xiaoxl/recipe_data huggingface dataset:
Satay Beef and Choy Sum Stir-Fry


Ingredients:
beef, red capsicum, garlic clove, choy sum, crunchy peanut butter, coconut cream, chili sauce, oyster sauce, red chile

Directions:
Cook rice following absorption method on packet.
Meanwhile, heat wok over high heat until hot. Add 2 teaspoons of oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Remove to a plate. Repeat with oil and remaining beef.
Add remaining 1 tablespoon of oil to wok. Add onion, capsicum and garlic. Stir-fry for 2 minutes or until vegetables are tender. Return beef and any juices to wok. Add choy sum, peanut butter, coconut cream, sweet chilli sauce and oyster sauce. Stir-fry for 2 to 3 minutes or until choy sum is tender and stir-fry heated through.
Divide rice between bowls. Top with stir-fry. Sprinkle with chilli. Serve.
Angel Meringue Bites


Ingredients:
Splenda granular, vanilla, salt, ganache

Directions:
Preheat oven to 350 degrees F.
Lightly oil a baking sheet and set aside.
In a medium sized mixing bowl, whip egg whites until frothy. (you can use your electric mixer on high or a wire whisk].
Add splenda, vanilla and salt.
Mix on high speed until stiff peaks form (about 20 to 30 seconds, longer if using whisk].
Spoon rounded tablespoons of egg whites onto prepared baking sheet.
Bake in preheated oven 10-15 minutes or until golden brown.
Remove from pan. Cool.
To assemble meringues:
Just before serving, sandwich Angel Bites with filling of choice by spreading the filling on the bottom of one cookie and topping with another.
Healthier Eggplant Parmesan II
Category: main-dish
By MakeItHealthy

I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.

Ingredients:
1 whole egg
3  egg whites
1 tablespoon water
3  eggplant, peeled and thinly sliced
2 cups whole wheat bread crumbs
6 cups spaghetti sauce, divided
¾ pound part-skim mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat together egg, egg whites, and water in a shallow bowl.  Dip eggplant slices in egg, then bread crumbs.  Place in a single layer on a baking sheet.  Bake in preheated oven until fork tender, 7 to 10 minutes on each side. Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish.  Place a layer of eggplant slices in the sauce.  Sprinkle with mozzarella and Parmesan cheeses.  Repeat with remaining ingredients, ending with cheeses.  Sprinkle basil on top. Bake in preheated oven until golden brown, about 35 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 424
Fat: 15.5 g
Saturated fat: 7 g
Carbohydrates: 51.1 g
Sugars: 21.2 g
Dietary fiber: 12.7 g
Protein: 22.4 g
Cholesterol: 58.6 mg
Sodium: 1301.6 mg
Gratin Dauphinois - Inspired by Julia Child


Ingredients:
garlic clove, potatoes, salt, pepper, swiss cheese, milk, skim milk

Directions:
Preheat oven to 425 degrees F and adjust oven rack to top third of oven.
Rub the baking dish with cut garlic to impart a hint of flavor.  (I use a large, shallow corningware dish that I can place both on the stovetop and in the oven.].
Grease the baking dish with a bit of vegetable oil.
Slice the potatoes about 1/8 inch thick and spread half of the slices in the bottom of the dish.
Top with half of the salt, pepper, cheese and dots of butter.
Repeat with the remaining slices and topping.
Pour on the boiling milk.  The amount of milk depends on the size of the baking dish and how full of potatoes it is.  You just want to almost cover the potatoes with the milk.
Set the baking dish over heat (on the stove is OK if you're using Corningware or the equivalent].
When the milk starts to simmer, transfer the baking dish to the oven.
Bake 20-30 minutes until potatoes are tender, milk has been absorbed, and top is brown.
Arugula, Fennel, and Orange Salad
Category: salad
By Ms.P.

