xiaoxl/recipe_data huggingface dataset:
Wisconsin Cauliflower Cheese Soup


Ingredients:
butter, onion, all-purpose flour, salt, milk, chicken broth, cauliflower, Dijon mustard, sharp cheddar cheese, garlic clove, red pepper flakes, water

Directions:
In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently.
Stir in milk, chicken broth, red pepper, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
In blender or with immersion blender blend cauliflower mixture at low speed until very smooth.
Return cauliflower mixture to saucepan.  Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Gluten-Free Cornmeal Muffins


Ingredients:
cornmeal, milk, Gluten-Free Flour Blend, baking powder, salt, sugar, guar gum, egg

Directions:
Combine cornmeal and milk in a microwave safe bowl.  Microwave on high for one minute, and let stand.
Preheat oven to 400°F  Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
Combine remaining dry ingredients in a separate bowl.
Add egg and oil to cornmeal mixture.
Add cornmeal mixture to dry ingredients, and stir with a fork until blended.  Do not over mix.
Fill cups 2/3 full, and bake for 20 - 25 minutes.
Spinach Salad With Ease
Category: salad
By JULESKICKS2

A simple, fresh salad. It comes together in less than 5 minutes.  The perfect complement to almost any robust dish.

Ingredients:
1 (10 ounce) package pre-washed fresh spinach
1 cup fresh green peas
¼ cup olive oil
1 ½  lemons, juiced
¼ cup crumbled feta cheese
salt and pepper to taste

Directions:
In a large bowl, toss together the spinach, peas and olive oil until evenly coated.  Add the lemon juice, feta and salt and pepper, and toss again.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 197.7
Fat: 16 g
Saturated fat: 3.4 g
Carbohydrates: 12.5 g
Sugars: 0.7 g
Dietary fiber: 5.3 g
Protein: 5.8 g
Cholesterol: 8.3 mg
Sodium: 163.2 mg
Creamy Chocolate Frosting


Ingredients:
cream cheese, milk, powdered sugar, vanilla, salt

Directions:
Melt chocolate on low setting of microwave., Blend cream cheese with milk., Beat in sugar., Gradually blend in chocolate, vanilla, and salt.
Greek Style Potatoes
Category: side-dish
By Cathie

Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.

Ingredients:
⅓ cup olive oil
1 ½ cups water
2 cloves garlic, finely chopped
¼ cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes  chicken bouillon
ground black pepper to taste
6  potatoes, peeled and quartered

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 417.8
Fat: 18.5 g
Saturated fat: 2.6 g
Carbohydrates: 58.6 g
Sugars: 2.9 g
Dietary fiber: 7.4 g
Protein: 7 g
Cholesterol: 0.3 mg
Sodium: 598.9 mg
Ms. Angela's Smothered Cabbage
Category: side-dish
By MadelynDub

My best friend and I make this every year on New Year's Day, and it's so delicious! We always serve it with homemade cornbread, black eyed peas, Champagne, and ham. Happy New Year, everyone!

Ingredients:
2 tablespoons olive oil
1  onion, chopped
1  green bell pepper, chopped
1 clove garlic, minced
1 pound ground pork
1 tablespoon Creole seasoning (such as Tony Cachere's®)
salt to taste
1 head cabbage, cut into 2-inch squares
½ (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), or more to taste

Directions:
Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain. Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 262.7
Fat: 15.7 g
Saturated fat: 4.7 g
Carbohydrates: 15.6 g
Sugars: 7.6 g
Dietary fiber: 5.9 g
Protein: 16.6 g
Cholesterol: 49 mg
Sodium: 431.4 mg
Arlene's Bananas Foster


Ingredients:
brown sugar, cinnamon, butter, bananas, light rum, vanilla ice cream

Directions:
Put sugar, cinnamon and butter in a skillet.
Heat until sugar has melted.
Add banana pieces and saute approximately 3 minutes.
Add the rum and cook 2 minutes more then add the liqueur and remove from the heat.
Have ready 4 dessert plates or bowls and place one scoop of ice cream in each dish and divide the banana sections over each scoop then drizzle with the sauce and serve immediately.
Cranberry-Cornmeal Muffins


