xiaoxl/recipe_data huggingface dataset:
Italian-Style Meatloaf


Ingredients:
lean ground beef, fresh parmesan cheese, onion, fresh flat-leaf parsley, garlic powder, dried basil, dried oregano, salt, black pepper

Directions:
Preheat oven to 350°.
Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl.
Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray.
Brush remaining 1/2 cup pasta sauce over top of meat loaf.
Bake for 1 hour and 10 minutes or until a thermometer registers 160°.
Let stand 10 minutes.
Cut loaf into 12 slices.
Wor Won Ton Soup


Ingredients:
water, chicken broth, broccoli, carrots, green onion, yellow onion, garlic cloves, ground pork, salt, pepper, soy sauce, wonton wrapper

Directions:
Place all ingredients from part 1 in a large enamel pot and simmer for 20 minutes.
Mix together the onion, garlic, pork, salt and pepper, and soy sauce in a medium bowl.
Lay out 10 won ton wrappers and place 1 tsp of meat mixture in the center of each.
Moisten the edges with water, fold and seal.
Take the two opposing points and pinch together.
Set aside and repeat until mixture is used up.
Add Won Ton's to Part 1, bring to a lazy boil and cook for 15 minutes.
Serve with hot oil.
Fried Egg Sandwich
Category: breakfast-and-brunch
By Erica

Great comfort food! You can use any type of bread or cheese that you want for this quick and easy breakfast. Serve with fruit and juice and/or milk for a full breakfast.

Ingredients:
2 teaspoons butter
4  eggs
4 slices processed American cheese
8 slices toasted white bread
salt and pepper to taste
2 tablespoons mayonnaise
2 tablespoons ketchup

Directions:
In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg. After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 385.6
Fat: 23 g
Saturated fat: 9.6 g
Carbohydrates: 28.2 g
Sugars: 4.5 g
Dietary fiber: 1.2 g
Protein: 16.6 g
Cholesterol: 220.6 mg
Sodium: 969.8 mg
Polish Egg & Ham Rollups(Jaja W Szynce / Roladke)


Ingredients:
hard-boiled eggs, mayonnaise, lettuce leaf, chopped tomato, lemon wedge, radish, chives

Directions:
Cut hard-boiled eggs into quarters lengthwise.
Spread thinly sliced boiled ham strips with a thin layer of prepared horseradish and a thicker layer of mayonnaise.
Place egg quarter at end of each strip and roll up.
Line the roll-ups down the center of a narrow platter.
Decorate one side of platter with lettuce leaves and sliced radishes, the other side with tomato and lemon wedges.
Sprinkle all with chopped chives.
Top Rated Vietnamese Chicken Curry


Ingredients:
boneless skinless chicken, potatoes, olive oil, carrots, onion, fresh lemongrass, celery, garlic, coconut milk, pepper, salt, fresh cilantro, curry

Directions:
Heat oil in large pot and fry onions and garlic for 1 minute., Add the chicken and continue cooking for 3 minutes., Add all the spices., Stir everything together for a few minutes., Let cook until chicken is tender., Add the rest of the ingredient., Bring to a boil and simmer gently for about 20 mintes., Garnish with cilantro before serving in bowls., Eat with French bread or serve with steamed rice.
Cereal Bars


Ingredients:
margarine, light corn syrup, sugar, peanut butter, chocolate chips

Directions:
Boil the margarine, corn syrup, and sugar.
Add peanut butter, then mix with cereal.
Pat the mixture into a standard size baking pan using buttered hands (if necesssary].
Melt the chocolate and butterscotch chips and pour over top.
Hasselback Potatoes


Ingredients:
potatoes, butter, olive oil, lemon pepper, salt

Directions:
Preheat oven to 190C Peel potatoes and slice in half lengthways.
Using a small sharp knife, make cuts 1/4 inch apart from top almost to bottom, across all of potato.
(be careful not to slice right through] Mix butter and oil together and brush potatoes liberally with it.
Sprinkle with the salt and pepper.
Bake for about 45 minutes or until tender.
Herbed Chicken Fritters


