xiaoxl/recipe_data huggingface dataset:
Zucchini Carrot Bread
Category: breakfast-and-brunch
By saranade60

A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.

Ingredients:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon allspice
1 ½ cups white sugar
1 cup unsweetened applesauce
3  eggs
2 cups grated zucchini
½ cup grated carrots

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 loaves

Calories: 183.7
Fat: 1.3 g
Saturated fat: 0.4 g
Carbohydrates: 39.7 g
Sugars: 20.9 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 34.9 mg
Sodium: 257.7 mg
Paula Deen's Sausage Gravy


Ingredients:
ground sausage, bacon, onion, garlic cloves, all-purpose flour, half-and-half, ground black pepper, salt, butter

Directions:
In a large skillet, combine sausage, bacon, onion and garlic.  Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly.
Drain the grease and then stir in flour and cook for 2-3 minutes, stirring frequently.
Gradually stir in half and half.  Add pepper and salt and cook for 3-4 minutes, or until gravy is thickened.
Remove from heat and stir in butter until melted.
Pinto Beans and Prunes (Vegan)


Ingredients:
dried pink beans, olive oil, yellow onion, garlic clove, fresh tomatoes, diced tomatoes, prune, vinegar, apple cider, ground cinnamon, ground cloves, nutmeg, bay leaves, salt, white pepper, fresh basil, fresh parsley, lemon

Directions:
Cook the dried beans *reserving* some of the liquid.
Heat olive oil in a large skillet or saucepan.
Lightly brown the onions and garlic for a few minutes.
Add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
Add the drained beans (and a little bean broth to thin the sauce if necessary.] Heat through for a few minutes.
MEDITERRANEAN CHICKPEa QUINOa BOWL


Ingredients:
quinoa, garlic clove, paprika, cumin, onion, chickpeas, cucumber, fresh parsley

Directions:
Step 1.
Add peppers, 1/2 tsp oil, garlic, paprika, cumin and crushed red pepper (if using] in a mini food processor. Puree until fairly smooth.
Step 2.
Combine quinoa, olives, onion and the remaining 1/2 tsp oil in a medium bowl.
Step 3.
In a bowl add quinoa mixture and top with chickpeas, cucumber and the red pepper sauce. Sprinkle with parsley.
Crazy Garlic Bread


Ingredients:
butter, minced garlic cloves, parmesan cheese

Directions:
Form dough into any size or shape you would like. I prefer to make stick shapes.
Bake in the oven at 350F until pale and golden in color, about 15 minutes.
Meanwhile in a saucepan on low heat, melt the butter.  Add minced garlic, cooking slightly and being careful not to burn. Set that aside until bread sticks are cooked.
When bread sticks are still warm out of the oven, immerse each one into the butter mixture,coating them generously.
Place on a cookie sheat and sprinkle with parmesan cheese and Italian seasoning.
Best to eat when they are still warm.
Chocolate Frosting


Ingredients:
sugar, margarine, milk, vanilla

Directions:
"In a small sauce pan, add 1 cup sugar, magarine, milk and chocolate chips. Stirring constantly, bring to a boil, and boil for one minute.  Remove from heat, and add the chocolate chips and 1 tsp vanilla.   Stir constantly until smooth and slightly cooled.  should be somewhat thick to put on the cake, don't want it too thin."
Banana Whoopie Pies


Ingredients:
all-purpose flour, baking powder, salt, ground cinnamon, butter, shortening, sugar, eggs, vanilla extract, cream cheese, butter, vanilla extract, confectioners' sugar

Directions:
Preheat oven 350 degrees F. Line a baking sheet with parchment paper.
Make the cookies: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
In a large bowl, cream together the butter and sugar until light. Beat in egg and vegetable oil, followed by vanilla and mashed banana.
Add flour mixture and stir until just incorporated.
Drop 1 1/2-inch balls (I do a heaping cookie scoop worth] and bake for 12 to 14 minutes, or until cookies are lightly browned around the edges and set in the center.
Remove to a wire rack to cool completely.
Make the filling: In a medium bowl, beat together cream cheese and butter until smooth.
Blend in vanilla and confectioners’ sugar until mixture is smooth and thick.
Add additional confectioners’ sugar if mixture seems runny.
Wrap cookies individually in plastic wrap, and store in the refrigerator.
Haddock Mornay


Ingredients:
cod, butter, salt, pepper, butter, onions, flour, milk, half-and-half, chicken bouillon cube, salt, white pepper, cheddar cheese, parmesan cheese, Worcestershire sauce, sherry wine

