xiaoxl/recipe_data huggingface dataset:
Vegetarian Mushroom and Brown Rice Dolmas


Ingredients:
grape leaves, brown rice, mushrooms, onion, parsley, paprika, sea salt, ground pepper, dried thyme, bay leaves, ground coriander, ginger powder, olive oil

Directions:
For the filling:
Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder].
Heat the oil in a large saucepan, over medium heat.
Add the mushroom and onion paste into the saucepan and sauté for another 10 minutes.
Add the rice (drained] along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn’t need to be cooked, it just has to absorb all of the excess water. Add spices.
Remove from heat and add chopped parsley. Let it cool for 10 minutes.
For the wrappers and assembly:
Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll.
See here how you can make the rolls.
Take a large pot and line the bottom with some grape leaves.
Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full.
Add the bay leaves.
Cover with remaining grape leaves.
Add water until all rolls are covered.
Place in oven at 392FËš for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it’s ready, add the tomato paste and finish cooking.
Serve!
Perfect and Delicious Royal Icing
Category: desserts
By RainbowJewels

This frosting will dry like traditional royal icing, but it doesn't suck all the flavor and moisture out of the cookies and it tastes absolutely delicious!

Ingredients:
½ cup water
¼ cup meringue powder
7 cups confectioners' sugar
2 tablespoons light corn syrup (such as Karo®)
2 tablespoons shortening (such as Crisco®)
1 teaspoon vanilla extract

Directions:
Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 cups

Calories: 82.1
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 19.4 g
Sugars: 18.2 g
Protein: 0.3 g
Sodium: 4.1 mg
Lentil Sloppy Joes in Plantain Buns


Ingredients:
plantains, onions, bell peppers, garlic, tomato sauce, maple syrup, chili powder, cumin powder, black pepper, salt, olive oil

Directions:
Heat olive oil in a pan.
Sautee onions, bell pepper, and garlic for 2 minutes.
Add tomato sauce, maple syrup, chilli powder, paprika, cumin, pepper, and salt. Simmer for 5 minutes.
Cut plantain into 6 inch pieces and split in half crosswise. Flatten each half by pressing with the side of a knife.
Pan-fry for about 2 minutes per side.
Assemble the sandwiches.
Whole30® Easy Balsamic Vinaigrette
Category: side-dish
By SheLovesPaleo

This is great for creating a small amount of a great dressing for any salad greens, but mesclun greens seem to go with this really well.

Ingredients:
3 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 tablespoon balsamic vinegar
salt and ground black pepper to taste

Directions:
Combine olive oil, mustard, vinegar, salt, and pepper in a Mason jar or container with a tight-fitting lid; cover tightly with the lid and shake vigorously until thickened, about 2 minutes. Taste dressing and adjust flavor with salt and pepper.

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

Calories: 193.9
Fat: 20.7 g
Saturated fat: 2.9 g
Carbohydrates: 1.6 g
Sugars: 1.1 g
Protein: 0.5 g
Sodium: 99.1 mg
Faye's Awesome, Wholesome Pancake/Waffle Mix


Ingredients:
old fashioned oats, quick oats, soy protein, whole wheat flour, non-fat powdered milk, Splenda sugar substitute, baking powder, salt, baking soda

Directions:
mix together and store in tight container.
TO MAKE PANCAKES.
1 1/4 C mix.
1 C Water.
2 T.
canola oil.
1 egg.
mix together-- if you want it thicker add mix, if you want it thinner, add water.
I like to add some cinnamon to taste.
Spoon onto hot griddle and cook.
Note-- the batter tends to thicken as it sits.
TO MAKE WAFFLES.
1 1/2 C mix.
1 C water.
2 T.
canola oil.
1 T.
butter.
1 egg.
separate egg and beat whites until thick.
Mix remaining ingredients and fold in whites.
Spoon into hot waffle maker.
Note-- batter may seem watery, but the waffles turn out wonderful!
Batter will thicken as it sits.
Sawmill Gravy (Paula Deen)


Ingredients:
ground sausage, bacon, minced garlic cloves, flour, black pepper, salt, half-and-half, butter

