xiaoxl/recipe_data huggingface dataset:
Crockpot Honey Teriyaki Chicken


Ingredients:
boneless chicken breasts, soy sauce, honey, onion, garlic cloves, pepper, ground ginger, water, cornstarch, green onion

Directions:
Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts.
Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate.
Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes.
Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.
Zucchini Noodles Pad Thai
Category: world-cuisine
By Andrea Nicole

A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.

Ingredients:
3 large zucchini
¼ cup chicken stock
2 ½ tablespoons tamarind paste
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 ½ tablespoons Asian chile pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
2 tablespoons sesame oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
8 ounces peeled and deveined shrimp
2  eggs, beaten
2 tablespoons water, or as needed  (Optional)
3 cups bean sprouts, divided
6  green onions, chopped into 1-inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh basil

Directions:
Make zucchini noodles using a spiralizer. Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce. Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes. Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Prep time: 45 mins
Cook time: 12 mins
Total time: 57 mins
Yields: 4 servings

Calories: 370.2
Fat: 14.5 g
Saturated fat: 2.8 g
Carbohydrates: 28.1 g
Sugars: 12.9 g
Dietary fiber: 5.3 g
Protein: 35.6 g
Cholesterol: 221.8 mg
Sodium: 670.9 mg
Cuban Boniatillo (sweet Potato Paste Dessert)


Ingredients:
sweet potatoes, salt, water, sugar, cinnamon stick, lime peel, dry sherry, vanilla, cinnamon, ground cinnamon

Directions:
Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt – boil until tender, about 20 minutes.
Drain potatoes and puree in a food processor or blender.
Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
Cook until it reaches the soft-ball stage (250 degrees] on a candy thermometer – about 15 minutes – stir frequently.
Reduce heat to low, carefully add potatoes cook and stir until smooth – about 6 to 8 minutes.
Remove from heat and add the egg yolks and mix well.
Return to low heat for 2 to 3 minutes stirring constantly.
Remove from the heat mix in either the sherry or the vanilla (NOT BOTH] Note: I like to add 1 teaspoon of cinnamon here, but it’s optional.
Allow the paste to cool at room temperature for about 10 to 15 minutes.
Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
Sprinkle with cinnamon and serve cold.
Green Tea and Lavender Facial Mist


Ingredients:
"distilled water"

Directions:
"Make a 6 ounce cup of strong green tea and let it cool.  Add the 3 drops of lavender essential oil and the 3 drops of aloe vera gel and stir well with a sterile instrument.  Pour into a spray bottle that has been sterilized. Shake well everytime you use it. Keep it in the refrigerator.  If you feel you need something to help with keeping it fresh, add a drop of vitamin e oil to your mixture."
Vanilla Smoked Salmon


Ingredients:
raw sugar, salmon fillet

Directions:
Make a paste using 3 tbsp of Equagold Pure Organic Vanilla Raw Sugar & 3 tbsp of Equagold Pure Vanilla Grapeseed Oil.
Rub the above Paste over Salmon fillets.
Leave to marinate for 30 minutes then either smoke, (or simply roast in the oven at 200°C] for 15 minutes or until almost cooked. Leave to rest for 5 minutes and serve.
This is great served with a fresh salad, with Vanilla & Saffron Mayonnaise.
French Toast Pancakes
Category: breakfast-and-brunch
By JinxieKC

Look! On that plate! It's French toast! It's a pancake! No! It's French toast pancakes! A family favorite as we can never decide on French toast or pancakes. Great for holiday breakfasts to keep the kids from snitching.

Ingredients:
2 teaspoons vegetable oil
1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 cup milk
1  egg
2 tablespoons vegetable oil
1 dash vanilla extract, or to taste

Directions:
Heat 2 teaspoons oil in a griddle or skillet over medium-high heat. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl; make a well in the center. Beat milk, egg, 2 tablespoons oil, and vanilla extract together in a separate bowl; pour into the well in the flour mixture and stir until batter is smooth. Drop about 1/4 cup batter per pancake onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 9 servings

Calories: 115.3
Fat: 5.4 g
Saturated fat: 1 g
Carbohydrates: 13.6 g
Sugars: 2.8 g
Dietary fiber: 0.5 g
Protein: 3 g
Cholesterol: 22.8 mg
Sodium: 207.9 mg
Cherry Cheese Danish for a Crowd


Ingredients:
cream cheese, sugar, egg, vanilla extract, cherry pie filling, water, powdered sugar

