xiaoxl/recipe_data huggingface dataset:
Chai Ice Cream


Ingredients:
sugar, half-and-half cream, carob chips

Directions:
Beat yolks and sugar for about 3 minutes until thick and pale.
Add tea and stir.
Heat cream in a large heavy saucepan on medium for about 10 minutes until very hot and bubbles apper on edge of saucepan.
Slowly add tea mixture, stirring constantly.
Heat and stir for about 8 minutes until slightly thickened.
Transfer to a bowl and let stand 30 minutes.
Chill, uncovered, for at least 3 hours.
Spread in a 9"x9" pan and freeze.
Stir every hour for 4 hours; freeze until firm.
Serve with carob chips sprinkled over top.
Enjoy!
Cajun Style Baked Sweet Potato
Category: side-dish
By JJOHN32

Tired of the same old baked sweet potato? Great for picnics and barbecues, these sweet potatoes are seasoned with a homemade herb and spice mix.

Ingredients:
1 ½ teaspoons paprika
1 teaspoon brown sugar
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
2 large sweet potatoes
1 ½ teaspoons olive oil

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise. Brush each half with olive oil.  Rub the seasoning mix over the cut surface of each half.  Place sweet potatoes on a baking sheet, or in a shallow pan. Bake in preheated oven until tender, or about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 229
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 49.1 g
Sugars: 16 g
Dietary fiber: 7.9 g
Protein: 4.8 g
Sodium: 82.6 mg
Mushroom Barley and Collards Soup


Ingredients:
olive oil, mushrooms, onion, carrot, celery rib, garlic cloves, bay leaf, oregano, rosemary, salt, pepper, pearl barley, vegetable broth

Directions:
Heat oil in soup pot over medium-high heat. Add mushrooms through black pepper. Cook about 15 minutes.
Stir in barley and stock. Bring to a boil and reduce heat to a medium simmer.
Simmer until barley is tender, about 40 minutes.
Add collard greens, simmer 10 more minutes.
Penzey's Pizza Tortillas (Quesadillas)


Ingredients:
ground turkey, sausage, onion, tomatoes, olive oil, white vinegar, oregano, flour tortillas, mozzarella cheese

Directions:
Preheat oven to 375°F.
Mix the pork and 1 Tbs. pizza seasoning; cook over med-high heat until crispy brown and drain on paper toweling.
Chop the onion, tomatoes and jalapeno peppers; toss with olive oil, vinegar, garlic and oregano and let stand at least 10 minutes for flavor to develop.
To prepare, lay 4 tortillas out on baking sheets (2 per sheet], sprinkle evenly with cooked sausage, then add vegetable mix, top with shredded cheese, and sprinkle on the remaining pizza seasoning.
Don't pile up too much cheese in the center or it won't melt properly.
Top with another tortilla and bake for 5-8 minutes, until the tortillas start to brown.  (I went 12 minutes and they weren't browned yet - use your best judgment.].
To do in the microwave: Place 1 finished tortilla in the microwave for 1 minute, on high, until the cheese is buvbbly and melted.
While hot, remove from the pans and slice itno wedges.
Serves 2 if for a meal.
Tolstoy Tang


Ingredients:
vodka, lemon juice

Directions:
Shake with ice and strain into a glass., Garnish with a slice of lemon on the edge of the glass.
A.1. Meatloaf


Ingredients:
tomato sauce, ground beef, onion, eggs, ground black pepper

Directions:
Reserve 1/2 can tomato sauce.
Mix remaining 1/2 can tomato sauce, beef, onion, bread crumbs, steak sauce, eggs and pepper; mix well. Press mixture into 9x5-inch loaf pan.
Bake at 350°F for 50 minutes; pour off fat. Top with reserved tomato sauce; bake 10 minutes more.
Hot Buttered Rum


Ingredients:
sugar, rum, cinnamon stick, nutmeg, butter, boiling water

Directions:
Dissolve sugar in a mug with some boiling water., Add rum, cinnamon stick, and nutmeg., Fill mug with boiling water., Top with a pat of butter.
Oven Roasted New Potatoes


