xiaoxl/recipe_data huggingface dataset:
Ricotta Frittata


Ingredients:
eggs, salt, white pepper, ricotta cheese, parmesan cheese, marjoram, garlic, olive oil, butter

Directions:
Preheat broiler Beat eggs with 3/4 teaspoon salt and white pepper to taste., Stir in cheeses, marjoram and garlic., Heat oil and butter in 8- or 10-inch skillet., Add egg mixture and lower heat., Cook until set, about 12 minutes, then brown under broiler., When done, slide frittata onto plate., Serves 6.
Hawaiian Cheese Ball


Ingredients:
cream cheese, crushed pineapple, celery, green pepper, green onion, pecans

Directions:
Cream the cream cheese and add the other ingredients., Shape into ball and roll in pecans., Chill., Serve with crackers.
Slow Cooker Chicken Taco Soup
Category: soups-stews-and-chili
By RaisinKane aka Patti

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!

Ingredients:
1  onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3  whole skinless, boneless chicken breasts
1 (8 ounce) package shredded Cheddar cheese  (Optional)
1 (8 ounce) container sour cream
1 cup crushed tortilla chips

Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add  , and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 7 hrs 15 mins
Yields: 8 Servings

Calories: 433.7
Fat: 17.7 g
Saturated fat: 10 g
Carbohydrates: 42.3 g
Sugars: 6 g
Dietary fiber: 8.8 g
Protein: 27.2 g
Cholesterol: 67.8 mg
Sodium: 1596.8 mg
Honey Garlic Glazed Salmon
Category: main-dish
By Christopher Webb

This is a great sweet and salty way to serve salmon. Easy enough for the beginner and a family favorite!

Ingredients:
2 (4 ounce) salmon fillets
salt and ground black pepper to taste
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons water
2 tablespoons brown sugar
2 teaspoons sriracha sauce  (Optional)
2 teaspoons soy sauce
1 large clove garlic, minced

Directions:
Season salmon fillets on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook salmon fillets until flesh flakes easily with a fork, 5 to 6 minutes per side. Combine honey, water, brown sugar, sriracha sauce, soy sauce, and garlic in a small pot over medium heat; bring to a boil. Cook, stirring frequently, until glaze is thick and smooth, 5 to 7 minutes. Pour glaze over salmon fillets.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 466.5
Fat: 26.9 g
Saturated fat: 4.2 g
Carbohydrates: 32.4 g
Sugars: 30.5 g
Dietary fiber: 0.3 g
Protein: 24.8 g
Cholesterol: 50.4 mg
Sodium: 655.9 mg
Snow Peas With Cashews


Ingredients:
sesame seeds, butter, fresh ginger, garlic clove, black pepper, snow peas, salted cashews

Directions:
In nonstick skillet, cook sesame seeds over medium-high heat, stirring, until lightly toasted, 1-2 minutes.
Remove from skillet.
In same skillet, melt butter over medium-high heat.
Add ginger, garlic and pepper; cook 30 seconds.
Add snow peas and juice; bring to a boil.
Cook, stirring often, until snow peas are just tender, 3-4 minutes.
Toss with cashews; sprinkle with sesame seeds.
Buttermilk Syrup


Ingredients:
butter, sugar, buttermilk, baking soda, vanilla

Directions:
Bring the butter, sugar, buttermilk and Karo syrup to a boil in large pan.  Remove from heat and stir.
Then add the baking soda and vanilla. Mixture will fizz to twice the size.  Let set, stirring occasionally.
Serve while hot.
Turkey Tofu Stroganoff


Ingredients:
lean ground turkey, tofu, garlic cloves, carrot, celery, red cabbage, spinach, mushrooms, fat-free chicken broth, white wine, nonfat yogurt, salt, curry powder, paprika

