xiaoxl/recipe_data huggingface dataset:
Cinnamon Basmati Rice With Raisins


Ingredients:
butter, onion, ground cloves, cinnamon, basmati rice, golden raisin, salt, pepper

Directions:
Melt butter in medium saucepan. Saute onion, cloves, and cinammon until the onion is translucent.
Rinse the uncooked rice in a sieve with cold running water. Add rice to pan, sirring to coat.
Add raisins, salt, and pepper. Add 2 cups water. Increase the heat and bring to a boil. Reduce heat and cover. Cook 10-15 minutes until water has been absorbed & rice is cooked.
Remove from heat and let stand, covered, for 5 more minutes. Season with additional salt and pepper if desired.
My Jambalaya


Ingredients:
chicken thighs, sausage, water, onion, bell pepper, celery, garlic cloves, butter, flour, rice

Directions:
Boil the chicken in at least 7 cups of water.  (You will be using the water as broth later on.]  Boil for at least 10 minutes.
Meanwhile, chop the onion, pepper, celery and mince the garlic.  Add to about 1/3 stick of the butter in a dutch oven.
Meanwhile, remove the chicken from the broth, and de-bone, while sautéing the vegetable blend.  Slice the sausage and chicken into large chunks.  Add the meat to the vegetable blend.  Continue simmering the broth, with the bones and skin added back in if you'd like.
Add the remaining butter, and the flour.  Make a roux.  (Cook until the flour no longer smells raw, and begins to brown slightly.].
Add the 7 cups of broth and the rice, being sure to remove the skin and bones.  Stir thoroughly.
Simmer for about 30 minutes, stirring 2-3 times to ensure that the mixture doesn't stick to the bottom of the dutch oven.  It is done when the water is absorbed, and the rice cooked.  (If you have a non-stick dutch oven, you may have to add an additional cup of water at the end to allow the rice to cook all the way.].
Cold and Flu Remedy....congestion Be Gone!


Ingredients:
ground cayenne pepper, ground ginger, ground cardamom, cinnamon stick, dried mint, honey, lemon juice

Directions:
Combine all ingredients together in a tea pot., Bring to boil., Let sit 1 minute or 2 to allow the flavors to come out., Strain and pour into mug., Enjoy!
Sushi-rice Salad


Ingredients:
sushi rice, water, kosher salt, rice vinegar, low sodium soy sauce, fresh ginger, garlic clove, wasabi, English cucumber, red onion, sesame seeds, nori

Directions:
RICE: Rinse rice thoroughly in a sieve.
Drain well.
Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat; uncover and cool to room temperature.
DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi] in a small bowl.
Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
Sprinkle evenly with nori.
Cranberry Chicken


Ingredients:
chicken breasts, whole berry cranberry sauce, fresh rosemary, dried cranberries

Directions:
Preheat oven to 350°F
Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.
Ken's Crab Wonton/Rangoon


Ingredients:
lump crabmeat, Worcestershire sauce, apple cider vinegar, cream cheese, hot mustard, stone ground mustard, garlic powder, green onion, egg, milk, wonton wrapper

Directions:
In a mixing bowl, combine the first seven ingredients. Mixture will look almost paste-like. Set aside.
Whisk the egg and the milk together to form an egg-wash. Take a Wonton wrapper and brush the edges with the egg-wash.
Take 1/2 spoon of the crab mixture and place it in the center of the wrapper. Fold wrapper according to instructions. Set aside and fill and fold the other wrappers.
Deep fry six or seven Crab Wontons at a time for about 1-1/2 minutes. Do not overcrowd.
NOTE: Do not overcook. (TRICK: As the Wontons start to turn brown take them out of oil. The Wontons will finish cooking on its own. Wonton bottoms should be soft. If overcooked the Wontons will become too hard to be enjoyed.
Southwestern Green Chili Quiche


Ingredients:
olive oil, onion, green chili peppers, muenster cheese, monterey jack cheese, deli ham, eggs, flour, baking powder, salt, cayenne pepper, low fat cottage cheese

Directions:
Preheat oven to 350 degrees, warm the olive oil in a medium size skillet; when hot add in the sliced onions and cook stirring frequently until wilted and they begin to color.
Add in the chili and cook for 2 to 3 minutes, stir in ham and warm through.
Place the eggs through cottage cheese in a blender container and blend until smooth.
Place the onion mixture into the bottom of the pie crust, top with grated cheese and pour blender mixture over all.
Place in oven and bake for 40 minutes or until sharp knife inserted off center comes out clean.  Allow to stand 5 to 10 minutes before cutting and serving.
Mvp Chili


Ingredients:
onion, garlic cloves, chili powder, cumin, black beans, red kidney beans, corn, crushed tomatoes, tomato paste, dark beer, onion, cheese, sour cream, tortilla chips

