xiaoxl/recipe_data huggingface dataset:
Teriyaki Chicken Wings
Category: appetizers-and-snacks
By Amy Powell

These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night.  Delicious!

Ingredients:
1 cup water
1 cup soy sauce
1 cup white sugar
¼ cup pineapple juice
¼ cup vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
3 pounds chicken wings or drumettes

Directions:
Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside. Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 24 wings

Calories: 202.3
Fat: 10.1 g
Saturated fat: 2.3 g
Carbohydrates: 19.3 g
Sugars: 17.5 g
Dietary fiber: 0.2 g
Protein: 9 g
Cholesterol: 23.8 mg
Sodium: 1226.7 mg
Thai Coconut Rice


Ingredients:
fresh coconut, fresh ginger, kaffir lime leaves, lemongrass, basmati rice

Directions:
Cut coconut in half and reserve coconut water.
Separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin.
Grate the coconut on the coarse side of a grater.
In a medium pot, bring 4 cups of water to a boil.
Add grated coconut, turn off heat and let sit for 15 minutes.
Strain off solids, and use the back of a spoon to press out any remaining moisture from the solids. Discard the solids and return the resulting coconut milk to the original pot.
Add the reserved coconut water to the coconut milk and bring to a boil.
Add rice, ginger, lime leaves and lemongrass.
Cover and cook for approximately 20 minutes, or until rice is fluffy.
Discard ginger, lime leaves and lemongrass, and serve.
Hawaiian Toast


Ingredients:
cooked ham, gouda cheese, pineapple rings, maraschino cherries

Directions:
Line a baking sheet with foil.
Toast bread slices in a toaster.
Place toast slices onto foil lined pan and top with 1 slice each ham, then a pineapple ring, then top with a slice of cheese.
Pop under the broiler briefly, just until the cheese melts- watch carefully- don't let the cheese burn.
This only takes a few minutes, depending upon your broiler, and will vary depending upon the type of cheese you use.
Remove toast from oven- the cheese should have melted around the pineapple ring, leaving a well to place the cherries.
Serve immediately.
NOTE: Some folks spread their toast with a little mayo, Miracle Whip, or butter before topping with the ham- by all means do so if you wish.
Crab Pizza Dip


Ingredients:
cream cheese, chili sauce, Worcestershire sauce, parsley flakes

Directions:
Mix softened cream cheese with dash of Worcestershire Sauce until color approximately matches the color of pizza dough.
Spread mixture in 8" pie dish to form the pizza crust.
Top the "crust" with hot dog chili sauce (about 1/2 the can] to make the pizza sauce.
Next spread the crabmeat on top of the pizza sauce as the "cheese".
Finally sprinkle lightly with parsley flakes to add a dash of color.
Serve with crackers or corn chips.
Sunrabbit's Lemon Pignoli Ricotta


Ingredients:
pine nuts, fresh lemon juice, nutritional yeast flakes, sea salt, water

Directions:
Place the pignoli nuts (pine nuts], lemon juice, nutritional yeast flakes, and salt in food processor or blender and pulse a few times, until thoroughly combined.
The mixture can be refrigerated at this stage if necessary.
Gradually add the water and process until the texture becomes fluffy like ricotta.
Weight Watchers Tomato Spinach Slow Cooker "0 Point" S


Ingredients:
spinach, carrots, celery ribs, onion, garlic clove, no-salt-added diced tomatoes, bay leaves, dried basil, dried oregano, red pepper flakes

Directions:
Place all ingredients in a slow cooker. Cover and cook on HIGH for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.
**NOTE**.
I used whole baby carrots, and also included the top parts of the celery, I cheat with my garlic and buy it already minced from Costco and my family LOVES garlic so I am sure I added more than what it calls for, I also added more spice on everything, including the red peppers. But after doing all of that, I still came out with a 0 Point Soup that tastes so good! :].
Creole Tuna Portabella Melts