Directions:
On medium heat, heat up skillet for 1 to 2 minutes. Combine sausage, bacon, onion and garlic.
Put this mixture in pan hot pan. Break up sausage while cooking. Cook until sausage and bacon are browned.
Stir in flour, pepper, salt and cook for 1 to 2 minutes. This will make a roux with the sausage and bacon fat.
Slowly stir in the half and half. Keep stirring and cook over medium heat until it thickens.
Stir in butter and serve.
P.S. 1. If the gravy is too thick, you can add more half/half to thin it out. 2. If there are any leftovers and you want to re-heat this. I stir in a little more half /half and pop it in the microwave. 3. In the original recipe it calls for 1 tsp of salt, but for me there is a lot of salt in the meat already. It is easier to add salt to your plate, then have one person not be able to eat this because it is too salty for them. 4. We have also tried this with half hot sausage and half regular for a little more spice. Or you can just add red pepper flakes while cooking the meat.
Kentucky Derby Chocolate Pecan Pie


Ingredients:
pecans, dark corn syrup, sugar, dark brown sugar, water, eggs, butter, cornmeal, vanilla extract, salt

Directions:
Preheat oven to 325 degrees.
Fit piecrust into a 9" deep-dish pie plate.
Combine corn syrup, sugar, brown sugar and water in large saucepan and bring to a boil over medium heat.
Cook, stirring constantly, for 3 minutes.
Whisk together eggs, butter, cornmeal, vanilla and salt.
Gradually add in 1/4 of the corn syrup mixture.
Whisk in remaining corn syrup mixture.
Place pecans and chocolate chips on pie crust.
Pour filling over pecans and chocolate chips.
Cover rim of pie plate with foil to keep the edge of the crust from over-cooking.
Bake for 50 minutes.
Let cool before slicing.
Deerburger or Ground Beef Pie


Ingredients:
ground beef, onion, salt, black pepper

Directions:
In a skillet, lightly brown the deerburger or ground beef.
Stir in the onion and continue to cook until it is clear.
Now stir in the salt, pepper, beans and soup. Pour mixture into a greased casserole dish.
Place in a 350 oven and begin baking for about 30 minutes.
When the casserole begins to bubble, cover the top of it with the biscuits, turn the oven temperature up to 375 and continue baking another 15 to 20 minutes or until the biscuits are done.
Prince Caspian Split Peas


Ingredients:
tomatoes, carrots, cabbage, barley, garlic cloves, fresh parsley

Directions:
In a large pot, combine stock, tomatoes, carrots, cabbage, split peas, barley and garlic.
Bring to a boil then reduce heat to med-low and simmer until barley and split peas are tender. Stir in the parsley before serving.
Apple Pie Cheesecake
Category: desserts
By Brad Huebner

A hybrid mascarpone-based cheesecake with apple pie topping.

Ingredients:
⅔ (16 ounce) package graham crackers, crushed into fine crumbs
1 ¼ sticks butter, melted
2 large apples - peeled, cored, and sliced
1 teaspoon brown sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
2 ½ (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
⅔ cup white sugar
1 teaspoon vanilla extract
3  eggs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper or grease with butter. Combine graham cracker crumbs and butter in a large bowl to create a grainy mixture. Reserve 1/4 cup and distribute remaining crust evenly onto the base of the prepared springform pan. Set aside. Combine apple slices, brown sugar, cinnamon, and nutmeg in a bowl and toss to coat. Set aside. Combine cream cheese, mascarpone cheese, sugar, and vanilla extract in a large bowl and mix using an electric mixer. Add eggs 1 at a time. Beat until well integrated, 2 to 3 minutes. Pour filling into the crust-lined pan and smooth using a spatula. Arrange apple slices on top of filling in a circular "deck of cards" arrangement. Sprinkle reserved crust mixture on top. Bake in the preheated oven until edges begin to firm up, apples soften, and center remains jiggly, 30 to 40 minutes. Cool for 6 to 8 hours before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 7 hrs
Yields: 10 servings

Calories: 618.3
Fat: 46 g
Saturated fat: 26.1 g
Carbohydrates: 44.4 g
Sugars: 27.8 g
Dietary fiber: 1.9 g
Protein: 10 g
Cholesterol: 175.9 mg
Sodium: 461.8 mg
Steak in a Garden


Ingredients:
soy sauce, cornstarch, garlic powder, black pepper, salt, beef broth, sugar, ground ginger, carrots, green bell peppers, red bell pepper, celery, green onions, snow pea pods, garlic clove

