xiaoxl/recipe_data huggingface dataset:
Moroccan Lamb


Ingredients:
lemon, lemon, zest of, olive oil, garlic cloves, ras el hanout spice mix, lamb fillets, flat leaf parsley, mint leaves, fresh oregano, tomatoes

Directions:
Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
Add the lamb back-straps, cover and refrigerate 3 hours or over night.
Remove the lamb from the marinade and seal in a pan over high heat.
Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
Toss the fresh herbs and tomatoes together and divide between 4 plates.
Slice the lamb on the diagonal across the grain and arrange over the salads.
Double Chocolate Krinkle Fudge Cookies


Ingredients:
butter, margarine, flour, sugar, eggs, vanilla, baking soda, salt, powdered sugar

Directions:
Stir melted chocolate chips, butter and cocoa together. Add eggs, vanilla, baking soda , salt and sugar. Mix til well blended. Add flour slowly as not to have a mess everywhere. Cover and refrigerate until firm, about 3 hours.
Heat oven to 300°F Use partchment paper on cookie sheets. Shape dough into 1 inch balls. Roll in sifted powdered sugar. Place 3 inches apart on cookie sheet.
Bake 15 minutes until tops start to crackled appearance and are set. Remove whole sheet of paper with cookies on it to cool. Cool completely. Makes appox. 2 1/2 doz. Depending on how many you eat. LOL.
Spicy Greek Pumpkin Soup


Ingredients:
pumpkin, extra virgin olive oil, leeks, garlic clove, ginger, cumin, cilantro leaf

Directions:
Cut pumpkin into even sized chunks., Heat oil, cook leeks and garlic until softened., Add ginger and cumin, stir for another minute., Add pumpkin chunks and stock, season with salt and pepper., Bring to boil then simmer for 30 minutes or until pumpkin is tender., Process soup in blender or with immersion blender., Reheat gently, ladle into 4 bowls., Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.
Honey Mustard Pretzel Chicken Breasts


Ingredients:
boneless skinless chicken breasts, Dijon mustard, mayonnaise, plain yogurt, honey, cayenne pepper, garlic cloves, green onion, salt, fresh ground black pepper

Directions:
Preheat oven to 350 degrees F.
Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum.  (Flattening the breasts makes them even more tender!].
Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
Set half of mixture aside to be used as dipping sauce.
Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
Dawn/NYS posted this recipe to Gail's Recipe Swap.
Gorgonzola Pear Pasta
Category: main-dish
By nellegirl

A delicious combination of the unique flavor of gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.

Ingredients:
9 ounces penne pasta
2 tablespoons butter
½ cup grated Parmesan cheese
3 tablespoons crumbled Gorgonzola cheese
½ cup heavy whipping cream
1 large pear, peeled and cubed
½ cup chopped toasted walnuts
ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain. Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.

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

Calories: 1828.2
Fat: 68.6 g
Saturated fat: 29.1 g
Carbohydrates: 236.7 g
Sugars: 16.9 g
Dietary fiber: 27.8 g
Protein: 73.6 g
Cholesterol: 146.7 mg
Sodium: 711.5 mg
Kentucky Biscuits
Category: bread
By COOKIN4MY3BOYS

This is a great recipe, different than the usual biscuit. Serve piping hot with butter, jam, or honey.

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

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate. Bake 15 minutes in the preheated oven, until a knife inserted in the center of  the square comes out clean. Separate into biscuits, and serve hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 biscuits

Calories: 154.2
Fat: 8 g
Saturated fat: 5 g
Carbohydrates: 17.9 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 20.9 mg
Sodium: 230.6 mg
Sandy's Cucumber  & Tomato Pasta Salad


Ingredients:
tomatoes, cucumber, green onions, small shell pasta, mayonnaise, salt, pepper

Directions:
Cook pasta according to package directions.
Rinse pasta under cold water till cool, Drain WELL!
Add chopped tomato, cucumber, and green onions.
Mix in mayo, salt, and pepper.
Chill for 30 minutes.
Serve cold.
My mother mentioned that sometimes she adds 2 tablespoons of flat leaf parsley, 1 teaspoon of lemon juice, and that she doesn't add the pepper till she is ready to eat it. I don't do any of that.
Hawaiian Roll Roast Beef and Cheese Sandwiches
Category: main-dish
By Ellie Wolfenson

Easy, make-ahead, bite-sized sandwiches with Hawaiian rolls.

