xiaoxl/recipe_data huggingface dataset:
Quick Butter Croissants
Category: bread
By MARCIAMOLINA

Despite the title, this recipe takes several hours to prepare. Luckily, these fresh flaky croissants will be worth the wait!

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¾ cup evaporated milk
1 ½ teaspoons salt
⅓ cup white sugar
1  egg
5 cups all-purpose flour, divided
¼ cup butter, melted
1 cup butter, chilled and diced
1  egg, beaten

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside. In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days. Turn dough out  onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough. Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll. Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C). Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

Prep time: 30 mins
Cook time: 35 mins
Total time: 7 hrs 5 mins
Yields: 32 croissants

Calories: 311.5
Fat: 16.3 g
Saturated fat: 9.9 g
Carbohydrates: 35.4 g
Sugars: 5.5 g
Dietary fiber: 1.1 g
Protein: 5.9 g
Cholesterol: 64.8 mg
Sodium: 342.9 mg
Idaho-Style Finger Steaks
Category: meat-and-poultry
By EMMYJAY1

Yummy, highly seasoned steak nuggets, deep fried and served with Ranch dressing -- just like in the fast food joints in Idaho in the '70's!  I missed these so much that I kept playing with the ingredients until I finally came up with this perfect re-creation of the real thing.  A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!

Ingredients:
1  egg
2 cups buttermilk
2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
½ cup all-purpose flour
1 ½ pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips
2 ½ cups all-purpose flour
2 teaspoons garlic powder
salt and pepper to taste
3 cups canola oil for deep frying

Directions:
Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

Prep time: 30 mins
Cook time: 10 mins
Total time: 3 hrs 40 mins
Yields: 4 servings

Calories: 825.9
Fat: 35.4 g
Saturated fat: 9.5 g
Carbohydrates: 80.1 g
Sugars: 6.6 g
Dietary fiber: 2.8 g
Protein: 43.7 g
Cholesterol: 142.2 mg
Sodium: 1588.3 mg
Pryj's Savory Mexican Roll-Ups


Ingredients:
cream cheese, pimientos, diced green chilies, black olives, flour tortillas, salsa

Directions:
In a medium bowl, mix the first 6 ingredients until everything is well incorporated into the cream cheese.
Spread the cream mixture onto a tortilla and top the mixture with a layer of the sliced deli chicken.
Roll the tortilla tightly and wrap in plastic wrap.
Refrigerate for 2 hours.
Remove the rolls from the plastic wrap and cut off the ends.  Cut the roll into 1/2" slices.
Serve with salsa.
Chorba Frik


Ingredients:
onion, garlic cloves, cayenne pepper, paprika, tomato puree, mint, chickpeas, lemon

Directions:
Gently fry the onion until soft. Add the Garlic cook for another 2 mins then add the Cayenne and Paprika and cook for another minute.
Add the tomato puree and stock and bring to the boil, add the Frik and simmer covered for 30 mins until Frik is soft. (I like to then wizz with a blender] Add the chickpeas and herbs and cook for a few mins until chickpeas are heated.
Add a squeeze of lemon and serve with the Borek (see separate recipes]…… Bliss.
Sour Cream Parmesan Breaded Pork Chops


Ingredients:
sour cream, garlic powder, dried basil, dried oregano, parmesan cheese

Directions:
Preheat oven to 350.
Combine sour cream, garlic powder, basil, and oregano in a shallow dish. ( I use tupperware] to make your wet station.
For the dry station combine bread crumbs & parmesan cheese.
Dip one pork chop in the wet station and make sure it is completely covered. You may have to use your hands to spread the sour cream.
Transfer the sour cream pork chop over to the dry station and flip or spoon crumbs all over. Make sure it is completely covered.
Transfer to a non-greased baking dish. Repeat with other pork chops. Make sure pork chops are not touching in the pan about 1/2 inch apart.
Bake for 45 minutes or until crumbs are dry and toasted.
Rollkuchen (Mennonite Fritters)
Category: bread
By amy

A variation of a traditional Mennonite recipe, these deep-fried pastries typically are served with slices of cold watermelon. It's a wonderful combination on hot summer days or at picnics.

