xiaoxl/recipe_data huggingface dataset:
Homemade Potato Salad Sy’s Way


Ingredients:
yukon gold potato, coarse salt, hard-boiled egg, mayonnaise, mustard

Directions:
PREPARATION:
Peel the potatoes and cut up into small bite sized pieces.
Grade a hard boiled egg.
Chop up the olives and pimentos into small pieces and add a small amount of juice from the bottle.
Chop up the red onion into small pieces.
Rinse the capers in water to remove the excess salt.
Squeeze ½ of a lemon for the juice.
DIRECTIONS:
In a large pot add cold water, salt and then the potatoes, cook for about 15 or more minutes and test with a fork to see that they are somewhat firm, but not over cooked.
Then place the potatoes in a colander and run under cold water to stop the cooking, set aside to cool for about 15 or so minutes.
In a large bowl, add the mayonnaise, mustard, olives and pimentos, onions, capers, lemon juice, Bijol food coloring, mix well.
Add the potatoes and blend in with the above ingredient, being careful not to break up the potatoes, add salt and pepper to taste.
Next add the graded hard boiled egg and sprinkle with fresh parsley on top of the potatoes for a nice decorative effect (or toss lightly] and serve.
Enjoy!
Eggs and Sausage


Ingredients:
sausages, eggs, green pepper, butter

Directions:
Fry sausages and set aside. Drain fat. To slightly beeaten eggs, add cream, salt and pepper.
Melt butter in pan, add eggs, and scramble lighlt. Fold in sausage and chopped green pepper.
Marshmallow Lamingtons


Ingredients:
dark chocolate, marshmallows

Directions:
Melt chocolate in bowl over boiling water, stir until smooth.
Remove from heat and allow to cool slightly.
Spread coconut out on a sheet of parchment paper.
Hold each marshmallow with a toothpick, dip in chocolate until completely covered, then roll in coconut and set on rack for 30 minutes to dry.
Serve with coffee.
Broccoli & Rice Casserole


Ingredients:
broccoli, milk, Minute Rice, butter, water, onion, ham

Directions:
Mix all ingredients together and put in a 1 1/2 qt casserole., Cover., Microwave on High for 10 minutes., Stir, then microwave for another 10 minutes or until rice is tender.
Coconut Chicken with Green Beans
Category: meat-and-poultry
By Bethany Webber

Healthy, quick and easy; what more could you want?

Ingredients:
1 (14 ounce) can coconut milk
6 cups trimmed green beans
2 teaspoons vegetable oil
3 large skinless, boneless chicken breast halves, cut into chunks
1  onion, chopped
3 tablespoons coconut butter  (Optional)
3 tablespoons almond butter  (Optional)

Directions:
Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes. Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes. Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter. Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 592.6
Fat: 39.5 g
Saturated fat: 25.5 g
Carbohydrates: 24.5 g
Sugars: 5.3 g
Dietary fiber: 9.7 g
Protein: 41.1 g
Cholesterol: 87.8 mg
Sodium: 153.8 mg
Cafe-Style Puffed Wheat Squares
Category: desserts
By Islandartist

This is the classic puffed wheat square with a spicy twist. It pairs great with coffee and will have everyone coming back for 'one more piece'!

Ingredients:
1 cup brown sugar
½ cup butter
½ cup corn syrup
¼ cup unsweetened cocoa powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon vanilla extract
8 cups puffed wheat cereal

Directions:
Butter a 9x13-inch pan. Heat brown sugar, butter, corn syrup, cocoa powder, cinnamon, and cloves in a saucepan over medium-high heat until butter is melted, stirring constantly. Bring cocoa mixture to a rolling boil; boil for 1 minute. Remove cocoa mixture from heat; stir in vanilla extract. Fold puffed wheat cereal into cocoa mixture. Pour cereal mixture into prepared pan; press evenly into the pan. Allow to cool completely before cutting into squares, about 30 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 1 9x13-inch pan

Calories: 112.5
Fat: 4.8 g
Saturated fat: 3 g
Carbohydrates: 18 g
Sugars: 9.3 g
Dietary fiber: 0.6 g
Protein: 1 g
Cholesterol: 12.2 mg
Sodium: 40.4 mg
Baby Fennel With Salsa Verde


Ingredients:
flat leaf parsley, capers, anchovy fillets, garlic cloves, Dijon mustard, extra virgin olive oil, fennel bulbs

Directions:
For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender.
Drain, then place on a clean tea towel until dry, yet still warm.
To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
Serve as part of an antipasti platter.
Marinated Artichokes and Mushrooms


Ingredients:
mushrooms, artichoke hearts, red wine vinegar, extra virgin olive oil, minced garlic cloves, fresh parsley

Directions:
Drain the mushrooms and artichokes well.
Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
Serve with crusty bread, sliced tomatoes and feta cheese.
Anna's Custard Pie
Category: desserts
By Anna's Custard Pie

This was my German grandmother's recipe.

