xiaoxl/recipe_data huggingface dataset:
Poppy Seed Quick Bread


Ingredients:
instant coconut cream pudding mix, eggs, poppy seeds, water

Directions:
Beat cake mix, oil, pudding mix, and eggs until well blended., Stir in water, poppy seeds and lemon extract., Pour into 2 well greased loaf pans., Bake at 350°F for approximately 40 minutes or until they test done.
Trout Filets à La Zug


Ingredients:
trout fillets, white wine, bouillon cube, butter, heavy cream, shallot, herbs

Directions:
Season the trout filets with salt and pepper, fry first on the side with the skin, then fry the other side, 1 – 1 ½ minutes each. Remove and keep warm.
Melt the butter in a flat pan and braise shallots and herbs slightly. Deglaze with white wine, add Bouillon cube, and reduce the liquid slightly while cooking. Now add the cream, cook thoroughly. Pour the sauce over the fish.
Serve with wild rice, fine noodles or boiled potatoes.
Spicy Chipotle-Cinnamon Roasted Sweet Potatoes


Ingredients:
sweet potatoes, extra virgin olive oil, ground cinnamon, salt

Directions:
Preheat your oven to 450 degrees.
Wash and scrub the sweet potatoes.
Cut each sweet potato into bite-sized chunks (make each piece roughly about an inch].
Add the sweet potato pieces, the extra virgin olive oil, cinnamon, and chipotle to a gallon-sized storage bag.
Close the storage bag and shake, making sure all of the spices are evenly distributed on the pieces (otherwise you might find out what happens when too much chipotle sticks to an individual piece].
Spread out the spiced sweet potato pieces in an even layer onto a baking sheet.
Salt to taste.
Bake the sweet potatoes in the oven for 15 minutes, then using a spatula to turn them, place them back in the oven for another 15-20 minutes.  If you like them crisper, you can add a few minutes, just make sure to check on them so they don't burn.  Serve them as they are, or you can dip them in ketchup like french fries.
Crunchy Peanut Butter and Oats Spread


Ingredients:
old fashioned oats, honey

Directions:
Toast oats by putting them on a cookie sheet, and baking at 350 degrees for about 15-20 minutes, stirring occasionally.
Mix together toasted oats, peanut butter and honey.
Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.
Fajita Buddha Bowl
Category: main-dish
By Manda

This is a quick, easy, and tasty lunch to pack for work for the week. Each recipe makes 2 Buddha bowls! Top each with 2 tablespoons of hot sauce of your choice.

Ingredients:
1 teaspoon coconut oil
1 cup frozen bell peppers
1 cup frozen corn
salt and ground black pepper to taste
2 cups refried beans
2 cups cooked brown rice
¼ cup guacamole

Directions:
Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes. Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 603.7
Fat: 11 g
Saturated fat: 4.1 g
Carbohydrates: 109.1 g
Sugars: 3.3 g
Dietary fiber: 21.7 g
Protein: 22.5 g
Cholesterol: 20.2 mg
Sodium: 843.7 mg
Creole Eggplant Casserole


Ingredients:
eggplants, salt, water, ground beef, onions, green bell pepper, celery rib, garlic cloves, fresh thyme, ground black pepper, white pepper, unsalted butter

Directions:
Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender.
Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs.
Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.
Imitation Crab Salad on Lettuce or in Wrap/Pita


Ingredients:
tomatoes, green onion, green pepper, nonfat yogurt, fat-free mayonnaise, feta, cilantro, garlic clove, black pepper, lettuce, tortilla

Directions:
Mix first 10 ingredients., Chill for at least one hour., Put on lettuce or in a wrap or in pita bread., *imitation crab meat is usually made from pollock.
Thai Monkfish Curry
Category: world-cuisine
By meg76

Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.

