mdivanisova/recipes_data_food.com huggingface dataset:
Spotted Dick
By Ian  Carol Rice


Category: European
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: self-raising flour, vegetable suet, beef suet, caster sugar, currants, custard

Instructions:
In a large bowl mix the flour, suet, sugar, currants and 12 fl.oz. water to a  soft dough.
Shape into a long sausage and wrap in greaseproof paper.
Fill a pan  that is large enough to take the dough sausage, allowing room to expand, with  water.
Bring to the boil.
Dip a clean tea towel in hot water, wring it out and  sprinkle it with flour.
Roll up the pudding loosely in the cloth and tie at each end.
Place the pudding in the pan and simmer for 2  hours.
Remove the tea towel  and greaseproof paper, sprinkle with sugar and serve warm with custard.

Nutrition per serving: 3377.9 calories, 145.5 g fat (36 g saturated), 0 mg cholesterol, 4334.4 mg sodium, 491.9 g carbohydrate (20.8 g fiber, 228.5 g sugar), 40.6 g protein.
Rating:  stars from 1 reviews
Spotted Dick IIi
By Doreen Randal


Category: European
Keywords: < 15 Mins, < 4 Hours
Prep time: 0S | Cook time: 2H | Total time: 2H
Servings: 6

Ingredients: self raising flour, salt, butter, caster sugar, currants, eggs, milk

Instructions:
Sift the flour with the salt into a bowl, rub in butter and then stir in the sugar and currants.
Whisk the eggs and stir into the mixture and stir until smooth with a wooden spoon, adding milk, if necessary, to give a dropping consistency.
Turn into a well-greased basin, cover with pleated, buttered grease proof paper and foil, tie securely and steam 1 1/2 - 2 hours.
Serve with custard.

Nutrition per serving: 402.1 calories, 17.5 g fat (10.3 g saturated), 111.1 mg cholesterol, 161.1 mg sodium, 55.9 g carbohydrate (3 g fiber, 23.5 g sugar), 7.5 g protein.
Sprout and Snow Pea Stir-Fry
By Dancer


Category: Free Of...
Keywords: < 30 Mins, Stir Fry, Easy
Prep time: 10M | Cook time: 10M | Total time: 20M
Servings: 4

Ingredients: snow peas, garlic, gingerroot, bean sprouts, water, reduced sodium soy sauce

Instructions:
Remove stem end and string from snow peas.
In large nonstick skillet or wok,  heat oil over high heat.
Add garlic, gingerroot and snow peas; stir-fry for 1  minute
Add bean sprouts; stir-fry for 1 minute or until vegetables are  tender-crisp, adding water if necessary to prevent burning.
Stir in soy sauce.

Nutrition per serving: 72.6 calories, 1.4 g fat (0.2 g saturated), 0 mg cholesterol, 96 mg sodium, 11.7 g carbohydrate (3.6 g fiber, 6.2 g sugar), 4.6 g protein.
Rating: 4 stars from 1 reviews
Stephen's Pork Chop Dinner in a Pan
By Jellyqueen

Stephen's Pork Chop Dinner in a Pan  This recipe can easily be expanded. Recently,  with 8 chops, 4 potatoes and 2  cans of  sauerkraut, we fed 5 at dinner and had enough leftovers for some  lunches.

Category: Pork
Keywords: Meat, Low Cholesterol, Healthy, < 15 Mins, < 4 Hours, Easy
Prep time: 15M | Cook time: 1H15M | Total time: 1H30M
Servings: 4

Ingredients: idaho baking potatoes, sauerkraut, Worcestershire sauce, dark brown sugar

