xiaoxl/recipe_data huggingface dataset:
Lemon Drop Cocktail


Ingredients:
vodka, lemon juice, lemon

Directions:
Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice.
Pour into martini glasses and garnish with lemon slices.
Rice Pudding (With Raisins)


Ingredients:
white rice, warm water, half-and-half, skim milk, brown sugar, ground cinnamon, kosher salt, egg, golden raisins, light butter, vanilla extract

Directions:
Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
Stir in egg, skim milk, and raisins and cook for another 5 minutes.
Remove from heat and stir in butter and vanilla extract.
Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce


Ingredients:
olive oil, sweet Italian sausage links, sun-dried tomatoes packed in oil, fresh sage, dried sage, kosher salt, fresh ground black pepper, sweet vermouth, marsala, chicken broth, heavy cream, parmesan cheese

Directions:
You will need a deep saute pan that can hold the sauce, and the pasta.
Have all your ingredients ready to go before beginning to cook.
Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
Add the sundried tomatoes and toss to combine.
Season with the salt and pepper.
Let cook about a minute, then add the sage, toss, and cook another minute.
Add the Vermouth to the pan and toss with the other ingredients.
Let reduce about half (about 2-3 minutes], then add the chicken stock.
Toss and let this reduce about half (about 2 to 3 minutes].
Add the cream, then let this mixture reduce slightly.
Taste, adjust for pepper and salt.
Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
Serve with the remaining cheese.
Tangy Barbecued Chicken


Ingredients:
chicken pieces, poultry seasoning, garlic, tomato sauce, Worcestershire sauce, soya sauce, fruit chutney, olive oil, lemon juice, honey

Directions:
Mix all ingredients together and pour over chicken and allow to stand for at least 1 hour.
If you can leave it over-night, even better!
Barbecue over coals slowly, turning often.
The trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through.
If the fire is too hot the marinade will burn and the chicken will be raw at the bone.
Wicked Good Apple Pie!


Ingredients:
apples, white sugar, brown sugar, nutmeg, ground cinnamon, allspice, all-purpose flour, butter, butter, vanilla

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Place sliced apples in a large bowl. In a small bowl combine white sugar, brown sugar, cinnamon, nutmeg, allspice and flour. Stir well and pour mixture over apples. Use half the butter and cut butter into small pieces and add to apples. Toss apples until thoroughly coated.
Pour apples into pastry-lined pie pan. Dot apples with the rest of butter. Place second pastry on top. Seal edges.
Melt butter.  Add vanilla to butter. Mix and baste top pie crust (second pastry]. Sprinkle cinnamon sugar over top pie crust.
Cut steam vents in top crust.
Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.
Pasta Peas
Category: side-dish
By JANDEE

This is a great and very quick recipe that my grandmother and my mom used to make for me. I make it for my family now.  Enjoy!

Ingredients:
1 pound elbow macaroni
2 tablespoons olive oil
2  onions, chopped
salt and pepper to taste
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can peas
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta water is boiling, heat olive oil in a large skillet over medium heat.  Cook onions in oil until tender.  Stir in salt, pepper, tomato sauce, water and peas.  Reduce heat and simmer until pasta is done. Stir cooked pasta into tomato mixture.  Increase heat and bring to a boil briefly.  Remove from heat, stir in cheese, cover and let rest 10 minutes.  Serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 436.3
Fat: 8.5 g
Saturated fat: 2.2 g
Carbohydrates: 72.7 g
Sugars: 7.8 g
Dietary fiber: 7 g
Protein: 17.3 g
Cholesterol: 5.9 mg
Sodium: 603.3 mg
Annika & Marilyns Cappuccino


Ingredients:
milk, coffee, chocolate

Directions:
Fill your mug about half full with milk. (more or less].
Microwave for one minute.
Rub you hands together with whisk in between to froth milk.
Pour coffee in slowly and add toppings.
We like to drop a piece of chocolate into it!
ENJOY!
Blueberry Yogurt Cake With Lemon Glaze


Ingredients:
all-purpose flour, cornmeal, baking powder, salt, light brown sugar, Cointreau liqueur, vanilla extract, eggs, blueberries, lemon juice, light brown sugar, Cointreau liqueur

Directions:
To make cake: Preheat oven to 350°F Grease and flour 9x5 inch loaf pan.
Sift together 1 cup plus 3 tablespoons flour, cornmeal, baking powder, and salt in bowl.
Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs.
Alternately add flour mixture and yogurt to egg mixture until combined.
Toss blueberries with remaining 1 tablespoon flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
To make glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 tablespoon water.
Unmold cake, and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.
Chicken Alfredo


Ingredients:
boneless skinless chicken thighs, alfredo sauce, oregano, basil, cinnamon, bell pepper, red onion, button mushrooms

Directions:
Place alfredo sauce in mixing bowl., Add spices to sauce and mix., Place thighs in baking dish., Cover chicken with prepared vegetables., Pour alfredo sauce over vegetables and chicken., Cover baking dish and bake for 1 hour at 350 F., Serve with rice or pasta.
Super Easy, Super Yummy Snack!


