xiaoxl/recipe_data huggingface dataset:
Grandmas Cinnamon Rolls


Ingredients:
active dry yeast, bread flour, sugar, salt, milk, shortening, egg

Directions:
Milk,water and shortening is recommended to be at 80 mdegrees,egg(room temp].
Set machine at "Manual Setting"after mixing is completed,remove dough from machine,and place on a lightly floured surface,roll or pat to a 12 x 9 inch rectangle.Brush with 1/4 cup melted butter.Combine 6 talblespoons sugar,1/4 cup chopped nuts and 3/4 reaspoon cinnamon;sprinkle over dough.Starting with shorter side roll up tightly.Pinch edges to seal.Cut into 12 slices.Place in greased 13 x 9 inch pan.Cover;let rise in a warm place until almost double in volume ( about 30 minutes].
Bake at 375 20 - 25 minutes.
Glaze: Combine 1 cup powdered sugar,1-1/2 tablespoons melted butter,1/4 teaspoon maple flavor and 2 tablespoons hot coffee.Blend until smooth.Drizzle over hot baked rolls.
Pecan Sticky Buns:.
1  3-1/2 oz package Butterscotch Pudding Mix.
1/2 cup Brown Sugar.
1/2 cup Butter.
In saucepan heat and stir the Brown Sugar and butter until thoroughly mixed.Remove from heat.
Remove dough from bread machine and roll into a 13 x 9 inch rectangle sprinkle the butterscotch mix evenly over the rectangle ( i sprinkle some pecan pieces on top of this]Spread the heated sugar mixture over the pudding .
Starting on shorter side roll up tightly Pinch edges to seal.Cut into 12 slices. Place whole  or pecan pieces over bottom of a 13 x 9 inch pan.Place the dough slices over pecans,cover and let rise in a warm place until doubled in size (about 30 minutes].
Bake at 375 20 - 25 minutes.
Remove from oven and immediately turn upside down on cookie sheet or other prepared surface.
Hawaiian Pineapple Poke Cake


Ingredients:
eggs, water, crushed pineapple, cream cheese, instant vanilla pudding, milk, non-dairy whipped topping, coconut

Directions:
Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.
Zucchini Bread in a Jar
Category: bread
By Barbara Roach

Great bread baked in jars so it does not take up freezer space and you always have a treat for drop-in company. Serve the cut tops with whipped cream while warm, yum!

Ingredients:
4  (1 pint) wide-mouth canning jars with lids and rings
1 tablespoon shortening
1 cup raisins
1 cup hot water
1 ½ cups white sugar
1 cup shortening
3  eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups finely shredded zucchini
1 cup chopped walnuts  (Optional)
2 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening. Soak raisins in hot water until plump, about 10 minutes. Drain. Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter. Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids. Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.

Prep time: 20 mins
Cook time: 1 hr
Total time: 3 hrs 30 mins
Yields: 4 pint jars

Calories: 1392.8
Fat: 78.7 g
Saturated fat: 16.8 g
Carbohydrates: 163.6 g
Sugars: 102 g
Dietary fiber: 6.8 g
Protein: 17.8 g
Cholesterol: 139.5 mg
Sodium: 1308.4 mg
Old Glory Dessert


Ingredients:
cream cheese, confectioners' sugar, lemon juice, fresh blueberries, fresh strawberries

Directions:
Preheat oven to 350.
Press the cookie dough into a greased jelly roll pan (15x10"].
Bake 10-12 minutes, or until golden brown.
Set aside to cool.
In a large bowl, beat the cream cheese, sugar and lemon juice with a mixer until smooth.
Set aside 1/4 c.
of this mixture.
Spread the remaining cream cheese mixture over the crust.
Place the strawberries in horizontal rows to resemble U.
S.
flag, and place blueberries in upper left corner of flag- be sure to leave a space between each one to pipe the"stars".
Place the 1/4 c.
reserved cream cheese into a pastry bag with a star tip (or you may simply place in a small ziploc bag, and cut a small hole in the corner].
Beginning in one corner, pipe"stars" in the spaces between the blueberries.
Refrigerate until ready to serve.
Caribbean Queen


Ingredients:
Malibu rum, triple sec, lemon juice

Directions:
"Fill glass with handful of ice and add ingredients. Then mix."
Spinach, Sausage, and Egg Casserole
Category: breakfast-and-brunch
By Lauren

This is a recipe I created after my boyfriend described an egg casserole I couldn't find a recipe for. He took this with him on a hunting trip and everyone loved it.

