xiaoxl/recipe_data huggingface dataset:
Spicy Pumpkin Soup


Ingredients:
butter, onion, fresh garlic, celery, dried red pepper flakes, curry powder, ground coriander, pumpkin puree, chicken broth, turkey broth, half-and-half cream, full-fat milk, light brown sugar, croutons

Directions:
In a large saucepan melt the butter over medium heat; add in the onions, celery dried chili flakes, curry powder and coriander; saute for 3-4 minutes.
Add in the garlic and saute for another 3-4 minutes.
Add in the pumpkin puree and 5 cups broth; bring to a boil, stirring to blend well, reduce the heat and simmer for about 20 minutes.
Cool the soup slightly then (in batches] blend or process the soup until smaooth; return to the pot.
Heat the soup and then add in the brown sugar; mix to completely combine the sugar.
Add in the half and half cream and the whipping cream, season with salt and pepper, then cook until heated through.
Add in cayenne pepper if desired.
Ladle into bowls, top with croutons or toasted pumpkin seeds.
Tin Foil Stew
Category: soups-stews-and-chili
By PETEIYC

This recipe is great when camping, or at home. I used to make this with my Boy Scout troop. The recipe is for one serving, so adjust accordingly.

Ingredients:
6 ounces blade roast, trimmed and cut into 1 inch cubes
1  potato, cubed
2  carrots, sliced
1  onion, chopped
1 clove crushed garlic
1 pinch salt
1 pinch ground black pepper
1 tablespoon butter
1 tablespoon water

Directions:
On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water. Roll edges of tin foil together and seal tightly. Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 serving

Calories: 775.6
Fat: 42.7 g
Saturated fat: 19.8 g
Carbohydrates: 62.9 g
Sugars: 13.2 g
Dietary fiber: 10.9 g
Protein: 36.6 g
Cholesterol: 151.3 mg
Sodium: 315.4 mg
Banana-Date Muffins
Category: bread
By SHERRY SMITH

A tasty sweet muffin recipe that won't blow your diet. Bananas and dates team up with bran cereal for a tasty breakfast treat. You'll love it!

Ingredients:
2 ⅛ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup sugar
½ cup reduced-calorie margarine
1  egg
3  medium ripe bananas, mashed
1 ½ teaspoons vanilla extract
¾ cup bran flakes cereal
12  dates, pitted and chopped

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners.  Sift together the flour, baking powder, cinnamon and salt; set aside. In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 210.2
Fat: 4.1 g
Saturated fat: 0.9 g
Carbohydrates: 40.3 g
Sugars: 17.7 g
Dietary fiber: 2.4 g
Protein: 3.5 g
Cholesterol: 15.5 mg
Sodium: 371.5 mg
Easy Pumpkin Pancakes


Ingredients:
brown sugar, pumpkin pie spice, egg, milk, vinegar, pumpkin puree

Directions:
Wisk all ingredients together until combined. Do not overstir., Heat lightly greased griddle or skillet over medium heat., Pour or scoop batter onto griddle, apx 1/4 cup per pancake. Brown on both sides., Serve hot!
Coconut Cream Cake II
Category: desserts
By Linda Easley

This recipe is really moist and wonderful in flavor. It's our favorite!

Ingredients:
1 (18.25 ounce) package white cake mix
¼ cup vegetable oil
3  eggs
1 (8 ounce) container sour cream
1 (8 ounce) can sweetened cream of coconut
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 293.2
Fat: 12.9 g
Saturated fat: 6.4 g
Carbohydrates: 42.5 g
Sugars: 35.9 g
Dietary fiber: 0.5 g
Protein: 3 g
Cholesterol: 37.7 mg
Sodium: 195.1 mg
Chewy Oatmeal Raisin Cookies


Ingredients:
butter, light brown sugar, granulated sugar, light molasses, eggs, vanilla extract, baking soda, cinnamon, salt, all-purpose flour, old fashioned oats, raisins

Directions:
Heat oven to 350° on lightly greased baking sheets.
Beat butter and sugars in a large bowl with mixer on medium high speed until fluffy.
Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled], On low speed beat in flour, stir in oats and raisins.
Drop by level tablespoons 1 1/2-inches apart on baking sheet.
Bake for 8-10 minutes or until tops look dry.
Cool on baking sheet 1 minute before removing to wire rack to cool completely.
Confetti Chicken


