xiaoxl/recipe_data huggingface dataset:
Baked Snapper with Citrus and Ginger
Category: seafood
By Jase

This is such an easy dish to cook and healthy way to eat fish. It is so versatile you can eat it during the week in front of the TV or for a dinner party!

Ingredients:
1 (3 pound) whole red snapper, cleaned and scaled
3 ½ tablespoons grated fresh ginger root
3  green onions, chopped
1  tomato, seeded and diced
1  lime
⅓ cup soy sauce
1  lemon
½ teaspoon sea salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil. Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 374.9
Fat: 4.8 g
Saturated fat: 1 g
Carbohydrates: 9.2 g
Sugars: 1.8 g
Dietary fiber: 2.7 g
Protein: 72.2 g
Cholesterol: 124.9 mg
Sodium: 1579.2 mg
Blueberry Muffin Cake/Loaf


Ingredients:
eggs, water, applesauce

Directions:
Mix the above ingredients (in a very large bowl] until blended, it will be slightly lumpy.  Pour into prepared pan(s] of choice, I used 4 mini-loaf pans filled half way and a 8x8 square cake dish.
Bake at 350 for 30 mins, or until golden brown and toothpick comes out clean.
Bavarian Restaurant Beer Cheese Soup


Ingredients:
butter, cheddar cheese, American cheese, celery, beer, onions, carrot, white pepper, flour

Directions:
Sauté celery, onions, carrots in butter., Add salt and pepper., Blend in flour., Add chicken stock and cheese., Heat gently until cheese melts., Add beer., Adjust spices to taste., Serve piping hot with croutons on top, if desired.
Cream of Fiddlehead Soup
Category: soups-stews-and-chili
By Boomer

Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are only available for a short time. This recipe is one of the best soups I have ever made and always gets rave reviews.

Ingredients:
2 tablespoons butter
½ large onion, diced
1 clove garlic, minced
1 tablespoon all-purpose flour
6 cups chicken stock, divided
2 cups chopped fiddlehead ferns
1  carrot, diced
1  potato, diced
2 cups heavy whipping cream
1 tablespoon Worcestershire sauce  (Optional)
1 tablespoon soy sauce  (Optional)
salt and ground black pepper to taste
1 cup shredded Cheddar cheese  (Optional)

Directions:
Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes. Blend soup until smooth with a hand blender. Stir in cream; cook and stir until heated through, about 5 minutes. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 cups

Calories: 339.3
Fat: 30.2 g
Saturated fat: 18.7 g
Carbohydrates: 11.9 g
Sugars: 1.8 g
Dietary fiber: 1.1 g
Protein: 7.4 g
Cholesterol: 104.5 mg
Sodium: 787.1 mg
Pillsbury Bacon Cheddar Pinwheels


Ingredients:
bacon, green onion

Directions:
1 Heat oven to 350°F If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. 3 Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
Best Beef and Broccoli
Category: everyday-cooking
By LG6191972

I've had this recipe for years. It's a great way to use leftover beef or you can buy an inexpensive cut and do it from scratch. My kids love it because of the soup. Tenderize the steak with a mallet prior to cooking, if desired.

Ingredients:
1 tablespoon olive oil
1 pound round steak, thinly sliced into 2 inch pieces
salt to taste
ground black pepper to taste
1 large onion, thinly sliced
2 cups fresh broccoli florets, chopped
1 (10.75 ounce) can  condensed cream of broccoli soup
¼ cup water
3 tablespoons soy sauce

Directions:
In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned. Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well. Reduce heat and cover. Cook to desired doneness.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 239.9
Fat: 12.2 g
Saturated fat: 3.5 g
Carbohydrates: 15.1 g
Sugars: 4.6 g
Dietary fiber: 2.4 g
Protein: 17.4 g
Cholesterol: 42.2 mg
Sodium: 1178.8 mg
Pumpkin Tart With Pecan Crust


Ingredients:
pecan halves, rolled oats, whole wheat pastry flour, ground cinnamon, salt, applesauce, sugar-free maple syrup, skim milk, cornstarch, pumpkin puree, sugar-free maple syrup, salt, pumpkin pie spice

