xiaoxl/recipe_data huggingface dataset:
Mike Isabella's Pepperoni Sauce (For Pasta)


Ingredients:
olive oil, onion, garlic cloves, fennel seed, crushed red pepper flakes, Italian plum tomatoes, low sodium chicken broth

Directions:
Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
Add the tomatoes and their juices (to taste], the broth and the bay leaf; stir to incorporate.
Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
The pepperoni slices will be soft, with a deeper color.
Remove from the heat.
Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf]; puree until smooth.
The sauce is ready to use. Or cool, cover and refrigerate or freeze.
NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
He also recomends using San Marzano tomatoes for this recipe.
Guacamole


Ingredients:
avocados, tomatoes, onion, garlic, lemon juice, salt, ground cumin

Directions:
Using a fork or electric beaters, mash avocado., Stir in remaining ingredients., I let mine sit in the fridge for a hour or so before eating it., So yummy!
Bisquick Waffles


Ingredients:
Bisquick, egg

Directions:
Mix together all ingredients., Pour onto preheated waffle iron.
Saudi Chicken Kofta (Gluten-Free)


Ingredients:
ground chicken, fresh parsley, fresh lemon juice, egg, sea salt, fresh ground black pepper, baharat, Baharat Aka Middle East Mixed Spices - the Real Mix, olive oil

Directions:
Combine all ingredients except flour and oil in a medium bowl., Flour hands and roll 1 tbls of mixture into a ball., Repeat until all mixture is used., Shallow fry in oil until browned or use as directed in Recipe #363669.
Tuna Fish Wiggle


Ingredients:
butter, margarine, flour, milk, tuna in water, peas

Directions:
This recipe can be doubled.
Melt butter or margarine in sauce pan over medium heat.
Add flour & cook for 1 minute, (so you won't have flour taste].
Add milk & stir until thickened.
Add drained tuna, peas, salt & pepper.
And WA-LA, it's done!
Serfve over buttered toast!
Enjoy!
THERESA.
Rosemary-Thyme Apple Pie
Category: desserts
By stefbc7

Rosemary and thyme in apple pie?! That's just crazy enough to work! This pie is exquisitely aromatic, and the herbs really allow the apples to shine. The crust is the result of years of experiments, and it is flaky, buttery, and delicious. This pie has become the most highly requested item for me to bring to parties, and is always devoured immediately with lots of 'oohs,' 'ahhs,' and 'mms.'

Ingredients:
2 ½ cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 cup unsalted butter, frozen
8  Granny Smith apples - peeled, cored and sliced
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed light brown sugar
¼ cup water
1 ½ teaspoons chopped fresh rosemary
1 teaspoon dried thyme

Directions:
Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes. Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside. Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands. Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour. When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter. Preheat the oven to 425 degrees F (220 degrees C). Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator. Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes. Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice. Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 5 hrs 20 mins
Yields: 1 9-inch pie

Calories: 637.1
Fat: 35.2 g
Saturated fat: 22 g
Carbohydrates: 78.8 g
Sugars: 41.9 g
Dietary fiber: 4.5 g
Protein: 5.1 g
Cholesterol: 91.5 mg
Sodium: 301.8 mg
Cream Filled Cupcakes
Category: desserts
By Grace W.

Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2  eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
¼ cup butter
¼ cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Make filling:  In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip.  Push tip through bottom of paper liner to fill each cupcake.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 36 cupcakes

Calories: 195.9
Fat: 9.4 g
Saturated fat: 2.4 g
Carbohydrates: 26.9 g
Sugars: 18.4 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 14.4 mg
Sodium: 151.4 mg
El Borincano


Ingredients:
light rum, Amaretto, Cointreau liqueur

Directions:
"In cocktail shaker, pour ingredients over ice, shake and serve in a tall glass. Garnish with pineapple or orange slice if available."
Crock Pot Cherry Pork Chops Recipe


Ingredients:
salt, pepper, cherry pie filling, lemon juice, instant chicken bouillon granules, ground mace, nutmeg

Directions:
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
Low Fat Pork With Ratatouille Sauce


Ingredients:
boneless pork chops, dried herbs, salt, black pepper, onion, garlic, green pepper, courgette, mushrooms, chopped tomatoes, tomato puree, dried herbs, caster sugar, salt, black pepper

Directions:
For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree.
Add the dried herbs and sugar and season with salt and pepper to taste.
Bring to the boil, cover and simmer for 20-25 minutes.
For the chops, preheat your grill to a medium temperature.
Trim all excess fat from the chops.
Rub in dried herbs on both sides and season both sides with salt and pepper to taste.
Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes.
(Times might need adjusting slightly depending on the size of your chops].
Instant Pot® Zuppa Toscana
Category: soups-stews-and-chili
By Maureen Martindale VanHook

Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits.