Ingredients:
new potatoes, butter, bacon, cheddar cheese, scallion

Directions:
Scrub the potatoes and cut into bite size pieces., Cook in water to cover in a saucepan just until tender., Place half the potatoes in a 2 quart baking dish., Season with salt and pepper., Drizzle with half the melted butter., Sprinkle with half the bacon, half the cheese and half the scallions., Repeat layers with the remaining ingredients., Bake at 350*F for 20 minutes or until bubbly and heated through.
Tuna Cheese Spread


Ingredients:
cream cheese, tuna, mayonnaise, lemon juice, curry powder, salt, green onions

Directions:
Soften the cream cheese for about 1 hour.
(I usually just give it a whirl in the microwave for about 20 seconds] Drain the tuna, mash with a fork.
Combine the cream cheese, tuna and mayo.
Add the lemon juice, curry and salt.
Mix to blend well.
Add the onions and stir to blend.
Chill for 1 hour for the flavors to blend.
Fall off the Bone Baked Maple Glazed Ribs


Ingredients:
seasoning salt, maple syrup, ketchup, brown sugar, white vinegar, Worcestershire sauce, paprika, chili powder, garlic clove, water

Directions:
Preheat oven to 425°F  Rub seasoning salt onto ribs.  Place ribs in a large roasting or baking pan.
Bake about 30 minutes, until meat is browned.
Reduce the oven to 300°F  Pour maple syrup over the ribs.
Place a large piece of aluminum foil over pan, tenting in the center and sealing the edges tightly.  Bake 1 hour, 30 minutes.
Meanwhile (for the BBQ sauce], combine the ketchup, brown sugar, vinegar, Worcestershire sauce, paprika, chili powder and garlic with 2 tbs water in a small saucepan.
Bring to a boil over medium heat, stirring occasionally.  Reduce heat and simmer 10 minutes.
Pour BBQ sauce over ribs and cook, uncovered, for 30 minutes longer.  Baste occasionally.
Slow Cooker Easy Pot Roast With Rich Tomato Gravy


Ingredients:
rump roast, onions, celery, carrots, garlic cloves, dry mustard, dried thyme leaves, salt, black peppercorns, flour, condensed beef broth, Worcestershire sauce, brown sugar, red wine vinegar

Directions:
Pat roast dry with paper towel.
In a skillet, heat oil over medium-high heat.
Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
Transfer to slow cooker.
Reduce heat to medium.
Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
Sprinkle mixture with flour and stir.
Add tomato soup and beef broth and cook, stirring, until thickened.
Stir in Worcestershire sauce.
Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
Remove roast from slow cooker and place on serving platter.
Stir in brown sugar and vinegar, if using, to pan juices.
Pour sauce over roast or serve in a separate sauce boat.
Petit Toasts with Brie, Fig, and Thyme
Category: appetizers-and-snacks
By Saveur

This super simple appetizer is sure to make a statement at your next gathering. The flavors meld so beautifully and the presentation on the platter is lovely. Garnish platter with additional thyme, if desired.

Ingredients:
1 (2.8 ounce) package toasted baguette slices (such as Trois Petits Cochons® Petits Toasts)
½ pound Brie cheese, cut into 1-inch squares
1 cup fig preserves
½ cup toasted slivered almonds
1 teaspoon balsamic glaze (reduced balsamic vinegar), or more to taste
1 pinch fresh thyme, or more to taste

Directions:
Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over each toast and top with thyme.

Prep time: 15 mins
Total time: 15 mins
Yields: 40 appetizers

Calories: 132.3
Fat: 9.2 g
Saturated fat: 4.2 g
Carbohydrates: 5.8 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 6.8 g
Cholesterol: 22.7 mg
Sodium: 194.4 mg
Butter Beef
Category: everyday-cooking
By B's Kitchen

Easy, melt-in-your mouth onion-buttery beef from your slow cooker! Serve over cooked egg noodles.

Ingredients:
3 pounds cubed beef stew meat
½ cup butter
1 (1 ounce) envelope dry onion soup mix

Directions:
Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.

