xiaoxl/recipe_data huggingface dataset:
Honey Garlic Sauce
Category: side-dish
By Rachel

I used this sauce on wings and they were super good.

Ingredients:
2 cups chicken broth
½ cup brown sugar
½ cup honey
¼ cup soy sauce
6 cloves garlic, crushed
1 teaspoon minced fresh ginger root
¼ cup water
1 tablespoon cornstarch

Directions:
Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer sauce, stirring often, until flavors combine, about 5 minutes. Whisk water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 cups

Calories: 66
Fat: 0.1 g
Carbohydrates: 16.8 g
Sugars: 15.6 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 0.6 mg
Sodium: 348.2 mg
Cranberry Chicken


Ingredients:
olive oil, skinless chicken breasts, skinless chicken thighs, white wine, cranberry juice concentrate, dried cranberries

Directions:
Warm platter in 250° oven.
In non-stick skillet,cook chicken in olive oil until done.
(Do not overcook] Add salt and pepper.
Place on warmed platter, replace into oven.
In same skillet, place wine, cranberry juice concentrate and dried cranberries.
Boil on medium-high heat until liquids are reduce to half (about 5 minutes].
Dip each piece of chicken into the sauce and return to platter.
Pour remaining sauce over the chicken and serve.
Kielbasa and Sauerkraut


Ingredients:
low-fat kielbasa, onion, Red Delicious apples, golden delicious apples, sauerkraut, reduced-sodium chicken broth, caraway seed

Directions:
In 4 or 5-quart sauce pot, cook sliced kielbasa and onion over medium-high heat 5 minutes; stirring frequently or until browned.
Add apples and cook stirring frequently about 1 minute.
Stir in sauerkraut, chicken broth and caraway seeds.
Reduce heat to low; cover and simmer for 20 minutes or until apples are tender and flavors blended.
Balloon Wine


Ingredients:
active dry yeast, sugar, cold water

Directions:
You will also need: 1 gallon glass jug (I guess you can use plastic, but I never did]; 1 extra large latex balloon and a sturdy rubber band; 1-2 empty wine bottles or bottles of choice.
Combine the yeast, sugar and juice in a gallon jug.
Fill the jug the rest of the way with cold water.
Rinse out the balloon, and fit it over the opening of the jug.
Secure the balloon with a rubber band.
Place jug in a cool dark place.
Within a day you will notice the balloon starting to expand.
As the sugar turns to alcohol, the released gas will fill up the balloon.
When the balloon is deflated, the wine is ready to drink.
It takes about 6-weeks total.
Carefully pour wine into empty bottles without disturbing the sediment.
Discard the sediment.
Cork and tape the bottles closed.
The wine can be drunk now or aged, bottles on their side, for a year if you like.
But the younger it is, the yeastier it'll taste.
Lori's White Bread Cake
Category: desserts
By Tiffany R Coffman

A very moist buttermilk cake. Easy to make and even easier to fall in love with. Great for showers because it is so light.

Ingredients:
1 cup shortening
3 cups white sugar
6  eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 dash vanilla extract
1 cup buttermilk
1 pinch salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt pan. In a medium bowl, sift flour, soda and salt. Set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Add flour mixture and mix in well. Add buttermilk and vanilla, and combine. Pour into prepared Bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour or until bottom is golden and pick inserted into center comes out clean.

Yields: 1 - 10 inch Bundt Pan

Calories: 502.4
Fat: 20.1 g
Saturated fat: 5.2 g
Carbohydrates: 75 g
Sugars: 51.2 g
Dietary fiber: 0.8 g
Protein: 7 g
Cholesterol: 93.8 mg
Sodium: 83.3 mg
Copycat  First Watch Quinoa Power Bowl


Ingredients:
quinoa, lemon, olive oil, salt, cracked black pepper, chicken, feta cheese, diced tomatoes, carrot, pesto sauce, oregano, half-and-half, water

Directions:
Rinse quinoa thoroughly to remove any residue. Combine quinoa and chicken broth in a large pot over high heat. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered for 5 minutes.
While the quinoa is cooking, you can prepare the lemon dressing. Zest and juice a lemon into a small bowl. Add olive oil, salt and freshly cracked black pepper. Set aside.
Thaw frozen chicken strips in the microwave (do not overcook] and finely dice. Set aside.
Once the quinoa is cooked, add lemon dressing, chicken, feta cheese, diced tomatoes, carrots, half-and-half and water. Cook over medium heat for 15 minutes, stirring frequently, until thick and creamy.
Spoon into individual bowls or serving dish, and serve immediately. Now, how easy was that? Enjoy!
The Ultimate Grilled Cheese Sandwich


