xiaoxl/recipe_data huggingface dataset:
Greek Marinated Mushrooms


Ingredients:
olive oil, button mushrooms, red wine vinegar, fresh rosemary, fresh thyme, black peppercorns, salt

Directions:
Brush mushrooms clean and trim ends.
Saute mushrooms in the olive oil for 5 minutes.
Add remaining ingredients and simmer for 10 minutes, over very low heat.
Remove from heat and allow to cool.
Then refrigerate at least 6 hours, or a day to give flavors a little time to develop.
Soljanka


Ingredients:
chorizo sausage, onion, garlic cloves, pickled cucumber, tomato paste, paprika, vinegar, berries, bay leaf, sour cream, lemon slices

Directions:
Stirfry the meat and vegetables for about 5 minutes.
Add a spoonful of tomato paste & paprika powder
Cover with stock, season with a splash of vinegar, 3 Allspice berries, a bay leaf and salt & pepper to taste.
Simmer for 20 minutes.
Serve with sour cream & a lemon slice.
Magic Bullet Cheesecake


Ingredients:
cream cheese, eggs, sugar, vanilla, graham cracker crust, cherry pie filling

Directions:
Preheat the oven to 350°.
Add all ingredients (except crust] to the TALL CUP.
Twist on the CROSS BLADE, and place cup onto the power base.
Turn cup clockwise on the base to LOCK ON, and mix until smooth.
Pour the mixture into the graham cracker crust and bake for 20-25 minutes, or until set.
Cool on rack for 30 minutes and then cool one hour in the refrigerator.
Spread topping (if using] onto chilled cheesecake and enjoy!
The Onceler Cake


Ingredients:
palm sugar, cinnamon, non-dairy milk substitute, egg, pure vanilla extract

Directions:
Pour dry ingredients in a mug. Whisk in the wet ingredients., Spray mug with coconut oil., Microwave for 3 minutes., Use an oven mitt to remove from microwave., Flip over onto a plate OR each directly from the mug., Top with Nia Syrup!
Quinoa Breakfast Cereal


Ingredients:
quinoa, water, flax seed meal, sunflower seeds

Directions:
Heat water in a covered pot to boiling.
Meanwhile, dice dried apricots and measure other ingredients.
Add all remaining ingredients to boiling water, stir well and return to a boil.
Cover and reduce to simmer for 12 minutes, or until all water has been absorbed,  stirring once or twice in the middle.
Remove from heat, fluff (like you would rice], cover and let stand for 10 minutes.
Serve in a bowl with milk (or dairy free milk alternative like soy milk, rice milk or almond milk], and a drizzle of honey if desired.
Slow Cooker Southern Barbecue Pork on a Bun


Ingredients:
ketchup, chili sauce, Dijon mustard, cider vinegar, Worcestershire sauce, crushed red pepper flakes, garlic, boneless pork shoulder

Directions:
In a medium saucepan, over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
Bring to a boil, reduce heat and simmer for 5 minutes, then let cool.
Rinse pork shoulder and pat dry, then place in a large glass bowl or resealable plastic bag; pour sauce over pork and marinate overnight in the fridge.
Remove roast from the marinade and place in the slow cooker; add 3/4 cup water to marinade, mix well and add to roast in slow cooker; cover and cook on low for 8-9 hours or on high for 4-6 hours (I cooked for 8 hours and mine was perfect], until meat is tender but not falling apart.
Remove meat from sauce and let it stand on a carving board for 10-15 minutes, then cut it into thin slices and keep warm.
To serve: place meat on one half of bun, add sauce and top with the other half of bun (kind of elementary, huh?].
Turkey Meat Loaf: Almost As Good As Mom's Used To Be
Category: meat-and-poultry
By Rachael McGuire Peterson

A wonderful meat loaf that is fairly easy to make. Pairs well with a variety of side dishes. This can be a meal in itself or can be served with mashed potatoes and biscuits. Surprisingly good cold!

