xiaoxl/recipe_data huggingface dataset:
Chocolate Nutella Smoothie


Ingredients:
soymilk, honey, cocoa powder, banana, soy protein

Directions:
Add all ingredients into a blender in the order listed and secure lid. Puree until smooth and creamy.
Note: If you are using a Blendtec, add ingredients as listed and select "ice crush" mode.
Blueberry and Banana Cream Cheese Pie
Category: desserts
By G.Roberts

These pies freeze well; enjoy one now, and freeze the second pie for use later!

Ingredients:
½ cup chopped pecans
3  ripe bananas
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 (21 ounce) can blueberry pie filling
1 cup white sugar
1 recipe pastry for a 9 inch single crust pie

Directions:
Press pecans into unbaked pie shells.  Bake at 350 degrees F (175 degrees C) until light brown. Slice bananas into cooled crusts. Cream sugar and cream cheese together.  Add nondairy whipped topping to cream cheese mixture.   Pour mixture over bananas in both pie pans. Top pies with blueberries.  Chill at least 4 hours before serving, or freeze for later use.  Enjoy!

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 2 nine inch pies

Calories: 352.9
Fat: 18.2 g
Saturated fat: 10.3 g
Carbohydrates: 46.3 g
Sugars: 35.7 g
Dietary fiber: 2.3 g
Protein: 2.8 g
Cholesterol: 15.4 mg
Sodium: 111.5 mg
Bavarois


Ingredients:
gelatin, eggs, caster sugar, milk

Directions:
If using leaf gelatine, soak in cold water.
Cream the yolks and sugar in a bowl until almost white.
Bring the milk to the boil and whisk onto the yolk mixture.
Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.
Remove from heat and add the gelatine, stir until dissolved.
Stir occasionally until cool and almost setting point.
Fold in the lightly beaten cream.
Fold in the stiffly beaten egg whites.
Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.
Turn onto a plate and serve.
Chocolate: melt 50g ( 2 oz] chocolate in the milk.
Coffee: add some coffee essence or coffee granules in the milk.
Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g].
Green Eggs and Ham Rolls


Ingredients:
olive oil, basil pesto

Directions:
Heat a large nonstick skillet over medium-high heat. Add the oil, then add the egg whites. Swirl the pan to spread the egg whites into a round that covers the bottom. Cook until the whites are set, then slide onto a cutting board.
When the egg white has cooled slightly, spread with the pesto. Arrange the spinach leaves, then ham slices on top in a single layer, then roll into a cylinder. Cut into eight 1-inch spirals and serve.
Tip: The rolls also taste good cold and can be refrigerated in an airtight container for up to 1 day.
Whoopie Pies I
Category: desserts
By Bernice Smith

Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.

Ingredients:
½ cup shortening
1 cup white sugar
2  eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
¾ cup shortening
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (180 degrees C).  Grease cookie sheets. To Make Cookies:  In a large bowl cream 1/2 cup of  shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.)  NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!! In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda.  Add to other mixture alternately with milk, beating well. Add vanilla at the end. Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely. To Make Filling:  Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla. To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.

Yields: 1 dozen

Calories: 872.8
Fat: 46.2 g
Saturated fat: 12.1 g
Carbohydrates: 109.8 g
Sugars: 74.9 g
Dietary fiber: 2.6 g
Protein: 8.6 g
Cholesterol: 65.3 mg
Sodium: 527.1 mg
Cheeseburger Chowder
Category: soups-stews-and-chili
By boorandy

This is a quick, hearty dish that the family is sure to love!

Ingredients:
2 pounds ground beef
2 (15 ounce) cans diced new potatoes
1 cup chopped onion
4 cups milk
1 pound processed cheese food (such as Velveeta ®), cut into chunks
½ pound sharp Cheddar cheese, cut into chunks
ground black pepper to taste
⅔ cup mashed potatoes  (Optional)

Directions:
Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes. Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 5 cups

Calories: 540.3
Fat: 34.9 g
Saturated fat: 18.6 g
Carbohydrates: 21.6 g
Sugars: 5.6 g
Dietary fiber: 1.8 g
Protein: 34.3 g
Cholesterol: 116.7 mg
Sodium: 912.1 mg
Mango Chutney
Category: side-dish
By Shirley Crowley

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Ingredients:
3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5  small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds  (Optional)

Directions:
In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 4 quarts

Calories: 45.9
Fat: 0.2 g
Carbohydrates: 11.6 g
Sugars: 10.3 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 12.5 mg
Melanie's Chili
Category: soups-stews-and-chili
By Melanie

This chili is so easy to make and is so good!  Trust me.  To make a double batch, double everything except the meat and onion.  Use 1 can each of pinto and kidney beans, that is how I normally make it.

