xiaoxl/recipe_data huggingface dataset:
American Potato Salad With Hard-Boiled Eggs and Sweet Pickles


Ingredients:
red wine vinegar, hard-boiled eggs, celery, red onions, mayonnaise, Dijon mustard, fresh parsley leaves

Directions:
Cover potatoes with 1 inch of water in stockpot or Dutch oven.
Bring to simmer over medium-high heat.
Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance], 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
Drain; cool potatoes slightly and peel if you like.
Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins] while still warm, rinsing knife occasionally in warm water to remove starch.
Place warm potato cubes in large bowl.
Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
Serve.
Imediately or cover and refrigerate.
cooking time does not include refrgeration time.
Apple Fritters (ATK - America's Test Kitchens Version)


Ingredients:
granny smith apples, flour, sugar, baking powder, salt, ground cinnamon, nutmeg, eggs, butter, apple cider, confectioners' sugar, apple cider, nutmeg, ground cinnamon

Directions:
Heat 3 cups of vegetable oil to 350 degrees farenheit on medium-high heat in a large shallow pot.
Glaze:  Combine confectioners sugar, 1/4 Celsius cider, 1/4 t. ground nutmeg and 1/2 t. ground cinnamon and set aside.
Mix dry ingredients (flour, sugar, powder, salt, cinnamon, nutmeg.].
Chop peeled Granny Smith apples into 1/4" cubes.  Place into dry ingredients and toss. Whisk 2 eggs and melted butter, then add in 3/4 Celsius cider.  Mix with a large spoon or spatula only until incorporated.
Measure 1/3 cup portions of the batter and place into the oil (no more than five fritters at a time and press the center down to flatten a bit with a large spoon, allowing fritter to be of equal thickness.  Fry 3 (or more] minutes until nicely browned and flip, frying other side for 3 minutes.   Drain on a paper towel-lined baking sheet.  Spoon 1 Tablespoon of glaze over each fritter and spread over entire surface.  WAIT TEN MINUTES BEFORE ENJOYING.
Summer Vegetable Saute


Ingredients:
butter, yellow onion, garlic clove, red bell pepper, mushrooms, zucchini, fresh corn kernels, salt, fresh ground black pepper, fresh basil

Directions:
In a large skillet over medium heat; melt the butter with the oil.
Add in the onion, garlic, bell pepper, mushrooms, and zucchini; stir/saute for 5 minutes.
Add in the corn, salt, pepper, and basil; saute about 5 minutes or until the vegtables are tender; serve immediately.
Blueberry Banana Bread
Category: bread
By STILLSWEET43

Combine blueberries and bananas in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
2  eggs
2 teaspoons vanilla extract
2  ripe bananas, mashed
1 cup fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans. Mix flour, baking soda, and salt together in a bowl. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 3 small loaves

Calories: 197.2
Fat: 7 g
Saturated fat: 4.1 g
Carbohydrates: 31.2 g
Sugars: 16.4 g
Dietary fiber: 1.1 g
Protein: 2.9 g
Cholesterol: 41.1 mg
Sodium: 215 mg
Air Fryer Churros
Category: bread
By thedailygourmet

Who doesn't love churros? They're a delicious cinnamon-sugar treat, and making them in an air fryer takes them from a guilty treat into a sweet treat. After over 7 experiments, I do NOT recommend using a parchment paper liner. I do NOT recommend adding the cinnamon sugar to the dough.

Ingredients:
¼ cup butter
½ cup milk
1 pinch salt
½ cup all-purpose flour
2  eggs
¼ cup white sugar
½ teaspoon ground cinnamon

Directions:
Melt butter in a saucepan over medium-high heat. Pour in milk and add salt. Lower heat to medium and bring to a boil, continuously stirring with a wooden spoon. Quickly add flour all at once. Keep stirring until the dough comes together. Remove from heat and let cool for 5 to 7 minutes. Mix in eggs with the wooden spoon until pastry comes together. Spoon dough into a pastry bag fitted with a large star tip. Pipe dough into strips straight into the air fryer basket. Air fry churros at 340 degrees F (175 degrees C) for 5 minutes. Meanwhile combine sugar and cinnamon in a small bowl and pour onto a shallow plate. Remove fried churros from air fryer and roll in the cinnamon-sugar mixture.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 churros

