xiaoxl/recipe_data huggingface dataset:
No Bake Cookies III
Category: desserts
By Robin

Easy peanut butter cocoa flavored cookies without turning on the oven.

Ingredients:
2 cups white sugar
3 tablespoons unsweetened cocoa powder
½ cup margarine
½ cup milk
1 pinch salt
3 cups quick cooking oats
½ cup peanut butter
1 teaspoon vanilla extract

Directions:
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute. Add quick cooking oats, peanut butter, and vanilla; mix well. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Cook time: 15 mins
Total time: 25 mins
Yields: 4 dozen

Calories: 172.5
Fat: 7.3 g
Saturated fat: 1.4 g
Carbohydrates: 25.2 g
Sugars: 17.6 g
Dietary fiber: 1.6 g
Protein: 3 g
Cholesterol: 0.4 mg
Sodium: 71.3 mg
Spicy Baked Beans


Ingredients:
great northern beans, pinto beans, onion, fresh chili pepper, brown sugar substitute, catsup, yellow mustard

Directions:
If cooking on stove top, saute onion and pepper until tender.
Place all ingredients in pan and heat over low till flavors blend, about 20 minutes.
If cooking in crock pot place all ingredients in crock pot and cook on low 4 hours.
Simple Marinara Sauce


Ingredients:
extra virgin olive oil, onion, fresh parmesan cheese, sea salt, canned plum tomatoes

Directions:
I usually quadruple this recipe because the sauce keeps so well and we eat it for days.
Pre-heat heavy saucepan on medium heat, add olive oil and onion, stir until onion is clear (3-4 minutes].
Add content of tomato can (s] and salt, stir to blend.
Bring to bubbles, reduce heat to low and simmer uncovered until onion is softened (60 minutes].
While simmering, use wooden spoon, smash whole tomatoes into quarters.
Serve over penne, cooked al-dente.
Top with fresh shredded Parmiagian cheese (vegan, omit cheese].
Spaghetti Ala Steve


Ingredients:
ground beef, onion, green bell pepper, red bell pepper, yellow bell pepper, oregano, garlic cloves, bay leaves, salt, pepper, mushroom, spaghetti noodles, olive oil, tomato paste, tomato sauce, whole tomatoes

Directions:
Sauté all the vegetables in olive oil and then set aside.
Cook ground beef, onions and crushed garlic cloves in large pan. Drain fat. Add vegetables and let simmer for a few moments. Transfer all ingredients to a 3-quart cooker.
Over low heat, add all spices, tomato sauce and paste. Crush the whole tomatoes in your hand and add to pot along with the juice. Add bay leaves and let simmer for 1 and 1/2 hours stirring occasionally.
Pour over your pasta and enjoy with garlic bread.
Air-Fried Mozzarella Sticks
Category: appetizers-and-snacks
By Chef Wheeler del Torro

These ooey, gooey mozzarella sticks are sure to impress. The best part: because they are air fried, they're better for you than their fried cousin! Season with garlic salt and serve with marinara sauce for dipping.

Ingredients:
½ cup water
¼ cup all-purpose flour
5 tablespoons cornstarch
1 tablespoon cornmeal
1 teaspoon garlic powder
½ teaspoon salt
1 cup panko bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon parsley flakes
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
5 ounces mozzarella cheese, cut into 1/2-inch strips
1 tablespoon all-purpose flour, or as needed
cooking spray

Directions:
Place water, flour, cornstarch, cornmeal, garlic powder, and salt in a wide, shallow bowl; mix into a batter the consistency of pancake batter. Adjust ingredients if needed to get the right consistency. Stir panko, salt, pepper, parsley, garlic powder, onion powder, oregano, and basil together in another wide, shallow bowl. Lightly coat each mozzarella stick with flour. Dip each stick in the batter and toss in the panko mixture until fully coated. Place sticks in a single layer on a baking sheet. Freeze for at least 1 hour. Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place a row of mozzarella sticks in the fryer basket. Spray with a light coat of cooking spray. Cook sticks for 6 minutes. Open fryer and flip the sticks with tongs. Continue cooking until golden brown, 7 to 9 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 246
Fat: 6.8 g
Saturated fat: 3.9 g
Carbohydrates: 39.2 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 12.9 g
Cholesterol: 22.7 mg
Sodium: 935.6 mg
Banana, Orange & Pecan Muffins


