xiaoxl/recipe_data huggingface dataset:
Carrot Cake Donut Holes with Cream Cheese Dip
Category: bread
By Ashley Baron Rodriguez

A sophisticated donut hole with a fun creamy dip. Best served warm but good no matter what!

Ingredients:
2 cups all-purpose flour
½ cup brown sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon, divided
1 teaspoon baking soda
¾ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 cup whole milk
½ cup drained crushed pineapple
1  egg
¼ cup butter, melted
1 cup grated carrots, packed
½ cup sweetened flaked coconut
vegetable oil for cooking
⅓ cup white sugar
½ cup cream cheese, softened
1 tablespoon butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 pinch salt

Directions:
Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl. Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut. Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels. Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough. Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture. Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.

Prep time: 25 mins
Cook time: 2 mins
Total time: 27 mins
Yields: 2 dozen

Calories: 178.9
Fat: 8.9 g
Saturated fat: 3.7 g
Carbohydrates: 23.3 g
Sugars: 14.4 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 20.4 mg
Sodium: 208.4 mg
Creamy Sage Butter Sauce
Category: side-dish
By favrelvr04

A rich and creamy white sauce, served best over angel hair pasta.

Ingredients:
1 stick unsalted butter
10  fresh sage leaves
1 cup heavy cream
½ cup chicken broth
1 pinch salt and ground black pepper to taste

Directions:
Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

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

Calories: 410
Fat: 45.1 g
Saturated fat: 28.3 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Protein: 1.5 g
Cholesterol: 142.5 mg
Sodium: 25.8 mg
Mexican - Potato Chorizo and Tomato Pizza


Ingredients:
flour tortillas, olive oil, monterey jack cheese, chorizo sausage, tomatoes, green chilies, salt

Directions:
Lay a tortilla down on an oiled baking sheet.
Evenly sprinkle 1/4 cup of the cheese over the tortilla.
Top with another tortilla and evenly sprinkle 1/4 cup of the cheese over this tortilla.
Next, arrange chiles, sausage, potatoes and tomatoes on top of the tortilla.
Drizzle with a little olive oil and season lightly with salt.
Repeat this process with the remaining ingredients.
Bake in 400 degree F oven until potatoes start to brown and tortillas are crispy, about 10 to 12 minutes.
Enjoy this delicious potato chorizo pizza Mexican recipe!
Low Fat Peanut Butter S'more Bars


Ingredients:
egg substitute, non-fat vanilla yogurt, water, low-fat graham crackers, miniature marshmallow

Directions:
Lightly grease 9x13 baking dish and preheat oven to 350°F  Place whole crackers down middle of pan. Break other crackers to make a full layer of crackers on bottom of pan.
Mix brownie mix, according to package, subbing egg substitute for eggs and vanilla yogurt for oil.
Pour brownie mix over graham crackers and put in oven for about 25 to 28 minutes or till brownies are ALMOST done.
Remove from oven, do NOT turn oven OFF.
Pour marshmallows and chips over brownies evenly.
Put back in oven for about 3 to 4 minutes or till marshmallows are puffed and chips are soft.
Take out of oven and allow to cool for about 2 minutes Using a knife gently spread the marshmallows and chips over entire top of brownies. Use wet knife to cut into pieces and serve. Do NOT stack these together to store. Store in a single layer in tightly covered dish.
One Bowl Brownies
Category: desserts
By Jody Shannon

This is the best and easiest recipe going.

Ingredients:
4 (1 ounce) squares unsweetened chocolate, chopped
¾ cup butter
2 cups white sugar
3  eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (180 degrees C). Grease a 13x9-inch pan. Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted. Alternately, melt butter and chocolate in a double boiler over simmering water. Remove bowl from microwave and stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. Spread batter into prepared pan. Bake for 35 minutes (do not overbake).

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 dozen

Calories: 398.1
Fat: 24.1 g
Saturated fat: 11.3 g
Carbohydrates: 45.5 g
Sugars: 33.8 g
Dietary fiber: 2.5 g
Protein: 5.5 g
Cholesterol: 77 mg
Sodium: 101.9 mg
Summer Lasagna
Category: world-cuisine
By PATRICIA MARY

Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.

