xiaoxl/recipe_data huggingface dataset:
Pork Stir Fry
Category: world-cuisine
By EACline

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Ingredients:
5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1  fresh red chile pepper, chopped
2 cloves garlic, minced
1  onion, chopped
1  green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Directions:
Whisk soy sauce, vinegar, and cornstarch together in a small bowl. Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat. Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes. Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 187.6
Fat: 7.8 g
Saturated fat: 1.7 g
Carbohydrates: 13 g
Sugars: 4.5 g
Dietary fiber: 3.3 g
Protein: 17.7 g
Cholesterol: 42.1 mg
Sodium: 540.8 mg
Gluten-Free Dark Chocolate Cupcakes
Category: desserts
By gem bee

Deep, dark, satisfying, and seriously addictive. They are best when cooled down to firm up the chocolate chips inside to give a burst of flavor. Our co-op grocer sells stevia-sweetened dark chocolate chips which are very good. Freeze some cupcakes for a fast snack on the go.

Ingredients:
1 ½ cups gluten-free all-purpose flour
1 ½ cups coconut sugar
1 cup dark chocolate chips
1 cup cocoa powder
¼ cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 ¾ cups buttermilk
4  eggs
¾ cup vegetable oil
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners. Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine. Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway. Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 18 cupcakes

Calories: 271.9
Fat: 13.9 g
Saturated fat: 3.7 g
Carbohydrates: 37 g
Sugars: 19.5 g
Dietary fiber: 3.1 g
Protein: 4.8 g
Cholesterol: 42.3 mg
Sodium: 244.4 mg
Gluten-Free Choco-Banana Loaf


Ingredients:
sugar, baking powder, baking soda, salt, egg, milk, bananas

Directions:
Sift flour, sugar, powder, soda, and salt together in a large bowl.
In a seperate bowl, beat together the egg, milk, oil, and bananas.
Add liquid to dry ingredients and beat for about 30 seconds (batter should be lumpy].
Gently fold in chocolate chips.
Turn into grease 9"x3"x5" pan.
Bake in a preheated 350* oven for about 65 minutes or until golden brown.
Cool on wire rack for 5 minutes before slicing.
Enjoy!
Awesome Banana Bread


Ingredients:
butter, sugar, eggs, flour, baking soda, salt, low-fat sour cream, fat free sour cream, vanilla

Directions:
Cream butter, sugar and eggs together.
Combine dry ingredients.
Blend both mixtures, beating until well mixed.  Add mashed bananas, sour cream, vanilla and chopped nuts.  Pour into buttered loaf pan.  Sprinkle with sugar.
Bake at 350 degrees for one hour.  Cool upright for 15-20 minutes before inverting pan to remove loaf.
Linda's Twice-Baked Potatoes


Ingredients:
russet potatoes, heavy cream, sour cream, butter, green onions, salt, pepper, monterey jack cheese

Directions:
Heat oven to 350.
Wash potatoes.
Pierce tops of potatoes with fork several times. Do not wrap in aluminum foil.
Bake potatoes on oven rack 70-85 minutes or until tender when pierced.  Remove from oven, and cool 10-15 minutes.
Meanwhile, in lg. bowl, combine all remaining ingredients.
Cut a thin slice off top of each potato.
Using a teaspoon, scoop out center of each, leaving a thin shell.
Add potato centers to cheese mixture. Using fork, break up potatoes, and mix until well blended. Spoon mixture into potato shells.
Transfer to baking sheet.
Position potatoes under broiler so that tops are 5" from heat source.
Broil 4-6 mins., or until tops are golden brown.
Turn off heat, close oven door, and leave potatoes in oven for an additional 7-10 mins., or until heated through.
Dad's Potato Rolls


Ingredients:
warm water, sugar, instant mashed potatoes, warm water, salt, shortening, eggs, flour, flour

