xiaoxl/recipe_data huggingface dataset:
Carnation Caramel Latte


Ingredients:
fat-free evaporated milk, coffee

Directions:
"Place ingredients in blender.  Process until smooth and butterscotch chips are melted."
Guadalajaran Jalisco Mexican Rice


Ingredients:
tomatoes, tomato sauce, minced garlic cloves, long grain white rice, canola oil, chicken bouillon cube, water, fresh cilantro, lime

Directions:
Process tomato with water until pureed and smooth.
Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
Add rice and fry, stirring until light golden, about 4 minutes.
Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
Increase heat to medium high, and bring to a boil.
Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
Stir in cilantro, mix in lime juice and adjust salt to taste.
Wonton Soup With A Kick
Category: soups-stews-and-chili
By SunnyDaysNora

Slightly spicy variation of wonton soup. Cooking the wontons in water rather than broth helps keep the broth clear.  Either fresh or frozen wontons can be used.

Ingredients:
8 cups chicken broth
3 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons rice wine vinegar
2 teaspoons lemon juice
2 teaspoons minced garlic
1 ½ teaspoons chile-garlic sauce (such as Sriracha®)
salt to taste
8 cups water
20  wontons

Directions:
Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes. While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 293.2
Fat: 9 g
Saturated fat: 2.2 g
Carbohydrates: 33.5 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 17.7 g
Cholesterol: 84.2 mg
Sodium: 3373.2 mg
Greek Salad


Ingredients:
English cucumbers, tomatoes, red onion, parsley, kalamata olives, olive oil, lemon juice, dried oregano, feta cheese, pepper

Directions:
Toss first 5 ingredients in a large bowl and set aside., Whisk together olive oil, lemon juice and oregano., Cover and chill vegetables and dressing separately., Just before serving, drain vegetable mixture and return to bowl., Crumble feta cheese and add to vegetables in bowl., Add dressing, salt and pepper, and mix gently., Serve immediately.
Garlic Pizza Wedges


Ingredients:
parmesan cheese, mayonnaise, red onion, garlic, dried oregano

Directions:
Preheat oven to 450 degrees.
Place crust on an ungreased 14 in Pizza Pan.  (I stretched my refrigerated dough on greased pan and brushed with olive oil and baked at 400 degrees for 8 minutes and then proceeded as follows.].
In a small bowl, combine cheese, mayonnaise, onion, garlic and oregano.
Spread over crust.
Bake at 450 degrees (with the refrigerated dough I left my oven at 400 degrees] for 8 to 10 minutes or until edges are lightly browned.
Cut into wedges and serve warm or slightly cooled.
Pumpkin Wonton Ravioli W. Sage Butter Cream


Ingredients:
wonton wrappers, canned pumpkin, egg, salt, pepper, butter, olive oil, half-and-half cream, rubbed sage

Directions:
Combine pumpkin, egg, salt & pepper.
Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper.
Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles].
When all ravioli are filled, drop them into simmering  water for approximately 3 minutes.
Drain ravioli.
Melt butter in pan with olive oil.
Add half & half, sage and salt & pepper.
Add ravioli to sauce and simmer for 1-2 minutes.
Serve with fresh shaved parmigiano regiano.
Elegant Chicken Oscar


Ingredients:
boneless skinless chicken breasts, all-purpose flour, salt, cracked black pepper, olive oil, water, powdered milk, lemon juice, dry mustard, salt, white pepper, salted butter, paprika, dry parsley flakes

Directions:
Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
Prepare the hollandaise, blending the ingredients (except butter] together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~.
Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
COW SOUP MIX: (Cream-Of-Whatever] 2 c powdered milk (best if NOT instant], 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water.
*Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener] visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.
Mauigirl's Smoked Salmon Stuffed Pea Pods
Category: appetizers-and-snacks
By mauigirl

These are a cute and fresh idea for an appetizer or as a pretty addition to a festive vegetable tray. I used to steam the pea pods, but this uncooked method yields a nicer look without all the fuss.