Ingredients:
unbleached flour, cornmeal, granulated sugar, baking powder, buttermilk, low-fat sour cream, lemon peel, fresh cranberries

Directions:
Preheat oven to 350ºF.
Prepare a 12 muffin tin with cooking spray and flour.
In a mixing bowl, combine flour, cornmeal,   sugar, and baking powder.
In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
Combine flour mixture and egg mixture, stirring just until mixed.
Fill muffin cups 2/3 full.
Bake for 20 minutes or until golden.
Serve warm.
Butter Chicken


Ingredients:
canola oil, salt, butter, chickpeas, fresh cilantro

Directions:
Cut chicken into large cubes. Heat a large, deep frypan over high. Add oil, then chicken and salt. Cook 2 to 4 minutes or until chicken is partially cooked and slightly golden.
Reduce heat to medium-low and pour in sauce. Cook covered for 5 to 8 minutes or until chicken is fully cooked. Stir in peas and chick peas and cook another 3 to 5 minutes or until heated through. Stir in cilantro. Serve over rice.
Texas Pete® Hot Sticky Finger Plum Pork Spareribs


Ingredients:
plum sauce, soy sauce, honey

Directions:
Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
Place meat in large, sealable container or bag.  Add marinade and allow to coat.
Refrigerate 24 hours.
Drain meat before cooking; reserve marinade.
Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.
Cafe Vanilla or Cafe Vanilla Caramel


Ingredients:
instant coffee crystals, artificial sweetener, vanilla instant pudding mix

Directions:
Place coffee crystals in processor and process on high until powdery.
In mixing bowl combine all ingredients and blend on low to medium speed until well combined.
To prepare place 4 tsp of mix in a mug and add 8oz hot water, stirring quickly.
If you make the cafe vanilla version you might want to add about 1/8-1/4 tsp vanilla to each cup of prepared coffee.
Lunedi Notte Zuppa Di Momma (Mamma’s Monday Night Soup) #R


Ingredients:
orzo pasta, extra virgin olive oil, bacon, onion, garlic, garbanzo beans, bay leaf, rosemary, thyme, black pepper, arugula, sherry wine

Directions:
Prepare pasta according to package directions, rinse with cold water and drain.
Transfer Orzo back to pot and toss with olive oil to coat. This will inhibit its ability to continue to cook in the finished soup.
While pasta is cooking, in a large stock pot, cook bacon until crisp. Remove bacon from pan and set aside to drain. Rough chop when cool.
Add chopped onion to hot bacon grease, cover pan, and cook over medium heat, stirring occasionally, for 10 minutes, until translucent.
Add chopped garlic to onions and cook for 1 minute, stirring frequently so that the garlic does not burn.
Add chopped bacon and stir.
Stir in Ragu Chunky Garden Combination Pasta Sauce, chicken stock, bay leaf, rosemary, thyme, and salt, and pepper to taste, and bring to a simmer – Simmer loosely covered for 10 minutes.
Add garbanzo beans and peas and carrots, raise heat to bring back to a boil, then cover loosely and lower heat and simmer for 5 minutes.
Remove bay leaf.
Stir in Orzo, arugula, and sherry, if desired, and cook for one more minute.
Serve immediately.
I offer Parmesan cheese and crushed red pepper on the side and crusty sourdough bread for dunking.
Ebleskivers


Ingredients:
sugar, buttermilk, flour, eggs, baking powder, baking soda, salt, sugar

Directions:
Beat egg yolks, sugar, salt, and buttermilk till smooth.
Sift flour baking powder, and baking soda and mix.
Beat egg whites untill stiff.
Fold together. do not over mix.
using your ebeleskiver pan add about teaspoons of crisco to each indent and heat. fill  about 2/3 way full to each indent when it is hot enough add batter (should start sizzling] let cook and flip keep adding crisco or they wont flip.serve coated in sugar.
Cherry Bread Pudding


