xiaoxl/recipe_data huggingface dataset:
Dulce de Leche Banana Cream Pie
Category: desserts
By NutritionJunkie

I created this decadent but not-too-sweet banana cream pie for a holiday family potluck. It has a delicious almond flour crust that lends a wonderful nutty taste without the stress of baking a traditional pie crust. It got rave reviews from some of the best cooks I know! Serve with coffee or black tea.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup melted butter
1 tablespoon agave nectar
1 teaspoon vanilla extract
3 cups whole milk
4  egg yolks
⅔ cup white sugar
¼ cup cornstarch
½ teaspoon sea salt
1  vanilla bean, halved lengthwise
2  ripe bananas, or more to taste, sliced
1 teaspoon unflavored gelatin
¼ cup cold water
1 cup heavy cream
1 tablespoon superfine sugar
½ teaspoon vanilla extract

Directions:
Place the unopened can of sweetened condensed milk in a large pan. Cover with water. Simmer over medium-high heat for 3 hours, adding more water as needed to keep the can covered at all times. Remove can from the hot water using tongs and let cool completely. Preheat the oven to 350 degrees F (175 degrees C). Combine almond flour, salt, and baking soda in a large bowl. Whisk melted butter, agave nectar, and vanilla extract together in a small bowl. Stir into the almond flour mixture until thoroughly combined. Press into a deep-dish pie pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely. Meanwhile, whisk milk and egg yolks together in a bowl. Combine sugar, cornstarch, and salt in a large saucepan. Pour in milk mixture and stir until thoroughly combined. Add vanilla bean halves to the pan. Cook over medium heat, stirring constantly, until custard is thick and glossy, about 10 minutes. Remove from heat. Discard vanilla bean. Cool the custard for 30 minutes. Open the can of cooked sweetened condensed milk and pour 1/2 over the pie crust. Spread evenly. Cover evenly with sliced bananas. Pour cooled custard over the bananas. Refrigerate pie for 2 hours. Place a bowl and beaters in the refrigerator for the icing. Make icing before serving the pie. Sprinkle gelatin over cold water in a microwave-safe bowl; let soften for 5 minutes. Dissolve gelatin in the microwave for 3 minutes, stirring after every minute. Let cool until still liquid but no longer warm, about 10 minutes. Pour heavy cream into the chilled bowl. Beat at high speed until beaters leave clear trails. Slowly add sugar and vanilla extract. Continue beating, pouring in gelatin in a steady stream, until stiff peaks form. Spoon over the pie. Serve immediately or refrigerate.

Prep time: 30 mins
Cook time: 3 hrs 25 mins
Total time: 6 hrs 25 mins
Yields: 1 9-inch pie

Calories: 438.5
Fat: 25.2 g
Saturated fat: 11.1 g
Carbohydrates: 46.2 g
Sugars: 38.1 g
Dietary fiber: 2.3 g
Protein: 9.6 g
Cholesterol: 122.8 mg
Sodium: 240.6 mg
Marinated Flat Iron Steak
Category: meat-and-poultry
By Jill Brune Lash

Marinating and grilling makes a delicious, tender and juicy flat iron steak.

Ingredients:
3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon dried tarragon
½ teaspoon dried rosemary, crushed
½ teaspoon garlic powder
½ teaspoon white pepper
1 pinch salt
1 ½ pounds flat iron steak

Directions:
Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.

Prep time: 10 mins
Cook time: 10 mins
Total time: 6 hrs 20 mins
Yields: 6 servings

Calories: 312.4
Fat: 19.8 g
Saturated fat: 6 g
Carbohydrates: 10.6 g
Sugars: 9.9 g
Dietary fiber: 0.2 g
Protein: 23.5 g
Cholesterol: 77.3 mg
Sodium: 84.6 mg
Jamaican Goat Curry


Ingredients:
curry powder, allspice, salt, onions, habaneros, ginger, garlic, coconut milk, tomato sauce, crushed tomatoes, dried thyme, water, yukon gold potatoes

Directions:
If you can find Jamaican curry powder, use it and omit the allspice. If not, use regular curry powder and add the allspice to it. Add 6 tbsp of curry powder, more if you like it more spicy.
Cut the meat into large chunks, maybe 2-3 inches across. Feel free to add the bones if you have them; you can remove them later.
Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It may take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.].
Add the onions and pepper to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
Put the meat (and bones, if using] back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 4-5 tablespoons of the curry powder. Add 4 cups of water. Stir to combine. Add the thyme.
If you want to cook on the stove, bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. If you want to cook in a crockpot, transfer the mixture to the crockpot and cook on low for 8-10 hours.
If you have cooked the meat on the stove, add the potatoes when the meat is close to being done - tender but not falling apart. Cook about 30 minutes or until the potatoes are done. Then, skim the fat off the top of the pot if needed.
If you cooked the meat in the crockpot, boil the potatoes until tender. Skim the layer of fat off the top of the curry, if needed, and mix in the potatoes.
If you used bones, remove them before serving.
Wildcat Scramble