Instructions:
Peel potatoes and julienne them i.e. cut into  slices about 1/8 - 1/4" wide (I  use an old Vegamatic slicer that  has a julienne setting on it. It makes the  whole job faster and  easier.
I usually cut the baker in half before putting  through  the Vegamatic.) Trim any fat from the chops and fry the  fat pieces in an electric skillet while it's preheating to 360  degrees(This greases the  bottom of the pan and makes  chitlin's - there is less fat on chops nowdays than in my Dad's day, who  designed this dish.
He used to serve them as appetizers to whomever was watching his kitchen wizardry.
Now there's just  enough to grease  the pan). Brown the chops quickly on both sides.
Sprinkle liberally with   Worcestershire sauce while doing this.
Turn heat down to 300°F.
Add enough hot water to cover the chops about 1/4 of the way up.
Now layer  the julienned  potatoes over the top of the chops.
Then add  enough more hot water mixed with  (oh, say a tablespoon)  Worcestershire sauce to cover the chops about 1/2 way  up.
Pour directly  over the potatoes so they look a little brown from the   water/Worcestershire mix.
Cover and leave for about 25-30 minutes.
When you return, flip the chops on top of the  potatoes.
The water should be  gone or almost, so you need to  add another 1/4-1/2 cup of hot water - enough to cover the  bottom of the electric skillet to keep the potatoes from  burning.
Cover again and lower heat to 250-275°F.
Leave  another 20 minutes.
Now switch the chops to the bottom of the  pan with potatoes layered above. The  potatoes may be quite  brown by this time and the chops should be getting softer and ready to  cut with a fork.
Add a little more water if needed.
If the   potatoes and chops still aren't done enough, just turn up the heat  and cook a  little more. Drain all the juice from the can of sauerkraut  and spread over the potatoes.
Sprinkle liberally with brown  sugar.
Check often during the next 15  minutes to see when the  brown sugar melts.
Mix it around into the kraut and  potatoes  and flip  the chops around to get some too.
The dish is done when the  chops tear apart to a fork and potatoes are soft. I like the chops  falling  apart  and I have all the water cooked off.
This dish serves two or more  depending on  appetites.
Serve with the kraut and potatoes mixed up together and add cold applesauce as a side. Good summer dish because the  electric skillet  keeps the temperature down in the kitchen.

Nutrition per serving: 291.3 calories, 7.1 g fat (2.4 g saturated), 52.5 mg cholesterol, 780.5 mg sodium, 36.9 g carbohydrate (6.8 g fiber, 3.4 g sugar), 20.5 g protein.
Rating: 4 stars from 1 reviews
Stir-Fry Beef & Spinach with Noodles
By Dancer


Category: Meat
Keywords: < 30 Mins, Stir Fry
Prep time: 0S | Cook time: 30M | Total time: 30M
Servings: 4

Ingredients: beef round tip steak, fresh spinach, water chestnuts, green onion, red chili peppers, hoisin sauce, reduced-sodium soy sauce, water, garlic

Instructions:
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide  strips.
Combine marinade ingredients, pour half over beef.
Cover and marinate in refrigerator 10 minutes.
Reserve remaining marinade. Meanwhile cook pasta  according to package directions; keep warm.
Remove beef from marinade; discord  marinade. Heat large nonstick wok or skillet over medium-high heat until hot.  Add beef (half at a time) and stir-fry (1 to 2 minutes or until outside surface  is no longer pink.
(Do not overcook.) Remove from skillet with slotted spoon;  keep warm.
In same skillet, combine pasta, spinach, water chestnuts, green  onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally.
Return beef to skillet; mix lightly.
Garnish  with chili peppers.

Nutrition per serving: 299 calories, 4.2 g fat (0.6 g saturated), 0.5 mg cholesterol, 599.9 mg sodium, 54.4 g carbohydrate (4.2 g fiber, 8 g sugar), 12.8 g protein.
Rating: 4 stars from 2 reviews
Beef, Pepper & Mushroom Kabobs
By Dancer


Category: Free Of...
Keywords: < 30 Mins
Prep time: 0S | Cook time: 30M | Total time: 30M
Servings: 4

Ingredients: boneless beef top sirloin steak, red bell peppers, yellow bell pepper, mushrooms, salt, fresh lemon juice, olive oil, water, dijon-style mustard, honey, dried oregano leaves, pepper

Instructions:
Trim fat from beef steak; cut into 1 1/4-inch pieces.
In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
Prepare rice according to package directions; keep warm.
Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice) Total preparation and cooking time: 30 minutes Cook's Tip: To grill, place kabobs on grid over medium, ash-covered cools.
Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.

