xiaoxl/recipe_data huggingface dataset:
Simple Fry Bread
Category: breakfast-and-brunch
By jdarlin44

This fry bread is easy to make and can be served with any meal or as dessert with jams, honey or, my favorite, maple syrup.

Ingredients:
vegetable oil for frying
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¾ cup water

Directions:
Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep. Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes. Tear off plum-sized pieces of dough and flatten into 1/2-inch disks. Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 pieces

Calories: 369.8
Fat: 8.1 g
Saturated fat: 1.1 g
Carbohydrates: 64.5 g
Sugars: 0.2 g
Dietary fiber: 2.3 g
Protein: 8.6 g
Sodium: 1114.3 mg
Quick and Dirty Tomato Soup


Ingredients:
tomato paste, milk, salt, ground pepper

Directions:
Add all ingredients to small sauce pan., Simmer over medium-low heat for 15-20 minutes, stirring occasionally.
Spaghetti With Chicken Bolognese Sauce


Ingredients:
olive oil, yellow onion, carrot, celery, garlic clove, chicken breast, dry white wine, crushed tomatoes in puree, flat-leaf Italian parsley, heavy whipping cream, parmesan cheese

Directions:
In a large saucepan, heat oil and add onion, carrot and sauté until softened for approximately 5 minutes.
Add chicken and garlic and cook for 5 minutes.
Add wine and stir until almost all evaporated.
Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.
Reduce heat to simmer for approximately 30 minutes.
In a separate pan, cook spaghetti until al dente.
Add cream and cook for 5 more minutes.  Add salt and pepper.
Toss pasta with sauce and garnish with parmesan cheese.
Flower Power!(Roasted  Parmesan Cauliflower)


Ingredients:
cauliflower, onion, fresh thyme sprigs, garlic cloves, olive oil, kosher salt, fresh ground black pepper, parmesan cheese

Directions:
Preheat oven to 425°.
Cut  cauliflower into florets; toss on a large rimmed baking sheet with  sliced  onion,  thyme sprigs,  unpeeled garlic cloves, and olive oil; season with kosher salt and freshly ground black pepper.
Roast, tossing occasionally, until almost tender, 35-40 minutes.
Sprinkle with  grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Enjoy!
Perfected Garlic Bread


Ingredients:
butter, garlic powder

Directions:
Cut French Bread in slices.
Spread butter evenly over each slice.
Shake garlic powder over each. I have noticed it turns out best using Flavorite garlic powder.
Shake Italian Seasoning over each slice.
Put in oven at Broil tell crisp on top.
ENJOY.
Cranberry Lemon Shortbread Cookies


Ingredients:
unsalted butter, light brown sugar, lemon zest, all-purpose flour, salt, dried sweetened cranberries, icing sugar, cranberry juice

Directions:
With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap.
Refrigerate for 30 minutes (not included in prep time]. to make it easier to handle.
Preheat oven to 350°F (180°C]. Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm] thickness.
Cut into desired shapes with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges, 15 to 20 minute
Cool completely on wire rack.
Icing:
Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and allow to firm up.
Slow Cooker Overnight Steel Cut Oats With Apples


Ingredients:
apples, water, pure maple syrup, cinnamon, flax seed

Directions:
Coat slow cooker with non-stick spray (I use coconut oil].
Add all ingredients to slow cooker.
Stir.
Cook on LOW for 7 hours.
Add garnish of your choice (ex. hemp hearts, nuts, berries, raisins, coconut, etc.].
Freezes well.
Vegan Chickpea Curry without Coconut Milk
Category: world-cuisine
By ssuthers

This recipe was given to me by my boss, who is Asian. It has been passed through generations of her family so as you can imagine it is the real deal. Very healthy and super tasty. You can serve it as a side or main. Serve with either rice, bread, bhaji, or samosas.

Ingredients:
2 (15 ounce) cans chickpeas
1 tablespoon baking soda
1 tablespoon vegetable oil
1  onion, finely chopped
1 teaspoon ginger-garlic paste
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon garam masala
1 (14.5 ounce) can diced tomatoes
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Directions:
Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly. Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes. Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 285.6
Fat: 6 g
Saturated fat: 0.8 g
Carbohydrates: 46.6 g
Sugars: 5.8 g
Dietary fiber: 12.2 g
Protein: 13.6 g
Sodium: 1970.3 mg
Meatball Grinder
Category: world-cuisine
By Allrecipes

Meatball grinders are perfect for game day. Tender meatballs are simmered in marinara sauce, then loaded into hoagie rolls and topped with mozzarella cheese.