Ingredients:
tomato ketchup, butter

Directions:
Butter 1 side of the first cracker and set aside.
Spread 1 teaspoon of ketchup on the other cracker.
Place the buttered cracker on top of the one with ketchup, like a sandwich and lightly press together to stick.
Eat and enjoy!
Keto Margarita
Category: drinks
By France C

Enjoy this keto margarita without feeling guilty! This recipe uses Swerve® instead of sugar, and orange-flavored sparkling water to mimic the taste of orange liqueur.

Ingredients:
3 cups ice
2 fluid ounces tequila
1 fluid ounce lime juice
2 ½ teaspoons low-calorie natural sweetener (such as Swerve®)
1 tablespoon coarse salt
2  lime wedges
1 pint-sized Mason jar
2 fluid ounces orange-flavored sparkling water (such as La Croix®)

Directions:
Fill a shaker half-full with ice. Add tequila, lime juice, and sweetener to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds. Place salt on a plate. Run 1 lime wedge along the rim of the Mason jar. Press the jar down into the salt. Fill the jar with ice cubes. Strain margarita into the jar. Top with sparkling water and stir. Garnish with remaining lime wedge.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 margarita

Calories: 141.9
Carbohydrates: 3.6 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 5785.4 mg
Super Crab Sandwich
Category: seafood
By Todi

This is a really simple but tasty sandwich that earns me rave reviews every time I make it. It's excellent for football season!

Ingredients:
1 loaf unsliced French bread
2 tablespoons mayonnaise, or as needed
2 tablespoons mustard, or as needed
16 ounces surimi (imitation crabmeat)
4 slices Muenster cheese
4 slices colby jack cheese
1 large tomato, sliced
1  avocado, pitted, peeled and sliced
2 cups alfalfa sprouts
salt and ground black pepper to taste

Directions:
Slice the loaf of French bread in half lengthwise. Scoop out the center portion of each half to make a hollow and discard. Spread mayonnaise on the bottom half of the loaf, and mustard on the top half. Fill the bottom hollow with surimi. Cover the surimi with slices of Muenster and colby jack cheese, then layer with the tomato slices, avocado slices, and sprouts. Season with salt and pepper to taste. Top with the remaining bread half. Slice across the loaf to make six sections.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 543.1
Fat: 22.8 g
Saturated fat: 9.2 g
Carbohydrates: 54.4 g
Sugars: 3.4 g
Dietary fiber: 5.3 g
Protein: 31.8 g
Cholesterol: 60.5 mg
Sodium: 922.8 mg
Happy Hour Mushrooms
Category: appetizers-and-snacks
By Watercat

A staple at our house for years. Easy enough for Sunday football but tasty enough for a dinner party.

Ingredients:
½ cup unsalted butter
20  mushrooms, stems removed
½ (8 ounce) package shredded Monterey Jack cheese
¼ teaspoon garlic powder
⅛ teaspoon dried thyme
¼ cup dry white wine
2 teaspoons soy sauce
½ cup seasoned dry bread crumbs

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place butter in a microwave-safe bowl. Heat in the microwave until melted, 30 seconds to 1 minute. Dip the bottom of each mushroom cap in melted butter and place on a rimmed baking sheet. Stir Monterey Jack cheese, garlic powder, and thyme into the remaining melted butter. Stir in wine and soy sauce. Add enough bread crumbs to make a wet and sticky mixture. Spoon bread crumb mixture into each mushroom cap, mounding it slightly to use up all the filling. Broil in the preheated oven until brown and bubbly, 3 to 4 minutes. Cool slightly before serving, about 5 minutes.

Prep time: 15 mins
Cook time: 4 mins
Total time: 24 mins
Yields: 20 mushrooms

Calories: 160
Fat: 13.1 g
Saturated fat: 8.1 g
Carbohydrates: 5.7 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 4.9 g
Cholesterol: 34.4 mg
Sodium: 228.7 mg
Firecracker Scallops
Category: meat-and-poultry
By gguyon

These are delicious sauteed scallops with a horseradish sauce and crispy bacon crumbled on top.

