xiaoxl/recipe_data huggingface dataset:
Peachy Cheese Coffee Cake(Pampered Chef)


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

Directions:
Preheat oven to 350*F.
Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration.
On a large round pizza pan(or baking stone], arrange 12 triangles in a circle with wide ends toward the outside edge of the pan and points toward the center. The points will not meet.
Using a rolling pin, roll dough to a 14" circle, pressing seams together to seal. There shoud be a 3" diameter opening in center. Form a slightly raised rim along inner and outer edges of dough.
In  a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla; whisk until smooth. Spread the cream cheese mixture evenly over dough to within 1/2" of edge. Spoon the pie filling evenly over cream cheese mixture.
Using a pizza cutter, cut each remaining  dough triangle lengthwise into three strips. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.
For the glaze:
Combine powdered sugar and milk; mix until smooth. Drizzle evenly over the coffee cake. Cut into wedges and serve warm. Enjoy!
Crockpot Pea Soup


Ingredients:
ham bone, chicken broth, carrots, onions, olive oil, garlic powder, water

Directions:
dice onions and saute in the olive oil until soft then add to crock pot.
peel and slice the carrots and add to crock pot
add bone(s], stock, and garlic powder to crock pot.
add water. you may add water to achieve volume or final density you desire (I usually maximize the space in my crock pot, and this results in a less dense soup that doesn't turn into pudding in the fridge].
salt and pepper to taste.
you may opt to make a stock from the pork bone(s] in your crock pot overnight the night before. This makes it easier to remove the bones and cartilage, then just add everything else.
Crock Pot Rosemary Pork and Mushrooms With Shallots


Ingredients:
boneless pork shoulder, shallot, mushrooms, fresh rosemary, salt, black pepper, diced tomatoes

Directions:
Heat the oil in a skillet and cook the pork until browned., Remove and drain excess oil and place the pork in the Crock pot., Add the remaining ingredients and stir., Cover and cook on Low for 8 hours or on High for 4 hours.
Chicken Pot-Au-Feu


Ingredients:
extra virgin olive oil, mushrooms, leek, carrot, turnip, garlic clove, white wine, reduced-sodium chicken broth, fresh thyme, fresh pepper, thyme

Directions:
In a large pan over medium heat add 1½ teaspoons olive oil and mushrooms.  Sauté about 5 minutes until golden.  Remove mushrooms from pan and set aside.
Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat.  Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes.  Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
Add the mushrooms, broth, chicken, thyme, and pepper.  Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
Garnish with thyme springs.
Chocolate Raspberry Clafouti


Ingredients:
fresh raspberries, granulated sugar, unsalted butter, eggs, dark brown sugar, all-purpose flour, salt, bittersweet chocolate

Directions:
Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices] evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
Smoky Corn Chowder (With Hidden Vegetables!)


Ingredients:
onion, canola oil, potatoes, green zucchini, corn, low sodium chicken broth, heavy whipping cream, black pepper, paprika, cayenne pepper, Worcestershire sauce

Directions:
In a large saucepan, heat the oil and cook the onions until translucent.  Add the grated and chopped potatoes and cook for several minutes, stirring to prevent sticking.  Add the grated zuchini and  yellow summer squash.
Add the can of chicken broth plus 2-3 cans full of water.  Add the whole turkey wing and paprika.  Raise heat to medium-high.
Meanwhile, shuck the corn (if using fresh] and wash.  Using a sharp knife, slice off the corn kernels into a bowl.
Add the corn to the pot, bring to a boil.  Cover, lower heat and simmer for 30 minutes.
Remove the turkey wing and chop the meat into bite-sized pieces, return to the pot.  Continue to simmer for 20 minutes, covered.
Add the heavy whipping cream (if using], Worcestershire sauce and hot sauce.  Mix well and serve hot.
Yet     Another Mulled  Cider Recipe


Ingredients:
apple cider, oranges, cloves, cardamom pod, cinnamon sticks, ground nutmeg, allspice, brown sugar

Directions:
Pour the cider into a crock pot, up to about 2 inches from the top.
Drop in cardamom, nutmeg, allspice, brown sugar, and cinnamon.
Chop the oranges each into 4 wedges longitudinally.
Stick 3 cloves into the skin side of each orange wedge.
Put the cleaved and cloven oranges into the crock pot.
If there's room, add more cider to within an inch of the top.
Stir with a ladle.
Cover the crock pot with a folded towel and crank it up to "high.".
Allow to boil for at least an hour, then remove the towel and set to "low.".
(Optional] Serve with a shot of spiced rum in each mug.
Ground Turkey Frito Pie


Ingredients:
ground turkey, black beans, onion, bell peppers, black olives, frozen corn, cheddar cheese, tomatoes, avocados, sour cream

