xiaoxl/recipe_data huggingface dataset:
Elegant Eggs


Ingredients:
eggs, milk, onion, dry mustard, white pepper, dried parsley, butter

Directions:
Combine the beaten eggs, milk, hot sauce, and spices. Set aside.
Heat a non-stick skillet to medium-high heat and melt butter.
Add onion and scatter. Saute, stirring occassionally, to allow the onion to carmelize.
When onion is browned to your liking, scatter it evenly around the skillet and lower heat to medium.
Add the egg mixture to hot skillet. It will set quickly from the heat, but resist the temptation to move it around.
After 1-2 minutes, push the cooked egg to one side, allowing the wet egg to run onto the hot skillet. Continue this on alternating sides of the pan until you've got a neat little pillow of browned, oniony, delicious scrambled eggs that are set to your liking.
NOTE: Or, if you're not anal-rententive like me, scramble the eggs however you like and enjoy. It won't be as attractive, but will be just as tasty.
Salisbury Steak W/ Mushroom Gravy


Ingredients:
diced tomato, onion, coarse sea salt, fresh coarse ground black pepper, light margarine, mushroom, whole wheat flour, vegetarian beef broth, dry red wine, tamari soy sauce, fresh coarse ground black pepper

Directions:
Preheat oven to 300°F.
Spray shallow baking dish with non-stick cooking spray.
In large bowl, combine ground beef, tomato, eggs, onion, salt, and pepper. Mix well. Shape into eight 4-inch round patties & place in baking pan.
Bake 30 minutes or to desired doneness.
While steaks are baking, melt margarine in medium saucepan over medium heat.
Add mushrooms and sauté 5-8 minutes until browned.
Stir in flour to form pasty mixture.  Cook 2 minutes, stirring constantly.
Stir in broth, wine, soy sauce, and pepper.  Simmer over medium heat 5-7 minutes, stirring constantly.
Pour over fully cooked salisbury steaks and serve.
Lemon Loaf Cake


Ingredients:
unsalted butter, caster sugar, eggs, lemon, zest of, self-raising flour, icing sugar

Directions:
Butter an 8 1/2 by 4 1/2 inch (top measurements] loaf pan well and line with parchment or siliconised baking paper.
Preheat oven to 350F, 180C, gas mark 4.
By hand, cream together the softened butter and caster sugar.
Beat in eggs one at a time then stir in the grated lemon zest.
Gently stir in the flour.
Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean.
Cover with foil about 20 minutes into baking.
A slight dip may form in the middle of the loaf but this will not affect texture.
While loaf bakes, make glaze.
To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form.
When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips].
Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.
Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.
Cool on the rack, then serve sliced.
Houston's We Have a Veggie Burger


Ingredients:
yellow onion, brown rice, prunes, black beans, beets, paprika, soy sauce, honey, hoisin sauce, molasses

Directions:
Makes 15 patties for freezing.
Mix everything with brown rice, then layer patties between parchment paper squares before marinating and grilling.
1/4 teaspoon of minced jalapenos was enough for us, and we like spicy!
Bake at 375 and watch for time. We pull them out when they look right.
Glaze:.
Soy.
Honey.
Hoisin.
Molasses.
Dip let sit in marinade before grilling/baking.
Split Pea Soup


Ingredients:
ham bone, carrots, onion, water, whole allspice, peppercorn, bay leaf

Directions:
In a 5-quart dutch oven over medium heat, heat bone, split peas, carrots, onion, and water to boiling.
Tie allspice, peppercorns, and bay leaf in a piece of cheesecloth. Add to bone mixture.
Reduce heat to low; cover; simmer 1 hour. Discard spice bag; add salt if necessary.
Remove bone to cutting board. Cut off meat and discard done.
Cut meat into bite-size chunks and return to soup for serving.
Seviche
Category: appetizers-and-snacks
By ROBERTAJ

This recipe was given to me by a dear friend from Ecuador. This dish is also great with raw shrimp, scallops, or fish. If using canned oysters, cover the dish with plastic wrap and place in refrigerator for about 30 minutes. If using raw shrimp, scallops, or fish, cover with plastic wrap and place in refrigerator for at least 2 hours or until they are opaque in the middle.