Ingredients:
5 slices bacon
1 tablespoon bacon drippings
2 tablespoons butter
2 ¼ teaspoons garlic salt
1 pound sea scallops
2 tablespoons horseradish sauce

Directions:
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate, reserving about 1 tablespoon of the bacon drippings. Crumble the bacon once cool to the touch. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Heat the reserved bacon drippings in a separate skillet over medium heat. Stir the butter and garlic salt into the bacon drippings; allow the butter to melt completely. Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side. Transfer the scallops to a baking dish. Spoon the butter sauce over the scallops. Drizzle the horseradish sauce over the scallops and sprinkle with the crumbled bacon. Bake the scallops under the preheated broiler until the sauce begins to bubble, about 1 minute.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 473.3
Fat: 28.2 g
Saturated fat: 11.7 g
Carbohydrates: 7.8 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 45 g
Cholesterol: 126.6 mg
Sodium: 3107.2 mg
Vanilla Custard Sauce


Ingredients:
vanilla bean, sugar

Directions:
Place whipping cream in heavy medium saucepan.
Scrape in seeds from vanilla bean: add pod.
Bring cream to a simmer.
Whisk egg yolks and sugar in medium metal bowl to blend.
Gradually whisk in hot cream mixture.
Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leave path when drawn across the back of a spoon, about 4 minutes (DO NOT BOIL].
Strain.
Cover and refrigerate custard sauce until cold, about 3 hours.
Can be prepared 1 day ahead.  Keep refrigerated.
Our Favorite Pancakes


Ingredients:
flour, baking powder, salt, sugar, milk, egg, butter, vanilla

Directions:
1.   In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Zesty Summer Salad


Ingredients:
tomatoes, cucumber, scallions, ground black pepper, lettuce leaves, parmesan cheese

Directions:
In a refrigerator container, combine the tomatoes, cucumber, and scallions. Add the dressing, and season to taste with salt and pepper; mix well. Cover and refrigerate for 4 hours or overnight, stirring the salad several times.
To serve, drain off most of the dressing. Place a lettuce leaf on each of 6 salad plates and spoon salad into each leaf. Sprinkle 1 tablespoon Parmesan over each.
Beef Stew VI
Category: soups-stews-and-chili
By Paula Antoniou

Thick beef stew good eaten from a bowl or poured over biscuits.  Substitute lamb and voila!...Irish stew!!  If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes.  The longer this simmers, the better!  Vary the herbs to your taste.

Ingredients:
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4  carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Directions:
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 401.1
Fat: 21.2 g
Saturated fat: 7.4 g
Carbohydrates: 24.9 g
Sugars: 2.9 g
Dietary fiber: 3 g
Protein: 27.2 g
Cholesterol: 79 mg
Sodium: 436.3 mg
Banana-Almond Streusel Bundt® Cake
Category: desserts
By Ginny Maziarka

This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!

Ingredients:
1 cup whole almonds
¼ cup butter, softened
¼ cup brown sugar
¼ cup all-purpose flour
3 tablespoons white sugar
2 teaspoons ground cinnamon
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup butter, at room temperature
2 cups white sugar
2 teaspoons vanilla extract
2 large eggs
3  very ripe bananas, mashed
1 cup plain yogurt
½ cup confectioners' sugar
2 tablespoons milk
¼ teaspoon vanilla extract
1 pinch salt

Directions:
Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces. Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside. Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®). Mix flour, baking soda, and salt together in a bowl and set aside. Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined. Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow. Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake. While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.

Prep time: 45 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 10 mins
Yields: 1 fluted tube cake

Calories: 595.6
Fat: 26.8 g
Saturated fat: 13.2 g
Carbohydrates: 83.1 g
Sugars: 52 g
Dietary fiber: 3.3 g
Protein: 8.8 g
Cholesterol: 83.3 mg
Sodium: 485.3 mg
Fruitcake Drops


Ingredients:
golden raisin, currants, raisins, pecans, walnuts, all-purpose flour, butter, margarine, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, salt, cinnamon, nutmeg

Directions:
Measure golden raisins, currants, candied fruit, pecans and 1/2 cup flour into bowl. Stir well to coat. Set aside.
Cream butter and sugar together. Beat in eggs 1 at a time. Add vanilla and brandy flavoring.
Stir 1 cup flour, baking soda, salt, cinnamon and nutmeg together and add.
Mix in fruit. Drop by spoonfuls onto greased baking sheet.
Bake in 325 F oven for 15-20 minutes.
Hpnotiq Blue Mojito


Ingredients:
white rum, lime wedges, mint leaves, soda water

Directions:
"Muddle mint leaves, 1 lime wedge and simple syrup. Add ice, rum and Hpnotiq; shake. Pour into Collins glass. Top with soda water. Garnish with lime wedge."
Low Fat Cheesy Jumbo Pasta Shells With Ground Turkey


