xiaoxl/recipe_data huggingface dataset:
Bell Pepper, Tomato, and Potato Indian Curry
Category: world-cuisine
By Arpita

This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!

Ingredients:
1 ½ tablespoons vegetable oil
1 teaspoon black mustard seed
5 cloves garlic, minced
1  green chile pepper, chopped
1 sprig fresh curry leaves
1 teaspoon cumin seed
½ teaspoon asafoetida powder  (Optional)
3 small tomatoes, finely chopped
1 tablespoon water, or as needed  (Optional)
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or more to taste
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 large potato, peeled and diced
1 large green bell pepper, chopped
1 tablespoon lemon juice
salt to taste
¼ cup chopped cilantro leaves, for garnish

Directions:
Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes. Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir. Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 2 servings

Calories: 327.7
Fat: 12.4 g
Saturated fat: 1.9 g
Carbohydrates: 50.7 g
Sugars: 8.7 g
Dietary fiber: 9.2 g
Protein: 8.1 g
Sodium: 108 mg
Ashley's African Peanut Soup
Category: soups-stews-and-chili
By Ashley Olmstead

I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.

Ingredients:
2 tablespoons olive oil
2 large skinless, boneless chicken breast halves
1  onion, chopped
2  red bell peppers, sliced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2  sweet potatoes, peeled and cut into bite-size pieces
3 cups sliced carrots
4 cups chicken broth, or more as needed
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 cup brown rice
1 cup crunchy peanut butter

Directions:
Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker. Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed. Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.

Prep time: 30 mins
Cook time: 5 hrs
Total time: 5 hrs 30 mins
Yields: 20 servings

Calories: 205.4
Fat: 8.7 g
Saturated fat: 1.4 g
Carbohydrates: 22.8 g
Sugars: 4.5 g
Dietary fiber: 4 g
Protein: 10.8 g
Cholesterol: 14.2 mg
Sodium: 352.6 mg
Broccoli Cauliflower Gratin


Ingredients:
fresh broccoli florets, cauliflower floret, low-fat mayonnaise, low-fat cheddar cheese, parmesan cheese, green onions, garlic cloves, Dijon mustard, salt, pepper, red pepper flakes, paprika

Directions:
Steam broccoli and cauliflower flowerets for 6-8 minutes, or until crisp-tender; drain well.
Preheat oven to 350*.  Lightly grease a large (at least 4-qt baking dish].
Arrange steamed, drained flowerets in prepared baking dish.
In a bowl, mix together mayonnaise, cheddar cheese, parmesan cheese, green onions, garlic, dijon mustard, salt, pepper, and red pepper flakes.  Pour this over flowerets in the baking dish.
Sprinkle with the breadcrumbs and paprika.
Bake at 350 for 25-30 minutes or until golden.
Frijoles Puercos


Ingredients:
margarine, American cheese, tortilla chips, sour cream

Directions:
1.  In lg. skillet melt and cook margarine with chorizo in med heat.
2.  Add the beans and mix well.
3.  Add jalapeno.
4.  Add american cheese until melted stirring constantly, simmer.
5.  Serve with crumbled bacon, a tablespoon of sour cream and homemade tortilla chips.
Frozen Hot Chocolate


Ingredients:
chocolate, cinnamon stick, vanilla pod, vanilla extract

Directions:
Make a bain marie (a bowl sitting in a pot of boiling water].
Break the chocolate into the bain marie and slowly melt. Add the cinnamon and seeds from the vanilla pod or the extract.
When the chocolate has melted, pour in the cream and mix well.
Allow the mixture to sit for a few minutes to take on the flavours of cinnamon and vanilla, then remove the cinnamon and pour the mixture into ramekins, espresso cups or other serving dishes.
Place on a tray in a freezer and freeze for at least 2 hours.
Spinach & Onion Quiche, Weight Watchers 6pts Per Serving


Ingredients:
olive oil, yellow onion, part-skim ricotta cheese, low-fat cheddar cheese, parmesan cheese, eggs, skim milk, table salt, ground black pepper

