xiaoxl/recipe_data huggingface dataset:
Mark's Shrimp
Category: seafood
By Mark

Spicy shrimp. 'Bonefish Bang-Bang wanna-be.'

Ingredients:
1 ¼ cups mayonnaise
⅝ cup Thai sweet chili sauce
7 ½ dashes chile-garlic sauce (such as Sriracha®), or to taste
2 ½ pounds peeled and deveined shrimp
½ cup cornstarch, or as needed
2 cups vegetable oil for frying, or as needed
4  lettuce leaves  (Optional)
¼ cup chopped green onion, or to taste

Directions:
Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir. Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate. Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce. Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 375.4
Fat: 27.3 g
Saturated fat: 4.1 g
Carbohydrates: 13.6 g
Sugars: 5.4 g
Dietary fiber: 0.7 g
Protein: 18.9 g
Cholesterol: 183.2 mg
Sodium: 567.3 mg
Kohlapuri Chicken


Ingredients:
skinless chicken pieces, onion, garlic cloves, fresh ginger, turmeric, ground coriander, ground cumin, chili powder, canned tomatoes, salt, water, fresh green chilies, garam masala, coriander leaves

Directions:
In a blender process the onion, garlic, and ginger, add little water to make a smooth paste.
Heat the oil in a pan over medium heat and fry the onion/garlic mix for 5 minutes.
Add the turmeric, ground coriander, cumin,and the chilli powder, turn heat to low and cook for 30 mins, stirring often so that the mix does not stick or burn.
Add half of the tomatoes and cook for 2 minutes.
Add the chicken stir and cook till the meat changes colour, 5 minutes Now add the rest of the tomatoes and any juice.
Add the salt and water, bring to the b oil, reduce the heat and simmer covered till the chicken is tender. stir to prevent sticking.
Add the green chillies and garam masala, cover and cook for 5 minutes.
Stir in the chopped coriander leaves. and serve.
Pork Steaks With Cider Ginger Sauce


Ingredients:
fresh ginger, apple cider, cornflour, fresh chives

Directions:
Heat the oil in a frying pan and add the pork. Cook over medium heat for 2-3 minutes on each side, or until tender, turning once during cooking. Remove and keep warm.
Add the ginger to the pan, stirring and scraping with a wooden spoon.
Place 1 tablespoon cider in a small bowl, add the cornflour and stir until smooth. Add the remaining cider, mix well, and add to the pan.
Bring to the boil, then reduce the heat and simmer, stirring for 2 minutes, or until the sauce has thickened and reduced. Stir in the chives.
Pour the sauce over the steaks and serve with steamed vegetables and creamy mashed potatoe sprinkled with extra chives.
chicken with dried fruit


Ingredients:
boneless skinless chicken breasts, onion, garlic, golden raisin, brown sugar, rosemary, chicken broth

Directions:
spray a pan with cooking spray.
add chicken and brown on both sides, about 15 minutes, remove.
add onion and garlic, cook until softened.
add remaining ingredients, bring to boil, lower to medium heat and cook about 10 minutes until sauce thickens serve sauce over chicken.
Herb Butter for Fish Fillets (Flounder) Baked or Broiled


Ingredients:
lemon juice, tarragon, chives, butter

Directions:
Mix the lemon juice, tarragon, chives and the melted butter.
Pour over the fish and either bake or broil to your liking. You could bake at 350 degrees F. for about 8 minutes (depending upon thickness of the fish].
Chinese Lemon Chicken


Ingredients:
soy sauce, dry sherry, fresh ground pepper, boneless chicken breast halves, cornstarch, sugar, ketchup, fresh lemon juice, salt, cornstarch, snow peas, bamboo shoot, water chestnut

Directions:
For marinade, combine 1 Tbsp of the oil, the soy sauce, sherry and pepper in a small bowl.  Place chicken in a shallow dish.  Rub marinade over chicken.  Coat lightly with cornstarch.  Refrigerate at least 30 minutes.
For lemon sauce, in a small saucepan over medium-high heat, combine sugar, ketchup, lemon juice, 1 tsp oil, salt, and 3/4 c water.  Bring to a boil, stirring occaisionally.  Add dissovled cornstarch and stir until slightly thickened.  Keep warm.
In a wok or large frying pan, heat remaining oil.  Add chicken stir-fry over medium-high heat until golden brown on each side, about 8 minutes. Remove with tongs and cut into 3/4" wide strips.  Set aside and cover with foil to keep warm.
Add snow peas, bamboo shoots, and water chestnuts to work and stir-fry 2 minutes; transfer to heated serving plattter.  Top with chicken and spoon lemon sauce over all.
Fiery Fish Tacos with Crunchy Corn Salsa
Category: world-cuisine
By LouiseCol

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!

