xiaoxl/recipe_data huggingface dataset:
Citrus-Cranberry Sauce


Ingredients:
navel oranges, fresh cranberries, sugar, water, ground ginger, fresh lemon juice, fresh lime juice

Directions:
Remove peel and pith from oranges and cut into large pieces.
In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
Cook, stirring frequently for 15 minutes.
Remove from heat and stir in lemon and lime juices.
Cover and chill thoroughly before serving.
Ideally made the day before you plan to serve.
Fresh Vegetable Salad
Category: salad
By Gabby

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

Ingredients:
6 cups water
2 cups tri-color rotini pasta  (Optional)
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
2  tomatoes, chopped
½  sweet onion (such as Vidalia®), chopped
1  cucumber, peeled and diced
2  carrots, cut into bite-size pieces
½ cup diced celery
3 cloves garlic, chopped
2  green onions, chopped
2 tablespoons chopped fresh parsley, or to taste
1 ½ teaspoons chopped fresh cilantro
1 pinch fresh cracked black pepper, or to taste

Directions:
Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl. Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 12 servings

Calories: 114.1
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 15.1 g
Sugars: 2.7 g
Dietary fiber: 1.4 g
Protein: 2.5 g
Sodium: 18.2 mg
Fried Eggs With Sour Cream (Ochiuri Cu Smantana)


Ingredients:
sour cream, flour, butter, eggs

Directions:
.In small bowl, thoroughly mix sour cream and flour.
Heat butter in a small skillet over medium-high heat.
As soon as the foam disappears from the melted butter, break eggs one by one into the hot butter.
Add salt and pepper to taste.
When eggs begin to solidify, gently spoon sour cream over them, cover, and let cook another half minute to a minute, depending on personal preference.
With spatula, transfer eggs to a warm serving plate.
Risotto alla Milanese
Category: main-dish
By Manuela

Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!

Ingredients:
1 ¾ cups uncooked Arborio rice
½ cup unsalted butter, divided
1 ½ quarts beef stock
3 tablespoons beef marrow
1  onion, thinly sliced
1 teaspoon saffron powder
¾ cup dry white wine
salt to taste
1 ½ cups grated Parmesan cheese

Directions:
Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.) Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes. Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 834
Fat: 35.4 g
Saturated fat: 21.6 g
Carbohydrates: 90.3 g
Sugars: 6.3 g
Dietary fiber: 2.3 g
Protein: 27.7 g
Cholesterol: 94 mg
Sodium: 710.8 mg
Drunken Pirate Shrimp With Tropical Salsa


Ingredients:
red onion, garlic, red pepper flakes, kosher salt, fresh ginger, shrimp, mango, avocado, fresh pineapple, cilantro, red onions, lime juice

Directions:
In a saute pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger.
Bring to simmer on medium heat.
Let cook for 5-7 minutes, to allow the flavors of the vegetables to let out.
Gently drop shrimp into the pan and braise on medium low heat until pink, about 4 minutes.
Remove shrimp and arrange half in each avocado skin "chests".
Serve with rice for a fuller meal.
For salsa, after chopping all ingredients to appropriate size, mix together and season with salt and pepper.
Let sit for at least 30 minutes to marinate.
Serve over hot shrimp, to look like an opened chest of buried treasure.
Drizzle pan sauce over the whole dish for extra flavor.
Clamato® Shrimp Cocktail
Category: trusted-brands-recipes-and-tips
By Clamato

Taste this savory Shrimp Cocktail made with Clamato®.

Ingredients:
2 ½ pounds large cooked (grilled) shrimp, cut in half
½ cup lemon juice
3 large tomatoes, diced
1 large white onion, diced
½ cup Sunkist® or Crush® orange-flavor soda
6 ounces ketchup
2 cups Clamato® Original or Picante flavor
Salt and pepper, to taste
6 fluid ounces Worcestershire sauce
3 ounces hot pepper sauce
2  avocados, cut into cubes

Directions:
Mix shrimp, with lemon juice, tomatoes, onion, Sunkist® or Crush® orange flavor, Ketchup, Clamato® Original or Picante flavor, Salt & pepper to taste, Worcestershire Sauce, hot sauce (to taste) and refrigerate for 30 minutes. Before serving add avocado.

