xiaoxl/recipe_data huggingface dataset:
Cinnamon-Apple Cake With Hard Sauce


Ingredients:
unsalted butter, sugar, brown sugar, eggs, all-purpose flour, ground cinnamon, baking soda, salt, fuji apples, walnuts, dried cranberries, unsalted butter, powdered sugar, milk, ground cinnamon, salt

Directions:
Heat oven to 325°F Grease and flour 10-cup Bundt or tube pan.
Whisk melted butter, sugar and brown sugar in large bowl; whisk in eggs. Whisk flour, 1 tablespoon cinnamon, baking soda and 1 teaspoon salt in medium bowl; gently stir into butter mixture. Fold in apples, walnuts and cranberries. (Batter will be stiff.] Spoon into pan.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack. Serve warm or at room temperature.*.
Meanwhile, beat 1/2 cup butter and powdered sugar in medium bowl at medium-high speed 2 to 3 minutes or until well-blended. Add all remaining sauce ingredients; beat 1 minute or until smooth. Serve at room temperature. (Sauce can be made 2 days ahead. Cover and refrigerate.].
TIP *To warm cake, cover loosely with foil. Bake at 300°F for 15 to 20 minutes.
Chef Paul's Pork Roast


Ingredients:
unsalted butter, onion, celery, green bell pepper, garlic, boneless pork roast

Directions:
Heat the butter and oil in a skillet over high heat.
Add the onions.
Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
Add the celery and bell peppers.
Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
Add the garlic and stir well.
Add the seasoning and cook until it darkens slightly, about 2 minutes.
Remove from heat and set aside to cool.
Preheat the oven to 275°F.
Place the roast in a baking pan, fat side up.
Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom.  If you make the slits lengthwise, every slice will have some of the stuffing in it.
Stuff the pockets generously with some of the vegetable mixture.
Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
Roast uncovered at 275°F until meat is tender,  about 4 hours.
Banana Nuggets


Ingredients:
banana, peanut butter

Directions:
Microwave peanut butter till semi-liquidy., Dip banana slices in the peanut butter and coat with cereal., Refrigerate until peanut butter has thickened.
Parfait


Ingredients:
granola cereal, honey

Directions:
Layer ingredients in a glass or bowl., Start with yogurt, then fruit then granola, repeat 2 or more times.
Cranberry Oatmeal and Yogurt Muffins


Ingredients:
all-purpose flour, whole wheat pastry flour, salt, baking powder, granulated sugar, cranberries, quick oats, plain yogurt, eggs, canola oil

Directions:
Preheat oven to 350 degrees Fahrenheit
Grease a 12 cup muffin pan and set aside
In a medium size bowl combine dry ingredients and set aside
In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt.
Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries.
Stir in the oil and combine to make a glossy batter.
Take a large spoon and place small amounts in each muffin cup filling 3/4 full.
Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.
Sopa de Ajo (Spanish Garlic Soup)


Ingredients:
baguette, olive oil, garlic, paprika, water, eggs, salt

Directions:
In a wide, shallow soup pot, heat oil and lightly sauteé garlic (just until golden, not burned].
Add bread, that has been previously sliced very thinly, and fry until golden brown.
Remove from heat and add paprika.
Stir well.
Add water and stir.
Salt to taste.
Heat soup over medium low heat for about a half an hour.
When the soup is just about done, add the eggs.
Serve hot.
Puff Pastry Cheeseburgers


Ingredients:
lean ground beef, cheddar cheese, frozen puff pastry, water, flour, olive oil, ketchup, mustard

Directions:
Take out frozen puff pastry and let sit at room temperature for 30 to 40 minutes.
Preheat oven to 350°F.
Mix hamburger, diced onion,steak seasoning, steak sauce together until well blended.
Make into 5 patties
Grill or fry in frying pan using a little olive oil until burgers are  medium well done.
On a flat surface place a little flour out and place the puff pastry sheet on top and slightly roll to flatten lightly.
Cut into 5 rectangles evenly, if possible.
Again roll each rectangle out to fix one burger on.
Place burgers on each rectangle and add a slice of cheese.
Cover burgers by bringing ends together to cover the burger completely.
Place on a lightly greased baking sheet.
Whisk together egg yolk and water.
Brush over the covered burgers.
Place in preheated oven and bake for 15 minutes or until lightly browned.
For a Garnish: squeeze a little ketchup zig zagging over the burgers  and squeeze a little  mustard the opposite way. Enjoy!
Guacamole Ghoul Eyes


