xiaoxl/recipe_data huggingface dataset:
Vegan Spinach Artichoke Dip
Category: appetizers-and-snacks
By thedailygourmet

This dip packs all the taste of traditional spinach artichoke dip minus the dairy. Serve hot with tortilla chips.

Ingredients:
1 (8 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container cream cheese-style spread (such as Kite Hill™), room temperature
½ (6 ounce) package fresh spinach, chopped
2 tablespoons all-purpose flour
¾ teaspoon garlic salt
¼ teaspoon thyme leaves
¼ teaspoon red pepper flakes
cooking spray
1 cup grated Parmesan-style vegan cheese (such as Follow Your Heart®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl. Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture. Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes. Sprinkle the top of the dip with Parmesan-style cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 10 servings

Calories: 176.8
Fat: 12.9 g
Carbohydrates: 10.1 g
Dietary fiber: 5.7 g
Protein: 8.2 g
Sodium: 576 mg
Northwest Steakhouse Steak Marinade
Category: side-dish
By Tammy Prescott Heginger

I had a steak with this marinade, and it was the best steak I ever had.

Ingredients:
1 pinch seasoned salt
1 pinch garlic powder
1 teaspoon Greek seasoning
1 cube chicken bouillon, crushed
½ cup butter, melted

Directions:
Stir the seasoning salt, garlic powder, Greek seasoning, and bouillon cube into the melted butter. Mix until the bouillon cube dissolves. Pour the marinade into a wide and shallow dish and place a steak of your choice into the marinade, turning to coat both sides. Cook or grill as desired.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup marinade

Calories: 208.6
Fat: 23.1 g
Saturated fat: 14.6 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 61.2 mg
Sodium: 627.4 mg
Cream of Celery Soup


Ingredients:
celery, butter, onions, all-purpose flour, salt, white pepper, milk

Directions:
In a large saucepan bring to boil the celery and enough salted water to cover it.
Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.
Drain celery, discarding liquid.
Place half of the cooked celery in a food processor bowl.
Cover and process until very finely chopped.
Repeat with remaining cooked celery.
(You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.] In the same large saucepan melt the butter over medium heat.
Stir in the onion and cook until tender (about 4 minutes].
Stir in flour, salt, and white pepper.
Stir in milk all at once.
Cook and stir for 10 minutes or until bubbly.
Stir in the celery mixture.
Cook and stir for 5 minutes more.
Serves 6.
Gum Paste


Ingredients:
warm water, powdered sugar, powdered sugar

Directions:
In a large bowl, mix  the gum-tex with 3 cups powdered sugar.
Make a shallow well in the center and set aside.
Mix the water and glucose in a glass measuring cup until well blended; heat in a microwave on High for 30 seconds (mixture should be clear].
Pour into the well of powdered sugar and mix until well blended (mixture will be soft].
Wrap tightly in plastic wrap, and then seal in a plastic zipper bag; let sit at room temperature for at least 8 hours.
Knead the remaining powdered sugar into the paste when you are ready to use it.
The gum paste will soften as you work it.
Moist Oatmeal Cookies


Ingredients:
flour, baking soda, butter, white sugar, brown sugar, instant vanilla pudding, eggs, quick oatmeal

Directions:
Preheat oven to 375 degrees.
Mix flour and soda together and set aside.
Combine butter, white and brown sugars, pudding mix and malted milk powder in mixer bowl. Beat until smooth and creamy.
Add eggs and beat well again.
Gradually add flour mixture.
Add oatmeal and mix well.
Add optional ingredients and stir well.
Drop onto cookie sheet (cookie scooper recommended for uniform size].
Bake for 10 minutes.
Chef John's Monte Cristo Benedict
Category: breakfast-and-brunch
By Chef John

Imagine the best French toast you've ever had, combined with the best ham and cheese sandwich you've ever had, topped with perfectly poached eggs. You don't need any Hollandaise because the poached egg yolks are the sauce.

Ingredients:
2  large eggs
¼ cup heavy whipping cream
1 tablespoon white sugar
1 pinch salt
1 pinch cayenne pepper
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
4 thick slices day-old French bread
1 tablespoon butter
8 thin slices  cooked ham
4 slices Cheddar cheese
4 slices Havarti cheese
8  poached eggs
2 teaspoons chopped fresh chives, or to taste
1 pinch kosher salt, or to taste
1 pinch cayenne pepper, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined. Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes. Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer   slices to a baking sheet. Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side. To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham. Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes. Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 sandwiches

Calories: 650.9
Fat: 44.4 g
Saturated fat: 23.2 g
Carbohydrates: 25.9 g
Sugars: 5.2 g
Dietary fiber: 1.3 g
Protein: 38 g
Cholesterol: 572.4 mg
Sodium: 1474.7 mg
Pumpkin Turkey Chili
Category: soups-stews-and-chili
By SOMEONESWT

Absolutely delicious. I know it doesn't sound appetizing, but it's unbelievable how tasty it is, and so easy too!

Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 ½ tablespoons chili powder
½ teaspoon ground black pepper
1 dash salt
½ cup shredded Cheddar cheese
½ cup sour cream

Directions:
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 285.2
Fat: 16.6 g
Saturated fat: 6.8 g
Carbohydrates: 14.9 g
Sugars: 6.5 g
Dietary fiber: 5.6 g
Protein: 21.2 g
Cholesterol: 76.3 mg
Sodium: 320.5 mg
Fresh Baked Harvard Beets


Ingredients:
beets, sugar, cornstarch, cider vinegar, water, unsalted butter, salt

Directions:
Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
Add the beets and heat through; add salt to taste; serve at room temperature.
Eggnog French Toast


Ingredients:
eggs, sugar, ground nutmeg, butter

Directions:
Combine eggs, sugar, nutmeg, eggnog, and rum extract, and stir well.
Place bread slices into a lightly greased 9 x 13" pan in one layer.
Drizzle egg mixture over each bread slice.  There will be excess that will flow down to the bottom of the pan - it will be soaked up by the bread while in the refrigerator.
Cover the pan and refrigerate.  Turn once during an 8 hour or overnight period.
When ready to bake, preheat oven to 400°F.
Carefully pour the melted butter into a 15" jelly roll pan.
Move the french toast into the newly prepared pan, still in a single layer.
Bake 15-20 minutes, until golden.
Serve with your favorite toppings - some ideas include syrup, extra eggnog, powdered sugar, nutmeg, or cranberries and cranberry sauce.
Spicy Jalapeno-Bacon Mac and Cheese
Category: meat-and-poultry
By LOLOK

This mac and cheese has an intense sharp Cheddar cheese flavor with the kick of the jalapenos.

Ingredients:
1 (16 ounce) package elbow macaroni
1 (16 ounce) package bacon, cut into bite-size pieces
10  jalapeno peppers, seeded and diced
2 tablespoons chile paste, or to taste
salt and ground black pepper to taste
4 tablespoons all-purpose flour
1 tablespoon minced garlic
4 cups whole milk
16 ounces shredded extra-sharp Cheddar cheese
8 ounces shredded Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapenos and fry with bacon until soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan. Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, whisking constantly, for 5 minutes. Remove from heat and let sit for 10 minutes to cool slightly and prevent cheese from separating. Stir Cheddar cheese and Parmesan cheese into the mixture until melted. Add drained pasta and mix together. Serve.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 745.6
Fat: 38.8 g
Saturated fat: 20.1 g
Carbohydrates: 56.8 g
Sugars: 8.3 g
Dietary fiber: 2.4 g
Protein: 43.4 g
Cholesterol: 112.4 mg
Sodium: 1371.8 mg
Mom's Scalloped Potatoes
Category: side-dish
By Jane Boswell-Purdy

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Ingredients:
3 pounds potatoes, thinly sliced
½  onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more. Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes. Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 396.1
Fat: 15.8 g
Saturated fat: 9.7 g
Carbohydrates: 55 g
Sugars: 7.7 g
Dietary fiber: 5.5 g
Protein: 9.9 g
Cholesterol: 42.7 mg
Sodium: 170.7 mg
Cherry Fluff
Category: desserts
By SHAY72

A quick and easy salad that is great for any occasion. This cool, shimmering treat makes a wonderful dessert, too.

Ingredients:
1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed

Directions:
In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 16 servings

Calories: 186.9
Fat: 5.7 g
Saturated fat: 4.4 g
Carbohydrates: 32.5 g
Sugars: 21.6 g
Dietary fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 8.3 mg
Sodium: 41.7 mg
Kolaches From the Bread Machine
Category: breakfast-and-brunch
By AMYSUE1

This is a family favorite made easy.  Preparing the dough in a bread machine saves time kneading the dough by hand.  My grandmother used to make these when we would visit.  Now I can make them for her.

