xiaoxl/recipe_data huggingface dataset:
Chorizo Burger
Category: main-dish
By Q80 BurgerBelly

An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.

Ingredients:
1 pound ground sirloin
1 pound chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1  roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 teaspoon Spanish paprika
1 tablespoon vegetable oil
3 medium onion, sliced
1 tablespoon brown sugar
salt and pepper to taste
4  soft egg buns or brioche
1 tablespoon softened butter
4 ounces manchego cheese, grated

Directions:
In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend. Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed. Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside. Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns. Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly. Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 burgers

Calories: 1360.7
Fat: 105.5 g
Saturated fat: 33.3 g
Carbohydrates: 39.3 g
Sugars: 15.6 g
Dietary fiber: 3.8 g
Protein: 59.3 g
Cholesterol: 230.1 mg
Sodium: 2746.1 mg
Gooey Caramel Cinnamon Rolls
Category: bread
By DiaperBrigade

Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.

Ingredients:
2 tablespoons warm water
1 (.25 ounce) package active dry yeast
¾ cup buttermilk
¼ cup vegetable oil
2 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 ½ cups brown sugar, divided
10 tablespoons butter, melted and divided
1 teaspoon ground cinnamon
2 tablespoons molasses

Directions:
Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together. Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes. Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl. Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife. Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown on top, 20 to 25 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 12 cinnamon rolls

Calories: 342.6
Fat: 14.6 g
Saturated fat: 6.9 g
Carbohydrates: 50.6 g
Sugars: 29.4 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Cholesterol: 26.1 mg
Sodium: 217.2 mg
Porty Melt


Ingredients:
portabella mushroom caps, apple cider vinegar, garlic clove, American cheese

Directions:
Place mushrooms bottom-side up in an oven-safe pan or baking dish and sprinkle with seasonings.  Broil 3-5 minutes or until dark and juicy.
Let mushrooms cool slightly.  Meanwhile, place a slice of cheese on top of each bun half.  Place under broiler for 1 minute or until nice and melty.
Place a mushroom cap, bottom-side down, on top of each cheesy bun.  Eat with a knife and fork.
Pepperoni Macaroni


Ingredients:
elbow macaroni, Italian sausage, onion, tomato sauce, milk, sliced ripe olives, mozzarella cheese

Directions:
Set oven to 350 degrees.
Grease a 9x13 baking dish.
Cook macaroni until soft-firm.
Meanwhile, cook sausage and onion until meat is no longer pink; drain.
Drain macaroni.
In a large bowl, combine pizza sauce, tomato sauce and milk.
Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
Transfer to a greased baking dish.
Cover, and bake for 30 minutes.
Uncover; sprinkle with cheese, bake 10-15 minutes longer, or until bubbly and cheese is melted.
Molasses Bran Muffins
Category: bread
By Mindy

This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.

Ingredients:
1 cup all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 ¼ cups skim milk
½ cup molasses
1  egg, beaten
2 tablespoons vegetable oil
2 cups bran flakes cereal
½ cup raisins

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 12 cup muffin pan. In a medium bowl, sift together flour, baking soda, and salt. In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan. Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 148.3
Fat: 3 g
Saturated fat: 0.5 g
Carbohydrates: 28.8 g
Sugars: 13.9 g
Dietary fiber: 1.4 g
Protein: 3.1 g
Cholesterol: 16 mg
Sodium: 263.7 mg
Nutty Banana Bread
Category: breakfast-and-brunch
By TERESALOU

This is just a really good and hearty banana bread. If you're not a nut person just omit them, you can also add a few raisins if you'd like. I like it right after its made, drenched in whipped butter. It's so yummy.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
10  bananas, mashed
¾ cup butter, softened
1 cup brown sugar
3  eggs, beaten
¾ cup walnut halves or pieces
¼ cup pecan halves or pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans. In a large bowl, stir together flour, baking soda and salt. In a separate bowl, beat together bananas, butter, brown sugar and eggs. Stir banana mixture into flour mixture, just until combined. Fold in nuts. Pour batter into prepared pans. Bake in preheated oven for 30 to 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread rest in pans for 10 minutes, ten remove loaves from pans and allow to cool on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 3 - 8x4 inch loaves