Ingredients:
avocado, lime juice, cherry tomatoes, pitted black olives

Directions:
Combine avocado, lime juice, and garlic salt., Cut cherry tomatoes in half, discard seeds., Fill with avocado mixture and place olive on top to look like a pupil.
Bakery Shop Frosting


Ingredients:
flour, water, confectioners' sugar, butter, margarine, vanilla

Directions:
Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour.
In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups.
Hitech Cooking.
Cheesy Sprimp Black Bean Roll-Ups #Ragu


Ingredients:
garlic clove, onion, green chilies, shrimp, salt, pepper, black beans, lime juice, corn tortillas, sour cream, avocado

Directions:
Heat oil in large frying pan, over medium heat. Add garlic and onion stirring until starting to soften, approximately 5 minutes. Add shrimp and cook until no longer pink (about 3-5 minutes]. Sprinkle with salt and pepper. Add drained green chiles and Ragu four cheese sauce. Heat and stir until slightly thickened (about 5 minutes]. Place in  bowl to serve.
While cooking shrimp and cheese sauce, drain black beans reserving 1/4 cup of liquid. In small saucepan, heat black beans, reserved liquid and lime juice. Heat over medium heat for 3 minutes. Then reduce heat to low to keep warm until ready to serve. At serving time, drain black beans in colander, shaking to remove as much liquid as you can. Put in separate small bowl.
Bring large frying pan to medium heat. Heat corn tortillas for 20-30 seconds on each side. Keep warm until ready to serve by stacking on a warmed plate and cover with foil or in a covered tortilla keeper.
Cut avocado in half lengthwise, remove center, then run knife lengthwise to create thin wedges. Use a large spoon to scoop out wedges from skin. Place on plate to serve.
Guests will place a row of black beans down the center of the heated tortillas, cover with shrimp/cheese sauce, a heaped teaspoon of sour cream and top with a wedge of avocado.
Lemon & Cilantro Moroccan Olives


Ingredients:
fresh cilantro, flat leaf parsley, garlic, cayenne pepper, ground cumin, olive oil, fresh lemon juice

Directions:
Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.
Nacho Cheese Pinwheels


Ingredients:
tortillas, flour tortillas, green onions, fresh cilantro

Directions:
Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip.
Sprinkle with onions.
Tightly roll up tortillas and wrap individually in plastic wrap.
Refrigerate at least 1 hour, but no longer than 24 hours.
(Storing the roll-ups too long results in soggy tortillas.].
To serve, cut off ends from each roll and discard.
Cut rolls into 1/2 to 3/4-inch slices.
Secure with toothpicks, if desired.
Grilled Veggie Sandwich


Ingredients:
mayonnaise, garlic cloves, lemon juice, olive oil, red bell pepper, zucchini, red onion, feta cheese

Directions:
In a bowl, mix mayonnaise, minced garlic, and lemon juice. Set aside (refrigerate].
Preheat grill on high.
Brush veggies with olive oil (both sides].  Place bell peppers and zucchini in the middle, onion and squash on the edges.  Cook for about 3 minutes turn and cook another 3 minutes, remove from grill and set aside (peppers may need to cook longer].
Spread mayo on bread and sprinkle with feta cheese. Place on grill (cheese up]. Close lid and cook for 2-3 minutes (until cheese melts].
Remove from grill and layer with veggies for a great open faced sandwich.
Salmon with Maple Soy Marinade
Category: main-dish
By Flipper

From Canada with love - a superb way of serving salmon fillets with a bit of a sweet kick. This can't-miss recipe is from my great friend Sharon O. in Calgary. She always serves us the best salmon dinners and I told her I would submit this on her behalf.