Directions:
Preheat oven to 375 degrees.
Spray a 9 inch pie plate.
Spread nuts over a baking pan.
Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen.
Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor.
Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup.
Mix into dry ingredients to form a soft dough.
Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
Using a whisk, dissolve the cornstarch in the milk.
Add pumpkin, 1/2 cup maple syrup, salt and spices.
Blend until smooth.
Pour filling into crust, and smooth the top.
Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack.
Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Fluffy Buttermilk Frosting


Ingredients:
powdered sugar, butter, sea salt, buttermilk, vanilla extract

Directions:
On low speed, cream the butter, sugar and salt (about 2 minutes].
Add the buttermilk, one tablespoon at a time.
Add the vanilla (or other flavor extract]. .
Increase speed to high, and whip for three minutes.
Warm Chickpea Salad


Ingredients:
tomatoes, olive oil, red chilies, garlic cloves, red onion, water, chickpeas, parsley, lemon juice, lemon zest

Directions:
Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
Add the chopped tomatoes and the wine/stock/water (whichever of your choice]. Reduce heat to low. Cover the skillet (if  you dont have a lid you can use aluminium foil]. Cook for another 8-10 minutes. The mixture should be soft and most of the liquid evaporated.Remove from the heat.
Lightly stir in the chickpeas (or other white beans] , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
Serve with lemon wedges.
Cream Cheese Chicken
Category: meat-and-poultry
By Jenny

A nice variation to chicken. Great for special occasions.

Ingredients:
1 teaspoon butter
8 ounces fresh mushrooms, sliced
6 ounces cream cheese, softened
6  skinless, boneless chicken breast halves
1 cup brown sugar
½ cup Dijon mustard
½ cup chopped walnuts

Directions:
Preheat oven to 450 degrees F (230 degrees C). Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish. Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 468.5
Fat: 18.7 g
Saturated fat: 7.7 g
Carbohydrates: 43.5 g
Sugars: 36.5 g
Dietary fiber: 1 g
Protein: 32.1 g
Cholesterol: 101.4 mg
Sodium: 677.7 mg
Butternut Mascarpone Gnocchi
Category: main-dish
By Chef John

When I tell people I don't like gnocchi, I always have to clarify that I'm talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese. Prepare your palate for some incredibly light, tender, and delicious gnocchi.

Ingredients:
1 pound butternut squash
1 cup mascarpone cheese
½ cup finely grated Parmigiano-Reggiano cheese
2 large eggs
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 cup all-purpose flour, divided
½ cup unsalted butter
1 pinch cayenne pepper
salt and ground black pepper to taste
¼ cup thinly sliced fresh sage leaves
1 tablespoon finely grated Parmigiano-Reggiano cheese

Directions:
Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside. Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended. Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight. Bring a large pot of salted water to a boil. Melt about 1/3 of the butter in large nonstick skillet; remove from heat. Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet. Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 9 hrs
Yields: 12 servings

Calories: 232
Fat: 18.4 g
Saturated fat: 10.5 g
Carbohydrates: 12.8 g
Sugars: 1 g
Dietary fiber: 1.1 g
Protein: 5.4 g
Cholesterol: 78 mg
Sodium: 385.4 mg
Hummus Wraps or Pockets


Ingredients:
extra virgin olive oil, red onion, kalamata olive, cucumber, salt, pepper, paprika

Directions:
Soften pita bread by either brushing lightly with olive oil and warming on a griddle, or wrapping in foil and heating in the oven (or heat them in the microwave, but it's not recommended].  The pita will have more flavor if you use the olive oil.
Spread a couple of tablespoons of hummus on each pita (or in the pocket, if that's the kind you're using].
Add the red onion, olives, cucumber and pepperoncini peppers.
Sprinkle with salt, pepper and paprika.
If you've got the larger pita, roll it up to serve.
Enjoy!
Feel free to play around with the amounts listed.  I like the peppers a lot, some people may want to use less.  You can also play around with the ingredients you use to fill this with.  It's versatile and infinitely customizable.  Have fun!
BBQ Pork Chops


Ingredients:
"barbecue sauce"

Directions:
Preheat oven to 350 degrees F., Line a 9x13 pan with foil., Place chops in pan., Pour sauce over chops just enough to cover., Flip chops over and pour remaining sauce over them., Cover pan with foil., Place pan in oven for 1 hour to 1 1/2 hours., Turn chops halfway through cook time and spoon sauce over chops.
Swiss Mocha Cheesecake