Ingredients:
tortilla chips, green chili, canned black beans, sour cream, chorizo sausage, eggs, cilantro, cheese

Directions:
Mix eggs, sour cream, salt and pepper and set aside., Saute onions and sausage. Drain fat., Add all ingrediants to eggs except cheese., Pour into greased, oversized, muffin tins, Makes 12 large., sprinkle grated cheese on top., Bake at 350 for 20 minutes or until set.
Turkish Mücver


Ingredients:
zucchini, eggs, flour, fresh onions, dill weed, fresh spearmint, fresh parsley, salt, black pepper, baking powder, olive oil

Directions:
squeeze the juice of grated zucchini., mince dill, onion, spearmint and parsley., mix with grated zucchini, add eggs flour, salt, pepper and baking powder, mix all  to form a batter, pour tablespoonful of batter into hot olive oil in the pan., Fry  in hot oil for 3 minutes each side., serve hot with turkish yogurt with garlic.
Easy Ice Cream Cake


Ingredients:
ice cream sandwiches, Cool Whip, pecans, walnuts

Directions:
Layer the ice cream sandwiches on the bottom of a pan.
On top of the sandwiches, cover with cool whip.
Next, swirl the syrups over the cool whip.
Last, add nuts and if desired add candies ( like m and m's.
Put in freezer overnight. When ready to serve, cut in squares.
Shropshire Fidget Pie


Ingredients:
potatoes, onions, cooking apples, ham, butter, brown sugar, ground nutmeg, milk, egg

Directions:
Set oven to 350 degrees Fahrenheit or Mark 4.
Lightly fry the sliced potatoes, onions and apples in the butter until just golden.
Remove with a slotted spoon and keep warm.
Place the ham in the pan and fry lightly in the remaining fat.
Layer the ham and the potatoes, onions and apples in a 1 1/2 to 2 pint pie dish, seasoning with sugar, salt, pepper and nutmeg.
Pour on the stock.
On a lightly floured surface roll out the pastry and cover the pie, trimming the edges.
Make a steam hole and decorate with the trimmings.
Brush with milk or beaten egg to glaze.
Bake for 30 minutes, then reduce oven to 325 degrees Fahrenheit or mark 3 for a further 10 to 15 minutes, until the pie is golden brown.
Traditionally this pie is not served with vegetables, but carrots or cabbage can be served if desired.
Dulce De Leche


Ingredients:
sweetened condensed milk, water

Directions:
Peel the label from can.
Put into a saucepan and add water to cover by at least 2 inches.  Bring to the simmer and then cook gently for 1 hour.
Remove with tongs and open when cool, or store.
Diabetic Orange Nut Cake


Ingredients:
margarine, Splenda granular, egg, whole wheat flour, baking powder, baking soda, cinnamon

Directions:
Pre-heat oven to 350 degrees.
Grease 8-inch square baking pan.
In large mixing bowl, combine margarine, Splenda's and egg.  Beat 2 minutes at high speed, sraping the bowl occasionally.  Blend in flour and mix well.
Blend in remaining ingredients, except nuts.  Beat 1 minute on slow speed.
Pour mix into prepared pan.  Sprinkle with nuts.  Bake at 350 degrees 25 to 30 minutes.
Deluxe Chocolate Marshmallow Bars. Decadent!!!


Ingredients:
butter, sugar, eggs, vanilla extract, flour, baking powder, salt, miniature marshmallows, chocolate chips, peanut butter, butter

Directions:
In a bowl cream the butter and sugar. Add eggs and vanilla and beat until fluffy.
In a separate bowl combine the flour, cocoa, baking powder and salt. Add to creamed mixture. Stir in nuts (optional].
Spread in greased 15x10x1 inch pan.  Bake at 350° for 15-18 minutes.
Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes.
Using a knife dipped in water, spread the marshmallows evenly over the cake. Cool.
Topping:
For topping combine chocolate chips, peanut butter and butter in a small saucepan.
Cook over low heat stirring constantly until blended. Remove from heat and stir in rice krispies. Spread over bars. Chill. Makes 3 dozen
DECADENT bars!
Low Carb Roll Up