Ingredients:
½ cup soy sauce
½ cup maple syrup
1 ½ tablespoons rye whiskey
2 teaspoons wasabi paste
4 (8 ounce) salmon fillets
4  untreated cedar planks

Directions:
Place soy sauce, maple syrup, rye whiskey, and wasabi paste into a blender. Cover blender and puree until smooth. Pour half of the mixture into a resealable plastic bag for marinade and reserve remaining mixture in the refrigerator for dipping sauce. Place salmon in the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator for 4 hours. Submerge cedar planks in water and soak for at least 2 hours. Preheat an outdoor grill for medium-high heat. Remove salmon fillets from marinade, and place each one on a soaked cedar plank. Discard bag and marinade. Place planked salmon into the grill, close cover, and roast until fish flakes easily with a fork, about 10 minutes. Serve with reserved dipping sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 4 servings

Calories: 546.6
Fat: 23.6 g
Saturated fat: 5.7 g
Carbohydrates: 30.4 g
Sugars: 24 g
Dietary fiber: 0.3 g
Protein: 47.1 g
Cholesterol: 149.2 mg
Sodium: 1965.2 mg
Lumpia (Beef) Rolls


Ingredients:
garlic cloves, onion, ground beef, carrots, soy sauce, cornstarch, water

Directions:
Heat skillet on med-high heat. Add oil.
Saute garlic and onion.(Till onion turns transparent].
Add ground beef.Cook till its no longer pink.
Add chopped carrots,soy sauce and beef bouillion.
Season with salt and pepper according to taste. When meat mixture is cooked, drain excess oil and let it cool.
While waiting for the meat to cool down,separate wrappers.
Put 1 Tbsp -2 Tbsp of filling in the center of the wrapper. And seal the edges with the cornstarch mixture.
When done wrapping rolls, you can freeze them for later use or deep fry it.
Heat oil to 350 degrees.
And 6-8 rolls (depending on the size of your fryer] in the deep fryer,and fry them till they're golden brown.
Drain on a paper towel.
Serve with sweet and sour sauce.
Enjoy!
NOTE: ***(Direction on "how to wrap?' should be on the back of the pkg.].
Savory Potato Skins


Ingredients:
baking potatoes, butter, margarine, salt, garlic powder, paprika, sour cream, chives

Directions:
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. thick shell. (Save pulp for another use.]
Cut shells lengthwise into quarters and place on greased baking sheet.
Brush insides with butter.
Combine salt, garlic powder and paprika; sprinkle over the skins.
Broil until golden brown, 5-8 minutes.
If desired, combine sour cream and chives and serve with potato.
Broccoli N' Tomato Pasta


Ingredients:
spaghetti, broccoli florets, tomatoes, garlic cloves, crushed red pepper flakes, olive oil, ripe olives, fresh parsley, romano cheese, salt, pepper

Directions:
In a large kettle or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes.
Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes.
Drain pasta mixture; add to skillet.
Add remaining ingredients and toss to coat.
Chocolate Butterscotch Almond Crunch


Ingredients:
flour, sugar, brown sugar, margarine, vanilla

Directions:
Combine flour and sugars.
Mix in margarine until thoroughly blended.
Add egg yolks and vanilla.
Mix until smooth OR blend in food processor until mixture comes together.
Press with floured fingers in 10 by 15 by 1/2-inch cookie sheet with sides.
Bake at 350 degrees for 13 to 18 minutes or until light golden.
Cool slightly, about 20 minutes.
Spread melted chocolate over base; sprinkle nuts on top.
Press in lightly.
Cool until chocolate sets.
Cut into squares or triangles.
Creole Collard Greens


Ingredients:
butter, salt, black pepper, lemon juice

Directions:
Bring a large pot of salted water to a boil. Blanch the collards, then shock them in ice water. Sqeeze out the excess water.
Melt the butter in a saute pan and add the greens. Season with salt and pepper and heat through. Serve with a sqeeze of lemon.
Very Simple Spelt Bread
Category: bread
By Jean Roberts

Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread.

Ingredients:
8 cups spelt flour
½ cup sesame seeds
½ teaspoon salt, or to taste
1 tablespoon blackstrap molasses
2 teaspoons baking soda
4 ¼ cups milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans. Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

Prep time: 5 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 15 mins
Yields: 2 big loaves

Calories: 139.3
Fat: 2.4 g
Saturated fat: 0.6 g
Carbohydrates: 25 g
Sugars: 3 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 2.8 mg
Sodium: 138.5 mg
Fettuccine With Fresh Vegetables


Ingredients:
fettuccine pasta, olive oil, red bell pepper, yellow bell pepper, asparagus, fresh lemon juice, mozzarella cheese, provolone cheese

Directions:
Prepare pasta according to package directions.
Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
Cook and stir about 8 minutes.
Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.
Sharp Cheddar Potato Bake


