xiaoxl/recipe_data huggingface dataset:
Broccoli Cauliflower Casserole from McCormick®
Category: side-dish
By McCormick Spice

This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.

Ingredients:
½ cup plain dry bread crumbs
2 tablespoons grated Parmesan cheese, plus
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
1 ½ teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
1 (16 ounce) package frozen broccoli florets, thawed
1 (16 ounce) package frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
¼ teaspoon McCormick® Black Pepper, Coarse Ground
1 ¼ cups milk
4 ounces cream cheese, cubed

Directions:
Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture. Bake 40 minutes or until heated through and top is lightly browned.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 10 servings

Calories: 165.1
Fat: 10.6 g
Saturated fat: 6.4 g
Carbohydrates: 12.8 g
Sugars: 4.1 g
Dietary fiber: 3 g
Protein: 6.3 g
Cholesterol: 29.8 mg
Sodium: 378.8 mg
Yeast Doughnuts
Category: bread
By Emtmom

These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.

Ingredients:
3 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
¾ cup milk
¾ cup white sugar
¼ cup butter
½ teaspoon salt
2  eggs
2 quarts oil for deep frying
1 cup confectioners' sugar for dusting

Directions:
In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple.  Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour. Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes. Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 18 doughnuts

Calories: 542
Fat: 26.7 g
Saturated fat: 6.4 g
Carbohydrates: 68.7 g
Sugars: 30.9 g
Dietary fiber: 1.6 g
Protein: 7.7 g
Cholesterol: 56.5 mg
Sodium: 191.3 mg
Scotch Eggs


Ingredients:
eggs, turkey, paprika, nutmeg, fresh rosemary, fresh sage, shallot

Directions:
Gently fry the chopped shallot in a frying pan until browned, then set aside to cool.
Place 6 of the eggs in a pan of boiling water and leave on a high heat for 5 minutes, then remove and soak them in cold water.
Break the shells off each of the eggs, then pat them with kitchen roll to remove any moisture (this will make it easier for the turkey to stick to the eggs].
Mix together the ground turkey, fried shallot, herbs and spices in a large bowl, then divide into 6 equal parts.
Flatten the turkey mixture, then place each egg into the centre and gently fold the turkey mixture so it covers the whole egg. Repeat with all 6 eggs.
Crack the last egg into a bowl and whisk, then coat the turkey in egg and roll in the almonds.
Preheat the oven to 170C/340F, and leave the eggs for 10 minutes before baking.
Bake for 20-30 minutes.
Sda Casserole


Ingredients:
macaroni, salt, green pepper, onion, mushroom, cheddar cheese, margarine

Directions:
Cook macaroni and drain.
All the rest of ingredients, except for margarine and cracker crumbs.
Put in greased 13 x 9 pan(I think].
Melt margarine and add cracker crumbs.
Put on top of casserole.
Bake at 350°F for 1 hour.
Peach or Strawberry Shortcake


Ingredients:
character(0]

Directions:
Using already prepared angel food cake of your choice (cooled]. Slice horizontally into 3 layers.
Whip cream till soft peaks form (or use spray-on whipped cream] and cover bottom layer with cream.
Layer of peaches or strawberries on top of cream.
Put on next layer and do same way.
Top with last layer and repeat.
Slice and enjoy.
Salmon with Brown Sugar and Bourbon Glaze
Category: main-dish
By DEBOKC

This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus.

Ingredients:
4 tablespoons butter
½ cup dark brown sugar
4 (6 ounce) salmon steaks
⅓ cup bourbon whiskey

Directions:
Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 561.1
Fat: 29.7 g
Saturated fat: 11 g
Carbohydrates: 27 g
Sugars: 26.7 g
Protein: 33.6 g
Cholesterol: 129.6 mg
Sodium: 188.8 mg
Super Easy  Cheesy Enchiladas


Ingredients:
cheese, cream cheese, garlic powder, corn tortillas, cheese

Directions:
First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important].
Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
Pour the rest of the sauce on top, spreading it to cover.
Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
Buster Bar Dessert


Ingredients:
butter, vanilla ice cream, salted peanuts, powdered sugar, butter, evaporated milk, vanilla

Directions:
Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.
Press into the bottom of a 9x13-inch pan.
FREEZE.
Ice Cream Layer: Cut square sized vanilla ice cream into equal strips.
Layer ice cream on top of cookie crust.
Press salted peanuts into ice cream (optional].
FREEZE.
Topping: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.
After boiling, stir in 1 tsp vanilla.
Let the chocolate cool and pour over ice cream layer.
FREEZE.
After chocolate layer is frozen, cut into squares to serve!
(You may have to let it sit on the counter for a while to thaw slightly before cutting].
Cheeseburger Pizza


