xiaoxl/recipe_data huggingface dataset:
Pizza Bites


Ingredients:
frozen puff pastry, tuna in brine, fresh mozzarella balls

Directions:
Thaw the sheets of puff pastry according to package instructions.
Cut into desired shapes and size. (My puff pastry usually comes in six small sheets which I cut into eight triangles each, but you could also make them bigger or use cookie cutters to make fancy shapes.].
Top each with some pizza sauce and tuna and finish with a slice of mozzarella.
Bake in a pre-heated oven at 350°F/180°C/Gas 4 for approximately 20-25 minutes.
Can be served straight away or served cold.
Rustic Cherry Rhubarb Cheese Tart


Ingredients:
cream cheese, egg, sugar, tart cherries, rhubarb, sugar, tapioca flour

Directions:
Unroll pie crust and place in 10-11" tart pan.
In mixer or food processor, blend cream cheese, egg, and 1/2 cup sugar. Pour in bottom of unbaked pie crust.
Place fruit in bowl. (If using frozen fruit, let defrost partially and drain off juice.] Add 1/2 cup sugar and tapioca flour. Mix and let stand about ten minutes. Using slotted spoon, carefully place fruit on top of cream cheese layer. Bake 35 minutes at 400 degrees.
Beet - Orange Salad With Raspberry Vinaigrette


Ingredients:
navel orange, raspberry vinegar, extra virgin olive oil, salt, fresh ground pepper, shallot, honey, fresh raspberries

Directions:
Drain beets well and cut each in half, cut larger beets into quarters.
Place in a small salad bowl.
Zest as much as possible of the orange peel, right into the bowl with the beets.
Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
Squeeze the juice out of the remains into the bowl.
Discard remains.
Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
Carefully mix to coat, cover and refrigerate for at least one hour.
Just before serving sprinkle fresh raspberries on top.
(Will keep in refrigerator for at least a week.].
Nutritional Breakfast Health Bars


Ingredients:
flax seed meal, roasted soybeans, pitted dates, unsalted peanuts, corn syrup, honey, molasses

Directions:
.Preheat oven to 350 degrees.
.In a large bowl blend together all the dry ingredients.Mix well.
.In a sausepan over medium heat add the honey,corn syrup,molasses and the oil .Heat till runny.
.Pour over the dry  ingredients and mix well.(takes awhile to mix together(Looks like there is not enough liquid,]but it will mix ok.
.Line a couple of 8"x12" pans with parchment paper.(Makes it easier to get out when baked].
.Put 1/2 of the mixture into each pan -- Pat down with the back of a large plastic spoon.Make a smooth surface  --
.Bake about 15-20 minutes --
.ENJOY  !
A Different  Pizza


Ingredients:
sausage, hamburger, onion, flour, salt, pepper, milk, eggs, mozzarella cheese

Directions:
Brown sausage or hamburger, with one medium onion, set aside.
Mix flour, Italian Seasoning, dash salt and pepper, milk, and eggs.
Pour batter into a 12" round pizza pan sprayed with Pam.
Top with the browned meat and onion.
Bake at 425° for 20-25 min(mine took 25 minutes].
Take out of oven,.
Drizzle one can of pizza sauce over this.
Sprinkle 1 Cup shredded mozzarella cheese on top.
Bake for another 12 to 15 minutes.
Lemon Cream Pancake Puffs


Ingredients:
sour cream, eggs, all-purpose flour, sugar, baking soda, salt, canola oil

Directions:
In a large bowl, whisk together the sour cream, eggs, flour, sugar, lemon extract, baking soda, and salt until smooth.
Heat a griddle or nonstick skillet over medium-high heat. Grease with the oil, then drop tablespoons of the batter in the pan, spacing each drop an inch apart.
Cook, flipping once, until both sides are browned, about 4 minutes total, the centers will remain creamy. Repeat with the remaining batter. Serve immediately with the lemon curd or maple syrup, if desired.
Creamy Ranch Pasta Salad