Ingredients:
cream cheese, mayonnaise, cheddar cheese, mozzarella cheese, garlic powder, seasoning salt, cracked black pepper, butter

Directions:
Blend all ingredients except bread and butter in a medium bowl.
Butter one side of each slice of bread.
Put sandwiches together using about 1/2 cup of filling each.
Place buttered side of bread on the outside of sandwich.
Toast on griddle or in skillet until a deep golden brown. Make sure you cook this slowly over low to med-low heat, so that the inside has a chance to melt before the outside gets too done. Kick up the heat when it gets going.
*Depending on the size of your bread, this makes 6-10 sandwiches.
Jelly Donut Muffins


Ingredients:
milk, egg, vanilla extract, self-raising flour, unsalted butter, granulated sugar

Directions:
Preheat oven to 190°C/370°F.
Beat together milk, oil, egg and vanilla with a fork.
Stir the wet mixture into flour and superfine sugar to combine (just]. Don't overmix! The lumps don't matter.
Spoon the mixture into each muffin cup in your tray so its just under a third full.
With a teaspoon, add a dollop of strawberry jam, then top with more muffin mix so the cases are just about full.
Bake for 20 minutes until the tops are springy.
Melt butter in a saucepan and lay out the granulated sugar in a wide, shallow bowl.
As soon as the muffins are ready remove from moulds and dip into butter then toll in sugar.
Eat warm.
Cabbage With Rice


Ingredients:
cabbage, brown rice, nutmeg, salt

Directions:
In large covered saucepan in as little water as possible, cook shredded cabbage over medium heat until crisp-tender.
Lower the heat and stir in the rice, margarine, cheese, and nutmeg. Add salt to taste.
When all ingredients are heated through, transfer to a serving dish and serve.
Hot Chocolate Chestnut Biscotti


Ingredients:
brown sugar, butter, vanilla extract, Kahlua, flour, buckwheat flour, baking powder, allspice, black pepper, salt

Directions:
Preheat oven to 350°F.
Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
Add flours, baking powder, allspice, pepper and salt, beating in well.
By hand, fold in the chestnuts.
Shape dough into a 12” log and place on a lined cookie sheet. Flatten to 1” thick.
Bake 30 minutes. Cool 15 minutes.
Cut diagonally into 16 slices.
Place slices, cut sides down, on the baking sheet.
Bake 5 minutes, then flip and bake 5 minutes more.
Cool completely on wire rack.
Fresh Peach Cheesecake


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, sugar, flour, vanilla, eggs, heavy cream

Directions:
PREHEAT OVEN 325 degrees F., SPRAY BOTTOM 9 IN., SPRINGFORM PAN LIGHTLY WITH OIL., FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED., BOWL,MIX WELL., PRESS MIXTURE INTO BOTTOM OF PREPARED PAN., BAKE 8-10 MINS., ,REMOVEAND COOL., REDUCE HEAT TO 250 degrees F., FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL., GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED., ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL., GENTLY STIR IN PEACHES., POUR INTO BAKED CRUST., PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN., PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN., BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER., TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR., COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS., IF DESIRED GARNISH WITH FRESH PEACHES.
Simple Chicken Stir Fry


Ingredients:
chicken breast, chicken broth

Directions:
Spray large nonstick skillet with nostick spray; heat.  Add chicken; cook over medium heat, stirring constantly, until browned.
Add vegetables; stir-fry until barely tender, 2-3 minutes.
Add broth, teriyaki sauce, salt, and pepper; stir-fry until chicken is cooked through and vegetables are tender-crisp, about 3 minutes longer.  Makes 4 servings.
Vanillekipferl


