xiaoxl/recipe_data huggingface dataset:
Hearty Lentil Soup With Spinach - Vegetarian Version


Ingredients:
olive oil, onions, carrots, celery ribs, garlic cloves, diced tomatoes, bay leaf, fresh thyme leaves, lentils, salt, ground black pepper, vegetable broth, water, spinach, spinach

Directions:
Heat olive oil at medium-high heat.
Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes].
Add garlic and cook until fragrant (30 seconds].
Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds].
Stir in lentils, salt and pepper to taste.
Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes].
Uncover, add vegetable broth and water.
Bring to a boil, cover partially, and reduce heat to low.
Simmer until lentils are tender but not mushy (30-35 minutes].
Discard bay leaf.
Puree 3 cups soup in blender until smooth, then return puree to pot.
Stir in spinach until wilted.
Serve! (or place in plastic containers for work!].
Tavern Dip


Ingredients:
cream cheese, beer, Worcestershire sauce, bacon bits

Directions:
Combine the ingredients in a  1 1/2 quart bowl.
With your microwave set on MEDIUM, cook 6 to 8 minutes, rotating and stirring one-quarter turn every minute.
Remove from microwave, stir well and serve with crackers or chips.
Holiday Glazed Meatloaf


Ingredients:
ground beef, garlic clove, salt, pepper, fresh parsley, onion, egg, olive oil, Worcestershire sauce, ketchup, brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Heat olive oil in a frying pan and saute onion with garlic until just soft. Remove from the heat and cool.
Mix them with all other main ingredients. Shape into a loaf and transfer into a baking dish.
Mix all glaze ingredients and keep aside.
Bake meatloaf for 50 minutes.
Pour the glaze mix over it and bake for 1 more minutes.
Let it cool for 5-10 minutes.
Cut and serve.
Deviled Eggs With Candied Bacon


Ingredients:
light brown sugar, cayenne pepper, ground cinnamon, bacon, eggs, mayonnaise, fresh dill, cider vinegar, Worcestershire sauce, scallions, kosher salt, paprika

Directions:
Preheat the oven to 350 degrees F.
In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm]. After they are peeled, you can then store them, covered, in the fridge.
Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
Cook's Notes:
A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
Shrimpcargot
Category: appetizers-and-snacks
By ambibambi

After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!

Ingredients:
¼ cup butter
2 cloves garlic, minced
6  peeled and deveined large shrimp (21 to 25 per lb)
6  mushrooms, stems removed
2 tablespoons shredded mozzarella cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 pieces

Calories: 203
Fat: 17 g
Saturated fat: 10.3 g
Carbohydrates: 2.4 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 11.1 g
Cholesterol: 107.5 mg
Sodium: 202.4 mg
Perfectly Roasted Vegetable
Category: fruits-and-vegetables
By MalsGTown

Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'

Ingredients:
2 cups Brussels sprouts, trimmed
1 cup large Yukon Gold potato chunks
1 cup large rainbow carrot chunks
1 cup cauliflower florets
1 cup cubed red beets
½ cup shallot chunks
2 tablespoons olive oil
salt and ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven. Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain. Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet. Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 105.4
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 14.7 g
Sugars: 4.1 g
Dietary fiber: 3.3 g
Protein: 2.8 g
Sodium: 48.6 mg
Thai-Style Turkey Fried Rice


Ingredients:
onion, garlic cloves, green chilies, fresh ginger, brown sugar, red capsicum, green beans, kaffir lime leaves, fish sauce, Thai basil, lime wedge

Directions:
"Heat the oil in a wok over medium-high heat. Stir-fry the onion for 2-3 minutes until softened. Add the garlic, chilli, ginger and sugar, then cook for a further 1 minute until the mixture is fragrant and the sugar has dissolved. Add the chopped capsicum, beans and kaffir lime leaves, then stir-fry for 1-2 minutes until the vegetables are just tender. Add the cooked rice, chopped turkey, fish sauce and tamari, then stir-fry for 2-3 minutes until heated through. Stir in the basil, then serve the rice in bowls with lime wedges to squeeze."
Smoked Salmon on Irish Soda Bread Crostini


Ingredients:
oatmeal, all-purpose flour, sugar, baking soda, salt, raisins, caraway seed, buttermilk, butter, chives, smoked salmon, fresh dill

