xiaoxl/recipe_data huggingface dataset:
Cuban Black Bean Soup in the Slow Cooker
Category: soups-stews-and-chili
By WorkingCookingMom

This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.

Ingredients:
1 (8 ounce) package dry black beans
2 stalks celery, cut into thirds
2  bay leaves
1 tablespoon vegetable oil
1  onion, diced
1  green bell pepper, diced
1 large carrot, diced
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon hot chile flakes
1 ½ teaspoons salt
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (14.5 ounce) can water
1 tablespoon red wine vinegar
3 dashes hot pepper sauce, or to taste

Directions:
Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery. Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat. Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves. Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

Prep time: 10 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 191.3
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 32.5 g
Sugars: 4.6 g
Dietary fiber: 7.6 g
Protein: 9.4 g
Sodium: 803.5 mg
Chocolate Chip Pancakes


Ingredients:
milk, eggs, buttermilk biscuit mix, cinnamon

Directions:
Combine milk, eggs, biscuit mix, and cinnamon, stirring until moistened.
Fold in chocolate chips, being sure not to over-blend.  Drop by 1/4 cupsfuls onto a hot, greased griddle; flip over when bubbles appear around edges.
Cook each side until lightly golden.  Top with a dollop of whipped topping and chocolate chips, if desired. (umm -- yes, please!].
Tender Baked Pork Chops
Category: main-dish
By rtjmom

Pork chops are marinated in a garlic-herb marinade, baked slowly in the oven, and topped with a light mushroom gravy. These pork chops are so tender, you won't even need a knife.

Ingredients:
⅓ cup olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
¼ teaspoon crushed red pepper flakes, or more to taste
4 (4 ounce) boneless pork chops, 1/2-inch thick
¼ cup chicken broth
1 tablespoon olive oil
½  yellow onion, thinly sliced
1 cup chicken broth
⅓ cup milk
¼ cup white wine
4  cremini mushrooms, chopped
4  white mushrooms, chopped
2 tablespoons all-purpose flour

Directions:
Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan. Remove pork chops from the marinade and shake off excess. Discard any remaining marinade. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly. Bake in the preheated oven for 30 minutes. While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready. Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 374.6
Fat: 28.4 g
Saturated fat: 5.6 g
Carbohydrates: 10.1 g
Sugars: 3 g
Dietary fiber: 1.3 g
Protein: 17 g
Cholesterol: 40.5 mg
Sodium: 403.8 mg
Chicken Tortilla Soup


Ingredients:
frozen corn, chicken broth, soft taco-size flour tortillas

Directions:
Make the soup as directed, only using 6 cups water, instead of 8. I use the chicken broth for the other two cups.
Add the cooked chicken, in strips.
Add the corn.
Fry the tortilla strips in hot oil to brown.
Drain on a paper towel.
I garnish this with the tortilla strips, cheese, and sour cream.
Note:  I love red pepper jelly on tortilla strips.
S'mores Pudding Cups


Ingredients:
instant chocolate pudding mix, milk, graham cracker crumbs, marshmallow cream, graham cracker crumbs

Directions:
With mixer on low speed, mix together milk and pudding.
In 4 8-ounce parfait glasses (or you can use 4  8-ounce glasses] layer in this order: 2 1/2 tablespoons graham cracker crumbs, 1/4 cup marshmallow cream, 1/4 cup pudding.
Repeat until glasses are 1/4 full, making sure a layer of pudding is on top.
Top with Redi-Whip.
Sprinkle top of each glass with reserved crumbs and chocolate sprinkles.
Chill at least 4 hours.
Marsala Pork Chop Sandwich with Hot and Sweet Dipping Sauce
Category: main-dish
By SCHUYLERT.

This is a simple and delicious dish the whole familia enjoyed.