Ingredients:
1 pound breakfast sausage
11  large eggs
¾ cup milk
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried oregano

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish. Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 casserole

Calories: 238.3
Fat: 16.7 g
Saturated fat: 8 g
Carbohydrates: 2.8 g
Sugars: 1.7 g
Dietary fiber: 0.7 g
Protein: 19.2 g
Cholesterol: 216.5 mg
Sodium: 408.3 mg
Chef John's Hot and Sour Soup
Category: uncategorized
By Chef John

I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.

Ingredients:
¾ ounce dried shiitake mushrooms
2 tablespoons soy sauce, or more to taste
¼ cup seasoned rice vinegar
1 teaspoon ground white pepper, or to taste
¼ teaspoon sesame oil
3 tablespoons cornstarch, or as needed
3 tablespoons water, or as needed
2 teaspoons vegetable oil
1 teaspoon minced fresh ginger root
¼ cup sliced green onions
4 cups chicken broth
¼ cup grated carrot
2 tablespoons thinly sliced red bell pepper
½ cup bamboo shoots
1 cup cubed tofu
2 large eggs, beaten

Directions:
Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips. Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed. Whisk cornstarch and water together in another small bowl for slurry; set aside until needed. Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes. Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes. Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium. Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 192.5
Fat: 8.8 g
Saturated fat: 1.6 g
Carbohydrates: 18.7 g
Sugars: 6.1 g
Dietary fiber: 1.8 g
Protein: 11 g
Cholesterol: 99.1 mg
Sodium: 1979.3 mg
Vegan Rugelach


Ingredients:
margarine, sugar, salt, non-dairy whipped topping, heavy cream, vanilla extract, all-purpose flour

Directions:
Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a bowl of an electric mixer (or using a bowl and a hand held mixer], combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour.
*Only add the last cup of flour if your dough is still sticky.
Wrap the dough in plastic wrap or cover the bowl and place it in the fridge for at least 30 minutes.
Remove the dough from the bowl and knead.
Roll out the dough and cut into a rectangle.
Cut large triangles down your dough.
Variation #1: To make cinnamon ruglach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough.
Variation #2: To make the raspberry jam rugalach, spread jam over the dough and then roll up.
Bake both variations for 25-30 minutes.
Store in an airtight container on the counter for up to 1 1/2 weeks or freeze for up to 3 months.
Kentucky Black Barbecue Sauce


Ingredients:
onion, distilled white vinegar, distilled white vinegar, Worcestershire sauce, Worcestershire sauce, light brown sugar, light brown sugar, lemon juice, ground black pepper, Tabasco sauce, ground nutmeg, coarse salt

Directions:
Heat the vegetable oil over moderate heat.
Add the onion and cook for 5 minutes, or until the onion is soft and light golden brown.
Add the remaining ingredients, and simmer, uncovered, for 15 minutes.
(The sauce will thicken slightly].
Serve warm.
Norris' Sesame Pasta Salad
Category: salad
By WholesomeHunter

Do not question whether or not to try this recipe. It is a nice pasta salad for any occasion that, once tasted, one cannot resist having some more.

Ingredients:
1 pound spaghetti
½ cup sesame oil
7 tablespoons honey
6 tablespoons soy sauce
¼ cup corn oil
2 teaspoons red pepper flakes, or to taste
1 teaspoon salt
¾ cup chopped fresh cilantro, or more to taste
¾ cup shaved green onions, or more to taste
⅓ cup honey-roasted peanuts, or more to taste
2 tablespoons toasted sesame seeds

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

Prep time: 15 mins
Cook time: 10 mins
Total time: 4 hrs 25 mins
Yields: 18 servings

Calories: 219.7
Fat: 10.8 g
Saturated fat: 1.5 g
Carbohydrates: 26.8 g
Sugars: 7.4 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Sodium: 446.6 mg
Creamy Oatmeal


Ingredients:
oatmeal, heavy cream, half-and-half cream, raisins, rum, pecans

Directions:
Place 1/2 cup of heavy cream and 1/4 cup of half & half in sauce pan.
Add three tablespoons of splenda brown sugar, almond extract, raisins and bacardi rum.
Heat through until hot. Stir to prevent filming.
Once hot, add 1 cup of oatmeal.
Cook for three minutes.
Pour into two soup bowls.
Drizzle low carb maple syrup.
Add chopped pecans.
Kielbasa Casserole


Ingredients:
kielbasa, potatoes, flour, butter, milk, salt, pepper, thyme, medium cheddar