Ingredients:
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
½ cup ketchup
2 teaspoons white sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 (14.5 ounce) can Italian-style stewed tomatoes, undrained
3 pounds ground turkey
1 sleeve roasted vegetable-flavored buttery round crackers (such as Ritz®), crushed
1  onion, diced
1  green bell pepper, diced
2  eggs, slightly beaten
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons Worcestershire sauce
1 clove garlic, minced
2 teaspoons ground black pepper
½ cup shredded mozzarella cheese  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Mix tomato sauce, tomato paste, ketchup, sugar, onion powder, garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce in a bowl. Place stewed tomatoes in a large bowl; crush tomatoes using a fork. Add turkey, crushed crackers, onion, green bell pepper, eggs, 1 tablespoon oregano, thyme, 2 tablespoons Worcestershire sauce, garlic, and 2 teaspoons black pepper; mix until evenly combined. Spoon meatloaf mixture into the prepared baking dish. Form into a loaf, leaving about 1/2 inch between loaf and sides of dish. Spoon half the tomato topping over the loaf. Bake in the preheated oven for 45 minutes. Spoon the remaining tomato topping over loaf and top with mozzarella cheese. Bake until no longer pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 293.8
Fat: 13.1 g
Saturated fat: 3.5 g
Carbohydrates: 18.8 g
Sugars: 9 g
Dietary fiber: 2.5 g
Protein: 27.2 g
Cholesterol: 117.8 mg
Sodium: 704.4 mg
Beef Enchiladas II
Category: world-cuisine
By Becky

Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice.

Ingredients:
1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 10 servings

Calories: 447.8
Fat: 21.1 g
Saturated fat: 9.5 g
Carbohydrates: 40.5 g
Sugars: 1.8 g
Dietary fiber: 3.3 g
Protein: 22.2 g
Cholesterol: 60 mg
Sodium: 1273.7 mg
Easy Creamy Pasta with Veggies


Ingredients:
rotini pasta, milk, parmesan cheese, mustard, cream cheese

Directions:
Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
Drain pasta and veggies in colander.
In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
Once mixture is smooth, add veggies and pasta into sauce.
Heat until mixture is combined and warmed through, stirring frequently.
Taste; add salt and pepper if desired; serve.
Pink Fairy


Ingredients:
Malibu rum, rum, vodka

Directions:
"Mix Vodka, Bacardi and Malibu together over ice, top up with lemonade and add a dash of blackcurrant to colour the drink a pale pink."
Rhubarb Strawberry Crunch
Category: desserts
By Michelle Davis

Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.

Ingredients:
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 18 servings

Calories: 252.7
Fat: 10.8 g
Saturated fat: 6.6 g
Carbohydrates: 38.1 g
Sugars: 24.6 g
Dietary fiber: 1.7 g
Protein: 2.3 g
Cholesterol: 27.1 mg
Sodium: 77.7 mg
Canadian Sharp Cheddar Cheese Spread
Category: appetizers-and-snacks
By WestCoastMom

Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels.

Ingredients:
1 (8 ounce) package cream cheese
1 (8 ounce) container cold pack aged sharp Cheddar cheese (such as MacLaren's Imperial Sharp Cold Pack Cheddar Cheese product)
¼ cup finely chopped red onion
1 tablespoon Worcestershire sauce
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 dash hot sauce, or to taste

Directions:
Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals. Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight. Remove cheese spread from refrigerator about 30 minutes before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 8 hrs 45 mins
Yields: 12 servings

Calories: 116.4
Fat: 8.9 g
Saturated fat: 5.5 g
Carbohydrates: 4.8 g
Sugars: 3.7 g
Dietary fiber: 0.2 g
Protein: 4.9 g
Cholesterol: 30.7 mg
Sodium: 200.1 mg
Mock Pineapple


Ingredients:
zucchini, sugar, lemon juice

Directions:
Note: Read your pressure cooker's manual before first use.
Combine pineapple juice, zucchini, sugar, and lemon juice in a non-reactive (not aluminum or cast-iron] pot.
Simmer 20 minutes.
If desired, add a few drops of food coloring.
Hot-pack in sterilized pint jars, carefully wipe off the edges of the jar and attach seal.
Process in a pressure cooker at 10 pounds pressure for 30 minutes.
After cooker has depressurized, remove jars to a wire rack and let sit, undisturbed, for 24 hours.
Japanese Onion Soup
Category: soups-stews-and-chili
By Sawako

The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.