Ingredients:
1 pound ground beef
½ cup chopped onion
½ cup chopped green bell pepper
¼ cup finely chopped carrots
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
1 cup cottage cheese
1  egg, beaten
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 236.8
Fat: 13.5 g
Saturated fat: 6 g
Carbohydrates: 10.3 g
Sugars: 5.4 g
Dietary fiber: 2.6 g
Protein: 19.7 g
Cholesterol: 71.3 mg
Sodium: 569.8 mg
Black Christmas


Ingredients:
"cinnamon"

Directions:
Shake well from top to bottom., Strain into a frozen martini glass., Add the zest of a fresh orange and serve.
Beet, Grape, Apple Smoothie


Ingredients:
beets, plain nonfat yogurt, lemon juice, milk

Directions:
"Roast, peel and cool beets ahead of time.  Chop spinach and remove stems. Add to blender along with all other ingredients.  You can vary the amount of grape juice and milk slightly depending on how thick you prefer your smoothies to be.  Blend well, first on low, then high for 1-2 minutes and enjoy."
Funfetti® Cake Batter Rice Krispies® Treats
Category: desserts
By voraciousgirl

A twist on the popular Rice Krispies® treat with Funfetti® cake mix and Fruity Pebbles® cereal!

Ingredients:
½ cup butter
1 (16 ounce) package miniature marshmallows
2 tablespoons bourbon
1 teaspoon salt
1 cup cake mix with candy bits (such as Pillsbury® Funfetti®)
5 cups crispy rice cereal (such as Rice Krispies®), divided
2 cups fruit-flavored breakfast cereal (such as Post® Fruity Pebbles®), divided
1 pinch sea salt

Directions:
Line a 9x13-inch cake pan with parchment paper. Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty,  3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat. Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 12 servings

Calories: 316.9
Fat: 9 g
Saturated fat: 5.4 g
Carbohydrates: 54.4 g
Sugars: 29.8 g
Dietary fiber: 0.1 g
Protein: 1.5 g
Cholesterol: 20.3 mg
Sodium: 512 mg
Carrot Pie
Category: desserts
By Laura

Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).

Ingredients:
1 (9 inch) unbaked pie shell
¾ cup sugar
2 cups chopped carrots
2  eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate. Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer. In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

Prep time: 30 mins
Cook time: 55 mins
Total time: 3 hrs 25 mins
Yields: 8 Servings

Calories: 231.6
Fat: 9.2 g
Saturated fat: 2.5 g
Carbohydrates: 33.7 g
Sugars: 21.6 g
Dietary fiber: 1.9 g
Protein: 4 g
Cholesterol: 48.3 mg
Sodium: 166.9 mg
Almond Chickpea Flour Cookies


Ingredients:
chickpea flour, brown sugar, butter, cardamom

Directions:
Preheat oven to 300°F.
Cream together softened butter and sugar.
Add egg yolk, mix until smooth and creamy.
Add flour and finely ground almonds (almond meal], knead until soft dough forms.
Roll balls a little smaller than walnuts but bigger than hazelnuts, place on cookie sheet and flatten.
Bake at 300° 12-18 minutes (my oven did it in 15 minutes, but my friend's needed 20, so watch carefully the first time you make these!].
Let cool on a wire rack.
Zucchini Bars
Category: fruits-and-vegetables
By AMISPKRIS

This snack cake is so delicious that my family can eat the entire batch in one day! Very easy and moist.

Ingredients:
3  eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
½ cup margarine
1 (3 ounce) package cream cheese, room temperature
2 ½ cups confectioners' sugar, sifted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 9x13-inch pan

Calories: 590.1
Fat: 29.7 g
Saturated fat: 6.1 g
Carbohydrates: 77.9 g
Sugars: 58.5 g
Dietary fiber: 0.9 g
Protein: 5 g
Cholesterol: 54.3 mg
Sodium: 540 mg
Storing Fresh Garlic


Ingredients:
"fresh garlic"

