xiaoxl/recipe_data huggingface dataset:
V's Chocolate Coma Cake (Triple Layer)


Ingredients:
sugar, eggs, milk, butter, margarine, all-purpose flour, baking powder, baking soda, salt, sour cream, mayonnaise, vanilla extract, sugar, butter, sour cream, vanilla extract, salt, powdered sugar

Directions:
Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture.
In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.
Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3] egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting.  I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.].
Chocolate Frosting:.
Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency.
Cake Assembly:.
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
TIPS:.
Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.  Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.
Tofu Parmesan Subs


Ingredients:
crushed tomatoes, garlic clove, fresh basil leaves, parmesan cheese, egg, firm tofu, olive oil, part-skim mozzarella cheese

Directions:
Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-heat.  season with salt and pepper and simmer until slightly thickened, about 15 minutes.
toss the breadcrumbs, 2 tablespoons Parmesan and the Italian seasoning on a plate; season with salt and pepper.  Beat the egg in a shallow bowl. dip the tofu in the egg, then in the crumbs, turning to coat.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. add the tofu and cook until crisp, 3 to 4 minutes per side. place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan.  Broil until the cheese melts and the bread is toasted, about 2 minutes.
Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat.  Add the spinach, season with salt and pepper and let wilt, about 1 minute.  Place on top of the cheese and cover with the bread tops.
Lora's and Mathew Hahn's Italian Meatballs


Ingredients:
ground beef, ground black pepper, salt, dried oregano leaves, dried basil leaves, olive oil, crushed red pepper flakes, parmesan cheese, liquid smoke

Directions:
Mix all ingredients together well.
In a large pot bring 6-8 cups water to a rolling boil on med-high heat.
Form meat into ball (how ever big you want, I like smaller ones].
Drop meatballs in the pot of boiling water, cook until the meatballs float.
Remove the meatballs from water.
Repeat steps 3-5 until all the meatballs are done.
Enjoy.
Brookies(Brownie Cookies)


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 350 degrees Fahrenheit(175 degrees Celsius].
In a large bowl,cream together the butter and sugar until light and fluffy,beat in the eggs one at a time,then stir in the vanilla.
In a another bowl sift together the flour,cocoa powder,baking soda, and salt;stir it into the creamed mixture.
Mix the chocolate chips into the creamed mixture.
Drop the cookie dough by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes in the preheated oven,the cookies will be soft.
Cool slightly on cookie sheet;then remove from cookie sheet and onto a wire rack to cool completely.
Creamy Blueberry Pie
Category: desserts
By Susan Meyer

This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.

Ingredients:
3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
⅓ cup all-purpose flour
⅛ teaspoon salt
2  eggs, beaten
½ cup sour cream
½ cup white sugar
½ cup all-purpose flour
¼ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

Prep time: 25 mins
Cook time: 55 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch deep dish pie

Calories: 439.9
Fat: 17.8 g
Saturated fat: 8.3 g
Carbohydrates: 67.3 g
Sugars: 44 g
Dietary fiber: 1.9 g
Protein: 4.8 g
Cholesterol: 68.1 mg
Sodium: 250.3 mg
Creole Remoulade Sauce


Ingredients:
mayonnaise, red onion, scallions, fresh parsley, fresh tarragon, capers, dill pickle, lemon juice, salt, Dijon mustard

Directions:
Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade.  Pulse until the mixture is well combined but retains some chunkiness.
For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt.  For a spicier version, add 1/8 cup drained horseradish.
Restaurant-Style Hashbrown Casserole
Category: side-dish
By MARBALET

This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar.

Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
½ cup butter, softened
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped onion
1 (10.75 ounce) can  condensed cream of chicken soup
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake in the preheated oven until browned, about 60 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 to 6 servings

Calories: 550.3
Fat: 48 g
Saturated fat: 26.5 g
Carbohydrates: 38.4 g
Sugars: 1.3 g
Dietary fiber: 2.9 g
Protein: 16.7 g
Cholesterol: 101.1 mg
Sodium: 1333.7 mg
Fra Diavolo Sauce with Linguine
Category: seafood
By Stephanie Duncan

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

Ingredients:
6 cloves garlic, crushed
¼ cup olive oil, divided
6 cups canned whole tomatoes with juice, chopped
2 teaspoons red pepper flakes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1 ½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