Directions:
Preheat oven to 350 degrees.
In a large bowl mix 1 cup of warm water, 1/2 cup sugar and 1 package of yeast. Set aside to soften.
In another bowl blend 1/2 cup instant potatoes and 1/2 cup warm water.
Add potatoes to the yeast mixture.
Add 1 teaspoon salt, 1/2 cup shortening, 2 eggs and 2 cups of flour, beat well.
Cover and set aside for 10 minutes.
Mix in the remaining 3 to 3 1/2 cups of flour.
Knead dough for 5 minutes and place in a well greased bowl.
Cover with a damp towel and let rise.
When dough has doubled in size, knead it down.
Shape as desired, we use about fist sized rolls.
Place on lightly greased cookie sheet and cook for about 15 to 20 minutes.
Prenatal Strawberry Banana Smoothies


Ingredients:
frozen strawberries, skim milk, banana

Directions:
"Place all ingredients in a blender and blend until smooth."
Pommes De Terre a La Boulangere


Ingredients:
butter, olive oil, onions, potatoes, fresh thyme

Directions:
Preheat the oven to 300 degrees F.
Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes.
Spread half the onions in the bottom of a casserole.
Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves.
Build another layer of onions, then a final one of potatoes, and finally pour over the stock.
Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.
Chocolate Carmelita Bars


Ingredients:
oats, flour, light brown sugar, water, baking soda, salt, pecans, walnuts

Directions:
HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
SPRINKLE with nuts and chocolate chips.
COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture.
RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
CUT into bars about 2 x 1 1/2 inches.
Minted Lemonade


Ingredients:
water, sugar, fresh mint leaves, oranges, fresh lemon juice

Directions:
In a big saucepan, add the water, sugar, mint leaves, and orange slices; bring to a full boil over high heat.
Take the saucepan off the burner, cover, and let cool for 1 hour.
Strain mixture into a large pitcher, discard mint leaves.
Add the lemon juice; stir to mix well.
Serve in glasses over ice.
Jo's White Christmas


Ingredients:
icing sugar, coconut, powdered milk, sultana, Copha

Directions:
Combine all ingredients in a large bowl., Stir until well mixed., Press mixture into a slice tine, and refridgerate until set., Once set, cut into squares.
Healthy Peanut Butter Fruit Dip
Category: appetizers-and-snacks
By sonispencer

A healthier, lower-fat and lower-calorie version of peanut butter fruit dip. Great with crisp apples! Use soon after prep, especially if using flax or chia seeds.

Ingredients:
1 (5 ounce) container vanilla Greek-style yogurt
2 tablespoons peanut butter
2 tablespoons honey
⅛ teaspoon ground cinnamon
2 tablespoons chia seeds  (Optional)

Directions:
Mix yogurt, peanut butter, honey, and cinnamon in a bowl until well blended; fold in chia seeds.

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

Calories: 80.7
Fat: 4 g
Saturated fat: 1 g
Carbohydrates: 8.9 g
Sugars: 7.2 g
Dietary fiber: 1.3 g
Protein: 3.8 g
Cholesterol: 1.2 mg
Sodium: 33.2 mg
Ham Hocks and Beans


Ingredients:
smoked ham hocks, onions

Directions:
Rinse the beans, soak in water overnight.
Put the beans and the water into a large pan.
Add the ham hocks and chopped onions.
Bring to a boil, reduce to a simmer and cook all day, up to 8 hours.
More water can be added if needed or desired, depending on how thick you like your soup.
Healthy Berry Muffins


Ingredients:
oats, low-fat sour cream, brown sugar, egg, flour, salt, baking soda, baking powder, frozen mixed berries

Directions:
Mix oats, sour cream and yogurt and let stand for 15 minutes.
Sift and mix together flour, salt, baking soda and baking powder.
Add in egg and brown sugar to oats mixture.
Incorporate dry ingredients to oats mixutre.
Mix in berries.
Fill greased muffin tins.
Bake at 400° for 20 minutes for large muffins or 15 minutes for mini muffins.
(makes about 9 large muffins or 12 mini muffins].
Gold Rice with Chicken and Pistachio


