xiaoxl/recipe_data huggingface dataset:
Easy Toffee
Category: desserts
By Kim Utsinger

Very easy and yummy toffee made with saltine crackers.  You'll love it!  Serves a crowd.

Ingredients:
1 (10 ounce) package saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 ounce) package semisweet chocolate chips
1 cup slivered almonds

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease a baking sheet.  Line baking sheet with saltine crackers, edges touching. In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface.  Pour mixture over crackers and spread evenly. Bake in preheated oven 15 minutes.  Sprinkle chocolate chips over hot toffee.  When chips turn glossy, spread evenly with spatula.  Sprinkle with almonds.  Freeze 20 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 10 x 15 pan

Calories: 235.8
Fat: 14.9 g
Saturated fat: 7.4 g
Carbohydrates: 25.9 g
Sugars: 16.1 g
Dietary fiber: 1.6 g
Protein: 2.6 g
Cholesterol: 19.5 mg
Sodium: 176.4 mg
Hot and Sour Soup


Ingredients:
shiitake mushrooms, garlic, chicken broth, rice vinegar, soy sauce, crushed red pepper flakes, napa cabbage, water, cornstarch

Directions:
In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.
Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.
Add in chicken and cabbage; lower heat and simmer, uncovered, for 5 minutes.
In a little bowl, add the cold water and cornstarch; stir to combine.
Add to the soup; simmer for 2 minutes or until thickened.
Remove from heat; stir in sesame oil.
Grandma's Chicken


Ingredients:
chicken, salt, pepper, Season-All salt, flour, water

Directions:
Combine seasonings in flour; dredge chicken pieces to coat; fry in hot oil until browned.
Blend remaining flour with water; pour over chicken; cover and simmer on low 45 minutes until meat is almost falling off bone and gravy is thickened. Make sure to stir gently so gravy doesn't stick.
Tuscan Lemon Muffins


Ingredients:
flour, sugar, baking powder, salt, part-skim ricotta cheese, water, olive oil, lemon rind, lemon juice, egg

Directions:
Oven needs to be preheated to 375 degrees.
Combine flour, sugar, baking powder, salt into a bowl and make a well in the center. In another bowl combine ricotta, water, olive oil, lemon juice & rind and the egg. Pour this mixture into the well. Stir until blended.
In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally.
Bake for about 16 minutes.  Test with a wooden tooth pick in the center, if it comes out clean, it is done cooking.
Allow to cool for about 5 minutes before eating.
Tuna Salad Roll Ups (Fast, Light, Low-Carb, Snack)


Ingredients:
low-sodium tuna in water, iceberg lettuce, diced tomato, carrot, light mayonnaise, mustard

Directions:
Drain tuna and put in a small bowl with tomatoes and carrots. Mix well. (If adding mayo or mustard, mix that in as well.].
Take one lettuce leaf and place some of the tuna mix in the middle of it.
Wrap the lettuce up and stick a toothpick in so it will stay. You should be able make 12 of these.
Serve and enjoy!
Filipino Chicken Sopas
Category: soups-stews-and-chili
By Shela F Diehr

Creamy chicken macaroni soup - comfort Filipino food that transcends culture, time, and ages. It's made simply in one pot that I have adjusted to be able to add all ingredients as you go.

Ingredients:
6 cups water, or more as needed
½  onion, chopped
1 pound bone-in chicken thighs, skin removed
1 teaspoon garlic powder
1 teaspoon onion powder
2  carrots, diced
2 tablespoons fish sauce, or more to taste
4 teaspoons chicken bouillon granules
½ teaspoon ground black pepper
½ (16 ounce) package elbow macaroni
½ cup evaporated milk
3 tablespoons butter
1 pinch salt and ground black pepper to taste

Directions:
Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes. Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper. Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 344.6
Fat: 13.5 g
Saturated fat: 6.3 g
Carbohydrates: 34.8 g
Sugars: 5.5 g
Dietary fiber: 2.2 g
Protein: 20.1 g
Cholesterol: 68.2 mg
Sodium: 769.4 mg
Eintopf


Ingredients:
Polish sausage, carrot, potatoes, onions, water, salt, pepper

Directions:
Put the first six ingredients into a pot and bring to a boil.  Reduce heat and simmer for about 1 hour.
Add the herbs.
Adjust the seasoning with salt, pepper and Maggi seasoning.
Creativity is encouraged.
Enjoy!
Tequila Lemonade


Ingredients:
peppermint, lemon, seltzer water, vanilla beans

Directions:
Into a pitcher, put about 2 scoops of ice cubes.
Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir.
Place in the refrigerator to chill.
When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella.
Russian Potato Salad (Salad Olivier)