Ingredients:
1 tablespoon olive oil
1 pound bulk Italian sausage
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
4 medium potatoes, cubed
4 cups chicken broth
4 cups chopped kale
1 cup half-and-half

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and 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 40 minutes. Unlock and remove the lid. Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 398.8
Fat: 21.9 g
Saturated fat: 8.3 g
Carbohydrates: 35.1 g
Sugars: 3.6 g
Dietary fiber: 4.4 g
Protein: 16 g
Cholesterol: 48.7 mg
Sodium: 1634 mg
Cinnamon Buns


Ingredients:
flour, salt, baking powder, sugar, butter, milk, brown sugar, white sugar, cinnamon, raisins, currants

Directions:
Sift the flour with the salt and baking powde in a mixing bowl.
Stir in 1 tablespoon of the sugar.
Rub in the butter.
Make a well in the center of the mixture and gradually pour in the milk until a stiff dough is formed.
Roll out the dough into a rectangle on a floured surface, and spread lightly with butter, as you would with toast.
sprinkle on brown sugar, white sugar, cinnamon, raisins, currants, and nuts and anything else you choose.  The more cinnamon, the better!
preheat the oven to 350 degrees and prepare a cookie sheet, spreading it with wax paper or butter.
Roll up the dough into a long cylinder, and cut it into chunks, about 1/2 an inch thick.
Place them on the cookie sheet and bake for about 20 minutes, or until a golden brown colour.
Let the buns cool on a rack and store in a tin, or eat while they're warm!
Gurkensalat (German Cucumber Salad)
Category: salad
By hisunbeam

A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.

Ingredients:
2 large cucumbers, sliced thin
½  onion, sliced thin  (Optional)
1 teaspoon salt
½ cup sour cream
2 tablespoons white sugar
2 tablespoons white vinegar
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon paprika

Directions:
Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl. Fold cucumber and onion slices into the sour cream mixture. Refrigerate 8 hours to over night; garnish with paprika to serve.

Prep time: 20 mins
Total time: 8 hrs 50 mins
Yields: 8 servings

Calories: 60.4
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 7.9 g
Sugars: 5 g
Dietary fiber: 0.7 g
Protein: 1.1 g
Cholesterol: 6.3 mg
Sodium: 300.9 mg
Red Hot Biscuits


Ingredients:
baking mix, crushed red pepper flakes, garlic powder, milk, cheddar cheese, butter

Directions:
Preheat oven to 425 degrees., Combine Bisquick, Red Pepper and 1/2 tsp Garlic Powder., With a fork, stir in milk and cheese until mixture forms a soft dough., Drop dough by 1/4 cupful onto greased cookie sheet., Combine butter and remaining Garlic Powder., Bursh on dough tops., Bake 10-12 minutes or until golden brown.
Meatloaf Stuffed Red Peppers


Ingredients:
red bell peppers, lean ground beef, quick oats, parmesan cheese, onion, garlic, dried basil, Worcestershire sauce, ketchup, egg, mozzarella cheese

Directions:
Cut red peppers lengthwise clean out the core and seeds and set aside.
In a large mixing bowl, combine ground beef, oats, parm. cheese, onions, garlic, basil, worcestershire sauce ketchup and egg. Mix well.
Divide meat mixture in 4 parts.
Stuff each part into the red peppers.
Place stuffed peppers in a casserole dish.
Bake in oven 30 minutes until meat is cooked through and pepper is slightly roasted.
Top with cheese ( Sliced or Shredded ] and bake until cheese is slightly melted.
Served w/ green beans and roasted red potatoes.
Cheese Filling For Pastries
Category: bread
By sal

This pastry filling combines cream cheese with sour cream, butter, an egg yolk and brandy soaked raisins.