Prep time: 5 mins
Cook time: 5 hrs
Total time: 5 hrs 5 mins
Yields: 8 servings

Calories: 436.6
Fat: 34.6 g
Saturated fat: 16.4 g
Carbohydrates: 2.2 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 28 g
Cholesterol: 124.4 mg
Sodium: 457.1 mg
Pork Chops with Vinegar
Category: main-dish
By FATBOY31

Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.

Ingredients:
6 (6 ounce) boneless pork loin chops
3 tablespoons butter
¾ cup white wine vinegar
¼ cup water
salt and pepper, to taste
4  anchovy fillets, chopped
2 teaspoons softened butter
½ teaspoon all-purpose flour

Directions:
Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a  skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm. Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 pork chops

Calories: 242.2
Fat: 14.8 g
Saturated fat: 7.1 g
Carbohydrates: 0.2 g
Protein: 25.6 g
Cholesterol: 84.5 mg
Sodium: 574.3 mg
Fried Bass
Category: seafood
By Mr. Greekagojun

I made this while camping. It was a break at camp when nobody was there, so I picked up some worms at the trading post and went off to fish down at the lake. I caught 12 bass with the help of my dad, who came down there after he played guitar at the trading post. It was 7:00 when I brought them all back to camp and thought to eat them since everyone already ate dinner while I was gone. So I fried them up in some crushed chips leftover from lunch. Yum, yum, yum.

Ingredients:
1 cup peanut oil for frying, or as needed
3  eggs
1 tablespoon water
3 (6 ounce) fillets striped bass fillets, skinned
1 teaspoon Cajun seasoning
1 teaspoon lemon pepper
½ cup flour
1 (1 ounce) package salt-and-vinegar potato chips, crushed
1  lemon, cut into wedges

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside. Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips. Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 fillets

Calories: 466
Fat: 22.3 g
Saturated fat: 4.5 g
Carbohydrates: 25.7 g
Sugars: 0.8 g
Dietary fiber: 2.7 g
Protein: 41.7 g
Cholesterol: 301.4 mg
Sodium: 629.6 mg
Hello Pork Pie Hat


Ingredients:
potatoes, garlic cloves, water, boneless pork, black beans, garbanzo beans, mushrooms, tomato sauce, garlic powder, paprika, cheddar cheese, margarine, milk

Directions:
Preheat oven to 400°F.
Cook potatoes and garlic in boiling salted water until softened, about 20 minutes.
Meanwhile, sprinkle Cajun seasoning over pork and rub in with hands.
Heat a large skillet over medium-high heat and brown pork on all sides.
Add jalapeno and 2 tablespoons dried minced onions and cook, stirring, 1 minute.
Add beans and mushrooms and cook, stirring, 1 minute.
Stir in tomato sauce, garlic powder, Italian seasoning, and paprika, and cook, stirring, until heated through.
Stir in half the cheese and cook, stirring, just until heated through.
Remove from heat.
Drain potatoes and garlic.
Mash potatoes, garlic, margarine, and milk together.
Spoon pork mixture into a lightly greased 9"x13" baking pan.
Spoon potato mixture over pork mixture and smooth top with a spatula.
Sprinkle remaining cheese and dried minced onions over top.
Bake for 20-30 minutes, or until casserole is cooked and cheese is browned.
Italian Infused Broccoli


Ingredients:
broccoli, lemon juice, garlic cloves, basil leaves

Directions:
In base of steamer, add lemon juice, garlic, and basil leaves.
Put the middle piece on top and put broccoli on it.
Put lid on steamer.
Microwave on high for 1 minute.  Let it stand for 1 minute.  Check for color and tenderness.  (if still too raw, microwave for another 30 seconds].
Spinach-Mushroom Quiche


Ingredients:
extra virgin olive oil, extra virgin olive oil, yukon gold potatoes, onion, cornstarch, mushrooms, swiss cheese, eggs, milk