Ingredients:
2 large Spanish onions, sliced
1 large ripe tomato
½ cup olive oil
¾ cup fresh lemon juice
4 (8 ounce) cans oysters
1 large ripe tomato, diced
3  green onions, chopped
⅜ cup ketchup
½ teaspoon soy sauce
½ teaspoon garlic salt
2 tablespoons chopped fresh parsley
½ teaspoon granulated sugar
salt to taste

Directions:
In a saucepan over medium heat, add the sliced onions and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain. Take one 1 large tomato and score an 'X' , skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove the tomato and rinse under cold water until it's cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place the peeled tomato in a blender and puree. In a large glass dish or bowl, combine the onions, olive oil and lemon juice. Stir in the oysters, pureed tomato, diced tomato, green onions, ketchup and soy sauce. Season with garlic salt, parsley, sugar, and salt to taste.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 8 to 10 servings

Calories: 226.9
Fat: 15.2 g
Saturated fat: 2.4 g
Carbohydrates: 15.7 g
Sugars: 5.2 g
Dietary fiber: 1.3 g
Protein: 8.4 g
Cholesterol: 54.8 mg
Sodium: 435.9 mg
Ginger Dijon Salmon


Ingredients:
olive oil, ginger, Dijon mustard, honey, salmon

Directions:
Spray baking sheet or pan with non-stick cooking spray.
Mix olive oil, ginger, dijon mustard and honey in small bowl or measuring cup.
Brush salmon with glaze, and place on baking sheet or pan.
Bake at 350 degrees for 15- 20 minutes, or until salmon flakes easily.
Note: If using a whole fillet (1/2 a salmon], cooking time may take a little longer, if using small, individual serving size fillets, cooking time may be a little shorter.
Easy Jello Syrups


Ingredients:
raspberry Jell-O gelatin, water

Directions:
Dissolve Jell-O in boiling water., Stir in Karo syrup., Use over pancakes, waffles, or fritters.
Polish Kopytka (Potato Dumplings)


Ingredients:
potatoes, egg, flour, salt, butter, onion, salt, pepper, butter

Directions:
Peel and boil the potatoes in salted water until they are tender.
Drain the potatoes and allow them to cool.
Process the potatoes through a ricer (or just mash them until there are no lumps]
Place the potatoes in a bowl.
Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
Mix by hand until the ingredients are combined.
Add more flour, as needed, until the mixture becomes a soft dough consistency.
Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
Repeat until you have the desired amount of pieces or you use up all the dough.
Boil water in a large pot.
When the water boils add salt.
Drop the dough pieces into the boiling water. Do not overcrowd the pot.
Allow the pieces to float to the surface and boil for another 3-5 minutes.
Remove the kopytka from the water using a slotted spoon.
Repeat until all are cooked.
Serve with one of the toppings listed below or with mushroom gravy.
ONION TOPPING:
Melt butter in a pan.
Add the onions and a pinch of salt and pepper.
Saute the onions until they are a nice golden color.
Serve over the kopytka.
BREADCRUMB TOPPING:
Melt butter into a pan.
Add breadcrumbs.
Allow the breadcrumbs to brown slightly.
The consistency of this mixture should be moist, yet crumbly.
Add more butter melted butter if needed.
Serve over the kopytka.
Roasted-Potato Salad


Ingredients:
olive oil, lemon, parsley, salt, dried rosemary, dried thyme, sugar, black pepper

Directions:
Preheat oven to 425°F.
In large bowl, toss potatoes with 2T olive oil.
Place potatoes in 2 jelly-roll pans(15 1/2 X10 1/2- inches].
Roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking.
Turn them occasionally with a pancake turner, until golden and fork tender.
When cooked, remove to a large bowl.
Grate peel from lemon.
Squeeze enough juice to equal 2 tablespoons.
Add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper and 2 tablesoon olive oil, toss until potatoes are well coated.
Serve potatoes warm or at room temperature.
Simple Coconut Cake
Category: desserts
By Buckets223

This simple cake is one of my favorite recipes, because I love coconut. The recipe has been mostly eyeing the ingredients so I tried to make the recipe. This has been in my family for years.