Calories: 172.5
Fat: 9.8 g
Saturated fat: 5.6 g
Carbohydrates: 17.5 g
Sugars: 9.4 g
Dietary fiber: 0.4 g
Protein: 3.9 g
Cholesterol: 84 mg
Sodium: 112.2 mg
Honey Roasted Pear With Pumpkin and Cranberries


Ingredients:
honey, cinnamon, clove, nutmeg, pears, canned pumpkin, brown sugar, dried sweetened cranberries

Directions:
Combine honey with the three spices; blend well.
Lay the pear on a foil-lined baking sheet and drizzle the spiced honey overtop.
Roast the pear in a preheated 350* oven for about 10-15 minutes or until softened and caramelized.
Stir the roasted pear into the pumpkin; stir in brown sugar.
Stir in the cranberries.
Cover and keep in a 200* degree oven for 30-45 minutes until heated through (and flavours have melded].
Stir and serve (also really tasty the next day, when the flavours have REALLY melded!].
Enjoy!
Asparagus Beef Roll Ups


Ingredients:
water, asparagus spears, chive & onion cream cheese, roast beef

Directions:
In a large skillet, bring water to a boil. Add asparagus, cover and boil for 2-3 minutes or until crisp-tender.
Drain and immediately place aspargus in ice water. Drain and pat dry.
In a small mixing bowl, combine cream cheese and horseradish.
Pat beef slices dry with paper towels.
Spread each slice with a thin layer of cream cheese mixture; top with an asapargus spear and roll up tightly.
Refrigerate until serving.
Chicken Zoodle Soup
Category: soups-stews-and-chili
By bd.weld

With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline.

Ingredients:
2 tablespoons olive oil
1 cup diced onions
1 cup diced celery
3 cloves garlic, minced
5 (14.5 ounce) cans low-sodium chicken broth
1 cup sliced carrots
¾ pound cooked chicken breast, cut into bite sized pieces
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch dried thyme  (Optional)
salt and ground black pepper to taste
3  zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Directions:
Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes. Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes. Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 cups

Calories: 207.6
Fat: 9.5 g
Saturated fat: 2.4 g
Carbohydrates: 8.9 g
Sugars: 4.6 g
Dietary fiber: 2.1 g
Protein: 21.6 g
Cholesterol: 48.2 mg
Sodium: 257.5 mg
Creamy Potatoes and Onions


Ingredients:
butter, olive oil, boiling onions, yukon gold potatoes, water, creme fraiche, fresh parsley

Directions:
Melt 1 tablespoon butter with oil in heavy large pot over medium heat.
Add onions and sauté until soft, about 5 minutes.
Add potatoes and 2 cups water; bring to boil.
Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes.
Uncover and simmer until almost all water evaporates, about 5 minutes.
Remove from heat.
Add crème fraîche and 1 tablespoon butter.
Stir gently to blend, being careful not to break up potatoes.
Season with salt and pepper.
Can be made 2 hours ahead- Let stand at room temperature and rewarm over low heat before serving.
Sprinkle with parsley.
Pumpkin Apple Streusel Muffins


Ingredients:
wheat flour, sugar, pumpkin pie spice, baking soda, salt, eggs, canned pumpkin, apples, all-purpose flour, sugar, ground cinnamon, butter

Directions:
In a large bowl, combine first 5 ingredients; set aside.
In medium bowl,  combine egg, pumpkin and oil (or oil + applesauce].
Add liquid ingredients to dry ingredients; stir just until moistened.
Stir in apples.
Spoon batter into greased or paper-lined muffin cups, filling ¾ full.
In small bowl, combine 2 tablespoons all-purpose flour, ¼ cup sugar and ½ teaspoons Ground cinnamon.  Cut in 4 teaspoons Butter, until mixture is crumbly.
Sprinkle streusel topping over batter.
Bake in preheated 350* oven for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Quinoa Chili
Category: soups-stews-and-chili
By Gingerbreadgirlz

A super delicious chili which can be made vegetarian by excluding the ground beef.  With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!

Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 pound extra lean ground beef
1 tablespoon olive oil
1  onion, chopped
4 cloves garlic, minced
1  jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1  green bell pepper, chopped
1  red bell pepper, chopped
1  zucchini, chopped  (Optional)
1 teaspoon dried oregano leaves
1 teaspoon dried parsley
salt and ground black pepper to taste
1 cup frozen corn kernels, thawed
¼ cup chopped fresh cilantro

Directions:
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 412.3
Fat: 11.5 g
Saturated fat: 3.4 g
Carbohydrates: 52.8 g
Sugars: 2.8 g
Dietary fiber: 14.8 g
Protein: 27.5 g
Cholesterol: 44.9 mg
Sodium: 704.6 mg
Beef and Beer Stew


Ingredients:
onions, stewing beef, white flour, beer, lamb stock cube, water, water, tomato paste, ground nutmeg, ground black pepper, salt, string bean, carrot, potatoes

Directions:
Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
Cook this over a medium heat until the onions are softer (almost see-through] and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
Bring the mixture to a boil.
Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.]
Add the vegetables (green beans, carrots and potatoes] and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
Simmer on a low heat for at least another hour (remember, you can't overcook a stew], stirring occasionally.
If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.]
Serve with rice, or as is if you have added a lot of potatoes.
Rose Cocktail


Ingredients:
strawberry syrup, strawberry

Directions:
Pour syrups into chilled flute glass., Slowly add sparkling wine and gently stir., Garnish with a strawberry.
Baked Salmon with Coconut Crust
Category: world-cuisine
By Ben S.

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Ingredients:
4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Directions:
Preheat oven to 425 degrees. Place salmon fillets on a non-stick baking pan. Brush juice on salmon. In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray. Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Yields: 4 servings

Calories: 264.2
Fat: 14.1 g
Saturated fat: 3.8 g
Carbohydrates: 12.1 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 24.2 g
Cholesterol: 67 mg
Sodium: 150 mg
Sauerbraten


Ingredients:
salt, pepper, flour, onion, green pepper, water, vinegar, brown sugar

Directions:
Season meat with salt and pepper and coat with flour.
Heat oil in large skillet.  Brown floured meat in saute skillet with onion and green pepper.
Add 2 cups water, bouillon, vinegar and brown sugar.
Bring to boil.
Cover and simmer 1- 2 hours until steak is tender.
Serve over rice, noodles, or mashed potatoes.
Florida Beans and Rice


Ingredients:
dried black beans, water, olive oil, onion, green bell pepper, garlic clove, bay leaves, salt, fresh ground black pepper, ham bone, bacon, wine vinegar, scallion

Directions:
Cover beans with water.  Bring to a boil and boil for 2 minutes.  Remove from heat; cover pan and let stand for 1 hour.
Heat olive oil in skillet.  Add onion, pepper, and garlic.  Saute for about 5 minutes.  Add to beans,  Add bay leaves, salt, pepper, han bone, and bacon.  Bring to a boil and simmer, covered, for 2 hours, or until tender, adding more water if necessary.  Remove bay leaves and add wine vinegar.  Serve with yellow rice, and ganish with scallions.
VARIATION: This dish can be improved through the use of any flavorful stock (chicken, ham, vegetables, dry white wine, etc.], rather than the water.  Also, for added flavor, as dish simmers, consider adding 1/2 cup sliced, pimiento-stuffed olives, 1 teaspoon ground oregano, and/or 1/4 teaspoon ground cumin.
NOTE: To cook yellow rice, just cook rice as you would normally do, but add a drop or 2 of yellow food color.  In Key West, most cooks use an inexpensive condiment called BIJOL, which gives rice a rich yellow color.
Taro in Sweetened Coconut Milk. (Porc Loy Gaiw)


Ingredients:
water, coconut milk, water, sugar

Directions:
Peel and chop the taro into small squares and rinse.
Boil in the 300ml water for 20 minutes.
In a separate saucepan, mix the sugar and 100 ml water, boil until the sugar has dissolved, then leave to cool to form a light syrup.
Warm the coconut milk in a saucepan, until its just warmed through and steaming.
Serve the taro in a bowl, with warmed coconut milk and some of the sugar syrup poured over it, or put it in the fridge until chilled.
Roasted Rosemary Onion Potatoes
Category: side-dish
By mommylady2010

These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the flavor...so that could say something.

