xiaoxl/recipe_data huggingface dataset:
Hot Cauliflower Wings
Category: fruits-and-vegetables
By Shannan Labrador

Spicy and crispy on the outside, tender and juicy on the inside. Serve these cauliflower wings with a vegan ranch or blue cheese dressing.

Ingredients:
1 small head cauliflower, broken into small florets
1 cup all-purpose flour
1 teaspoon paprika
salt and ground black pepper to taste
2 cups almond milk, or as needed
½ cup bread crumbs, or as needed  (Optional)
2 ounces vegan margarine (such as Earth Balance®)
1 (8 ounce) bottle hot pepper sauce (such as Frank's RedHot®)

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper. Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture. Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet. Bake in the preheated oven until starting to brown, 15 to 20 minutes. While 'wings' are baking, melt margarine and whisk together with hot sauce. Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 216.5
Fat: 9.2 g
Saturated fat: 2.2 g
Carbohydrates: 28.4 g
Sugars: 4.7 g
Dietary fiber: 2.7 g
Protein: 4.8 g
Sodium: 1233 mg
Sesame Jellyfish


Ingredients:
light soy sauce, sugar, sesame seeds

Directions:
To prep jellyfish:
Rinse very well in cold water and drain. Put in a stainless steel bowl and cover with boiling water for 15 minutes or until tender. Then drain rinse with cold water for 6 minutes. If you are not using the jelly fish right away, you can soak in the frig, but change the water ever hour or so. Drain thoroughly and blot dry with paper towel.
Mix soy sauce, sesame oil, vinegar, and sugar in a small bowl.
Let sit 30 minutes.
Just before serving, garnish with sesame seeds.
You may heat this recipe if you like; just stir fry it in a wok about 3 minutes, but it is best served cold.
Roasted Cauliflower With Walnuts and Raisins


Ingredients:
extra virgin olive oil, ground coriander, ground cumin, cayenne pepper, cauliflower, garlic cloves, raisins, water, Italian parsley

Directions:
Preheat oven to 400°F . Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat.
Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer.
Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.
Marsha's Dinner Rolls


Ingredients:
active dry yeast, water, sugar, salt, butter, milk, egg, flour, butter

Directions:
Mix warm water, yeast, sugar and salt in large bowl.
Warm milk and butter in microwave until warm and butter is melted.
Add milk and butter mixture to yeast mixture.
Make sure it is not to hot!
Let sit for about ten minutes.
Beat in two cups of flour until mixture is smooth.
Then add remaining flour to get a soft dough, just until it leaves the sides of the bowl.
Use remaining flour to dust countertop and knead dough until smooth.
Place smooth top down in bowl lightly coated with oil then turn over and make sure dough is covered in oil.
Let rise in warm place until doubled.
Punch down.
Form dough into balls a little larger than golf balls.
Place on greased cookie sheet barely touching.
Cover and let rise until doubled.
Brush tops with melted butter and put in oven for about 20 minutes or until golden brown.
Brush with butter again after you take them out.
ENJOY!
Corned Beef Hash
Category: breakfast-and-brunch
By Jodi McRobb

A combination of corned beef, potatoes, and onions. A quick and easy meal.

Ingredients:
6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into chunks
1  medium onion, chopped
1 cup beef broth

Directions:
In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 434.3
Fat: 8.8 g
Saturated fat: 3.6 g
Carbohydrates: 66.2 g
Sugars: 3.7 g
Dietary fiber: 8.4 g
Protein: 23.3 g
Cholesterol: 48.2 mg
Sodium: 717.7 mg
French-toasted Banana Sandwich


Ingredients:
peanut butter, bananas, eggs, milk, vanilla, cinnamon, salt, butter

Directions:
Spread peanut butter (if using] over the bread slices.
Slice each banana lenghwise into 4 pieces; sandwich between bread slices.
In a pie plate, whisk together the eggs, milk, vanilla, cinnamon and salt; add sandwiches turning to soak up mixture.
In a skillet heat the butter over med-high heat.
Cook sandwiches for 5 minutes, or until browned on both sides.
Moist Chicken Tikka Breasts


Ingredients:
chicken breasts, extra virgin olive oil, fresh coriander, chili powder