Ingredients:
shell pasta, onion, celery, Italian parsley, sour cream, mayonnaise, Dijon mustard, cheddar cheese

Directions:
Cook shells according to package directions, drain and rinse with cold water, set aside.
Combine onion, celery and parsley add shells and toss together, add sour cream, dressing mix, and dijon mustard, stir well.
Add mayonnaise, stir again.
Toss in Cheddar Cheese, serve.
Coconut Pie


Ingredients:
Malibu rum, Kahlua, milk

Directions:
"Combine in glass over ice."
Savory Thai Peanut Sauce


Ingredients:
soy sauce, red pepper flakes, cumin

Directions:
Mix all ingredients in a blender., Serve over rice and steamed veggies or use as a dip.
Cherry Slush- Non Alcoholic


Ingredients:
cherry juice, granulated sugar, lemon juice

Directions:
Combine cherry juice blend and sugar in a medium saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture boils. Reduce heat; simmer 3 minutes. Remove from heat.
In blender or food processor container, combine cherries, orange juice concentrate and lemon juice. Blend 1 minute, or until cherries are pureed. In a 6-cup freezer container, combine cherry mixture and sugar mixture; mix well. Cover tightly; freeze 5 hours or overnight.
Remove cherry mixture from freezer 30 minutes before serving. Put 1/4 cup slush in each glass; add 1/2 cup carbonated beverage to each glass. Serve immediately. Freeze remaining slush for later use.
A shot of your favorite alcohol may be added to individual glasses when adding the lemon-lime soda if desired.
Shredded Romaine With Garlic Vinaigrette


Ingredients:
garlic, salt, Dijon mustard, white wine vinegar, olive oil, romaine lettuce, parmesan cheese, pine nuts, fresh ground black pepper

Directions:
In a small saucepan of boiling water, add garlic and boil for 10 minutes.
Drain.
In a large salad bowl, mash garlic and salt into a paste and whisk in mustard and vinegar.
Add oil in a stream, still whisking.
Add romain and toss.
Top with pine nuts, parmesan, and freshly ground black pepper.
Good Canned Green Beans - from Bland Canned to Garden Fresh


Ingredients:
minced garlic clove, salt, seasoning salt, pepper, water

Directions:
Drain liquid out of can., Place green beans in pot and add water to cover., Add oil and seasonings.  You may adjust seasoning amounts to taste., Bring to a boil., Reduce heat and simmer for about 45 minutes.
Spinach Salad With Egg Vinaigrette


Ingredients:
egg, fresh spinach, garlic clove, cider vinegar, salt, pepper

Directions:
Heat egg and water to cover in small saucepan to boiling.  Remove from heat; let stand covered 10 minutes.
Meanwhile, trim large stems from spinach; rinse thoroughly and drain.
Run cool water over egg, then peel.  Rub salad bowl with garlic.  Mash egg in bowl with fork.  Add oil, vinegar, salt, and pepper; beat with fork to blend.
Add spinach to vinaigrette and toss to coat.
Creamy Chicken and Rice Soup by Paula Deen


Ingredients:
butter, carrots, onion, celery, garlic clove, flour, dried tarragon, salt, black pepper, chicken broth, heavy whipping cream, chicken, rice

Directions:
In a dutch oven, melt butter over medium high heat.  Add carrots, onion, celery, and garlic.  Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes.  Add broth and cream (evaporated milk or 2% milk]; cook for 10-12 minutes, or until soup is thickened.  Add chicken, rice, and peas; cook for 5-6minutes or until heated through.
Garnish with toasted almonds, if desired.
Australian Damper
Category: bread
By Warren Lower

Damper Bread was a staple of the early Australian settlers' diet. Traditionally, the dough was cooked directly on the coals of an open fire. If you use this method, have a beer handy in case some of the ashes on the damper are still glowing when you eat it!

