xiaoxl/recipe_data huggingface dataset:
Bumbleberry Pie


Ingredients:
apples, rhubarb, strawberry, blueberries, raspberries, sugar, all-purpose flour, tapioca, flour, salt, shortening, egg, milk

Directions:
In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
CRUST:.
In another bowl combine the flour and salt, cut in shortening until crumbly.
Place egg in measuring cup and add enough milk to measure 2/3 cup.
Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour].
Divide into 3 portions and freeze one for another day.
Roll out remaining 2 portions and place 1 in bottom of pie plate.
Add fruit mixture and cover with top crust.
Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
Brush with cream and sprinkle with sugar.
Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
Cool on wire rack. Delicious served with ice cream.
Seared Tilapia With Fried Jalapeno and Lemon


Ingredients:
olive oil, butter, lemon

Directions:
Season tilapia fillets generously on all sides with Cajun seasoning. Preheat a large skillet over medium high heat.
Add oil and butter to pan; swirl and add fish fillets, browning on all sides, about 6 minutes total cooking time. Meanwhile, fry jalapeno slices in oil alongside. Remove both fish and jalapenos to serving plates.   Top with fried jalapeno slices, sprinkle with lemon zest and squeeze with remaining lemon wedges, if desired.
As a suggestion, serve fillets with veggies and/or potatoes.
Spiral Macaroni Salad


Ingredients:
spiral shaped pasta, cherry tomatoes, cheddar cheese, cucumber, green peppers, celery, green onions, mayonnaise, prepared mustard, celery seed

Directions:
Cook macaroni according to package directions; drain.
Rinse macaroni with cold water; drain.
Combine macaroni and next 7 ingredients; toss gently.
Combine remaining ingredients, and mix well.
Pour over salad; toss gently.
Cover and chill at least an hour.
Yield: 6 servings.
Rosemary Date-Nut Cheese Ball


Ingredients:
cream cheese, dates, pecans, fresh rosemary

Directions:
Combine the cream cheese, dates, rosemary and 1/2 cup of the pecans., Cover, and chill for 30 minutes., After chilling, shape into a ball and roll in the remaining pecans., Serve with apple wedges, gingersnaps, or your favorite cracker.
Italian Bread Using a Bread Machine
Category: bread
By Destiny

Wonderful Italian bread made in a bread machine then baked in the oven.

Ingredients:
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 ⅓ cups warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
1 ½ teaspoons olive oil
1 (.25 ounce) package active dry yeast
1  egg
1 tablespoon water
2 tablespoons cornmeal

Directions:
Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal.  Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Prep time: 20 mins
Cook time: 35 mins
Total time: 3 hrs 20 mins
Yields: 2 - 1 pound loaves

Calories: 104.5
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 20.6 g
Sugars: 0.7 g
Dietary fiber: 0.8 g
Protein: 3.1 g
Cholesterol: 9.3 mg
Sodium: 178.9 mg
Cucumber-Pimento Salad


Ingredients:
sugar, white vinegar, cucumbers, celery, green pepper, onion, salt, celery seed, diced pimentos

Directions:
Heat sugar and vinegar until sugar dissolves. Allow to cool.
In a large bowl, combine rest of ingredients. Pour cooled sugar/vinegar mixture over cucumber mixture. Mix well. Allow to set overnight or for at least 8 hours.
Enjoy!
Shrimp With Linguine


Ingredients:
linguine, shrimp, butter, extra virgin olive oil, shallot, garlic cloves, white wine, tomato sauce, red pepper flakes, fresh parsley, flour

Directions:
Boil a pot of water for the pasta.
Add the pasta and cook according to package.
While the pasta is cooking, add butter and the extra virgin olive oil in a sauce pan.
Add the shallots and garlic and sauté for about 3-4 minutes.
Season the shrimp with salt, pepper and red pepper flakes. Add the shrimp to the sauce pan and cook them for about 2-3 minutes or until pink.
Add the wine and bring to a boil.
Add the tomato puree and lower the heat to medium to low heat for about about 10 minutes. If the sauce gets too thin, add 1-2 Tablespoons of flour to thicken it up.
place the pasta on a plate, pour the sauce on top of the pasta and sprinkle the chopped parsley. Serve immediately.
Ash-e-jow (Iranian/Persian Barley Soup)
Category: soups-stews-and-chili
By Autumn Leaves

I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.