Ingredients:
1 ½ cups shredded coconut
1 cup white sugar
2 cups all-purpose flour
2  eggs, room temperature
½ cup milk, or more as needed
¼ cup simple syrup, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside. Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan. Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 cake

Calories: 183.5
Fat: 6.5 g
Saturated fat: 5.3 g
Carbohydrates: 29.2 g
Sugars: 13.6 g
Dietary fiber: 1.8 g
Protein: 3.2 g
Cholesterol: 21.1 mg
Sodium: 14.5 mg
Hillbilly Noodles


Ingredients:
flour, eggs, baking powder, salt, seasoning salt, parsley flakes, stewing beef, mushrooms, beef bouillon cubes, water, onion

Directions:
Mix flour, eggs,baking powder,salt,seasoned salt,and parsley flakes., Roll out onto table., Let dry 1 hour., Cut into strips., Cut stew beef into small pieces., In large soup pan add water,onion,and beef and simmer 1/2 hour., Then add beef bullion cubes and mushrooms let cook about 1 hour., Then add noodles slowly., Let cook about 1/2 hour or so., Stir occasionally., Add cornstartch to thicken like gravy., Serve with mashed potatoes.
Light Jalapeno Poppers


Ingredients:
olive oil flavored cooking spray, light cream cheese, low-fat cheddar cheese, fat-free mayonnaise, fat free egg substitute

Directions:
Preheat oven to 350ºF.
Coat a large baking sheet with cooking spray.
In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside.
Halve jalapenos lengthwise and remove seeds.
Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish.
Place cereal crumbs (I just used dried bread crumbs from a package] in a separate shallow dish.
Dip stuffed jalapeno halves into egg substitute and then roll in cereal crumbs to coat.
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes.
Serve hot.
Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors


Ingredients:
olive oil, carrot, celery, red curry paste, fresh ginger, low sodium chicken broth, coconut milk, coconut flakes, fresh cilantro, lime wedge

Directions:
Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary], then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!
Tortillas I
Category: bread
By Esther Nelson

To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat, depending on the region of the country you're from and the way your grandmother made them!

Ingredients:
5 cups all-purpose flour
2 tablespoons shortening
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups boiling water

Directions:
Mix together the flour, baking powder, and salt in large bowl.  Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer. Cook on top of stove over medium heat using a cast iron grill or heavy skillet until  top is slightly bubbly then turning on opposite side for a minute or two. Keep stacked and warm inside a clean dish towel.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 5 dozen

Calories: 41.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 8 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Sodium: 26.2 mg
Welsh Rabbit
Category: appetizers-and-snacks
By PATTY5

I believe this recipe is the same as Welsh Rarebit, the classic British topping for rye or white bread toast. Melted sharp Cheddar cheese is complimented by Worcestershire sauce and a hint of cayenne pepper.