Ingredients:
½ stalk celery, chopped
1 small onion, chopped
½  carrot, chopped
1 teaspoon grated fresh ginger root
¼ teaspoon minced fresh garlic
2 tablespoons chicken stock
3 teaspoons beef bouillon granules
1 cup chopped fresh shiitake mushrooms
2 quarts water
1 cup baby portobello mushrooms, sliced
1 tablespoon minced fresh chives

Directions:
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

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

Calories: 25.3
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 4.4 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 1.4 g
Cholesterol: 0.1 mg
Sodium: 257.5 mg
Green Chile Frittata
Category: breakfast-and-brunch
By Melanie

This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.

Ingredients:
10  eggs, beaten
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
¼ cup melted butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 225.1
Fat: 14.3 g
Saturated fat: 7.4 g
Carbohydrates: 8 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 16.1 g
Cholesterol: 213.7 mg
Sodium: 620.7 mg
Chocolate Almond Tiramisu Crepes


Ingredients:
mascarpone cheese, pure vanilla extract, ladyfingers, brewed coffee, Splenda granular, pure vanilla extract, fresh cherries

Directions:
In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
Set aside or chill if desired.
Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
Divide filling and place evenly down center of each crepe.
One at a time, dip (both sides] each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
Place each Lady Finger on top of filling down center of each crepe.
Roll up (or fold over sides] of each crepe and place seam-side down onto plates.
Drizzle each with 1 Tbl. s/f chocolate syrup.
Top each with a 1/4 cup s/f Cool Whip.
Sprinkle each with sliced almonds.
Top each with a fresh cherry.
Sprinkle each with cocoa powder.
Serve immediately.
Serves 2-4.
*If pits are not removed, please warn guests!
Blonde Ale Beer Brats and Cheddar Cheese Bisque


Ingredients:
olive oil, unsalted butter, bay leaves, sausage, ale, leek, carrot, fine sea salt, white pepper, garlic, tomato paste, dry mustard, sweet Hungarian paprika, ground cayenne pepper, heavy cream, ground nutmeg, sharp cheddar cheese

Directions:
In a 5-quart Dutch oven add olive oil,1-tablespoon butter, bay leaves and Beer Brats. Saute over medium heat until Brats are brown. Add 2 ounces Mission Street Blonde Ale and reduce by half.
Add 1-tablespoon butter,leeks and carrots. Season with salt and pepper. Saute' vegetables 4-5 minutes. Add garlic, tomato paste and saute' for a minute.
Add remaining butter and stir well until butter has melted. Stir in flour, mustard, paprika, cayenne pepper and cook vegetables 3-4 minutes.
Gradually wisk in chicken stock, ale and cook 4-5 minutes or until bisque has thickened.
Whisk warm cream, nutmeg and slowly bring to a full boil. Reduce to a  simmer for 20 minutes. Wisk a few times to prevent from burning. Remove bay leaves from bisque.
Slowly fold in 3/4 cup crème fraiche, grated cheddar cheese. Season to taste with fine sea salt and white pepper taste. Stir bisque and simmer 3-4 minutes or until cheese melts. Do not et bisque boil.
Serve Bisque in warm bowls.
Garnish with fresh chopped parsley, cheese and Crème Fraiche.
Traditional Russian Pirozhki


Ingredients:
milk, white sugar, active dry yeast, butter, egg, salt, all-purpose flour, butter, cabbage

Directions:
Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper.
Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose.
Pinch the edges together to seal in the filling.
Preheat the oven to 400 degrees F (200 degrees C]. Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
Bake for 20 minutes in the preheated oven, or until golden brown.
Homemade Pimento Cheese Spread


Ingredients:
Velveeta cheese, hard-boiled eggs, chopped pimiento, egg, white vinegar, sugar, mayonnaise

Directions:
First thing to do is boil the eggs and drain the pimentoes, set aside.
While the eggs are boiling, get a nice large bowl out with a tight lid.
Once eggs are cooling in cold water, get out small saucepan and mix, beaten egg, vinegar, & sugar.  You will cook this on med. heat until thick.  It will smell at first and then thicken quickly.  Once done, place half into large bowl and set the rest aside.
Once boiled eggs are cool, peel and chop fine.  I use a processor but watch closely so they don't over-blend to mush.  You want it to be a slight bit chunky.  Add half to the bowl, don't mix.
In a microwave safe dish, place chunks of half of the Velveeta around the outer part of the bowl and melt in microwave stirring once or twice until melted, but not burnt.  It's okay not to melt 100%, you can stir it and the heat alone will melt the rest.  Scoop into the bowl and stir slightly.  Be sure to get the sauce underneath into the cheese.
Add the remaining eggs, don't mix.
Melt the other half of the Velveeta.  Add to bowl.
Add remaining sauce and pimentoes, mix well.
Once all is together add the mayo or salad dressing.  Mix in well.
If it hasn't cooled a bit by now, let cool enough to refrigerate.
Don't worry if it gets bubbles or gets a little moisture on top of the spread, this is normal.  Just re-stir if needed.
The sauce that you have added will keep this spread "spreadable" the entire time you have it.
Enjoy on crackers or celery.
NOTE:  If you need to cut this recipe in half, use 3 hard boiled eggs.  It's best to have a bit extra. But, make all the sauce and use half.  Throw the rest away.  It is much easier to divide the sauce once it's made.
Asian-Marinated Flank Steak


