xiaoxl/recipe_data huggingface dataset:
Three-Cheese Elbow Bites


Ingredients:
elbow macaroni, butter, margarine, all-purpose flour, salt, milk, cheddar cheese, parmesan cheese, bacon, fresh chives

Directions:
Heat oven to 400°F Spray 34 mini muffin cups with cooking spray. In 3 quart sacuepan, cook & drain macaroni as directed on pkg. Return to saucepan.
Meanwhile, in a 1-quart saucepan, melt butter over medium-low heat. Stir in flour and salt. Cook & stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thinkens. Stir in 3/4 cup of the cheddar cheese until melted. Stir in Parmesan cheese, blue cheese and bacon, until blended. Pour over macroni, stirring until well mixed.
Spoon mixture into mini muffin cups, filling full. Sprinkle with bread crumbs. Sprinkle evenly with remaining 3/4 cup cheese.
Bake 20-25 min or until golden brown. Let stand 10 minute Sprinkle with chives. Remove from pan. Use a sharp pearing knife to help release macaroni cups from pan.
Lebanese Toum - Garlic Sauce.


Ingredients:
garlic cloves, olive oil, salt

Directions:
"Puree the garlic with the salt in a spice grinder or mortar & pestle."
Apple Cinnamon Oatmeal Muffins
Category: bread
By Chelsey Carr

These delicious muffins make the perfect snack or breakfast!

Ingredients:
¼ cup quick-cooking oats
1 tablespoon brown sugar
1 tablespoon melted butter
¼ teaspoon ground cinnamon
1 ½ cups quick-cooking oats
1 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened applesauce
½ cup milk
¼ cup vegetable oil
1  egg, lightly beaten
1 teaspoon vanilla extract
1  apple - peeled, cored, and chopped

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Stir 1/4 cup oats, 1 tablespoon brown sugar, melted butter, and 1/4 teaspoon cinnamon together in a small bowl; set aside. Whisk together 1 1/2 cups oats, flour, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt together in a large bowl. Stir applesauce, milk, oil, egg, and vanilla extract together in a bowl. Stir applesauce mixture into flour mixture just until all ingredients are moistened; stir in apple. Spoon apple mixture into prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 196.3
Fat: 7.1 g
Saturated fat: 1.7 g
Carbohydrates: 29.6 g
Sugars: 9.9 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 18.9 mg
Sodium: 210.2 mg
Quick and Easy Cole Slaw


Ingredients:
cabbage, onion rings, sugar, sugar, dry mustard, celery seed, salt, white vinegar

Directions:
In a large bowl, layer the cabbage, pepper and onion rings.
Sprinkle 3/4 cup sugar over mixture.
In a saucepan combine 1 tablespoon sugar and remaining ingredients. Mix well and heat to boiling.
Pour hot mixture over the slaw.
Cover with foil or plastic wrap and refrigerate for 4 hours.
Toss before serving.
Caribbean Punch


Ingredients:
lime juice, lemon juice, honey, ginger ale, rum, pineapple chunk, melon ball

Directions:
Mix honey and juices together. They will mix well if both are at room temperature.
Chill for 3 hours or overnight.
Before serving add rest of ingredients.
Pour over lots of ice.
Garnish with citrus slices.
Awesome Peanut Butter Cookies!


Ingredients:
Crisco shortening, butter, crunchy peanut butter, white sugar, light brown sugar, eggs, all-purpose flour, baking powder, baking soda, salt

Directions:
Set oven to 350°.
In a bowl, cream together the Crisco shortening, butter, peanut butter and sugars until well mixed and creamy.
Add in the eggs; beat well.
In a seperate bowl, stir together the flour, baking powder, baking soda and salt; stir into batter; mix well until well combine.
Add in chocolate chips (or chopped peanuts] if using.
Roll into 1-inch balls, and place on a greased baking sheet.
Flatten each ball with a fork in a criss-cross pattern.
Bake for 10-12 minutes, or until the cookies begin to brown (don't overbake!].
Strawberry Lemonade


Ingredients:
fresh lime juice, lime juice, strawberry, water, Equal sugar substitute, lime wedges, strawberries

