xiaoxl/recipe_data huggingface dataset:
Garlic Parmesan Creamed Spinach (Low Carb)


Ingredients:
butter, cream cheese, spinach, garlic, parmesan cheese, heavy cream, nutmeg

Directions:
Add butter and cream cheese to pan over medium heat, stir until melted.
Add garlic and heat until fragrant.
Add Parmesan cheese and heavy cream and stir until combined.
Season to taste with salt, pepper and/or nutmeg.
Add in spinach and stir to combine (if using fresh, make sure to chop spinach a bit].
Serve as is, or with additional Parmesan cheese for topping.
Cheerio Squares


Ingredients:
margarine, miniature marshmallows

Directions:
Melt the Margarine in a large pot. Add the Marshmallows and stir until melted.
Now, add the Cheerios a little at a time and stir them in so that the cheerios are completely coated. Keep adding Cheerios until no more will be coated.
Pour the mixture into a 9x13 pan and allow to cool. Slice it up and eat.
Chicken Florentine


Ingredients:
parmesan cheese, skinless chicken breasts, green onion, butter, flour, milk, frozen spinach

Directions:
Combine bread crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly.
Arrange in baking dish.
In a saucepan, cook onion in butter until tender.
Blend in flour.
Stir in milk all at once. Cook and stir until thick and bubbly.
Cook and stir 1 minute more.
Stir in spinach.
Spoon spinach mixture over chicken and sprinkle with rest of crumb mixture. Bake uncovered at 350F for 40-45 minutes.
Light Shrimp and Pasta Salad


Ingredients:
small shell pasta, shrimp, celery, frozen green pea, onion, nonfat plain yogurt, fat-free mayonnaise, lemon juice, red wine vinegar, fresh dill, dried dill

Directions:
Cook pasta until al dente.
Drain and allow to cool.
Toss pasta with shrimp, celery, red pepper, peas and onions.
In a separate bowl, combine remaining ingredients.
Add to pasta mixture.
Stir well.
Chill in refrigerator for at least 2 hours.
If desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread.
Spicy Pumpkin Soup


Ingredients:
butter, celery ribs, onion, all-purpose flour, ground ginger, nutmeg, allspice, pumpkin, milk, green onion

Directions:
Melt butter in large saucepan over medium heat., Add celery and onion, sauté until onion is golden, about 10 minutes., Blend in flour, salt, ginger, and nutmeg., Cook for 3 minutes., Transfer to processor or blender and puree until smooth., Turn into large bowl., STir in milk, blending well., Ladle soup into bowls and serve., Note:  This soup can also be served chilled.
Amaretto Snowballs


Ingredients:
butter, icing sugar, all-purpose flour, salt, amaretto liqueur, icing sugar

Directions:
Preheat oven to 350 degrees.
Cream butter and icing sugar in a large mixing bowl.
Add flour and salt and mix well.
Add Amaretto and mix well.
Roll dough into small balls, less than an inch.
Place onto a parchment-lined sheet or a non-stick baking sheet and bake for 8 to 12 minutes.
Cool on a rack and roll in additional icing sugar.
Perfect Apple Chips
Category: appetizers-and-snacks
By Ying

Perfect snack chips: no fat, low sugar. You can also sprinkle these with curry powder for a different flavor.

Ingredients:
¼ cup lime juice
¼ cup water
1 tablespoon white sugar
1  Granny Smith apple, sliced into 1/16-inch thick rounds
1  red apple (such as Paula), sliced into 1/16-inch thick rounds
fleur de sel (sea salt) to taste