Ingredients:
1 (9 inch) unbaked pie crust
2 cups milk
1 tablespoon all-purpose flour
½ cup white sugar
1 teaspoon vanilla extract
4  eggs, beaten
1 pinch ground nutmeg

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust. In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg. Bake in the preheated oven until custard is set, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 9 inch pie

Calories: 234.1
Fat: 11.2 g
Saturated fat: 3.4 g
Carbohydrates: 26.7 g
Sugars: 15.7 g
Dietary fiber: 0.9 g
Protein: 6.6 g
Cholesterol: 97.9 mg
Sodium: 177 mg
Basic Taco/Fajita Seasoning


Ingredients:
chili powder, cumin, black pepper, salt, paprika, dried oregano, garlic powder, onion powder, crushed red pepper flakes

Directions:
"Combine all ingredients and store in an airtight container."
Cranberry Stuffed Turkey Breasts
Category: meat-and-poultry
By Esther Nelson

I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.

Ingredients:
1 (12 ounce) package herb-seasoned bread stuffing mix
2  skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6  lettuce leaves
½ cup pecan halves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Prep time: 45 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 10 servings

Calories: 369.2
Fat: 18.4 g
Saturated fat: 2.5 g
Carbohydrates: 28 g
Sugars: 3.5 g
Dietary fiber: 2.7 g
Protein: 23.2 g
Cholesterol: 34.4 mg
Sodium: 857.5 mg
Cambodian Fish Amok


Ingredients:
lemongrass, galangal, turmeric, red onion, kaffir lime leaves, garlic cloves, eggs, peanuts, coconut cream, star anise, salt

Directions:
Make a banana leaf basket., Chop lemongrass, turmeric, and galangal., Add to chopped red chilli and red onion garlic & kaffir lime., Add peanuts and coconut cream., Mix in blender until very smooth., Chop 'noni' leaf and fish., Heat pan, add oil and then kreung., Add star anise to pan., Season with salt & add a spoonful of coconut milk., Add the fish., Stir and let simmer., Beat egg and add to pan., Add 'noni' leaf., Add mixture to banana leaf bowl., Cover with more beaten egg., Steam for around 10 minutes.
Cauliflower and Green Pea Curry


Ingredients:
coconut oil, mustard seeds, ground turmeric, onion, garlic cloves, fresh ginger, cauliflower, water, green peas, sea salt, fresh ground black pepper, red pepper flakes, fresh parsley

Directions:
In a large skillet, melt the coconut oil over medium heat. Add the mustard seeds and turmeric and saute until they begin to pop, about 30 seconds. Add the onion and saute until translucent, about 7 minutes. Then add the garlic and ginger, and saute until fragrant.
Add the cauliflower and saute until lightly browned, about 5 minutes. Add the water, peas, salt, pepper and red pepper. Cover, reduce the heat to medium low and cook, stirring occasionally, until the cauliflower is fork tender, but not mushy. Serve in a bowl or platter, garnished with parsley.
Cinnamon Roll Coffee Cake


Ingredients:
brown sugar, heavy cream, salt, pecans, brown sugar, all-purpose flour, unsalted butter, ground cinnamon, table salt, unsalted butter, sugar, buttermilk, low-fat vanilla yogurt, eggs, all-purpose flour, baking powder, baking soda, table salt

Directions:
Preheat oven to 350°; coat a 9" pan with nonstick spray.
Stir together brown sugar, cream, and pinch of salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
Process brown sugar, flour, butter, cinnamon, and 1/4 teaspoons salt for the streusel in a food processor. Pulse until small clumps form; set aside.  If you don't have a food processor, do it by hand.
Whisk buttermilk, yogurt, and eggs together.
Sift flour, baking powder, soda, and 1/2 teaspoons salt together.
Cream butter and sugar with a mixer just until combined.
Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated.
Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
Bake 40-45 minutes, or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing.
The top is a little sticky, so use a sharp thin bladed knife to cut.
Lemon-Garlic Greens Saute


Ingredients:
kale, lemon juice, garlic, olive oil

Directions:
Roughly chop the greens and wash them thoroughly.
To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan].
Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
Serve warm.
Rosy Glow


Ingredients:
mint, lemon juice

Directions:
Place 1 small  sprig mint in each section of ice cube tray.
Fill with apple juice; freeze.
Mix apple juice, Hawaiian fruit punch, and lemon juice.
Pour 3/4 over ice cubes.
Fill the rest of way with Sprite or 7-Up.
Enchilada Baked Chicken Thighs
Category: world-cuisine
By Soup Loving Nicole

Eliminate the tortillas and still get the flavors you love in enchiladas without all the carbs in these baked chicken thighs.

