xiaoxl/recipe_data huggingface dataset:
French Toast


Ingredients:
eggs, milk, sugar, nutmeg, confectioners' sugar

Directions:
Mix eggs, milk, sugar, extract and nutmeg together with mixer.
Slice bread in thick slices, thoroughly dip into mixture coating well, spray  griddle with butter spray and brown on both sides, sprinkle with confectioner's sugar.
If you don't have time to prepare this, I have used commercial eggnog and added nutmeg.
You can buy it in a can and keep it in your pantry.
Marian Allen
Spicy Sambal Shrimp
Category: world-cuisine
By LaurenSyd

A spicy pan-seared shrimp dish flavored with sambal oelek.

Ingredients:
1 pound large frozen shrimp, tails removed
½ cup butter
3 cloves garlic, minced, or more to taste
½  lemon, juiced, divided
1 ½ teaspoons butter
¾ cup chopped onion
½ cup sambal oelek (Indonesian red chile paste)
3 cups water
3 cups sushi rice
½ bunch green onions, chopped

Directions:
Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes. Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice. Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes. Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes. Serve shrimp over rice, topped with remaining lemon juice and green onions.

Prep time: 20 mins
Cook time: 33 mins
Total time: 1 hr 13 mins
Yields: 6 servings

Calories: 623.9
Fat: 20.2 g
Saturated fat: 12 g
Carbohydrates: 94.2 g
Sugars: 5.8 g
Dietary fiber: 3.7 g
Protein: 19.7 g
Cholesterol: 158.4 mg
Sodium: 430.3 mg
Roasted Asparagus and Thyme


Ingredients:
fresh asparagus, olive oil, thyme, dried thyme, salt, pepper

Directions:
Place asparagus in a roasting pan or baking pan lined with heavy duty foil., Drizzle with oil and toss to coat., Sprinkle with thyme, salt and pepper., Bake, uncovered at 425' for 10-15 min or until crisp-tender.
Texas Cool Aid


Ingredients:
vodka, cranberry juice

Directions:
Combine all ingredients in a cocktail shaker with ice., Shake, Strain and Serve in a glass.
Portabella, Bleu Cheese & Walnut Patties


Ingredients:
portabella mushroom cap, walnuts, yellow onions, salt, black pepper, blue cheese, egg

Directions:
With your hands, mix all ingredients until well combined. Shape into 4 ¼-inch-thick patties.
Grill over medium-high coals or pan grill over medium-high heat for 3-4 minutes on each side, or until heated through.
To serve, place each burger on a roll or bun; dollop of mayo then top with lettuce, tomato, avocado, cucumber and/or onion slices to taste.
Bacon, Leek, and Potato Pie


Ingredients:
mashed potatoes, butter, bacon, leek, sugar, salt, pepper, thyme, cheddar cheese, tomatoes

Directions:
Warm your MASHED potatoes.
Set them aside and keep warm.
Heat and cook the bacon in HALF the butter and ALL the oil in a medium-to-large frying pan until just beginning to brown and crisp.
Remove from pan with a slotted spoon.
Add leek to the grease in the pan.
Add seasoning to taste, and the sugar.
Meanwhile, preheat broiler to highest temperature and position rack.
Fry leek gently over medium heat until soft and caramelized. Take care not to burn!
Return the bacon to the pan and stir evenly through leek.
Pour the mixture evenly into a standard-sized (9"] pie pan.
Add the REMAINING butter and 4 ounces of the cheese to the warmed potatoes.
Season with salt & pepper to taste and mix well.
Spoon the potato-cheese mixture evenly over the leeks and bacon, sprinkle evenly with REMAINING cheese, top decoratively with tomato slices and season the tomatoes with just a touch more salt possibly pepper if you like.
Place pie under the broiler until the cheese is melted and the top is nicely browned in spots.
Chinese Fondue


Ingredients:
red wine, onions, garlic cloves, butter, beef broth, water, salsa, ketchup, bay leaf, parsley

Directions:
Sauté the onions and garlic and then add the rest of the ingredients., Simmer the broth for about an hour and then pour into a fondue pot., Enjoy with pieces of beef, chicken, seafood and vegetables!
Turmeric Rice with Peas and Carrots
Category: side-dish
By Nevine A. Abaza

A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.

