xiaoxl/recipe_data huggingface dataset:
Low-Fat Pita Chips


Ingredients:
olive oil, salt

Directions:
Preheat oven to 350.
With scissors, cut pitas around the outside into 2 rounds each.
Whisk together egg white and olive oil.
Brush this onto the insides of the four pita rounds.
Season however you want.
I've used garlic powder, cajun seasoning, greek seasoning, cayenne pepper, curry powder- all delicious.
Stack the rounds and cut them into 8 triangles.
Spread in single layer onto baking sheet, seasoned side up, and bake for about 15 minutes, making sure they are no longer soft, but not too brown.
Store (I've never gotten around to this part] in an air-tight container or bag.
Mmmmmm, guilt-free snacking.
Fall 5-Spice Soup
Category: soups-stews-and-chili
By soupysales

I am a soup fanatic, and found that Chinese 5-spice, made up of anise, fennel, cloves, cinnamon, and white or Szechwan pepper was a great way to jazz-up common fall vegetables.

Ingredients:
6 cups vegetable broth
1 tablespoon vegetable oil
½  onion, chopped
2 stalks celery, chopped
1 ½ teaspoons Chinese 5-spice powder
4  sweet potatoes, chopped
2  apples - peeled, cored, and cubed
1 ½ teaspoons salt

Directions:
Pour vegetable broth into a pot and bring to a boil. Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute. Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 324.2
Fat: 4.6 g
Saturated fat: 0.5 g
Carbohydrates: 66.7 g
Sugars: 22.7 g
Dietary fiber: 10.7 g
Protein: 5.7 g
Sodium: 1704.7 mg
Grandma's Clover Leaf Rolls
Category: bread
By brownie421

My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her.

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
1 cup milk
¼ cup white sugar
¼ cup vegetable shortening
1 teaspoon salt
1  egg
3 ⅓ cups all-purpose flour

Directions:
Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes. Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours. Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour. Preheat an oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

Prep time: 25 mins
Cook time: 15 mins
Total time: 3 hrs 40 mins
Yields: 12 clover rolls

Calories: 198.1
Fat: 5.5 g
Saturated fat: 1.5 g
Carbohydrates: 31.9 g
Sugars: 5.2 g
Dietary fiber: 1.1 g
Protein: 5 g
Cholesterol: 17.1 mg
Sodium: 209.1 mg
Ayam Siow (Peranankan Chicken in Tamarind Sauce)


Ingredients:
tamarind paste, shallots, brown sugar, dark soy sauce, vinegar, salt, pepper, chicken piece

Directions:
Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper.
Marinate chicken pieces, cover and leave in the fridge overnight.
Put the marinated chicken to stove and bring the entire pot to boil. Simmer over low fire for about 30 min until chicken is tender and sauce has thickened.
The sauce should have carmelised alittle over the chicken.
Garnish with coriander leaves and serve with cucumber if desired.
Dig in!
Apple Glögi


Ingredients:
cinnamon stick, clove, lemon, zest of, brown sugar

Directions:
Combine ingredients in a saucepan and gently heat to boil. Simmer gently, covered, for 5-10 minutes.
Remove from heat, transfer into a bottle and refrigerate overnight.
When ready to serve, sieve the mixture and gently reheat to boiling point.
Candy Coated Carrots


Ingredients:
butter, brown sugar, lemon juice, salt

Directions:
Cook carrots to crisp tender, drain., Set carrots aside and keep warm., In same pan cook butter and sugar until bubbly., Stir in lemon juice, hot sauce and salt., Return carrots and heat through.
Simple Hot Chilli Sauce


Ingredients:
chile, diced tomatoes, white sugar, white wine vinegar, salt

Directions:
Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.
Nick's Cranberry Hors D'oeuvre With a Kick


Ingredients:
cranberries, fresh cilantro, lemon juice, ginger powder, sugar, scallions, cream cheese, baguette

Directions:
If you have a food processor, add all ingredients into the processor, pulse until the cranberries are minced (not fine].
Put in the refrigerator and chill from an hour to overnight.
Place on a serving dish atop cream cheese and serve with crackers or baguette.
Peanut Butter Cookie Spread


Ingredients:
chickpeas, maple syrup, water, raw sugar, artificial sweetener, cinnamon, nutmeg, sea salt

Directions:
Combine all ingredients in a food processor and process until well blended., Refrigerate 1 hour before serving.
Garlic Vegetable Saute
Category: side-dish
By anna32182

This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1  jalapeno pepper, seeds and ribs removed, minced
2  zucchini, halved lengthwise and sliced
1  yellow bell pepper, cut into chunks
1  red bell pepper, cut into chunks
1  shallot, sliced
¼ teaspoon salt
freshly ground black pepper to taste
1 pinch paprika

