xiaoxl/recipe_data huggingface dataset:
Asiago, Potato, and Bacon Gratin


Ingredients:
yukon gold potatoes, salt, shallots, all-purpose flour, 1% low-fat milk, asiago cheese, fresh chives, fresh ground pepper, bacon, fresh parmesan cheese

Directions:
Put potatoes in a saucepan; cover with water; bring to a boil.
Reduce heat and simmer 5 minutes or until almost tender; drain.
Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a saucepan coated with non-stick cooking spray over medium heat.
Add in the shallots; stir/saute for 2 minutes or until tender.
Sprinkle flour over shallots.
Gradually add 1/2 cup milk and stir with a whisk until well blended.
Gradually add 1 1/2 cups milk and stir with a whisk.
Cook over medium heat for about 9 minutes,stirring frequently until thick.
Take pan from heat source and add in 3/4 teaspoon salt, Asiago cheese, chives, pepper, and bacon; stir to combine.
Place half the potatoes in an 8-inch square baking dish that has been coated with cooking spray.
Pour half the cheese sauce over the potatoes.
Top with the remaining potatoes and cheese sauce.
Sprinkle Parmesan cheese over the top.
Bake in a 350° oven for about 35 minutes or until cheese is bubbly and lightly browned.
Orange Rosemary  Grilled Pork Tenderloin


Ingredients:
oranges, juice of, olive oil, rosemary, onion, garlic clove, red pepper flakes

Directions:
NOTE: Most of the time is for marinading time. Actual work time (putting it together and then cooking] is about 30 minutes.
Cut tenderloin into 1-1/2" thick medallions.
Mix remaining ingredients together and pour into a ziplock bag.
Put tenderloin in marinade and mix around well, being sure to coat meat thoroughly.
Put in fridge for at least 4 hours, but the flavours infuse better  when left overnight.
When ready to cook. Heat your grill and remove medallions from marinade, discarding marinade, and grill on med/high until done. About 15 minutes.
Sal's Cooked Salsa


Ingredients:
roma tomatoes, salt, water

Directions:
Peel first layer of skin off onion and cut in half.
In medium sauce pot bring water to boil.
Add Peppers, Onion, and Tomatoes to pot.
Boil till Peppers are soft, and Tomato skin is cracking.
Drain water, cool till Peppers and Tomatoes can be handled.
Remove skin from Tomatoes and remove stem from Peppers.
Place Tomatoes, Peppers, Onions, Salt, and Corn Oil in blender or food processor.
Blend to desired consistency (i prefer a smoother blend].
Pour back into pot and cook just until salsa darkens and thickens slightly.
Refrigerate when cool lasts for 7 days in fridge.
All Canadian Potato Salad
Category: salad
By emilykjelshus

This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.

Ingredients:
4 pounds russet potatoes
3 tablespoons cider vinegar
3  large eggs
⅔ cup mayonnaise, or more to taste
2 teaspoons salt
1 teaspoon dry mustard
½ teaspoon celery seed
½ teaspoon ground black pepper
2 tablespoons hot water, or as needed
3 stalks celery, diced
1  red bell pepper, seeded and diced
1  onion, finely diced
3  green onions, thinly sliced
¼ cup diced dill pickles
2 tablespoons chopped fresh parsley
1 teaspoon paprika

Directions:
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes. Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish. Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 55 mins
Yields: 12 cups

Calories: 237.7
Fat: 11.3 g
Saturated fat: 1.9 g
Carbohydrates: 30.4 g
Sugars: 2.5 g
Dietary fiber: 3.5 g
Protein: 4.7 g
Cholesterol: 51.1 mg
Sodium: 849.7 mg
Kid-Friendly Chicken and Biscuits


Ingredients:
sour cream, mild cheddar cheese, baking mix, milk

Directions:
Heat oven to 375 degrees F.  Mix soup and 1/2 cup sour cream in an 8-inch square baking dish.  Add chicken, vegetables and cheese; mix.  Place baking mix in medium bowl.  Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.
Drop by tablespoonfuls into 6 mounds over chicken mixture.  Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
Simple and Delicious Lemon/Lime Garlic Salad Dressing


Ingredients:
extra virgin olive oil, limes, juice of, garlic, salt

Directions:
Combine all ingredients in bowl.
Whisk together.
Pour over salad.
It may seem like a lot of dressing, but you need a lot to get the true flavor of this.
Use no more than 3 hours after making or the garlic flavor will be too much.
This is so amazingly delicious for the simplicity of it!
Coconut Chocolate Chip Waffles
Category: breakfast-and-brunch
By David

Looking for new waffle recipe? This one yields light, crispy waffles that my kids love. Choose your chocolate chips carefully, and your dish will be vegan as well!

