xiaoxl/recipe_data huggingface dataset:
Easy Shrimp Ceviche
Category: salad
By keonar

This is a very simple recipe and will create enough shrimp ceviche for 2 or as an appetizer for 4. The recipe is conservative on salt, you can add more to taste. Serve with chips or alone.

Ingredients:
1  cucumber, diced
2  Roma tomatoes, diced
½ medium red onion, diced
2  serrano peppers, seeded and deveined
¼ cup chopped cilantro
6 medium limes, divided
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper to taste
½ pound raw shrimp, peeled and deveined
1 small avocado, diced  (Optional)

Directions:
Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside. Squeeze the remaining limes into another bowl. Add remaining salt and pepper. Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer. Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

Prep time: 15 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 4 servings

Calories: 162.8
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 19 g
Sugars: 4.3 g
Dietary fiber: 6.8 g
Protein: 11.7 g
Cholesterol: 86.3 mg
Sodium: 981 mg
Rogene's Chocolate Crinkles


Ingredients:
sugar, eggs, vanilla, flour, baking powder, salt, powdered sugar

Directions:
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla.
Sift together dry ingredients and add to oil mixture. Chill several hours or overnight.
Drop teaspoonfuls of dough in powdered sugar. Roll them and shape into balls. Place 2 inches apart on a baking sheet. Bake 10-12 min at 350°F Do not over bake!
Tomato Phyllo Pie


Ingredients:
butter, garlic cloves, phyllo pastry sheets, mozzarella cheese, tomatoes, feta cheese, fresh basil

Directions:
Lightly grease a large baking sheet. Preheat oven to 375°F
Combine butter and garlic. Place 1 phyllo sheet on pan. Brush with butter mixture. Repeat with remaining phyllo sheets and butter mixture.
Sprinkle phyllo with mozzarella to within 2 1⁄2 inches of the edges, top with sliced tomatoes. Sprinkle with feta cheese and basil. Roll phyllo edges to form rim. Bake 20 to 25 minutes, until phyllo is crisp and cheese is melted.
Homemade Tater Tots


Ingredients:
potatoes, onion powder, salt, pepper, fresh parsley, all-purpose flour

Directions:
Peel potatoes, place potatoes in pot and cover with cold water by inch. Bring to boil and cook until, parboiled. Drain well and let cool.
Using a box grater, finely shred potatoes. Make sure you can get as much water out of the shredded potatoes.
In a large mixing bowl add shredded potato. Stir in spices, flour, and fresh parsley. The mixture should be workable but dry. Form potatoes into tots.
Heat peanut oil in a large stockpot or deep fryer over medium high.
Add tots to the fryer, 5 or 10 at a time, and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel lined plate.
Serve immediately, garnished with parsley. Dipping the tots in our famous Divine Kuizine Remoulade sauce.
Mum's Christmas Pudding


Ingredients:
butter, brown sugar, mixed spice, cinnamon, golden syrup, eggs, plain flour, self raising flour, rum, orange, zest of, lemon, zest of, salt, bicarbonate of soda, raisins, sultanas, currants

Directions:
Soak fruit in rum overnight.
Add spices, tea and rinds to fruit mixture.
Cream butter and sugar, beat eggs and add alternately with flours to butter, sugar mixture then add breadcrumbs.
Grease a large pudding basin well, fill basin with pudding leaving a little room at top for expansion and cover with double sheet of greaseproof paper well greased then clip on lid, it should fit tightly.
Steam pudding for 4-5 hrs in large boiler (very large saucepan], with a saucer placed underneath basin, fill with boiling water to come half way up basin - keep adding boiling water as it evaporates.  If you put a lid on boiler, don't cover completely, leave space for steam to escape.
Reheat on Christmas Eve in crockpot 12-14 hrs on low, place upturned saucer under basin, start about 11pm to midnight so it will be ready by lunchtime for Christmas Dinner.
Take pudding out of basin and serve pudding on a platter with a sprig of holly (artificial] on top and a bowl of hot custard or brandy custard alongside.
Roasted Sweet Potato & Garlic Soup


Ingredients:
sweet potato, onion, garlic, olive oil, reduced-sodium chicken broth, cream cheese spread, chives

