xiaoxl/recipe_data huggingface dataset:
Fresh Apple Cake (Optional - With Brown Sugar Icing)


Ingredients:
baking apples, cinnamon, sugar, sugar, all-purpose flour, salt, eggs, vanilla extract, baking powder, baking soda

Directions:
Toss apples with cinnamon and 5 tablespoons sugar; set aside.
Mix remaining ingredients together; blend well. Pour 1/3 of the batter into a greased and floured 10" tube pan (like a bundt cake pan]; layer with half of the apples. Repeat layers and pour remaining batter on top.
Bake at 350 degrees for 1-1/2 to 1-3/4 hours, or until a toothpick inserted in the center removes clean.
Cool on a wire rack for 10 minutes; invert tube pan and remove to cool completely.
Frost with Brown Sugar Icing.
Heirloom Tomato Salad with Crumbled Goat Cheese
Category: uncategorized
By Scott Koeneman

Either way, now is when I look for ways to make our heirloom tomatoes the star of any dish I use them in. That's the case with this dish. The tomatoes were firm and sweet, with just the hint of acidity from the lemon juice, countered by the tang of onion and the creaminess of the dressing and goat cheese crumbles. Nancy and I both went back for seconds and she finished off the leftovers the next day before I could even get home!

Ingredients:
½ cup fat-free mayonnaise
¼ cup reduced-fat buttermilk
3 tablespoons thinly sliced green onions
1 ½ tablespoons fresh lemon juice
1 clove garlic, minced
kosher salt to taste
6 medium heirloom tomatoes, cored and cut into wedges
½ cup thinly sliced onion
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper to taste
2 ounces crumbled soft goat cheese

Directions:
Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately. Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl. Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 121.5
Fat: 4.8 g
Saturated fat: 3.1 g
Carbohydrates: 17 g
Sugars: 10.9 g
Dietary fiber: 2.6 g
Protein: 5.5 g
Cholesterol: 11.8 mg
Sodium: 309.8 mg
Eye of the Hurricane


Ingredients:
passion fruit nectar, lime juice

Directions:
Combine syrup and lime juice in a mixing glass nearly filled with ice., Strain in to a highball or collins glass nearly filled with ice. Add soda., Garnish with a wedge of lime.
Kittencal's Easy Sweet and Sour Pineapple Meatballs


Ingredients:
lean ground beef, pineapple chunks, cider vinegar, brown sugar, soy sauce, fresh garlic, salt, pepper, sugar, carrots, green bell peppers, cornstarch, cold water

Directions:
Prepare the ground beef into meatballs using your favorite recipe for meatballs, and shape into about 1-inch balls.
Heat oil in a skillet, and brown the meatballs until no longer pink (you can also bake them in the oven] set aside.
Drain the 2 cans of pineapple tidbits; set pineapple tidbits aside.
If needed, add water to the juice to measure 2 cups, and place in a large saucepan (if the juice from the cans measures more than 2 cups add in all the juice with no water].
To the juice/water mixture, stir in vinegar, brown sugar and soy sauce, garlic, salad dressing, sweet and sour sauce, salt and pepper; bring to a simmer (adding more brown sugar (or white sugar] to taste if desired.
When the sauce is to desired taste, add in the cooked meatballs and carrots.
Simmer for about 25-30 minutes, or until carrots are crisp-tender.
Stir in green pepper, and reserved pineapple tidbits; cover and simmer for about 10-15 minutes longer, or until green pepper is crisp-tender (do not over cook the peppers!].
This step is only optional if you prefer a thicker sauce, in a small bowl combine cornstarch and water until smooth, and stir into the meatball mixture.
Bring to a boil; cook, stirring for about 2 minutes, or until sauce has thickened.
Serve over rice.
Barbara's Creamy Carrot Bisque


Ingredients:
carrots, red bell pepper, celery, onion, chicken broth, heavy whipping cream, half-and-half cream, salt, white pepper, ginger, American cheese