Calories: 215.1
Fat: 9.9 g
Saturated fat: 4.2 g
Carbohydrates: 29.8 g
Sugars: 12.1 g
Dietary fiber: 2.1 g
Protein: 3.7 g
Cholesterol: 38.5 mg
Sodium: 205.5 mg
Butterfinger Chocolate Caramel Cake


Ingredients:
eggs, water, sweetened condensed milk, Cool Whip

Directions:
Bake cake mix according to directions on box.
While still warm, poke several holes in the cake with the end of a wooden spoon.
Pour whole can of sweetened condensed milk first and then caramel topping over cake.
Let both soak in and completely cool.
Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
Crumble 4 remaining mini butterfingers on top of cake.
Spinach and Radish Soup


Ingredients:
chicken broth, white pepper, brown sugar, ground ginger, cayenne pepper, radishes, scallions, shrimp

Directions:
In a large soup kettle, bring broth to a boil., Stir in ginger, sugar, pepper and vinegar., Stir in scallions., Stir in radishes and spinach., Return to almost a boil  and cook about 5 minutes., Stir in shrimps., Simmer for five minutes more., Remove from heat and let stand for 5-6 minutes.
Betty Crocker Blueberry Banana Bread


Ingredients:
Bisquick baking mix, oatmeal, sugar, banana, milk, eggs, fresh blueberries

Directions:
Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
Expert Tips: Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.
Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.
Seared Wild  Salmon in Saffron Sauce


Ingredients:
king salmon, salt, pepper, white wine, shallot, bay leaf, saffron, heavy cream

Directions:
salt and pepper salmon, Heat up saute pan to med high heat, Note make sure to use pan with no melting attachments, pre heat oven 400°F., add oil to pan, then place fish sear till 1/4 of the side is cooked, flip over and place in the over 6 min, for the sauce, in a small sauce pot add wine, shallots  bay leaf  and pinch of saffron, Reduce till almost dry discard bay leaf, add heavy cream, stir and reduce til slightly thick, salt and pepper to taste.
Real Fajitas (A Dissertation on Fajitas)


Ingredients:
flour tortillas, onions, bell peppers, red wine vinegar, canola oil, fresh lime juice, garlic cloves, brown sugar, fresh cilantro, Worcestershire sauce, ground cumin, dried oregano leaves, lemon pepper, fresh ground black pepper, salt, fresh lime juice, garlic, black pepper, olive oil, cilantro, tomatoes, garlic cloves, cucumber, radishes, cilantro leaves, serrano chilies, white wine vinegar, fresh lime juice, salt, avocados, jalapeno chile, lime juice, tomatoes, garlic powder, green onion, salt

Directions:
For BEEF Fajita marinade:.
Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well]. Refrigerate overnight or up to 24 hours.
For the Chicken Marinade:.
Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
chicken covered in refrigerator 1 hour or as long as overnight.
For the Pico de gallo:.
Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
Best if refrigerated, covered, for at least 1 hour, and served the same day made.
For the Guacamole:.
Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.
Aloha Martini


Ingredients:
vodka, apricot brandy

Directions:
Shake with ice., Strain into a cocktail glass and enjoy!
Four-Cheese Grilled Cheese Sandwich
Category: main-dish
By noaddedsaltguy

The best grilled cheese! This was created for National Grilled Cheese Sandwich Day (April 12th). Using garlic butter, hot/mild giardiniera, spinach, tomatoes, and 4 different kinds of Italian cheeses, you'll take a second look at the next grilled cheese sandwich you decide to make!

Ingredients:
2 tablespoons salted butter, softened
1 teaspoon minced garlic
2 thick slices Italian bread
1 ½ tablespoons olive oil, divided, or more as needed
2 cups chopped fresh spinach
½ cup giardiniera, drained
2 slices mozzarella cheese
2 slices provolone cheese
2 slices Asiago cheese
2 slices Fontina cheese
3 slices Roma tomato, cut lengthwise, or more to taste

Directions:
Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside. Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet. Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices. Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 large sandwich

Calories: 673.4
Fat: 51.8 g
Saturated fat: 27.1 g
Carbohydrates: 20.8 g
Sugars: 3.3 g
Dietary fiber: 2.6 g
Protein: 32.5 g
Cholesterol: 126.2 mg
Sodium: 1346.2 mg
Horchata (Cinnamon Rice Milk)
Category: world-cuisine
By IVYP

Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!