Directions:
In a large stock pot, simmer kielbasa and potatoes (or hash browns] in water enough to cover for 15 minutes.  Drain.
For sauce:.
Melt butter in a medium sauce pan.  Remove from heat and stir in flour.  Return to heat and add milk.  Cook until thick.
Add shredded cheese and spices.  Stir until cheese is melted.
Transfer kielbasa, potatoes, broccoli and sauce to a large, greased casserole dish.  Stir gently.  Sprinkle with breadcrumbs.
Bake at 350 degrees for 45-50 minutes.
Sherry Cake


Ingredients:
instant vanilla pudding, eggs, sherry wine, nutmeg, cinnamon, sugar, confectioners' sugar, milk, vanilla

Directions:
Grease and flour 10-inch bundt pan.
In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
Blend at low speed till combined.
Beat at medium speed for 2 minutes.
Pour 1/3 cup batter into bundt pan.
Combine the sugar and cinnamon.
Sprinkle half of the sugar and cinnamon mixture over batter in pan.
Add another 1/3 of the cake batter in pan.
Sprinkle with remaining sugar and cinnamon mixture.
Top with remaining batter.
Bake at 350 degrees for 45-50 minutes.
Let cake cool in pan for about 15 minutes before placing on cake plate.
For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
Spoon over warm cake.
Shredded Pork Tacos


Ingredients:
boneless pork roast, salsa, green peppers, chicken broth, flour tortillas

Directions:
Rub roast with taco seasoning.
In a crock pot combine roast, any remaining seasoning, salsa, peppers and broth.
Cook on low for 7-8 hours.
Remove roast and shred with 2 forks. Add back to crock pot and combine with juices.
Top tortillas with pork mixture. Garnish with lettuce and sour cream.
Strawberry Aqua Fresca


Ingredients:
water, sugar, strawberries, lime juice

Directions:
Combine water and sugar, stirring until sugar dissolves.
Place strawberries in a blender and process until smooth.
Combine the sugar mixture, puree and juice; stir well.
Cooked Fudge Frosting


Ingredients:
sugar, milk, butter, vanilla

Directions:
"Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer."
Medieval Horsebread


Ingredients:
pot barley, water, whole wheat bread flour, flour, chickpea flour, salt

Directions:
Place barley in a jar and cover with water. Seal jar and let stand 24 hours.
Drain, saving the liquid, rinse and place back in the jar. Cover with a towel and let stand, turned upside down, overnight. Repeat the rinse / drain process three times more, saving the water each time.
Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak.
Mix together the starter, flours, salt and 350 mL barley water (drained from step 2] until a thick wet dough forms. Leave in the fridge, covered, overnight. Let stand at room temperature 1 hour to warm up before proceeding.
Drain split peas and add to a food processor with the barley. Pulse to coarsely chop, set aside.
Knead rested dough for 10 minutes with the dough hook or 20 minutes by hand, adding flour as necessary to achieve a slightly sticky, but not wet, dough.
Knead in the chopped split pea mixture.
Form into a ball and place on a heavily floured tea towel.
Place towel-wrapped loaf in a basket, bowl or banneton and leave to rise 24 hours at cool room temperature (don’t try to shortcut this step - it’s a heavy loaf and needs a *long* rise].
Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection].
Turn loaf out onto a parchment lined rimless baking sheet or pizza peel and transfer to the hot pan or baking stone.
Score loaf with a sharp knife and place in the oven.
Bake for 10 minutes, then turn the oven to 425F (preferably convection] and bake another hour.
Turn out on a wire rack to cool.
Bacon and Green Chile Roll-Ups


Ingredients:
bacon, cream cheese, flour tortillas, red bell pepper, green chilies

Directions:
Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
In medium bowl, combine bean dip, cream cheese and chiles; mix well.
Spread each tortilla with bean dip mixture.
Sprinkle each with bell pepper and bacon.
Sprinkle a good size pinch of cheese down the center of each tortilla.
Roll up each tortilla tight and wrap each in plastic wrap.
Refrigerate at least 2 hours or until ready to serve.
To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.
Instant Pot® Chicken Bone Broth
Category: uncategorized
By Soup Loving Nicole

Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.