Directions:
Process lime juice and strawberries in blender or food processor until smooth.
Mix lime mixture, water and Equal; in pitcher.
Pour over ice cubes in tall glasses; garnish with fruit.
Simple Sage Dressing/Stuffing


Ingredients:
butter, celery & leaves, yellow onion, egg, dried sage, fresh sage, poultry seasoning, salt, white pepper, turkey broth

Directions:
Preheat oven to 350 degrees.
In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
In the meantime, cube the bread and set aside in a large, deep mixing bowl.
Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s], sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
Serve hot.
Toffee Pecan Drop Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, light brown sugar, sugar, egg, vanilla extract, pecans

Directions:
Preheat oven to 350°.
In a bowl, combine the first 3 ingredients; set aside.
In a large bowl, cream the butter with the sugars for 2 minutes or until smooth.
Add in the egg and vanilla; beat well.
Add in the dry ingredients and mix thoroughly.
Stir in the pecans and toffee.
Drop by rounded teaspoonsful onto an ungreased cookie sheet (leave room for expansion].
Bake 10-12 minutes or until lightly golden.
Let cookies cool in pan for 5 minutes; then transfer cookies to a wire rack to cool completely.
Hasty Pudding
Category: world-cuisine
By O0SHAUNA0O

This is a quick, yummy recipe that makes it's own hard sauce. Serve it with real cream. It's an old German recipe my family has made for many holidays.

Ingredients:
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons butter
1 cup boiling water
½ cup white sugar
¾ cup all-purpose flour
½ cup milk
1 teaspoon baking powder
¾ cup chopped nuts
½ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 inch square baking dish. In a medium bowl, mix together brown sugar, boiling water, vanilla, and butter.  Pour into prepared baking dish. In a clean bowl, mix together white sugar, flour, milk, baking powder, nuts, and raisins. Drop by spoonfuls on top of the mixture in the baking dish. Bake in preheated oven for 30 minutes. Serve warm.

Yields: 12 12 servings

Calories: 226.4
Fat: 7.2 g
Saturated fat: 2.1 g
Carbohydrates: 39.6 g
Sugars: 30.6 g
Dietary fiber: 1.3 g
Protein: 2.9 g
Cholesterol: 5.9 mg
Sodium: 54.7 mg
Love Nests


Ingredients:
diced tomatoes with juice, olive oil, garlic cloves, red onion, tomato paste, bay leaf, red pepper flakes, anchovies, sugar, water, pancetta, sausage meat, unsalted butter, all-purpose flour, milk, fresh chives, pre-shredded mozzarella cheese, fresh ricotta, frozen chopped spinach, sun-dried tomatoes, dry pasta

Directions:
Heat deep fry pan then add oil; fry onions for about 3 minutes; add garlic; fry additional 2 minutes until onions are soft.
Add in tomato paste; stir for about a minute until combined.
Add in diced tomatoes in tomato juice, bay leaf, anchovies, water, red pepper flakes and xylitol; adjust to personal taste.
Bring to a boil, then reduce heat to low and simmer 45 minutes.
In additional fry pan, fry pancetta and chorizo sausage meat until golden brown; add to marinara mixture.
Marinara done! :].
In a saucepan, add all bechamel ingredients (except cheese] and stir "continuously" with a wooden spoon until sauce thickens.
Heat oven to 180°C (350F].
Place breadcrumbs on a baking tray; bake for 5 minutes (until dry, not browned]; remove; set aside.
In a bowl, combine ricotta and spinach.
Cook spaghetti in boiling salted water; cook for 7 minutes (al dente]; drain; oil spray; set aside for about 10 minutes.
Place 1/2 cup of cooked pasta into a plastic measuring cup. Place the 1/4 plastic cup inside the cup with pasta. If you don't have plastic measuring cups, you get the idea that the spaghetti needs to be "packed" down tightly; can do by hand while pasta is "in" something.
QUICKLY, turn measuring cup over onto marinara sauce; be gentle but quick lol You want it so it looks like a mound.
G-E-N-T-L-Y, with the back of a teaspoon push down on the spaghetti to form a round hold without going through the bottom of the spaghetti. You can stop with the teaspoon fits inside the nest with a bit a room around it too!
Place 1 - 2 teaspoons of spinach ricotta mixture in the base of the nests. with a spoon (or with your fingers ;-] ] GENTLY push down until it covers the base. You do not want to push too hard that the nest will collapse. ;-].
Top with 1 -2 teaspoons of bechamel sauce.
Top with breadcrumbs; can add a few pieces of shredded cheese (optional].
Bake for about 30 minutes or until golden brown.
Fruit Fly