Ingredients:
salt, fresh parsley, lemon juice, flour, baking powder, egg, milk

Directions:
In large bowl,toss chopped chicken with salt,parsley,& lemon juice., Set aside for 15 minutes., In seperate,large bowl,combine flour,baking powder,egg& milk,stir to blend well., Add flour mixture to chicken,mix well., In a large frying pan,heat 1 inch of oil to 375 degrees F., Drop by TB into hot oil,frying in batches about 2 minutes,until golden brown., Drain on paper towels,and serve with dipping sauce.
Hearty Vegetable Soup


Ingredients:
extra virgin olive oil, butter, onion, garlic cloves, crushed tomatoes, vegetable broth, yukon gold potato, carrots, cauliflower floret, celery ribs, water, frozen baby peas, dried dill weed, seasoning salt, black pepper

Directions:
In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
Add onions and saute until translucent, about 5 minutes.
Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.
Salmon Poke Bowl


Ingredients:
salmon, soy sauce, ginger, garlic, green onions, brown rice, cucumber, radishes, avocado, carrots, edamame, pickle

Directions:
Make a batch of steamed brown rice.
In a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.
With a vegetable peeler, peel thin, long ribbons of cucumber; thinly slice, or mandolin, the radishes; quarter the avocado, and cut into thin slices; peel carrots and then cut into 1-inch long, thin matchsticks.
Serve the salmon on top of brown rice and top with sesame seeds.
Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.
Easy Lettuce Wraps


Ingredients:
leaf lettuce, carrot, lime, red onion, ground beef, garlic, red onion, red pepper flakes, soy sauce, cooked rice

Directions:
Start making rice ( I like Basmati Jasmine Rice] remember, do not open the lid while cooking the rice, it makes it mushy --.
Heat a large pot, or wok, on high, add ground beef, garlic, chopped onion, red pepper, soy sauce.  Make sure to move the meat alot so it all breaks up and cooks evenly.
Slice carrots thin with a vegetable peeler, cut lime into wedges, and slice onions thin.
Meat should be done shortly, do not drain the meat.  Fluff the rice with a fork.
Place all of the fresh ingredients on a plate, lettuce leafs, carrots, limes, and onions.
Place rice, and meat in separate bowls.
Serve by placing rice in lettuce add meat, and then the fresh veggies that you would like, wrap it up, and eat it.
This really only takes about 20-30 minutes.  Really, really good.
Sourdough Starter


Ingredients:
flour, active dry yeast, cake yeast, water

Directions:
In a large bowl or jar, mix the yeast with the water.
If you are using active dry yeast, let the mixture stand for about 10 minutes.
Sprinkle the flour onto the yeast mixture and whisk it in to form a thick batter.
It is not essential for the batter to be smooth.
Cover it with plastic wrap and let the batter stand in a warm (80-85°F] place for about 24 hours, or until it is frothy.
Sour Cream Slow Cooker Beef Stroganoff


Ingredients:
beef stew meat, onion, pepper, sour cream, cooked rice

Directions:
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
Stir sour cream into beef mixture. Serve over noodles.
Miso Honey Dressing
Category: side-dish
By gibsey23

This is one of my favorite recipes that I've written. Everyone I've made it for loves it! It is wonderful on a fresh green salad, sliced tomatoes, or as a marinade for a nice flank steak! You can adjust the ingredients according to your personal preferences!