Directions:
Prick each chicken breast in several places using the prongs of a fork and make 3 diagonal slices on one side of each breast using a sharp knife.
Combine the rest of the ingredients into a bowl.
Rub the mixture into and onto each chicken breast and place in the fridge for as long as possible to marinade.
Retain the excess marinade in the fridge aswell.
Pre-heat grill on high heat, place chicken on grill and smother with half the excess marinade, grill for 8 minutes.
Flip over the chicken and smother with the rest of the marinade, grill for another 8 minutes.
To add a bit more flavour, sprinkle some more chopped corriander ontop.
Serve with rice or another indain sidedish such as bombay potatoes.
Nacho Ensalada Con Chipotle Y Bulgur


Ingredients:
water, bulgur, chipotle chile in adobo, chorizo sausage, plain yogurt, lime, tortilla chips, cheddar cheese, iceberg lettuce, tomatoes, avocado, scallions, cilantro, salsa

Directions:
Prepare bulgur by boiling water in small saucepan. When the water comes to a boil, remove from heat, stir in bulgur with a fork, cover, and allow to stand 20 minutes.
Add diced chipotle pepper to prepared bulgur and stir together using a fork.
If using chorizo, chop finely or grind in food processor and brown in frying pan set over medium heat, about 5-10 minutes.
PREPARE DRESSSING:
In small bowl, combine yogurt, lime juice, and 1 teaspoon adobo sauce. Set aside.
ASSEMBLE THE SALAD:
Place the following layers on a broiler-safe serving platter: tortilla chips, 1 cup shredded cheddar cheese, the bulgur mixture, a second cup of shredded cheese. Broil for 2 minutes, or until cheese melts. Remove from heat.
If using chorizo, layer this on top of the cheese.
Next, layer the shredded lettuce atop the melted cheddar cheese or chorizo.
Next, layer on chopped tomato, avocado, and green onions.
If desired, garnish with cilantro and serve immediately with salsa on the side.
Lemon Orzo Primavera


Ingredients:
extra virgin olive oil, orzo pasta, zucchini, carrots, garlic cloves, vegetable broth, lemon, zest of, fresh thyme, parmesan cheese

Directions:
Heat the oil in a pot over medium heat.  Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
Add broth, lemon zest and thyme and bring to a boil.
Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender.  Top with Parmesan cheese to serve.
Roasted Grapes


Ingredients:
red seedless grapes, olive oil, kosher salt, black pepper, rosemary, thyme

Directions:
Preheat oven to 425 degrees.
On a large, rimmed baking sheet, combine all ingredients, tossing with a spatula to combine. If using herbs, be sure to coat the branches with olive oil to prevent burning.
Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes.
Let cool slightly and transfer to serving vessel.
Mexican Chicken Casserole


Ingredients:
boneless skinless chicken breasts, flour tortillas, salsa, milk, light sour cream, cheddar cheese

Directions:
Preheat the oven to 375 degrees. Scatter the tortilla shells in the bottom of a 9x13 pan.
Spray a frying pan with cooking spray then cook the chicken until no longer pink.
Mix the soup, salsa, sour cream, milk, cheese, & chicken together in a bowl then pour over the tortillas.
Bake in the oven for 30 minutes.
Chicken & Black Bean Enchiladas


Ingredients:
boneless skinless chicken breasts, yellow onion, peppercorn, garlic cloves, bay leaves, chicken bouillon cube, flour tortillas, monterey jack cheese, fresh cilantro, black beans, butter, flour, tomato paste, chili powder, cumin, garlic powder, adobo seasoning, chicken broth, water

Directions:
Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
Bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are].  Remove from broth; set aside and let cool.  When the chicken is cool, shred.
While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat.  Add flour and cook for 2-3 minutes, until roux starts to turn light brown.
Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
Stir in chicken broth and 1/2 cup water.
Bring to a boil, the reduce heat to low. (You can add up to a 1/4 cup more water to thin it out a little if you prefer.].
Taste and season with salt and pepper.
To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla.
Next, add 1/4 cup shredded cheese.
Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken.
Bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
Creamy Broccoli Soup


Ingredients:
onion, margarine, milk, Philadelphia Cream Cheese, Velveeta cheese, nutmeg, pepper

Directions:
In a 2 quart saucepan, cook onions in margarine until tender.
Add milk and cream cheese; stir over medium heat until cream cheese is melted.
Add remaining ingredients; heat thoroughly, stirring occasionally.
Bow Ties With Broccoli Pesto


