xiaoxl/recipe_data huggingface dataset:
Kossmans Rice Broccoli Casserole


Ingredients:
frozen broccoli, cooked rice, Cheese Whiz, celery, onion, butter

Directions:
dice and saute celery and onion  in butter, mix with rest of ingredients  except rice, put  rice in  bottom of baking dish, pour mixture on top of rice  into baking dish, bake 350 for 30 minutes  or til hot  and bubblly.
Ekaterina's Wild Rice and Kale Salad
Category: salad
By Ekaterina Petkova

Healthy and filling, this salad is perfect for lunch, a light dinner, or party appetizer. Crunchy and sweet with a hint of spice. No need to add salt.

Ingredients:
3 ¼ cups water, divided
½ cup wild rice
½ cup barley
1 teaspoon olive oil, or as desired
1 cup chopped kale
½ cup raisins
½ cup chopped walnuts
½ cup crumbled feta cheese
2 tablespoons chipotle mustard
ground black pepper to taste

Directions:
Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes. Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes. Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

Prep time: 15 mins
Cook time: 1 hr 18 mins
Total time: 1 hr 33 mins
Yields: 4 servings

Calories: 388.7
Fat: 15.9 g
Saturated fat: 4.1 g
Carbohydrates: 52.9 g
Sugars: 14.1 g
Dietary fiber: 7.4 g
Protein: 12 g
Cholesterol: 16.7 mg
Sodium: 314.1 mg
Perfect Microwave Oatmeal for One


Ingredients:
old-fashioned oatmeal, water, raisins, walnut pieces, salt, cinnamon, brown sugar

Directions:
Put everything into a microwave safe bowl. You need one deep enough to avoid boil-over messes.
Microwave on HIGH for 2 minutes.
Stir and eat with a little milk and a sliced half banana. Yum!
Strawberry Fields
Category: salad
By newcook89

A delicious salad with a sweet and tangy dressing.

Ingredients:
¾ cup olive oil
¼ cup red wine vinegar
¼ cup honey
¼ cup white sugar
1 tablespoon Dijon mustard
salt and pepper to taste
1 pint strawberries, sliced
1 (8 ounce) bag mixed baby greens
1 cup sweetened dried cranberries
1 small red onion, sliced thin
¼ cup crumbled feta cheese  (Optional)

Directions:
Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing. Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 425.2
Fat: 28.6 g
Saturated fat: 4.7 g
Carbohydrates: 44.7 g
Sugars: 36.9 g
Dietary fiber: 2.9 g
Protein: 2 g
Cholesterol: 5.6 mg
Sodium: 145 mg
Thai Sweet-Garlicky Cauliflower With Red Pepper Strips


Ingredients:
canola oil, garlic, cauliflower, water, onion, red bell pepper, yellow bell pepper, tamari, sugar, salt

Directions:
Heat the oil in a wok or large skillet over medium-high heat (the oil is hot enough when it will immediately set a chunk of garlic sizzling].
Add in all the garlic and stir-fry for about 15 seconds or until barely golden.
Add in the cauliflower.
Add in the water; cover.
Steam for 30 seconds, then uncover and allow the water to evaporate without stirring.
When the pan is almost dry and the cauliflower is tender, add the onion, bell pepper, tamari, and sugar.
Toss to combine; taste and add salt if necessary.
Serve hot.
Fahdreiteh Chicken


Ingredients:
chicken pieces, garlic, sweet paprika, sea salt, soy sauce

Directions:
Clean the chicken well and wipe dry.
Prepare a marinade with the crushed garlic, paprika, sea salt, salt, oil and soy sauce.
Let the mixture rest of 20 minutes.
Place the chicken pieces in the marinade and turn to cover well.
Cover the dish and place in the refrigerator for 24 hours (or 16, at least].
Bake uncovered for approximately one hour at 250 degrees Celsius.
Old-Fashioned Roasted Pecans
Category: appetizers-and-snacks
By Patricia K

My ex-mother-in-law lives in the South and has lots of pecan trees. She sends me bags of shelled pecans every year for Christmas. I found out how they make the roasted pecans at the fair. Even though they use big roasters, these turn out just as great.

Ingredients:
1  egg white
1 tablespoon water
2 ¼ cups pecan halves
½ cup white sugar
¼ teaspoon salt
1 ½ teaspoons ground cinnamon

Directions:
Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan. Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 282.7
Fat: 24.1 g
Saturated fat: 2.1 g
Carbohydrates: 17.5 g
Sugars: 13.9 g
Dietary fiber: 3.4 g
Protein: 3.5 g
Sodium: 79.7 mg
Oven-Fried Catfish
Category: seafood
By Mrs. Hermes

This recipe is a great alternative to pan-fried catfish.  A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.