Ingredients:
potatoes, mayonnaise, onion, sharp cheddar cheese, cayenne pepper

Directions:
In a large bowl, combine all ingredients together.
Transfer mixture to an ungreased 9 x 13-inch baking dish and bake, uncovered, at 350°F for 45 minutes.
Very Raspberry Pie


Ingredients:
fresh raspberries, sugar, cornstarch, water, cream cheese, confectioners' sugar, graham cracker crust

Directions:
Mash 2 cups raspberries to measure 1 cup; place in a saucepan.
Add sugar, cornstarch and water.
Bring to a boil, stirring constantly; cook and stir 2 minutes longer.
Strain to remove seeds if desired.
Cool to room temperature, about 20 minutes.
Meanwhile, for filling, beat cream cheese, whipped topping and confectioners sugar in a  mixing bowl.
Spread on graham crust.
Top with remaining raspberries.
Pour cooled raspberry sauce over the top.
Refrigerate until set, about 3 hours.
Store in refrigerator.
Banana Walnut Cranberry Muffins
Category: bread
By Mel Schwan

Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.

Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup white sugar
½ cup butter, melted
2  eggs
1 ½ cups mashed bananas
1 cup dried cranberries
½ cup chopped walnuts
¼ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, cut into 1/4-inch cubes
⅓ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl. Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms. Spoon batter into lined cups, filling each 3/4 full. Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts. Sprinkle walnut crumble over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 16 muffins

Calories: 278.4
Fat: 12.1 g
Saturated fat: 5.2 g
Carbohydrates: 41.1 g
Sugars: 23.6 g
Dietary fiber: 1.9 g
Protein: 3.8 g
Cholesterol: 42.3 mg
Sodium: 182.9 mg
Cranberry and Almond Pasta Salad
Category: salad
By My Hot Southern Mess

Sweet and tangy pasta salad filled with dried cranberries and almonds. Turkey can be used in place of the ham. Great served right away or chilled briefly.

Ingredients:
1 (12 ounce) package bow-tie pasta (farfalle)
8 ounces diced ham
½ cup thinly sliced celery
½ cup dried cranberries
½ cup sliced almonds
1 cup mayonnaise
¼ cup apple cider vinegar
½ cup white sugar

Directions:
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil until cooked through yet tender, about 12 minutes; drain. Rinse the pasta in cold water until completely chilled; drain. Transfer cool pasta to a large mixing bowl. Toss the ham, celery, dried cranberries, and sliced almonds with the bow-tie pasta to mix evenly. Stir the mayonnaise, apple cider vinegar, and sugar together in a bowl. Pour the mayonnaise dressing over the pasta mixture; toss to coat evenly.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 servings

Calories: 350.7
Fat: 20.7 g
Saturated fat: 3.7 g
Carbohydrates: 34.4 g
Sugars: 12.9 g
Dietary fiber: 1.7 g
Protein: 8.2 g
Cholesterol: 17.4 mg
Sodium: 349.6 mg
Buca Di Beppo Green Beans


Ingredients:
fresh green beans, butter, lemons, salt

Directions:
Prepare the green beans by clipping off the stem end.
Melt the butter in a sauté pan on low heat. Squeeze the juice out of two medium-size lemons. Strain the pulp and the seeds out of the lemon juice.
When butter is melted, carefully add the lemon juice to the pan.
Raise the temperature to medium and reduce until the lemon juice and butter become a sauce. Do not brown the butter.
Place the clipped, fresh green beans in boiling water for two to three minutes. Do not overcook. The green beans should remain crisp.
Strain the green beans and add to the sauce in the sauté pan. Toss the green beans in the sauce and season with salt to taste. Serve immediately.
Red Beans and Rice, I Dare You


Ingredients:
pinto beans, beef broth, garlic powder, onion powder, salt, ground pepper, cayenne pepper, white rice

