xiaoxl/recipe_data huggingface dataset:
Orange Coconut Date Squares


Ingredients:
butter, brown sugar, egg, pure vanilla extract, orange zest, flour, salt, baking powder, dates

Directions:
Preheat oven to 350F degrees.
Measure flour, salt and baking powder in bowl and stir to blend, set aside.
Melt butter in small saucepan over low heat, remove from stove. Stir in brown sugar.
Blend in egg, vanilla and orange zest.
Add flour mixture to the butter mixture.
Stir in coconut and dates.
Spread mixture into a greased 7"x 11" pan.
Bake for 25 - 30 minutes.
Remove from oven and cool before cutting in small squares.
Low Carb Basil and Garlic Cauliflower Mash


Ingredients:
cauliflower, basil leaves, garlic clove, parmesan cheese, sun-dried tomato

Directions:
Clean and cut up cauliflower and add into a pot of boiling, salted water.
Boil for about 15 minutes but don't let the cauliflower get too soggy. It should still be firm when you take it out.
Drain very well.
In a food processor add in the basil, garlic cloves (2 if you like a nice bite!], parmesan and course until well blended.
Then add in the neufchatel cheese and the cooked cauliflower.
Pulse until smooth and serve!
(Optional: I like to run a knife through a few sundried tomatoes and add for taste and color - makes a very Italian low carb meal!].
Texas Style Hash Browns Shepherd's  Pie


Ingredients:
lean ground lamb, lean ground beef, chopped tomatoes, onion, Worcestershire sauce, milk, egg

Directions:
Brown meat and onions in a dry frying pan on high heat. Meat will cook in its own juices, so do not add oil. When cooked, drain.
Tip back into frying pan and add tomatoes, soup, mushrooms and peas.
Add one can full of water and stir.
Add Worcestershire Sauce and A1 Steak Sauce to taste. (Use approx 2 tbsp of Worcestershire Sauce as a guideline, and 1 tsp of A1, but you will know when it tastes right!].
Cook on a high heat until bubbling, then cover and reduce heat.
Simmer for 10 - 15 minutes, stirring occasionally.
In the meantime add cheese and milk together in a bowl. Add beaten egg and stir until well mixed. Set aside.
When Meat mixture has condensed down and thickened slightly, remove from heat.
Spoon mixture into a  9x13-inch oven pan with a slotted spoon, draining off excess 'juice' if necessary.
Pan should be 1/2 to 3/4 full.
Add packaged hash brown mix on top of the meat mixture, pressing down to compact.
Pour egg, milk and cheese mixture (above] on top of the hash browns, and bake at 350 degrees for 25-30 minutes, or until hash browns have browned to a nice crispy golden colour.
During the last few minutes of cooking, you can add extra shredded cheese to the top of the pie, and broil for a few minutes to melt.
This recipe tastes great when served with HP sauce (which is a spicy English sauce]. My husband also enjoys it with ketchup, however neither of these are necessary, and this is simply a serving suggestion! Enjoy!
Ultra Easy Cream Cheese Dip
Category: appetizers-and-snacks
By cowboyt

This dip is especially for all those football fans to consume while watching their favorite team win. Take it into a crowd, add chips--regular chips are best, but the ruffled style are good, too--and watch 'em eat it up. Before you know it, this dip will be gone.

Ingredients:
4 (8 ounce) packages cream cheese, room temperature
1 quart milk
garlic salt to taste

Directions:
Place the cream cheese in a bowl. Using a fork, mash the cheese while gradually pouring in the milk to make a smooth mixture. Stir in garlic salt to taste.

Prep time: 5 mins
Total time: 5 mins
Yields: 32 servings

Calories: 113
Fat: 10.4 g
Saturated fat: 6.5 g
Carbohydrates: 2.2 g
Sugars: 1.5 g
Protein: 3.1 g
Cholesterol: 33.2 mg
Sodium: 105.7 mg
Easy Cloud Bread
Category: breakfast-and-brunch
By TheWickedNoodle

Cloud bread is soft and fluffy - like a cloud! It's a great substitute for 'regular' bread and is low in carbs. Although it's not firm enough to replace bread in a regular sandwich, I like to top one 'slice' with peanut butter and bananas, toast it with jam or with my favorite lunch meat and fillings!

