xiaoxl/recipe_data huggingface dataset:
Fabulous Vegetarian Pie


Ingredients:
eggs, milk, garlic, feta cheese, mushrooms, colby-monterey jack cheese, frozen spinach, flour tortillas

Directions:
Preheat oven to 365.
Mix first six ingredients in bowl, set aside.
Place two tortillas on the bottom of round pie dish. I use a glass one, but whatever works for you!
Sprinkle the top of tortillas with 1 cup colby cheese. Sprinkle the spinach on top of cheese. And sprinkle artichoke hearts on top of spinach.
Place another Tortilla on top of artichoke hearts and spinach and press down to flatten.
Sprinkle another 1 cup of Colby cheese on top of tortilla.
Pour egg mixture over the top of tortilla, its ok if it slides down the sides.
Place in middle of the oven for 30-40 minutes.
Note: There may be a bit of juice when you first cut into it. Don't worry, everything is cooked, it's just the spinach juices. The juice goes away as you continue cutting.
Bacon-Wrapped Shrimp With Quick Bearnaise Sauce


Ingredients:
mayonnaise, shallot, dried tarragon, red wine vinegar, fresh ground pepper, shrimp, smoked bacon

Directions:
For the béarnaise sauce: Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl.
Cover and let stand at room temperature to blend the flavors, at least 1 hour.
Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
Broil: 5 minutes until bacon starts to crisp.
Turn shrimp and broil another few minutes until bacon is crisp all the way, remove and drain on paper towels.
Keep shrimp warm.
Or For Barbeque: Prepare barbecue (medium-high heat].
Brush grill rack lightly with oil.
Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minute.
Remove toothpicks and serve immediately with the sauce.
Rajas Con Queso


Ingredients:
onions, sour cream, chicken bouillon granule, mozzarella cheese

Directions:
Roast the chilies over an open flame or on a griddle until blackened but not charred.
Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
Remove the chilies and with the help of a kitchen towel rub the skins off.
The chilies should be firm.
Cut them in 1/2 inch strips discarding all the seeds and the ribs.
Do not rinse them.
Heat the oil in a large pan over medium heat.
Add the chilies and the onions at the same time.
Stir often.
When everything is soft add all the sour cream and the chicken bouillon granules.
When the cream is hot, turn off the burner and add the cheese.
Cover immediately until cheese melts.
Baked Pepperoni Pizza Spread
Category: uncategorized
By Anonymous

This baked dip with pepperoni, mozzarella and green peppers tastes like pizza on a cracker!

Ingredients:
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (8 ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
½ cup finely chopped pepperoni
¼ cup finely chopped green peppers
1 (16 ounce) package RITZ Crackers

Directions:
Preheat oven to 350 degrees F. Combine cheeses in medium bowl; mix well. Gently stir in remaining ingredients. Spread into 9-inch pie plate. Bake 25 to 30 minutes or until top is puffed and lightly browned. Serve warm with crackers.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 cups spread

Calories: 256.7
Fat: 16.7 g
Saturated fat: 6.8 g
Carbohydrates: 19 g
Sugars: 1.8 g
Protein: 7.3 g
Cholesterol: 33.4 mg
Sodium: 521.4 mg
Pioneer Woman Lasagna


Ingredients:
ground beef, breakfast sausage, garlic cloves, dried parsley flakes, dried basil, salt, whole tomatoes, tomato paste, cottage cheese, eggs, parmesan cheese, salt, dried parsley flakes

Directions:
In a large skillet, brown meat with garlic, drain half the fat, and add the next 6 ingredients.
Simmer uncovered, 45 minutes.
Boil one 10 oz package lasagna noodles with 1/2 teaspoon salt and 1 tablespoon olive oil. Cook noodles al dente.
Combine in a bowl: cottage cheese, eggs,Parmesan Cheese, salt, dried parsley flakes
Place 4 noodles in a baking dish.
Spread half the cottage cheese mixture over the noodles.
Add 1/2 pound of mozzarella slices, and a little less than half the meat mixture.
Repeat the layers, ending with the meat mixture.
Sprinkle generously with Parmesan and bake 20 to 30 minutes at 350 degrees until hot and bubbly.
Let stand 10 to 15 minutes before cutting into squares, unless your family is wigging out with hunger -- in which case, go ahead and dig inches.
Big Bob Gibson's Alabama White BBQ Sauce


Ingredients:
mayonnaise, apple cider vinegar, corn syrup, cayenne pepper, lemon juice

Directions:
Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.].
Blend for 1 minute, or until thoroughly combined and mixture is smooth.
Pour sauce into a large bowl.
Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling.
This sauce is also great for dipping; set some sauce aside for passing at the table.
Enjoy!
Tequenos