Directions:
Chop all ingredients until fine in a food processor.
In saucepan, combine first six ingredients, simmer until tender.  DO NOT OVERCOOK as vegetables should retain texture.
Put thru food processor.
Warm cream but do not boil until it thickens.
Slowly add broth and vegetables with seasonings and cheese.
Makes four servings.
Seafood Gumbo


Ingredients:
water, butter, okra, tomatoes, onions, celery, bell peppers, garlic cloves, lemon juice, salt, cayenne pepper, white pepper, black pepper, bay leaves, dried thyme leaves, dried basil, dried oregano leaves, tomato paste, flour, olive oil, shrimp, carrots, celery ribs, onions

Directions:
*Make seafood stock from 2 teaspoons salt, shrimp heads and shells, crab bodies,(fish carcasses or all of the   above for  stock] along with the carrots, celery and onions.Bring to a boil 4 quarts of water, lower heat to mid heat 45 m -1hour. Strain the stock, discarding solids.
Cook okra in the butter/oil blend in a large, heavy stainless steel pot over medium heat, stirring   and   scraping until some of the sliminess is gone; about 10-15 minutes.
At same time make Roux  by blending 1/3 cup flour with 1/3 cup oil keep stirring on mid heat until brown – darkish brown.
In another pan fry, onions, celery, garlic, peppers, lemon, the seasonings and herb mix for 10 minute.
Add tomato and tomato paste and cook over low to medium heat for about 15 minute.
add okra and Roux together . then add to veggie mix for 15 minute stirring and scraping often.
Very slowly blend the stock into the mixture. Simmer about 30 minute.
Add crab and shrimp and simmer 10 to 15 minutes.
Add oysters and simmer about 5 minutes. Add green onions.
Cook desired amount of white parboiled rice and place in a soup bowl.
Pour desired amount of the gumbo over cooked rice.
You can play with the amounts to your liking but this is absolutely cant miss.
you can play with the volume of seafood to your liking,
This is a large volume for a fairly big crowd my suggestion is to leave the shrimp, crab and oysters out and jar/can the gumbo as a base for when you are ready for it and then once boiling add the seafood.
Screwdriver Cocktail
Category: drinks
By Allrecipes

This simple mixture of vodka and orange juice reportedly gets its name from original tool used to stir the drink--a screwdriver. You'll get equally good results using a spoon. The screwdriver is a simple but refreshing cocktail made by combining orange juice and vodka over ice.

Ingredients:
1 ½ fluid ounces vodka
6 fluid ounces orange juice
1 ½ cups ice cubes

Directions:
Combine vodka and orange juice in a highball glass and stir to combine. Add ice.

Prep time: 3 mins
Total time: 3 mins
Yields: 1 cocktail

Calories: 180
Fat: 0.4 g
Carbohydrates: 19.3 g
Sugars: 15.6 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Sodium: 13.4 mg
Formula to Test Drinking Water


Ingredients:
granulated sugar, tap water

Directions:
"Place the sugar in a cup of water and place the cup in a sunny location.  Sugar is a food supply for bacteria and they will become very active and feed on the sugar and multiply.  If the water becomes milky after about 2-3 days the bacteria are very active."
Battered and Baked Sage Leaves


Ingredients:
olive oil, fresh sage leaves, egg, egg substitute, flour

Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with tin foil and lightly oil with olive oil.
Beat the egg and egg whites or the egg subsitute with a fork and set to one side.
Put the flour or bread crumbs in a bowl and add some salt and a generous grinding of black pepper.
Now, dip the sage leaves one by one in the egg mixture, coat with the flour or bread crumbs and shake off any excess.
Lay on the baking sheet and finish the rest of the leaves.
Sprinkle a bit more salt and pepper on top of the leaves and then bake for 10-12 minutes, until nicely crisp and browned.
Serve immediately with your choice of dip or as a garnish.
Broiled Sesame Cod
Category: seafood
By Lisa Harmon

A delicious and simple recipe for a quick meal.

