xiaoxl/recipe_data huggingface dataset:
Aberdeen Butteries


Ingredients:
butter, soft brown sugar, flour, dried yeast, warm water, salt

Directions:
Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
Cream the butter and lard and divide into three portions.
Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
Then spread one portion of the butter mixture over two thirds of the dough.
Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
Allow to cool for 40 minutes.
Repeat stages 5-7 twice more.
Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
Chili Tabasco Tilapia


Ingredients:
olive oil, lime juice, chili sauce, Tabasco sauce, Tabasco sauce, salt

Directions:
Place fish in a large plastic bag.  Add olive oil and marinate for one hour.
Remove fish from marinade and salt to taste.  Cook on preheated grill for 8-10 minutes.
Combine chili sauce and Tabasco Sweet & Spicy sauce.  Add a dash of regular Tabasco sauce if desired for more heat.
Baste fish with sauce and grill for an additional 5 minutes.
Decadent Fettucine Alfredo Sauce


Ingredients:
butter, heavy cream, parmesan cheese, nutmeg, salt, white pepper

Directions:
Melt butter in saute pan; do not let brown.
Add cream, and bring the mixture to a soft boil.
Add parmesan cheese and cook until cheese is melted, and mixture becomes thicker (and it will thicken as it cools].
Add a sprinkle of ground nutmeg, salt and white pepper to taste.
Pour over al dente fettucine noodles.
Chocolate Ganache


Ingredients:
chocolate chips, heavy cream, butter, vanilla

Directions:
place a small pot on medium heat and add heavy cream. Bring to a low boil., Pour over chocolate chips and mix until thoroughly melted., Add in butter and vanilla extract.
Pink Jello Mold


Ingredients:
strawberry Jell-O gelatin dessert, boiling water, cream cheese, crushed pineapple, pecans, Cool Whip

Directions:
Dissolve jello in boiling water.
Blend in cream cheese (or place in blender] Stir in pineapple and nuts.
Fold in Cool Whip.
Pour into jello mold.
Place in fridge until firm.
Dip into hot water a few seconds to loosen.
Invert onto a plate.
Ready to serve.
Old Fashioned Stollen
Category: bread
By SASSYCASSYSMOMMY

My great-grandmother's recipe for stollen, a German Holiday Bread. Most people put frosting on top, but I don't.

Ingredients:
1 ½ cups milk
½ cup sugar
1 ½ teaspoons salt
2 teaspoons lemon zest
¾ cup butter
1 (.25 ounce) envelope active dry yeast
1 teaspoon white sugar
¼ cup warm water
2  eggs
2  egg yolks
5 ⅔ cups all-purpose flour
1 cup raisins
½ cup chopped nuts
1  egg, beaten

Directions:
In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place. Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise. Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under.  Place on a large cookie sheet, and set aside to rise one more time. Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it. Bake in preheated oven for 45 minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 4 hrs 20 mins
Yields: 1 large loaf

Calories: 233.9
Fat: 9 g
Saturated fat: 4.4 g
Carbohydrates: 33.6 g
Sugars: 9.3 g
Dietary fiber: 1.3 g
Protein: 5.3 g
Cholesterol: 56.8 mg
Sodium: 203.4 mg
Peanut chicken over rice


Ingredients:
sweet onion, scallions, garlic, creamy peanut butter, brown sugar, fish sauce, paprika, ground cayenne pepper, coconut milk, limes, chicken breasts, spinach, red bell pepper, green bell pepper

Directions:
In a large frying pan, heat oil over medium-high heat.
Add onions, scallions, and garlic and cook until onion is tender (about 5 minutes].
Reduce heat to medium and add peanut butter, brown sugar, fish sauce, paprika, juice of limes, and cayenne pepper.
Stir into a smooth sauce, then add coconut milk in 4 parts, stirring into a smooth sauce again.
Heat sauce to boiling, then reduce heat to low and allow to simmer stirring occasionally.
In a large pot, heat enough water to completely submerge chicken to boiling.
While water is heating, trim chicken of fat and slice into 1/2 inch wide by 2 inch long pieces.
Add chicken to boiling water and allow to cook just long enough to completely cook chicken (should be no more than 10 minutes].
Remove chicken from water and add to peanut sauce, also adding steamed spinach and bell pepper.
Mix thoroughly, and increase heat to medium.
Allow this to cook 10-15 minutes.
Remove from heat and ladle over plenty of white rice.
Pecan Balls Candies


Ingredients:
butter, pecans, rum, vanilla

Directions:
Use a room temperature butter. Crush the crackers and add them to the butter., To that add 2/3 of the nuts and the rest of the ingredients., Mix well and form little balls., Roll the balls in the rest of the nuts.
Instant Pot® Chicken and Gravy
Category: meat-and-poultry
By France C

All the flavor of a slow-cooked roasted chicken dinner from the oven, but done in a fraction of the time using your Instant Pot® or pressure cooker! Serve with mashed potatoes for the perfect comfort meal.