Ingredients:
4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1 cup milk
½ cup water

Directions:
Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet. In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top. Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 loaf

Calories: 132.9
Fat: 1.4 g
Saturated fat: 0.7 g
Carbohydrates: 25.5 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 3.8 g
Cholesterol: 3.3 mg
Sodium: 590.5 mg
Broccoli With Onions and Pine Nuts


Ingredients:
broccoli, onions, butter, margarine, olive oil, pine nuts, dry white wine, fresh lemon juice

Directions:
Steam broccoli and set aside., Sauté onions in butter and oil., Add broccoli, then pine nuts and wine., Add lemon juice a bit at a time., Season with salt and pepper., Cover and simmer until liquid is absorbed.
X Cocktail


Ingredients:
vodka, tomato juice, lime wedge

Directions:
Chill a shot glass with ice or in the freezer., Empty the shot glass from ice and water., Pour absolut peppar, tequila and tomato juice into the shot glass., Garnish with a lime wedge.
Tomato Rasam
Category: soups-stews-and-chili
By Tarama

Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet.

Ingredients:
2 teaspoons vegetable oil
¼ teaspoon black mustard seed
5  fresh curry leaves
1 large tomato, diced
1 teaspoon cumin seed, freshly ground
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
2 pinches ground dried turmeric
3 cloves garlic, crushed
3 cups water
2 teaspoons tamarind paste
salt to taste
1 tablespoon chopped fresh cilantro

Directions:
Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes. Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 servings

Calories: 62.3
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 7.2 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 1.4 g
Sodium: 13.6 mg
Mom's Classic Reuben
Category: main-dish
By Robin Hofstatter Noftz

My mom has always made this slightly different than the usual Reuben. I typically 'load' it, we don't like skimpy sandwiches. It is a huge hit; my kids, friends and especially my husband loves it!

Ingredients:
12 slices light rye bread with caraway seeds
6 tablespoons margarine, softened
2 pounds deli sliced corned beef
1 ½ pounds thinly sliced deli chicken breast
1 pound sliced Muenster cheese
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup creamy salad dressing, e.g. Miracle Whip ™

Directions:
Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3. Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches. Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

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

Calories: 928.7
Fat: 51.8 g
Saturated fat: 22.4 g
Carbohydrates: 40.1 g
Sugars: 7.1 g
Dietary fiber: 5.7 g
Protein: 72.9 g
Cholesterol: 229 mg
Sodium: 4992.3 mg
Maid-Rite's


Ingredients:
ground beef, water, beef broth, salt, yellow mustard, onion, dill pickle

Directions:
Brown beef; use potato masher to help get beef into small pieces.
Drain excess fat as soon as pink is gone.
Add 1 cup water and 1/4 cup beef broth.
Simmer the meat uncovered for 1 hour or until liquid is gone, stirring every 10 minutes or so.
When liquid is gone, put meat on a bun and top with mustard, onion and dill pickle.
Enjoy.
Thai Shrimp Rolls


Ingredients:
rice vinegar, honey, fish sauce, Thai red curry paste, romaine lettuce leaves, rice paper, fresh basil leaves, shrimp, cucumbers, green onion tops, carrots, fresh mint leaves

Directions:
To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
Drain well.
Trim fibrous ribs from lettuce leaves to flatten leaves.
Add hot water to a large, shallow dish to a depth of 1 inch.
Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
Place sheet on a flat surface.
Arrange 1 lettuce leaf over sheet.
Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
Fold sides of sheet over filling, and roll up jelly-roll fashion.
Gently press seam to seal.
Place roll seam side down on a serving platter (cover to prevent dryin].
Repeat procedure with remaining rice sheets.
Serve with the sauce.
Bangin' Mashed Potatoes


Ingredients:
potatoes, sour cream, cream cheese, butter, salt, onion powder, garlic powder, pepper, sharp cheddar cheese

Directions:
Place potatoes in a large pot; cover with water.
Cover and bring to a boil.
Uncover and cook for 20-25 minutes or until very tender; drain well.
Preheat oven to 350* F.
In a large bowl, mash potatoes with hand masher or electric mixer.
Add sour cream, cream cheese, 1 Tbl butter, salt, onion or garlic powder and pepper; beat until fluffy.
Transfer to a greased 1 quart baking dish & dot with remaining butter.
For a special treat, sprinkle with cheddar.
Bake, uncovered, for 15-20 minutes or until heated through.
Chocolate Russian


