xiaoxl/recipe_data huggingface dataset:
Herbed Brie in Puff Pastry
Category: appetizers-and-snacks
By Tiffany

This is a great appetizer! Serve with water crackers.

Ingredients:
¾ teaspoon chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 ounces thinly sliced salami, chopped
1 (2.2 pound) wheel Brie cheese
1 sheet frozen puff pastry, thawed
water
1  egg, beaten

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix together parsley, garlic, rosemary, thyme, marjoram, and salami. Slice the Brie in half crosswise, so you have two wheels. Spread the salami and herb mixture on one of the cut sides and top with the other half of the Brie wheel. Place the Brie in the center of the sheet of puff pastry. Fold the puff pastry up and over the Brie, pressing to secure the pastry together using a little bit of water if necessary. Brush the pastry with beaten egg. Bake the pastry in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 2-pound baked Brie

Calories: 155.3
Fat: 12.2 g
Saturated fat: 6.4 g
Carbohydrates: 3.7 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 7.7 g
Cholesterol: 38.8 mg
Sodium: 252.8 mg
Flounder in Jalapeno Cream


Ingredients:
scallions, unsalted butter, heavy cream, salt, flounder fillets, black pepper, grape tomatoes, cilantro

Directions:
In a large skillet over medium heat cook the scallions in the butter until softened (3-5 minutes]. Add jalapeno, cream and 1/4 teaspoon salt and bring to a simmer.
Pat fish dry then sprinkle with pepper and remaining salt (1/4 teaspoon].
Fold each filet in half crosswise and place in sauce and cook at a simmer until fish is cooked through (5-10 minutes]. Transfer fish to a platter and keep warm.
Add tomatoes and cilantro to sauce in skillet and cook over medium low heat until heated through (1 minute].
Spoon sauce over fish and serve.
Grandma Johnson's Scones
Category: bread
By Rob

A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!

Ingredients:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
¼ teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1  egg
1 cup raisins  (Optional)

Directions:
In a small bowl, blend the sour cream and baking soda, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 scones

Calories: 440.3
Fat: 20.2 g
Saturated fat: 12.4 g
Carbohydrates: 60.4 g
Sugars: 25 g
Dietary fiber: 1.6 g
Protein: 6 g
Cholesterol: 64.6 mg
Sodium: 485.9 mg
French White Bean Soup


Ingredients:
olive oil, onion, fennel, celery, carrot, low-sodium tomatoes, low sodium chicken broth, dried basil, fennel seed, cannellini, garlic clove, fresh basil, dried basil, parsley, parmesan cheese, olive oil

Directions:
In a large saucepan, heat the oil over moderate heat.
Add the onion, fennel, carrots, salt and pepper.  Saute for 5 minutes.
Add the tomatoes, stock, basil, and fennel seeds and bring to a boil.  Cover, lower the heat, and simmer for 10 minutes.
Add the cannellini and simmer 3 minutes longer until heated through.
Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
Ladle the soup into bowls and garnish each one with a dollop of the pesto.
Lasagna Muffins
Category: world-cuisine
By Chimenes

This is a fast version of lasagna. Super easy to make, great for kids and great for those who want to control portions or need to take meals on the go. They can also be frozen and reheated.

Ingredients:
cooking spray
1 cup shredded mozzarella cheese
1 cup grated Asiago cheese
2 cups prepared pasta sauce
½ (16 ounce) package wonton wrappers

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups. Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 146.6
Fat: 5.5 g
Saturated fat: 2.9 g
Carbohydrates: 16.8 g
Sugars: 3.8 g
Dietary fiber: 1.4 g
Protein: 7.1 g
Cholesterol: 16.6 mg
Sodium: 445.5 mg
Lemony Steamed Fish
Category: main-dish
By DHERDEBU

Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Ingredients:
6 (6 ounce) halibut fillets
1 tablespoon dried dill weed
1 tablespoon onion powder
2 teaspoons dried parsley
¼ teaspoon paprika
1 pinch seasoned salt, or more to taste
1 pinch lemon pepper
1 pinch garlic powder
2 tablespoons lemon juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut 6 foil squares large enough for each fillet. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

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

Calories: 142.4
Fat: 1.1 g
Saturated fat: 0.1 g
Carbohydrates: 1.9 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 29.7 g
Cholesterol: 60.7 mg
Sodium: 183.9 mg
Ranch Chicken


Ingredients:
chicken breasts, olive oil

Directions:
.Remove fat from chicken.
Pour the dressing into a shallow bowl or pie pan. Place the bread crumbs on waxed paper or a plate.
Dip chicken, one piece at a time, into dressing, coating all sides. Then coat all sides with crumbs.
Heat oil in 10- or 12-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once until golden brown and juice is no longer pink when the centers of the thickest pieces are cut.
Daal Curry