Ingredients:
30 pods fresh snow peas, trimmed
1 (3 ounce) package cream cheese, softened
1 ounce smoked salmon, flaked
⅛ teaspoon garlic salt
1 pinch ground black pepper
1 pinch dried dill weed, or to taste

Directions:
Split each snow pea down one seam. Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

Prep time: 30 mins
Total time: 30 mins
Yields: 30 pods

Calories: 75.7
Fat: 6.2 g
Saturated fat: 3.8 g
Carbohydrates: 2.2 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 20 mg
Sodium: 141.4 mg
Roasted Suckling Pig With Mushroom Stew


Ingredients:
sea salt, peppercorn, fresh rosemary, garlic cloves, fresh thyme, olive oil, shallots, garlic, rapini, butter, mushroom, dried mushrooms, olive oil, shallot, button mushrooms, garlic cloves, ketchup, fresh parsley

Directions:
Preheat the oven to 425 degrees F (220 degrees C].
For the roasted pig:
Mash together the salt, peppercorns, rosemary, garlic and thyme with a mortar and pestle or in a food processor. Slowly add the olive oil to make a paste.
Score the skin of the pig and rub with the herb mixture, making sure to get inside the skin. Place the pieces of meat in a large roasting pan. Add the shallots, garlic heads and 2 cups (500ml] water to the pan. Cover with foil. Roast for about 2 1/2 hours. Remove the foil during the last 30 minutes of cooking and baste often with the pan drippings until the skin is crispy and golden brown.
For the rapini:
Saute the rapini in butter and season with salt and pepper. Keep warm.
Serve the roasted pig with a ladle of Mushroom Stew and the rapini.
Mushroom Stew:
Place the dried mushrooms in a bowl and cover with water. Let soak for about 15 minutes.
Heat some oil in a cast-iron casserole over medium heat. Add the shallots and saute until softened, about 5 minutes. Add the button mushrooms and cook until browned, about 5 minutes. Add the garlic, and then the ketchup, and continue cooking for a few minutes.
Strain the rehydrated mushrooms and reserve the soaking liquid. Give the mushrooms a quick chop and add to the pan. Cook for 5 minutes. Add the reserved soaking liquid and season with salt and pepper. Cook until the sauce has thickened, about 20 minutes.
To serve, sprinkle with parsley and garnish with pecorino.
Cook's Note:
Ask your butcher to cut the suckling pig for you.
Middle Eastern Carrot Salad


Ingredients:
carrots, lemon juice, olive oil, ground coriander, salt, of fresh mint, fresh coriander, maple syrup

Directions:
"Mix all ingredients together and chill for at least 1 hour."
Creamy Horseradish Garlic Spread
Category: side-dish
By ADZELL

I came up with this spread after trying a version of it on a French dip sandwich at a local restaurant in Ann Arbor. It has just enough bite and goes really well with meats as well as crackers. The longer you let it sit before eating, the better it gets!

Ingredients:
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon white pepper
⅛ teaspoon dried dill weed
⅛ teaspoon garlic powder

Directions:
Mix together the sour cream, mayonnaise, horseradish, garlic, salt, black and white pepper, dill, and garlic powder in a bowl. Chill in the refrigerator for at least 20 minutes before serving.

Prep time: 5 mins
Total time: 25 mins
Yields: 8 servings

Calories: 57.5
Fat: 5.8 g
Saturated fat: 2.3 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 7.6 mg
Sodium: 105.9 mg
Sesame Fried Ramen


Ingredients:
character(0]

Directions:
"Cook the noodles in water as directed on the package. Drain.  Transfer cooked noodles into a small skillet that already has the sesame oil waiting.  Then just lightly stir-fry.  Finally, sprinkle about half of the seasoning packet onto the noodles and toss them in the skillet until well mixed.  (You don't need the entire seasoning packet as the flavor is strong since you're not dilluting it with water.]  Plate and serve!"
Self Saucing Mocha Fudge Pudding


Ingredients:
self raising flour, salt, sugar, milk, butter, margarine, vanilla, brown sugar, black coffee

Directions:
In a bowl, sift together flour, salt and 2 tabsp cocoa.
Add sugar.
Stir in milk, melted butter, vanilla mixing until well combined.
Spoon mixture into a greased 3 pint ovenproof dish.
Combine brown sugar and remaining 2 tabsp cocoa, sprinkle over the pudding mixture.
Next, carefully pour hot black coffee over mixture in dish.
Bake in a moderate oven for approximately 50 minutes.
Serve with cream.
Cheryls Fenugreek/Methi Salad


Ingredients:
carrots, cucumber, tomatoes, onion, cheese, fenugreek leaves, low-fat mayonnaise