Ingredients:
vodka, Kahlua, half-and-half

Directions:
In a large mixing glass pour in your Vodka, Kahlua and Chocolate Liqueur., Fill your double old fashioned glass with ice., Pour in your alcohol., Top with either milk, cream or half and half., Swizzle for a bit, if you like and enjoy!
Chinese Napa Cabbage Salad (Gluten-Free)


Ingredients:
napa cabbage, carrots, green onions, cilantro, basil leaves, sunflower seeds, black sesame seeds, garlic cloves, fresh ginger, rice vinegar, tamari soy sauce, Dijon mustard, honey, liquid sweetener, extra virgin olive oil, black pepper

Directions:
In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing.
Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
Infuse love and serve!
Frozen Blueberry Crisp
Category: desserts
By Anderpants

This recipe uses frozen blueberries and is quick and easy to prepare. Serve it warm over vanilla ice cream for a light, delicious summer dessert.

Ingredients:
2 (16 ounce) packages frozen blueberries, thawed
¼ cup white sugar
2 teaspoons fresh lemon juice
¾ cup rolled oats
⅓ cup all-purpose flour
⅓ cup brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ cup unsalted butter, softened

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and halfway up the sides of an 8x8-inch glass baking pan. Drain thawed blueberries and put in a medium mixing bowl. Sprinkle with white sugar and lemon juice and gently combine using your hands. Layer berries evenly in the prepared baking pan. Mix oats, flour, brown sugar, cinnamon, and nutmeg together in a separate bowl. Cut in butter until mixture is crumbly and cover the berries with it. Bake in the preheated oven until golden, 40 to 45 minutes. Serve warm.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 8x8-inch crisp

Calories: 218
Fat: 7.1 g
Saturated fat: 3.8 g
Carbohydrates: 38.7 g
Sugars: 24.9 g
Dietary fiber: 4.2 g
Protein: 2.1 g
Cholesterol: 15.3 mg
Sodium: 5.1 mg
Froggie's Spicy Crab Cakes


Ingredients:
butter, shallot, garlic clove, red bell pepper, kosher salt, ground black pepper, mayonnaise, Dijon mustard, lemon zest, fresh parsley leaves, panko breadcrumbs, egg, lump crabmeat

Directions:
Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
Form crab cakes. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side.
Custard Pie III
Category: desserts
By Susie Young

This custard pie is enriched with evaporated milk.

Ingredients:
1  prepared 8 inch pie crust
4  eggs
1 cup white sugar
2 tablespoons butter, melted
1 cup milk
⅔ cup evaporated milk
2 tablespoons vanilla extract
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a  medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell. Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.

Yields: 1 - 8 inch pie

Calories: 276
Fat: 11.7 g
Saturated fat: 4.6 g
Carbohydrates: 35.5 g
Sugars: 29.1 g
Dietary fiber: 0.2 g
Protein: 6.2 g
Cholesterol: 109.2 mg
Sodium: 172.3 mg
Easy Weeknight Tuna Pot Pie
Category: seafood
By MISWOODS

I made this recipe up one night on my commute home from work.  It is fast, easy, and delicious!  Makes great leftovers, too.

Ingredients:
2 tablespoons butter
1 small onion, diced
2 (5 ounce) cans tuna, drained
1 (10 ounce) package frozen mixed vegetables
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup shredded Cheddar cheese
1 (8 ounce) package refrigerated crescent rolls

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in a saucepan over medium heat.  Add onions and cook until soft and translucent.  Mix in the tuna and  , stirring often until the vegetables are heated through, 5 to 10 minutes.  Stir in the cream of mushroom soup.  Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese. Unroll and separate the crescent rolls.  Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly.  Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes.  Let the pie sit for 5 to 10 minutes before cutting and serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 265.6
Fat: 14.4 g
Saturated fat: 5.8 g
Carbohydrates: 19.3 g
Sugars: 3 g
Dietary fiber: 1.5 g
Protein: 14.1 g
Cholesterol: 26.1 mg
Sodium: 572.5 mg
Oatmeal Bread