Directions:
Decase the sausage and sauté in a large pot; use a wooden spoon to crumble the sausage as it cooks. Once the sausage is nicely browned, stir in the onion, garlic, chili powder and cumin and continue cooking until the onion softens about 5 minutes.
Add the beer and allow it to simmer for an additional 5 minutes scraping up any brown bits from the bottom of the pan. Stir in the tomatoes, tomato paste and allow it to simmer, uncovered for an additional 10-15 minutes on med-low, stirring occasionally. Taste and adjust seasonings with salt and pepper.
Finally stir in the beans and the corn. Let this come to a simmer and it’s ready to serve!
(Can be prepared a day ahead.].
Naked Burrito


Ingredients:
cooked rice, black beans, pinto beans, salsa, cheddar cheese, monterey jack cheese

Directions:
Divide rice equally among four bowls., Top with layers of beans, chicken, salsa and cheese., Cover with plastic wrap and microwave for 1 to 2 minutes., Serve with guacamole and corn chips.
Chele's Halibut
Category: main-dish
By Barbie

I credit this recipe to a deceased friend who had a knack for creating great meals. This is my favorite way to eat halibut and great dish to serve with crusty bread and salad for a company-ready meal.

Ingredients:
2 pounds halibut steak, 1 1/2-inch thickness
1 cup sour cream
½ cup chopped green onions
2 tablespoons butter, softened
½ teaspoon salt
¼ teaspoon ground white pepper
1 pinch dried dill weed
⅓ cup grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease the inside of a 9x13-inch baking dish with butter. Place halibut in the prepared baking dish. Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl. Spread sour cream mixture over halibut. Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Remove halibut from the oven and sprinkle with Parmesan cheese. Place oven rack about 6 inches from broiler heat source and turn on oven's broiler. Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 461
Fat: 24 g
Saturated fat: 12.3 g
Carbohydrates: 3.9 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 53.3 g
Cholesterol: 130.8 mg
Sodium: 593.1 mg
Caramel Apple Cheesecake Bars


Ingredients:
all-purpose flour, brown sugar, butter, cream cheese, sugar, eggs, vanilla extract, granny smith apples, ground cinnamon, ground nutmeg, brown sugar, all-purpose flour, quick-cooking oats, butter

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks] until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
The Best Cucumber Salad!!


Ingredients:
cucumbers, shallot, dried dill, fresh dill, cider vinegar, white vinegar, sugar, salt

Directions:
Thinly slice cucumbers. I use a mandoline for perfect thin cuts.
Place cucumber in a large bowl adding salt through out the cucumbers.
Place a plate over the cucumbers as to add weight ( i usually put my olive oil can on top of the plate for added pressure]. This step is to withdraw as much extra water as possible. Cover for 1 hours.
Mix vinegars, sugar and dill, taste, making adjustments for that tangy taste.
Empty excess water from cucumbers and add shallots and vinegar dressing.
Ideally let sit for another hour, but its hard to resist for that long.
Lynda's Spaghetti Sauce


Ingredients:
ground beef, tomato paste, water, onion, parmesan cheese, parsley flakes, sugar, salt, garlic powder, pepper, spaghetti noodles

Directions:
Brown beef and season with salt and pepper., Add tomato paste, water, onion, and remaining seasoning., Simmer one hour, stirring often., Serve over noodles.
Restaurant-Style Coleslaw I
Category: salad
By Marsha

This a copy of a popular restaurant style coleslaw.

Ingredients:
1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tablespoons white wine vinegar
2 ½ tablespoons lemon juice

Directions:
Combine the coleslaw and onion in a large bowl. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 to 8 servings

Calories: 183.8
Fat: 12.6 g
Saturated fat: 2 g
Carbohydrates: 17.1 g
Sugars: 9.4 g
Dietary fiber: 0.9 g
Protein: 1.4 g
Cholesterol: 10.6 mg
Sodium: 247.9 mg
Crock Pot Rice & Vegetable Medley


Ingredients:
extra virgin olive oil, onion, carrots, celery, garlic cloves, parboiled rice, sun-dried tomato, salt, pepper, saffron threads, ground turmeric, green pepper, lemon juice, fresh parsley

Directions:
Heat oil in a large skillet over medium heat.
Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min].
Add sauteed veggies to slow cooker.
Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
Stir in the peas, peppers and lemon juice using a fork.
Cover and cook on high for 15 minutes until hot and peppers are tender.
Sprinkle with parsley.
Sand Pudding Recipe


Ingredients:
cream cheese, butter, powdered sugar, French vanilla pudding mix, milk, Cool Whip

Directions:
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Blueberry Sour Cream Bundt® Cake
Category: desserts
By B L

Couldn't find a recipe for a blueberry Bundt® cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.

