xiaoxl/recipe_data huggingface dataset:
Maple Sriracha Sauce
Category: side-dish
By Cooking Ginger

A twist on the traditional sweet and spicy sauce. Add to pork, chicken, or tofu as a sauce or brush on while cooking for a glaze. Can be made vegan and/or gluten free. My kids and husband all love this!

Ingredients:
2 tablespoons butter
1 ½ cups maple syrup
¾ cup sriracha sauce
¼ cup soy sauce

Directions:
Melt butter in a saucepan over medium heat. Add maple syrup, sriracha, and soy sauce; whisk together until blended. Simmer until flavors combine, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 1/2 cups

Calories: 78
Fat: 1.2 g
Saturated fat: 0.7 g
Carbohydrates: 17 g
Sugars: 14.1 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 3.1 mg
Sodium: 571.7 mg
Creole Beef


Ingredients:
celery, green pepper, parsley, oregano, garlic powder, basil, chili powder, diced tomatoes, water

Directions:
Cut beef into 1-inch cubes.  Saute in oil until well browned.
Add celery and green pepper and cook over medium heat for 20 minutes.
Add parsley, oregano, garlic powder, basil and chili powder.  Cook 15 minutes over low heat, stirring often.
Add tomatoes and water.  Cover and simmer 1 hour or until meat is tender.  Remove cover during the last 10 minutes or so to allow the sauce to thicken.
Serve over hot cooked rice.
High-Fiber Breakfast Muffins
Category: bread
By KC

This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!

Ingredients:
1 cup old-fashioned oats
1 cup all-purpose flour
½ cup whole wheat flour
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 cup unsweetened applesauce
2  egg whites
½ cup skim milk
½ cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
½ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners. Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen muffins

Calories: 159.6
Fat: 3.1 g
Saturated fat: 0.3 g
Carbohydrates: 29.6 g
Sugars: 12.4 g
Dietary fiber: 2.5 g
Protein: 3.8 g
Cholesterol: 0.2 mg
Sodium: 173.8 mg
Spice-Roasted Cornish Hens With Cucumber-Yogurt Sauce


Ingredients:
cumin seed, salt, fresh ground black pepper, olive oil, cucumbers, plain yogurt, fresh cilantro stems, garlic cloves, sour cream

Directions:
Position rack in top third of oven; preheat to 450°F
Arrange hens, skin side up, on large rimmed baking sheet.
Finely grind cumin and next 3 ingredients in spice mill.
Brush hens with oil.
Sprinkle on both sides with spice mixture.
Roast hens until cooked through, about 35 minutes.
Meanwhile, combine all remaining ingredients in processor.
Blend until almost smooth.
Season sauce with salt and pepper.
Sister's Sweet Cinnamon - Swirl Bread


Ingredients:
flour, whole wheat bread flour, nutmeg, brown sugar, instant yeast, plain yogurt, vanilla, canola oil, salt, raisins, brown sugar, cinnamon, tapioca starch, egg

Directions:
In the bowl of a stand mixer, whisk together flours, potato flakes, nutmeg, sugar and yeast.
Add the evaporated milk, egg yolk, yogurt and vanilla, then turn mixer to medium low speed and mix with the dough hook for 8 minutes.
Add oil and salt, and continue to mix 7 minutes longer. (Alternatively you can do this by hand, but you will need a longer mix time].
Cover bowl and let rest 10 minutes.
Turn the dough out onto a greased countertop and by hand, knead the raisins into the dough to evenly disperse them without breaking them up.
Place back into the bowl, cover and allow to rest 1 hour.
Meanwhile, in a small bowl, combine brown sugar, cinnamon, tapioca starch and egg. Set aside.
When dough has rested, punch down and roll out into a rectangle with the "short" ends the length of the loaf pan.
Evenly spread the sugar/cinnamon mixture over the dough, leaving a 1" space on one short end.
Sprinkle the cinnamon chips over the "far" 2/3 of the dough (this helps prevent them leaking through and sticking to the pan!].
Roll up dough gently (the filling is quite liquidy], pinching the un-spiced end to seal.
Place in a greased loaf pan.
Cover and allow to rise 45 minutes, until almost doubled.
Preheat the oven to 350°F and bake 1 hour, tenting the loaf lightly with aluminum foil for the final 25 minutes.
Baked Apples with Marzipan and Orange
Category: desserts
By Anonymous