Ingredients:
boneless skinless chicken breast, onion, long-grain white rice, carrot, golden raisin, curry powder, salt, water, pistachio nut

Directions:
Heat oil in a large no stick frypan over medium high heat until hot.
Add chicken strips and onion, cook 5 minutes or until chicken is browned and onion is tender, stirring often.
Add all remaining ingredients except nuts.
Mix well.
Bring to boil and reduce heat to medium low, cover and cook 15-20 minutes  or until chicken is no longer pink, rice is tender and liquid is absorbed.
Just before serving, sprinkle nuts over top.
Almond Flour Bread
Category: bread
By Honestly Fitness

This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates.

Ingredients:
1 ½ cups almond flour
⅓ cup flaxseed meal
4  eggs
¼ cup unsweetened almond milk
2 tablespoons olive oil
2 teaspoons baking powder
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly. Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan. Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

Prep time: 5 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 loaf

Calories: 229.2
Fat: 19.5 g
Saturated fat: 2.3 g
Carbohydrates: 7.1 g
Sugars: 1.3 g
Dietary fiber: 3.8 g
Protein: 9 g
Cholesterol: 93 mg
Sodium: 308.7 mg
Red Thai Coconut Risotto


Ingredients:
leeks, milk, Thai red curry paste, unsweetened coconut, boneless skinless chicken breasts, coconut oil, garlic clove, bell peppers, arborio rice, rice, basil

Directions:
In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes.
Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute.
Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches.
Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.
Cranberry Sauce With Raspberries


Ingredients:
fresh cranberries, raspberries, sugar, water, kosher salt, lemon, raspberry vinegar

Directions:
Wash cranberries and raspberries, separately if necessary, and discard any bruises.
Combine all ingredients, except the apple. Stir all the time, bring to the boil, then simmer, rather slowly, for ten or fifteen minutes, or until the cranberries, more or less, disintegrate.
Cool the mixture at room temperature, then core the apple, and gray the apple, unpeeled, into the sauce, using a rasp, or fine grater.  Transfer to a container and cover with a layer of wrap, overnight, or up to two days before serving. If desired, the mixture can be divided, if done ahead.
Serve with turkey, goose, or ham.
Crispy Panko Chicken Breasts
Category: trusted-brands-recipes-and-tips
By Mazola

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Ingredients:
1 pound boneless skinless chicken breasts
1  egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

Directions:
Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Prep time: 10 mins
Cook time: 4 mins
Total time: 14 mins
Yields: 4 servings

Calories: 334.8
Fat: 17.5 g
Saturated fat: 3 g
Carbohydrates: 19.6 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 30.8 g
Cholesterol: 112.4 mg
Sodium: 546.4 mg
Fast Country Fried Potatoes for One


Ingredients:
onion powder, garlic powder, salt, pepper

Directions:
Scrub and rinse potato clean.
Pierce potato a few times and place in the microwave.  Cook 2 minutes.
Heat a medium size pan over medium heat. Add enough non-stick cooking  spray to cover the pan.
Slice potatoes into cubes, approximately 1 inch by 1 inch, and place in pan.
Sprinkle potatoes with salt, pepper, onion powder and garlic powder.  Stir to coat potatoes with seasonings.
Cook potatoes, stirring occasionally, golden brown.
Sweet Potato and Blue Cheese Soup


Ingredients:
sweet potatoes, lemon juice, blue cheese

Directions:
In a medium saucepan, cook sweet potato in stock until tender.
Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste.
Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil.
Ladle into soup bowls and garnish with a few drizzles of cream.
Chocolate Cookie Buttercream Frosting
Category: desserts
By Nancy Dorman

Creamy frosting that tastes great on cookies or bars...especially Chocolate Cookies.

Ingredients:
¼ cup butter
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk

Directions:
Mix together all ingredients.  May need to add more milk (slowly) until frosting reaches a spreadable consistency.  Spread on Chocolate Cookies or other cookies or bars of your choice.  Enjoy!

