xiaoxl/recipe_data huggingface dataset:
Pancake Messages


Ingredients:
character(0]

Directions:
Heat ungreased, unbuttered griddle to 325.
Drop 2 teaspoons at a time of batter on the griddle, spreading just a little with a small spatula, spoon or other utensil. On my griddle, I'm able to fit 18 or so at a time.
Cook for about 3 minutes on first side so it is a light brown. If it gets too brown, the pen colors won't show up as well.
Flip and cook for another 2 minutes or so until cooked.
Let cool on wire rack.
When cooled, either freeze and then write message, or write message on pancake immediately with food coloring pens on the first side of the pancake. The pancake is soft, so you can't press too hard, so you kind of have to glide the pen over the surface. Some colors may show up better than others.
If frozen, simply heat up in the microwave 30-45 seconds for 4 stacked pancakes.
"Breakfast" Casserole


Ingredients:
sweet potatoes, onion, ground beef, broccoli, eggs

Directions:
Heat the oven to 350F.
Place the shredded sweet potato in a casserole dish. If you like, reserve a handful of shreds to place on top just before baking. This will make a crunchy topping.
Brown the beef and onion together in a large skillet. Layer on top of the sweet potato.
Evenly layer the broccoli on top of the beef mixture.
Pour the egg over all. Top with reserved sweet potato shreds if desired.
Bake 45 minutes. Or until cooked through.
Linguini Alfredo With Shrimp


Ingredients:
heavy cream, butter, parmesan cheese, black pepper, nutmeg, shrimp, garlic clove

Directions:
"Cook Linguini using package directions, keep warm. Add all other ingredients to a large skillet over medium heat, cook for about 5 minutes. Stir in, Shrimp cook until shrimp turn pinkish in color and sauce is thickened. about 5-10 minutes."
Mashed Rutabagas


Ingredients:
water, sour cream, margarine, butter, salt

Directions:
Peel rutabagas and slice thinly., Put in medium saucepan and cover with water., Boil until tender, 30-45 minutes., Mash then add sour cream, margarine and salt, Eat and enjoy.
Deer Mash


Ingredients:
carrots, white rice

Directions:
Mix creole and slap ya mama seasoning in 1 gallon ziplock.
Add venison and shake, make sure meat is completely covered. Set aside and let meat marinate.
Chop onion and carrots.
Add onion, carrots, soup, and rice to pressure cooker.
Add 2-3 tablespoons of olive oil to large skillet and bring to heat.
Add venison to skillet and sear, do not cook throughly, brown only.
Add contents of skillet to pressure cooker.
Cook on high for 15 minutes.
Sweet Sweet Potato Casserole
Category: side-dish
By sal

Coconut is the special ingredient in this wonderfully sweet and fragrant sweet potato casserole.

Ingredients:
5 large sweet potatoes, peeled and quartered
¾ cup packed brown sugar
⅔ cup whole milk
2 tablespoons butter, melted
¼ cup all-purpose flour
1 ⅓ cups pecans
1 cup flaked coconut

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a medium baking dish. Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender. In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut. Bake 30 minutes in the preheated oven.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 5 cups

Calories: 442.4
Fat: 16.4 g
Saturated fat: 4.7 g
Carbohydrates: 71 g
Sugars: 29.6 g
Dietary fiber: 9.1 g
Protein: 6.1 g
Cholesterol: 7.7 mg
Sodium: 173.4 mg
Yummy Mummy


Ingredients:
cheese, egg

Directions:
Roll out dough into a tall, rounded pyramid shape and cut slits all around the outside edge.
Layer the cheese, sauce and toppings in the middle.
At the wide end of the pyramid, lift up the large triangle and tuck the edges behind, before rounding them to form the head.  Weave the cut strips over the toppings, one at a time, covering the ends with the last strip.  This will hold them in place.
Fold the two slits on the narrow bottom into the middle and roll the whole piece up, tucking it under the last woven strip.  Press it down firmly to keep it from coming unrolled.  Clip it in half and pull it slightly apart to form the feet.
Brush the mummy with egg and let it rise for 15-30 minutes.
Bake at 350° F for 25-30 minutes or until golden brown.
Bride & Groom Apples