I grew up eating fennel, but I've noticed it's not very common in the US. For all  the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

Ingredients:
1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 bunch arugula
2  orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Directions:
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 143.3
Fat: 9.7 g
Saturated fat: 1.3 g
Carbohydrates: 14.3 g
Sugars: 9.1 g
Dietary fiber: 3.4 g
Protein: 2.1 g
Sodium: 250.2 mg
Swissair Tarts


Ingredients:
flour, ground walnuts, butter, milk, gruyere cheese, cornstarch, salt, heavy cream

Directions:
Preheat oven to 350°F.
Mix flour and walnuts.
Add butter and 2 egg yolks.
Mix with your hands until it becomes a smooth dough.
Divide into 14-18 pieces.
Lightly flour your fingers and press each piece of dough over the bottom and sides of a 2"-2 1/2" fluted tart tin.
Prick surface of dough with a fork.
Bake for 15-20 minutes, or until golden.
Let cool in tins a few minutes, then remove very carefully.
Place milk and cheese in a sauce pan and heat until cheese melts and mixture comes to a boil, stirring constantly.
Combine remaining egg yolks with cornstarch and light cream.
Gradually add to cheese mixture and heat to just under the boiling point.
Add salt, cool, and chill.
Whip heavy cream until stiff peaks form.
Fold into the cheese mixture.
Pipe or spoon mixture into tart shells.
Refrigerate until ready to serve.
Tasty Lentil Tacos
Category: main-dish
By MK!

This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese.

Ingredients:
1 teaspoon canola oil
⅔ cup finely chopped onion
1 small clove garlic, minced
⅔ cup dried lentils, rinsed
1 tablespoon taco seasoning, or to taste
1 ⅔ cups chicken broth
⅔ cup salsa
12  taco shells

Directions:
Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and   into onion mixture; cook and stir for 1 minute. Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes. Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa. Serve about 1/4 cup lentil mixture in each taco shell.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 303.5
Fat: 10 g
Saturated fat: 1.9 g
Carbohydrates: 44.2 g
Sugars: 3.2 g
Dietary fiber: 9.2 g
Protein: 9.4 g
Cholesterol: 1.4 mg
Sodium: 714.1 mg
Homemade Mallomars


Ingredients:
unflavored gelatin, cold water, granulated sugar, light corn syrup, salt, vanilla extract, confectioners' sugar, flour, baking soda, salt, cinnamon, butter, brown sugar, honey, vanilla, dark chocolate

Directions:
For marshmallows.  Spray an 11 x 15 cookie sheet with cooking spray and cover with parchment. Spray parchment with cooking spray and dust heavily with 1/4 cup confectioners sugar.
Combine 1/2 cup water with 3 packets of unflavored gelatin in electric mixer.  Mix together using whisk attachment.
In a small saucepan, combine sugar, syrup, salt and remaining 1/2 cup water and cook over medium heat using a candy thermometer, to 240 degrees.
Turning on mixer to low speed, immediately pour in hot syrup, continue beating over high speed until marshmallow cools and thickens.  This will take 10 to 15 minutes.
Immediately pour marshmallow on to prepared cookie sheet, using lightly sprayed spatula so marshmallow doesn't stick.  Spread evenly and sprinkle top with remaining confectioners sugar.  Allow to cool completely.  Cut into about 80 squares with bench scraper, knife, or spatula  If they are still too sticky, use more confectioners sugar on bench scraper.
For graham crackers, cream butter, vanilla and sugars in mixer.
Combine dry ingredients and add alternately with milk until all is combined.
Flatten dough into a rectangle, wrap in plastic wrap and chill for at least 1/2 hour.
Roll dough on floured surface with floured rolling pin, to about 1/8 inch thick.
Cut into 1-1/2 inch squares.  You should have about 80 cookies.
Place on cookie sheets.  You can place them pretty close together, since they don't spread.  Prick with fork to prevent puffing.
Bake at 350 degrees for 12-14 minutes, until lightly browned.
While cookies are still hot, place one marshmallow on each.  They should stick to cookie.  Allow to cool before dipping.
Melt chocolate on 1/2 power in microwave or over double boiler.
Dip each cookie, one at a time in melted chocolate, marshmallow side down.  Then turn over and lift out with a fork.  Tap on bowl to allow excess chocolate to drip, scrape bottom of fork and place cookie on parchment, pushing off fork with another fork or knife.  Touch up any open spots with chocolate.  Allow to cool until chocolate is firm.  Can be refrigerated to chill.
Fruit in Cones


Ingredients:
honey, granola cereal

Directions:
Fill each cone with about 3/4 cup fruit; enough to fill to the rim.
Drizzle with honey.
Sprinkle with granola.
Fruit in Chocolate Dipped Cones:
Dip rim of each cone into melted chocolate and sprinkle with candy decorations or finely chopped nuts.  Fill cone as directed.
Sunny Sauer-Cabbage


Ingredients:
cabbage, carrots, olive oil, caraway seeds, garlic cloves, sauerkraut