Nutrition per serving: 208.8 calories, 8.3 g fat (2.2 g saturated), 68 mg cholesterol, 213.9 mg sodium, 6.1 g carbohydrate (1.5 g fiber, 3.9 g sugar), 27.6 g protein.
Rating: 5 stars from 3 reviews
Stuffed Cucumber Snacks
By Carole Reu


Category: Lunch/Snacks
Keywords: Low Protein, Low Cholesterol, Healthy, < 15 Mins, For Large Groups
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 20

Ingredients: cucumber, low-fat cream cheese, blue cheese, fresh parsley, fresh dill, onion, pimientos, dill sprigs

Instructions:
Run the tines of a fork lengthwise down the cucumber.
Cut a 1" slice from each  end.
Cut cucumber in half lengthwise; remove and discard seeds.
Place cucumber cut side down on paper towel for 10 minutes.
Combine cheeses, parsley, dill and onion; spoon into cucumber halves.
Put halves back together; wrap in plastic  wrap.
Refrigerate for 3 to 4 hours.
Cut into 1/2" slices; garnish with  pimiento and dill.

Nutrition per serving: 30.1 calories, 1.3 g fat (0.7 g saturated), 3.5 mg cholesterol, 32.5 mg sodium, 4.1 g carbohydrate (1.3 g fiber, 2.2 g sugar), 1.3 g protein.
Rating: 3 stars from 2 reviews
Ground Beef Stuffed Red Bell Peppers
By Karina Isabel Caputi


Category: Peppers
Keywords: Vegetable, Meat, < 60 Mins, < 15 Mins, Oven
Prep time: 0S | Cook time: 40M | Total time: 40M
Yield: 1 batch

Ingredients: ground beef, onion, milk

Instructions:
Salt, pepper, chopped fresh parsley, minced garlic for taste. Wash  the peppers and dry them very well.
Cut each one into two pieces (longitudinally). Get out  all the seeds and any white part. Preheat oven.
FILLING: Put the bread in a cup with the milk.
Wait until the bread absorb all the  liquid it can.
Then squeeze it; only the humid bread without liquid will be  used.
Aside, put in  a bowl the ground beef, the very finely chopped onion,  the minced garlic and  the parsley.
Mix all very well.
Add the humid bread cut  in small pieces; put enough salt and pepper.
Fill the peppers halves.
Sprinkle each one with grated dried bread.
Put them on a shell with a thin oil  layer.
Cook in the oven for about 30-40 minutes until the peppers are tender and the cover (the grated bread)  gold brown.
Bon appetit!  The same filling can be used to stuff zucchini and aubergines, for instance.  These ones must be cooked previously in salted boiling water (already cut in  halves). Then you have to empty each half with a tablespoon, taking care of not  damaging  the skin.
Part of the fruit retired (and chopped) can be mixed in the  filling.
I hope you like these ideas.

Nutrition per serving: 1754 calories, 86.2 g fat (33.6 g saturated), 357.1 mg cholesterol, 1559.3 mg sodium, 126.7 g carbohydrate (12.7 g fiber, 27.5 g sugar), 114.6 g protein.
Rating: 3 stars from 1 reviews
Sugared Walnuts
By JonquilJan

However here is one that I used to bag up and sell at craft shows..  Sugared Walnuts (or Pecans or Almonds)**

Category: Lunch/Snacks
Keywords: Fruit, Nuts, Broil/Grill, < 30 Mins, Oven, Stove Top
Prep time: 30M | Cook time:  | Total time: 30M
Yield: 3-4 cups

Ingredients: brown sugar, milk, salt, cinnamon, walnut halves, vanilla

Instructions:
Combine brown sugar, milk, grated orange peel, salt and cinnamon in large saucepan.
Stir to combine.  Cook over low heat until candy thermometer registers 236 degrees.
Remove from heat and add nuts and vanilla.
Stir mixture until it begins to look grainy.
Turn out onto wax paper and separate nuts to cool entirely.
Will keep in covered containers in refrigerator but do not freeze.
**Does not work well on Brazil nuts. Coating does not stick.
*I have used up to 4 cups of nuts per batch with good results.