Directions:
Bake at 350.
Arrange fillets in a large shallow baking dish. Brush lightly with butter or margarine. Add salt and pepper.
Place a buttered piece of brown paper or parchment paper over fish. Bake 35-40 minute or until done. Ten minute before fish is done, drain off liquid and remove paper. Fish should be just barely done with plenty of moisture still in the flesh. While fish is baking, prepare sauce.
To make sauce: In heavy saucepan, heat butter, add onions and saute. Add flour, stirring constantly.
Saute over low heat, stirring for 3-4 mi. to make a roux. Continue to stir, add milk or half and half and chicken base or bouillon cube. Stir until sauce thickens.
Add salt and white pepper to taste. When sauce is of a medium to medium-thick consistency, remove from heat. Add cheeses and Worcestershire sauce and blend. Add sherry.
Pour hot sauce over fish to cover. Top with Parmesan cheese and grated cheddar cheese mixed with a few bread crumbs, if desired.
Bake in preheated 325 oven 20-30 minute or until sauce bubbles. Serve immediately. Makes 8-10 servings.
If dish is prepared ahead and baked later, be sure that the center of the sauce is bubbling when reheated. This will take about 1 hour.
Sweet Italian Beef (Crock Pot)


Ingredients:
"brown sugar"

Directions:
Place roast in crock pot, drizzle all of the dressing over the meat and sprinkle the sugar on top.
Cover and cook on low for 10-12 hours.
When the roast is tender, remove it from the crock pot and shred with 2 forks.
Stir Italian seasoning into the sauce in the crock pot and return shredded roast, stirring to blend.
Spoon onto sandwich buns or serve as open faced sandwiches.
Chinese Scallion Pancakes
Category: appetizers-and-snacks
By Mei

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

Ingredients:
2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Directions:
Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes. Turn dough onto a lightly floured work surface; divide into 4 equal pieces. Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes. Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 365.9
Fat: 14.3 g
Saturated fat: 2.2 g
Carbohydrates: 51.8 g
Sugars: 1.5 g
Dietary fiber: 3.2 g
Protein: 7.5 g
Sodium: 1756.6 mg
Brit Rock Chowder


Ingredients:
minced clams, clams, potatoes, celery rib, onion, flour, salt, sugar, butter, dry vermouth, fresh parsley

Directions:
For Best results this meal should be prepared while listening to the music.
Start "Houses of the Holy" and begin chopping the potatos, celery and onion. Put in a 10 inches cast Iron Dutch Oven.
During "the Crunge", add clam juice and then add Gallo Vermouth until it just covers the vegetables.
During "Dancing Days", light your charcoal.
When the charcoal is ready start "Pink Floyds The Wall".
Arrange about 20 coals on your charcoal table, begin cooking vegetables(about 15 mins].
During "Mother", add the onion and cover, cook another 20 minutes.
During "Hey You" carefully empty contents of dutch oven into a bowl and set aside, save the liquid.
Put the butter in the Dutch oven and melt.
Slowly stir in the flour until thick.
. During "Comfortably Numb", add the half and half slowly, stirring until smooth.
During "The Show Must Go On", return the vegetables and liquid to dutch oven, add salt and sugar.
During "In the Flesh" add the clams.
During "Run like Hell" start simmering, stirring ocasionally.
Simmer for the entire "Abbey Road" album (about 47 minutes].
Enjoy the Fish Eye Chardonnay while you simmer and listen to Abbey Road.
Check the consistency and if it's thick and good, start "Sgt. Pepper", add some fresh parsley and black pepper on top and Dig In!
Spicy Dipping Sauce


Ingredients:
mayonnaise, green onion, white wine vinegar, Dijon mustard, pepper

Directions:
"Combine all ingredients in a bowl and cover and chill for at least 1 hour before serving."
Moi's Turkey and Dressing


Ingredients:
celery, onions, hard-boiled eggs, eggs, rubbed sage, salt, black pepper, margarine, chicken broth

