xiaoxl/recipe_data huggingface dataset:
Asparagus and Parmesan Cream Pastry


Ingredients:
frozen puff pastry, asparagus spear, cream cheese, parmesan cheese, fresh basil leaves, fresh lemon juice, sea salt, olive oil, parmesan cheese

Directions:
Preheat oven to 400 degrees F; remove pastry dough from freezer and let thaw for 10 minutes.
While dough is thawing, wash and trim asparagus so it is 1 1/2 inches shorter than width of pastry sheet.
In medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice; set aside.
Unfold dough onto a baking sheet sprayed with cooking spray; cut into 4 equal rectangles.
Separate slightly; spread cream cheese mixture onto each of the pastry rectangles, alternating directions, not quite to each edge.
Press four asparagus spears onto each rectangle, alternating direction.
Sprinkle pastries with sea salt and drizzle with olive oil.
Bake for 18-22 minutes until pastries are golden brown.
Remove from oven, cut each pastry in half and transfer to serving platter.
Garnish with a sprinkle of shave parmesan cheese and serve.
Chocolate Peppermint Thumbprints


Ingredients:
all-purpose flour, salt, butter, sugar, egg, vanilla

Directions:
Preheat oven to 350 degrees.
In a med bowl, whisk dry ingredients together.
In a large bowl, beat butter and sugar until light and fluffy.
Add egg and vanilla to butter mixture.
Combine gradually flour mixture to butter mixture.
Roll dough in one inch balls, then roll in xtra sugar to coat (can use sanding sugar].
Place on parchment lined pans 1 inch apart.
Bake 5 minutes then remove from oven and make thumbprint (I used a melon baller] to make indention in center of each cookie.
Return to oven and bake 4 minutes exactly (they look raw, but don't worry :].
Remove pan from oven and place kiss on each cookie.
They need to sit for a few hours to set.
Grandma Jensen's Nuts and Bolts
Category: appetizers-and-snacks
By Hawkified

My Grandma Jensen used to make this spicy snack at Christmas every year, and she always made several batches so she could give plenty away and still serve it in her home.  Kinda spicy, kinda garlicy, and completely addictive.

Ingredients:
2 cups bite-size wheat square cereal (such as Wheat Chex®)
2 cups bite-size corn square cereal (such as Corn Chex®)
2 cups bite-size rice square cereal (such as Rice Chex®)
2 cups toasted oat cereal rings (such as Cheerios®)
2 cups cheese-flavored crackers (such as Cheez-It®)
2 cups pretzels
2 cups mixed nuts
1 cup butter
2 ½ teaspoons garlic powder
3 tablespoons Worcestershire sauce

Directions:
Preheat an oven to 225 degrees F (110 degrees C). Combine the wheat cereal, corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels, and mixed nuts in a large bowl; set aside. Melt the butter in a saucepan over medium heat. Whisk in the garlic powder and Worcestershire sauce until evenly blended. Pour over the cereal mixture, and gently stir until the cereal is evenly coated with the seasoned butter. Spread the cereal mixture onto baking sheets. Bake in the preheated oven for 1 hour, stirring every 15 minutes. Allow to cool to room temperature before storing in an airtight container.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 2 hrs 15 mins
Yields: 12 cups

Calories: 229.4
Fat: 16 g
Saturated fat: 6.2 g
Carbohydrates: 19 g
Sugars: 1.6 g
Dietary fiber: 2.1 g
Protein: 4.4 g
Cholesterol: 20.7 mg
Sodium: 390.7 mg
Chinese Almond-Peanut Butter Cookies


Ingredients:
all-purpose flour, white sugar, shortening, peanut butter, egg, water, water, baking powder, baking soda

Directions:
Cream shortening, peanut butter, and sugar in a large bowl.
Add flour.
Make three wells in the mixture, add the egg to one well, the lye wter, water, baking powder and baking soda to the second, making sure that the mixture bubbles as these ingredients are added.
Add the almond extract to the third well.
Mix thoroughly.
Knead for several minutes, roll into 3/4" balls.
Press with forefinger and color indentation with red food coloring.
Bake at 300° for 25 minutes.
Delectable Apricot Ribs


Ingredients:
soy sauce, light brown sugar, garlic powder, oregano, barbecue sauce

Directions:
Spray large slow cooker with vegetable cooking spray and place ribs in cooker.
In a large bowl, combine preserves, soy sauce,barbecue sauce, brown sugar,oregeno, and garlic powder and spoon over ribs.
Cover and cook on low for 6-7 hours.
Cranberry Sour Cream Coffee Cake