Ingredients:
white whole wheat flour, bread flour, rolled oats, canola oil, salt, honey, active dry yeast, milk, raisins

Directions:
Place all the ingredients ( except the fruit ] into the pan of the bread machine. Select manual or dough. About 10 minutes before the end of the kneading cycle, check dough and adjust its consistency as necessary with aditional flour or water. Finished dough should be soft and supple.
Add the raisins about 3 minutes before the end of the final kneading cycle.
When the machine beeps, transfer the dough to a lighly oiled surface and shape it into a log ( about 13" long]. Place the log in lighthly greased cookie sheet, cover the dough with a towel and allow it to rise for about 1 to 1 1/2 hours.
Bake the bread in a preheated 350º F oven for 30 to 35 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Arroz Con Pollo -- Mi Favorito


Ingredients:
roasting chickens, dried oregano, black pepper, salt, olive oil, green pepper, onions, garlic, bay leaf, crushed red pepper flakes, saffron thread, rice, tomatoes, chicken broth, frozen green peas, pimientos

Directions:
Cut each chicken in 6 pieces.
Wash and wipe dry.
Combine oregano, pepper, and 2 tsp salt.
Sprinkle chicken with mixture.
Let stand 10 minutes.
In dutch oven, heat olive oil over med heat.
Brown chicken, a third at a time, until golden brown.
Turning often with tongs.
This takes about 30 minutes.
Preheat oven to 350°F.
Cut pepper into quarters, then in lengthwise strips, 1/4 wide.
To drippings in dutch oven, add onion, garlic, green pepper, bay leaf, and red pepper.
Saute until onion in tender.
About 5 minutes.
Crush saffron threads.
Add saffron with 2 tsps of salt and the rice to the dutch oven.
Cook until rice is lightly browned.
About 10 minutes.
Add undrained tomatoes and chicken broth.
Arrange browned chicken pieces over rice mixture.
Bring just to boiling, uncovered.
Bake in oven at 350 F, tightly covered for 1 hour.
Remove from oven; add 1/2 cup water.
Do not stir.
Sprinkle peas and olives over top.
Drain pimientos; Cut in 1/4 inch strips.
Arrange strips over top.
Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid.
Remove from oven.
Let stand, covered 10 minutes.
Serve from dutch oven.
Artichoke & Spinach Dip Restaurant Style
Category: appetizers-and-snacks
By TERRAD

Tastes very similar to ones served in chain restaurants in our area.  This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.

Ingredients:
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
½ (8 ounce) package cream cheese, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30  minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese. Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 152.9
Fat: 12.3 g
Saturated fat: 6 g
Carbohydrates: 5.2 g
Sugars: 1.1 g
Dietary fiber: 1.4 g
Protein: 6.6 g
Cholesterol: 27.7 mg
Sodium: 484.8 mg
Guilt Free Chocolate Meringue Kisses


Ingredients:
icing sugar, cornstarch, granulated sugar, instant coffee granules, vanilla

Directions:
Combine cocoa& chocolate in food processor& pulse until ground into a fine powder.
Add icing sugar& corn starch; pulse again& set aside.
Beat egg whites in a large bowl until frothy; gradually incorporate granulated sugar.
Dissolve coffee in vanilla& add to egg white mixture; beat until mixture is stiff& glossy.
Fold in chocolate/cocoa until evenly incorporated but not over mixed.
Spoon into piping bag fitted with ½ inch star tip& pipe kisses about 1 inch in diameter onto 2 parchment lined baking sheets, about 1 ½ inches apart.
Bake in preheated 325F oven for 14 to 18 minutes or until cookies are almost firm to the touch.
Use the top& bottom thirds of the oven <U+0096> switching the sheets halfway through the cooking time.
Let cool on racks for a couple of minutes; slide off the parchment onto a flat surface& allow to cool completely.