Ingredients:
3  large eggs, separated
¼ teaspoon cream of tartar
2 ounces cream cheese, very soft
1 tablespoon white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat egg whites and cream of tartar together in a bowl until stiff peaks form. Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites. Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns". Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 5 servings

Calories: 92.5
Fat: 6.9 g
Saturated fat: 3.4 g
Carbohydrates: 3.1 g
Sugars: 2.8 g
Protein: 4.6 g
Cholesterol: 124.1 mg
Sodium: 75.6 mg
Fresh Cream of Tomato Soup


Ingredients:
olive oil, onions, tomatoes, vegetable broth, garlic cloves, dried thyme, dried basil, nonfat milk, tomato paste, salt, fresh ground pepper

Directions:
Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried]. Simmer, covered, until the vegetables are tender, about 5 minutes. Cool slightly; transfer to a blender and puree.
Return the mixture to the saucepan. Whisk the milk and tomato paste in a small bowl; stir into the soup. Add the basil, salt and pepper; cook, stirring occasionally, until just heated through(do not boil].
Air Fryer Mini Pizza Calzones
Category: world-cuisine
By Yoly

These mini hand-held calzones are perfect as appetizers or snacks. I chose to use pepperoni but they would be great with sausage or just plain with cheese.

Ingredients:
1 (13.8 ounce) package refrigerated pizza dough (such as Pillsbury®)
9 teaspoons pizza sauce
1 (1.75 ounce) package pepperoni (such as Hormel®)
4 ½ tablespoons shredded mozzarella cheese
avocado oil cooking spray

Directions:
Roll out pizza dough on a lightly floured surface. Cut out 9 circles using a 2 1/8-inch biscuit cutter. Roll each circle into a 4 1/2-inch disc. Fill each disc with 1 teaspoon pizza sauce, 3 slices pepperoni, and 1/2 tablespoon mozzarella cheese. Fold over, secure edges by folding, and crimp with the tines of a fork. Preheat an air fryer to 375 degrees F (190 degrees C). Line the air fryer basket with parchment paper and spray with avocado oil. Place a batch of calzones into the basket and mist them with avocado oil. Air fry for 6 to 8 minutes. Turn calzones over, mist with avocado oil, and air fry until golden brown, 2 to 3 minutes more. Repeat with remaining calzones.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 9 mini calzones

Calories: 153.2
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 21.2 g
Sugars: 2.5 g
Dietary fiber: 0.7 g
Protein: 6 g
Cholesterol: 8 mg
Sodium: 430.1 mg
Rowan & Martins Laugh in " Sock It to Me " Cake


Ingredients:
cream cheese, vanilla pudding mix, crushed pineapple, sour cream, granulated sugar, eggs, vanilla, pecans

Directions:
Preheat oven to 375°.
Beat Sugar and Cream Cheese with a mixer until smooth.
Add Eggs one at a time, then Sour Cream, Vanilla, Oil, Crushed Pineapples, Instant Vanilla Pudding, Cake mix & Pecans.
Beat on medium speed until creamy.
Pour into a Bundt Pan that has been sprayed with a Nonstick cooking spray.
Bake for 45-55 minutes or until inserted toothpick comes out clean.
Top with a sifting of Powdered Sugar or make a Glaze and sprinkle with crushed Pecans as a perfect finish for this Cake!
Optional:
This cake can also be baked in two 9-inch round cake pans and icing with one 12-ounce
container of Cool Whip, mixed with one 3-ounce box of instant Pineapple Cream or French Vanilla Pudding mix and one cup of crushed pineapples.
Note: This two layer cake has to be refrigerated because of the icing.
Enjoy!
Grilled Halibut With Pineapple Chipotle Salsa