Directions:
Heat oven to 350*.
Lightly grease or spray a large cookie sheet (with sides] or a jelly roll pan. I've found that a 10" x 13" cookie sheet works best.
In a medium sized bowl, mix cream cheese, sugar, egg and vanilla until smooth.
Remove dough from 1 crescent roll tube.
Unroll and place it in middle of the prepared pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
Warm in oven 4 minutes until slightly dry. This will set the bottom crust.
Remove from oven and cool slightly.
Spread cheese mixture over dough evenly to edges.
Scatter cherry pie filling evenly over cheese.
Unroll remaining sheet of crescent roll dough and separate into 8 triangles on top of cherries filling.They should not cover the surface completely; just be sure to space them evenly. *Another option is to tear the 8 triangles into small 1" pieces and randomly scatter them over the top of the pie filling.
Brush triangles or 1" pieces with egg glaze.
Bake 20-30 minutes or until top crust is golden and cheese mixture is set.
Cool in pan on wire rack before dusting with powdered sugar.
Sweet & Tangy Soup


Ingredients:
cauliflower, broccoli, sea salt, cayenne pepper, cinnamon

Directions:
Pour soup base and can of corn (undrained] in a pot on medium low heat.
I precook the cauliflower and broccoli in the microwave for about 6-10 min each (with a little water] - it shortens the time needed in the pot!
Add cauliflower and broccoli to pot.
Add seasonings to taste.
Let simmer for 10-15 minutes so flavors mix.
Enjoy!
Protein Rich Orange Berry Smoothie


Ingredients:
milk, yogurt, strawberry, berries, eggs

Directions:
Add all ingredients into a blender and blend until smooth., Divide into 2 large or 4 smaller servings.  Drink up.
Tip: No Egg Wash Tip


Ingredients:
"mayonnaise"

Directions:
Make your pie, I made an apple pie.
I had just put on the top crust and was thinking well here goes another wasted egg yolk, (Actually, I don't waste it I feed it to the dog], to egg wash the top.
I like the glazey look and it helps hold sugar if I should decide to sprinkle some on the top crust.
So, I'm thinking what else can I put on the top -- looking in refer.
Hey! mayo it has eggs, oil and vinegar.  I remember somewhere that someone had suggested putting vinegar in pie crust (another one for the deep dark areas of my brain, I should clean it out might be more interesting tid bits].
So the rest of the story is I brushed the top crust with mayo, baked the pie the way I normally do.
It worked out great :] was easier to use, and no left over yolk.
Yes I will do this again.
Oatmeal Raisin Cookies


Ingredients:
ground flax seeds, brown sugar, canola oil, pure vanilla extract, flour, ground cinnamon, ground nutmeg, baking soda, salt, quick-cooking oats, raisins

Directions:
Preheat overn to 350 degrees.
Line two baking sheets with parchment paper.
In a large bowl, use a fork or mixer to vigorously beat together the almond milk and flax seeds.
Add in sugar and oil and mix until liquid resembles caramel, about 2 minutes.
Mix in vanilla.
Sift in flour, spices and salt, and then mix into wet ingredients until combined.
Fold in oatmeal and raisins.
Drop dough in generous tablespoons, about 2 inches apart, onto baking sheets.
Flatten the tops a bit, since they don't spread much.
Bake 10-12 minutes.
Let cool on baking sheet for 5 mintues, then transfer to wire racks to cool completely.
Store in tightly covered container.
Gluten-Free Peach Crumble
Category: desserts
By sunmn

When juicy summer-ripe juicy peaches are available, delight your dinner guests with this amazing dairy- and gluten-free peach crumble.

Ingredients:
6 cups peeled, sliced fresh peaches
¼ cup packed brown sugar
3 tablespoons gluten-free all purpose baking flour (such as Pillsbury™)
1 teaspoon cinnamon
1 teaspoon lemon juice
½ teaspoon grated lemon zest
1 cup gluten-free all purpose baking flour (such as Pillsbury™)
1 cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
1  egg, beaten
½ cup melted coconut butter

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish. Place sliced peaches in the prepared baking dish. Mix together brown sugar, flour, cinnamon, lemon juice, and lemon zest in a small bowl; sprinkle over peaches. Mix together flour, sugar, baking powder, salt, and nutmeg in a medium bowl for the topping. Stir in egg until mixture resembles coarse crumbs; sprinkle topping over peaches. Drizzle melted coconut butter evenly over topping. Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 11x7-inch crumble

Calories: 202.6
Fat: 6 g
Saturated fat: 4.7 g
Carbohydrates: 37.3 g
Sugars: 25.5 g
Dietary fiber: 2.9 g
Protein: 2.4 g
Cholesterol: 13.6 mg
Sodium: 100.9 mg
Best Green Bean Casserole
Category: side-dish
By Jan

This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.