Ingredients:
1 ½ pounds catfish fillets
½ cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ cup skim milk
cooking spray

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet. Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 206.9
Fat: 9 g
Saturated fat: 2.1 g
Carbohydrates: 11 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 19.4 g
Cholesterol: 53.8 mg
Sodium: 458.5 mg
Green Tomato Breakfast Cake (Or Plum)


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, green tomatoes, sugar, ground cinnamon

Directions:
Preheat oven to 350°F Spray a 9-inch round cake pan or baking dish with oil.
Cream butter and sugar. When slightly fluffy, beat in eggs and vanilla.
Combine flour, baking powder and salt and sift into the creamed butter mixture; beat well. Spoon batter into prepared pan. Arrange green tomato pieces in concentric circles over batter. Sprinkle lightly with sugar and cinnamon.
Bake 50 minutes to 1 hour or until cake is firm and golden.
Waldorf Salad With Steel-Cut Oats


Ingredients:
steel cut oats, water, kosher salt, walnuts, honey, olive oil, sherry wine vinegar, fresh ground black pepper, granny smith apples, radicchio, red seedless grapes, cheese

Directions:
Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir] or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.
Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.
Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.
Sweet Corn Cakes
Category: bread
By SUE202

This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Ingredients:
½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen corn kernels, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon baking powder

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, beat butter with an electric mixer until creamy. Beat in the   and water until well combined. Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan. Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 8x8 inch pan

Calories: 207.2
Fat: 13.4 g
Saturated fat: 8.2 g
Carbohydrates: 21.9 g
Sugars: 9.4 g
Dietary fiber: 1.5 g
Protein: 1.9 g
Cholesterol: 35.6 mg
Sodium: 179.7 mg
Quick Balsamic-Glazed Salmon
Category: main-dish
By FastCheapDiet

This quick balsamic salmon is the perfect dinner for a weeknight since it is so easy to make. There is no marinating, waiting, or planning in advance.

Ingredients:
2 (4 ounce) skin-on salmon fillets
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon red pepper flakes

Directions:
Season salmon with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Cook salmon skin-side down for 2 minutes; flip and cook for 2 minutes more. Whisk balsamic vinegar and honey together; pour over salmon. Continue cooking over low heat until flesh flakes easily with a fork, 5 to 6 minutes. Sprinkle red pepper flakes on top before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 salmon fillets

Calories: 234.7
Fat: 10.9 g
Saturated fat: 1.9 g
Carbohydrates: 13.1 g
Sugars: 12.1 g
Dietary fiber: 0.5 g
Protein: 21.1 g
Cholesterol: 48.7 mg
Sodium: 278.2 mg
Bulgogi


Ingredients:
garlic cloves, sesame seeds, soy sauce, sugar, fresh ground pepper, lettuce, cooked rice

Directions:
Combine soy sauce, sugar, pepper, garlic and sesame seeds., Marinate slices of beef for at least 4 hours in mixture., Place on broiling pan and cook until brown throughout., Serve with rice and lettuce leaves for wrapping.
Bloomin' Onion


Ingredients:
red onion, egg, milk, flour, salt, cayenne pepper, black pepper, oregano, thyme, cumin, mayonnaise, ketchup, paprika, salt, oregano, pepper, cayenne

Directions:
Beat egg and combine with milk in a bowl big enough to hold the onion without spilling.
In a separate bowl, mix flour, salt, pepper, oregano, thyme and cumin.
Peel onion, and slice off about 1/2-1 inch off of both ends.
Remove a 1 inch core from the center.
Slice the onion with an onion blossom cutter, or if you don't have one of those, slice the onion into 16 equal vertical slices---being very careful not to cut all the way to the bottom (leave about 1/4 inch or more at the bottom] Separate"petals" of the onion.
Dredge onion in egg, then in flour mixture, shaking off excess.
Dredge in egg again, and again in the flour mixture--again, shaking off excess.
Allow onion to rest 15 minutes in the refrigerator.
Heat oil (enough to cover onion] to 350º.
Fry the onion right side up in the oil for 10 minutes or until golden.
Drain on paper towels and serve with dipping sauce.
Cold Tomato Cucumber Soup
Category: soups-stews-and-chili
By Chef

This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This refreshing soup makes a healthy summer lunch and can be made ahead to save time on busy days.