Ingredients:
2 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1  lime, juiced
¼ cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrots
½ cup sour cream
½ cup chopped fresh parsley
8  lime wedges

Directions:
Heat the chicken stock in a pot to a gentle simmer. Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour. Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time. Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.

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

Calories: 193.3
Fat: 7.2 g
Saturated fat: 2.8 g
Carbohydrates: 28.3 g
Sugars: 3.4 g
Dietary fiber: 4.3 g
Protein: 5.5 g
Cholesterol: 9.5 mg
Sodium: 177.6 mg
Steak De Burgo


Ingredients:
butter, fresh basil, beef tenderloin steaks, olive oil, garlic cloves, fresh mushrooms

Directions:
In a small bowl combine 3 Tbsp butter and 2 Tbsp basil; set aside.  Sprinkle steaks with salt & pepper.
In a large skillet cook garlic in hot olive oil and remaining 1 Tbsp butter over med-low heat for 4-6 minutes or until garlic begins to brown, stirring occasionally.  With a slotted spoon remove the garlic from the skillet.  Increase heat to med-hi and add remaining 1 tbsp basil.  Cook steaks in skillet, turning once.  Allow 10-13 minutes for med-rare to med doneness.  Transfer steaks to serving platter; top each with reserved butter & basil mixture.
Add mushrooms to skillet.  Cook and stir until tender and brown, about 3 minutes.  Spoon mushrooms over steaks.
Bacon, Egg, and Avocado Burgers
Category: meat-and-poultry
By Love2cook32

If you're craving a really juicy, delicious burger that's packed with flavor and textures then this egg-topped burger is the burger for you! When you bite into this burger the burst of the egg yolk and the creaminess of the avocado with the crunchiness of the bacon sends this burger over the edge.

Ingredients:
3 tablespoons salted butter, softened
4  hamburger buns, split
8 slices thick-cut bacon
1 ½ pounds lean ground beef
2 tablespoons Worcestershire sauce
1 tablespoon steak seasoning
4 slices Cheddar cheese
4 large eggs
4  large lettuce leaves
½  red onion, thinly sliced
2  avocados - peeled, pitted, and thinly sliced

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Butter each half of hamburger buns. Place bacon in a heavy skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Set the skillet aside, reserving grease. Mix ground beef, Worcestershire sauce, and steak seasoning together in a large bowl; do not overmix. Form into 4 patties. Make a thumbprint in the middle of each patty to keep it from shrinking as it cooks. Grill patties on the preheated grill until preferred doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top each burger with 2 slices bacon and a Cheddar cheese slice; close the grill lid until cheese is melted, about 1 minute. Remove patties from the grill. Place buns on the grill, buttered-side down, and cook until browned, about 1 minute. Remove from the grill. Place 1 patty on the bottom half of each bun. Reheat the bacon grease in the skillet over medium-high heat. Crack eggs into the hot skillet and fry until whites are cooked but yolk is still runny, about 4 minutes. Immediately place 1 egg on top of each patty. Top with lettuce, onion, avocado, and remaining buns.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 burgers

Calories: 967.4
Fat: 67.5 g
Saturated fat: 25.9 g
Carbohydrates: 35.2 g
Sugars: 2.7 g
Dietary fiber: 8.3 g
Protein: 56.1 g
Cholesterol: 365.6 mg
Sodium: 1854.8 mg
Vegetarian Pasta Casserole


Ingredients:
rigatoni pasta, whole tomatoes, large-curd cottage cheese, red pepper flakes, dried thyme, salt, pepper, cannellini beans, mozzarella cheese