Ingredients:
¾ teaspoon salt
¾ teaspoon paprika
½ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
⅛ teaspoon sage
2 (10 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
1 cup chicken stock
aluminum foil
2 tablespoons cold water
2 tablespoons cornstarch
1 pinch salt and ground black pepper to taste

Directions:
Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl. Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm. Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 2 servings

Calories: 418.3
Fat: 14 g
Saturated fat: 2.9 g
Carbohydrates: 9.1 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 59.8 g
Cholesterol: 164.5 mg
Sodium: 1674 mg
Easy Scalloped Potatoes
Category: side-dish
By sal

This scalloped potato and cheese dish is always a winner!

Ingredients:
8 large potatoes, peeled and sliced
14 slices Cheddar cheese
½ cup all-purpose flour
1 pinch salt and pepper to taste
1 cup skim milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish. Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil. Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 522.9
Fat: 16.9 g
Saturated fat: 10.6 g
Carbohydrates: 72.6 g
Sugars: 4.7 g
Dietary fiber: 8.3 g
Protein: 21.6 g
Cholesterol: 52.7 mg
Sodium: 343.3 mg
Aubergine and Pepper Delight


Ingredients:
aubergines, eggplant, green capsicum, green bell peppers, red capsicums, red bell peppers, yellow bell peppers, avocado oil, salt, black pepper, fresh basil

Directions:
Cut aubergine into rings, salt and leave for 30 minutes, then thoroughly wash. De-seed capsicums and cut into strips.
In a shallow roasting pan place aubergine and pepper strips, drizzle avocado oil and add salt and black pepper to taste. Heat in oven at 200C/400F for 20 minutes.
Serve hot as a side dish or cold, tossed in yoghurt, garnished with basil.
Low Fat Roasted Potatoes


Ingredients:
parmesan cheese, onion, fresh ground pepper, salt

Directions:
preheat oven to 400-425.
spray cooking dish with spray if using fat free dressing.
put all ingredients into large zip bag and toss.
put in dish and bake for 15 minute then toss and bake. 20-25 min cooking time. keep your eye on them. the thinner the slice the faster it cooks.
check in and toss to keep from over drying and baking. if you use a fattier dressing then it is less checking time.
Chicken Bouillabaisse (For the Slow Cooker)


Ingredients:
olive oil, onions, garlic cloves, dry white wine, canned tomatoes, fresh tomato, tomato puree, orange zest, saffron thread, fennel seed, cayenne pepper, chicken thighs, garlic clove, mayonnaise, extra virgin olive oil, lemon juice, cayenne pepper

Directions:
Make the rouille:  In a blender or food processor, finely chop the peppers and garlic.  Add the mayonnaise, oil, lemon juice and cayenne and process until smooth.  Store the sauce in a covered jar in the refrigerator.
In a large skillet, heat the oil over medium heat.  Add the onions and garlic and cook until tender and golden, about 8 minutes. Add the wine and bring to a simmer.  Pour the mixture into a large slow cooker.  Stir in the tomato, puree, orange zest, saffron and fennel.
Sprinkle the chicken with salt and pepper.  Place the pieces in the slow cooker, spooning some of the sauce over the top.  Cover and cook on low 6 hours or until the chicken is tender and coming away from the bone.
Serve the chicken and sauce in shallow bowls with the toast and Rouille.
Strawberries for Shortcake
Category: side-dish
By MARMARL

This strawberry topping is perfect for strawberry shortcake. Adjust the sugar depending on how sweet your berries are.

