xiaoxl/recipe_data huggingface dataset:
Santa Maria-Style Tri Tip Roast
Category: main-dish
By Pamlovestocook

My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!

Ingredients:
1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon lemon pepper
¼ teaspoon seasoned salt
¼ teaspoon beef bouillon granules
1 (3 pound) beef tri-tip roast

Directions:
Preheat oven to 375 degrees F (190 degrees C). Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat. Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil. Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

Prep time: 10 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 330.9
Fat: 14.1 g
Saturated fat: 5.2 g
Carbohydrates: 2.6 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 46 g
Cholesterol: 158.1 mg
Sodium: 837.7 mg
Parmesan Cheese Twists


Ingredients:
puff pastry sheet, egg, water, parmesan cheese, fresh parsley, dried oregano leaves, black pepper

Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water. Mix cheese, parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg side down. Roll gently with rolling pin to seal.
Cut crosswise into 28 (1/2-inch] strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. Sprinkle with black pepper.
Bake 10 minutes or until golden. Serve warm or at room temperature.
Makes 28 appetizers.
Tip: Crisps can be stored in airtight container up to 1 week.
Another Tip: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.
Brownies Oma's


Ingredients:
butter, sugar, eggs, flour, vanilla, walnuts

Directions:
Preheat oven to 300 F.
Mix all ingredients Use ¾ cup walnuts in the dough.
Use pan 9 x 9 x 2 (largest 10 x 13] grease and flour pan
Add ¼ cup walnuts for topping.
Bake 350 F for 15-20 minutes.
To check for doneness  Try with toothpick.
Cut when cool after 2 hr.
Ginger Peanut Soup


Ingredients:
broccoli, cauliflower, onion, fresh ginger, garlic, cayenne pepper, salt, pepper, olive oil, water, diced tomatoes

Directions:
In a large soup pot, saute the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender.
Add the stock, tomatoes, and peanut butter.
Reduce heat and simmer for 20 minutes, stirring occasionally.
Breakfast Casserole


Ingredients:
ground sausage, eggs, milk, cheddar cheese, mushroom pieces

Directions:
Tear toasted bread into small pieces and put in a 9x13 baking dish., Brown sausage and onions. Drain., Beat eggs and milk in a large bowl. Add sausage, cheese and mushrooms. Mix well., Pour over bread pieces. Mix slightly and pat., Bake at 350* for one hour or until golden brown.
Banana Bread Bars with Brown Butter Frosting
Category: desserts
By AllieGeekPi

Banana bread bars with brown butter frosting.

Ingredients:
1 ½ cups white sugar
1 cup sour cream
½ cup butter, softened
2  eggs
1 ¾ cups mashed ripe bananas
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts  (Optional)
½ cup butter
4 cups confectioners' sugar
3 tablespoons milk
1 ½ teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan. Beat white sugar, sour cream, 1/2 cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan. Bake in the preheated oven until golden, about 27 minutes. Cool. Melt 1/2 cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat. Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 583.4
Fat: 23.8 g
Saturated fat: 12.9 g
Carbohydrates: 90.1 g
Sugars: 68.8 g
Dietary fiber: 1.7 g
Protein: 5.2 g
Cholesterol: 80.4 mg
Sodium: 383.9 mg
Watermelon Salad


Ingredients:
watermelon, scallion, of fresh mint, parsley, olive oil, champagne vinegar

Directions:
Combine first 5 ingredients in a bowl.
Whisk together oil and vinegar; pour over watermelon mix.
Season well with salt and pepper.
Turkey Chili


Ingredients:
ground turkey, onion, white beans, black beans, Rotel Tomatoes, green chilies, garlic powder, onion powder, minced garlic cloves

Directions:
Brown turkey and onion in a skillet., Place all ingredients in a crockpot., Heat on high 3 hours.
Avocado Prawns
Category: seafood
By dollychiaa

Avocado is mashed until it turns into a paste with lemon juice and pepper. Absolutely original, it is a fantastic combination.

Ingredients:
2  avocados, halved with pits removed
½  lemon, zested
½  lemon, zested and juiced
½ teaspoon white sugar
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons olive oil
½ teaspoon chopped garlic
½ pound peeled and deveined prawns
1 teaspoon salt
1 pinch ground black pepper, to taste

Directions:
Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside. Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.