Ingredients:
low-carb tortilla, cream cheese, provolone cheese, turkey breast, roast beef, dried oregano, green leaf lettuce

Directions:
Spread cream cheese on tortilla., Sprinkle seasoning on cream cheese., Place remaining ingredients as dersired., Roll up and enjoy!
Tequila Mojitos


Ingredients:
water, sugar, fresh mint leaves, fresh lime juice, fresh mint leaves, lime slice

Directions:
Bring 1 cup water and sugar to a boil in a medium saucepan. Boil, stirring often, until sugar dissolves. Remove from heat; add mint leaves, and let stand 2 hours or until mixture is completely cool.
Pour mixture through a wire-mesh strainer into a pitcher, discarding mint. Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice. Garnish, if desired.
My Tangy German Potato Salad
Category: salad
By Momma Lisa

I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.

Ingredients:
12  red potatoes, each cut into 6 pieces
½ cup chopped bacon ends, visible fat trimmed
¼ cup white vinegar
¼ cup cider vinegar
¼ cup white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup light sour cream
¼ cup mayonnaise
1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Directions:
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool. Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy. Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 3 hrs 10 mins
Yields: 12 servings

Calories: 228.6
Fat: 6.2 g
Saturated fat: 1.7 g
Carbohydrates: 39.3 g
Sugars: 6.6 g
Dietary fiber: 3.7 g
Protein: 5.3 g
Cholesterol: 8.3 mg
Sodium: 293.2 mg
Lamb Chops and Vegetables in Foil
Category: meat-and-poultry
By Sabine Oyer

My favorite recipe. I've been making it for 40 years, and everyone seems to like it. It's fun to make and to serve. Even people who don't like or have never tried lamb like this.

Ingredients:
aluminum foil
6 (8 ounce) lamb shoulder chops
3 tablespoons minced garlic
salt and freshly ground black pepper to taste
2 sprigs chopped fresh rosemary
3 small zucchini, halved
6 small carrots, halved
8 ounces mushrooms, halved
3  onions, sliced
6 tablespoons butter
6 teaspoons freshly squeezed lemon juice
1 (8 ounce) package feta cheese, cut into 6 squares

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place 1 piece of heavy duty aluminum foil vertically on a work surface and 1 large piece aluminum foil horizontally on top, large enough to cover 1 lamb chop and vegetables.. Place 1 lamb chop in the middle of the aluminum foil and rub with 1/2 tablespoon garlic, salt, pepper, and rosemary. Repeat with remaining chops. Stack zucchini, carrots, mushrooms, and onion on top of each lamb chop. Place 1 tablespoon of butter on top and drizzle with 1 teaspoon of lemon juice. Top each with 1 square of feta cheese. Tightly seal each package by wrapping the first piece of foil around the meat and vegetables, followed by the second. Bake in the preheated oven until lamb is cooked but still pink in the center. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C). Serve each person their own individual parcel.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 packages

Calories: 714.6
Fat: 51.1 g
Saturated fat: 26.3 g
Carbohydrates: 21.1 g
Sugars: 10.5 g
Dietary fiber: 4.4 g
Protein: 43.1 g
Cholesterol: 198.9 mg
Sodium: 680.7 mg
Bread & Butter Bake With Tomato & Ham


Ingredients:
butter, garlic clove, cherry tomatoes, ham, milk, eggs, cheddar cheese

Directions:
Heat the oven to 350°F Mix the butter and garlic together, then use a little to grease a shallow baking dish or tin. Use the rest to butter the bread slices, then cut them in hallf diagonally.
Arrange the bread slices, overlapping in the baking dish. Tuck the cherry tomatoes and bits of ham in and around the bread slices.
Whisk the milk and eggs together and season with salt and pepper. Pour over the bread and gently push the slices down into the liquid.
Leave to stand for 5 minutes Scatter the cheese over the top and bake for 35-40 mins until golden and set. Serve with a green salad.
Indonesian Beef & Eggplant Curry


Ingredients:
shallots, habanero peppers, fresh ginger, garlic cloves, ground turmeric, ground coriander, ground cumin, coconut milk, palm sugar, brown sugar, eggplants, kaffir lime leaves, lime, juice of, salt, cooked brown rice

Directions:
Using a mortar & pestle (or a food processor], grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
Heat the oil in a wok or heavy pan over medium-high heat, then stir in the curry paste and fry until fragrant, about 1 minute.  Add the beef, stirring to coat well with the paste, then add the coconut milk and sugar.  Bring the liquid to a boil, then reduce the heat and simmer uncovered for 10 minutes.
Add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
Remove the lime leaves, then stir in the lime juice and salt.  Serve over brown rice.
Blooming Onion
Category: appetizers-and-snacks
By Joanne Bruck

A delicious onion sliced to bloom, then coated and deep-fried. The recipe for the dipping sauce is also included.

