xiaoxl/recipe_data huggingface dataset:
Cantaloupe Muffins with Praline Topping
Category: bread
By gatorgirl

A great way to use up extra cantaloupe.

Ingredients:
¾ cup chopped pecans
½ cup brown sugar
½ cup all-purpose flour
3 tablespoons butter, softened
1 cup white sugar
½ cup vegetable oil
2  eggs
1 cup pureed cantaloupe
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup finely diced cantaloupe
1 teaspoon lemon zest, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners. Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly. Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture. Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups. Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 10 jumbo muffins

Calories: 418.9
Fat: 21.5 g
Saturated fat: 4.8 g
Carbohydrates: 53.5 g
Sugars: 32.9 g
Dietary fiber: 1.8 g
Protein: 4.8 g
Cholesterol: 46.4 mg
Sodium: 259.7 mg
Parmesan Chicken Bake


Ingredients:
chicken breast, parmesan cheese, salt, pepper, garlic powder, parsley, crushed red pepper flakes

Directions:
Preheat oven to 350., combine all ingredients besides chicken in a shallow dish or plate., Roll chicken breasts in crumb mixture until coated., Place on greased baking dish and cook for 20-30 minutes or until no longer pink.
Simple Chili Stew


Ingredients:
olive oil, bell pepper, onion, beef broth, kidney beans, tomato paste, salt, chili powder, oregano

Directions:
Chop bell pepper and onion in bite-size chunks.
Rinse and drain kidney beans.
Heat oil in frying pan and saute bell pepper and onion chunks until lightly browned, about 2 minutes.
Add beef broth and the kidney beans.
Stir in tomato paste, salt (if using], chili powder and oregano.
Heat gently but do not boil.
Serve with fresh, crusty bread.
Meatballs / Rissoles. Family Recipe


Ingredients:
beef, pork, rice, cheese, onion, egg, ginger, soy sauce, salt, pepper

Directions:
Minced meat: mix pork & beef meat, boiled rice, browned onion, egg, sauce Sen Soi Yakitory, salt & pepper for your taste.
Need to grate a cheese (small parts] and add a ginger powder.
A coat is a Siberian vitamin cellulose (a base is a wheat coat & a kernel of a cedar nut]. Or analog.
Use a silicon form for baking. Cook rissoles in the oven. There is not a frying.
Fill every cell of baking form: minced meat, then cheese with ginger, then minced meat again and coat as finish layer.
Cook it in the oven as 200 °C (392 °F] at 30 minutes.
Bon Appetit!
Golden Eggnog Holiday Braid Recipe


Ingredients:
warm water, sugar, active dry yeast, all-purpose flour, butter, margarine, salt, ground nutmeg

Directions:
Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and nutmeg into work bowl. Process until mixed, about 15 seconds. Add yeast mixture; process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough eggnog through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining eggnog to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
Let dough stand in work bowl 10 minutes. Turn dough onto lightly floured surface and shape into ball. Place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85°F] until doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Divide into 3 equal parts. Shape each part into strand 20 inches long. Braid strands together; tuck ends under and pinch to seal. Place on greased cookie sheet. Brush with oil and let stand in warm place until doubled, about 45 minutes.
Heat oven to 375°F Brush braid with eggnog and sprinkle with sugar or almonds. Bake until golden, 25 to 30 minutes. Remove braid from cookie sheet. Cool on wire rack.
Makes 1 loaf.
Crawfish Dressing
Category: side-dish
By Mackenzie Carter

This is one of our favorite recipes. It goes great with fried turkey, and makes a bunch. A combination of Cajun ingredients makes for a delicious dressing.

Ingredients:
1 ½ cups water
¾ cup uncooked long-grain white rice
1 pound lean ground beef
1  medium onion, chopped
2 stalks celery, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
2 cloves garlic, minced
2 pounds frozen peeled crawfish tails, thawed
1 cup toasted, chopped pecans
¼ cup butter
1 bunch green onions, chopped
2 tablespoons Creole seasoning
½ teaspoon black pepper
1 tablespoon chopped fresh parsley

Directions:
In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender. Stir cooked rice, crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish. Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 313.3
Fat: 19.2 g
Saturated fat: 6.3 g
Carbohydrates: 14.8 g
Sugars: 2 g
Dietary fiber: 2.3 g
Protein: 20.5 g
Cholesterol: 119.5 mg
Sodium: 347.5 mg
Slow Cooker Mock-Roast
Category: everyday-cooking
By Erika

Very easy, tasty pot roast. Uses things that even a kitchen novice can have in the kitchen!