Ingredients:
jumbo pasta shells, ground turkey, onion, garlic, mozzarella cheese, parmesan cheese, low-fat ricotta cheese, low-fat small-curd cottage cheese, eggs, black pepper, garlic powder, dried parsley, fresh basil

Directions:
In an 8 quart pot, bring water to a boil and cook shells according to package directions.
Drain and cool immediately with cold water.
Drain and place open side down on paper towels.
Meanwhile brown ground turkey with onion and garlic; drain fat.
Combine the next 8 ingredients.
In a medium bowl, combine ground turkey and the cheese mixture.
Reserve the 1/4 cup of Mozzarella.
Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
Preheat oven to 375 degrees Fahrenheit.
Spoon the cheese/meat mixture into each pasta shell and place open side up, in a single layer, in prepared pan. I don't usually use all 12 ounces of noodles.
Pour the remaining sauce (RESERVE 1 Cup Sauce] over the stuffed shells.
Loosely cover with foil and bake for 40 minutes.
During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
Bake 5 more minutes.
Garnish with fresh chopped basil. I like to have a side of warm spaghetti sauce to drizzle over; especially for left-overs.
Diabetic Blueberry Fizz


Ingredients:
unsweetened frozen blueberries, milk, artificial sweetener

Directions:
In a blender, whirl all ingredients until smooth., Serve in a tall glass.
Good-for-you Pancakes


Ingredients:
flour, old fashioned oats, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, low-fat buttermilk, milk, eggs, sugar, vanilla extract, applesauce, butter

Directions:
Combine first 8 ingredients in large bowl; add remaining ingredients and whisk until mixture is blended but small lumps remain; stir in 1 cup apple sauce.
Preheat oven to 250F; melt ½ tblsp butter in large skillet over medium-low heat; pour batter by 1/3 cupfuls into skillet.
Cook pancakes until bottoms are golden-brown and bubbles form on top, about 2 minutes; turn pancakes over; cook until bottoms are golden-brown, about 2 minutes; transfer to baking sheet as they are done to keep warm.
Repeat, using more butter as necessary.
Creamy Corn Soup
Category: soups-stews-and-chili
By Abby

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Ingredients:
½  onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Directions:
In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

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

Calories: 310.5
Fat: 10.9 g
Saturated fat: 4.8 g
Carbohydrates: 46.4 g
Sugars: 13.2 g
Dietary fiber: 3.9 g
Protein: 12.5 g
Cholesterol: 22.2 mg
Sodium: 1275.1 mg
Dk's Lone Star Dry Rub


Ingredients:
paprika, ground black pepper, chili powder, salt, sugar, garlic powder, onion powder, ground cayenne pepper

Directions:
Mix spices thoroughly in a bowl., You can store leftover rub in a tightly sealed jar in the refrigerator.
Arroz Con Gandules


Ingredients:
onion, green pepper, garlic cloves, sweet pepper, distilled white vinegar, tomato sauce, long-grain rice, water, salt, cilantro

Directions:
Heat oil on medium heat.
Add in onion, red pepper, green pepper, garlic and ajicito (aji] and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step].
Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
Add in tomato sauce and 1 tablespoon of vinegar.  Bring to a boil.
Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
Break cilantro stalks in half and mix into wet rice.  Cover and cook on low heat for 15 minutes or until fully cooked.
10 Bean Soup


Ingredients:
vegetable broth, water, diced tomatoes, canola oil, salt, pepper, onion, carrots, celery ribs, garlic cloves, frozen green beans, frozen corn

Directions:
Soak beans in water overnight.  Drain the beans the next morning or afternoon.
In large soup pot saute onion, carrot, and celery in oil for about five minutes.  Add garlic, salt, and pepper and saute another five minutes.
Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
Bring to a boil.  Reduce heat to a low boil and cover.  Cook for about 2 hours.  Stir occasionally.
Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
Prep time is soaking beans overnight and chopping vegetables.
Salt Bread (Barbados)


Ingredients:
white flour, active dry yeast, salt, turbinado sugar, water

Directions:
Put all the ingredients except the water into a large bowl and blend until you get fine crumbs.
Add the water and knead for two minutes, then let rise until doubled in size.
Punch down and divide into four equal portions. Brush with water and turn over. Let rest for 15 minutes, then turn over again and let rest for another 15 minutes.
Sprinkle the tops of the rolls with flour and place them in a preheated 325 degree oven for 15 minutes or until golden (mine took more like 25 or 30 minutes, so make sure you watch them]. This is a really soft bread, so your rolls aren't going to sound too hollow when you knock on them. Go by color instead.