Ingredients:
chunk light tuna, portabella mushroom caps, olive oil, butter, red bell pepper, carrot, onion

Directions:
Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side.  Place cap-sides down on baking sheet.
Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Cajun seasoning and remaining 2 tablespoons butter; stir until melted.
Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna.
Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.
Skinny Fruit Dip


Ingredients:
low-fat cream cheese, honey

Directions:
In a large bowl, beat together the cream cheese and Greek Yogurt with mixer on high until smooth and creamy, about 2 to 3 minutes.
Mix in honey and almond extract.
Serve with seasonal fresh fruit.
Keeps well in refrigerator for one week.
Creamy Cheese Soup


Ingredients:
chicken broth, carrots, scallion, milk, all-purpose flour, ground mustard, pepper, cream cheese, sharp cheddar cheese

Directions:
Combine chicken broth, carrots, and green onion in a Dutch oven pan and heat on medium heat.
In a medium bowl, combine milk, flour, dry mustard, and pepper and mix well.
Stir into chicken broth.
Cook, stirring occasionally, till thickened and bubbly.
Remove 1 cup of the broth from the pan and place in a medium mixing bowl.
Add softened cream cheese and stir until blended well and cream cheese is almost melted.
Pour this back into the heated broth mixture and stir well.
Heat through.
Just before serving, add sharp Cheddar cheese and stir until all is melted.
Rice Flour Muffin Mix


Ingredients:
potato starch, tapioca flour, sugar, baking powder, xanthan gum, unflavored gelatin, salt

Directions:
"Mix all ingredients and store in an air tight container."
Classic Bangers and Mash
Category: world-cuisine
By Amystar79

This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!

Ingredients:
2 ¼ pounds potatoes, peeled and quartered
2  chicken bouillon cubes
1 cup warm milk
¼ cup melted butter
1 tablespoon cooking oil
8 links pork sausage
1 large onion, sliced and separated into rings
2 (10.25 ounce) cans homestyle beef gravy
2 teaspoons crumbled dried oregano

Directions:
Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan. Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy. Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15  minutes depending on thickness. Remove from the skillet and drain on paper towels. Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes. Heat the gravy in a pan over medium heat. To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.

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

Calories: 628
Fat: 35.4 g
Saturated fat: 14.4 g
Carbohydrates: 61.5 g
Sugars: 6.8 g
Dietary fiber: 7.2 g
Protein: 18.3 g
Cholesterol: 60.5 mg
Sodium: 2001 mg
Spicy Shrimp in Cream Sauce
Category: side-dish
By MrGregg

Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal).  Fun to prepare in front of guests as a prelude to a nice seafood dinner! Use any hot pepper you like, Cajun seasoning, or even hotter!

Ingredients:
1 tablespoon extra virgin olive oil
2  habanero peppers, seeded and chopped
1 tablespoon hot chili powder
4 cloves garlic, crushed
1 pound medium shrimp - peeled and deveined
1 pint heavy cream
1 pinch salt and white pepper to taste
1  French baguette, sliced

Directions:
Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 868.4
Fat: 50.8 g
Saturated fat: 28.8 g
Carbohydrates: 69.7 g
Sugars: 3.3 g
Dietary fiber: 3.6 g
Protein: 34.8 g
Cholesterol: 335.9 mg
Sodium: 1002.4 mg
Lemon Basil Butter Cookies


Ingredients:
fresh basil leaf, sugar, butter, lemon juice, egg, all-purpose flour, sugar, basil sprig

Directions:
Process basil and 1/4 cup sugar in a food processor until blended.
Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well.
Add lemon juice and egg, beating until blended.
Gradually add flour and basil mixture, beating until blended.
Shape dough into 1 inch balls and place 2 inches apart on lightly greased baking sheets.
Flatten slightly with bottom of a glass dipped in sugar.
Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
Cool on wire racks; garnish if desired.
Vegan Frosted Sugar Cookie Bars


