xiaoxl/recipe_data huggingface dataset:
Chicken Broccoli Cheddar Bake


Ingredients:
chicken, broccoli florets, mayonnaise, sour cream, cheddar cheese, bacon bits

Directions:
Boil and debone chicken.
Boil broccoli and drain.
Mix mayo,sour cream,and chicken stock.
Arrange shredded chicken on bottom of casserole dish, then broccoli.
Pour mayo mixture over the chicken and the broccoli.
Layer cheddar cheese and then onions and bacon.
Bake in a 350 degree oven for 25 minutes. Allow to cool for five minutes and then serve.
Chilli from a Can the Hearty Way


Ingredients:
lean ground beef, lean ground turkey, tomato puree, crushed tomatoes, black beans, great northern beans, pinto beans, chili beans, diced tomatoes with green chilies, garlic cloves, chili powder, cumin, cayenne pepper

Directions:
"Cook ground meats and garlic in a skillet. Drain excess fat/juices. In a large crock pot or slow cooker add all ingredients and simmer for one hour stirring occasionally. Garnish with shredded cheese and thin slices of jalapeno peppers. Serve with toasted bread or crackers. Enjoy!"
Refrigerator Cookies


Ingredients:
butter, margarine, egg, vanilla, baking powder, salt, flour, dates, coconut, pecans, walnuts

Directions:
Cream butter, egg and vanilla until mixed and fluffy.
Beat in dry ingredients gradually mixing well after each addition.
Mix in dates, coconut and 1/2 cup of the nuts.
Form dough into two 1-1/2 inch logs.
roll logs into remaining nuts (1/4 cup each].
Wrap in waxed paper and chill (or freeze] until firm enough to slice.
Preheat oven to 350°.
Slice cookies 1/4-inch thick and place on a nonstick cookie sheet.
bake 10-12 minutes until light golden brown.
cool on wire racks.
2 cookies = 1 fat, 1/2 fruit, 1/4 bread, 95 calories.
Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce
Category: trusted-brands-recipes-and-tips
By Carapelli® Olive Oil

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Ingredients:
4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

Directions:
Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside. Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast. For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon. Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare). Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time. Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Prep time: 15 mins
Total time: 55 mins
Yields: 8 servings

Calories: 320.5
Fat: 27.3 g
Saturated fat: 9.7 g
Carbohydrates: 2.1 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 16.6 g
Cholesterol: 64.2 mg
Sodium: 393.4 mg
Danny's Favorite Fettuccini Alfredo


Ingredients:
fettuccine, unsalted butter, unsalted butter, parmigiano-reggiano cheese, heavy cream, salt, black pepper

Directions:
Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
Reserve 1/4 cup cooking water, then drain pasta in a colander.
Melt 3/4 stick (6 tablespoons] butter in a 2- to 3-quart flameproof gratin dish over low heat.
Add cooked pasta and toss to coat, lifting strands.
Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced], salt, and pepper and toss to combine well.
Sprinkle with additional cheese and serve immediately.
*When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
Sausage and Bean Soup


Ingredients:
white beans, water, butter, onion, leeks, celery, carrots, parsley, chicken broth, potatoes, dried thyme leaves, Polish sausage, salt

Directions:
Bring beans and water to boiling in a medium sauce pan.  Boil briskly for 2 minute then remove from heat.  Let stand, covered 1 hours.
In a 5-6 quart kettle melt butter over medium heat.  Cook onion, leek, celery and carrots, stirring until onion is soft.  Mix in parsley, broth, beans and their liquid potatoes and thyme.  Bring to boiling.  Cover, reduce heat, and simmer until beans are tender, about 2 1/2 hours.
Add sausage slices.  Cover and simmer 20 minute.
Taste, and add salt if needed.
Mom's Onion Casserole


Ingredients:
onions, mushrooms, milk, butter

Directions:
Grease a 9" X 13" pan.  Glass if you plan to microwave., Place onions and mushrooms in pan., Combine soup and milk.  Pour over onions., Mix cracker crumbs with butter and sprinkle over onions., Bake at 325 for 30 minutes or microwave 10 minutes on Med High.
Greek Isles Marinated Chicken