Directions:
Preheat oven to 375 degrees and place a cookie sheet in the oven to heat. Remove the frozen pie crust from the freezer and let it stand while you prepare the contents.
To make filling, heat oil in a large skillet or saute pan over medium heat. Add onion and saute until soft, about 3 minutes. Add baby spinach to onions in skillet and stir until just wilted, about 2 minutes. Set aside to cool.
In a small mixing bowl combine the eggs and egg whites, whisk and set aside.
In a large mixing bowl blend the milk, ricotta cheese, Parmesan cheese, salt & pepper. Add the eggs and blend again. Fold in the shredded cheddar cheese. Stir well.
Fill the bottom of the pie crust with the onions and spinach, spread as evenly as possible. Pour the filling mixture on top of the onions and spinach. Place quiche on the pre-heated cookie sheet and bake for 35 to 40 minutes until a toothpick or knife inserted in the center comes out clean. Let stand for 10 minutes before serving. 8 slices will yield 4 points per serving; for a more filling meal, cut into six slices for 6 points per serving.
NOTE: I have added canned artichoke hearts, drained and quartered. Use your imagination for combinations and/or substitutions. Enjoy!
Outrageous Peanut Butter Cup Bars


Ingredients:
unsalted butter, eggs, sugar, salt, vanilla extract, all-purpose flour, cream cheese, unsalted butter, vanilla extract, powdered sugar, creamy peanut butter, salted peanuts

Directions:
Heat oven to 325°F.
Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.
Place 3/4 cup butter and chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.
In large bowl, beat eggs, sugar and salt at medium speed until blended. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.
Bake 40 to 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups]. Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.].
Meanwhile, in another large bowl, beat cream cheese and 1/4 cup butter at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar until blended and smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.
Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces.
(Bars can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.].
Pepperoni Spiral Pasta Salad


Ingredients:
tri-color spiral pasta, fresh broccoli, cheddar cheese, pitted black olives, tomatoes

Directions:
Chop broccoli into bite size pieces and place into boiling water for about 2 minutes just until it turns bright green.  Don't cook all the way.
Drain broccoli and set aside.
Bring rotini to a boil.
While rotini is boiling, chop the tomato, cheese, and pepperoni sticks.
Drain pasta and place into a large serving bowl.
Add pepperoni, broccoli, cheese, black olives and tomatoes.
Mix in the Italian dressing to desired texture and taste.
Sprinkle with Supreme Salad seasoning.
Chill in fridge.
Mexican Corn Cakes


Ingredients:
water, egg, black beans, salsa, ground cumin, fresh cilantro, cheddar cheese, light sour cream

Directions:
To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
Batter will be slightly lumpy.
Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
Make corn cakes in batches using ¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total].
In small saucepan stir together black beans, chicken, salsa and cumin.
Cook over low heat just until heated through.
Remove pan from heat and stir in cilantro.
To serve, place three corn cakes on each plate.
Top with bean and chicken mixture.
Garnish with shredded cheddar cheese and a dollop of sour cream.
Salmon Deviled Eggs with Homemade Mayonnaise
Category: appetizers-and-snacks
By DCTINK

This is a recipe my mother, who is French, has used for years.  It is awesome and easy.  A delicious twist on the traditional deviled eggs.

Ingredients:
2  egg yolks, room temperature
1 clove garlic, pressed
½ cup vegetable oil
1 pinch salt and pepper to taste
2 tablespoons red wine vinegar, or to taste
12  eggs
1  shallot, minced
1 (6 ounce) can salmon, drained and flaked
1 pinch salt and pepper to taste

Directions:
To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit. Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate. To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 deviled eggs

Calories: 94.1
Fat: 7.9 g
Saturated fat: 1.7 g
Carbohydrates: 0.7 g
Sugars: 0.3 g
Protein: 5.1 g
Cholesterol: 113.2 mg
Sodium: 61.4 mg
Zucchini Slaw


Ingredients:
zucchini, carrot, green pepper, kalamata olive, garlic cloves, mayonnaise, rice vinegar, cayenne pepper, yellow mustard, fresh cilantro

Directions:
Prepare all vegetable ingredients and mix together.
Combine garlic, mayonnaise, vinegar, cayenne, and mustard and mix well.
Add dressing to salad and mix well adding salt and pepper to taste.  Top with cilantro --  refrigerate before serving!
Vanilla Chia Pudding
Category: desserts
By Fiona Taylor

A nice healthier pudding!

Ingredients:
2 cups milk
⅔ cup chia seeds
1 tablespoon vanilla extract
1 tablespoon white sugar

Directions:
Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes. Cover and refrigerate at least 8 hours or overnight.