Directions:
Preheat the oven to 400°F  Grease a 9-inch glass pie dish with 1 teaspoon olive oil.  Using a food processor fitted with a shredding attachment, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes.  Loosen, then invert onto the pie dish and mold into a crust.  Bake about 20 minutes.
Meanwhile, preheat the skillet over high heat.  Add the spinach and 1/4 cup water and cook, stirring, until wilted; drain.  Squeeze out any excess water.  Chop the spinach.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat.  Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes.  Add the spinach; season with salt.  Spoon half of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture.
In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Pour into the pie dish and bake ntil set, 20 to 25 minutes.
Frozen Pudding Pops


Ingredients:
instant pudding mix, milk

Directions:
Mix pudding and milk in deep bowl until mixture begins to thicken.
Pour into paper cups, then insert a popsicle stick upright in each cup.
Place cups on cookie sheet and put into freezer until firm.
Wrap frozen pudding treats in plastic wrap, placing a piece of tape on each end to make pop airtight.
To serve, tear cup from frozen pudding and use popsicle stick as a handle.
Thick Potato Soup


Ingredients:
potatoes, milk

Directions:
Wash potatoes, and cut into quarters (or a bit small if you prefer].
Put potatoes, can of condensed soup and milk in the pot, make sure to spread the potatoes so they are evenly covered.
Bring the mix to a boil, then lower heat, cover and allow to simmer for 25 minutes.
Make sure to stir occasionally, otherwise you'll burn the bottom.
Add salt and pepper to taste.
Enjoy!
Frosted Cranberry-Cherry Pie


Ingredients:
cherry pie filling, whole berry cranberry sauce, cornstarch, cinnamon, confectioners' sugar, light corn syrup, water

Directions:
Prepare pie crust as directed on package for two-crust pie using a 9-inch glass pie pan.  Heat oven to 425°F.
In large bowl, combine pie filling, cranberry sauce, corn starch and cinnamon. Spoon into crust-lined pan. Top with second crust; seal edges and flute.  Cut slits in several places in top crusts.
Bake for 40-50 minutes or until crust is golden brown. Cover edge of crust after 15-20 minutes of baking to prevent excessive browning.
Remove pie from oven. Immediately in small bowl, make glaze. Drizzle over hot pie. Decorate or sprinkle with almonds.
Cool at least 1 hour before serving.
Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing


Ingredients:
unsalted butter, granulated sugar, light brown sugar, extra-large eggs, pure vanilla extract, buttermilk, sour cream, brewed coffee, all-purpose flour, cocoa powder, baking soda, kosher salt, confectioners' sugar, creamy peanut butter, unsalted butter, pure vanilla extract, kosher salt, heavy cream, salted peanuts

Directions:
Preheat the oven to 350 degrees F.
Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
In another bowl, sift together the flour, cocoa, baking soda, and salt.
On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
Mix only until blended.
Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount].
Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Peanut Butter Icing:
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
Add the cream and beat on high speed until the mixture is light and smooth.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Tropical Breeze Milk Shake


Ingredients:
papaya, mango, banana, sugar

Directions:
Combine the fruit in a blender and purée.
Add the milk, sugar, and ice; blend until thick and frothy.
Note - crush cubes before blending if you don't have crushed ice.
Cajun Spiced Pork Chops
Category: main-dish
By danaleotx

This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!

Ingredients:
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon rubbed dried sage leaves
½ teaspoon garlic salt
1 ½ teaspoons extra-virgin olive oil
4  center cut pork chops

Directions:
Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture. Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 228.4
Fat: 13.9 g
Saturated fat: 4.6 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 23.7 g
Cholesterol: 63.1 mg
Sodium: 271.9 mg
Buffalo Tofu Sandwich


Ingredients:
tofu, white button mushrooms, red onion

Directions:
Press tofu well and cut into reasonably sized slices (about 1/2 inch thick].
Sprinkle with a little salt and pepper.
Spray a skillet or add a small bit of butter/oil and brown the tofu on both sides (about 7 minutes per side].
While tofu cooks saute your onion and mushrooms with a little salt and pepper until onion is tender and mushrooms are just browned.
Set aside.
Turn tofu down to low.
Spoon buffalo sauce over your tofu slices and, shuffle them around to coat.
Let cook a few minutes on med-low heat.
Pile your tofu onto rolls and top with mushrooms and onion.
Saucy Wenches Spicy Pizza