Ingredients:
ketchup, sugar, mustard, vinegar, Worcestershire sauce, No-Knead Food Processor Thin Crust Pizza Dough, ground beef, onion, green pepper, American cheese, dill pickle slices, sharp cheddar cheese

Directions:
Before making crust, combine sauce ingredients; ketchup, sugar, mustard, vinegar, and Worcestershire sauce in a small sauce pan; simmer on medium heat.
Preheat oven to 450 degrees Fahrenheit.
Prepare pizza crust according to directions.
Combine beef, onion, green pepper, and Weber seasoning or salt and pepper to taste; cook until beef is done.
Prebake prepared crust for 10 minutes for a crisper crust.
Top baked crust with sauce, cooked beef, American cheese slices, dill pickle slices, and Cheddar cheese (in that order].
Return pizza to the oven and cook for another 15 to 20 minutes until cheese is melted and crust is browned.
Chicken Wing Dip


Ingredients:
cream cheese, blue cheese, cheddar cheese, chili powder, garlic powder

Directions:
Preheat oven to 350°F.
Start boiling chicken in med. saucepan.
In a medium bowl stir together cream cheese, blue cheese and cheddar cheese.
Dice up cooked chicken and add to mixture.
Spread into a 13x9 inch baking dish, spread extra shredded cheese on top (opt.].
Back for 30 minutes, serve with tortilla chips, french bread or crackers.
Bacon Wrapped Water Chestnuts


Ingredients:
water chestnuts, bacon, sugar, vinegar, water, cold water, black pepper, salt, pimientos, cornstarch

Directions:
Cut bacon slices in half.
Drain waterchestnuts.
Wrap bacon around each waterchestnut and secure with a toothpick.
In a medium sauce pan, combine sugar, vinegar, 1 c water, pepper, salt and pimentos. Boil for 5 minutes.
Mix cornstarch with the 2 T of cold water. Dissolve and add to sauce to slightly thicken sauce.
Place wrapped waterchestnuts in cake pan (or pan of your choice that sauce will not run over in]. Pour sauce over waterchestnuts. Bake at 350 degrees for 40 minutes.
SCALLOP PINEAPPLE CEVICHE


Ingredients:
scallops, chutney sauce, lemon juice, lime juice, pineapple, sea salt, black pepper, parsley

Directions:
Place scallops in a medium bowl and add tamarind. Pour in lemon juice, lime juice and pineapple juice, just enough to cover. Gently stir and press down lightly on the scallop mixture, making sure the seafood is submerged. Transfer to the refrigerator for 2 ½ to 3 hours or until the scallops turn opaque.
About 5 minutes before serving, in another bowl combine diced pineapple, white onion, red pepper, salt and black pepper; stir. Remove scallops from the fridge and using a slotted spoon, transfer scallops to the onion mixture. Pour in about 2 tablespoons of the liquid from the bowl. Add oil, stir, taste and adjust if needed. Then add parsley just before serving with tortilla chips.
Peppermint Candy Cane Kiss Cookies
Category: desserts
By HannahB607

I made this for my family and they all love it! The most important thing is to stick the cookies in the freezer right after putting the kisses on so that they don't melt into a puddle of chocolate. I learned the hard way! Sprinkle the dough before baking with crushed candy, if you like.

Ingredients:
1 cup softened butter
1 cup white sugar
2  eggs, beaten
2 tablespoons vanilla extract
1 tablespoon peppermint extract
4 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
48  white chocolate kisses with candy cane stripes

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets. Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 dozen cookies

Calories: 108
Fat: 4.7 g
Saturated fat: 3.4 g
Carbohydrates: 14.5 g
Sugars: 6.4 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 17.2 mg
Sodium: 57.5 mg
Kittencal's Simple and Delicious Salmon Salad Sandwich


Ingredients:
red salmon, low-fat mayonnaise, fresh lemon juice, green onions, celery, lemon pepper, seasoning salt, salt, butter, lettuce leaves, roma tomato

Directions:
In a bowl using a fork mash the salmon with mayonnaise and lemon juice.
Add in green onions, celery, lemon pepper and seasoned salt.
Cover and refrigerate for at least 2 hours or more.
Toast bread slices, then lightly butter 1 side of each slice or you may leave the bread dry.
Place a lettuce leaf over 3 slices of  buttered toast.
Scoop the salmon mixture onto the lettuce then spread.
Top with 2 thinly sliced tomatoes.
Cover each with a bread slice.
Slice in half and enjoy!
Fish With Pineapple Chutney