Ingredients:
raisins, dark rum, fresh pineapple, chipotle chiles in adobo, lime, juice of, orange, juice of, orange, zest of, olive oil, green onion, cilantro, salt, halibut steaks, halibut fillets

Directions:
Plump raisins in rum for 30 minutes; drain.
Heat grill to medium high heat.  Brush pineapple slices with oil & grill until lightly caramelized on both sides.  Cool & cut into 1/2" pieces; put in mixing bowl.
Combine chipotles, lime juice, orange zest & juice.  Whisk in olive oil.  Pour over pineapple chunks, fold in green onion, red pepper, cilantro & raisins.  Salt to taste.  Set aside.
Brush halibut heavily with oil & grill just until fish is opaque throughout, gently turning once.  The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. *** A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes.
Serve topped with salsa.
Taste of Summer Salad


Ingredients:
tomatoes, zucchini, fresh corn, green onions, red bell pepper, fresh basil, fresh oregano, fresh thyme, fresh parsley

Directions:
Mix all the veggies and herbs in a bowl., Pour in dressing and toss to mix., Divide the mix between 4 salad bowls., Sprinkle each salad with cheese., Serve and enjoy!
Pumpkin Cupcakes
Category: fruits-and-vegetables
By abby_dee1228

A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Topped with cinnamon buttercream.

Ingredients:
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup whole milk
¼ cup maple syrup
½ teaspoon vanilla extract
¾ cup butter, softened
½ cup white sugar
½ cup dark brown sugar
3  eggs
1 cup canned pumpkin
1 cup butter, softened
1 tablespoon half-and-half
1 teaspoon vanilla extract
6 cups confectioners' sugar, or more as needed
1 teaspoon ground cinnamon, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners. Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine. Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups. Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely. Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 22 cupcakes

Calories: 371.5
Fat: 15.9 g
Saturated fat: 9.8 g
Carbohydrates: 56.4 g
Sugars: 46 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Cholesterol: 62.5 mg
Sodium: 208.2 mg
Pizzabread


Ingredients:
self raising flour, buttermilk, salt

Directions:
Mix all ingredients together., Oil hands and press into greased baking sheet., Dough must be 1 cm high when finished., Place your favourite pizza topping onto this and bake at 350F for 30 minutes.
Butter Kuchen


Ingredients:
milk, active dry yeast, sugar, butter, salt, egg, flour, butter, sugar, egg, water, flour, vanilla

Directions:
Dough directions:
Heat milk until lukewarm.
Stir in the yeast and let sit for 5 minutes to soften.
Mix in the sugar, butter, salt, and egg.
Stir in 1 1/4 cups flour.
The dough should be very soft and wet.
If dough is too much like a batter then add in the extra flour.  You want the dough to be soft and sticky though.
Cover bowl with plastic wrap and let dough rise for about an hour.
With floured hands, press dough into the bottom of an 8" cake pan making the edge slightly higher than the center.
Cover and let rise for about 45 minutes.
Meanwhile, prepare the butter topping.
Combine all the ingredients in the butter topping and mix well.
Press the risen kuchen down slightly in the center so it will hold the butter topping.
Pour the butter topping on top of the kuchen.
Bake at 350°F for about 25 minutes.
Let cool completely before cutting.
The filling will still be runny and sometimes it will run all the way through to the bottom of the pan.  It'll still taste good though.
Pork Tenderloin in Slow Cooker


Ingredients:
low sodium soy sauce, yellow mustard, maple syrup, olive oil, shallots, chicken broth, garlic cloves, harissa, mushroom, potatoes, salt, pepper

Directions:
Heat oil and sear pork tenderloin on all sides.
Place in slow Cooker.
Stir together, Maple syrup, soya sauce, mustard, Harissa, chicken broth, salt and pepper. Set aside.
Saute shallots, garlic and mushrooms a few minutes.
Deglaze pan with maple syrup mixture.
Pour in Slow Cooker and cook for 7 hours on Low.
Add potatoes last hour.
Devil Crab Cream Cheese Ball
Category: appetizers-and-snacks
By PTRULL

A mildly spiced cream cheese and crab mixture. Pour cocktail sauce over the chilled ball, and serve with crackers.  Sinfully delicious!