Ingredients:
water, chicken bouillon cubes, lemon pepper seasoning, fresh lemon juice, oregano, canola oil, Italian parsley, lemon zest, roasting chicken

Directions:
Rest 5-10 minutes before carving. Serve & enjoy!
*MARINADE DIRECTIONS*.
Combine all ingredients (except chicken] in a blender and blend well.
Marinate the chicken: - Add the chicken breasts to a stainless-steel bowl and coat with marinade. Marinate for 3-4 hours under refrigeration. Toss 2-3 times during the marinating time. - Or place the chicken into a large 2-gallon Ziploc bag. Pour the marinade into the bag and seal. Shake to coat the chicken and place under refrigeration. Repeat 2-3 times during the marinating time.
*GRILLING*.
Preheat grill to a medium high heat.
Remove the chicken from the marinade & allow the excess marinade to drain off.
Place onto the Green Egg Ceramic cooking stand. Fill the ceramic stand with BOU broth & set into the roasting pan— place on the grill center (Always check the chicken during the grilling process to prevent burning]. Cook to an internal temperature of 165°F in the breast and 175°F in the thigh. Serve & enjoy!
Chocolate Stuffed Peanut Butter Brownies


Ingredients:
brown sugar, butter, creamy peanut butter, vanilla, eggs, flour, baking powder, baking soda, salt

Directions:
Heat oven to 350º.  Grease bottom and sides of 13x9 pan.
Beat brown sugar, butter, peanut butter, vanilla and eggs in large bowl with electric mixer on medium speed until well blended.  Stir in flour, baking powder, baking soda, and salt.  Cut 12 of the candies in fourths.  Stir in cut-up candies and chocolate chips into batter.  Spread in pan.
Bake 25 to 30 minutes or until golden.  Immediately press remaining candies into brownies in 4 even rows of 6 candies each.  Cool completely.  Cut into 6 rows by 4 rows.
Whole Wheat Oatmeal and Chocolate Chip Cookies


Ingredients:
butter, shortening, brown sugar, white sugar, baking powder, baking soda, eggs, vanilla extract, whole wheat pastry flour, rolled oats, chocolate chips

Directions:
Preheat oven to 375°.
Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
Add eggs (or egg replacer] and vanilla, mixing until combined.
Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer].
Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet].
Bake for 10-12 minutes until the tops are brown.
Let sit for several minutes before removing to cool on a wire rack.
Coffee Gelatin


Ingredients:
coffee, gelatin powder, sugar

Directions:
Mix gelatin powder and 4 tbsp of water in a small cup., Mix coffee, sugar, and the gelatin in a pan and stir well over low heat., Strain the mixture and pour into small cups., Put the cups in the fridge., Put some whipped cream on top of the jello before serving.
Linzer Tarts
Category: world-cuisine
By Regina

Cut out cookies with a jam filling.

Ingredients:
1 ¼ cups unsalted butter, softened
⅔ cup white sugar
2 cups sifted all purpose flour, divided
1 ¾ cups ground almonds
⅛ teaspoon ground cinnamon
5 tablespoons raspberry jam
⅓ cup confectioners' sugar for decoration

Directions:
Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough. Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles. Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough. Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes. Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs
Yields: 1 dozen

Calories: 441.9
Fat: 29.9 g
Saturated fat: 13 g
Carbohydrates: 39.9 g
Sugars: 20.4 g
Dietary fiber: 3 g
Protein: 6.8 g
Cholesterol: 50.8 mg
Sodium: 3.3 mg
Jennie's Favorite Pork Chops


