xiaoxl/recipe_data huggingface dataset:
Tomato Salad With Mustard-Basil Dressing


Ingredients:
plain nonfat yogurt, dried basil, olive oil, parmesan cheese, red wine vinegar, Dijon mustard, sugar, salt, pepper, romaine lettuce leaves, tomatoes

Directions:
In a small bowl, combine all ingredients, except lettuce and tomato. Mix well. Chill several hours to blend flavors.
To serve, arrange lettuce leaves on four individual serving plates. Chop tomato and pile on lettuce. Spoon dressing over tomatoes, allowing 2 tablespoonfulls for each serving.
Serve right away.
Time does not include chilling time.
Chocolate Sorbet


Ingredients:
water, sugar, cocoa powder, bittersweet chocolate, vanilla extract

Directions:
Bring water and sugar to a boil in a saucepan, stirring often to dissolve the sugar.
Whisk in cocoa powder until smooth.
Bring to a boil; simmer for 1 minute.
Pour cocoa mixture over the chopped chocolate and whisk until smooth.
Add vanilla, cover and chill until cold.
Freeze this mixture in an ice cream maker according to your manufacturer's instructions.
When frozen, transfer to a freezer container, press a piece of wax paper to the top and freeze until firm, for at least 3 hours.
Gammon Steaks With Pineapple


Ingredients:
olive oil, pineapple, eggs

Directions:
Heat oil in frypan.
Add steaks and pineapple.
Fry for two minutes each side, or until golden.
Fry eggs.
Serve with pineapple on top of gammon with egg on side with a plate of hot chips and mayonnaise.
Instant Oven Fried Eggplant


Ingredients:
eggplant, low-fat mayonnaise, parmesan cheese

Directions:
"Spread each slice of eggplant on both sides with mayonnaise.  Dip each slice into a mixture of crumbs and cheese so that they are well coated on both sides.  Place the eggplant slices on a greased cookie sheet and bake at 400 degrees until golden brown, about 20 minutes.  Carefully turn and brown the other side."
Connie's Zucchini "Crab" Cakes
Category: fruits-and-vegetables
By Patti Jo

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Ingredients:
2 ½ cups grated zucchini
1  egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

Directions:
In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot.  Fry patties in oil until golden brown on both sides.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 to 6 servings

Calories: 195.7
Fat: 9.1 g
Saturated fat: 3.8 g
Carbohydrates: 23.2 g
Sugars: 2.8 g
Dietary fiber: 2 g
Protein: 5.6 g
Cholesterol: 49.4 mg
Sodium: 319.9 mg
Creamy Rice Pudding


Ingredients:
cooked rice, milk, sugar, sugar, butter, salt, vanilla extract

Directions:
Combine rice, milk, sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring frequently, 35 minutes or until thickened. Remove from heat; stir in vanilla.
Spoon into individual serving dishes. Serve hot or cold.
Wild Rice Chicken Salad


Ingredients:
wild rice, red grapes, sliced water chestnuts, mayonnaise, red onion, lemon juice, cashews, craisins

Directions:
Cook rice according to package directions.  Drain and cool to room temperature.  Add rest of ingredients in a large bowl and mix well.  Cover and chill a couple hours before serving (overnight is fine].
Tips:  I have been using the Uncle Ben's 90 second microwave pouch for the rice part.  I use the long grain and wild rice mix.
I also think it tastes better with canned chicken.
Fettuccine With Pesto Sauce


Ingredients:
fresh basil leaves, garlic cloves, pine nuts, extra virgin olive oil, parmesan cheese, pecorino romano cheese, fettuccine

Directions:
place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
With processor still on pour oil in through the tube in a steady stream till all the oil is used.
Turn off processor.
Cook fettuccine in salted boiling water to your taste.
Drain pasta well.
Add a some sauce to the pasta and mix pasta with the sauce.
Serve pasta and add sauce to your liking.
Curried Chicken Salad


Ingredients:
chicken breasts, mayonnaise, sour cream, lemon juice, salt, white pepper, curry powder

Directions:
Boil several large, split chicken breasts (with bone-in, skin on] in salted water until done (about 1 hour].
Once cooled, pull meat from bone and chop coarsely, making enough for 2 and 1/2 cups.
Mix 2 and 1/2 cups chopped, cooked chicken breast with 1/4 cup toasted slivered almonds.
Mix remaining ingredients (mayo thru curry powder] creating the "dressing" and toss with chopped chicken and almond mixture.
Chill for 2 hours.
Edamame Hummus


Ingredients:
tahini, water, lemon zest, lemon juice, garlic clove, kosher salt, ground cumin, ground coriander, dried ancho chile powder, cayenne pepper, olive oil, fresh flat-leaf parsley, black sesame seed