Ingredients:
"cinnamon"

Directions:
Drain syrup from the fruit cocktail. Mix fruit and cinnamon with 4 ice cubes in a blender. Add whisky according to taste. Let blend for about 2 1/2 minutes at high setting.
Serve Fruit Fly in a Champagne Saucer.  I used a coupette, same thing?
Prosciutto Cups With Apples and Lemon


Ingredients:
prosciutto, granny smith apple, lemon juice

Directions:
Preheat oven to 375 degrees.
Cut prosciutto into half pieces.
Place each into one mini cupcake tin circle.
Bake until a crispy bacon color - 15-20 minutes
Remove and put on paper towel hole side down and allow to cool.
Combine apples and juice in bowl to taste. It should be sweet/sour to balance the salt.
Spoon as much as you can into each cup.
Fabulous Football Dip
Category: appetizers-and-snacks
By Eric Hallett

Always a crowd pleaser and so easy to make.  This recipe can be as hot or as mild as you like, depending on which kind of tomatoes you buy.  I got this recipe from a friend. Serve with tortilla chips.

Ingredients:
1 pound sausage
1 (10 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) packages cream cheese, softened

Directions:
In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.

Prep time: 2 mins
Cook time: 15 mins
Total time: 17 mins
Yields: 16 servings

Calories: 172.5
Fat: 15.9 g
Saturated fat: 8.3 g
Carbohydrates: 1.6 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 6.1 g
Cholesterol: 47 mg
Sodium: 406.2 mg
Sugar Free Strawberry Pie


Ingredients:
strawberry, cornstarch, water, sugar substitute, egg

Directions:
In medium size sauce pan add the following ingredients:  Sugar replacement, water, both boxes of sugar free jello.  Separately, in a measuring cup place the cornstarch and just enough cold water to dissolve.  Add to saucepan.  Whisk all ingredients frequently.  Once boiling, allow to boil for three minutes.  Remove from heat source.  Place on top of ice bath (this facilitates the cooling process].  When cool, add extracts (if you are using them], and whisk to combine.       This mixture MUST be completely cooled prior to adding to the fresh cut strawberries.   As pictured, I cut the strawberries in very large pieces.  Feel free to slice, or cut up as you like.  Add cooled mixture to strawberries.  Gently toss to coat well.  Pour mixture into pre-baked pie crust and place in fridge.  Using the ice bath technique to chill the gel mixture expedites this recipe!   It will set up in about an hour.   Top with whipped topping if desired.
Ice Bath-  Use a bowl much larger than the saucepan containing the gel mixture.  Fill half way with ice.  When gel mixture is removed from the heat source, place hot pan on top of the ice and continue to whisk.
Perfect Fall Chili


Ingredients:
lean ground beef, tomato sauce, tomato paste, kidney beans, diced tomatoes, curry, salt, paprika, sharp cheddar cheese

Directions:
In a slow cooker on the lowest to medium setting, add the ground beef, tomato sauce, tomato paste, tomatoes, beans, and all the spices including the chil mix.  Let cook several hours, check always to make sure the meat is fully cooked.  Better results of flavor if it cooks for 4-6 hours.
Here is the fun part.  Scoop 1 1/2 cup into a soup bowl or table bowl, put 1/3 cup of cheese in the center, and add your scoops around the bowl in a petal format.  Once put together, top with your diced onions.
Simple Salmon Cakes Made with Oatmeal
Category: appetizers-and-snacks
By Calliecookins 

This is a basic salmon patty made with oatmeal and fried in canola oil and butter. The cook can adjust the amount of onion, oil, and butter to meet preferences. We often enjoy this with a meat sauce.