Directions:
Mix all the sliced veg together with the mayo in a clear bowl, sprinkle with cheese, then the green fenugreek.
Chill and serve.
Looks beautiful!
Tip: Cut the whole tomatoe, cucumber and onion first into quarters lengthwise, then into slices.
It looks neater!
Use your own quantites and discretion-- there are no rules!
Greek Lemon Chicken With Angel Hair Pasta


Ingredients:
white wine, olive oil, lemon juice, lemon peel, salt, black pepper, garlic cloves, olive oil, butter, flour, salt, Dijon mustard, milk, lemon, zest of, dried dill weed, fresh parsley, sour cream, butter, feta cheese, angel hair pasta, muenster cheese

Directions:
In a bowl, combine all marinade ingredients.  Pound chicken breasts slightly and place in shallow casserole or in plastic zip-lock bag, and cover with marinade.  Refrigerate for up to 12 hours.
Discard marinade.  Heat oil in skillet and saute chicken until tender.  Slice and set aside.
In a saucepan, melt 2 T butter;  blend in flour and salt to create a roux.  Add mustard and slowly add milk, stirring constantly until thick and smooth.  In small bowl, mix egg yolk, lemon peel and lemon juice together.  Whisk a small amount of roux into egg mixture.  Then whisk egg mixture into roux and bring to a gentle boil.  Remove from heat and add dill and parsley.  When parsley wilts, stir in sour cream.
Add 1/2 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well.  Place in greased 9X13 casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese.  Broil until cheese is golden.
Harissa Deviled Eggs
Category: appetizers-and-snacks
By thedailygourmet

Deviled eggs take on a decidedly spicy flavor with the addition of harissa paste. Feel free to decorate them into pumpkins, eyeballs, or ghoulish faces for Halloween!

Ingredients:
6  eggs
⅓ cup Greek yogurt
1 tablespoon harissa paste
½ teaspoon garlic salt
½ teaspoon ground cumin
2 pinches smoked paprika, or to taste
ground black pepper to taste

Directions:
Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath. Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth. Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 deviled eggs

Calories: 81.3
Fat: 5.7 g
Saturated fat: 1.9 g
Carbohydrates: 1.4 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 6.3 g
Cholesterol: 166.2 mg
Sodium: 233.6 mg
Sausage and Rice Stuffed Peppers
Category: main-dish
By NANCIENANCIE

Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce.  Very, very good.

Ingredients:
6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans  tomato soup
2 ⅔ cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups uncooked instant rice

Directions:
Slice tops off of green peppers; remove seeds and membranes, and rinse well.  Bring a large pot of water to a boil.  Add peppers and cook for 15 minutes, or until tender-crisp. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown.  Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil.  Reduce heat to low, stir in  3/4 of cheese and simmer for 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package instructions.  Fluff with a fork and then stir into tomato mixture.  Simmer for 30 minutes. Spoon rice mixture into peppers. Bake in preheated oven for 30 minutes.  Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 1276.5
Fat: 53.1 g
Saturated fat: 25.9 g
Carbohydrates: 154.6 g
Sugars: 8.1 g
Dietary fiber: 5.3 g
Protein: 43.6 g
Cholesterol: 133.3 mg
Sodium: 1141.8 mg
Oatmeal Peanut Butter and Chocolate Chip Cookies
Category: desserts
By Anna Lombard

If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.

Ingredients:
¾ cup butter
½ cup white sugar
1 cup packed brown sugar
2  eggs
⅓ cup peanut butter
¼ cup water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
2 cups rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

Yields: 3 dozen

Calories: 288.9
Fat: 14.1 g
Saturated fat: 7.3 g
Carbohydrates: 38.5 g
Sugars: 23.1 g
Dietary fiber: 2 g
Protein: 4.6 g
Cholesterol: 41 mg
Sodium: 124.1 mg
African Sweet Potato and Peanut Soup
Category: soups-stews-and-chili
By GregMcE

A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.

Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 ½ pounds sweet potatoes, peeled and chopped
1  carrot, peeled and chopped
4 ½ cups water
1 teaspoon salt
¼ cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro

Directions:
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 220.6
Fat: 8.6 g
Saturated fat: 1.4 g
Carbohydrates: 32.7 g
Sugars: 8.9 g
Dietary fiber: 6.5 g
Protein: 6 g
Sodium: 493.6 mg
Bow Tie Alfredo With Chicken and Broccoli


Ingredients:
chicken, olive oil, bow tie pasta, heavy cream, butter, garlic clove, parmesan cheese, nutmeg, broccoli

Directions:
Bring large pot of water to boil.
In a large grill pan, heat oil.  Add chicken pieces and grill until completely cooked.
While chicken is cooking, add bowties to boiling water and cook until al dente.
Steam broccoli in a vegetable steamer until soften but still firm. Chop broccoli into a bite size pieces.
While pasta and broccoli are cooking, in a large saucepan, bring cream and butter to a boil over high heat.
Reduce heat to low and simmer for one minute.
Add half of the parmesan cheese and whisk over low heat for about 1 minute, until smooth.
Remove from heat and add nutmeg, salt and pepper.
Drain pasta and place into a warmed, large bowl.
Pour on the sauce and sprinkle the remaining parmesan cheese.
Toss in broccoli and chicken pieces.
Serve immediately.
Banana Blueberry Muffins with Lavender
Category: bread
By Suzanne Hale

These muffins are some of the best I've ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You've got to try it! Serve warm with soft butter, if desired.

Ingredients:
cooking spray
1 cup all-purpose flour
¾ cup whole-wheat flour
1 cup white sugar
2 teaspoons baking powder
1 ½ teaspoons lavender flowers
¼ teaspoon salt
2  ripe bananas, mashed
½ cup 1% milk
¼ cup canola oil
1  egg, beaten
1 cup fresh blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray. Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin. Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 204.5
Fat: 5.6 g
Saturated fat: 0.6 g
Carbohydrates: 37.1 g
Sugars: 20.4 g
Dietary fiber: 2 g
Protein: 3.3 g
Cholesterol: 15.9 mg
Sodium: 141.9 mg
Swiss Steak


Ingredients:
flour, salt, pepper, garlic powder, stewed tomatoes, onion

Directions:
Mix flour with seasonings.
Cut steak into serving size pieces, put steak into a gallon size ziploc bag.
Pour flour into ziploc bag, pound steak with a tenderizer mallet until flat and most of the flour is pounded into the steak.
In a skillet, heat Crisco until melted.
Place steak into skillet and brown on both sides.
Add 2 cups of stewed tomatoes and 1 small onion sliced.
Cover.
Cook over low heat or place in a 300°F oven for 2 to 2 1/2 hours, uncovering the last 1/2 hour to down the sauce to a rich thickness.
Easy Pineapple Chicken
Category: meat-and-poultry
By Natasha

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Ingredients:
3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1  red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

Directions:
Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients. Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes. Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 307.3
Fat: 13.1 g
Saturated fat: 2.2 g
Carbohydrates: 22 g
Sugars: 14.9 g
Dietary fiber: 3 g
Protein: 26.1 g
Cholesterol: 64.6 mg
Sodium: 782.9 mg
Bill's Roasted Vegetables


Ingredients:
bulbs of garlic, baking potatoes, beets, fresh large mushroom, sweet onion, olive oil, dried basil, dried oregano, salt, fresh green beans

Directions:
Preheat oven to 450 degrees., Toss together garlic and next 9 ingredients., Place in lightly greased 15x10 inch jellyroll pan or casserole dish., Bake for 15 minutes, then stir in green beans., Bake 15 more minutes.
Breakfast Carrot Muffins


Ingredients:
unbleached flour, sugar, baking soda, allspice, salt, baking powder, carrots, egg substitute, unsweetened applesauce, raisins, vanilla

Directions:
Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.
Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder] in a medium bowl.
Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla] in a large bowl.
Combine wet and dry mixtures just until flour is moistened.
Spoon batter into muffin tins, and bake for 30 minutes (or until muffins pass the"toothpick test"].
Crunchy Chili Onion Rings


Ingredients:
buttermilk, flour, cornmeal, chili powder, cumin, salt, cayenne pepper

Directions:
Heat oil to 375 degrees in deep fat fryer.
Combine onion rings and buttermilk in a large bowl.
Mix dry ingredients in another large bowl.
Remove 1/3 of onion rings from buttermilk.
Add to flour mixture and toss to coat.
Place coated onion rings in hot oil and fry for about 3 minutes or until golden brown.
Transfer onion rings to paper towels to drain.
Repeat with remaining 2 batches.