Directions:
Partially freeze the steak; slice diagonally across the grain into 2 x 1/4 inch strips.
Combine 1 tbsp peanut oil, 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, garlic powder, salt, and black pepper; stir well.  Pour soy sauce mixture over the steak; cover and let stand for 20 minutes. (You can chop the veggies while this is happening].
Combine the remaining 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, beef broth, sugar, and ginger; stir well and set aside.
Pour the remaining 2 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees] for 2 minutes.  Add the reserved steak mixture, and stir-fry 4 to 5 minutes.  Add the carrots, and stir fry 3 minutes.  Add the pepper strips, and stir fry 3 minutes.  Add the celery, green onions, snow peas, and garlic; stir fry 1 to 2 minutes.
Add the reserved broth mixture to the steak mixture, and cook, stirring constantly until the mixture is thickened and bubbly.
Serve over rice.
Lemon Luscious Snow Cap Cookies


Ingredients:
butter, granulated sugar, lemon zest, all-purpose flour, baking powder, coconut, eggs, powdered sugar

Directions:
Preheat oven to 350°.
Cream butter and sugar.
Add lemon zest, eggs and extract.
Stir in flour and baking powder.
Add nuts and coconut.
Shape into 1 1/2" balls.
Roll in powdered sugar and place on greased cookie sheets.
Bake for 18 minutes until the edges are set.
Cool a minute or two on cookie sheets, and remove to wire rack, and sprinkle powdered sugar over the tops as cookies continue to cool.
Thai Style Peanut Dipping Sauce


Ingredients:
peanut butter, soy sauce, granulated sugar, distilled vinegar, hot chili sauce, ground coriander

Directions:
Combine ingredients in bowl.
Mix well with whisk.
Serve over rice, hot or cold noodles, pot stickers or as a spring roll dipping sauce.
Simple Mango Salsa


Ingredients:
mangoes, red onion, red bell pepper, chilies, lime juice

Directions:
"Combine all ingredients and serve."
Mini Tropical Chocolate Ice Cream Shooters


Ingredients:
chocolate ice cream, banana, sweetened flaked coconut

Directions:
PLACE 1 small scoop ice cream into each of 12 (2 oz.] mini clear plastic or glass parfait cups.
TOP each with 1 tablespoon cookie crumbs. Divide banana evenly into parfait cups. Drizzle each with 1 rounded teaspoon topping.
TOP with whipped cream. Sprinkle with coconut. Serve immediately.
Nutritional information (amount per servings]: Total Calories: 180. Sodium 70mg. Fat: 9g. Carbohydrates: 24g. Cholesterol: 20mg. Protein: 2g. Fiber: 1g.
Summer Radish Salad
Category: salad
By lisascooking

Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.

Ingredients:
2 cups sliced radishes
½ teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
½ cup extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

Directions:
Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 188.1
Fat: 18.8 g
Saturated fat: 2.6 g
Carbohydrates: 4.6 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 0.7 g
Sodium: 210.9 mg
B Muffins
Category: bread
By JAYNE04

These nutritious, delicious muffins have been a family favorite for years.

Ingredients:
1 cup buttermilk
1 ½ cups wheat bran
1  egg
⅔ cup packed brown sugar
⅓ cup canola oil
1  ripe banana, mashed
½ teaspoon vanilla extract
¾ cup whole wheat flour
½ cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
¾ cup fresh or frozen blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners. In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana, and vanilla. In a large bowl, stir together flour, oat bran, baking soda, and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in berries and walnuts. Spoon batter into muffin cups. Bake in preheated oven for 20 minutes, or until done.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 213.6
Fat: 10.9 g
Saturated fat: 1.1 g
Carbohydrates: 30.1 g
Sugars: 15.2 g
Dietary fiber: 5.4 g
Protein: 5 g
Cholesterol: 16.3 mg
Sodium: 166.5 mg
Yabbie Kabobs


Ingredients:
red capsicum, yabbies, pineapple, lemon, herbs, olive oil

Directions:
On a skewer place (see picture] in order; yabbie, pineapple, yabbie, lemon, capsicum, yabbie, pineapple etc.
Sprinkle herbs over the kabobs and spray with olive oil.
Place under a grill on medium heat for a couple minutes on each side.
Garlic Red Mashed Potatoes


Ingredients:
garlic, salt, white pepper, butter, sour cream

Directions:
Place potatoes& garlic in water., Add salt., Bring to a boil and cook until potatoes are fork tender., Drain potatoes., Add pepper and butter., Add sour cream and mash all together until creamy.
Dairy Free Coconut Rice Pudding


Ingredients:
basmati rice, light coconut milk, water, sugar, cinnamon, vanilla extract

