xiaoxl/recipe_data huggingface dataset:
Toaster Oven Roasted Garlic Cloves


Ingredients:
garlic cloves, olive oil, salt

Directions:
It's very important that you don't use the rack that comes with the toast oven, but rather the baking/broiling pan. Since the packets have oil, you don't want that accidentally spilling in your oven or it might start a fire.
Place garlic cloves in the middle of aluminum foil, making sure they are in a single layer.
Drizzle with olive oil and salt.
Fold up making sure all sides are secure and tight. It should be a flat packet.
Place on toaster ovens baking/broiling pan on lower or middle rack.
Set temp at 350 degrees and timer for 30 minutes.
After timer goes off, let sit in oven for 10 minutes.
Herbal Salt Substitute


Ingredients:
dried basil, dried thyme, ground coriander, onion powder, parsley flakes, ground cumin, garlic powder, cayenne pepper, paprika

Directions:
"In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year."
Shirley's Homemade Biscuits


Ingredients:
flour, salt, baking powder, milk, shortening

Directions:
Mix together, and roll out into a floured surface, to about 1/2" thick., Use a round cutter or glass dipped in flour, to cut out biscuits., Place on greased pan, and bake at 450 oven,., about 12-15 minutes, or until brown on top.
Banana Cranberry Walnut  Loaf


Ingredients:
flour, baking powder, baking soda, salt, sweet butter, sugar, eggs, vanilla extract, banana, sour cream, walnuts, cranberries

Directions:
Preheat Oven to 325°F.
Grease 10x5 Loaf Pan. (smaller may cause spillage in oven by batter overflowing].
Sift Flour Baking Powder, Baking Soda, and Salt in Bowl (set aside].
Mash Bananas, add sour cream then stir to blend (set aside].
Cream butter with mixer (I use my Kitchenaid Mixer], add Sugar, then add eggs one at a time, beating well, stir in Vanilla Extract.
Add Banana/sour cream mixture~ continue to beat 3 minutes.
Add Flour Mixture into mixture, continue to beat 3 minutes, then stir in cranberries and walnuts.
Pour mixture into Loaf Pan and Bake at 325 F (yes this low OT is correct] between 60-75 minutes ~ test with toothpick in center.
Cool 15 minutes; remove from pan.  Slice ~ Serve ~ Enjoy!  Can wrap tightly and store in refrigerator for immediate use or freeze.
Riz Au Vin - Rice in White Wine


Ingredients:
onion, carrot, unsalted butter, rice, salt, pepper, dried marjoram, beef broth, white wine, parmesan cheese

Directions:
Peel and chop the onion medium - fine. Peel the carrot and chop into a small dice.
Melt the butter in a large frying pan over medium heat, when foaming, saute the onion and carrot until golden brown, stirring frequently.
Add the rice and stir well to coat, season, stir in the majoram, beef broth and wine.
Cover, reduce the heat and simmer until the liquid is absorbed, ca.15 minutes, depending on the quality of the rice. If this happens before the rice is cooked, add 1 - 2 tsp of hot water.
Correct the seasonings, empty the rice into a heated bowl and sprinkle with parmesan if desired. Serve immediately.
Toffee Crackers


Ingredients:
margarine, sugar, vanilla extract, chocolate chips

Directions:
Grease bottom two 9x13-inch pans.
Cover the bottom of the pan with a single layer of crackers.
Boil butter and sugar.
Remove from heat and add vanilla.
Pour over crackers immediately.
Bake at 350°F for 8-10 minutes or until lightly browned.
Promptly remove from pan and separate.
Drizzle with melted chocolate.
(You can also top with nuts before baking].
The Best Waffles
Category: breakfast-and-brunch
By vewohl

These are literally the best waffles I've ever eaten - we make them for special occasions. They are made with lots of eggs and cream and taste delicious. Serve with maple syrup, confectioners' sugar, and fresh strawberries or other fruit.

Ingredients:
7 ounces unsalted butter, at room temperature
6 tablespoons white sugar
2 teaspoons vanilla sugar
1 pinch salt
6  eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
⅞ cup heavy whipping cream
1 (1.5 fluid ounce) jigger sparkling water, or as needed
cooking spray

Directions:
Preheat a waffle iron according to manufacturer's instructions. Combine butter, sugar, vanilla sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a bowl. Beat into butter mixture 1/2 cup at a time, alternating with cream. Add a dash of sparkling water in the end to loosen up the batter. Spray the preheated waffle iron with cooking spray. Pour batter into waffle iron, working in batches, and cook according to manufacturer's instructions, 3 to 5 minutes per waffle.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 waffles

Calories: 396.9
Fat: 26.6 g
Saturated fat: 15.7 g
Carbohydrates: 33.2 g
Sugars: 7.8 g
Dietary fiber: 0.8 g
Protein: 7.1 g
Cholesterol: 168.9 mg
Sodium: 160.9 mg
Mini Vanilla Cupcakes
Category: everyday-cooking
By Yoly

Everything vanilla in these bite-sized cupcakes. So cute and tasty.

