xiaoxl/recipe_data huggingface dataset:
German Potato Salad


Ingredients:
potatoes, onion, bacon, sugar, apple cider vinegar, mustard seeds, celery seed, prepared mustard, Tabasco sauce, flour

Directions:
Boil the potatoes, let cool, peel, and slice., Chop the bacon and saute until nearly cooked., Reducing the heat, saute the onions until translucent., Add the vinegar, sugar, mustard, mustard seed, tobasco, and celery seed., Whisk the flour into the stock, add to pan, and bring to a boil., Taste mixture and adjust the sugar and/or vinegar as necessary., Add potatoes and serve warm.
Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)
Category: appetizers-and-snacks
By Mexican Sweetheart

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Ingredients:
⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and  tails removed
2  roma (plum) tomatoes, chopped
1  cucumber, finely chopped
1 stalk celery, finely chopped
1  jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2  avocados - peeled, pitted, and chopped

Directions:
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined. Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Prep time: 45 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 409.7
Fat: 16.5 g
Saturated fat: 2.6 g
Carbohydrates: 41.8 g
Sugars: 20.6 g
Dietary fiber: 9.2 g
Protein: 28.8 g
Cholesterol: 221.3 mg
Sodium: 2625.8 mg
Cold Oven Pound Cake
Category: desserts
By Etta Coates

An old-fashioned pound cake that goes into a cold oven before baking.

Ingredients:
1 cup margarine
½ cup shortening
3 cups white sugar
3  eggs
1 ½ teaspoons vanilla extract
1 cup milk
3 cups all-purpose flour

Directions:
Do not preheat oven. Grease and flour a 10 inch tube pan. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour alternately with the milk. Pour batter into prepared pan. Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 - 10 inch tube pan

Calories: 409.5
Fat: 19.1 g
Saturated fat: 4.1 g
Carbohydrates: 56.3 g
Sugars: 38.5 g
Dietary fiber: 0.6 g
Protein: 4.2 g
Cholesterol: 36.1 mg
Sodium: 151.3 mg
Sugar Cookie Fruit Pizza


Ingredients:
cream cheese, granulated sugar, vanilla, mandarin oranges, pineapple, fresh strawberries, kiwi fruit

Directions:
Lightly spray jelly roll pan with cooking spray.
Press cookie dough in pan evenly, I use a small rolling pin.
Bake as directed on package, or until golden brown and set aside to cool completely.
In a mixer beat cream cheese until smooth (if you do not beat first it will be lumpy], add sugar and mix well, add vanilla and pineapple juice.
Spread cream cheese mix evenly over cooled cookie crust.
Garnish with fruit to your taste and serve.  I usually make the cookie crust the night before and finish it the next day so it cools while I sleep!
Chicken Tikka Kebabs


Ingredients:
chicken breasts, garlic cloves, ground black pepper, cumin, turmeric, ground cinnamon, fresh ginger

Directions:
Add all the ingredients (except for the chicken] to a bowl and mix well.
Chop the chicken breasts into small chunks.
Marinate the chicken in the yoghurt mixture and leave in the fridge overnight, or for at least 4 hours.
Place the marinated chicken onto skewers and grill until the chicken is cooked (approximately 15 minutes, turning occasionally].
Serve with chopped red onion and tomatoes!
Chicken Tortilla Soup (Quick)


Ingredients:
chicken broth, black beans, diced tomatoes with mild green chilies

Directions:
Put chicken, corn, chicken broth, black beans, and diced tomatoes in large sauce pan.
Simmer on medium heat until chicken is is heated.
Serve with tortillas on the side.
Mussels in Garlic Butter


Ingredients:
butter, garlic cloves, parsley, mussels, shallot, thyme, bay leaf, salt, dry white wine

Directions:
Cream the butter with the garlic and parsley in a bowl and set aside.
Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
Dot generously with the garlic butter and grill until the butter has melted.
Serve the mussles on their own or in the wine broth.
Electric Lemonade
Category: drinks
By Wesley Luttman

Just in time for summer... A sweet and tangy vodka drink perfect for the outdoor gathering.