Directions:
For the bread:.
Preheat the oven to 375 degrees F.
Put the oatmeal in the food processor and pulse til finely ground.
Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds.  Stir well to combine.
Pour buttermilk in and stir til combined.
Shape the dough into a 6 inch round and put onto a baking sheet.
Bake in top half of oven for 30-40 minutes, until lightly brown.
When tapped, the bread will give off a firm, hollow sound.  Let cool.
For the crostini:.
Mix the butter and chives together.
Once cool, slice the soda bread into slices and toast either in toaster or on baking sheet under broiler for a few minutes each side.
Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
Garnish each piece with dill.
Enjoy!
Vietnamese Sandwich
Category: world-cuisine
By SONNYCHIBA

While teaching English in Asia the past several years, I've been lucky to exchange some delicious and authentic recipes with local people. This Vietnamese banh mi sandwich is awesome, and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French-influenced  Vietnamese cuisine.

Ingredients:
4  boneless pork loin chops, cut 1/4 inch thick
4 (7 inch) French bread baguettes, split lengthwise
4 teaspoons mayonnaise, or to taste
1 ounce chile sauce with garlic
¼ cup fresh lime juice
1 small red onion, sliced into rings
1 medium cucumber, peeled and sliced lengthwise
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Directions:
Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side. Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 sandwiches

Calories: 626.7
Fat: 12.1 g
Saturated fat: 3.4 g
Carbohydrates: 72.1 g
Sugars: 6.2 g
Dietary fiber: 3.3 g
Protein: 55.3 g
Cholesterol: 123.8 mg
Sodium: 908.1 mg
Sweet and Spicy Crunchy Peppernuts (Pfeffernusse)


Ingredients:
light brown sugar, butter, all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground pepper, egg

Directions:
In a mixer mix all ingredients until blended.
Add water a few drops at a time until mixture forms a ball.
Knead the dough ball for a few minutes.
Roll out a walnut sized ball of dough into a long rope of dough (little finger width] Cut pieces of the rope and put on baking sheet.
Bake at 375 degrees for 6-8 minutes.
Let cookies cool on sheets.
Makes dozens of cookies, peanut sized, nice and crunchy.
Grilled Rosemary-Ginger Pork


Ingredients:
boneless pork, olive oil, lemon juice, ginger paste, fresh rosemary leaf, soy sauce, cumin, white pepper

Directions:
In a zip-style plastic bag, add olive oil, lemon juice, ginger, balsamic, rosemary, soy sauce, cumin, and pepper.
Close bag and thoroughly combine.
Reopen bag and add pork.
Reseal the bag and completely coat the pork.
Place in refrigerator for at least 1 hour to allow for marination.
To cook, simply place on a medium heat grill (turn occasionally] for approximately 10 - 15 minutes.
Fudgy Zucchini Brownies (Egg, Nut & Lactose-Free)


Ingredients:
sugar, pure vanilla extract, flour, cocoa powder, baking soda, salt, zucchini

Directions:
Preheat oven to 350 F and grease a 9 x 13 inch baking pan.
In a large bowl, combine the oil, sugar and vanilla until well blended.
In a medium bowl, whisk together flour, cocoa, baking soda and salt.
Add dry ingredients to wet ingredients, stirring just to combine.
Fold in the zucchini and mix well.
The batter will be very dry, but do not worry.  The grated zucchini will release just enough moisture during the baking process to produce a moist and chewy brownie texture.
Spread into the prepared pan, gently patting the mixture down.
Bake for 25 to 30 minutes until brownies spring back when gently pressed.
Cool for 30 minutes to 1 hour or until brownies are easy to slice.
Homemade Roasted Peanut Butter
Category: side-dish
By judy2304

This recipe makes a wonderful peanut butter that's better than anything in the store. It's all natural, and doesn't separate like some of the so-called natural peanut butters you can buy. I like chunky peanut butter, so I mix the batch until it is very smooth, then mix in peanuts that have been chopped separately.

Ingredients:
2 cups shelled raw peanuts
1 ½ teaspoons peanut oil
½ teaspoon white sugar
⅛ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet. Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes. Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 1 1/2 cup

Calories: 5.9
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 0.2 g
Sugars: 0.2 g
Sodium: 24.2 mg
Wellesley Fudge Cake I
Category: desserts
By Juanita Peek

This recipe dates to the early 1960's when it was the rage of Washington, D.C. It was frosted with a thick fudge icing.