Ingredients:
hazelnuts, broccoli florets, fresh parsley leaves, olive oil, mint leaf, lemon juice, lemon zest, capers, garlic cloves, farfalle pasta

Directions:
Toast hazelnuts in skillet 3 to 5 minutes, shaking skillet often.
Cool, coarsley chop, and set aside.
Cook broccoli in boiling water 2 to 3 minutes.  Remove with slotted spoon. Drain, and rinse under cold water.  Drain again.
Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlicin food processor until smooth.
Season with salt and pepper.
Cook farfalle according to package directions in water used to cook broccoli.
Reserve 1/4 cup cooking water before draining.   Toss farfalle with pesto and pasta cooking water.
Garnish with hazelnuts, and drizzle with olive oil.
" Big Mac" Meatloaf


Ingredients:
ground beef, eggs, pickle, onion, cheddar cheese, mozzarella cheese

Directions:
Combine all ingredients except for cheese; mix well.
Take approximately 1/2 of meat mix and flatten it out on a sheet of wax paper, sprinkle cheese on top.
Take one end of meat and roll to other end like a jelly roll.
Place in a cake pan of sorts.
Repeat with remaining 1/2 of meat.
If you like a type of crust on meat loaf, I crush a few crackers add salad dressing and a bit of cheese.
Spread it on top of the meatloaves.
Bake at 350°F for about 45 minutes.
English Toffee


Ingredients:
sugar, butter, chocolate chips, walnuts

Directions:
Spray 10 x 10 pan with Pam.
Sprinkle with 4 oz chocolate chips and 1 cup chopped nuts.
Cook sugar and butter to 305-310 degrees, using a candy thermometer.
Pour over nuts and chips and immediately sprinkle with remaining chocolate and nuts.
Allow to cool slightly and score into squares.
Refrigerate until chocolate is set and break up.
Murgh Makhani (Indian Butter Chicken)
Category: world-cuisine
By DHANO923

This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

Ingredients:
⅓ cup plain nonfat yogurt
1 tablespoon tandoori masala powder
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½  onion, chopped
1 (1 inch) piece fresh ginger
1 clove garlic
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
¼ teaspoon Indian chili powder
1 cup tomato sauce
1 cup half and half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

Directions:
Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 474.4
Fat: 30.4 g
Saturated fat: 11.5 g
Carbohydrates: 12.9 g
Sugars: 5.4 g
Dietary fiber: 2.6 g
Protein: 38.1 g
Cholesterol: 179.4 mg
Sodium: 1140.7 mg
Granola Bars


Ingredients:
brown sugar, honey, vanilla, egg, whole wheat flour, cinnamon, baking powder, salt, oats, chocolate chips

Directions:
In a large mixer bowl, combine oil, brown sugar, honey, vanilla, and egg.
Add flour, cinnamon, baking powder, and salt.  Mix well.
Sstir in oats, cereal, and chocolate chips.
Spray a 9 x 13 pan.  Press the mixture evenly into bottom of pan.
For chewy bars bake at 350 for 20-30 minutes.  For crunchy bars, bake at 300 degrees for about 40-50 minutes.
Cool completely and cut into desired sizes.
You can label and freeze in freezer bags--ours never make it to the freezer!
Apricot Pancakes


Ingredients:
all-purpose flour, oatmeal, baking powder, baking soda, ginger, salt, milk, vanilla, molasses, fresh lemon juice, heavy cream, eggs, walnuts, milk

Directions:
Mix dry ingredients together thoroughly.
Add lemon juice to cream and let sit for 2 minutes.
While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
Preheat lightly-greased griddle medium to medium-high.
Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
Cook until done in the middle – adjusting heat if necessary to avoid burning.
Continue, greasing griddle as necessary, until all pancakes are cooked.
Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
Leftovers can be eaten cold for breakfast or snacks.
Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.
Chili


Ingredients:
lean ground beef, red kidney beans, tomato paste, tomato sauce, ground cumin, chili powder, garlic powder

Directions:
Brown ground beef and drain., Add onion soup and let simmer., In crock pot mix remaining ingredients then add ground beef mixture., Simmer in crock pot for two or more hours.
The Simplest Cranberry-Apple Crumb Pie


