xiaoxl/recipe_data huggingface dataset:
Legit Soft Pretzels -- Just Like Auntie Anne's


Ingredients:
active dry yeast, light brown sugar, butter, flour, table salt, baking soda, warm water, coarse salt, butter

Directions:
Warm up the milk in the microwave or on the stove for just about one and a half minutes, to about 110º.
Stir the yeast into the milk and let it sit for about 3 minutes.
Add the butter and sugar to the milk and stir to mix.
Add the flour to the milk, about 1 cup at a time and add the fine salt as you add the flour. Mix w/ a spoon.
Knead for about 10 minutes with a stand mixer, or by hand.
Put kneaded dough in a greased bowl and cover with greased plastic wrap.
Let rise for 1 hour in a moist, warm place until doubled in size.
Preheat the oven to 450º.
Punch down dough and divide into 12 lumps -- this is easiest if you divide it in half, cut each half into three lumps, then cut each lump in half.
Combine the warm water and baking soda in a shallow dish (e.g. and 8x8 baking dish]; stir/whisk until the baking soda is as dissolved as possible.
Roll all 12 lumps of dough out as thin as you can -- they will shrink up quickly so getting the thinnest ropes possible is key.
Form the dough into pretzel shapes, then quickly dip in the baking soda water.  I found this works best when you roll out 2-3 pretzels, dip them, then put them on the baking sheet.
Place rolled, dipped pretzels on a greased baking sheet and sprinkle with coarse salt.
Bake for about 7-11 minutes or until browned.
Dip each in the melted butter while hot.
Coconut Carrot Soup


Ingredients:
carrots, ginger, onion, olive oil, coconut milk, curry powder, salt, pepper

Directions:
Peel and chop carrots, ginger and onion., In a pot, heat oil and fry ginger and onion until translucent., Add carrots and fry for 1-2 minutes., Add stock and boil at medium heat for about 15 minutes., Lightly warm coconut milk and steam like you would steam milk for cappuccino., Add curry powder, salt and pepper to the soup and puree it., Fold in steamed coconut milk and serve immediately.
Chili Choc Muesli Bars


Ingredients:
red paprika, salt, rolled oats, walnuts, poppy seed, coconut, butter, brown sugar, dark chocolate, vanilla extract

Directions:
Melt butter, malt extract, sugar and vanilla in a pot., Mix with the dry ingredients and lay down in a baking tin., Melt the chocolate and spread over the mixed seeds in the tin., Sprinkle with chili, paprika and salt., Put in the fridge to cool down for 3 hours, then cut into squares.
ESCARGOT Con FUNGHI in VOL-Au-VENT


Ingredients:
shallot, garlic cloves, white button mushrooms, sea salt, low sodium chicken broth, cognac, heavy cream, fresh basil, black pepper, puff pastry shells, parsley

Directions:
In a medium deep skillet over medium heat, melt butter. Add shallots and sauté until soft, about 2 minutes. Add garlic and sauté for 1 minute. Add mushrooms, sprinkle a little salt and sauté until reduced by half their size. Add chicken broth, cognac and cream. Stir well, bring to a simmer and cook until sauce thickens, about 10 minutes. Add escargot, black pepper and basil; simmer for 6-7 minutes or until escargots are heated through.
Meanwhile, bake puff pastry according to directions. Spoon escargot mixture into baked pastry shells and garnish with parsley. Place the cap and serve immediately.
Lacey Almond Cookies


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

Directions:
Preheat oven to 325, line cookie sheet with parchment paper or non stick foil.
Mix oats, sugar, flour, salt, baking powder, 1/2 of egg, butter, and vanilla.  Mix until well combined.  Add almonds.
Drop by teaspoons 3 inches apart (they spread].
Bake for 10-12 mins, edges should be slightly browned.
Let cool then peel from paper/foil.
Chocolate Cinnamon Cake Mix Cookies


Ingredients:
rolled oats, eggs, margarine, brown sugar, vanilla extract

Directions:
Preheat oven to 350°.
Set aside the cinnamon-sugar mixture in a bowl.
In a mixing bowl, stir in first 6 ingredients. Stir until all dry ingredients are well moistened.
Add chips and stir until evenly distributed throughout the batter.
Use a table spoon to scoop ping pong-size balls and dip each ball in the cinnamon & sugar mixture.
Drop onto  greased cookie sheet, dusted side up.
Bake for 12 minutes for chewy cookies and 14 for crisp.
Store in airtight container.
Gingerbread Apple Spread


Ingredients:
peanut butter, molasses, honey, cinnamon, fresh ginger, vanilla

Directions:
"Stir together and spread on apple slices.  Try spreading this on toasted whole wheat bread, then topping it with banana slices."
Jay Pennington's Just Plain Good Chili Con Carne