Ingredients:
dried tart cherry, low-fat milk, light brown sugar, vanilla extract, ground cinnamon, egg substitute, confectioners' sugar

Directions:
In 2-quart saucepan over high heat, heat dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender.
Meanwhile, grease shallow 3-quart casserole. Cut bread into 1-inch-thick slices.
In very large bowl, with wire whisk or fork, mix milk, brown sugar, vanilla extract, cinnamon, egg whites, and eggs until well blended. Drain cherries, adding any liquid to egg mixture. Set cherries aside. Add bread slices to egg mixture; let soak 10 minutes, carefully turning slices occasionally for even soaking.
Preheat oven to 350 degrees F. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle all but 1/4 cup cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Pour any egg mixture remaining in bowl over bread in casserole.
Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 to 15 minutes of baking if top of pudding begins to brown too quickly. Top with remaining cherries. Sprinkle with confectioners' sugar if you like. Serve warm. Or, refrigerate to serve cold later.
Twig Salad
Category: salad
By FLAGGIRL07

I got this recipe from a very dear friend who got it from a co-worker. We tried it and people just go crazy. It's especially great for parties and family get-togethers.

Ingredients:
½ cup vegetable oil
¼ cup white sugar
¼ cup white vinegar
½ teaspoon salt
1 teaspoon salt-free herb and spice blend
¼ teaspoon ground black pepper
1 ½ heads iceberg lettuce, torn into bite-sized pieces
1 pound chopped cooked chicken breast meat
1 (5 ounce) can chow mein noodles
1 (2.25 ounce) package blanched slivered almonds
¼ cup sesame seeds, lightly toasted
4  green onions, chopped
2 teaspoons poppy seeds

Directions:
In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside. In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 574.1
Fat: 37.8 g
Saturated fat: 6.4 g
Carbohydrates: 31 g
Sugars: 11.6 g
Dietary fiber: 5.1 g
Protein: 29.3 g
Cholesterol: 56.8 mg
Sodium: 432.2 mg
Anne's Amazing Roasted Green Beans
Category: side-dish
By Anne

These roasted green beans are so easy, yet definitely company-worthy...that is, if you're willing to share!

Ingredients:
1 pound fresh green beans, trimmed
¼ cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste
½ large lemon, juiced

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Toss beans with olive oil in a medium mixing bowl until well coated. Spread beans out on a rimmed baking sheet, or in a roasting pan. Sprinkle lightly with salt and pepper. Roast in the preheated oven until beans look shriveled and browned, about 20 minutes. Remove beans from the oven, gather into a pile, and squeeze lemon juice over the top. Toss and serve.

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

Calories: 164
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 9.6 g
Sugars: 1.6 g
Dietary fiber: 4.5 g
Protein: 2.2 g
Sodium: 87.2 mg
Southwestern Corn Chowder


Ingredients:
carrot, red bell pepper, frozen corn, potatoes, yellow onions, cumin, red pepper flakes, paprika, Tabasco sauce, chili powder, salt, half-and-half, heavy cream, fresh cilantro

Directions:
In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
In a blender, puree soup in batches until smooth; return to soup pot.
Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
Sprinkle with chopoed cilantro and serve.
Cafeteria Carrot Souffle
Category: side-dish
By Tammy

Carrot casserole.

Ingredients:
2 pounds carrots, chopped
½ cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3  eggs, beaten
1 teaspoon confectioners' sugar for dusting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil.  Add carrots and cook until tender, about 15 minutes. Drain and mash.  To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs.  Mix well and transfer to a 2 quart casserole dish.  Sprinkle with confectioners' sugar. Bake in preheated oven for 30 minutes.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 8 servings

Calories: 278.7
Fat: 13.6 g
Saturated fat: 7.9 g
Carbohydrates: 37.2 g
Sugars: 29.4 g
Dietary fiber: 3.5 g
Protein: 3.6 g
Cholesterol: 100.3 mg
Sodium: 218.9 mg
Classic Overnight Oats
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Almond Breeze almondmilk and oats make a great no-cook oatmeal. Change it up with different almondmilk flavors and toppings.

