xiaoxl/recipe_data huggingface dataset:
Baby Blue Punch
Category: drinks
By CHIXROCK

I created this punch recipe when I went looking for a punch recipe for my Baby Shower. I really wanted blue punch because I was having a boy this time. The ice cream melts somewhat and turns the punch a beautiful baby blue color leaving frothy blue and white clouds floating on top. Everyone thought it tasted great and asked for the recipe. Its also very adaptable to your taste. The sky's the limit. Try any flavor or color of unsweetened drink mix in place of the blue.

Ingredients:
1 (0.13 ounce) package blue, berry flavored unsweetened drink mix
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (64 fluid ounce) bottle white cranberry juice
8 scoops vanilla ice cream
1 cup white sugar, or to taste

Directions:
In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 servings

Calories: 120.9
Fat: 0.8 g
Saturated fat: 0.5 g
Carbohydrates: 28.3 g
Sugars: 19.1 g
Protein: 0.2 g
Cholesterol: 3.1 mg
Sodium: 18.4 mg
Cream Cheese and Jam Breakfast Spread


Ingredients:
cream cheese, butter

Directions:
Cream together the cream cheese and butter until well mixed., Add jam to your taste., Do not overmix or it will separate like when you add eggs to butter.
Easy St. Louis-Style Pork Ribs on Gas Grill
Category: meat-and-poultry
By Aubree Rose

Easy and delicious backyard ribs made by you. Get ready to enjoy a delicious, messy dinner!

Ingredients:
4 pounds St. Louis-style pork ribs, cut into 6-inch sections
2 cups barbeque sauce, or to taste

Directions:
Heat one side of a gas grill to 300 degrees F (150 degrees C). Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill. Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more. Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.

Prep time: 10 mins
Cook time: 3 hrs 6 mins
Total time: 3 hrs 16 mins
Yields: 8 servings

Calories: 487.3
Fat: 30.2 g
Saturated fat: 11 g
Carbohydrates: 22.7 g
Sugars: 16.3 g
Dietary fiber: 0.4 g
Protein: 28.8 g
Cholesterol: 119.9 mg
Sodium: 791.6 mg
Indian Style Basmati Rice
Category: side-dish
By DHANO923

This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!

Ingredients:
1 ½ cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2  whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced

Directions:
Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 216.4
Fat: 5.4 g
Saturated fat: 0.9 g
Carbohydrates: 38.9 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 3.9 g
Sodium: 393.7 mg
Cheesecake Caramel Toffee Chocolate Chip Cookie Bars


Ingredients:
unsalted butter, brown sugar, granulated sugar, vanilla extract, salt, egg, baking soda, all-purpose flour, chocolate chips, cream cheese, sugar, egg, vanilla

Directions:
Preheat oven to 350 degrees.
Prep a 9 x 13 pan by lining it with parchment paper.  Set aside.
Cream together the butter, sugars, salt and vanilla.  Beat in the egg, then the baking soda and flour.
Stir in the chocolate chips, caramel bits and toffee pieces.
Divide mixture in half.  Spread half of the dough evenly into the prepared pan.  I use my fingers to do this.  Set aside.
In a medium bowl, cream together the cream cheese and white sugar until fully blended.  Beat in the egg and vanilla.  Mix until completely smooth.
Pour and spread cheesecake layer over the pressed cookie dough layer.
Using your hands, press pieces of the remaining dough into flat discs.  Lay on top of the cheesecake layer.  You don't have to have the entire cheesecake layer totally covered.  In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
Allow to cool completely before removing from pan by way of the parchment paper.
Once cooled and removed from pan, cut into twelve equal bars.
Store in refrigerator.
NOTE:  If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating] prior to serving.  The caramel bits harden up a bit in the fridge.
Oven Fries


Ingredients:
"russet potatoes"