I prefer peeled baked apples since they are easier to eat. To make sure they don't dry out, they need to be basted with orange juice while baking. Serve with chilled vanilla sauce or vanilla ice cream.

Ingredients:
4 large apples
5 ounces marzipan
1 tablespoon orange marmalade
2 tablespoons unsalted butter, cut into small pieces
¾ cup orange juice

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Peel apples and carefully cut out core using an apple corer. Place in a small baking dish side by side. Knead marzipan and orange marmalade together in a small bowl and stuff mixture into the apples. Top with butter cubes. Pour orange juice into the baking dish. Bake in the preheated oven until apples are soft, 55 to 60 minutes. Baste with orange juice every 10 to 15 minutes.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 4 baked apples

Calories: 339.9
Fat: 12.6 g
Saturated fat: 3.7 g
Carbohydrates: 58.7 g
Sugars: 48.1 g
Dietary fiber: 6.9 g
Protein: 3.6 g
Cholesterol: 15.3 mg
Sodium: 10.4 mg
Cauliflower Au Gratin
Category: side-dish
By Amy Woessner

Cheesy cauliflower.

Ingredients:
1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering. Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg. Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese. Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 207.9
Fat: 14.2 g
Saturated fat: 9 g
Carbohydrates: 10.6 g
Sugars: 4.9 g
Dietary fiber: 2.7 g
Protein: 10.8 g
Cholesterol: 43.2 mg
Sodium: 249.4 mg
Cheeseburger Ole Soup


Ingredients:
lean ground beef, onion, minced garlic clove, butter, pinto beans, white corn, crushed tomatoes, tomato sauce, cumin, Velveeta cheese

Directions:
"Brown the beef, drain. Melt butter, add onion and garlic, saute about 5 minute Add the rest of the ingredients except cheese. Simmer 1 hour. Add cheese and heat and stir until melted. Serve with sour cream, chopped hot peppers, green onions, black olives, cilantro, shredded cheese, more salsa, chips, tortillas or bread."
Lemon Ice Cream


Ingredients:
sugar, lemon zest, heavy cream, vanilla extract, lemon juice

Directions:
Combine the milk, sugar, and lemon zest in a saucepan. Bring the mixture just to a simmer over medium heat. Remove from the heat.
Cover the saucepan and allow the mixture to sit for 30 minutes. Pour the mixture through a strainer into a large measuring cup.
In a bowl, whisk together the egg yolks and heavy cream. Slowly whisk the warm milk into the egg and cream mixture. Return the mixture to the saucepan.
Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens. Stir in the vanilla extract. Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours. Stir the lemon juice and a few drops of food coloring into the ice cream mixture.
Pour the mixture into an ice cream maker and churn until frozen (according to the manufacturer's instructions]. Transfer to plastic container and place in the freezer for a few hours before serving.
Power Packed Peanut Butter Sandwiches


Ingredients:
peanut butter, carrot, sunflower seeds, raisins, honey, bagels

Directions:
Combine all ingredients except bread., Mix well., Spread mixture on bagel or bread slices.
Sesame Butterfly Pork Chops


Ingredients:
boneless center cut pork chop, sesame seeds, ginger, soy sauce, dry white wine, mushroom, green onions, butter

Directions:
Heat sesame oil in large nonstick pan over medium., Add chops and sprinkle with sesame seed and ginger., Cook until browned on both sides., Add soy sauce and white wine to skillet, then add mushrooms and onions., Stir gently 1 to 2 minutes to saute vegetables., Remove chops to serving platter., Add butter to pan, stirring constantly to deglaze pan., Pour mushroom-onion sauce over chops.
Ham Bone Soup
Category: soups-stews-and-chili
By TOOTSWEET13

Homemade soup made easy.

