xiaoxl/recipe_data huggingface dataset:
Blue Bacon Stuffed Mushrooms
Category: appetizers-and-snacks
By Maggie Lopez

Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!

Ingredients:
3 strips bacon
6  large mushrooms
1 tablespoon butter
½  onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
⅓ cup bread crumbs

Directions:
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish. Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 33 mins
Total time: 38 mins
Yields: 6 mushrooms

Calories: 347.8
Fat: 26.6 g
Saturated fat: 15.4 g
Carbohydrates: 13.4 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 14.7 g
Cholesterol: 72.9 mg
Sodium: 813.7 mg
Artichoke and Bean Salad


Ingredients:
water-packed artichoke hearts, chopped pimiento, onion, garlic cloves, celery, cherries, grape tomatoes, extra virgin olive oil, vinegar, Splenda granular, seasoning salt, black pepper, celery seed

Directions:
Place artichoke hearts, green beans, pimientos, onion, garlic, celery, and tomatoes in a bowl and mix well.
Whisk together olive oil, vinegar, Splenda, seasoned salt, pepper and celery seed.
Mix vinaigrette with salad.
Cover salad and chill 4-6 hours (cooking time] before serving to allow time for flavors to meld.
Chewy Granola Bars


Ingredients:
oatmeal, raisins, brown sugar, light corn syrup, peanut butter, vanilla

Directions:
In a large bowl, combine cereal, oatmeal, and raisins., In a small pan, mix brown sugar and corn syrup., Heat and stir until boiling., Remove from heat., Stir in peanut butter and vanilla., Pour over cereal mixture and mix well., Press firmly into a 9x13-inch pan that has been sprayed with cooking spray., Cool and cut into 16 bars., Store in an airtight container.
Egg Pie


Ingredients:
cheddar cheese, mozzarella cheese, ham, hash brown, eggs, sour cream, salt

Directions:
Defrost hash browns in the microwave.
Beat eggs in a large bowl and whisk in sour cream.
Place pie shell (in its tin] on a cookie sheet.
Spread cheddar on bottom of crust.
Cover with hash browns (broken into small pieces], ham, and mozzarella.
Pour egg mixture over all and sprinkle in salt.
Bake in a 350 degree oven for 40-50 minutes until set.
White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )


Ingredients:
shallot, unsalted butter, all-purpose flour, nutmeg, rich chicken broth, reduced-sodium chicken broth, eggs, dry marsala, fine sea salt, parmigiano-reggiano cheese

Directions:
Preheat oven to 350°F with rack in middle.
Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes.
Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock.
Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute.
Remove from heat and cool to warm, stirring occasionally.
Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish.
Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese.
Bake, uncovered, until browned, 45 to 55 minutes.
Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool].
Deep-Fried Sweet Potato Chips With Mozzarella


Ingredients:
sweet potatoes, coarse salt, black pepper, mozzarella cheese

Directions:
Using a mandoline slice the sweet potatoes into 1/16-inch thick slices, and pat them dry with paper towels.
In a deep fryer heat enough oil to measure about 3 inches; heat oil to about 380 degrees (can be a little less].
Fry the sweet potato slices in batches until they are golden brown.
Transfer the chips to a paper towel to drain fat.
Place on a baking sheet and sprinkle with coarse salt and black pepper if desired.
Set oven to broil heat.
Sprinkle the shredded cheese evenly on top of the fried sweet potatoes.
Broil for about 4 minutes, or until the cheese melts.
Place onto a serving dish.
Delicious!
Apple Crisp II
Category: desserts
By Diane Kester

A simple dessert that's great served with ice cream.

Ingredients:
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degree C). Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 1 9x13-inch pan

Calories: 316
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 60.5 g
Sugars: 44.1 g
Dietary fiber: 3.3 g
Protein: 2.4 g
Cholesterol: 20.3 mg
Sodium: 97.9 mg
Kat's Mom's Spaghetti Sauce


Ingredients:
tomato sauce, diced tomatoes, tomato paste, sugar, sweet basil, bay leaves, rosemary, thyme, dried oregano, dried parsley, garlic cloves, Italian sausage, hamburger, butter, sweet onion, parmesan cheese, romano cheese