Ingredients:
4 cups chopped fresh strawberries
⅓ cup dark corn syrup
¾ cup white sugar
1  lemon, juiced

Directions:
Combine strawberries with dark corn syrup in a saucepan over medium heat, bring to a boil, and reduce heat to low. Stir until mixture simmers and strawberries give up their juice, about 10 minutes. Remove from heat and stir in sugar and lemon juice until sugar has dissolved. Let cool to room temperature and chill before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 6 servings

Calories: 183.7
Fat: 0.3 g
Carbohydrates: 47.7 g
Sugars: 35.1 g
Dietary fiber: 2.1 g
Protein: 0.7 g
Sodium: 29.3 mg
Citrus Ginger Fizz (Tommy Bahama)


Ingredients:
white rum, Cointreau liqueur

Directions:
Mix rum, ginger liqueur, Cointreau and sour mix and pour into an ice-filled glass.  (Personally, I like to briefly shake these ingredients with ice in a cocktail shaker, then strain into the ice-filled glass.].
Top with lemon-lime soda and garnish with a lemon wheel (twist].
Mama's Famous Sweet Potato Pie


Ingredients:
mashed sweet potatoes, butter, sugar, evaporated milk, salt, cinnamon, nutmeg, vanilla, lemon juice

Directions:
Puree all ingredients in a blender.
I have to do this in 2 batches to fit all the ingredients.
Pour each batch into a large container with a pouring spout (I use a plastic juice pitcher].
Pour filling into a uncooked pie crust.(This recipe will make 2 deep dish pies].
Bake in a 350 degree oven that has been preheated for approximately 1 hour.
I cover the edges of the crust with foil  to prevent over browning. I remove it after 30 minutes and rotate the pies so they cook evenly.
Allow to cool completely before slicing. Enjoy!
Carrot Pineapple Cupcakes
Category: desserts
By Larissa Bergen Smith

These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.

Ingredients:
1 cup white sugar
⅔ cup vegetable oil
2  eggs, beaten
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract. Pour batter into the prepared muffin cups, filling them to the top. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 1 dozen cupcakes

Calories: 514.6
Fat: 27.4 g
Saturated fat: 11.2 g
Carbohydrates: 64.9 g
Sugars: 51 g
Dietary fiber: 0.9 g
Protein: 4.4 g
Cholesterol: 72 mg
Sodium: 412.2 mg
Easy Braised Artichokes


Ingredients:
lemons, artichokes, garlic cloves, olive oil, salt, black pepper

Directions:
Preheat the oven to 400 degrees F.
Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke.
Cut each artichoke in half, from stalk to tip, and remove the choke with a spoon or paring knife. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep them from browning while they are cooking.
Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices, holding the garlic clove in half as you turn them.
Pour the chicken stock around the sides, about 1/4 to 1/2 inch of stock should be in the bottom of the baking dish.
Drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.
Spicy Mixed Nuts
Category: appetizers-and-snacks
By Ben S.

The foods in this easy recipe are powerhouses of nutrition. Why the recipe is good for you: High antioxidants and fiber in nuts. Nuts lower cholesterol and help prevent heart disease.  Adding cinnamon to foods helps suppress blood sugar by boosting insulin activity and cells' ability to process glucose.

Ingredients:
1  egg white
2 tablespoons cold water
⅔ cup walnut halves
⅔ cup pecan halves
⅔ cup whole almonds
½ cup sugar
1 ½ teaspoons cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg

Directions:
Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir. Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.

Yields: 2 cups

Calories: 254.5
Fat: 19.7 g
Saturated fat: 1.7 g
Carbohydrates: 18 g
Sugars: 13.8 g
Dietary fiber: 3.3 g
Protein: 5.4 g
Sodium: 7.4 mg
Tabbouleh I
Category: salad
By Candice

A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.

Ingredients:
1 cup bulgur
1 ⅔ cups boiling water
⅓ cup olive oil
⅓ cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint
3  tomatoes, chopped
1  cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Directions:
Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 161.9
Fat: 9.5 g
Saturated fat: 1.3 g
Carbohydrates: 18.4 g
Sugars: 2.1 g
Dietary fiber: 4.7 g
Protein: 3.3 g
Sodium: 303.4 mg
Easy Cheesy or  Focaccia Bread


Ingredients:
olive oil, cheddar cheese, hot red pepper flakes, coarse salt, salt, parmesan cheese, rosemary