Directions:
Preheat oven to 400 degrees Fahrenheit. Spray nonstick cooking spray on 13x9x2" baking pan. Put baking pan in oven to warm while preheating.
Cook the rigatoni in salted water.
While the rigatoni is cooking, combine the tomatoes, cottage cheese, red pepper flakes, thyme, salt, pepper, and cannelini beans in a large bowl.
Add the cooked rigatoni to the tomato mixture and combine well. Pour into the baking pan.
Top with grated mozzarella. Bake in 400 degree oven for 30 minutes. Allow to stand for 10 minutes before serving.
Lemon Cream Tilapia #RSC


Ingredients:
heavy cream, lemon juice, garlic cloves, honey, hot chili sauce, butter, green onions, white rice

Directions:
"Preheat oven to 400 degrees. In a small bowl, add heavy cream, lemon juice, garlic, honey, Sriracha and set aside. Line cookie sheet with 2 layers of Reynolds Wrap Foil. Pat tilapia dry with paper towel, place on cookie sheet and season with salt and pepper to taste. Pour heavy cream mixture over tilapia and top with tablespoon of butter. Cover tilapia with 2 layers of Reynolds Wrap Foil and seal tightly. Place in oven and cook for 10-12 minutes. Remove foil very carefully, as steam will release quickly and is very hot. Sprinkle with green onions. Serve over white rice with generous amounts of lemon cream sauce."
Pumpkin Cookies


Ingredients:
flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, shortening, granulated sugar, eggs, pumpkin puree, brown sugar, butter, milk, powdered sugar, powdered sugar

Directions:
Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and ground cloves.  Save for later.
In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy.  Add eggs, 1 at a time, beating well after each addition.  Add pumpkin puree and mix until well combined.
Slowly add flour mixture, mixing until combined.  Droup rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not overbake.  Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
To make icing:  In a small saucepan over  medium heat, combine sugar, butter and milk and bring mixture to a boil.  Remove from heat, set aside and cool completely, about an hour.  Stir in powdered sugar until icing is desired consistency, adding more if necessary.  Ice cookies to taste.
Crispy Wontons
Category: trusted-brands-recipes-and-tips
By Kikkoman

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Ingredients:
¾ pound ground pork
8  canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

Directions:
Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly. Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

Yields: 10 appetizer servings
Simply Delicious Rice Pudding


Ingredients:
cooked rice, milk, sugar, butter, raisins, egg, vanilla extract, nutmeg, cinnamon

Directions:
In a heavy bottomed sauce pan add the rice, 2 cups milk (or half and half], sugar, butter and raisins. Cook over medium-high heat, stirring often, until mixture comes to a boil. As soon as the mixture comes to a boil, reduce heat to low and simmer gently for about 10-15 minutes, stirring often, until thickened.
Meanwhile, whisk together the reserved 1 cup of milk and the egg in a small bowl. Gradually whisk in a few spoonfuls of the warm rice pudding to temper the egg; now gradually stir the tempered egg mixture into the hot rice pudding, stirring well to combine.
Whisk in the vanilla, cinnamon and nutmeg.
Let cool a minimum of 30 minutes before serving with a dollop of whipped cream on top, as desired.
Refrigerate any leftovers.
Spicy Corn and Chorizo Nachos


Ingredients:
tortilla chips, cheddar cheese, chorizo sausage, frozen corn

Directions:
Line a rimmed baking sheet with foil, then spread out tortila chips; layer with cheese, chorizo, and corn.
Bake at 450 degrees F until the cheese melts, about 3 to 5 minutes.
Top with jalapenos and serve.
Turkey Spaghetti Casserole


Ingredients:
onion, carrot, celery rib, fresh mushrooms, butter, chicken broth, salt, pepper, spaghetti, monterey jack cheese, paprika