Ingredients:
1 pound imitation crabmeat
1 (8 ounce) package cream cheese, softened
1  onion, chopped
1 cup chopped celery
1 tablespoon Worcestershire sauce

Directions:
Mix together imitation crab, cream cheese, onion, celery, and Worcestershire sauce.  Form into a ball, place on a plate, and cover loosely with plastic wrap.  Refrigerate until firm.

Prep time: 15 mins
Total time: 45 mins
Yields: 10 to 15 servings

Calories: 322.4
Fat: 20.1 g
Saturated fat: 12.5 g
Carbohydrates: 22.8 g
Sugars: 9.3 g
Dietary fiber: 1.5 g
Protein: 13.4 g
Cholesterol: 84.3 mg
Sodium: 1187 mg
Simple Mediterranean Cucumber Salad
Category: salad
By Soup Loving Nicole

This cucumber salad is light, refreshing, and perfect for those hot summer days.

Ingredients:
1 (1 pound) English Cucumber, thinly sliced with a mandoline
4  radishes, thinly sliced with a mandoline
1 small red onion, sliced into petals
1 tablespoon freeze-dried dill
1 teaspoon parsley flakes
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
salt and ground black pepper to taste

Directions:
Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl. Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper. Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 61.5
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 3.7 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 0.6 g
Sodium: 58.6 mg
Hummus With Peanut Butter


Ingredients:
garbanzo beans, garbanzo beans, creamy peanut butter, lemon juice, salt, garlic cloves, olive oil, paprika, fresh parsley

Directions:
Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
Blend until smooth.
Transfer to serving bowl.
Drizzle olive oil over the mixture and sprinkle with paprika and parsley.
Bevs Hot and Cheesy Tuna Quesadillas to Die For


Ingredients:
tuna in water, tomatoes, green onions, mozzarella cheese, dry mustard, flour tortillas

Directions:
Put the ingredients on 1/2 of each tortilla.
Divide the tuna between the 2 tortillas and sprinkle with the dry mustard.
Divide the green onions and the tomato slices and put on top of the tuna Sprinkle each with 1/2 cup cheese.
Fold each tortilla over and grill on both sides until lightly toasted and crispy.
Red Lentil Curry
Category: world-cuisine
By Emma Maher

This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.

Ingredients:
2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato puree

Directions:
Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in the tomato puree, remove from heat and stir into the lentils.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 191.7
Fat: 2.6 g
Saturated fat: 0.3 g
Carbohydrates: 32.5 g
Sugars: 6.6 g
Dietary fiber: 11.3 g
Protein: 12.1 g
Sodium: 571.9 mg
Bacon Wrapped New Potatoes
Category: meat-and-poultry
By hungryallweighs

I was given some tiny fresh new potatoes from a friend's garden.  I was grilling chicken and wanted an appetizer to throw on the grill.  The bacon wrapped new potato was born. Serve with ranch dressing or BBQ sauce for dipping.

Ingredients:
15 small new potatoes
5 slices bacon, cut into thirds
1 (1 ounce) package ranch dressing mix
15  toothpicks

Directions:
Preheat an outdoor grill for low heat, and lightly oil the grate. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 15 servings

Calories: 92.1
Fat: 1.4 g
Saturated fat: 0.4 g
Carbohydrates: 17 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 3 g
Cholesterol: 3.4 mg
Sodium: 207 mg
Seafood Fettuccine
Category: seafood
By LAQ1013

This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe.