Directions:
Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 103
Fat: 6.7 g
Saturated fat: 2.4 g
Carbohydrates: 10.3 g
Sugars: 4.2 g
Dietary fiber: 2.3 g
Protein: 2.4 g
Cholesterol: 7.6 mg
Sodium: 179.6 mg
BLT Burger


Ingredients:
light mayonnaise, lettuce, beefsteak tomatoes

Directions:
Preheat lightly oiled grill to 500-600° F.
In small bowl, whisk together mayonnaise and mustard.
Season turkey patties with salt and pepper.
Place patties on grill and cook for 4-5 minutes per side until cooked through and a meat thermometer reads 165° F throughout the patty.
Spread mayonnaise mixture on cut sides of buns.
Place turkey patties in buns and top each patty with 1 lettuce leaf, 1 tomato slice and 2 bacon strips.
*For food safety, cook to 165° F.
Mexican Brownies
Category: world-cuisine
By caroliney_

I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie.

Ingredients:
1 ½ cups unsalted butter
3 cups white sugar
6  eggs
1 tablespoon vanilla extract
1 ¼ cups unsweetened cocoa powder
1 ½ cups all-purpose flour
1 ¾ teaspoons ground Mexican cinnamon (canela)
½ teaspoon ground pequin chile pepper
¾ teaspoon kosher salt
¾ teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles. Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract. Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use  parchment paper handles to remove the brownies for slicing.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 30 brownies

Calories: 205.7
Fat: 10.8 g
Saturated fat: 6.4 g
Carbohydrates: 27 g
Sugars: 20.2 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 61.6 mg
Sodium: 76.4 mg
Potatoes Elegante


Ingredients:
potatoes, monterey jack cheese, butter, onion, sour cream, eggs, paprika

Directions:
Saute onions in butter until golden.
In a deep, oiled casserole dish, layer 1/2 potatoes (sprinkle with salt and pepper], 1/2 onions and 1/2 jack and cheddar cheeses.  Repeat layers.
Beat sour cream and eggs.  Pour over top.  Sprinkle with paprika.
Bake at 375 for 40 minutes.
Gf Bread


Ingredients:
teff, warm water, cider vinegar, walnuts, arrowroot, sesame seeds, sunflower seeds, flax seed, guar gum, baking powder, baking soda, sea salt, water, sugar, olive oil, honey, eggs

Directions:
In a medium bowl, mix the ground teff, oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
In your mixer bowl add the ground nuts, starch or starches, ground seeds, ground flax, chia, guar gum, baking powder, baking soda and salt. Mix well.
In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on] until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.
Disappearing Marshmallow Brownies
Category: desserts
By Maryl

A chewy blonde brownie. Please pass the milk!

Ingredients:
½ cup butter
1 cup butterscotch chips
⅔ cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 - 9x13 inch pan

Calories: 179.5
Fat: 8.5 g
Saturated fat: 5.6 g
Carbohydrates: 24.5 g
Sugars: 16.8 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 25.7 mg
Sodium: 135.7 mg
Crock Pot Mashed Red Potatoes


Ingredients:
garlic, chicken bouillon cubes, sour cream, cream cheese, butter

Directions:
In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water.
In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
Just before serving, stir in butter and season with salt and pepper to taste.
Delicious Whole Wheat Banana Bread


Ingredients:
brown sugar, eggs, banana, vanilla extract, whole wheat flour, salt, ground cinnamon, baking soda, hot water, raisins, blueberries

Directions:
Preheat oven to 325 degrees.
Beat oil and brown sugar together.
Add eggs, mix well.
Stir in bananas and vanilla.
Stir in flour, salt, and cinnamon.
Add baking soda to hot water, stir to mix, then add to batter.
Lastly, add nuts and/ or fruit (if you use both reduce each measurement to 1/4 cup].
Spread into greased bread pan. Bake for 55-60 minutes.
Cool on rack before slicing.
Ultimate Pea and Ham Soup


Ingredients:
butter, onions, ham hocks, water

Directions:
Heat butter in a large saucepan about 3.5 - 4 litres.
Add onion and saute for 12 minutes or until caramelised.
Add ham hock and  3 litres of cold water.
Bring to the boil and simmer for 1.5 hours.
Remove ham hock and set it aside.
Add split peas to the soup and simmer for 2 hours or until dissolved and thickened.
Season to taste with salt and pepper.
Remove the meat from the ham hock, chop it coarsely and add it to the soup.
Ladle it into bowls.
Serve with a dollop of creme frache or drizzle with EV olive oil.
Cranberry Chews


