xiaoxl/recipe_data huggingface dataset:
Caramelised Strawberries on a Bed of Cottage Cheese and Mint


Ingredients:
strawberries, sugar, honey, cottage cheese, of fresh mint, low-fat Quark cheese

Directions:
Clean the strawberries and halve the bigger ones.
Boil 100 ml water in a pot, dissolve the sugar, and add the strawberries. Simmer circa 5 minutes Allow the syrup and strawberries to cool.
Mix cottage cheese, honey, 1 tbsp mint, and quark. Spread the mixture over 4 small plates.
Take the strawberries from the syrup and put them on the cheese mixture. Garnish with the remainder of the mint.
Chickpea Ratatouille


Ingredients:
eggplant, roma tomato, zucchini, yellow onion, red bell peppers, garlic cloves, salt, olive oil, canned chick-peas, fresh thyme

Directions:
Preheat oven to 425°F  Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.
Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through.  Stir in thyme, and season with salt and pepper, if desired.  Serve hot, warm, or at room temperature.
Titaina
Category: appetizers-and-snacks
By DC Girly Girl

I had this at a tapas bar in Spain way back and was able to figure out how to mimic it.  It's an easy way to clean out the fridge and pantry.  And, perfect for a low carb diet.  I was introduced to this as a tapa.  But you could always pair it with a salad or other veggie side dish for dinner.

Ingredients:
2 tablespoons pine nuts
1 tablespoon cooking oil
½  red bell pepper, chopped
½  green bell pepper, chopped
½ small onion, chopped
1 tablespoon minced garlic
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 (5 ounce) can tuna, drained
½ teaspoon white sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
salt and pepper to taste

Directions:
Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool. Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt, and pepper. Simmer for about 15 more minutes. Stir in the pine nuts, and serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 128.5
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 7.7 g
Sugars: 4.6 g
Dietary fiber: 1.7 g
Protein: 10.4 g
Cholesterol: 9.4 mg
Sodium: 215.6 mg
Luke’s Amazing Chimichurri Recipe


Ingredients:
white vinegar, wine, garlic, parsley, dried oregano, crushed red pepper flakes, olive oil

Directions:
Put vinegar, wine, garlic in food processor.  Process until garlic is chopped.
Add parsley, oregano, and crushed red pepper.  Process until parsley is in big chucks.
Add olive oil and process until you like the consistency.
Can be refrigerated, but remember to serve at room temperature.
Cinnamon Syrup
Category: side-dish
By A.S.G.

This is an adaptation of a friend's recipe.  My kids go crazy over this syrup when we have pancakes or waffles.  It's also good on apple slices or strawberries.  The only problem is that my kids always forget their manners and lick the leftover syrup off their plates.

Ingredients:
½ cup white sugar
½ cup packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup water

Directions:
Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 cup

Calories: 109.6
Carbohydrates: 27.7 g
Sugars: 25.9 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 4.8 mg
Sticky Monkey Brains
Category: bread
By SUGISUGI

This gooey cinnamon pull apart recipe will impress everyone in your family! It is an easy (and I mean EASY), fast, and tasty modification of my boyfriend's grandmother's monkey brain recipe. I use 6 small Bundt pans instead of one big one so the cinnamon balls are more gooey :)Fun to make and even more fun to eat!

Ingredients:
3 (7.5 ounce) packages refrigerated biscuit dough
⅓ cup white sugar
2 teaspoons ground cinnamon
½ cup chopped pecans
½ cup butter, melted
½ cup brown sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 6 miniature Bundt pans. In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces. Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls. Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. For ease of getting in and out of the oven, place all of the pans on a cookie sheet. Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert individual pans onto serving plates while still hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 631.6
Fat: 36.3 g
Saturated fat: 14 g
Carbohydrates: 70.9 g
Sugars: 31.1 g
Dietary fiber: 2 g
Protein: 8.1 g
Cholesterol: 41.7 mg
Sodium: 1176.4 mg
Moroccan-Spiced Fava Bean Stew