Directions:
Lightly grease a pizza pan or large baking sheet.
Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm] thick.
Spread oil over top of dough.
Evenly sprinkle with cheese, hot red pepper flakes and salt.
Let rise, uncovered, until doubled, from 15 to 30 minutes.
Preheat oven to 400F (200C].
Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm] apart.
Bake in centre of preheated oven until golden, about 25 minutes.
Slide bread off pan and onto a cooling rack.
FOR FOCACCIA:
Replace cheddar with 1/2 cup (125 mL] Parmesan cheese.
Omit hot red pepper flakes.
Sprinkle with 1-1/2 tsp (7 mL] rosemary or Italian seasonings.
Hearty Chikpeas Soup


Ingredients:
smoked bacon, olive oil, onion, garlic cloves, carrots, celery, dried thyme, chickpeas, pinto beans

Directions:
Fry slowly the bacon in olive oil on medium heat for 3-4 minutes or until crispy.
Add the onion and garlic, sauté for 2-3 minutes.
Cut carrots and celery sticks into smaller pieces and chop in a blender. Add to the bacon and onion, stir and cook gently for 5 minutes.
Add the chickpeas, beans, dried thyme and vegetable stock. Bring to the boil and simmer for 10 minutes.
Serve with a drizzle of olive oil and hunks of bread.
Chef John's Spaghetti al Tonno
Category: world-cuisine
By Chef John

Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish.

Ingredients:
2 tablespoons olive oil
1  anchovy fillet
2 tablespoons capers
3 cloves minced garlic
½ cup dry white wine
¼ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
3 cups crushed Italian (plum) tomatoes (such as San Marzano)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 (7 ounce) can oil-packed tuna, drained
¼ cup chopped fresh flat-leaf parsley
1 (12 ounce) package spaghetti
1 tablespoon extra-virgin olive oil, or to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Directions:
Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes. Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes. Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot. Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 619.5
Fat: 17.7 g
Saturated fat: 3.4 g
Carbohydrates: 79.5 g
Sugars: 2.7 g
Dietary fiber: 6.7 g
Protein: 31.2 g
Cholesterol: 14.2 mg
Sodium: 706.5 mg
Roasted Red Onion Panzanella


Ingredients:
red onions, extra virgin olive oil, kosher salt, fresh ground black pepper, sherry wine vinegar, shallot, extra virgin olive oil, extra virgin olive oil, fresh thyme, pine nuts, cherry tomatoes

Directions:
For the onions:
Cut unskinned onions lengthwise, through the roots, into sixths. Mix onions with olive oil, vinegar and salt and pepper. Spread onions on a baking sheet and roast at 350*F for 25 minutes. Turn the onions over and roast for 20-25 minutes more, or till onions are lightly browned on the outside and soft and creamy inside. Cool.
When onions are cool, remove outer skin and cut off roots, and separate into petals. Combine cooked onion with any juices that occured during cooking in a bowl and set aside.
For vinaigrette:
Combine the vinegar and shallots in a bowl. Soak for 10 minutes. Whisk in olive oil a little at a time till emulsified.
Cut crust off bread. Tear the bread into bite sized pieces(1"]. Toss the bread in a bowl with the olive oil. Spread on a baking sheet and bake at 350*F. for 10 minutes or till lightly browned.
For each serving place 1 1/2 cups bread in a large bowl. Season with salt and pepper. Add about 1 1/2 tbls. vinaigrette and 1 tbls. hot stock. Toss until bread absorbs the liquids. Combine bread with 1/4 teaspoons thyme, 1/2 cup greens, 1 teaspoons pine nuts and 2 or 3 cherry tomato halves. Top with 1/2 cup roasted onions. Serve immediately and enjoy!
Sweet Potato Bake


Ingredients:
mashed sweet potatoes, sugar, eggs, butter, salt, milk, brown sugar, pecans, flour, vanilla, butter

Directions:
Preheat oven to 350 degrees.
Beat all sweet potato ingredients together and pour into greased 81/2"x11" baking pan.
In a small bowl mix the topping ingredients together,stirring well.
Crumble the mixture over top of sweet potatoes.
Bake in oven for 35-45 minutes until sweet potatoes are set and topping looks crunchy.
Delicious!
Pineapple Habanero Salsa


Ingredients:
pineapple, fresh lime juice, molasses, scallions, habaneros, scotch bonnet pepper, fresh thyme, salt, ground allspice

Directions:
Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.