Ingredients:
1 pound ground beef
1  onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
1 teaspoon minced garlic

Directions:
In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink.  Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic.  Cover, reduce heat and simmer 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 451.6
Fat: 13.3 g
Saturated fat: 4.9 g
Carbohydrates: 54.2 g
Sugars: 6 g
Dietary fiber: 17.7 g
Protein: 30.1 g
Cholesterol: 46.5 mg
Sodium: 524.4 mg
Broccoli Salad - No Cheese, Onions or Sunflower Seeds


Ingredients:
broccoli, golden raisin, cashew pieces, bacon, mayonnaise, cider vinegar, sugar

Directions:
Combine broccoli, raisins, cashews and bacon., In separate bowl combine mayonnaise, cider vinegar and sugar for dressing., Pour dressing over all.
Easy Drop Beignets
Category: bread
By BMG

This is a quick recipe for beignets which does not require yeast or rolling and cutting. These are delicious served with chocolate sauce and powdered sugar, cinnamon-sugar, honey, or any other topping that you might use for donuts or waffles.

Ingredients:
3 cups all-purpose flour
1 cup water
1 cup milk
1 large egg
2 tablespoons baking powder
2 teaspoons white sugar
1 teaspoon salt
3 cups vegetable oil for frying

Directions:
Combine flour, water, milk, egg, baking powder, sugar, and salt in a large mixing bowl. Mix until smooth. Pour oil into a deep skillet or pot and heat over medium-high heat. Drop spoonfuls of batter into the hot oil. Fry, turning once, until they rise to the surface and turn golden brown and puffy, 3 to 5 minutes per batch. Drain on paper towels.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 364.8
Fat: 13.2 g
Saturated fat: 2.3 g
Carbohydrates: 52.3 g
Sugars: 3.5 g
Dietary fiber: 1.7 g
Protein: 8.8 g
Cholesterol: 34.3 mg
Sodium: 906 mg
Baked Bean Chili


Ingredients:
pinto beans, onions, crushed tomatoes, garlic cloves, molasses, ground cumin, dried oregano

Directions:
In a large bowl, cover the beans with cold water by 2 inches. Soak for at least 6 hours or up to overnight.
Drain and rinse the beans. In a 6-quart slow cooker, stir the beans, onions, tomatoes, garlic, molasses, cumin, chili powder, oregano, and 3 cups water. Cover and cook on low until the beans are tender, about 8 hours.
Uncover and season to taste with salt and pepper.
Herbes De Provence Red Potato Oven Fries (Rachael Ray)


Ingredients:
"extra virgin olive oil"

Directions:
Preheat oven to 450 degrees., Line a cookie sheet with foil, for easy clean up., Cut potatoes into wedges and drop onto cookie sheet., Coat potatoes in oil., Season with dried spices and grill seasoning or salt and pepper., Roast, turning once, 25 minutes.
Raspberry Walnut Baked Brie
Category: appetizers-and-snacks
By LauraKKH

This is a simple, elegant appetizer that is sure to impress!

Ingredients:
1 sheet frozen puff pastry, thawed
1 (8 ounce) round Brie cheese
⅓ cup seedless raspberry jam
2 tablespoons chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease with cooking spray. Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings. Bake in preheated oven until the pastry is golden brown, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 10 servings

Calories: 246.5
Fat: 16.4 g
Saturated fat: 6.4 g
Carbohydrates: 18.5 g
Sugars: 7.1 g
Dietary fiber: 0.5 g
Protein: 6.7 g
Cholesterol: 22.7 mg
Sodium: 202.7 mg
Neville's Sloppy Q


Ingredients:
ground beef, onion, green pepper, chili powder, cayenne pepper, barbecue sauce, yellow mustard, diced green chilies

Directions:
Brown ground beef in skillet, drain., Stir in onion, green pepper, steak seasoning, and chili powder., Cook until meat is cooked through and crumbly-stir constantly., Add cayenne pepper, B-B-Q sauce, mustard, and green chilies., Cook until heated through., Serve on Hamburger Buns.
Home Made Noodles


Ingredients:
flour, eggs, olive oil

Directions:
make a circular well with the flour.
crack all three eggs in the well and add oil.
scoop some of the flour from the walls on top of eggs and oil and gentaly mix flour into eggs and oil.
once the eggs have encorporated the flour mix with you hands  until all in united.
if you can't get all of the flour mixxed in, add a teaspoons of water then knead it one or two more minute.
knead mixed dough 30 seconds or so the make it into three even balls.
flaten and cut to desired shape. make sure the noodles arent more then an 8th of an inch thick.
cook until the arent raw and eat plain or use raw in lasagna or other bakes dish!
9:enjoy!
Gingerbread Cookies