Ingredients:
1 ⅓ cups Almond Breeze Vanilla almondmilk
1 cup rolled oats
¼ cup granola  (Optional)
3 tablespoons coarsely chopped Blue Diamond® Honey Roasted Almonds  (Optional)

Directions:
Stir together almondmilk and oats in a medium bowl. Spoon into 2 small bowls or canning jars if desired. Cover and refrigerate 8 hours to overnight, or for up to 3 days. Before eating, top with granola and almonds, if desired.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 2 jars
Eggs Fairlee


Ingredients:
butter, onions, eggs, salt, paprika, butter, flour, milk, salt, pepper

Directions:
Preheat oven to 400F and butter a casserole dish.
Melt butter and saute the onions until translucent.
Cover bottom of prepared casserole with half the onions.
Add eggs, season to taste, and cover with remaining onions.
Pour white sauce over all, sprinkle top with buttered crumbs and bake until golden, about 20 minutes.
Sooji (Semolina Halwa)


Ingredients:
semolina, ghee, sugar, cardamom powder, raisins

Directions:
In a small saucepan, bring water, sugar, and raisins (optional] to a boil, set aside.
In a small to medium saucepan, heat ghee.
Add semolina, cardamom.
Sauté until light brown, stirring constantly.
Add water/sugar/raisin mixture.
Heat and stir until halwa reaches the consistency of thick mashed potatoes.
Remove from heat, add almonds.
note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins].
I also sauté the almonds in a bit of ghee, but that isn't necessary.
To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
Turn down heat to med-low and cook for several more minutes, stirring occasionally.
Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
Strain the ghee through cheesecloth and a fine strainer.
Save what isn't used in an airtight container (it does not need to be refrigerated].
Volcano Ice Cream Sundae


Ingredients:
ice cream, maraschino cherries

Directions:
Run a knife around the edge to get the ice cream out in one piece.  You may have to dip the container in hot water.
Place ice cream upside down on a platter.
Cut sharp edges from the top and sides to slope the ice cream in the shape of a mountain.
Pour shell over the top.  Let harden and then add hot fudge (this will run off the mountain and give the lava flow effect to around the bottom of the volcano].
In a little bowl, take 3 or 4 sugar cubes and pour lemon extract over the cubes.
Open 3 or 4 cherries and stick one of those sugar cubes in each one.
Put the sugar cube/cherry in the center on the top of chocolate covered "volcano".
Light sugar cubes with a match to set fire.
Voila!
Potato Water Bread (Bread Machine)


Ingredients:
milk, butter, flour, sugar, salt, bread machine yeast

Directions:
In bread machine pan, place all ingredients in the order recommended by the manufacturer.
Select the basic bread setting.
Bake as normal.
Carottes Râpées


Ingredients:
carrots, salt, pepper, olive oil, sugar, fresh parsley, Dijon mustard

Directions:
Peel and finely grate carrots.
Combine the lemon juice, olive oil, sugar, salt, pepper, (and mustard if desired] in a small mixing bowl.
Rough chop the parsley.
Combine everything in serving bowl.
Adjust spices and oils to taste.
Serve!
General Tao Chicken
Category: world-cuisine
By Mel

Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.

Ingredients:
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
¼ cup cornstarch
2  eggs
1 teaspoon salt
½ teaspoon ground black pepper
6 tablespoons all-purpose flour
1 teaspoon baking powder
½ cup vegetable oil
4 teaspoons sesame oil
2 tablespoons grated fresh ginger root
½ cup chopped green onion
½ cup water
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons soy sauce
¼ cup oyster sauce
¼ cup ketchup

Directions:
Coat the chicken pieces with 1/4 cup of cornstarch; set aside. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 522.4
Fat: 26.8 g
Saturated fat: 4.9 g
Carbohydrates: 34.5 g
Sugars: 19.4 g
Dietary fiber: 0.7 g
Protein: 35.1 g
Cholesterol: 148.1 mg
Sodium: 1054.6 mg
Pumpkin Cream Soup