Ingredients:
cream cheese, sugar, sour cream, milk, Cool Whip, graham cracker pie crust

Directions:
Beat cream cheese until smooth.  Gradually beat in sugar.  Stir in sour cream.  Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture.  Drizzle 1 Tablespoon of this mixture into the crust.
Fold whipped topping into reserved cream cheese and spoon into crust.
Drizzle remaining mocha flavored cheese mixture over top of pie.  Draw a knife through to form a pattern on top if desired.
Refrigerate until set (about 2 hours].
Blushing Beauty Mocktail


Ingredients:
pink grapefruit juice, ginger ale, pomegranate juice, lemon peel

Directions:
In a large pitcher, mix all the  ingredients except the lemon peel strips., Pour in chilled martini glasses or over ice in highball glasses., Top the each glass with a strip of lemon peel. Serve and enjoy!
Marshmallow Cupcakes


Ingredients:
all-purpose flour, caster sugar, baking powder, salt, unsalted butter, egg, vanilla extract, marshmallows, icing sugar, butter, vanilla extract, mini marshmallows

Directions:
preheat the oven to 170c.
put the flour,sugar,bakingpowder,salt,butter,egg,milk and vanilla extract into a bowl and whisk --  make sure not to overmix.fold in the marshmallows.
spoon into muffins cases and bake for 25 mins-30 minutes.
insert a skewer into the centre to see if they are done. they should be springy to the touch.leave them to cool on a cooling rack.
melt the marshmallows in a heatproof bowl over a pan of simmering water. when the cupcakes have cooled down scoop the centre out to make a small hollow and then dollop the mixture into the well.
now to make the icing you have to combine all the ingredient into a bowl except for the marshmallow. then beat together for 15 mins till light and fluffy. then fold in the marshmallows.
then frost the cupcakes --  ENJOY.
State Fair Lemonade
Category: drinks
By Chef John

I'm very excited to be showing you how to make real, authentic, vintage lemonade--the kind you might enjoy on a hot summer day at one of those stands at the state fair. Most of us make lemonade just out of lemon juice, but as you may know, the oils in the lemon peel contain a tremendous amount of flavor, and once you drink this, you won't want to go back to drinking it how you used to.

Ingredients:
6  lemons
1 ¼ cups white sugar
5 cups cold water

Directions:
Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight. Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes. Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes. Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.

Prep time: 15 mins
Cook time: 5 mins
Total time: 4 hrs 45 mins
Yields: 1 1/2 quarts

Calories: 182.9
Fat: 0.3 g
Carbohydrates: 53.2 g
Sugars: 41.6 g
Dietary fiber: 5.1 g
Protein: 1.3 g
Sodium: 9.2 mg
Red Wine Braised Beef Shanks


Ingredients:
onions, celery ribs, carrots, mushroom, garlic cloves, garlic, bay leaves, fresh thyme, fresh rosemary, dry red wine, tomato paste, crushed tomatoes, fresh basil, fresh parsley, crushed red pepper flakes, salt, fresh ground black pepper

Directions:
Heat a large Dutch oven over medium high heat.
Season shanks all over with the Bayou Blast (see NOTE] and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps]; remove to a plate.
Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet] and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time].
Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker].
Taste and adjust seasonings and serve.
NOTE:  Emeril gives this recipe for his creole Essence:  2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients:  salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices].
Easy Black Bean Taco Salad
Category: salad
By TZYGANIA

Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.

Ingredients:
1 pound ground beef
1 envelope taco seasoning mix
¾ cup water
1 (15 ounce) can black beans, drained
1 head romaine lettuce, shredded
1 (8 ounce) jar salsa
2  tomatoes, diced
2 cups shredded Mexican cheese blend
8 ounces sour cream
1 (10 ounce) bag tortilla chips

Directions:
Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes. Place black beans into a saucepan and bring to a simmer over medium heat. Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of  romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 1038.7
Fat: 58.6 g
Saturated fat: 26.8 g
Carbohydrates: 83.7 g
Sugars: 6.9 g
Dietary fiber: 14.6 g
Protein: 47.2 g
Cholesterol: 143.8 mg
Sodium: 2127.8 mg
Earl Grey & Lavendar Tea Bread


Ingredients:
dark brown sugar, eggs, plain flour, baking powder, ground cinnamon, salt, orange, zest of