Ingredients:
1 cup long grain rice, rinsed
2 quarts water
1  cinnamon stick, broken into pieces
1 teaspoon vanilla  (Optional)
½ cup white sugar

Directions:
In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Prep time: 20 mins
Cook time: 30 mins
Total time: 3 hrs 50 mins
Yields: 8 servings

Calories: 135.3
Fat: 0.2 g
Carbohydrates: 31.4 g
Sugars: 12.6 g
Dietary fiber: 0.5 g
Protein: 1.7 g
Sodium: 8.3 mg
Air Fryer French Toast Sticks
Category: breakfast-and-brunch
By Yoly

Crispy on the outside and soft on the inside, these French toast sticks make a delicious breakfast!

Ingredients:
2 large eggs
⅓ cup milk
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 slices day-old bread, cut into thirds
1 teaspoon confectioners' sugar, or to taste

Directions:
Mix eggs, milk, butter, vanilla extract, and cinnamon together in a bowl. Line an air fryer basket with parchment paper. Dip each piece of bread into the milk mixture and place in the basket. Make sure they are not touching; cook in batches if necessary. Preheat the air fryer to 370 degrees F (188 degrees C). Add basket and cook bread for 6 minutes; flip and cook for 3 minutes more. Sprinkle each stick with confectioners' sugar.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 sticks

Calories: 48.3
Fat: 2.2 g
Saturated fat: 1 g
Carbohydrates: 5 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 1.9 g
Cholesterol: 34.1 mg
Sodium: 78.1 mg
Zesty Pickled Brussels Sprouts
Category: side-dish
By pelicangal

Pickled Brussels sprouts that stay crunchy and are slightly spicy.

Ingredients:
2 pounds Brussels sprouts, trimmed and cut in half
5  1-pint canning jars with lids and rings
5 cloves garlic, divided
1 ¼ teaspoons red pepper flakes, divided
5 cups water
5 cups distilled white vinegar
7 tablespoons pickling salt

Directions:
Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well. Sterilize the jars and lids in boiling water for at least 5 minutes. Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top. Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar. Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

Prep time: 20 mins
Cook time: 20 mins
Total time: 3 weeks
Yields: 5 pints

Calories: 11.2
Fat: 0.1 g
Carbohydrates: 2.2 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Sodium: 1227.5 mg
Instant Pot® Ginataang Salmon (Filipino Salmon in Coconut Milk)
Category: world-cuisine
By Diana71

This is a traditional Filipino fish stew, made with coconut milk and veggies. Serve this with white rice and you'll feel like you're experiencing your backpacking trip through the Filipino islands once again. Serve with a bowl of white rice on the side.

Ingredients:
1 tablespoon vegetable oil
3 drops sesame oil, or to taste
¼ cup diced onion
2  diced green onions, white and green parts
1 teaspoon garlic powder
½ cup diced fresh tomato
2 tablespoons fish sauce
1 cup vegetable broth
1 (11 ounce) salmon side, bones removed with pliers
1 cup coconut milk
1 ½ cups broccoli florets
1 cup chopped kale
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1 minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce; cook until heated through, about 2 minutes. Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes.  Remove lid. Pour in coconut milk, then add broccoli and kale. Mix vegetables gently around the side of salmon, but be careful not to break up the cooked salmon. Sprinkle salt and pepper over top. Replace lid and set vent to "Sealing." Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to "Venting." Remove lid.