Ingredients:
¼ cup soy sauce
¼ cup miso paste
¼ cup lemon juice
¼ cup rice wine vinegar
1 ½ tablespoons grated garlic
1 ½ tablespoons grated fresh ginger
1 ½ tablespoons red chile paste
2 tablespoons honey
2 tablespoons sesame oil
¼ cup olive oil

Directions:
Place soy sauce, miso paste, lemon juice, rice wine vinegar, garlic, ginger, and red chile paste in a food processor or blender; begin processing on low speed. Keeping processor running, slowly stream honey into food processor until smooth. Slowly stream sesame oil into mixture until evenly combined. Slowly stream olive oil into food processor until dressing is smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 cups

Calories: 110.9
Fat: 8.8 g
Saturated fat: 1.4 g
Carbohydrates: 8.1 g
Sugars: 4.6 g
Dietary fiber: 0.5 g
Protein: 1.3 g
Sodium: 637.2 mg
Tomato, Cucumber and Feta Salad With Lemon Verbena


Ingredients:
lettuce leaf, grape tomatoes, cucumber, feta cheese, extra virgin olive oil, cracked black pepper

Directions:
Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
Garnish with the lemon verbena leaves.
Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.
Strawberry & Bleu Cheese Salad


Ingredients:
strawberry, walnuts, blue cheese, sugar, sesame seeds, poppy seed, onions, Worcestershire sauce, paprika, white wine vinegar, canola oil

Directions:
Place salad ingredients in a large bowl in the order listed., Combine all dressing ingredients, blending until the sugar dissolves., When ready to serve, pour dressing over salad ingredients and toss.
Spicy Three Pepper Hummus
Category: appetizers-and-snacks
By FLCRACKER

My family loves a popular brand of 3 pepper hummus.  Unfortunately, they love it so much that a container is demolished in one sitting!  This recipe makes 3 times the amount in the sore bought containers for about the same price as one 8 ounce tub.

Ingredients:
2 (16 ounce) cans garbanzo beans, drained
2 tablespoons olive oil
⅛ cup lemon juice
2 tablespoons tahini
8 cloves garlic, minced
2 slices jarred jalapeno pepper, chopped
1 teaspoon liquid from the jar of jalapeno peppers
½ teaspoon ground black pepper
1 ½ teaspoons cayenne pepper
½ teaspoon ground cumin
¾ teaspoon dried oregano

Directions:
In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano. Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 3 cups

Calories: 65.1
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 9.4 g
Sugars: 0.1 g
Dietary fiber: 1.9 g
Protein: 2.2 g
Sodium: 122.5 mg
Instant Pot® Chile Verde
Category: soups-stews-and-chili
By fabeveryday

This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.

Ingredients:
2 tablespoons olive oil, or more as needed, divided
10  tomatillos - husked, stemmed, and halved
3  jalapeno peppers, halved and seeded
5 cloves garlic, crushed
2 ½ cups chicken broth, divided
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 medium yellow onion, chopped
1  green bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup chopped fresh cilantro

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.) Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth. Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.

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

Calories: 357
Fat: 26.2 g
Saturated fat: 8.5 g
Carbohydrates: 4.9 g
Sugars: 2 g
Dietary fiber: 1.1 g
Protein: 24.4 g
Cholesterol: 91.8 mg
Sodium: 875.8 mg
Chocolate Fudge Bundt Cake


Ingredients:
eggs, low-fat yogurt, warm water, instant vanilla pudding, chocolate chips, Diamond walnuts, water, light corn syrup, confectioners' sugar, walnuts

Directions:
Preheat oven to 350°F Place the cake mix, eggs, yogurt, water, oil and dry.
pudding mix in a large bowl. Beat with electric mixer on high (start on low.
and  move up unless you enjoy a lovely spray of cake batter all over your walls.
and  floor] for about 5 minutes. Batter will be very thick. Stir in the chips.
and  nuts.
Pour batter into a generously greased Bundt or angel-food pan. Bake for 1.
hour or until a toothpick inserted comes out clean. Take from oven and cool for.
about 10 minutes before turning onto plate.
For glaze: Heat cocoa, water, oil and syrup over low flame until mixed. Add.
sugar and drizzle over warm cake, allowing the glaze to dribble down the.
sides.  Top with nuts, if desired.
Baja-Style Grilled Tempeh Tacos


Ingredients:
cabbage, carrot, apple cider vinegar, salt, fresh ground black pepper, lime juice, fresh cilantro leaves, salt, beer, ale, garlic cloves, soy sauce, lime juice, chili powder, ground cumin, tempeh, white corn tortillas