Directions:
Boil the beans in salted water for 4 to 5 minutes or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the Edamame beans, tahini, water, lemon zest, lemon juice, garlic, salt, cumin, coriander and chipotle powder until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil (can add additional if desired] and mix until absorbed and desired consistency.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil 1 tablespoon of olive oil.  Garnish with sesame seeds.
Breakfast Sandwich for One


Ingredients:
egg, mayonnaise, vegan cheese, cracked black pepper

Directions:
Wrap the 3 slices of turkey bacon in a paper towel on a microwave safe plate and microwave for 2 minutes.
Spray a small non-stick pan with some oil.  Cook the egg.  I have a little round saute pan I use that cooks the egg in a perfect circle.
Warm the whole grain bun in the microwave on high for 20 seconds.
Once that is all done, spread the Vegenaise on the bun.  Add the egg, bacon and cheese and sprinkle with the pepper.
This is very tasty!
Bon Appetit!
Brie Cherry Pastry Cups


Ingredients:
frozen puff pastry, camembert cheese, pecans, walnuts, chives

Directions:
Unfold puff pastry; cut into 36 squares.
Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
Bake at 375 degrees for 10 minutes.
Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each.
Bake 6-8 minutes longer or until golden brown.
With spoon handle, press squares down again.
Spoon a rounded 1/2 teaspoonful of preserves into each cup.
Top with cheese; sprinkle with nuts and chives.
Bake for 3-5 minutes or until cheese is melted.
Cheddar Broccoli Salad


Ingredients:
fresh broccoli florets, cheddar cheese, onion, Miracle Whip, mayonnaise, sugar, red wine vinegar

Directions:
In a large bowl combine broccoli, cheese, and onion.
In a separate bowl combine Miracle Whip, sugar, and vinegar; pour over broccoli mixture and toss to coat.
Refrigerate for at least 4 hours before serving.
Indian Summer Apple Juice Sipper


Ingredients:
"low-fat vanilla yogurt"

Directions:
Put both ingredients in a blender.  Cover and blend on high for 30 seconds. or until well mixed and smooth.
Variations: Blend in one of the following flavor ideas for a change of pace:  1/2 teaspoon nutmeg; 1 medium banana; 1 cup frozen strawberries (partially thawed] and 1 medium banana; 2 cups frozen blueberries (partially thawed] and 2 tablespoons fresh lemon juice; 1 cup frozen blueberries (partially thawed] along with 1 cup frozen peach slices (partially thawed] and 1 tablespoon honey.
Apple Cherry Punch


Ingredients:
water, sugar, ground cinnamon, ground nutmeg, ground cloves

Directions:
In a large saucepan, combine all ingredients.
Bring to a boil over medium heat.
Reduce heat; simmer, uncovered, for 15 minutes.
Mashed Potato Casserole


Ingredients:
boiling water, cream cheese, milk, butter, oleo, egg, onion, salt, fresh parsley

Directions:
In bowl, combine potato flakes and water with a fork, set aside., In another bowl,combine cream cheese,butter, egg,onion and salt., Add potatoes and mix well., Spoon into greased 1 1/2 qt casserole dish., Sprinkle with parsley if desired., Bake uncovered at 350 degrees for 45 minutes.
Creamy Roasted Red Pepper Pasta With Sausage


Ingredients:
red bell peppers, olive oil, garlic cloves, red pepper flakes, salt, ground black pepper, parmesan cheese, farfalle pasta, parmesan cheese

Directions:
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.
Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Can be made 1 day ahead. Cover and refrigerate.].
In large skillet, heat olive oil over medium heat. Add garlic. Stir in bratwurst and heat through.
Add cream, red pepper puree, red pepper flakes, salt and pepper.  Stir in Parmesan cheese.
Boil pasta according to package directions.  Drain. Stir pasta into red pepper cream mixture.
Top with additional Parmesan cheese.
Light As a Tropical Breeze Lime Pie


Ingredients:
graham cracker crumbs, butter, margarine, egg substitute, unflavored gelatin, sugar, sugar substitute, lime rind, lime juice, vanilla, yogurt

Directions:
In a small mixing bowl, combine the crust ingredients.
Mix well and press into a pie pan or springform pan.
Bake at 350 degrees for 8-10 minutes.
Cool, then place in the freezer while you prepare the filling.
Place the apple juice concentrate in a small saucepan, sprinkle the gelatin over it and let the mixture stand for a few minutes to soften the gelatin.
Add the sugar or Splenda blend and heat on low until the sugar dissolves.
Transfer the mixture to a bowl (you'll be adding the yogurt to this later] and stir in the lime juice, vanilla and half of the grated lime rind.
Place the bowl in the refrigerator or freezer until it has thickened to egg-white consistency.
With an egg beater or mixer, whip the mixture until it is light and fluffy.
Stir in the yogurt, blending thoroughly.
Pour  the mixture into the partially frozen crust.
Sprinkle the pie with the remaining grated lime rind and chill until firm.
Gerry's Chicken Enchiladas
Category: world-cuisine
By GERRYG58

This is my own recipe, and it's not the easiest dish I've ever made, but it's very good! Makes 6 awesome enchiladas!