Ingredients:
flour, egg, salt, sugar

Directions:
Combine the flour, oil, egg, salt and sugar in a bowl.
While kneading, add a tablespoon or two of water.
At first it just makes a mess, but as you knead it it starts to take shape.
Keep kneading until it does not stick to your hands.
If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands.
Let the dough rest for 1-2 hours .
While the dough is resting, cut the cheese into strips into a finger-like shape.
They should be maybe 1/2" by 1/2" by 3".
Don't make the"fingers" too long, or they will be more difficult to use later.
After the dough has rested, shape it into balls slightly larger than your fist.
Roll them out until they are 1/4-0.125 inch thick.
Cut the rolled-out dough into long strips that are 3/4" wide.
Wrap the cheese"fingers" with the dough strips.
Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it.
After you have wrapped the cheese in dough, dust the uncooked"tequeños" with flour and fry them in oil.
These are (obviously] fattening, but they are delicious!
Oat n' Toffee Cookies


Ingredients:
butter, brown sugar, sugar, eggs, vanilla, flour, old fashioned oats, baking soda, baking powder, salt

Directions:
Cream butter and sugars., Add eggs, one at a time, beating well after each addition., Beat in vanilla., Mix flour, oats, baking soda, baking powder and salt., Gradually add to creamed mixture., Stir in toffee bits., Drop by rounded TBS onto ungreased baking sheets., Bake at 375* for 10-12 minutes, until light golden brown., Cool 1 minute before removing from pans to wire rack.
Six Can Chicken Tortilla Soup
Category: soups-stews-and-chili
By Terryn

Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!

Ingredients:
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions:
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 214.2
Fat: 4.9 g
Saturated fat: 1.2 g
Carbohydrates: 27.2 g
Sugars: 2.7 g
Dietary fiber: 6.7 g
Protein: 17.2 g
Cholesterol: 32 mg
Sodium: 1482.5 mg
Mexican Fiesta Bites
Category: trusted-brands-recipes-and-tips
By lutzflcat

If you're a Mexican food fan, I think you'll like this one.  A great start to a Mexican Fiesta or Cinco de Mayo celebration, game night appetizer, or even an after-school snack for the kids.  It's a creamy, one-bite hors d'oeuvre packed with fresh flavor.

Ingredients:
¼ cup fat-free refried beans
12 each Original Snack Factory® Pretzel Crisps®
1 teaspoon taco seasoning mix, or to taste
¼ cup guacamole
¼ cup salsa
¼ cup reduced-fat sour cream
1  roma (plum) tomatoes, chopped
1 tablespoon chopped fresh cilantro, or to taste
12 slices black olives
1 tablespoon shredded Cheddar cheese, or to taste

Directions:
Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with  . Add a layer of guacamole, then salsa, and a dollop of sour cream. Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 pieces

Calories: 66
Fat: 2.9 g
Saturated fat: 1.2 g
Carbohydrates: 8.5 g
Sugars: 0.8 g
Dietary fiber: 1.4 g
Protein: 1.9 g
Cholesterol: 5.4 mg
Sodium: 241.3 mg
Sirecz (Easter Cheese)
Category: uncategorized
By LORRIE28

A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.

Ingredients:
12  eggs
1 quart milk
1 cup white sugar
1 tablespoon vanilla extract
1 pinch ground nutmeg

Directions:
In an electric mixer, beat the eggs until mixed well. Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching. When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours. Untie the cleesecloth and wrap the cheesecloth ball  in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 372.4
Fat: 13.9 g
Saturated fat: 5.4 g
Carbohydrates: 42.4 g
Sugars: 42.4 g
Protein: 18 g
Cholesterol: 437 mg
Sodium: 190.9 mg
Oh Boy, Salad!


Ingredients:
tomatoes, cucumber, dill weed, light mayonnaise

Directions:
Using equal proportions of tomato and cucumber, chop everything up into small bits.
Sprinkle with dill, or any seasoning of your choice.
Add a spoonful of light mayo and stir until everything is well mixed. You can also use ranch dressing if you prefer.
Serve immediately, or after chilling. It generally lasts a few days in the refrigerator, so it can be made ahead of time. Enjoy!
Summery Pasta Salad


Ingredients:
pasta, vinegar, sugar, Worcestershire sauce, onion, mustard

Directions:
Boil Pasta until cooked. Drain and leave to cool slightly.
Add all the other ingredients into a saucepan and bring to the boil. Leave to boil for 5 - 10 minutes.
Add the boiled mixture to the still warm pasta and stir in until mixture has evenly coated the pasta.
Put in fridge to cool completely.
ENJOY :].
Jamaican Brown Stew Chicken
Category: uncategorized
By Chef John

I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.