Ingredients:
fresh pineapple chunk, lemon peel, lemon, green chili pepper, red bell pepper, scallion, Tabasco sauce, salt, lemon wedge

Directions:
Preheat oven to 375°F.
Rinse the fish fillets, pat dry and set aside.
In a food processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger and Tabasco till the chutney has a confetti-like appearance.  Add reserved juice if chutney seems too dry.
Add salt to taste.
Arrange the fish in a lightly oiled baking dish.
Grill the fish till tender and cooked through and serve topped with chutney.
Alternatively: Top with chutney and bake, covered, for 20-25 minutes, till fish flakes easily with a fork.
Garnish with lemon wedges.
Crock Pot Seitan Stew


Ingredients:
seitan, onion, vegetable broth, soy sauce, garlic cloves, tomatoes, carrots, potatoes, celery, salt, pepper, cornstarch

Directions:
Sautee the seitan in a little bit of olive oil first, if you'd like. If you're pressed for time, you don't need to, but it will give the seitan a bit of extra flavor if you do.
Place all the ingredients in a crock pot or slow cooker. Cook on low for 6 to 8 hours.
Sarah's Wake Up Coffee Drink
Category: uncategorized
By thedailygourmet

In my vocabulary “daylight saving time” is a curse word, and your (wrong) clock doesn't change when the sun sets or rises! That said, I cranked up the caffeine to make up for the lost hour during last daylight savings time day. Play around with this drink like the clock, and add Kahlúa® if you want! Plan ahead.

Ingredients:
3 tablespoons ground coffee beans
6 ounces water
¾ cup cold brew coffee
¼ cup whipping cream
2 tablespoons sweetened condensed milk
½ cup ice cubes
1 tablespoon sugar-free chocolate flavoring syrup (such as Torani®)
1 tablespoon whipped cream for garnish

Directions:
In a standard coffee maker, add the ground coffee. Brew enough coffee to make 6 ounces. Allow coffee to chill overnight. Pour 1/2 cup chilled coffee, 3/4 cup cold coffee brew, whipping cream, and sweetened condensed milk into a high quality blender (such as Vitamix®. Add ice cubes. Blend for 1 minute at high speed. Drizzle a pilsner glass with chocolate syrup. Pour coffee beverage into the glass. Add whipped cream and more chocolate drizzle. Drink remaining strong brewed coffee like a shot, then consume this beverage. Be stingy. Don't share. You'll need the caffeine after the lost hour of sleep!

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 1 coffee drink

Calories: 352.4
Fat: 26 g
Saturated fat: 16.2 g
Carbohydrates: 26.4 g
Sugars: 20.8 g
Protein: 5 g
Cholesterol: 96.6 mg
Sodium: 105.3 mg
Num Taloak (Persimmon Coffee Cake) (Cambodia)


Ingredients:
all-purpose flour, eggs, sugar, butter, salt, baking powder, cinnamon, vanilla extract, all-purpose flour, water, walnuts, powdered sugar

Directions:
Preheat oven to 350 degrees. Then oil a cake pan (I used butter] and sprinkle a little bit of flour on the bottom.
Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour]. My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.
Summit House Classic Creamed Corn Au Gratin


Ingredients:
kernel corn, butter, flour, salt, sugar, white pepper, parmesan cheese

Directions:
Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil., Simmer 5 minutes., Make a roux from butter and flour, add to corn, mix well and remove from heat., Transfer corn mixture to casserole., Sprinkle with Parmesan cheese and brown under broiler.
Tortellini With Mushroom and Garlic Sauce


Ingredients:
olive oil, garlic, peas, salt, black pepper, parmesan cheese

Directions:
Cook tortellini according to package directions, drain and set aside.
Saute mushrooms and garlic in oil until tender: 5-6 minutes.
Add peas, roasted peppers, salt and pepper.  Cook until heated throiugh: 2-3 minutes.
Serve over hot tortellini.
Garnish with parmesan cheese.
Hummus


Ingredients:
garbanzo beans, garlic cloves, fresh lemon juice, tahini, salt, extra virgin olive oil

Directions:
Food processor: process garlic, add remaining ingredients and pulse to desired consistency (thin with juice from can if needed].
Put hummus in a bowl, sprinkle with a drizzle of olive oil and smoked paprika.
Almond Apple Spice Muffins