Ingredients:
1 cup bread flour
1 cup oat flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
1 ⅔ cups unsweetened almond milk
½ cup unsweetened applesauce
⅓ cup coconut oil, melted
½ cup chocolate chips

Directions:
Preheat a waffle iron according to manufacturer's instructions. Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. Fold chocolate chips into batter; let stand for 5 minutes. Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 418
Fat: 28.4 g
Saturated fat: 20.8 g
Carbohydrates: 43.6 g
Sugars: 23.9 g
Dietary fiber: 4.5 g
Protein: 4.4 g
Sodium: 725.9 mg
Barley and Lentil Soup


Ingredients:
olive oil, onions, garlic cloves, carrots, celery, red bell pepper, sun-dried tomatoes packed in oil, dried basil, dried oregano, beef broth, crushed tomatoes, tomato paste, pearl barley, dried lentils, fresh parsley

Directions:
In a large saucepan, add oil and heat over medium-high heat.
Add onions and garlic; saute onions for 10 minutes or until clear.
Add next 6 ingredients.
Cook until red bell pepper is just softened, stirring occasionally.
Add 5 cans of broth, tomatoes, and tomato paste.
Bring to a boil.
Stir in barley and lentils.
Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
Add more broth to reach desired consistency.
Add salt and pepper to taste.
Ladle into soup bowls and sprinkle with parsley.
Indonesian Pork Satay
Category: appetizers-and-snacks
By Debbie

Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork.

Ingredients:
2 cloves garlic
½ cup chopped green onions
1 tablespoon chopped fresh ginger root
1 cup roasted, salted Spanish peanuts
2 tablespoons lemon juice
2 tablespoons honey
½ cup soy sauce
2 teaspoons crushed coriander seed
1 teaspoon red pepper flakes
½ cup chicken broth
½ cup melted butter
1 ½ pounds pork tenderloin, cut into 1 inch cubes
skewers

Directions:
In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth.  Pour in broth and butter, and mix again. Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight. Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce. Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Prep time: 30 mins
Cook time: 10 mins
Total time: 6 hrs 40 mins
Yields: 4 servings

Calories: 682.4
Fat: 49.6 g
Saturated fat: 20.1 g
Carbohydrates: 22.1 g
Sugars: 11.3 g
Dietary fiber: 4.2 g
Protein: 41.6 g
Cholesterol: 155.7 mg
Sodium: 2332 mg
Cherry Cheat Danish


Ingredients:
powdered sugar, vanilla, cherry pie filling, milk

Directions:
Preheat oven to 350°F  Unroll 1 can crescent roll dough and press into greased cookie sheet to form crust, pressing firmly to seal seams together.
Beat cream cheese, 3/4 cups of the sugar, egg white and vanilla in bowl until well blended.  Spread over crust in pan leaving a 1/4 - 1/2" edge for top and bottom crusts to seal together; cover with pie filling.  Unroll second can of dough onto a sheet of waxed paper and roll out to 13x9-inch sheet ensuring seams are sealed completely.  Invert wax paper over pie filling to create top crust.  Discard wax paper.
Bake 30-35 minutes until golden brown.  Cool at least 20 minutes.  While cooling, gradually add milk to remaining powdered sugar beating until well blended and thick (may not require all of the 2 Tbsp].  Drizzle onto warm (not hot] dessert.  Cut into 24 pieces to serve.
Cool Cantaloupe Soup With Basil Cream


Ingredients:
cantaloupe, fresh lemon juice, lemon zest, mint leaves, salt, heavy cream, fine sugar, basil leaves

Directions:
Soup:
Place the cantalope, lemon juice, and zest in a food processor and pulse until coarsely chopped.  Add the mint and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.
Basil Cream:
Place the cream and sugar in the bowl of food processor and process until slightly thickened. Add the basil and process until thick-about 20 seconds-and set aside.  Add the grape to the soup right before serving. Divide evenly among four bowls and top with the cream. Enjoy!
Note:
You may use purple sparkling grape juice, but this will change the color of the soup.
Bread & Butter Peppers


Ingredients:
banana peppers, green peppers, green tomato, onion, canning salt, sugar, white vinegar, mustard seeds, celery seed

Directions:
In a large bowl, combine the peppers, onion, and salt;  top with ice cubes.
Let stand for 2 hours.
Rinse and drain well.
In a large saucepan, combine the sugar, vinegar, mustard seed, and celery seed.
Bring to a boil;  cook and stir until sugar is dissolved.
Pour over pepper mixture;  cool.
Pour into sterilized pint jars, cover tightly, and refrigerate for at least 24 hours.  Store in refrigerator for up to 3 months.
Lemon-Pepper Chicken


Ingredients:
fresh lemon juice, garlic, shallots, oregano, rosemary, bay leaf, olive oil, chicken, lemon, zest of, fresh black pepper

