xiaoxl/recipe_data huggingface dataset:
Supreme Strawberry Topping
Category: side-dish
By Brad G Reynolds

Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.

Ingredients:
1 pint fresh strawberries
⅓ cup white sugar
1 teaspoon vanilla

Directions:
Wash strawberries and remove stems; cut large berries in half or roughly chop them. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 96.2
Fat: 0.3 g
Carbohydrates: 23.7 g
Sugars: 21.2 g
Dietary fiber: 1.8 g
Protein: 0.6 g
Sodium: 1 mg
Protein Slam-Jam


Ingredients:
brown rice, garlic cloves, onion, lean ground beef, eggs, salt, pepper, malt vinegar, soy sauce, sriracha sauce, black beans, canola oil

Directions:
Preparation: Cook the 2 cups of brown rice a day prior to making recipe. Keep in refrigerator until use. Dice garlic and chop onions. Drain liquid from the cans of beans. If using sirloin, cut sirloin into desired pieces.
Cook: In a large Wok or pan, heat up oil and add in garlic and onion.
Add in meat, salt, pepper, vinegar, and sriracha sauce. Keep mixing until meat is brown. (If using ground beef, break down into little pieces.]  Once the meat is brown, add in beans and let simmer for 15 minutes.
After simmering, pour the contents into a colander to drain. Add a little bit more oil to the Wok or pan and begin to fry the rice to desired texture. Once the rice is fried, remove and set in a bowl on the side.
Next, scramble 6 eggs in the Wok or pan and break into bite sized bites. Once the eggs are done, add in all the ingredients and mix.
Orange-Cranberry Muffins
Category: desserts
By mommabrox7

The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids.

Ingredients:
1 cup white sugar
2 large eggs
⅓ cup vegetable oil
1 tablespoon vanilla extract
1 ½ teaspoons baking soda
1 ½ cups all-purpose flour
¾ cup fresh cranberries
½ cup pulp-free orange juice
1 ½ tablespoons grated orange zest

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners. Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely. Spoon batter into the prepared muffin cups, filling each to the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 large muffins

Calories: 397
Fat: 14.1 g
Saturated fat: 2.5 g
Carbohydrates: 61.8 g
Sugars: 36.1 g
Dietary fiber: 1.7 g
Protein: 5.5 g
Cholesterol: 62 mg
Sodium: 339.3 mg
Chicken Fajita Melts
Category: world-cuisine
By laughingmagpie

These cheesy chicken sandwich melts have all of the flavor of fajitas without the drippy mess!

Ingredients:
3 tablespoons vegetable oil
6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
½ cup sliced onions
½ cup sliced red bell pepper
½ cup tomato juice
2 tablespoons taco seasoning mix
1 cup salsa
8 (1/2 inch thick) slices French bread
2 cups shredded Cheddar cheese

Directions:
Heat the oil in a large skillet over medium-high heat.  Add the chicken, and cook and stir until lightly browned, about 5 minutes. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender.  Stir in the tomato juice and  , and mix well.  Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spread 2 tablespoons of salsa over each slice of French bread.  Evenly spoon the chicken mixture on top of the salsa topped bread.  Sprinkle each sandwich with 1/4 cup Cheddar cheese. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 sandwiches

Calories: 396.7
Fat: 16.6 g
Saturated fat: 7.3 g
Carbohydrates: 19.9 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 40.3 g
Cholesterol: 103.8 mg
Sodium: 820.8 mg
Japanese Milk Bread
Category: bread
By anneeyeong

Water roux is a mixture of flour and water that gives bread/buns a softer texture. The formula was introduced by a Japanese chef, with the ratio of 1 part flour to 5 parts water, heated up to 150 degrees F (65 degrees C) to encourage the gelatinization of starch. With this bread-making technique popular in Asia, the bread is soft, springy and stays fresh a long time.

