xiaoxl/recipe_data huggingface dataset:
Mango and Black Bean Stew


Ingredients:
canola oil, onion, garlic clove, sweet potato, red bell pepper, tomatoes, water, black beans, mango, fresh cilantro, salt

Directions:
Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender.
Add in the sweet potato, bell pepper, tomatoes, and water. Bring to a boil, reduce heat to low, cover and simmer until sweet potatoes are tender, about 15 minutes.
Add beans and cook uncovered until heated through, then add the mango and cilantro and season with salt to taste.
Quick Apple Cobbler
Category: desserts
By Tammy

This is a very easy recipe made with simple basics you usually have around the house. Perfect with after-dinner coffee or office pot-lucks. My sons also like to top it with whipped cream or ice cream. Change it up a bit by substituting a can of cherries or sliced peaches for a different variety of cobbler.

Ingredients:
½ cup butter, melted
1 ¼ cups white sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
¾ cup milk
1 (20 ounce) can sliced apples
1 teaspoon ground cinnamon
½ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour butter into 9-inch round baking pan. Mix 1 cup sugar, flour, and baking powder together in a bowl. Stir in milk. Pour batter into the baking pan. Arrange apples over the batter; sprinkle remaining 1/4 cup sugar and cinnamon on top. Pour in water. Bake in the preheated oven until golden brown, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 339.9
Fat: 12.5 g
Saturated fat: 7.7 g
Carbohydrates: 56.7 g
Sugars: 43 g
Dietary fiber: 1.8 g
Protein: 2.6 g
Cholesterol: 32.3 mg
Sodium: 215.9 mg
Pumpkin Biscuits


Ingredients:
flour, sugar, baking powder, salt, ground cinnamon, butter, margarine, pecans, half-and-half, canned pumpkin

Directions:
Preheat the over to 425 degrees.
Sift together the dry ingredients.
Cut in the butter (or margarine], then stir in the pecans.
Stir together the cream and pumpkin.
Fold this mixture into the dry ingredients.
Be careful not to over mix, just moisten the dry ingredients.
Knead the dough on a lighly floured surface a few times.
After rolling out the dough until it is 1/2" thick, use a 2" biscuit cutter.
Bake about 20 minutes or until golden brown.
Calamari Marinara
Category: world-cuisine
By Chef John

Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.

Ingredients:
2 tablespoons olive oil
1  yellow onion, sliced thin
1  serrano chile pepper, sliced thin
3  garlic cloves, crushed or minced
1  anchovy fillet
½ teaspoon red pepper flakes
½ teaspoon kosher salt, plus more as needed
½ cup dry white wine
1 cup clam juice
6 cups crushed or pureed Italian plum tomatoes
½ teaspoon dried oregano
2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
¼ cup freshly chopped Italian parsley
1 tablespoon Freshly grated Parmigiano-Reggiano cheese
1 (16 ounce) package dry pasta

Directions:
Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine. Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes. Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

Prep time: 15 mins
Cook time: 56 mins
Total time: 1 hr 11 mins
Yields: 4 servings

Calories: 806.4
Fat: 12.2 g
Saturated fat: 1.7 g
Carbohydrates: 117.8 g
Sugars: 5.8 g
Dietary fiber: 11.9 g
Protein: 53.4 g
Cholesterol: 3.8 mg
Sodium: 921.2 mg
California Wilted Spinach Salad


Ingredients:
rice vinegar, canola oil, orange zest, Worcestershire sauce, fresh ground black pepper, bacon bits, orange

Directions:
Thoroughly rinse spinach on cold water, remove stems.
Dry with paper toweling or spin dry.
To prepare dressing: Combine orange juice, vinegar, oil, zest, Worcestershire, salt and pepper.
Heat dressing just until it starts to boil.
Toss spinach with hot dressings and bacon bits.
Garnish with orange sections.
Comfort Spinach & Artichoke Casserole


Ingredients:
artichoke hearts, frozen chopped spinach, cream cheese, butter, salt, pepper, parmesan cheese, butter

Directions:
Arrange the artichokes in a greased 1-quart casserole dish, and set aside.
Cook the spinach according to package directions; drain well.
Combine the spinach and the next five ingredients, stirring until the cream cheese and butter melt.  Spoon the spinach mixture evenly over the artichokes; sprinkle with the Parmesan cheese.
Combine the breadcrumbs and 1 tbsp butter; sprinkle evenly over the casserole.
Bake at 350 degrees for 30 minutes or until lightly browned.
Green Papaya Salad


Ingredients:
papayas, garlic, palm sugar, fish sauce, lime juice, cherry tomatoes, roasted peanuts, lettuce leaf, coriander leaves

Directions:
In a mortar, roughly pound the garlic and chillies.
Add the beans and pound, then the shrimps and pound again until crushed.
Add the sugar, fish sauce and lime juice and stir together.
Add the tomatoes and press with the pestle to bruise the tomatoes.
Add the peanuts and the papaya and stir until well mixed in.
Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.
Chef Boyardee® Mini Ravioli Taco Bake