Directions:
Toss the sweet potato, onion, and garlic in the oil. Place onto a lined oven tray and bake at 200ºC for 20-25 minutes or until tender.
Place roasted vegetables into a large saucepan with the stock and bring to the boil. Remove from the heat and allow to cool slightly, puree until smooth. Whisk in the Philly* and seasonings, reheat thoroughly.
Serve with a sprinkling of chives.
Lemon Orzo Soup


Ingredients:
chicken broth, orzo pasta, kosher salt

Directions:
Bring the chicken broth to a boil in a soup pan on high heat. Lower the heat to medium high, stir in the orzo and cook until al dente, about 8 to 9 minutes. The soup should be very brothy at this point. Stir in the lemon juice.
In a bowl, beat the egg yolks. Stir the hot broth into the egg yolks, 1 tablespoon at a time, up to 6 tablespoons. This tempers the yolks and prevents them from cooking too fast and curdling. Stir the yolks into the soup and take the pot off of the heat. Stir well.  Add a pinch of salt, or to taste. (You could add pepper if you like.white pepper would work nicely.].
Ladle the soup into 2 to 4 soup bowls and serve right away!
Craisin Salad


Ingredients:
romaine lettuce, green onions, craisins, celery, avocado, cider vinegar, granulated sugar, salt, black pepper, white pepper

Directions:
Heat dressing ingredients until sugar dissolves, stirring constantly., Cool dressing., Mix salad ingredients., Just before serving pour dressing over salad and toss well., Serve and enjoy.
Ye Ole Gingerbread
Category: bread
By Mandy

A deliciously moist never-fail loaf. I bake this loaf before bed and leave it in the cooling oven overnight. NO hard crusts!

Ingredients:
6 ounces butter
1 cup white sugar
3 tablespoons golden syrup
1 cup milk
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. In a small saucepan, combine the butter, sugar, golden syrup, and milk. Bring to a boil, then remove from heat, and set aside. Sift the flour, baking soda, ginger, and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared pan. Turn down the oven to 325 degrees F (160 degrees C), and bake for 1 hour, or until the top of the loaf springs back when lightly touched.

Prep time: 8 mins
Cook time: 1 hr
Total time: 1 hr 8 mins
Yields: 1 - 8x4 inch loaf

Calories: 400.5
Fat: 18 g
Saturated fat: 11.2 g
Carbohydrates: 56.7 g
Sugars: 28.5 g
Dietary fiber: 1 g
Protein: 4.5 g
Cholesterol: 47.6 mg
Sodium: 296.5 mg
Pineapple Corn Salad


Ingredients:
corn, crushed pineapple, mayonnaise

Directions:
Drain the corn and pineapple real well., Add the mayonnaise.
Parmeson Pesto Salmon With Cheese Crisps


Ingredients:
white wine, garlic, salmon fillets, parmesan cheese, pesto sauce

Directions:
Marinate salmon in wine and lemon juice.
Heat oven to 350.  Spray baking sheet heavily with Pam.  Place a tablespoon of  parmesan cheese on sheet and flatten with finger into a circle.  Make as many circles as needed.  (At least 1 per salmon fillet.]  Bake 8-10 minutes.  Cool completely before removing from sheet.
Press parmesan cheese into one side of salmon.  Heat 2 T oil in pan.  Place salmon cheese side down in pan.  Cook 4 minute  Turn and spread pesto on salmon.  Cook until done (5-10 minutes].
Serve salmon fillet topped with cheese crisp.
Chicken and Eggplant Parmesan


Ingredients:
boneless skinless chicken breasts, eggplant, salt, olive oil, fresh mozzarella ball, basil leaves

Directions:
Lay eggplant slices on a paper towel-lined baking sheet and sprinkle with salt; let sit for 10 minutes. Cover with a layer of paper towel and press down on eggplant with a second baking sheet to squeeze out water.
Brush eggplant with oil and place on preheated grill. Cook until softened and lightly charred. Set aside to plate. Meanwhile, place chicken breast on grill and cook till no pink remains in centre. During last minute of cooking, top each chicken breast with sauce and cheese to melt.
Top each bun with eggplant slices and chicken breast. Finish with basil leaves on top.
Pineapple Cream Cheese Spread