Ingredients:
russet potatoes, carrots, sweet peas, green onion, dill pickles, fresh cilantro, eggs, fresh dill, dry oregano, black pepper, white pepper, sour cream, mayonnaise, hot chili sauce

Directions:
You will need a large mixing bowl.
The following items add to taste, the amounts listed above are approximate: hot dogs (depends how much meat you want]; pickles (Depends how salty you want the salad. This is the only source of salt in the salad.]; oregano; black pepper; white pepper; 	sour cream (add more if salad too dry]; mayonnaise (add more if salad too dry];	horseradish; hot sauce (depends how spicy you want].
Boil potatoes, carrots, hot dogs until cooked.
Hard boil the eggs.
While the above are boiling, add to bowl sweet peas.
Finely chop and add to bowl: cilantro, dill.
Cut to small pieces (to size of a pea] and add to bowl pickles.
Once all the boiled items are cooked: peel, chop (to size of a pea] and add them all to the bowl: potatoes, carrots, hot dogs, eggs.
Add the rest of the ingredients to the bowl: oregano, black pepper, white pepper, sour cream, mayonnaise, horseradish, hot sauce.
Mix well and serve or place in fridge for later use.
Black & Blue Steak, Asian Style


Ingredients:
soy sauce, dry sherry, sake, mirin, ketjap manis, garlic, ginger, green onions, fresh ground black pepper

Directions:
Place soy, sherry (or sake] mirin, kecap manis, garlic, ginger, pepper and spring onions in a bowl and whisk to mix.
Put the steaks and the marinade in a ziplock bag and refrigerate for at least 2 hours, turning every half hour or so.
When ready cook steaks on a preheated ridged grill or bbq to desired degree of doneness, basting with marinade.
Mexican Rice


Ingredients:
long-grain rice, tomatoes, onion, garlic cloves, salt, chilies, black pepper

Directions:
put rice in a large bowl and pour in boiling water to cover,stir once,let stand for 10 min.rinse under cold water and drain,set aside to dry.
blend the tomatoes and juice together with onion and garlic in a blender until smooth.
heat oil in a pan,cook the rice over medium heat until golden brown,stir occasionally.
add tomato mixture and stir until all the liquid is absorbed,stir in the stock,salt,whole chiles and peas.continue to cook the mixture,stir occasionally until the liquid is absorbed and the rice is just tender.
remove the pan from heat,cover and let stand for 5-10 min.remove the chiles,fluff up the rice and serve,sprinkle with black pepper,the chiles may be used as a garnish.
Mango Shrimp Salad
Category: salad
By karbol

Refreshing summer salad.

Ingredients:
1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers  (Optional)
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste  (Optional)

Directions:
Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 158.9
Fat: 1.4 g
Saturated fat: 0.4 g
Carbohydrates: 12.1 g
Sugars: 9.6 g
Dietary fiber: 1.4 g
Protein: 24.3 g
Cholesterol: 221.3 mg
Sodium: 256.4 mg
Fall Quinoa Salad with Poppy Seed Dressing
Category: salad
By classyncasual 

Roasted sweet potato and Brussels sprouts salad with beets, dried cranberries, quinoa, feta, and poppy seed dressing.

Ingredients:
nonstick cooking spray
1 medium sweet potato, peeled and chopped
½ cup sliced Brussels sprouts
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup cold cooked quinoa
1 (8 ounce) can sliced beets
⅓ cup sweetened dried cranberries
½ cup white vinegar
⅓ cup white sugar
1 tablespoon minced onion
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon dry mustard
½ cup crumbled feta cheese

Directions:
Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray. Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper. Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes. While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries. Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing. Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 383.7
Fat: 15.7 g
Saturated fat: 5.8 g
Carbohydrates: 53.4 g
Sugars: 31.9 g
Dietary fiber: 5.2 g
Protein: 8.9 g
Cholesterol: 28 mg
Sodium: 1081 mg
Norwegian Fish Mousse (Fiskepudding)


Ingredients:
salt, pepper, nutmeg, potato flour, milk, shrimp, parsley

Directions:
Rinse and pat dry the fillets, remove any skin,  mince the fish, mince several times so you have a fine texture.
You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
Add salt, pepper, nutmeg and potato flour, mix well.
Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
Add the mousse until the mould is 3/4 full.
Cover with buttered foil or release foil.
Place mould in a larger dish, fill with water.
Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
Invert the mould very carefully.
Decorate with the shrimp & parsley.
Serve with sauce poured over it.
Serve hot or at room temperature.
Creamy Citrus Sauce Pork Chops


