xiaoxl/recipe_data huggingface dataset:
Apricot Roasted Chicken


Ingredients:
chicken parts, white wine, honey, soy sauce, olive oil, black pepper, ginger, red pepper flakes, green onions

Directions:
Preheat oven to 375.
Place chicken in a 13" x 9" baking dish; set aside.
In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly.
Evenly pour over the chicken pieces.  Bake for 45-55 minutes or until chicken is no longer pink.
Orange-Creamsicle Cooler


Ingredients:
"vanilla ice cream"

Directions:
In blender, in batches if necessary, process orange sherbet, orange juice and sugar until smooth.
Divide among tall glasses.
Top each with 1 scoop vanilla ice cream; garnish with orange slices, if desired.
Big Ed's Cajun Shrimp Soup
Category: soups-stews-and-chili
By Mr. Ed

This is an excellent recipe that is quick and easy to fix, and it tastes great too!

Ingredients:
1 tablespoon butter
½ cup chopped green bell pepper
¼ cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
½ cup water
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
1  bay leaf
½ teaspoon salt
½ cup uncooked long-grain white rice
¾ pound fresh shrimp, peeled and deveined
hot pepper sauce to taste

Directions:
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 162.5
Fat: 3.2 g
Saturated fat: 1.5 g
Carbohydrates: 19.6 g
Sugars: 4.6 g
Dietary fiber: 1.3 g
Protein: 13.8 g
Cholesterol: 92.5 mg
Sodium: 722.3 mg
Hot Kiss


Ingredients:
white creme de menthe, white Creme de Cacao, heavy cream, cocoa powder

Directions:
Pour the liqueurs and whiskey into a heatproof goblet., Add the coffee and stir., Finish with a layer of cream., Garnish with a dusting of cocoa powder if desired.
Maple Pecan Cheesecake Eh!


Ingredients:
butter, cream cheese, sugar, maple syrup, cornstarch, eggs, vanilla extract, pecans, ground pecans

Directions:
Vanilla Cookie Crust.
In a small bowl, stir the crushed cookies and melted butter till well combined.
Press the crumb mixture evenly over the bottom of a greased 9" springform pan.
Put aside until needed.
Maple Pecan Filling.
In a large bowl combine, cream cheese, sugar, syrup and cornstarch.
Using an electric mixer, beat until smooth.
Add eggs and yolk, one at a time, mixing well.
Next beat in vanilla extract, add the pecans, stir and pour into prepared 9" springform pan.
Bake in a 350 degree oven for 15 minutes.
Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes. (Or until the center of the cake no longer looks wet or shiny].
Remove the cake from the oven and run a knife around the inside edge of  the pan. Turn the oven off and return the cake to the oven for an additional hour.
Chill the cake, in the fridge, uncovered, overnight.
Serve with whipped cream garnished with a sprinkling of ground pecans.
Parsley Facial Mask


Ingredients:
parsley, yogurt, cider vinegar

Directions:
Mix all the ingredients, you get the best result when you put this in a small blender or food processor because that makes it more of a paste.
Put on your face, and leave for at least 15 minutes.
Rinse of with warm water.
The Ultimate Creamed Corn


Ingredients:
frozen whole kernel corn, cream cheese, milk, butter, sugar, salt, pepper

Directions:
Spread corn over bottom of 3 to 4 quart crock pot.  Top with cream cheese cubes.  mix in remaining ingredients; pour over corn and cream cheese.
Cover.  Cook on high 2 to 3 hours.
I added a teaspoon of minced garlic and it gave it a zesty flavor!
I added some shredded cheese on top!  Excellent!
Golden Baked Chicken


Ingredients:
instant mashed potatoes, parmesan cheese, dried parsley, paprika, onion powder, pepper, chicken, butter

Directions:
In a pie plate, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper.
Dip chicken into butter, then into potato flake mixture.
Place on a 15x10 baking pan (use 2 pans if you have alot of chicken pieces].
Bake at 375º for 50-60 minutes or until chicken is thoroughly cooked.
Fudge Sauce
Category: side-dish
By Valerie

Keep in a jar in the fridge, and heat in the microwave by the spoonful to pour over ice cream, or cake and ice cream, or whatever!