Ingredients:
fresh cranberries, apples, sugar, fresh lemon juice, all-purpose flour, all-purpose flour, sugar, ground cinnamon, unsalted butter

Directions:
Put the cranberries and apples in a large mixing bowl; stir to combine.
Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
Scrape the filling into the chilled pie crust; smooth the top with your hands.
Place pie on the center rack of a 400° oven; bake for 30 minutes.
While the pie is baking, make the topping--in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
Take the pie out of the oven and lower oven temperature to 375°.
Sprinkle the crumb topping over the filling and press gently to compact.
Return pie to oven--rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills].
Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
Put pie on a wire rack to cool for at least 1 hour before serving.
Spaghetti Aglio e Olio
Category: world-cuisine
By Chef John

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Ingredients:
1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Yields: 4 servings

Calories: 754.6
Fat: 34.5 g
Saturated fat: 7.5 g
Carbohydrates: 87.4 g
Sugars: 3.3 g
Dietary fiber: 3.9 g
Protein: 22.9 g
Cholesterol: 17.6 mg
Sodium: 354.8 mg
Ric's Chili Beans


Ingredients:
ground beef, tomato sauce, black pepper, monterey jack and cheddar cheese blend, onion

Directions:
On Medium high heat brown ground beef in a skillet or dutch oven., Add 1/4 tsp blk pepper and the onion salt with seasoned salt. Drain., Add beans and tomato sauce, chili powder and 1/4 tsp black pepper., Simmer 15 minutes, stirring occasionally., Seve as a side to meat or serve in bowls as a meal., We enjoy saltine crackers, chips or tortillas with this chili.
Canned Mango Lime Salsa


Ingredients:
white vinegar, water, granulated sugar, pickling salt, lime juice, whole black peppercorns, mangoes, cilantro, red onion, red bell pepper, fresh garlic, cracked black pepper

Directions:
Prepare canner, jars, and lids, following manufacturer's instructions.  To make Pickling Liquid place vinegar, water, sugar, Morton® Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan.  Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth.  Remove from heat and strain mixture into a heat proof container.
Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan.  Bring to a rolling boil, continuing to boil until onions are softened.  Remove from heat.  Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace.  Remove air bubbles using a non-metal spatula.  Wipe rims of jars.  Close jars as manufacturer directs.  Process in a boiling water bath for 15 minutes.  Remove jars and cool, undisturbed.  Check lids for proper seal after 24 hours.
NOTE: Processing time above is for under 1000 feet.  For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.
Dijonnaise Potato Salad


Ingredients:
Hellmann's mayonnaise, vinegar, fresh dill, parsley, salt, pepper, small red potatoes, celery, green onion

Directions:
In a large bowl, combine first 6 ingredients., Stir in potatoes, celery and onions., Cover, chill.
Tuscan Casserole - 4 W.w. Points


Ingredients:
cannellini beans, frozen chopped spinach, part-skim ricotta cheese, egg substitute, table salt, black pepper, olive oil, onion, garlic cloves, mushrooms, parmesan cheese

Directions:
Heat oven to 350°F Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
Sprinkle bread crumbs over mixture; top with cheese. Bake until topping is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.
Yellow Squash Dessert


Ingredients:
margarine, granulated sugar, vanilla, salt, all-purpose flour, eggs, evaporated milk, Cool Whip

Directions:
Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
-Pour mixture into a buttered 9" X 13" casserole dish.
-Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
-Serve slightly warm with whipped cream.
Brown Sugar Smokies
Category: appetizers-and-snacks
By TINACLINKENBEARD

Bacon-wrapped yummies! You can make these little smokies on skewers or toothpick them to secure.

Ingredients:
1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 servings

Calories: 355.7
Fat: 27.2 g
Saturated fat: 9.2 g
Carbohydrates: 18.9 g
Sugars: 18.4 g
Protein: 9 g
Cholesterol: 49.2 mg
Sodium: 696.2 mg
Honey Glazed  Wings


Ingredients:
chicken wings, salt, pepper, soy sauce, ketchup, honey, minced garlic clove

Directions:
Preheat oven to 375°F., Grease a 9x13 pan., Salt and pepper wings to taste., Combine all other ingredients and pour over wings., Bake for 30 minutes, flip wings over and bake for 30 minutes.