Directions:
Core cabbage and cut into 1 cm wide ribbons.
Use a vegetable peeler to make long ribbons from the carrots (the cores will be difficult to ribbon; reserve for other use].
Heat olive oil in a large frying pan.  Add caraway seeds and cook for a few seconds, until their color starts to change.
Add garlic and cook for 30 seconds, then add cabbage.  Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp].
Mix in carrots and sauerkraut, re-cover, and cook until carrot ribbons are tender (one to two minutes].  If there is excess liquid, cook uncovered in this step, until liquid is evaporated.
Timeless Roasted Potatoes


Ingredients:
potato, water, salt, olive oil, herbs, garlic

Directions:
Preheat oven to 450.
Peel potatoes.
Cut into one- to two-inch pieces.
Boil in salted water for fifteen minutes.
Pour oil (at least 1/4- 1/2-inch] in pan and add herbs.
Roast potatoes for 20-30 minutes.
Reduce heat to 350 and roast 45-75 minutes until very crisp and golden.
Diva Diabetic's Zucchini Saute


Ingredients:
zucchini, tomatoes, garlic cloves, garlic, thyme, olive oil, red pepper flakes

Directions:
"Slice zucchini in half and slice zucchini into half-moons.  Slice each cherry tomato in half.  Finely chop garlic, and add the garlic, thyme, tomatoes, salt and pepper with oil in a large sauté pan- medium low heat.  Sautee for 5 minutes until tomatoes are soft.  Add zucchini, a pinch more salt, and red pepper flakes and sauté for another 5 minutes.  Add balsamic vinegar and raise heat to medium high.  Sautee for another 5 minutes, remove from heat and serve hot -- yummy!"
Gluten Free Blueberry Muffins


Ingredients:
flour, sugar, baking powder, salt, egg substitute, water, coconut oil, blueberries

Directions:
Preheat oven to 400 degrees.
Mix together the flour, sugar, baking soda, and salt, in a bowl.
Combine the eggs, oil, and milk and stir into dry ingredients until just moistened.
Add and stir the berries throught the mixture.
Grease the muffin tins with coconut oil or organic butter.  Spoon batter into muffin tins.
Bake 20 minutes, or until tops are firm, sides are evenly browned.
I like them fresh out of the oven.  Leftovers are great heated in the toaster oven with a spread of jam.
Honey-Mustard Roasted Potatoes
Category: side-dish
By jerecar

Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.

Ingredients:
cooking spray
3 tablespoons olive oil
3 tablespoons mustard
2 tablespoons honey
2  green onions, minced
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 pounds baby red potatoes, scrubbed and quartered

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray. Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet. Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 194.5
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 30.7 g
Sugars: 7.5 g
Dietary fiber: 3 g
Protein: 3.3 g
Sodium: 291.6 mg
Stroganoff Roast Beef


Ingredients:
beef roast, sweet paprika, olive oil, Worcestershire sauce, mushrooms, thyme, tomato paste, red onion, sour cream

Directions:
"Preheat oven to 200 degrees.  Brush beef with oil and rub parprika over the entire roat.  Season with salt and pepper.  Roast beef for 20 minutes.  Meanwhile, mix all ingredients except the sour cream in a bowl.  Remove beef from oven, cover with mushroom mixture.  Roast for a further 20 minutes on medium heat.  Remove beef from pan leaving behind the mushroom mixture and cover to rest.  Add the sour cream to the mushroom mixture and stir well to combine.  Slice your beef and serve with lashings of mushroom gravy - divine!"
Slow Cooker BBQ Meatballs and Polish Sausage
Category: appetizers-and-snacks
By Sarah

This is a great appetizer. My grandma used to make these for holiday gatherings.  So easy to make! Keep meatballs and polish sausage in crock pot for serving; people can grab them with toothpicks or a slotted spoon.