Directions:
Place sausage in a frying pan with 1/2 cup water.
Poke a few holes on each side of the sausage with a fork so that grease will run out.
Simmer on medium heat for 15 minutes, turning several times until sausage is no longer pink in the middle.
Set aside to cool.
In a big crockpot add the first eleven ingredients.
Clean out frying pan and fry hamburger on medium heat until no longer pink.
Use spatula to break into small pieces.
Drain grease and add meat to the crockpot.
Wipe out frying pan again.
Chop onion and crush garlic cloves.
Melt butter in frying pan and saute the onion and garlic until translucent - about 10 minutes on medium heat.
Add to crockpot.
Remove casings from cooled sausage and crumble sausage into the crockpot.
Stir sauce, cover and cook about 8 hours on low.
About 15 minutes before serving stir in the grated cheese.
Serve over pasta.
We like to sprinkle on more cheese and red pepper flakes and serve with a fresh salad and garlic bread.
Zaatar Pita Bread


Ingredients:
za'atar spice mix, olive oil, fresh tomato, black olives, all-purpose flour, active dry yeast, kosher salt, granulated sugar, water, olive oil

Directions:
Mix the zaatar and olive oil in a bowl and set aside.
Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using] over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!
Lebanese Pita:
Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.
Dilled Carrots


Ingredients:
carrots, garlic cloves, vinegar, fresh dill, water, pickling salt, red pepper flakes

Directions:
Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm] shorter than jar. To prepare pickling liquid,.
combine vinegar, water and salt in a nonreactive Dutch oven.
Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL] pepper flakes.
Pack carrot sticks into jars and place a.
second head of dill on top.
Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm] headspace. Remove air.
bubbles with a narrow rubber spatula or plastic knife.
Add additional pickling liquid, if required, to maintain headspace.
Wipe jar rims thoroughly with a clean damp cloth. Seal.
Fish Veracruz With Green Sauce


Ingredients:
salmon fillets, lime, onion, green bell pepper, garlic cloves, salsa verde, diced green chilies, green onion, pico de gallo, lettuce, sour cream

Directions:
Marinade:sprinkle fish w/ lemon juice and salt,cover and refrigerate for 20 minute.
Sauce:Heat olive oil over medium high heat,saute the onion,bell pepper and garlic until crisp tender,stir in salsa verde and green chilies,bring to a boil.
Combine:add the fish fillets to the sauce,skin side down,spoon some sauce over the top,reduce heat to low,cover and cook for 20 min,or until the fish is cooked.
Italian Sweet and Sour Chicken


Ingredients:
onion, smoked bacon, garlic cloves, dark muscovado sugar, chicken drumsticks, bay leaves, red wine vinegar, sultanas, chocolate, pine nuts

Directions:
In a non-stick frying pan gently fry the onion, bacon and garlic for 5 minutes. Add the sugar and the chicken and fry gently for another 5 minutes, turning frequently.
Add the bay leaves, vinegar and stock and bring to the boil. Reduce the heat, cover and leave to simmer gently for about 35 minutes or until the chicken is tender.
Remove the chicken pieces and keep warm.
Stir the sultanas, chocolate and pine nuts into the sauce and cook for another 5 minutes.
Arrange the chicken on serving plates and spoon the sauce over.
Chicken Spinach Polenta Layer Pie


Ingredients:
chicken breasts, water, portabella mushrooms, red onion, marjoram, cumin, raisins, black olives, hard-boiled eggs, cornflour, frozen spinach, garlic, cashews, cornmeal, water, salt

Directions:
Preheat oven to about 190 degrees Celsius, Poach chicken breasts in water or stock, keep stock aside, Shred chicken, Sauté chopped onion, Add sliced mushrooms, cook till juices run, Add cornflour, cumin, oregano, On low heat gradually add about 300ml stock, from above, to make sauce, Bring to boil add chicken and cook for 5 minute, Season with salt and pepper, Squeeze spinach dry, Combine spinach, toasted chopped cashews and crushed garlic in a bowl, Mix well, Boil 1 ½ litres of salted water or stock, Remove from heat and slowly add polenta while stirring with a wooden spoon, Place pot back on heat and cook till thick and creamy, Add grated cheese and chopped olives, Spread on greased tray 1cm thick and bake in oven for 15 min till brown, Cut to fit casserole dish enough for two layers, Place chicken mix in bottom of casserole dish, Place sliced hard boiled eggs and raisins on top, Add layer of grilled polenta, Then place spinach mix on top, Then add final layer of polenta, Bake in oven for 35-45 minute
Canadian Butter Tarts
Category: desserts
By Valerie Hatfield-Ringrose

This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions.  It has been made and perfected many times over the years.  The tarts are the classic runny type, one of the few true Canadian concoctions.

