- Green beans - 2 cups cut into 1" pieces
- Turnip - 1 medium chopped
- Celery stalks - 2 small chopped
- Carrots - 2 large chopped
- Olive oil - 2 Tbsp divided
- Garlic - 4 cloves pressed
- Large onion - chopped
- Diced tomatoes - 2 14.5 oz cans
- Cabbage - 1/4 head chopped
- Thyme - 1/2 tsp
- salt and pepper to taste
You can make this recipe with as little as 2 tablespoons of oil. But since the cookies aren’t very sweet, the added richness enhances the flavor and texture.
You may add cake flour to this recipe – just mix a small amount with the rolled oats until you achieve a drop cookie batter consistency. You can substitute all purpose flour, but the cookies will not be quite as tender.
VARIATION: BANANA-PEANUT OAT COOKIES:
Instead of the 1/4 cup of oil in Banana Oat Cookies, use 2 tablespoons of peanut oil plus 2 tablespoons of peanut butter. Toss the oil with the oats as directed above. Combine the peanut butter with the mashed or pureed bananas, and proceed with the recipe.
- Walnut or Vegetable Oil - 1/4 cup
- Cinnamon - 1/2 to 1 tsp
- Salt - 1/2 tsp
- Rolled oats - 2 1/2 cups
- soy sauce - 1 Tbsp
- gingerroot - 1 tsp grated
- peanut butter - 1/4 cup
- lime juice - 2 Tbsp
- salsa - 3/4 cup
- chicken breasts - 1 pound
- peanuts - 1/4 cup chopped
- cilantro - 2 Tbsp fresh
Love this stuff. Always a huge hit. Can be made even richer using extra cream and less milk. I often double this recipe, it’s that popular.
- black pepper
- choped onion
- chopped celery
- potatoes
- heavy cream
- flour
- salt and pepper
- bread crumbs
- egg
- unsalted butter
- tartar sauce
- finely packed brown sugar
- sugar
- all-purpose flour
- eggs
- chopped pecans or walnuts
- egg
- vanilla
- peanut butter
- powdered milk
- oatmeal
- egg
- milk
- salt
- sugar
- flour
- baking powder
- grated cheddar cheese
- sour cream
- finely chopped cooked turkey
- - 18 corn tortillas
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- green chilies
- water
- teas. salt
- cooking oil
- eggs
- Milk
- teas. salt
- Sugar
- Flour