Directions:
Adjust oven rack to lowest position; heat oven to 475 degrees Fahrenheit.
Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes.
Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with about 3/4 teaspoon salt and 1/4 teaspoon pepper (this acts as ball bearings to help prevent potatoes from sticking so much]. Set aside.
Drain potatoes.
Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.
Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil.
Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.
Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer.
Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
Transfer fries to a second baking sheet lined with paper towels to drain.
Season with additional salt and pepper to taste and serve.
Tuscan Soup a La Olive Garden


Ingredients:
onion, garlic cloves, water, dried thyme, bay leaf, potatoes, fresh kale, evaporated milk, parmesan cheese

Directions:
In some olive oil sauté the onion and garlic until transparent.
Add water and chicken base or 2 quarts  chicken broth.
Add the potatoes (I like to use frozen hash browns that I always have on hand].
Add the seasonings.
Bring to boil. Cover with lid and simmer.
Brown the sausage, breaking up into small pieces, and drain in a stainer.
Wash the kale, remove the stems/rib.  Slice across  you can add fresh or thawed frozen spinach squeezed dry].
Add the sausage and kale to your saucepan and cook until potatoes are tender.
Add the can of evaporated milk and heat through.
Check to see if you want to add any salt.
Serve with freshly grated Parmesan cheese.  Enjoy.:-].
Nanny's Cornbread


Ingredients:
self-rising flour, eggs, buttermilk, cornmeal

Directions:
Preheat oven to 400 degrees.  Put lard or shortening in baking pan or skillet.  Place oven-proof skillet (a well-seasoned iron skillet works best] on rack and let shortening melt while mixing batter.
In large bowl, mix cornmeal, flour, eggs and buttermilk.  When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
Sprinkle dry cornmeal over hot grease left in bottom of skillet.  Pour batter into prepared pan.  Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
Cut in wedges and serve hot with plenty of butter.  This is great with chili or a thick stew.
Mexican Shakshuka
Category: trusted-brands-recipes-and-tips
By Candice

This Mexican-inspired shakshuka is a tomato-y one-skillet poached eggs dish that's full of all the flavors you expect from Mexican recipes. Diced tomatoes, onions, and smoked peppers, plus cumin, chili powders and Spanish paprika. And together, they make this one hearty meal to feed a crowd from one skillet. Serve with warmed corn or flour tortillas and butter-fried hominy.

Ingredients:
2 tablespoons vegetable oil
1 cup diced onion
1 tablespoon minced garlic
1 (8 ounce) jar roasted red bell peppers, drained and chopped
3 tablespoons Hunt's® Tomato Paste
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1 teaspoon ground cumin
1 teaspoon Spanish paprika
2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
½ cup water
salt and pepper to taste
6  eggs, or more as needed

Directions:
Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined. Stir in Hunt's® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes. Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 160.5
Fat: 9.4 g
Saturated fat: 2.2 g
Carbohydrates: 13.1 g
Sugars: 8.1 g
Dietary fiber: 2.7 g
Protein: 8 g
Cholesterol: 163.7 mg
Sodium: 685.3 mg
Roasted Salmon Fillets With Irish Whiskey


Ingredients:
honey, cider vinegar, fresh thyme, lemon zest, salmon fillets

Directions:
Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
Preheat oven to 450°F (230°C].
Remove salmon from marinade and place on a rack over a roasting pan.
Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
Place on 4 plates and serve.
Tortuga Tuna Croquettes With Ginger Lime Creme  Fraiche


Ingredients:
sour cream, heavy cream, lime zest, ground ginger, albacore tuna, eggs, mayonnaise, coconut oil, fresh lime juice, fresh ginger, honey

Directions:
Prepare Creme Fraiche.  In a glass jar combine the sour cream and heavy cream.  Let sit at room temperature until ready to serve.  Just before serving, stir in ground ginger and lime zest.
In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey.  Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes.  Fry in coconut oil.  Add more oil if needed.  Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche.  Garnish with a slice of lime.
Xochipilli's Carne Guisada


Ingredients:
beef, green bell pepper, onion, tomatoes, garlic, whole cumin seeds, fresh ground black pepper, water, water, cornstarch, salt