Ingredients:
4 tablespoons butter
½ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon dry mustard
⅛ teaspoon cayenne pepper
2 cups milk
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheddar cheese

Directions:
In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and  Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened. Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 5 cups

Calories: 333
Fat: 24.6 g
Saturated fat: 15.6 g
Carbohydrates: 12.6 g
Sugars: 4.2 g
Dietary fiber: 0.3 g
Protein: 15.3 g
Cholesterol: 75.1 mg
Sodium: 576.7 mg
MEXICAN WEDDING SOUP


Ingredients:
chorizo sausage, onions, green peppers, ancho chilies, garlic cloves, cumin, oregano, marjoram, powdered clove, ground cinnamon, water, tomato juice, cactus pieces, whole kernel corn, pinto beans, black beans, sea salt, black pepper, sriracha sauce, bittersweet chocolate

Directions:
Brown sausage lightly in large saucepan.  Spoon off all but about 2 tablespoons of fat.
Add onion, green peppers, and garlic;  cook until vegetables are tender but not brown.
Transfer to a large soup pot;.
Add water, tomato juice, beans, corn, spices, and chili sauce.
Simmer covered 25 to 30 minutes, stirring occasionally.
Add chocolate and stir in until melted and well blended.
Add cactus and cook 15 minutes longer.
makes a bunch.
Midwest Chili


Ingredients:
ground beef, onion, celery, tomato paste, kidney beans, chili beans, salt, sugar, black pepper, chili powder, whole tomatoes, water, elbow macaroni

Directions:
In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat.
Add remaining ingredients (tomato paste through 4 cups of water] EXCEPT macaroni.
Simmer for at least 3 hours.
Prepare the macaroni according to package directions (cook in additional salted water].
Drain macaroni and add to chili.
Simmer this mixture for an additional 15 to 30 minutes.
K-Lusters (No Bake Cookies)


Ingredients:
sugar, light corn syrup, peanut butter, vanilla

Directions:
Combine sugar and corn syrup in a large saucepan, then bring to a boil over medium heat, stirring constantly.
Remove from heat and stir in peanut butter and vanilla.
Add the corn flakes and stir until mixture is well combined.
Drop rounded tablespoonfuls onto waxed paper or a buttered cookie sheet, pressing together a bit with your fingers if necessary.  Let cookies cool at room temperature until firm.
Alternatively, you may press the mixture into a buttered 8 or 9 inch square pan, and cut into squares when cool.
Spinach Rockefeller


Ingredients:
frozen chopped spinach, eggs, green onion, butter, parmesan cheese, garlic, dried thyme, black pepper, salt, tomatoes

Directions:
Cook spinach and drain thoroughly.
In a bowl, place spinach, bread crumbs, green onion, eggs, melted butter, Parmesan, garlic, thyme, pepper, and salt.
Mix well to blend thoroughly.
Arrange tomato slices on a baking sheet and sprinkle lightly with garlic salt.
Spoon 1/4 cup spinach mixture on each, shaping into a dome.
Bake at 350° for 15 to 20 minutes, until set and heated through.
Can be assembled ahead and refrigerated.
If cold, bake 25 to 30 minutes.
As an alternate, you can also pile the spinach mixture on cooked artichoke bottoms.
Zaru Soba
Category: world-cuisine
By BRENNA3

This is a Japanese cold noodle soup perfect for those hot summer days. It is filling and refreshing.

Ingredients:
1 (8 ounce) package dried soba noodles
1 cup prepared dashi stock
¼ cup soy sauce
2 tablespoons mirin
¼ teaspoon white sugar
2 tablespoons sesame seeds
½ cup chopped green onions
1 sheet nori (dried seaweed), cut into thin strips  (Optional)

Directions:
Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process. Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes. Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

Prep time: 10 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 256.9
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 48.2 g
Sugars: 3.2 g
Dietary fiber: 1 g
Protein: 11.6 g
Cholesterol: 0.6 mg
Sodium: 1444.8 mg
Quick & Easy Vegetarian Empanadas


Ingredients:
olive oil, flour, salsa, cheddar cheese, sour cream, avocado

Directions:
Heat oven to 400°F Spread 1 teaspoon of the oil on a baking sheet.
Divide the dough into 6 equal portions. Roll each into an 8in round on a lightly floured surface. On 1 side of each round, spread some of the beans, then top with 1 1/2 tbs of salsa and 2 tbs of cheese.
Fold each of the rounds in half, covering the filling, and sealing the dough on the curved edge with your thumb. Lightly brush the tops of the empanadas with the remaining oil. Transfer to the already greased baking sheet.
Bake 12-15 minutes until golden.
Serve with a dollop of sour cream and sliced avocado if desired.
Scotch Broth