Ingredients:
butter, flour, hazelnuts, icing sugar, egg, icing sugar

Directions:
Preheat oven to 160C.
Sieve the flour into a large bowl.
Cut the cold butter into small pieces and rub into the flour until it resembles breadcrumbs. Add icing sugar, hazelnuts and the egg.
To cool your hands plunge into cold water and quickly knead mixture into a dough. Chill for half an hour.
Take a portion of dough and roll into sausages about 3cm in diametre then cut into 1cm wide discs. Then roll this into another sausage shape and form into a crescent. Place on lined biscuit tray and continue with the rest of the dough.
Bake for 10-15 minutes, or until very light gold in colour.
While they are baking mix the icing sugar and the vanilla sugar. Soon as the biscuits come out of the oven roll them in the icing sugar mix. Cool on rack.
Spanish-Style Chicken With a Mushroom-Chorizo Sauce and Butter-H


Ingredients:
boiling potatoes, chives, unsalted butter, fresh flat-leaf parsley, Tabasco sauce, olive oil, boneless skinless chicken breasts, dried thyme, paprika, chorizo sausage, button mushroom, mushroom caps, shiitake mushrooms, cremini mushroom, yellow onion, garlic cloves, dry sherry

Directions:
Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.
Stilton and Cherry Salad With Cinnamon Dressing


Ingredients:
dried cherries, sherry wine, port wine, lettuce, Stilton cheese, olive oil, raspberry vinegar, ground cinnamon, Tabasco sauce

Directions:
Put the cherries in a small container and cover them with the sherry or port.  Set aside to plump up - a few hours works well.
To make the dressing beat together the olive oil, raspberry vinegar, sugar, cinnamon and several drops of Tobasco (less if you don't want much of a kick] and some salt and pepper to taste.
Put the lettuce or mixed greens in to a bowl with the Stilton, almonds, cherries along with any remaining liquid.
Drizzle the dressing over the greens and toss to coat.
Serve at once.
Easy Oven Brown Rice
Category: main-dish
By mom2threelittleones

I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!

Ingredients:
1 ½ cups brown rice
1 teaspoon salt
2 tablespoons butter
3 cups boiling water

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir. Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 3 cups

Calories: 205.9
Fat: 5.1 g
Saturated fat: 2.7 g
Carbohydrates: 36.2 g
Sugars: 0.3 g
Dietary fiber: 1.6 g
Protein: 3.6 g
Cholesterol: 10.2 mg
Sodium: 420.3 mg
Spicy Fried Ginger Beef


Ingredients:
lean beef, garlic cloves, chilies, green onions, fresh ginger, fish sauce, lime juice, sugar, fresh coriander

Directions:
Pat meat dry, Heat oil in wok over medium high heat., Add garlic and stirfry until lightly golden., Add chilis and stirfry green onion and ginger for 1 minute., Add beef and stirfry just until browned, 1 minute., Blend in fish sauce, lime juice and sugar,., Sprinkle with coriander and serve immediately.
Ny System Hot Weiner


Ingredients:
hamburger, margarine, shortening, onion, garlic powder, chili powder, allspice, salt, black pepper, water

Directions:
Over Med heat,Fry hamburger with onion, spices and margarine or shortening until the meat is brown.
Add the water, and continue to cook the meat mixture, while mashing the hamburger into tiny pieces. Cook slowly until all the water is dissolved. If the consistency is too thick, add more margarine or shortening.
Make hot dogs.
Steam the hot dog buns by wrapping them in a paper towel, and place in microwave for a few seconds on high.
Place hot dog in bun, followed by mustard, weiner sauce, chopped onions, then celery salt.
Bengali Dhal
Category: world-cuisine
By Tabitha C

Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!

Ingredients:
1 cup

3 cups water
1 cup onion, thinly sliced, divided
4 cloves garlic, coarsely chopped, divided
½ teaspoon ground turmeric
1  bay leaf
¾ cup cherry tomatoes
½ teaspoon salt
2 (2 inch) whole serrano chile peppers  (Optional)
1 tablespoon vegetable oil
2 tablespoons chopped cilantro

Directions:
Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes. Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes. Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 cups

Calories: 223.8
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 34.3 g
Sugars: 2.3 g
Dietary fiber: 15.7 g
Protein: 13.2 g
Sodium: 304.1 mg
Flank Steak Pinwheels
Category: meat-and-poultry
By Linda

The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!