Ingredients:
all-purpose flour, baking powder, salt, cream of tartar, vegan butter, granulated sugar, egg substitute, vegan sour cream, vanilla extract, vegan butter, powdered sugar, soymilk, vanilla, salt

Directions:
COOKIES:
Preheat oven to 375.
Grease or spray a 9x13 casserole dish.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
Add egg replacer and combine well.
Add sour cream and vanilla and mix until completely blended.
Slowly add the flour mixture and stir until well combined.
Gently press the dough into the greased baking dish and spread out with hands.
Bake 17-20 minutes, or until edges become lightly golden.
Set aside to cool completely.
FROSTING:
In a medium bowl, cream together butter, powdered sugar, and milk until light and fluffy.
Stir in vanilla and salt, combine well.
Add food coloring until desired color.
Frost your cooled cookie bars evenly.
Cut into squares and serve.
African Peanut Soup
Category: soups-stews-and-chili
By PIETOGO

This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!

Ingredients:
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
¼ teaspoon pepper
¼ teaspoon chili powder  (Optional)
⅔ cup extra crunchy peanut butter
½ cup uncooked brown rice

Directions:
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 10 Servings

Calories: 222
Fat: 12.2 g
Saturated fat: 1.9 g
Carbohydrates: 23.5 g
Sugars: 6.1 g
Dietary fiber: 5.2 g
Protein: 7.4 g
Sodium: 558.5 mg
Scallops With Chipotle-Orange Sauce


Ingredients:
butter, olive oil, paprika, salt, orange zest, chipotle chile in adobo, green onion

Directions:
Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
Season scallops with paprika and 1/8 teaspoon salt.
Add scallops to pan and cook quickly approximately  2 to 3 minutes on each side or until browned. Do not overcook scallops!
Remove from pan and set aside, keep warm.
Add orange juice, zest and chile to pan, scraping to loosen browned bits.
Bring to a boil, cook about 2 minutes.
Add remaining butter and salt, stirring with a whisk until sauce is smooth.
Serve scallops with sauce, sprinkle with onions.
Recommend serving with rice and steamed broccoli florets.
Easy Mini Sausage Croissant


Ingredients:
"cream cheese"

Directions:
Heat oven to 375 degrees F.
Unroll dough and separate into 8 triangles along the perforated lines. (The dough is easiest to work with when cold straight out of the fridge.].
Spread 1 teaspoon (may be less or omitted] of cream cheese on dough.
Place two sausages on the wider end of the dough.
Roll the dough loosely. Tuck the loose corners of the wider end. The ends of sausages will stick out but will be covered when the dough rises. Slightly bend into crescent shapes.
Baste the top of the dough with egg whites.
Bake on a non greased cookie sheet with atleast 3 inches from each other.
Bake for 10-15 minutes until golden brown.
Rigatoni With Roasted Sausage and Broccoli


Ingredients:
rigatoni pasta, broccoli, red onion, olive oil, butter, parmesan cheese

Directions:
Heat oven to 400 degrees. Cook the pasta till al dente, reserving 3/4 cup of the pasta water. Drain the pasta and return it to the pot.
Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with oil, 1/2 tsp salt and pepper. Nestle the sausage in the vegetables and roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18-20 minutes.
Add the sausage mixture, butter and 1/2 cup of the reserved cooking water to the pasta and toss to combine. Sprinkle with the parmesan before serving.
Italian Stallion (Bloody Mary Italia)


Ingredients:
vodka, tomato juice, chili powder, cumin, pesto sauce, Spanish olives, lemon, salt, pepper, zucchini

Directions:
For 6 drinks:
Pour vodka, tomato juice, worchestershire, and pesto into a large pitcher.
Stir in chili powder, cumin, and pepper.
Cut zucchini in thin strips or using a decorative mini-cookie cutter, make fun shapes.
Using a slice of lemon, wet the rim of each glass.
Dip the glass into salt, making sure the rim has salt all around.
Add ice to glasses.
Pour mixture into each glass, add olives and thin zucchini spear for stirring  or use zucchini shapes and olives on a toothpick. Set on the edge of each glass.
Add a straw.
For one drink:
1 oz vodka.
5 oz tomato.
Dash of each spice.
1/2 t pesto and worchestershire.
Mix in glass and serve.
Jicama Appetizer
Category: appetizers-and-snacks
By BECCAS911

This is a great way to serve jicama to a large group of people.