Ingredients:
1  ham bone with some meat
1  onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3  potatoes, cubed
1  green bell pepper, seeded and cubed
4 cups water
6 cubes  chicken bouillon

Directions:
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker. Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 4 servings

Calories: 265.5
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 53.3 g
Sugars: 5.6 g
Dietary fiber: 11.9 g
Protein: 11.4 g
Cholesterol: 0.9 mg
Sodium: 2136 mg
Norske Kjøttkaker, Norwegian Meatballs


Ingredients:
onion, egg, allspice, nutmeg, paprika, pepper, salt, baking powder, milk, butter

Directions:
Chop the onions in a foodproccesor.
Add all the other ingredients, except the butter and gravy. Pulse until mixed together. You can also do this by hand.
Shape 12-14 meatballs and fry them in a frying pan in 1/2 stick of butter over medium heat.
Make the gravy according to package directions. I use McCormick Brown Gravy, Mushroom Gravy or Onion Gravy.
When the meatballs are nice and brown, add them to the gravy and simmer for 30 minutes.
Serve with boiled potatoes and vegetables.
Best Tomato-Basil Sandwich!!!


Ingredients:
tomatoes, fresh basil, bacon bits, mayonnaise

Directions:
Toast bread ( if desired].
spread both slices of bread with mayo,.
then sprinkle with bacon bits.
Layer half of tomato slices on on piece of bread.
Layer Basil leaves on  top of tomato.
Layer rest of tomato on top of basil.
Place other piece of bread on top.
ENJOY!
South Beach Eggs Florentine


Ingredients:
eggs, tomatoes, ham, white vinegar

Directions:
"Bring about an inch of water to boil in a saute pan. Add vinegar. Turn down to a simmer. Carefully break eggs into a small bowl and slide into the pan. The vinegar will help the whites come together. Simmer for 3 minutes using a spoon to pot water over top of eggs. Take 2 thick slices of tomato and put on plate. Salt and pepper to taste. Slice ham in half and put on top of tomato slices. Add a handful of fresh baby spinach to the top of the ham. When eggs are ready take out of the pan with a slotted spoon and place on top of spinach. Salt and pepper again to taste and enjoy!"
Mandarin Orange and Pear Salad With Toasted Pecan Vinaigrette


Ingredients:
mandarin oranges, pears, red onion, Dijon mustard, honey, extra virgin olive oil, pecans

Directions:
In large bowl, combine lettuces, oranges, pears and red onion.
For Dressing:.
In a medium bowl, combine dijon and honey.  Slowly add olive oil, whisking to combine.  Slowly add vinegar, whisking to combine.  Stir in toasted pecans.
Drizzle salad with Toasted Pecan Vinaigrette, tossing gently to coat.  Serve immediately.
Winter Vegetable Chowder


Ingredients:
leeks, olive oil, celery, parsnips, vegetable broth, water, thyme leaves, salt, pepper, half-and-half

Directions:
Cut off roots and trim dark-green tops from leeks.  Discard any tough outer leaves.  Cut each leek lengthwise in half then crosswise into 1/2"-wide slices.  Rinse leeks in large bowl of cold water.  Swish to remove sand.  With hands, transfer rinsed leeks to colander, leavving sand in bottom of bowl. Repeat rinsing and draining sereral times, until all sand is removed.  Drain well.
In a 6 qt saucepot, heat olive oil on medium-high heat until hot.  Add leeks, celery, and parsnips, and cook 10 to 12 minutes, or until all vegetables are tender, stirring occasionally.
Add potatoes, squash, broth, water, thyme, salt and pepper; heat to boiling over medium-high heat.  Cover saucepan, then reduce heat to medium-low and simmer for about 10 minutes or until the vegetables are tender.
Stir in half and half and hat through, about 13 minutes.
Spoon into tureen and garnish with the sprig.
Peanut Ginger Tamari Stir-Fry Sauce