Directions:
Preheat oven to 170 degrees F (77 degrees C). Line two baking sheets with parchment paper and lightly oil the paper. Stir lime juice, water, and sugar in a bowl until sugar is dissolved. Soak apple slices in lime juice mixture to combine flavors, 2 to 5 minutes. Drain and discard liquid. Arrange apple slices in a single layer about 1/8-inch apart on prepared baking sheets. Sprinkle with Fleur de Sel. Bake apples in the preheated oven until dried and crisp, about 4 hours. Cool completely before carefully peeling from the parchment.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 32.7
Carbohydrates: 9 g
Sugars: 7 g
Dietary fiber: 1 g
Protein: 0.2 g
Sodium: 54.3 mg
Nasoya Strawberry Cream Pie With Sugar Cookie Crust


Ingredients:
wheat flour, sugar, brown sugar, butter, vanilla, tofu, heavy cream, fresh strawberries, sugar

Directions:
Make the pie crust by blending all the crust ingredients together with an electric mixer.
Grease a 9" or 10" pie pan with cooking spray, and press the crust into it. Be sure to poke some holes in it with a fork.
Bake at 375 for about 10 minutes or until the crust shows signs of setting.
Pull the crust out to cool for a bit and lower the oven temp to 350.
Make the pie filling by first mixing the heavy cream and strawberries together in a blender or food processor.
Add this mixture to the Nasoya in a mixing bowl.
Add the sugar.
Pour the mixture into the pie crust.
Bake at 350 for 20-35 minutes depending on oven strength, until it looks set.
When it looks set, turn the oven off and let it cool in there for at least half an hour. Pull it out and let it chill in the fridge for at least 3 hours prior to serving.
If you like, top with fresh strawberries or toasted almonds. I wanted to put toasted almonds in as part of the recipe but the filling itself is very good and different.
Lannette's Chocolate Macaroon Tunnel Cake


Ingredients:
water, eggs, sour cream, instant chocolate pudding mix, sugar, vanilla, sweetened coconut, flour, powdered sugar, butter, milk, vanilla extract

Directions:
Grease a bundt pan.
Mix together the oil, water, 4 eggs, and the sour cream till blended.
Mix in the cake mix and the pudding mix.
Pour 2/3 of the batter into the bundt pan.
Put the macaroon filling on top of batter forming a ring only in the center of the layer.
Top with remaining cake batter.
Bake at 350 for approximately 1 hour.
Cool cake in pan for about 10 minutes.  Remove from pan to cool completely.
Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
Filling:
Whip egg whites till stiff.
Gradually add the sugar while continuing to whip.
Stir in the vanilla and coconut extracts.
Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
Glaze:
Beat all ingredients with electric mixer till smooth.  If necessary, add more milk to make the glaze a slightly "runny" consistency.
Curried Garlic Dip


Ingredients:
plain yogurt, sour cream, dry mustard, curry powder, garlic powder

Directions:
Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth.
Cover and chill.
SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
Meats, Chicken Drumettes
Tender Brisket


Ingredients:
beef brisket, Budweiser beer, black pepper, bay leaf, onions

Directions:
Line a baking pan with aluminum foil leaving enough overlap to close over top of brisket.
Trim excess fat from brisket and sprinkle liberally with Lawry's season salt and black pepper, both sides and ends.
(Brisket can be browned in cast iron skillet in olive oil if you wish] Shake Zesty Italian and pour half the bottle into the foil lined baking pan.
Add brisket to pan.
Sprinkle contents of Lipton Instant Onion Soup envelope around pan.
Add 12 ounces of Budweiser beer.
Slice open two large onions and add to pan.
Add a bay leaf or two to pan.
Pour remainder of Zesty Italian Dressing over brisket.
Close foil tightly and Bake at 325°F for 2 1/2 to 5 hours.
Open foil, turn brisket.
Close foil tightly and bake 2 more hours.
Take brisket from oven.
It will fall apart.
It makes the most delicious sandwiches.
Potatoes, carrots and onions can also be added during final hour of cooking.
The pan drippings make a wonderful sauce.
It can be thickened with flour, starch or arrowroot.
Don't forget to remove the Bay Leaf.
Cheesy Broccoli Quinoa
Category: side-dish
By qwerty06

The classic Cheddar cheese and broccoli combo served in quinoa.