Ingredients:
orange zest, white wine, onion, salt, black pepper

Directions:
Chop onion and set aside.
Heat oil in large high sided pan over medium heat.
Salt and pepper each chop, put in hot oil.
Cook about 3 minutes on each side or until nicely browned.
To the pan add the orange juice, zest, onion, and white wine.
Reduce heat to low (simmer] cover and cook for 15 minutes.
After 15 minutes remove pork chops from pan.  Put them on a serving platter and cover with foil to keep warm.
Add the cream of mushroom soup to the pan and whisk constantly over Medium heat until the sauce is thickened.
Pour over chops.
Hummus Sandwich


Ingredients:
cucumber, bean sprouts, scallion

Directions:
Spread the hummus on one slice of bread.
Top with cucumber slices, bean sprouts and scallions (if desired].
Put the other slice of bread on top and viola! Hummus sandwich. (This is also good on a toasted bagel --  but not if you're a carb-watcher!].
Dijon Pork Cutlets


Ingredients:
boneless center cut pork chops, Dijon mustard, sugar, cider vinegar, crushed red pepper flakes, water

Directions:
Place pork between 2 layers of plastic wrap and pound to 1/4 inch thickness.
Combine mustard, sugar, cider vinegar, and crushed red pepper in a small bowl. And rub on both sides of the pork. Let sit for 15 minutes.
Heat a large skillet to medium high heat, and coat with cooking spray. Add pork and cook for 4 minutes on one side, turn over and spoon reserved mustard mixture over pork. ook for for 2 minutes or until done.
Add water, stirring slightly until thickened. Turn pork to coat and place on a serving platter. Pour juices over pork.
Chocolate Fudge Buttercream Frosting
Category: desserts
By Debra Steward

Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.

Ingredients:
½ cup butter
¼ cup shortening
⅓ cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

Directions:
Cream together the butter or margarine with the shortening. Sift the cocoa with the confectioners' sugar and add to the creamed mixture.  Mix together adding 1 tablespoon at a time of milk to keep mixture smooth.  Don't add more than 1/4 cup of milk. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

Yields: 3 cups

Calories: 217.7
Fat: 11.6 g
Saturated fat: 5.7 g
Carbohydrates: 28.8 g
Sugars: 23.9 g
Dietary fiber: 1.1 g
Protein: 1 g
Cholesterol: 15.4 mg
Sodium: 95.3 mg
Hoisin Sauce
Category: side-dish
By Jackie.d.c.

Why have one more condiment bottle hanging on the refrigerator door ... Make this sauce yourself! It's quick and easy to make for certain Chinese recipes! Enjoy!

Ingredients:
¼ cup soy sauce
2 tablespoons peanut butter
1 tablespoon honey
20 drops Chinese hot sauce
2 teaspoons white vinegar
2 teaspoons sesame oil
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper

Directions:
Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup sauce

Calories: 47.2
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 3.7 g
Sugars: 2.7 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Sodium: 527.7 mg
Chef John's Cuban Sandwich
Category: world-cuisine
By Chef John

Here's how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here's the general idea.

Ingredients:
¼ cup mayonnaise
¼ cup mustard
1 pinch cayenne pepper
1 (8 ounce) loaf Cuban bread
8 slices Swiss cheese
6 thin slices  smoked fully-cooked ham
1 ½ cups cooked pulled pork, heated
1 large dill pickle, sliced thinly lengthwise
2 tablespoons butter, or as needed

Directions:
Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce. Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce. Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches. Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 2 large sandwiches

Calories: 1473.1
Fat: 85.2 g
Saturated fat: 37.3 g
Carbohydrates: 85.4 g
Sugars: 4.2 g
Dietary fiber: 5.3 g
Protein: 88.2 g
Cholesterol: 287.1 mg
Sodium: 4076.6 mg
Turkey Bolognese Sauce


Ingredients:
olive oil, onion, carrot, celery, garlic cloves, ground turkey, tomato paste, kosher salt, crushed red pepper flakes, whole tomato, bay leaf, fennel seed

Directions:
Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.
Perfect Homemade Curry Powder


Ingredients:
peppercorn, cumin seed, cardamom seed, cinnamon, clove, nutmeg

Directions:
Dump everything into a blender or coffee grinder; process into very fine powder.
Store in an air-tight container.
Serving size is approximate -- use as per recipe.
Baby Moses in a Basket


Ingredients:
dates, confectioners' sugar, vanilla extract, rose water, hot water, unsalted pistachio nuts, whole cloves, mustard seeds

Directions:
Slit the dates lengthwise and remove the pits.
Grind almonds in food processor until a powder consistency.
With machine running, add sugar, vanilla, rose water / almond extract and 1 tsp hot water.
Mixture should begin to come together in a ball (if not, continue slowly adding hot water, being careful not to add too much or consistency will be too soft].
For each Moses, make a small ball for the head and an oval piece for the body.
Roll the body in the crushed pistachio nuts and attach body to head.
Put Moses in a date and press the date to secure him.
Gently pinch top and bottom of date to make basket shape, if necessary.
Using whole clove, pierce 2 holes in the head.
Place coriander seed or mustard seed in holes to represent Moses' eyes.
Fish Fillets Italiano
Category: world-cuisine
By Anonymous

Cod and haddock fillets work well for this braised dish.  An extra easy and quick way to fix a superb tasting fish dish!  Serve over rice.