Ingredients:
garlic cloves, onions, chili powder, green peppers, jalapeno chile, celery, beef, salt, tomato paste, oregano, tomatoes, tomato sauce, pepper, chile salsa

Directions:
Thinly cover bottom of heavy 2 gal pot with Oil.
Saute Onions, Green Peppers and Celery 10 minute.
Add meat and cook 10 min or until brown.
Stir in tomatopaste, stewed Tomatoes and Tomato Sauce.
Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno.
Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer2 1/2 hours.
Stir every 10-15 minute.
Citrus Salmon


Ingredients:
vodka, olive oil, salmon, swordfish steak

Directions:
PREHEAT grill to medium heat. Mix juice, vodka, dressing mix and oil until well blended.
POUR over salmon; cover. Refrigerate 1 hour to marinate. Drain; discard dressing mixture.
PLACE salmon on greased grill. Grill 6 minutes on each side or until salmon flakes easily when tested with fork.
Homemade Valentine's Trifle Pudding(Snap included)


Ingredients:
"Nestle sweetened condensed milk"

Directions:
Beat cream in a bowl.
Add fruits and mix well using a spoon.
Spread on a serving tray.
Cut cake into equal sized slices (square or rectangular shaped].
Arrange cake slices on top of cream.
Beat milk in a bowl.
Pour over cake slices.
Garnish with cherries.
Chill pudding for minimum 2 hours before serving.
Enjoy with your loved ones and/or Valentine on Valentine's day!
Chicken & Cheese Lasagna Roll-Ups


Ingredients:
ricotta cheese, feta cheese, parmesan cheese, milk, white pepper

Directions:
In medium bowl, combine chicken, cheeses, milk, and pepper.
Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
Arrange lasagna rolls, seam-side down in sauce in baking dish.
Top with remaining spaghetti sauce.
Cover.
Bake at 375 degrees F for 30 minutes or until hot.
Serve, if desired, with additional Parmesan cheese.
Chocolate Covered Matzo
Category: desserts
By Sush Maven

Great Passover dessert! Make it with your leftover matzos.

Ingredients:
olive oil cooking spray (such as PAM®)
4  unsalted matzo boards, or more to taste
1 cup unsalted butter
1 cup light brown sugar, firmly packed
¾ cup chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray. Arrange matzo to fit into pan; break boards if necessary. Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until boiling; boil for about 3 minutes. Pour butter mixture evenly over matzo. Place the baking sheet in the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C). Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much. Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes. Spread the melted chocolate over matzo. Place in refrigerator until chilled and set. Break into pieces when cooled.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 351
Fat: 22.2 g
Saturated fat: 13.9 g
Carbohydrates: 39.1 g
Sugars: 28.6 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 48.8 mg
Sodium: 138.3 mg
Oven Barbecued Chicken


Ingredients:
chicken pieces, onion, butter, catsup, water, vinegar, brown sugar, Worcestershire sauce, prepared mustard, salt, pepper

Directions:
Put a small amount of oil in lg skillet and brown the chicken pieces., Drain, put chicken in 13x9 baking pan., Saute onion in butter, add remaining ingredients., Simmer for 15 minutes., Pour over chicken., Bake at 350* for 1 hour, until chicken is done, basting occasionally.
Sugar and Spice Pecans


Ingredients:
vanilla extract, water, white sugar, salt, ground cinnamon, ground nutmeg, pecans

Directions:
Beat egg whites, vanilla, and water together in bowl, until frothy not stiff.
In gallon size zip-lock plastic bag shake together sugar, salt, cinnamon and nutmeg, until well mixed.
Add the egg mixture and pecans at the same time to sugar mix.
Zip bag and shake well to cover all pecans.
Line a large cookie sheet with tin foil and spray the foil with cooking spray.
Spread out pecans on foil and bake at a 250 degree oven for 50 min, stirring every 15 minutes.
Let cool and store in airtight container.
Enjoy!
Asian Plum-Onion Chutney


Ingredients:
yellow onions, red onions, plums, golden raisin, candied ginger, brown sugar, granulated sugar, cider vinegar, hoisin sauce, mustard seeds, salt

Directions:
Combine all ingredients in large kettle.
Cover and bring to boil.
Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
As it thickens, watch that it doesnt stick.
Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
Makes about 5-1/2 pints.
Parmesan Triscuit Snacks


Ingredients:
olive oil, garlic powder, parmesan cheese

Directions:
Preheat broiler to 400°.
Place Triscuit crackers on a baking sheet. Whisk olive oil and garlic powder together*; brush onto each Triscuit.
Top each with a slice of parmesan.
Broil for 5 minutes, until cheese bubbles.
*I have an olive oil mister, so I sometimes quickly spray the Triscuits with olive oil and then sprinkle with garlic. Other spices would be great too :].
Tuna Enchilada Casserole


