xiaoxl/recipe_data huggingface dataset:
24-Hour Copper Pennies


Ingredients:
green pepper, onion, Worcestershire sauce, prepared mustard, sugar, wine vinegar, salt, carrots, celery

Directions:
Slice carrots in rounds and cook until tender but not mushy; drain.
Thinly slice onion, green pepper and celery; add to carrots.
Add rest of ingredients and cook for 5 minutes longer.  Cool and marinate in fridge for 24 hours.
German Potato Salad With Sausage


Ingredients:
bacon, onion, Polish sausage, sauerkraut, water, cider vinegar, sugar, salt, fresh coarse ground black pepper

Directions:
Cook bacon over medium heat until crisp. remove and drain., Saute onion in the drippings for one minute., Add sausage, cook until lightly browned., Add potatoes, cook 2 minutes longer., Drain. Transfer to a 3 quart slow cooder., In a small bowl, combine the remaining ingredients., Pour over sausage mixture., Cover and cook for 5-7 hours on low until potatoes are tender.
Oats & Brown Sugar Body Scrub


Ingredients:
oatmeal, dark brown sugar, vanilla extract

Directions:
"Combine all ingredients using a spatula in a large bowl until well blended. Mix should have a paste-like texture. If it is too dry, add more oil a few drops at a time. Conversely, if it is too oily, add more dry ingredients until you reach the desired consistency. Keep stored in tightly sealed jars. May need to mix before use if ingredients settle."
Chocolate Kahlua® Cake
Category: desserts
By sister-woman

There isn't much to say except fa-bu-lous!

Ingredients:
cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4  eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour. Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 45 mins
Yields: 1 Bundt(R) cake

Calories: 528.3
Fat: 28.9 g
Saturated fat: 11.7 g
Carbohydrates: 59.5 g
Sugars: 43.5 g
Dietary fiber: 2.4 g
Protein: 7.2 g
Cholesterol: 78.1 mg
Sodium: 457.7 mg
Sun-Dried Tomato Cedar Plank Salmon
Category: main-dish
By Ben S.

This is a delicious version of a grilled salmon using cedar planks that have been soaked in water overnight to add smokiness and flavor to the salmon.

Ingredients:
3 (12 inch) untreated cedar planks
1 (1 1/2-pound) salmon fillet, with skin
2 cups chopped oil-packed sun-dried tomatoes
2 bunches fresh parsley, finely chopped
¾ cup sun-dried tomato and oregano salad dressing
¾ cup olive oil

Directions:
Soak the cedar planks in water for several hours or overnight. Preheat an outdoor grill for high heat. Brush the planks with olive oil. Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing. Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 639.3
Fat: 54.4 g
Saturated fat: 8 g
Carbohydrates: 13.1 g
Sugars: 3.5 g
Dietary fiber: 2.8 g
Protein: 24.7 g
Cholesterol: 66.1 mg
Sodium: 550.5 mg
Cranberry Avocado Salad W/Sweet Balsamic Vinaigrette


Ingredients:
sugar, poppy seeds, sesame seeds, paprika, dried mustard, sweet onion, sea salt, fresh ground black pepper, extra virgin olive oil, cilantro, avocados, dried cranberries, Candied and Spiced Almonds

Directions:
For the dressing:  Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
For the salad: place greens and cilantro leaves in a large bowl.
Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing.
Chamorro Bistek


Ingredients:
garlic cloves, onion, vinegar, soy sauce, salt, black pepper, Accent seasoning, water, cornstarch

Directions:
The best way to handle slice the beef is partially frozen.  Slice thinly, about 1/4-inch thick and 2-3-inches long.
Combine the rest of ingredients except for the oil, water, cornstarch.  Marinate for about 30 minutes.
Heat oil in skillet and remove the garlic and onions from the marinade.  Carefully sauté in hot oil for about 5 minutes.  Drain the beef from marinade and add to the skillet.  Stir-fry on medium-high heat, stirring often until cooked and browned.  This should roughly take about 8 minutes,  depending on your stove and thickness of meat.
Add the water and cornstarch to marinade and bring to a boil, stirring often.  Mixture should start to thicken up but not too much.  Slightly less than thick gravy consistency.  Taste and adjust seasoning if needed.  Lower temperature down and simmer for about 15 minutes more, careful not to burn.  Serve over hot rice.
Magic Bullet Fruit Sorbet


Ingredients:
"water"