Directions:
Sautee ground turkey and season with taco seasoning according to packet directions.  Set aside.
Dice onion, bell pepper, tomatoes, and avocados.  Slice olives.  Crush 1 cup corn chips for topping and set aside.
In a medium bowl combine remaining corn chips, cheese, cooked meat, black beans, enchilada sauce, sauteed vegetables, olives and corn.  Once well blended, place in 2 quart casserole dish.
Top meat mixture with crushed corn chips.
Bake at 375F for about 20 minutes or until heated through.
Serve on a bed of shredded lettuce and top with diced tomatoes and avocados, hot sauce and sour cream to taste.
Marinated Mushrooms With Shallots and Thyme


Ingredients:
button mushroom, shallots, olive oil, red wine vinegar, salt, dried thyme

Directions:
Preheat oven to 475°F.
Slice mushrooms in half and arrange in 1 layer on a large rimmed baking sheet. Add shallots. Roast in top third of oven until mushrooms have released most of their juices, about 5 minutes.
Whisk oil with vinegar, salt and thyme in a large bowl. Add hot mushrooms and shallots and toss until coated. Pack into 2 - 500 ml Mason jars. Distribute oil-vinegar mixture between jars. Fasten lids.
Refrigerate at least 12 hours before serving. They will develop more and more flavour over the next few weeks.
Ground-Rice Pudding (Mehallabia)


Ingredients:
raisins, hot water, long-grain white rice, sugar, cornstarch, milk, vanilla, pistachios, rose water

Directions:
In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until slightly thickened. Simmer 15 minutes.
Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside.
Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.
Guava Chicken


Ingredients:
guava nectar, oyster sauce, sugar, catsup, soy sauce, Chinese five spice powder, salt, chicken thighs

Directions:
Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well., Add chicken and seal bag., Rub bag to evenly coat chicken pieces., Refrigerate overnight, turning bag once or twice., Keep refrigerated until prepared., Grill or broil chicken until done., Marinade is very sticky so line broiler pan with foil for easier cleanup., Recipe can be halved but you can still use the whole can of guava nectar.
Fake Sushi Salad With Imitation Crab


Ingredients:
avocado, pickled ginger, soy sauce

Directions:
Peel and slice avocado., Arrange on a plate with flaked crab and ginger on top., Sprinkle soy sauce.
Tuna Noodle Stew
Category: seafood
By M J

Easy, creamy pasta and tuna combined with onion, peas, and red bell pepper.

Ingredients:
1 (8 ounce) package egg noodles
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can  condensed cream of celery soup
1 cup frozen green peas
½ cup chopped red bell pepper
1  onion, diced
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot. To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste. Simmer until hot. If needed, add more water or milk.

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

Calories: 352.6
Fat: 6.4 g
Saturated fat: 1.6 g
Carbohydrates: 54.2 g
Sugars: 6.1 g
Dietary fiber: 4.7 g
Protein: 19.4 g
Cholesterol: 64.9 mg
Sodium: 649.5 mg
Rapini With Garlic & Chili Flakes


Ingredients:
rapini, olive oil, garlic

Directions:
Chop off bottom inch of stalks.
Bring a large pot of salted water to boil.
Add rapini.
Return to boil and boil about two to three minutes or until crisp-tender.
Drain.
Heat olive oil in a skillet on medium high heat.
Add garlic, pepper flakes and rapini.
Toss together for a minute or two, reduce heat, cover pan and cook three minutes.
Remove cover, season and serve.
Sfenj - North African Beignets


Ingredients:
all-purpose flour, dried yeast, salt, warm water, powdered sugar, honey

Directions:
Dissolve the yeast in 1/4 cup of the warm water and set aside.
Mix the flour, salt and rest of the warm water in a large bowl. Add the water and yeast mixture, and stir vigorously with your hand or a spoon until smooth. The dough should be too sticky to knead or shape, almost like a batter.
Cover the bowl, and leave the dough to rise for two to four hours, until double or triple in bulk.
In a wide pot, heat an inch or more of vegetable oil until hot. Dip your hands in water, and pull off a piece of dough about the size of a small plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.
Repeat with the remaining dough, wetting your hands as necessary to keep the dough from sticking as you work with it. Don't overcrowd the rings in the hot oil.
Fry the sfenj until golden brown, turning once or twice (two to four minutes each side]. Remove the cooked sfenj to a plate lined with paper towels to drain. Serve hot with powdered sugar or honey.
Serve the sfenj hot. If desired, dip the sfenj in sugar to sweeten them.
Mini No-Knead Boule Bread