Ingredients:
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place green beans and soup in a large microwave-safe bowl.  Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 321.7
Fat: 23.2 g
Saturated fat: 8.7 g
Carbohydrates: 20.2 g
Sugars: 3.1 g
Dietary fiber: 2.3 g
Protein: 6.6 g
Cholesterol: 19.8 mg
Sodium: 1068.3 mg
Sweet Potato Chili
Category: soups-stews-and-chili
By salt&light

A delectable, southern winter dish that warms the heart and fills the tummy! Garnish with chopped avocado if desired.

Ingredients:
2  sweet potatoes, diced
2 (14.5 ounce) cans diced stewed tomatoes with chili seasonings
1 (8 ounce) can tomato sauce
¾ cup diced sweet onion
½ cup chopped celery
½ cup water
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 pinch garlic powder
1 pinch onion powder
½ pound ground turkey
½ pound ground beef
1 (12 ounce) can black beans, drained and rinsed
1 cup corn

Directions:
Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours. Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 250.3
Fat: 7.4 g
Saturated fat: 2.4 g
Carbohydrates: 32.5 g
Sugars: 8.8 g
Dietary fiber: 7.3 g
Protein: 16 g
Cholesterol: 38.3 mg
Sodium: 620.9 mg
Simple Roasted Tomato Soup
Category: soups-stews-and-chili
By lkb

Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.

Ingredients:
3 pounds Roma (plum) tomatoes, quartered
1  yellow onion, halved and quartered
½ cup coarsely chopped red bell pepper
3 tablespoons olive oil
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper. Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper. Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more. Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered. Meanwhile, put 1/2 of the tomato mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture, then stir into the pot until combined. Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 105.4
Fat: 5.7 g
Saturated fat: 1 g
Carbohydrates: 11.1 g
Sugars: 6.6 g
Dietary fiber: 2.9 g
Protein: 4.1 g
Cholesterol: 2.5 mg
Sodium: 517.5 mg
Nif's Bread Crackers in a Pinch


Ingredients:
butter, garlic clove

Directions:
Preheat oven to 400°F Line a cookie sheet with a silicone pad, parchment paper or tin foil.
With a cookie cutter, cut out shapes from your slices of bread. You can use whatever shape but I used a smaller circle and they turned out great.
Pick up the cutouts and press them flat with your fingers, making them very thin like a cracker.
Crush the garlic clove(s] with the side of a large knife and add to butter. Melt in the microwave and the garlic will infuse the butter as it heats up. Brush each "cracker" with garlic butter and place on the cookie sheet.
Place in oven and turn over after 5 minutes. Bake for another 5 minutes. Keep an eye on them in case your oven cooks hotter than mine.
Top with preferred toppings.
Puff Puff


Ingredients:
warm water, active dry yeast, bread flour, sugar, sugar, salt, vanilla extract, canola oil

Directions:
Add 2 tablespoon of sugar and the yeast to the water.  Use a whisk to dissolve the mixture for about 2 minutes. Let the mixture sit for 7 minutes until it starts to bubble.
Turn the mixture to a big bowl and add the remaining sugar, salt, and vanilla extract and mix well until dissolved.
Sift the 6 cups of flour into the mixture and mix well with a whisk or a wooden spoon.  Then you can begin to mix the mixture with your hand until all the bumps are smooth.  Mix for about 4 minutes.
When the mixture is smooth, cover with seran wrap and leave it at a warm area to rise for about an hour an hour and a half.
Heat up the oil in a pot at medium heat for 15 minutes.  Make sure that the oil is about 2 inches deep so that the puff puff dont end up being flat.  When you are ready to fry the puff puff  lower the heat for a minute.
The  puff puff mixture should be nice and risen.  grab small amount fo the mixture with your hand and squeeze small balls through your thumb and index finger.  The balls should rise to the top of the oil quickly.  Raise the oil temperature so that the balls can brown.  You want to cook these balls for about 3 minutes each or maybe 4 minutes so that the inside gets cooked properly.  If you dont want to use your hand to make the balls , you can use a small ice cream scoop.  Remember to lower the oil temperature between each fry.  Also turn them around frequently so they brown all over.  Drain them on a paper towel. and leave to cool for 30 minutes before serving.
They taste best with coke or sprite or any soda you might have.
Marinated Cucumber, Onion, and Tomato Salad
Category: salad
By BogeyBill

This is an easy salad that is perfect for a warm summer day.