Directions:
In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil.
Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours.
Preheat oven to 450 degrees F.
Put rack in middle position of oven.
Arrange chicken, skin side up, on a rack in a roasting pan.
Season lightly with salt.
Roast for 35-45 minutes.  Halfway through, sprinkle on pepper and lemon zest.
This is also great grilled on the bbq.
Gail's Summer Storm


Ingredients:
Kahlua, triple sec, Amaretto

Directions:
"Mix ingredients in a tall glass over ice, stir and enjoy."
T.g.i. Friday's Orange Cream


Ingredients:
"vanilla ice cream"

Directions:
Pour all ingredients into a Blender. Blend well at High speed., Pour drink into a Collins glass and., garnish with a Pineapple Slice and a Maraschino Cherry.
Easy Maple Pork Chops
Category: main-dish
By JAYELLE72

Super easy and tasty pork chops.

Ingredients:
4 (1-inch thick) bone-in pork chops
¼ cup real maple syrup
¼ cup water
¼ cup chopped onion
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
½ teaspoon chili powder
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish. Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops. Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 pork chops

Calories: 319.9
Fat: 12.6 g
Saturated fat: 4.9 g
Carbohydrates: 15.2 g
Sugars: 12.6 g
Dietary fiber: 0.3 g
Protein: 34.6 g
Cholesterol: 87.5 mg
Sodium: 98.1 mg
Raleys Irish Corned Beef Stew
Category: soups-stews-and-chili
By BobBlum

A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover.

Ingredients:
⅓ cup all-purpose flour
1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
⅓ cup olive oil
1 ½ pounds red potatoes, peeled and cubed
2 cups peeled and cubed parsnips
2 cups peeled and cubed carrots
1 extra large onion, cut into chunks
1 ½ cups water
1 (12 fluid ounce) can or bottle Irish stout beer
1 (10.5 ounce) can beef broth
1 head cabbage, cored and coarsely chopped
¼ cup distilled white vinegar

Directions:
Place flour into a large bowl; toss corned beef cubes in flour to coat. Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes. Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil. Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours. Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

Prep time: 30 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 40 mins
Yields: 8 servings

Calories: 439.8
Fat: 23.8 g
Saturated fat: 6.1 g
Carbohydrates: 39.5 g
Sugars: 10.5 g
Dietary fiber: 8.5 g
Protein: 19.2 g
Cholesterol: 73 mg
Sodium: 1026.7 mg
Tomato-Basil Vinaigrette


Ingredients:
olive oil, tomatoes, red wine vinegar, scallions, fresh basil, garlic clove, salt, pepper

Directions:
Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above].
The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously  to recombine before using.
Great-Grandmother's Pancake/Waffle Batter


Ingredients:
all-purpose flour, salt, baking powder, milk, egg

Directions:
Mix dry ingredients well.
Add wet ingredients one at a time, in order listed, stirring well after each addition.
Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
Cover batter and refrigerate overnight.
Preheat ungreased electric skillet or griddle to 400 degrees.
Spoon pancake batter into skillet.
(We like them'silver dollar' size-- about 2 tablespoons of batter].
Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes].
Flip, and cook on other side until done.
The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on].
Tangy Jalapeno Potato Salad


Ingredients:
salt, sour cream, mayonnaise, green onions, cilantro, grape tomatoes

Directions:
In a large pot, bring 3 quarts of water to a rolling boil.
Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt.
Boil until soft but not too soft. We don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes.
Drain and set aside to cool.
After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
In another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (If you prefer, add the dressing ingredients to your food processor and pulse until smooth.].
Pour dressing over the potatoes and gently toss to coat.  (actually, I've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.].
Garnish with parsley and/or cilanto and/or grape tomatoes.
Refrigerate until serving time.
Nutty Cole Slaw - Nigella Lawson


Ingredients:
scallions, carrots, celery ribs, cabbage, pecans, mayonnaise, buttermilk, yogurt, maple syrup, cider vinegar, kosher salt, ground black pepper

Directions:
Combine vegetables in a large bowl., Whisk together dressing ingredients. Pour over vegetables and add pecans.
Meatball Grinders with a Yummy Sauce
Category: world-cuisine
By KRYSTALK

Sounds a bit odd, but it's fantastic. My best friend gave me the recipe so I made it and it is incredible. She wanted me to share the recipe, so here it is.

Ingredients:
3 (14 ounce) cans pizza sauce
1 (10 ounce) jar apple jelly
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (16 ounce) package frozen meatballs
6  hoagie rolls, split lengthwise
1 cup shredded mozzarella cheese

Directions:
In a large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper. Bring to a low boil over medium heat. Place frozen meatballs into the sauce mixture. Cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally. While the meatballs are cooking, preheat oven to 375  degrees F (190 degrees C). Place the split hoagie rolls on a large baking sheet. Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes, or until cheese is melted.

