xiaoxl/recipe_data huggingface dataset:
Fettuccine With Asparagus and Shrimp


Ingredients:
asparagus, fettuccine pasta, olive oil, shrimp, garlic cloves, parmesan cheese, fresh parsley, lemons

Directions:
Bring a pot of salted water to a boil.
Drop in the asparagus and cook until tender crisp, about 4 minutes. Remove from water with a slotted spoon and plunge into ice water to stop cooking.
Bring water back to a boil and put in the fettuccine and cook until done. Drain  but reserve 1/2 cup of cooking liquid.
Warm 1 tbsp olive oil in a large skillet. Add shrimp and garlic, season with salt and pepper and saute for 1 minute.
Add asparagus cook until shrimp are opaque and asparagus is warmed, 2 more minutes.
Return pasta to pot and toss with half the Parmesan, half the parsley and lemon zest the remaining 2 tbsp of oil and the reserved cooking  liquid.
Season with salt and pepper.
Divide pasta among  bowls, top with shrimp and asparagus and sprinkle the remaining cheese and parsley.
Enjoy with some French bread.
Jalapeno Cornbread With A Kick


Ingredients:
yellow cornmeal, cheddar cheese, buttermilk, baking soda, salt, eggs, bacon drippings

Directions:
Mix first 9 ingredients together in a bowl., Put bacon drippings in a 9x9 in glass pan or a iron skillet., Heat in oven until drippings cover bottom of pan., pour batter into pan and bake at 400 degrees for 20-25 minutes.
Lemon Cupcakes
Category: desserts
By friedbluetomato

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Ingredients:
3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4  eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Prep time: 48 mins
Cook time: 17 mins
Total time: 1 hr 25 mins
Yields: 30 cupcakes

Calories: 232
Fat: 13.1 g
Saturated fat: 7.9 g
Carbohydrates: 26.7 g
Sugars: 16.8 g
Dietary fiber: 0.4 g
Protein: 2.7 g
Cholesterol: 63.6 mg
Sodium: 259.8 mg
Beef Taquitos


Ingredients:
onion, garlic clove, lean ground beef, salsa, chili powder, salt, pepper, flour tortillas, cheddar cheese, monterey jack cheese, sour cream

Directions:
Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
Ninja Avocado Mayonnaise


Ingredients:
avocado, lime juice, cilantro, salt, canola oil

Directions:
Place avocado , line juice, cilantro and salt in Master Prep Pitcher. Secure top and pulse for 10 seconds until combined.
Open pour sprout on top of Pitcher and pulse the mixture in 10 second bursts as you slowly drizzle in the canola oil in a thin, yarn-thick stream. Combine this process until all of the canola oil has been combined and mayonnaise is dense and creamy.
Cover and store refrigerated for up to one week.
BOB'S TIPS: Set out all of your ingredients before cutting into the avocado to keep it from turning brown before you've had the chance to turn it into mayonnaise. The acidity of the lime juice will stop the process dead in its tracks.
Roast Salmon With Leeks


Ingredients:
lemon zest, fresh dill, salt, pepper, salmon fillets, leeks

Directions:
Combine zest, dill, salt, pepper.  Using 1 tablespoon oil, brush fish with oil and top with lemon-dill mixture.
Place salmon on pan and roast in 425 oven until cooked, about 15 minutes.
In skillet, saute leeks in remaining 1 tablespoon oil.  Season with salt and pepper.
Transfer salmon to platter and top with leeks.
Tang-Y Banana Chocolate Chip Muffins


Ingredients:
flour, baking powder, baking soda, salt, bananas, sugar, egg, butter

Directions:
Preheat oven to 375°F and grease muffin cups.
In bowl mix sifted flour, baking powder, baking soda, and salt.
In seperate bowl combine mashed bananas, tang, sugar, egg, and melted butter.
Stir wet ingredients into dry ingredients just until moist.
Coat chocolate chips in a small bit of flour (this prevents them from sinking to the bottom of your muffins], and fold them into batter.
Fill muffin cups and bake 15-20 minutes until toothpick inserted in center comes out mostly clean.
Coquito
Category: drinks
By Brandy

Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!