Ingredients:
butter, egg, vanilla, whole wheat flour, granulated sugar, baking soda, baking powder, salt, pecans

Directions:
In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
Spoon batter into 12 greased or paper-lined muffin cups.
Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
Store in airtight containers for up to 3 days of freeze for up to 3 months.
Apple Cobbler


Ingredients:
cooking apples, cinnamon, white flour, rolled oats, toasted wheat germ, white sugar, dark brown sugar, salt

Directions:
"Preheat the oven to 350. To make the crumble topping combine all the ingredients except the apples and cinnamon in a mixing bowl. Mix until well combined, should be crumbly, set aside.  In a 9 by 13 baking dish, place the apples and toss with cinnamon. Put the crumble topping on top and place in the oven uncovered. Bake for about one hour. The crust should be golden and the apples should be oozing a little on the sides."
Low Fat Amaretto Biscotti


Ingredients:
flour, white sugar, baking powder, baking soda, egg

Directions:
Preheat the oven to 350 degrees F.
Combine dry ingredients together in a small bowl.
Mix together the egg, egg whites and extract in a larger bowl.
Add dry ingredients from small bowl to the ingredients in the larger bowl, mixing well.
Form the dough into two logs each about 8 inches long.
Place logs onto a cookie sheet sprayed with cooking spray. Bake for 30 minutes.
Let cool slightly and cut diagonally into 1/2 inch slices making 36 slices. Place slices flat end up onto cookie sheet and bake until dry (about another 8 to 10 minutes].
Cool and store in airtight container.
Variation: sprinkle dried slices with powdered sugar while still warm before serving.
Mars Bar Slice


Ingredients:
butter, chocolate

Directions:
Grease and line a slice tin with baking paper., Melt Mars Bars with butter, and mix with rice bubbles., Pour mixture into tin, and press down firmly., Melt chocolate and pour over slice., Set in the fridge, then remove from the tin, and cut into squares.
Crazy Meatballs


Ingredients:
ground beef, chili sauce, cranberry sauce, sauerkraut, brown sugar, water

Directions:
In large bowl, mix ground beef, bread crumbs, and onion soup mix.
Form into meatballs.
Place in 9x13" pan.
In saucepan, combine chili sauce, cranberry sauce, sauerkraut, brown sugar and water.
Simmer over low heat till mixed.
Pour over meatballs.
Bake at 325 for 2 hours.
Breakfast Surprise


Ingredients:
oats, milk, water, plain yogurt, raisins, apple

Directions:
Combine all the ingredients, except the apple, in a bowl, cover and store in the fridge over night.
Before serving, grate the apple and stir into the oat mixture.
Serve cold in the summer or heat gently for a warming winter breakfast.
Sausage Breakfast Burritos (Oamc)


Ingredients:
eggs, water, breakfast sausage, salsa, sharp cheddar cheese, flour tortilla

Directions:
In a large skillet, crumble and cook sausage., Drain sausage and set aside., Whisk together eggs and water., Pour mixture into the same skillet and scramble until eggs are cooked., Add cooked sausage and salsa and stir to combine., Assemble by placing ~1/4c of mixture onto tortilla., Top with ~1T cheese., Roll burrito style, tucking in the ends as best you can., Wrap burrito in a sheet of paper towel., Wrap again in aluminum foil., Freeze., To reheat, remove foil wrapper and discard. Microwave burrito for 1min., Now breakfast is hot, packaged, and ready to go!
Caramel Apple Martini


Ingredients:
vodka, cranberry juice

Directions:
"Shake all together with ice in a martini shaker & serve in chilled martini glass.  Garnish with a slice of apple."
Saint Silvester Pudding