Ingredients:
1 tablespoon butter
1 small onion, chopped
1 cup water
1 tablespoon ground turmeric
1 cube chicken bouillon
¾ cup frozen mixed peas and carrots
1 cup white rice, rinsed

Directions:
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

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

Calories: 154.2
Fat: 2.4 g
Saturated fat: 1.3 g
Carbohydrates: 29.9 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 3.1 g
Cholesterol: 5.2 mg
Sodium: 222.9 mg
Oven-Roasted Chickpeas
Category: appetizers-and-snacks
By bpuckett87

This is a great, healthy snack or finger food that pairs well with a cold beer, if desired. I came up with this recipe and needed to share.

Ingredients:
3 (15 ounce) cans chickpeas, drained
6 tablespoons olive oil
1 tablespoon salt, divided, or to taste
2 teaspoons hot sauce
2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets. Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 cups

Calories: 146
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 16.4 g
Sugars: 0.1 g
Dietary fiber: 3.4 g
Protein: 3.6 g
Sodium: 813.9 mg
Grilled Pears With Gorgonzola, Walnuts & Vinaigrette Salad


Ingredients:
bosc pears, walnut pieces, gorgonzola, honey, baby arugula, endive

Directions:
Clean and oil your grill grate. Turn on and heat to medium high heat.
Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil (see Recipe #369334].  Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
In the meantime, toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add gargonzola and mix so cheese melts. Add honey. Stir lightly to incorporate.
Toss arugula or other greens very lightly with vinaigrette. Divide onto four plates.
When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with vinaigrette. Serve warm.
Coffee Perks (Chocolate Covered Spoons)


Ingredients:
character(0]

Directions:
Melt chocolate with liqueur flavoring in saucepan on lowest heat or in to of double boiler over warm water, stirring often.
Dip ball of spoon in chocolate, hold above chocolate until drips have fallen off back into the saucepan.
Lay spoon on wax paper to harden.
Dip 1 more time.
Once they've hardened you can wrap the spoons in decorative cellophane and tie with pretty ribbons.
To use, simply stir into your coffee. Yum.
Cinnamon Buttered Dates, Al Rangina from Qatar


Ingredients:
dates, butter, cinnamon, flour, confectioners' sugar

Directions:
Arrange the dates on a pretty plate.
Melt the butter and whisk in the flour and cinnamon and cook for a few minutes until thickened into a gravy like sauce (whisk constantly].
Now, spoon the buttery cinnamon mixture over and around the dates.
Let the warm sauce cool to room temperature, then dust like crazy with as much powdered sugar as you can stand.
Vanilla Cream Coffee, Diabetic Approved


Ingredients:
nonfat milk, buttermilk, vanilla extract, Splenda sugar substitute, sugar-free instant vanilla pudding mix

Directions:
"In a blender, combine all ingredients and mix until smooth, crushing all of the ice."
Chicken Atop Rice


Ingredients:
rice, onions, celery, salt, water, mushroom stems and pieces, frying chickens, butter, paprika, poultry seasoning

Directions:
Heat oven to 375 degrees.  In 13x9 inch pan, combine first 7 incredients, mix well.    Arrange chicken on the rice mixture, skin side up, drizzle with butter.   Sprinkle with 1/2 teaspoon salt, paprika and poultry seasoning.  Bake uncovered at  375 degrees for 1 hour or until chicken is tender.
Tips:   For chicken atop dressing, substitute 8-oz pkg. herb-seasoned stuffing mix for rice.   Omit first 1/2 teaspoon salt.  Bake covered with foil at 375 for 1 hour; remove foil and bake 30 minutes longer.  This makes a moist dressing.  If you prefer a drier dressing, decrease water to 1 1/2 cups.
Wild rice can be substituted for half of rice.
For pork chops atop rice, in large skillet, brown 6 pork chops.   Arrange  pork chops on rice mixture, omit butter.
Honeydew Walnut Salad