Ingredients:
black pepper, garlic powder, rosemary, hot water, flour

Directions:
In a large bowl, mix black pepper, garlic powder, rosemary, dry onion soup mix, cream of mushroom soup, cream of celery soup, beef bouillon and hot water.  Set aside.
In a large frying pan (with deep sides], heat your oil.  Coat your pork chops in flour and add to pan.  Cook until lightly browned and turn over.  Remove pork chops from the pan and pour in your soup mixture.  Whisk to get all the good bits off the frying pan.  Add your pork chops back to the pan.  Simmer on low for 30 minutes (or until your pork chops are cooked through].
CROCK POT VERSION:  Do all steps up to frying up your chops and adding the soup mixture.  Place pork on bottom of crock pot, cover with soup mixture and cook on low for approximately 6 hours.  Add mushrooms the last 30 minutes if desired.
OVEN VERSION:  Heat oven to 350 degrees.  Do all steps up to frying and adding soup mixture.  Place pork on the bottom of a 9x13 baking dish.  Cover with soup mixture and bake for approximately 30 minutes or until done.
Serve with mashed potatoes and a veggie --  the sauce makes a fantastic gravy for potatoes!  Hope you enjoy!
"company" Green Beans


Ingredients:
bacon, onion, green beans, whole tomatoes, diced tomatoes with juice

Directions:
Cut bacon slices cross-ways into 1/2 inch pieces.
Fry bacon in a sauce pan until just crisp.
Remove bacon from pan and let drain on paper towels.
Pour off all but a couple teaspoons of bacon fat.
Add onion to pan and cook just until translucent and soft.
If using whole tomatoes, cut them up using a sharp knife while they're still in the can.
Add tomatoes to the pan along with the drained can of green beans.
Add bacon and heat until all ingredients are thoroughly heated.
Serve in small bowls because it's kind of "soupy".
Chicken Breasts With Broccoli & Cheese


Ingredients:
unsalted butter, boneless skinless chicken breast halves, water, ground pepper, broccoli florets

Directions:
In a skillet, over medium heat, melt the butter, then add the chicken breasts & cook 10 minutes, browning the meat on both sides.
Spoon off any fat.
In a medium bowl, combine the soup, water & pepper & pour this soup mixture into the skillet with the breasts.
Heat to boiling, then add the broccoli & reduce the heat to low.
Cover & simmer, stirring occasionally, for 10 minutes or until chicken is fork-tender & the broccoli is done.
Football Sunday Beer Cheese Soup
Category: soups-stews-and-chili
By Sarah

This beer-based, yummy soup is perfect for the boys on a day of football.

Ingredients:
2 tablespoons butter
2 tablespoons minced onion
1 teaspoon minced garlic
1 ½ tablespoons Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 ¾ cups chicken broth
1 teaspoon ground mustard
2 cups half-and-half cream
3 cups shredded Cheddar cheese
¼ cup flour
¼ cup cornstarch
¼ cup water
salt and pepper to taste

Directions:
Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring. Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted. Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 659.1
Fat: 48.1 g
Saturated fat: 30.2 g
Carbohydrates: 24.8 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 26.3 g
Cholesterol: 149 mg
Sodium: 684.5 mg
Mom Pat's Chiles Rellenos


Ingredients:
eggs, monterey jack cheese, flour, salt, pepper, salsa

Directions:
Separate the eggs. Beat the egg whites until stiff.
Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
Stuff about 1/4 cup of cheese inside chilies.
Beat egg yolks in a separate bowl with salt and pepper.
Fold yolks into the beaten egg whites gently.
Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
Repeat with remaining chilies.
Pour remaining eggs over all.
Brown lightly (watch so you don't scorch eggs]and turn over.
Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
Can serve with salsa on top.
Chocolate Shake


Ingredients:
chocolate pudding, heavy whipping cream, milk

Directions:
mix chocolate pudding and heavy whipping cream., Add milk., Mix until smooth.
Classic Snickerdoodle Cookies


Ingredients:
flour, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla, cinnamon

Directions:
Preheat the oven to 350 degrees.
Combine flour, baking soda, and salt in a small bowl. Cream the softened butter and the sugar in another medium sized bowl. Add in egg and vanilla; mix well. Stir in dry ingredients and mix until it becomes a smooth dough.
Form the dough into small balls (each ball should be about the size of a walnut] and roll each one in cinnamon before placing about two inches apart on an ungreased cookie sheet. These cookies spread a lot, so be aware of this while placing them. Bake for 10-12 minutes or until lightly browned.
Let cool for 5 minutes before transferring to a wire rack to cool the rest of the way.
Home-Style Meatloaf With Garlic Smashed Potatoes