Ingredients:
onion, curry powder, cumin, cinnamon, salt, pepper, minced garlic cloves, ginger, ketchup, red lentil, water

Directions:
On medium-high heat, sauté onions in oil until soft (about 4 minutes].
Add everything except the lentils and water. Cook out bitterness of dried spices for 1-2 minutes.
Add lentils and water.
Simmer on medium heat for 25 minutes, stirring occasionally.
Enjoy with rice or on its' own.
Hot Cheesy Spinach Dip


Ingredients:
frozen chopped spinach, sour cream, mayonnaise, cheddar cheese, parmesan cheese, tortilla chips, salsa

Directions:
In mixing bowl, stir together spinach, sour cream, mayonnaise, soup mix, and cheeses.
Transfer to casserole dish.
Bake at 350 F for 15-17 minutes.
Serve with tortilla chips and salsa, if desired.
Pork Stew


Ingredients:
sweet onions, carrots, celery, tomato paste, garlic cloves, water, olive oil, fresh rosemary

Directions:
In a large stock pot brown the pork cubes in batches until well browned.  Put to the side and reserve juices.
Add the olive oil to the pan and add the onion and cook until softened and starting to brown, about 5-6 minutes. Add the garlic, carrots and celery, stir to combine. Add the stock base and tomato paste and stir till the vegetables are coated.
Put pork and juices back in the pan and add the water. Add the sprig of rosemary.
Bring to a boil and reduce heat and simmer stirring occasionally for about 2-3 hours.
Anna Olson's Crisp Fruit Chips


Ingredients:
"icing sugar"

Directions:
Using a mandolin slicer (inexpensive Japanese versions are available in most kitchen supply stores], very thinly slice your favourite fruits.
Arrange slices in a single layer on a parchment-lined baking sheet; sprinkle with icing sugar.
Top with another sheet of parchment and another baking sheet.
Dry in a 225ºF (110ºC] oven for 45 minutes. Remove top baking sheet and top layer of parchment; continue drying in the oven for at least another 45 minutes, until crisp. The more moist the fruit the longer it will take to dry.
Let cool completely; store in an airtight container.
Helen's Bouillabaisse (Seafood Chowder)


Ingredients:
littleneck clams, raw shrimp, sea scallops, bay scallop, green onions, garlic, olive oil, tomatoes, salt, fennel seeds, pepper, saffron thread, water

Directions:
Scrub clams well and drain.
Rinse shrimp under cold running water.  Remove shells, devein (with small knife slit alon back and lift out vein] Rinse and drain.
Rinse scallops and drain.
Rinse halibut and drain.  Cut halibut in two inch pieces.
Heat oil in 4 quart pot or dutch oven.
Saute onions and garlic for 5 minutes or until onion is golden.
Add tomatoes, salt fennel seed, pepper, orange rind, and saffron.
Stir in clam juice and water.
Bring to boil.
Add clams, boil 2 minutes or until clams open.
Reduce heat.
Add shrimp, scallops, and halibut making sure liquid covers all.
Cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.
NOTE:  Clams are also available in the shell packed in cans or shucked and canned whole....You may use 1 pound bag frozen shelled deveined raw shrimp, 1 pound bag frozen scallops and 1 pound frozen halibut in place of fresh
Sesame Sauce (For Seitan or Tofu)


Ingredients:
vegetable broth, vinegar, cornstarch, water, brown sugar, soy sauce, minced garlic clove, toasted sesame seeds, gingerroot

Directions:
Saute garlic and minced ginger until garlic is very light brown., Add soy sauce, brown sugar, vinegar, vegetable broth, and dissolved cornstarch., Pour over seitan or tofu., Sprinkle with sesame seeds.
Jolene's Mongolian Beef


Ingredients:
low sodium soy sauce, sugar, cornstarch, dry sherry, hoisin sauce, rice vinegar, salt, pepper, fresh ginger, fresh garlic, green onions, red bell peppers

Directions:
Mix together soy sauce, sugar, cornstarch, dry sherry, hoisin sauce, rice vinegar, chile paste with garlic, salt and pepper in a small bowl and set aside.
Heat peanut oil in a large skillet on medium heat and add the garlic and ginger and sauté about two minutes.
Add the cut red peppers to the pan and sauté until crisp tender, about 5 minutes.
Add the green onions and sauté about 2 minutes.
Add the cooked steak and the soy sauce mixture and mix to combine.
Cover and simmer about 5 minutes so flavors can blend.
Serve over cooked rice or cooked rice noodles, added hot sauce to taste! Enjoy!
Coconut Cream Cheese Drop Cookies