Ingredients:
lettuce leaves, honeydew melon, celery, walnuts, fresh parsley, lime juice, vinegar, honey

Directions:
Line salad plates with lettuce leaves or salad greens of your choice., In a bowl, combine the melon, celery, red peppers, walnuts and parsley., Put equal amounts on each salad plate., For the dressing, combine the lime juice, vinegar, oil, honey., Mix well., Salt and pepper to taste., Drizzle over the salad right before serving.
Amazing Peanut Soba Noodles
Category: main-dish
By Tarrin

This is a deliciously fresh and easy recipe. It is best served cold but can also be served at room temperature. I guarantee you'll be having seconds!

Ingredients:
2 (8 ounce) packages soba noodles
1 ½ tablespoons canola oil
1  onion, diced
3 cloves garlic, minced
2 teaspoons grated fresh ginger root
1 cup shredded carrots
1  red bell pepper, diced
4  scallions, diced, divided
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 tablespoon sesame oil
2 teaspoons sriracha hot sauce
2 teaspoons brown sugar, or to taste
1  cucumber, sliced
2 teaspoons rice vinegar
1 tablespoon toasted sesame seeds
1  lime, cut into wedges

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water. Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes. Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.

Prep time: 25 mins
Cook time: 16 mins
Total time: 1 hr 11 mins
Yields: 4 servings

Calories: 586
Fat: 14.9 g
Saturated fat: 2.1 g
Carbohydrates: 101.8 g
Sugars: 8.4 g
Dietary fiber: 3.3 g
Protein: 21.3 g
Sodium: 1733.9 mg
Chocolate Chia Pudding


Ingredients:
1% low-fat milk, almond butter, Splenda sugar substitute, vanilla, salt

Directions:
"Whir all ingredients in a blender for a couple of minutes."
Liquid Coffee Creamer


Ingredients:
sweetened condensed milk, skim milk

Directions:
Measure all ingredients into 32 oz container (with a cover], seal container and shake vigorously. (Store in fridge up to 2 weeks].
Flavor ideas: Chocolate Almond use: 1-Tbsp cocoa, 1-tsp almond extract. Vanilla: use 2-tsp vanilla extract. Cappuccino: use 1-tsp almond extract, 1/2 tsp orange extract. Strudel: use 1 T. cinnamon, 1 tsp vanilla extract, 1 ts almond extract. Chocolate Raspberry: use 2 tsp cocoa powder, 2 T. raspberry syrup.
Caesar Salad Wraps


Ingredients:
romaine lettuce, flour tortillas, crouton, parmesan cheese, tomatoes

Directions:
Wash, dry and tear up Romaine lettuce in a large bowl.
Add in tomatoes (if using] , Parmesan cheese, croutons and salad dressing and toss to coat.
add in salt and pepper to taste and toss again.
Heat up flour tortillas for 30 -45 secs to soften and warm.
Lay each tortillas out on a plate.
Divide lettuce mixture among the four tortillas, putting lettuce mixture in the middle.
Roll tortillas and then pinch bottoms up or fold in sides and fold bottom up and crease to make it stay.
Eat and Enjoy (other add ins can be diced onions, diced chicken breast, diced hard boiled eggs, diced cooked bacon, ETC. ].
Beef Strips With Zucchini and Tomatoes


Ingredients:
zucchini, diced tomatoes, garlic, salt, water, wine

Directions:
In electric skillet or frying pan brown beef strips (can use pam spray, i did not use].
when browned add seasonings.
add canned zucchini and tomatoes.
simmer ( i left mine for 30 minutes in electric skillet] can be put on low and left to simmer, only melds flavors.
stir occasionally.
meanwhile cook egg noodles according to package directions.
add small amount of water to beef mixture if needed.
drain egg noodles.
serve beef mixture over egg noodles with juice.
Asian Turkey Burgers With Spicy Yogurt Sauce