Ingredients:
½ cup mayonnaise
¾ tablespoon ketchup
2 tablespoons cream-style horseradish sauce
¼ teaspoon paprika
¼ teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
1  egg
1 cup milk
1 cup all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dried oregano
⅛ teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep-frying

Directions:
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed. Beat egg and combine it with milk in a bowl large enough to hold the onion.  In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin. Prepare the onion:  cut approximately  3/4 to 1 inch off of the top and bottom of the onion, remove skin.  Remove the 1-inch diameter core from the middle of the onion.  Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again.  Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections.  Spread the petals apart to make coating easier. Dip the onion in the milk, then coat well with the flour mixture.  Separate the petals again and sprinkle the flour mixture between them.  Once you have coated all of the petals well, dip it into the milk and into the flour mixture again.  Place in the refrigerator for at least 15 minutes while you preheat the oil. Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C). Fry the onion right side up in the oil for 10 minutes or until golden brown.  Remove from oil and let drain in a rack or paper towels.  Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 787
Fat: 70.3 g
Saturated fat: 11 g
Carbohydrates: 33.4 g
Sugars: 5.7 g
Dietary fiber: 2 g
Protein: 8 g
Cholesterol: 64.9 mg
Sodium: 1255.1 mg
Air-Fried Mozzarella Cheese Bites with Spicy Marinara Sauce
Category: appetizers-and-snacks
By Allrecipes

These mozzarella sticks are coated in Italian-seasoned bread crumbs, cooked until crispy in the air fryer, and served with a zesty marinara dipping sauce.

Ingredients:
1  egg, lightly beaten
1 tablespoon water
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon dried Italian seasoning
¾ cup panko bread crumbs
6  mozzarella cheese sticks, cut in half, crosswise
cooking spray
¾ cup marinara sauce
¼ teaspoon crushed red pepper  (Optional)

Directions:
Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish. Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour. Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray. Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd. Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites. Meanwhile, stir together marinara sauce and crushed red pepper. Serve mozzarella bites with marinara sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 12 cheese bites

Calories: 182.9
Fat: 6.7 g
Saturated fat: 3.5 g
Carbohydrates: 22.6 g
Sugars: 3.2 g
Dietary fiber: 1.2 g
Protein: 10.9 g
Cholesterol: 46 mg
Sodium: 574 mg
White Chocolate Truffle and Chocolate Fudge Layer Cake


Ingredients:
chocolate, vegetable shortening, all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, vanilla extract, eggs, unsalted butter, white chocolate, vanilla extract, Amaretto

Directions:
For chocolate stars:
Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.]
For cake:
Preheat oven to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
For filling and frosting:
Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.]
Arrange chocolate stars decoratively atop cake and serve.
Salted Chocolate Hazelnut Fudge


Ingredients:
hazelnuts, coarse sea salt

Directions:
LINE 8-inch square pan with aluminum foil, extending over pan edges.
HEAT sweetened condensed milk and chocolate hazelnut spread in heavy saucepan over medium heat until bubbly, stirring constantly. Remove from heat. Stir in chocolate chips until completely melted. Stir in hazelnuts. Spread evenly into prepared pan. Let rest 5 mintues. Sprinkle evenly with sea salt.
CHILL 2 hours or until firm. Remove from pan by lifting foil. Cut into 64 1-inch squares.
Breaded-Parmesan Pork Cutlets


Ingredients:
eggs, parmesan cheese, olive oil

Directions:
wisk eggs in a bowl to blend, place bread crumbs in another bowl, and the cheese in another.
sprinkle the cutlets with salt and pepper. coat chops generously with the cheese, patting to adhere.  dip the cutlets in the egg, then coat with the bread crumbs, patting to adhere.
heat the oil in a large skillet over medium heat. Add pork cutlets, reduce heat, flipping occasionally cook until golden and crispy.
place the cutlets in a cookie sheet and bake at 400º for 30 minutes, flipping halfway through.
Fruity Porridge (Microwave)


Ingredients:
rolled oats, milk, berries

Directions:
Put the oats and milk into a large, wide bowl or jug (I use a 1-litre measuring jug].
Microwave on medium power (which for my microwave is 600W] for 4 minutes, stirring half-way through.
Stir in the frozen berries, then microwave on full power (for me, 1000W] for 1 minute.
Stir well, and eat at once!