Directions:
In a large dutch oven over medium heat, add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1 ounce water and stir to combine. Cook for 5 minutes stirring frequently.
Add 1 quart water and bring everything to a rolling boil.
Once the dutch oven comes to a boil, add in the 1/2 cup of water mixed with the cornstarch.
Turn the heat down to medium heat and cook the mixture until it thickens (about 30 minutes] and season with salt, to taste.
Transfer to a serving bowl or platter and serve.
Caribbean Pepper Pot Soup


Ingredients:
onions, garlic, ginger, chili powder, scotch bonnet peppers, habanero pepper, whole coriander seed, celery seed, salt, cracked black pepper, brown sugar, carrots, kidney beans, whole tomatoes, unsweetened coconut milk, cilantro

Directions:
Cook onions in oil in a skillet until tender.
Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots], kidney beans, tomatoes and stock.
Stir to mix well.
Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
Add coconut milk and stir well.
Set crockpot to high and cook for 15-20 minutes more.
Garnish with cilantro before serving.
Thai Red Curry Soup
Category: trusted-brands-recipes-and-tips
By Uncle Ben's

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

Ingredients:
2 tablespoons olive oil, divided
18  large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3  green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Directions:
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside. Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant. Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot. Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat. Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot. Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 cups
Pomegranate Cranberry Champagne Cocktail


Ingredients:
cranberry juice, triple sec, pomegranate seeds

Directions:
Pour all ingredients except seeds into a pitcher., Serve in Champagne flutes., Top with pomegranate seeds.
Steak Sandwiches


Ingredients:
cilantro, garlic cloves, red onion, green bell pepper, salt, provolone cheese

Directions:
Heat oven to 350 degrees Fahrenheit.
In a bowl combine steak, cilantro, and garlic.
Heat skillet over medium high heat; coat with Pam.
Add steak mixture and cook, turning until edges are browned and center is still pink (3 to 5 minutes]. Transfer to a bowl or plate.
Coat same skillet with Pam and add red onion, green pepper, poblano pepper, and salt.
Reduce heat to medium and cook, stirring until peppers are soft (7 to 10 minutes].
Put rolls on cookie sheet an lay one cheese slice on each.
Warm in oven until cheese melts (5 minutes].
Remove from oven.
Add steak and peppers to rolls and serve.
Beer Lime Grilled Chicken
Category: meat-and-poultry
By Lauren

Grilled chicken with a combination of beer, lime juice and spices. It's just amazing!

Ingredients:
1  lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4  skinless, boneless chicken breast halves

Directions:
In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves.  Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

Prep time: 10 mins
Cook time: 14 mins
Total time: 54 mins
Yields: 4 servings

Calories: 181.9
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 7 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 25.2 g
Cholesterol: 67.2 mg
Sodium: 63.3 mg
Spicy Honey Mustard Sauce
Category: side-dish
By Chef John

This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.

Ingredients:
⅓ cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons yellow mustard
1 tablespoon rice vinegar
2 tablespoons honey
½ teaspoon hot sauce

Directions:
Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 tablespoons

Calories: 57.7
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 3.6 g
Sugars: 3 g
Protein: 0.1 g
Cholesterol: 2.3 mg
Sodium: 112.2 mg
Basic Fruit Bread Recipe
Category: bread
By Helen H.

Add any fruits, vegetables, nuts and spices that you desire.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
½ cup vegetable oil
2  eggs
1 cup shredded apple
¾ cup chopped walnuts
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan. Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened. Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 8 1/2x4 1/2 inch loaf

Calories: 391.1
Fat: 18.1 g
Saturated fat: 2.3 g
Carbohydrates: 52.1 g
Sugars: 22.1 g
Dietary fiber: 1.9 g
Protein: 6.5 g
Cholesterol: 37.2 mg
Sodium: 357.1 mg
Spicy Tuna Fish Cakes
Category: seafood
By Raquel Teixeira

Who needs crab and a deep fryer to enjoy these tasty delights? Tuna works great and a light pan searing does the job of cooking up this tasty treat without all the fat! Serve with hot sauce or mayonnaise.