Ingredients:
1 cup white sugar
3 tablespoons unsweetened cocoa powder
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup evaporated milk
1 teaspoon vanilla extract
2 tablespoons butter

Directions:
In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps. Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 cups

Calories: 160.8
Fat: 4.9 g
Saturated fat: 3.1 g
Carbohydrates: 28.8 g
Sugars: 27.5 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 14.5 mg
Sodium: 191.3 mg
Weight Watchers Two-Bean Chili


Ingredients:
olive oil, lean ground beef, onion, garlic cloves, yellow bell pepper, dried ancho chile powder, ground cumin, diced tomatoes, red kidney beans, black beans, salt, nonfat sour cream, scallions

Directions:
Heat the oil in a Dutch oven over medium-high heat.
Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
Add the onion, garlic, bell pepper, chili powder and cumin.
Cook until the vegetables are softened, 3-4 minutes.
Stir in the tomatoes, beans and salt and bring to a boil.
Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
Serve topped with the sour cream and scallions.
Avocado Dressing (Vegan or Not)


Ingredients:
avocado, cilantro, plain yogurt, lime juice, apple cider vinegar, honey, Dijon mustard

Directions:
In food processor or blender, add all ingredients., Blend for a couple of minutes until it's finely mixed all together.
Simple Cinnamon Sugar Cookies


Ingredients:
all-purpose flour, butter, caster sugar, egg, cinnamon, caster sugar

Directions:
Beat butter and sugar together until light and fluffy.
Stir in egg.
Measure out and pour in flour and 1 tsp of cinnamon, combine well.
Cover with cling foil and stick in fridge for twenty minutes for easier handling.
In a small plate, combine remaining tsp of cinnamon and 2 tbsp of sugar.
Using hands, mold small balls of dough around 2-3 cm across (~1 inch] and coat in cinnamon and sugar mixture, place 2-inches apart on ungreased cookie sheet.
Preheat oven to 350 fahrenheit (Or ~180 celsius].
Bake for 10-12 minutes, or until edges are lightly golden-brown.
Hot Chocolate for One


Ingredients:
sugar, water, salt, milk, vanilla extract

Directions:
Mix together sugar, cocoa and salt in a small saucepan.
Whisk in water, stirring until smooh.
Bring to a boil and cook for 1-2 minutes, stirring constantly, until dark and syrupy.
Add milk and heat just until hot   Do not allow milk to boil.
Remove from heat and add vanilla.
Pour into a 10 ounce mug, garnish as desired, and serve.
Note - Add other dry spices, such as cinnamon, cayenne or instant coffee during Step 1. Add liquid extracts, such as orange or mint (or flavored  liqueurs] at Step 5.
Optional - You could make this in your microwave, if you wanted. Mix the syrup right in your mug. Cook on "high" for about 30 seconds. Add milk and heat on "medium" for about 2 minutes. Add vanilla and serve.
Sweet Spinach Potato Soup


Ingredients:
onion, sweet potatoes, water, salt, spinach, garlic, soymilk

Directions:
Chop onion and potatoes, boil in water and salt until tender., Stir in spinach and garlic., Puree, return to pot., Stir in hot soy milk.
Pool Party Pasta Salad
Category: salad
By Stacey Hiles Thune

This Pasta salad is a nutritious and light summer meal or side dish. My 4 yr old loves the veggies in this. I regularly use up grilled leftovers (chicken and veggies) in this salad.