Ingredients:
4  boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1  onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12  small chile peppers, diced   (Optional)
1 (10.75 ounce) can  condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 bunch green onions, chopped
½ pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

Directions:
Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet  mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

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

Calories: 718.2
Fat: 46.8 g
Saturated fat: 25.7 g
Carbohydrates: 38.1 g
Sugars: 9.8 g
Dietary fiber: 5.8 g
Protein: 40.2 g
Cholesterol: 181.9 mg
Sodium: 1408.2 mg
Chef John's Shrimp Cocktail
Category: appetizers-and-snacks
By Chef John

Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

Ingredients:
3 quarts cold water
¼  onion, sliced
½  lemon
2 cloves garlic, peeled and bruised
2 sprigs fresh tarragon
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon whole black peppercorns
1  bay leaf
½ cup ketchup
¼ cup chili sauce
¼ cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce, or to taste
1 pinch salt
2 pounds shell-on deveined jumbo shrimp

Directions:
Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes. Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes. Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 4 servings

Calories: 305.6
Fat: 4.3 g
Saturated fat: 0.8 g
Carbohydrates: 18.9 g
Sugars: 10.4 g
Dietary fiber: 1.7 g
Protein: 47.7 g
Cholesterol: 345 mg
Sodium: 1414.9 mg
Crostini With Mushrooms, Prosciutto, and Bleu Cheese


Ingredients:
butter, cremini mushrooms, garlic cloves, blue cheese, prosciutto, parsley

Directions:
Melt butter in a heavy large skillet over medium high hear.  Add all mushrooms and garlic and sauteed until mushrooms are cooked through and brown, about 10 minutes.
Add cream and boil until liquid is completely absorbed, about 2 minutes.
Remove from heat.  Add bleu cheese and stir until cheese melts.
Mix in proscuitto.  Season with salt and pepper. Transfer to a bowl. (Mushroom topping can be made 1 day ahead.  Cover and refrigerate.  If you make this the day before make sure to bring the topping mixture to room temperature so it is easy to work with.].
Preheat oven to 375 degrees.  Arrange bread slices on baking sheet.  Bake until just golden, about 5 minutes.
Mound 1 generous tablespoon mushroom topping on each slice of bread.  Return to oven and bake until heated through, about 6 minutes.
Sprinkle with chopped parsley.
Peach-Blueberry Streusel Tart
Category: desserts
By Kim

This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.

Ingredients:
1 ⅓ cups all-purpose flour
¼ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
½ cup unsalted butter, melted
1 teaspoon vanilla extract
2 ½ cups peeled and sliced fresh peaches
1 ½ cups fresh blueberries
2 ½ tablespoons honey
1 ½ teaspoons lemon juice
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup firmly packed dark brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
3 tablespoons unsalted butter, melted
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom. Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough. Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet. Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool. Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle. Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling. Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.

Prep time: 15 mins
Cook time: 55 mins
Total time: 3 hrs 25 mins
Yields: 1 9-inch tart

Calories: 271.3
Fat: 13.1 g
Saturated fat: 8.1 g
Carbohydrates: 36.7 g
Sugars: 19 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 33.6 mg
Sodium: 79.2 mg
Spiral Pepperoni Pizza Bake


Ingredients:
spiral shaped pasta, ground beef, onion, salt, pepper, fresh parsley, egg, half-and-half, parmesan cheese, romano cheese, part-skim mozzarella cheese

Directions:
Cook pasta according to package directions.
Meanwhile, in a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain.
Stir in the pizza sauce, garlic salt and Italian seasoning and fresh parsley; remove from the heat and set aside.
In small bowl, combine the eggs, half 'n half and parmesan cheese and Romano cheese.
Drain pasta; toss with egg mixture.
Transfer to a greased 3-quart baking dish.
Top with beef mixture, mozzarella cheese and pepperoni.
Cover and bake at 350°F for 20 minutes.
Uncover, bake 20-25 minutes longer or until golden brown.
Air Fryer Meatloaf
Category: main-dish
By aigerekairfryer

If you have an air fryer, try this simple recipe for meatloaf in under 1 hour.