Ingredients:
2 tablespoons olive oil
1  onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
½ cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
½ cup dry white wine
1 pound cod fillets

Directions:
In a large frying pan, heat oil over medium heat.  Saute onions and garlic in olive oil until softened. Stir in tomatoes, olives, parsley, and wine.  Simmer for 5 minutes. Place fillets in sauce.  Simmer for about 5 more minutes, or until fish turns white.

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

Calories: 229.9
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 8.2 g
Sugars: 3.9 g
Dietary fiber: 1.8 g
Protein: 21.2 g
Cholesterol: 41 mg
Sodium: 458.7 mg
Grilled Stuffed Portobello Mushroom Caps
Category: trusted-brands-recipes-and-tips
By Philadelphia Cooking Creme

Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.

Ingredients:
4 large portobello mushrooms
2 teaspoons olive oil
½ cup PHILADELPHIA Herb & Garlic Cooking Creme
½ cup grape tomatoes, quartered
2 tablespoons Kraft 100% Parmesan Shredded Cheese
1  green onion, thinly sliced

Directions:
Heat barbecue to medium heat. Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture. Fill caps with remaining ingredients. Grill 6 to 8 min. or until filling is heated through. Serve warm.

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

Calories: 102.7
Fat: 8 g
Saturated fat: 3.7 g
Carbohydrates: 4.1 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 4.3 g
Cholesterol: 19.6 mg
Sodium: 316.2 mg
Butter Pecan Ice Cream
Category: desserts
By SUSAN LONG

Creamy homemade ice cream! Excellent summertime treat!

Ingredients:
⅓ cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2  eggs, beaten
1 ½ cups half-and-half cream
½ cup heavy cream
1 teaspoon vanilla extract

Directions:
In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans. Pour into ice cream maker and freeze according to manufacturers' directions.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 5 mins
Yields: 1 quart

Calories: 139.2
Fat: 8.3 g
Saturated fat: 4.1 g
Carbohydrates: 15.1 g
Sugars: 13.6 g
Dietary fiber: 0.2 g
Protein: 1.8 g
Cholesterol: 43.7 mg
Sodium: 29.9 mg
Straw and Hay Pasta


Ingredients:
fettuccine, spinach fettuccine, deli ham, peas, salt, butter, garlic cloves, pepper, parmesan cheese

Directions:
melt butter, saute garlic., add peas, add cream season to taste, simmer 4 minutes, add ham, add pasta, add cheese.
Dressed Asparagus Salad


Ingredients:
tomatoes, green onion, garlic, red wine vinegar, liquid honey, fresh parsley, olive oil, anchovy paste, paprika, salt, fresh asparagus, red onions, pitted ripe olives

Directions:
Process first 10 ingredients in blender for about 1 minute until smooth., Chill for 1 hour to blend flavours., Steam asparagus for 4 to 5 minutes until tender crisp., Drain, rinse in cold water until completely cool, drain well., Arrange asparagus on a small platter with onion., Scatter with olives., Drizzle dressing over top., Serve chilled or at room temperature.
Mini M & M Cookies


Ingredients:
brown sugar, white sugar, shortening, margarine, eggs, flour, oatmeal, vanilla, salt, baking soda, baking powder

Directions:
In a large bowl, mix together sugars, shortening, margarine, vanilla and eggs with an electric mixer.
In a seperate bowl, combine flour, oatmeal, salt, baking powder and soda.
Add dry ingredients to mixing bowl a cup at a time until it is mixed together completely.
Open bag of M&M baking bits and pour out 1/3 cup to reserve for later.  Add the rest of the chips and fold into batter.
Chill cookie dough for 1 hour.
Later, preheat oven to 350 degrees.  On ungreased cookie sheets, or using parchment paper on cookie sheets, drop dough by spoonfuls with room for spreading.
Take 2 or 3 of the reserve M&M's and place on top of each cookie.  This way, some clearly show after the cookie bakes.
Bake in 350 oven for 10-12 minutes or until lightly brown.
Remove cookies from sheet and place on cooling rack.
Original Ann Landers Meatloaf


Ingredients:
ground beef, eggs, catsup, msg, warm water, tomato sauce

Directions:
Preheat oven to 350 degrees., Mix all ingredients except tomato sauce., Shape into loaf and place in ungreased pan., Pour tomato sauce over loaf., Bake for one hour.