Ingredients:
1 pound beef sirloin roast
1 pinch seasoned salt, or to taste
1 pinch ground black pepper, or to taste
1 teaspoon vegetable oil
¾ cup chopped onion
¼ cup chopped carrot
¼ cup chopped celery
4 large potatoes, cubed
6  carrots, cut into bite-size pieces
2 teaspoons dried Italian herb seasoning
2 teaspoons dried parsley
¼ teaspoon celery salt
1 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda (such as Mountain Dew®)
4 ½ teaspoons steak sauce (such as A1 Steak Sauce®)

Directions:
Sprinkle the beef with seasoned salt and black pepper to taste. Heat the vegetable oil in a skillet over medium heat, and brown the roast on all sides, about 3 minutes per side. Place the browned roast into a slow cooker, and sprinkle  the onion, chopped carrot, and celery over the meat. Scatter the potatoes and carrot pieces over the other ingredients, sprinkle on the Italian seasoning, parsley, and celery salt, and pour the can of soda over everything. Sprinkle the steak sauce on top. Cover, and cook on Low setting for 8 hours.

Prep time: 20 mins
Cook time: 8 hrs 12 mins
Total time: 8 hrs 32 mins
Yields: 6 servings

Calories: 348.2
Fat: 3.9 g
Saturated fat: 1.2 g
Carbohydrates: 60.5 g
Sugars: 13.5 g
Dietary fiber: 8.4 g
Protein: 19.8 g
Cholesterol: 25.9 mg
Sodium: 268.7 mg
Yogurt Cheese
Category: appetizers-and-snacks
By LISAMONIQUE

A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients.

Ingredients:
3 cups plain yogurt
½ teaspoon salt
½ teaspoon pepper
1 tablespoon minced garlic

Directions:
Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic. Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining. Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Prep time: 5 mins
Total time: 2 days
Yields: 2 cups

Calories: 29
Fat: 1.5 g
Saturated fat: 1 g
Carbohydrates: 2.4 g
Sugars: 2.1 g
Protein: 1.6 g
Cholesterol: 6 mg
Sodium: 93.9 mg
Light and Tart Cole Slaw   (Low Mayo)


Ingredients:
apple, rice vinegar, cider vinegar, canola oil, light olive oil, sugar, Dijon mustard, light mayonnaise, salt, paprika

Directions:
Combine shredded cabbage and diced apples in bowl.
Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste.
Pour liquids over cabbage and stir.
Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix].
Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce
Category: main-dish
By Ms.Chae916

This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more  shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!

Ingredients:
4 (4 ounce) fillets sea bass
kosher salt and ground black pepper to taste
½ cup butter
3 tablespoons light olive oil
2  shallots, minced
½ teaspoon minced garlic
3 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
1 cup half-and-half
white pepper to taste
1 (16 ounce) package frozen cooked crawfish tails, thawed
1 (6 ounce) can lump crabmeat

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Season the sea bass with salt and pepper; arrange in a baking dish and set aside. Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets. Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 647
Fat: 44.1 g
Saturated fat: 21.2 g
Carbohydrates: 11.8 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 49.9 g
Cholesterol: 288.8 mg
Sodium: 580.9 mg
Grilled Potatoes and Onion
Category: side-dish
By Bob Cody

Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.

Ingredients:
4 medium (2-1/4" to 3" dia, raw)s potatoes, sliced
1  red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Directions:
Preheat grill for medium heat. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 278.2
Fat: 11.8 g
Saturated fat: 7.4 g
Carbohydrates: 40.1 g
Sugars: 2.8 g
Dietary fiber: 5.3 g
Protein: 4.8 g
Cholesterol: 30.5 mg
Sodium: 677.3 mg
Apple Potpourri


Ingredients:
ground cinnamon, whole allspice, cinnamon sticks, whole cloves, berries

Directions:
Combine all ingredients and place in a tight jar or tin.
Shake every few days.
Cinnamon oil has an extremely strong scent that intensifies as it is absorbed.  Add additional oil if needed.
Baked Potato Egg Rolls #5FIX


Ingredients:
"bacon"