Ingredients:
½ tablespoon olive oil
1 medium yellow onion, roughly chopped
4 medium tomatoes, roughly chopped
½  cucumber, roughly chopped
¼ cup coconut milk
1 ½ tablespoons mayonnaise
1 tablespoon heavy cream
3 teaspoons grated lime zest
¼ teaspoon maharaja curry powder
¼ teaspoon salt
1 teaspoon chopped fresh mint leaves
1 pinch ground black pepper

Directions:
Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes. Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined. Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 30 mins
Yields: 2 servings

Calories: 265.9
Fat: 21.1 g
Saturated fat: 8.9 g
Carbohydrates: 19.6 g
Sugars: 10.2 g
Dietary fiber: 5.1 g
Protein: 4.2 g
Cholesterol: 14.1 mg
Sodium: 372.5 mg
Salmon Baked in Foil


Ingredients:
salmon fillets, olive oil, olive oil, tomatoes, chopped tomatoes, shallots, fresh lemon juice, dried oregano, dried thyme

Directions:
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Beef Barley Vegetable Soup
Category: soups-stews-and-chili
By MARGOC

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

Ingredients:
1 (3 pound) beef chuck roast
½ cup barley
1  bay leaf
2 tablespoons oil
3  carrots, chopped
3 stalks celery, chopped
1  onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Directions:
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Prep time: 20 mins
Cook time: 5 hrs 30 mins
Total time: 5 hrs 50 mins
Yields: 10 servings

Calories: 321
Fat: 17.3 g
Saturated fat: 6.1 g
Carbohydrates: 22.4 g
Sugars: 5.8 g
Dietary fiber: 5.1 g
Protein: 20 g
Cholesterol: 61.8 mg
Sodium: 605.5 mg
Progresso Skillet Chicken Parmigiana


Ingredients:
olive oil, onion, garlic cloves, crushed tomatoes, sugar, salt, boneless skinless chicken breasts, parmesan cheese, egg, mozzarella cheese, parmesan cheese

Directions:
In a medium saucepan, heat 1 tablespoon of oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer.
Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
In a non-stick 12 inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center.
Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken cover and heat until melted. Sprinkle with 2 tablespoons Parmesan cheese just before serving.
How to Make Texas Roadhouse Cheese Fries


Ingredients:
steak-style French fries, seasoning salt, onion powder, sharp cheddar cheese, bacon

Directions:
Preheat the oven to 450°F.
Cook bacon in a medium-sized frying pan oven medium-high heat.
Take out bacon when crisp and put on a paper towel to dry.
Pour bacon grease into a bowl and allow to cool slightly.
Add garlic salt, onion powder, and seasoned salt to the grease and stir to mix.  Set aside.
Arrange the fries on a greased baking sheet and bake for 10 to 15 minutes or until slightly golden.
Set oven to broil.
Brush the bacon oil an seasoning mix onto each fry.
Place fries in an oven-safe bowl.  Spread the cheddar cheese over the fries.
Crumble bacon slices, then sprinkle over cheese.
Place dish in oven for about 5 minutes, or until the cheese is bubbly.
Remove from the oven and allow to sit for a few minutes, then serve.
Chocolate Semifreddo
Category: uncategorized
By Pam Lolley

This is rich, smooth, and ultra chocolaty, with great crunch from the cookie crumbs and almonds. This would make a beautiful dessert for special occasions--a chocolate lover's dream! Serve with whipped cream and chocolate curls or shavings, if desired. Store any leftovers in a freezer, wrapped in plastic wrap.

Ingredients:
¼ cup chocolate wafer cookie crumbs
¼ cup toasted sliced almonds
1 (4 ounce) bittersweet chocolate bar, chopped
1 (4 ounce) bar semisweet chocolate, chopped
3 large eggs
⅓ cup white sugar
¼ teaspoon salt
2 cups heavy cream, divided
¼ cup water
2 teaspoons vanilla extract
¼ teaspoon almond extract

Directions:
Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides. Stir cookie crumbs and almonds together in a bowl. Set aside. Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside. Whisk eggs, sugar, and salt together in a medium bowl until well combined. Heat 1/2 cup cream and water in a small saucepan over medium heat until mixture begins to simmer, 3 to 4 minutes. Slowly whisk hot cream mixture into egg mixture until completely combined. Return mixture to the saucepan and attach a candy thermometer to the pan. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom of the pan, until mixture is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let mixture simmer. Immediately pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mixture stand for 5 minutes. Whisk until chocolate is melted and smooth; whisk in vanilla and almond extracts. Let stand until completely cool, about 15 minutes. Beat remaining 1 1/2 cups cream with an electric stand mixer, using the whisk attachment, on medium-high speed until soft peaks form, 1 1/2 to 2 minutes. Whisk 1/3 of whipped cream into chocolate mixture until completely combined. Gently fold remaining whipped cream into the chocolate mixture using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon mixture into the prepared pan and smooth evenly with a small offset spatula. Sprinkle evenly with cookie crumb mixture. Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours. Lift semifreddo from pan, using plastic wrap as handles, and transfer to a serving plate. Let stand for 15 minutes. Cut semifreddo into 8 slices, using a serrated knife dipped in hot water and wiped dry after each slice.