Ingredients:
2  egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
½ cup white rum
½ cup water
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon. Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 10 servings

Calories: 343.8
Fat: 12.7 g
Saturated fat: 10 g
Carbohydrates: 46.2 g
Sugars: 45.4 g
Dietary fiber: 0.2 g
Protein: 6.1 g
Cholesterol: 24.3 mg
Sodium: 104.6 mg
Vegetarian Kale Soup
Category: soups-stews-and-chili
By Donna B

This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients:
2 tablespoons olive oil
1  yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes  vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6  white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Directions:
Heat the olive oil in a large soup pot; cook the onion and garlic until soft.  Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley.  Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through.  Season with salt and pepper to taste.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 277.3
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 50.9 g
Sugars: 4.8 g
Dietary fiber: 10.3 g
Protein: 9.6 g
Sodium: 372.2 mg
Italian Olive Oil Dip


Ingredients:
extra virgin olive oil, fresh basil, fresh parsley, dried oregano, fresh garlic clove, salt, coarse black pepper, red pepper flakes, sun-dried tomato

Directions:
Mix all the ingredients together., Let sit to allow the flavors to meld for at least an hour or two before serving., Serve in a shallow bowl with crusty Italian bread cut into thick slices.
Easy Coquilles St Jacques


Ingredients:
shallot, dry white wine, water, bay scallops, bechamel sauce, white pepper, cayenne pepper, sea salt, cooking sherry, gruyere cheese, coarse sea salt, mashed potatoes, parsley

Directions:
With the rack positioned about 6-inch from the top, preheat the broiler. Add enough coarse sea salt in a baking sheet and place the shells so they stay in place; set aside.
In a large saucepan, add shallots, wine and water; bring to a boil. Reduce heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer scallops to a bowl and set aside.
Return saucepan to heat and cook liquid down to 1/3rd. Add *Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry. Stir in ½ cup cheese (substitute Emmental, Comté, or Jarlsberg]. Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream.
Remove from the heat and spoon scallop mixture evenly into shells placed in the prepared baking sheet. Transfer mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring. Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and bake for 8 minutes or until golden brown; serve immediately. Serves 6.
Cherry Angel Food Cake
Category: desserts
By Traci Poole

The traditional angel food cake with a new twist - cherries!

Ingredients:
1 cup sifted cake flour
1 cup egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
1 ¼ cups white sugar
¾ teaspoon vanilla extract
¼ teaspoon almond extract
⅓ cup maraschino cherries, drained and sliced

Directions:
Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside. In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries. Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 143.3
Fat: 0.1 g
Carbohydrates: 32.5 g
Sugars: 21 g
Dietary fiber: 0.3 g
Protein: 3.2 g
Sodium: 82.5 mg
Orange-Molasses Glazed Chicken


Ingredients:
blood oranges, red wine vinegar, molasses, skinless chicken breast halves, sea salt, black peppercorns

Directions:
Preheat oven to 400°.
Squeeze 5-6 oranges to yeild 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vingear and 1/4 cup molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup; about 10-15 minutes. Reserve half the sauce for serving.
Place chicken breasts on a rimmed baking sheet lined with tinfoil. Season generously with coarse salt and cracked pepper. Brush with glaze.
Bake chicken, brushing with glaze and twice, at 20 minute intervals, until juices run clear when thickest part of meat is pierced with a fork - about 35-40 minutes. Serve hot with reserved glaze.
Pumpkin Muffins


Ingredients:
eggs, pumpkin puree, sugar, unsweetened applesauce, water, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, clove, nutmeg, ginger

Directions:
Preheat the oven to 350 degrees.
Mix together the eggs, pumpkin, sugar, applesauce, and water.
In a separate bowl mix together the flours, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger.
Stir the dry ingredients into the wet just until mixed.
Spoon into greased or paper-lined muffin pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Betty Crocker Gnocchi


Ingredients:
water, salt, egg, flour

Directions:
Use only Betty Crocker Potato Buds.  Make only 1 batch at a time.  Do not double recipe.  Use no milk, no butter.
Bring water to a boil with a little salt added.
Stir in Potato Buds.  Let cool a little.
Add 1 egg and mix.
Add flour and mix well (with hands preferably].
Roll into pencil strips and cut.
May be frozen on cookie sheets and then packaged.
To cook:  in large pot, bring water to boil, add salt.  Add gnocchi to water about 1/4 at a time, they will float to the surface when done.  Remove with a slotted spoon and put into a bowl with some sauce of your choice.
Lilikoi Butter - Passion Fruit


Ingredients:
sugar, eggs, butter

Directions:
Melt butter over medium heat.
Mix eggs, suar and juice in a bowl.
While stirring constantly, slowly add mix to melted butter and bring to a full rolling boil over medium heat.  Use only medium heat so eggs don't coddle.
Cook 10-15 minutes to desired consistency.
Jar and refrigerate.  OR use standard canning methods.
Toasted Western Sandwich