Ingredients:
2 pounds skinless, boneless chicken thighs
1 (10 ounce) can red enchilada sauce, divided
1 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives
2  green onions, chopped
2 tablespoons sour cream
2 sprigs chopped fresh cilantro

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet. Bake in the preheated oven for 20 minutes. Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 8 servings

Calories: 319.1
Fat: 22.1 g
Saturated fat: 9 g
Carbohydrates: 4.9 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 24.5 g
Cholesterol: 102.9 mg
Sodium: 231.1 mg
Country Potato Patties


Ingredients:
potatoes, onions, celery, green bell peppers, whole wheat flour, fresh parsley

Directions:
Shred the potatoes in a food processor or with a grater., Combine with the remaining ingredients and shape into four patties., Cook on a nonstick griddle until browned on both sides, about 10 minutes.
Mexican Chili Skillet


Ingredients:
onion, green bell pepper, fresh garlic clove, chili powder, tomato juice, dark red kidney beans, dried oregano, table salt, long-grain rice, frozen corn, cheddar cheese, black olives, tortilla chips

Directions:
Heat oil in a large skillet over medium heat. Briefly sauté onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
Break ground round into skillet. Sauté the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.
Sand in Your Shorts


Ingredients:
Chambord raspberry liquor, vodka, triple sec, cranberry juice

Directions:
"Mix together and pour over ice."
Mac and Jack and Cheese


Ingredients:
elbow macaroni, cavatappi pasta, milk, unsalted butter, all-purpose flour, monterey jack pepper cheese, extra-sharp cheddar cheese, salt, fresh ground black pepper, tomatoes, panko breadcrumbs

Directions:
Preheat oven to 375 degrees.
Bring a large pot of water to a boil. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it (I sometimes just microwave]. Melt 6 tablespoons of butter in a large (4 qt.] pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk a little at a time and cook for a minutes or two more, until thickened and smooth. Off the heat, add the pepper jack, cheddar, salt, and pepper. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
Slice the tomato and arrange on top with the jalapenos. Melt the remaining 2 tablespoons of butter, combine butter with bread crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top. If you want it more browned, try broiling ti for 2 minutes at the end.
8-Minute Mini Cinnamon Rolls
Category: bread
By cole2585

Delicious bite-size cinnamon rolls!

Ingredients:
1 (10 ounce) can refrigerated crescent rolls
2 tablespoons butter, melted
1 pinch brown sugar, or more to taste
1 pinch ground cinnamon, or more to taste
1 tablespoon skim milk
1 teaspoon maple syrup
¾ cup confectioners' sugar, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups. Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups. Bake rolls in preheated oven until golden brown, about 8 minutes. Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 16 mini cinnamon rolls

Calories: 210.3
Fat: 10.4 g
Saturated fat: 3.7 g
Carbohydrates: 25.8 g
Sugars: 14.2 g
Dietary fiber: 0.1 g
Protein: 2.6 g
Cholesterol: 7.7 mg
Sodium: 296.5 mg
Round Steak With Dressing Dumplings


Ingredients:
flour, paprika, onion powder, garlic powder, beef round steak, onion, water, beef broth, pepper, all-purpose flour, onion, baking powder, garlic powder, poultry seasoning, salt, milk, butter

Directions:
combine first four ingredients in a large resealable plastic bag.
Add beef a few pieces at a time, and shake to coat.
In a dutch oven, over medium-high heat, brown steak in oil on both sides in batches.
remove and keep warm.
In the drippings saute onions until tender.
stir in water, broth,soup, and pepper.
Bring to a boil.
put meat and gravy mixture in a large oven- proof dish.
Cover and bake at 350 for 1 1/2 hours.
For dumplings, combine the flour, onion, baking powder, garlic powder, celery salt, poultry seasoning, and salt in a bowl.
Combine milk and oil; stir into dry ingredients just until moistened.
After 1 1/2 hrs, increase the temp to 425.
In a bowl combine bread crumbs and butter.
Drop dumpling batter by rounded tbs into crumb mixture; roll to form dumpling.
Place on top of simmering beef mixture.
Cover and bake 20-25 minute longer.or until toothpick inserted in dumpling comes out clean.
DO NOT lift the cover while baking.
Whipped Cappuccino