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
1 cup broccoli florets
8 ounces fresh asparagus spears, trimmed and chopped
8 ounces diced cooked chicken breast meat
1 (15 ounce) can kidney beans, drained
1 (4 ounce) can sliced black olives, drained
1 medium green bell pepper, seeded and diced
½ pint cherry tomatoes, halved
4 ounces crumbled feta cheese
1 cup Italian salad dressing, or as needed
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool. In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 servings

Calories: 150.7
Fat: 5.5 g
Saturated fat: 1.5 g
Carbohydrates: 18.9 g
Sugars: 2 g
Dietary fiber: 2.3 g
Protein: 7.1 g
Cholesterol: 11.2 mg
Sodium: 302 mg
Chinese Dan-Bin
Category: world-cuisine
By SCHULZR

This is an every-day recipe in Taiwan. Bacon and egg are fried with a tortilla and served with hot sauce. If you are an average picky-eater, you will probably not enjoy. You may use either bacon or ham.

Ingredients:
1 slice bacon
1  egg, beaten
1 (6 inch) corn tortilla
¼ cup sweet corn kernels
1 tablespoon smooth salsa

Directions:
Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds. Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 1 serving

Calories: 215.6
Fat: 10.1 g
Saturated fat: 3 g
Carbohydrates: 20.5 g
Sugars: 2.3 g
Dietary fiber: 2.9 g
Protein: 12.7 g
Cholesterol: 196.2 mg
Sodium: 398 mg
Seafood And Cabbage Salad
Category: salad
By Wilma Scott

This is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant.  Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing.

Ingredients:
2 ½ cups shredded cabbage
1 cup shredded red cabbage
1 head fresh broccoli, cut into florets
1  green bell pepper, thinly sliced
1  red bell pepper, sliced
1 pound imitation crabmeat, coarsely chopped
¾ cup light mayonnaise
¼ cup lemon juice
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 clove crushed garlic
1 ½ teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Directions:
In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce. In a large bowl, combine cabbage, broccoli, bell peppers, and crab.  Toss mixture with dressing.  Cover, and refrigerate until ready to serve.

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

Calories: 98.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 18.7 g
Sugars: 9.6 g
Dietary fiber: 2.6 g
Protein: 6.1 g
Cholesterol: 11.4 mg
Sodium: 661.2 mg
Pulled Pork Tacos


Ingredients:
pork, water, sour cream, tomatoes, lettuce, cheese

Directions:
Mix together first three ingredients., Place in medium size skillet over medium heat., Stir occasionally until heated through., Divide mixture evenly between the shells, and top with your favorite toppings.
Boozy Irish Whiskey Cake
Category: desserts
By Deepseer

Caution: this Irish whiskey cake will get you tipsy. Adults only!

Ingredients:
cooking spray
1 (18.5 ounce) package yellow cake mix
2 (3.9 ounce) packages instant vanilla pudding mix
1 cup chopped walnuts, divided
1 cup Irish whiskey, divided
½ cup milk
½ cup vegetable oil
4 large eggs
½ cup butter
1 cup brown sugar
1 teaspoon water

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray. Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl. Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey. Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 3x5-inch loaves

Calories: 614.5
Fat: 30.2 g
Saturated fat: 8.3 g
Carbohydrates: 71.2 g
Sugars: 51.4 g
Dietary fiber: 1.2 g
Protein: 5.9 g
Cholesterol: 84 mg
Sodium: 639.8 mg
Maple Cocktail Rib Bites


Ingredients:
country-style boneless pork ribs, maple syrup, molasses, cumin, Dijon mustard, vinegar

Directions:
Preheat the oven to 350 degrees.  Cut the ribs into 1 1/2-2" pieces.  Place either a disposable tin pan or a shallow baking dish lined with non-stick foil.  Salt and pepper the ribs to taste.
Cover with foil and place in the oven for 45 minutes.
Meanwhile, stir together the remaining basting sauce.
Remove the ribs from the oven and drain any fatty liquid.  Toss with 1/2 cup of the sauce.
Return the ribs to the oven, uncovered, and bake an additional 30 minutes, basting with the remaining sauce.
Chicken Divan