Ingredients:
1 (16 ounce) package kielbasa sausage
1 (16 ounce) jar salsa
1 (10 ounce) jar grape jelly
1 cup water
1 tablespoon lemon juice
2  eggs
1 small onion, chopped
2 pounds ground beef
1 teaspoon salt
1 teaspoon ground black pepper
½ cup cornflakes cereal, crushed

Directions:
Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Stir in the kielbasa and return to a boil. Cook until hot, 8 to 10 minutes; drain and cut into bite sized pieces. Place the kielbasa into a slow cooker; stir in the salsa, grape jelly, water, and lemon juice. Meanwhile, beat the eggs in a mixing bowl; mix in the onion, ground beef, salt, pepper, and crushed cornflakes. Mix with your hands until evenly incorporated. Roll the mixture into balls the size of a large walnut; place into the slow cooker. Set the slow cooker on High and cook until the meatballs are no longer pink in the center, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 16 servings

Calories: 329.9
Fat: 23.5 g
Saturated fat: 8.9 g
Carbohydrates: 15.5 g
Sugars: 12.3 g
Dietary fiber: 0.6 g
Protein: 14.2 g
Cholesterol: 90.2 mg
Sodium: 624.2 mg
Cannelloni Crescents


Ingredients:
ground beef, onion, green pepper, oregano, basil, garlic, tomato paste, mushroom, egg, parmesan cheese

Directions:
In a large skillet, cook ground beef until thoroughly cooked.
Add green peppers, onions, and mushrooms, and cook until tender.
Stir in spices, tomato paste and reduce heat and simmer for 15 minutes.
Separate the dough into 8 rectangles.
firmly press perforations to seal.
Spread 1/3 cup of beef mixture on each rectangle to within 1/4 inch of the edges.
Roll up, starting at the shortest side of the rectangle; pinch edges and sides to seal.
Place seam side down on greased baking sheet.
Repeat with remaining rolls and brush each one with beaten egg.
Bake at 375 for 15 minutes or until golden brown.
Heat pasta sauce.
To serve, place cannelloni on individual serving plates, pour warm sauce over each and sprinkle with parmesan cheese.
Excellent served with a Caeser salad.
Tzatziki   (Gyro Sauce)


Ingredients:
cucumber, garlic clove, olive oil, plain yogurt, salt, pepper

Directions:
Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
Cover and chill 1 hour.
Slimmed-Down Chocolate Cream Pie


Ingredients:
chocolate graham crackers, light butter, cornstarch, granulated sugar, light butter, vanilla extract, chocolate curls

Directions:
Crust: Heat oven to 350 degrees F.
Coat a 9 inch pie pan or plate with nonstick spray.
Process graham crackers in food processor until finely ground.
Add butter; pulse until coarse crumbs form.
Add egg white, pulse until evenly moistened.
Press crumb mixture evenly and firmly over bottom and sides of prepared pan.
Bake 8 minutes; cool on wire rack.
For filling, in bowl, whisk cocoa powder and cornstarch; whisk in 1 1/2 cups of the half and half.
In saucepan, heat remaining 1 cup half and half and the sugar over medium heat, stirring until sugar is dissolved.
Whisk in cocoa mixture and melted chocolate.
Cook, stirring, until filling begins to bubble; continue to cook, whisking, until very thick, about 2 minutes longer.
Off heat, whisk in butter and vanilla.
Spread filling in crust.
Place plastic wrap onto suface of filling; refrigerate at least 4 hours.
To serve, remove plastic wrap; spread whipped topping over filling.
Not Your Average Brussels Sprouts


Ingredients:
bacon, Brussels sprout, onion, parsley, carrot, green olives, oregano, chicken broth, pepper

Directions:
Fry bacon in large skillet., Add remaining ingredients., Cook and stir for 15-20 minutes or until tender.
Orecchiette With Lentils, Mint  and Feta


Ingredients:
green beans, olive oil, brown lentils, of fresh mint, Spanish onion, fresh basil leaf, feta

Directions:
Bring a large saucepan of salted water to boil, add the beans and cook for 2-3 minutes. Remove beans with slotted spoon and refresh with cold water.
Cook the orecheiette till al dente, drain and set aside.
To lentils and pasta, onion, balsamic, oil and herbs toss till combined, season with salt and pepper.
Top with crumbled feta.
Homemade Onion Rings
Category: appetizers-and-snacks
By summer

These delicious onion rings take a bit of work, but they are worth the effort, as they make an excellent appetizer or side dish. So there is no need to head to a restaurant to order fried onion rings, you can make them at home---all you need is a little know-how and some friends to share them with you!