Ingredients:
eggs, unsweetened applesauce, butter, cinnamon, allspice, clove

Directions:
"Preheat oven to 350 degrees. Melt butter in microwave (~30 seconds on low heat]. Throughly mix all the ingredients in a bowl. Spray muffin tin with non stick cooking spray or use cup cake liners. Pour mix into muffin tins, make sure not to over fill (~3/4 full]; this should make 12 muffins (2 muffin trays]. Place one tray in the oven and cook for 12 minutes. Make sure not to overcook as the muffins will become very dry. Once cooked remove from the oven and cook the second muffin tray."
Kabocha Squash and Sweet Potato Soup With Adzuki Beans


Ingredients:
adzuki beans, onion, sweet potatoes, salt, parsley

Directions:
In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
Add about 3 times the amount of water as beans and cook for 50 – 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 – 15 minutes under pressure]. Drain the water.
In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
Puree the vegetables using a blender, food processor or hand blender. Add salt.
Serve with cooked adzuki beans and chopped parsley on top.
Easy Broccoli Cheese Soup


Ingredients:
butter, olive oil, onion, carrot, garlic cloves, flour, milk, Velveeta cheese, broccoli, ground mustard

Directions:
On medium heat, in a large pot melt butter and olive oil.
Add onion, garlic, carrots.  Sweat.
Add flour and stir.
Cook for 2 minutes, then add chicken stock and milk.
When liquids are hot (not boiling] add velvetta and stir until cubes dissolve.  Add broccoli, mustard and hot sauce.
Enjoy!
South Texas Borracho Beans
Category: side-dish
By CAL

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.

Ingredients:
1 pound dried pinto beans
½ pound bacon
½ teaspoon salt
½ teaspoon garlic powder
1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can diced tomatoes
1  fresh jalapeno pepper

Directions:
Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight. Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon. Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 10 hrs
Yields: 6 servings

Calories: 363
Fat: 6.4 g
Saturated fat: 1.9 g
Carbohydrates: 52.4 g
Sugars: 3.4 g
Dietary fiber: 17.7 g
Protein: 21.9 g
Cholesterol: 13.6 mg
Sodium: 1011.8 mg
Chicken and Gnocchi Soup
Category: soups-stews-and-chili
By Christina

This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!

Ingredients:
1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2  carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch  (Optional)
2 tablespoons cold water  (Optional)
2 cups half-and-half cream
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 397.7
Fat: 20.1 g
Saturated fat: 10.1 g
Carbohydrates: 23.9 g
Sugars: 2.7 g
Dietary fiber: 2.4 g
Protein: 29.8 g
Cholesterol: 111.7 mg
Sodium: 839.4 mg
Kenda's Thanksgiving Pinwheel Roll-Ups


Ingredients:
green onion, orange zest, honey, cream cheese, craisins, flour tortillas

Directions:
In a food processor, process zest and green onion until very finely minced.
Mix in honey and a little cream cheese, process until smooth and ingredients are well incorporated.
Place remaining cream cheese and pecans in processor and pulse until just combined.
Spread cheese mixture thinly on tortilla, place 2 turkey slices on top, add a little more cream cheese on top.  Top with 2 thin lines Craisins and roll up.
Cover and refrigerate for about 4 hours.
Slice into 1 inch slices with a serrated knife.  Discard ends and place roll-ups on a platter.
Date Oatmeal Cookies With Milk Chocolate Chips


Ingredients:
shortening, butter, brown sugar, eggs, vanilla, flour, baking soda, oatmeal, apple pie spice, cinnamon, dates, sugar

Directions:
Preheat oven to 350 degrees.
Cream the shortening, butter and sugar together. Add the eggs and vanilla. Mix together well.
Add flour, baking soda, spices and oatmeal. Mix in dates and chocolate chips.
Scoop out a tbsp of dough onto a parchement paper lined cookie sheet. Get 2 plates one with a bit of water on it and one with sugar in the raw. Dip the bottom of a glass in the water then in the sugar in the raw. Press this on top of the cookie just to flatten, repeat with each cookie.
Bake for 8-10 minutes.
Option: Instead of using milk chocolate chips get a chocolate bar break along the individual lines and lay on a cookie as it comes out of the oven. Top with another hot cookie and move to rack to cool.
Honey Baked Chicken


Ingredients:
chicken breasts, butter, honey, mustard, salt, curry powder

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Place chicken breast in a baking pan.
Melt butter, honey, mustard, salt and curry powder in pan and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes], turning every 15 minutes, until the chicken is nicely browned and tender and the juices run clear.