Ingredients:
1 (1.5 fluid ounce) jigger citron vodka
½ fluid ounce Blue Curacao
2 fluid ounces sour mix
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1  lemon - cut into wedges, for garnish

Directions:
Fill a Collins glass with ice. Pour in vodka, blue curacao and sour mix. Fill to the top with lemon-lime soda. Garnish with lemon wedge, and serve with straw.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 351.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 58.7 g
Sugars: 6 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 63.2 mg
Barnyard Trio Meatloaf


Ingredients:
tomato sauce, ground lamb, onions, oatmeal, green pepper, parsley

Directions:
Heat oven to 350°F.
Mix Tomato Sauce and Seasoning Blend in a separate bowl.
Combine the ground meats, onion, egg whites, oatmeal,  peppers, parsley and HALF of the tomato sauce.
Pat into two 9 x 5 loaf pans.
Spread the remaining tomato sauce on top.
Bake 50 - 60 minutes.
Chicken Paprikas


Ingredients:
Hungarian paprika, yellow onions, roasting chickens, tomatoes, green peppers, green peppers, salt, fresh ground black pepper, garlic cloves, sour cream, all-purpose flour

Directions:
Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika. Sauté the paprika for about 1 minute and add the onions. Sauté for a few minutes and add the remaining ingredients, except the thickening, to the pot. Bring to a simmer and cool, covered, for about 45 minutes to one hour or until all is tender. Remove the chicken pieces and set aside.
Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir while it thickens. Return the chicken to the pot and restore the heat.
Serve over Hungarian Dumplings.
NOTE: for a very delicious Veal Paprikas, use the above recipe substituting 2 1/2 lbs. of veal stew meat for the chicken.
Salmon-Macaroni Slaw


Ingredients:
elbow macaroni, salmon, cabbage, celery, green pepper, onions, salt, pepper, vinegar

Directions:
Cook macaroni as directed on package.
Mix macaroni, salmon, cabbage, celery, green pepper and onion.
Mix salt, pepper, oil and vinegar; pour over macaroni mixture and toss.
Cover and refrigerate 30 minutes.
Apricot Salsa
Category: appetizers-and-snacks
By Melissa Goff

This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.

Ingredients:
3 cups chopped fresh apricot
1 cup shallots, julienned
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup chopped fresh pineapple
¼ cup chopped cherry tomatoes
1  habanero pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon minced fresh cilantro
½ teaspoon cumin
¼ cup fresh lime juice

Directions:
Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

Prep time: 40 mins
Total time: 2 hrs 40 mins
Yields: 5 cups

Calories: 30.3
Fat: 0.2 g
Carbohydrates: 7.1 g
Sugars: 4.1 g
Dietary fiber: 1 g
Protein: 0.9 g
Sodium: 2.5 mg
Sharon's No-Bake Granola Bars
Category: appetizers-and-snacks
By sbacke

I take these to work to keep my energy level up. My co-workers have offered to buy them from me!

Ingredients:
2 ½ cups quick oats
2 cups granola (such as Kashi®)
½ cup sunflower seed kernels
½ cup semisweet chocolate chips
¼ cup raisins
¼ cup sweetened dried cranberries (such as Craisins®)
¼ cup ground flax seeds
⅔ cup crunchy peanut butter
⅔ cup honey
⅔ cup light brown sugar

Directions:
Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl. Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 16 bars

Calories: 330
Fat: 14.8 g
Saturated fat: 2.9 g
Carbohydrates: 45.1 g
Sugars: 27.6 g
Dietary fiber: 5.1 g
Protein: 8.2 g
Sodium: 61.1 mg
North African Seasoning Mix


Ingredients:
cilantro, mint leaf, paprika, salt, turmeric

Directions:
"Mix all ingredients in a storage container. Will refrigerate up to 5 days."
Havana Slow Cooker Pork Tenderloin
Category: world-cuisine
By Amanda

This dish has bright flavors and becomes incredibly easy too with the help of a slow cooker! I came up with this recipe with the flavors and style of cooking meat slowly, inspired by my friend from Cuba.