Ingredients:
1 ½ pounds cod fillets
1 teaspoon butter, melted
1 teaspoon lemon juice
1 teaspoon dried tarragon
1 pinch ground black pepper
1 tablespoon sesame seeds

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds. Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 166.5
Fat: 3.7 g
Saturated fat: 0.8 g
Carbohydrates: 1 g
Dietary fiber: 0.4 g
Protein: 32.1 g
Cholesterol: 81.7 mg
Sodium: 110.6 mg
Curried Pork Chops and Cauliflower with Basmati Rice
Category: world-cuisine
By Scott Koeneman

Curry and apple chutney combine to make wonderful flavors.

Ingredients:
1 ½ cups uncooked basmati rice
3 cups water
4 cups cauliflower florets
4 (4 ounce) pork chops, trimmed
1 ½ teaspoons curry powder
salt and ground black pepper to taste
1 teaspoon olive oil
2 ½ teaspoons curry powder
2 teaspoons all-purpose flour
½ cup low-sodium chicken broth
½ cup buttermilk
¼ cup apple chutney
6  green onions, chopped, divided

Directions:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside. Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm. Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 462.6
Fat: 6.8 g
Saturated fat: 2.1 g
Carbohydrates: 75.9 g
Sugars: 10.4 g
Dietary fiber: 5 g
Protein: 24 g
Cholesterol: 37.3 mg
Sodium: 98.3 mg
Triple Chocolate Cake


Ingredients:
dark chocolate, butter, eggs, caster sugar, vanilla extract, white chocolate, plain flour, salt

Directions:
Preheat oven to 180 degrees Celsius.
Grease and line a large cake tin (round or square] with parchment paper. Set aside.
Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
In a bowl, beat together the eggs, sugar and vanilla.
Whisk the egg mixture into the cooled chocolate mixture.
Then add the chopped white chocolate, flour and salt.
Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.
Herb Rubbed Sirloin Tip Roast
Category: everyday-cooking
By Joel Manthei

Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.

Ingredients:
1 ¼ tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

Directions:
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

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

Calories: 394.3
Fat: 25.4 g
Saturated fat: 8.9 g
Carbohydrates: 1.6 g
Sugars: 0.3 g
Dietary fiber: 0.8 g
Protein: 37.7 g
Cholesterol: 120.9 mg
Sodium: 1045.6 mg
Green Beans with Mushrooms and Sage


Ingredients:
fresh green beans, butter, margarine, olive oil, fresh sage leaf, fresh mushrooms, garlic, chicken broth, white wine, Worcestershire sauce

Directions:
In a large saucepan, cook beans in boiling salted water for 10-12 minutes or until crisp-tender; drain.
Plunge into icewater; drain and set aside.
In a skillet, over medium-high heat, melt butter and add olive oil.
Saute sage 1 minute or until crisp and dark green.
Remove with a slotted spoon and set aside.
Add mushrooms and minced garlic to skillet; cook 2 minutes or until liquid evaporates.
Add green beans, tossing to mix.
Stir in broth, wine, Worcestershire sauce, salt, and pepper; cook for 5-10 minutes or until liquid is reduced by half.
Stir in sage just before serving.
Blue Freeze


Ingredients:
character(0]

Directions:
Place Ice in a hi-ball glass and add Alize., Top with sprite.
Spring Vegetable Pie


Ingredients:
eggs, milk, swiss cheese, frozen chopped spinach

Directions:
Preheat oven and baking sheet to 350.
In large bowl, whisk eggs. Blend in Milk,Cheese, Spinach and.
Knorr recipe mix.
Pour into frozen pie crust.
Bake on baking sheet 60 minutes or until knife inserted in center comes out clean.
Lemon-Garlic-Rosemary Baked Chicken With Roasted Finger Potatoes


Ingredients:
whole chickens, lemons, garlic, fresh rosemary, salted butter, sea salt, fresh ground black pepper, bacon, fingerling potato, extra virgin olive oil, salt, fresh ground black pepper, chicken broth, cornstarch, water