Ingredients:
butter, cream cheese, granulated sugar, salt, vanilla, egg, milk, all-purpose flour, coconut, pecan halves

Directions:
Cream together the butter, cream cheese, sugar, salt, and vanilla.
Add egg and milk; beat well.
Stir in the flour and toasted coconut.
Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each.
Bake at 325° for 18 to 20 minutes.
Remove cookies to a rack to cool.
Makes about 5 dozen cookies.
*Totoast coconut in the oven, spread coconut on a baking sheet in a single layer.
Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.
Baked Ziti (About.com)


Ingredients:
ziti pasta, egg, ricotta cheese, garlic powder, fresh basil, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Prepare pasta according to package directions for "al dente." Drain.
In a large bowl, beat egg. Add ricotta cheese garlic powder, basil and 1 cup of the mozzarella. Mix well.
Add cooked pasta and 2 cups of the spaghetti sauce.
Pour 1 cup of the spaghetti sauce in a 9 x 13 pan.
Top with the ziti mixture. Top with the remaining sauce. Sprinkle remaining mozzarella and Parmesan cheese over the sauce.
Cover with foil, and bake 20 minutes. Remove foil and bake another 10-20 minutes until golden brown and bubbly.
Let the baked ziti rest 10 minutes before serving.
Buffalo Wing Potatoes


Ingredients:
flour, cayenne, garlic powder, salt, butter, potato

Directions:
Cut peeled potato into 1/4 inch slices.
Dust in flour, cayenne, garlic powder and salt mixture.
Refrigerate 1/2 hour.
Dip both sides in melted butter/hot sauce mixture.
Bake (along with Buffalo Wings if applicable] at 400F for 40 minutes.
Chocolate-Peppermint Skillet Cookie
Category: desserts
By FOODBEAST

This egg-free chocolate skillet cookie topped with crushed candy canes and a sugary glaze requires no rolling or scooping--it bakes up in a skillet into a giant cookie you can share with friends. Top it with ice cream, if desired.

Ingredients:
1 teaspoon vegan butter, or to taste
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup white sugar
½ cup light brown sugar
2 tablespoons vegan butter, softened
7 tablespoons unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
½ cup dark chocolate chunks
2  large marshmallows, cut into 8 slices
¾ cup powdered sugar, sifted
1 tablespoon unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
1  peppermint candy cane, crushed, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter. Sift flour, cocoa powder, baking soda, and salt into a medium bowl. Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks. Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks. Bake in the preheated oven for exactly 10 minutes. While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency. Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 skillet cookie

Calories: 330.4
Fat: 7.9 g
Saturated fat: 3.5 g
Carbohydrates: 67 g
Sugars: 48.5 g
Dietary fiber: 3.5 g
Protein: 3.7 g
Sodium: 433.3 mg
Ginger Glazed Mahi Mahi
Category: seafood
By DECODIANA

This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations.  The 30 minute prep time includes 20 minutes to marinate.  This recipe is a snap and so delicious.  You'll love it!

Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions:
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Prep time: 5 mins
Cook time: 12 mins
Total time: 37 mins
Yields: 4 servings

Calories: 258.7
Fat: 7 g
Saturated fat: 1.2 g
Carbohydrates: 16 g
Sugars: 14.8 g
Dietary fiber: 0.2 g
Protein: 32.4 g
Cholesterol: 124.1 mg
Sodium: 829.8 mg
Samba Sausages


Ingredients:
onion, red bell pepper, garlic cloves, olive oil

Directions:
Preheat the grill to medium-high.
Push a skewer lengthwise through each sausage. Make a series of diagonal parallel slits, 1/4 inch deep and 1/2 inch apart in one side of each sausage. Turn the sausage over and make a similar set of slits going the opposite direction.
Combine the onion, pepper, and garlic in a small bowl, then stuff some of the mixture into the slits in the sausages.
When ready to cook, oil the grill grate. Arrange the sausages on the hot grate and grill, turning with tongs, until lightly browned on all sides and heated through, turning as necessary, 5 to 8 minutes in all. As the sausages cook, drizzle oil over the slits.
Serve the sausages right on the skewers and eat them like Popsicles, with any remaining onion mixture.
Very Quick Soft Breadsticks


Ingredients:
"coarse salt"

Directions:
Heat oven to 400F degrees., Grease cookie sheet., Cut each biscuit in half., Roll into pencil shape, about 6 inch long., Place on sheet, brush with egg white., Sprinkle with salt., Bake for 12 to 15 minutes until golden brown.
Cheesecake Eggs - Lemon Cheesecake and Apricot


Ingredients:
"apricot"