Ingredients:
2 cups all-purpose flour
1 cup shortening
½ teaspoon salt
5 tablespoons ice water
1 cup packed brown sugar
1  egg
½ tablespoon butter
½ teaspoon vanilla extract
1 tablespoon hot water
½ cup flaked coconut
½ cup chopped walnuts
½ cup raisins

Directions:
Fill a cup with ice and water.  Sift the flour and salt into a bowl.  Cut in the shortening to make pea-size pieces.  Add the tablespoons of ice water from the cup until dough holds together.  Form the dough into a ball.  The dough is now complete.  Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes. Roll the dough between two sheets of waxed paper.  Cut the shells using a large glass or your smallest pot.  You should have about 12 shells when finished.  Put these shells into a greased muffin or tart pan. Preheat oven to 350 degrees F (175 degrees C) Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C). Fill the bottom of each tart shell with about 10 raisins each. Whisk together sugar, egg, butter, vanilla and hot water.  Add coconut and walnuts.  Pour mixture into tart shells, filling 2/3 full and no more. Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown.  Let cool before attempting to remove.  Makes 12 tarts.

Yields: 12 tarts

Calories: 371.2
Fat: 22.3 g
Saturated fat: 5.9 g
Carbohydrates: 41 g
Sugars: 22.7 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 16.8 mg
Sodium: 121.5 mg
Old-Fashioned Sour Cream/Raisin Pie


Ingredients:
sour cream, sugar, flour, raisins, cream of tartar, sugar

Directions:
In a heavy medium saucepan stir together first 5 ingredients. Cook, stirring constantly over medium heat until thinkened and bubbly, keep warm.
For Meringue, place the egg whites and cream of tartat in a large clean mixing bowl. Beat with an electric mixer on medium speed until you get soft peaks. Slowly add sugar, one tablespoon at a time. Beating on high for about 4 minutes until stiff glossy peaks form.
Pour warm filling into baked pie chell. Spread meringue over filling. Bake in a 350 oven for 15 minutes. Remove and cool on wire rack for 1 hours. Chill 3-6 hours before serving. Cover for longer storage.
Working Cowboy Gazpacho With Roasted Chicken


Ingredients:
black beans, kidney beans, corn, rotel, mushrooms, garlic, queso fresco, chicken, apple cider vinegar

Directions:
In a large bowl combine the apple cider vinegar, garlic, and the jalapeños.
Mix ingredients together until there is a distinctive aroma of yummy.  You must smile when performing this step.
Add in the mushrooms and the Rotel.  Stir well, but evenly.
The black and kidney beans as well as the corn can now be added to the bowl. Fold in these items because you do not want to mash the beans or the corn.
Lastly, once all is mixed place in the refrigerator to chill for 1 to 2 hours before serving.
The roasted chicken can be served cold as well and eaten with the stew or on the side. ENJOY.
Light Pesto Sauce


Ingredients:
fresh basil, garlic cloves, olive oil, parmigiano-reggiano cheese, pine nuts, kosher salt

Directions:
Peel skin from garlic cloves, and chop into big chunks.
Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
Add cheese and ¼ cup of the olive oil, and pulse until blended.
Pesto will be thick, so add more olive oil if desired for a looser consistency.
Red, White and Blueberry Tart


Ingredients:
Splenda granular, cornstarch, salt, reduced-fat milk, eggs, vanilla, unflavored gelatin, water, Splenda granular, fresh lemon juice, fresh strawberries, fresh blueberries

Directions:
For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.
Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.
Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.
Remove from oven and cool on a wire rack.
For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.
Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.
Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.
Stir in the vanilla and spoon filling into cooled tart shell.
Lightly press plastic wrap on pie surface; allow to cool completely.
While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.
Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
Allow the mixture to cool to room temperature.
Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.
Mixed Rice Side Dish


Ingredients:
pine nuts, dried currant, brown rice, white rice, orange zest, parsley, olive oil, salt, white pepper, parmesan cheese