Ingredients:
1  onion, sliced
3 pounds pork tenderloin
3 tablespoons minced garlic
½ cup orange juice
3 tablespoons red wine vinegar
1  lemon, juiced
1 tablespoon ground cumin
1 tablespoon grill seasoning (such as Montreal Steak Seasoning®)
1 teaspoon salt
1 teaspoon ground red pepper
3  bay leaves
2 tablespoons grated lemon peel

Directions:
Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork. Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 225.3
Fat: 5.1 g
Saturated fat: 1.7 g
Carbohydrates: 7.3 g
Sugars: 2.7 g
Dietary fiber: 0.9 g
Protein: 36.1 g
Cholesterol: 98.1 mg
Sodium: 926.5 mg
Eggs Benedict With Vegan Hollandaise Sauce


Ingredients:
eggs, paprika

Directions:
Poach your eggs.  I have one of those microwave poachers that works good.
Cook the bacon. I also did this in the microwave.
Toast the buns. Then spread with Earth Balance or other Vegan margarine.
Assemble the sandwich by placing two pieces of cooked turkey bacon on each toasted bun.
Top with the poached egg, then with the Hollandaise Sauce.
Sprinkle paprika on top and serve with a nice hot cup of Cafix Grain Beverage.
Bon Appetit!
Pasticho of Eggplant (Aubergine) (Venezuela)


Ingredients:
eggplant, lemon, flour, tomatoes, onion, garlic, parmesan cheese

Directions:
Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.
Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden.
Lightly fry the onions and add the tomato, making a sauce.
Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.
Stuffed Shells III
Category: main-dish
By Renee

This recipe is a hit wherever you go.  It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Ingredients:
1 (12 ounce) package jumbo pasta shells
2  eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9x13-inch dish

Calories: 549.7
Fat: 24.5 g
Saturated fat: 13.9 g
Carbohydrates: 43.7 g
Sugars: 9.3 g
Dietary fiber: 3.4 g
Protein: 37.7 g
Cholesterol: 115.6 mg
Sodium: 1544.2 mg
Graham Cracker Coffee Cake


Ingredients:
eggs, water, graham cracker crumbs, cinnamon, butter, brown sugar, walnuts

Directions:
Grease and flour a 9 x 13 pan.
Mix the first four ingredients together and put half of batter into pan.
Mix the remaining ingredients together and put half the crumb mix over the batter in pan.
Put remaining batter over the crumbs and last put remainder of  crumbs on top.
Bake at 350° for 25-30 minutes.
Bee Bread


Ingredients:
butter, water, sugar, salt, honey, dry milk, bread flour, instant yeast

Directions:
"Melt butter and pour in machine pan. Add water, sugar, salt, honey, and dry milk. Swish around a bit to mix. Add flour. Make a small well in the center of the flour and add yeast. Run machine on Quick Bread cycle. (about a 2 hour cycle on mine]. I set the container on a scale and add the ingredients by weight, so the only thing to wash is a measuring spoon. :]."
Frothy Banana Berry Smoothie


Ingredients:
banana, frozen blueberries, coconut milk

Directions:
Place all ingredients in blender.
Blend until desired consistency is met.
enjoy(:
Hot Itaalian Sausage Soup


Ingredients:
hot Italian sausage, Italian stewed tomatoes, tomato sauce, bell pepper, onion, chicken broth, white wine, brown sugar, fresh parsley, salt, pepper