Ingredients:
onion, lettuce

Directions:
Preheat oven to 400°F Spray 8x8-inch baking dish with cooking spray; set aside. Combine ravioli, drained tomatoes, onion and taco seasoning mix in large bowl; place mixture in baking dish.
Cover with foil; bake 35 to 40 minutes or until mixture is hot and bubbly. Remove foil; sprinkle with cheese. Bake uncovered 5 minutes or until cheese melts. Place corn chips around edge of dish and lettuce in center just before serving.
Cook's Tips: One 40-ounce can of mini beef raviolis may be used in place of two 15-ounce cans. Increase taco seasoning mix to 2 tablespoons when using the large can. Continue with recipe as directed.
Chili Macaroni Casserole
Category: main-dish
By Beth71

This is a delicious layered dish of chili and macaroni and cheese, topped with tortilla chips and cheese for a nice crunch.  Serve with a dollop of sour cream.  My family loves it!

Ingredients:
1 (16 ounce) package elbow macaroni
2 pounds lean ground beef
½ cup chopped onion
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (1.25 ounce) package taco seasoning mix
1 (1.25 ounce) package chili seasoning mix
1 (10.75 ounce) can  condensed cheddar cheese soup
1 (10.75 ounce) can  milk
1 cup shredded Cheddar cheese
½ cup sour cream  (Optional)
1 ½ teaspoons garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
½ cup sour cream  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans,  , and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes. Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper. Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips. Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 10x15-inch casserole

Calories: 539.4
Fat: 22.8 g
Saturated fat: 11.1 g
Carbohydrates: 53.1 g
Sugars: 7.4 g
Dietary fiber: 5.6 g
Protein: 30.1 g
Cholesterol: 80.8 mg
Sodium: 1389.3 mg
B52


Ingredients:
Kahlua, Amarula cream liqueur, Grand Marnier

Directions:
"Carefully layer into a shot glass in order listed."
Simple Fried Morel Mushrooms
Category: side-dish
By Jonna

These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. Simple and quick to fry and enjoy. Finding these can be very hard to find in the woods but well worth the work once you get a mess of them to eat.

Ingredients:
1 pound fresh morel mushrooms - dirt gently brushed off and mushrooms halved lengthwise
1 cup all-purpose flour
1 cup vegetable shortening
salt to taste

Directions:
Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels. Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening. Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 184.6
Fat: 5.3 g
Saturated fat: 1.3 g
Carbohydrates: 29.2 g
Sugars: 1.4 g
Dietary fiber: 2.2 g
Protein: 5.9 g
Sodium: 39.4 mg
Persian Chicken Skewers


Ingredients:
ground cardamom, ground turmeric, ground allspice, garlic cloves, lemon juice, olive oil, boneless skinless chicken thighs, lemon wedge, plain yogurt

Directions:
Soak 8 skewers in water to prevent burning.  To make the marinade, whisk together the cardamom, turmeric, allspice, garlic, lemon and oil.  Season with salt and pepper.
Cut each chicken thigh fillet into 1-1 1/2 inch cubes.  Toss the cubes in the spice marinade. Thread the chicken onto skewers and place on a tray.  Cover and refrigerate overnight.
Cook the skewers on a hot, lightly oiled grill or grill pan for 4 minutes on each side or until the chicken is cooked through.  Serve with lemon wedges and plain yoghurt.
Amaretto Punch Slush


Ingredients:
sugar, boiling water, water, Amaretto, vanilla

Directions:
Dissolve sugar in boiling water; cool to the touch.
Stir in remaining 7 ingredients; freeze.
Let stand at room temperature until slushy.
Dark Chocolate Bacon Cupcakes
Category: meat-and-poultry
By mkecupcakequeen

Dark Chocolate. Bacon. What's not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success.

Ingredients:
12 slices bacon
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
2  eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 tablespoon unsweetened cocoa powder, for dusting

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 dozen cupcakes

Calories: 184.6
Fat: 7.5 g
Saturated fat: 1.7 g
Carbohydrates: 26.8 g
Sugars: 17.3 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Cholesterol: 21 mg
Sodium: 285.3 mg
Ginger-Chicken Stir-Fry
Category: meat-and-poultry
By lutzflcat

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Ingredients:
3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1  red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

Directions:
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes.  Remove to a plate. Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low. Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 392
Fat: 20.5 g
Saturated fat: 3.5 g
Carbohydrates: 23.7 g
Sugars: 11.1 g
Dietary fiber: 2.3 g
Protein: 26.5 g
Cholesterol: 65.1 mg
Sodium: 1336.2 mg
Deep Fried Vegetables


Ingredients:
white flour, salt, white pepper, garlic powder, paprika, ground rosemary, sugar, egg, milk

Directions:
Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
Dip veggies into batter and drop into hot oil, cooking until golden brown.
Remove and allow to drain over paper towel-covered plate, then serve while hot.
The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.
Green Beans With Lemon and Browned Garlic