Ingredients:
corn tortillas, water, canned tuna, monterey jack cheese, onion, black olives

Directions:
Wrap tortillas in a slightly dampened tea towel. Place in microwave for 2-3 minutes, (depending on the wattage of your microwave] to soften. If you do not have a microwave, fry quickly in a bit of oil to soften.
Mix the enchilada sauce with the water.
Pour a scant 1/4 cup sauce into the bottom of a greased round, 2-qt. casserole.
Pour the rest of the sauce into dish deep and wide enough to dip tortillas into.
Dip two tortillas in sauce and arrange in casserole; sprinkle with 1/3 of the tuna, 1/4 of the cheese, 1/3 of the onion, and a scant 1/4 cup of the sauce.
Make two more layers like this and top with the last two tortillas and the remaining cheese.
Pour the rest of the sauce over all and bake at 350 degrees for 20-25 minutes.
It looks pretty if you sprinkle sliced black olives over the top before serving.
Baked Sweet Potato Coins
Category: appetizers-and-snacks
By Carol Castellucci Miller

Use a spiralizer to bake homemade, healthy sweet potato chips the entire family will love.

Ingredients:
cooking spray
2  sweet potatoes
1 teaspoon seasoned salt, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray. Make a lengthwise cut partway through the middle of each sweet potato. Cut potatoes into coins using the slicer attachment on a spiralizer. Arrange coins on the baking sheets. Spray with cooking spray. Season both sides with seasoned salt. Bake in the preheated oven until edges start to curl, 20 to 25 minutes. Season with more salt. Let cool until crisp, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 123.9
Fat: 0.2 g
Carbohydrates: 28.8 g
Sugars: 5.9 g
Dietary fiber: 4.3 g
Protein: 2.3 g
Sodium: 307.5 mg
Cheesy Garlic Bread


Ingredients:
butter, parmesan cheese, garlic cloves, pepper, mozzarella cheese, parsley

Directions:
Combine butter, parmesan cheese, garlic and pepper., Brush over sides of bread., Place bread on an ungreased baking sheet. Sprinkle with mozzarella cheese., Bake at 350 degrees until cheese is melted., Remove from oven and sprinkle with parsley., Serve and ENJOY!
Lamb Tagine
Category: world-cuisine
By BenevolentEmpress

When I made this dish I left the kitchen window open.  The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's!  Serve with my Moroccan Couscous and Cucumber Raita on this site.

Ingredients:
3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
¼ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground cardamom
1 teaspoon kosher salt
½ teaspoon ground ginger
1 pinch saffron
¾ teaspoon garlic powder
¾ teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5  carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1  lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornstarch  (Optional)
1 tablespoon water  (Optional)

Directions:
Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.  In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.  Add the lamb to the bag, and toss around to coat well.  Refrigerate at least 8 hours, preferably overnight. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.  Add 1/3 of the lamb, and brown well.  Remove to a plate, and repeat with remaining lamb.  Add onions and carrots to the pot and cook for 5 minutes.  Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.  Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.  Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Prep time: 45 mins
Cook time: 2 hrs
Total time: 10 hrs 45 mins
Yields: 4 servings

Calories: 423
Fat: 20.5 g
Saturated fat: 4.6 g
Carbohydrates: 23.6 g
Sugars: 11.1 g
Dietary fiber: 4.6 g
Protein: 35.8 g
Cholesterol: 109.2 mg
Sodium: 1128.7 mg
Baked Apricot Chicken
Category: meat-and-poultry
By SHANG

Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.

Ingredients:
12  chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the jam, dressing and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Yields: 12 servings

Calories: 342.3
Fat: 20.1 g
Saturated fat: 4.4 g
Carbohydrates: 23.3 g
Sugars: 20.5 g
Dietary fiber: 0.1 g
Protein: 15.9 g
Cholesterol: 58.5 mg
Sodium: 444.3 mg
Chocolaty-Coffee Milk


Ingredients:
milk, cocoa powder, coffee, sugar

Directions:
Heat the milk in the microwave for 1 minute and 30 seconds., Put the cocoa, coffee and sugar and stir well., Drink up!
Radish Dip


Ingredients:
plain fat-free yogurt, radish, low-fat mayonnaise, pepper

Directions:
In a bowl, combine all ingredients., Cover and refrigerate until ready to serve.
West Coast Trail Cookies
Category: desserts
By WestCoastMom

This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.