Directions:
In a large skillet, cook sausage over medium heat until no longer pink.
Meanwhile, in a large saucepan, combine the remaining ingredients, and bring to a boil.
Reduce heat, cover and simmer for 10 minutes, or until vegetables are tender.
Drain sausage, add to soup, and heat through.
Caramel Apple Shot


Ingredients:
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Directions:
Measure into an ice filled cocktail shaker., Shake and strain into a shot glass., Serve.
Kiwi Fruit Salad


Ingredients:
kiwi, pear, navel orange, red seedless grapes, ginger ale, orange zest

Directions:
"In a large bowl, combine all ingredients. Serve with a slotted spoon."
Five-Spice Biscotti


Ingredients:
eggs, granulated sugar, five-spice powder, ground nutmeg, unsalted butter, unbleached white flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350 degrees F & grease two baking sheets.
In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds.
Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 5-6 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger.
Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
While logs are still warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
Lay the cookies on their sides on the baking sheets & bake them 15 minutes more.
Remove from the oven & let cookies cool on a wire rack.
Store in an airtight container, up to 2 weeks.
Almost Boston Baked Beans


Ingredients:
bacon, garlic, water, molasses, maple syrup, chili sauce, Dijon mustard, Worcestershire sauce, black pepper, kosher salt, apple cider vinegar

Directions:
Wash and pick through the beans.
Place in a large pot, cover with a few inches of water and bring to a boil. Boil hard for 2 minutes, remove from heat and let sit covered for 1 hour.
Drain in a colander and rinse and dry pot to use again.
Heat pot over medium heat and add bacon, cooking to almost crisp. You may remove most of the rendered fat but I like to leave it in for the flavour.
Add onions and saute for 3 minutes, then add garlic and saute a couple more minutes until both are softening but not brown.
Add 4 cups of the water, the molasses, syrup, chile sauce, mustard, worcestershire and pepper. Bring to a boil.
IMPORTANT: do not add any salt or the vinegar. These must be added at the very end or the beans may not soften.
Add drained beans, bring to a boil again and then place in a large casserole dish or roaster and cover.
Bake at 350 degrees for 15 minutes, then reduce heat to 300 degrees. Check after 2 hours for doneness and for liquid level, then every half hour after that. If beans are not done but liquid is almost gone add a small amount of water. Don't add too much especially toward the end.
When beans are very soft carefully stir in the vinegar and salt to taste. Let rest 20 minutes before serving.
I like to transfer these to a crockpot when they are almost all soft and keep on low for a few hours, checking now and then.
Trilevel Brownies


Ingredients:
all-purpose flour, brown sugar, baking soda, butter, egg, granulated sugar, all-purpose flour, milk, butter, vanilla, baking powder, walnuts, butter, powdered sugar, vanilla, walnut halves

Directions:
FOR BOTTOM LAYER:.
stir together oats, the 1/2 cup flour, the brown sugar, and baking soda.
Stir in the 1/2 cup melted butter.
Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.
FOR MIDDLE LAYER:.
Stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth.
Fold in chopped walnuts.
Spread batter over baked layer in pan.
Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean.
Set on a wire rack while preparing top layer.
FOR TOP LAYER:.
In a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted.
Stir in the powdered sugar and the 1/2 teaspoon vanilla.
Stir in enough hot water (1 to 2 tablespoons] to make a mixture that is almost pourable.
Spread over brownies.
If desired, garnish with walnut halves.
Cool completely on wire rack. Cut into bars. Makes 32 brownies.
*Make-Ahead Tip: Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.
One-Pot Spaghetti With Meat Sauce


Ingredients:
ground turkey, garlic cloves, green pepper, onion, water, red pepper flakes, spaghetti, parmesan cheese

Directions:
Brown meat with garlic, green pepper and onion. Do not drain., Stir in water, spaghetti sauce and hot pepper flakes., Bring to a boil., Stir in spaghetti., Boil 15 min., stirring occasionally., Serve with Parmesan cheese.
Chocolate Overload Brownies