Ingredients:
active dry yeast, warm water, all-purpose flour, kosher salt, olive oil, olive oil, lime juice, fresh ginger, black olives, mango, green onions, mozzarella cheese, Thai basil, fresh cilantro

Directions:
Homemade Dough.
Combine the yeast and water in a small bowl, and let sit for 10 minutes.
In a medium bowl stir together flour and salt, slowly, drizzle in the olive oil, next pour in the yeast mixture and stir until dough comes together.
Lightly oil a large bowl and place the dough in bowl, cover with plastic wrap and place in a warm spot free of drafts to rise for 1 hour.
In a small bowl add the chilli sauce, lime juice and minced ginger, mix well and set aside until needed.
Assembling the Pizza:
Preheat oven to 500 degrees and place oven rack in lowest position.
If your pizza dough is too sticky to work with, gently add a little more flour until you can easily work with it.
Lightly oil a baking sheet, and stretch the dough across it until it's fairly thin.
Now we are ready to start assembling the pizza; start with the sweet chilli, lime, ginger sauce, spread it all over the dough, leaving a 1 inch edge.
Now slowly sprinkle the following ingredients all over the prepared dough: chicken pieces, sweet red pepper slices, sliced canned mushrooms, sliced black olives, chopped mango, green onions and all the cheese.
Bake for 12-16 minutes until cheese is melted and the crust is golden brown.
Now top the pizza with the fresh basil.  If using add the optional ingredients, add the cilantro and drizzle with the peanut sauce.
Greek Asparagus Salad


Ingredients:
asparagus, artichoke heart, parsley, feta cheese, olive oil, lemon juice, Dijon mustard

Directions:
Wash and trim asparagus,disgarding the tough ends.
Cut each spear into 3 pieces.
Bring a large pot of water to a boil and cook asparagus about 2 minutes.
Drain and rince in cool water to stop the cooking.
Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl.
Mix all of the dressing ingredients together and whisk to blend.
Pour over asparagus mixture & toss.
Chill several hours.
Cranberry Oat Cookies


Ingredients:
brown sugar, brown sugar, sugar, canola oil, egg, milk, vanilla, quick-cooking oats, all-purpose flour, all-purpose flour, baking soda, salt, dried cranberries

Directions:
Preheat oven to 375.
In a large bowl, mix the oil and sugars together.
Stir in the egg, milk and vanilla.
In another bowl combine oats, flour, baking soda and salt; add to sugar mixture and stir until combined.
Stir in cranberries and drop by tablespoons onto greased baking sheets.
Bake for 10-12 minutes or until lightly browned.
Cool for a couple minutes and remove to wire racks.
Let cool or enjoy warm!
Tre's Best Banana Bread


Ingredients:
sugar, butter, all-purpose flour, applesauce, salt, eggs, baking soda, vanilla extract

Directions:
Place all ingredients into mixing bowl and blend together until smooth., Lightly grease and flour your bread pan., Pour in mixture and bake at 350° for 1 hour., Cool on wire rack, before slicing and serving topped with whipped butter.
Hot and Spicy Chex Mix


Ingredients:
butter, Worcestershire sauce, seasoning salt, chili powder

Directions:
Heat oven to 250 degrees.
In an ungreased large roasting pan, melt butter in oven.
Stir in worcestershire sauce, seasoned salt, and pepper sauce.
Gradually stir in remaining ingredients until evenly coated.
Bake uncovered 1 hour, stirring every 15 minutes.
Spread on paper towels to cool, about 15 minutes.
Store in an airtight container.
Microwave directions:
In a large microwavable bowl, microwave butter uncovered on high about 40 seconds or until melted.
Stir in worcestershire sauce, seasoned salt and pepper sauce.
Gradually stir in remaining ingredients until evenly coated.
Microwave uncovered on high 5-6 minutes, thoroughly stirring every 2 minutes.
Spread on paper towels to cool, about 15 minutes.
Store in airtight container.