Directions:
Cut summer sausage into 2" inch cubes, combine sausage, 2 cans Pinto beans, beef broth,  garlic powder, onion powder, salt, pepper and  cayenne in a 2 qrt. sauce pan. Bring to boil.
Cover and continue boiling on meduim heat stirring occasionally until beans become soft, about 45 minutes to an hour.
Remove from heat.  Remove sausage chunks -- all the flavor will be boiled out of the sausage, so I use them for another recipe to fallow later.
Return pan to stove, add third can of Pinto beans,  cover and let simmer on low for about 3 hours.
After 1-1/2 hrs, using a good masher, mash beans to a desired consistency,  but don't mash all of them.  Once you've reached a preferred consistency and juices are absorbed,  just stir occasionally for the next 1-1/2 hours. to keep from scorching.
Taste your creation, if you should feel there isn't enough smoke flavor you can always add a few drops of liquid smoke but not too much,  I've always found liquid smoke tastes fake and can be overwhelming.
The trick to good red beans and rice is to allow a long slow simmering, that's why the three hours, I've actually let is simmer for as much as 5 hours. You can expirement with it as you go. Add to prepared rice and enjoy.
Coconut French Toast


Ingredients:
eggs, milk, sugar, ground cinnamon, flaked coconut, maple syrup

Directions:
In large bowl, beat eggs, then add milk, sugar and cinnamon.
Add bread, a few slices at a time, and let soak for 1 minute.
Remove bread, and coat both sides with coconut.
Place on parchment lined baking sheet and bake at 475 degrees for 5 minute on each side (10 minutes total].
Serve warm with maple syrup.
Apricot-Mango Martini


Ingredients:
sweet mangoes, apricot brandy, fresh lemon juice, lemon, rind of, lemon, zest of

Directions:
Muddle the mango in the bottom of mixing glass or shaker., Pour in all ingredients, shake with ice for 30 seconds., Serve in a martini glass and garnish with lemon zest or peel.
Vegetarian Tuna Salad


Ingredients:
great northern bean, onions, celery, mayonnaise, mayonnaise, garlic powder, salt, pepper

Directions:
Put beans in a medium-sized bowl and mash well., Add remaining ingredients and mix well., Chill for several hours before serving.
Pan-Fried Turkey Burgers
Category: meat-and-poultry
By FrackFamily5 CA—>CT

Too cold out to grill? No grill? No problem. These are tasty turkey burgers pan-fried on the stovetop. The secret is to only flip them once. And don't go for the super lean turkey. You'll want a little bit of fat to make them juicy. Top with your favorite cheese and garnishes. Serve on your choice of bun or lettuce wrap and enjoy.

Ingredients:
1  shallot
1 ¼ pounds ground turkey
2 tablespoons mayonnaise
2 tablespoons steak sauce (such as A1®)
2 tablespoons dried parsley
¼ teaspoon garlic salt, divided, or to taste
ground black pepper to taste
cooking spray

Directions:
Grate shallot with a medium plane of a grater into a large bowl. Be sure to collect the juice. Add turkey, mayonnaise, steak sauce, and parsley. Mix gently with your hands until fully incorporated. Divide into 4 equal portions and gently form into patties. Season tops with garlic salt and pepper. Spray a large skillet with cooking spray and place over medium-high heat. When the pan is hot, place in burgers, seasoned-sides down. Season the opposite sides with more garlic salt and pepper. Cook until browned, 4 to 5 minutes. Flip; continue to cook until no longer pink, 4 to 5 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 275.1
Fat: 16.3 g
Saturated fat: 3.6 g
Carbohydrates: 4.1 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 28.8 g
Cholesterol: 107.4 mg
Sodium: 349.4 mg
Asian Fried Noodles


Ingredients:
eggs, soy sauce

Directions:
1.Boil ramen noodles for 3 minuets, or until softened, WITHOUT flavor packets. Reserve the flavor packets Drain noodles. Rinse with cold water and set aside.
2.Heat 1 tsp oil in a medium skillet. scramble eggs in a bowl. cook and stir in hot oil until firm. remove to clean bowl.
3.heat 1 tsp of oil and add vegetables. cook for 3 minuets over medium heat until tender and heated. add to the cooked eggs.
4.add remaning vegetable oil in skillet. add noodles and fry for 3 minuets over medium heat, turning regularly.
5. add vegetables, eggs, ONE packet of ramen seasoning packets,and soy sauce. continue cooking for another 3 minuets, turning frequently.
Fresh Leprechaun Footprint Salad With Eye of Newt Dressing


Ingredients:
plain nonfat yogurt, red pepper flakes, ground allspice, capers, purple cabbage, fresh spinach leaves, snow peas, water chestnuts, carrot

Directions:
Gently blend yogurt and orange juice, add spices and refrigerate for one hour.
Toss salad ingredients; serve in salad bowls drizzled with dressing.