Ingredients:
sour cream, milk, unsalted butter, granulated sugar, brown sugar, eggs, pure vanilla extract, all-purpose flour, baking powder, baking soda, salt, cranberries, granulated sugar, orange zest, ground cinnamon, ground cloves

Directions:
Preheat the oven to 350 degrees F & grease a 13"x9" baking dish.
In a small bowl, combine sour cream & milk, then set aside.
In a large bowl, cream butter & sugars until light & fluffy.
Add eggs, one at a time, beating well after each addition, then beat in the vanilla.
In another bowl, whisk together the flour, baking powder, baking soda & salt, then add this mixture to the creamed mixture, alternately with the sour cream mixture, then set this batter aside.
In yet another bowl, combine all the filling ingredients & set aside.
Spread 2/3 of the batter into the prepared baking dish, before sprinkling the filling ingredients over that batter. Finally, top it all with the remaining batter.
Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Refreshing Lime Pie


Ingredients:
unflavored gelatin, water, sugar-free lime gelatin, boiling water

Directions:
In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute.
In another bowl, dissolve lime gelatin in boiling water; stir in unflavored gelatin until dissolved.
Refrigerate for 10 minutes or until thickened.
Stir in yogurt.
Chill until partially set.
Fold in whipped topping.
Pour into crust.
Chill until firm.
Ooey-Gooey Cinnamon Buns
Category: bread
By dakota kelly

These buns are sooo good hot from the oven when they're gooey and warm.

Ingredients:
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2  eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Directions:
In a small bowl, dissolve  1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside. Turn dough out onto a lightly floured surface, roll  into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Prep time: 2 hrs 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 15 servings

Calories: 392.4
Fat: 21.7 g
Saturated fat: 10.5 g
Carbohydrates: 45.3 g
Sugars: 18.5 g
Dietary fiber: 1.9 g
Protein: 5.6 g
Cholesterol: 66.1 mg
Sodium: 281.9 mg
Crunchy Part of a Cadbury's Crunchie Bar


Ingredients:
sugar, light corn syrup, baking soda

Directions:
Grease an 8 inch square pan with butter.
Off the heat (that means on the counter], mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later].
Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan].
The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
Take the stuff off the heat and quickly whisk in the baking soda.
Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot].
Pour the foamy stuff into the pan and leave it to set.
This will take several hours.
Be patient.
You can try and cut it into squares, but it will be a fruitless task.
Best bet is to just bash it into a bunch of different shaped pieces.
This is good frustration therapy.
You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.
Mini-Chicken Burgers With Herbs


Ingredients:
panko breadcrumbs, ground chicken, garlic cloves, parsley, dried oregano, dried basil, lemon juice, extra virgin olive oil

Directions:
Place bread crumbs in a small, shallow dish.
Mix chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper.
Form into 16 patties, each flattened and 2 inches in diameter. Press into bread crumbs to coat each side.
In large skillet, heat 1 tablespoon oil over medium heat. Add as many patties as will fit in a single layer and cook, turning once, until each side is brown and patties firm up, about 10 minutes.
Repeat with remaining patties, adding more oil if necessary.
Serve hot.
Gluten-Free Tropical Brownies


Ingredients:
butter, bittersweet chocolate, sugar, eggs, bananas, vanilla, gluten free baking powder, salt, chocolate chips, coconut, banana chips

Directions:
In saucepan, melt together butter and bittersweet and unsweetened chocolates over medium heat; let cool for 10 minutes.
Whisk in sugar.
In bowl, whisk eggs, banana and vanilla; whisk into chocolate mixture in 2 additions.
In bowl, whisk together flour, baking powder and salt; stir into saucepan just until combined.
Scrape into parchment-paper lined 8"x8" pan.
Bake in centre of a preheated 350° oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 35 minutes.
Transfer to rack.
Sprinkle with chocolate/yogurt chips and let stand for 5 minutes; spread to cover top.
Spinkle with coconut and press down lightly.
With tip of knife, score into 16 squares; top each with banana chip if desired.
Three-Ingredient Baked Chicken Breasts
Category: meat-and-poultry
By Jennifer Jones

I use this as a basic baked chicken recipe when another recipe calls for cooked chicken. Works great for everything and is super customizable. Sometimes I use garlic salt or other seasonings, depending on what I'm using it for.