Ingredients:
Meatballs:
1 cup soft bread crumbs
1 cup dry bread crumbs
½ cup milk
1 pound ground beef
1 pound sweet Italian sausage
1 cup prepared marinara sauce
2  eggs
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
1 cup olive oil for frying
1 cup prepared marinara sauce
Filling:
1 tablespoon olive oil
1  onion, sliced
1  red bell pepper, sliced
1  serrano pepper, sliced
2 tablespoons Marsala wine
salt and ground black pepper to taste
Assembly:
4  Italian-style hoagie buns, split lengthwise
1 cup mascarpone cheese, divided
¼ cup garlic basil spread (see footnote for recipe link)
4 cups shredded mozzarella cheese, divided
½ cup chopped fresh basil, divided
½ cup grated Parmesan cheese, divided

Directions:
Preheat oven to 500 degrees F (260 degrees C). Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs. Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes. Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes. Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese. Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

Prep time: 1 hr
Cook time: 40 mins
Total time: 1 hr 50 mins
Yields: 4 sandwiches

Calories: 985.6
Fat: 60.6 g
Saturated fat: 24.9 g
Carbohydrates: 64.6 g
Sugars: 13 g
Dietary fiber: 5.4 g
Protein: 44.7 g
Cholesterol: 188.9 mg
Sodium: 1789.5 mg
Sauteed Cabbage - Sweden


Ingredients:
cabbage, onion, cinnamon sticks, light corn syrup, honey, butter

Directions:
Slice the cabbage thinly and saute over medium high heat together with the onion for a couple of minutes.
Mix the Apple juice, balsamic vinegar, cinnamon sticks, and syrup or honey.  Cover and let simmer until the cabbage softens.  This will take about 15 minutes.
Carrot Cake Freezer Energy Balls
Category: uncategorized
By Yoly

These freezer energy balls are sweetened with peanut butter and honey.

Ingredients:
1 cup finely shredded carrots
½ cup quick-cooking steel-cut oats
¼ cup flax seed meal
¼ cup peanut butter
3 tablespoons honey
2 tablespoons chopped walnuts
2 tablespoons chopped raisins
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt

Directions:
Line a baking sheet with parchment paper and set aside. Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined. Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 energy balls

Calories: 103.5
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 13.1 g
Sugars: 6.5 g
Dietary fiber: 2.1 g
Protein: 3 g
Sodium: 56.4 mg
Jiffy® Chili Cornbread Casserole
Category: main-dish
By ruthie0404

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Ingredients:
1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1  egg
1 cup shredded Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease. Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top. Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet. Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 400.1
Fat: 19.3 g
Saturated fat: 7.6 g
Carbohydrates: 37.5 g
Sugars: 8.1 g
Dietary fiber: 5.2 g
Protein: 20.9 g
Cholesterol: 71.6 mg
Sodium: 1429.6 mg
Creamy Chocolate Frosting


Ingredients:
confectioners' sugar, salt, vanilla extract, butter, sour cream, yogurt

Directions:
Using a metal blade in a food processor., Mix sugar, cocoa, and salt give 3 pulses., Add the vanilla, butter and sour cream., Process for 5 seconds., If needed add more sour cream to make a creamy consistency.
Onion Steaks


Ingredients:
olive oil, butter, Dijon mustard, honey, summer savory, Worcestershire sauce, sweet onions

Directions:
Mix together the oil, butter, Dijon, honey savory & Worcestershire sauce; beat until well blended.
Pour into a shallow dish large enough to hold the 4 onion slices flat in the marinade.
Run a water soaked bamboo skewer through each onion slice from one side to the other to hold the slice together.  Trim off any protruding bits of the skewers.
Place onion slices it in the marinade and refrigerate until 15 minutes before serving or proceed to cook them now. They may be prepared the day before and kept overnight.
Flip the slices a few time to evenly coat the slices with the marinade.
Over medium heat warm a lightly oiled skillet.
Remove onion slices from the marinade and fry the slices until golden on both sides approx 7 minutes each side.
Be careful that they do not burn-the honey tends to caramelize quickly. If necessary turn the heat a bit lower.
Serve & enjoy.
Quinoa Stuffed Peppers
Category: main-dish
By Amanda