Ingredients:
tamari, peanut butter, chile, fresh ginger, warm water, fresh ground black pepper

Directions:
Pour Tamari into a small bowl. Add warm water.
Add peanut butter and smush carefully until well-blended.
Add chilis.
Chop and add ginger. Add black pepper. Stir well.
Add to stir-fry as it cooks, in several small amounts (about a teaspoon at a time]. Drizzle the remainder over the vegetables and rice just before serving. (The cooked and fresh ginger make a nice combination, we find!] Enjoy!
Banana Gelato


Ingredients:
bananas, sugar, vanilla extract, salt, heavy cream

Directions:
Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
Pesto Topped Pork Chops


Ingredients:
boneless pork chops, pesto sauce

Directions:
Preheat grill.
When grill is heated, lightly spray with cooking spray.  Place pork chops on bottom grill surface; close grill.  Cook 3 minutes.
Tope each chop with 1/2 T pesto and sprinkle with bread crumbs; close grill.  cook 2-3 minutes or until chops are no longer pink and meat thermometer reads 160.  Place on serving plate; top each with 1/2 T remaining pesto.
Hash Brown Sandwich
Category: breakfast-and-brunch
By KLUTZ7843

A yummy breakfast in one dish. Hash browns are combined with eggs, bacon and cheese in a grilled sandwich. You can always substitute sausage or ham for the bacon.

Ingredients:
4 large potatoes, peeled and quartered
4 slices bacon
1 cup shredded Cheddar cheese
4  eggs, beaten
2 tablespoons vegetable oil
salt and pepper to taste

Directions:
Place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook until just starting to be tender, about 5 minutes. Drain and place under cool running water to cool, then drain and pat dry. Grate into a large bowl. Separate the potato shreds into two sections, and place each one on a square of waxed paper. Pat each section into a 6 inch circle. Place bacon in a skillet over medium-high heat. Fry until evenly browned, then set aside to drain on paper towels. In a nonstick skillet over low heat, cook eggs until lightly scrambled. Eggs need to stay slightly wet. Heat oil in a large skillet over medium heat. While the oil heats, place the egg, bacon strips and cheese in even layers on top of one of the potato circles. Place the other circle on the top, using the waxed paper to pick it up. Place the whole hash-brown sandwich into the skillet, and fry until nicely browned on both sides, about 10 minutes per side. Cut into wedges, and serve hot.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 servings

Calories: 486.6
Fat: 21.8 g
Saturated fat: 9 g
Carbohydrates: 54.2 g
Sugars: 2.8 g
Dietary fiber: 4.8 g
Protein: 19.5 g
Cholesterol: 185.7 mg
Sodium: 404.3 mg
5-Ingredient Easy Chocolate Chip Cookies
Category: desserts
By Sapphire Bang

This is a really basic recipe that only uses 5 ingredients. Enjoy!

Ingredients:
3 cups all-purpose flour
¾ cup brown sugar
2  eggs
1 cup butter, softened
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart. Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 dozen cookies

Calories: 181.4
Fat: 10.3 g
Saturated fat: 6.3 g
Carbohydrates: 20.8 g
Sugars: 8.3 g
Dietary fiber: 0.8 g
Protein: 2.5 g
Cholesterol: 35.8 mg
Sodium: 62.7 mg
Spinach and Corn Tortilla Bake


Ingredients:
fresh cilantro leaves, scallions, corn tortillas, pinto beans, black beans, salsa, monterey jack pepper cheese, butter