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

Calories: 699.5
Fat: 27.6 g
Saturated fat: 12.3 g
Carbohydrates: 87.4 g
Sugars: 37.9 g
Dietary fiber: 7.1 g
Protein: 25.4 g
Cholesterol: 69.8 mg
Sodium: 2442.1 mg
Sudanese Tomato Salad (Salata Tomatim Bel Daqua)


Ingredients:
tomatoes, green onions, green chili pepper, Italian parsley, peanut butter, limes, juice of, salt

Directions:
Combine tomatoes, green onions, chili pepper and parsley in large bowl.
Whisk oil into peanut butter until smooth.
Dressing:
Stir in lime juice to peanut butter and season with salt. Additional oil or water may be added if dressing is too thick.
Using a wooden spoon, gently stir dressing into tomato mixture until lightly coated.
Corn Casserole


Ingredients:
frozen corn, butter, flour, salt, sugar, milk, egg, butter

Directions:
Melt butter in skillet, add flour.
Blend well, add milk and sugar.
Stir constantly until mixture is bubbly.
Remove from heat.
Place back on heat and boil 1 minute.
Stir in corn and egg, mix well.
Pour into a well greased casserole dish.
Mix crackers with butter and sprinkle over top.
Bake uncovered in 350 oven for 30-35 minutes.
For a 9X13 pan I triple the recipe.
I use two bags of the frozen corn and triple everything but the salt and topping.
Endive and Apple Salad


Ingredients:
honey, champagne vinegar, white wine vinegar, olive oil, Belgian endive, sweet apple, pecan halves, blue cheese, salt

Directions:
Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers., Rinse, core, and thinly slice apple lengthwise., In a large bowl, mix honey, vinegar, and oil., Add endive, apple, pecans, and blue cheese and mix gently to coat., Add salt to taste.
Almond Ham Roll Ups


Ingredients:
cream cheese, mayonnaise, Worcestershire sauce, dry mustard, paprika, ground black pepper, ham

Directions:
Toast almonds in skillet.
Remove from heat and chop.
Combine cream cheese, mayo, onion, minced onion, Worcestershire sauce, dry mustard, paprika, pepper, hot sauce and almonds.
Mix well.
Spread 1 Tablespoon on each ham slice.
Roll up jellyroll fashion (starting at short end].
Wrap in plastic wrap and freeze up to 1 month in advance.
Thaw at room temperature 1 hour before serving.
Cut each roll into 3/4" slices. (This is easier when rolls are frozen.].
Chocolate Caramel Treasures


Ingredients:
unsalted butter, sugar, milk, vanilla, flour, salt, hazelnuts, heavy cream, bittersweet chocolate

Directions:
Cookies: Cream butter, sugar, egg yolk, milk and vanilla.
Sift in flour, cocoa and salt and beat on low speed until dough forms.
Wrap in plastic wrap and chill at least 30 minutes or until firm.
Roll dough into 1 T balls, coat with egg white, and roll in nuts.
Place 1 1/2" apart on greased cookie sheets.
Flatten centers of cookies with thumb, leaving a depression.
Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end].
Move to wire racks and cool.
Filling: Microwave caramels and cream until melted and smooth.
Use a spoon and fill the centers of partially cooled cookies and then cool completely.
Chocolate Drizzle: Microwave chocolate until melted and place in resealable plastic bag.
Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies.
Chocolate will set in 30 minutes.
Ginger Chicken Meatballs
Category: world-cuisine
By Sophie 

This is a twist on the traditional meatball recipe. Enjoy! Top with sliced scallions.

Ingredients:
1 pound ground chicken (preferably dark meat)
½ cup plain dry bread crumbs
1  large egg
3 tablespoons peeled and minced fresh ginger
⅓ cup minced scallions
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
2 cloves garlic, minced
¼ teaspoon kosher salt
1 tablespoon canola oil, or as needed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl. Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet. Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 255.9
Fat: 9.2 g
Saturated fat: 1.5 g
Carbohydrates: 11.9 g
Sugars: 1.3 g
Dietary fiber: 1 g
Protein: 29.9 g
Cholesterol: 106.8 mg
Sodium: 459.6 mg
Butterscotch Nut Fudge


Ingredients:
sugar, marshmallow creme, evaporated milk, butter, vanilla extract

Directions:
Line 8-inch square pan with foil, extending foil over edges of pan.
Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
NOTE: For best results, do not double this recipe.
Turkey Breakfast Sausage


Ingredients:
ground turkey, warm water, sea salt, nutmeg, allspice, garlic powder, sage, thyme, mustard powder, lemon peel

Directions:
Place meat in a medium sized bowl., Add spices to water and blend well., Pour spice blend over meat and mix well., Make into patties of desired shape., Cook until center is no longer pink.