Ingredients:
Cupcakes:
¾ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ cup white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup milk, at room temperature
Frosting:
1 cup powdered sugar
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners. Sift flour, baking powder, and salt into a bowl. Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes. Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 18 mini cupcakes

Calories: 146.7
Fat: 9.4 g
Saturated fat: 5.8 g
Carbohydrates: 14.9 g
Sugars: 10.8 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Cholesterol: 34.3 mg
Sodium: 78.8 mg
Vini's French Dressing


Ingredients:
onion, ketchup, sugar, vinegar, sea salt, celery seeds, garlic powder, ground cloves, black pepper

Directions:
"Combine all ingredients in blender and blend well."
Kway Teow Gai


Ingredients:
olive oil, garlic cloves, chili pepper, chili peppers, chicken breasts, sugar, salt, black pepper, fish sauce, soy sauce, tomatoes, Thai basil

Directions:
Boil the noodles until tender, drain and set aside.
Heat the oil in a wok until hot then stir fry the garlic for about 1 minute.
Add the chilli peppers and stir fry for a further minute.
Add the chicken and stir fry until it browns.
Sprinkle in the sugar, salt and black pepper and mix well.
Pour in the fish sauce, soy sauce and tomatoes and stir for about 1 minute until it thickens.
Add the rice noodles to the pan and mix well.
Stir in most of the basil and coriander and cook for a few minutes.
Garnish with the rest of the basil and serve hot.
Pistachio Crusted Rack of Lamb
Category: meat-and-poultry
By Chef John

The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.

Ingredients:
2  racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
⅔ cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tablespoons Dijon mustard

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper. Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside. Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 618.8
Fat: 39.8 g
Saturated fat: 13.6 g
Carbohydrates: 10.3 g
Sugars: 1.8 g
Dietary fiber: 2.3 g
Protein: 53.1 g
Cholesterol: 164.4 mg
Sodium: 651.7 mg
True Blues Hamburgers


Ingredients:
ground beef, dried rosemary, salt, fresh ground black pepper, red onion, blue cheese, red leaf lettuce

Directions:
Combine ground beef, rosemary, salt and pepper in a bowl and mix well.
Shape mixture into 6 patties (about 1/2" thick each].
Oil grill rack and arrange 4-5 inches above heat source.
Brush onion slices with oil on both sides.
Grill burgers and onions about 4-5 minutes per side.
When burgers are almost done, cover with slice of bleu cheese and cook until melted.
Place burgers on buns, top each with an onion slice and lettuce leaf.
Cover with top buns and enjoy!
Cheesy Pasta Alfredo with Salmon
Category: main-dish
By DELILAH_DILLON

This simple recipe calls for pasta mixed with Alfredo sauce and baked salmon. Family members top their own pasta serving with as much Parmesan cheese as they want!

Ingredients:
1 (16 ounce) jar Alfredo sauce
1 pound salmon fillets
1  lemon, juiced
1 tablespoon vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 (16 ounce) package uncooked rotini pasta
1 (6 ounce) package shredded Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat   in a medium saucepan over medium heat. Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley. Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces. Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl. Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 571.2
Fat: 29.4 g
Saturated fat: 11.5 g
Carbohydrates: 47.5 g
Sugars: 3.4 g
Dietary fiber: 2.5 g
Protein: 29.7 g
Cholesterol: 71.7 mg
Sodium: 948.5 mg
Apple Danish Pastries


Ingredients:
active dry yeast, compressed yeast cakes, water, milk, sugar, salt, butter, margarine, eggs, all-purpose flour, sliced apples, cinnamon

Directions:
Use very warm water (105` to 115`] for dry yeast; use lukewarm water (80` to 90`] for compressed yeast.
Sprinkle dry yeast or crumbled cake into water.
Let stand a few minutes, then stir until dissolved.
Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter.
Cool to lukewarm.
Add the yeast mixture.
Stir in the lemon extract and eggs.
Add the flour gradually.
Place the dough in a greased 9x13x2-inch pan.
Chill for 1 to 2 hours.
Turn the chilled dough out onto a floured surface.
Roll into a rectangle, 16x12-inches.
Spread 1/3 cup butter or margarine over 2/3 of the dough.
Fold the unspread portion of the dough over half the covered portion.
Fold the 3rd section over the first 2.
Roll the dough to its original size, and repeat this process twice, using the remaining butter.
Return the dough to the refrigerator, and chill overnight.
Next day, divide the dough in half.
Roll each half into a rectangle 14x9-inches.
Cut into strips 14x3/4-inches.
Twist and form each strip into a spiral roll.
Put a few drained apple slices in center of each.
Sprinkle with the cinnamon mixed with 1/2 cup sugar.
Cover.
Let rise in a warm place, free from draft, until doubled in bulk.
Bake in preheated 375` oven for about 12 minutes.
Cream of Fresh Asparagus Soup II
Category: soups-stews-and-chili
By MARBALET

There's nothing like fresh asparagus when it's in season - take advantage!