Ingredients:
¼ cup olive oil
¼ cup soy sauce
¼ cup red wine
¼ cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
1 ½ pounds flank steak, pounded to 1/2 inch thickness
1 clove garlic, peeled
¼ teaspoon salt
¼ cup chopped onion
¼ cup fine dry bread crumbs
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup crumbled feta cheese

Directions:
In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate. Preheat the oven to 350 degrees F (175 degrees C). Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste. Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish. Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 9 hrs 20 mins
Yields: 6 servings

Calories: 299.6
Fat: 20.2 g
Saturated fat: 6.6 g
Carbohydrates: 10.1 g
Sugars: 2.7 g
Dietary fiber: 1.3 g
Protein: 17.5 g
Cholesterol: 46.8 mg
Sodium: 1099.2 mg
Coconut Cheese Flan (Flan de Coco y Queso)
Category: world-cuisine
By Milly Suazo-Martinez

Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.

Ingredients:
1 cup white sugar
8 large eggs
12 ounces cream cheese at room temperature
1 (10 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut (such as Coco Lopez®)
1 (14 ounce) can coconut milk
1 (12 ounce) can evaporated milk
1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools. Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish. Line a roasting pan with a damp kitchen towel.  Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve. To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 16 servings

Calories: 397.8
Fat: 23 g
Saturated fat: 15.8 g
Carbohydrates: 41.8 g
Sugars: 40.4 g
Dietary fiber: 0.3 g
Protein: 8.1 g
Cholesterol: 128.5 mg
Sodium: 160.3 mg
Maple Leaf Sugar Cookies


Ingredients:
flour, salt, butter, sugar, brown sugar, maple syrup, sugar

Directions:
Measure 3 cups of sifted flour and salt into sifter.
Set aside. (I put the sifter on the flour tin lid, so I won't loose the flour that comes through before I sift into the other ingredients.].
Beat softened butter and the two sugars until light and creamy. (medium high speed on electric mixer].
Reduce speed and add egg yolk until well blended.
Add 1/2 cup maple syrup and mix until blended.
Remove beaters and now use a wooden spoon.
Slowly sift flour into bowl mixing with wooden spoon, until just well blended.
Divide dough into thirds and make each 1/3 into a flat disc.
Place on sheets of floured wax paper, with well floured hands.
Refrigerate for at least 2 hours, or overnight to thoroughly chill dough.
Take discs from refrigerator and roll out to 1/8" to 1/4" thickness, and put in freezer to firm for about 15 minutes. (this makes it easier to handle the cut cookies].
Preheat oven to 325°.
Line cookie sheets with foil and spray lightly with vegetable cooking spray.
Cut cookies from chilled dough and bake for 10-15 minutes, depending on thickness of cookie.
Move cookies to wire rack and brush with maple syrup (this is the other 1/2 cup of syrup] and sprinkle with sanding sugar. (I use red, yellow, and green sanding sugars, although the white is lovely too.].
Place in tin or serving plate when cool.
Air Fryer Cajun Crab Cakes
Category: appetizers-and-snacks
By thedailygourmet

This is a small batch recipe making just three crab cakes in an air fryer, but can be doubled easily. The seasoning is a starting point and can be adjusted as needed.

Ingredients:
¾ cup panko bread crumbs
¼ cup mayonnaise
1  egg
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
¾ teaspoon Cajun seasoning
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper  (Optional)
4 ounces fresh lump crabmeat
3 tablespoons remoulade sauce, or to taste
3  brioche slider buns  (Optional)

Directions:
Preheat an air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions. Mix bread crumbs, mayonnaise, egg, Worcestershire, mustard, Cajun seasoning, salt, cayenne, and pepper together in a small mixing bowl. Fold in crabmeat gently. Form into 3 equal-size crab cakes using a biscuit cutter. Place cakes on a parchment round and transfer to the air fryer basket. Cook in the preheated air fryer for 6 minutes. Flip and continue to cook until browned, about 6 minutes more. Serve with remoulade sauce on slider buns.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 crab cakes

Calories: 557.3
Fat: 33.7 g
Saturated fat: 6.1 g
Carbohydrates: 56.4 g
Sugars: 7.4 g
Dietary fiber: 1.2 g
Protein: 14.4 g
Cholesterol: 147.1 mg
Sodium: 1314.5 mg
Chocolate Peanut Butter Cookies


Ingredients:
eggs, butter, creamy peanut butter

Directions:
Mix ingredients well.  Drop by spoonfuls onto cookie sheet.
Bake 8-10 minutes at 350 degrees.
These cookies don't spread much so you can make them big or smaller.  10 minutes for the bigger cookies, 8 for smaller ones.