Ingredients:
2 (6 ounce) cans boneless, skinless salmon, drained
1  egg, beaten
2 tablespoons chopped onion, or more to taste
¾ cup quick-cooking oats, or as needed
2 tablespoons canola oil, or to taste
1 tablespoon butter
salt and ground black pepper to taste

Directions:
Mix salmon, egg, and chopped onion in a bowl with your hand; add oats incrementally, mixing until the mixture holds together and it not overly moist. Shape the mixture into 4 patties. Heat oil and butter together in a skillet over medium heat until the butter is melted and the mixture is hot. Fry patties in oil mixture until browned and heated through, about 7 minutes per side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 patties

Calories: 305.9
Fat: 18.3 g
Saturated fat: 4.2 g
Carbohydrates: 10.8 g
Sugars: 0.5 g
Dietary fiber: 1.6 g
Protein: 23.5 g
Cholesterol: 91.5 mg
Sodium: 345.1 mg
Red Beans and Ham


Ingredients:
red kidney beans, stewed tomatoes, ham, water, garlic powder, ground cumin, dried thyme, dried oregano, salt, pepper

Directions:
In a large Dutch oven, bring all ingredients to a boil.
Reduce heat; cover and simmer for 1 hour, stirring occasionally.
**Weserve this over hot cooked rice.
Thai Curried Noodle - Gueyteow Kak


Ingredients:
beef sirloin, egg, tofu, shallots, red onions, garlic clove, red curry paste, coconut milk, curry powder, fish sauce, sugar, peanuts, lime wedges, cilantro leaf

Directions:
If using raw beef, put beef in a small pan and cover with water and bring to a boil.  Simmer gently for 10 minutes and set aside. If using leftover meat, skip this part.
Soak rice flour noodle for 20 minutes in water and drain. Boil water in a pot.  Put the noodles in a sieve or strainer and dip them into the boiling water for 2 to 3 seconds only and drain.  Divide into two serving bowls.
Cut the eggs into quarters and set aside.
In a small frying pan heat 1 T of oil and fry the sliced tofu until slightly browned.  Drain and set aside.
Add 1 T oil in the same frying pan fry the shallot or red onion until dark golden brown and crisp.  Set aside.
In the same frying pan, add 2 T of oil and add garlic and fry until lightly brown.  Stir in the curry paste, coconut milk, curry powder, fish sauce sugar,  tofu, and beef cubes or any other leftover meat you may want to use.  Stir and simmer gently for about 5 minutes.
Divide the soup between two bowls over the noodle.  Arrange quartered  eggs evenly and top with reserved fried shallots or red onion, roasted and crushed peanuts, lime wedge and sprinkle of cilantro for garnish.
Green Tomato Relish
Category: side-dish
By Linda McDaniel

This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices,  is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!

Ingredients:
24 large green tomatoes
3  red bell peppers, halved and seeded
3  green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

Directions:
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Prep time: 1 hr 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 12 pints

Calories: 31.8
Fat: 0.1 g
Carbohydrates: 7.6 g
Sugars: 6.7 g
Dietary fiber: 0.5 g
Protein: 0.5 g
Sodium: 40.1 mg
Truffes De Chocolat (French Chocolate Truffles)


Ingredients:
walnuts, pecans, sweetened condensed milk, vanilla, salt, walnuts

Directions:
Place chocolate in double boiler over low heat, stirring constantly until just melted.
Add nuts, milk, vanilla and salt.  Blend well.
Remove from heat and cool 5 minutes.
Roll small amounts of chocolate, about the size of a walnut, into balls.
Coat with chocolate sprinkles, shredded coconut, finely chopped walnuts.
Transfer to a cookie sheet and refrigerate until set.
Hershey's S'mores Sandwich Bar Cookies


Ingredients:
butter, margarine, sugar, egg, vanilla extract, all-purpose flour, graham cracker crumbs, baking powder, salt, miniature marshmallows

Directions:
Heat oven to 350°F.
Grease 8-inch square baking pan.
Beat butter and sugar until well blended in large bowl.
Add egg and vanilla; beat well.
Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.
Press half of dough into prepared pan.
Bake 15 minutes.
Unwrap chocolate bars; arrange over baked layer, breaking as needed to fit.
Sprinkle with marshmallows; scatter bits of remaining cookie dough over marshmallows, forming top layer.
Bake 10 to 15 minutes or just until lightly browned.
Cool completely in pan on wire rack.
Cut into 16 bars.
YUM!
Lenten Apple Cake


Ingredients:
apples, sugar, flour, cinnamon, nutmeg, baking soda, vanilla, salt, raisins

Directions:
Cover apples with sugar and let stand for 20 minutes, or until makes juice., Sift dry ingredients., Add oil, vanilla and nuts and / or  raisins and blend into apples., Spread in  9 x 13 pan and bake at 325F for 40 to 45 minute.
Mediterranean Salmon Pasta Salad
Category: salad
By Kim's Cooking Now

This quick and easy pasta salad features mezze penne pasta, tomatoes, cucumbers, shallot, salmon, and a lemon-pepper-dill vinaigrette. You can use leftover salmon if you like, but those new handy pouches of salmon are great to have on hand in the pantry for salads like this!