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Ingredients:
1 cup quinoa, rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1  zucchini, diced
1 small eggplant, diced
1  tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6  bell peppers, tops cut off and seeded
1 cup shredded mozzarella cheese, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil. Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes. Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil. Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 250.6
Fat: 9.6 g
Saturated fat: 2.6 g
Carbohydrates: 32.4 g
Sugars: 7.5 g
Dietary fiber: 7.6 g
Protein: 11.1 g
Cholesterol: 12.1 mg
Sodium: 347.5 mg
Chocolate-Spice Oatmeal


Ingredients:
old fashioned oats, light vanilla soymilk, water, cinnamon, nutmeg, ginger, Splenda granular

Directions:
Combine all dry ingredients in a large breakfast bowl.
Pour water on oats and spices, mix well, microwave for three minutes.
Stir in soy milk then let sit cooling for about five minutes.
Microwave for three more minutes (watch to make sure it doesn't overflow].
Let cool for a few minutes (to thicken] and serve.
TIP: You can add your favorite (prepared] sugar free pudding to add extra sweet and thickness to your oatmeal, I use 1/4 cup of JELLO Butterscotch.
Johnny Appleseed Cake


Ingredients:
butter, shortening, applesauce, flour, sugar, salt, baking soda, cinnamon, nutmeg, ground cloves, raisins

Directions:
Preheat oven to 350.
Generously grease BOTTOM ONLY of 8" square pan.
(or 11 x 7].
In a large saucepan, combine butter and applesauce, heating over medium til butter melts Remove from heat and blend in all remaining ingredients, stirring until well combined Pour batter into pan, spreading to edges.
Bake@ 350 30-35 minutes until top springs back when touched.
Serve warm or cool, plain or with whipped cream.
Pumpkin or Butternut Squash Soup


Ingredients:
canned pumpkin, pumpkin, garlic clove, butter, margarine, rosemary, thyme, paprika, salt, black pepper

Directions:
Bring chicken stock to a simmer in a big pot and add pumpkin., Sauté onion and garlic, then add to the pot., Bring mixture back to a simmer and add Greek yogurt and butter., Stir until mixture is smooth., Add spices, adding extra salt and pepper to taste., Heat on low for 10 minutes before serving.
Vegan Macaroni and Cheese


Ingredients:
macaroni, flour, salt, soymilk, nutritional yeast, cornstarch, flour, salt, water, Dijon mustard

Directions:
Pot One: Pasta., • Make pasta., • Drain., Pot Two: Rue., • Combine butter sub, flour, and salt over low heat. RUE!, • When bubbling, gradually add the soy drink., • Cook and stir until it is thick and begins to bubble., • Remove from heat and add the "cheese" from the third pot., Pot Three: Cheese :D., • Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan., • Add water, oil, and mustard., • Cook until it thickens and bubbles., • Add it to the white sauce form the second pot., Baking!, • Preheat oven to 375°F., • Mix cooked pasta with cheese sauce., • Pour into a greased casserole dish., • Top with bread crumbs., • Bake for 30 minutes.
Lemon Mousse--Weight Watchers


Ingredients:
sugar-free lemon gelatin, lemon juice, hot water

Directions:
Dissolve jello in hot water and then add lemon juice and 7-Up.
Refrigerate mixture till firm; then beat at high speed with hand mixer for 5 minutes.
Fold in whipped topping.
Place in jello mold (or 1/2-cup containers], and refrigerate till ready to serve.
VARIATIONS:
LIME MOUSSE: Substitute lime-flavored jello and unsweetened lime juice for the lemon.
LEMON & LIME MOUSSE:  Use 1 pkg. each of lemon and lime jello and 1/4 cup each of lemon juice and lime juice.
CRANBERRY MOUSSE:  Substitute cranberry jello and unsweetened cranberry juice for the lemon.
MOUSSE PARFAIT:  If you want to make a "fancy" dessert, try this:  Make separate lemon mousse and a lime mousse according to recipe, then alternate layers of each in a parfait glass, top with whipped topping and sprinkle with lemon and lime zest.
Creamy Chicken With Biscuits


Ingredients:
carrot, celery, onion, all-purpose flour, boneless skinless chicken thighs, poultry seasoning, kosher salt, black pepper, dry white wine, low sodium chicken broth, heavy cream

Directions:
In a 4 to 6-quart slow cooker, toss together the carrots, celery, onion and flour.  Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt and 1/4 teaspoon pepper.  Add the wine and broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to  6 hours or on high for 2 1/2 to 3 hours.
Ten minutes before serving, add the peas, cream and 1/2 teaspoon salt to the chicken and stir to combine.  Cover and cook until heated through, 5-10 minutes more.
To serve, place the bottom halves of a biscuit in a shallow bowl, then top with the chicken mixture and the remaining biscuit halves.
Peachy Picante Pork Chops


Ingredients:
boneless pork loin, salsa

Directions:
Cut 1 lb cubed boneless pork loin (can use sliced pork chops] with taco seasoning mix.
Brown in a little oil in skillet.
Add one 8 oz jar of salsa and 4 tbl. peach preserves to the skillet.
Cover and cook on low for 15 -30 minutes.
Microwaved Vidalia Onion


Ingredients:
chicken bouillon cubes, vegetable bouillon cube, butter, water

Directions:
Peel outer skin from onion.
Cut slice off bottom root end of onion so it stands upright.
Cut cone shape out of top of onion with small sharp knife, leaving at least 1/2 inch intact in bottom of onion.
Place onion in bowl.
Place bouillon cube and butter in hole in onion.
Fill bowl with water, covering onion halfway up side.
Cover onion and bowl loosely with waxed paper; microwave at HIGH 5 to 6 minutes or until onion is tender and can be separated with fork.
Serve broth with onion, if desired.
Marmalade Ice Cream


Ingredients:
orange marmalade, vanilla extract, half-and-half, heavy cream

Directions:
In a large mixing bowl, combine the marmalade, vanilla, and liqueur or syrup.  Mix well.  Stir in the half-and-half and cream.  Freeze in your ice cream machine according to the manufacturer's instructions.
When finished, the ice cream will be very soft but ready to eat.  Although this ice cream will not freeze had, you can transfer to a freezer-safe container and freeze to firm up a little more.
Chinese Sizzling Rice Soup
Category: soups-stews-and-chili
By MARBALET

Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.

Ingredients:
3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1  egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
⅛ cup diced bamboo shoots
⅓ cup fresh green beans, cut into 1 inch pieces
½ teaspoon salt
1 tablespoon sherry
⅔ cup uncooked white rice

Directions:
Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer. Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 294.5
Fat: 17 g
Saturated fat: 2.5 g
Carbohydrates: 24 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 10.6 g
Cholesterol: 60.2 mg
Sodium: 641.3 mg
Pineapple Wine Whip


Ingredients:
pineapple, caster sugar, water

Directions:
Spread pineapple on a freezer tray & partially freeze., Blend all ingredients until smooth.
Minestrone


Ingredients:
olive oil, onions, garlic cloves, dried basil, carrot, potato, courgettes, broccoli, chopped tomatoes, kidney beans, red lentil, barley, penne pasta, salt, sugar, water, wine vinegar

Directions:
Lightly fry chopped onion and garlic in oil., Add dried basil., Chop and add carrot, potato, courgettes, broccoli. Stir., Add remaining ingredients, stir, and simmer for 60 minutes., Serve with yoghurt.
Pumpkin Spice
Category: everyday-cooking
By Jacquie

This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.

Ingredients:
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

Directions:
In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

Prep time: 2 mins
Total time: 2 mins
Yields: 2 teaspoons

Calories: 6
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 1.4 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 0.1 g
Sodium: 0.6 mg
Ranch Style Oyster Crackers
Category: appetizers-and-snacks
By Nina

This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing.

Ingredients:
¾ cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
½ teaspoon dried dill weed
¼ teaspoon lemon pepper
¼ teaspoon garlic powder
1 (12 ounce) package oyster crackers

Directions:
Preheat oven to 275 degrees F (135 degrees C). In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet. Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 24 servings

Calories: 128.3
Fat: 9.4 g
Saturated fat: 1.5 g
Carbohydrates: 9.7 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Sodium: 354.3 mg