Ingredients:
1 small onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 ⅓ pounds potatoes, cut into 1-inch chunks

Directions:
Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim. Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer. Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 113.3
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 12.3 g
Sugars: 1.1 g
Dietary fiber: 2.2 g
Protein: 1.2 g
Sodium: 151 mg
Cocoa Nut Coconut Pie


Ingredients:
dark brown sugar, cocoa powder, salt, pecans, cashews, heavy cream, sugar, eggs, butter, vanilla extract, sweetened flaked coconut

Directions:
Preheat oven to 350°F.
Stir together brown sugar, cocoa powder and salt, set aside.
Prepare nuts, set aside.
Whip heavy cream till peaks form.
Mix bakers sugar (a little at a time] then eggs, butter and vanilla into heavy cream till well blended.
Stir in brown sugar mix till blended.
Stir in nuts.
Pour into uncooked pie crust, cover edges of crust with foil, bake 40 minutes.
Sprinkle top with coconut and bake additional 20 minutes till coconut is toasted to liking.
Remove foil and cool for at least 2 hours, store in refrigerator.
German Style Pot Roast


Ingredients:
water, beer, brown sugar, caraway seed

Directions:
In dutch overm brown roast over medium heat., Blend soup mix with water and beer., Mix in brown sugar and caraway seed., Simmer on stovetop, covered 2.5 hours or until tender., Thicken gravy if desired.
Bourbon Franks


Ingredients:
tomato ketchup, brown sugar, Bourbon

Directions:
Note: I use 4- 8 ounce packages of miniature cocktail frankfurters.
When I cook the sauce thoroughly I put into a crock pot and then put the frankfurters in and heat.
You then have everything ready to go if you are taking this item to someone else's party.
In a large saucepan, combine ketchup, brown sugar and bourbon; stir until well blended.
Cover and simmer, stirring occasionally, about 1 hour.
Add frankfurters and simmer until heated thoroughly, about 5 minutes.
Moroccan Mint Tea


Ingredients:
cold water, mint sprigs

Directions:
Bring water to a boil, then remove from heat.
Place loose green tea  in a tea strainer ball and place in the hot water to steep for 3-5 minutes. Add the mint sprigs as well.
Serve hot or chilled with mint sprigs for garnish.
BBQ PULLED PORK PIZZA


Ingredients:
chipotle chiles in adobo, cornmeal, barbecue sauce, pork, monterey jack cheese, sharp cheddar cheese, cilantro

Directions:
Preheat oven to 500ºF. In a small bowl, combine pizza sauce with chipotle purée. Spread sauce mixture evenly on two pizza dough. Add BBQ sauce and spread evenly as well. Place 1 cup meat on each pizza, dispersed evenly.
Add slices of poblano and white onions. Divide cheese onto two pies. Transfer to the preheated oven and bake for 13 to 15 minutes or until crust is golden and cheeses are melted.
Remove from the heat and let it sit 10 minutes before serving.
Starbucks Lemon-Tipped Biscotti


Ingredients:
unsalted butter, granulated sugar, lemon zest, eggs, vanilla extract, all-purpose flour, baking powder, salt, pistachios, powdered sugar, lemon zest, lemon juice

Directions:
Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.] Bake 10 minutes.
Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.
Chocolate Rum Cake
Category: desserts
By Suzanne Stull

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4  eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 - 10 inch Bundt cake

Calories: 520
Fat: 28.6 g
Saturated fat: 8.3 g
Carbohydrates: 56.9 g
Sugars: 39.6 g
Dietary fiber: 1.7 g
Protein: 5.7 g
Cholesterol: 82.3 mg
Sodium: 564 mg
Eggs on Biscuits With Olive Sauce


Ingredients:
eggs, flour, baking powder, salt, shortening, milk, butter, flour, milk, stuffed green olive, parsley

Directions:
BISCUITS:
Sift together flour, salt, and baking powder.
Cut in shortening.
Stir in milk.
Knead together.
Roll out, on lightly floured board, into a rectangle about 5x12 inch 1/4 inch high.
Cut into six 12 inch strips.
Twist to make a figure 8; place on baking sheet.
Bake for 10 minutes in a 450 degree Fahrenheit oven.
OLIVE SAUCE:
Mix butter and flour together.
Heat milk to scalding.
Add butter mixture.
Add olives and parsley, stirring constantly.
You can add chipped beef now or not.
Stir until thick; you may need more milk if too thick.