Ingredients:
apples, white chocolate chips

Directions:
Wash apples and let dry thoroughly. Decide on the "front" of each apple and which apple will be the bride and which will be the groom. Insert wooden sticks into apples for handles.
Line a baking sheet with waxed paper.
In a medium sized, microwave-safe bowl,  melt white chocolate on medium power for two minutes.  Stir and return to microwave for one minute at a time.  Check every minute and stir until melted.
Dip 1 apple entirely into white chocolate.  Several thin coats are best.  Let dry on wax paper.
Dip the front of the second apple into the white chocolate.  This will make the shirt front of the tuxedo for the groom. Let dry on wax paper.
Melt the semi sweet chocolate chips using the above instructions. Dip the groom apple leaving a \/ pattern of the white chocolate showing on the front side. Several thin layers of the darker chocolate are best. Let dry on wax paper.
Remelt the white chocolate. Hold the bride apple at a 90 degree angle over the wax paper. Slowly drizzle on the white chocolate while spinning the apple.  When you are satisfied with the drizzle pattern let dry.
Use a wooden skewer or toothpick to place three dots of semisweet chocolate on the white shirt of the groom apple. These are the buttons of the tuxedo shirt.  Let dry.
To finish each apple:
Bride: Loosely run a gathering stitch along 1/3 of the tulle circle. Tie off.  Glue to the top of the handle for the veil.  Tie the white ribbon into a bow. Glue in place. Trim ends if desired.  Small silk flowers, etc can be added to the veil if desired.
Groom: Tie a bow around the handle right above the shirt front. This makes the bow tie for the tuxedo.
Slow Cooker Butter Chicken
Category: world-cuisine
By The Meal Planner

Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels!  I don't think I've had a Butter Chicken that I've liked more.  It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.

Ingredients:
2 tablespoons butter
2 tablespoons vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1  onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon curry paste
2 teaspoons tandoori masala
1 teaspoon garam masala
1 (6 ounce) can tomato paste
15  green cardamom pods
1 cup low-fat plain yogurt
1 (14 ounce) can coconut milk
salt to taste

Directions:
Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

Prep time: 15 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 30 mins
Yields: 6 servings

Calories: 480
Fat: 33.3 g
Saturated fat: 18.7 g
Carbohydrates: 17.2 g
Sugars: 8.1 g
Dietary fiber: 4 g
Protein: 30.6 g
Cholesterol: 102.6 mg
Sodium: 442 mg
Palmer House Blue Cheese Dressing/Chip Dip


Ingredients:
sour cream, mayonnaise, blue cheese, garlic powder

Directions:
"Combine ingredients and refrigerate 2 hours or longer."
My Kid's Favorite Pork Chops
Category: main-dish
By TheKissingCook

This is a no-brainer. You can either cook these on top of the range or throw them into the oven on a low temperature. Serve with white rice.

Ingredients:
6  pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2  onions, sliced

Directions:
Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan. Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated.  Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.

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

Calories: 287.3
Fat: 6.7 g
Saturated fat: 2.3 g
Carbohydrates: 37.3 g
Sugars: 23.6 g
Dietary fiber: 1.1 g
Protein: 14.6 g
Cholesterol: 37 mg
Sodium: 1881.8 mg
Chicken Stew or Chicken Pot Pie Filling


Ingredients:
chicken breasts, margarine, milk, basil, garlic powder, flour

Directions:
Cook chicken and set aside.
Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
Add milk until it becomes a thick sauce stirring constantly.
Add 1 can of cream soup and 1/2 a can of milk.
Make sure sauce is slightly thick.
Put in frozen veggies, chicken and seasonings.
Cook on low heat for about an hour.
Jason's Veggie Medley


Ingredients:
butter, butter, salt, pepper, onion, sour cream, cheddar cheese

Directions:
Defrost veggies.Do not cook. Drain. Place in a large baking dish. Season with salt and pepper.
In a saucepan, saute onion in butter. Add soup, cheese, and sour cream. Cook until warm and cheese is melted.
Pour heated mixture over seasoned veggies.
Top mixture with crushed crackers. Pour melted butter over crackers.
Cook in a 350 degree oven for about 35 minutes, or until crackers are golden.
Turn Your Crock Pot Into a Smokehouse Chicken (Smoked Chicken)