Ingredients:
½ cup prepared horseradish
1 (12 count) package Hawaiian bread rolls, split
12 slices deli roast beef
12 slices deli-sliced Swiss cheese
½ cup butter
1  onion, finely chopped
2 tablespoons brown sugar
1 tablespoon spicy brown mustard
1 ½ teaspoons Worcestershire sauce
1 pinch garlic powder, or to taste
2 teaspoons poppy seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls. Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil. Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 sandwiches

Calories: 445.4
Fat: 12.8 g
Saturated fat: 11.8 g
Carbohydrates: 47.7 g
Sugars: 3.8 g
Dietary fiber: 2.5 g
Protein: 24 g
Cholesterol: 87 mg
Sodium: 635.3 mg
Thyme Biscuits


Ingredients:
all-purpose flour, baking powder, kosher salt, sugar, unsalted butter, fresh thyme leaves, mayonnaise

Directions:
Preheat oven to 375.
In a large bowl, combine flour, baking powder, salt and sugar.
Use a pastry blender or your fingertips to add the butter until mixture resembles coarse meal.
Add thyme and toss.
In a measuring cup, whisk milk with mayonnaise.
Add to flour mixture and stir until just combined.
Turn the dough onto a lightly floured work surface and pat into a 1 inch thick rectangle.
Cut biscuits into squares and transfer to a baking sheet.
Bake about 25 minutes, until lightly browned.
Grandma Pindur's Baked Beans


Ingredients:
great northern beans, brown sugar, mustard, onion, bacon, molasses, ketchup, salt, pepper

Directions:
Pre-heat oven to 325 degrees.
Pre-cook bacon in large frying pan until fat is rendered and lightly brown about 5 minutes.
Mix all ingredients in a baking or cassrole dish.  Cover with lid or tin foil.
Bake at 325 degrees for 2 hours.
Goulash With Green Peppers and Noodles


Ingredients:
boneless beef chuck, bacon, onions, red wine, beef broth, sweet Hungarian paprika, salt, green pepper, sour cream

Directions:
Cut beef into 1 1/2 in cubes.  Dice the bacon and put into a heavy Dutch oven.  Sauté over medium to high heat until fat is rendered out.  Add beef cubes.  Brown slowly until all cubes are nicely browned.
Add the onions.  Cook 2 to 3 minutes or until onions are softened.
Add the red wine or broth, paprika, salt and green pepper.  Blend well.
Cook slowly, covered, without allowing to boil, about 2 hours, until meat is tender but not falling apart.  Add more liquid if needed but don't let it go soupy.  Add salt to taste.
Serve over hot buttered noodles and top with sour cream.
Add a crusty French bread for some good eating!
Tomato Spinach Cream Cheese Lasagna


Ingredients:
carrots, onions, garlic cloves, fresh ground black pepper, sage, chili powder, parsley, flour, milk, fresh ground black pepper, sage, frozen chopped spinach, cream cheese, garlic powder, black pepper, nutmeg, blue cheese, cheese