Yields: 3 cups

Calories: 58.5
Fat: 2 g
Saturated fat: 1.3 g
Carbohydrates: 10.4 g
Sugars: 9.9 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Cholesterol: 5.2 mg
Sodium: 14.4 mg
Mary's Chiles Rellenos


Ingredients:
chilies, monterey jack cheese, eggs, milk, flour, baking powder, salt, cheddar cheese

Directions:
Put jack cheese in chilis. Place these in a greased 8x8 baking dish.
Mix the rest of the ingredients (except shredded cheese]and pour over the chilis.
Sprinkle shredded cheese on top.
bake for 30 min at 350 degrees.
Cottage Cheese Impossible Quiche


Ingredients:
frozen chopped spinach, sour cream, cottage cheese, Bisquick baking mix, butter, eggs, tomatoes, parmesan cheese

Directions:
Heat oven to 350’.   Spray Pam in 9” pie pan.  (Ok to use 9-inch square pan then cut into squares for appetizers.].
Squeeze water from defrosted spinach and spread the spinach on the pan.
Beat sour cream, cottage cheese, baking mix, melted margarine and eggs until smooth, 15 seconds in blender on high, or 1 minute with electric mixer.  Pour into pie pan on top of spinach.  Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about 30 to 40 minute  Cool 5 min and serve.
Blue Ribbon Peanut Butter Cookies


Ingredients:
peanut butter, granulated sugar, brown sugar, egg, all-purpose flour, baking powder, baking soda, salt

Directions:
Beat shortening, peanut butter, granulated sugar and brown sugar until light and fluffy.
Add egg and beat until incorporated.
Sift together in separate bowl the flour, baking powder, soda and salt. Stir with whip until well blended.
Add flour mixture to mixing bowl and mix on low speed until just incorporated. Do not overmix.
Chill for 1 hour.
Roll in balls about the size of golf balls on ungreased cookie sheet.
Flatten, criss-cross fashion with a fork dipped in sugar.
Bake at 350° for 10-12 minutes.
Leave cookies on cookie sheet exactly 1 minute before transferring to rack to cool completely.
Caribbean Rice and Peas


Ingredients:
water, kosher salt, extra virgin olive oil, smoked sausage, scallion, celery ribs, garlic cloves, thyme, tomato paste, basmati rice, bay leaves

Directions:
Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot.  Cover and bring to a boil.
Meanwhile, heat the olive oil in a large, deep skillet over medium heat.  Add the sausage and cook until golden, about 2 minutes.  Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt.  Cook until the vegetables brown, about 5 minutes.  Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes.  Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes.  Remove and discard the bay leaves.
Just before serving, add the scallion greens and fluff with a fork.
Avocado Toast


Ingredients:
avocado, lime juice, olive oil

Directions:
Toast your bread. While it’s in the toaster, halve, pit  and peel your avocado and scoop out the flesh with a spoon then pop it in a bowl.
Mash the avocado with a fork and mix in a splash of lime juice. Fold the cheese into the avocado mixture, leaving some bits chunky.
Spread the avocado mixture onto your toast and top with salt, pepper and a drizzle of olive oil.
Malibu Parilyzer


Ingredients:
Creme de Cacao, milk

Directions:
"mix together over ice and serve -- ENJOY!"
Mediterranean Chicken & Chickpeas


Ingredients:
onion, fresh garlic, ground cumin, turmeric, paprika, cinnamon, lemon zest, flour, chicken broth, honey, canned chick-peas, dark raisin, skinless chicken thighs

Directions:
Season chicken with salt and pepper and brown on both sides in 3-5 tablespoons oil.  Remove to plate.
Add onion and garlic; saute 5 minutes.
Add cumin through cinnamon and stir well with a wooden spoon.
Add flour and stir well to mix.
Add broth, honey and lemon zest.  Stir to combine and add chicken back to pan; simmer 15 minutes.
Add raisins and cook 15 minutes longer.
Remove chicken and plate.
Add chickpeas and cook 5 minutes to heat through.
Spoon sauce over chicken.  If sauce is not thick enough, add a little cornstarch/water slurry to thicken up the sauce. If you prefer, place chicken over cooked rice and add sauce on top.
Pork Empanada