Ingredients:
1 cup Marsala wine
2 cups honey
4 cloves garlic, minced
4  small pork chops, cut into thin strips
1 cup rice vinegar
1 cup white sugar
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon red pepper flakes
6  French rolls, split
¼ head lettuce, chopped

Directions:
Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight. Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed. Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes. Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 6 sandwiches

Calories: 818.7
Fat: 9.8 g
Saturated fat: 3.4 g
Carbohydrates: 160.5 g
Sugars: 130.6 g
Dietary fiber: 1.8 g
Protein: 20.9 g
Cholesterol: 42 mg
Sodium: 524.5 mg
Leeks and Carrot Soup


Ingredients:
leeks, potatoes, carrot, flour, basil, tarragon, savory, milk, fresh herb

Directions:
Heat oil in a saucepan., Cook leeks 3 minutes at medium heat., Add potatoes and carrots.  Keep cooking 5 minutes., Add flour and stir well., Season with basil, tarragon and savory.  Add salt and pepper., Add stock and bring to boil., Reduce heat and let simmer 40 minutes., Put in a blender and reduce in puree., Put back in the saucepan and add milk., Let simmer 2 to 3 minutes, just to reheat., You can add grated cheese on each serving and broil in oven.
Borracho Beer Beans


Ingredients:
dry pinto beans, chicken broth, beer, fresh garlic cloves, chili powder, cumin, fresh coarse ground black pepper, salt, tomatoes, fresh cilantro

Directions:
Soak beans overnight in water, drain when ready to cook.
In large pot, add beans, chicken broth, beer, cooked chopped bacon, and enough water to cover the beans by about an inch.
Bring to a boil, reduce heat, cover and simmer 2-3 hours.
Once beans start to get soft, add garlic, onion, jalapenos, chili powder, cumin, 1 tbs coarse black pepper, and salt.
Simmer another 30 minutes or so.
Add the packet of ham seasoning, tomatoes, and cilantro; taste and add more coarse ground black pepper and salt to taste.
Simmer another 30 minutes.
Audry's Chicken


Ingredients:
chicken thighs, soy sauce, honey, garlic cloves, cilantro, fresh ginger, lime, black pepper

Directions:
Rinse chicken and pat dry.
Combine the soy sauce, honey, garlic, cilantro, ginger, lime juice and pepper in a large bowl or gallon zip lock bag.
Marinate in the refrigerator for an hour or up to 2 days.
Grill on medium hot grill until done.
Grate a bit of fresh ginger and cilantro for garnish.
Serve over rice or orzo with steamed broccolli.
Garden Green Beans With Bacon


Ingredients:
fresh green beans, bacon, red onion, butter, margarine, black pepper, salt

Directions:
in 3 qt saucepan place beans and bacon; add enough water to cover, bring to a full boil, cover, cook over medium heat, stirring occasionally until beans are crispy tender, drain.
return beans to pan; add remaining ingredients, cook over medium heat stirring occasionally until onion is crispy tender.
serve hot.
Fried Cucumbers
Category: side-dish
By Carmen

My husband isn't crazy about fried green tomatoes, but he loves these. This is a different and easy way to use up all the cucumbers in the garden! They can be dipped in ranch dressing, horseradish sauce, or salsa.

Ingredients:
½ cup vegetable oil
2  cucumbers, peeled and sliced
1 cup cornmeal
salt to taste

Directions:
Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside. Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 24 slices

Calories: 391.5
Fat: 28.3 g
Saturated fat: 3.7 g
Carbohydrates: 32.4 g
Sugars: 2.9 g
Dietary fiber: 2.1 g
Protein: 3.4 g
Sodium: 5.2 mg
Far Breton Aux Pommes (Apple Pie)


Ingredients:
apples, butter, all-purpose flour, sugar, eggs, milk, salt

Directions:
Peel and slice the apples. Put the apple - slices in a casserole dish, add the butter and 70gr sugar and bake for 15 minutes at 350°F.
Meanwhile, beat the eggs, with the rest of the sugar. Add the milk and the flour to make a soft dough.
Allow the apples to cool.
When apples are cooled, put the batter on top of the apples and bake for 60 minutes at 350°F.
Pesto Farro With Cherry Tomatoes


Ingredients:
pesto sauce, cherry tomatoes

Directions:
Rinse farro under cold water, then pour in boiling water (10-11 cups] and cook until tender but not mushy, about 30 minutes.
Drain, rinse again under cold water.
Put in a serving bowl with the pesto, mix well until completely coated in sauce.
Add halved cherry tomatoes (and prawns if using], mix, cover with plastic and chill for at least 1 hour.
Easy Beer Bread Mix
Category: bread
By Kory H.

I combine all the dry ingredients and put them in quart canning jars or quart size ziploc bags and give as gifts. All the recipient needs to add is the can of beer and butter over the top of the loaf. You know you have a winner when people ask for the recipe!