Ingredients:
2 cups chopped broccoli
1 ¾ cups vegetable broth
1 cup quinoa
1 cup shredded Cheddar cheese
salt and ground black pepper to taste

Directions:
Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes. Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 cups

Calories: 299
Fat: 12.3 g
Saturated fat: 6.3 g
Carbohydrates: 32.9 g
Sugars: 2.2 g
Dietary fiber: 4.6 g
Protein: 14.8 g
Cholesterol: 29.7 mg
Sodium: 394 mg
Anna Marie's Sesame Chicken


Ingredients:
chicken pieces, eggs, milk, flour, baking powder, salt, paprika, pepper, sesame seeds, butter

Directions:
Dip chicken pieces into the slightly beaten eggs, mixed with milk.
Mix together flour, baking powder, salt, paprika, pepper, nuts and sesame seeds
Dredge chicken pieces into above mixture.
Melt butter in shallow baking pan.
Put coated chicken pieces in pan, turnng to butter on both sides.
Bake at 400 degrees for 30 minutes, turning over and baking for another 30 minutes or until tender.
Homemade Granola Mike's Coconut Amond Mix


Ingredients:
honey, canola oil, vanilla, cinnamon, kosher salt, brown sugar, old fashioned oats, coconut flakes, dried cherries

Directions:
"In a 1 cup pyrex measuring cup combine first 6 ingredients. In a large bowl combine remaining ingredients except dried cherries (those go in after cooking]. Stir to evenly distribute nuts and granola. Drizzle honey mixture overs this and stir with a rubber spatula. Mix for about 5 minutes or until oats and nuts are evenly coated and "wet". Spread out onto cooking sheet. Bake for about 90 minutes at 250 degrees. Granola will still be soft when you remove it. Spread out cherries over the top. Cool for minimum 30 minutes. Granola crips up as it cools so this cooling time is essential. Break up and transfer into airtight containers or gallon ziploc bag. Be prepared to enjoy the most heavenly smell in your house all day long. I enjoy granola with milk or in a yogurt parfait with plain Greek yogurt and fresh or frozen defrosted berries."
Warm Chickpea Salad


Ingredients:
red onion, zucchini, red bell pepper, tomatoes, olive oil, of fresh mint, fresh chives, fresh parsley, chickpeas, feta

Directions:
Preheat the oven to 220°C.
Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper.  Drizzle with 2 Tbsp of the olive oil and toss to coat.  Roast for 30 minutes, stirring halfway through, until vegetables are tender.
Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.
Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing.  Toss lightly before serving.
Tropical Chicken and Rice


Ingredients:
boneless skinless chicken breast, water, butter, mango, banana, cilantro

Directions:
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until browned. Remove chicken; set aside.
Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Add chicken; mix well. Cover and cook additional 10 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Add mango, pineapple, banana and cilantro; mix lightly.
The REAL Long Island Iced Tea
Category: drinks
By Sledge

There are a few impostors out there that claim to be Long Island Iced Teas. In actuality, there is only one correct way to make a LIIT... and this is it!

Ingredients:
½ fluid ounce vodka
½ fluid ounce rum
½ fluid ounce gin
½ fluid ounce tequila
½ fluid ounce triple sec (orange-flavored liqueur)
1 fluid ounce sweet and sour mix
1 fluid ounce cola, or to taste
1  lemon slice

Directions:
Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake. Pour cocktail into a Collins or hurricane glass; top with splash of cola for color. Garnish with a lemon slice.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 drink

Calories: 262
Fat: 0.1 g
Carbohydrates: 23.3 g
Sugars: 21.3 g
Dietary fiber: 0.6 g
Protein: 0.2 g
Sodium: 3.3 mg
Honey Barbecue Sauce


Ingredients:
onion, garlic, chili sauce, beer, honey, Worcestershire sauce, prepared yellow mustard, cayenne pepper

Directions:
To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
Use on your favorite bbq'd meat, sauce can be made ahead and stored in the refrigerator.
This recipe should baste about 3-4 pounds of meat.
Grandma Emma's Fudgy Chocolate Pie
Category: desserts
By Brendles

My grandmother's chocolate cream pie was a staple of my childhood. Homemade custard filling with a dense texture. Very rich, not too sweet, and oh-so-satisfying. For convenience, I make this with a store-bought graham cracker crust and top with whipped cream, but she used to make hers with a prebaked pastry crust topped with meringue. Either way, it's delicious. Hope you enjoy!