Directions:
Preheat the oven to 425°F.
In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit.
Pulse, adding the rest of the spinach in batches, until all is coarsely chopped.
Coat an 8-9 inch square baking dish with butter or oil.
Lay 4 tortillas in the bottom of dish, overlapping slightly.
Layer with half of beans, salsa, spinach mixture and cheese.
Repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil, place on a rimmed baking sheet.
Bake until bubbling, 25-30 minutes.
Remove foil, and continue baking until golden, 15-20 minutes more.
Cool for 10 minutes before serving.
Italian Meatloaf


Ingredients:
ground beef, eggs, garlic clove, parmesan cheese, parsley, ketchup, brown sugar, vinegar

Directions:
Preheat oven to 350.
Crush Rice Crispies in a large bowl.
Add ground meat -- it helps to take it out of the fridge an hour or so in advance so the cold doesn't hurt your hands.
Add remaining ingredients and combine (I use my hands but you can use a fork if you're squeamish.].
Shape into any size loaves you like and place on a cookie sheet lined with foil.
Combine ingredients for glaze.  Brush half glaze onto meatloaf and put cookie sheet into the oven.  Bake 25-60 minutes depending on size of meatloaves.  They'll probably leak some liquid/fat -- when this starts to happen they're close to done.
About 15 minutes before end of cooking, brush on remaining glaze.
SWEET & SAVORY HOMEMADE KETCHUP


Ingredients:
tomatoes, apples, granulated sugar, white vinegar, sea salt

Directions:
Put tomatoes, onions and apples thru a grinder or Videlia Chop®. Put them in a saucepan and add sugar, vinegar and salt. Wrap the pickling spice in a cotton cheese cloth and add to the mixture. Cook, uncover, at medium heat for 1 ½ hour or until it thicken; stir often. If too chunky, use an immersion blender.
Pour the mixture into sterilized jars and sealed. Makes about 18 250ml jars.
Bruschetta With a Twist


Ingredients:
minced garlic cloves, extra virgin olive oil, salt, French baguette, fontina, monterey jack cheese, seedless grapes, chives, fresh ground black pepper

Directions:
Pre-heat oven broiler.
In a small bowl combine garlic, olive oil and salt. Set aside.
Slice baguette into 1/2-inch (1.5 cm] thick slices. Brush baguette slices with garlic oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler. Bread should be crisp on the outside, but still soft in the centre. On each slice of bread place about 1 tbsp (15 mL] chicken breast and 3 grape halves, then top with 2 tbsp (25 mL] grated cheese.
Place cookie sheet about 8 inches away from broiler and broil for 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper. Makes 24 pieces.
Kossmans Chili Soup


Ingredients:
ground beef, onion, tomato juice, chili powder, flour, salt, pepper

Directions:
mince onion finely, add to hamburger  and cook until done, add  flour  dont brown, add tomato juice, add 1 # 303 can pork and beans, season to taste with salt and pepper, add small tablespoon chili powder, add more if you like  s9immer a few minutes.
Mary Vickers


Ingredients:
bacon, onion, mayonnaise

Directions:
Remove crusts from bread.
In a bowl, combine all other ingredients.
Spread each slice of bread with mixture.  Cut into strips or any other desired shape.
Place on a baking sheet and freeze until firm.  Place in plastic bags and store in the freezer.
To serve, bake in a 400 degree oven for 10 minutes or until golden brown.
Provencal Salmon With Tomato Basil Sauce


Ingredients:
tomatoes, shallots, fresh basil leaf, lemon, zest of, extra virgin olive oil, sherry wine vinegar, fresh chives, fresh tarragon, cayenne pepper, extra virgin olive oil, fresh basil, fresh salmon

Directions:
Make the sauce several hours or the night before. In a non-reactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.].
About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.
Tgi Fridays Honey Mustard Sauce


Ingredients:
mustard, honey, white vinegar, mayonnaise, sour cream

Directions:
"Mix together in bowl with whisk and serve."