Ingredients:
1 tablespoon minced habanero pepper
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
½ cup sliced green onions, divided
2 tablespoons packed dark brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 tablespoon cider vinegar
8 (5 ounce) bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 each bay leaves
1 cup sliced carrot
1 cup bell peppers, mini sweet peppers

Directions:
Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine. Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time. Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later. Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve. Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more. Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade. Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Prep time: 40 mins
Cook time: 1 hr 20 mins
Total time: 14 hrs
Yields: 8 servings

Calories: 342.7
Fat: 20.2 g
Saturated fat: 4.8 g
Carbohydrates: 13.8 g
Sugars: 9.6 g
Dietary fiber: 1.4 g
Protein: 25.4 g
Cholesterol: 91.3 mg
Sodium: 1318.6 mg
Clam Digger's Dip


Ingredients:
clams, cream cheese, sour cream, Worcestershire sauce, garlic clove, parsley flakes

Directions:
Cream together with mixer the softened cream cheese, sour cream, reserved clam juice.
Beat until smooth and well blended.
Stir in remaining ingredients.
Cover and chill thoroughly.
Serve with potato chips.
Refrigerate leftovers.
Roast Chicken Breasts With Parsley Pan Gravy


Ingredients:
chicken breast halves, white wine, poultry seasoning, butter, all-purpose flour, low sodium chicken broth, white wine, flat leaf parsley

Directions:
Preheat oven to 400°F
Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
Roast until cooked through, about 40 minutes.
Transfer chicken to plate.
Place pan with juices over  stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.]
Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
Add parsley. Season with salt and pepper.
Keftedes - Greek Meatballs
Category: world-cuisine
By Constantina

Here is a fried Greek meatball - Cyprian style.   These are made with grated potatoes; a little different than the islands of Greece.  Squeeze some lemon on them and have a taste of Cyprus.

Ingredients:
oil for frying
¼ cup fresh lemon juice
5  white potatoes, peeled
2 pounds ground beef
1 large onion, grated
¾ cup dry bread crumbs
1 cup chopped fresh parsley
⅓ cup dried mint, crushed
½ teaspoon ground cinnamon
zest from 1 lemon
2  eggs, beaten
1 ½ tablespoons salt
1 teaspoon ground black pepper
lemon wedges

Directions:
Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C). Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide. Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 626.7
Fat: 35.3 g
Saturated fat: 9.6 g
Carbohydrates: 46.9 g
Sugars: 4.4 g
Dietary fiber: 8.1 g
Protein: 33.6 g
Cholesterol: 153.8 mg
Sodium: 1977 mg
Black Olive Cake


Ingredients:
pitted black olives, canola oil, plain yogurt, flour, eggs, of fresh mint, green onion, red pepper flakes, salt, poppy seed, baking powder

Directions:
Beat eggs then add yogurt and oil and mix well.
Add olives, green onion, mint, red pepper flakes, poppy seeds,and salt to mixture and mix.
Add baking powder and flour.
Mixture will be runny.
Pour in a greased rectangular baking dish and bake at 375°F for 45 minutes.
Let it sit for at least 15 minutes before you cut and serve.
Vegetarian Pad Thai


Ingredients:
olive oil, onion, broccoli, water, garlic cloves, sea salt, vinegar, arrowroot, water, scallion, cilantro, peanuts

Directions:
Bring water for noodles to boil in a large pot.
Cook noodles according to instructions on package, then drain and set aside.
In a large skillet, heat olive oil, and then add onion.
Sauté onions for 10-15 minutes, over medium-low heat until lightly browned.
Add broccoli and ¼ cup water.
Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften.
Stir in garlic and salt.
Then stir in sesame oil, agave and ume vinegar.
In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps.
Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan.
Place noodles on individual plates, then top with broccoli mixture.
Garnish with scallions, cilantro and peanuts.
Herbed Tofu Lasagna With Zucchini


Ingredients:
firm tofu, fresh basil, fresh Italian parsley, pine nuts, garlic cloves, lemon juice, salt, red pepper flakes, sugar, olive oil, zucchini, extra virgin olive oil

Directions:
Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray.
Toast pine nuts:  Place them in a dry skillet over medium heat.  Cook, stirring constantly until golden (about 3 minutes].
In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar.  Blend  until smooth and similar in texture to ricotta cheese.
In large non-stick skillet, heat oil and sauté the zucchini on medium-high heat just until they're tender (about 3 -5 minutes].
Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish.  Cover with a layer of noodles, overlapping them slightly.
Layer as follows:
1/2 of the tofu mixture.
1/2 of the zucchini mixture.
Layer of noodles.
Remaining tofu.
Remaining zucchini.
1/2 cup marinara sauce.
Layer of noodles.
Remaining marinara sauce.
Cover pan with foil and bake 1 hour.  Let rest 10 minutes before serving.
Drizzle olive oil on each serving.
Gluten Free Cranberry Biscotti Recipe