Ingredients:
butter, Splenda sugar substitute, egg, flour, wheat flour, dried cranberries, coconut

Directions:
Preheat oven to 350°F and grease two baking sheets.
Combine butter and Splenda in a large mixing bowl. Mix with a electric mixer until combined. Add egg and egg white with the two extracts. Beat until the mixture is smooth. Add flour to the mixutre, and stir by hand until incorporated. Stir in the cranberries and coconut.
Drop dough onto baking sheets in teaspoon sized balls. Bake until edges are lightly browned. Remove from oven and let sit for 2 minutes on the sheets, and then transfer to wire rack to cool completely.
Russian Soup


Ingredients:
cooking sherry, vegetable broth, onion, beets, carrot, red cabbage, celery, potato, caraway seed, black pepper, dill weed, cider vinegar, raisins, tomato sauce, plain yogurt

Directions:
Place sherry and 1/4 cup vegetable broth in saucepan with onions.
Simmer 5-6 minutes.
Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
Cover and simmer for 10 minutes.
Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
Bring to a boil; lower heat and simmer for 25-30 minutes.
Garnish with plain yogurt, if desired.
White Bread - Bread Machine


Ingredients:
water, sugar, salt, powdered milk, butter, flour

Directions:
Proof the yeast: Put 1/4 cup of warm water into cup with 1 tablespoon Surgar and 2 teaspoons of yeast.
put dry ingredients into bread maker.
flour, salt, dry milk, Surgar, butter.
add water & finally the proofed yeast.
set bread maker on ‘basic’ recipe, 1 1/2 loaf, medium cook.
push ‘start’.
About 3 1/2 hours later you should have a beautiful loaf of white bread.
You need a high quality serrated bread knife to slice the finished loaf. Otherwise you get  the squashed bread effect.
Henry's Jerome Bars


Ingredients:
graham crackers, butter, sugar, egg, evaporated milk, pecans, coconut, confectioners' sugar, butter, evaporated milk, vanilla

Directions:
Line a 9x13 pan with whole graham crackers., In a saucepan over medium heat, melt butter., Add sugar, egg and milk and mix well., Bring to boil, stirring constantly., Stir in nuts, coconut and 1 cup crushed graham cracker crumbs., Spread evenly over crackers in pan., Top this with another layer of whole graham crackers., Top with Icing. Chill and cut into squares., Icing:., Mix all icing ingredients together until creamy., Spread evenly on top of crackers.
Debra's Tomato Salad
Category: salad
By Debra Rose

This is a refreshing and colorful salad to display your fresh tomatoes.

Ingredients:
8 large tomatoes, cut into wedges
2  red onions - cut into wedges and separated
2  yellow onions - cut into wedges and separated
2  cucumbers, peeled and diced
1 cup olive oil
¼ cup red wine vinegar
1 teaspoon white sugar
1 tablespoon minced garlic
2 teaspoons minced fresh oregano
salt and pepper to taste
1 head romaine lettuce, torn into bite-size pieces
2  hard-cooked eggs, sliced
8  anchovy filets  (Optional)

Directions:
In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight. Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).

Prep time: 20 mins
Total time: 1 day
Yields: 8 servings

Calories: 341.9
Fat: 29.3 g
Saturated fat: 4.3 g
Carbohydrates: 17.1 g
Sugars: 9.1 g
Dietary fiber: 4.3 g
Protein: 5.9 g
Cholesterol: 56.4 mg
Sodium: 324 mg
Jack-o'-Lantern Tea Cakes
Category: desserts
By Pi3

Adorable Halloween cookies any kid would be proud to take to school. Warning: The frosting is super sweet. This recipe makes about 1 1/2 dozen cookies, and can easily be doubled.

Ingredients:
2 ⅓ cups baking mix (such as Bisquick®)
½ cup milk
3 tablespoons white sugar
3 tablespoons butter, softened
1 (5 ounce) package black shoestring licorice
1 (11 ounce) package candy corn
1 ½ cups confectioners' sugar
1 tablespoon milk, or more as needed
½ teaspoon orange extract
1 drop green food coloring, or as needed
1 drop orange food coloring, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded. Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet. Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes. While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths. Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired. Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

Prep time: 40 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 18 cookies

Calories: 225.2
Fat: 4.4 g
Saturated fat: 1.9 g
Carbohydrates: 45 g
Sugars: 31.5 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 5.7 mg
Sodium: 226.4 mg
Rosemary-Scented Lentils and Sausage