Directions:
Add ingredients to the short cup.
Blend until smooth.
Enjoy.
To reach your favorite consistency, you may want to add more water or fruit juice to the frozen fruit.
For visual display, add flavors with contrasting colors in the same cup.
Caribbean Croque Monsieur


Ingredients:
unsalted butter, gruyere cheese, ham, honey, tomatoes, avocado

Directions:
If desired, cut crusts off bread., then butter one side of each slice,.
Lay 2 slices, butter side down, on a work surface covered with wax paper.  Cover the 2 slices evenly with mustard.
Top each with 1 slice of cheese, then 2 slices of ham.
Drizzle the honey over the ham.
Place the tomato on ham and cover with avocado.  Top with remaining 2 slices of bread, buttered side up.
Preheat the broiler.
Fry the sandwiches, one at a time, in a heavy skillet over medium heat until golden.  Carefully turn the sandwiches over and fry the other side.
Place the remaining slice of cheese on top of the sandwich and broil until cheese is melted, about 2-3 minutes.
Cut the sandwiches in half or quarters and serve immediately.
Smashed Potatoes
Category: side-dish
By amanda81

These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!

Ingredients:
1 ½ pounds small yellow-fleshed potatoes
¼ cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried savory
½ teaspoon sea salt
½ teaspoon ground black pepper

Directions:
Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool. While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato. Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 273.8
Fat: 14.8 g
Saturated fat: 2.6 g
Carbohydrates: 33.1 g
Sugars: 1.1 g
Dietary fiber: 3.1 g
Protein: 3.8 g
Cholesterol: 2.7 mg
Sodium: 240.4 mg
Avocado Chicken Salad
Category: uncategorized
By mylinda

I was looking for a quick snack to take to work with me when I created this avocado chicken salad. Everyone I have made it for loves it! Serve with your favorite bread, chips, pita bread, etc.

Ingredients:
1 pound shredded, cooked chicken breast meat
¼ cup mayonnaise
¼ cup plain Greek yogurt
1 medium avocado, chopped
1 stalk celery, diced
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped green onions
1 tablespoon garlic powder
1 teaspoon chopped fresh cilantro
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 416.3
Fat: 28 g
Saturated fat: 5.7 g
Carbohydrates: 8.1 g
Sugars: 1.8 g
Dietary fiber: 3.9 g
Protein: 33.5 g
Cholesterol: 93.2 mg
Sodium: 460.2 mg
Sourdough Crumpets


Ingredients:
sugar, salt, baking soda

Directions:
Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter].
Mix in sugar and salt.
Grease a skillet and heat over medium-low burner.  About the same heat you use for pancakes.  Place thoroughly greased rings or cans in skillet.
When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.
Cook until edges appear dry and bubbles have formed.
Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.
Stir batter before pouring the next round.  You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter].
Enjoy hot with butter and/or jam. Leftovers are good toasted.
Tender Eye of Round Roast
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Ingredients:
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

Directions:
Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast.  Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound. Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center. When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth.  Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside. Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Prep time: 1 hr
Cook time: 1 hr 30 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 685.2
Fat: 25.6 g
Saturated fat: 10 g
Carbohydrates: 2.2 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 99.7 g
Cholesterol: 198.9 mg
Sodium: 1230.8 mg
Grilled Corn With Creamy Chipotle Sauce


Ingredients:
salt, canned chipotle chiles, garlic clove, low fat cottage cheese, light mayonnaise, plain fat-free yogurt, corn

Directions:
Prepare grill.
Place first 3 ingredients in a food processor; process until minced.
Add cottage cheese; process until smooth, scraping sides of bowl occasionally.
Add mayo and yogurt; process until blended.
Spoon sauce into bowl and chill.
Place corn on grill rack coated with cooking spray.  Grill 10 minutes, turning frequently.
Serve corn with sauce.
Creamy & Light Ravioli Casserole


Ingredients:
frozen broccoli, olive oil, garlic cloves, onion, mushrooms, spinach, white wine, salt, butter, flour, chicken broth, beef broth, milk, parmesan cheese, nutmeg, fire-roasted tomatoes, salt

