xiaoxl/recipe_data huggingface dataset:
Gluten-Free Blueberry Cake
Category: desserts
By Jessi

This is a gluten-free blueberry cake version that is light and fluffy, with a great texture--just how gluten-free should taste!

Ingredients:
cooking spray
1 cup sweet sorghum flour
1 cup brown rice flour
1 cup potato starch
¾ cup tapioca starch
2 ¼ teaspoons baking powder
2 teaspoons xanthan gum
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 ¾ cups buttermilk
1 ½ cups white sugar
½ cup canola oil
2 large eggs
2  large egg whites
2 teaspoons grated lemon zest
2 cups fresh blueberries
1 tablespoon sweet sorghum flour
2 tablespoons evaporated cane juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray. Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center. Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix. Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries. Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes. Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 45 mins
Yields: 1 9-inch cake

Calories: 377.7
Fat: 10.9 g
Saturated fat: 1.2 g
Carbohydrates: 65.8 g
Sugars: 29.3 g
Dietary fiber: 3.2 g
Protein: 5.4 g
Cholesterol: 32.4 mg
Sodium: 345.4 mg
The Perfect Egyptian Rice with Vermicelli
Category: side-dish
By Gamila Salem

Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

Ingredients:
1 ½ tablespoons olive oil
¼ cup 1/2-inch long vermicelli
1 cup Egyptian rice (short-grain rice)
salt to taste
1 ¾ cups water

Directions:
Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil. Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes. Bring water to a boil in a saucepan. Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

Prep time: 10 mins
Cook time: 21 mins
Total time: 36 mins
Yields: 3 servings

Calories: 329.7
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 59.1 g
Sugars: 0.6 g
Dietary fiber: 2.2 g
Protein: 5.5 g
Sodium: 57.1 mg
Old Fashioned Savory Canned Potatoes Made Easy


Ingredients:
potatoes, butter, olive oil, dried rosemary, fresh parsley, ground black pepper, kosher salt, pancetta, onion

Directions:
Just cook  --  Nothing more.  In a medium saute pan saute the butter and olive oil too to get the potatoes nice and brown. I like to pan saute just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sauteed bacon or scallions] if you desire.  You can also add extra butter at this point if you want really buttery potatoes with a little sauce.
Simple and quick and honestly  --  very very good!
Valentine Biscuits


Ingredients:
plain flour, mixed spice, ground cinnamon, bicarbonate of soda, butter, soy margarine, brown sugar, golden syrup, milk, soymilk

Directions:
Line baking tray with baking paper.
Preheat oven to 160°C.
Sift flour, spices and bicarb soda into a bowl.
Place butter, sugar and golden syrup in a saucepan and heat until the butter has melted.
Remove from heat and stir into the flour mixture with milk (more milk may be needed].
Mix top form a firm dough.
Knead the dough lightly on a floured pastry board.
Roll out to 1cm thickness.
Cut out with appropriate cookie cutters.
Re-roll trimming and cut more shapes.
Place on baking tray.
Bake for 10 minutes until golden.
Leave on oven trays to cool and harden.
Ice with appropriate coloured icing sugar and nuts, 100's and 1000's, chocolate, m'n'm's or other favorite decorations.
For Vegan use only the soy milk and non dairy Vegan margarine.  Also make sure any candies are also Vegan containing no dairy or egg products.
Cherry Cola   Non Alcohol


Ingredients:
"cherry juice"

Directions:
Pour some ice in a tall glass., Combine the cola and cherry juice and pour into the glass., Garnish with a maraschino cherry with stem.
Texas Fresh Peach Cobbler


Ingredients:
sugar, lemon juice, vanilla, butter, flour, sugar, baking powder, salt, cinnamon, 1% low-fat milk, vanilla, turbinado sugar

Directions:
Preheat over to 350.
To prepare filling, combine peaches, sugar, lemon juice & vanilla.  Set aside.
To prepare batter, place butter in an 8 inch square baking dish.  Place dish in over 5 minutes or until butter melts.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and next 4 ingredients (through dash of cinnamon] in a medium bowl.  Combine milk and 1/2 tsp vanilla; add milk mixture to flour mixture, stirring just until moist.  Spoon batter over butter, spreading evenly (do not stir].
Spoon peach mixture over batter, gently pressing peaches into batter.  Bake at 350 for 40 minutes.  Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.
Asian Egg Drop Soup