Ingredients:
2 cups cooked corn kernels
½ cup diced red onion
1 cup peeled, diced jicama
½ cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1  lime, juiced and zested
2 tablespoons cayenne pepper, or to taste
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12  corn tortillas, warmed
2 tablespoons sour cream, or to taste

Directions:
Preheat grill for high heat. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices to taste. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 350.7
Fat: 9.6 g
Saturated fat: 2 g
Carbohydrates: 40.3 g
Sugars: 4.1 g
Dietary fiber: 7.5 g
Protein: 28.7 g
Cholesterol: 43.2 mg
Sodium: 2415.7 mg
Di's Brown Sugar Cookies


Ingredients:
brown sugar, vegetable shortening, eggs, milk, all-purpose flour, baking powder, ground cinnamon, ground cloves, salt, raisins

Directions:
Preheat oven to 350.
In a large mixing bowl cream together brown sugar and shortening until light and fluffy.
Beat in eggs, milk and orange peel.
In a separate bowl stir together flour, baking powder, cinnamon, cloves, and salt. Mix into the sugar mixture, then stir in raisins and nuts.
Drop the dough by teaspoonfuls onto greased baking sheets.
Bake 10-12 minutes or until done.
Remove from baking sheets, and cool on wire rack.
Wichcraft Peanut Butter Cream'wich Cookies


Ingredients:
unsalted butter, oats, sugar, brown sugar, peanut butter, all-purpose flour, all-purpose flour, baking soda, kosher salt, unsalted butter, salt, confectioners' sugar, peanut butter

Directions:
Preheat oven to 350.
Melt butter over medium heat, add oats and cook 5-7 minutes. Stirring often until toasted. Pour oats onto cookie sheet and let cool.
Combine the remaining 1/2 cup butter and sugars in a stand mixer with the paddle attachment and mix until no chunks of butter remain.
Add peanut butter and mix until combined, add oats then flour, soda & salt and blend until smooth. Chill dough in freezer for 5 minutes.
Transfer the dough to a large surface covered with parchment paper. Add a light dusting of flour to keep from sticking. Top with another large sheet of parchment and roll dough until 1/4" thick.
Cut the dough into 2.5" cookies and space 1/2" apart on an ungreased cookie sheet.
Bake for 20 mins, turning the pan halfway through baking, then transfer to a cooling rack.
Filling:
Combine butter, salt, sugar and peanut butter in the bowl of a stand mixer and mix on medium speed until filling is smooth.
Place half the cookies with the top side down.  using a piping bag or spoon, distribute the filling and close with another top, pressing down.
Tara's Chocolate Zucchini Muffins


Ingredients:
butter, sugar, eggs, vanilla, flour, baking soda, baking powder, cinnamon, clove, zucchini, chocolate chips, buttermilk

Directions:
Combine dry ingredients.
Cream butter, sugar and oil until fluffy. Add in eggs one at a time, then vanilla.
Stir in sour milk and grated zucchini.
Combine wet and dry ingredients, then fold in chocolate chips (or you can just sprinkle a few on top of each muffin before they go in the oven(.
Bake at 375 for about 20 min.
Salami Lover's Italian Pasta Salad
Category: salad
By Deanna

This Italian pasta salad is great to make for lunches or as a dinner on a summer night.

Ingredients:
8 ounces rotelli pasta
¾ cup creamy salad dressing
¾ cup Italian-style salad dressing
¾ cup grated Parmesan cheese
8 ounces salami, cubed
1  red bell pepper, thinly sliced
1 (2 ounce) can sliced black olives
½  red onion, julienned

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese. Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 527.4
Fat: 33.1 g
Saturated fat: 8.8 g
Carbohydrates: 38.8 g
Sugars: 9 g
Dietary fiber: 2.1 g
Protein: 18.9 g
Cholesterol: 58.3 mg
Sodium: 1761.9 mg
Caramelised Onion Soup


Ingredients:
onion, butter, brown sugar, flour, water, French baguettes, parmesan cheese, parsley

Directions:
Heat the butter in a large pan over low heat. Add sliced onions and cook until soft, translucent and lightly browned, stirring often.
Add the sugar and continue stirring until the onions are deep brown in colour. This may take around 20 minutes.
Add flour and cook for 3 minutes. Add water and Bonox and simmer for 30 minutes.
Top  each slice of the baguette with a tablespoon of parmesan cheese. Toast baguette under a hot grill until golden brown.
Serve baguette on top of the soup, and sprinkle with chopped parsley.
Honey Mustard Pork Chops
Category: main-dish
By AuntE

Quick, easy, and tasty way to prepare pork chops inside or outside. Just skip skillet if using grill.