Ingredients:
hoisin sauce, water, rice vinegar, low sodium soy sauce, fresh ginger, nutmeg, crushed red pepper flakes, garlic cloves

Directions:
Combine first 9 ingredients in a small bowl.  Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag.  Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally.
Remove steak from bag; discard marinade.
Prepare grill, grill pan or broiler to medium-high heat.
Place steak on rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.  Let stand 5 minutes.  Cut steak diagonally across the grain into thin slices.  Serve with reserved 1/4 cup sauce.
Spicy Potato Crunchies         #SP5


Ingredients:
mashed potatoes, eggs, butter, panko breadcrumbs

Directions:
Freeze can (package] 10 minutes, cut into 12-2" squares. Whip eggs in small stainless steel bowl. Heat butter on low heat in 12" cast iron skillet. Spread breadcrumbs on flat surface.
Dip crunchies in egg, coat with breadcrumbs all around, brown on all sides 2-3 minutes. Transfer into 13"x9" baking pan. Turn oven to 375.
Bake additional 7 minutes. Serve 3 per person.
Oat and Seed Bread


Ingredients:
water, whole wheat flour, white flour, salt, molasses, oats, flax seed, sunflower seeds, sugar

Directions:
Take one cup warm water, combine yeast and sugar, set aside.
The remaining 3 cups of water should be (tap] hot. Add oil, molasses, flax, sunflower seeds, oats, and salt.
Mix in whole wheat flower.
Mix in yeast mixture which should have risen nicely.
Knead in white flour, adding until it is no longer sticky but is still soft.
Allow to rise covered for an hour and a half, turning under every half hour.
Divide into three large loaf pans, heat oven to 375'F, allow to rise in pans until oven heats up.
Bake for about 30 minutes.
Mocha Chocolate Chip Banana Muffins
Category: bread
By Shelley Ross

This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!

Ingredients:
1 cup margarine
1 ¼ cups white sugar
1  egg
3  ripe bananas
1 tablespoon instant coffee granules, dissolved in
1 tablespoon water
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups. Bake for 25 minutes.  Cool on wire racks.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 15 - 18 muffins

Calories: 267
Fat: 13.3 g
Saturated fat: 3.5 g
Carbohydrates: 36.5 g
Sugars: 21.6 g
Dietary fiber: 1.5 g
Protein: 2.7 g
Cholesterol: 10.3 mg
Sodium: 251.6 mg
Pork N Beans & Wienies


Ingredients:
onion, olive oil, brown Sugar Twin

Directions:
Cut the hot dogs into bite-size pieces., In large frying pan add oil, hot dogs and the onion., Fry until onions are tender and the hot dogs are browned., Pour pork & beans into the pan and add the brown sugar twin., Simmer on medium low heat for 20 minutes.
Panna Cotta Cheesecake


Ingredients:
milk, instant pudding mix, cream cheese, mixed berry

Directions:
Combine cream and milk in medium saucepan over low heat.  Add the contents of the panna cotta sachets.  Cook and stir for 2-3 minutes or until mixture comes to the boil.  Remove from heat.  Cover surface of custard directly with baking paper.  Let cool for 30 minutes.
Meanwhile, process the biscuits to make fine crumbs.
Using an electric mixer, beat cream cheese in a medium bowl until creamy.  Gradually beat in cooled custard until combined.  Spoon biscuit crumbs into base of 4 x 1 1/2-cup serving glasses.  Place on tray.  Cover with plastic food wrap.  Chill 3 hours or until set.
To serve, top with berries and drizzle with berry sauce from sachets.