Prep time: 10 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 2 servings

Calories: 651.2
Fat: 50 g
Saturated fat: 26.1 g
Carbohydrates: 16.7 g
Sugars: 5.9 g
Dietary fiber: 5 g
Protein: 37.6 g
Cholesterol: 92 mg
Sodium: 2041.1 mg
Welsh Onion Cake


Ingredients:
potatoes, onions, butter, salt, pepper

Directions:
Preheat the oven to 375 degrees.
Grease a 7 inch souffle dish and place a layer of potatoes on the bottom and then a layer of onions, dot with butter and sprinkle with salt and pepper.
Repeat the layers, finishing off with potatoes. Brush with butter and bake for 1 to 1 1/4 hours.
Serve hot.
Glazed Carrots W-Mustard & Honey


Ingredients:
carrots, butter, honey, light brown sugar, dijon-style mustard, flat leaf parsley

Directions:
Cut carrots into 3-inch lengths; halve or quarter the thicker ones so that they'll cook evenly.
Steam or boil carrots until they just yield to the tip of a knife, 5 to 12 minutes, depending on their size. Drain in a colander.
In a medium skillet, melt butter with honey or brown sugar, then stir in mustard and carrots and season with salt and plenty of pepper.
Cook over medium heat several minutes until well coated and bubbling.
Toss with chopped parsley, if desired, and serve.
Oatmeal Chocolate Chip Cookies


Ingredients:
butter, sugar, light brown sugar, eggs, vanilla, flour, quick oatmeal, salt, baking soda, baking powder, chocolate chips

Directions:
Cream together butter and sugars by hand with a wooden spoon.
Add eggs, one at a time, beating after each addition.
Stir in vanilla.
In a separate bowl, combine flour, oats, salt, baking soda and baking powder.
Gradually stir into creamed mixture.
Stir in chocolate chips.
Preheat oven to 375°.  Drop cookies by teaspoonfuls onto lightly greased cookie sheets.  Bake for 6-8 minutes.
Let cool on sheets for 2-4 minutes before removing to wire racks.
The Healthiest Overnight Maple Oatmeal


Ingredients:
steel cut oats, water, raisins, cranberries, cinnamon, ground flax seeds, bananas, walnuts

Directions:
Spray the inside of a 4-5 quart slow cooker with nonstick cooking spray. Add the Oats, Water, Maple Syrup,Dried fruit, Cinnamon and Ground Flaxseed.
Set slow cooker to Low and cook for 7-8 hours.
When ready to serve, top with Blueberries ( Fresh or Frozen] Banana slices, and Walnuts.
Melissa's Easy Lasagna


Ingredients:
ground beef, mozzarella cheese, eggs, parmesan cheese, ricotta cheese, cottage cheese

Directions:
Preheat oven to 375°F, Cook noodles according to directions on package., In small bowl, combine beaten eggs and cottage cheese., Add 1 1/2 jars of sauce to cooked ground beef., Add garlic salt., Stir and simmer 5 minutes., Set aside., Spread 3/4 cup sauce on bottom of baking dish., Place 3-4 noodles over the bottom, slightly overlapping., Spread 1 tablespoon of the egg/cottage cheese mixture over each noodle., Add 1 tablespoon meat/sauce mixture over each noodle., Sprinkle Parmesan cheese and then mozzarella., Repeat layers., Cover last layer with remaining noodles and sauce., Sprinkle with remaining mozzarella cheese., Cover with foil and bake for 30 minutes., Remove foil and bake an additional 10 minutes., Let cool 10 minutes before serving.
Italian Tomato Zucchini Quiche


Ingredients:
zucchini, onion, garlic cloves, olive oil, salt, tomatoes, tomato sauce, dried oregano, dried tarragon, small curd cottage cheese, eggs, milk, mozzarella cheese

Directions:
In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
Mix together the eggs, milk and cottage cheese; mix well.
Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
Bake in 350°F oven for 35 minutes.
Sprinkle on the cheese and return to the oven to melt the cheese.
Warm the tomato sauce and serve with the quiche wedges.
Coconut Cream Frozen Dessert


Ingredients:
margarine, light vanilla ice cream, milk, instant coconut cream pudding mix, flaked coconut

Directions:
In a bowl, combine the cracker crumbs and margarine; mix well.  Press into an ungreased 13X9 inch dish.
In a mixing bowl, combine the ice cream, milk and pudding mixes.  A mixer works well for this.  Spread over crust.
Top with whipped topping and coconut.
Cover and freeze for up to 2 months.
Remove from freezer 15 minutes before serving.