Merk

My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)

Ingredients:
24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
¼ cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2  lemons, quartered

Directions:
Preheat oven to 400 degrees F (205 degrees C). In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice. Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.) Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 24 pieces

Calories: 258
Fat: 8.8 g
Saturated fat: 3.2 g
Carbohydrates: 30 g
Sugars: 2.5 g
Dietary fiber: 2.6 g
Protein: 15.3 g
Cholesterol: 38.5 mg
Sodium: 385.5 mg
Buffalo Chicken Wings With Blue Cheese Dip


Ingredients:
chicken wings, butter, cayenne pepper, kosher salt, gorgonzola, blue cheese, mayonnaise, sour cream, milk, Worcestershire sauce, kosher salt, black pepper

Directions:
Preheat Broiler.
Cut chicken wings in thirds, cutting between the bones.  Discard wing tips. Melt butter and add cayenne, hot sauce and 1 teaspoons kosher salt.  Put wings on sheet pan and brush with melted butter mixture.  Broil about 3 inches below heat source for 8 minutes.  Turn wings, brush with butter, and broil 4 more minutes, or until cooked.
For dip:  Place blue cheese, mayo, sour cream, milk, worchestershire, salt and pepper in bowl of food processor fitted with steel blade.  Process til smooth.
Serve the chicken wings hot or at room temp with blue cheese dip and celery sticks.
Buttermilk Fried Chicken Wings
Category: appetizers-and-snacks
By Dav3d

My take on classic Southern fried chicken wings.

Ingredients:
½ large white onion, chopped
8 cloves garlic, crushed
2 tablespoons Sriracha hot sauce, or to taste
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 ½ cups buttermilk
4 pounds chicken wings
2 cups all-purpose flour (such as White Lily®)
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon lemon zest
1 tablespoon ground black pepper
3 teaspoons dried oregano
3 teaspoons cayenne pepper, or to taste
1 teaspoon baking powder
1 teaspoon dried sage
1 teaspoon dry mustard
8 cups peanut oil for frying

Directions:
Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours. Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go. Let wings sit for 10 to 15 minutes. Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 50 mins
Yields: 16 chicken wings

Calories: 266.2
Fat: 17.3 g
Saturated fat: 3.2 g
Carbohydrates: 16.8 g
Sugars: 2.5 g
Dietary fiber: 1.3 g
Protein: 11.1 g
Cholesterol: 25.4 mg
Sodium: 1255 mg
Frijoles Refritos II (Refried Beans)


Ingredients:
canned pinto beans, garlic powder, salt, pepper, cumin, olive oil, parmesan cheese, romano cheese

Directions:
Wash and drain beans.
Place in a bowl and mash.
Add spices and work them in.
(I use my hands].
In a small fry pan, (medium heat] 3 tbls, of olive oil.
Add beans, stir and warm through.
Press bean down and lower heat.
Let beans brown on the bottom for 3-4 minutes.
Do not stir.
Loosen edges with spatula and turn upsidedown on a heated platter.
Don't worry if it doesn't come out in one piece, just glop it back together.
Drizzle with remaining olive oil and cover with Parmesan cheese.
Serve hot or cold.