Nutrition per serving: 938.8 calories, 64.7 g fat (6.7 g saturated), 4.3 mg cholesterol, 239.5 mg sodium, 86.7 g carbohydrate (6.7 g fiber, 73.3 g sugar), 15.9 g protein.
Rating: 5 stars from 8 reviews
Summer Citrus Punch
By Jacques Lorrain


Category: Punch Beverage
Keywords: Beverages, Low Protein, Low Cholesterol, Healthy, Summer, < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Yield: 13 cups

Ingredients: vodka, grapefruit juice, fresh lime juice, fresh lemon juice, sugar, orange, lemon, strawberry

Instructions:
Combine first four ingredients in punch bowl.
Stir until sugar dissolves.
Add 50 ice cubes, orange slices, lemon slices and berries and stir gently to combine.
Fill glasses with ice.
Ladle punch into glasses and serve.

Nutrition per serving: 231.8 calories, 0.4 g fat (0.1 g saturated), 0 mg cholesterol, 4.7 mg sodium, 28.2 g carbohydrate (1.6 g fiber, 21.7 g sugar), 1.6 g protein.
Rating: 4 stars from 1 reviews
Summer Pudding
By Strawberry Girl


Category: Dessert
Keywords: Summer, < 15 Mins, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: sugar, water

Instructions:
Take a 2 pint pudding basin, or souffle dish.
Cut the bread to get the base and  sides of the dish.
Put the blackberries and blackcurrants and sugar to taste  into a pan with the water.
Simmer gently until almost soft, add the raspberries  and strawberries and cook for a further 3 minutes.
Put the mixture in the basin  (reserving 2-3 oz juice). Top with the bread, pressing down firmly.
Cover the  basin with a plate or saucer to fit the top exactly.
Place a weight on top and  leave in the refrigerator overnight. Turn out on to a serving dish just before  serving.
Use the reserved juice to cover any parts of the bread which have been  left white. Serve with whipped cream.

Nutrition per serving: 85.8 calories, 2.5 g fat (1.2 g saturated), 5.7 mg cholesterol, 138.4 mg sodium, 13.6 g carbohydrate (0.6 g fiber, 1.7 g sugar), 2.1 g protein.
Sweet Chicken Curry
By Denise2

This is an adaptation of my mother's curry recipe.  It produces a delightfully mild (depending on your curry mix) and sweet stew.  This mixture makes enough mild, sweet curry to feed six unashamedfly hungry people, and freezes well.To lose the syrupy/sweet aspect, use plain coconut cream instead of the colada mix.  If you can't find coconut milk, use some plain yogurt and brown sugar or honey instead.

Category: Chicken Breast
Keywords: Chicken Thigh & Leg, Chicken, Poultry, Meat, < 60 Mins, For Large Groups
Prep time: 10M | Cook time: 25M | Total time: 35M
Servings: 48

Ingredients: olive oil, onions, garlic, curry powder, hot chili pepper, low-fat coconut milk, potatoes

Instructions:
In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned).  Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
Mix your stock and thickener in a cup.
Add stock mixture, coconut milk and cream to the chicken.
If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
Season to taste.  Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
Serve with rice, thick pita bread, salad and your fave condiments.
Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.