Prep time: 5 mins
Total time: 8 hrs 15 mins
Yields: 4 servings

Calories: 180.5
Fat: 8.6 g
Saturated fat: 2.2 g
Carbohydrates: 18 g
Sugars: 9.2 g
Dietary fiber: 7.5 g
Protein: 7.2 g
Cholesterol: 9.8 mg
Sodium: 54.1 mg
Savory Breakfast Muffins
Category: breakfast-and-brunch
By Marsha Eibert

A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.

Ingredients:
4 slices bacon
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons white sugar
1 tablespoon wheat germ
½ teaspoon salt
2  eggs, beaten
⅓ cup milk
1 cup canned cream-style corn
¼ cup butter, melted
¼ cup vegetable oil

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease 12 muffin cups. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25, until golden brown.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 233.9
Fat: 13.9 g
Saturated fat: 4.9 g
Carbohydrates: 22.8 g
Sugars: 3.2 g
Dietary fiber: 0.9 g
Protein: 5.1 g
Cholesterol: 48.1 mg
Sodium: 393.7 mg
Spanish Caldo Gallego


Ingredients:
dried white bean, chicken thigh, smoked ham, salt pork, yellow onion, garlic cloves, Worcestershire sauce, Tabasco sauce, water, potato, green cabbage, kale, turnip

Directions:
In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
Remove chicken from the pot.
Debone the chicken, chop the meat and reserve.
Add to the pot: potatoes, cabbage, kale and turnips.
Simmer, covered, for 25 minutes longer.
Return the boned chicken to the pot and add the salt and pepper.
Simmer a few more minutes until all is hot, and serve.
The soup keeps well for a few days in the refrigerator.
Lime-Coconut-White Chocolate Chip Muffins


Ingredients:
all-purpose flour, baking powder, salt, sweetened coconut, eggs, low-fat milk, granulated sugar, canola oil, limes, zest of, vanilla, white chocolate chips

Directions:
Preheat oven to 400 degrees.
Line muffin tins with paper liners.
Whisk together the flour, baking powder, salt and coconut in a large bowl.
In another bowl, whisk together the eggs, milk, sugar, canola oil, lime zest and vanilla.
Pour into the bowl with the flour mixture and fold together with a rubber spatula until just combined.
Add the white chocolate chips and fold gently to incorporate.
Fill the muffin tins, and then cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean.  (You may need to tent the tops with foil if they get brown too quickly.]
Cool for at least 10 minutes before serving.
Coco Caramel Latte


Ingredients:
"milk"

Directions:
"Combine coffee & syrups & top up with steamed milk."
Strawberry Shortcakes by Donna Hay


Ingredients:
strawberries, sugar, vanilla extract, mascarpone cheese, half-and-half

Directions:
Place the strawberries, sugar, and vanilla in a large non-stick frying pan. Cook over  high heat 1 to 2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool.
Whisk together the mascarpone, cream, and extra tablespoon of sugar until smooth.
Place half the biscuits in the base of serving bowls, or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture followed by the remaining biscuits.
Eggs on the Grill
Category: everyday-cooking
By Jen

Have you ever tried eggs on the grill by using a muffin pan? Just spray the pan and crack the eggs and put them on the grill. Try adding some chopped peppers and onions or anything to your liking.

Ingredients:
12  eggs

Directions:
Preheat an outdoor grill for medium high heat. Coat all holes of a muffin pan with cooking spray and crack an egg into each hole. Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

Prep time: 2 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 143
Fat: 9.9 g
Saturated fat: 3.1 g
Carbohydrates: 0.8 g
Sugars: 0.8 g
Protein: 12.6 g
Cholesterol: 372 mg
Sodium: 140 mg
Bonbon's


Ingredients:
butter, crunchy peanut butter, dates, walnuts, powdered sugar, chocolate chips

Directions:
Mix together butter, peanut butter, dates, walnuts, and sugar.
Roll into balls 1/2 inch and place on wax paper.
Melt chips and paraffin in a double broiler over low heat.
With a fork dip each ball into chocolate, allowing excess to drain.  Place balls on wax paper and chill for 20 minutes.
"Time for the Game" Beer Chili


Ingredients:
ground beef, yellow onion, garlic cloves, pinto beans, tomato sauce, dark beer, tomato paste, green chilies, chili powder, Worcestershire sauce, ground cumin, cayenne, paprika