Ingredients:
all-purpose flour, kosher salt, sea salt, dry yeast, honey, water

Directions:
In a medium-sized bowl add all ingredients. Stir with a wooden spoon until a shaggy blob of dough forms. Do not over mix. Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours. Dough will double in size and bubble up.
1 hour before you're ready to bake, pour dough onto a lightly floured worktop. With floured hands form dough into a ball by pulling edges toward the middle.  Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour.
Preheat oven to 450°F When dough is ready to bake make a 3" slash 1/2" deep across the top of the dough with a sharp knife or razor.
Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan. Make sure pot edges are flush with the baking sheet so that no steam can escape. Place baking sheet in oven and bake for 25 minutes.
After 25 minutes, uncover bread and reduce heat to 400°F  Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
Immediately transfer bread to a wire rack and cool for 2 hours.
Tomatillo or Green Tomato Apple Salsa


Ingredients:
green tomatoes, granny smith apples, onion, apple cider vinegar, habaneros, cilantro, sugar, cumin, pickling salt, lime, garlic cloves, cracked black pepper, pickling lime

Directions:
Prepare jars for canning., In a large pot combine all ingredients except for the granules., bring to a boil and simmer uncovered for 15 minutes., Place 1/8 teaspoon of the granules in each pint if using., Ladle into hot sterlized jars leaving 1/2 inch head space., Wipe rims and top with lids., Process for 10 minutes in a hot water bath covered by at least 1 inch of water., Remove jars a leave in a draft free spot for 24 hours., Lable and store in a pantry fo up to 1 year.
Amazingly Simple Chicken Noodle Soup


Ingredients:
butter, carrots, green onions, chicken broth, bay leaf

Directions:
Cook carrots in melted butter 4 min., Stir in onion, broth and bay leaf., Season with salt and pepper to taste., Bring to a boil, then simmer 5 min until carrots are almost tender., Return to a boil., Add noodles, chicken, peas and simmer until noodles are tender., Enjoy.
Cold Cereal


Ingredients:
"milk"

Directions:
Place the dish you choose on a flat stable surface., Select the flavor of cereal of your liking., Pour cereal into the dish until you reach your desired serving., Next pour milk over the cereal until it is about 3/4 from the top., Mix the cereal slightly with a spoon., Use the same spoon to eat the cereal., Enjoy your delicious, quick breakfast.
Roasted Tomato Soup With Fresh Basil


Ingredients:
roma tomatoes, garlic cloves, olive oil, onion, celery, carrot, chicken broth, arborio rice, sugar, salt, ground pepper, fresh basil, sour cream

Directions:
Preheat oven to 400 degrees.
Core tomatoes; slice in half lengthwise and place cut side up on large baking sheet that has sides.
Place unpeeled garlic cloves in centre area of pan.
Drizzle with 1 tbsp of olive oil and roast uncovered, for 45 minutes or til lightly brown and very soft.
Meanwhile, heat remaining olive oil in large saucepan on medium heat.  Add onion, celery and carrot.
Cook stirring often for about 5 minutes or til softened.
Pour stock in and the rice.
Bring to a boil, stirring often, cover and reduce heat so mixture simmers for 25 minutes or til rice is very soft.
Add tomatoes and garlic squeezed from peels into stock; simmer 10-15 minutes.
Puree in batches in food processor or blender.
Sieve soup, discarding solids.  Stir in sugar, salt and pepper. Stir in basil, taste and more seasonings as needed.  Reheat. Serve
with a swirl whipping cream or sour cream and a grinding of pepper.
Italian Wedding Soup, (Low Sodium)


Ingredients:
lean ground beef, ground turkey, egg, parmesan cheese, basil, onion powder, chicken broth, egg, parmesan cheese, escarole, orzo pasta, carrot, parmesan cheese

Directions:
Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside.
In large soup pot, heat broth to boiling; stir in  carrots.
Whisk together:  1  beaten egg and 2 t grated parmesan; slowly add to broth while   stirring the broth with a fork to allow  thin strands of egg to form.
Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
Check for seasoning.  Sometimes I add a  little chicken bouillon at this point if the flavor needs a boost.
Ladle into bowls and serve with additional Parmesan cheese, if desired.
Blue Owl White Chili


Ingredients:
olive oil, onions, garlic cloves, mild green chilies, ground cumin, dried oregano, cayenne pepper, great northern beans, canned chicken broth, monterey jack cheese

Directions:
"Heat oil in large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls. FOR FREEZING: Pour soup into a rigid container (or freezer bag], label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a largepot and gently heat, with lid on and stirring often, till heated through."
Soft Dinner Rolls
Category: bread
By beth

These rolls are soft and delicious and mixing them up in a bread machine makes them easy.