Ingredients:
fresh broccoli, butter, flour, chicken broth, half-and-half, dry white wine, chicken breast halves, parmesan cheese, nutmeg

Directions:
Spray a 13x9x2 inch baking dish with PAM.
Place broccoli in dish.
Top with chicken slices.
Make a white sauce with butter, flour, broth, half and half, wine and 1/2 cup cheese.
Pour over chicken and broccoli.
Sprinkle with remaining 1/2 cup cheese and nutmeg.
Bake in 350 oven for 20 minutes.
If desired, broil until browned.
Banana Pudding Ice Cream
Category: desserts
By FLAME673

A easy, creamy ice cream dessert perfect for the summer.

Ingredients:
1 ½ cups half-and-half
½ cup packed light brown sugar
½ cup white sugar
1 pinch salt
2  eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract
2  very ripe bananas, mashed
1 cup crushed vanilla wafers

Directions:
Combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. Remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined. Transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. Cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove saucepan from heat and stir in vanilla extract. Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture. Pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. Fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 331.5
Fat: 17.5 g
Saturated fat: 9.3 g
Carbohydrates: 41.3 g
Sugars: 23.8 g
Dietary fiber: 1 g
Protein: 3.9 g
Cholesterol: 83.2 mg
Sodium: 96.4 mg
Baked Tomatoes Stuffed With Chicken and Spinach


Ingredients:
onion, skim milk, flour, chicken bouillon, swiss cheese, frozen spinach, tomatoes

Directions:
Preheat oven to 350. In a medium saucepan, cook onion in 1/4 cup water over medium heat until tender.
In a small bowl, combine milk, flour and bouillon; stir until smooth. Add to onion.
Cook and stir until mixture thickens. Add cheese and remove from heat. Stir until cheese melts. Set aside.
In a medium sauce bowl, combine chicken, spinach and 1 cup sauce; mix well and stuff tomatoes.
Place in a 8 by 8 inch baking dish; pour 1/2 cup water around tomatoes.
Cover and bake for 30 minutes, until hot. Serve with remaining sauce.
Poppy Seed Crackers


Ingredients:
whole wheat flour, white flour, poppy seeds, parmesan cheese, soy sauce

Directions:
In a medium bowl add flours, poppy seeds and cheese together-whisk.
Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
Wrap and chill for around 30 minutes.
On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
Bake for 15-20 minutes  in a 325 degree oven.
Orange Candied Sweet Potatoes


Ingredients:
sweet potatoes, butter, brown sugar, honey

Directions:
Parboil and peel potatoes.
Slice lengthwise in quarters or more, depending on size of potato.  Fry sliced potatoes in butter on stove until browned on all sides (careful-they will burn].
Mix together rest of ingredients; set aside (it will be thick].
Place potatoes and remaining butter into casserole dish.  Pour brown sugar/orange mixture over potatoes, covering potatoes on all sides.
Bake at 350°F for 45-50 minutes, basting frequently, until potatoes are glazed and bubbling.
Chickpea Salad With Chicken Breast


Ingredients:
garlic, fresh ginger, ground cumin, salt, boneless chicken breast, chickpeas, tomatoes, cucumber, curry powder, lemon juice, salt, scallions, fresh cilantro, of fresh mint

Directions:
Combine garlic, ginger, cumin, salt and ground red pepper; sprinkle on all sides of chicken breasts. cover and chill 1 hour.
Stir chickpeas and remaining ingredients together; cover and chill.
Grill chicken covered with grill lid over medium-high heat 5 minutes on each side. cut into strips. tent with foil to keep warm.
Divide chickpea mixture between 2 salad bowls and top with the sliced chicken.
Rainbow Cole Slaw


Ingredients:
green cabbage, red cabbage, carrot, salt, mustard seeds, cider vinegar, sugar, Dijon mustard, red bell pepper, yellow bell pepper

Directions:
Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
Serve immediately, or store up to 1 day in refrigerator.
Avocado Tomatillo Salsa
Category: appetizers-and-snacks
By Chef John

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.