Ingredients:
skinless chicken breasts, green bell pepper, red bell pepper, yellow bell pepper, adobo seasoning, red pepper flakes, paprika

Directions:
place chicken on the bottom of crockpot., pour tomato sauce over the chicken., cover with pepper mixture, then Adobo and salt and pepper., cook on low 6-7 hours., about 60 minutes before serving, stir and add paprika., serve with brown rice, whole wheat pasta or couscous.
Chocolate Almond Pumpkin Bread
Category: bread
By SueHoo

This is a yummy recipe I got from a real estate agent who used to leave whole pumpkins on our doorsteps around Halloween time. Super easy and quick to prepare! My family LOVES it!

Ingredients:
cooking spray
1 ⅔ cups all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
¼ teaspoon baking powder
1 cup pumpkin puree
½ cup vegetable oil
⅓ cup water
2  eggs
1 cup semisweet chocolate chips
½ cup chopped toasted almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray. Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

Yields: 1 5x7-inch loaf

Calories: 355.1
Fat: 16.4 g
Saturated fat: 4.2 g
Carbohydrates: 50.1 g
Sugars: 34.1 g
Dietary fiber: 2.7 g
Protein: 4.9 g
Cholesterol: 31 mg
Sodium: 322.1 mg
Festival Cherry Chicken Salad


Ingredients:
boneless chicken breast halves, dried cherries, celery, pecans, mayonnaise, buttermilk, salt, ground black pepper, dried tarragon

Directions:
"Toss together well and refrigerate until chilled. Serve on toasted bread or croissants."
Chef John's Beef and Barley Stew
Category: soups-stews-and-chili
By Chef John

This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.

Ingredients:
2 thick slices beef shank
kosher salt and ground black pepper to taste
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, or more as needed
⅔ cup diced celery
⅔ cup diced carrots
1  bay leaf
¼ teaspoon dried rosemary
½ cup pearl barley
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon freshly grated raw horseradish, or to taste

Directions:
Season beef all over with kosher salt and black pepper. Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate. Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid. Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl. Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

Prep time: 30 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 45 mins
Yields: 4 servings

Calories: 338.8
Fat: 14.3 g
Saturated fat: 4.4 g
Carbohydrates: 27 g
Sugars: 5.1 g
Dietary fiber: 6 g
Protein: 25.4 g
Cholesterol: 57.4 mg
Sodium: 1200.3 mg
Soft Cinnamon Rolls
Category: bread
By Sharon

Cinnamon rolls that you make the night before and bake the next morning.  The recipe is my sister's, who is a Home Economics teacher.

Ingredients:
1 (.25 ounce) package active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
¾ teaspoon salt
1  egg, room temperature
2 ½ cups bread flour
¼ cup butter, softened
1 tablespoon ground cinnamon
½ cup brown sugar

Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with 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. Cover with a damp cloth and let rest for 10 minutes. Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up. Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 1 - 8x8 inch pan

Calories: 172.3
Fat: 4.7 g
Saturated fat: 2.6 g
Carbohydrates: 28.9 g
Sugars: 10.1 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 25.7 mg
Sodium: 181.4 mg
Sunburn Relief


Ingredients:
baking soda, tea bags

Directions:
Run a bath with lukewarm water. Place the baking soda under the running water. Toss the tea bags right into the tub and soak for relief.
Do not scrub your skin or shave.
Do not apply any creams, butter, petroleum jelly or any other greasy substance to a sunburn. They only cause more damage by trapping the heat and can make a burn deeper. The sunburn will heal faster if left exposed to the air.
Russian Salad Dressing


Ingredients:
sweet pickle juice, catsup, sugar, white vinegar, paprika, ground pepper, celery seed, garlic powder, salt

Directions:
Combine sweet pickle vinegar, white vinegar, and sugar.  Shake jar., Add catsup.  Shake jar., Add spices.  Shake jar., Transfer dressing to your favorite cruet or bottle., Shake before pouring on salad.
Mexican Corn Soup


Ingredients:
green bell pepper, celery, ground beef, red pepper flakes, garlic powder, cumin, cinnamon, chicken broth, milk, green onions, fresh cilantro, corn tortillas, corn tortillas, sour cream, chunky salsa, avocado, corn tortilla strips

Directions:
Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften. Add the ground meat, jalepeno peppers, taco.
Add the chicken broth. Cover and simmer for about 10 minutes then add the creamed corn, cream of chicken soup, milk, green onion and cilantro. Add a pinch of red pepper flakes (more if you want it spicier].
Place 6 corn tortillas in a stack and cut them into 1/2 to 1 inch squares. When the soup comes back up to a simmer add the cut up tortillas and continue to simmer, covered, until the tortillas are just about totally dissolved in the soup (about 15 minutes] Stir often to keep soup from scorching .
Serve and enjoy with any or all of the suggested garnishes. If you want a crunchy garnish, stack the extra 5 tortillas and slice them into thin strips and fry them in hot oil for a few minutes until they are starting to turn a shade darker and are nice and crispy. Drain on paper towels. Then just add as much as you want to each serving. Of all the garnishes you will definitely want a spoon of sour cream in each serving.
Homemade Nacho Cheese Sauce
Category: side-dish
By Chef John

This nacho cheese sauce recipe is not cheaper and easier to make at home, but what you lose in cost and quantity, you more than make up for in actual food content.

Ingredients:
¼ cup melted butter
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
3 cups cold milk
½ teaspoon paprika
¼ teaspoon ground dried chipotle pepper
¼ teaspoon ancho chile powder
¼ teaspoon cayenne pepper
salt to taste
½ pound sharp Cheddar cheese, shredded
¼ pound Monterey Jack cheese, shredded
¼ pound Muenster cheese, shredded

Directions:
Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt. Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 20 servings

Calories: 131.5
Fat: 10.2 g
Saturated fat: 6.5 g
Carbohydrates: 3 g
Sugars: 1.9 g
Dietary fiber: 0.1 g
Protein: 6.9 g
Cholesterol: 31.4 mg
Sodium: 168.3 mg
Kikkoman's Shrimp Po'Boys


Ingredients:
butter, garlic, eggs, all-purpose flour, jumbo shrimp, panko breadcrumbs, lettuce, mayonnaise, horseradish, garlic, ground cayenne pepper, ponzu sauce

Directions:
1. 	Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
2. 	Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Zucchini Pancakes (Gluten-Free)


Ingredients:
zucchini, fresh corn, frozen corn kernels, egg, sugar, baking powder, salt, black pepper, herbs, olive oil

Directions:
Mix all the ingredients in a bowl.
Heat oil in a frying pan.
Pour a half of the batter onto the pan and cook under medium heat for a few minutes until browned.
Flip over and cook the other side as well.
Transfer the pancake to a place and keep it warm with a cover.
Cook the other pancake.
Infuse love and serve with your favorite sauce!
Tilapia Fish Tacos with Red Pepper-Lime Slaw and Blue Cheese Aioli
Category: world-cuisine
By Age Of Taurus

I love tilapia fish tacos and am always searching for that perfect fish taco. This recipe is my culmination of all of my favorite elements found in all my favorite restaurant's fish taco dishes. Garnish with lime.

Ingredients:
1  lime, juiced
1 cup roasted red pepper oil, divided
⅓ cup blue cheese salad dressing
¼ cup mayonnaise
½ (8 ounce) container sour cream
1 teaspoon cayenne pepper
½ teaspoon chopped fresh dill
½ (16 ounce) package coleslaw mix
1  lime, juiced
½ medium white onion, diced
1  roasted red pepper, chopped
2 tablespoons vegetable oil, divided, or as needed
4 cloves garlic, sliced
4 (3 ounce) fillets tilapia, cut into cubes
1  lime, juiced
1 tablespoon sour cream
1 tablespoon cayenne pepper
1 tablespoon Cajun seasoning
½ teaspoon chopped fresh dill
1 (12 ounce) package soft corn tortillas

Directions:
Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve. Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed. Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low. Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side. Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 12 tacos

Calories: 355.1
Fat: 28.2 g
Saturated fat: 5.3 g
Carbohydrates: 18.3 g
Sugars: 1.1 g
Dietary fiber: 2.5 g
Protein: 8.7 g
Cholesterol: 19.5 mg
Sodium: 289.1 mg
Braised Beef Short Ribs With a Bordelaise Sauce