Directions:
1.Place a large Dutch oven over medium heat.
2.Add the beef, onion, and garlic.
3.Cook until the meat crumbles and is no longer pink; drain.
4.Add the beans, tomato sauce, beer, tomato paste, chiles, stock, chili powder, Worcestershire, cumin, cayenne, paprika, and hot sauce to the meat mixture.
5.Bring to a boil and then reduce the heat to low.
6.Simmer 3 hours or until thickened.
7.Serve hot.
Mama Mia Artichoke and Tomato Bruschetta


Ingredients:
baguette, water-packed artichoke hearts, chopped tomato, red onion, garlic, extra virgin olive oil, champagne vinegar, parmesan cheese, flat leaf parsley

Directions:
heat oven to 350.
place sliced bread on ungreased baking sheet.
bake in oven 10 minutes or until slightly toasted.
in medium bowl combine artichokes tomatoes onion garlic.
in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
then add vinaigrette to arichoke mixture mixing well.
add salt and pepper to taste.
top toasted bread with artichoke mixture to cover.
sprinkle with cheese.
top with some parsley.
serve.
Hungarian Goulash II
Category: soups-stews-and-chili
By RHONDA STORY

This is a dish that my aunt gave me. It takes awhile to make, but it is worth it. Hope you like it. Serve over spaetzle or rice.

Ingredients:
2 pounds beef chuck roast, cubed
1 large onion, diced
½ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
½ teaspoon dry mustard
1 ¼ cups water, divided
¼ cup all-purpose flour

Directions:
Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions. Cover, and cook on Low for 9 to 10 hours, or until meat is tender. Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Prep time: 15 mins
Cook time: 10 hrs 15 mins
Total time: 10 hrs 30 mins
Yields: 6 servings

Calories: 281.1
Fat: 15.8 g
Saturated fat: 6.2 g
Carbohydrates: 15.3 g
Sugars: 8.6 g
Dietary fiber: 0.8 g
Protein: 19.2 g
Cholesterol: 68.6 mg
Sodium: 1099.6 mg
Pumpkin-Oat Scones
Category: bread
By MattsWife

A new fall favorite in our house, adapted from both an oat scone recipe and one for pumpkin scones similar to that from a well-known coffee shop. I'm not sure if quick-cooking oats would work; try them at your own risk! If you have Penzeys® Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.

Ingredients:
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
6 tablespoons cold butter
¾ cup pumpkin puree
2 tablespoons cold milk
1  large egg
½ teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk, or as needed
1 pinch ground ginger
1 dash ground cinnamon, or to taste

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended. Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges. Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool. While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 12 scones

Calories: 208.2
Fat: 7.1 g
Saturated fat: 4 g
Carbohydrates: 32.7 g
Sugars: 10.7 g
Dietary fiber: 1.9 g
Protein: 4 g
Cholesterol: 31.1 mg
Sodium: 305.3 mg
Krispies Chocolate Chippers


Ingredients:
margarine, sugar, vanilla, eggs, flour, salt, baking powder, baking soda, chocolate chips

Directions:
Cream margarine and sugar in mixer bowl til light and fluffy., Add vanilla and eggs., Beat for 5 minutes., Sift flour, salt, baking powder and baking soda into mixture., Mix well., Stir in chocolate chips and Rice Krispies., Drop by teaspoonfuls onto non-stick cookie sheet., Bake at 375°F for 9-10 minutes, or until golden brown., Cool on wire rack.
Tofu Scramble Tacos


Ingredients:
extra firm tofu, green pepper, diced tomato, corn, salt, corn tortillas

Directions:
Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray.  Cook tofu over medium heat until lightly browned.  Flip as needed to cook evenly.  Transfer to a small dish and set aside.
Re-spray pan with cooking spray.  Add green pepper and onion and saute a few minutes until onions are translucent.  Add tofu, corn, tomatoes and taco seasoning.  Stir to combine everything and use spatula to break up tofu into smaller pieces.    Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
Fill tortillas and top as desired.  Enjoy!
*Note:  Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block.  I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size] so that I have ready to use for future recipes.
Cherry Drop Cookies


Ingredients:
butter, brown sugar, vanilla, cake flour, all-purpose flour, salt

Directions:
Beat the butter, egg yolks and brown sugar until creamy. Add vanilla and beat again. Remove beater and get a spoon to mix the rest of the way. Alternate adding flour, nuts and candied cherries.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake at 350F for 12-13 minutes. These cookies will brown very fast due to the butter content. You should remove them when the bottoms are just starting to turn brown.
Hiccup Cure


Ingredients:
"lemon juice"

Directions:
Combine Ingredients., Served chilled.