Ingredients:
whole chicken, liquid smoke

Directions:
Rinse chicken inside and out, and pat dry.
Season as desired.
Place in crock pot, breast side down.
Pour liquid smoke over top or just add along the side, if desired.
Cover and cook on low until done. Use the instruction book for your cooker to know how long to cook a chicken. Some crock pots cook faster than others, even on low.
Portokalopita - Greek - Sweet Orange Pie


Ingredients:
phyllo pastry, sugar, eggs, baking powder, extra virgin olive oil, water, sugar, oranges, zest of

Directions:
Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours.
Crumble the sheets of filo.
Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker.
Add the yoghurt, sugar and baking powder and continue whisking until you have a smooth cream.
Add the crumbled filo pastry and mix in well with your hands.
Put in an oven dish and bake in a preheated oven at 180 degrees Celsius for 20 minutes until it turns a golden colour.
In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes.
After  the pie is cold, cut into portions and spread the warm syrup on top.
Eat and Enjoy!
Baconated Fried Chicken


Ingredients:
fryer chickens, bacon drippings, eggs, fine sea salt, fresh ground black pepper, poultry seasoning, sweet paprika, garlic powder, lemon pepper, onion powder, white pepper, ground allspice, cayenne pepper, all-purpose flour, cornstarch

Directions:
NOTE: STRAIN HOT BACON DRIPPINGS THROUGH A FINE SIEVE TO REMOVE ALL DEBRIS BEFORE USING. USE REAL ALLSPICE, NOT A CINNAMON//CLOVE/NUTMEG SUBSTITUTE.
PLACE chicken into a large saucepan (with accompanying lid]; WEARING disposable gloves, sprinkle chicken pieces with salt and freshly ground pepper; RUB seasonings well into chicken; POUR bacon drippings over chicken; RUB again until chicken is thoroughly coated; REFRIGERATE for a minimum of 2 hours to overnight, turning as needed.
IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge].
CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time]; (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration].
FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done]; BLOT chicken lightly to absorb excess oil.
MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
REHEAT chicken before serving, on grill-inserted broiler pan(s] in a preheated oven until warmed (keep oven temperature at 170°F  (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point].
SERVE and enjoy!
Italian Almond Cookies II
Category: world-cuisine
By MYRAMANI

This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.

Ingredients:
2 pounds almond paste
1 cup all-purpose flour
8  egg whites
2 cups white sugar
2 cups confectioners' sugar
2 cups sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended.  The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

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

Calories: 115.6
Fat: 4.9 g
Saturated fat: 0.4 g
Carbohydrates: 16.8 g
Sugars: 9 g
Dietary fiber: 1 g
Protein: 2.3 g
Sodium: 7.4 mg
Feta and Slow-Roasted Tomato Salad with French Green Beans
Category: salad
By Andypoc

A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.

Ingredients:
12  cherry tomatoes
salt and black pepper to taste
¼ cup olive oil
1  bay leaf, crumbled
¼ cup pine nuts
⅔ pound thin green beans, trimmed
1 (5 ounce) package arugula leaves
6  fresh basil leaves, torn into pieces
1 tablespoon red wine vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, minced
½ teaspoon honey
¼ cup olive oil
6 ounces crumbled feta cheese

Directions:
Preheat an oven to 225 degrees F (110 degrees C). Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil. Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours. Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside. Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water. Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

Prep time: 17 mins
Cook time: 2 hrs 3 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 447.6
Fat: 40.9 g
Saturated fat: 10.8 g
Carbohydrates: 11.9 g
Sugars: 3.5 g
Dietary fiber: 4.1 g
Protein: 10.3 g
Cholesterol: 37.8 mg
Sodium: 823.3 mg
Spiced Tea


Ingredients:
tea, cinnamon, clove, sugar

Directions:
"Add cinnamon and cloves to taste.  Combine in a slow cooker or pot, heat and serve  Try a little allspice for a variation."
Easy Yet Romantic Filet Mignon
Category: meat-and-poultry
By chef in the making

This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!