Ingredients:
1 tablespoon peanut oil
½  sweet onion, finely chopped
1  red bell pepper, chopped
3 tablespoons red Thai curry paste
1 (14 ounce) can coconut milk
12 ounces monkfish, cut into cubes
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons cilantro, chopped

Directions:
Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer. Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 servings

Calories: 417.8
Fat: 34.2 g
Saturated fat: 25.5 g
Carbohydrates: 11 g
Sugars: 3.8 g
Dietary fiber: 2.7 g
Protein: 20 g
Cholesterol: 28.3 mg
Sodium: 693.5 mg
Silky Simple Chocolate Mousse


Ingredients:
sugar, instant coffee granules, boiling water, vanilla, eggs

Directions:
Combine in food processor or blender the sugar, cocoa powder, coffee granules, and chocolate chips.
Add the boiling water and blend until smooth.
Then add the vanilla and eggs and blend for 15 seconds more.
Pour into a pretty bowl or individual dishes.
Chill for at least 3 hours and serve with whipped cream!
Pralines 'n Cream Cheesecake


Ingredients:
pecans, butter, brown sugar, pecans, brown sugar, butter, cream cheese, brown sugar, unflavored gelatin, water, pecan halves

Directions:
Crust: Combine crust ingredients and mix well.
Press firmly onto bottom and 1-inch up sides of an 8 1/2" springform pan.
Cheesecake: For praline mixture,combine pecans, brown sugar and melted butter, mixing well.
Set aside.
(I pop it into the fridge to firm it up enough to crumble easily] Beat cream cheese until smooth; blend in sugar.
Sprinkle gelatine on top of cold water in a saucepan.
Let stand 5 minutes to soften.
Stir mixture over low heat until gelatine is dissolved.
Blend warm gelatine into cheese mixture.
Gradually fold cheese mixture into whipped cream.
fold chocolate into 2 cups of cheese mixture.
Spread all but 1/2 cup of plain cheese mixture into crust.
Sprinkle praline mixture evenly over plain cheese mixture.
Spread chocolate mixture evenly over praline layer.
Spoon remaining plain cream cheese mixture over chocolate mixture and swirl wit a knife to marble.
Garnish with pecan halves if desired.
Chill at least 3 hours before serving.
Grilled Corn on the Cob


Ingredients:
fresh corn, unsalted butter, salt, fresh ground black pepper, lime, fresh cilantro leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano leaves, dried thyme

Directions:
Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
Preheat the grill.
MAKE Creole Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano.
1 tablespoon dried thyme
In a small bowl, mix the butter,  1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
Combine all essence ingredients and store airtight.
Yield: about 2/3 cup.
Mini Baked Ham Sandwiches


Ingredients:
ham slices, swiss cheese, Dijon mustard, Worcestershire sauce

Directions:
Melt butter and mix in mustard, sauce and onion.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact].
In a 9x13-inch pan, place bottom half of rolls and cover with ham and cheese.
Cover ham and cheese stacks with top half of rolls.
Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
Refrigerate over night.
Bake uncovered at 350°F for 15-20 minutes and, once finished, separate for serving.
This recipe was shared by King’s Hawaiian.
Lemon Cutout Cookies


Ingredients:
unsalted butter, sugar, egg, lemon juice, flour, baking powder, baking soda, salt

Directions:
In a large mixing bowl, beat together butter and sugar until creamy.  Add egg and lemon juice; beat well.
In seperate bowl, combine flour, baking powder, baking soda and salt.  Gradually beat flour mixture into creamed mixture.  Beat until well-mixed.  Dough will be soft!
Divide dough in half.  Wrap each half in wax paper then plastic wrap and chill at least 2 hours in FREEZER.
After dough has chilled, preheat oven to 375.
Roll dough on to lightly floured surface to 1/8"-1/4" thickness.  Cut out shapes with cookie cutters and place on ungreased cookie sheets.
Bake @ 375 for 8-10 minutes or until edges slightly golden brown.
Makes about 4 dozen, depending on size and shape of cutters used.
Buona Sera Black Bean Soup


Ingredients:
olive oil, onion, celery, carrots, garlic cloves, chili powder, ground cumin, black pepper, low sodium chicken broth, black beans, sweet whole kernel corn, salsa

Directions:
In a 4-quart saucepan or Dutch oven, heat oil over medium-high heat.
Cook onion, celery, carrots, and garlic in oil for 5 minutes, stirring occasionally.
Add chili powder, cumin, and pepper.  Cook for 1 minute.
Stir in low sodium chicken broth, 2 cans of black beans and the corn.  Heat to boiling, stirring occasionally.
Place remaining 2 cans black beans and the picante/salsa in blender or food processor.  Cover and blend on high speed until smooth.  Stir into boiling soup mixture.
Reduce heat to medium and simmer for 15-20 minutes.  Serve with cilantro if desired.
Chocolate Chip Marshmallow Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, granulated sugar, milk, marshmallows, eggs, canola oil, chocolate chips

Directions:
Preheat oven to 375 degrees fahrenheit
Grease a 12 cup muffin pan and set aside.
In a large saucepan put milk and marshmallows together over medium heat and stir until melted completely.  Set aside to cool.
Assemble dry ingredients in a medium size bowl and put aside.
After the marshmallow mixture has cooled down pour into a large mixing bowl then add the eggs and oil and whisk until well combined.
Add the dry ingredients slowly and mix until just combined with other ingredients.
Pour batter into greased muffin cups and then add chocolate chips at your own discretion into each container.
Bake for approximately 15 minutes or until lightly browned on top
Remove from oven and wait 10 minutes before putting on a plate to cool.
No-Bake Mini Energy Bars


Ingredients:
coconut oil, oats, honey

Directions:
Microwave coconut oil in a bowl for 10 seconds.
Add maca powder to the melted coconut oil and mix.
Add oats, nut, seed and dried fruit blend and honey and mix.
Pack the mixture into an ice cube tray and freeze for two minutes before serving.
Italian Cabbage Salad
Category: salad
By Dollie

Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.

Ingredients:
7 tablespoons canola oil
2 tablespoons tarragon vinegar
2 tablespoons lemon juice
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ head green cabbage, thinly sliced
½  red onion, thinly sliced

Directions:
Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified. Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat. Refrigerate salad 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 261.5
Fat: 24.7 g
Saturated fat: 1.9 g
Carbohydrates: 10.7 g
Sugars: 5.5 g
Dietary fiber: 4 g
Protein: 2.1 g
Sodium: 608.7 mg
Almond Roca Bars


Ingredients:
butter, sugar, brown sugar, egg, flour, vanilla, chocolate chips

Directions:
Cream butter and sugars; add egg.
Beat well.
Stir in vanilla and flour.
Press mixture on bottom of ungreased 11x15" jelly roll pan.
Bake at 350° for 20 minutes.
While hot, sprinkle with chocolate chips.
Spread melted chips over cookie base.
Sprinkle with almonds, pressing lightly.
Barbecue Chicken Rub


Ingredients:
seasoning salt, paprika, chili powder, lemon pepper, dried sage, dried basil, dried rosemary, cayenne pepper

Directions:
Mix all the ingredients well in a small bowl with your fingers., Store in an air-tight container.
Chocolate Cream Pie I
Category: desserts
By Debbie Cavitt

Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.

Ingredients:
¾ cup white sugar, divided
⅓ cup all-purpose flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3  egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

Directions:
Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more. Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks. Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla. Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 4 hrs 45 mins
Yields: 1 9-inch pie

Calories: 155.1
Fat: 17.2 g
Saturated fat: 7.4 g
Carbohydrates: 38.6 g
Sugars: 21.8 g
Dietary fiber: 1.7 g
Protein: 5.9 g
Cholesterol: 89.3 mg
Sodium: 172.2 mg
Stuffed French Toast With Bacon Cupcakes


Ingredients:
eggs, water, maple syrup, nutmeg, cinnamon, bacon

Directions:
Preheat oven to 350.
Make cake mix by following cake directions then add cinnamon and nutmeg.
Pour cake mix in the cupcake wrapper pans.
Pour equal parts maple syrup in each cupcake.
Bake 25-30 minutes.
While cupcakes are baking fry bacon until crispy. Place on paper towels and drain bacon grease. Set aside and wait for cupcakes to bake. Take out of oven and cool. Once cooled frost and crumble bacon on each cupcake. enjoy.
Asiago Cheese Sauce


Ingredients:
all-purpose flour, milk, asiago cheese, herbs

Directions:
Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
Remove saucepan from heat and add the grated cheese, stirring until melted.
Stir in the herbs, if using.
Makes 2 cups sauce.
Serve over pasta or vegetables.
German Spritz With Variations


Ingredients:
butter, firm margarine, cream cheese, granulated sugar, eggs, vanilla, salt, all-purpose flour, sugar

Directions:
Cream butter, cream cheese and sugar in large bowl.  Beat in eggs 1 at a time.  Add vanilla and salt.  Beat.
Add flour.  Work into batter.  Fill cookie press and press your choice of design onto ungreased cookie sheet.  Decorate.  Bake in 400 f. oven for 10 to 12 minutes until set and edges are showing a hint of brown.  Makes 6 to 7 dozen.
CHOCOLATE SPRITZ:  Exchange 6 tablespoons of flour with 6 tablespoons cocoa.
ORANGE SPRITZ:  Add 2 teaspoons finely grated orange rind and 1/2 teaspoons orange flavoring.
CHOCOLATE ORANGE SPRITZ:   Exchange 6 Tablespoons flour with an equal amount of cocoa.  Add 2 teaspoons orange flavoring.
Company’s Coming for Christmas.
Air Fryer Sausage Patties
Category: breakfast-and-brunch
By Yoly

Air fry your sausage patties and you will avoid grease splatter all over your stovetop. Best part is, the patties will be nicely browned.

Ingredients:
1 (12 ounce) package sausage patties (such as Johnsonville®)
1  serving nonstick cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place sausage patties into the basket in 1 layer, working in batches if necessary. Cook in the preheated air fryer for 5 minutes. Pull the basket out, turn sausage over, and cook until an instant-read thermometer inserted into the center of a patty reads 160 degrees F (70 degrees C), about 3 minutes more.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 145
Fat: 9 g
Saturated fat: 3.3 g
Carbohydrates: 0.7 g
Sugars: 0.7 g
Protein: 14.1 g
Cholesterol: 45.6 mg
Sodium: 393.3 mg
You're a Babe Herb Batter Bread


Ingredients:
water, salt, molasses, whole wheat flour, butter, fresh parsley, oregano, thyme, tarragon, dried basil

Directions:
Mix lukewarm water, molasses, sweetener, butter, salt and yeast.
Mix in the flour and herbs; let rise until the size has tripled, about 45 minutes.
Pour into a loaf pan and bake at 350° for one hour.
Quick Lobster Bisque
Category: soups-stews-and-chili
By TerryWilson

Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock.

Ingredients:
6 tablespoons butter
6 tablespoons all-purpose flour
½ teaspoon sea salt
½ teaspoon celery salt
¼ teaspoon ground black pepper
4 cups half-and-half
1 ½ cups lobster stock
3 cups cooked lobster meat, shredded
3 tablespoons tomato paste
3 tablespoons minced onion
3 tablespoons minced celery
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon seafood seasoning (such as Old Bay®)
1 cup cream

Directions:
Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes. Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 426.8
Fat: 34.4 g
Saturated fat: 21.2 g
Carbohydrates: 13.1 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 17.4 g
Cholesterol: 148 mg
Sodium: 683.1 mg
Chocolate Coconut Squares


Ingredients:
butter, sugar, eggs, vanilla, flour, sweetened condensed milk, coconut, powdered sugar, half-and-half, butter, vanilla