Ingredients:
3  eggs
1 ½ cups all-purpose flour
1 teaspoon salt
2 cups canola oil for frying

Directions:
Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch,  and cut into 2 inch by 5 inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop. Heat 1 1/2 inches of oil in a deep skillet (or use a deep-fat fryer) over medium-high heat, 375  degrees F (190 degrees C). Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 servings

Calories: 80.4
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 9 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 2.4 g
Cholesterol: 34.9 mg
Sodium: 158.7 mg
Abuelito Wato's Grilled Cheese


Ingredients:
gouda cheese, tomatoes, butter

Directions:
Sandwich tomato and Gouda cheese in the bread., Place a pan on a stove top on medium heat and place butter in until melted., Grill both sides of the sandwich until cheese it melted.
Creamy Coleslaw


Ingredients:
cabbage, carrot, bell pepper, red onions, mayonnaise, vinegar, sugar, celery seed, salt

Directions:
Combine cabbage, carrot, bell pepper, and onion in a large bowl.
To prepare dressing, stir together mayonnaise or salad dressing, vinegar, sugar, celery seed, and salt.
Pour the dressing over the cabbage mixture.
Toss lightly to coat vegetables.
Cover and chill.
Clam Risotto


Ingredients:
arborio rice, shallots, butter, dry white wine, heavy cream, clams

Directions:
In a 2 quart saucepan melt butter over medium heat.
Saute minced shallots in butter until soft but not browned.
Add the rice and cook until the rice becomes translucent.
Add the wine and cook until nearly dry.
Add one cup of hot, not boiling, clam juice.
Stir the rice continually as it cooks.
When the rice absorbs all the juice add another cup and continue to stir the rice.
Continue in this manner until you add the last cup of clam juice.
At this time the rice should be fully cooked.  If not add a little water and continue to stir and cook until the rice is just cooked through.
Next, add the clam meat and cook for one minute.
Add the cream and season the rice to taste.
Cook for one additional minute.
Serve immediately.
Sweet Red Bean Pie


Ingredients:
Potato Pastry Dough, adzuki beans, salted butter, dark brown sugar, vanilla, eggs, allspice, nutmeg, cinnamon, tapioca starch, rolled oats, pecans

Directions:
Preheat oven to 425F and place the pie crust on a rimmed baking sheet.
Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
Pour into the pie shell.
Sprinkle with pecans, if using.
Place the pie in the oven and bake on the middle rack for 12 minutes.
Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
When done, the filling will be completely set.
Cool completely to room temperature, then chill overnight before serving.
White Wine Fruit Cocktail
Category: salad
By Roxy

This is a great recipe for whatever fresh fruit you may have on hand and a good cheap white wine. It's cool and refreshing and just complicated-looking enough to leave your guests wowed!

Ingredients:
1 ¼ cups dry white wine
⅓ cup white sugar
1 tablespoon chopped fresh mint
½  cantaloupe, cut into bite-size pieces
1 cup seedless green grapes, halved
1 pint fresh strawberries, hulled and halved

Directions:
Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside. Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

Prep time: 20 mins
Cook time: 2 mins
Total time: 22 mins
Yields: 4 servings

Calories: 209.1
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 38.3 g
Sugars: 33.5 g
Dietary fiber: 2.8 g
Protein: 1.5 g
Sodium: 16.6 mg
Megan's Granola
Category: breakfast-and-brunch
By annie9

My daughter and I came up with this recipe and it is absolutely wonderful.  Several of my children who typically don't care for granola, loved it. I've tried many granola recipes and this tops them all.  Enjoy!

Ingredients:
8 cups rolled oats
1 ½ cups wheat germ
1 ½ cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 ½ teaspoons salt
½ cup brown sugar
¼ cup maple syrup
¾ cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl.  Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 30 servings

Calories: 368.6
Fat: 20 g
Saturated fat: 2.4 g
Carbohydrates: 45 g
Sugars: 19.5 g
Dietary fiber: 5.8 g
Protein: 8.3 g
Sodium: 121.9 mg
Jalapeno Popcorn
Category: appetizers-and-snacks
By Samantha J. Hardison

A well-loved recipe that my mom would always fix for movie nights. Amounts are approximate based on your tastes.

Ingredients:
¼ cup vegetable oil, divided
6 slices pickled jalapeno peppers, drained, or more to taste
⅓ cup popcorn kernels
¼ cup butter, melted
1 (1 ounce) package ranch dressing mix

Directions:
Heat 2 tablespoons oil in a small skillet over medium-high heat. Add sliced jalapenos; cook and stir until browned and crispy, 3 to 5 minutes. Transfer to a small plate with a slotted spoon. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl. Pour melted butter evenly over popcorn. Lightly sprinkle ranch dressing mix over popcorn; mix to combine. Crumble jalapeno slices and mix in.