Ingredients:
oil for frying
1 ½ cups buttermilk, or more as needed
¾ cup all-purpose flour
1  egg
1 teaspoon baking powder
1 teaspoon ground paprika
1 teaspoon celery salt
1 teaspoon parsley flakes
3 dashes hot sauce
salt and ground black pepper to taste
2 large onions, sliced

Directions:
Add enough oil to a Dutch oven so that it comes halfway up the sides of the pot. Heat over medium heat until it reaches a temperature of 375 degrees F (190 degrees C). Meanwhile, combine buttermilk, flour, egg, baking powder, paprika, celery salt, parsley, hot sauce, salt and pepper in a large bowl. Whisk until ingredients are combined and batter is very smooth. Separate onion slices into rings and dip each one in batter. Shake excess batter off rings and lower them carefully into the hot oil, in batches if necessary. Cook until deep golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain and repeat with remaining rings. Serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 243.7
Fat: 16.2 g
Saturated fat: 2.5 g
Carbohydrates: 20.1 g
Sugars: 5.2 g
Dietary fiber: 1.4 g
Protein: 5.2 g
Cholesterol: 29.7 mg
Sodium: 444.9 mg
Old-Fashioned Beef and Noodle Soup


Ingredients:
onions, garlic cloves, tomato paste, fresh thyme, beef broth, cremini mushroom, carrots, celery ribs, soy sauce, bay leaves, salt, pepper, fresh parsley

Directions:
Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
Season beef with salt and pepper and nestle into slow cooker.
Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Transfer beef to  a cutting board, let cool slightly, then shred into bite-size pieces.
Let soup settle for 5 minutes, then remove fat from surface using large spoon.
Discard bay leaves.
Cook egg noodles in boiling salted water until tender, then drain.
Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
Stir in parsley, season with salt and pepper to taste, and serve.
Kale with Kiwi
Category: side-dish
By Always Cooking Up Something

Zing up some healthy kale with kiwi, ginger, garlic and lots of black pepper for a great veggie side dish.

Ingredients:
2 teaspoons coconut oil
2 cloves garlic, chopped
1 teaspoon minced fresh ginger
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
2  kiwis, peeled and coarsely chopped
1 tablespoon fresh oregano leaves
1 bunch lacinato (dinosaur) kale, washed and sliced thin
2 tablespoons blanched slivered almonds

Directions:
Heat coconut oil in a skillet over medium-high heat.  Add garlic, ginger, sea salt and freshly ground black pepper; cook and stir until garlic begins to turn color, about 3 minutes.  Stir in chopped kiwi and oregano leaves and cook for another 2 minutes.  Add kale; lower heat to medium and cook until kale is dark green and tender, about 5 minutes.  Stir in slivered almonds and adjust seasonings to taste.

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

Calories: 229.9
Fat: 9.9 g
Saturated fat: 4.6 g
Carbohydrates: 32.9 g
Sugars: 7.2 g
Dietary fiber: 6.9 g
Protein: 8.9 g
Sodium: 380.8 mg
Grandma's Christmas Sugar Cutout Cookies


Ingredients:
flour, baking powder, salt, sugar, shortening, margarine, eggs, vanilla extract, ground pecans

Directions:
Sift dry ingredients together.
Add shortening or margarine using a fork to combine with dry ingredients.
Add unbeaten eggs and vanilla.
Mix well.
Add ground pecans for added flavor. (This is how Grandma always mixed hers].
Whisk the dry ingredients together, add alternately with the eggs and vanilla.
Mix well.
Roll out thin on floured board and cut with floured cookie cutters.
Decorate with sugar.
Bake at 375°F for 8 minutes.
Makes about 6 dozen.
Easy Shepard's Pie


Ingredients:
yellow onion, black pepper, salt, garlic clove, potatoes, cheddar cheese

Directions:
Brown ground round, onion and seasonings. Drain fat. Layer in  8x8 pan. Cover with mashed potatoes (left over mashed potatoes work especially well for this recipe].
Bake in 350 degree oven for 20 minutes or until potatoes just begin to brown on edges.  Remove from oven and sprinkle with cheese. Return to oven for 5 minutes or until cheese begins to melt.
Let sit 5 minutes before serving.
Peanut Butter and Honey Chewy Granola Bars


Ingredients:
peanut butter, honey, vanilla, old fashioned oats, salt

Directions:
To toast almonds, spread out evenly on a baking sheet.  Bake at 350 degrees for 8 - 10 minutes, stirring occasionally.  You should be able to smell a nutty aroma when they are done.
Add peanut butter, honey and vanilla in a large saucepan and heat until the peanut butter melts.
Remove from heat and stir in the remaining ingredients.
Press into an 8x8 dish and let sit until firm.
Cut into bars and wrap in plastic wrap.