Ingredients:
lean ground turkey, egg, spinach, soy sauce, honey, ginger, lemon juice, honey, chili powder, cayenne

Directions:
Mix together turkey, onions, spices, soy sauce, honey and egg. Purée spinach using food processor and combine with turkey mixture. (Should make 8 patties] Heat skillet and put 3 tablespoons olive oil inches Brown patties on both sides, remove from skillet and place on a greased baking sheet. Finish cooking at 350 degrees until cooked through (15-20 minutes].
For yogurt sauce, just combine all ingredients and chill until burgers are cooked.
Serve Asian Turkey Burgers with Spicy yogurt sauce on top! (We eat these without any bun and served with a side of Garlic Roasted Quinoa for a healthy alternative to rice!].
Baked Potato Soup


Ingredients:
russet potatoes, garlic, light sour cream, milk, butter, cheddar cheese, kosher salt, pepper

Directions:
peel and cube the potatoes into bite sized pieces.
mince the onion.
place potatoes, onions, garlic, salt, pepper, and chicken stock in slow cooker and cook on low for 7 hours or high for 3 1/2 hours.
remove roughly 2 cups of the potatoes using a slotted spoon and set aside.
use an immersion blender to puree the ingredients that have been cooking in the chicken stock until smooth.
add the remaining ingredients and stir while the cheese melts, immersion blender can be used to ensure a smooth consistency.
add the reserved potatoes.
garnish with any desired items such as bacon, green onions, more cheese, etc --
and most important, ENJOY!
Easy Hash Brown Breakfast Casserole


Ingredients:
sausage, hash brown, eggs, cheddar cheese

Directions:
Preheat oven to 350 degrees., Grease 8x11 inch pan., Layer with rolls, sausage, hashbrowns and eggs.  Top with grated cheese., Bake 45 minutes or until done.
Thousand Island Dressing


Ingredients:
mayonnaise, chili sauce, catsup, green pepper, onions, chives, parsley

Directions:
"Combine all ingredients."
Chicken With Fennel and Apples


Ingredients:
chicken thighs, garlic cloves, apples, fennel bulb, sweet onion, dry white wine, apple cider, fresh thyme, bay leaves, saffron, sea salt, ground pepper, cooked rice

Directions:
Season chicken thighs with salt and pepper, and brown on skin side only in a hot, large, deep saucepan. Remove and set aside. Sweat off onion, garlic and fennel in the same pan.
Add white wine and bring to a boil. Add apple juice and return to a boil. Stir in apples, thyme, bay leaves and saffron.
Return chicken to the pan. Simmer, cover and cook until chicken is done — approximately 20 minutes — or alternately bake, covered, in a 350°F oven until chicken is done. Season to taste. Serve over rice.
Spinach and Leek Tart


Ingredients:
leek, butter, frozen spinach, sour cream, eggs

Directions:
Melt butter in pan, add sliced leek., Cook, stirrng for 3 minutes till soft, remove from heat., Place thawed spinach into sieve and press to remove excess water., Add to leek mixture., Combine sour cream and eggs in a bowl., Stir in leeks,spinach,cheese and salt and pepper., Heat oven to 190 C., Lightly grease pie tin., Line tin with pastry, prick base with fork., Bake pastry for 15 minutes., Pour mixture into pastry shell., Bake 30 minutes.
Best Croutons Ever
Category: side-dish
By Pancake555

These croutons are soft and good. I hate croutons, but I love these!