Ingredients:
4 (1 ounce) squares unsweetened chocolate
½ cup hot water
½ cup white sugar
½ cup butter
1 ¼ cups white sugar
3  eggs
⅔ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside. In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm. Cream butter and sugar until light and fluffy.  Add 3 eggs, one at a time, beating thoroughly after each egg.  Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition.   Add vanilla and chocolate mixture. Blend well. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

Yields: 2 - 9 inch cake pans

Calories: 164.5
Fat: 7.1 g
Saturated fat: 4.2 g
Carbohydrates: 24.3 g
Sugars: 15 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 34 mg
Sodium: 189.4 mg
Pulled Pork With BBQ Sauce in the Crockpot


Ingredients:
tri-tip roast, catsup, water, Worcestershire sauce, brown sugar, yellow mustard, garlic, liquid smoke, apple cider vinegar

Directions:
Combine all ingredients except the meat in a saucepan. Cook on medium-high, stirring frequently, until it just starts to boil. Taste and adjust spices if needed.
Put roast in center of crockpot.
Pour hot sauce over roast.
Cook on low 8 hours.
Using 2 forks, shred meat and mix with sauce.
Let sit for at least 30 minutes.
Serve on buns or baked potatoes.
Macaroni and Bleu Cheese


Ingredients:
elbow macaroni, butter, salt, black pepper, paprika, green bell pepper, red bell pepper, onion, heavy cream, flour, sour cream, blue cheese, parmesan cheese, milk

Directions:
Cook macaroni noodles in boiling salted water for about 10 minutes or until al dente; drain.
Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper, paprika and bell peppers, and onion. Simmer until peppers and onions are soft.
Stir in cream, flour, sour cream, bleu cheese and Parmesan cheese; cook, stirring often, until smooth.
Add milk, by tbsps, if desired for a thinner sauce.
Pour the hot cheese mixture over the hot cooked macaroni and toss to coat.
Serve.
Fresh Corn Quiche


Ingredients:
eggs, onion, all-purpose flour, sugar, salt, half-and-half, butter, fresh corn kernels

Directions:
Preheat oven to 375 degrees F.
Combine eggs, onion, flour, sugar and salt in processor; blend until onion is finely chopped.
Add half and half and butter; process just until blended. Transfer to large bowl.
Mix in corn. Pour into crust.
Bake until filling is slightly puffed and top is golden, about 50 minutes.
Transfer to rack; cool slightly. Serve warm.
Glazed Onions and Carrots


Ingredients:
carrots, onions, brown sugar, salt, butter

Directions:
Arrange carrots and onions in a pan., Sprinkle with brown sugar and salt., Dot with butter., Bake in a 350 degree Fahrenheit oven for 45 minutes.
Kahlua-Grilled Pork Tenderloins


Ingredients:
Kahlua, butter, lemon-pepper seasoning

Directions:
Combine Kahlua and butter in a small saucepan, bring to a boil.  Boil 4 minutes, stirring often.  Remove from heat, and let cool slightly.  Slice tenderloins crosswise at 1 1/2-inch intervals, cutting to, but not through, bottom.  Sprinkle tenderloins with lemon-pepper seasoning and garlic salt; place in a large shallow dish or large heavy-duty, zip-top plastic bag.  Pour half of the Kahlua mixture over tenderloins.  Cover dish or seal bag securely and marinate in refrigerator 4 hours, turning occasionally.  Cover and chill remaining half of Kahlua mixture.
Remove tenderloins from marinade, discarding marinade.  Grill, covered, over medium-hot coals (350 - 400 degrees] 18 - 20 minutes or until a meat thermometer inserted in thickest portion of tenderloin registers 160 degrees, turning once and basting occasionally with remaining half of Kahlua mixture.  Cover and let stand 10 minutes before slicing.
Chicken Zucchini Enchiladas
Category: side-dish
By bd.weld

A low-carb approach to enchiladas with zucchini tortillas.