Directions:
Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat. Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 364.3
Fat: 9 g
Saturated fat: 1.3 g
Carbohydrates: 50.8 g
Sugars: 6.4 g
Dietary fiber: 4 g
Protein: 22.3 g
Cholesterol: 64 mg
Sodium: 849.3 mg
Spicy Spinach Artichoke Dip


Ingredients:
butter, onion, artichoke hearts, frozen chopped spinach, cream cheese, sour cream, Tabasco sauce, monterey jack cheese, parmesan cheese

Directions:
Preheat oven to 350.
Melt butter over medium heat in large saucepan or skillet.
Add chopped onions and cook until tender, about 5 minutes.
Add artichokes and spinach (thawed and drained], cream cheese, sour cream, Tabasco sauce, salt and cheeses.
Cook until heated through.
Pour into a ½ quart casserole dish.
Sprinkle remaining cheese on top.
Place in oven until cheese is melted and slightly brown.
Remove and serve immediately with choice of chips (recommend Tostito Golds].
Chicken Salad With Mandarin Oranges and Pecans


Ingredients:
pecans, watercress, mandarin oranges, scallions, olive oil, red wine vinegar, salt, pepper

Directions:
Preheat oven to 325. Toast pecans for 10-15 minutes.
In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans.
Drizzle on oil, vinegar, salt and pepper. Toss to coat.
Farfalle With Sausage, Tomatoes, and Cream


Ingredients:
olive oil, italian sweet sausage, dry crushed red pepper, onion, garlic cloves, crushed tomatoes in puree, farfalle pasta, fresh basil, pecorino romano cheese

Directions:
Heat oil in heavy large skillet over medium-high heat.
Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes.
Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer.
Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes.
Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.
Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
Easy Zucchini Stir-Fry
Category: side-dish
By sheistyb

Sliced zucchini, sweet onion, and diced tomatoes are stir-fried with garlic for a quick and easy Italian-tasting vegetable side dish. Goes great with grilled chicken breast, fish, or pasta. Ever since I have been making it, my husband can eat almost all of it in one sitting!

Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
1 large sweet onion, thinly sliced
2 medium zucchini, halved and sliced
1 (14.5 ounce) can diced tomatoes
1 pinch Italian seasoning, or to taste
1 pinch salt and ground black pepper to taste

Directions:
Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 83.3
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 10.5 g
Sugars: 5.8 g
Dietary fiber: 2.7 g
Protein: 2.5 g
Sodium: 209.7 mg
Flaky Deli Slices


Ingredients:
parmesan cheese, deli ham, cheddar cheese

Directions:
Preheat oven to 450° F and spray a cookie sheet with no stick cooking oil.
Spread out each crust and press out fold lines.
Top each crust with parmesan cheese, then follow with ham, and pepperoni.
Next top with cheddar cheese to within 1 inch of edge.
Roll each crust up, so it resembles a log and place on cookie sheet seam side down.
Bake for 12-17 minutes or until golden brown.
Cut into slices and serve warm.
Feel free to add more cheese or change meats to your taste.
Greek Spinach Pasta Bake


Ingredients:
farfalle pasta, red onion, frozen chopped spinach, ricotta cheese, egg, lemon zest, alfredo sauce, water, lemon juice, feta cheese

Directions:
Preheat oven to 350 degrees.  Coat a 2-quart baking dish and small nonstick skillet with cooking spray.  Cook pasta according to package directions.  Drain well; set aside.
Meanwhile, in the small skillet, cook onion over medium heat until tender, 5 minutes, adding spinach during the last 2 minutes of cooking.  Cool.
In large bowl, combine spinach and onions with ricotta, egg, seasoning, and zest.
In another bowl, combine Alfredo sauce, water, and lemon juice.
Spread 1/2 cup sauce mixture in bottom of baking dish.  Top with half of the pasta, half of the spinach mixture and half of the remaining sauce; repeat.
Cover with foil and bake until bubbly, about 30 minutes.  Uncover and bake until lightly browned, about 15 minutes, sprinkling with feta cheese during the last 5 minutes of cooking.  Cool 10 minutes before serving.
Apple Cider Beef Stew


Ingredients:
sliced water chestnuts, ground cinnamon, beef stew meat, beef broth, apple cider, tomato sauce, bay leaf, cornstarch, cold water