Ingredients:
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

Directions:
In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 195.6
Fat: 13.4 g
Saturated fat: 8.2 g
Carbohydrates: 14.1 g
Sugars: 6.3 g
Dietary fiber: 2.8 g
Protein: 6.6 g
Cholesterol: 35.1 mg
Sodium: 1100.8 mg
Three-Cup Cobbler


Ingredients:
milk, flour, sugar, butter, margarine, baking powder, salt, cinnamon, pumpkin pie spice

Directions:
Preheat the oven to 375 degrees.
Place the stick of butter in a 9X13 baking dish, and pop in the oven until the butter is melted.
Stir together the milk, flour, sugar and baking powder.
Pour mixture into the hot pan.
Spoon the pie filling into the pan.
DO NOT STIR!
Bake for 40 minutes until the crust is brown.
Delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Gorgonzola Pesto Sauce over Ravioli, Chicken & Asparagus


Ingredients:
chicken breast, olive oil, olive oil, olive oil, fresh asparagus, sun-dried tomatoes, fresh tomato, pesto sauce, white wine, gorgonzola

Directions:
Heat 2 tbsp olive oil over medium heat. When heated, saute chicken until no longer pink. Remove from pan and set aside.
Cook ravioli according to package directions (or make your own according to your favorite recipe]. When cooked, heat 2 tbsp olive oil over medium heat. When heated, fry ravioli until golden on both sides. Remove from pan and set aside.
Heat 2 tbsp olive oil over medium heat in a large pan (I used a wok]. When heated, add asparagus and saute about 5 minutes.
After sauteing asparagus, add sun-dried tomatoes, regular tomatoes and pesto. Cook approximately 10 minutes until the asparagus feels crisp/tender when poked with a fork.
When asparagus is crisp/tender, add the white wine. Add more or less depending on how thick you want the sauce to be.
Let cook for approximately 5 minutes or until wine reduces by about a quarter.
After the wine has reduced, remove the pan from the heat. Gently stir in the Gorgonzola cheese and chicken.
Place 5 ravioli on each plate and spoon the Gorgonzola mixture over it just before serving.
Serve with garlic bread and fresh salad.
You can also substitute scallops or shrimp (or both!] for the chicken.
Jelly Bean Cookies
Category: desserts
By Karen Eickhoff Brutger

These are great at Easter time or for anyone who loves jelly beans.

Ingredients:
½ cup butter
⅓ cup white sugar
⅓ cup brown sugar
1  egg
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ cup rolled oats
1 cup jelly beans, cut in half

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets. Beat butter and sugars together using an electric mixer until creamy. Beat in egg, salt, baking soda, baking powder, and vanilla extract. Stir in flour and oats until just blended. Fold in jelly beans. Drop rounded spoonfuls of the cookie dough about 2 inches apart onto the prepared cookie sheets. Bake in the preheated oven until edges are golden, 9 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 dozen cookies

Calories: 83.7
Fat: 2.8 g
Saturated fat: 1.7 g
Carbohydrates: 13.9 g
Sugars: 8.3 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 11.9 mg
Sodium: 80.6 mg
Heinz 57 Stuffed Bell Peppers


Ingredients:
green peppers, ground beef, onion, cooked rice, ketchup

Directions:
"Mix all ingredients and divide to stuff peppers.  Top with some extra 57 sauce.  Bake at 350 degrees for 45-50 minutes."
Garlic Chicken & Potato Salad


Ingredients:
skinless chicken breasts, garlic cloves, olive oil, onion, potatoes, white vinegar, Dijon mustard, fresh herb, lettuce leaf

Directions:
Preheat the oven to 180c.
Place chicken in shallow baking tray with the garlic,oil,onion salt and pepper. Cover with foil and bake for 35 minutes or until the chicken is cooked through.
Boil potatoes for 8 minutes drain and set aside.
Once chicken is cooked, set aside pan juices to cool for use later. Remove chicken and slice into thick slices and set aside.
Whisk the egg yolk, vinegar and mustard together. Whisk until well combined.
Combine sliced chicken, potatoes, pan juices and fresh herbs in a large salad bowl.
Line individual serving plates with salad leaves, and top with the chicken mixture and potato salad mixture.
Low Carb Mexican Cornbread