Ingredients:
1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3  cucumbers, peeled and sliced 1/4-inch thick
3  tomatoes, cut into wedges
1  onion, sliced and separated into rings

Directions:
Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat. Cover bowl with plastic wrap; refrigerate at least 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 156.2
Fat: 9.5 g
Saturated fat: 1.5 g
Carbohydrates: 18 g
Sugars: 11.9 g
Dietary fiber: 2.5 g
Protein: 1.8 g
Sodium: 784 mg
Hot and Sour Mushroom Soup (Tom Yum Het)


Ingredients:
water, onion, lemongrass, kaffir lime leaves, galangal, fresh ginger, tamarind pulp, hot green chili peppers, fried tofu, shiitake mushrooms, button mushrooms, soy sauce, caster sugar, lemon juice, fresh coriander, fresh basil leaf

Directions:
Put the first nine ingredients in a saucepan and bring to the boil (this is your stock]. Simmer for 15-20 minutes over low-medium heat. Remove from the heat and strain. Reserve the stock and discard the rest.
Heat the oil in a large saucepan and sauté the Soup Paste for a minute until fragrant. Add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
Bring the prepared stock to a boil. Turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. Simmer for 5-6 minutes over medium heat until the mushrooms are tender.
Sprinkle the coriander and basil and remove from heat. Serve hot.
Easy Chicken Enchiladas
Category: world-cuisine
By IANKRIS

This is a great recipe for a quick dinner.  There aren't many ingredients and doesn't take a lot of time.

Ingredients:
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 564.9
Fat: 34.1 g
Saturated fat: 20.1 g
Carbohydrates: 32.8 g
Sugars: 2.2 g
Dietary fiber: 5.1 g
Protein: 32.6 g
Cholesterol: 119.6 mg
Sodium: 1166 mg
Spaghetti and Meatballs


Ingredients:
lean ground beef, parmesan cheese, parsley, egg, ground black pepper, olive oil, garlic cloves, bay leaf, plum tomatoes, granulated sugar

Directions:
Combine beef, pork, cheese, bread crumbs, parsley, egg, garlic, seasoning and pepper in large bowl. Mix with hands until just combined. Shape by heaping 1 tbsp (15 mL] portions into 24 meatballs and place on plate.
Heat oil in large frying pan over medium heat. Cook meatballs in batches, turning, until browned all over, about 5 minutes. Transfer to plate.
For the sauce, in the same pan, heat oil over medium heat. Add garlic, seasoning, bay leaf and cook, stirring for 30 seconds. Stir in tomatoes and sugar. Add meatballs and juices and bring to boil. Reduce heat and simmer, until sauce is slightly thickened and meatballs are no longer pink inside (internal temperature of 165°F/74°C], 10-15 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain. Serve topped with meatballs and sauce. Garnish with additional parmesan if desired.
More recipes are available online at flavour.ca.
White Chocolate Trial Mix (Quick and Easy)


Ingredients:
white chocolate chips, peanuts, cashews, raisins

Directions:
Melt the chocolate chips in the microwave until smooth. (You should take them out and stir about every 30 seconds so they don't burn].
Combine the other ingredients in a large bowl.
Pour melted chocolate over the nuts and raisins and stir until well coated.
Empty out onto greased foil or wax paper and let cool. (It will be crumbly]
Store in an airtight container.
Black Beans and Rice Tostadas


Ingredients:
water, butter

Directions:
Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
Remove from heat. Let stand 5 minutes.
For each tostada shell, top with 1/3 cup rice mixture, 1/4 cup chicken and assorted toppings, if desired.
Cooking tip:  Black Beans & Rice Wraps: Use flour tortillas (8-inch] in place of the tostada shells.
Serving Suggestion: Top with assorted toppings, such as shredded cheese, shredded lettuce, chopped avocado, salsa, sour cream and chopped fresh cilantro.
Nutrition information (Amount per serving]: Calories: 231, Cholesterol: 42mg, Sodium: 439mg, Protein: 16g, Total Fat: 7g, Fiber: 3g, Carbohydrate: 26.
Rum and Rhubarb Compote


Ingredients:
rhubarb, granulated sugar, rum

Directions:
In an 8-cup microwaveable dish, combine rhubarb, sugar, 2 tbsp of the rum and orange rind.
Cover and microwave on high for 5 to 6 minutes, stir gently once, cook until rhubarb is tender.
Stir in remaining rum.
Let cool (mixture will thicken].
Serve warm or at room temperature.
Irish Kerry Cake (Zwt3)


Ingredients:
butter, granulated sugar, eggs, lemon, rind of, apples, cake flour, salt, baking powder

Directions:
Preheat oven to 375°F.
In a large bowl, cream butter and sugar.
Beat in eggs, one at a time.
Stir in lemon rind and diced apples.
In a small bowl, sift together flour, salt and baking powder; fold into butter mixture until well blended.
Grease an 8x8x2 inch baking dish.
Pour batter into prepared baking dish.
Bake about 30 minutes or until golden, and cake tester, inserted in center, comes out clean.
Cool, cut and serve.
Nice served slightly warm with vanilla ice cream.