Ingredients:
2 (8 ounce) (1 inch thick) filet mignon steaks
2 teaspoons olive oil
¼ teaspoon onion powder
Salt and pepper to taste
2 tablespoons minced shallot
2 slices bacon

Directions:
Place oven rack in its highest position. Set oven to Broil. Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick. Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 filet mignons

Calories: 610.7
Fat: 35 g
Saturated fat: 11.6 g
Carbohydrates: 2.1 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 67.4 g
Cholesterol: 196 mg
Sodium: 444.4 mg
Authentic Chinese Egg Rolls (from a Chinese person)
Category: appetizers-and-snacks
By Mendy L

My mom is the best cook ever and I am a picky eater. If I like this, then you will.  This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.

Ingredients:
4 teaspoons vegetable oil
3  eggs, beaten
1 medium head cabbage, finely shredded
½  carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2  green onions, thinly sliced
2 ½ teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
½ teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1  egg white, beaten
4 cups oil for frying, or as needed

Directions:
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C). Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Prep time: 1 hr
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 20 egg rolls

Calories: 169
Fat: 7.4 g
Saturated fat: 1.3 g
Carbohydrates: 16 g
Sugars: 2.1 g
Dietary fiber: 2.7 g
Protein: 9.9 g
Cholesterol: 46.2 mg
Sodium: 315.3 mg
Hamburger Potato Casserole
Category: main-dish
By GRAVYCLAN

This is a recipe that my Grandmother used to keep me and my finicky cousins well fed!  It is very kid friendly, and adults like it too!

Ingredients:
1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup chopped onion
¾ cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium heat, brown the ground beef; drain fat. In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste. Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

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

Calories: 402.8
Fat: 26.9 g
Saturated fat: 12.2 g
Carbohydrates: 17.1 g
Sugars: 4 g
Dietary fiber: 1 g
Protein: 22.1 g
Cholesterol: 83.3 mg
Sodium: 538.3 mg
Delicious Pot Roast


Ingredients:
fresh ground black pepper, olive oil, dry red wine, parsley, salt, whole cloves, yellow onions, carrots, potatoes, Italian plum tomatoes, celery

Directions:
Preheat oven to 350°F.
Rub roast with black pepper.
Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
Stir in onions, carrots, potatoes, tomatoes and celery.
Liquid in casserole should just cover vegetables.  Add additional beef stock if necessary.
Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
Transfer roast to a deep serving platter and arrange vegetables around it.
Spoon a bit of sauce over all and garnish the platter with parsley.
Pass additional sauce in a gravy boat.
Salsa Rosa
Category: appetizers-and-snacks
By Lucia

Directly from Italy: a typical Italian recipe. Try it with salads!

Ingredients:
3 tablespoons mayonnaise
1 teaspoon ketchup
2 teaspoons tomato sauce
1 tablespoon whiskey

Directions:
In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended.  Refrigerate until using.  This dressing is great served with prawn salads!

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 85.5
Fat: 8.2 g
Saturated fat: 1.2 g
Carbohydrates: 0.8 g
Sugars: 0.5 g
Protein: 0.1 g
Cholesterol: 3.9 mg
Sodium: 86.2 mg
Peanut Butter Chocolate Chip Cookies from Heaven
Category: desserts
By KATHY

GREAT...the name says it all.

Ingredients:
1 cup butter, softened
1 ½ cups packed brown sugar
2  eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (180 degrees C). Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla. Add flour, cornstarch, salt, baking soda and baking powder.  Stir in chocolate chips. Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart.  Flatten slightly because they do not flatten much while cooking. Bake for 10 minutes.

Yields: 4 dozen

Calories: 280.6
Fat: 15.7 g
Saturated fat: 7.4 g
Carbohydrates: 32.2 g
Sugars: 18.2 g
Dietary fiber: 1.5 g
Protein: 5.1 g
Cholesterol: 35.8 mg
Sodium: 250 mg