Ingredients:
butter, onion, curry powder, flour, chicken broth, canned pumpkin, brown sugar, nutmeg, salt, milk

Directions:
Saute onion in butter., Add curry powder and flour.  Cook until bubbly., Add other ingredients.  Simmer., Garnish with Chives or parsley.
Sweet and Spicy Couscous Salad


Ingredients:
chicken broth, couscous, red seedless grapes, pine nuts, green onion, fresh parsley, of fresh mint, olive oil, lemon juice, chicken broth, ground cinnamon, cayenne pepper

Directions:
Bring 1 cup of chicken broth to a boil; stir in couscous.
Remove from the heat and cover.
Let stand until cool and then fluff with a fork; transfer into a large bowl.
Add in grapes, pine nuts, apricots, green onions, parsley, and mint.
Next add oil, lemon juice, 1/4 cup chicken broth, cinnamon, salt, pepper, and cayenne; let stand for 30 minutes before serving to let flavors mingle; may cover and chill for up to 24 hours; bring to room temperature before serving.
Atomic Tuna Salad
Category: salad
By FOODFAVOR8

Broccoli, cauliflower, onion and celery combine with tuna and fat-free mayo for the perfect tuna salad. Best tuna salad you've ever tasted!

Ingredients:
2 (5 ounce) cans tuna, drained
½ head broccoli, finely chopped
½ head cauliflower, finely chopped
½  red onion, finely chopped
2 stalks celery, finely chopped
1 cup fat-free mayonnaise, or to taste
4  pita bread rounds

Directions:
In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 317.4
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 53.6 g
Sugars: 12 g
Dietary fiber: 4.6 g
Protein: 24.3 g
Cholesterol: 18.9 mg
Sodium: 823.6 mg
Chocolate Cheese Ball


Ingredients:
cream cheese, butter, icing sugar, brown sugar, vanilla, pecans, walnuts, graham cracker

Directions:
In a mixing bowl, beat the cream cheese and butter until fluffy.
Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky.
Place nuts in flat bowl and roll ball in pecans, trying to coat evenly.
Refrigerate for at least 1 hour.
Serve with graham crackers.
Brunchable Wee Pizzas


Ingredients:
Canadian bacon, plum tomatoes, onion, mozzarella cheese, dried basil, red pepper flakes, olive oil flavored cooking spray

Directions:
Preheat the broiler.
Sauté the bacon in a nonstick skillet over high heat for 2 minutes.
Transfer to paper towels to drain.
Split the pitas by using a serrated knife to cut all the way around the perimeter of each pita bread.
Arrange on a large baking sheet, cut side up, and toast under a broiler for 1 to 2 minutes until just barely colored.
Divide the tomato and onion between the pita rounds and sprinkle with the bacon.
In a small bowl, combine the cheese, basil, and pepper flakes.
Sprinkle evenly over the rounds and broil for 1 to 2 minutes until cheese is melted and lightly browned around the edges.
Grainy Dijon Mustard


Ingredients:
brown mustard seeds, yellow mustard seeds, dry white wine, white wine vinegar, mustard powder, kosher salt, honey

Directions:
Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
Transfer mustard seeds and liquid to jar of a blender.
Add mustard powder, salt and honey.
Puree until a coarse paste forms, but whole seeds still remain.
Transfer to an airtight container and let rest in refrigerator for 2 days before use.
Coke to Float Your Boat


Ingredients:
"vanilla ice cream"

Directions:
NOTE: I made this today and realised I didn't have vanilla ice cream, so tried it with coffee/latte ice cream--it was to die for! Dad said it was so much better than vanilla.
Place 2 scoops of ice-cream in bottom of two tall glasses.
Fill up with coke/sprite.
Pop in 2 straws and a long spoon and drink up.
Nippy Spread


Ingredients:
cream cheese, mayonnaise, onion, horseradish, Tabasco sauce

Directions:
Beat cream cheese, mayonnaise and cream until creamy., Add remaining ingredients and blend thoroughly., Cover and chill to blend flavours.