Directions:
Prepare the slaw first: Mix first 6 ingredients (cabbage through ground black pepper] in a large bowl (don't use metal].  Cover and place in fridge.  Weigh down slaw with canned beans or full pickle jar.  Slaw improves the longer it's allowed to mellow.  Allow to press for at least 1 hour.  When ready to use, squeeze out handfuls to release any excess juice.
Make the lime cream: Blend ingredients from yogurt to 1/2 t salt in a blender until creamy and smooth.  Add more salt or lime juice to taste, if desired.  Pour into an airtight container and chill for 1 hour.
Make the marinade: Whisk together ingredients from beer to cumin and pour into a glass pie plate or casserole dish.
Prepare the Tempeh: Boil water in a 2 qt pot.  Slice tempeh into 3 pieces lengthwise and then in half horizontally through the middle.  Add the tempeh to the water, reduce heat to low and simmer for 10 minutes.  Remove pieces with tongs and place directly in marinade dish.  Marinate for 1 hour flipping occasionally to cover.
Preheat the oven to 200.  Preheat a greased grill pan over medium-high heat.
Grill tempeh for 5 minutes on each side, while basting with marinade.  Remove from heat and slice into thin strips.  Keep warm, covered in foil in the oven while assembling tacos.
Heat a corn tortilla, spread lime crema down the center, top with slaw, tempeh and then any garnish you like (diced tomato, pickled jalepenos, hot sauce, avocado, lettuce, etc].  Fold & eat.
Shrimp and Spinach Pasta


Ingredients:
butter, garlic powder, white wine, pepper, frozen shrimp, zucchini, tomatoes, chili sauce

Directions:
Start boiling noodles.
Put butter, wine, garlic and pepper in pan and turn on to medium heat.
Wait for all to be mixed then add shrimp and veggies.
Once everything is soft, turn heat up a bit and add sriracha sauce.
add noodles.
stir until it is all coated and the liquid has become a sort of paste. Add more sriracha sauce if desired.
White Chocolate Peanut Butter Cookies


Ingredients:
eggs, water, butter, peanut butter, white chocolate chips

Directions:
Preheat oven to 350 degrees.
Use a nonstick cookie sheet.
In a large bowl, cream together eggs, water, butter and peanut butter. Stir in cake mix and blend well. Finally fold in white chocolate chips.
Drop by round spoonfuls onto cookie sheet and bake for 10-12 minutes.
Cool on pan for 4-5 minutes.
Grilled Chicken Wraps


Ingredients:
chicken breast halves, mayonnaise, white wine vinegar, black pepper, kosher salt, fresh lemon juice, cabbage, pickle juice, pickles

Directions:
Preheat grill to medium high heat.
Copmbine mayo, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt,and lemon juice in a small bowl, stirring well.
Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl and toss.
Sprinkle chicken with 1/2 teaspoon black pepper, and 1/8 teaspoon salt.
Place chicken on a grill raack coated with cooking spray, and grill 6 minutes, on each side or until done.
Cool, and shred chicken.
Combine chicken and mayo mixture in medium bowl, and toss to coat.
Place 1 flatbread on each of 4 plates, and divide chicken mixture evenly among flatbreads.
Top each with 1/4 cup cabbage mixture, and 1 pickle, and roll up,.
Cut each wrap in half diagonally.
Lemon-Dijon Cauliflower


Ingredients:
cauliflower, plain nonfat yogurt, Dijon mustard, lemon juice, lemon peel, garlic clove, fresh chives

Directions:
Trim leaves from cauliflower and leave it whole. Place a steamer rack in the bottom of a saucepan just large enough to hold the cauliflower. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat.
When water boils, place cauliflower on rack, cover saucepan, and steam for 10 minutes or until cauliflower is just tender-crisp.
While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Mix well.
Place cooked cauliflower in a large serving bowl, preferably one that is close to the size of the cauliflower. Spoon yogurt mixture over top of cauliflower.
Sprinkle with chives, salt, and lots of freshly ground pepper.
Lamb Poleko