Ingredients:
onion, butter, ham, cheese, eggs, salt, pepper, mayonnaise

Directions:
Saute peppers and onions in butter until tender.
Add ham; heat through.
Beat eggs, and seasonings together.
Add cheese.
Pour over ham mixture.
Cook on low heat until almost set, lifting edges to let uncooked portion run underneath.
Turn over and cook other side.
Mix mayonnaise and horseradish together and spread on buttered toast.
Turn egg onto prepared toast and enjoy.
5 Spice Marinade for Stir Fry or Steak Tips


Ingredients:
light soy sauce, brandy, vinegar, Chinese five spice powder, honey, garlic, white pepper

Directions:
whisk ingredients together.
use one pound of thinly sliced meat if doing stir fry or one pound of steak tips, pour marinade over meat and place in ziplock bag and marinade for a couple of hours.
Drain marinade and stir fry meat with assorted chopped vegetables or cook steak tips under broiler or on grill.
Buffalo Chicken Wrap Low Carb Atkins Perfect


Ingredients:
butter, boneless skinless chicken breasts, garlic powder, onion powder, salt, pepper, iceberg lettuce, romaine leaves

Directions:
Slice the chicken breasts in 4 to 5 strips.
Melt butter over medium heat.
Sprinkle both sides of the chicken strips with garlic powder, onion powder, salt and pepper (this has to be done to taste, I just sprinkle enough on so each side is coated but not globbed on].
Cook chicken in melted butter until cooked through and nice and brown.
Place warm chicken in lettuce leaves.
Add Franks Red Hot Sauce to warm chicken (again this has to be done to taste, I love hot food so I end up with about 6-8 dashes on each wrap].
Add 1 teaspoon of blue cheese dressing to each wrap.
Cheeseburger Sandwiches


Ingredients:
lean ground beef, green bell pepper, onion, garlic cloves, pepper, ketchup, prepared mustard, American cheese, milk, salt, lettuce leaf

Directions:
In large skillet, brown/crumble ground beef with the green pepper, onion and garlic until meat is no longer pink. Drain.
Place cooked drained beef mixture into Crockpot.  Add all addiotional ingredients (EXCEPT buns and lettuce].
Cover and cook on low for at least six hours, stirring once halfway through.
Stir again just before serving.
Serve by spooning onto buns/rolls with optional lettuce leaves.
If mixture gets too dry while being kept warm, add more ketchup or milk.
Barbecue Shrimp


Ingredients:
jumbo shrimp, unsalted butter, Worcestershire sauce, garlic, lemon juice, fresh coarse ground black pepper, lemon

Directions:
Add all ingredients to an oven-proof skillet; stir to combine.
Bake at 450° for 10 minutes or until shrimp turn pink.
Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.
Chicken and Rice


Ingredients:
butter, garlic cloves, basil leaves, soy sauce, curry, pepper, water, bouillon cube, rice, chicken cutlet

Directions:
Add butter to a pot and sautee garlic, basil, soy sauce, pepper and chicken together until chicken is white (doesn't have to be white all the way through]
Add one cup of water, curry and the bullion cube and cover the pot and let it boil for about five minutes.
Add 2 more cups of water and rice, cover and boil until rice is done.
Plum Crunch Cake


Ingredients:
eggs, butter, self raising flour, orange, juice and zest of, plums, plums, fresh lemon juice

Directions:
Preheat oven to 160°C.
Butter and line the base of a 2 lb loaf tin.
Lightly beat the eggs and yolk with a pinch of salt.
Beat the butter and sugar in a bowl until light and fluffy.
Pour in the eggs a little at a time, beating well after each addition.
Fold in the flour with the orange zest and two tablespoons of the juice.
Fold in the chopped plums (or other fruit you are using].
Spoon into the prepared pan.
Scatter the plum wedges over the top.
Bake for 50 minutes or until a skewer inserted comes out clean.
Cool for 10 minutes, then turn out on a wire rack.
Mix the remaining orange juice with the lemon juice and caster sugar.
Spoon over the cooling cake and sprinkle with  the crushed sugar pieces.
Orange Rosemary Salmon


Ingredients:
canola oil cooking spray, salmon fillets, salt, black pepper, light brown sugar, lemon juice, fish bouillon cube, fresh rosemary leaf, fresh thyme leave, salt, garlic

Directions:
Pre-heat oven to 350:F and spray casserole dish with cooking spray.
Rinse fish in salted water, pat dry and place fillets onto prepared baking dish.
Lightly season with salt and black pepper.
In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt.
Press bouillon cube with a fork to dissolve.
Bring sauce to a medium boil.
Once sauce becomes syrupy, stir in garlic and remove from heat.
Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later.
Bake salmon uncovered for 12 to 15 minutes or until opaque throughout.
Remove from oven and change setting to broil.
Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack.
(If sauce has become too thick, add an additional tablespoon of orange juice and stir.] Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges.
Remove from oven and serve immediately.
Layered Chicken Enchilada Suiza