Ingredients:
½ (16 ounce) package mezze (short) penne pasta
1 cup sliced and quartered cucumber
1 cup halved cherry tomatoes
2 tablespoons minced shallot
1 (2.6 ounce) pouch wild-caught pink salmon (such as Chicken of the Sea®)
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon-pepper seasoning
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon dried dill weed

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl. Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top. Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 376.3
Fat: 16.8 g
Saturated fat: 2.6 g
Carbohydrates: 45.3 g
Sugars: 2.8 g
Dietary fiber: 2.6 g
Protein: 12.4 g
Cholesterol: 8 mg
Sodium: 495.4 mg
Dumplings


Ingredients:
flour, butter, eggs, chicken broth, salt, pepper, dried parsley

Directions:
Bring broth, salt & butter to gentle simmer, add flour & stir until well combined then kill heat & keep mixing for a minute until you have a tight ball.
Place dough in mixer on low for a few minutes to cool then add eggs, one at a time.
Place dough in a plastic bag, cut corner off so you have a half inch hole, squeeze dough through hole & snip off with scissors into one inch logs & let them fall into simmering broth. Cook gently, covered for about 5 minutes.
Apple--Pear Salad With Maple-Pecan Bacon


Ingredients:
bacon, maple syrup, pecans, bartlett pear, apple, red grapes, gorgonzola, cranberry sauce, orange zest, olive oil, brown sugar, ginger, salt

Directions:
Preheat oven to 400 degrees.  Place a lightly greased wired rack in an aluminum foil-lined 15 x 10 inch jelly roll pan.  Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 minutes more or until brown and crisp (Turkey bacon does not take this long].  Remove from oven, and let stand 5 minutes.  Cut bacon crosswise into 1-inch pieces.
Place salad greens on a serving platter.  Cut pear and apple into thin slices, toss with salad greens.  Top with grapes, cheese, and bacon.
Make Cranberry Vinaigrette:  Whisk together cranberry sauce, orange zest, orange juice, vinegar and olive oil, brown sugar, ginger, and salt in a medium bowl until blended and smooth.  I used an immersion blender.
Serve and enjoy.
White Risotto from the Ticino


Ingredients:
butter, onion, rice, chicken, white wine, salt, pepper, swiss cheese, parmesan cheese

Directions:
Melt the butter in a heavy saucepan. Cook the onion in the butter until it is soft. Stir in the rice. Cook over medium heat, stirring constantly, for 1 to 2 minutes, or until the rice is opaque.
Add the hot consomme, the wine, and the salt and pepper to taste. Cover tightly. Simmer over the lowest possible heat for about 15 to 20 minutes or until the rice is tender but firm.
Serve with grated cheese.
NOTE: one cup of peas can be added to the rice when it is half way done.
Peanut Butter and Vegetable Soup


Ingredients:
onion, garlic clove, celery, mushroom, carrots, reduced-sodium navy beans, fresh ground black pepper

Directions:
Combine all ingredients in a large pot (3 qt or more].
Bring soup to a boil, stirring several times so bottom doesn’t burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Ana Gourmet: Oat Bran Pancakes


Ingredients:
whole wheat flour, baking powder, baking soda, ground cinnamon, salt, water, vanilla extract, liquid stevia

Directions:
Put a non-stick frying pan over medium heat.
Combine all dry ingredients in a large mixing bowl. Add all of the wet ingredients and whisk only until all ingredients are wet.
Pour about 4 tablespoons of batter into the frying pan. Wait until bubbles form in the middle of the pancake and flip it over with a spatula. Cook until underside is golden brown and remove from pan. Repeat with remaining batter.