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

Calories: 512.1
Fat: 40.7 g
Saturated fat: 5.9 g
Carbohydrates: 22.1 g
Sugars: 2.5 g
Dietary fiber: 15.2 g
Protein: 23 g
Cholesterol: 172.6 mg
Sodium: 1377.6 mg
Peanut Butter-Chocolate Scotcheroo's


Ingredients:
light corn syrup, granulated sugar, peanut butter

Directions:
Generously butter a 9 x 13 inch baking pan.
In a 3 quart saucepan mix light corn syrup, sugar and peanut butter.
Cook over medium heat, stirring until peanut butter melts, stir constantly.
Bring mixture to a boil.
Remove from heat and stir in rice krispie cereal.
Press mixture into buttered 9x13 pan (using well buttered hands].
In double boiler, melt semi-sweet chocolate bits and butterscotch bits together. Make sure your water is not at boiling point when doing this (do it slowly].
When melted spread over top of Rice Krispie mixture.
Chill until top is firm and cut into squares.
Salmon, Potato & Dill Salad


Ingredients:
potatoes, green beans, salmon fillets, sea salt, pepper, watercress, lemon, dill, honey, red wine vinegar, dill, olive oil, sea salt, pepper

Directions:
Heat the oven Celsius  Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.
To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened.  Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well.  Bake for 8-10 minutes, depending on size.  Rest for 5 minutes, then gently break up into bite size pieces with your fingers.
Drain the vegetables and cut the potatoes in half.  Toss them in the dressing with the beans and watercress.  Spread over four dinner plates and tuck in the salmon and extra dill.  Drizzle with any remaining dressing and serve with a lemon or lime wedge.
Keftithakia


Ingredients:
ground beef, ground lamb, onions, milk, egg, red wine, salt, nutmeg, cinnamon, oregano, parsley, olive oil

Directions:
Using a little olive oil, fry the onions.
Mix the onions, meat, bread crumbs milk, parsley and the egg in a bowl.
Season to taste.
Form balls with the meat, and fry in hot oil.
When the balls are fully cooked, drain the oil.
Pour wine over the Keftithakia, and let reduce about 3/4 (I assume this means to reduce so that 1/4 of the sauce remains].
Serve hot.
Roasted Corn and Black Bean Chili


Ingredients:
frozen corn, olive oil, onion, garlic cloves, ground cumin, chili powder, low sodium chicken broth, black beans, diced tomatoes with green chilies, sour cream

Directions:
Preheat oven to 400°F.
Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
Bake until the corn is browned, stirring once, about 20 mins total.
Note: Corn sometimes does not brown, but bake until it smells roasted.
While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
Stir in broth, beans, and tomatoes; reduce heat to simmer.
Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
Serve chili with sour cream and shredded cheese.
Zeppole With Anchovy


Ingredients:
flour, salt, water, anchovy fillets

Directions:
Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
Yield: 16 zeppole.
Prep Time: 2 hours 30 minutes.
Cooking Time: 20 minutes.
Homemade Root Beer
Category: drinks
By LUVNGRAMS

This Root beer is bound to be a hit at any gathering.  It is very easy, ice cold and yummy.  Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot.  This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.

Ingredients:
6 cups white sugar
3 ⅓ gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice

Directions:
In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up. Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 gallons

Calories: 72.6
Carbohydrates: 18.7 g
Sugars: 18.7 g
Sodium: 5.9 mg
Gluten Free Lemon Bars


Ingredients:
butter, powdered sugar, eggs, granulated sugar, lemon peel, lemon juice, baking powder, salt

Directions:
Heat oven to 350.
Mix flour, butter, powdered sugar. Press in ungreased square pan 8x8x2 building up edges. Bake 20 minutes.
Beat remaining ingredients until light and fluffy. Pour over hot crust and bake about 25 minute
Cool and cut into 1 1/2 inch squares. Enjoy!
Ginger Shrimp With Oyster Mushrooms


Ingredients:
large shrimp, red bell pepper, carrots, garlic cloves, fresh cilantro leaves, sesame seeds, soy sauce, cornstarch

Directions:
in a small bowl, mix the stock, sesame seeds, ginger root, soy sauce, hot pepper sauce, and cornstarch mix until well blended, set aside.
in a large skillet or wok, heat 2 tablespoons of oil.
stir fry the carrots for 3 minutes, remove from wok and set aside.
add 1 tablespoon of oil to wok, add mushrooms stir fry for 2 minutes, remove from wok and set aside.
add more oil to wok if needed, add the shrimp, bell pepper, garlic, and stir fry until shrimp turns pink.
stir the sauce mixture and pour over the shrimp in wok.
cook until mixture bubbles, then add the carrots, and mushrooms.
cover and cook for another 2 minutes.
transfer to a platter and garnish with cilantro.
serve immediately.
Stuffed Artichokes


Ingredients:
lean ground beef, fresh mushrooms, onion, eggs, celery, tomato puree, water, salt, black pepper, thyme, garlic, artichoke bottoms, artichoke bottoms, beef broth

Directions:
Preheat the oven to 350 degrees F.
Combine all the ingredients except for the artichoke bottoms and the beef broth.
Divide and mound the meat mixture on the artichoke bottoms, about 4 tablespoons each.
In a well greased baking pan, place the filled artichokes, filled side up, in one layer.
Pour the broth over the whole thing.
Bake, lightly covered with foil, for 1 1/2 hours.
Uncover and bake another 10-15 minutes, until browned.
Serve hot.
Sfingi
Category: world-cuisine
By KITTYCATGRL

Sfingi are also called zeppole.  You'll never realize you're eating ricotta cheese! These are very good - be sure to eat them while they're warm.