Directions:
For the tomato sauce heat the oil in a large frying pan. When it's hot, add the chopped vegetables and the garlic. Sautee until lightly browned (about 5 minutes].
Then add the passata or pasta sauce and seasonings if using. Simmer for 10 minutes, then set aside.
For the white sauce heat the oil in a pot. When it's hot, add the flour stirring vigorously using a wire whisk for about 2 minutes or until flour is nicely browned.
Add a small portion of the warm milk and stir to combine. Add the remaining milk little by little stirring after each addition.
Season, reduce the heat to medium-low and simmer for about 10 minutes or until thickened. Set aside.
For the cream cheese spinach layer combine all ingredients in a large bowl.
When your're ready to assemble the lasagna spread a bit of the tomato sauce in a large casserole dish (mine holds about 5 l/5 quarts]. Top with two lasagna sheets and then half of the remaining tomato sauce. Top with another 2 sheets of lasagna and then the remaining half of the tomato sauce.
Then add another 2 sheets of lasagna and on top of that the spinach cream cheese spread.
Cover with another 2 lasagna sheets, pour over white sauce and top with grated cheese (if using].
Place in the preheated oven and bake at 180°C/350°F for about 30 minutes or until bubbly and nicely browned (you might need to cover it after 20 minutes if it gets too brown].
Remove from the oven and allow to set up for 20 minutes before cutting.
Enjoy!
Hot Adobo Turkey Wrap


Ingredients:
turkey breast, flour tortillas, mayonnaise, adobo sauce, mozzarella cheese

Directions:
Mix cole slaw with light mayo and adobo sauce, set aside.
Heat non-stick pan and add turkey—the goal is to lightly grill it to bring out the flavor.
If your pan is big enough, separate turkey into 6 piles and add cheese to each; if not. just do it in batches. Warm wraps in microwave and add turkey/cheese.
Place some cole slaw on top, and roll up—or should I say wrap up? Cut in half and enjoy!
Brown Rice Casserole


Ingredients:
butter, rice

Directions:
Melt butter in microwavable casserole dish., Add rice, consomme' beef, and french onion soups., Cook in microwave for 8 minutes., Stir and cook for another 8 minutes or until tender.
Honey-Orange Glazed Cod
Category: seafood
By lutzflcat

The whole family will enjoy this delicate, flaky cod, and it's one of the easiest and tastiest fish dishes you'll ever serve.

Ingredients:
cooking spray
¾ pound cod fillets
2 tablespoons orange marmalade
1 tablespoon honey
½ tablespoon orange juice
1 teaspoon Dijon mustard
½ teaspoon sesame oil
½ teaspoon reduced-sodium soy sauce
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Directions:
Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top. Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well. Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets. Brush the remaining glaze over the fillets. Garnish with parsley.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 servings

Calories: 159.2
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 15.5 g
Sugars: 14 g
Dietary fiber: 0.2 g
Protein: 20.5 g
Cholesterol: 41.5 mg
Sodium: 160.8 mg
Babi Tauhu (Braised Pork in Dark Soy Sauce)


Ingredients:
dark soy sauce, honey, Chinese five spice powder, garlic cloves, star anise, water, sugar, salt, hard-boiled eggs

Directions:
Place 1 tbs of the dark soy sauce, honey and five spice in a medium bowl. Add the pork and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
Heat the oil in a Chinese clay pot or heavy-based medium saucepan over high heat until hot. Add the onion and cook, for 1-2 minutes or until it begins to turn golden brown. Add the garlic and star anise, and cook, stirring, for 1-2 minutes or until aromatic.
Add the pork mixture to the pan and cook, tossing, for 3-4 minutes or until the pork starts to change colour.
Add the water, sugar, salt and remaining soy sauce to the pot or pan and toss to combine. Bring the sauce to the boil. Add the hard-boiled eggs if using (the eggs will take on a dark colour and taste of the delicious sauce]. Reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour or until the pork is tender and the sauce thickens slightly (if the sauce becomes too dry, add a little extra water].
Serve immediately with the steamed rice and top with the chilli.
Boston Brown Bread III
Category: breakfast-and-brunch
By PARADIGMGIRL

Absolutely fabulous, tastes just like the brown bread I had on my trip to Boston!