Ingredients:
1  jicama, peeled and cut into bite-sized pieces
2 tablespoons fresh lime juice
2 tablespoons chili powder

Directions:
Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.

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

Calories: 77
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 17.3 g
Sugars: 3.4 g
Dietary fiber: 9.5 g
Protein: 1.7 g
Sodium: 46.9 mg
Veggie Chili


Ingredients:
stewed tomatoes, tomato sauce, red kidney beans, onion, green pepper, zucchini, cumin, chili powder, garlic powder

Directions:
Add all ingredients to a pot., Bring to a boil and simmer for 2 to 3 hours.
Pumpkin Bread IV
Category: breakfast-and-brunch
By Cheryl Riccioli

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

Ingredients:
3 cups canned pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6  eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 3 - 9x5 inch loaves

Calories: 247.2
Fat: 10.3 g
Saturated fat: 1.5 g
Carbohydrates: 36.8 g
Sugars: 23 g
Dietary fiber: 1.1 g
Protein: 3 g
Cholesterol: 31 mg
Sodium: 231.1 mg
Holiday Gingerbread Cutout Cookies


Ingredients:
butter, molasses, granulated sugar, vinegar, egg, all-purpose flour, baking soda, salt, ground ginger, cinnamon, ground cloves

Directions:
In a large bowl, combine the first 5 ingredients with a hand mixer.
In a medium bowl, combine the flour, baking soda, salt, and spices.
Combine the dry mixture into the wet mixture, until incorporated.
Preheat the oven to 375 degrees F.
Roll flat (to about 1/4" thick], and cut into desired shapes. It does help a bit if you chill the dough for about 30 minutes first, but I hardly ever do!
Bake for 5-10 minutes, depending on size and thickness of cutout shapes.
Cool on a wire rack, and decorate as desired.
Pepper Jack Triscuit Snacks (Super Easy)


Ingredients:
"monterey jack pepper cheese"

Directions:
Slice pepper jack cheese into 20 bite-sized pieces that will fit on top of each Triscuit.
Place Triscuits on microwaveable plate. Place slice of cheese on top of each Triscuit. Place plate in microwave and heat for 20 seconds or until cheese melts.
Enjoy.
Hawaiian Tacos


Ingredients:
boneless skinless chicken breasts, low sodium soy sauce, lime, juice of, honey, garlic, ground ginger, avocado, onions, cilantro, lime, juice of, serrano chili, corn tortillas, flour tortillas, monterey jack cheese, cheddar cheese, sour cream, salsa, diced green chilies, poblano chile

Directions:
Marinade: Place chopped chicken breast pieces in a quart size plastic bag. Mix marinade ingredients and pour over chicken, seal bag and squish around to distribute marinade. Place in the refridgerator for at least 6 hours or overnight.
After chicken has marinated, make the pineapple salsa: Dice all of the salsa ingredients and gently fold them together until mixed. You can use all pineapple or a combination of pineapple, kiwi, mangos, and mandarine orange segments. Sprinkle with the lime juice and season with salt and pepper.
To cook chicken: Preheat a large saute pan over medium heat. Add the chicken and marinade to the pan being careful of the rising steam and cook until the chicken is cooked through, stirring occasionally (about 5 minutes]. Turn up the heat to high and cook until the liquid evaporates and the chicken just begins to char - Make sure to keep your eyes on it at this point as it can burn quickly - Remove the pan from the heat.
Let your family build their own tacos using the tortillas, chicken, shredded cheese, chopped green chiles, sour cream, salsa, and pineapple salsa.
Beef in Cream Sauce