Nutrition per serving: 114.2 calories, 8.1 g fat (2.2 g saturated), 35.5 mg cholesterol, 37.2 mg sodium, 1 g carbohydrate (0.2 g fiber, 0.3 g sugar), 9 g protein.
Rating: 5 stars from 1 reviews
Beef Burgers With Orange Barbecued Sauce
By Doreen Randal


Category: Very Low Carbs
Keywords: < 30 Mins, < 15 Mins
Prep time: 0S | Cook time: 30M | Total time: 30M
Yield: 1 batch

Ingredients: beef burgers, onions, butter, flour, Worcestershire sauce, wine vinegar, tomato paste, canned tomatoes

Instructions:
Brown the burgers and saute the onion gently in the oil.
Place in a casserole.  Make a roux with the butter and flour, add the orange juice, rind, Worcestershire sauce, vinegar and tomato paste.  Cook well, stir in the tomatoes and season well.
Pour into the casserole and cook at 160 C 30 - 40 minutes.
Taste and adjust seasonings before serving.
Serve with baked potatoes and green salad with slices of orange. Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 495.9 calories, 26.9 g fat (9.6 g saturated), 32.1 mg cholesterol, 817.2 mg sodium, 62.9 g carbohydrate (8.4 g fiber, 36.9 g sugar), 7.8 g protein.
Sweet Sour Sauce Secrets
By Bill Hilbrich

With a little imagination, and some courage, the quest for unique sweet sour sauce can be fulfilled with this simple formula. First thing to try to appreciate is that cooking is a creative sport. SO... Here is a formula that will lead to your own Great Sweet Sour Sauce.

Category: < 15 Mins
Keywords: Easy
Prep time: 5M | Cook time: 5M | Total time: 10M
Yield: 1 batch

Ingredients: ketchup, brown sugar, another sweetener, vinegar

Instructions:
The point is that as long as you stick to the basic idea of tomato/sweetener/vinegar/sweet liquid --
You can Create your own Sweet Sour Sauce.

Nutrition per serving: 277.9 calories, 0.2 g fat (0 g saturated), 0 mg cholesterol, 685 mg sodium, 69.1 g carbohydrate (0.2 g fiber, 67 g sugar), 1.1 g protein.
Rating: 5 stars from 10 reviews
Taco Seasoning Mix
By opal Fitzgerald


Category: Mexican
Keywords: Free Of..., < 15 Mins
Prep time: 5M | Cook time:  | Total time: 5M
Yield: 1 package

Ingredients: chili powder, dried oregano, salt, cornstarch, instant garlic, cumin

Instructions:
Combine all ingredients in a small bowl and blend well.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.
Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix.
Using the above recipe as a guide you can increase the amounts to make any number of packages.
Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix.
Reduce heat and simmer 10 minutes, stirring occasionally.
Makes filling for 8 to 10 tacos.
Hope this is what you are looking for.

Nutrition per serving: 29 calories, 0.7 g fat (0.1 g saturated), 0 mg cholesterol, 2372.5 mg sodium, 6 g carbohydrate (1.5 g fiber, 1.5 g sugar), 0.9 g protein.
Rating: 5 stars from 288 reviews
Taffy Apple Salad 11
By Dorothy1


Category: Pineapple
Keywords: Apple, Tropical Fruits, Fruit, < 15 Mins
Prep time: 25M | Cook time: 1H | Total time: 1H25M
Yield: 1 batch

Ingredients: pineapple tidbits, pineapple, miniature marshmallows, sugar, vinegar, flour, egg, peanuts, apples, Cool Whip

Instructions:
This takes two days to prepare.
First day:
Drain the pineapple and reserve the juice.  Combine the pineapple  with the marshmallows.
Refrigerate overnight.
Cook and stir the pineapple juice,  sugar, vinegar, flour, and well beaten egg until thick.
Refrigerate mixture.
Second day:  Mix cocktail peanuts and diced apples.
Add to the two mixtures from the first day.
Add Cool Whip.

Nutrition per serving: 3237 calories, 171.8 g fat (66.2 g saturated), 211.5 mg cholesterol, 255.7 mg sodium, 398.4 g carbohydrate (36.9 g fiber, 310.5 g sugar), 71.8 g protein.
Rating: 5 stars from 1 reviews
Tamarillo Sauce
By Doreen Randal

This one goes well grilled or roast chicken also good with pork and ham. I leave the five spice out because I don't like it.