Ingredients:
olive oil, onions, garlic cloves, boneless pork loin, ham, chorizo sausage, bell pepper, white wine, diced tomatoes, black beans, corn, saffron, paprika, fresh parsley, salt, pepper, cornmeal, fast rising yeast, caster sugar, all-purpose flour, salt, warm water, eggs, egg

Directions:
Make filling:
Heat 4 T oil in a frying pan and fry the onions, adding the garlic when onions begin to color.  Set aside.
Add pork loin and ham to the frying pan and fry till colored, stirring.  Set aside (add to onions and garlic].
Add 1 T oil, sausage and the peppers to the pan and fry.  Add to cooked pork and onions.
Deglaze the pan with the wine, allowing it to bubble and reduce.  Return all the ingredients to the skillet.
Add the tomatoes, saffron, paprika and parsley and season with salt and pepper.  Cook gently for 20-30 minutes, leave to cool.
Meanwhile, make the dough. Put the cornmeal into a food processor.
Add the dried yeast with the sugar.
Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
preheat oven to 400.  Grease a shallow roasting pan or 12x8 dish.  Halve the dough, roll out one half on a floured surface, a little larger than the pan.
Lift this into place, leaving a border hanging over the edge.
Spoon in the filling.  roll out the other half of dough and lay in place.
Fold the outside edge of bottom crust over the top and press gently all around edges.  Prick the surface and brush with beaten egg.
Bake pie for 30-35 minutes.
Cut into squares.
Real Buttermilk Biscuits Without the Buttermilk  OAMC


Ingredients:
flour, butter, shortening, sour cream, milk, baking powder, baking soda

Directions:
Preheat oven to 450 degrees.
Mix dry ingredients.
Add butter and shortening to the dry ingredients and work into flour with a pastry cutter or a fork (or even your fingers] until the flour resembles course crumbs.
Mix milk and sour cream.
Make a well in the center of the flour and pour in the milk and sour cream mixture.
Stir very lighly, only until mixed.  DO NOT OVER STIR! This will result in tough biscuits.  As soon as a dough ball forms, stop stirring.  The dough will be very, very sticky.  This is good.  It means very moist biscuits.
Turn the dough ball onto a very well floured surface, dust the top of the dough ball with flour and gently fold the dough onto itself 5 or 6 times.
Press down or use a rolling pin to make the pile of dough 1" thick.   Use a two inch cutter to cut out 12 biscuits.  If you reuse the scraps the biscuits from the scraps will not be as tender as the original batch.
Place biscuits on a baking pan (any kind; cookie, cake pan, etc.] so that the biscuits are just touching if you'd like the sides tender.  Make sure there is an inch between biscuits if you'd like crispier sides.
Freeze or Bake 9 - 20 minutes (The time depends on the size of your biscuits so keep an eye and note how long it takes for the size and temperature of your oven.  If making small biscuits it will take much less time].
You may brush the tops with milk or butter for a golden brown biscuit.
These can be frozen and baked at this stage (takes a bit longer, just keep an eye on them], and they still come out perfect.  I quadruple the batch and freeze a bunch for weekday breakfasts.
If you want a warm biscuit just pop them in the microwave or back into the oven and they taste like they are fresh from the oven.
Melon Salad With Orange-Lime Dressing


Ingredients:
limes, juice and rind of, vanilla, cantaloupe, honeydew melon, red seedless grapes

Directions:
Combine lime zest, lime juice, orange juice concentrate, and vanilla in small bowl; set aside.
Cut melon in half.
Slice each half into 1-inch wedges; trim away rind.
Cut melon into 3/4-inch pieces.
Combine fruit and dressing.