Ingredients:
unsalted butter, extra virgin olive oil, all-purpose flour, cocoa powder, salt, eggs, sugar, vanilla

Directions:
Preheat oven to 350°F
Grease a 9x9-inch square baking pan . Melt butter and 8oz of chocolate in a double-boiler and stir in olive oil gently until smooth and shiny. Remove from the heat and cool slightly.
Sift flour, cocoa and salt into a mixing bowl and set aside.
Whisk together eggs, sugar and vanilla in a mixing bowl until combined.
Slowly add chocolate mixture to eggs a little at a time so you don’t cook the eggs and continue to whisk until combined.
Gradually add flour and mix to combine.
Add remaining 4oz of chocolate chips and combine.
Transfer batter to baking pan and bake for 40 minutes. When done, let cool for 20 minutes, remove from pan and cut into squares.
Best when cool but if you can’t wait, add a scoop of vanilla ice cream on top.
Chicken, Cheese, and Broccoli Calzone


Ingredients:
frozen broccoli, part-skim mozzarella cheese, pesto sauce, salt, black pepper, flour, olive oil, kosher salt

Directions:
Position oven rack in middle position; preheat to 450°.
Pat broccoli dry and toss with mozzarella, chicken, and pesto; season to taste with salt and pepper.
On a floured counter, roll out dough to 12-inch round, about ¼ inch thick.
Mound filling over half of dough, leaving a 1-inch border around edge.
Brush edges of dough with water.
Fold other half of dough over filling and press edges to seal.
Grease baking sheet with 1 tablespoon oil; slide wide spatula under calzone and tranfer to baking sheet.
Use sharp knife or kitchen shears to cut 5 slits diagonally across top.
Brush remaining oil over top and sprinkle with coarse salt.
Bake 15-20 minutes, until golden.
Cool briefly, cut into slices and serve.
Cherry Almond Mousse Pie


Ingredients:
sweetened condensed milk, maraschino cherries, cream cheese, cold water, instant vanilla pudding

Directions:
Over low heat, stir 1/2 cup milk and chocolate until smooth., Stir in 1/4 t extract., Pour into crust., Save 8 of the cherries for garnish., Chop the rest of the cherries., In bowl, beat cream cheese until fluffy., Slowly add water and remaining milk., Add the pudding mix and the remaining extract., Mix well., Fold in the whipped cream., Stir in the chopped cherries, and almonds., Pour over the chocolate in pie crust., Chill., Garnish with whole cherries.
Abby's Peaches 'n Cream Oven-Puffed Pancakes


Ingredients:
flour, sugar, salt, milk, eggs, margarine, butter, pecans, cinnamon, sour cream, powdered sugar

Directions:
Heat oven to 425°F.
Mix flour, sugar, salt, milk and eggs; beat with a wire whisk or eggbeater until smooth.
Place margarine or butter in a 9 inch pie pan; melt at 425°F for 2-4 minutes or until the butter sizzles.
Remove pan from oven, tilting the pan to coat bottom. Immediately pour batter into the hot pan. Top with peach slices, pecans and cinnamon.
Bake at 425°F for 16-20 minutes or until puffed and golden brown.
Meanwhile in a small bowl, combine cream sauce ingredients, mixing well.
Cut pancake into wedges. Serve immediately with cream sauce.
Better Than Fried Jalapeno Poppers


Ingredients:
cream cheese, bacon

Directions:
With gloves, snap off the top cap and stem and with a small knife slice peppers in half lengthwise.  Carefully take a teaspoon and scrape out seeds and membranes leaving the top intact so filling will not bake out of it.
Mix cream cheese and dry ranch mix with a hand mixer on medium speed.  Fill each pepper with the cream cheese mixture level to the top of the pepper.
Put bacon in a shallow bowl and press each cheese filled pepper cheese side down into the bacon  and remove excess.  Place on a foil lined cookie sheet.
Bake 420 degrees for 20 minutes.  Serve hot or cold.