Ingredients:
molasses, brown sugar, butter, baking soda, salt, allspice, cinnamon, clove, ginger, eggs, flour

Directions:
Into a large bowl, measure molasses, brown sugar, butter, baking soda, salt, spices, eggs, and 1 1/2 cups flour.
Beat ingredients at low speed just until mixed, then increase speed to medium and beat for 2 minutes.
With wooden spoon, or mixer, stir in about 3 cups flour to make a stiff dough.  (I recommend a Kitchen-Aid mixer for this job.].
Wrap dough in plastic wrap and refrigerate until ready to use.
Roll dough to about a 1/4 inch thickness.  (I do this between two sheets of plastic wrap to avoid a floury mess and to keep dough from getting tough.]  Cut into desired shapes and place on a parchment lined baking sheet.
Bake at 350 degrees for 8-10 minutes.  Baking time varies for me depending on how thick the cookie sheets are, how thick the dough is rolled out, and how big the shapes are, ie. gingerbread walls take a little longer.
Cool on racks and decorate with Royal Icing.
Greek-Style Potatoes
Category: side-dish
By leeann

Fresh dill, garlic, and lemon juice bring an authentic taste of Greece to this simple potato recipe.

Ingredients:
1 ½ cups water
⅓ cup olive oil
¼ cup fresh lemon juice
¼ cup chopped fresh dill
2 cubes  chicken bouillon, crushed
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
salt and ground black pepper to taste
6  potatoes, peeled and cut into inch-thick wedges

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth. Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil. Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 279.9
Fat: 12.4 g
Saturated fat: 1.8 g
Carbohydrates: 39.3 g
Sugars: 1.9 g
Dietary fiber: 5 g
Protein: 4.7 g
Cholesterol: 0.2 mg
Sodium: 425.9 mg
Marinated Baked Chicken Breasts


Ingredients:
sour cream, lemon juice, Worcestershire sauce, paprika, salt, pepper, garlic powder, chicken breast halves, butter

Directions:
"In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining butter; bake 30 minutes longer or until juices run clear."
Eric's Brownies


Ingredients:
brown sugar, butter, eggs, flour, vanilla extract

Directions:
Grease 9"x13" pan; pre-heat oven to 350º.
Combine cocoa and melted butter.
Add to sugar; blend well.
Add eggs and vanilla; stir by hand.
Add flour and nuts.
Pour into pan; bake for 25 minutes.
Cool before cutting.
Air Fryer Catfish Nuggets
Category: uncategorized
By Soup Loving Nicole

Crispy fried catfish without the guilt of deep frying. Serve with tartar or cocktail sauce for dipping.

Ingredients:
1 pound catfish fillets, cut into 1 inch pieces
3/4 cup seasoned fish fry coating (such as Louisiana® Fish Fry Products)
nonstick cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place seasoned breading mix in a gallon-size plastic resealable bag. Drop catfish pieces inside, close, and shake to coat fish with breading on all sides. Spread out nuggets on a baking sheet and spray with non-stick cooking spray. Place nuggets in an even layer in the air fryer basket, sprayed side down. You may need to work in batches depending on the size of your air fryer. Spray the tops with non-stick cooking spray. Air fry for 8 minutes. Using tongs, flip nuggets over and cook for 4 minutes more.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 2 servings

Calories: 405.3
Fat: 23.6 g
Saturated fat: 5.8 g
Carbohydrates: 14.2 g
Dietary fiber: 1.2 g
Protein: 32 g
Cholesterol: 143.4 mg
Sodium: 495.6 mg
Pollo Parmigiana ( Aka Chicken Parmesan)


Ingredients:
boneless skinless chicken breasts, roma tomatoes, parmesan cheese, mozzarella cheese, basil, salt, garlic cloves, eggs, spaghetti noodles, olive oil

Directions:
MARINARA SAUCE: cook garlic slowly in 1 tablespoon olive oil.
About 1 minute.
Add tomatoes, salt and basil.
Let simmer for about a hour.
CHICKEN: Salt chicken very little.
Mix about 2-3 tablespoons parmesan cheese in the egg.
Dip each breast into egg then dust with bread crumbs.
Fry in skillet in enough oil to coat the skillet.
Be careful not to burn.
Brown on a low to medium heat on both sides until chicken is done.
Cook spaghetti according to directions.
PREHEAT OVEN 375°.
In casserole dish place chicken flat.
Ladle 1 or 2 spoonfuls of sauce on top of each breast put desired amount of grated mozzarella on top.
Bake until cheese is melted.
Serve over noodles with more sauce.
Garnish with parmesan cheese.
**For added ZIP: Squeeze fresh lemon juice over chicken before you put on the sauce and into the oven!
Avocado Ranch Dressing