Directions:
Spread out pine nuts over baking sheet, and bake at 250 degrees for 10 minutes stirring once.
Remove from oven and set aside.
Pour orange juice over currants and set aside.
Cook brown rice and white rice according to package directions, and mix well in a seperate bowl.
Add pine nuts, currants, orange zest, parsley, olive oil, salt, and pepper to rice mixture, and mix well.
Spoon mixture into sprayed baking dish, cover with foil and bake at 350 degrees for 15-20 minutes, until well heated.
Sprinkle parmesan cheese and fresh parsley over top.
Cucumber Mint Gimlet


Ingredients:
fresh lime juice, mint sprig

Directions:
Mix in a cocktail shaker filled with ice, and shake.] Garnish each with mint.
Cucumber Gin : Steep 1/2 cup diced, peeled cucumber in 1 cup gin  8 hours to 4 days.  Strain; store indefinitely in the refrigerator. Easily multiplied.
.
Mint Simple Syrup : Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
Melon Nut Cooler


Ingredients:
cherries, pineapple slice, melon

Directions:
Pour rum, liqueur and juice over ice in a glass., Stir., Add the soda and stir gently., Garnish with a cherry, pineapple or melon wedge., Serve in a coconut shell.
Ultra Creamy Mashed Potatoes


Ingredients:
Swanson chicken broth, potatoes, skim milk, butter, margarine, pepper

Directions:
Place broth and potatoes in a saucepan., Heat to a boil., Cover and cook over medium heat 10 minutes or until tender., Drain, reserving broth., Mash potatoes with 1/4 cup broth, cream, butter and pepper., Add additional broth if needed, until desired consistency.
Buttermilk-Blue Cheese Smashed Potatoes


Ingredients:
buttermilk, blue cheese, salt, pepper

Directions:
Place the potatoes in a saucepan, and cover with cold water 2 inches above potatoes.
Bring to a boil over medium-high heat.
Reduce heat to medium and simmer for 15 minutesor until tender, and drain.
Return potatoes to pan, add the remaining ingredients to pan, and mash with a potato masher to desired consistancy.
Grandma Rose's "Spagetti"


Ingredients:
spaghetti noodles, ground beef, onion

Directions:
Cook spagetti noodles per directions on package. Drain when done.
Mix together ground beef, chopped onion, and a good sprinkle of salt and pepper. Roll into 1 inch sized balls and brown in a pan. Drain and set aside.
In a large pot, combine spaghetti noodles, tomato soup and give a good sprinkle of salt and pepper. Mix gently until spaghetti is all coated thoroughly.
Add in meatballs and stir gently again.
Simmer on low heat for about an hour. Check from time to time to see that it's not getting dried out. If it is, add a little water.
If taste is bland, add more salt and pepper.
The longer it can simmer, the better it tastes.
Fruit Punch
Category: drinks
By Jo Ann Young

Cool and easy recipe. Everyone always loves it, especially my niece.

Ingredients:
1 (64 fluid ounce) bottle fruit punch, chilled
1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled
1 (2 liter) bottle ginger ale, chilled
½ gallon orange sherbet

Directions:
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 60 (4 ounce) servings

Calories: 42.7
Carbohydrates: 10.6 g
Sugars: 9.5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 16.4 mg
Blooming Onion and Dipping Sauce
Category: appetizers-and-snacks
By Jackie Smith

This batter-fried onion and a spicy dipping sauce will get your party going any day!

Ingredients:
½ cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
⅓ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
⅓ teaspoon cayenne pepper
1  egg
1 cup milk
1 cup all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
1 teaspoon paprika
½ teaspoon ground black pepper
⅓ teaspoon dried oregano
⅛ teaspoon dried thyme
⅛ teaspoon ground cumin
1 large sweet onion
¾ cup vegetable oil for frying

Directions:
To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals':  First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful). Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them.  Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again.  This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C).  Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Yields: 4 servings

Calories: 290.2
Fat: 20.2 g
Saturated fat: 4 g
Carbohydrates: 22.5 g
Sugars: 4 g
Dietary fiber: 1.5 g
Protein: 5.4 g
Cholesterol: 43.2 mg
Sodium: 843.8 mg
Honey, Give Me Some Chocolate and Peanut Butter!


Ingredients:
whole wheat English muffin, chunky peanut butter, chocolate chips, banana, honey

Directions:
Toast english muffin in a toaster.
Spread half of the peanut butter on each half of the english muffin, then top with chocolate chips, banana and drizzle honey over top.