Ingredients:
10 tablespoons water
3 ¾ tablespoons bread flour
3 cups bread flour
3 tablespoons bread flour
5 tablespoons white sugar
3 tablespoons milk powder
1 (.25 ounce) package instant yeast
1 teaspoon salt
1  egg
3 tablespoons cold whipping cream
3 tablespoons cold water
2 ½ tablespoons cold butter, cut into chunks

Directions:
Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from heat and let cool to room temperature. Place 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Add cooled roux, egg, cream, and water. Knead dough until it comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to leave the sides of the bowl. Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled, about 40 minutes. Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled, 45 to 60 minutes. Preheat the oven to 450 degrees F (230 degrees C). Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 40 mins
Yields: 1 medium loaf

Calories: 290.3
Fat: 7.1 g
Saturated fat: 3.9 g
Carbohydrates: 47.7 g
Sugars: 9.5 g
Dietary fiber: 1.4 g
Protein: 8.4 g
Cholesterol: 38.2 mg
Sodium: 343.1 mg
Chicken Salad and Peach Sandwich


Ingredients:
chicken breast, celery, onion, fat-free mayonnaise

Directions:
Mix together the chicken, celery, onion, almonds and mayonnaise in a small bowl., Spoon mixture onto 2 slices of the bread., Top chicken mixture with the sliced peaches., Top peaches with a slice of bread.
Asparagus with Mushrooms--Fat-free and delicious!


Ingredients:
fresh asparagus, white button mushrooms, lemon juice

Directions:
Wash and trim asparagus.
Fill a large skillet with about 1 inch of lightly salted water.
Cook asparagus and mushrooms in water, covered for three minutes over medium high heat.
(If you have thicker asparagus, you may need to cook longer.] Drain.
Wipe out pan so that it is dry.
Spray pan with cooking spray and return to heat.
Add lemon juice.
Return asparagus and mushrooms.
Toss to coat with lemon juice.
Serve immediately.
Chef John's Party Cheese Puffs
Category: appetizers-and-snacks
By Chef John

These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good.

Ingredients:
½ cup water
¼ cup butter
1 pinch salt
½ cup flour
2  large eggs
1 teaspoon fresh thyme leaves
1 teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese, divided

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat. Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes. Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese. Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 84.3
Fat: 6.3 g
Saturated fat: 3.7 g
Carbohydrates: 4.2 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 2.8 g
Cholesterol: 46.1 mg
Sodium: 81.5 mg
Pan-Roasted Chicken & Gravy


Ingredients:
garlic clove, kosher salt, white pepper, fresh thyme leaves, chicken, canola oil, butter, all-purpose flour, reduced-sodium chicken broth, fresh flat-leaf parsley

Directions:
Preheat oven to 400°F
Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot] over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.
Shrimp & Veggie Alfredo


Ingredients:
fettuccine pasta, carrots, garlic cloves, medium shrimp, alfredo sauce

Directions:
Cook fettuccini according to package directions.
Meanwhile, in a large skillet, saute the peas, red pepper, carrots, and garlic in 2 tablespoons of the oil until tender.  Remove from skillet.
Add remaining oil to skillet and saute shrimp until pink in color.
Return vegetables to skillet; mix well.
Drain pasta.
Place pasta on serving dishes, drizzle with Aflredo sauce, and top with shrimp mixture.
Sharkie's Hot Roast


Ingredients:
beef roast, pickled garlic, beef broth, water, carrot

Directions:
Poke holes in roast and place a piece of garlic in each hole.
Place roast fat side up in slow cooker.
Pour the rest of the garlic and juice over the roast.
Pour pepperoncinis over the top.
Add beef broth or consommé, potatoes and carrots.
Cook until done (about 8 hours in my slow cooker].
Raspberry Filling
Category: desserts
By Alisa Provost

A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.