Ingredients:
water, vegetable bouillon granules, green lentils, olive oil, yellow onions, carrot, rosemary, garlic cloves, tomato paste, salt, ground black pepper, hot paprika

Directions:
Combine the first 3 ingredients in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
Heat oil in a saucepan over medium-high heat. Add onion, carrot, rosemary, and garlic to a pan. Cook 10 minutes stirring constantly or until tender. Add sausage, cook 5 minutes, stirring to crumble. Add tomato paste and remaining 4 ingredients; cook 1 minute or until heated.
Add sausage mixture to lentils; bring to a boil. Cook 15-30 minutes or until lentils are tender.
Flower Power Caesar Salad


Ingredients:
broccoli florets, cauliflower florets, red cabbage, parmesan cheese, pepper

Directions:
Combine all ingredients in a bowl, mix well.
This salad will keep for 3 days in a glass bowl in the fridge, if well covered.
Optional Variation: Steam vegetables for 3 or 4 minutes if you prefer them softer.
Gino's Jalapeños


Ingredients:
artichokes, fresh basil, parmesan cheese, panko breadcrumbs

Directions:
Preheat oven to 350 degrees F.
Cut your jalapenos in half lengthwise and remove seeds and white flesh. (use food handling gloves, if possible, to keep from getting the capsaicin in your eyes!].
In a medium bowl;  mix the antipasto, basil, parmesan cheese and panko crumbs.
Stuff each jalapeno half with antipasto mixture.
Bake for 20 minutes, uncovered, or until jalapenos are a soft texture.
Glyko Me Mila Kai Bananes: Apple and Banana Pudding


Ingredients:
eggs, vanilla extract, milk, sugar, walnuts, cornflour, apples, bananas, brandy, butter, lemon, zest of, lemon juice, apples

Directions:
Start will all ingredients at room temperature.
Disslove the cornflour in 1 cup of milk.
In a mixing bowl, mix the eggs, vanilla extract, and sugar until well blended.
In a small bowl, mix 1/2 cup of the ground walnuts with the brandy.
Heat the remaining milk and butter in a large saucepan over medium-low heat.  Bring to a slow boil, whisking constantly.
Stir in the cornflour mixture with a whisk, stir until blended.
Add the egg mixture, stirring with the whisk until the pudding thickens.
Remove from heat.
With a wooden spoon, stir in the lemon peel, lemon juice, chopped fruit and walnut-brandy mix.
Pour into a large serving bowl.
Refrigerate  3 hours to chill and set.
Garnish with apple slices.
French Toast


Ingredients:
eggs, evaporated milk, sugar, vanilla, cinnamon, nutmeg

Directions:
Beat eggs slightly. Add milk, sugar, vanilla, cinnamon and nutmeg.
Dip bread slices, one at a time, into batter,allowing each to soak well. Spray pan with oil and fry on each side until brown.
Serve hot. (can be made ahead of time and warmed in microwave].
Medifast Turkey Burger and Cauliflower


Ingredients:
ground turkey, cauliflower floret, chicken broth, minced garlic clove, cornstarch, fresh asparagus

Directions:
Bring 1 cup chicken stock to a boil.
Add cauliflower florets and boil till tender.
Drain cauliflower and mash florets.
In a skillet spray turkey burger with cooking spray and cook to 165 degrees internal temperature When done cut into bite sized pieces.Add salt and pepper to taste.
While cooking the turkey burger put 1/4 cup chicken broth in a small saucepan and bring to a simmer. Add corn starch to small amount of cold water and stir until dissolved. Turn off heat to chicken broth and whisk in corn starch to thicken. Stir in chopped garlic to sauce.
Put asparagus on small plate, cover with plastic wrap and microwave for 30 seconds to 45 seconds.
Put mashed cauliflower on a plate, top with bite size turkey burger and cover with chicken garlic sauce. Serve asparagus on the side.
Dark Chocolate Mint Brownies


Ingredients:
butter, dark brown sugar, sugar, eggs, flour, baking powder, salt

Directions:
Preheat oven to 350 degrees., Stir together melted butter and sugars., Stir in eggs and peppermint extract., Mix in flour, dark cocoa powder, baking powder and salt., Stir in mint M&Ms., Pour brownie batter into a greased brownie pan,., Cover with green candy sprinkles., Bake for 25-30 minutes until a knife inserted in the center comes out clean., Cool and cut., Enjoy!
Veal and Vegetable Loaf


Ingredients:
egg, onion, fresh parsley, celery, carrot, instant chicken bouillon granules, sage, savory, pepper

Directions:
Mix all ingredients and place into a lightly oiled loaf pan., Bake at 325 F for 1 hour.