Ingredients:
Hass avocado, lime juice, buttermilk, mayonnaise, red onion, fresh cilantro leaves, garlic clove, sugar, table salt, ground black pepper

Directions:
Scoop the flesh from the avocado.
In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds.
Add remaining ingredients and process until dressing is completely smooth.
Can be refrigerated up to 1 week.
Toss about 2 tablespoons with 4 cups of salad greens to serve 2 people.
Lemon and Pomegranate Refresher


Ingredients:
boiling water, sugar, fresh lemon juice, pomegranate juice, lemon wedges

Directions:
Place tea bags in large heatproof mug or pitcher and add boiling water.  Steep for 5 minutes.
Remove and discard bags then refrigerate until cold.
Combine tea, sugar, lemon juice and pomegranate juice in a tall pitcher.  Stir well. (can be done several hours in advance and kept chilled].
Just before serving pour in club soda and stir once or twice to mix.
Pour into 4 sugar-rimmed, ice-filled glasses.  Garnish with lemon wedges.
Low Carb Creamy Spinach


Ingredients:
frozen chopped spinach, reduced-fat cheddar cheese

Directions:
In small saucepan, cover and  cook Spinach until tender on medium to low heat., Add next 4 ingredients and stir until bubbly., By adding a bit more cream or milk, this turns into a wonderful creamy soup!, Enjoy!
Mom's Old-Fashioned Beef Stew


Ingredients:
flour, salt, ground pepper, stewing beef, beef bones with marrow, canola oil, beef broth, water, lemon juice, Worcestershire sauce, onion, bay leaves, allspice, carrots, potatoes

Directions:
Mix flour, salt and pepper in a large ziplock bag.
Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
Add the beef bones and brown on all sides; remove from oil and set aside.
Add more oil to the pan if needed and heat.
When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
*Stand back when you do this, because it will spit and sputter!*.
Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
Remove bones from the stew and discard.
Thicken stew with a flour slurry,if desired, and serve.
Lavender Shortbread Cookies


Ingredients:
unsalted butter, icing sugar, dried lavender blossoms, dried spearmint, cinnamon, unsifted flour

Directions:
Preheat oven to 325 degrees F.
Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
Cream the butter until light and fluffy.
Stir in the sugar, lavender, spearmint and cinnamon.
Work in the flour and blend until the mixture is crumbly.
Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
Bake 25 to 30 minutes, or until lightly golden around the edges.
Gently lift both the foil and shortbread out of the pan onto a cutting surface.
Slice the bars with a serrated knife.
transfer to a wire rack to cool completely.
Store in a tightly sealed tin.
Teriyaki Chicken Wraps
Category: trusted-brands-recipes-and-tips
By Anonymous

Fast and yummy Chicken Wraps using Teriyaki Sauté Express ® Sauté Starter.

Ingredients:
1 cup shredded purple cabbage*
½ cup shredded carrots*
2 squares Land O'Lakes® Teriyaki Saute Express®
1 pound boneless, skinless chicken breasts, cut into strips
½ cup cashews
3  green onions, diagonally cut into 1-inch pieces
4 (8 inch) flour tortillas, warmed

Directions:
Combine cabbage and carrots in bowl; set aside. Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through. Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

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

Calories: 495.3
Fat: 22.2 g
Saturated fat: 7.5 g
Carbohydrates: 40.7 g
Sugars: 2.4 g
Dietary fiber: 3.2 g
Protein: 32.9 g
Cholesterol: 84.3 mg
Sodium: 774.2 mg
Charred Corn Salad With Basil Vinaigrette


Ingredients:
canola oil, cracked black pepper, fresh basil leaves, garlic clove, cider vinegar, olive oil, cherry tomatoes, red onion

Directions:
Preheat a grill pan over high heat.
Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.
Pear Bar Cookies


Ingredients:
flour, sugar, butter, eggs, dark brown sugar, vanilla extract, flour, baking powder, salt, ground ginger, pears, coconut

Directions:
In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs.
Press into a greased 9-in. square baking pan. Bake at 350° for 25-28 minutes or until golden brown.
In a small bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking powder, salt and ginger; stir into egg mixture just until moistened. Gently stir in pears and coconut.
Spread over warm crust. Bake 20-23 minutes longer or until golden brown. Cool on a wire rack. Cut into bars. .