Ingredients:
corn tortillas, chicken breasts, green chilies, light sour cream

Directions:
Preheat oven to 375.  Spray 9x9 pan with non-stick spray (or spread a little butter around the pan to prevent sticking].
Layer as follows:  corn tortillas, chicken, chopped green chilies, sour cream  (place spoonfuls randomly around the dish], cheese and green enchilada sauce.
Bake 375 degrees for 20 minutes.  (Or microwave 80% power for 10 minutes].
Pasta Salad W/Feta and Cherry Tomatoes


Ingredients:
cooked pasta, green onions, carrot, cherry tomatoes, cucumber, parsley, olive oil, garlic cloves, salt, pepper

Directions:
Cook pasta al dente and drain.
Blend olive oil, garlic, balsamic vinegar, jam, salt and pepper until smooth; set aside.
In large bowl mix green onions, carrot, tomatoes, cucumber; stir well.
Add pasta and stir.
Add feta and parsley and stir.
Add dressing, mix and serve.
Tiramisu Poke Cake
Category: desserts
By Julie Hubert

White cake is poked and topped with a coffee-flavored sweet drizzle and then a cream cheese frosting in this decadent tiramisu poke cake. Can be made up to 2 days in advance of serving.

Ingredients:
1 (16.25 ounce) package moist white cake mix (such as Betty Crocker® SuperMoist®)
1 ¼ cups water
3  eggs
⅓ cup vegetable oil
1 (14 ounce) can sweetened condensed milk
⅓ cup coffee-flavored liqueur (such as Kahlua®)
1 tablespoon unsweetened cocoa powder
1 tablespoon instant espresso powder
¾ teaspoon sea salt, divided
4  egg yolks
½ cup white sugar
1 (8 ounce) package cream cheese
3 tablespoons coffee-flavored liqueur (such as Kahlua®)
1 cup heavy whipping cream
½ teaspoon unsweetened cocoa powder, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes. Whisk sweetened condensed milk, 1/3 cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and 1/2 teaspoon sea salt together in a bowl until drizzle is smooth. Poke holes into cake using the large end of a chopstick or a similar tool. Pour poke drizzle over entire cake, smoothing with a spatula and ensuring the drizzle goes into the holes. Refrigerate for 2 hours. Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and 1/4 teaspoon salt; mix well. Beat heavy whipping cream in a separate bowl until stiff peaks form; gently fold into egg yolk mixture until topping is just mixed. Pour topping over cooled cake, smoothing well. Dust with 1/2 teaspoon cocoa powder. Cover and refrigerate.

Prep time: 30 mins
Cook time: 29 mins
Total time: 3 hrs 29 mins
Yields: 1 9x13-inch baking dish

Calories: 563.5
Fat: 29.8 g
Saturated fat: 13 g
Carbohydrates: 61.8 g
Sugars: 51.3 g
Dietary fiber: 0.5 g
Protein: 8.7 g
Cholesterol: 173.6 mg
Sodium: 491.3 mg
Pesto Zucchini Pasta Nests


Ingredients:
pasta, fresh basil, pine nuts, garlic clove, olive oil, parmesan cheese, zucchini

Directions:
Using a medium pot, add water, olive oil and salt. Bring water to a boil and add in 2 pasta nests. Reduce heat and cook until al dente.
Using a food processor, add the fresh basil and some olive oil. Puree until soft. Using a hand held blender combine the puree basil, a clove of garlic, and a fair amount of olive oil. Once smooth add in the cheese. After cheese is properly incorporated add chopped pine nuts.
Slice zucchini into 1/8 inch slices. Using a saute pan, add olive oil. Once oil is heated, add zucchini and sprinkle with salt. Once one side of zucchini is golden brown, flip and cook the other until even.
Serve pasta nests with zucchini on the side, drizzle pesto sauce on top and serve immediately.
Super Easy Apple Cake!


Ingredients:
flour, butter, sugar, eggs, apples, raisins

Directions:
Preheat oven to 380 degrees Fahrenheit.
Combine flour, butter, sugar and eggs in a bowl.
Mix for a few minutes with handmixer.
Add raisins.
Either poor batter into one large baking dish or smaller shapes (this influences baking time].
Peel apples. Use peeler or cheese slicer to shave off small slices of apple.
Press apple slices into batter vertically, working from the outside inches If you are using round cake pans, you will get a sort of rose-shape. It's ok if the apple slices stick out a bit. The edges will curl around and make the nice rose-shape.
Stick into oven and bake until pick comes out clean.
I will add a photo shortly!