Ingredients:
¼ cup butter, melted
1 teaspoon salt
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish. Stir 1/4 cup melted butter and salt together in a bowl. Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 227.1
Fat: 14.2 g
Saturated fat: 8.1 g
Protein: 23.7 g
Cholesterol: 95.1 mg
Sodium: 719.3 mg
Large Salmon Patties
Category: appetizers-and-snacks
By Tracy Ann

This is a clone of the large salmon patties served at my favorite restaurants. I always ask them to put cheese sauce on mine.

Ingredients:
2 (14.75 ounce) cans salmon, drained and bones removed
1 cup plain bread crumbs
1 small onion, finely chopped  (Optional)
4 large eggs, beaten
2 tablespoons all-purpose flour
2 teaspoons dill weed
2 teaspoons dried basil
1 teaspoon garlic salt  (Optional)
1 teaspoon onion powder  (Optional)
2 tablespoons shortening (such as Crisco®)

Directions:
Mix salmon, bread crumbs, onion, eggs, flour, dill, basil, garlic salt, and onion powder together in a bowl; form into 5 large patties. Preheat oven to 350 degrees F (175 degrees C). Melt shortening in a large frying pan over medium-high heat; fry patties until golden brown, 6 to 8 minutes per side. Transfer patties to a baking dish. Bake in the preheated oven until patties are cooked through, about 20 more minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 5 servings

Calories: 483.1
Fat: 22.4 g
Saturated fat: 5.4 g
Carbohydrates: 20.4 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 47.2 g
Cholesterol: 221.5 mg
Sodium: 1173.1 mg
Glasser's Greek Marlin
Category: world-cuisine
By Jim Glasser

Marlin steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific served with Greek olives and feta cheese.

Ingredients:
½ cup butter, divided
2 teaspoons minced garlic, divided
3  tomatoes, cubed
4 ounces fresh basil, chopped
2 tablespoons fresh lime juice
2 (6 ounce) swordfish steaks

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place 1/4 cup butter and 1 teaspoon garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil, and lime juice. Just before the mixture comes to a boil, reduce the heat to low. In a small pot, melt the remaining butter, and mix in the remaining garlic. Arrange the swordfish in a baking pan, and drizzle with the butter and garlic mixture from the small pot. Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking pan.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 331.7
Fat: 26.7 g
Saturated fat: 15.5 g
Carbohydrates: 5.6 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 18.6 g
Cholesterol: 93.3 mg
Sodium: 236.9 mg
Chocolate Revel Bars


Ingredients:
quick-cooking oatmeal, flour, baking soda, salt, butter, margarine, brown sugar, eggs, vanilla, chocolate chips, sweetened condensed milk, butter, margarine, walnut pieces, vanilla

Directions:
Preheat oven 350°.
Pan required is ungreased 15x10-inch jelly- roll pan.
Stir together flour, oats, baking soda and salt; set aside.
In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.
Stir in dry ingredients, mixing till completely combined.
In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.
Cook and stir over medium-low heat till chocolate and butter have melted.
Remove from heat; stir in nuts and vanilla.
To assemble, pat 2/3 of dough into pan (damp fingers work best]. Spread chocolate mixture over dough.
Take remaining dough and "dot" chocolate with small bits till it's all used up.
Bake at 350° for 25-30 minutes. DO NOT over bake.
Chocolate will still look moist.
Cool on wire rack.
Cut into squares.
Store in an AIRTIGHT container!
Marinated Baked Pork Chops
Category: main-dish
By Kim

My family loves this recipe. It is quick and easy, and makes for a tasty weekday supper. I often double the sauce to serve over rice.

Ingredients:
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6  pork chops, trimmed

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Place pork chops in a medium baking dish, and spread with 1/2 the sauce. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

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

Calories: 165.7
Fat: 8.8 g
Saturated fat: 2.3 g
Carbohydrates: 6.5 g
Sugars: 5.9 g
Protein: 14.6 g
Cholesterol: 36 mg
Sodium: 255.8 mg
Carrabba's Mama Mandola's Chicken Soup


Ingredients:
celery ribs, carrots, yellow onion, potatoes, green bell pepper, Italian plum tomatoes, fresh Italian parsley, garlic cloves, water

Directions:
Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
Tropical Trifle


Ingredients:
sweet sherry, heavy cream, mango, kiwi fruits, passion fruit, vanilla custard