Yields: 10 servings

Calories: 220.8
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 20 g
Sugars: 8.5 g
Dietary fiber: 3.7 g
Protein: 20.6 g
Cholesterol: 172.8 mg
Sodium: 979.9 mg
Gluten Free Coconut Raisin Cookies


Ingredients:
vanilla extract, sea salt, baking soda, walnuts, coconut, raisins

Directions:
In a large bowl, combine oil, agave and vanilla.
In a medium bowl, combine almond flour salt, baking soda, walnuts, coconut and raisins.
Stir dry ingredients into wet, mixing thoroughly.
Form dough into 1 inch balls and flatten onto a parchment lined baking sheet.
Bake at 350° for 8-10 minutes, until golden brown around the edges.
Cool and serve.
California Asparagus Sandwich


Ingredients:
lemon zest, fresh lemon juice, garlic cloves, salt, mayonnaise, olive oil, focaccia bread, lettuce, arugula, fresh mozzarella cheese, asparagus spears, pancetta, bacon

Directions:
Have ingredients at room temperature. Make Lemon Aioli (flavored mayonnaise] by whisking together the lemon zest, juice and garlic, which has been slightly mashed with the salt (use a sharp knife tip on a cutting board]. Whisk in the mayonnaise and olive oil. Spread on smooth side of each square of focaccia, using a generous 1/2 tablespoon.
Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia. Cut each sandwich in half into two triangles.
Sandwiches can be served at room temperature or warm in a 450-degree oven a few minutes, especially if regular mozzarella was substituted for fresh. Sandwiches are not meant to be served hot.
Our Family Olive Dip


Ingredients:
cream cheese, onions, garlic

Directions:
Place onion and garlic in food processor and pulverize.
Add olives, drained (set liquid aside].   Pulse a few times.
Add the cream cheese and blend.
If you want to thin it a little, add some of the olive juice and blend.  This is especially useful if you are serving it right away.
This is best if you let is sit a few hours before you eat it.  It is also best at room temp -- nice and soft and flavorful.  Best with thin, plain potato chips.
Store in a fridge in a sealed container.
Chicken Cauliflower Curry


Ingredients:
chicken breasts, onion, salt, mild curry paste, diced tomatoes, cauliflower florets, granny smith apple, golden raisin, fresh cilantro

Directions:
Cut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.
In same skillet, fry onion, jalapeno pepper (if using] and salt, stirring occasionally, until softened, about 3 minutes.
Add curry paste; cook, stirring, until fragrant, about 1 minute.
Drain tomatoes and add to skillet.
Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.
Add peas and half of the cilantro. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining cilantro.
Curried Cabbage with Bacon


Ingredients:
bacon, cabbage, curry powder

Directions:
Heat oil in a fry-pan., Add bacon and cook until done to the desired crispiness., Add cabbage and curry powder., Stir until lightly cooked., Serve.
Mesquite Glazed Sausage


Ingredients:
orange marmalade, water, mild Italian sausage

Directions:
Cook and stir Marinade Mix and orange juice in small saucepan on medium heat until smooth. Add marmalade, water and curry. Bring to boil, stirring constantly. Reduce heat to low; simmer 1 minute. Remove from heat; cool completely. Reserve 1/2 of the glaze for brushing.
Pierce sausages with fork. Place in large resealable plastic bag or glass dish. Add remaining glaze; turn to coat evenly. Refrigerate 30 minutes or longer for extra flavor. Remove sausages from marinade. Discard any remaining marinade.
Grill sausages over medium heat 20 minutes or until cooked through, turning occasionally and brushing with reserved glaze.
Tropical Grilled Chicken Breast
Category: meat-and-poultry
By DOLPHINROB13

Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here. Friends and family all enjoy this simple recipe, hope you do to . . .

Ingredients:
½ cup orange juice
½  lime, juiced
1 tablespoon honey
1 teaspoon crushed red pepper flakes
4 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

Directions:
Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

Prep time: 5 mins
Cook time: 12 mins
Total time: 47 mins
Yields: 4 servings

Calories: 223.1
Fat: 4.3 g
Saturated fat: 1.2 g
Carbohydrates: 8.9 g
Sugars: 7.1 g
Dietary fiber: 0.5 g
Protein: 35.8 g
Cholesterol: 96.9 mg
Sodium: 85.6 mg
Healthy Mexicali Chicken


Ingredients:
Dijon mustard, boneless skinless chicken breast halves, olive oil, salsa, fresh lime juice, avocado, green onions, salsa, onion, cherry tomatoes, tomatoes, garlic clove, cilantro

Directions:
Prepare salsa in magic bullet; set aside.
Spread mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat to medium.
Combine salsa and lime juice; spoon over and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.
Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.
Vegan Turnip Curry


Ingredients:
fennel seed, turnips, salt, turmeric, cumin powder, water, cilantro leaves

Directions:
Heat the oil and add the fennel seed and turnip chunks. Cook over medium heat for about 5 minutes.
Add the salt, turmeric, and cumin. Stir until every piece of turnip is coated with spice. Continue to cook over very low heat for about 10 minutes - stirring occasionally.
Add the water - I prefer my curry less soupy, so I used about a half cup of water. If you like a soupier consistency add the full cup. Cook until heated through - another 3 or 4 minutes.
Remove from heat and stir in the cilantro.
Hamburger Steak With Gravy