Ingredients:
1 ¼ cups warm water
½ cup butter, softened
1  egg
1  egg yolk
⅓ cup milk powder
¼ cup instant mashed potato flakes
¼ cup white sugar
1 teaspoon salt
3 ⅞ cups bread flour
2 teaspoons active dry yeast
1 (12 ounce) can cherry pie filling
1 (12 ounce) can poppyseed filling
¼ cup butter, melted

Directions:
Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary. When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls.  Place 2 inches apart on a lightly greased cookie sheet.  Cover and let rise until doubled, about 1 hour. Flatten balls slightly with the palm of your and make a depression in center with your thumb.  Fill with 1 tablespoon of filling.  Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 5 mins
Yields: 2 dozen

Calories: 216
Fat: 7.8 g
Saturated fat: 4 g
Carbohydrates: 31.7 g
Sugars: 3.1 g
Dietary fiber: 0.7 g
Protein: 4.6 g
Cholesterol: 31.9 mg
Sodium: 164.1 mg
Classic Snickerdoodles


Ingredients:
butter, sugar, eggs, sorghum flour, tapioca flour, xanthan gum, baking soda, salt, cream of tartar, sugar, cinnamon

Directions:
Preheat the oven to 350ËšF.
In a large bowl, mix the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, salt, and cream of tartar with a whisk.
Cream the butter and sugar in a mixer or with a hand mixer until light and fluffy.
Add the eggs one at a time and mix until they're fully incorporated.
Slowly add the flour mixture until complete incorporated. Mix until dough comes together slightly.
Using a cookie scoop or tablespoon, form ball about 1-1 1/2 inches in diameter.
In a wide bowl, mix together the sugar and the cinnamon. Roll the dough so it's completely coated in cinnamon and sugar.
I do this process for the entire batch of dough before I start baking. It gets the messy part of the Snickerdoodles out of the way so you don't need to be constantly washing your hands from the dough. Also, I keep the plate of all the dough in the fridge while I bake up the other batches just to make sure it doesn't get too warm from the heat of the oven in the kitchen.
Bake for 11 minutes, turning half way, or until the edges are slightly golden browned.
Allow to cool for a minute on the tray and transfer to a rack to complete cooling.
Snickerdoodles, like most sugar cookies, taste good when they're fresh out of the oven, but even better once they've cooled off. They stay well great. If possible, I actually think they taste the best the second or third day. They were all devoured after only 3 days in my house, but kept in an airtight container they stayed great. I'd say they had at least another 2-3 days in them if not more. If you don't want the whole recipe at once, with these I'd bake them all up then freeze them right after they cool and they should stay fresh a few months.
Baked Italian Chicken Dinner
Category: meat-and-poultry
By AmyZ

This is one of the easiest and most requested recipes. It's simple to make, and the ingredients are easy to find!

Ingredients:
cooking spray
1 pound skinless, boneless chicken breast, cut into cubes
1 (10 ounce) package frozen broccoli
4  potatoes, diced
¼ cup butter, melted
1 (.7 ounce) package Italian dressing mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread chicken pieces, broccoli, and potatoes into the prepared baking dish, respectively. Drizzle melted butter over ingredients in the dish and season with the Italian dressing mix. Bake in preheated oven until the chicken is cooked through and potatoes are tender, 45 to 60 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 422.6
Fat: 14.7 g
Saturated fat: 8.1 g
Carbohydrates: 43.1 g
Sugars: 5.1 g
Dietary fiber: 6.8 g
Protein: 30 g
Cholesterol: 95.1 mg
Sodium: 963 mg
Vegetarian Cauliflower Fritters


Ingredients:
cauliflower, eggs, garlic, onions, flour, baking powder, paprika, seasoning salt, black pepper, fresh parsley

Directions:
Cook the cauliflower for about 6-8 minutes or until soft enough to mash; drain very well.
Place the cauliflower in a large bowl and mash with a fork.
Add in the eggs and all the remaining ingredients; mix to combine (adjust all seasonings and hot sauce to taste, if you find that the mixture is too wet then add in a little more flour].
Heat a small amount of oil in a large skillet over medium-high heat.
Working in batches drop about a heaping tablespoonful of batter into hot oil; brown one side then turn and brown the other side (about 3 minutes per side].
Remove to a paper towel.
Repeat with remaining batter, adding in a little more oil if needed.
Serve with sour cream.
Easy Leek and Potato Soup
Category: soups-stews-and-chili
By tellytubby

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

Ingredients:
3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3  potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste
1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Directions:
Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes. Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 286.9
Fat: 9.7 g
Saturated fat: 5.7 g
Carbohydrates: 47 g
Sugars: 7 g
Dietary fiber: 6.2 g
Protein: 5.9 g
Cholesterol: 23.5 mg
Sodium: 653.9 mg
French Potato Salad
Category: salad
By CHRISTYJ

The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.