Directions:
Remove papery husk from garlic and peel each clove. Cover a cookie sheet with aluminum foil. Place peeled garlic in a single layer on the covered cookie sheet. Place in freezer for at least one hour.
Remove cookie sheet with frozen individual cloves and place garlic cloves in a plastic zip top bag, Now you can remove one or more cloves as your recipes directs.
Garlic cloves do not become mushy and hold their shape well but are softer than fresh. I have used the frozen cloves in lots of ways from smashing them into a paste to slicing and chopping the cloves. The flavor stays nicely as well.
The Best Apple Crisp


Ingredients:
apples, orange zest, lemon zest, lemon juice, sugar, flour, cinnamon, nutmeg, flour, sugar, light brown sugar, oatmeal, butter

Directions:
Apple Mixture.
Preheat oven to 350 degrees.
Peel and cut apples to bite size pieces.
Toss together apples, both zests, both juices, 1/2 sugar, 1/4 cup flour, cinnamon, and nutmeg.
Mix until apples are coated and pour into a 9 by 13 inch baking dish.
For the crisp topping combine 1 1/2 cup flour, 3/4 cup brown sugar, 3/4 cup sugar, 1 cup oatmeal, and 1 cup(2 sticks] cubed cold butter in a mixer.
Mix until mixture is crumbly.
With hands(its easier this way] crumble topping over the apple mixture. Make sure to cover all the apples.
Bake in oven at 350 degrees for 50 minutes.
Let cool before you enjoy! It will be really hot!
Stuffed Chicken With Pesto & Cream Cheese


Ingredients:
chicken breasts, pesto sauce, cream cheese, prosciutto

Directions:
Preheat the oven to 400°F.
Brown the chicken breasts, make a slit down the side of each and fill with the cream cheese mixed with the pesto. Wrap each chicken breast in 1 slice of prosciutto.
Bake for 10-15 minutes in a hot oven or until cooked through.
Zucchini Soup I
Category: soups-stews-and-chili
By William Anatooskin

A delicious soup served anytime.

Ingredients:
2 tablespoons margarine
2  onions, chopped
2  potatoes, peeled and diced
8  zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Directions:
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes. When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 133.2
Fat: 4.1 g
Saturated fat: 1.1 g
Carbohydrates: 21.5 g
Sugars: 6.5 g
Dietary fiber: 4 g
Protein: 5.1 g
Cholesterol: 3.1 mg
Sodium: 182.6 mg
White Chocolate and Lemon Coffee Cake
Category: desserts
By lutzflcat

Fresh, sweet, lemony coffee cake is the perfect way to start your day. This streusel-topped cake has white chocolate chips mixed in, which firm up the texture a bit.

Ingredients:
cooking spray
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 tablespoons unsalted butter, melted
½ cup unsalted butter, softened
½ cup white sugar
3 tablespoons lemon zest
2 large eggs
3 tablespoons fresh lemon juice
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups all-purpose flour
½ cup sour cream
¼ cup milk
½ cup white chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside. Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake. Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes. Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping. Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 1 8-inch cake

Calories: 542.9
Fat: 26.1 g
Saturated fat: 15.7 g
Carbohydrates: 70 g
Sugars: 32.7 g
Dietary fiber: 1.6 g
Protein: 8.2 g
Cholesterol: 101.6 mg
Sodium: 312.8 mg
Cold Lentil Salad
Category: salad
By Lindsay L.

This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.

Ingredients:
2 bulbs garlic
1 teaspoon olive oil, divided
1 pound dry brown lentils
4 cups water, or as needed to cover
1 pint grape tomatoes, halved
1 bunch fresh parsley, finely chopped
1 bunch green onions, thinly sliced
¼ cup balsamic vinegar
¼ cup olive oil
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish. Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool. Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again. Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 183.2
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 25.7 g
Sugars: 3 g
Dietary fiber: 8.6 g
Protein: 9.8 g
Sodium: 28.2 mg
Drop Dead Delicious Tuna Salad
Category: salad
By Rachel Lewis

This is the BEST tuna salad ever! The last recipe you'll try. This has been in my family for generations, now it can be in yours!

Ingredients:
4 (5 ounce) cans tuna, drained
1  lemon, juiced
2 cups mayonnaise
4 stalks celery, diced
½ cup sweet pickle relish

Directions:
In a mixing bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.