Ingredients:
ground beef, egg, Worcestershire sauce, seasoning salt, black pepper, garlic powder, self rising flour, self rising flour, black pepper, beef broth

Directions:
Combine all hamburger ingredients except flour.
Shape into patties and dredge in flour.
Brown patties in oil in heated skillet over medium high heat.
Remove from skillet.
Combine all gravy ingredients in a bowl, mixing well with a whisk.
Pour into skillet, stirring constantly until thickened.
Taste and adjust salt and pepper; can also add a little more seasoned salt.
Place patties into gravy and turn to coat.
Cover, reduce heat and simmer for 15 minutes or until done.
Chef John's Hot Spinach Artichoke Dip
Category: appetizers-and-snacks
By Chef John

I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.

Ingredients:
2 tablespoons butter
½ cup green onions, white and light green parts only, thinly sliced
2 cloves garlic, minced
salt
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
8 ounces cream cheese
½ cup shredded Gruyere cheese
½ cup finely grated Parmigiano-Reggiano cheese
¼ teaspoon hot sauce
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
¼ cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat. Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined. Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese. Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 284.1
Fat: 22.9 g
Saturated fat: 14.1 g
Carbohydrates: 8.8 g
Sugars: 0.8 g
Dietary fiber: 3.1 g
Protein: 12.7 g
Cholesterol: 70.5 mg
Sodium: 636.8 mg
Rock & Roll BBQ Salsa Ranchera


Ingredients:
garlic cloves, onion, chipotle chiles in adobo, fresh cilantro, water, salt, black pepper, lime juice

Directions:
Add oil to a frying pan. Over medium heat brown your tomatillos. They may blacken a bit, no worries. Cook until soft and splitting.
Remove the tomatillos and set aside. Add Onions to pan and cook them until soft and translucent. Add garlic and cook for another 2 minutes.
Add all ingredients to your blender or food processor and process until smooth. Adjust water to control texture and your own personal taste.
Chill for at least 2 hours for flavors to blend. Serve with tortilla chips. Keeps for at least 3 days.
Shrimps Saganaki (Greek Recipe)
Category: appetizers-and-snacks
By MURDERSHEWROTE

This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.

Ingredients:
1 pound medium shrimp, with shells
1  onion, chopped
2 tablespoons chopped fresh parsley
1 cup white wine
1 (14.5 ounce) can diced tomatoes, drained
¼ teaspoon garlic powder  (Optional)
¼ cup olive oil
1 (8 ounce) package feta cheese, cubed
1 pinch salt and pepper to taste

Directions:
Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside. Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened. While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on. When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 4 servings

Calories: 441.2
Fat: 26.6 g
Saturated fat: 10.6 g
Carbohydrates: 10.1 g
Sugars: 6.7 g
Dietary fiber: 1.4 g
Protein: 27.8 g
Cholesterol: 223.1 mg
Sodium: 1035.3 mg
Paprika Chicken One-Pot


Ingredients:
light olive oil, boneless skinless chicken thighs, onion, garlic cloves, floury potatoes, Dijon mustard, sun-dried tomato paste, paprika, chili powder, red wine vinegar, sherry wine, sour cream, flat leaf parsley

Directions:
Heat 1 tbsp oil in a sauté pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is jus softened, then add the garlic and cook for a further minute.
Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 minute Stir in the paprika, chilli if using, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 minutes.
Return the chicken to the pan, cover and simmer for 10 minutes. Stir well and simmer with the lid off for another 8 minutes, or until the sauce is thickened and the potatoes and chicken cooked through. I had to cook my stew much longer, as my potatoes weren't cooked.
Can be frozen at this point for up to 1 month.
Check the seasoning and serve in bowls with a dollop of soured cream (optional] and a sprinkling of parsley (optional].
Chocolate Balls With Cereals


Ingredients:
milk, butter, cocoa powder, sugar, coconut

Directions:
firstly, break biscuits completely., add milk, sugar, butter, cocoa and coconut., mix all of them., then knead like dough., after that, cut small pieces and make round balls., melt chocolate in microwave and add some butter., break cereals in the bowl., dip each ball into melted chocolate mixture and allow excess to drip off., roll in cereals., Place on cookie sheet and refrigerate until set.
Sweetened Jalapeno Bites (no Sugar)


Ingredients:
"Splenda sugar substitute"

Directions:
Pour the peppers, juice and all in a bowl., Stir in Splenda., Pack back into jar.
Meat Balls and Gravy