Ingredients:
1 (16 ounce) package dry fettuccine noodles
1 ½ tablespoons butter or margarine
1 cup chopped green onions
4  garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low. Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat. Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 496.8
Fat: 14.3 g
Saturated fat: 7.8 g
Carbohydrates: 52.7 g
Sugars: 1.3 g
Dietary fiber: 2.9 g
Protein: 37.7 g
Cholesterol: 157.6 mg
Sodium: 750.5 mg
Slow Cooker Crock Pot Chicken Cacciatore


Ingredients:
chicken breast halves, flour, olive oil, garlic cloves, bell peppers, onions, dry red wine, tomato sauce

Directions:
Dust chicken with pan searing flour.
Heat oil on MEDIUM in large braising pan; add chicken. Brown lightly on all sides, 8-10 minute Transfer chicken to slow cooker. Discard all but 1 Tbsp oil.
Add garlic, mushrooms, peppers and onions to pan. Cook, stirring occasionally, 3-4 min, until vegetables soften slightly. Add wine; cook 1-2 minute Add Italian seasoning and tomato sauce; stir. Bring to simmer and remove from heat.
Add sauce mixture carefully to slow cooker. Cover; cook 3-4 hours on HIGH or 6-7 hours on LOW. Season to taste with salt and pepper.
Upside-Down Gingerbread With Cranberries and Pineapple


Ingredients:
brown sugar, butter, pineapple chunks, frozen cranberries, pecans, walnuts, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, brown sugar, butter, boiling water, molasses, egg

Directions:
Heat oven to 350 degrees.
In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
Spread in bottom of ungreased 8 or 9inch square pan.
(Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan].
Arrange pineapple, cranberries, and nuts over sugar mixture.
In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
Add all remaining gingerbread ingredients and blend well.
Pour batter evenly over pineapple, cranberries, and nuts.
Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
Serve warm with whipped cream.
Fancy Lump Crab Cakes With Roumalade Sauce


Ingredients:
lump crabmeat, celery, sweet onions, Worcestershire sauce, ground mustard, parsley flakes, eggs, mayonnaise, lemon juice, canola oil, mayonnaise, ketchup, soy sauce, lemon juice, garlic powder, onion powder, paprika, dill weed, white pepper

Directions:
In medium sized bowl added your drained and rinsed fancy lump crab meat, finely minced celery, finely minced sweet onion, Paul Prudhomme Seafood Magic seasoning, ground dry mustard, parsley flakes and bread crumbs and loosely mix then sit off to the side.
In another medium sized bowl start adding your wet ingredients -- mayonnaise, lightly beaten eggs, lemon juice and Worcestershire sauce and whisk together until there are no lumps. Then pour over crab mixture and mix well. Then sit off to the side while you make the Roumalade sauce.
To make the Roumalade sauce add all the ingredients until a bowl and mix well. Then sit off to the side while you form and cook your patties. You want the sauce to be room temp and not be cold. It won't hurt it to sit out for such a short period.
Add the 4 tablespoon canola oil (although extra virgin olive oil will work great -- I just had run out] Heat on medium high heat until it gets hot. While you are waiting for the oil to heat start making your patties. Just eyeball about 1/2 a cup of the crab mixture and form into a ball. Flatten the ball into about a 1/2 inch thick patty making sure all the edges are packed tight so you don't lose any parts. Add to the oil and cook on between medium and medium high heat for 10 minutes. Carefully turn over and cook on medium heat for an additional 10 minutes.
If you know how to drizzle then drizzle the Roumalade sauce over and around the patty and your plate will look really nice and fancy. But if you're like me just place a dollop of the Roumalade sauce on the patty and place a little dollop on the side.
Lamington Drops


Ingredients:
dark chocolate, butter, brown sugar, egg, coconut, plain flour, self-rising flour, coconut

Directions:
Combine chocolate, butter and sugar over low heat, until melted.
Cool for 5 minutes.
Stir in egg, coconut and sifted flours.
Cover and place in the fridge for 1/2 hour.
Roll 2 level teaspoon of mix into balls- roll in extra coconut, place on oven tray and flatten slightly.
Allowing 2cm between drops.
Bake in a moderate oven for 15 minutes, or until coconut is slightlty coloured.