Directions:
Preheat oven to 375 degrees.
Heat a large skillet over medium heat. Add olive oil, minced garlic, diced onion and saute for 3 minutes.
Add to skillet mushrooms, spinach, broccoli and wine.
Salt, pepper, and garlic powder to taste. Saute for 5 minutes.
For the sauce: In a large pot melt butter. Mix butter and flour to make a rue.
Mix in broths, milk, Parmesan, and nutmeg. Bring to a boil.
Add in tomatoes and season to taste. Thicken if needed with a water and cornstarch mixture.
Boil ravioli till tender and drain.
Layer in a casserole dish as follows: sauce, ravioli, Italian blend cheese, veggie mix, Italian blend cheese, and sauce.
Cook at 357 degrees for 15 minutes.
Camping Steak Marinade


Ingredients:
soy sauce, cider vinegar, lemon juice, Worcestershire sauce, dry mustard, salt, ground black pepper, fresh parsley, ground cloves

Directions:
In a jar, shake together oil, soy sauce, vinegar, lemon juice and Worcestershire sauce.
Season with mustard, salt, pepper, parsley and ground cloves.
Shake again until it is well mixed.
Put meat in a large bowl.
Pour marinade over meat and let stand covered for at least 2 hours.
Alternatively, put steaks and marinade in freezer bags and store in the freezer until you are ready to go camping!
Avacado, Tomato & Cucumber Sandwich


Ingredients:
tomatoes, cucumbers, red onion, avocado, salt, black pepper, lime juice, red wine vinegar, mayonnaise

Directions:
Add lime juice, salt and red onion to mashed avocado and mix well., Spread mayo on toasted bread slices., Spread avocado mixture on one of the toasted bread slices., Add cucumber and sprinkle salt and pepper if desired., Add tomatos and sprinkle salt and pepper if desired., Sprinkle tomatoes with red wine vinegar., Top with other toasted bread slice., Cut on the diagonal and enjoy!
Herb Garden Vegetables


Ingredients:
butter, margarine, broccoli florets, cauliflower florets, carrot, red bell pepper, garlic cloves, fresh thyme, fresh basil, salt

Directions:
In large skillet or wak, melt butter over medium heat.
Add broccoli, cauliflower and carrots; stir to coat with butter.
Cover; cook 4-6 minute or until crisp and tender, stirring occasionally.
Stir in bell pepper and the remaining ingredients.
Cook and stir 2-3 minute or until throughly heated.
Grill method:
Tear off 6 large pieces of foil.
Place all the ingredients, except butter into a large bowl and mix well.
Seperate the vegetable mixture out onto the pieces of foil, making sure you leave enough room to close up the packets.
Place 1 teaspoons of butter onto the top of each packet.
Seal each packet and place on grill.
Grill for about 10 minute or until vegetables are tender.
Creamy Cashew and Vegetable Korma


Ingredients:
unsweetened dried shredded coconut, onions, chilies, garlic, ground cumin, ground turmeric, ground coriander, cashew pieces, broccoli, green beans, fresh cilantro

Directions:
Put the coconut into a bowl and cover with 2 cups of boiling water; stir, and let sit for 20 minutes.
Meanwhile heat the oil in a large saucepan, then put in the onion; cover, and let cook over gentle heat for 7 minutes.
While the onion is cooking, halve the chilies, remove the seeds, then slice the chilies finely and add to the saucepan, along with the garlic (Keep your hands away from your face while preparing the chilies, and wash them well afterwards because the juice can burn your skin].
Add the spices to the saucepan, stir well, and cook for a further 1 to 2 minutes.
Strain the coconut liquid, discarding the solids.
If you have a food processor or blender, whizz the cashews to a smooth, creamy consistency with the coconut liquid; or, grind the cashews as finely as you can (an electric coffee grinder does this well, in small batches], then mix with the coconut liquid.
Either way, add this mixture to the saucepan; season with salt and pepper, cover, and remove from the heat.
Cook the broccoli and green beans in a large covered saucepan containing 1/2 inch of boiling water, to half-boil, half-steam them, until they are only just tender.
Keep them well on the crisp side as they will cook a bit more when they are added to the korma.
Drain the vegetables, then stir them gently into the creamy cashew mixture, along with the frozen peas.
Cook over gentle heat until the korma is hot.
Check the seasoning, sprinkle with the cilantro, and serve.
Easy Buche De Noel


Ingredients:
walnuts, all-purpose flour, eggs, salt, cream of tartar, granulated sugar, vanilla extract, flour, milk, shortening, butter, vanilla extract, salt, butter, boiling water, corn syrup, powdered sugar