Ingredients:
olive oil, onion, garlic cloves, ketchup, barbecue sauce, egg, fresh parsley, salt, fresh ground black pepper, lean ground turkey, garlic clove, olive oil, yukon gold potato, low sodium chicken broth, salt, fresh ground black pepper

Directions:
Meatloaf:
Preheat oven to 350 degrees F.
Heat the olive oil over medium heat in a skillet.  Add the onion and cook for 5 minutes.  Add the garlic, cook 2 minutes more and set aside to cool.
In a large mixing bowl, thoroughly combine the ketchup, 1/4 cup bbq sauce, egg, breadcrumbs, parsley, salt, pepper and the cooled onion mixture.  Add the turkey and beef sirloin and mix until just combined.
Pack the mixture into a 9-inch loaf pan, brush the top with the remaining bbq sauce and bake covered for 1 hour.  Let stand 10 minutes before slicing.
Potatoes:
Slice off top of garlic bulb and drizzle with olive oil.  Place in aluminum foil or ovenproof dish in same preheated oven as the meatloaf for 15-20 minutes.  Remove from oven and let cool.
Boil the potatoes in a large pot of water until done, about 10-15 minutes depending on the size of the potatoes.
In a small saucepan, bring the stock to a boil and turn down to a simmer.
Squeeze the roasted garlic cloves into a small bowl to release each clove of garlic.  Throw the skins away and mash garlic with a fork.
Drain the potatoes and mash (with their skins on].  Add the roasted garlic.  Slowly add the stock until the desired consistency is reached.
Season with salt and pepper to taste.
Buckwheat Pumpkin Seed Muffins


Ingredients:
buckwheat flour, whole wheat flour, baking powder, honey, egg, canola oil, skim milk

Directions:
Preheat oven to 350°F.
Combine dry ingredients.
Mix liquid ingredients thoroughly.
Add wet ingredients to dry. Stir until moist, but not smooth.
Stir in pumpkinseeds.
Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!].
Pizza Chicken Casserole


Ingredients:
boneless skinless chicken breasts, mozzarella cheese, spaghetti, butter

Directions:
Arrange the raw chicken chunks in a greased 9x13-inch baking dish., Sprinkle about 1/2 cup cheese on top., Spread pepperoni slices over the cheese., Spread with pizza sauce., Cover with foil and bake at 350ºF for about 35 minutes., While this is baking, cook spaghetti, noodles for 4 people., Rinse, add 1/3 stick margarine and garlic salt., Remove chicken from oven, add remaining cheese and bake until cheese melts., Serve chicken over noodles.
Tuna, Celery & Dill Sandwich (21 Day Wonder Diet: Day 15)


Ingredients:
tuna in water, celery, low-fat ricotta cheese, fresh dill, capers

Directions:
Combine tuna, celery, onion, dill and capers in medium bowl.
Divide half the spinach between two bread slices; top with tuna mixture, then remaining spinach and bread.
Impossible Buttermilk Pie


Ingredients:
sugar, Bisquick baking mix, buttermilk, margarine, butter, vanilla, eggs, coconut

Directions:
"Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute w/ hand blender.  Pour into pie plate.  Bake for 40-45 minutes. Cool 5 minutes.  ENJOY!"
Chocolate Mousse with Cocoa Powder
Category: uncategorized
By lutzflcat

No cooking involved, and it just doesn't get much easier than this for an elegant dessert. I like to pipe the mousse into small shooter glasses for a lovely presentation. Everybody has room for a mini dessert! Chilling the bowl and beaters will result in a better whipped cream.