Ingredients:
1 (2 pound) rotisserie chicken carcass
2 medium carrots, cut into thirds
2 stalks celery, cut into thirds
1 medium onion, cut in half
1 bulb garlic, cut in half
1 tablespoon apple cider vinegar
2 teaspoons salt
1 teaspoon whole black peppercorns
1 large bay leaf
10 cups water

Directions:
Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.  Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids. Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

Prep time: 10 mins
Cook time: 3 hrs 30 mins
Total time: 5 hrs
Yields: 8 servings

Calories: 24.8
Fat: 0.1 g
Carbohydrates: 5.5 g
Sugars: 1.5 g
Dietary fiber: 1 g
Protein: 0.8 g
Sodium: 610.7 mg
Tasty Low Fat, Multigrain Strawberry Orange Waffles


Ingredients:
strawberry, orange, fat free egg substitute, plain nonfat yogurt, skim milk, vanilla extract, baking powder, salt

Directions:
Preheat your waffle iron.
Slice your strawberries into a bowl, add vanilla sugar and juice of the orange, stir gently to combine and set aside. (Can be done way ahead of time].
Pour 'eggs' into a bowl with milk, yogurt, vanilla and stir to mix completely.
In a separate, large bowl combine sugar, baking powder, salt and flour.
Pour wet ingredients into dry, stir to completely combine.
Use cooking spray on your waffle maker, follow your maker's directions to produce tasty waffles.
While still hot, spoon strawberries on top and slice a half a banana over the berries.
Enjoy!
Pork Tenderloin
Category: meat-and-poultry
By Cookinkim

Here's a great recipe for a pork tenderloin marinated overnight and smothered in a warm apple jelly.

Ingredients:
2 ½ pounds pork tenderloin
⅛ teaspoon mustard powder to taste
⅛ teaspoon dried thyme
½ cup dry sherry
½ cup soy sauce
3 cloves garlic, minced
2 tablespoons fresh ginger root, minced
¾ cup apple jelly
2 tablespoons dry sherry
1 tablespoon soy sauce

Directions:
Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight. Preheat oven to 325 degrees F (165 degrees C). Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking. Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 to 6 servings

Calories: 367
Fat: 6.7 g
Saturated fat: 2.2 g
Carbohydrates: 30.7 g
Sugars: 26.3 g
Dietary fiber: 0.3 g
Protein: 40.7 g
Cholesterol: 122.8 mg
Sodium: 1453.6 mg
Burnt Butter Frosting
Category: desserts
By Cheryl

This unusual frosting recipe is made with burnt butter! It is excellent on yellow cakes, and I always get rave reviews. Do not substitute margarine for butter in this recipe!

Ingredients:
½ cup butter
4 cups confectioners' sugar
4 tablespoons milk
1 teaspoon vanilla extract

Directions:
Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat. Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 1 frosting for one 9x13 inch cake

Calories: 224.5
Fat: 7.7 g
Saturated fat: 4.9 g
Carbohydrates: 39.9 g
Sugars: 39.2 g
Protein: 0.1 g
Cholesterol: 20.3 mg
Sodium: 54.9 mg
Chocolate Banana Protein Bites


Ingredients:
bananas, water

Directions:
Peel the bananas and slice into 0,5-1cm slices.
Mix protein powder with water little by little until the  concistency is like sticky Nutella!
Spread the chocolate paste between 2 slices of banana, stabilize with a toothpick.
Let cool in the freezer for at least 20 minutes! Take out of freezer and enjoy :D.
Air Fryer Zucchini Curly Fries
Category: appetizers-and-snacks
By Soup Loving Nicole

Curly zucchini fries cooked to crisp perfection in the air fryer. Serve with ranch dressing.

Ingredients:
1  zucchini
1  egg, beaten
1 cup panko bread crumbs
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
nonstick cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Cut zucchini into spirals using a spiralizer fitted with the large shredding blade. Place egg in a shallow dish. Combine bread crumbs, Parmesan cheese, and Italian seasoning in a large resealable plastic bag. Dip 1/2 of the spiralized zucchini in the beaten egg and then place in the bag to coat with bread crumb mixture. Spray the basket of the air fryer with cooking spray. Arrange breaded zucchini fries in the prepared basket, making sure to not overcrowd. Spray the tops with cooking spray. Cook until crispy, about 10 minutes, flipping halfway through cook time. Transfer fries to a paper towel-lined plate. Repeat breading and cooking process with remaining zucchini spirals.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 135.9
Fat: 5.1 g
Saturated fat: 2.4 g
Carbohydrates: 20.5 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 8.6 g
Cholesterol: 55.3 mg
Sodium: 305.4 mg
White Sauce
Category: side-dish
By CJO

I learned to make white sauce in Home Ec too many years ago to count.  It can be used as a base for lots of dishes.  I use it for macaroni and cheese for my granddaughter.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

Directions:
In a small saucepan over medium heat, melt butter.  Add flour and stir until the butter and flour are well combined.  Pour in milk, stirring constantly as it thickens.  Add more milk depending on desired consistency.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 47.8
Fat: 3.5 g
Saturated fat: 2.2 g
Carbohydrates: 2.9 g
Sugars: 1.4 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 10.1 mg
Sodium: 33 mg