Directions:
You will need a large roaster pan for this dressing.
Cook cornbread according to pkg. directions. I use Martha White, not a sweet cornmix like Jiffy.
Chop onion and celery finely, saute in one stick butter.I like to saute' my onions, but I add a small amount of water, enough to cover the onions and celery to finish cooking them.
After cornbread has cooled crumble in pan. Add celery, onion and chopped eggs to the cornbread, along with any water that is left. Crumble a few slices of white bread, biscuits or I like to use about a half a loaf of day old French bread.
Add sage, salt and pepper to cornbread. We use a lot of sage, so use what you need. Adjust salt and pepper to taste.
All of this can be done the day before and then keep in the refrigerator until the turkey is cooked.
We cook our turkey in a cooking bag. (This is where you can be as creative as you want with the turkey, JUST SAVE THE JUICES WHEN IT IS DONE.].
Add chicken broth also, at least 1 and half or 2 of the broth, I use low sodium and then add as much of the turkey drippings as you need to make the mixture loose. I add a couple of raw eggs now. My mom never did.
If the mixture is too dry and does not jiggle when you shake it add enough turkey juice from the pan or more broth.
That is very important step my mom always emphasied, the dressing needs to be "loose" when you shake it. (my mom's words].
At this time we taste it to see if we need more sage, pepper or salt, before we cook. .
Cover with foil and bake at 350°F for 1 to 1-1/2 hours until it is brown on top. The last half hour uncover it so it will brown.  We always have someone sample it to see if done.
Fluffy Butter Cocoa Frosting


Ingredients:
butter, powdered sugar, vanilla, milk

Directions:
In a bowl (or 4 cup glass measuring cup is easier] add powdered sugar and cocoa.
Cut in soft butter with a knife or fork.
Add vanilla.
Using mixer beat until fluffy.
Add the milk or cream now until spreadable consistency is achieved.
Frost COOLED (if warm it will melt the butter] cake, cookies, brownies, whatever!
I use this recipe for my Moist Fudgy Cocoa Brownies.
Yummy!
Tater Tot Casserole
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This kid-friendly ground beef skillet casserole goes from stovetop to oven, and straight to the table in 35 minutes.

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
3 cups frozen Tater Tots

Directions:
Cook beef and onion in 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off fat. Stir soup, ketchup and Worcestershire into skillet. Spoon beef mixture into 12x8-inch shallow baking dish. Arrange potatoes around edge of casserole. Bake at 425 degrees F for 25 minutes or until potatoes are done.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 5 servings

Calories: 355.6
Fat: 21 g
Saturated fat: 6.4 g
Carbohydrates: 26.5 g
Sugars: 2.9 g
Dietary fiber: 3.1 g
Protein: 17.8 g
Cholesterol: 59.2 mg
Sodium: 848.9 mg
Strawberry Cobbler I
Category: desserts
By JJOHN32

Serve with cream or ice cream.

Ingredients:
½ cup white sugar
1 tablespoon cornstarch
1 cup water
3 cups strawberries, hulled
2 tablespoons butter, diced
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
½ cup heavy whipping cream

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Butter a 2-quart baking dish. Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat.  Pour mixture into the baking dish, and dot with 2 tablespoons butter. Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries. Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 cobbler

Calories: 249.1
Fat: 13 g
Saturated fat: 8 g
Carbohydrates: 32 g
Sugars: 16.9 g
Dietary fiber: 1.6 g
Protein: 2.4 g
Cholesterol: 39.5 mg
Sodium: 295.4 mg
Grilled Asparagus
Category: side-dish
By Anonymous

The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.

Ingredients:
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Directions:
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 4 servings

Calories: 52.5
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 4.4 g
Sugars: 2.1 g
Dietary fiber: 2.3 g
Protein: 2.5 g
Sodium: 2.3 mg
Sweet and Spicy Chicken Fried Rice


Ingredients:
long grain rice, chicken broth, carrot, sugar snap pea, red onion, pineapple tidbits, low sodium soy sauce, garlic cloves, ground ginger, brown sugar, rice vinegar

Directions:
Cook rice according to package directions replacing water with 2 cups chicken broth.
In large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. Bring to boil, and simmer 5 mins, or till veggies reach desired doneness.
Add rice, chicken and pineapple. Heat through and serve.
Layered Cornbread Salad


Ingredients:
Egg Beaters egg substitute, egg substitute, skim milk, canned pinto beans, cranberry beans, low-fat sharp cheddar cheese, tomatoes, grape tomatoes, green bell pepper, red bell pepper, spring onions, green chilies, romaine lettuce, frozen green pea, black-eyed peas, broccoli florets, celery, sliced water chestnuts, kidney beans, great northern beans, canned black beans

Directions:
Make cornbread and bake according to package instructions.
Crumble cornbread and set aside.
If making your own salad dressing: mix all ingredients in bowl and set aside.
Assemble salad as follows, forming pretty layers in order listed:
Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
Top with pinto beans, tomatoes (1/2 of these], corn, red and green bell peppers (1/2 of these], chilies, and cheese.
Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked], cranberry beans, and remaining red and green bell peppers.
Spoon salad dressing over top of salad and spread to cover top of bowl.
Sprinkle remaining cheese on top.
Sprinkle cheese with tomatoes and bacon bits (optional].
Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
It's better if it sits at least 4-6 hours for flavors to blend.
Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
Vegetarian Note:  Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient.  Use another brand that is.
Banana Yogurt Pancakes With Peanut Butter Maple Syrup