Ingredients:
1 ⅓ cups heavy cream
½ cup powdered sugar
⅓ cup unsweetened cocoa powder
⅔ cup whipped cream cheese (such as Philadelphia(R))
2 tablespoons powdered sugar
½ teaspoon almond extract
1 tablespoon grated chocolate

Directions:
Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside. Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended. Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

Yields: 6 servings

Calories: 310
Fat: 26.4 g
Saturated fat: 16.1 g
Carbohydrates: 19.1 g
Sugars: 14.8 g
Dietary fiber: 1.7 g
Protein: 3.1 g
Cholesterol: 91 mg
Sodium: 104.9 mg
Iced Tea


Ingredients:
water, tea bags, tea bags, sugar

Directions:
Open teabags and place them in a coffee pot with the strings dangling outside of the pot.
Place the coffee pot on the burner in your coffee maker.  Pour enough water in the top of the coffee maker to fill up your coffee pot.  (No filter is needed].
Turn the warmer on and let steep for 15 minutes.
After the 15 minutes are up turn the warmer off and let the pot sit on the burner for an additional 15 minutes.
Fill a gallon pitcher about 1/3 full of cold water so that the hot tea doesn't burn the bottom of it.  Add your 1/2 cup of sugar to the water and stir with a long handled wooden spoon until sugar has dissolved.
When tea is done pour from the coffee pot into the gallon pitcher.  Stir tea and add  more water to the jug until it is full.
Keep tea chilled in the refrigerator for up to a week.  Enjoy!  :].
Italian Lemon Cauliflower


Ingredients:
fresh parsley, lemon, rind of, cauliflower florets, butter, garlic, fresh lemon juice, asiago cheese, fresh parsley

Directions:
In a large sauce pan, add 1 tbls parsley, lemon peel and 1 inch of water.
Place cauliflower in a steamer basket and put basket in saucepan.
Bring water to a boil, cover, reduce heat to medium and steam 15 minutes or until cauliflower is crisp tender.
With a slotted spoon, remove to a serving bowl, keep warm.
Reserve 1/2 cup of cooking liquid.
Melt butter in a small saucepan, add garlic and cook over low heat 3 minutes.
Increase heat to medium, add lemon juice and cooking liquid and stir to combine.
Pour over cauliflower, top with cheese and sprinkle with parsley.
Jane & Michael Stern's Old-Fashioned Homemade Turkey Soup


Ingredients:
turkey carcass, celery ribs, carrots, onions, peppercorns, bay leaves, salt, butter, margarine, celery ribs, carrots, onions, zucchini, garlic cloves, dried rosemary leaves, dried thyme leaves, long-grain rice, fresh parsley

Directions:
Prepare broth:  Cut turkey meat from carcass; chop to measure 3 cups; cover and refrigerate to add to soup.  Break up turkey carcass and place with skin in large kettle.  Add celery pieces, quartered carrots and onions, peppercorns, bay leaves and salt, if desired.  Add 12 to 15 cups water to cover carcass completely.  Bring to boil over high heat; reduce heat to low; simmer, covered, 4 hours, stirring occasionally.  Cool broth; using colander, strain broth into large bowl; refrigerate to chill completely.  Discard turkey bones and cooked vegetables.
Prepare soup:  In 4-quart saucepan over medium heat, melt butter; add diced celery, carrots, onions, zucchini, garlic, rosemary, and thyme.  Cook 7-10 minutes, stirring frequently until vegetables are golden.  Remove cooled broth from refrigerator; skim chilled fat from broth surface and discard.  Measure 8 cups turkey broth, returning surplus to refrigerator for later use.  Add broth to vegetables; bring to boil.  Stir in noodles; return to boil.  Reduce heat to low; simmer, covered, 15 minutes until noodles are tender.  Add reserved 3 cups chopped cooked turkey meat and parsley, simmer 3 minutes longer to heat through.  Season with salt and pepper.
Rolled Oatmeal Cookies


Ingredients:
rolled oats, all-purpose flour, baking powder, baking soda, butter, granulated sugar, brown sugar, egg, vanilla, flaked coconut

Directions:
preheat oven to 360°F.
In a medium bowl, combine rolled oats, flour, baking soda,  and baking powder and set aside.
In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
Add to dry ingredients just until blended.
Shape into 5cm (2"] balls.
Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
Bake for 10-12 minutes or until golden brown.