Ingredients:
¼ cup honey
2 tablespoons prepared yellow mustard
1 tablespoon butter
1 ½ pounds center-cut boneless pork chops - 1/2-inch thick
garlic powder, or to taste

Directions:
Mix honey and mustard together in a bowl until thoroughly combined. Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes. Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 287.3
Fat: 14.2 g
Saturated fat: 5.8 g
Carbohydrates: 18.1 g
Sugars: 17.6 g
Dietary fiber: 0.3 g
Protein: 22.1 g
Cholesterol: 65.6 mg
Sodium: 149.8 mg
Chocolate Muffins


Ingredients:
all-purpose flour, baking powder, cocoa powder, caster sugar, chocolate chips, eggs, milk, butter

Directions:
Preheat oven to 170°C Line muffin tins with paper cases.
in large bowl combine flour, baking powder, cocoa, sugar and half the chocolate chips.
Combine the eggs, milk and melted butter.
Using a wooden spoon gently stir into the dry ingredients, being careful not to overmix.
Fill the muffin cups 3/4 full. Sprinkle the remaining chocolate chips over the muffins.
Bake 25-30min. until cooked when tested with a skewer.
Pineapple Raisin Broccoli Salad


Ingredients:
bacon, broccoli florets, cheddar cheese, pineapple tidbits, raisins, red onions, mayonnaise, sugar, vinegar

Directions:
In large skillet, cook bacon over medium heat until brown.  Drain bacon on paper towels; set aside.
In large bowl combine broccoli, cheese, pineapple, raisins and onion.
Crumble bacon; add to broccoli mixture.
For dressing, in small bowl stir together mayonnaise, sugar and vinegar.
Pour over broccoli mixture; toss to coat.
Cover and chill for 2 to 4 hours.
Wine and Cheese Strata
Category: breakfast-and-brunch
By kayhayes26

Fantastic crowd pleasing brunch dish we have made for everything from Christmas morning to Mother's Day brunch with mimosas.

Ingredients:
½ loaf dry French bread, broken into pieces
3 tablespoons butter, melted
8 ounces shredded Swiss cheese
4 ounces shredded Monterey Jack cheese
1 (1/4 inch thick) ham slice, coarsely chopped
1 ¾ cups milk
9  eggs
4  green onions, minced
¼ cup sherry
1 ½ tablespoons Dijon mustard
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
¾ cup sour cream
½ cup grated Parmesan cheese

Directions:
Grease a 9x13-inch baking dish. Arrange bread pieces in the prepared baking dish; drizzle with melted butter. Top with Swiss cheese, Monterey Jack cheese, and ham. Whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. Cover dish tightly with aluminum foil and refrigerate for 24 hours. Remove dish from refrigerator 30 minutes before baking. Preheat oven to 325 degrees F (165 degrees C). Bake strata in the preheated oven for 1 hour. Remove aluminum foil and top with sour cream and Parmesan cheese. Bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 day
Yields: 1 9x13-inch casserole

Calories: 323.8
Fat: 20.6 g
Saturated fat: 11.5 g
Carbohydrates: 16 g
Sugars: 2.9 g
Dietary fiber: 0.6 g
Protein: 18.3 g
Cholesterol: 187.7 mg
Sodium: 494.3 mg
Intriguingly Pink


Ingredients:
Grand Marnier, pink grapefruit juice, rose water

Directions:
Shake and strain all ingredients into a chilled martini glass., Garnish with a pink grapefruit peel.
Mexican Style Goulash


Ingredients:
ground beef, macaroni, rotini pasta, tomato sauce, diced tomatoes, rotel, chili powder, cayenne pepper, cumin, garlic powder, crushed red pepper flakes

Directions:
Cook pasta accordingly., While pasta cooks, brown hamburger and drain., Transfer meat to stockpot and add all other ingredients., When pasta is done, drain excess water and add pasta to stockpot., Simmer on medium/low heat about 30 minutes.
Grilled Chicken Breasts With Chimichurri Sauce