Directions:
"Slice garlic very thin, shred carrot, celery against the grain of the stalk and cook turkey meat on medium heat in large skillet for 5 minutes. Cut pea pods in half, chop cabbage and slice peppers. Add to turkey along with chicken broth, seasonings and white wine. Simmer for 5 minutes more. Slice and chop tofu and spinach and slice mushrooms. Add to the skillet and simmer 2 minutes longer. Just prior to serving add three cups of plain, fat-free yogurt heating through. Serve over egg noodles. Enjoy!"
Classic Lemonade Ice Pops


Ingredients:
water, sugar, lemon zest, fresh lemon juice

Directions:
In a small saucepan over medium heat, combine ½ cup water, sugar and lemon zest.
Bring to a boil, then decrease heat and simmer for 3 minutes.
Set aside to cool.
Strain syrup through sieve placed over large measuring cup, discarding solids.
Whisk in lemon juice and remaining 2 cups water.
Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
If you are using an ice pop kit, follow the manufacturer’s instructions.
Artichoke Spinach Strata


Ingredients:
milk, dry white wine, eggs, oregano, asiago cheese

Directions:
Start preparation either the night or morning before (depending upon when you are serving, see note above in description].
Spray a 9 x 13 rectangular glass baking pan with cooking spray.
Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized] and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
Sprinkle the prepared spinach and artichokes on the bread – distributing evenly. Push the vegetables into the bread mixture.
Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
Sprinkle the Asiago cheese on top of the strata.
Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving].
Preheat oven to 350 degrees F.
Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.
French Green Beans in Cream


Ingredients:
green beans, butter, onion, prosciutto, garlic clove, parsley, half-and-half

Directions:
Cut the ends off the beans, then cook in salted boiling water until just tender.  I steam them til they are still crisp and bright green.
Run cold water over beans to stop the cooking process.
Melt butter in a large pan and gently cook onions until soft, about 5 minutes.
Add Prosciutto, garlic, and parsley and cook for 3 minutes.
Add the cream, stirring constantly, and bring to a light boil.  Do not leave unattended, otherwise cream will burn.
Once mixture is hot, add green beans, mix to coat and warmed through.
I did the sauce and green beans ahead, mixed them together and reheated on the stove.  Turned out great!
Awesome Carrot Cake with Cream Cheese Frosting
Category: desserts
By Tracy Kirk

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Ingredients:
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4  eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To Make Frosting:  In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 1 - 9x13 inch cake

Calories: 369.2
Fat: 19.6 g
Saturated fat: 5.5 g
Carbohydrates: 46.5 g
Sugars: 36.3 g
Dietary fiber: 1.6 g
Protein: 4 g
Cholesterol: 48.3 mg
Sodium: 259.8 mg
Mushroom Bok Choy Soup
Category: soups-stews-and-chili
By Christopher

I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.

Ingredients:
¼ cup unsalted butter
1 head bok choy, chopped
1 pound white and crimini mushrooms, cut into quarters
4  green onions, sliced
2 tablespoons minced garlic, or more to taste
8 slices fresh ginger, quartered
¼ cup lime juice
7 cups chicken broth
½ cup chopped fresh cilantro

Directions:
Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 6 cups

Calories: 124.7
Fat: 8.7 g
Saturated fat: 4.9 g
Carbohydrates: 8.4 g
Sugars: 3.8 g
Dietary fiber: 2 g
Protein: 5.3 g
Cholesterol: 26.2 mg
Sodium: 1178.4 mg
Pickled Quail Eggs - Red Wine Vinegar


Ingredients:
red wine vinegar, cloves, garlic cloves, garlic powder, water

Directions:
Drain the can, and insert a clove into each egg; I am assuming there are approximately 25 eggs in each can. (There may be more.].
In a container, place the eggs, add the other seasonings (including the slice of jalapeno if you wish], and cover with red wine vinegar. Alternatively, make a vinegar to water ratio of 3 or 4 parts to 1 part, if otherwise the taste will be too vinegary for you.
Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.
Drain and serve.  Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.
Grilled Bell Pepper Salad (Slata Fel Fel)