Ingredients:
eggs, butter, baking powder, water, artificial sweetener, onion

Directions:
Saute onion and jalapeno in the butter till tender.
Mix dry ingredients.
Mix wet ingredients with dry.
Fold in sauteed onions, jalapenos and cheese and mix well.
Spray nonstick muffin pan with Pam and divide into 6-8 muffins.
Bake at 350 about 15 minutes till golden brown.
Add  a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice.
Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette
Category: side-dish
By FAITHFUL96

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Ingredients:
¾ cup walnut halves
10 ounces mixed salad greens with arugula
2  large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Directions:
Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 368.4
Fat: 30.1 g
Saturated fat: 4.9 g
Carbohydrates: 22.9 g
Sugars: 16.7 g
Dietary fiber: 3 g
Protein: 5.2 g
Cholesterol: 7.5 mg
Sodium: 127.8 mg
Best Hot Wing Sauce in America


Ingredients:
butter, garlic cloves, flour, red wine vinegar, crushed red pepper flakes

Directions:
Melt the butter in the pan., Add the garlic and sauté for 3 to 4 minutes., Add the flour and whisk until smooth, cook for 1 more minute., Add the Franks and the vinegar, bring to a boil., If desired add the pepper flakes and simmer for 2 or 3 minutes., Pour over the food of your choice and enjoy.
Asian Ginger Mahi Mahi


Ingredients:
mahi mahi fillets, soy sauce, garlic clove, olive oil, honey

Directions:
In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
Cover, refrigerate for 20 minutes to marinate.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
Spoon glaze over fish and serve immediately.
Baked Apples With Caramel Sauce


Ingredients:
granny smith apples, Red Delicious apples, water, light brown sugar, nutmeg, fresh ground pepper, walnut pieces, golden raisin, butter, butter

Directions:
Preheat oven to 375°F Grease a baking pan just large enough to hold the apples.
With a small knife, cut at an angle to enlarge the core opening at the stem end of each apple to about 1 inch diameter. (The opening should look like a funnel shape.].
Arrange the apples in the prepared pan, stem end up.
In a small saucepan, combine 3/4 cup water with brown sugar, nutmeg and pepper. Bring the mixture to a boil, stirring. Boil for 6 minutes.
Combine the walnuts and raisins. Spoon some of the walnut/raisin mixture into opening of each apple.
Top each apple with some of the diced butter.
Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, 45-50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking pan. Keep the apples warm.
For the caramel sauce, mix the butter, cream and reserved brown sugar sauce in a saucepan. Bring to a boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.
Chairman Mao's Red-Braised Pork


Ingredients:
white sugar, sherry wine, fresh ginger, star anise, cinnamon stick, light soy sauce, salt, sugar, scallion

Directions:
Plunge the pork into a pan of boiling water and simmer for 3-4 minutes until partially cooked; remove and, when cool enough to handle, cut in bite-sized chunks.
Heat the oil and sugar in a wok over low heat until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown; add the pork and splash in the wine.
Add enough water just to cover the pork, along with the ginger, star anise, chilies and cinnamon stick. Bring to a boil, then turn down the heat and simmer for 40-50 minutes.
Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt and a little sugar to taste; add the scallion greens just before serving.
Chocolate Chip Cookies from In The Raw Sweeteners
Category: trusted-brands-recipes-and-tips
By In The Raw

Classic chocolate chip cookies with less sugar and calories using Stevia In The Raw.

Ingredients:
½ cup butter, melted
1  egg
1 teaspoon vanilla extract
¾ cup Stevia Extract In The Raw™
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup macadamia nuts
1 cup chocolate chips

Directions:
Preheat oven to 375 degrees F. In a large bowl, beat together the melted butter, egg, vanilla extract and Sugar In The Raw® (or Sugar In The Raw®/Stevia In The Raw® combo). Meanwhile, mix dry ingredients (flour, baking soda, salt) in a separate bowl. Add dry ingredients to wet ingredients and stir well to combine. Slowly add nuts and chocolate chips until well combined. Drop the dough in spoonfuls onto ungreased baking sheets. Bake for 10 minutes.

Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 12 servings

Calories: 229.4
Fat: 16.6 g
Saturated fat: 8.2 g
Carbohydrates: 21 g
Sugars: 8 g
Dietary fiber: 1.7 g
Protein: 3 g
Cholesterol: 35.8 mg
Sodium: 211.8 mg