Ingredients:
cooking spray
2 tablespoons white sugar, or as needed
1 ½ cups white sugar
½ cup butter, softened
4  eggs
½ cup low-fat milk
½ cup light sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups frozen blueberries
2 cups sifted powdered sugar
2 tablespoons butter, softened
2 tablespoons low-fat milk, or more as needed
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon lemon extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) well with cooking spray and coat with sugar. Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended. Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more. While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 tube cake

Calories: 318.6
Fat: 9.8 g
Saturated fat: 5.6 g
Carbohydrates: 54.3 g
Sugars: 37.9 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Cholesterol: 69 mg
Sodium: 291.1 mg
Chocolate Raisin Sauce


Ingredients:
marshmallows, water, dark raisin

Directions:
Combine all ingredients in heavy saucepan., Cook over medium heat until marshmallows & chocolate are melted, blending well., Serve warm over ice cream or -- .
Linguine with Clams
Category: world-cuisine
By Cristina

This is one of my favorite meals. This goes great with a salad and some garlic bread.

Ingredients:
1 (16 ounce) package linguine pasta
8 tablespoons unsalted butter
1  medium white onion, chopped
8 ounces fresh mushrooms, sliced
4 cloves garlic, pressed
1 cup dry white wine
4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
¼ cup chopped flat leaf parsley

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 and set aside. Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary. Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Prep time: 15 mins
Cook time: 43 mins
Total time: 58 mins
Yields: 12 servings

Calories: 322.9
Fat: 10.1 g
Saturated fat: 5.4 g
Carbohydrates: 32.2 g
Sugars: 0.9 g
Dietary fiber: 2 g
Protein: 21.1 g
Cholesterol: 62.6 mg
Sodium: 75.5 mg
Dill Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, fresh lemon juice, fresh parsley, fresh dill, fresh chives

Directions:
Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper., Put into egg whites., Enjoy!
Kimchi Fried Rice (Kimchi Bokkeumbap)
Category: main-dish
By abstractj

Tired of the same ol' fried rice? Well, this will add a kick to any of your favorite fried rice recipe by adding kimchi. If you love kimchi, you will surely love this recipe. You can substitute butter for the canola oil and any meat (chicken, ham, pork, or spam) for the ground beef.

Ingredients:
1 tablespoon canola oil
¼ cup ground beef
1  green onion, sliced, white and green parts separated
1 cup kimchi, drained and chopped
1 tablespoon gochujang (Korean hot pepper paste), or to taste  (Optional)
3 cups cooked short-grain rice
1 teaspoon sesame oil
1 teaspoon butter
1  egg

Directions:
Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes. Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more. Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion. Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 565.5
Fat: 16.9 g
Saturated fat: 4 g
Carbohydrates: 88.2 g
Sugars: 2.8 g
Dietary fiber: 3.9 g
Protein: 13.5 g
Cholesterol: 107.3 mg
Sodium: 621.7 mg
Low-Country Barbecue Sauce (Mustard Based)


Ingredients:
garlic, green bell pepper, crushed red pepper flakes, dark brown sugar, light brown sugar, honey, molasses, apple cider vinegar, prepared yellow mustard, ketchup, Worcestershire sauce, water, salt, black pepper

Directions:
Sweat the garlic, green bell pepper, and onions in the vegetable oil over medium heat, just until tender.  Add the crushed red pepper.  Add the brown sugars, honey and molasses and caramelize the mixture.
Add the vinegar and let simmer for about 15 minutes.
Add the mustard, ketchup, Worcestershire sauce, water, salt, and black pepper and simmer until reduced by one-fourth.
Homemade Dried Fruit and Herb Tea


Ingredients:
lemons, oranges, ginger, fennel bulb, mint leaf, dried cranberries

Directions:
Preheat oven to 250°F
Toss lemon zest, orange zest, ginger and fennel(if using licorice or star anise do not use here] together on a large parchment paper-lined baking sheet. Scatter mint on a second large parchment paper-lined baking sheet and bake, rotating baking sheets and stirring occasionally, until ginger mixture and mint are both dried out, 10 to 15 minutes for the mint and about 45 minutes for the ginger mixture; set both aside to let cool completely.
Crumble mint into a medium bowl then add ginger mixture and cranberries or apricots and toss. For each serving of tea, steep 2 tablespoons of the mixture(if using licorice or star anise, add here] together with 1 cup hot water for 5 minutes. Strain and serve.
Chocolate Zucchini Cake


Ingredients:
butter, sugar, eggs, buttermilk, vanilla, flour, baking soda, baking powder, salt, cinnamon, zucchini, chocolate chips