Ingredients:
leg of lamb, mangoes, black peppercorns, szechuan peppercorns, cilantro, butter, curry powder, turmeric, chili powder, garlic paste, ginger paste, tomato paste, honey

Directions:
In a small bowl, combine all rubbing ingredients.
Apply rubing mixture all over butter-flied lamb.
Allow marinating for overnight in the refrigerator.
Place lamb piece on a cutting board, spead mango chunks, black peppercorn, timur peppercorn and chopped cilantro on top, and roll over tightly.
Secure with a twain.
Fire up a charcoal grill.
Clean the grill surface thoroughly.
Grill the marinated lamb, frequently turning and basting with melted butter until cooked through, i.e.,its internal temperature reaches 160°C.
Take meat off the grill and let rest for ten minutes.
Cut into thin slices.
Arrange slices on the bed of rice pilaf, stir-fried vegetables, supplemented by tomato achar.
Dessert Quesadillas


Ingredients:
peanut butter, powdered sugar

Directions:
Spread peanut butter on one half of the tortilla; spread nutella on the other half.
Put the fruit on one side and fold in half.
In a fry pan on medium heat, place the tortilla  in the pan.
Brown on both sides.
Sprinkle powdered sugar over and serve warm.
Hot Mexican Bean Dip
Category: appetizers-and-snacks
By Drubee

Warm, spicy bean dip that will be a hit with everyone!

Ingredients:
1 (8 ounce) package cream cheese
1 (8 ounce) carton sour cream
1 (30 ounce) can refried beans
1 (1.25 ounce) package dry taco seasoning mix
1  jalapeno pepper, diced, or more to taste
2 cups shredded Mexican cheese blend

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, sour cream, refried beans, and   in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish. Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 10 servings

Calories: 322.8
Fat: 22.3 g
Saturated fat: 14.3 g
Carbohydrates: 18.1 g
Sugars: 0.9 g
Dietary fiber: 4.6 g
Protein: 13.1 g
Cholesterol: 67.3 mg
Sodium: 798.7 mg
Black Bean Tacos
Category: world-cuisine
By Courtney LeClaire

Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can green salsa (salsa verde)
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6  taco shells  (Optional)
2 ounces shredded Mexican cheese blend  (Optional)
1  tomato, diced  (Optional)
1  avocado, sliced  (Optional)
1 cup shredded lettuce  (Optional)

Directions:
Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes. Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 402.1
Fat: 20.5 g
Saturated fat: 5.8 g
Carbohydrates: 43.9 g
Sugars: 4.4 g
Dietary fiber: 12.8 g
Protein: 13 g
Cholesterol: 13.5 mg
Sodium: 778.1 mg
Weight Watchers Cold Sesame Noodles


Ingredients:
spaghetti, water, ketchup, hoisin sauce, reduced sodium soy sauce, light brown sugar, rice vinegar, scallions

Directions:
Cook the noodle or spaghetti according to package directions; drain, rinse with cold water and set aside.
In a small sauce pan, combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, brown sugar, vinegar and oil.  Bring to a boil over medium-high heat, stirring constantly, until well mixed.
Remove from the heat and cool about 10 minutes.
Toss the noodles with the sauce, sprinkle with scallions and serve.
Corn Casserole


Ingredients:
onion, eggs, cheese, milk, sugar, salt, butter

Directions:
"Stir ingredients together well and bake in a 2 quart dish at 350 for 45 minutes to 1 hour."
Prell Another Chick Cocktail


Ingredients:
"vodka"

Directions:
"Mix together and serve straight up."
Gumdrop Cookies


Ingredients:
all-purpose flour, baking powder, salt, butter, sugar, vanilla extract, egg, milk

Directions:
Combine flour, baking powder, and salt., Stir in gumdrops., Set aside., Combine butter and sugar., Stir in egg., Stir in vanilla., Stir in milk., Stir in dry ingredient mixture., Drop by small spoonfuls onto greased cookie sheet., Bake 10-12 minutes at 350F., Remove from pan and cool on a rack.