Ingredients:
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
⅔ cup firmly packed brown sugar
¼ cup molasses
2 cups buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 9x5 inch loaf pan, knocking out excess flour. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan. Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Cook time: 1 hr
Total time: 1 hr
Yields: 1 (9x5 inch) loaf pan

Calories: 188.3
Fat: 0.8 g
Saturated fat: 0.3 g
Carbohydrates: 41.5 g
Sugars: 17.7 g
Dietary fiber: 2.7 g
Protein: 5.2 g
Cholesterol: 1.6 mg
Sodium: 453.6 mg
Honey Vindaloo Glazed Chicken Wings


Ingredients:
chicken wings, honey, vindaloo curry paste, soy sauce

Directions:
Cut chicken wings into 3 pieces at the joints, reserve wing tips for stock.
Combine remaining ingredients in a large bowl with chicken, toss to coat chicken in marinade.
Cover refrigerate 3 hours or overnight.
Preheat oven to hot.
Place undrained chicken on oiled rack over baking dish.
Roast uncovered in hot oven for about 40 mins until browned and cooked through, turning once during cooking.
Sour Cream-Cucumber Sauce


Ingredients:
cucumber, garlic clove, dried dill, salt, light sour cream

Directions:
Grate cucumber, and place in a colander, pressing to drain excess liquid. Place between paper towels, and pat dry.
Stir together cucumber and remaining ingredients. Cover and chill at least 30 minutes or up to 2 days.
Enjoy on a gyro!
Mediterranean Style Orange Roughy


Ingredients:
feta cheese, low-fat sour cream, red onion, garlic clove, capers, plum tomatoes, lemons, rind of, dried oregano, fresh ground black pepper, kosher salt, white wine

Directions:
Preheat oven to 400°F.
Line baking sheet with foil.
Lightly spray foil with non-stick spray.
Season fish on both sides with kosher salt and fresh ground pepper.
In a medium bowl combine feta, sour cream, red onion, garlic, capers, tomatoes, lemon peel and oregano and stir until thoroughly combined.
Add wine to feta cheese mixture if desired.
Arrange fish on prepared baking sheet.
Spread cheese topping over fish.
Bake until fish is just cooked through, approximately 10-12 minutes.
Mmmm Good Hot Clam or Crab Dip


Ingredients:
clams, cream cheese, onions, Worcestershire sauce, garlic powder, parmesan cheese

Directions:
Preheat oven to 400.
Mix all ingredients except parmesan cheese together.
Place in oven safe casserole dish.
Top with grated parmesan.
Bake 20-25 minutes until bubbly. (5 minutes longer if covered].
Butterflied Chicken With Herbs and Sticky Lemon


Ingredients:
whole chicken, kosher salt, fresh ground pepper, rosemary, thyme, garlic cloves, extra virgin olive oil, sherry wine vinegar, lemon, honey, chipotle peppers, fresh parsley

Directions:
Sprinkle the chicken with kosher salt and pepper.
On a cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400° F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken.
In a small bowl, mix together the honey and chipotle sauce. Brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn].
Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180°F
Remove chicken to platter and sprinkle with almonds and parsley. Enjoy!
WWII Spam and Egg Sandwich
Category: breakfast-and-brunch
By Jennifer

My aunt remembers my grandmother making these for the family during World War II when many food items were rationed.  Good at any time of day--breakfast, lunch, dinner, or midnight snack!

Ingredients:
1 tablespoon butter
2 tablespoons finely chopped onion
1 slice fully cooked luncheon meat (e.g. Spam)
1  egg, beaten
2 slices bread
1 slice American cheese  (Optional)
1 slice tomato  (Optional)

Directions:
Melt butter in a small skillet over medium-high heat. Saute the onion in butter until soft. Mash up the slice of luncheon meat with a fork, and add it to the skillet. Cook for 2 or 3 minutes, until browned. Pour the egg into the skillet so that it covers all of the meat and onion. Cook until firm, then flip to brown the other side. Place the egg and meat onto one slice of the bread and top with cheese and tomato if desired. Place the other piece of bread on top. Bread can also be toasted first.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 557.5
Fat: 38.7 g
Saturated fat: 19 g
Carbohydrates: 30.4 g
Sugars: 4.3 g
Dietary fiber: 1.9 g
Protein: 22.6 g
Cholesterol: 273 mg
Sodium: 1499.8 mg
Buffalo Chicken Quesadillas
Category: meat-and-poultry
By Diana71

This is an easy way to serve up a quick dinner with a lot of flavor! No need to use oil or butter to toast each side of the quesadilla, but you can if you'd like. I prefer a dry heat. Tortillas made with a corn-flour mixture work best. Serve with either Buffalo sauce, ranch dressing, or sour cream!