Prep time: 5 mins
Total time: 25 mins
Yields: 4 to 6 servings

Calories: 789.9
Fat: 70.9 g
Saturated fat: 10.7 g
Carbohydrates: 14.6 g
Sugars: 8.6 g
Dietary fiber: 1.7 g
Protein: 27.1 g
Cholesterol: 63.6 mg
Sodium: 775.1 mg
Peppermint Stars


Ingredients:
vanilla, cream of tartar, sugar

Directions:
Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes.
Line two large cookie sheets with brown paper or foil, set aside.
Add vanilla and cream of tartar to egg whites.
Beat with an electric mixer on medium to high speed until soft peaks form (tips curl].
Gradually add sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form (tips stand straight] and sugar dissolves. Quickly beat in peppermint extract. Tint pink with several drops of red food coloring, if desired.
Using a pastry tube with a large star decorating tip, pipe cookies onto prepared cookie sheets (form cookies about 1-1/2 inches in diameter].
Bake in a 300 degree F oven for 15 minutes. Turn off oven and let cookies dry in oven with door closed about 30 minutes.
Remove from cookie sheets.
Cover and store in a dry place. Makes 45 cookies.
Creamy Vegetarian (Not Vegan) Caesar Salad Dressing


Ingredients:
garlic cloves, prepared yellow mustard, olive oil, lemon juice, water, salt, fresh ground pepper

Directions:
Wisk mustard, egg yolk and crushed (I use a garlic crusher] garlic.
Very, very, very slowly add olive oil and whisk to incorporate. (At first I add about 1/4 teaspoon at at crack] later I add 1/2 teaspoon at a time, wisk in to incorporate, then add another 1/2 teaspoons and so on and so forth.
When all the oil is added it will look and feel like soft creamy butter.
The combo of yolk, mustard and oil now will allow water to mix in (oil and water will now come together].
So -- add 1 tbsp water and incorporate.
Then add 1 tbsp lemon juice and incorporate.
Then add 1/2 tbsp balsamic vinegar and incorporate.
Then add 1/2 tbsp more lemon juice and incorporate.
Add salt and pepper.
Done.
Chicken 'N' Vegetable Stir Fry


Ingredients:
boneless chicken breast, broccoli floret, snow peas, carrot, green pepper, cornstarch, ginger, water, soy sauce, white vinegar, rice vinegar, rice

Directions:
In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender.
Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS:
Omit oil and degrease ginger to 1/4 t.
In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power] 4 minutes or until almost done; remove chicken and drain.
Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power].
Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
Heat uncovered 5 minutes on HIGH (Full Power] or until sauce is thickened, stirring once.
Return chicken to casserole and heat 1 minute or until heated through.
Let stand covered 5 minutes.
Serve and garnish as above.
Apricot Sunset


Ingredients:
apricot brandy, lemon juice, light rum, cherries, pineapple

Directions:
Shake first six ingredients together., Pour into a highball glass., Garnish with a cherry and a pineapple wedge.
Chocolate Chip Marshmallow Squares


Ingredients:
peanut butter, margarine, chocolate chips, vanilla, mini marshmallows

Directions:
On stovetop or in microwave melt first 3 ingredients.
When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick] Place in refrigerator to set& cool.
Cheesy Chicken Broccoli Casserole


Ingredients:
boneless chicken breasts, cooked rice, Velveeta cheese, cheese, fresh broccoli, butter

Directions:
Cook Chicken in skillet with butter until done all the way through.
Chop Velveeta and put in microwave safe dish.  Melt in microwave, stirring occasionally.
Set aside one cup of Velveeta.
Cut heads off of broccoli and discard stems.
Boil 3 cups of water, and cook broccoli until tender.
Cook rice and add to Velveeta.  Stir together until rice is cheesy.  Put cheesy rice in a 9"X13" casserole dish.
Top rice with cooked chicken breasts, arranging in a row.
Top chicken and rice with broccoli.
Top chicken and broccoli with remaining Velveeta.
Sprinkle shredded cheese on casserole.
Bake at 350° for 20 minutes.