Ingredients:
raisins, dried currant, olive oil, yellow sweet onion, carrot, garlic clove, ground cumin, ground cinnamon, diced tomatoes, green beans, fava beans, frozen green pea, fresh cilantro, fresh parsley leaves

Directions:
Place the dried fruit and raisins in a small heatproof bowl.  Add boiling water to cover and soak for 20 minutes to soften.  Drain and set aside.
Heat the olive oil in a large saucepan over medium heat.  Add the onion and carrot, cover, and cook until softened, about 5 minutes.  Add the garlic, cumin, and cinnamon and cook, stirring, for 30 seconds.
Add the tomatoes, green beans, and stock and bring to a boil.  Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
Add the favas, peas, fruit, salt and pepper to taste.  Simmer, uncovered, until the flavors are blended and the desired consistency is achieved, about 10 minutes.
Sprinkle with cilantro and serve.
Slow Cooker Amaretto Chocolate Fondue


Ingredients:
white chocolate baking bar, marshmallow creme, half-and-half, Amaretto

Directions:
In a small slow cooker sprayed with cooking spray, combine broken chocolate bars, white chocolate, marshmellow creme, half and half, and almonds, and stir well.
Cover and cook on low for 2 hours, or until chocolate melts.
Stir to mix well, and fold in amaretto.
Cut pound cake into small squares and use to dip into fondue.
Broccoli Cheese Soup


Ingredients:
olive oil, onion, broccoli, chicken broth, sharp cheddar cheese, gouda cheese

Directions:
Heat oil in a Dutch oven or large saucepan over medium-high heat.
Stir in onion and red pepper; cook until onion is golden, about 6 minutes.
Add broccoli and chicken broth to pan; cook until broccoli is tender, about 12 minutes.
Puree soup in a blender or food processor (or hand-held'boat motor'] in small batches; return soup to pot over low heat.
Stir in cheese until melted and smooth, about 2 minutes.
Lemon Curd


Ingredients:
lemons, coconut oil, eggs, honey, lemons

Directions:
Add all of the ingredients (except for the coconut oil] to a sauce pan and heat over a high heat mixing constantly.
Once everything is well combined and the mixture has started to bubble reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
When the mixture has thickened place in a strainer to remove any lumps, then place in a jar and keep refrigerated.
Poor Man's Chicken Fried Steak
Category: everyday-cooking
By Bryan Nelson

A chicken-fried steak made with hamburger. Very nice flavor! Salt and pepper are your friends in this recipe.

Ingredients:
½ pound ground beef
1 cup all-purpose flour
salt and ground black pepper to taste
4  eggs
3 tablespoons vegetable oil, or as needed
1 tablespoon butter
1 tablespoon all-purpose flour, or more if needed
1 cup milk

Directions:
Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet. In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed. Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside. Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.

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

Calories: 357.3
Fat: 17 g
Saturated fat: 6.9 g
Carbohydrates: 28.6 g
Sugars: 3.3 g
Dietary fiber: 0.9 g
Protein: 21.2 g
Cholesterol: 232.8 mg
Sodium: 148.7 mg
Quick Chocolate Chip Cookie Cake
Category: desserts
By workforwine

A very quick and tasty dessert.

Ingredients:
1 (15.25 ounce) package yellow cake mix
2 cups mini chocolate chips
2  eggs, beaten
5 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cake mix, chocolate chips, eggs, and butter together in a bowl until just mixed; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 9x13-inch dish

Calories: 348
Fat: 18.5 g
Saturated fat: 9 g
Carbohydrates: 46.4 g
Sugars: 31.4 g
Dietary fiber: 2.1 g
Protein: 3.9 g
Cholesterol: 44.4 mg
Sodium: 285.4 mg
Pork Tacos from the Crock Pot


Ingredients:
salsa, green chilies, garlic, onion powder, tortillas, sour cream, avocado, cheese