Directions:
Cream butter and sugar; add eggs and vanilla.
Mix flour, cocoa, and nuts.
Add to sugar mixture.
Spread into 9x13 pan.
Bake at 350* for 30 minutes.
Combine condensed milk and coconut.
Spread over cake, bake 15 minutes more.
Mix frosting ingredients until smooth.
Spread over the coconut while still warm.
Chill.
Cut into bars.
Swiss Cheese Onion Pie


Ingredients:
swiss cheese, onions, eggs, milk, salt, pepper, butter

Directions:
Fry onions in butter until soft (transparent] let cool.
Mix eggs, cheese, milk, salt & pepper with the cooled onions.
Fill two 9" uncooked pie shells and bake for 15 minutes at 450°F degrees then at 350°F degrees for 30 minutes until a knife comes out clean.
May be eaten warm or cold.
Savory Garlic Beef & Broccoli Turnovers


Ingredients:
olive oil, onion, ground beef, fresh broccoli florets, flour, salt, ground black pepper, red pepper flakes, sour cream, butter, parsley

Directions:
Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat, add the onions and cook 2-3 minutes, stirring once or twice. Add the ground beef, breaking up into fine pieces, cooking until browned and no longer pink about 5-8 minutes, drain.
Return meat mixture back to skillet, add the broccoli and cook 2-3 minutes over medium high heat. Sprinkle the flour, salt, pepper & red pepper flakes over the mixture and stir to coat.
Add the sour cream and the PHILADELPHIA Savory Garlic Cooking Crème, reserve 3 tablespoons of the cooking crème for garnish, let simmer on low heat for 2-3 minutes stirring to incorporate all the ingredients.
Place a sheet of phyllo pastry dough on a flat surface, brush with melted butter. Place another sheet of phyllo pastry dough on top, brush that sheet with butter, place a third sheet on top (do not butter top sheet]. Using a pizza cutter, cut in half lengthwise, set aside. Repeat this method until you have used all of the phyllo pastry dough sheets and you have 16 strips in all.
Mound 1 heaping spoonful of the beef and broccoli filling at one end, 1 inch from the corner, and fold over opposite corner to make a triangle. Continue folding, wrapping like a flag, folding end to end.
Place the turnovers onto cookie sheets, brush the tops with the rest of the melted butter and bake for 12 -15 minutes for fresh turnovers, 15-18 minutes if frozen or until golden brown. Place on a serving platter, drizzle the remaining 3 tablespoons of the PHILADELPHIA Savory Garlic Cooking Crème over all of the turnovers, sprinkle with the parsley and serve.
Make Your Own Chocolate Cake Mix


Ingredients:
cake flour, baking soda, salt, sugar, vegetable shortening

Directions:
Mix together flour, cocoa, soda, and salt; stir to blend.
Mix in sugar.
Cut the shortening into the dry ingredients until the mixture looks crumbly.
Label and store in a sealed plastic bag at room temperature. Makes 1 package of mix.
Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
TO USE:
Pour 1 package of mix into a mixing bowl.
Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.
Using an electric mixer, beat at a slow to medium speed for 2 minutes. Scrape the sides of the bowl frequently.
Add 2 eggs; beat 1 minute more.
Grease and dust with flour your choice of pan(s].
Spread batter evenly in pans.
Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.
Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
Cool cakes in their pans for 10 minutes before turning out onto racks.
CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean. Makes about 2 dozen.
Thick Peanut Butter Fudge


Ingredients:
sugar, evaporated milk, margarine, creamy peanut butter, vanilla

Directions:
Butter a plate or pan and set aside.
Place the sugar, evaporated milk and margarine in a pan and cook over medium heat until mixture reaches the soft ball stage. (I use a candy thermometer, but you can also use the water test].
Be sure to stir mixture constantly while cooking.
Remove from heat and add peanut butter and vanilla.
Mix with electric mixer on high speed until candy begins to lose its glossy appearance.
Quickly pour into the buttered plate or pan.
Cool before cutting into squares.