Ingredients:
1 large potato, peeled and cubed
4 (3 ounce) cans tuna, drained
1  egg
¼ cup chopped onion
1 tablespoon Dijon mustard
1 tablespoon dry breadcrumbs, or as needed
1 ½ teaspoons garlic powder
1 teaspoon Italian seasoning
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil

Directions:
Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl. Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties. Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 237.1
Fat: 5.6 g
Saturated fat: 1.1 g
Carbohydrates: 20.7 g
Sugars: 1.6 g
Dietary fiber: 2 g
Protein: 25.2 g
Cholesterol: 72 mg
Sodium: 209.7 mg
Cabbage Jambalaya
Category: soups-stews-and-chili
By Susan

This is an EASY recipe. My son doesn't like cabbage but will eat this like crazy. You can make it low-fat by using ground turkey and low-fat sausage. They won't know the difference.

Ingredients:
1 pound ground beef
1 pound smoked sausage, cut into 1/4-inch slices
1  onion, chopped
3 stalks celery, chopped
1 clove garlic, chopped
1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 ½ fluid ounces water
1 cup uncooked rice
1 pinch garlic salt, or to taste

Directions:
Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt. Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes. Preheat the oven to

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 549.5
Fat: 28.6 g
Saturated fat: 10.7 g
Carbohydrates: 44.5 g
Sugars: 10.6 g
Dietary fiber: 5.4 g
Protein: 28.5 g
Cholesterol: 95.6 mg
Sodium: 1610.3 mg
Baked Acorn Squash With Sherry (Thanksgiving)


Ingredients:
acorn squash, brown sugar, butter, sherry wine

Directions:
Cut squash in half and scrape the cavities clean.
Melt the butter and mix with the brown sugar and sherry.
Pile this mixture into each cavity and bake at 375 degrees for 45 minutes to an hour.
Honey Garlic Balsamic Vinaigrette


Ingredients:
garlic cloves, honey, salt, extra virgin olive oil

Directions:
In a small bowl, stir together garlic, honey and salt to taste until well mixed., Add vinegar, then oil, whisking vigorously till blended., Let stand 10 minutes to allow flavours to blend., Remove garlic slices.
Sautéed Fish or Chicken With Plum Tomatoes & Spinach


Ingredients:
olive oil, chicken cutlets, salt, black pepper, plum tomatoes, garlic, dry white wine

Directions:
Heat 1 1/2 teaspoons oil in large pan over medium high heat. Sprinkle fish/chicken with salt and pepper. Add fish/chicken to pan.  Cook until done.  Remove from pan.
Heat remaining olive oil over medium high heat. Add tomato and garlic. Sauté 1 minute. Stir in wine. Simmer 2 minutes.  Add spinach and cook until spinach wilts.
Return fish/chicken to pan. Spoon tomato mixture over fish/chicken.
Koenigsberger Klops (Meatballs)


Ingredients:
ground beef, milk, water, peppercorns, celery leaves, beef bouillon cubes, butter, flour

Directions:
"Mix beef, veal, bread, and seasonings. Form into balls. Bring brine to boil (water, peppercorns, celery, bouillon]. Add meatballs and simmer 10-15 minutes. Remove with slotted spoon. To 2 1/2 cups sieved brine, add paste of butter and flour. Cook. Add lemon juice. Pour over meatballs. Serve with buttered noodles."
Meringue Cookies


Ingredients:
salt, sugar, vanilla, chocolate chips

Directions:
Preheat oven to 350.
Beat egg whites stiff.  Add salt and sugar (little at a time] while finishing the beating of the eggs.
Fold in chocolate chips and/or nuts.  Or dried cherries or other goodies -- whatever you like.
Drop by teaspoon fulls on silpat lined pan.
Put in the oven and turn off the heat.  Leave overnight.
In the morning you will have a treat!  By then they will be dry and crunchy.
If you are in a hurry, set the oven to 325 and bake for 30-35 minutes.  These will be more on the chewy side.