Directions:
mix together Pork Tenderloin, Salsa, Green chilis, Minced Garlic, and onion powder  in a crock pot. Cook it on low for 8 - 10 hours. when you open the crock pot use 2 forks and the meat will practically shred itself when you touch. Continue until shredded.
Arrange meat mixture on tortillas and let everyone top their tacos as desired.
Pickled Peppers


Ingredients:
green peppers, salt, garlic cloves, white vinegar, water, sugar

Directions:
Cut 2 small slits in each pepper (wear gloves].
Dissolve salt in 4 quarts water.  Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly.
Combine remaining ingredients simmer 15 minutes. Remove garlic.
Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.
Hawaiian B.B.Q. Sauce


Ingredients:
soy sauce, molasses, ground ginger

Directions:
Combine all ingredients, stirring well., Use sauce to baste chicken, lamb, beef or pork when grilling.
Freddy's Chocolate Chip Cookies With Macadamia Nuts


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla, unbleached white flour, baking soda, salt, chocolate chips

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter, both sugars and vanilla until fluffy.
Beat in eggs.
Sift together the flour, soda and salt; gradually adding to creamed mixture. Mix until well blended.
Fold in chocolate chips and nuts.
Using a small, greased ice cream scoop, drop the cookie dough onto a parchment lined baking sheet.
Bake for about 10 minutes.
Remove cookies from oven, cool 1 minute then transfer to wire rack.
Golden Pineapple Chutney


Ingredients:
sugar, red onion, mango, fresh pineapple, granny smith apple, pear, papaya, allspice, fresh ginger, salt, black pepper, allspice berries, apple cider vinegar

Directions:
In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes].
Meanwhile toast the berries in a small saucepan until they just begin to smoke.
Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.
Strain and discard the berries.
Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.
Refrigerate until cold.
Jalapeño Cheddar Potatoes


Ingredients:
scallion, roasted garlic, kosher salt, black pepper, cheddar cheese

Directions:
Cook potatoes in a saucepan of salted boiling water for 10 minutes, drain.
Heat oil in a large cast-iron skillet over medium-high heat.
Fry potatoes in oil until golden, about 5 minutes.
Add scallions and jalapeno to skillet, sauté 1 minute, then season with salt and pepper.
Remove skillet from heat.
Sprinkle cheese over potatoes.
Residual heat will melt the cheese.
Grilled Salmon With Mango Salsa


Ingredients:
salmon fillets, salt, pepper, fresh mango, mangoes in syrup, red bell pepper, red onion, fresh cilantro, fresh lime juice

Directions:
Season salmon with salt and pepper.
Mix well and let stand.
Heat lightly oiled grill pan on medium-high heat. Grill seasoned salmon for 5 minutes on each side or until done.
Top with salsa and serve.
Tips: Checking salmon for doneness: Gently insert a fork tip into the thickest part of the fish. If the salmon easily separates (or flakes], it’s ready.
Variations: Make the same recipe with grilled chicken.
Comments: Serve with baked sweet potato wedges.
Mustard Dip


Ingredients:
mayonnaise, sugar, prepared mustard, garlic powder, canola oil

Directions:
Dump all ingredients in a bowl and whip with a wire whisk., Refrigerate for several hours before serving., Contains mayonnaise. Refrigerate leftovers.
Spinach and Kale Salad With Chicken


Ingredients:
chicken, kale, kale, spinach, cheese, strawberries, mandarin orange section, olive oil, honey, kosher salt, sea salt, ground black pepper

Directions:
Prepare the chicken, or get it precooked (like I did --  it's easy]. Slice the fruit.
Combine strawberries, oranges, honey, balsamic vinegar, and half of the olive oil. Set aside and let rest.
Remove and discard stalks from kale and spinach. Tear into manageable pieces, but keep kale and spinach separate.
Cover kale with lemon juice, olive oil, and salt. Then, crush (or 'massage'] the kale until it start to soften.
Mix everything together, and top with almonds, goat cheese, and black pepper.
Appealing Dinner Party Carrots