Ingredients:
4 cups raspberries
¾ cup white sugar
1 cup water, divided
1 ½ teaspoons lemon juice
2 tablespoons cornstarch

Directions:
Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan. Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 servings

Calories: 73.7
Fat: 0.2 g
Carbohydrates: 18.5 g
Sugars: 14.5 g
Dietary fiber: 2.8 g
Protein: 0.4 g
Sodium: 0.7 mg
Rock Bottom Brewery Beer Battered Salmon


Ingredients:
ale, water, flour, flour, baking soda, salt, paprika, granulated sugar, salmon steaks

Directions:
Preheat oil to 350 degrees.
Combine beer and water in mixing bowl.
Slowly incorporate other ingredients until smooth. Be sure to keep the batter as cool as possible.
When ready, cut salmon into individual thumb-sized pieces.
Coat fish pieces entirely in batter and let some excess drain.
Immerse in preheated 350 degree F oil until golden brown. Serve with caution, very hot!
Thai Curry Burger With Grilled Onions and Curry Dressing


Ingredients:
ground beef, green curry paste, water, fresh basil, red onion, butter, basil, cheese, ketchup, lettuce, mayonnaise, green curry paste

Directions:
Whisk curry paste and water until it creates a smooth sauce.
Combine in a bowl, ground beef, garlic salt,curry paste mixture, and basil. Mix throughly with hands.
Create burger patty.
Pan fry burger (or grill] in a pan coated with non-stick cooking spray.
Cook until done for your taste.
When burger is done, sauté onions until golden.
Mix butter garlic salt,and basil, spread on bun and toast or broil.
Combine curry paste and mayonnaise (I like Miracle Whip] and spread on bun.
Add lettuce, ketchup, cheese, and onions on burger and other burger dressings.
Enjoy!
Shortcut Avocado Salad Dressing


Ingredients:
lime juice, sugar, garlic powder, cumin, Tabasco sauce, skim milk

Directions:
Combine all ingredients, mixing well., Serve over salad greens or use as a sauce in burritos or tacos.
Sweet Green Tomato Corn Muffins


Ingredients:
green tomatoes, sugar, butter, lemon zest, eggs, sour cream, butter, basil

Directions:
Preheat oven to 450 degrees F.
Saute tomatoes and 2 Tbs. sugar in 2 Tbs. butter in large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin turn light brown.
Stir cornmeal mix, zest and remaining sugar together in large bowl.
Make well in center.
Whisk eggs, sour cream, and remaining butter.
Add to dry ingredients, stirring until dry ingredients are moistened. Fold in tomatoes.
Either coat wells in muffin tin with spray or fill wells with cupcake papers.
Fill wells/papers 2/3 full of batter.
Bake at 450 degrees F. for 15 - 17 minutes. Test with toothpick.
While baking, mix butter with basil. Serve with warm or cooled muffins.
Citrus Cheesecake
Category: desserts
By NATHAN14

A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint.

Ingredients:
1  egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 ¼ cups all-purpose flour
⅓ cup white sugar
½ cup butter, room temperature
1  egg white
3 (8 ounce) packages cream cheese
1 ⅔ cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 ½ teaspoons grated lemon zest
½ teaspoon vanilla extract
3  eggs
1 cup sour cream
⅔ cup orange marmalade
2 teaspoons fresh lemon juice

Directions:
Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes. Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C). In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust. Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight. In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs
Yields: 1 - 9 inch springform pan

Calories: 555.5
Fat: 33 g
Saturated fat: 20.2 g
Carbohydrates: 59.3 g
Sugars: 44.4 g
Dietary fiber: 0.6 g
Protein: 8.4 g
Cholesterol: 153.9 mg
Sodium: 263.6 mg
Creamy Pork with Sour Cream Sauce
Category: meat-and-poultry
By KELLYGOFF

Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.

Ingredients:
1  egg, lightly beaten
1 tablespoon water
½ teaspoon crushed dried rosemary
¼ teaspoon black pepper
1 pinch garlic powder
3 tablespoons vegetable oil
3 pounds pork cube steaks
1 cup seasoned bread crumbs
2 tablespoons butter
¾ pound fresh mushrooms, coarsley chopped
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
½ cup chicken broth

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder. Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish. In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil. Bake in a preheated oven for 1 hour.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 Servings

Calories: 685.1
Fat: 52.9 g
Saturated fat: 19.8 g
Carbohydrates: 15.8 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 35.7 g
Cholesterol: 163 mg
Sodium: 652.3 mg
Coconut Curry With Cauliflower, Carrots, & Chickpeas


Ingredients:
coconut, carrots, onion, cauliflower, curry powder, curry paste, crushed red pepper flakes, chicken broth, chickpeas, salt, coconut milk, lime, of fresh mint

Directions:
In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
Stir in curry powder and crushed red pepper flakes (if using], and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
Serve on hot rice with yogurt on top.
Salmon Marinade


Ingredients:
soy sauce, lemon rind, fresh lemon juice, olive oil, garlic cloves, Dijon mustard, fresh Italian parsley, fresh basil, fresh rosemary, fresh thyme, salmon steaks

Directions:
Combine all ingredients.
Marinate salmon fillet or steaks for at least 1 and up to 8 hours in the refrigerator, turning occasionally. Salmon can then be broiled, grilled, or baked as desired.
Green Chile Stew


Ingredients:
pork, pinto beans, tomatoes, green chilies, potatoes, garlic powder, cumin, water

Directions:
Brown steak, pork, and onions in dutch oven.
Add all remaining ingredients. It may appear a little too soupy, but will thinken as it cooks.
Cook for 1 hour at low heat. This will make about 10 one cup servings.
Jarlsberg Cheese Dip
Category: appetizers-and-snacks
By sarah s

I have taken the liberty of doubling this recipe because I have yet to meet a single person who didn't rave about the taste, eat too much of it, and then beg for the recipe! Now I am giving it to the world so I won't have to make it anymore. I think I have made it over 500 times...seriously. Serve hot with sturdy crackers.

Ingredients:
7 tablespoons butter
2  sweet onions (such as Vidalia®), thinly sliced
1 pound Jarlsberg cheese, shredded
2 cups mayonnaise (such as Hellman's®)
1 pinch paprika, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 7 to 12 minutes. Cool. Stir onions, Jarlsberg cheese, and mayonnaise together in a large bowl. Spread cheese mixture into 2 pie dishes. Sprinkle the tops with paprika. Bake in the preheated oven until dip puffs slightly and cheese is melted, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 32 servings

Calories: 178
Fat: 17.3 g
Saturated fat: 5.7 g
Carbohydrates: 2.1 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 4 g
Cholesterol: 24.8 mg
Sodium: 123.3 mg
Gary's Stuffed Mushrooms
Category: appetizers-and-snacks
By TINACOX

Chicken flavored dry stuffing mix is the secret ingredient in these stuffed mushrooms created by my cousin Gary.

Ingredients:
12 large fresh mushrooms, stems removed
1 (6 ounce) package chicken flavored dry stuffing mix
1 (8 ounce) package cream cheese, softened
½ pound imitation crabmeat, flaked
2 cups butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
crushed red pepper to taste

Directions:
Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems. Prepare chicken flavored dry stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 12 mushrooms

Calories: 413.1
Fat: 37.9 g
Saturated fat: 23.7 g
Carbohydrates: 14.4 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 5.9 g
Cholesterol: 105.7 mg
Sodium: 693.5 mg
Chocolate Crinkles


Ingredients:
butter, margarine, vanilla, salt, walnuts, sugar, eggs, flour, baking powder, milk, confectioners' sugar

Directions:
Thoroughly cream first 3 ingredients.  Beat in eggs, then chocolate.  In a separate bowl, sift together next 3 ingredients.  Add to other ingredients alternately with milk.  Add walnuts.
Chill 3 hours.  Form into 1 inch balls.  Roll in confectioners sugar.  Place on greased cookie sheet 2-3 inches apart.
Bake at 350 degrees for 15 minutes.  Cool slightly before removing.