Ingredients:
1 pound ricotta cheese
2  eggs
2 tablespoons white sugar
1 ½ teaspoons vanilla extract
1 ½ tablespoons baking powder
1 cup all-purpose flour
2 quarts vegetable oil for frying
¼ cup honey
¼ cup confectioners' sugar for dusting

Directions:
In large bowl, combine ricotta, eggs, sugar and vanilla.  Mix together baking powder and 1/2 cup flour.  Fold into ricotta mixture.  Add enough of remaining flour to make a thick batter.  Let rest 1 hour. Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color.  Drop batter by teaspoons into hot oil and deep fry until golden.  Remove with slotted spoon and drain on paper towels. Stack sfingi on serving platter in a pyramid.  Drizzle stack with honey and dust with confectioner's sugar.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 15 servings

Calories: 218.5
Fat: 14.9 g
Saturated fat: 3.2 g
Carbohydrates: 16.6 g
Sugars: 8.5 g
Dietary fiber: 0.2 g
Protein: 5.2 g
Cholesterol: 34.2 mg
Sodium: 148.3 mg
The Brown Hotel's Hot Brown Sandwich Casserole


Ingredients:
butter, flour, eggs, milk, parmesan cheese, heavy whipping cream, paprika, bacon, tomatoes, fresh parsley

Directions:
Melt the butter in a large saucepan.
Add flour stirring to make a roux; cook 2 to 3 minutes.
Thoroughly beat eggs; beat into milk.
While stirring, very slowly add milk mixture to butter mixture.
Stir in parmesan cheese.
Cook until mixture thickens, but do not boil.
This will take 30 to 45 minutes.
Mixture should heavily coat the back side of a large spoon.
Remove from heat.
Fold in whipping cream and add salt and pepper to taste.
Trim crust from bread edges.
Toast 10 slices in a regular toaster or place in pan under broiler till golden.
Do both sides.
Reserve remaining bread slices.
Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
Place the remaining 4 slices of toast in a 8x8x2-inch pan.
(If you can place all in one pan then do so.].
Top with slices of turkey.
Cover with sauce, dividing the sauce between the two casseroles.
Spread all of the sauce over the turkey.
Sprinkle with remaining parmesan cheese and paprika.
Place in a pre-heated 350 degree oven for 15 minutes or till golden brown.
While casserole is baking, fry bacon till crisp; drain on paper.
towels.
When cooled, break into bits.
Toast remaining slices of bread.
Cut in on a diagonal.
When casserole is done, place toasted bread around outer edge, point side up.
Garnish top of casserole with bacon bits and diced tomatoes.
Sprinkle with chopped parsley.
Serve while hot.
Breaded Steak (Bistec Empanizado)


Ingredients:
onion, garlic cloves, dried oregano, peppercorn, paprika, salt, eggs, flour, olive oil

Directions:
Sprinkle steaks with chopped onion, minced garlic, "sour" orange juice or alternative mix, and salt.
Rub into meat and cover.
Place in the refrigerator & allow to marinate overnight.
In bowl, beat the eggs - place flour on a plate, & breadcrumbs on another plate.
Season with the seasonings and dip the steaks into eggs, then roll into flour cover lightly, then back into egg mixture and then into breadcrumbs and cover both on sides.
Heat oil in skillet on medium heat and fry steak on both sides, until golden brown - don't overcook.
Pineapple Upside Down Cake


Ingredients:
brown sugar, butter, fresh pineapple, ground ginger, pecans, flour, baking powder, eggs, sugar, vanilla, rum

Directions:
Preheat oven to 350°F.
Place brown sugar and 2 tablespoons of butter in the bottom of a 9- or 10-inch casserole dish.  Place in the oven, allowing mixture to melt.  Take out of the oven and stir to incorporate both ingredients.
Lie pineapple slices in one layer along the bottom, going up the sides of the dish as well.  Sprinkle chopped pecans in the center holes and spaces left open by the pineapple slices.  Sprinkle with ginger.
In a bowl, sift together flour and baking powder.  Sift sugar into another bowl.
In a separate bowl, beat egg yolks, vanilla and 1 tablespoon melted butter.  In yet another bowl, beat egg whites until stiff but not dry.
Gently fold sugar into the egg whites, one tablespoon at a time.  Then fold in the yolk mixture, and then the flour mixture 1/4 cup at a time.
Pour the batter over the pineapple slices and bake for 30-45 minutes.  Test center with a toothpic to be sure it is done.
Immediately after taking out of the oven, turn over onto a serving platter, and wait a moment to allow the brown sugar syrup to run over the entire cake.
Sprinkle the top of the cake with rum or brandy.
You can serve this with whipped cream or dessert sauce, but it is great by itself.  Enjoy!
Modern Roman Libum Recipe  or Roman Cheesecake