Ingredients:
1 ½ cups white sugar
5 large egg yolks
1 cup milk
½ cup unsweetened cocoa powder (such as Hershey's®)
5 tablespoons cornstarch
½ teaspoon salt
2 cups half-and-half
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 (10 inch) prepared graham cracker crust

Directions:
Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes. Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes. Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.

Prep time: 5 mins
Cook time: 20 mins
Total time: 4 hrs 35 mins
Yields: 1 10-inch pie

Calories: 475.9
Fat: 20.4 g
Saturated fat: 8.7 g
Carbohydrates: 70.3 g
Sugars: 51.5 g
Dietary fiber: 2.3 g
Protein: 6.9 g
Cholesterol: 156.7 mg
Sodium: 381.6 mg
Amazing Spicy Grilled Shrimp
Category: seafood
By Pat Rota

This is an amazing spicy grilled shrimp recipe.  It has become my family's new favorite.

Ingredients:
⅓ cup olive oil
¼ cup sesame oil
¼ cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12  wooden skewers, soaked in water

Directions:
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Prep time: 40 mins
Cook time: 4 mins
Total time: 2 hrs 44 mins
Yields: 6 servings

Calories: 320
Fat: 22.8 g
Saturated fat: 3.5 g
Carbohydrates: 4.1 g
Sugars: 1.4 g
Dietary fiber: 0.3 g
Protein: 25.1 g
Cholesterol: 230.4 mg
Sodium: 827.3 mg
Mint Citrus Water
Category: drinks
By chloe 21

This is a very healthy and tasty infused water recipe, good for hot summer days and when you have guests over.

Ingredients:
2 quarts water
1  lemon sliced, or as desired
2  limes, sliced, or as desired
½ cup mint leaves
½ cup sliced cucumber, or as desired  (Optional)

Directions:
Pour water into a pitcher. Mix lemon slices, lime slices, mint leaves, and cucumber together in a bowl; add to water and stir. Refrigerate water mixture, stirring 1 time per day, until flavors have infused, 2 to 3 days.

Prep time: 10 mins
Total time: 2 days
Yields: 2 quarts

Calories: 9.7
Fat: 0.1 g
Carbohydrates: 3.7 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 0.4 g
Sodium: 8.1 mg
That Cake!  (Aka) Brown Sugar Pudding Cake


Ingredients:
vanilla instant pudding mix, eggs, margarine, butter, water, brown sugar, vanilla extract, nutmeg, cinnamon, water, pecans, brown sugar, margarine, butter, vanilla extract

Directions:
preheat oven to 350°F.
In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
After this is done add cake mix beat on medium speed till well blended.
Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
Add the 3 Tbsp water blend, then fold in your pecans.
Batter should be thick but will still pour slowly out of the bowl.
Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard]But opening the oven to early on Bundt cakes cause them to drop.*.
When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
Next move the pan into the freezer for 20 minutes.
After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
GLAZE:
In a sauce pan combine sugar, milk and butter.
Cook over medium high heat stirring constantly, Mixture will start to boil.
Boil mixture for 3 minutes stirring constantly.
After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
Drizzle the amount of Carmel glaze you want over cake.
After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.
Pressure Cooker Goat Curry
Category: world-cuisine
By jmerar

Tantalizing goat curry in a fraction of the time. Using an electric pressure cooker cuts down on the cooking time while still rendering tender meat. Serve over jasmine rice or with naan.