Ingredients:
eggs, all-purpose flour, vanilla yogurt, sugar, baking powder, baking soda, salt, bananas, vanilla extract, peanut butter, maple syrup

Directions:
Mix eggs.
Put bananas in a  ziplock baggy and mash until there are no lumps.
Stir in bananas and all other ingredients until batter is not lumpy.
Have a non-stick skillet heated on medium heat.
Make sure the skillet is hot enough by throwing a few drops of water on it and making sure it sizzles.
Scoop out batter with a ladle onto skillet and turn pancakes once there are many bubbles throughout.
To make the syrup, simply put peanut butter and maple syrup in a microwavable container and heat for about 1 min 30 sec.
Stir the syrup until thouroughly blended.
Pour a generous portion of syrup over a giant stack of pancakes and enjoy!
Student Fodder


Ingredients:
golden raisin, sea salt

Directions:
Toast the pistachios and pumpkin seeds in a dry pan over low heat, about 5–10 minutes or until fragrant. Set aside to cool.
Mix with the golden raisins, chocolate chips, and salt.
Store in individual plastic bags to eat throughout the week.
Roasted Sausage and Vegetables Sheet Pan Dinner
Category: meat-and-poultry
By Ladytia86

This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.

Ingredients:
6 tablespoons extra-virgin olive oil, divided
6 links pork sausage (such as Isernio's®)
2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
1 large onion, thinly sliced
1  yellow bell pepper, seeded and cut into 1/4-inch strips
1  orange bell pepper, seeded and cut into 1/4-inch strips
1  red bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside. Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered. Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 290.1
Fat: 17.7 g
Saturated fat: 3 g
Carbohydrates: 26.3 g
Sugars: 3.4 g
Dietary fiber: 3.9 g
Protein: 7.2 g
Cholesterol: 18.8 mg
Sodium: 141.8 mg
Easy Kids' Recipe for Fluffy Banana Cookies
Category: desserts
By Tiffany Hawkey

I should rename these to the Houdini cookies, with how fast they vanish from my kitchen. Very fluffy and delicious. My daughter just turned one and loves to help make these. She pulls the paper from the butter, peels the bananas, mashes and mixes. It's so fast and easy. Any time we have a couple bananas going brown we mix up these. The recipe originated as my grandmother's banana bread, but one day I was in a rush and didn't want to wait an hour for the bread to bake so I tossed them in as cookies and we all agreed it came out better this way.

Ingredients:
2  ripe bananas, mashed, or more to taste
1 ½ cups all-purpose flour
½ cup white sugar, or more to taste
¼ cup butter, melted
¼ cup chopped walnuts  (Optional)
1  egg
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon white sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Place bananas, flour, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt in a bowl. Mix until well combined. Drop 3 tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Sprinkle 1 tablespoon sugar on top. Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 9x13-inch baking sheet

Calories: 166.2
Fat: 6 g
Saturated fat: 2.7 g
Carbohydrates: 26.2 g
Sugars: 11.9 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 23.8 mg
Sodium: 186.3 mg
Cheddar Cheese Soup - Canada


Ingredients:
milk, chicken broth, bacon, red onion, celery, scallion, flour, white cheddar cheese, Tabasco sauce, Worcestershire sauce, salt, pepper, fresh chives

Directions:
In a 2 quart saucepan, heat milk and chicken broth over med-low heat.
Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.
Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.
Add the flour and cook, stirring constantly, for about 3 minutes.
Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.
Return to heat and cook, whisking constantly, until the mixture comes to a boil.
Boil for 1 minute, or until thickened.
Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth.
Serve soup hot, garnished with chives.
Atkin Induction Friendly Crustless Quiche


Ingredients:
bacon, yellow onion, eggs, spinach, gruyere cheese, salt, black pepper

Directions:
Heat oven to 350 and butter your deep pie pan or your muffin tins.
Cook bacon until crisp, drain and coarsely chop.
Use one tbsp of drippings to saute onions for 5 minutes until soft but not brown.
Combine eggs, cream, spinach, cheese, salt and pepper.
Stir in bacon and onion.
Pour mixture into prepared pan.
Bake 1 hour 15 minutes (takes about 1 hour in muffin tins].
Luke's Microwaved Macaroni and Cheese (Packaged)


Ingredients:
water, butter, milk

Directions:
Combine macaroni and water in a 3 quart microwavable dish., Microwave on high 9 minutes, stirring every 3 minutes., Stir in butter, milk and cheese powder.