Ingredients:
bell pepper, olive oil, lemon juice, cumin, parsley, salt, pepper

Directions:
Roast the bell peppers by broiling them on both sides just until charred.  Place in a bag, and seal.  When cooled, remove from the bag, and peel off the charred skin.
Cut peppers into 1/2" strips lengthwise and place into a serving bowl.
Mix the remaining ingredients and pour over the peppers.  Cover with plastic wrap and let sit for one hour. Stir and serve.
Cast Iron Vegetable Tian


Ingredients:
olive oil, panko breadcrumbs, red onions, garlic cloves, red pepper flakes, dry red wine, russet potatoes, zucchini, tomatoes, lemon juice, sea salt, black pepper, gruyere cheese, panko breadcrumbs

Directions:
Preheat oven to 400ºF and lightly grease a cast iron pan; sprinkle 1 cup breadcrumbs, cover the bottom evenly and set aside.
In a skillet over medium heat, add oil and when hot, add onion; sauté for 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Pour in red wine and cook for 1 ½ to 2 minutes or until absorbed. Spread onion mixture on the bottom of the prepared cast iron pan; set aside.
Using a mandolin, slice each vegetable with the same thickness of 1/4–inch. Precook squash and russet potato slices in the microwave for 5 minutes on “High”; let them cool off.
Stack vegetables starting with russet potato slice then a tomato slice followed by squash and zucchini; repeat the same order so the tian looks well balanced in color. Arrange stacks evenly around the outside edge working towards the middle. Pour lemon juice over the veggies and sprinkle with Herbes de Provence, sea salt and black pepper. Cover tightly with foil and transfer to the preheated oven; bake for 60 minutes or until tender.
Meanwhile, make the topping by stirring gruyere cheese, breadcrumbs and clarified butter together; set aside.
After an hour, remove tian from the oven as well as foil. Sprinkle topping mixture evenly and return tian to the oven, uncovered; bake for 15 minutes or until cheese is melted. Remove from the oven and let sit for 10 minutes before serving. Makes 8 servings.
Toasted Mustard Chicken & Swiss on Rye


Ingredients:
butter, chicken, Pan-Seared Chicken With Mustard Sauce, swiss cheese

Directions:
Divide butter between th ebread slices.
Place a slice of cheese on each slice, on the unbuttered side.  Top one slice with chicken, Recipe #336075 .
Put sandwich together and toast in a small frying pan over medium-low heat, until cheese is melted and bread is toasted.
Indian Saffron Rice
Category: side-dish
By CookingForDummies

Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.

Ingredients:
⅛ teaspoon powdered saffron
2 cups boiling water, divided
2 tablespoons butter
1 cup uncooked long-grain white rice, not rinsed
1 teaspoon salt

Directions:
Steep the saffron in 1/2 cup boiling water. In a skillet that can be tightly covered, melt the butter over medium-high heat.  Stir in the rice and salt.  Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water.  Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed.  For best results, do not remove the lid while the rice is cooking.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 154.2
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 26.1 g
Dietary fiber: 0.4 g
Protein: 2.5 g
Cholesterol: 10.2 mg
Sodium: 418.2 mg
Italian Turkey Zoodles
Category: world-cuisine
By Haley Griffin Egesdahl

This is an easy low-carb pasta with tomato meat sauce that is so yummy, and has a mild kick.