Ingredients:
lamb necks, cold water, barley, salt, fresh ground pepper, carrot, turnip, onion, leek, celery, parsley

Directions:
Place the lamb in a heavy 4-5 quart casserole and add the water. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
Add the barley, salt, pepper, and reduce heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks, and celery, partially cover again, and cook for 1 hour more.
With a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. Discard the bones, fat and gristle, and cut the meat into 1/2 inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.
Taste for seasoning. Sprinkle with parsley before serving.
Cabbage and Red Pepper Salad With Lime-Cumin Vinaigrette


Ingredients:
green cabbage, table salt, lime juice, lime zest, olive oil, rice vinegar, honey, ground cumin, cayenne pepper, red bell pepper, table salt

Directions:
Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl.  Let stand until the cabbage wilts, at least 1 hour or up to 4 hours.  Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately].  Press, but do not squeeze, to drain; pat dry with paper towels.  (Can be stored in zipper-lock bag and refrigerated overnight.].
Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl.  Toss cabbage and red pepper in dressing.  Season to taste with salt; cover and refrigerate until ready to serve.
Tiger Salad
Category: salad
By Sunday

This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.

Ingredients:
½  English cucumber
1 ¼ teaspoons salt, divided
3 large green onions, white and tender green parts only
1 large green bell pepper
1 large red bell pepper
2 tablespoons unseasoned rice vinegar
1 ½ tablespoons toasted sesame oil
¼ teaspoon crushed red pepper flakes
2 cups chopped fresh cilantro, leaves and stems

Directions:
Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes. Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long. Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

Prep time: 25 mins
Total time: 25 mins
Yields: 6 servings

Calories: 54.3
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 4.9 g
Sugars: 2.4 g
Dietary fiber: 2 g
Protein: 1.3 g
Sodium: 495.5 mg
Ratatouille


Ingredients:
olive oil, onion, garlic cloves, bay leaf, eggplant, zucchini, red bell pepper, plum tomatoes, salt, fresh basil leaf, fresh ground black pepper

Directions:
Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
Stir occasionally till the onion begins to soften (about 2 minutes].
Add the eggplant and cook for 8 minutes stirring occasionally.
Stir in the zucchini, red bell pepper, tomatoes, and salt.
Cook over medium heat for 6 minutes or until the vegetables are tender.
Stir in the basil and a few grinds of black pepper.
Doggie Biscotti Banana Treats


Ingredients:
whole wheat flour, baking soda, egg, bananas, brown sugar, water, egg, rolled oats

Directions:
Set oven to 325 degrees.
Prepare a NON-stick baking/cookie sheet.
In a bowl, mix together the flour and the baking soda.
Add in the egg, oil, pureed banana and the maple flavoring; stir until lumpy.
Add in water 1 tsp at a time as needed, to make a workable dough.
Knead the dough by hand on a flat surface until mixed thoroughly.
Form into 2 logs.
Flatten so that the logs are 6-7-inches wide BY 1-ich high.
With a pastry brush cover the logs on both sides with egg wash; then roll in the oats.
Place on a non-stick (ungreased] baking/cookie sheet.
Bake for 40 minutes.
Remove from oven; let cool 10 minutes.
Slice the biscotti in 1/2- 3/4-inch (or whatever width size you desire].
Place the slices back on the baking sheets.
Bake for another 20 minutes, or until golden and crispy.
When completely cool, store in zipper storage bags, or an air-tight container.
Mike's Special Seasoning


Ingredients:
paprika, ground black pepper, salt, dark brown sugar, garlic powder, onion powder, ground cayenne pepper

Directions:
"Combine all and use on any meat to add flavor and spice!"