Ingredients:
9  potatoes
½ cup vegetable oil
¼ cup tarragon vinegar
¼ cup beef consomme
¼ cup chopped green onions
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Bring a large pot of salted water to a boil.  Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.  Cool slightly.  Peel and slice into a large bowl. In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper. Gently toss warm potatoes with dressing.  Cover, and refrigerate several hours or overnight.

Prep time: 15 mins
Cook time: 15 mins
Total time: 13 hrs 50 mins
Yields: 4 to 6 servings

Calories: 500.2
Fat: 22.4 g
Saturated fat: 3 g
Carbohydrates: 68 g
Sugars: 3.1 g
Dietary fiber: 8.7 g
Protein: 9.3 g
Cholesterol: 0.1 mg
Sodium: 1473.9 mg
Giant Hot Cross Bun ( Breadmaker 1 1/2 Lb. Loaf)


Ingredients:
water, evaporated milk, egg, sugar, butter, margarine, salt, ground allspice, ground nutmeg, bread flour, bread machine yeast, pitted dates, powdered sugar, evaporated milk, vanilla extract

Directions:
Measure all ingredients except dates, candied fruits and frosting into bread machine pan in the order that the bread machine manufacturer suggests.
Process in sweet bread or dried fruit/nut cycle; if machine does not have these cycles, use basic bread cycle on lightest crust setting.
Add dates and candied fruits at the signal or 5 to 10 minutes before the last kneading step ends.
Remove baked bread from pan; cool on wire rack.
Drizzle or pipe frosting on bread to make a cross.
Powdered Sugar Frosting: In small bowl, combine sifted powdered sugar, 1 to 2 teaspoons evaporated milk and vanilla extract.
Stir until smooth.
Carrot Muffins


Ingredients:
carrots, apples, coconut, dates, pecans, walnuts, eggs, vanilla extract, flour, baking soda, sugar, cinnamon, salt

Directions:
Preheat oven to 180°C., Combine carrot, apple, coconut, dates, nuts., Blend in oil, egg and vanilla extract., Sift in all dry ingredients and mix together lightly., Spoon into greased muffin pans and bake for approximately 20 minutes.
Favorite Macaroni and Cheese


Ingredients:
unsalted butter, milk, flour, kosher salt, ground nutmeg, ground black pepper, cayenne pepper, sharp cheddar cheese, gruyere, elbow macaroni

Directions:
Preheat oven to 375.
Butter a 3 quart casserole dish, set aside.
Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tbsp butter and pour over bread in bowl. Toss and set aside.
Warm the milk in saucepan over medium heat. Melt the remaining 6 Tbsp butter in high sided skillet over medium heat. When the butter bubbles, add the flour. Cook stirring one minute.
While whisking, slowly pour in the hot milk mixture until bubbles and thick 8-12 minutes.
Remove from heat add all seasonings and 1 1/2 cups  cheese.
Cook macaroni until slightly underdone. Drain and stir into cheese mixture pour into buttered casserole.
Top with remaining cheese and breadcrumbs. Cook 30 minute.
Apple Cream Pie


Ingredients:
baking apples, sugar, heavy cream, flour, cinnamon

Directions:
Place apples in pie shell.
Combine sugar, cream and flour, pour over apples; sprinkle with cinnamon.
Bake at 400'F for 10 minutes.
Reduce to 375'F for 35-40 minutes or until pie is set in center.
Serve warm or cold.
Mock Baby Ruth Bars


Ingredients:
oatmeal, brown sugar, corn syrup, butter, crunchy peanut butter, vanilla, crunchy peanut butter, salted peanuts

Directions:
Mix together oatmeal, brown sugar, corn syrup.
Pour melted butter over mixture and stir.
Add 1/4 cup peanut butter and vanilla.  Mix again.
Pat into a greased 9x13 pan and bake 12 minutes in 400 degree oven.
While crust is baking melt chocolate chips and butterscotch chips in glass bowl in microwave on high heat for 1 minute and stir contine 1 minute cooking until melted.
Stir in 2/3 cup peanutbutter and peanuts.
Spread over top of cooked crust.
cool and cut.  Stores well in air tight container in refrigerator.