Category: New Zealand
Keywords: Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 batch

Ingredients: tamarillos, brown sugar, water, five-spice powder, water, brown sugar

Instructions:
Peel and chop tamarillos, combine with sugar and water in pan, simmer, covered, about 5 mins.
or until tamarillos are soft.  Blend or process mixture; strain.
Return mixture to pan, stir in stock, spice, extra water and extra sugar, simmer, uncovered, 5 minutes.
Freezes well.
Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 483 calories, 0.4 g fat (0.2 g saturated), 0 mg cholesterol, 708.4 mg sodium, 121.5 g carbohydrate (0 g fiber, 120.1 g sugar), 2.2 g protein.
Rating: 5 stars from 1 reviews
Tame Kimchi
By Strawberry Girl


Category: Vegetable
Keywords: Korean, Asian, Low Protein, Low Cholesterol, Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: red onion, carrots, napa cabbage, kosher salt, sea salt, garlic, fresh ginger, hot chili sauce, sugar, rice vinegar, canola oil

Instructions:
In large bowl, combine the red onion, carrots, cabbage, and salt. Add just  enough water to cover the vegetables.
Let them sit at room temperature  overnight.  The next day, drain the vegetables.
Add the remaining ingredients,  and toss well.
Chill the salad for at least 1 hour before serving.
It will keep  in a sealed container in the refrigerator for up to 7 days.
Variation: This kimchi doesn't undergo a fermenting process, as real kimchi  does.
If you'd like to ferment this kimchi, omit the oil, and put the mixture  into a large sterilized jar.
Let the kimchi stand at room temperature for 2-4  days, opening the jar once a day to let out the gases that build up.
Store the  kimchi in the refrigerator after this period.
It will keep for several weeks.

Nutrition per serving: 76.9 calories, 4.9 g fat (0.4 g saturated), 0 mg cholesterol, 4757.2 mg sodium, 7.9 g carbohydrate (1.8 g fiber, 4 g sugar), 1.6 g protein.
Rating: 3.5 stars from 2 reviews
Tangerine Creme Brulee
By ringo


Category: Dessert
Keywords: Low Protein, Free Of..., < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: heavy cream, half-and-half, sugar, vanilla extract, light brown sugar, tangerine, orange

Instructions:
Heat the cream and half n half just to the simmer.
Remove the zest from the tangerine and place it in the cream.
Let it steep for about 1/2 hour.
Squeeze in about 1 tablespoon of the juice. Beat the egg yolks until light and pour the hot cream over them whisking the entire time.  Add the vanilla and strain the mixture though a fine sieve. Fill ramekins with the mixture, place them in a large baking dish and fill the dish with hot water to a depth of 1 inch.
Bake for about 40 minutes at 300 degrees or until the custards are set. They will continue cooking after you remove them, so they can still have a small amount of movement in the center.
Chill completely.
Sift the brown sugar and place a light coating over each ramekin.
Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.
*  I usually halve this recipe since we are two.
If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.

Nutrition per serving: 612.5 calories, 49.3 g fat (29.6 g saturated), 355.6 mg cholesterol, 64.2 mg sodium, 39.4 g carbohydrate (0.8 g fiber, 34.2 g sugar), 5.5 g protein.
Rating: 4.5 stars from 2 reviews
Taste of Home Chunky Blond Brownies
By Denise3


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 24 brownies

Ingredients: butter, margarine, sugar, brown sugar, eggs, vanilla extract, flour, baking powder, salt

Instructions:
In a mixing bowl, cream butter and sugars.
Add the eggs and vanilla: mix well.
Combine flour, baking powder and salt: add to creamed mixture and mix well.
Stir in vanilla chips, chocolate chunks and 1/2 cup nuts.
Spoon into a greased 13 in by 9 in by 2 in pan,  spread to evenly cover bottom of pan.
Sprinkle with remaining nuts.
Bake at 350 degrees for 25-30 minutes or until golden brown.
cool on wire rack.

Nutrition per serving: 233.8 calories, 11.9 g fat (5.9 g saturated), 27.4 mg cholesterol, 112.2 mg sodium, 30 g carbohydrate (1.2 g fiber, 22.3 g sugar), 2.5 g protein.
Rating: 5 stars from 3 reviews