Ingredients:
1 cup unbleached all-purpose flour
½ cup whole wheat flour
⅓ cup flax seed meal
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup dark brown sugar
½ cup white sugar
2  eggs
2 teaspoons vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup dried cranberries
¾ cup unsweetened shredded coconut
½ cup coarsely chopped pumpkin seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl. Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined. Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly. Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 3 dozen cookies

Calories: 172
Fat: 9.7 g
Saturated fat: 5.5 g
Carbohydrates: 20.5 g
Sugars: 11.7 g
Dietary fiber: 1.9 g
Protein: 2.5 g
Cholesterol: 22.7 mg
Sodium: 41.2 mg
Easiest Costa Rican Rice & Beans


Ingredients:
salsa, black beans, rice, bell peppers, onions

Directions:
Saute onion and bell pepper for about 2 minutes.
Add the black beans and salsa and simmer for about 10 minutes on medium heat.
Then, add the cooked rice and mix in the coriander.
Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled eggs can be added.
Cherry Pecan Spread


Ingredients:
fat-free cottage cheese, low-fat sour cream, brown sugar, pecans, dried tart cherry, lemon zest

Directions:
Place cottage cheese in a blender or food processor.  Cover and blend or pulse until smooth.
Transfer cottage cheese to a medium bowl.  Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain].
Serve as a spread for muffins, bagels, English muffins or toast.
* To toast the pecans - preheat oven to 350ºF.  Spread nuts in a single layer on a baking sheet.  Bake for 5-7 minutes or until lightly toasted.
Serving size =  1 tablespoon.
Pizza Dough II
Category: bread
By Stephen Carroll

Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use.

Ingredients:
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 ½ cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
½ cup whole wheat flour
5 ½ cups bread flour

Directions:
In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes. Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C). Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 3 pizza crusts

Calories: 202
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 37.8 g
Sugars: 0.9 g
Dietary fiber: 1.7 g
Protein: 6.3 g
Sodium: 437.4 mg
Garlic Shrimp Kabobs
Category: seafood
By Darlene Gould

This is a quick and easy shrimp kabob recipe, perfect for beginners. Requires minimal ingredients, but is bursting with flavor. Serve over a bed of rice with fresh lemon wedges.

Ingredients:
1 pound frozen shrimp, thawed and peeled
¼ cup olive oil
1 tablespoon minced garlic
2 teaspoons lemon juice
¼ teaspoon pepper
1 pinch finely chopped parsley
metal skewers
cooking spray

Directions:
Rinse and dry shrimp. Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer. Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 141.2
Fat: 9.7 g
Saturated fat: 1.4 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 12.4 g
Cholesterol: 115 mg
Sodium: 132.8 mg
Pammy's Awesome Easy Gravy


Ingredients:
margarine, flour, beef broth, water

Directions:
In a pan, heat margarine and flour, stirring., Slowly add broth and water, stirring until almost boiling., Add soup, stirring until heated.
Spicy Beef Pilaf


Ingredients:
minced beef, onion, cumin, paprika, turmeric, rice, chopped tomatoes, currants, parsley

Directions:
Brown mince in a little spray oil and drain., Saute diced onion with the spices., Add stock and bring to the boil., Toss in rice., Allow to simmer for a little while, until rice par-cooked., Toss in mince and other ingrediants., Simmer until rice is cooked and the kitchen smells aromatic and delicious., Serve with a spponful of natural yoghurt.
Cauliflower Salad Made Like  Potato Salad  (Low Carb)


Ingredients:
cauliflower, smoked bacon, scallions, celery, mayonnaise, low-fat sour cream, creole mustard, kosher salt, black pepper, paprika

Directions:
"Combine ingredients and chill before serving."
Jan's Pizza Bread


Ingredients:
margarine, tomato sauce, parmesan cheese, parsley flakes, garlic powder, oregano, mozzarella cheese, Italian sausage

Directions:
Cook sausage and break into bite size pieces.
Cut french bread in half, long ways.  Then partially cut bread into individual size servings without cutting all the way through.
Melt butter and spread on top of bread evenly.
Spread italian tomato sauce on top evenly.
Sprinkle with parsley, garlic and oregano as desired.
Sprinkle parmesan on top.
Place pieces of sausage.
Spread mozzarella on top.
Bake for 10 minutes in a 350 degree oven.
Homemade Cinnamon Oatmeal


Ingredients:
oats, flax seeds, milk, water, dried dates, ground cinnamon, brown sugar

Directions:
In a re-sealable container, combine the oats, flaxseed, milk and water. Refrigerate overnight. Early in the morning, pour the mixture into a saucepan and add the dried fruit and cinnamon. Cook on low for approximately 15 minutes while stirring often. Add brown sugar and serve with the slivered almonds.
For more information and healthy recipe ideas, visit getenough.ca.