Prep time: 30 mins
Cook time: 10 mins
Total time: 13 hrs 15 mins
Yields: 8 servings

Calories: 451.3
Fat: 35.2 g
Saturated fat: 20 g
Carbohydrates: 29.6 g
Sugars: 23.3 g
Dietary fiber: 2.5 g
Protein: 6.4 g
Cholesterol: 151.9 mg
Sodium: 142.9 mg
Swiss Vegetables


Ingredients:
swiss cheese, sour cream, black pepper

Directions:
Preheat oven to 350°.
In a large bowl, combine the vegetables, soup, ½ cup of the cheese, the sour cream, black pepper, and ½ the can of French Fried onions.
Pour into shallow one-quart casserole.
Bake, covered, for 30 minutes, or until vegetables are done.
Remove from oven.
Sprinkle the remaining cheese and onions in diagonal rows across the top.
Return to oven, uncovered,baking about 5 minutes more.
(or until the onions are golden brown].
My Grandma's Poor Mans Casserole


Ingredients:
white rice, ground beef

Directions:
Start off with cooking the white rice.
As the rice is cooking start cooking your beef, I like to season it with pepper and mesquite seasonings, but you can also use garlic salt or any other seasonings you prefer.
Once the meat and rice is done cooking mix together the meat, rice, and soup.
Top it with the shredded cheddar cheese.
Bake in the oven on 375 for about 30 minutes or until the cheddar is bubbly and starting to brown,.
* Sometimes I like to mix corn into it to give it a little more nutrition/flavor.
Greek Freighter Meat Pie


Ingredients:
butter, onion, rice, spearmint, marjoram, parsley, feta cheese, egg, pine nuts, walnuts, phyllo dough, butter

Directions:
Heat oil and fry onions until soft.
If using raw meat and potatoes, brown for 5 minutes.
Add 1 cup of hot water (2 cups water if using rice].
Add rice, herbs and seasonings.
Cover and cook 20 min until meat is cooked and potatoes or rice are soft.
Remove from heat.
Mix in cheese, egg and nuts (and cooked meat if you didn't use raw meat].
Melt butter and oil in small pot.
Oil a square or rectangular baking pan.
Lay half of the sheets of filo, oiling lightly between each sheet.
Spread on meat filling.
Lay remaining filo sheets, oiling between sheets.
Bake at 350 degrees F. for 1 hour.
Maple-Glazed New Potatoes


Ingredients:
tiny new potatoes, butter, pure maple syrup, garlic cloves, green onion, fresh thyme, lemon peel

Directions:
Preheat the oven to 325 degrees F.
Halve or quarter any large potatoes.
In shallow dish large enough to hold potatoes in a single layer, toss potatoes with butter; season with salt and pepper.
Spread in single layer and roast potatoes, uncovered, for 45 minutes, stirring once or twice during roasting.
Meanwhile, in small dish, stir together vinegar, maple syrup, and sliced garlic.
Drizzle potatoes with vinegar mixture, gently tossing with a spoon or spatula to coat.
Continue to roast about 10 to 20 minutes more, until potatoes are fork-tender and glazed, stirring once or twice.
To serve, sprinkle potatoes with green onions, thyme, and lemon peel. Makes 6 servings.
Chewiest Ever Chocolate-Y Chip-Ity Cookies


Ingredients:
eggs, vanilla extract, raisins, all-purpose flour, baking soda, salt, ground cinnamon, margarine, granulated sugar, light-brown sugar, oatmeal

Directions:
Heat oven to 350°F
In a medium bowl, whisk together the eggs, vanilla extract and raisins. Cover and allow to stand for 1 hour.
In a large bowl, whisk together the flour, baking soda, salt and cinnamon.
In another large bowl, beat the margarine and sugars together until completely combined. On low speed, gradually beat in the flour mixture. Add the egg mixture and mix until combined. Stir in the oatmeal and the chocolate chips.
Drop by heaping teaspoonful onto ungreased baking sheets. Bake at 350°F for 8 to 10 minutes, until set but still slightly soft. Cool 2 minutes on the sheets and then remove to a wire rack to cool completely. Cool cookie sheets before repeating with remaining dough.