Ingredients:
2 ½ cups self-rising flour
½ cup all-purpose flour
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon onion powder
¾ teaspoon Italian seasoning
1 (12 fluid ounce) can beer
¼ cup butter or margarine, melted

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan. In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter. Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 176
Fat: 4.2 g
Saturated fat: 2.5 g
Carbohydrates: 29.1 g
Sugars: 4.6 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 10.2 mg
Sodium: 498.1 mg
Portabella Enchiladas


Ingredients:
yellow onion, green bell pepper, tomatoes, black beans, hot salsa, flour tortillas, cheddar cheese, fontina, portabella mushrooms, fat free sour cream

Directions:
In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz] can of enchilada sauce, and salsa. Stir, set aside.
In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.
Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.
Apple-Oatmeal Muffins
Category: bread
By Noor

These muffins are great for a fast breakfast. I also put them in lunch boxes instead of cookies. They become even more moist the next day from the apples.

Ingredients:
⅓ cup tightly packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 ½ tablespoons butter, cut into small pieces
2 cups peeled and finely chopped apples
1 teaspoon fresh lemon juice
¾ cup white sugar
½ cup honey
½ cup buttermilk
½ cup oil
2 large eggs
2 teaspoons vanilla extract
1 cup quick-cooking oats
2 cups whole wheat flour
2 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers. Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside. Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats. Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 18 muffins

Calories: 224.7
Fat: 8.2 g
Saturated fat: 1.9 g
Carbohydrates: 36.3 g
Sugars: 22 g
Dietary fiber: 2.6 g
Protein: 3.5 g
Cholesterol: 23.5 mg
Sodium: 191.7 mg
Do-Ahead Stuffed Shells


Ingredients:
dried porcini mushrooms, warm water, olive oil, red onion, garlic clove, red wine, Italian plum tomatoes, salt, fresh ground pepper, fresh parsley leaves, dried basil, jumbo pasta shells, whole milk ricotta cheese, prosciutto, shallots, eggs, lemon zest, fresh spinach, fresh chives, scallions, salt, fresh ground pepper, fresh parsley, dried thyme, dried oregano, dried marjoram, parmesan cheese, parmesan cheese

Directions:
If serving immediately, heat oven to 350 degrees.
Make Tomato Sauce:  Soak mushrooms in the warm warm until softened, 30 minutes.  Drain and reserve liquid.  Finely chop mushrooms.
Heat olive oil in medium saucepan over medium-low heat; add onion and garlic and saute, stirring occasionally, until soft, 10 minutes.  Add wine and cook until almost evaporated.  Stir in tomatoes, mushrooms and the reserved soaking liquid, salt, and pepper and cook over medium heat 10 minutes.  Chop parsley with basil; add to sauce and simmer 5 minutes.  Taste and adjust seasonings.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite, 10-12 minutes.  Drain and set aside.
Mix remaining ingredients except Parmesan in medium bowl, then stir in 1/4 cup Parmesan until blended.
Using soup spoon, stuff pasta shells with cheese mixture.
Place half the tomato sauce in casserole large enough to hold shells in single layer, or divide sauce among 2 or 3 smaller casseorles.  Place shells over tomato sauce, then spoon remaining sauce over shells.
Sprinkle remaining 1/4 cup Parmesan over shells.  Cover and bake until heated through, 12-15 minutes.  Serve with additional Parmesan.
Or, let unbaked sauced shells cool to room temperature, cover tightly, and freeze up to 2 months.  To serve, thaw covered in refrigerator, then bake as directed and serve with addtiional grated Parmesan cheese.
Fassoulia


Ingredients:
beef brisket, garlic clove, peppercorns, whole allspice, water, onions, fresh green beans

Directions:
Rub the brisket with garlic, salt and pepper.
Brown in a little oil.
Put in water, spices and onions
Simmer covered for 3 hours.
Tip the string beans; add to the meat and  simmer for 1/2 hour more.
Beef Bourguignon


Ingredients:
sirloin tip steaks, olive oil, carrot, onions, red wine, Burgundy wine, bay leaf, thyme, tomatoes, tomato paste, garlic, flour, water