Directions:
Warm potatoes about 45 seconds in microwave.
Add cheese and bacon, mix together.
Place mixture in wraps, approximately 3 tablespoons per wrap.
Use finger to wet all eges with water very slightly.
Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
Serve and eat.
Banh Mi Tacos


Ingredients:
Chinese five spice powder, brown sugar, garlic cloves, onion, light soy sauce, dark soy sauce, brown sugar, rice vinegar, star anise, carrots, daikon radishes, granulated sugar, rice vinegar, garlic, fish sauce, mayonnaise, sriracha sauce, lemon juice, rice vinegar, flour tortillas, corn tortilla, fresh cilantro

Directions:
Special equipment: Chinese mandolin.
For the rub:
Mix together the five-spice powder and sugar in a small bowl, and then add salt and pepper to taste.
For the pork belly:
Preheat the oven to 350 degrees F. Heat the oil in a cast-iron skillet over high heat. Rub the dry rub over the whole piece of pork belly, making sure to push the rub into the meat. Once the pork belly is covered, sear it in the skillet until browned, 4 minutes per side, to ensure that you have sealed in the juices. Pull the pork belly out of the skillet and let it rest. Without emptying the meat's juices from the skillet, saute the garlic and onions over medium heat until browned, 2 minutes. Add the soy sauces, sugar, vinegar, star anise and 1/2 cup water, and then add the pork belly, making sure it is no more than halfway covered by the liquid. Place the skillet into the oven and let it braise until it is very moist and tender, and can be pulled apart with ease, about 3 hours 30 minutes. Let the pork belly rest, and then chop it into smaller pieces.
For the salad:
Meanwhile, shred the carrots and daikon into thin strips using a Chinese mandolin. Mix together the vegetables with the sugar, vinegar, chili garlic and fish sauce. Let the mixture sit and rest.
For the mayonnaise:
Whisk together the mayonnaise, Sriracha, lime juice and rice vinegar in a small bowl and pour into a small squeeze bottle or set aside.
For assembly:
Heat the tortillas on a griddle over high heat. Add a small serving of the pork belly to each one, and top with the daikon and carrot salad, Sriracha mayonnaise and chopped cilantro, and serve.
Cucumber and Avocado Sushi
Category: appetizers-and-snacks
By Lexi S.

Cucumber and avocado sushi! These rolls are easy to make and you can add either fake crab or smoked salmon. Serve with teriyaki or soy sauce and wasabi!

Ingredients:
1 ¼ cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
½  cucumber, sliced into thin strips
1  avocado - peeled, pitted and sliced

Directions:
Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 6 servings

Calories: 170.8
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 28.7 g
Sugars: 0.5 g
Dietary fiber: 3.2 g
Protein: 3 g
Sodium: 5.7 mg
Deviled Cauliflower


Ingredients:
cauliflower floret, unsalted butter, all-purpose flour, skim milk, bay leaf, nutmeg, Dijon mustard, Worcestershire sauce

Directions:
Place cauliflower in a steamer basket over boiling water.
Cover pan and steam 5-7 minutes or until just tender.
Drain.
Rinse under cold water.
Drain well and transfer to a 9x13 inch baking dish.
Combine 1-1/4 Tbs.
melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
Gradually whisk in milk.
Add bay leaf and nutmeg and whisk often until mixture simmers.
Cover partially and simmer 3-4 minutes, stirring often, until thickened.
Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
Pour sauce over cauliflower and stir until well coated.
(Can be prepared 1 day ahead.  Cover and chill.]
Preheat oven to 3500F.
Sprinkle breadcrumbs over cauliflower.
Drizzle with remaining butter.
Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.
Turkey Corn Chile


Ingredients:
onion, garlic cloves, lean ground turkey, red bell pepper, frozen corn, diced tomatoes, scallions, poultry seasoning, chili powder, ground cumin, salt, pepper, cheese, tortilla chips

Directions:
In a deep saucepot over med-hi heat, saute onion in oil for 3-5 minute. Add garlic & cook for 1 minute more.
Add turkey & brown 5 minutes.
Add bell pepper, corn, & tomatoes. Bring to a bubble, stirring in scallions, spices, hot sauce, & salt & pepper.
Reduce heat & simmer for 10 minutes.
Top with shredded cheese & tortilla chips.
Asparagus Quiche