Ingredients:
carrot, margarine, flour, brown sugar, ginger powder

Directions:
I steam my carrots in a vegetable steamer until soft.
In a saucepan over medium heat melt the butter. Stir in the flour and brown sugar & a dash of ginger powder (if you prefer- the ginger can also be omitted]. Slowly add the orange juice, stirring until the mixture boils and thickens slightly.
When ready to serve. Put the carrots in a beautiful serving tray and if you want it to look even more appealing garnish with fresh parsley from the garden.
Cindy's Meatloaf


Ingredients:
ground beef, milk, egg, onion, salt, pepper, chili powder, dry mustard, garlic, Worcestershire sauce

Directions:
Mix all ingredients thoroughly.
Spread in an un-greased loaf pan.
Bake in a 350 degree oven for 1& 1/2 hours.
OPTIONAL: Top with BBQ sauce for the last 1/2 hour.
Line bottom of pan with strips of bacon.
Divide meat mixture in 2 halves, place 1st half in pan, make a crater (like a dugout], add cheddar or american cheese, top with 2nd half of meat mixture and seal both halves together.
Any or all of the options can be combined for a great meatloaf!
Cheese-Stuffed Roasted Red Peppers


Ingredients:
red bell peppers, salt, fresh mozzarella cheese, extra virgin olive oil, fresh basil leaf

Directions:
Heat gas or charcoal gill. Place bell peppers on grill over medium-high heat. Cook 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
Place peppers in brown paper bag: fold down top. Let stand 5 minutes.
Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.
Rye With Swiss and Corned Beef Appetizer


Ingredients:
swiss cheese, corned beef, butter, prepared mustard

Directions:
preheat oven to 400F.
Slice bread into 20  pieces.  If using a 1.5 loaf, slice into 3/4" to 1" slices and cut those in half.
Mix all other ingredients in a bowl.
Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper.
Bake for 12 minutes or until cheese is lightly browned in spots.  Broiling is good, also, but be careful not to burn or over brown.
Cool and serve.
Easy Mini Apple Pies


Ingredients:
raisins, cinnamon, canola oil cooking spray, brown sugar

Directions:
Preheat oven to 350°F
Spray 8 holes of a muffin tin with canola spray.
Divide 4 canned biscuits in half. Roll each half on a floured surface until large enough to line a hole in the muffin tin.
Repeat to line 8 holes.
Combine apple pie filling, raisins and cinnamon.
Fill each of the 8 muffin holes with mixture.
Divide 4 canned biscuits in half. Roll each half on a floured surface until large enough to cover the mini pies. Repeat to cover 8 pies.
Pinch seams on edges of each pie. Brush tops with egg white, then sprinkle with brown sugar.
Bake at 350F for 13-16 minutes.
Halloween Party Mix


Ingredients:
sugar, butter, margarine, light corn syrup, vanilla extract, baking soda

Directions:
In a large bowl, combine first 3 ingredients.
In a large saucepan, combine sugar, butter and corn syrup.
Bring to a boil over medium heat; boil for 5 minutes.
Remove from the heat; stir in vanilla and baking soda (mixture will foam].
Pour over pretzel mixture and stir until coated.
Pour into a greased 15x10 inch baking pan.
Bake at 250 degrees for 45 minutes, stirring every 10 minutes.
Break apart while warm.
Cool completely.
Toss with M&M's and candy corn.
Store in airtight container.
Chicken and Two Bean Chili
Category: soups-stews-and-chili
By Ash and Steve

An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!