Ingredients:
carrot, celery, fresh garlic, fresh thyme, tomato paste, red wine, peppercorns

Directions:
Heat large saute pan until smokey hot.  Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt.  In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes.  Remove from pan and place in a large casserole dish.  On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes.  Add tomato paste and stir until well combined, no lumps.  Deglaze with red wine and let reduce for 5 minutes.  Add beef stock and bring to a boil.  Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
When finished, remove ribs and keep warm.  Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat.   Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken.  When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.
Onion and Brown Gravy Meatloaf


Ingredients:
ground beef, fresh coarse ground black pepper

Directions:
Place Ground Beef in a bowl and add 1 package of your Brown Gravy Mix and 1 package of your Onion Gravy Mix and Black Pepper. Mix into ground beef. Shape into a loaf  about 2 inches high (to insure even cooking]. Place in a shallow pan (uncovered ] and cook @ 350 F for about 1 hour  15 minutes.
Prepare together the remaining packages of gravy Brown & Onion  according to the directions.
After meatloaf is cooked all the way through you may drain the fat (slice meatloaf directly in the pan and pour a portion of the gravy mixture over the entire loaf. Place back in the oven for about 5 minutes to set the gravy. The remaining gravy can be used for mashed potatoes, or additional gravy for meatloaf servings.
Vegan White Chocolate Chunk Macadamia Nut Cookies!!!


Ingredients:
brown sugar, sugar, vegan margarine, vegetable shortening, vanilla extract, egg substitute, applesauce, all-purpose flour, baking soda, salt, white chocolate

Directions:
Pre-Heat oven to 350 Degrees.
In a large bowl, beat sugars, butter, shortening, egg replacer, applesauce & vanilla until smooth.
Stir in flour, baking soda & salt until mix completely
Stir in Vegan White Chocolate & Macadamia Nuts.
Drop dough by Tablespoonfuls about 2 inches apart on a cookie sheet.
Bake 10-12 minutes.
Remove Cookies from sheet and put on wire rack or big plate and let cool (They need time to cool down so they set].
ENJOY YOUR DELICIOUS VEGAN TREAT!
TOLD YOU SO!
Brownies


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, salt, baking powder, butter, honey, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350 degrees. Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake for 20-30 minutes. (Don't overcook].
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Vegan Baked Beans a La Crock Pot


Ingredients:
dried navy beans, unsulphured molasses, brown sugar, mustard powder, cayenne, nutritional yeast, liquid smoke, onions, garlic cloves, sea salt, pepper, water, bay leaves

Directions:
Night before:  Soak the beans in plenty of water.
When you're ready to get the crock pot going, drain the beans then add them to a large pot on the stove.  Cover them with fresh water and bring to a boil, boil for 15 minutes and then drain.
While the beans are boiling, mix together the molasses, sugar, mustard powder, cayenne, nutritional yeast, liquid smoke and braggs/tamari in a bowl.
Turn your crock pot to low.  Add in the par-boiled beans, the molasses mixture, onion, garlic, salt and pepper.  Stir well to combine.  Add enough water to just cover the beans, stir again.  Lastly, add in the bay leaves.
Cook on low until beans are very soft, about 8 hours.  Check periodically and add more water if need be - you don't want it to dry out, and all depending on your crock pot -- it could.  Adjust seasoning to your taste.  Enjoy with some crusty bread and a salad!
Swedish Hard Tack
Category: appetizers-and-snacks
By twistedsister

Very nice with butter or cheese. Biscuit-like (crunchy) and sweet. Also called knackebrod.

Ingredients:
2 ¾ cups all-purpose flour
¼ cup white sugar
½ teaspoon baking soda
salt
½ cup butter
1 cup buttermilk

Directions:
Preheat oven to 375  degrees F (190 degrees C). Sift together the flour, sugar, baking soda, and salt into a large bowl. Rub in the shortening until the mixture appears sandy. Stir in the buttermilk until the dough holds together.  Roll out on a lightly floured surface to 1/8-inch thick.  Cut into 4-inch squares, then cut each square diagonally into triangles, and prick with a fork. Bake the triangles in preheated oven on ungreased cookie sheets until dry and lightly browned, about 10 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 196.4
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 27 g
Sugars: 5.2 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 21.2 mg
Sodium: 128.9 mg