Ingredients:
cauliflower florets, shrimp, spinach, eggs, half-and-half, butter

Directions:
Grease a loaf pan with butter, and dust with bread crumbs.
In a mixing bowl, combine beaten eggs with spinach, cream and salt and pepper.
Pour a third of the mixture into the loaf pan, and arrange a layer of cauliflour.
Pour another third of the mixture over that, and layer shrimp.
Top with remaining spinach mixture.
Cover loaf pan with foil.
Place loaf pan in another deep oven proof dish and add water to large dish--enough that it comes up to the top 1/3 of the loaf pan.
Bake in a 375º oven for 45 minutes to an hour, or until egg is cooked through.
Remove from oven and allow to cool 10 minutes.
Turn pudding out onto a serving plate, and slice.
This may be served hot or cold.
Shrimp, Celery, and White-Bean Salad


Ingredients:
large shrimp, garlic cloves, extra virgin olive oil, cannellini, celery ribs, baby arugula, fresh lemon juice

Directions:
Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes.
Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
Add shrimp with any juices and toss.
Antipasta Salad


Ingredients:
romaine lettuce, red onion, provolone cheese, black olives, cracked black pepper

Directions:
Mix ingredients together., serve.
Spicy Tuna Melt


Ingredients:
American cheese, tuna, mayonnaise, Miracle Whip, yellow mustard, crushed red pepper flakes, garlic powder

Directions:
Toast the bread.
Put the cheese on one slice (you may need to microwave for a couple seconds if it doesn't melt enough].
Mix together tuna and all other ingredients.
Throw in between bread slices.
Grab some chips and call it a day.
Exquisite Yeastless Focaccia
Category: bread
By Julia

This recipe for focaccia was given to me by my best friend, who is Italian.  It's incredibly simple, with only a few ingredients for the bread, and very versatile.  I love it because there's no yeast, and it's just so easy to make!  You can top it off with vegetables when there are about 5 minutes left on the baking time, or you can just season it with herbs and Parmesan cheese--my personal favorite.

Ingredients:
1 cup water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 ½ teaspoons crushed dried basil
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan. Pour water into the bowl of an electric mixer fitted with a dough hook. Sift together flour, baking powder, and salt, and add to the water. Mix on medium speed until dough forms a ball.  (Or, stir together water, flour, baking powder, and salt in large mixing bowl.  Turn dough out onto floured surface and knead until it forms a ball.) Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness.  Dough will be sticky and elastic.  It does not have to be perfectly even, but make sure there are no holes.   Rub the top and sides of dough with olive oil.   Season with cayenne, garlic salt, and basil. Bake in preheated oven for 20 minutes.  Remove from oven; sprinkle with Parmesan cheese and return to oven.  Bake until just golden, or about 5 minutes.

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

Calories: 283.3
Fat: 5.5 g
Saturated fat: 1.4 g
Carbohydrates: 49.1 g
Sugars: 0.3 g
Dietary fiber: 1.9 g
Protein: 8.6 g
Cholesterol: 4.4 mg
Sodium: 1358 mg
Thanksgiving Pear and Ginger Cranberry Sauce


Ingredients:
fresh cranberries, pears, white sugar, water, brown sugar, ginger, salt, crystallized ginger

Directions:
Combine cranberries, pears, white sugar, water, brown sugar, orange juice, grated ginger, and salt in a medium saucepan.
Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes.  Continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more.
Remove from heat and let cool for 30 minutes. Stir in crystallized ginger.
Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.
2 X 2 Cottage Cheese Smoothie


Ingredients:
banana, skim milk, cottage cheese, vanilla extract, Splenda sugar substitute

Directions:
Blend together., Drink!
Cuban Potato Salad


Ingredients:
small red potatoes, yellow potatoes, salt, bacon, red onions, green onions, dill pickle, green olives, garlic powder, mayonnaise, Dijon mustard, habanero sauce

Directions:
Peel (or not] the potatoes and boil with a good bit of salt.
Drain and then cube when cool.
Add salad ingredients to potatoes.
Mix Dressing ingredients and then toss with salad ingredients& potatoes.
Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.
Flamin' Hot Cheetos® Cheese Ball
Category: appetizers-and-snacks
By thymeforpineapple

This cheese ball is great for holiday parties, or just a fun get-together! Serve with crackers, corn chips, or raw cut veggies.