Ingredients:
ground beef, milk, garlic powder, onion powder, salt, eggs, milk

Directions:
Mix raw ground beef, bread crumbs, milk, seasonings, and egg and form into small balls. Bake on a cookie sheet at 350F for 10-15 minutes or until no longer pink inside. Place meatballs in an 8×8 baking dish. Mix soup and milk for gravy. Pour over meatballs. Bake covered at 350F for 30 minutes. Uncover, and bake 10 minutes longer. Serve meatballs and gravy over mashed potatoes or rice, if desired.
Freezing Directions:
Mix raw ground beef, bread crumbs, milk, seasonings, and egg and form into small balls. Bake on a cookie sheet at 350F for 10-15 minutes or until no longer pink inside. Place meatballs in an 8×8 baking dish. Mix soup and milk for gravy. Pour over meatballs. Cover with foil, seal, label, and freeze. To serve: Bake covered at 350F for 1 hour (no need to thaw]. Uncover, and bake 10 minutes longer. Serve meatballs and gravy over mashed potatoes or rice, if desired.
Salsa Chicken Meatloaf
Category: world-cuisine
By HockeyMom

Mexican flavor inspired meatloaf. Chicken makes this lower in fat than regular meatloaf, and adding pork keeps the meatloaf from tasting dry.

Ingredients:
1 ¼ cups herb-seasoned croutons
1 (12 ounce) jar salsa
1 tablespoon olive oil
1  jalapeno pepper, seeded and minced
1 cup finely chopped onion
3 cloves garlic, minced
1 pound ground chicken
½ pound ground pork
1  egg
1 ½ tablespoons taco seasoning mix
1 tablespoon Worcestershire sauce
1 cup shredded pepperjack cheese
¼ cup cilantro, minced
2 tablespoons barbecue sauce
2 tablespoons brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mix the croutons with salsa in a large bowl, and set aside to soften, about 15 minutes. Heat olive oil in a skillet over medium heat, and cook the jalapeno pepper, onion, and garlic until the onion is translucent, 5 to 8 minutes. Mix the ground chicken, ground pork, egg,  , Worcestershire sauce, pepperjack cheese, and cilantro into the crouton mixture, and mash any unbroken croutons. Mix in the cooked onion mixture. Transfer the meatloaf into the prepared loaf pan. Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar has dissolved, and brush the barbecue sauce mixture over the loaf. Fold a 12-inch long piece of aluminum foil into a tent, and place the foil tent over the loaf. Bake in the preheated oven until the juices run clear and the loaf is no longer pink in the center, about 1 hour. Remove foil tent for last 10 minutes of baking. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (72 degrees C). Remove from oven, cover the loaf with foil, and let stand for 15 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 9x5-inch loaf

Calories: 393
Fat: 19.6 g
Saturated fat: 7.6 g
Carbohydrates: 21.5 g
Sugars: 9.8 g
Dietary fiber: 1.9 g
Protein: 31.6 g
Cholesterol: 125.7 mg
Sodium: 897 mg
Kate's Easy Crepes Suzette


Ingredients:
unsalted butter, powdered sugar, lemon, zest of, Grand Marnier

Directions:
Cream the powdered sugar into the butter until you have a smooth texture.
Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled] when you add the citrus and alcohol but that is okay.
Spread the mixture over each crepe.
Fold the crepes in quarters and pile together.
Keep crepes warm in a 200 degree Fahrenheit oven.
Green-Eyed Monster Burgers


Ingredients:
pickle juice, lean ground beef, dill pickle slices

Directions:
Mix pickle juice and onion soup mix; add ground beef and mix thoroughly.
Divide into 12 thin patties.
Arrange 5 to 7 dill pickle chips in the center of six patties; cover with remaining patties and seal edges well.
Pan fry in non-stick fry pan or broil 5 to 6 minutes on each side.
Grandma's Secret Pie Crust
Category: desserts
By Felicia Bass

The secret's out!  A great basic pie crust recipe.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 ¼ cups shortening
1  egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water

Directions:
In large bowl mix flour and salt.  Cut in shortening with two butter knifes. In separate bowl, mix together egg, vinegar, and water.  Drizzle wet mixture into dry mixture, cutting it in. Roll out dough, and fit into two 9 inch pie pans. Bake at 425 degrees F (220 degrees C) for 12 minutes.

Yields: 2 crusts

Calories: 231.4
Fat: 16.6 g
Saturated fat: 4.1 g
Carbohydrates: 17.9 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 11.6 mg
Sodium: 150.3 mg
High Protien Pancakes


Ingredients:
eggs, flour, salt, milk, vanilla, baking powder

Directions:
Combine all ingredients in a bowl., Whisk until combined and of pancake batter consistency., Bake on lightly greased griddle., Turn when edges look dry.