Ingredients:
1 pound lean ground beef
1  egg, lightly beaten
3 tablespoons dry bread crumbs
1 small onion, finely chopped
1 tablespoon chopped fresh thyme
1 teaspoon salt
ground black pepper to taste
2  mushrooms, thickly sliced
1 tablespoon olive oil, or as needed

Directions:
Preheat an air fryer to 392 degrees F (200 degrees C). Combine ground beef, egg, bread crumbs, onion, thyme, salt, and pepper in a bowl. Knead and mix thoroughly. Transfer beef mixture to a baking pan and smooth the top. Press mushrooms into the top and coat with olive oil. Place the pan into the air fryer basket and slide into the air fryer. Set air fryer timer for 25 minutes and roast meatloaf until nicely browned. Let meatloaf rest at least 10 minutes before slicing into wedges and serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 296.8
Fat: 18.8 g
Saturated fat: 6.4 g
Carbohydrates: 5.9 g
Sugars: 1.3 g
Dietary fiber: 0.8 g
Protein: 24.8 g
Cholesterol: 125.5 mg
Sodium: 706.5 mg
Low Carb Creme Filled Almond Tea Cookies


Ingredients:
butter, heavy cream, baking powder, Splenda granular, butter, erythritol, Splenda granular, heavy cream

Directions:
Using stand mixer on low speed, creme butter and add flours and creme and baking powder.  Do not overmix.  Add soy flour as needed to make a non sticky batter.
Preheat oven to 375 degrees F.
Roll out dough to less than 1/8" thick on a surface lightly floured with soy flour.  A silicone mat is desirable. Use a round cutter such as a shot glass to cut round cookies 1 1/4" in diameter.  A 1" copper pipe fitting from a home improvement store also works very well.  Place the cookies on an ungreased cookie sheet 1/4 inch apart.
Using a fork, pierce each cookie in four parallel rows.  Sprinkle each cookie with splenda.  A salt shaker works well for this purpose.
Bake cookies for 8-10 minutes until golden and puffy.  Do not brown.
Remove cookies from sheet to cooling rack at once.  A metal spatula is best to remove cookies from sheet.  They will be brittle, especially when hot.
Make the creme frosting.  Either used powdered erythritol and splenda, or powder it yourself to the consistency of confectioners sugar using either a food processor with an S blade or a coffee grinder.  Combine the powdered erythritol, splenda, almond extract, butter and heavy creme.  Add the red food coloring and mix until smooth and creamy.
Make sandwiches with the cookies so the splenda coated side of the cookie is facing towards the outside.  (optional] May gently heat creme frosting in microwave to facilitate spreading it onto cookie.
Refrigerate (optional].
Swirled Caramel Cranberry Meringue Squares


Ingredients:
flour, powdered sugar, butter, dried sweetened cranberries, light brown sugar

Directions:
Heat oven to 350°F.
Grease a 13x9 inch baking pan.
Combine flour and powdered sugar in large mixing bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Press mixture onto bottom of prepared baking pan. Bake for 8 to 10 minutes or until mixture appears dry.
Sprinkle 1 cup morsels and 3/4 cup cranberries over hot cookie base.
Beat egg whites in large mixer bowl until soft peaks form.
Gradually add brown sugar and beat until stiff peaks form.
Spoon meringue over morsels and cranberries. Carefully spread to edges.
Bake for 14 to 18 minutes or until meringue topping is puffed and golden brown.
While still hot out of oven, sprinkle with remaining morsels and cranberries. Cool completely in pan on wire rack.
Cut into bars with sharp knife. Dip knife in warm water if it becomes sticky.
Cantaloupe Crunch
Category: desserts
By DEMMORG

This is a great way to get anyone to eat cantaloupe.  It's quick, easy, and delicious.

Ingredients:
3 cups cubed cantaloupe
⅓ cup lemon juice
½ cup white sugar
1 tablespoon all-purpose flour
2 tablespoons butter, melted
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
1 (18.25 ounce) package white cake mix
½ cup butter, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 9 servings

Calories: 422.9
Fat: 19.1 g
Saturated fat: 9.1 g
Carbohydrates: 61.4 g
Sugars: 46.2 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 33.9 mg
Sodium: 476.5 mg
Mark Hix's Roast Chicken & Rosemary Popcorn


Ingredients:
rosemary sprigs, salt, black pepper

Directions:
Put the chicken skin on a baking tray with the rosemary under a medium to hot grill for 6-7 minutes, turning as its cooking, until it’s wonderfully crisp.
In a separate pan, heat the chicken juices, boiling away any excess liquid until you are left with a wonderfully sticky chicken reduction.
Toss the popped corn quickly in the juices and mix in the crispy chicken skin and rosemary. Add a few twists of rosemary salt and black pepper to taste.
Enjoy while it’s still warm with good friends and a bottle of white Burgundy.
From ThePopcornist.com.
Scrumptious Pink Cake Icing !


Ingredients:
lemon juice, pomegranate juice, flour, butter, confectioners' sugar, water

Directions:
heat butter until creamy., add other ingredients except water., slowly add water as you stir, stop when you get a creamy thick consistency., Apply to your favorite cake.