Directions:
Make jelly according to directions on packet and place in fridge until almost set.
Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
Cut cake into square pieces and place in and around trifle bowl.
Sprinkle with sherry.
Pour almost set jelly on top of sponge and refrigerate til set.
Pour custard over jelly refrigerate til cold.
Decorate with whipped cream and fruit.
Boiled Artichoke With a Garlic Butter Dipping Sauce


Ingredients:
artichokes, vegan butter, garlic paste, lemons, salt

Directions:
Fill a large pot with water and bring to a boil.
Quarter one of the lemons and add to the pot of boiling water.
Cut the stems off the artichoke and cut the top inch off from the leaves (optional].  You can also use scissors to cut the pointed tips off the leaves if you desire.
Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds].
Stir the garlic paste into the ramekins of butter.
Squeeze the juice from the remaining lemon into the ramekins.
To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth.  Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!] by dipping in the butter sauce.
Enjoy!
Spiced Salt


Ingredients:
coarse sea salt, nutmeg, clove, whole allspice, dried marjoram, dried thyme

Directions:
Break up the bay leaves into pieces and grind them in an electric grinder. Pour them on a sheet of white kitchen paper with the sea salt crystals and mix well.
Cut the nutmeg into chips with a sharp knife, mix with the cloves, peppercorns and allspice an grind to the same consistency as the salt and the bay leaves.
Now mix in the marjoram and thyme and grind all ingredients together to the consistency of fine sand.
Store in dark glass bottles and seal tightly. The salt will keep indefinitely in this way.
Use one teaspoon of spiced salt for 1 pound dry ingredients or 1 quart of liquid.
Turkey Stock


Ingredients:
water, turkey carcass, prepared stuffing, onion, celery, carrots, bay leaves, peppercorns, salt, dried thyme, garlic clove

Directions:
Break the carcass into pieces in a large stock pot.
Add water, dressing, vegetables and peppercorns.
Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
Add salt to taste as you go along, not all at once.
After four hours, remove large chunks to a bowl and discard.
Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
Ladle into freezer containers, cover and set in the fridge overnight.
On the following day, skim off the fat that has congealed on top.
Cover the containers, label and date and freeze until needed.
Middle Eastern Vegetable Stew


Ingredients:
green bell pepper, zucchini, carrots, celery, potatoes, chopped tomatoes, chili powder, of fresh mint, ground cumin, chickpeas

Directions:
Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
Season to taste with salt and pepper and serve hot, garnished with mint leaves.
Pork Chops Italiano


Ingredients:
pepper, butter, tomato sauce, water, dried basil, mozzarella cheese

Directions:
Sprinkle pork chops with pepper. In a large skillet, brown chops in butter on both sides; drain. Combine the tomato sauce, water, Italian seasoning and basil; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear.
Top each pork chop with cheese. Cover and cook 3-5 minutes longer or until cheese is melted.
3-Ingredient Swedish Meatballs
Category: uncategorized
By Leena Kostelich

Easy and delicious 3-ingredient Swedish meatballs. Always a hit at any party. Serve with mini potato rolls or hoagie rolls with cheese.

Ingredients:
1 (16 ounce) package frozen meatballs
1 (10.5 ounce) can condensed beef and mushroom soup
½ cup sour cream

Directions:
Combine frozen meatballs, condensed soup, and sour cream in a slow cooker. Cover and cook on High until heated through, about 2 hours.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 8 servings

Calories: 167.1
Fat: 10.9 g
Saturated fat: 4.6 g
Carbohydrates: 6 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 10.8 g
Cholesterol: 54.9 mg
Sodium: 340.7 mg
Southern Honey-Chicken Salad


Ingredients:
celery ribs, dried cranberries, pecans, light mayonnaise, honey, salt, pepper

Directions:
NOTE:  For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
Combine first 4 ingredients (chicken, celery, cranberries, and pecans].
Whisk together mayonnaise and next 3 ingredients until mixed.
Add to chicken mixture, stirring gently until combined.
Garnish with additional pecans, if desired.
Chill 1-2 hours before serving with crackers or on individual salad greens.
Apricot Fig Bites


Ingredients:
dried mission figs, pecan halves, coconut

Directions:
Combine figs, apricots and pecans in a blender or food processor.
Process until finely chopped.
Spread coconut onto a plate.
Roll mixture into balls (it will be sticky] and roll in coconut.
Place balls on wax paper and freeze overnight.
EAT!