Ingredients:
3 ¼ cups bread flour
1 cup warm water
¼ cup white sugar
1 large egg
2 tablespoons butter, softened
1 tablespoon active dry yeast
1 teaspoon salt
2 tablespoons butter, melted

Directions:
Grease a 9x13-inch baking dish. Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough and press down to deflate. Divide dough into 15 equal pieces and form into rolls. Place rolls in prepared baking dish, brush with melted butter, and cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until the tops are golden brown, 12 to 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 15 rolls

Calories: 47.2
Fat: 3.4 g
Saturated fat: 2.1 g
Carbohydrates: 3.7 g
Sugars: 3.4 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 20.5 mg
Sodium: 182.4 mg
Baked Potato Bread (for the Bread Machine)


Ingredients:
water, white bread flour, dry milk, sugar, salt, sour cream, bacon bits, chives, active dry yeast

Directions:
Put all ingredients into a bread machine (with a 2 pound loaf capacity or larger] in the order suggested by the manufacturer.
Set to the regular bake cycle.
Turkey and Rice Meatballs (Albondigas)
Category: meat-and-poultry
By Chef John

As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.

Ingredients:
1 pound ground turkey thigh meat
1 cup packed, cooked white long grain rice
3 cloves crushed garlic
¼ cup chopped Italian flat leaf parsley
1  large egg
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 tablespoon olive oil
2 ½ cups prepared tomato sauce
1 cup chicken broth, plus more as needed
⅓ cup creme fraiche
1 tablespoon sherry vinegar
1 teaspoon paprika
2 tablespoons chopped Italian flat leaf parsley
salt and pepper to taste

Directions:
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly. Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes. Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

Prep time: 25 mins
Cook time: 2 hrs
Total time: 2 hrs 25 mins
Yields: 20 to 24 small meatballs

Calories: 257.6
Fat: 14.3 g
Saturated fat: 5.3 g
Carbohydrates: 15.1 g
Sugars: 4.9 g
Dietary fiber: 2 g
Protein: 19.1 g
Cholesterol: 105.7 mg
Sodium: 1423.3 mg
Quick and Easy Buffalo Chicken Dip
Category: trusted-brands-recipes-and-tips
By Tyson Chicken

Game time. Snack time. All the time. Creamy, spicy, and oh-so-tasty, you'll find excuses to dip everything in it.

Ingredients:
1 (20 ounce) bag Tyson Grilled & Ready® Pulled Chicken Breast, thawed
1 (8 ounce) package cream cheese, softened
1 cup sour cream
½ cup Buffalo sauce
1 (12 ounce) package tortilla chips

Directions:
Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl. Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout. Serve alongside your favorite tortilla chips.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 20 servings

Calories: 192.3
Fat: 11.7 g
Saturated fat: 4.7 g
Carbohydrates: 13.3 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 9.3 g
Cholesterol: 35.1 mg
Sodium: 508.4 mg
Pineapple Caramel Sauce


Ingredients:
pineapple chunks in juice, cornstarch, butter, brown sugar, maraschino cherry

Directions:
In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
Serve warm over ice cream, or along side custard tart.
Blueberry Crisp (Df Options)


Ingredients:
blueberries, brown sugar, all-purpose flour, quick-cooking oats, margarine, butter, ground cinnamon, salt, ice cream

Directions:
Heat oven to 375degrees.
Arrange fresh or frozen blueberries in ungreased square baking dish, 8x8x2”. (I usually don't weigh or measure the blueberries.] Just fill the pan about 3/4 full.]
Mix brown sugar, flour, oats, margarine, cinnamon, and salt;
Sprinkle on top.
Bake until topping is light brown and blueberries are hot and bubbly, about 30 minutes.
Serve warm with cream or ice cream.
To Microwave: uncovered in ungreased square glass baking dish, 8x8x2”, until blueberries are bubbly, 12-24 minutes.
Steak Coffee Rub
Category: side-dish
By Dwaine

This gives steak an extra flavor kick! Rub on a steak and grill!

Ingredients:
1 tablespoon espresso coffee powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon chili powder

Directions:
Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 tablespoons spice rub

Calories: 28.4
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 6.6 g
Sugars: 4.1 g
Dietary fiber: 1.1 g
Protein: 0.6 g
Sodium: 590.9 mg
Amaranth for Breakfast


Ingredients:
amaranth, water, coconut milk, honey, cinnamon

Directions:
Cook the amaranth (this may be done the night before]: Mix the water and amaranth in a saucepan and heat to boiling.
Turn heat to low, and let simmer for 20-25 minute  Most of the water should be absorbed. Take care at the end of the cooking time, because it may get too dry and burn.  You should still see the individual grains of amaranth, although they will stick together a little.  Overcooking will turn the amaranth to mush.
Cooked amaranth will keep in the refrigerator overnight, if necessary.
In the morning, reheat the amaranth in the microwave, if necessary.  Drizzle the amaranth with honey, sprinkle with cinnamon, and pour the coconut milk on top.