Ingredients:
¼ cup vegetable oil, divided
2 large onions, thinly sliced
2 large tomatoes, peeled and diced
2 tablespoons garlic paste
1 tablespoon ginger paste
2 ½ pounds goat meat, cubed
1 cup water
1  potato, cubed
1 large carrot, sliced
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 teaspoons salt, or to taste
½ teaspoon ground red chile pepper

Directions:
Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes. Transfer onions to a food processor; grind into a paste. Remove to a bowl. Combine tomatoes, garlic paste, and ginger paste in the food processor; puree until smooth. Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper. Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

Prep time: 30 mins
Cook time: 1 hr 2 mins
Total time: 1 hr 32 mins
Yields: 8 servings

Calories: 254.9
Fat: 10.1 g
Saturated fat: 2 g
Carbohydrates: 13 g
Sugars: 3.4 g
Dietary fiber: 2.8 g
Protein: 25.8 g
Cholesterol: 66.4 mg
Sodium: 800.4 mg
Barbecue Tofu Sandwiches
Category: main-dish
By FOODCAT

Finally a veggie sandwich with true barbeque flavor!

Ingredients:
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1  onion, thinly sliced
1 ½ cups barbecue sauce
6  hamburger buns

Directions:
Drain the tofu between paper towels until most of the water has been squeezed out. Slice tofu into 1/4 inch thick slices. Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency. Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 335.8
Fat: 12.5 g
Saturated fat: 1.7 g
Carbohydrates: 47.1 g
Sugars: 17.3 g
Dietary fiber: 2.1 g
Protein: 9.4 g
Sodium: 945.4 mg
Red Velvet Pancakes
Category: breakfast-and-brunch
By dkitsuen

Red Velvet isn't just for dessert anymore.  These decadent pancakes are delicious with mascarpone spread and   some maple syrup.

Ingredients:
½ cup mascarpone cheese
¼ cup creme fraiche
2 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1  large egg
¾ cup buttermilk
¼ cup creme fraiche
1 tablespoon red food coloring
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted

Directions:
Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside. Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 pancakes

Calories: 520.2
Fat: 35.2 g
Saturated fat: 20.5 g
Carbohydrates: 44.8 g
Sugars: 19.3 g
Dietary fiber: 1.8 g
Protein: 10 g
Cholesterol: 146.9 mg
Sodium: 439.4 mg
Watermelon and Basil Iced-Tea Punch


Ingredients:
cold water, watermelon, strawberry, fresh basil leaves

Directions:
Stir water with iced tea powder until dissolved.
Stir together iced tea, watermelon, strawberries and basil. Transfer to punch bowl; top with ice for serving.
Serve the punch in a hollowed-out watermelon.
Freeze small basil leaves and sliced strawberries in ice cubes and add to punch for a pretty presentation.
Mini Artichoke Bites


Ingredients:
sun-dried tomato, hot water, pine nuts, egg, milk, olive oil, Dijon mustard, artichoke hearts, all-purpose flour, baking powder, seasoning salt, fresh ground black pepper, cayenne pepper, asiago cheese

Directions:
"Preheat oven to 350 degrees. Place sun dried tomatoes into a small bowl and cover with hot water. Let set for 10-15 minutes to rehydrate, then drain and finely chop. Put ½ of the pine nuts in a small non-stick skillet and lightly toast over medium heat for 2-3 minutes, stirring occasionally. Set aside. In a medium bowl, combine egg, milk, olive oil, and Dijon mustard until blended. Add artichoke hearts and sun dried tomatoes. In a large bowl, combine flour, baking powder, seasoned salt, black pepper, cayenne pepper, toasted pine nuts, and Asiago cheese. Add egg mixture and stir just until flour mixture is incorporated. Spoon into greased non-stick mini muffin cups to ¾ full. Sprinkle with untoasted pine nuts and press lightly into batter. Bake for 15-20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or at room temperature."