Ingredients:
1 (8 ounce) package cream cheese, at room temperature
1 ½ cups shredded extra-sharp Cheddar cheese, divided
1 cup shredded pepper Jack cheese
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco®)
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 cup spicy cheese-flavored cornmeal snack (such as Cheetos® Flamin' Hot)

Directions:
Beat cream cheese, 1 cup Cheddar cheese, pepper Jack, mayonnaise, Worcestershire, hot sauce, parsley, onion powder, and garlic powder with an electric mixer on low speed until creamy, about 1 minute. Beat in remaining 1/2 cup Cheddar until just combined, about 15 seconds. Place a large piece of plastic wrap on a clean work surface. Place cheese mixture in the center of the plastic wrap. Pull up edges of the plastic wrap to shape the mixture into a ball. Refrigerate until firm, at least 1 hour or overnight. Crush snack chips and place in a shallow dish. Unwrap the cheese ball and roll in crushed chips, pressing gently to coat. Serve immediately.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 (20-ounce) cheese ball

Calories: 236.2
Fat: 20.9 g
Saturated fat: 10.8 g
Carbohydrates: 4 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 8.9 g
Cholesterol: 57.8 mg
Sodium: 360.7 mg
Slow Cooker Lentil and Ham Soup
Category: soups-stews-and-chili
By queendiva1

Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!

Ingredients:
1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1 ½ cups diced cooked ham
½ teaspoon dried basil
¼ teaspoon dried thyme
½ teaspoon dried oregano
1  bay leaf
¼ teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce

Directions:
In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

Prep time: 20 mins
Cook time: 11 hrs
Total time: 11 hrs 20 mins
Yields: 6 servings

Calories: 222
Fat: 6.1 g
Saturated fat: 2 g
Carbohydrates: 26.3 g
Sugars: 4.3 g
Dietary fiber: 11.4 g
Protein: 15.1 g
Cholesterol: 19.7 mg
Sodium: 1169.6 mg
Cleaner for Brick


Ingredients:
"vinegar"

Directions:
Mix ingredients in a bucket., Apply to brick with a stiff bristled brush., Rinse with water.
Best Darned Scrambled Eggs Ever!


Ingredients:
eggs, milk, water, salt, fresh coarse ground black pepper

Directions:
"Salt & pepper to taste, start small, you can always add more.  Beat all ingredients until blended, the mixture will be a bit lumpy because of the cream cheese but it all works out.  Pour into hot skillet & let sit until the bottom just turns opaque.  Stir it all up & continue to stir, cooking until fluffy, remove from heat while still moist but not runny.  Mound onto buttered toast.  Devour."
Stewed Veal in a Cream and Lemon Sauce


Ingredients:
anchovies, fresh thyme, chicken broth, butter, plain flour, heavy cream, nutmeg, lemon, lemon slice

Directions:
Trim the veal of fat and sinews and cut it into neat cubes.
Put them into a saucepan with the anchovies and thyme and cover with stock.
Season lightly and simmer, covered for 1 hour or so until tender.
The veal must cook gently or it will shrink and toughen.
When completely tender, strain the stock into a jug and keep the veal on one side, removing the stalks of thyme.
Melt the butter in a saucepan and stir in the flour.
When it starts to froth gradually add the veal cooking liquid, stirring it in between each addition so that you have a smooth sauce.
Let it simmer for 10 minutes then stir in the cream.
Season the sauce with nutmeg and lemon zest and if necessary with salt and pepper.
Put the meat back in the sauce and simmer gently until heated through.
Serve garnished with slices of lemon.
Pickled Jalapenos
Category: side-dish
By Simply Sundays!