Directions:
Combine rice, coconut milk, water and sugar in saucepan., Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally., Take off heat, add cinnamon and vanilla., Enjoy warm or chilled.
Whipped Cauliflower With White Cheddar Cheese


Ingredients:
cauliflower, milk, butter, white cheddar cheese

Directions:
Preheat oven to 350 degrees.
Break cauliflower into florets and stream in vegetable steamer for about 20 minutes until soft but not mushy.
Remove cauliflower from steamer.
Transfer to mixing bowl and add milk, butter, salt and pepper.  Add cheese and reserve 1/4 cup of cheese for topping.
Mix on low until thoroughly combined but not pureed.
Transfer mixture into 4 individual ramekins.  Do not fill to the top as this will cause them to overflow.
Add remaining cheese on the top of each dish.  Cover.
Bake about 15 minutes or until heated through.
Avocado Cream Sauce
Category: side-dish
By KSANFORD77

I like this avocado cream sauce over really smoky grilled chicken and some pasta... It's a really basic easy sauce you can play with based on your own preferences.

Ingredients:
2  avocados
2 cloves garlic
½  lime, juiced, or to taste
2 tablespoons chopped green onions
1 tablespoon chopped fresh cilantro
½ tablespoon chopped fresh tarragon
2 tablespoons butter
¼ cup heavy cream
salt to taste

Directions:
Combine avocados, garlic, lime juice, green onions, cilantro, and tarragon in a food processor; puree until smooth. Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through, about 5 minutes. Add cream and cook until heated through, but not boiling. Season with salt.

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

Calories: 267.1
Fat: 26 g
Saturated fat: 9.2 g
Carbohydrates: 9.9 g
Sugars: 0.8 g
Dietary fiber: 6.9 g
Protein: 2.6 g
Cholesterol: 35.6 mg
Sodium: 93.3 mg
Kale Salad With Grapefruit


Ingredients:
kale, olive oil, sea salt, lime, grapefruit

Directions:
Chop the kale into thin ribbons., Drizzle the olive oil onto the kale and then massage the kale with your hands., Sprinkle with salt, then add lime juice and vinegar., Add grapefruit to kale and toss salad., Allow to sit for 15 minutes so that kale softens and flavors integrate., Serve.
Chickpea Curry With Yogurt


Ingredients:
cumin seeds, cardamom pods, bay leaves, cinnamon sticks, onions, fresh ginger, garlic cloves, garam masala, water, plum tomato, salt, chickpeas, plain yogurt, fresh cilantro

Directions:
Heat oil in a large nonstick skillet over medium heat.
Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
Add onion, and cook for 2 minutes, stirring frequently.
Add ginger and garlic; cook 30 seconds, stirring constantly.
Stir in garam masala, and cook 10 seconds, stirring constantly.
Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
Cook 5 minutes, stirring occasionally.
Remove from heat; discard cinnamon sticks and bay leaves.
Stir in yogurt and cilantro.
Stuffed Thyme Bell Peppers


Ingredients:
bell peppers, Uncle Bens wild rice, Worcestershire sauce, light mayonnaise, thyme

Directions:
Cut tops off peppers and set aside; next remove seeds and membranes from peppers.
Combine cooked rice and beef in a mixing bowl. Then add mayonnaise, Worcestershire sauce and thyme.  Be careful to sprinkle and stir to ensure everything is evenly mixed.
Fill peppers so that there is a slight mound above the rim of the pepper, place them in a shallow baking dish and put a pepper crown on top of each.
Bake stuffed peppers at 350° for 30 minutes, or until stuffed peppers are tender.
Kathy"s Easy  Not so Spicy Chili


Ingredients:
sausage, onion, bell pepper, garlic cloves, crushed tomatoes, kidney beans, black beans, chili beans, bay leaf, chili powder, paprika

Directions:
Brown  meat in  skillet.  Combine all the ingredients in a large stock pot over medium heat. Stir to combine and bring to a boil.
Cover and reduce heat to simmer and simmer for 2 1/2 hours, stirring occasionally. Remove from heat.
Let sit for about 10 minutes (be sure to remove the bay leaf before serving] then serve.
Serving suggestions:  Top with bacon bits and cheese/place over a small amount of cooked pasta or rice.
Eye of Round Roast


Ingredients:
eye of round roast, pepper, dry white wine, olive oil

Directions:
Pepper roast and brown on all sides in 1 t olive oil.
Remove roast and place in aluminum foil in roasting dish.
Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil.   Scrape up any brown bits from bottom of skillet.
Pour mixture over roast.
Seal roast completely in aluminum foil.
Bake at 350 degrees for 2.5-3 hours.
Remove, open packet and let rest for 15 minutes.
Slice and serve with gravy.
Turbo-Charged Weight-Loss Soup Diet


Ingredients:
extra virgin olive oil, carrots, red onions, celery, garlic clove, diced tomatoes with juice, sweet potatoes, black beans, cabbage, low sodium chicken broth, water, zucchini, edamame, red bell peppers, dried oregano, cumin

Directions:
Heat oil in large pot over medium-high heat. Saute carrots, onions, celery and garlic, about 8 minutes or until vegetables soften, stirring occasionnally.
Add tomatoes with their liquid. Add all remaining ingredients. Heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 20 minutes or until all vegetables are tender.
Chilean Fish With Honey-Mango Sauce


Ingredients:
barbecue sauce, onion, mango, honey, salt, corn kernel, cilantro, onions, bell peppers, rice vinegar

Directions:
Combine the barbecue sauce with the tablespoon oil, rub lightly over the fish fillets, and leave in a non-reactive dish at room temperature while you prepare the rest of the dish.
Mango sauce: Heat the oil in a pan and add the onion, cover and cook 5 minutes, then add the mango, orange juice, hot pepper and honey, and stir well. Simmer, uncovered, for about 7 minutes. Puree the mixture in a blender, season with salt, put in a bowl, cover, and keep in a warm oven.
Corn relish: Combine all the ingredients (corn kernels down to the oil]. Season to taste. Put in a bowl, cover and put in warm oven with the mango sauce.
Also put 4 - 6 plates in sam oven to warm up.
In a pan (can use same one you used to make the mango sauce] heat some oil until hot. Fry the fish fillets for about 2 minutes per side, until JUST cooked through.
To serve: Spoon some mango sauce in the centre of each plate. Set a fish fillet on top, and spoon some corn relish over the fillet. Serve immediately.
Nice with simple boiled potatoes or baby potatoes, and a mixed green salad.
Sunshine Salad


Ingredients:
apples, English cucumber, pineapple tidbits, chickpeas, tomatoes, greens, of fresh mint, parsley, cashews, dried cranberries

Directions:
Put all ingredients into large bowel except balsamic vinegar., Add balsamic vinegar according to taste, toss and serve.
Mushrooms in a Sour Cream Sauce


Ingredients:
mushroom, small onion, olive oil, sour cream, green onion

Directions:
Finely chop your onions. Slice mushrooms into 1/4" thick slices.
In a medium, non-stick pan, saute onions in 1-2 tbsp olive oil for a few minutes or until golden.
In a separate, large pan, sauté sliced mushrooms in 1-2 tbsp olive oil until soft.If mushrooms release a lot of juice, drain excess juice; leaving some juices behind. Baby Bella mushrooms don’t seem to get as juicy as buttons or cremini so we didn’t have to drain.
Combine mushrooms and onions. Add in 3 tsp sour cream and salt and pepper to taste.
Ho Dduk (Korean Pancakes)


Ingredients:
butter, margarine, eggs, sugar, warm water, cold water, powdered milk, sugar, salt, flour, brown sugar, cinnamon

Directions:
Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
Mix potato flakes with cold water in a separate bowl.
In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
Mix until well blended.
Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
Remove from bowl and knead on a floured board for about 10 minutes.
Grease a clean bowl and set the dough inside to rise for about 45 minutes.
Divide into 36 balls and cover with a damp cloth.
Mix brown sugar and cinnamon together.
Add more cinnamon if you prefer.
Add enough oil to the bottom of a skillet to just barely cover the bottom.
Heat over a medium flame.
Take a ball of dough and flatten in the palm of your hand.
Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
Let cook another 30 seconds, flip and flatten some more.
Allow it to finish browning.
Remove from skillet and let cool on a paper towel.
Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.
No Guilt, Fudgy Black Bean Brownie


Ingredients:
black beans, baking powder, soymilk, flour, Splenda sugar substitute

Directions:
Directions.
Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan or 6-inch diameter pyrex glass with nonstick spray.
Toss all ingredients into a Nutri-Bullet or some other blender.
Spread batter in dish.
Bake 30-35 minutes. You’ll know it’s done when brownie is puffy and the top forms a firm crust.
Let cool for 20 minutes.
Keep any leftovers in a tupperware in your fridge to keep them fresh.