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

Calories: 151.6
Fat: 13 g
Saturated fat: 4.8 g
Carbohydrates: 8.1 g
Sugars: 0.2 g
Dietary fiber: 1.3 g
Protein: 1.1 g
Cholesterol: 15.3 mg
Sodium: 336.2 mg
Lime Soda Pudding


Ingredients:
boiling water, pecans, cream cheese, crushed pineapple

Directions:
Dissolve the gelatin in the boiling water. Add cream cheese and beat until smooth or put in a blender.
Stir in the pineapple and nuts, and soda. Pour in a mold and refrigerate overnight.
Cooking time is chilling time.
Crock Veggie Soup (Oamc)


Ingredients:
low sodium chicken broth, tomato juice, basil, salt, oregano, pepper, carrot, onion, garlic clove, diced tomatoes, pasta shells, parmesan cheese

Directions:
Place all ingredients except pasta and parmesan cheese in the crock pot., Cover and cook on low for 7 to 8 hours., Add pasta to the slow cooker during the last hour of cooking., Serve in bowls, topped with grated Parmesan cheese.
Holiday Fudge


Ingredients:
sweetened condensed milk, salt, vanilla extract, walnuts

Directions:
Line a square 8 or 9 inch baking pan with wax paper. Set aside.
In a medium saucepan melt milk, chocolate chips, chocolate, and salt over low heat, stirring constantly. Remove from heat and stir in vanilla and nuts. Pour into prepared pan and spread evenly.
Chill for 2 hours or until firm. Turn fudge onto a cutting board, peel off paper and cut into squares. Store fudge in a airtight container in the fridge.
Creamy Lemonade Pie


Ingredients:
evaporated milk, instant lemon pudding mix, cream cheese, cream cheese, prepared graham cracker crusts, lemon slices, fresh raspberry

Directions:
1.  Whisk together evaporated milk and puddin gmix in a bowl 2 minutes or until thickened.
2.  Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy.  Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3.  Pour into crust; refrigerate 4 hours or until firm.  Garnish if desired.
Chocolate-Berry Muffins


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, egg, milk, unsalted butter, vanilla, fresh raspberries, blueberries

Directions:
Preheat oven to 375°F  Generously grease 12 muffin cups or line them with paper cups.
Measure flour, sugar, cocoa, baking powder and salt into a large bowl.  Stir with a fork until well mixed.  In a medium-size bowl, whisk egg with milk, melted butter and vanilla.  Make a well in center of flour mixture.  Add milk mixture and stir just until combined.  Do not overmix.  Gently fold in berries, taking care not to break them up.
Spoon batter into muffin cups.  Bake in center of preheated oven for 20 to 25 minutes or until a cake tester inserted in the center of a muffin comes out clean.
Cool muffins in tins on a wire rack for 5 minutes.  Remove muffins from tins and continue to cool on rack.  Serve warm, or cool completely and store in an airtight container in the refrigerator.
Golden Fried Cornbread


Ingredients:
eggs, buttermilk, shortening, all-purpose flour, sugar, shortening

Directions:
In a large bowl,combine all ingredients, mixing well.
In a large cast iron skillet ( can use an ordinary skillet ], heat 1/2 cup shortening over medium heat until hot but not smoking.
When oil is hot, add batter 1/3 cup at a time,( if batter seems too thick add about 1/4 cup of water ] spread batter until about 1/4 inch thick.
Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden ( about  4 minutes ].
If it is,turn and brown other side.
After removing from skillet,butter and keep warm.
Repeat from Step 3 with remaining batter.
Cheesy Sun-Dried Tomato and Olive Polenta Wedges


Ingredients:
polenta, feta cheese, parmesan cheese, fresh basil, black olives, sun-dried tomato, plain flour

Directions:
Lightly grease a round sandwich (sponge]cake pan.
Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead].
Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour]and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack] before serving.
Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
Should have 8 serves.
Broccoli Supreme


Ingredients:
butter, Velveeta cheese, frozen broccoli, milk, rice, onion, celery

Directions:
Saute onions, celery, and broccoli in butter.
Mix with soups diluted with milk, cooked rice, and 2/3 of grated cheese.
Turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese.
Bake in preheated oven at 350 degrees for 1 hour.
Chocolate Banana Smoothies


Ingredients:
milk, vanilla yogurt, bananas

Directions:
Combine all ingredients in a blender. Cover, and process until smooth., Pour into chilled glasses and serve immediately.
Baked Lamb Chops
Category: meat-and-poultry
By Leslie W Dobson

These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.