Directions:
Preheat oven to 350.
Grease a 9 by 13 dish.
Using electric mixer, cream butter, oil, and sugar.
Add eggs, milk, and vanilla, and mix well.
Add flour, cocoa, baking soda, baking powder, salt, and cinnamon, and mix well.
Stir in zucchini and chocolate chips.
Pour batter into dish.
Bake until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes.
Pasta With Brie, Mushrooms, and Arugula


Ingredients:
penne pasta, olive oil, button mushroom, red onion, dry white wine, salt, pepper, baby arugula, water

Directions:
Cook pasta as directed. Reserve 1/2 C of pasta water, drain pasta, return to pot.
Heat oil in large skillet over medium-high heat. Add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
Add the wine, 1/2 t salt, and 1/4 t pepper and cook until the mushrooms begin to brown, 5-6 minutes and liquid is nearly gone.
Toss the pasta with the brie and reserved water until pasta is coated.
Stir in mushroom mixture and arugula. Serve while hot.
The Best Pumpkin Bread with Apples & Oranges


Ingredients:
sugar, eggs, canned pumpkin puree, flour, baking soda, pumpkin pie spice, cinnamon, orange, apple, golden raisin, walnuts

Directions:
Beat together first 4 ingredients until blended.
Stir in the remaining ingredients until dry ingredients are just moistened.
Do not overmix.
Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2-inch], place pans on a cookie sheet and bake in a 325 F.
oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.
Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts.
Yields 4 mini-loaves.
Or 2 (8x4-1-inch] loaf pans OR 1 (9x5-inch loaf pan].
Adjust cooking time for larger loaves and bake at 350 F.
until cake tester, inserted in center, comes out clean.
Whole Wheat Soda Bread


Ingredients:
all-purpose flour, whole wheat flour, wheat germ, salt, baking soda, butter, egg, buttermilk

Directions:
Heat oven to 450°F.
In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
Using your fingertips, work the softened butter into the flour mixture.
In a small bowl, whisk the egg.
Add the buttermilk to the egg; mix well.
Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
Use your hands to combine the dry and wet ingredients until it forms a loose dough.
If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
On a well-floured surface, turn out the dough.
Sprinkle the dough with flour and shape it into a 7-8 inch circle.
Flatten it slightly with the tips of your fingers.
Place the loaf on a baking sheet (I line mine with parchment paper].
Score (criss-cross] the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
Bake for 15 minutes at 450°F.
Reduce the heat to 400 F and continue baking another 20 minutes.
If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
The thermometer should read 190/195 F when baked.
Let cool for 15 minutes; then serve.
100 Calorie Cocktail - Hg's Yap Yap Yap Cocktail


Ingredients:
seltzer water, vodka, lime juice

Directions:
Mix seltzer (or club soda], vodka, syrup, and lime juice, and serve over ice.
Enjoy!
Juicy Fruit Salad


Ingredients:
pineapple chunks in juice, apple, banana, orange, seedless grapes

Directions:
"Toss all ingredients together and chill until ready to serve."
Ultimate Blueberry Muffins


Ingredients:
granulated sugar, all-purpose flour, ground cinnamon, butter, margarine, all-purpose flour, granulated sugar, brown sugar, baking powder, salt, milk, egg, butter, margarine, lemon, rind of, white chocolate chips, fresh blueberries, frozen blueberries

Directions:
Preheat oven to 375 degrees F.
Grease muffin pan.
Make streusel topping.
In a small bowl, combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1 teaspoon ground cinnamon.
Cut in 3 tablespoons butter or margarine with pastry blender or fork until mixture resembles coarse crumbs.
Set aside.
Make muffin batter.
Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
Stir in milk, egg, butter and lemon peel.
Stir in 1 1/2 cups white chocolate chips and blueberries.
Spoon into prepared pan, filling almost full.
Sprinkle with Streusel Topping.
Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.
Cool in pans for 5 minutes; remove to wire racks to cool.
Very tasty when served warm.
For added punch.
Melt remaining chip in microwave and drizzle over the muffins.
Spicy Cottage Cheese Dip - Weight Watcher Style


Ingredients:
low fat cottage cheese, low-fat mayonnaise, yellow mustard, apple cider vinegar, spring onion

Directions:
Combine all ingredients and blend evenly with a fork., Cover and chill for 30 minutes.
Dulce De Leche Icing


Ingredients:
butter, milk, sour cream, flour

Directions:
Cream the butter and the sugar together with a mixer until creamy.
Blend in milk, flour, and sour cream.
Put the dulce de leche into a microwaveable dish and heat it for about 5 to 10 seconds to soften it just a bit.
Add the dulce de leche to the mix and blend well.