Ingredients:
1 pound chicken tenders
½ tablespoon olive oil
1  shallot, diced
2 ounces cream cheese, softened to room temperature
¼ cup ranch dressing
⅛ cup Buffalo sauce
salt and ground black pepper to taste
½ (1 inch) cube shredded Colby-Monterey Jack cheese
½ cup shredded Gouda cheese
8 (6 inch) tortillas, or more as needed

Directions:
Place chicken tenders into a medium-sized pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low and simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain chicken tenders. Transfer to a cutting board and cut or shred as desired. Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes. Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl; mix until creamy. Add cooked chicken and season with salt and pepper. Spread Buffalo chicken mixture onto a tortilla and top with Colby-Monterey Jack cheese and Gouda cheese. Cover with a second tortilla and set quesadilla aside. Repeat with remaining tortillas, chicken mixture, and cheese. Heat a skillet over medium heat. Add 1 quesadilla and cook until browned on 1 side, about 3 minutes. Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes. Repeat with remaining quesadillas.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 quesadillas

Calories: 477.3
Fat: 25 g
Saturated fat: 9.2 g
Carbohydrates: 28.4 g
Sugars: 1.8 g
Dietary fiber: 3.4 g
Protein: 34.7 g
Cholesterol: 109.3 mg
Sodium: 666.7 mg
White Trash Cheese Souffle


Ingredients:
sharp cheddar cheese, eggs, milk, salt, dry mustard, pepper

Directions:
Alternate layers of bread with cheese in a buttered souffle dish., Beat eggs slightly and mix with mustard, milk, salt and pepper., Pour over bread and cheese., Let stand one hour at room temperature., Bake at 350 for 1 hour.
Hot and Sour Soup


Ingredients:
chicken broth, shiitake mushrooms, firm tofu, bamboo shoot, rice vinegar, soy sauce, cornstarch, scallions

Directions:
In a soup pot, stir together broth, mushrooms, tofu, bamboo shoots, vinegar, soy sauce and hot sauce/chili paste.
Bring to a simmer and cook 5 minute.
Stir in dissolved cornstarch and simmer for 2 more minutes.
Serve sprinkled with sliced scallion.
Yields about 1 cup per serving.
Cake Mix Cookies Without Oil


Ingredients:
egg, powdered sugar

Directions:
Combine first 3 ingredients, stirring well (dough will be sticky].
Dust hand with powdered sugar and shape balls into 3/4 in balls. Roll balls in powdered sugar and place on ungreased cookie sheet 2" apart.
Bake in preheated oven at 350 degrees for 10-12 minute  Remove to wire rack to cool.
check after 8 min- ovens vary.
Indonesian Style Curry Paste


Ingredients:
onion, chilies, black peppercorns, lemongrass, galangal, garlic cloves, kaffir lime leaves, ground coriander, cumin, shrimp paste, salt

Directions:
Put chopped onion into the grinder or food processor.
Put next 6 ingredients into pestle and grind them to coarse paste to release the flavour.
Stir in the paste to the onion and grind them until they become fine paste.
Toast coriander and cumin in low heat to release the flavour.
Stir in toasted coriander, cumin, shrimp paste and salt to the paste and continue to grind them until paste become moist and fine.
Heat up the oil in the saucepan in medium low heat.
Pour the paste into the saucepan and stir occasionally and turn the heat to low when it gets hot and keep stirring in, all is about 10 minute.
Cool off the paste before storing it.
Lacy Oatmeal Cookies
Category: desserts
By Pookie

This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate.

Ingredients:
1 cup quick cooking oats
¼ cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup white sugar
½ cup butter, softened
1  egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray. In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart. Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 dozen

Calories: 43.7
Fat: 2.1 g
Saturated fat: 1.3 g
Carbohydrates: 5.9 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 9 mg
Sodium: 54.7 mg