Directions:
In a small pan, saute the vegetables in butter until tender.
In a large bowl, combine the broth, soup, salt and pepper.
In a 2-1/2-qt. baking dish coated with cooking spray,layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over top.
Cover and bake at 350F for 70-80 minute or until spaghetti is tender,stirring once.
Uncover; sprinkle with cheese and paprika. Bake 5- 10 minutes longer or until cheese is melted.
Apple Pepper Jelly


Ingredients:
granny smith apples, water, green bell peppers, jalapeno chiles, sugar, cider vinegar, red bell peppers

Directions:
Bring apples and water to boil in heavy large saucepan.
Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes.
Cool 30 minutes.
Press apple mixture through fine strainer into heavy large saucepan.
Puree green peppers and chilies with 2 cups sugar in processor or blender.
Add to apples.
Mix in remaining 3 cups sugar and vinegar.
Boil over medium heat 10 minutes to blend flavors.
Add pectin and boil exactly 2 minutes.
Stir in red pepper.
Pour into sterilized jars and seal.
Shake jars occasionally as jelly cools to distribute peppers evenly.
Store in cool dry place.
Tressa's Spicy Jambalaya


Ingredients:
turkey kielbasa, onion, green pepper, celery rib, bay leaf, stewed tomatoes, chicken broth, white rice

Directions:
Cook kielbases, onion, green pepper, and celery in a large, non-stick saucepan over medium-high heat for 5 minutes.
Add Cajun seasoning and bay leaf.  Cook 5 minutes.
Add tomatoes and chicken broth.
Stir in rice and simmer, covered, 15 to 20 minutes until rice is tender.
Remove bay leaf before serving.
Italian Chicken (Crock-Pot)


Ingredients:
boneless skinless chicken breast halves, Italian stewed tomatoes, water, water, chicken bouillon granules, chili powder, dried tarragon, garlic powder, cornstarch, cooked rice

Directions:
Place chicken in a 5 quart slow cooker.  Combine the tomatoes , 3/4 cup water, onion, bouillon and seasonings; pour over chicken.
Cover and cook on low for 3-4 hours or until a meat thermometer inserted into the chicken reads 170 degrees.
Transfer chicken to a serving platter; keep warm.  Pour cooking juices into a small saucepan.  Combine cornstarch and remaining water until smooth; stir into cooking juices.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Serve with chicken and rice.
Broiled Salmon Fillets With a Spicy Sauce


Ingredients:
dijon-style mustard, lemon juice, salmon fillets, mayonnaise, cucumber, red onion, dill weed, garlic clove, crushed red pepper flakes

Directions:
In small bowl, mix mustard and lemon juice. Spread salmons with half of mixture, cover and put in fridge.
Meanwhile, combine remaining ingredients with reserved mustard mixture and blend well. Cover and set aside.
Preheat broiler. Coat broiler pan with non stick spray. Arrange salmon on pan. Broil about 5" from heat for 7 minutes.
Turn fillets and broil another 7 minutes or til fish flakes with fork. Serve with prepared sauce.
Refreshing Lemon Grape Chicken Salad


Ingredients:
lemon yogurt, lemon juice, mint, salt, chicken, cantaloupe, red seedless grapes, green seedless grape, red bell pepper

Directions:
To make the dressing: mix together all the dressing ingredients in a bowl.
To make the salad; combine the first 6 salad ingredients in the bowl with the dressing; stir to mix well; season if needed with salt and pepper.
Arrange spinach leaves on individual plates.
Serve salad mixture on top of the spinach leaves.
Note: You may chill salad mixture a couple of hours before serving if desired.
Easy Chinese Steamed Tofu and Cabbage


Ingredients:
firm tofu, low sodium soy sauce

Directions:
Place steamer in pot and fill pot only until water reaches bottom of steamer.
Place on stove and pour in cabbage and tofu, cover with water simmering.
Cook until desired tenderness is reached (I like my cabbage very soft and will cook for about 15 minutes].
When done, top with 3 teaspoons of soy sauce and mix.
Remove from steamer and ENJOY!
Asparagus and Salmon With Dill Cream