Ingredients:
all-purpose flour, ricotta cheese, egg, bay leaf, clear honey

Directions:
Sift the flour into a bowl. Beat the cheese until it's soft and stir it into the flour along with the egg.
Form a soft dough and divide into 4.
Mold each one into a bun and place them on a greased baking tray with a fresh bay leaf underneath.
Heat the oven to 425°F Cover the cakes [see note on this] and bake for 35-40 minutes until golden-brown.
Warm the honey and place the warm cakes in it so that they absorb it. Allow to stand 30 minutes before serving.
NOTE: The Romans often covered their food while it was cooking with a domed earthenware cover called a testo. You can use an overturned, shallow clay pot, a metal bowl, or casserole dish as a brick.
Sweet Potato Potato Salad
Category: salad
By GRAMZ

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Ingredients:
2  potatoes
1  sweet potato
4  eggs
2 stalks celery, chopped
½  onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 243.8
Fat: 19 g
Saturated fat: 3.3 g
Carbohydrates: 14.3 g
Sugars: 2.2 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 100.8 mg
Sodium: 480.7 mg
Smoothie Stir-Ins


Ingredients:
plain yogurt, carrot juice, celery, fresh ginger, honeydew melon, kiwi fruit, green grape, unsweetened coconut milk, fresh lime juice, of fresh mint, peanut butter, banana, tangerine, ground cinnamon, nutmeg, watermelon, tea, red raspberries, fresh blueberries, pomegranate seeds, cherries, dark chocolate

Directions:
For each smoothie blend 6 ounces plain yogurt with the second (and third] ingredient then stir in garnish and enjoy.
Orange:  Blend yogurt, carrot juice, celery; garnish with fresh grated ginger.
Green:  Blend yogurt, honeydew melon, kiwifruit; garnish with green grapes.
Coconut:  Blend yogurt, coconut milk, lime juice; garnish with fresh mint.
Kids:  Blend yogurt, peanut butter, banana; garnish with a swirl of chocolate syrup.
Dreamsicle:  Blend yogurt, orange sherbert, tangerine, vanilla wafers; garnish with whipped cream.
Spice:  Blend yogurt, rice milk, caramel sauce; garnish with cinnamon and nutmeg.
Flower:  Blend yogurt, watermelon, and hibiscus tea.
Peachy:  Blend yogurt, peaches, and raspberries.
Purple:  Blend yogurt, blueberries; garnish with pomegranate seeds.
Add 1/2 a cup or more ice to blender for a frozen smoothie.
Cheesy Corn Muffins


Ingredients:
egg, milk, cheddar cheese, sugar, ground flax seeds

Directions:
Preheat oven to 400., Grease muffin pans., Blend corn, egg, milk, sugar, and cheese well., Add muffin mix blend again., Let batter rest for 4 minutes., Fill muffin pans 1/2 full., Sprinkle on flax seed if used., Bake for 15-20 minutes or until brown.
Norwegian Marinated Edam Cheese (Marinert Edamerost)


Ingredients:
edam cheese, olive oil, white vinegar, oregano, thyme, green peppercorn, garlic cloves

Directions:
Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed.
Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
Layer cheese and red pepper in a jar and pour marinade over all.
Cover and chill. Keeps 2-3 weeks in refrigerator.
Let come to room temperature before serving, allowing cheese to come to full-flavor.
Black Bean Tortilla Pie


Ingredients:
onion, green pepper, garlic cloves, ground cumin, pepper, olive oil, black beans, vegetable broth, frozen corn, green onions, flour tortillas, low-fat cheddar cheese

Directions:
In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil.
Add beans and the broth; bring to a boil; cook until liquid is reduced to 1/3 cup.
Stir in corn and green onions; remove from heat.
Place 1 tortilla in a 9-inch spring-form pan coated with nonstick cooking spray.
Layer with 1 1/2 cups bean mixture and 1/4 cup cheese; REPEAT layers twice; top with remaining tortilla.
Place pan on a baking sheet; bake, uncovered, at 400 degrees 15 to 20 minutes or until heated through.
Remove sides of pan; sprinkle with remaining cheese; cut into wedges, enjoy.
Jell-O Magic Mousse


Ingredients:
boiling water, Cool Whip

Directions:
stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended.
(mixture will still be thin].
pour mixture into 6 cup mold or glass bowl sprayed with cooking spray.
Refrigerate 8 hours or overnight until firm.
unmold onto serving plate just before serving.
store leftovers in refrigerator.