Directions:
Place the first four ingredients in a 5-qt slow cooker. In a large, resealable plastic bag, combine the gravy mix, soup mix, steak seasoning, and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker.
Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
Pretzel Jello Dessert


Ingredients:
strawberry Jell-O gelatin dessert, frozen strawberries, butter, sugar, cream cheese, sugar, Cool Whip

Directions:
Prepare jello with frozen strawberries. Put in fridge until almost set., Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish., Mix cream cheese, 1 cup sugar and cool whip., Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.
Diet Soup
Category: soups-stews-and-chili
By PEGW

There are hundreds of variations, but the main point of the soup is to be full and to get lots of natural fiber. Almost anything can be added or removed to your sense of taste - bell peppers, corn, tomato juice .....  Try substituting chicken soup mix for the onion soup mix.

Ingredients:
1 medium head cabbage, chopped
1  onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3  tomatoes, chopped
16 ounces frozen green beans
2 (1 ounce) packages dry onion soup mix
6 cups water

Directions:
Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil.  Reduce heat, and simmer until the vegetables are tender.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 94
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 21 g
Sugars: 9 g
Dietary fiber: 6.6 g
Protein: 3.6 g
Sodium: 672.9 mg
Holy Cow Dry Rub for Beef - Hot!


Ingredients:
paprika, kosher salt, black pepper, cayenne pepper

Directions:
Sift ingredients together., Store in an airtight container.
Heather's Crock Pot Italian Beef


Ingredients:
beef roast, beef broth

Directions:
Put beef in crock pot, then seasoning, then broth.
Cook on low 6-10 hours until falling apart.
Serve over french bread, open-face sandwich style with the juice as au jus.
Note: If you use a very lean cut of beef, you may have to add an additional can of broth.
Mediterranean Spinach Turkey Wrap


Ingredients:
feta cheese, black olives, flour tortillas, oregano

Directions:
Chop up olives.
Combine cream cheese, feta cheese, olives and oregano in bowl and mix.
Evenly spread the mixture over entire tortilla.
Place turkey over the cream cheese mixture on half of each tortilla.
Place spinach leaves on top of turkey.
To assemble just start with the side that is topped with the turkey and roll up tightly.
Wrap each sandwich with saran wrap.
Refrigerate wraps at least 1 hour.
Before serving, unwrap, and trim of ends of each roll.
Cut wraps into 3 sections.
Cut each section on a slight diagonal into half.
Wraps can be made a day ahead.
Enjoy.
Mushroom Veal Cutlets With Tomatoes


Ingredients:
extra virgin olive oil, garlic, rosemary, mushrooms, tomatoes, all-purpose flour, chicken broth, dry white wine

Directions:
Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
Add garlic and rosemary, stir 30 seconds.
Add mushrooms.
Cover pan and cook for 5 minutes, stirring occasionally.
Uncover and saute another 5 minutes until mushrooms are golden brown.
Add tomatoes and cook another 5 minutes until soft. Set aside.
Season veal with salt and pepper and dust with flour.
Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
Add half of the veal and saute until brown, about 2 minutes per side.
Transfer veal to a warm platter and cover with foil to keep warm.
Cook remaining veal.
Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
Add mushroom mixture and blend together.
Season sauce to taste and spoon over the veal.
1 Bowl 1 Person Mashed Potatoes


Ingredients:
potato, butter, milk, salt, pepper

Directions:
Place the potato on a pot and fill it (the pot not the potato] with water.
Put it on the stove and wait for the potato to be tender (you can tell cause you can stick a fork in it without any trouble, it just slides].
Drain the water and place the potato in the same pot.
With a fork mash the potato, it will look dry don't you worry.
Put salt and pepper (as much as you like], butter and milk, mix it all and watch the creaminess appear.
You don't even have to serve it on a dish, you can pig out on it in the same pot!
Enjoy.
Old-Fashioned Scrapple


Ingredients:
boneless pork loin, cornmeal, chicken broth, dried thyme, salt, all-purpose flour, pepper

Directions:
In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
Bring to a boil, stirring often.
Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
Spoon pork mixture into pan.
Cover and chill in the refrigerator 4 hours or overnight.
Unmold; cut scrapple into squares.
Combine flour and pepper; dust squares with flour mixture.
In large skillet brown scrapple on both sides in a small amount of hot oil.
Serves 12.
Cinnamon Sugar Kettle Corn