Ingredients:
fresh green beans, olive oil, minced garlic cloves, fresh lemon juice, salt, pepper

Directions:
In a large nonstick skillet, bring 3/4 cup of water to a boil, add the green beans, and cook 3 minutes.
Stir green beans constantly.
Drain and set them aside.
Heat oil in skillet over medium heat.
Add the garlic and sauté for 1 minutes.
Add the beans to heat for about 1 minute and then add the lemon juice, salt, and pepper; sauté for 1 minute.
Banana Bread


Ingredients:
margarine, dark brown sugar, egg, flour, salt, baking soda, banana

Directions:
"Preheat oven to 325*. Melt the margarine and set aside to cool. Beat the egg and sugar together. Add cooled margarine. Stir the flour, salt, and soda together. Alternately add the dry ingredients and mashed banana to butter mixture. Mix until moist. Pour the batter into a greased and floured loaf pan. Bake at 325* for 60 minutes or until pick inserted in the center of the bread comes out clean. Allow the bread to cool for several minutes before removing from the pan."
Lemon-Spinach Chickpeas


Ingredients:
fresh spinach, olive oil, kosher salt, chickpeas

Directions:
Heat the oil in a large skillet over medium heat. Add the chickpeas and cook about 2 minutes.
Add the spinach in batches, stirring until just wilted.
Sprinkle the salt and lemon juice over the spinach mixture and stir once more. Serve warm with toasted pita.
White Peach Sangria
Category: world-cuisine
By FOODINC5

A refreshing white wine sangria that is always a hit at parties.

Ingredients:
1 (750 milliliter) bottle dry white wine
¾ cup peach flavored vodka
6 tablespoons frozen lemonade concentrate, thawed
¼ cup white sugar
1 pound white peaches, pitted and sliced
¾ cup seedless red grapes, halved
¾ cup seedless green grapes, halved

Directions:
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 291
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 34.5 g
Sugars: 30.6 g
Dietary fiber: 1.5 g
Protein: 1.1 g
Cholesterol: 0 mg
Sodium: 7.8 mg
Dulcet's Chinese Chicken Salad


Ingredients:
green leaf lettuce, purple cabbage, carrot, celery, bean sprouts, wonton wrapper

Directions:
Shred the cabbage and carrots., Slice pepper, snap peas and celery diagonally., Cut lettuce so it looks like confetti., Toss all vegetables and lettuce with Dulcet Asian Dressing., Top with chicken., Sprinkle wontons over top if using.
Blueberry Walnut Salad
Category: salad
By MARASADIE

An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!

Ingredients:
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
¼ cup walnuts
½ cup raspberry vinaigrette salad dressing
¼ cup crumbled feta cheese

Directions:
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 127.9
Fat: 5.8 g
Saturated fat: 1.9 g
Carbohydrates: 17.6 g
Sugars: 13.4 g
Dietary fiber: 2.7 g
Protein: 3.4 g
Cholesterol: 9.3 mg
Sodium: 420.1 mg
Freezer Peach Pie Filling and  Pie Freezing Method


Ingredients:
sugar, quick-cooking tapioca, quick-cooking tapioca, fresh lemon juice, salt, butter, cinnamon, nutmeg

Directions:
Bring a large pot of water to a boil.
Using a paring knife score the peaches with an X into the skins only.
Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds].
Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
Stir in the tapioca, lemon juice and salt; mix well to combine.
Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup] then sprinkle with cinnamon and nutmeg.
Top the pie with an additional prepared pie crust; seal well, then flute as desired.
Bake for about 50-60 minutes in a 375 degree oven.
Raspberry Coconut Bars


Ingredients:
granulated sugar, butter, cream cheese, eggs, vanilla extract, all-purpose flour, baking powder, salt, coconut, white chocolate chips

Directions:
Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.
Blackened Cod With Mango Salsa


Ingredients:
chili powder, paprika, cumin, garlic powder, kosher salt, brown sugar, mango, red onion, red bell pepper, lime, juice of, salt, fresh cilantro, cod

Directions:
Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste.
Preheat oven to 400F degrees.
To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
Rub the blackening paste on one side of the fish.
Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
Remove pan from oven and place fish on top of steamed rice or whatever you’re serving. Top fish with salsa, a lime wedge and extra cilantro.
For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.
Chocolate Chip Meringue
Category: desserts
By Dodie

These bring back good childhood memories, and they are a good change from regular chocolate chip cookies. Great for any occasion.

Ingredients:
3  egg whites
1 cup white sugar
½ teaspoon distilled white vinegar
½ teaspoon vanilla extract
1 pinch salt
2 cups semisweet chocolate chips

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease  baking sheets or line them with parchment paper. In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.

Yields: 4 dozen

Calories: 101.6
Fat: 4.2 g
Saturated fat: 2.5 g
Carbohydrates: 17.2 g
Sugars: 16 g
Dietary fiber: 0.8 g
Protein: 1 g
Sodium: 8.5 mg