Ingredients:
¼ cup butter
4 slices bread
¼ teaspoon garlic powder

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Melt butter in a pot over medium heat. Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet. Bake in the preheated oven until crispy, 8 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 64 croutons

Calories: 84.4
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 6.4 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 15.3 mg
Sodium: 126 mg
Chicken in Pineapple-Orange Sauce


Ingredients:
chicken piece, paprika, minced garlic cloves, tomato sauce, brown sugar, mustard powder, cinnamon, ginger, pineapple chunks

Directions:
Set oven to 350 degrees.
Grease a med-size roasting pan.
Sprinkle chicken pieces with salt, pepper and paprika.
Brown lightly on both sides.
Place browned chicken pieces in roasting pan.
In a bowl, mix together, the tomato sauce, orange juice, brown sugar, seasonings and 1/2 cup juice from the canned pineapple.
Pour over chicken pieces.
Bake, covered for approx 30 mins, uncover, and bake for another 30 mins, or until chicken is cooked, basting occasionally.
Add drained pineapple chunks, 5 mins before removing from oven.
Note: if sauce cooks down too much, add pineapple juice.
Serve with white rice.
Mexican Stack-Up #RSC


Ingredients:
olive oil, green onions, garlic cloves, ground beef, cayenne pepper, canned black beans, corn kernel, cream cheese, chives, fresh cilantro, corn tortillas, sharp cheddar cheese, monterey jack cheese, sour cream, green onion, black olives

Directions:
Preheat broiler to high broil.  Set the rack 6 inches from the heating element.  Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
Turn the broiler off and preheat the oven to 350 degrees.  Add olive oil to a large skillet and heat over medium heat.  Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute.  Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit.  Peel the skin from the poblano and dice.
Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet.  Cook while stirring until it is creamy.  Taste and add salt and pepper as you feel is needed. Remove from heat.
Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas.  Otherwise, you can make two separate casserole dishes.  Spray with oil and place 2 corn tortillas (making 2 stacks!] in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas.  Top with 1/4 of the cheese.  Repeat this step 3 times, ending with cheese.
Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil.  Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil.  Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes.  Let the dish sit for 5 minutes before slicing and serving.  Enjoy!
Granny Smith & Celery Salad


Ingredients:
granny smith apples, celery, pecan halves, flat leaf parsley, lemon juice, olive oil, salt, pepper

Directions:
Toast pecans halves in a 375° oven for 5-7 minutes. Watch closely to avoid burning. Cool completely, Chop into desired size.
Slice the apples into long matchstick pieces or chop into bite size pieces.
Slice the celery on the diagonal into bite size pieces 1/2" thick
Rinse, pat dry and chop parsley.
Make vinaigrette add salt and pepper to taste.
Toss all ingredients together, chill and serve.
Fruit Kabobs With Curry Glaze


Ingredients:
red apples, green apples, oranges, pineapple chunks, butter, brown sugar, curry powder

Directions:
Place fruit chunks and orange slices on skewers, alternating fruit with orange slices.
Melt butter with sugar and curry and cook for 1 minute.
Baste fruit with glaze and cook on grill, until fruit is soft.
Singapore Chili Crabs
Category: world-cuisine
By Chef John

Living in San Francisco, I've had more than my fair share of crab, prepared in more ways than I can remember. I've never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!

Ingredients:
½ cup ketchup
½ cup chicken broth
1  large egg
2 tablespoons soy sauce
2 tablespoons chile-garlic sauce (such as sambal oelek)
1 tablespoon oyster sauce
1 tablespoon tamarind paste
2 teaspoons fish sauce
2 teaspoons palm sugar
¼ cup minced shallot
6 cloves garlic, minced
2 tablespoons vegetable oil, or more as needed
2 tablespoons minced fresh ginger root
1 tablespoon minced serrano pepper
2  cooked Dungeness crabs, cleaned and cracked
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onion (green part only)

Directions:
Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl. Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat. Saute until sizzling, about 2 minutes. Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through, about 3 minutes. Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

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

Calories: 221.9
Fat: 9 g
Saturated fat: 1.6 g
Carbohydrates: 18.4 g
Sugars: 9.9 g
Dietary fiber: 1 g
Protein: 17.7 g
Cholesterol: 94.8 mg
Sodium: 1575.1 mg
Dk's (Sorta) Low Fat Dumplings


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

Directions:
Combine dry ingredients., Stir in mayo with a fork., Stir in milk until a soft dough forms., Drop by spoonfuls into simmering broth. Cover and simmer 10 minutes., Enjoy.