Ingredients:
granulated sugar, ground cinnamon, confectioners' sugar, kosher salt, table salt

Directions:
Mix granulated sugar and cinnamon together in a small bowl; set aside.
In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking. Add popcorn kernels and cover. When kernels begin popping, carefully lift lid and sprinkle in confectioner’s sugar. Replace lid and continue cooking, shaking pot frequently, until popping begins to slow. Sprinkle with cinnamon-sugar mixture. Replace lid and continue shaking pot until popping has almost stopped (be careful not to burn]. Sprinkle with salt and serve immediately.
Oatmeal Bread


Ingredients:
quick-rising yeast, water, boiling water, light molasses, butter, salt, all-purpose flour, eggs, water

Directions:
Soften yeast in the warm water.
Combine the boiling water, 1 cup oats, molasses, butter and salt.
Cool to lukewarm.
Stir in 2 cup of the flour, beat well.
Add the softened yeast and 2 beaten eggs, beat well.
Stir in enough of the remaining flour to make a soft dough.
Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
Shape into a ball.
Place in a lightly oiled bowl, turning once to grease the surface of the dough.
Cover and let rise in a warm place until double (about 1 hour].
Punch dough down, turn out onto a lightly floured surface.
Divide dough in half and cover with the bowl.
Let rest 10 minutes.
Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
Shape dough into loaves.
Place the loaves into the pans.
Cover and let rise in a warm place until double (about 30- 45 minutes].
Mix the beaten egg white with the tablespoon of water.
Brush the tops of the loaves with this mixture.
Sprinkle the tops of the loaves with a few more rolled oats.
Bake at 375°F till done, about 40 minutes.
Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
Remove from pans and cool on a rack.
Mean Chef's Baked Prawns With Feta


Ingredients:
large shrimp, onion, olive oil, scallion, garlic cloves, tomatoes, dry white wine, parsley, oregano, salt, black pepper, feta cheese

Directions:
Gently saute onion in oil until transparent.
Add scallions and garlic, cook 2 minute.
longer.
Add tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste.
Cover and simmer gently for 30 minute.
,until thick.
Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish.
Add shrimp, and spoon remaining sauce on top.
Crumble feta cheese and sprinkle on top.
Heat oven to 500°F.
Cook 10-12 minutes, until shrimp are pink and feta melted and lightly browned.
Sprinkle with remaining parsley, and serve.
Curry Chicken


Ingredients:
chicken wings, curry powder, seasoning salt, black pepper, onion, green pepper

Directions:
Season wings to taste, using curry powder generously., Cut potatoes into bite size cubes., Saute chicken wings, onion, green pepper and potatoes in oil until brown., Add 1/2 to 3/4 cup water., Simmer until juices thicken and chicken is tender.
Spinach and Cottage Cheese Stuffed Shells (No Ricotta)


Ingredients:
jumbo pasta shells, cottage cheese, reduced-fat mozzarella cheese, dried parsley flakes, salt, garlic, frozen chopped spinach, onion, fresh ground pepper, egg, parmesan cheese

Directions:
Preheat the oven to 350 degrees F.
In a large bowl, combine ingredients "cottage cheese" through "egg".
Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar]. Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do]. Sprinkle with parmesan cheese.
Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.
Granola Bars (Gluten Free)


Ingredients:
quinoa, oats, unsweetened coconut, dried cranberries, butter, brown sugar, vanilla extract, golden syrup

Directions:
Lightly grease a 12 inch x 18 inch baking sheet.
In a very large bowl mix together the first 7 dry ingredients.
In a separate mixing bowl, cream together the butter, peanut butter, brown sugar and vanilla until smooth.
On a low speed, slowly mix in the golden corn syrup. High speed may cause separation.
Add the moist to the dry ingredients, mixing by hand until well blended.
Evenly press into the baking sheet.
Bake @350F for about 20 minutes.
The baking time may vary depending on if you like a moist or chewy bar.
Cool slightly, cut into portion sizes. Freeze.
Check out our website  ourfavoriteglutenfreerecipes.info  for more "delicious recipes missing the gluten but not the flavor".