Ingredients:
cream cheese, sour cream, fresh pineapple, orange bell pepper, celery rib, fresh parsley, spicy brown mustard, pepper, cayenne pepper, pecan halves

Directions:
MAKE SPREAD:
Beat cream cheese and sour cream on medium speed until smooth, 2-3 minutes.
Squeeze and discard juice from pineapple.
Mix pineapple and next 7 ingredients in cheese mixture on low speed until blended.
SHAPE SPREAD:
Turn cheese mixture onto serving platter; shape into oval, making sure to leave room for pineapple top.
Cover; refrigerate overnight.
ASSEMBLE PINEAPPLE:
Remove platter from refrigerator an hour before serving.
Place Pineapple top at one end of cheese.
Lay pecan halves, starting at bottom, in rows over cheese.
Serve with multigrain bread or crackers of choice.
Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese


Ingredients:
olive oil, shallot, garlic, sun-dried tomato, white wine, fresh basil, spinach fettuccine

Directions:
In an extra large skillet, place the oil and heat it on medium until it is hot.
Add the mushrooms, shallots, garlic and sun-dried tomatoes.
Saute the ingredients for 2 to 3 minutes or until the mushrooms are slightly cooked.
Add the wine and stir it.
Cook the ingredients for 1 minute.
Add the basil and stir.
Add the pasta, salt and pepper.
Mix the ingredients together thoroughly so that the pasta is well coated.
Add more oil if the pasta seems dry.
Place the pasta on a serving plate.
Sprinkle the goat cheese on top.
Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce


Ingredients:
olive oil, habaneros, scotch bonnet peppers, scallions, dried thyme, dry mustard, malt vinegar, garlic cloves, ground allspice, ground nutmeg, kosher salt, fresh ground black pepper, dark rum, water, boneless chicken breasts, ketchup, soy sauce

Directions:
Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.] Transfer breasts to platter with rice or other accompaniment.   Serve with hot sauce on side.
Honey Oatmeal Bread


Ingredients:
warm water, honey, butter, all-purpose flour, quick-cooking oats, salt, dry yeast

Directions:
Place ingredients in order given for your particular bread machine., Press "dough" cycle"., Remove and let rest for a couple minutes., Roll out and form into loaf., Place in a greased 8-1/2x4-1/2 loaf pan., Cover., Let rise in a warm place until double for approximately 30 minutes., Bake in 350 degree preheated oven for 30 minutes.
Lemon-Lover's Pop Cake


Ingredients:
instant lemon pudding, eggs, powdered sugar, vanilla, butter, fresh lemon juice

Directions:
Combine cake mix, pudding and oil.  Mix in eggs, one at at a time, then add the pop.  Pour in greased and floured Bundt pan.  Bake at 325*F for 55 minutes.  Let cook before glazing.
Glaze: Combine all ingredients and whisk until blended, adding drops of water to thin to desired consistency (if necessary].  Drizzle all over cake.
Diabetic Holiday Biscotti


Ingredients:
butter, Splenda granular, baking powder, baking soda, salt, vanilla, all-purpose flour, anise seed, fennel seed, dried cranberries, dried cherries, pistachios, egg

Directions:
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add baking powder, baking soda, and salt; beat until combined.
Beat in the 3/4 cup egg whites, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer, adding the Splenda with the first two flour additions.
Stir in any remaining flour; the anise and fennel seeds; and the cranberries, pistachios, and apricots with a wooden spoon.
Cover and refrigerate for 2 hours or till dough is easy to handle.
Preheat oven to 350 degrees F.
Divide dough in half. Shape each half into a 12-inch-long log 1-1/2 inches in diameter.
Place logs at least 3 inches apart on a lightly greased cookie sheet. Flatten each log slightly to 3/4-inch thickness.
Combine egg and 1 tablespoon water.
Brush over logs.
Bake in preheated oven for 25 to 30 minutes or till light brown.
Cool logs on cookie sheet 1 hour or till completely cool.
When logs are cool, preheat oven to 325 dgrees F. Transfer logs to a cutting board.
Cut each log diagonally into 1/2-inch-thick slices.
Lay slices down on cookie sheets.
Bake in the preheated oven for 5 minutes.
Turn slices over, and bake 5 minutes more or till dry and crisp.
Remove and cool on wire racks. Makes about 48.
TO STORE:: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Pillsbury's Scottish Reels