Ingredients:
asparagus spears, mushroom, swiss cheese, all-purpose flour, eggs, half-and-half, salt, black pepper, ground nutmeg

Directions:
Preheat the oven to 350 degrees.
Place the pie crust in a 9 inch pie pan.
Trim and flute edges as desired.
Place the asparagus and mushrooms over the bottom of the crust.
In a mixing bowl, add the Swiss cheese and flour.
Toss until combined.
Add the eggs, half-and-half, salt, black pepper and nutmeg.
Whisk until combined and pour into the pie crust.
Bake for 55 minutes or until a knife inserted in the center of the quiche comes out clean.
Remove the quiche from the oven and cool for 5 minutes.
Gluten-Free Vegetarian Cake Salé (Savory Cake)


Ingredients:
olive oil, baking powder, salt, eggs, milk, plain yogurt, parmesan cheese, parmesan cheese, herbs

Directions:
Heat oil in a sauté pan and sauté all the vegetables with salt and pepper until they become soft. If you are going to use any herbs, add them at the end. Set aside.
Spray inside an 8.5 x 4.5 loaf pan and preheat oven to 350°F/180°C degrees.
Mix flour, baking powder and salt in a bowl.
Beat eggs in a small bowl and add to the dry ingredients.
Add milk, yogurt, and cheese and mix well.
Add cooked vegetables and gently mix.
Transfer to the pan and sprinkle Parmesan cheese on top.
Bake for about 45 minutes.
Cool, infuse love, slice and serve!
All Natural Bacon Wrapped Corn on the Cob


Ingredients:
corn, bacon

Directions:
Heat grill to medium. Wrap each ear of corn in four slices of bacon., Grill corn, turning occasionally, until charred and tender, 10 minutes.
New York Italian Style Cheesecake
Category: world-cuisine
By tfernini

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item!  You can add fresh fruit topping if you desire.

Ingredients:
1 pound cream cheese, softened
1 pound ricotta cheese
1 ½ cups white sugar
4  eggs
¼ cup butter, melted and cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 ½ teaspoons vanilla extract
2 cups sour cream
2 tablespoons lemon juice  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven. Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan. Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Prep time: 20 mins
Cook time: 1 hr
Total time: 4 hrs 20 mins
Yields: 1 10-inch cheesecake

Calories: 452.3
Fat: 31.7 g
Saturated fat: 19.4 g
Carbohydrates: 32.6 g
Sugars: 25.5 g
Dietary fiber: 0.1 g
Protein: 10.7 g
Cholesterol: 149.9 mg
Sodium: 215 mg
Creamy Risotto With Mussels, Shrimp and Calamari


Ingredients:
olive oil, onion, garlic cloves, rice, red wine, mussels, shrimp, squid, canned tomato, butter, parmesan cheese, ground black pepper

Directions:
Sauté onion and garlic in olive oil for 2-3 minutes over moderately low heat, stirring occasionally. Add the rice and toast lightly for 1-2 minutes without letting the rice or onion take on any color.
Add the wine and cook until almost completely absorbed. Add most of the hot fish stock (it should come about ½ inch above the rice] and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
Add the mussels, shrimp and squid (tentacles as well], and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes. As the rice continues to absorb the liquid, add more as needed.
Remove the risotto from the heat, add butter Grana Padano or Parmesan cheese. Stir well to release the starches and make the risotto creamy.
Season with pepper and serve immediately.
Butternut Squash with Onions and Pecans


Ingredients:
butter, onion, pecans, fresh parsley, salt, ground black pepper

Directions:
Place pecans on an ungreased baking sheet.
Toast at 350 degrees F (175 degrees C] for 5-8 minutes .
Peel the squash, and remove the seeds.
Cut into 1/2 inch cubes.
There will be about 6 cups squash.
Melt butter or margarine in a heavy large skillet over low heat.
Add onion and saute until very tender, about 15 minutes.
Add squash and toss to coat.
Cover.
Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
Season to taste with salt and pepper.
Can be prepared 4 hours ahead.
Let stand at room temperature.
Rewarm over medium heat before continuing.
Stir in half of the pecans and half of the parsley.
Transfer mixture to bowl.
Sprinkle with remaining pecans and parsley.
Serve.
Dr. Seuss' Oobleck


Ingredients:
cornstarch, water

Directions:
"Mix ingredients together in a medium sized bowl. (Add water slowly as it may not need entire cup!]."