Directions:
Preheat oven to 425. Rinse chicken under cold water then pat dry with paper towels. Rinse finger potatoes and sit aside.
Season chicken inside and out with salt and pepper. Smear softened butter over entire chicken. Place breast side up in 13 x 9 inch (or larger] baking dish.
Insert 1/2 lemon into cavity along with 2 sprigs fresh rosemary and half head of garlic. Remove leaves off remaining sprigs of rosemary and sprinkle on top of chicken. Discard stems. Cover chicken with strips of bacon.
In gallon size storage bag add finger potatoes, extra virgin olive oil, salt and pepper and shake well to coat. Pour potatoes around chicken.
Cut the remaining 1 1/2 lemons into wedges and the remaining 2 garlic heads in half. Place lemon wedges and garlic halves around  the chicken on top of the potatoes. Place in oven and bake for 1 hour uncovered.
Remove chicken from oven and remove bacon. Set bacon aside and return chicken to oven for an additional 30 minutes. While chicken is in the oven dice the bacon where it's completely cooked discarding the places on each piece where it's still raw and set aside. After 30 minutes check the chicken. Don't let the golden color of the chicken fool you into thinking it's done. Test  chicken where the thigh meets the breast and see if the juices run clear.  Remove chicken, garlic and lemon from baking dish to a large platter and tent with foil. Remove potatoes to a covered serving dish and keep warm.
While chicken is resting take 4 tablespoons of the pan drippings and place in saucepan. Add chicken broth and diced bacon and bring to a boil on medium high heat. Reduce by half (approx 6-8 minutes]. If you need to thicken the gravy use the corn starch and ice cold water mixed together to make a slurry and add a little at a time checking for desired consistency.
Remove foil tent and slice chicken. Place on platter with roasted lemons and garlic heads. The garlic is soft and makes a nice spread to place on buttered crusty bread. Pour gravy into gravy boat (or bowl] and serve along side chicken and potatoes.
Creamy Stroganoff Meatballs


Ingredients:
water, cider vinegar, Worcestershire sauce, cream cheese, garlic powder, dry dill weed, cornstarch, cold water, onion, olive oil

Directions:
Heat olive oil in deep skillet over medium heat.  Saute' onions and mushrooms until onions are clear in color.  Sprinkle dill, garlic powder and bouillon over onions and mushrooms while stirring.  Add meatballs, 2 cups of water, worcestershire sauce and vinegar.  Bring to boil.  Cover, reduce heat to medium-low and simmer 10-15 minutes, stirring occasionally, until meatballs are heated through.  Mix corn starch and 1/4 cold water until milky in texture.  Add cream cheese and corn starch mixture to pan and stir constantly until gravy thickens.
Serve immediately over egg noodles or mashed potatoes or pasta.
Armenian Steak Tartare (Chee Kufta)


Ingredients:
cold water, tomato sauce, salt, basil, onions, parsley, green pepper

Directions:
Combine vegetables and basil together and mix well.
In a large bowl combine 2 cups of chopped vegetables and mix the bulgur, water, tomato sauce and salt.
Mix well and let stand 10 minutes.
Add meat and blend well.
Knead about 5 minutes, moistening your hands with cold water at intervals.
Taste for salt.
Add more if necessary.
Shape as desired and place on platter.
We liked it squished flat with a fork and spread liberally with fresh chopped parsley and green onions as garnish.
Eat with pita bread or crusty french bread, YUM!
Red Wine-Braised Chicken With Couscous


Ingredients:
garlic cloves, skinless chicken breast halves, skinless chicken thighs, fresh ground black pepper, olive oil, red wine, fat free chicken broth, tomatoes, tomato paste, kalamata olive, capers, flat leaf parsley

Directions:
Place garlic in a small saucepan; cover with water.  Bring to a boil.  Reduce heat; simmer 2 minutes.  Drain; set garlic aside.
Sprinkle chicken with pepper.
Heat oil in a large Dutch oven over medium-high heat.
Add chicken; cook 10 minutes or until browned, turning once.
Remove chicken from pan.
Increase heat to high; add wine to pan.
Cook until reduced to 1 cup (about 5 minutes].  Remove from heat.
Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
Bring to a boil.
Reduce heat; simmer 5 minutes.
Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes.  Remove chicken from pan; keep warm.
Increase heat to medium-high; add olives and capers to pan.
Cook, uncovered, 10 minutes, stirring occasionally.  Return chicken to pan, turning to coat.
Cover and let stand 5 minutes.
Serve with couscous.  Garnish with parsley, if desired.
Grilled or Fried Skirt Steak
Category: meat-and-poultry
By JAYEAST

Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle.  It ranks with filet mignon as my favorite juicy and tender cut.  It comes in long, narrow strips about 3/4 lb. each.  The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain.