Directions:
Preheat oven to 350°F.
Line the bottom of a 10" x 15" x 1" jelly roll pan with waxed paper. Butter the waxed paper.
Grind walnuts in food processor. Put into a bowl.  Add flour and cocoa, stir to combine. Set aside.
Beat egg whites, salt and cream of tartar to soft peaks.  Gradually add 1/3 cup sugar.
In another bowl, beat egg yolks (no need to wash beaters], remaining sugar and vanilla until thick.
Pour yolk mixture over whites, fold gently together.
Gradually fold in walnut mixture.  Scrape into prepared pan.  Gently spread to fill pan. Bake 20 minutes, or until top springs back when pressed gently.
Sprinkle a tea towel thickly with powdered sugar.  Invert cake onto the towel, peel off the waxed paper.  If edges of cake are crusty, trim them off, so it will roll easily. From a long side, roll up cake loosely in towel. (You want the cake to be long when it's rolled]. Allow it to cool completely.  Unroll, spread with filling.  Roll it up again, transfer to serving platter and pour glaze over roll.
To prepare filling:.
Combine flour and milk in a small saucepan.  Stirring constantly, bring to a boil.  Cook and stir until thick.  Remove from heat and cool to room temperature.
In a mixing bowl, cream shortening, butter, sugar, salt and vanilla until sugar dissolves, about 5 minutes.  Scrape down the bowl frequently.  Add the flour and milk mixture. Beat until fluffy.  Stir in candied cherries.
To prepare glaze:.
Stir together cocoa, melted butter and boiling water until cocoa dissolves.  Stir in corn syrup and powdered sugar.
Easy Yogurt Cake
Category: world-cuisine
By Diana Moutsopoulos

This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.

Ingredients:
1 (5 ounce) container plain yogurt
3 fluid ounces 1/2 yogurt container vegetable oil
2  large eggs eggs
7 ⅞ ounces 1 1/2 yogurt containers white sugar
1 teaspoon vanilla extract
5 ⅞ ounces 1 3/4 yogurt containers all-purpose flour
2 ½ teaspoons baking powder
1 pinch salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan. Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool. Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 400.2
Fat: 15.5 g
Saturated fat: 2.9 g
Carbohydrates: 60.1 g
Sugars: 38.7 g
Dietary fiber: 0.7 g
Protein: 6.2 g
Cholesterol: 63.4 mg
Sodium: 269.5 mg
Chicken Stock
Category: soups-stews-and-chili
By Margaret Price

Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.

Ingredients:
4 pounds chicken
7 cups water
1 large onion, halved
3 stalks celery
3  carrots, cut into 2 inch pieces
1  bay leaf
1 teaspoon grated fresh ginger
salt to taste

Directions:
Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours. Strain and cool the stock, uncovered. Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Yields: 7 or 8 cups

Calories: 252.4
Fat: 14.4 g
Saturated fat: 4.1 g
Carbohydrates: 2.5 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 26.6 g
Cholesterol: 86.9 mg
Sodium: 100.6 mg
Chicken Tortilla Soup (Fast and Cheap!)


Ingredients:
water, chicken broth, chicken bouillon cubes, garlic powder, cumin, diced tomatoes, onion, cheese, tortilla chips, cilantro

Directions:
In a large stock pot add as much water or chicken broth as desired for the quantity of soup you need.
Add boullion, spices, soup and tomatoes (including liquid], onion, chicken, and some of the peppers (reserve some for garnish, if you have mild soup eaters do not add serranos at all, allow individuals to add them to their bowl] and some of the cilantro (reserving some for garnish].
Heat soup through and allow to simmer until ready to serve.
To serve, place desired amount of crushed tortilla chips, shredded cheese and peppers in an individual bowl.  Top with hot soup. Sprinkle with chopped cilantro.
Top additionally with avocado, corn, cooked rice, sour cream, or any other toppings you enjoy!
Triple Berry Baked Brie


Ingredients:
frozen puff pastry, hazelnuts, pecans, egg, water, pears, sliced apple

Directions:
HEAT oven to 400ºF. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
WHISK egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.
BAKE  25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.
Mascarpone Oreo Snowflake Cookies


Ingredients:
butter, mascarpone cheese, sugar, flour, vanilla

Directions:
Preheat oven to 325°F, Cream the butter and mascarpone cheese for about 3 minutes., Slowly beat in the sugar until light and fluffy., Beat in the egg yolk and vanilla, and then slowly beat in the flour until mixed., Stir in crushed Oreo cookies., Scoop or spoon cookie dough on to a cookie sheet and, Bake at 325 degrees for 12-15 minutes.