Ingredients:
unsalted butter, sugar, palm sugar, eggs, vanilla extract, baking powder, kosher salt, cardamom, ground nutmeg, dried cranberries, pecans

Directions:
Preheat oven to 350°.  Line a baking sheet with parchment or wax paper.
Mix together flour, baking powder, salt, cardamom, and nutmeg; stir until combined.  Add in the cranberries and pecans and stir. Set aside.
Place butter and sugars in a large bowl and blend until light.  Add eggs and vanilla, blend until thoroughly combined.
Slowly add the flour mixture to the wet mixture and blend until thoroughly combined.
Transfer the dough to a garbanzo bean floured, work surface and knead until the dough just comes together (do not over knead].  Add a little more flour if needed to the work surface.  Divide dough into 2 equal sized halves, place halves onto the parchment or wax paper on the baking sheet.  Shape each loaf into a 12-inch square or a rectangle, ½” thick loaf.
Bake the loaves until they begin to crack and they are a uniform light brown.  Approximately 35 minutes.  Set aside to cool.
Reduce oven temperature to 300°.
Once loaves are cooled, place on a cutting board.  Using a serrated knife, cut each loaf on the diagonal into 20-24 pieces. We suggest making the cuts ½” wide.  Remove the paper from your baking sheet.  Place the cut pieces onto the baking sheet with one cut side facing up and the other cut side flat on the baking sheet.  Bake for 11 minutes until lightly toasted.  Rotate so the opposite cut side is facing up and bake for another 5 minutes until dry and crisp. Cool.
Melt bittersweet chocolate in microwave until just melted, use a little butter if necessary.  Using a spoon, drizzle over the cooled biscotti.
*We fresh mill our garbanzo beans on our Wondermill 1-2 beans at a time and it makes wonderful fresh garbanzo bean flour.
Bacon Cheese Breakfast Casserole


Ingredients:
gruyere cheese, monterey jack cheese, bacon, scallions, eggs, milk, white wine, Dijon mustard, sour cream, black pepper, cayenne pepper, parmesan cheese

Directions:
Spray 9x13 pan with cooking spray.
Cover bottom with bread, sprinkle with cheeses, bacon and scallions.
Beat together eggs through cayenne pepper until foamy.  Pour over bread, cheese, bacon and scallion mixture.
Cover with foil and bake at 350°F for 20 minutes.
Remove foil and sprinkle with parmesan cheese.
Bake uncovered for 30 more minutes.
Athenian Spinach


Ingredients:
spinach, red onion, garlic, olive oil, pepper, feta cheese

Directions:
Remove large stems from packages of spinach.  Steam or cook until wilted (3 minutes].  Refresh with cold water.  Press to remove excess moisture.  Set aside.
In a large skillet, saute sliced red onion and minced garlic on low heat in olive oil for 2 minutes.  Add cooked spinach, balsamic vinegar, and freshly ground pepper.  Saute until warm.
Arrange spinach on serving plate.  Top with 2-3 tablespoons of crumbled feta cheese.
Delicious Hummus


Ingredients:
garbanzo beans, lemon juice, ground cumin, kosher salt, garlic cloves, extra virgin olive oil

Directions:
Put beans, tahini paste, lemon juice, bean liquid, cumin, salt and garlic into the bowl of a food processor.
Pulse to chop, 10 times, then process 60 seconds; scrape the work bowl.
With the machine running, add the oil in a slow and steady stream; process until the hummus is smooth and creamy, about 3 minutes.
Allow the hummus to sit for 30 minutes before serving to allow the flavors to blend. Serve in a shallow bowl, drizzled with a little EVOO if desired.
Serve with pita chips or wedges and vegetable crudites.
B.o.b.  Aka  Pork Roll, Egg & Cheese


Ingredients:
egg, American cheese

Directions:
If you want to use any other meat go ahead.  Canadian bacon, regular bacon, ham, use what you have available in your neck of the woods.
In a small microwave bowl, nuke the meat, then the egg for about 30 seconds each, pile 0n a roll and top with cheese.
Salt and pepper to taste.  For some reason these taste better after they have been wrapped in Handy Wax sheets.  I think it steams the sandwich a little and makes it all taste better.  DH loves these.
Rice Krispy Treats for One (Or Maybe Two!)


Ingredients:
butter, margarine, mini marshmallows

Directions:
Melt the butter in a small saucepan on medium-low heat.
When melted, add the marshmallows and stir constantly until smooth and melted.
Add food coloring (optional].
Add the crispy rice cereal.
Spoon onto a plate or mold sprayed with non-stick spray.
Shape treat and let cool.  I put a sandwich baggie over my hand and spray it with non-stick spray to pat and shape the treats.  No sticking!