Directions:
Preheat the oven to 170C/335F and grease line a loaf tin with grease proof paper.
Strongly brew 400ml of Earl Grey tea and the dried lavender. After 15 minutes add 300ml of this to a saucepan on medium heat.
Add mixed fruits to the pan, bring to the boil then down to a simmer. Stir in the sugar until dissolved then take the pan off the heat.
Measure out the dry ingredients into a mixing bowl and briefly mix to combine.
Beat the eggs then add them to the fruit-tea mixture along with the orange zest and stir to combine.
Add the dry ingredients to the fruit mixture a little at a time, stirring to incorporate until there are no floury streaks running through.
Scoop the batter into the lined loaf tin and level off with a spatula before baking for 50-55minutes.
Sausage, Potato, Carrot Bake
Category: meat-and-poultry
By zancanella

This recipe is so easy and delicious. My whole family loves it.

Ingredients:
2  Kielbasa sausage rings, cut into 2-inch pieces
8  potatoes, peeled and quartered
1  onion, cut into chunks
1 (8 ounce) package baby carrots
4 cloves garlic, crushed
salt and ground black pepper to taste
3 tablespoons olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil. Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 776.7
Fat: 48.4 g
Saturated fat: 15 g
Carbohydrates: 61.1 g
Sugars: 8 g
Dietary fiber: 8 g
Protein: 25 g
Cholesterol: 99.8 mg
Sodium: 1415 mg
Psycho Chicken


Ingredients:
whole chickens, red wine vinegar, apple cider vinegar, dried thyme, dried oregano, salt, black pepper, garlic, dry white wine

Directions:
Rinse chicken, removed giblets and neck, and trim excess fat; loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine next six ingredients (vinegar through garlic] and rub under loosened skin over meat.
Pour wine over chicken.
Roast at 400 degrees for approximately 90 minutes, or until desired degree of doneness; you may want to cover the chicken with foil for the last half hour (make sure you don't overcook it, or the meat will be dry].
Sugar-Free Peach Pie


Ingredients:
lemon juice, artificial sweetener, all-purpose flour, cinnamon, margarine

Directions:
Heat oven to 425 degrees.  Prepare pastry.  Mix peaches and lemon juice.  Stir together sweetener, flour and cinnamon; mix with peaches.  Turn into pastry-lined pie pan; dot with margarine.  Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 35-45 minutes until crust is brown and juice begins to bubble through slits in crust.
Crock Pot Tomato Sauce


Ingredients:
tomatoes, onion, tomato paste, garlic paste, oregano flakes, fresh basil leaves, fresh parsley, soy sauce, brown sugar, bay leaves, tomato sauce

Directions:
Place tomatoes on bottom of crock pot.
Add onion, tomato paste, garlic, oregano, basil, parsley, soy sauce, sugar, and tomato sauce.
Cover and cook for 8 – 9 hours total on low.
Vegetarian "baked" Beans (Crock Pot)


Ingredients:
dried navy beans, vegetable broth, water, salt, tomato paste, ketchup, brown sugar, dried mustard, molasses, onion powder, garlic powder

Directions:
Soak navy beans overnight- the longer the better.  I usually soak them for about 12 hours.
Drain beans and rinse off.  Put into crock pot along with the rest of the ingredients.
Cover crock pot and cook 7-8 hours on high or 10-13 hours on low.  These cook times are approximate.  Cook until the beans are finished.  Add water to crock pot if needed.
Enjoy!
Note: Cook time listed does not include soaking time.
Easy Vegan Chocolate Cake


Ingredients:
flour, sugar, salt, baking soda, vinegar, vanilla, cold water

Directions:
Mix or sift all dry ingredients together well.
Make three wells in dry ingredients.
Pour oil into one well, vinegar into another, and vanilla into the last hole.
Pour the water over the whole thing.
Mix with a wooden spoon till blended.
Pour into greased and floured 8x8 baking dish (double recipe for 9x13].
Bake at 350F for approximately 30 minutes, until toothpick comes out clean.
The Roger Collins


Ingredients:
sugar, lemon juice, brandy

Directions:
Add first 4 ingredients to a shaker filled with ice., Shake and strain into a collins glass., Add club soda., Garnish with a lemon wedge.