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Ingredients:
1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

Directions:
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat. Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes. Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr
Yields: 1 1/2 quart

Calories: 5.1
Fat: 0.1 g
Carbohydrates: 1.1 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 145.6 mg
Hot Fudge Sauce


Ingredients:
butter, powdered sugar, vanilla

Directions:
Melt 2 squares unsweetened chocolate and 4 tablespoons butter.   Take off heat., Stir with whisk 1 cup powdered sugar and 3 tablespoons  whipping cream., When smooth, add the additional whipping cream and the vanilla.
Chicken Bow Tie Parmesan


Ingredients:
bow tie pasta, boneless chicken breasts, salt, black pepper, olive oil, yellow onion, garlic, heavy whipping cream, fresh basil, mozzarella cheese, parmesan cheese

Directions:
Preheat the oven to 350°F  Start cooking pasta according to directions and drain.  While pasta is cooking --.
Cut chicken into strips, bites, or pieces.  Sprinkle with salt and pepper.
Heat oil in large skillet over medium heat.
Add the chicken to skillet and cook until no longer pink, about 6 minutes.  Remove chicken from skillet with a slotted spoon and set aside.
Add onion and garlic to skillet and cook until onion is softened (I'm not sure how long -- I never use onion]  Stir in pasta sauce and increase heat to high.  Bring sauce to a boil, reduce heat to medium low and simmer for 5 minutes.
Add the chicken, cream and basil to the skillet and mix well.
Spoon cooked pasta into an ungreased 13 X 9 baking pan.  Spoon the pasta sauce mixture (with chicken] over the top.  Sprinkle with the cheeses.  Bake about 25 minutes, until bubbly and cheese is lightly browned.
Tomato Tart


Ingredients:
flour, butter, extra virgin olive oil, Dijon mustard, tomatoes, dried thyme, fresh thyme leave

Directions:
Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball.
If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month].
Heat oven to 450 degrees.
Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
Bake about 10 minutes, or until it is just beginning to color.
Remove and set on a rack.
Turn oven to 400 degrees.
Spread crust with mustard.
Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
Cut into slices about 1/4-inch thick and place in a single layer on crust.
Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
Serve hot or warm; this does not keep very well.
Chicken Valdostano
Category: world-cuisine
By Jen

Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!

Ingredients:
2 tablespoons all-purpose flour
6  skinless, boneless chicken breast halves - pounded thin
¼ cup unsalted butter
10  fresh mushrooms, sliced
¾ cup dry white wine
¾ cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese

Directions:
Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside. Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes. Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 396.3
Fat: 23.7 g
Saturated fat: 12.8 g
Carbohydrates: 4.8 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 34.5 g
Cholesterol: 127.5 mg
Sodium: 705.5 mg
Turkish Spiced BBQ'd Meat Patties


Ingredients:
cumin, cinnamon, paprika, salt, curry powder, egg

Directions:
Mix ingredients together.
Preheat BBQ on high heat.
BBQ for 7-8 minutes a side on medium high heat. Make sure that they are cooked through; no longer pink and juices run clear.
Let sit for 5 minutes before serving.
The Essential Chewy Chocolate Chip Cookies


Ingredients:
unsalted butter, dark brown sugar, sugar, light corn syrup, cider vinegar, white vinegar, eggs, vanilla extract, salt, baking powder, baking soda, unbleached all-purpose flour

Directions:
Preheat oven to 375°F; lightly grease two baking sheets.
In a mixing bowl, cream the butter, sugars, corn syrup, and vinegar together; then beat in the eggs.
Beat in the vanilla, salt, baking powder, and baking soda.
Stir in the flour and chocolate chips.
Drop the dough by the tablespoonful onto the prepared baking sheets.
Bake for 10 minutes, until they are just set; the centers may still look a bit underdone.
Remove them from the oven; transfer to a rack to cool.
Blizzard


Ingredients:
Bourbon, cranberry juice, lime juice, sugar

Directions:
Add crushed ice to a blender container., Add the remaining ingredients in the order listed., Blend on low speed 15- 30 seconds, or until frozen stiff., Serve.