Ingredients:
3  eggs
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish. Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 738.4
Fat: 45.2 g
Saturated fat: 18.6 g
Carbohydrates: 26.7 g
Sugars: 2.7 g
Dietary fiber: 1.6 g
Protein: 52.4 g
Cholesterol: 269.7 mg
Sodium: 462.3 mg
Succulent Zucchini Bread (Low Calorie, Egg Free)


Ingredients:
all-purpose flour, baking powder, demerara sugar, plain fat-free yogurt, zucchini, fresh ginger

Directions:
Preheat oven to 375°F.
Grease a mini 3"x6" loaf pan.
In a large bowl, sift dry ingredients together.
Gently stir yogurt into the dry mix.
Combine shredded zucchini into the mixture with gentle strokes.
Spoon batter into loaf pan.
Bake for about 30 minutes, or until top is golden brown and toothpick comes out clean after inserted.
Golden Garlic Potatoes


Ingredients:
annatto oil, new potatoes, garlic clove

Directions:
Heat annatto oil (adding more if needed] in a heavy skillet over medium-high heat.
Add potatoes and sprinkle with salt and pepper to taste.
Sauté for about 5 minutes, reduce heat and cook for 5 minutes add garlic, continue cooking stirring occasionally, until potatoes are cooked through.
Season with salt and pepper again and serve.
Sweet and Sour Meatballs I
Category: appetizers-and-snacks
By Tammy Moore

Meatballs in sweet and sour sauce.

Ingredients:
2 pounds ground beef
1  egg
1  onion, chopped
1 pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly

Directions:
In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for  4 to 5 hours.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 6 to 8 servings

Calories: 561.6
Fat: 35.2 g
Saturated fat: 14.2 g
Carbohydrates: 37.5 g
Sugars: 29.9 g
Dietary fiber: 0.3 g
Protein: 24 g
Cholesterol: 136.8 mg
Sodium: 98.8 mg
Sheet Pan Salmon and Bell Pepper Dinner
Category: main-dish
By barbara

An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.

Ingredients:
2 tablespoons olive oil
4 (3 ounce) fillets salmon fillets
2  red bell peppers, chopped
1  yellow bell pepper, chopped
1  onion, sliced
6 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons water
1 tablespoon maple syrup
5 cloves garlic
1 ½ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
½ bunch fresh parsley, chopped
1  lemon, sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil. Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan. Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan. Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes. Serve with lemon slices and remaining sauce.

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

Calories: 337.1
Fat: 22.9 g
Saturated fat: 3.3 g
Carbohydrates: 16.9 g
Sugars: 7.3 g
Dietary fiber: 3.7 g
Protein: 18.8 g
Cholesterol: 47 mg
Sodium: 920.7 mg
Frijoles Refritos (Refried Beans)
Category: side-dish
By Fred Guevara

An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.

Ingredients:
5 quarts water, or as needed
1 pound pinto beans, washed
2 cloves garlic, peeled and smashed
1 teaspoon salt
canola oil

Directions:
Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more. Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

Prep time: 15 mins
Cook time: 6 hrs 3 mins
Total time: 6 hrs 18 mins
Yields: 12 servings

Calories: 214.5
Fat: 9.8 g
Saturated fat: 0.8 g
Carbohydrates: 23.8 g
Sugars: 0.8 g
Dietary fiber: 5.9 g
Protein: 8.1 g
Sodium: 210.2 mg
Flaky Buttermilk Biscuits


Ingredients:
all-purpose flour, baking powder, salt, shortening, buttermilk

Directions:
heat oven to 425*F.
in large bowl combine flour, baking powder and salt.  cut in shortening until crumbly.
stir in buttermilk just until moistened.
turn dough onto lightly floured surface; knead until smooth.
roll out dough to 3/4" thickness.
cut into 8 (2"] biscuits, place 1" apart on cookie sheet.
bake for 10 to 14 minutes or until lightly browned.
Light  and Easy Fudge


Ingredients:
salt, vanilla

Directions:
Melt chocolate in  a medium sauce pan with  milk on medium heat., When melted and stirred smooth add salt and vanilla., Pour into a glass 8 by 8 dish srayed with cooking spray., Cool completely, might need to store in fridge or freezer to keep firm., Cut into 24 pieces.prep time includes cool time.