Ingredients:
flour, baking powder, baking soda, salt, brown sugar, confectioners' sugar, butter, shortening, cream cheese, eggs, vanilla, pecans, confectioners' sugar

Directions:
Melt the chocolate; I prefer melting in the microwave for just a few seconds, stirring, repeat until it's done.
Combine that and everything else except the topping stuff. Chill at least 1 hour.
Combine oats and 2 T. confectioners sugar.
Drop chilled dough by rounded teaspoon onto greased cookie sheets.  Flatten to about 1/4-inch with glass greased and dipped in the oat and sugar mixture.
Bake at 350 for 12 - 15 minutes.  Cool; then frost.
Sauteed Asparagus W/ Bacon


Ingredients:
asparagus, bacon, garlic cloves, olive oil

Directions:
Cut tough ends off asparagus.
Bundle together 3-4 asparagus stalks & wrap, bottom to top, with a slice or two of bacon.
Tuck loose bacon end between asparagus stalks to secure.
Repeat with the rest of the asparagus.
Heat Olive Oil in skillet over medium heat.
Add chopped garlic & asparagus bundles to skillet.
Saute 5-10 minutes, turning occasionally, until asparagus is tender & bacon is cooked.
Peppermint Nog Punch


Ingredients:
"peppermint ice cream"

Directions:
STIR eggnog,soda, and ice cream in punch bowl.
when serving either place a candy cane in the cup, or sprinkle with crushed peppermint.
Lemon Mint Sipper


Ingredients:
"lemons"

Directions:
"Punch candy cane stick down into lemon.  Suck on candy cane like a straw."
Tomato and Mint Salad (Shirazi)


Ingredients:
tomatoes, cucumber, red onions, garlic, dried mint, of fresh mint, red wine vinegar, lemon juice, olive oil

Directions:
"Toss together and refrigerate 1/2 hour to blend flavors."
Irresistible Whole Wheat Challah
Category: bread
By HopelessFanatic

Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!

Ingredients:
4 cups whole wheat flour
1 teaspoon salt
2 ¼ teaspoons active dry yeast
2 tablespoons vital wheat gluten  (Optional)
½ cup honey
½ cup olive oil
1 cup warm water
2  eggs
¼ cup raisins, to taste  (Optional)

Directions:
In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour. Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 2 loaves

Calories: 215.1
Fat: 8 g
Saturated fat: 1.2 g
Carbohydrates: 32.9 g
Sugars: 10.2 g
Dietary fiber: 3.9 g
Protein: 5.8 g
Cholesterol: 23.3 mg
Sodium: 157.1 mg
Indian Barbeque Chicken
Category: world-cuisine
By SHECOOKS2

Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring.

Ingredients:
3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
⅓ cup chopped fresh cilantro
2 teaspoons paprika
½ teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced

Directions:
Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish. Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight. Preheat grill for medium heat. Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Prep time: 15 mins
Cook time: 45 mins
Total time: 9 hrs
Yields: 6 servings

Calories: 368.3
Fat: 19.5 g
Saturated fat: 5.7 g
Carbohydrates: 10.5 g
Sugars: 6.1 g
Dietary fiber: 1.6 g
Protein: 36.1 g
Cholesterol: 101.9 mg
Sodium: 1164.9 mg
Protein Oatmeal With Blueberries


Ingredients:
water, rolled oats, blueberries, sugar substitute

Directions:
make the oatmeal as you would normaly. (stove top or microwave].
when oatmeal is done, pour into bowl. mix in protein powder, splenda, and berries.
serve and enjoy!
Atkins Yogurt- Strawberry Banana Smoothie


Ingredients:
frozen strawberries, banana, 1% low-fat milk

Directions:
Add all ingredients to blender., Use ice breaker mode on blender to chop fruit and ice., Then finish blending and enjoy.
Nonnie Luciano’s Old Country “Shrimp ‘n’


Ingredients:
extra virgin olive oil, parmesan cheese, large shrimp, salt, pepper, garlic, red pepper flakes, lemon juice, pine nuts, basil, parsley, tomatoes, arugula