Ingredients:
3  zucchini
1 tablespoon salt, or more as needed
1 pound ground turkey
½ teaspoon garlic salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
1 teaspoon olive oil
1 teaspoon minced garlic
1 (14.5 ounce) can diced tomatoes
1 (3 ounce) can tomato paste
2 tablespoons balsamic vinegar
2 teaspoons dried parsley
1 teaspoon dried basil
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup small-curd cottage cheese
1 cup shredded mozzarella cheese

Directions:
Make zucchini noodles using a spiralizer or julienne peeler. Place noodles in a colander and cover liberally with 1 tablespoon salt. Let sit until noodles release some moisture, about 20 minutes. Rinse noodles and pat dry. Place ground turkey, garlic salt, garlic powder, onion powder, cayenne pepper, and red pepper flakes in a large oven-safe skillet over medium heat. Cook and stir until turkey is browned and juices run clear, about 5 minutes. Drain grease. Push turkey to the sides of the skillet to make an empty space in the center. Add olive oil and minced garlic; cook until garlic is fragrant, about 1 minute. Preheat oven to 400 degrees F (200 degrees C). Stir diced tomatoes, tomato paste, balsamic vinegar, parsley, basil, Italian seasoning, 1/2 teaspoon salt, and black pepper into the skillet. Bring to a boil; cook until sauce thickens, about 15 minutes. Stir in noodles. Cover with cottage cheese. Sprinkle mozzarella cheese evenly on top. Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on broiler and broil until cheese is golden brown, about 2 minutes. Remove from oven and let sit for 5 to 10 minutes before serving.

Prep time: 15 mins
Cook time: 38 mins
Total time: 1 hr 18 mins
Yields: 4 servings

Calories: 380.1
Fat: 17.2 g
Saturated fat: 6.9 g
Carbohydrates: 17.1 g
Sugars: 9.5 g
Dietary fiber: 3.7 g
Protein: 40.2 g
Cholesterol: 110.2 mg
Sodium: 3073.5 mg
Sweetheart Trifle


Ingredients:
milk, vanilla, instant chocolate pudding mix, Cool Whip

Directions:
Prepare cake mix according to directions, let cool completely.
In a heavy saucepan, combine chips, 1/4 c milk and the whipping cream.
Cook and stir over low heat until chips are melted.
Remove from heat; stir in vanilla and cool to room temp.
(If you don't melt the chips on high heat, it will only take a 1/2 hour to cool] Place the remaining milk in a mixing bowl; beat in the pudding mixes on low speed for 2 minutes.
To assemble, crumble half the cake into a 4 qt trifle bowl or large bowl.
Layer with 1/2 the peanut butter sauce, pudding, whipped topping and then repeat layers.
At the end, add the crumbled peanut butter cups.
Cool for 3 hours.
Cheesy Potato Leek Casserole Bake


Ingredients:
potatoes, butter, garlic cloves, leeks, tomatoes, salt, pepper, paprika, parsley, evaporated milk, cream cheese, sour cream, cheddar cheese, swiss cheese

Directions:
In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!].  Drain; then rinse with cold water and drain again.  Place drained potatoes in a large mixing bowl.
Meanwhile, in a large skillet, melt butter over med-high heat.  Add garlic and leeks and sauté just until leeks become tender.  Add diced tomato, salt, pepper, paprika and parsley; stir well.
Reduce heat to low.
Stir in evaporated milk, cream cheese, and sour cream until well-blended.
Stir in shredded cheeses; combine well.  Pour over drained potatoes and gently toss to coat.
Pour into lightly sprayed 13x9-inch baking pan.  Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.
Peach Cobbler


Ingredients:
sugar, cornstarch, butter, cinnamon, water, Bisquick, butter, sugar, milk

Directions:
Line baking pan with peaches., Mix next 6 ingredients and pour over fruit., Drop dough by spoonfuls over mixture and bake 375-400°F for 30 minutes.
Roast Beef and Gravy
Category: main-dish
By weezard1

Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.

Ingredients:
1 (3 pound) boneless beef chuck roast
2 (10.75 ounce) cans  condensed cream of mushroom soup, undiluted
1 (14 ounce) can beef broth
⅓ cup dry sherry
1 envelope onion soup mix

Directions:
Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast. Cover and cook on Low until meat is tender, 8 to 9 hours.