Ingredients:
¼ cup raisins
1 tablespoon brandy
1 ½ cups cream cheese
⅓ cup white sugar
1 tablespoon all-purpose flour
1 tablespoon sour cream
1 teaspoon vanilla extract
1 tablespoon butter, melted
1  egg yolk, beaten

Directions:
Sprinkle raisins with brandy and set aside. In a bowl, cream together cream cheese and sugar.  Beat in flour, sour cream, vanilla and butter.  Beat in egg yolk.  Fold in raisins.  Chill until using.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 115.5
Fat: 8.8 g
Saturated fat: 5.5 g
Carbohydrates: 7 g
Sugars: 5.5 g
Dietary fiber: 0.1 g
Protein: 2 g
Cholesterol: 39 mg
Sodium: 70.8 mg
Greek Seasoning Blend
Category: world-cuisine
By Misty Jane Pilgrim

This is meant to substitute for that rather expensive Greek seasoning in the yellow and red can.

Ingredients:
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons dried Greek oregano
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried rosemary, minced
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1 teaspoon cornstarch
½ teaspoon ground thyme
½ teaspoon ground nutmeg

Directions:
Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a bowl. Store in an airtight container. Alternately, blend spices in a spice grinder for a finer texture.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 9.2
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 582.6 mg
Almond Chicken


Ingredients:
skinless chicken breast half, green onions, green pepper, bamboo shoot, salt, white pepper, cornstarch, soy sauce, rice vinegar, soy sauce, dry sherry, salt, sugar, cornstarch

Directions:
Dice chicken into 1 inch cubes.
Combine marinade ingredients, add chicken and mix well.
Let stand 1/2 hour.
Heat oil in wok, add chicken and stir fry until browned.
Remove chicken and drain well.
Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender.
Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok.
Bring to boil.
Add chicken to boiling sauce.
Stir fry chicken until coated with sauce.
Add almonds, mix well and serve hot.
Variation----------------------.
Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up.
Drain well on paper towel.
Let stand for 5 minutes before using.
Roasted Butternut Squash Stew


Ingredients:
garlic cloves, onion, tomatoes, green chili, dried thyme, dried rosemary, salt, olive oil

Directions:
Preheat oven to 220ºC.
Peel and chop the butternut squash into bite size pieces. Put the butternut squash pieces in an ovenproof dish. Add the chopped garlic and dried thyme and rosemary. Drizzle 2 tbsp olive oil. Mix well and roast in oven for 15 minutes.
While the squash is roasting, heat the remaining 4 tbsp oil in a deep pot. Add the onions and green chilly. Sauté for 5 mins till the onion becomes soft.
Add the chopped tomatoes and cook for another 5 minutes.
Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.
Ladle into soup bowls and serve hot.
Carrot Cake Oatmeal
Category: breakfast-and-brunch
By monsterclowngirl

Full of fiber and delicious flavor.  A great way to start the day, or a hearty dessert!

Ingredients:
4 cups water
1 cup steel-cut oats
1  apple - peeled, cored, and chopped
½ cup shredded carrot
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch salt
1 tablespoon butter
¾ cup chopped pecans
1 tablespoon brown sugar
½ cup plain yogurt

Directions:
Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes. While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 287.2
Fat: 13.9 g
Saturated fat: 2.7 g
Carbohydrates: 37.7 g
Sugars: 14.9 g
Dietary fiber: 5.5 g
Protein: 6.2 g
Cholesterol: 6.3 mg
Sodium: 67.1 mg
Foolproof Crock Pot Beef Stew


Ingredients:
potatoes, carrots, onion, stewing beef, bay leaves, beef bouillon cubes, pepper

Directions:
Put all ingredients in crock pot and fill pot with water.
For fresh (or thawed] beef cook 6-8 hours on low, for frozen cook on high.
Easy Gravy


Ingredients:
butter, turkey broth, flour, salt, pepper

Directions:
Melt butter in pan over medium heat.
Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
Move to serving bowl.
Enjoy.
Italian Sausage Caprese Skewer