Ingredients:
garlic cloves, Italian parsley, olive oil, olive oil, water, chicken broth, white wine vinegar, dried oregano, dried basil

Directions:
To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
Add parsley and process until finely chopped.
Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
Taste for seasoning and adjust if necessary.  It should be very flavorful and spicy.
For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
Zip bag and refrigerate 1/2 hour to 4 hours.
Prepare barbecue for medium-heat grilling.
Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
Place on platter and serve with sauce on the side.
Advance prep. tip:  The sauce can be made up to 6 days ahead, covered and refrigerated.  Remove from fridge half an hour before serving.
Gyro Casserole


Ingredients:
ground beef, red onion, garlic cloves, diced tomatoes, parsley, dried oregano, ground cumin, cinnamon, salt, English cucumber, plain yogurt, mint

Directions:
Preheat oven to 350 degrees.  Spray a 2 quart baking dish with nonstick cooking spray.
Cook beef, onion and 1 1/2 teaspoons of the garlic in a large skillet over medium heat, stirring fequently, until the meat is browned and crumbly.  Mix in the the tomatoes, parsley, oregano, cumin, cinnamon and salt.
Spoon beef mix into the prepared dish.  Arrange pita bread on top of the beef.
Bake until the filling is bubbly and pitas are golden, 20-25 minutes.
Meanwhile, combine cucumber, yogurt, mint and remaining garlic; mix well.  Serve sauce with casserole.
Peanut Butter Ice Cream Sandwiches


Ingredients:
all-purpose flour, salt, peanut butter, unsalted butter, brown sugar, egg, vanilla, ice cream

Directions:
Preheat oven to 350°F (180°C]. In a small bowl, whisk flour with baking soda and salt. Using an electric mixer, in a large bowl, beat peanut butter with butter until smooth. Beat in brown sugar then egg and vanilla, scraping down sides to mix well. Gradually beat in flour mixture.
If needed, flour your hands then roll dough into 1 1/2–inch (4 cm] balls. Place at least 2 inches (5 cm] apart on ungreased baking sheets. Flour the base of a large glass and press on each ball to flatten cookie to about 3 inches (7.5 cm]. Using floured tines of a fork, make criss–crosses gently on top of cookies.
Bake in centre of preheated oven until golden and barely set and edges are brown, 10 to 12 minutes. Remove from oven and leave on baking sheet 1 minute, then transfer to a rack to cool completely.
For easier spreading, soften ice cream slightly. Top flat side of one cookie with about 1/2 cup (125 mL] ice cream. Then place flat side of another cookie on top, sandwiching ice cream. Unfilled cookies will last well in an airtight container for about 5 days, or freeze. Ice cream sandwiches should be wrapped in plastic wrap then overwrapped with foil.
Pumpkin Peach Smoothie


Ingredients:
canned pumpkin puree, sugar, low-fat milk, non-dairy milk substitute, cinnamon, nutmeg

Directions:
"Combine all ingredients in the blender and blend until smooth."
Cheesy Zucchini & Pepper Casserole


Ingredients:
zucchini, all-purpose flour, baking powder, salt, milk, eggs, green chilies, colby-monterey jack cheese, butter

Directions:
In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
Drain.
Cool on paper towels about 10 minutes.
In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
Beat in eggs and chilies.
Stir in cheese and diced zucchini.
Transfer to a greased 9x13" baking dish and drizzle with melted butter.
Bake uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean and edges are lightly browned.
Let stand 5 minutes before cutting.
Snowman Croquembouche


Ingredients:
warm water, active dry yeast, honey, eggs, sugar, bread flour, kosher salt, unsalted butter, confectioners' sugar, heavy cream, kosher salt