Ingredients:
2  chicken breasts, cut into chunks
1 tablespoon olive oil
⅓  red onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can great Northern beans, drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14 ounce) can tomato sauce
½ cup chicken stock
½ cup brown sugar
½ cup frozen corn
¼ cup white vinegar
3 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried cilantro
Dash of salt
1 pinch cayenne pepper
½  green bell peppers, diced
½  red bell pepper, diced
½  yellow bell pepper, diced

Directions:
Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker. Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker. Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

Prep time: 20 mins
Cook time: 3 hrs 35 mins
Total time: 3 hrs 55 mins
Yields: 8 servings

Calories: 219.1
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 37.6 g
Sugars: 16.9 g
Dietary fiber: 6.2 g
Protein: 12.2 g
Cholesterol: 14.7 mg
Sodium: 813.1 mg
Orecchiette Pasta With Wisconsin Cheese


Ingredients:
asparagus, shallots, green onion, garlic clove, extra virgin olive oil, yellow tomatoes, plum tomatoes, white wine, chicken broth, fresh basil, mozzarella cheese, provolone cheese, parmesan cheese

Directions:
Preheat oven to 375°F.
Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
Cover it and let it sit 3-5 minutes.
Drain and cool.
Cut into 3 to 4 inch pieces.
Sauté shallots (or green onions]and garlic in olive oil until translucent in a large saucepan or deep skillet.
Add tomatoes and sauté until they are soft and give out their juices.
Add wine and chicken broth.
Boil over a high heat until reduced by about 1/4.
Add the asparagus pieces and boil for about 2 minutes or so.
Add basil and mix it up.
Add the freshly cooked pasta and stir to coat.
Add the cheeses and toss to melt.
Put in a lightly oiled baking dish and bake for 20 minutes.
*If you don't want to use wine, substitute with chicken broth.
Double Banana Cake With Cream Cheese Frosting


Ingredients:
bananas, lemon juice, all-purpose flour, baking soda, salt, butter, white sugar, eggs, vanilla, buttermilk, lemon juice, butter, cream cheese, powdered sugar, vanilla, banana

Directions:
Step 1: Preheat oven to 350°F.
Step 2: Grease two round baking pans with butter (9 inches].
Step 3: Mix flour, salt, baking soda in a medium bowl.
Step 4: Mash bananas with lemon juice in a small bowl.
Step 5: In a second bowl, beat sugar with butter until fluffy, and then beat in the eggs one at a time and add the vanilla.
Step 6: Add flour to batter mixture and then slowly add milk. Beat at medium speed until ingredients are well blended. Finally, add the mashed banana mixture and stir well until smooth.
Step 7: Pour batter into 2 round baking pans.
Step 8: Bake in oven about 40 minutes or until cake is well done. Set aside and let cool before decorating.
Cream Cheese Frosting Preparation:
Step 9: Beat 1 stick of butter with cream cheese until smooth, then add vanilla. Next add sugar, beat at slow speed, then high speed, until frosting is smooth.
Step 10: Cover first layer with cream cheese and then slice one banana over the top and cover with a second layer of cream cheese. Cover entire cake with cream cheese frosting and sprinkle sliced roasted honey almonds over the top.
Serves 6: Light, sweet, and moist!
Paul Newman's Best Dip Ever


Ingredients:
cream cheese, avocado, corn kernel, chunky salsa, cilantro

Directions:
Spray a knife with cooking spray, then cut cream cheese into small cubes.  Scatter around bottom of serving dish.  Peel and pit the avocado, then cut into cubes.  Add to serving dish along with the corn kernels.  Pour salsa over, covering all.  Scatter cilantro over the top.
Serve with tortilla chips or pretzel crisps.
Low-Fat Coconut Cream (Or Milk) Substitute


Ingredients:
low fat cottage cheese, non-fat powdered milk, sugar

Directions:
Combine and in a blender.  Puree for 5 minutes or until smooth.
Most of the time Coconut Cream is sweet so you can add the sugar if you want.
The above recipe is for Coconut Cream to make Coconut Milk Substitute: For 1 cup, use 3 tablespoons "low-fat coconut cream substitute" plus hot water or warm low-fat milk to equal 1 cup.