Directions:
Make a lemon cheesecake recipe and either set in small round pans or low and flat - then cookie cutter out rounds.
Soak dried apricots in water (or a lovely spirit].
Put an apricot in the center of each cheesecake round so it looks like and egg.
Bacon and Molasses Beans


Ingredients:
bacon, onions, green bell pepper, garlic, great northern beans, molasses, ketchup, barbecue sauce, Worcestershire sauce, Dijon mustard, apple cider vinegar, cheddar cheese

Directions:
Cook the bacon in a heavy pot over medium heat until crisp (about 5 minutes] transfer to paper towels.
Drain off some of the fat but not all of it.
Add in onions, bell pepper and garlic; saute for about 7-8 minutes until tender.
Add the bacon back into the pot with all the remaining ingredients; stir to combine.
Season with salt and pepper if desired.
Reduce heat to low and simmer uncovered for about 30-35 minutes, or place in the oven to bake.
Fasulya Beeda Barda - Egyptian White Bean Salad


Ingredients:
navy beans, red onion, parsley, tomatoes, olive oil, vinegar, lemon juice, salt, pepper, garlic clove, cumin, cayenne

Directions:
Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use].
Drain cooked beans.
Remove seeds from tomatoes, chop tomatoes.
Thinly slice onion.
Chop parsley.
For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
Combine cooled beans, tomatoes, onions, parsley and dressing.
If it is too tart, add a little more olive oil.
Easy Juicy Pork Tenderloin


Ingredients:
boneless pork loin, salt, sugar, water, olive oil, salt, garlic powder, basil, rosemary, thyme, black pepper

Directions:
Dissolve 1/2 cup salt and sugar with water in large bowl., Submerge pork, cover with plastic wrap and refrigerate for 1 hour., Mix remaining ingredients in a teacup and let sit at room temperature., I've substituted Italian seasoning for the herbs and it works very well., Rinse roast under cold water and pat dry with paper towels., Rub herb mixture over entire pork loin., Place in loaf pan and cook at 325F for 90 minutes., Tent pork and let rest for 10 minutes., Slice and serve with stuffing or mashed potatoes and gravy.
Baked Spaghetti Squash
Category: side-dish
By barbara

Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.

Ingredients:
1 tablespoon olive oil
1  spaghetti squash, halved and seeded

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil. Place spaghetti squash, cut-side down, on the baking sheet. Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60  minutes, depending on size of spaghetti squash. Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 84.1
Fat: 4.4 g
Saturated fat: 0.7 g
Carbohydrates: 12.1 g
Protein: 1.1 g
Sodium: 29.8 mg
Chicken & Leeks With Creme Fraiche


Ingredients:
chicken breasts, butter, olive oil, leeks, hard apple cider, fresh thyme leave, creme fraiche, fresh parsley

Directions:
Season chicken with salt and pepper. Melt butter and oil in a large sauté pan or enameled cast-iron Dutch oven over medium-high heat until just bubbling.
Add chicken skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate and remove pot from heat; let cool slightly.
Drain oil leaving a light coating on the bottom of the pan (enough to saute leeks.].
Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes.
Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low]. Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
Transfer the chicken to the serving dishes leaving the juices behind. Remove leeks from pot, and arrange the leeks around the chicken.
Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to about 1/2 cup], 8 to 10 minutes. (If the liquid is already cooked down, skip this step and add a few tablespoons of cider so that there is about ½ cup of liquid in the pan and warm].
Reduce heat to medium-low. Whisk in the crème fraîche and optional parsley. Ladle pan sauce over chicken and leeks.
Serve immediately.
Cake in a Mug


Ingredients:
instant pudding mix, confectioners' sugar, instant coffee

Directions:
Combine cake mix ingredients and blend well.
Measure 1/2 cup of mix into a sandwich bag.
Label this bag"Cake Mix.
"Place the glaze mix ingredients into a sandwich bag.
Label this bag"glaze mix" and attach it to the other bag with a twist tie.
Place one bag cake mix and one bag glaze mix in each coffee cup and attach the baking instructions.
Tip: Be sure to select a large mug that can hold 1 1/2 cups of water.
The mug must be microwavable.
Flavor Options: Lemon cake mix-lemon pudding, Yellow mix-chocolate pudding, Devils food mix-chocolate pudding, Pineapple mix-coconut pudding, Butterscotch mix-butterscotch pudding.
Attach the following note to the gift:Mist inside of coffee mug with cooking spray.
Empty cake mix into cup.
Add 1 egg white, 1 tablespoon.
oil and 1 tablespoon water.
Mix well.
Microwave on full power 2 minutes.
Empty Glaze Mix into a small bowl and add 1 teaspoon water.
Mix well.
Pour glaze over baked cake.