Ingredients:
asparagus spears, smoked salmon, fresh dill sprig, sour cream, lemon juice, fresh dill sprigs, water, sugar

Directions:
Boil, steam or microwave asparagus until just tender. Drain, rinse under cold water until cold, then pat dry with absorbent kitchen paper.
Wrap one piece of smoked salmon around each spear; place on a serving platter.
To make the dill salad cream, combine all the ingredients in a small bowl; stir until smooth.
Drizzle some of the cream over the spears, garnish with dill sprigs and serve the remaining cream seperately.
Spaghetti Squash Pad Thai
Category: world-cuisine
By SunnyDaysNora

This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!

Ingredients:
1 small spaghetti squash, halved and seeded
1 ½ cups chicken broth
3 tablespoons peanut butter
1 tablespoon chile-garlic sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
¼ teaspoon ground black pepper
3 tablespoons cold water
1 tablespoon cornstarch
2 tablespoons olive oil
1 (12 ounce) package broccoli coleslaw mix
1  zucchini, diced
1  red bell pepper, diced
½ cup sliced green onions
¼ cup chopped fresh cilantro
2  cubed cooked chicken breasts

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel. Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce. Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 440.9
Fat: 23.5 g
Saturated fat: 4.8 g
Carbohydrates: 22.1 g
Sugars: 6 g
Dietary fiber: 4.8 g
Protein: 36.3 g
Cholesterol: 82.5 mg
Sodium: 887.2 mg
Spiked Beer


Ingredients:
beer, peppar vodka, salt

Directions:
In a tall glass, salt rim if desired,  pour beer, add chilled Bloody mary mix and vodka.
Garnish with Celery Stick.
Canadian Version of English Scones


Ingredients:
flour, baking powder, baking soda, sugar, butter, margarine, egg, buttermilk, berries, raisins

Directions:
Combine flour, baking powder and baking soda and sugar in a large bowl.  Cut in butter until mixture resembles fine crumbs.  Stir in the egg and buttermilk.  Add fruit, etc if desired.
Turn dough onto lightly floured surface and knead very lightly about 10 times.  (Over kneading will toughen the dough].
Pat or roll into a 3/4 inch thick round.  Cut scones with cutters or a knife.
Place approximately 1 inch apart on nonstick baking sheet.
Optional: Brush tops with egg or milk, or sprinkle with sugar.
Bake 12-14 min at 400F or until lightly browned.
Roasted Tomatoes Onions and Zucchini


Ingredients:
zucchini, roma tomatoes, garlic clove, olive oil, dried thyme

Directions:
Preheat oven to 375°F
Arrange the zucchini, onion and tomato slices side by side in an appropriately sized baking dish.
Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
Season with salt and pepper; cook until golden and tender for about 25 minutes.
Serve warm or at room temperature for the best flavor.
Asparagus and Cheese Crock Pot Casserole


Ingredients:
fresh asparagus, onion, American cheese, egg

Directions:
Combine all ingredients and stir well., Cover and cook on HIGH 3 to 3-1/2 hours.
Chicken on Rice


Ingredients:
rice, butter, chicken thigh fillet, onion, garlic cloves, cumin, chili powder, cornflour, yoghurt, salt

Directions:
Heat butter and 2 tbsps. of oil in a large saucepan, add chicken in batches until browned.
Reduce heat, add onion, garlic and spices, cook, stirring, until fragrant  Add tomato passata to chicken mixture.  Simmer 10 minutes.
Stir cornflour into the cream and yoghurt. Pour into chicken mixture and stir.  Simmer 10 minutes.
Season with salt.
Cook rice as per packet directions.  Serve butter chicken with rice and top with flaked almonds.
Orange Berry Swirl


Ingredients:
plain low-fat yogurt, nonfat milk

Directions:
"Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately."