xiaoxl/recipe_data huggingface dataset:
Lemon Chicken Soup With Quinoa


Ingredients:
olive oil, carrots, celery, onion, chicken broth, boneless skinless chicken breast, quinoa, lemon juice, ground black pepper

Directions:
In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
Add spinach and cook until tender.
CHICKEN SATAY


Ingredients:
coconut milk, garlic cloves, lemongrass, red onion, fish sauce, red curry paste, turmeric, cilantro, chicken breasts

Directions:
Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.
In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350ºF preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce.
Easy Baked Beans
Category: side-dish
By melmsc1

I have been making this for almost 40 years. The original recipe calls for all ketchup; it was my idea to make that half ketchup and half barbeque sauce. I do love spicy. I have never had a baked bean recipe that was this good and also this easy. Nobody will know you didn't spend all day on it.

Ingredients:
cooking spray
2 (16 ounce) cans pork and beans
¾ cup brown sugar
¼ cup ketchup
¼ cup barbeque sauce
4 slices bacon, cut into 1/2-inch pieces
1 teaspoon dry mustard

Directions:
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch baking dish with cooking spray. Stir pork and beans, brown sugar, ketchup, barbeque sauce, bacon, and dry mustard together in the prepared baking dish. Bake in preheated oven, stirring every 20 minutes or so, until bacon fat is rendered throughout the beans mixture, 2 1/4 to 2 1/2 hours.

Prep time: 10 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 350.1
Fat: 10.8 g
Saturated fat: 3.5 g
Carbohydrates: 55.8 g
Sugars: 35.4 g
Dietary fiber: 6.4 g
Protein: 10.4 g
Cholesterol: 23.1 mg
Sodium: 887.3 mg
Icy Cold Avocado and Cucumber Soup


Ingredients:
cucumbers, avocado, green onions, lime juice, lime zest, yogurt, fresh cilantro leaves, adobo sauce, yogurt, fresh herb, cucumbers, diced tomatoes

Directions:
In a blender or food processor, combine all the soup ingredients and process until smooth. Thinning with water if needed.
Season to taste with salt and pepper.
Pour into two chilled bowls.
Mix the yogurt and chipotle sauce together.
Drizzle over the soup to taste.
Garnish with your choices or all.
Serve immediately.
The Best French Chocolate Cake


Ingredients:
unsalted butter, vanilla extract, eggs, flour, salt, confectioners' sugar

Directions:
Preheat oven to 160C (325F]. Generously butter a 9.5 inch (22cm] springform pan, then sprinkle with a little sugar and tap out the excess.
Set aside 3 tbsp of the sugar. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.
Beat the egg yolks into the chocolate mixture (when cool - otherwise the eggs will cook], beating each in well, then sift in the flour.
In a clean grease-free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one third of the whites into the chocolate mixture (I use my electric mixer for this], then fold in the remaining whites (with a wooden spoon].
Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.
Bake the cake for about 35 to 45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate pan after 20 to 25 minutes.] Transfer the cake onto a wire rack, remove the side of the pan and let cool completely. Remove the pan base, dust with confectioner's sugar and serve.
Enjoy!
Picnic Potato Salad


Ingredients:
new potatoes, radishes, celery ribs, green onions, sweet onion, kielbasa, vinegar, Dijon mustard, garlic clove, salt, pepper, fresh parsley

Directions:
Scrub potatoes. Cut in half if large.
In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
Drain; return potatoes to pot to dry over low heat for 30 seconds.
Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer]to allow to cool.
Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
Add finely diced celery and chopped green onions or sweet onion to bowl.
Add red or green pepper and finely chopped pepperoni or kielbasa if using.
Peel cooled potatoes.
Cut potatoes into 3/4 inch cubes or 1/4ï¿½ slices. Add to veggies in the bowl.
Dressing:
In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
Gradually whisk in oil until blended.
Stir in parsley, if using.
Pour dressing over potato mixture.
Gently toss to coat well.
Taste and adjust seasonings.
Thai Chicken Cabbage Soup
Category: soups-stews-and-chili
By KLEENESTAR

This is a low-fat, low-cal soup that's incredibly filling and delicious.  I eat this at least once a week!  I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!

Ingredients:
3  skinless, boneless chicken breast halves
8 cups chicken broth
2  leeks, sliced
6  carrots, cut into 1 inch pieces
1 medium head cabbage, shredded
1 (8 ounce) package uncooked egg noodles
1 teaspoon Thai chile sauce

Directions:
Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool. Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 274.9
Fat: 3.1 g
Saturated fat: 0.7 g
Carbohydrates: 42.3 g
Sugars: 9.3 g
Dietary fiber: 7.1 g
Protein: 20.8 g
Cholesterol: 61.3 mg
Sodium: 118.3 mg
Flat Iron, Grilled
Category: meat-and-poultry
By jamjar caterers

With flat iron steak you have all the tenderness of filet, but you must provide the flavor with marinades or rubs.

Ingredients:
4 (6 ounce) flat iron steaks
2 tablespoons olive oil
1 tablespoon ground black pepper
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dark brown sugar
2 teaspoons fresh lime juice

Directions:
Lay steaks out on a platter and allow to come to room temperature, about 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C). Whisk together the olive oil, pepper, salt, garlic powder, onion powder, cayenne pepper, brown sugar, and lemon juice in a small bowl. Evenly rub one side of each steak with the mixture. Lay the steaks on the hot grill with the seasoned-side facing up for 2 minutes. Flip and sear the seasoned side about 2 minutes. Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. Allow to rest 3 to 4 minutes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 steaks

Calories: 393
Fat: 26.5 g
Saturated fat: 8.5 g
Carbohydrates: 3.6 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 35.3 g
Cholesterol: 116 mg
Sodium: 1070.8 mg
Tch Rub


Ingredients:
cumin, chili powder, curry powder, pepper, ginger

Directions:
"Mix all ingredients and store in an airtight container."
Apricot Glazed Pork Kabobs


Ingredients:
boneless pork loin, ground ginger, butter

Directions:
Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
Heat remaining apricot sauce to boiling and serve alongside kabobs.
Cream of Fennel Soup


Ingredients:
fennel bulb, onion, butter, flour

Directions:
Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
Then, finely slice or dice, discarding the cores.
Mince the onion.
Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
Sprinkle on flour stirring cook 3-4 minute
Then add chicken stock and whisk to remove lumps.
Bring to a boil. reduce heat simmer 15-20 minute.
In a small bowl whisk together the egg yolk and cream. Gradually add small amounts to the hot soup to the egg mixture to warm.
Then slowly add the egg mixture to the soup whisking constantly.
Heat without boiling and season with Salt/Pepper to taste.
Garnish with minced fennel leaves.
For a smoother textrue, puree the soup before adding egg mixture.
Orzo and Wild Rice Salad
Category: salad
By CWillemin

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Ingredients:
½ cup wild rice
2 cups water
1 cup orzo pasta
3 tablespoons chopped red onion
3 tablespoons dried currants
2 tablespoons corn kernels, drained
3 tablespoons diced yellow bell pepper
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white balsamic vinegar
1 ½ tablespoons honey
¾ teaspoon Dijon mustard
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 ½ teaspoons chopped fresh basil
¼ cup canola oil
¼ cup extra-virgin olive oil

Directions:
Bring the wild  rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold. Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill. Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 566
Fat: 29.1 g
Saturated fat: 3.3 g
Carbohydrates: 68.2 g
Sugars: 15.8 g
Dietary fiber: 4 g
Protein: 10.6 g
Sodium: 340.7 mg
Chicken with Quinoa and Veggies
Category: meat-and-poultry
By kmo1070

A quick recipe that can be adjusted to include whatever vegetables you have on hand.  It could probably be done well with shrimp also. You could easily try different vegetables.  The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.

Ingredients:
1 cup rinsed quinoa
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2  garlic scapes, chopped
1 small onion, chopped
2  skinless, boneless chicken breast halves - cut into strips
2 tablespoons extra-virgin olive oil
1  zucchini, diced
1  tomato, diced
4 ounces crumbled feta cheese
8  fresh basil leaves
1 tablespoon lime juice

Directions:
Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes. Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 445.3
Fat: 23.6 g
Saturated fat: 6.6 g
Carbohydrates: 34.8 g
Sugars: 3.6 g
Dietary fiber: 4.8 g
Protein: 23.3 g
Cholesterol: 58.8 mg
Sodium: 361.4 mg
Spezi (German Orange Cola)


Ingredients:
"lemon"

Directions:
"In each glass, mix equal parts orange soda and cola. Squeeze the juice of one lemon wedge into each glass. Serve."
Spinach Bean Burgers


Ingredients:
navy beans, lentils, garlic powder, eggs, red pepper flakes, fresh spinach, canola oil

Directions:
Add navy beans, lentils, breadcrumbs, minced onion, garlic powder, and eggs to food processor. Process 1 minute or until thoroughly mixed.
Removed from food processor into large bowl and mix the spinach in with a large spoon, or with your hands. If you have some who don't like spicy food, go ahead and shape a couple burgers now. Then add red pepper flake and mix thoroughly.
Add oil to large fry pan and preheat. While heating pan, shape mix into burgers. These do not shrink like ground beef, so make them the size you would like the finished result to be.
Fry 3-5 minutes per side until golden brown.
Serve with your favorite hamburger toppings.
Chicken Paprikash (Popperkosh)


Ingredients:
flour, chicken, tomato juice, mushrooms, celery, onion, pimiento, paprika, parsley, sour cream

Directions:
Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned .  Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes.  Return chicken to the pot and add remaining ingredients except sour cream.  Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through.  Add sour cream and continue cooking for 10 to 15 minutes on low heat.
*If sauce is too thin thicken with flour after adding sour cream and regaining temperature.
Serve over cooked egg noodles or rice.
3-Day Barbecued Marinated Beef Brisket


Ingredients:
liquid smoke, Worcestershire sauce, condensed chicken broth, garlic, barbecue sauce, beef brisket

Directions:
First day:  Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce.  Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
Second day:  Bake, uncovered, in a 300 degree oven for 4 hours.  Cool, wrap tightly in foil, and refrigerate overnight.
Third day:  Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat.  Reheat at 350 degrees for 30 minutes.  Serve with sauce.
Energy Bars - Unbaked


Ingredients:
rolled oats, wheat germ, peanut butter, raisins, chocolate chips

Directions:
Mix all ingredients well., Pat out on wax paper into a large rectangle., Take a large knife and divide into bar shaped rectangles., Put these in Ziploc bags and freeze ‘til you need them.
Lammstek – Swedish Roast Leg of Lamb


Ingredients:
leg of lamb, salt, pepper, onions, carrots, bouillon, coffee, heavy cream, sugar

Directions:
Set oven to 450°F.
Trim lamb of all excess fat. Rub salt and pepper into meat. Place meat on rack in roasting pan and roast 30 minutes. Pour off fat or remove with a baster bulb.
Reduce oven temp to 350°F;  place the onions and carrots in the pan.
Combine bouillon, coffee, cream and sugar. Pour mixture over the meat.
Cont roasting for 1 to 1 ½ hrs, depending on the degree of doneness desired, & baste very frequently. Transfer lamb to warmed serving platter and keep hot.
Deglaze pan with a small amt of water and strain pan drippings into a med saucepan. Press any strained drippings and the vegetables through a sieve (or purée in a blender] and add to the saucepan. Combine the pan contents well and heat to a desired serving temperature.
Serve lamb with gravy on the side and accompanied by broiled tomatoes, browned potatoes and green vegetable of choice.
Mrs Mm's .potato and Bean Bhaji


Ingredients:
black mustard seeds, cumin seed, onion, fenugreek seeds, fresh coriander leaves, ground turmeric, potato, salt, ground cumin

Directions:
Use a non stick pan with a well fitting lid, heat the oil over medium heat. When hot add the mustard seeds, when they start to pop add the cumin seeds, onions, red chillies, and fenugreek seeds. Fry for 4 minutes.
Add the coriander leaves and the turmeric, stir and fry for 1 minute.
Add the beans, potatoes and salt, stir to mix all the ingredients together.
Cover the pan and reduce the heat to minimum and cook for 20 mins, stir from time to time to prevent sticking and burning.
Stir in the ground cumin and cook for 1 minute.
Serve with boiled rice and a dish of Tarka Dhal to accompany any good meat curry.
Apple-Mango Crisp


Ingredients:
rolled oats, flour, toasted wheat germ, brown sugar, cinnamon, butter, green apples, red apples, lime juice, flour, mangoes, pecans

Directions:
Preheat oven to 375.   Grease a 13x9 cake pan.
In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly.   Set aside.
Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
Bake (uncovered] for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout].
Cool slightly, serve warm with whipped cream or vanilla ice cream.
NOTE:   My hubby noted that he would prefer the apples to be peeled next time.
Tofu & Spinach Pesto


Ingredients:
fresh spinach leaves, garlic cloves, walnut pieces, soft tofu, parmesan cheese, water, olive oil

Directions:
Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary].
Using a tray for large ice cubes (usually 16], fill each individual hole with pesto.  Cover and freeze. You should have some left over- keep that to eat fresh.
Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.].
Easy Sausage and Eggs


Ingredients:
smoked sausage, eggs, cheddar cheese

Directions:
Heat a big, non stick skillet and sautee the sausages until brown., Throw in the eggs and scramble them up., When the eggs are cooked, top with cheese and tent with foil., Serve.
Ditalini with Roasted Tomato Sauce and Goat Cheese
Category: main-dish
By Chef John

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

Ingredients:
¼ cup olive oil
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
½  onion, sliced
6 cloves garlic, crushed
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh oregano
2 cups cold water
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package ditalini pasta
2 tablespoons fresh goat cheese, crumbled

Directions:
Preheat oven to 425 degrees F (220 degrees C). Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine. Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes. Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot. Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 400.5
Fat: 11.1 g
Saturated fat: 2 g
Carbohydrates: 64 g
Sugars: 6 g
Dietary fiber: 4.1 g
Protein: 11.7 g
Cholesterol: 1.9 mg
Sodium: 207.3 mg
Grilled Cheddar Burgers and Veggies


Ingredients:
lean ground beef, cheddar cheese, Worcestershire sauce, green onions, seasoning salt, potatoes, cherry tomatoes, green onions, seasoning salt

Directions:
Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.
Mustard-Dill Catfish Fillets


Ingredients:
catfish fillet, lemon pepper, butter, margarine, shallot, mustard seeds, chicken broth, Dijon mustard, cornstarch, fresh dill, lemon juice

Directions:
Preheat oven to 400 degrees.  Coat shallow baking dish with nonstick cooking spray.  Pat fish dry with paper towels.  Sprinkle fillets with lemon pepper; place in shallow baking dish.  Bake 8-10 minutes or until fish flakes easily with a fork.
Meanwhile, melt butter in medium skillet over medium heat.  Add shallot and mustard seed; cook and stir 2 minutes.  In small bowl, stir mustard and cornstarch into broth.  Add broth mixture to skillet; cook and stir until thickened.  Stir in dill.  Drizzle sauce over fillets and serve.
Garbanzo Tacos


Ingredients:
garbanzo beans, tortillas

Directions:
Drain the garbanzo beans, reserving the liquid of one can. Rinse the beans briefly under cool running water in a strainer.
Pour the beans and the reserved bean liquid into a large skillet.
Add the taco seasoning.
Stir and let simmer approximately 10-15 minutes. Mash 1/4 - 1/3 of the beans while cooking to thicken the mixture, if desired (they stay put in tortillas better this way].
Use the garbanzos just like you would taco meat. Try tortillas and pile it high with lettuce, tomato, salsa, and cheese, or make a figure-friendly taco salad.
Sour Cream Brownies


Ingredients:
eggs, sour cream

Directions:
Heat oven to 350°F.
Grease baking pan, 13x9x2 inches.
Mix dry brownie mix,eggs, and sour cream.
Spread in pan.
Bake 23-27 minutes.
Cool; cut into 1 1/2-in squares.