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, combine water, yeast, and honey and whisk to dissolve yeast. Let sit for 5 minutes.
Switch to the paddle attachment, then add sugar and eggs and mix to combine.  Add flour, salt, and mint extract and mix on low until the wet and dry ingredients come together.  With the mixer running, add the butter in 3 additions.  Increase speed to medium-low and mix until the dough blends together, about 2 minutes.
Switch to the dough hook attachment and knead the dough on medium-low speed until it forms an elastic ball and pulls away from the sides of the bowl completely, about 5 minutes.  Transfer dough to a large greased bowl, cover with plastic wrap, and refrigerate at least 4 hours and up to overnight.
Punch down the dough and turn it out onto a lightly floured work surface.  Roll the dough out to a generous ¼” thickness.  Cut into rounds with a 1” cutter and transfer the donut holes to a lightly floured parchment-lined baking sheet.  Let rise 20-30 minutes; the donut holes will feel light to the touch but not deflate when they are ready.
Meanwhile, heat about 4” of oil in a large, heavy-bottomed pot to 330 degrees.  Fry donut holes in small batches until evenly golden brown, constantly moving and rolling the donuts, about 1 minute.  Transfer to paper towel-lined baking sheet to drain.
Generously dust donut holes with confectioners sugar, tossing gently to coat completely.  Use aluminum foil to create three balls of varying sizes to form the body of the snowman and transfer to a cake stand.  Affix donut holes to body using toothpicks, then decorate snowman as desired.
TO MAKE THE SAUCE:
In a small saucepan, combine cream, candy canes, and salt.  Bring to a simmer, whisking to dissolve the candy canes completely.  Pour the liquid over the chocolate chips in a medium bowl and whisk until smooth.  Serve warm.
Pistachio,Lemon & Honey Glazed Carrots


Ingredients:
carrots, butter, pistachios, honey, fresh lemon juice, water, cinnamon

Directions:
"Lightly brown the Pistachios in the oil/butter stir them while browning apprx 3-5 minutes Add remaining ingredients to the pan, stir well until heated through Toss with hot well drained carrots& Serve."
Cream of Fresh Tomato Soup
Category: soups-stews-and-chili
By Karen Gibson

Much better than brand name soups, if you like homemade.  Creamy and flavorful.

Ingredients:
2 large tomatoes, chopped
½ cup chopped onion
½ teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons margarine
2 tablespoons all-purpose flour
2 cups milk

Directions:
Simmer tomatoes, onions, sugar, and salt and pepper.  Once onions are soft, strain.  Set liquid aside. In a saucepan, melt the butter or margarine.  Stir in the flour.  Whisk in the milk, and cook until thickened.  Slowly add the reserved tomato liquid, and gently heat.  Serve hot.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 297.8
Fat: 15.9 g
Saturated fat: 5 g
Carbohydrates: 29.4 g
Sugars: 19.1 g
Dietary fiber: 3.1 g
Protein: 11 g
Cholesterol: 19.5 mg
Sodium: 235 mg
Baby Spinach and Chicken Muscle Salad


Ingredients:
salsa, canned black beans, avocado, chicken, Simple Honey Mustard Salad Dressing

Directions:
Toss together spinach, salsa and black beans; top with sliced avocado and chicken.
Drizzle with dressing.
Caramelized Butternut Squash Gems


Ingredients:
olive oil, brown sugar, kosher salt, fresh ground black pepper

Directions:
Preheat the oven to 450°F.
Peel squash, cut in half lengthwise and remove the seeds. Cut the squash into 1" to 1 1/2" cubes (large and uniform is best], and place in a bowl. Drizzle olive oil over the chunks and toss them around with your hands to evenly distribute the oil.
Mix brown sugar, (if using] salt and pepper together and sprinkle it over the squash pieces. Toss around again to evenly distribute the seasoning. Spray a baking sheet with cooking spray and spread squash in a single layer.
Roast for 40-45 minutes, until the squash is tender and the glaze begins to caramelize, turning a few times to ensure even browning. Serve.
Mango Bars


Ingredients:
flour, sugar, butter, margarine, mangoes, water, lemon juice, cornstarch, water, quick oats

Directions:
Preheat oven to 350*.
Crust:
In a bowl, combine 2 c of the flour with 1/2 c sugar.  Cut in 1 c of butter.  Press into 13x9 pan.  Bake for 7-10 minutes or until lightly browned. Set aside to cool.
Fruit:
In a saucepan, combine mangoes with water, lemon juice and 3/4 c sugar.  Cook for 10 minutes or until tender over medium heat.  Combine cornstarch with 3 tbsp water and then stir into mango mixture.  Cook until thickened.  Cool slightly and pour over prepared crust.
Topping:
Combine oats, 1/4 c flour and 1/2 c sugar.  Cut in remaining 2/3 c butter.  Sprinkle over fruit layer.
Bake for 50 minutes.
Serve warm like apple crisp or cool and cut into bars.
Exotic Fruit Dip


Ingredients:
yogurt, vanilla-flavored soymilk, instant banana pudding mix, coconut, crushed pineapple

Directions:
Place all ingredients in a blender in order of ingredients., Blend on high speed till smooth., Chill for an hour to serve cold., Serve with fresh fruit,cookies,pound or angel food cake.