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

Calories: 335.9
Fat: 22.7 g
Saturated fat: 8.3 g
Carbohydrates: 8.9 g
Sugars: 1.3 g
Dietary fiber: 0.2 g
Protein: 22.3 g
Cholesterol: 77.5 mg
Sodium: 1071.1 mg
Air Fryer Keto Pork Chops
Category: main-dish
By Yoly

These pork chops are crispy, tasty and tender. Perfect for one of those last minute dinners. Plus, cleanup is quick and easy.

Ingredients:
4 each boneless pork chops, 1/2-inch thick
1 pinch salt and ground black pepper to taste
1  egg
⅓ cup grated Parmesan cheese
⅓ cup almond flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1  serving avocado oil cooking spray

Directions:
Season pork chops with salt and pepper on both sides. Beat egg in a medium bowl. Mix Parmesan cheese, almond flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder together in a second bowl. Dip each pork chop in egg, then in Parmesan-flour mixture to coat. Place in the air fryer basket and spritz with avocado oil. Cook in an air fryer at 375 degrees F (190 degrees C) until lightly browned, 8 to 10 minutes. Flip pork chops over, spritz with avocado oil and cook until pork is no longer pink in the center, 3 to 4 minutes more.

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

Calories: 364.7
Fat: 17.4 g
Saturated fat: 5 g
Carbohydrates: 2.8 g
Sugars: 0.6 g
Dietary fiber: 1.2 g
Protein: 47.2 g
Cholesterol: 158.9 mg
Sodium: 515.6 mg
All Natural Oat Cookies


Ingredients:
bananas, oats, honey, maple syrup, walnuts, raisins, vanilla, lemon juice

Directions:
Preheat oven to 350 degrees.
Mash bananas with a fork, mix in lemon juice. Combine with oats, applesauce, honey, and vanilla until mixture is well combined.  Stir in nuts and raisins.
Drop tablespoons of mixture on greased baking sheet or use parchment.  Bake for 25 -30 minutes until set.
Crunchy Shrimp Fajitas
Category: world-cuisine
By Ashelena

This is a fun and tasty, easy-to-make recipe. Mexican fajita shrimp are served with a surprisingly crunchy tostada base! Timing is important with this recipe. You want your fajita mixture to sizzle when you serve, so make sure to prepare all your fixings (lettuce, tomatoes, cilantro, and jalapeno peppers) before you cook the shrimp. Arrange fixings on a serving tray with shredded cheese and sour cream.

Ingredients:
1 (14 ounce) can refried beans
1 teaspoon chili powder
1 tablespoon vegetable oil
½ pound frozen tail-off shrimp, thawed
½ cup sliced green bell pepper
½ cup sliced red bell pepper
½ cup sliced onion
2 tablespoons soy sauce
1 ½ teaspoons fajita seasoning
1 ½ teaspoons lemon pepper
1 (12 ounce) package crispy red tostada shells

Directions:
Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot. Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes. Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Yields: 4 servings

Calories: 585.2
Fat: 23.9 g
Saturated fat: 5.1 g
Carbohydrates: 72.6 g
Sugars: 1.8 g
Dietary fiber: 8.8 g
Protein: 20.9 g
Cholesterol: 94.1 mg
Sodium: 1435.4 mg
Bean & Banana Cookies


Ingredients:
brown sugar, eggs, butter, vanilla extract, navy beans, banana, baking soda, all-purpose flour, quick-cooking oats, chocolate chips

Directions:
Preheat oven to 375°F.
Cream together sugar, eggs, butter and vanilla.
Add beans and banana and beat until fluffy.
Add baking soda, flour and oats; blend until smooth.
Stir in chocolate chips.
Drop by tablespoonfuls onto a baking sheet.
Bake for 15-20 minutes or until golden.
~NOTE~You may use canned navy beans, but rinse well before you puree.
~NOTE~You may substitute raisins for the chocolate chips.