Directions:
1.	Set 2 racks in oven so that they are evenly spaced.
2.	Preheat oven to 450 degrees.
3.	Slice polenta into 8 equal slices. Brush lightly with EVOO on both sides and sprinkle with salt and pepper to taste and arrange on a second baking sheet. Sprinkle tops of each with 1t Parmesan Cheese. Place in oven on bottom shelf (checking occasionally to make sure that it browns to a golden brown but does not burn].
4.	In a medium bowl, combine shrimp, ¼ c olive oil, salt and pepper to taste, chopped garlic, red pepper flakes, lemon juice, and ½ of zest. Spread out on a baking sheet.
5.	Add pine nuts to a medium, preheated, dry saucepan over medium/high heat until lightly toasted, shaking frequently (around 3 minutes]. Remove from pan and let cool. Set pan aside.
6.	Heat 1 16-oz jar of Ragu Roasted Garlic Parmesan to a medium sauce pan over medium heat for around 10 minutes, stirring frequently.
7.	While sauce is cooking, place shrimp mixture in the oven on the top shelf. Cook shrimp for 6 minutes and remove and cover with foil.
8.	Check polenta and remove when golden brown.
9.	Add basil, parsley, and chopped tomato to sauce and cook for another 5 minutes until herbs are fragrant and tomato is warmed but not cooked.
10.	To plate, arrange two slices of polenta on each plate. Divide the arugula evenly over each plate. Add shrimp over polenta. Spoon Roasted Garlic Parmasean sauce on top and finish each plate by sprinkling remaining lemon zest and pine nuts on top. Serve immediately.
The Original Ranch Porkey Patty #RSC


Ingredients:
ground pork, ground turkey, eggs, evaporated milk, shallots, parmesan cheese, cracked black pepper, provolone cheese

Directions:
In a large bowl, combine the ground meat, 1 egg, milk, shallots, half of the bread crumbs and half of the seasoning packet (about 1 T.].
Form six porkey patties and place onto a large lightly greased nonstick skillet.  Singe on medium to high heat for 2 minutes on each side.  Turn off heat and let patties cool.
Meanwhile in a shallow bowl, combine the remaining dry ingredients to make the breadcrumb mixture, and in another bowl beat the remaining egg.
Completely coat the cooled patties in the egg then in the breadcrumb mixture and place them on a greased baking sheet.
Bake the patties at 425 for 15 minutes, or until center is no longer pink.  Top the porkey patties with provolone cheese the last 2 minutes of baking.
I recommend serving on a whole wheat hamburger bun with mayo, lettuce, and sliced tomato.  Enjoy!
Cranberry-Ginger Relish


Ingredients:
red grapefruit, tangerine, fresh cranberries, frozen cranberries, fresh ginger, white sugar, lime juice

Directions:
With a zester or a grater, remove the zest from the grapefruit and the tangerine; set aside.
Peel the 2 fruits and cut into segments, removing all pith, seeds and membranes.
Transfer to a food processor and swirl around until finely chopped; place in a large bowl.
Add the cranberries (no need to thaw if frozen] and ginger to food processor and pulse until chopped; be careful not to overprocess.
Add cranberry-ginger mixture to citrus fruit in bowl and stir in sugar, lime juice and zest; stir until sugar is dissolved.
Taste and add more sugar if you feel it's necessary.
Refrigerate for at least 2 hours to let flavours blend; keeps well for about 2 weeks.
Makes just over 2 cups.
Pancakes


Ingredients:
Bisquick, milk, eggs

Directions:
Heat griddle, skillet or electric griddle over medium high to 375 F; grease      with cooking spray,vegetable oil or shortening.
Stir all ingredients until blended. Pour by slightly less than 1/4 cupful onto hot griddle.
Cook until edges are dry. Turn & cook until golden.
For thinner pancakes, use 1 1/2 cups milk.
High Altitude(3500-6500 ft]  No changes.
Hamburger Hot Dish


Ingredients:
hamburger, potatoes, onion

Directions:
Brown hamburger and onion., Peel and slice potatoes thinly., Add 2/3 cup water to soups and mix together., Combine all ingredients in 9 by 13 inch baking pan., Bake at 350 degreesfor 1 hour.