Ingredients:
6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½  lime, juiced
salt to taste

Directions:
Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 -1/4 cup

Calories: 87.3
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 6.4 g
Sugars: 1.6 g
Dietary fiber: 4 g
Protein: 1.3 g
Sodium: 4.7 mg
Socks-Off Oatmeal Cookies (No Raisins)


Ingredients:
butter, brown sugar, coconut, white sugar, vanilla extract, eggs, flour, baking powder, baking soda, salt, quick-cooking oatmeal, pecans

Directions:
Mix butter, sugar, eggs and vanilla extract., Add coconut., Mix flour, baking powder, baking soda., salt and oatmeal., Blend all ingredients together., Add chopped nuts., Drop 1 tablespoons of batter onto greased baking sheet., Bake in 350° for 15 minutes.
Cappuccino Double Chocolate Chip Cookies


Ingredients:
instant coffee granules, boiling water, butter, light brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, cinnamon, salt, ground cloves, nutmeg, white chocolate chips

Directions:
Preheat oven to 375°F.
Dissolve the coffee powder in the boiling water; set aside.
Cream the butter and brown sugar together until fluffy with an electric mixer on medium speed.
Add the eggs, coffee mixture, and vanilla; blend well.
Combine the flour, baking soda, salt, and spices; gradually add to the creamed mixture with the mixer on low speed, beating just until combined.
Stir in both chocolate chips.
Drop dough by heaping Tbsp 2" apart onto ungreased cookie sheets.
Bake for 8-10 minutes or until set.
Let cookies stand on the sheets for 1 minute before transfering them to wire racks to cool completely.
Chili Burgers


Ingredients:
ground beef, kidney beans, celery, green pepper, onion, ketchup, brown sugar, chili powder, ground mustard, salt, pepper, cayenne pepper, garlic powder

Directions:
In a saucepan over medium heat, brown beef; drain.
Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
Serve on buns.
Spiced Onion Dahl


Ingredients:
water, salt, cumin seeds, ground turmeric, gingerroot, garlic, tomatoes, onions, red lentil, chili pepper, paprika, fresh cilantro, plain yogurt

Directions:
Take your water and cook the yellow split peas, split white gram, yellow moong dal, and red lentils along with the ginger and salt until they are soft, approximately 30 minutes.
In a separate saucepan, heat your oil and add the cumin seeds-as the seeds begin to splutter, add the minced garlic and tomatoes and sauté for a few minutes just they begin to cook.
Next, add the salt and other spices and thoroughly combine.
Then, take the beans (including the water you cooked them in] and add them to the saucepan.
Cook for 3 minutes, and serve.
Sprinkle with chopped cilantro and a spoonful of yogurt if you choose to.
Can also serve with your choice of breads as well.
Marshmallow Thingies


Ingredients:
margarine, corn syrup, brown sugar, vanilla extract, marshmallows

Directions:
Melt margarine over medium heat.
Stir in corn syrup and brown sugar.
Heat, stirring until the sugar has dissolved.
Turn heat up a bit and bring to a boil, stirring.
Remove from heat.
Stir in peanut butter and vanilla.
Dip marshmallows in peanut butter mixture, then roll in rice krispies.
Cool on waxed paper.
I put marshmallows on a wooden skewer to dip them.
I use a spoon to help cover the marshmallow with the hot mixture.
I then bury the marshmallow in the rice krispies, still on the skewer, and carefully use my hand to help the rice krispies adhere.
Be careful, the peanut butter mixture is hot.
A butter knife is helpful to carefully pry the thingie off the skewer.
Boursin-Homemade


Ingredients:
cream cheese, butter, dried oregano, dried dill, dried basil, dried thyme, marjoram, fresh ground black pepper, garlic

Directions:
Combine all ingredients in a food processor until smooth., Refrigerate at least four hours before serving.