Ingredients:
1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
3 cups shredded cooked chicken
1 ⅓ cups green enchilada sauce, divided
1 (4 ounce) can chopped Hatch chile peppers, drained
4 large zucchini, halved lengthwise
1 cup shredded Cheddar-Monterey Jack cheese blend
¼ cup chopped fresh cilantro

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend. Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

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

Calories: 466
Fat: 25.1 g
Saturated fat: 11.6 g
Carbohydrates: 22.1 g
Sugars: 7.8 g
Dietary fiber: 6.4 g
Protein: 41 g
Cholesterol: 118.2 mg
Sodium: 623.6 mg
Chilaquiles Con Chorizo


Ingredients:
poblano chiles, yellow onion, garlic cloves, chicken broth, fresh cilantro, corn tortillas, onion, monterey jack cheese

Directions:
To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.]  Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
Pre-heat oven to 350 degrees.
Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.
Orange Bread With Dates


Ingredients:
butter, margarine, sugar, eggs, flour, baking soda, salt, buttermilk, walnuts, dates, sugar

Directions:
In large mixing bowl, cream butter and sugar.
Add eggs; mix well.
Combine flour, soda, and salt.
Add to creamed mixture alternately with buttermilk.
Fold in walnuts, dates, and orange peel.
Pour into 2 greased and floured 8 inch loaf pans.
Bake at 350* for 60 minutes or until done.
Combine glaze ingredients; spoon half over hot bread.
Cool for 10 minutes; remove from pans.
Spoon remaining glaze over.
Corn Muffin Casserole


Ingredients:
whole kernel corn, sour cream, sugar, margarine, sugar

Directions:
In large bowl, combine first four ingredients well., Stir in corn muffin mix., Pour into 9x13-inch pan., Drizzle melted margarine over top and sprinkle with sugar., Bake in preheated 350°F oven for 55-60 minutes.
Cranberry White Chocolate Cookies


Ingredients:
all-purpose flour, baking powder, salt, baking soda, butter, sugar, eggs, white chocolate chips, dried sweetened cranberries

Directions:
Combine flour and next 3 ingredients; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.
Rho's Asparagus, Leek & Potato Soup


Ingredients:
asparagus, garlic, onion, leeks, potato

Directions:
Wash and trim asparagus; cut stalks into pieces and set tips aside.
In large, non-stick saucepan, heat oil; saute garlic, onion, leeks, and asparagus stalks just until softened, approximately 10 minutes.
Add stock and potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency].
Taste and adjust seasoning with salt and pepper.
Return to saucepan (if you chose to process the mixture].
Steam reserved asparagus tips until just tender (approx. 2 mins]; add to soup.
ENJOY!  :-].
San Marzano Tavern Pizza Sauce (Restaurant Volume)


Ingredients:
san marzano tomatoes, tomato paste, ground black pepper, white sugar, extra virgin olive oil, kosher salt, garlic, yellow onion, bell pepper, dried basil, dried parsley, dried oregano, dried thyme, red wine vinegar, marsala wine

Directions:
Peel and quarter the yellow onion.
Quarter and stem the bell pepper, then place the both the onions and peppers in a metal pan and bake @ 400 F or 204 C for 40 minutes.
Open the cans of San Marzano tomatoes and, using an immersion blender, mix until all of the whole tomatoes are crushed into a nice chunky sauce.
In a large stainless steel stockpot, add the olive oil.
Bring to medium heat.
Add the garlic and cook for about 2 minutes, until fragrant and tender.
Add the tomatoes to the stockpot and stir to combine the ingredients.
Add remaining ingredients to the stockpot and simmer for about 50 minutes on low to medium heat, stirring occasionally until sauce it relatively thickened but not too thick as it will thicken more when it cools.
Let sauce come to room temperature then evenly distribute into canning jars and seal under safe canning procedures.  Label each jar and date them.  Should last over one-year in a cool, dry area.
Buttermilk Waffles
Category: breakfast-and-brunch
By Michele Davis

My grandmother Loyd's waffle recipe. Don't over-mix. There should be some lumps.

Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1  large egg
1 tablespoon vegetable oil

Directions:
Preheat a waffle iron according to manufacturer's instructions. Preheat oven to 275 degrees F (135 degrees C). Set a wire rack on a baking sheet and place in the oven. Whisk flour, sugar, baking soda, and salt together in a bowl. Whisk buttermilk, egg, and oil together in a large bowl. Stir flour mixture into buttermilk mixture just until batter is combined. Pour batter into preheated waffle iron, leaving about 1/2-inch border; close iron and cook according to manufacturer's instructions, 3 to 5 minutes. Transfer cooked waffles to the rack in the oven. Continue cooking waffles with remaining batter.

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

Calories: 198.3
Fat: 5.5 g
Saturated fat: 1.3 g
Carbohydrates: 30 g
Sugars: 6.2 g
Dietary fiber: 0.8 g
Protein: 6.8 g
Cholesterol: 49 mg
Sodium: 385.1 mg