Ingredients:
2 pounds beef skirt steak
2 tablespoons lemon juice
⅓ cup prepared spicy brown mustard
1 pinch salt and pepper to taste
1 cup blue cheese dressing  (Optional)

Directions:
In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours. Preheat a grill or large skillet for medium-high heat. Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces.  Serve with blue cheese dressing.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 580.6
Fat: 46.5 g
Saturated fat: 10.4 g
Carbohydrates: 5.9 g
Sugars: 4.4 g
Protein: 29.6 g
Cholesterol: 71.8 mg
Sodium: 905 mg
Olive Oil Sauteed Mushrooms


Ingredients:
button mushroom, olive oil, sea salt, fresh ground black pepper

Directions:
wash and slice mushrooms, at least 1/2 inch thick (or quarters].
heat olive oil in a non stick sautee pan.
add mushrooms and allow to brown, before stirring or moving pan.
once mushrooms have browned nicely, season with salt and pepper and serve.
A is for Apple Salad


Ingredients:
Splenda sugar substitute, cornstarch, pineapple tidbits, mandarin oranges, tart green apple, red apple, red seedless grapes, green seedless grape

Directions:
In a small saucepan, combine Spenda and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange extract. Cool.
In a large serving bowl, combine the pineapple, oranges, apples and grapes. Add enough dressing to moisten fruit (I didn't need all of it]; stir gently. Cover and refrigerate until serving.
Ground Beef Casserole with Potatoes and Cabbage
Category: main-dish
By Patternprincess

Every fall, I look forward to making cabbage. I just love it in so many ways. I think that you too will love this layered cabbage casserole with ground beef. It is so easy to prepare and has such flavor. It is easy to eat too much, it is so good.

Ingredients:
1  cooking spray (such as Pam®)
3 pounds ground beef
2 cups coarsely chopped celery
1 cup coarsely chopped onion
1 pinch salt and ground black pepper to taste
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed Cheddar cheese soup
1 large head cabbage, coarsely chopped
5 medium Yukon Gold potatoes, thinly sliced

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray. Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well. Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans. Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 1 9x13-inch casserole

Calories: 346.3
Fat: 17.9 g
Saturated fat: 6.6 g
Carbohydrates: 23 g
Sugars: 5.4 g
Dietary fiber: 4.1 g
Protein: 23 g
Cholesterol: 72.1 mg
Sodium: 627.3 mg
Chicken Breasts With Mushrooms, Swiss Cheese and White Wine


Ingredients:
boneless skinless chicken breasts, salt, white pepper, nutmeg, butter, mushroom, shallots, dry white wine, swiss cheese, paprika, cherry tomatoes, green onion

Directions:
Sprinkle chicken breasts on all sides with salt, white pepper and nutmeg.  In a large frying pan, heat together butter and oil.  Add chicken breasts and brown lightly; turn, add mushrooms and shallots around chicken, and continue cooking until chicken breasts are lightly browned on both sides.
Pour on wine.  Cover and simmer 15 to 20 minutes, just until chicken is cooked through.  Using a slotted spoon, remove chicken to a warm. serving dish; keep warm.  Bring liquid to boiling, stirring until reduced by about half (about 6 minutes].    Mix in cheese, cream and paprika.  Cook over moderate heat, stirring, until cheese melts and sauce is slightly thickened.  Salt sauce to taste.  Spoon over chicken.  Garnish with cherry tomatoes and a sprinkling of green onions.
Play Doh


Ingredients:
flour, salt, cream of tartar, water

Directions:
Place in saucepan., Cook over moderate heat for 5 minutes., Store in plastic bag in fridge.