Ingredients:
cherry tomatoes, fresh mozzarella balls, fresh basil leaves, extra virgin olive oil, fresh ground black pepper

Directions:
Cook the sausage according to the package directions for the grill or in a skillet.
Cut each sausage into 4 to 5 pieces.
Assemble each skewer alternating ingredients: tomato, basil, mozzarella, and sausage.
Arrange skewers on a platter, drizzle with Extra Virgin olive oil and balsamic syrup.
Sprinkle with salt and a grinding of fresh black pepper.
Double Decker Peanut Butter Fudge


Ingredients:
sweetened condensed milk, peanut butter, salt, vanilla, peanuts

Directions:
Line an 8x8-inch (2L] square baking pan with aluminum foil so the edges overhang the sides. In a medium saucepan over medium heat, combine 1 can of condensed milk, 1/2 cup (125 mL] peanut butter, and 1/4 tsp (1 mL] salt. Stir continuously just until bubbly. Remove from heat and immediately stir in chocolate chips and 1 tsp (5 mL] vanilla. Scrape into prepared pan and spread evenly. Refrigerate while making peanut butter layer.
In a clean medium saucepan over medium heat, combine the remaining condensed milk, peanut butter, and salt, stirring continuously just until bubbly. Remove from heat and immediately stir in peanut butter chips and remaining vanilla. Scrape onto chocolate layer, spreading to cover. Sprinkle with peanuts, pressing gently into fudge.
Refrigerate for 3 hours or until firm. Lift the fudge out of the pan and cut into small squares.
Reuben Casserole
Category: world-cuisine
By JAMON0126

Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich .

Ingredients:
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
¾ cup Russian-style salad dressing
2 cups shredded Swiss cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

Yields: 6 servings

Calories: 449.8
Fat: 24.3 g
Saturated fat: 10 g
Carbohydrates: 30.8 g
Sugars: 9.5 g
Dietary fiber: 4.5 g
Protein: 28.2 g
Cholesterol: 82.3 mg
Sodium: 2078.4 mg
One-Pan Roasted Chicken With Carrots


Ingredients:
chicken thighs, carrots, onion, garlic, olive oil, fresh rosemary

Directions:
1. Preheat the oven to 425°F.
2. Arrange the carrots and onion in a single layer on a greased baking sheet. (I also added a baby beet, peeled and halved].
3. Slice the top off a head of garlic; discard the top and place on the tray.
4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 25 minutes.
7. To serve, divide the vegetables and chicken thighs among four plates.
Note: Candidly, I actually had already cooked chicken, which I plopped on top to give you an idea of how this looks, so your chicken will likely look different. The time to cook will depend on how large your carrots are - I halved lengthwise some of the larger ones, mine took about 25 minutes to get tender. Test chicken to make sure it's done - thighs vary so much in size. I made only half the recipe.
Easy Low-Fat Alfredo Sauce


Ingredients:
butter, cream cheese, flour, parmesan cheese, butter, low-fat cream cheese, skim milk, flour, parmesan cheese

Directions:
Melt butter over low heat (do not burn or sauce will take on nutty flavor].
With a whisk, mix in the cream cheese and whisk until completely combined. (At first it will seem like it won't combine, but keep stirring until it does].
Add milk and flour and continue to whisk.
Once it heats up and is smooth add parmesan cheese and salt and pepper and stir to combine.
Let it sit for a few minute to thicken.
Lower fat recipe. Follow directions above--it will be slightly thinner, but will thicken upon standing.
Eagle Brand® Chocolate Truffles
Category: trusted-brands-recipes-and-tips
By Eagle brand

These simple, yet rich homemade candies are every bit as delicious as truffles from a high-priced candy store. You can enjoy them any day or show someone you care about them with a gift from the heart and your kitchen! EAGLE BRAND® makes it easy.

Ingredients:
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 tablespoon vanilla extract
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, powdered sugar or colored sugars

Directions:
Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm. Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 6 -dozen truffles

Calories: 64.6
Fat: 3.2 g
Saturated fat: 1.7 g
Carbohydrates: 6.3 g
Sugars: 5.6 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Cholesterol: 1.9 mg
Sodium: 8.6 mg