Directions:
Heat oil in large skillet.
Add as many pieces of beef to the pan as will fit without crowding.
Brown on all sides on fairly high heat.
Add more oil if needed.
Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
Set casserole over heat.
Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
Bring to a simmer, taste, and salt if necessary.
Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
drain, and drop in cold water.
trim ends off, and slip skins off.
MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
butter.
Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
Stir into stew, until blended and add mushrooms and onions.
Cover and bake another 20-30 minutes, or until hot and bubbly.
I serve this over noodles for an elegant holiday entree.
Popeye's Breakfast Bake


Ingredients:
margarine, olive oil, onion, red bell pepper, ham, oregano, frozen spinach, eggs, salt, pepper, half-and-half, parmesan cheese, sour cream

Directions:
Cook ramen noodles in boiling water fro 1-2 minute.
Squeeze thawed spinach to remove all water, you should end up with 1/4 cup spinach.
In a small skillet heat olive oil, add onion, red pepper,ham & oregano; heat until onions are transparent.
Add drained spinach to skillet, cook for 2 minute.
Lightly whip eggs, salt & pepper, and half-half mixture in a small bowl.
Rub the bottom and sides of a 1-1/2 quart casserole or 8"x8" baking dish with margarine.
Place drained ramen noodles in baking dish, then ham & spinach mix, then egg mixture and lastly top with Parmesan cheese.
With a fork slightly break through the mixture allowing the egg mixture to spread to the bottom of the dish.
Bake in a preheated 350 degree oven for 30-35 minutes or until casserole begins to set and puffs up,garnish with sour cream if desired.
Easy Rice Cooker Mac 'n Cheese
Category: main-dish
By Terri Gage Foster

I bought a rice cooker and wanted to use it for more than just rice. I've made this mac 'n cheese several times and it always comes out delicious! If you like your mac 'n cheese nice and crusty, leave the pot on warm for another 10 to 15 minutes after stirring the cheeses into the cooked macaroni.

Ingredients:
1 ½ cups elbow macaroni
1 ½ cups low-sodium chicken broth
1 cup unsweetened almond milk
¾ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ teaspoon paprika
salt and ground black pepper to taste

Directions:
Mix macaroni, broth, and almond milk together in the rice cooker and cook according to manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes. Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 3 servings

Calories: 417.1
Fat: 16.2 g
Saturated fat: 9.4 g
Carbohydrates: 43.7 g
Sugars: 4.7 g
Dietary fiber: 2.1 g
Protein: 23 g
Cholesterol: 49.6 mg
Sodium: 506.8 mg
Lentil Rice and Veggie Bake
Category: world-cuisine
By AMEZELL

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.

Ingredients:
½ cup uncooked long grain white rice
2 ½ cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1  fresh tomato, chopped
⅓ cup chopped celery
⅓ cup chopped carrots
⅓ cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Directions:
Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender. In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin. Bake 30 minutes in the preheated oven, until bubbly.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 187
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 35.1 g
Sugars: 4.6 g
Dietary fiber: 8.1 g
Protein: 9.7 g
Sodium: 211.5 mg
Raisin Batter Bread
Category: bread
By ANNETTE1951

A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations.

Ingredients:
½ cup white sugar
2 (.25 ounce) packages active dry yeast
1 ½ cups warm milk
2  eggs, beaten
½ cup butter or margarine, melted
4 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 cup raisins
½ cup confectioners' sugar
1 tablespoon milk
½ teaspoon vanilla extract

Directions:
In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan. Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan. Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth. Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.

Prep time: 1 hr 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 1 - 9x13 inch pan

Calories: 182.2
Fat: 4.9 g
Saturated fat: 2.8 g
Carbohydrates: 31.2 g
Sugars: 11.6 g
Dietary fiber: 1.1 g
Protein: 3.9 g
Cholesterol: 26.9 mg
Sodium: 186.5 mg
Fresh Tomato Salsa
Category: appetizers-and-snacks
By bluebayou

This is a delicious homemade salsa.

Ingredients:
3  tomatoes, chopped
½ cup finely diced onion
5  serrano chiles, finely chopped
½ cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

Directions:
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 51.5
Fat: 0.2 g
Carbohydrates: 9.7 g
Sugars: 3.4 g
Dietary fiber: 3.7 g
Protein: 2.1 g
Sodium: 592.1 mg
Blueberry Yogurt Smoothie


Ingredients:
plain yogurt, blueberries, milk, honey, sugar

Directions:
"Place yogurt, fruit, splash of milk, handful of ice, honey (to taste], and sugar all into a blender. Blend until smooth. Taste it for sweetness and add more honey if needed."