Ingredients:
Crisco shortening, water, butter, heavy cream, garlic cloves, lemon juice, salt, pepper

Directions:
In dutch oven slowly brown meat on all sides in hot shortening.
Season generously with salt and pepper.
Add water; cover and simmer (not boil] for about 3 hours or until meat is very tender.
Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
Save pan juices for another use.
Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
Add cream, garlic, lemon juice, salt and pepper.
Cook over medium heat about 3 minutes.
Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
Arrange meat slices, overlapping in the sauce.
Pour remaining sauce over the top.
Refrigerate until ready to serve.
I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F  It usually takes 20-35 minutes to heat through.
Yummy Whole Grain Wheat Pilaf  (Wheat Berry)


Ingredients:
water, bouillon cubes, olive oil, red onion, garlic cloves, carrots, cremini mushrooms, eggs, fresh ground pepper, raisins, gala apples

Directions:
Rinse the wheat berries.
Bring 2 cups water to a boil in medium saucepan and dissolve the bouillon cubes.
Add the rinsed wheat berries and cover.
Return to boil then reduce heat to simmer for 45 to 50 minutes until most of the liquid is absorbed and grains are firm yet chewy.
In a large skillet,heat olive oil over medium high heat.
Add onions and saute for about 5 minutes until translucent.
Reduce heat to medium and stir in the garlic and carrots, cooking 3 minutes.
Add the mushrooms and saute until their released liquid has evaporated--about 10 minutes.
Push the veggies off to the side and use the free space in the skillet to scramble the beaten eggs.
Stir in the cooked wheat berries, pepper, onion salt and any OPTIONAL items you're going to add.
Cook 2 or 3 more minutes to heat through.
Voila!
Pickled Egg Appetizer With Blue Moon Wheat Ale


Ingredients:
extra virgin olive oil, fresh lemon juice, fine sea salt, white pepper, kalamata olive, button mushroom, pickled eggs, fine sea salt, fresh cracked pepper, sweet dark mustard, parsley, ale

Directions:
In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
Divide salad on serving plates.
Place 2-sliced pickled eggs, 2-slices liverwurst and 6-Kalamata olives and 6-Marinated Mushrooms on salad plates.
Season eggs and liverwurst with fine sea salt and fresh cracked black pepper.
Spread Sweet and Spicy Bavarian Mustard over liverwurst.
Serve with Blue Moon Belgian Wheat Ale.
Garnish plates with Fresh Parsley Sprigs.
Chef's Note: *Hengstenberg Sweet and Spicy Bavarian Mustard.
Vt's Butternut Squash-Bartlett Pear Soup


Ingredients:
olive oil, leek, yellow onion, bartlett pears, vegetable broth, sea salt, light coconut milk, fresh thyme, nutmeg, ginger

Directions:
Heat oil in saucepan over medium low heat. Add leek and onion. Cook 10 minutes, stirring often, until tender.
Add squash and pears. Saute 5 minutes. Add vegetable broth and bring to a boil. Reduce heat to low, add salt, and simmer 20 minutes, or until squash is tender.
Remove from heat, stir in coconut milk. Puree soup in batches in a blender or food processor until smooth. Return to saucepan and stir in thyme. Reheat over medium heat 2-3 minutes. Garnish with sumpkin seeds.
Super-Rich Cornbread


Ingredients:
cayenne pepper, egg, corn, heavy whipping cream, monterey jack and cheddar cheese blend

Directions:
Heat oven to 350°.
In a large bowl, mix the corn muffin mix, cayenne pepper, egg, and vegetable oil.
Stir in the drained can of corn, the heavy whipping cream, and the cheese.
Pour the mixture into a lightly greased 8-inch baking pan.
Bake for 30-40 minutes or until a toothpick comes out clean from the center.  Edges should just be starting to brown.