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Oatmeal Coconut Pecan Cookies | 2 sticks Unsalted Butter, Softened
¾ cups Brown Sugar, Packed
⅓ cups Granulated Sugar
2 whole Eggs
1 Tablespoon Vanilla Extract
1-¼ cup All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
½ teaspoons Salt
2-½ cups Uncooked Oats
1 cup Pecans, Finely Chopped
1 cup Sweetened Coconut Flakes
1 Tablespoon Unsalted Butter, Softened For Greasing The Pans | These Oatmeal Coconut Pecan Cookies are a great snack or dessert the whole family can enjoy. |
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Zesty Cilantro-Lime Rice | 1 Tablespoon Olive Oil
2 Tablespoons Unsalted Butter, Divided
½ cups Diced White Onion
½ Tablespoons Minced Garlic
⅛ teaspoons Red Pepper Flakes
1 cup White Rice (long Grained Preferred)
2 cups Low Sodium Chicken Stock Or Vegetable Stock
¼ teaspoons Kosher Salt
½ cups Chopped Cilantro
2 Tablespoons Fresh Lime Juice
1 Lime, Zested | Bright and zesty rice that pairs well with any Latin main dish! |
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Milk Chocolate-Covered Clusters | 12 ounces, weight Milk Chocolate Chips
3 cups Golden Grahams Cereal
½ cups Golden Raisins
1-½ cup Mini Marshmallows | Milk chocolate-covered clusters with marshmallows, raisins, and Golden Grahams cereal are sure to be a hit during your Easter feast. Only 4 ingredients required. |
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Roasted Potato Bunnies | 6 whole Large Potatoes, Sweet Potatoes Or Yams
2 Tablespoons Extra Virgin Olive Oil
½ teaspoons Salt
1 sprig Fresh Rosemary | Easter is just around the corner, and I’ve come up with an easy way to make your holiday meal a little more festive. My roasted potato bunnies will put a smile on the faces of your family and friends. They work equally well for brunch or dinner and they’re very easy to make. |
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