Ingredients:
instant espresso powder, water

Directions:
Dissolve espresso powder in hot water.
Allow to cool to room temperature. (The  quickest way is to mix the ingredients in a small metal bowl and swirl.]
Combine cooled espresso mixture, sweetened condensed milk and ice in a blender.
Blend on high for one minute until no visible chunks of ice are left.
Serve with a spoon and a straw.
Makes 2 tall or 4 short drinks.
Stuffed Shells Bolognese


Ingredients:
olive oil, onion, celery, carrot, tomato paste, garlic, dry red wine, tomatoes with juice, kosher salt, dried basil leaves, dried oregano leaves, red pepper flakes, mascarpone cheese, jumbo pasta shells, whole milk ricotta cheese, part-skim mozzarella cheese, parmesan cheese, fresh parsley, eggs, kosher salt, mozzarella cheese

Directions:
Preheat oven to 400 degrees F.  Bring a large pot of salted water to a boil for the shells.  Brown sirloin for the sauce in oil in a large saute pan over medium-high heat.  Spoon off fat, add onion, celery, and carrot, and cook until soft, 5 minutes.  Stir in tomato paste and garlic; cook 2 minutes, then add wine.
Simmer until wine is reduced by half, then stir in tomatoes, milk, salt, basil, oregano, and pepper flakes.  Cook 15 minutes, stirring occasionally; finish with mascarpone.  Spoon 1/4 cup sauce into each of 8 individual ovenproof casserole dishes (or spread 2 cups sauce in one 3-qt. baking dish].  Set dishes aside.
Cook shells just until pliable, about 8 minutes (they will finish cooking in the oven].  Drain, then plunge into ice water to stop the cooking; drain again and set aside.
Combine ricotta , part-skin mozzarella, parmesan, parsley, eggs, and salt in a large bowl; stuff mixture into shells.  Arrange shells in the prepared dishes on top of sauce, cut side down.  Spoon remaining sauce over shells, top with fresh mozarella, and bake until cheese is melted and sauce is bubbly, 25-30 minutes.  Let shells rest 10 minutes before serving.
Slow Cooker Bacon Cheeseburger Dip
Category: meat-and-poultry
By Bryndis Curtin

I made this a couple of years ago for a picnic, and it was a huge hit. Serve with bell pepper strips and bagel chips. Really good with tortilla chips, too.

Ingredients:
8 ounces bacon
½ pound ground beef
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese, cut into cubes
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
2 tablespoons chopped fresh parsley

Directions:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet. Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low. Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker. Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 16 servings

Calories: 156.8
Fat: 12.9 g
Saturated fat: 7.7 g
Carbohydrates: 1.6 g
Dietary fiber: 0.2 g
Protein: 8.6 g
Cholesterol: 43 mg
Sodium: 319.7 mg
Multi Grain Bread


Ingredients:
water, plain yogurt, oats, wheat germ, flour, brown sugar, salt, eggs, wheat germ, oats

Directions:
Heat water, yogurt, and vegetable oil to boiling.
Stir in oats, wheat germ and bran.
Set aside until cooled to very warm (about 30 minutes].
Meanwhile combine 1 cup flour, sugar, yeast, and salt.
Stir in cooled bran mixture, 1 egg, and enough remaining flour to make soft dough.
Knead until smooth, about 6-8 minutes.
Cover let rest 10 minutes.
Divide dough, place in will greased loaf pan.
Cover and let double in size.
Bake at 350°F until golden brown.
Chewy Flour Tortillas


Ingredients:
whole wheat flour, all-purpose flour, baking powder, salt, 2% low-fat milk

Directions:
1. Stir together flours and baking powder.
2. In another bowl, combine salt, oil, and milk and give it a good whisk.
3. Gradually add the milk mixture to the flour and mix into a nonsticky dough. (This will be much tougher to do by hand, rather than a mixer.  You'll need to combine, then knead vigorously.].
4.  Divide dough into 6 balls of equal size, cover, and let rest 20 minutes. (The dough won't rise, it just needs to rest to activate the gluten.].
5.  Spritz your tortilla press with cooking spray and press each ball flat.  (You can roll them out too, but you'll really need to flour your surface and it's  far easier to use a press.].
6.  Transfer the tortilla to a hot, dry skillet or griddle.  Let cook 30 seconds to a minute, flip it, and cook the other side 30 seconds to a minute.
Meatballs (Made With Oatmeal)


Ingredients:
ground beef, milk, quick oats, egg, onion powder, oregano

Directions:
Pre-heat oven to 350.
In a medium or large bowl knead together all ingredients. Form into decent size balls and place on a greased cookie sheet or pizza pan.
Bake for 20-25 minutes, or until browned on outside. (Baking time may vary for your oven!].