Ingredients:
chicken broth, ginger, fresh chives, salt, cornstarch, eggs

Directions:
Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
Stir in salt, ginger and chives (and any optional veggies]; bring to a boil.
Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
In a separate bowl whisk together eggs.
Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
Egg should cook immediately.
Red Chile Pork Tacos With Caramelized Onions


Ingredients:
dried ancho chile powder, brown sugar, salt, onions, chopped tomato, green onions

Directions:
Preheat oven to 425°.
Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink]. Remove pork from oven; let sit 5 minutes before slicing.
While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.
Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
Rolled Chocolate Sugar Cookies


Ingredients:
flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, vanilla extract, sugar

Directions:
Preheat oven to 375*.
Lightly grease cookie sheets.
Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
Cream butter with sugar on medium speed until light, about 2 minutes.
Add eggs and vanilla, beating well.
Gradually add flour mixture and blend well.
Gather dough into a ball and cover with foil or wrap.
Refrigerate 1 to 2 hours, until firm.
Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth.
Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies.
Sprinkle with sugar or sprinkles, if desired.
Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
Remove to wire rack to cool.
Easy Peach Sorbet


Ingredients:
sugar, lemon juice, vanilla

Directions:
1. Freeze peaches(in can] for 24 hours.
2. submerge in hot tap water for 1 minute.
3. pour into blender with remaining ingredients.
4. blend until smooth.
Simply Potatoes Kielbasa and Peppers #SP5


Ingredients:
smoked kielbasa, red bell pepper, yellow bell pepper

Directions:
Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.
Horseradish Glazed Grilled Chicken Wings


Ingredients:
butter, ketchup, apple cider vinegar, Worcestershire sauce, fresh lemon juice, Tabasco sauce, fresh ground black pepper, chicken wings

Directions:
Combine all the ingredients except the wings in a small pan and bring to a boil, stirring occasionally.
When it comes to a boil, remove from heat and set aside.
Place wings over a medium-hot grill and grill for about 15 minutes.
Turn, and begin basting with the sauce every 10 minutes for about another 20 minutes or until the chicken is nicely glazed on both sides, cooked through and no pink remains.
Tuna Salad


Ingredients:
tuna, celery, garlic, basil, hard-boiled egg, Hellmann's mayonnaise

Directions:
Drizzle a little extra virgin olive oil in a wide skillet and set it on medium heat.
Saute garlic, onion and celery until celery is soft and onions are translucent.
Season with salt, pepper and basil.
Add tuna and stir together until heated through.
Spoon into a bowl and allow to cool fully before adding mayonnaise, relish, and the crumbled hard boiled egg.
Candied Almond Bark Popcorn
Category: desserts
By alytholen

A yummy twist on normal buttered popcorn that is quick to make and oh so good! Almond bark is slightly sweeter than white chocolate and just melts in your mouth. You can make this recipe festive for any holiday by adding any color sprinkles while popcorn is still warm. Wait until it is completely cooled before breaking it up and storing it.

Ingredients:
1 (24 ounce) package almond bark
3 (2.9 ounce) bags microwave popcorn

Directions:
Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels. Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.

Prep time: 5 mins
Cook time: 11 mins
Total time: 16 mins
Yields: 30 cups popped popcorn

Calories: 148.2
Fat: 11.2 g
Saturated fat: 5.4 g
Carbohydrates: 15.2 g
Sugars: 0.5 g
Dietary fiber: 1.5 g
Protein: 2.5 g
Sodium: 73.4 mg
Shrimp Nachos
Category: appetizers-and-snacks
By Hudson's Mama

This is my most requested recipe to bring to get-togethers and there's always someone who hasn't had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you're making it for a party, though, bring it all because it will be gone!

Ingredients:
1 (14.5 ounce) package tortilla chips, or to taste
2 pounds shredded Monterey Jack cheese
1 ½ pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
1 cup mayonnaise
4  chipotle peppers in adobo sauce, chopped
½ cup chopped fresh cilantro
¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)
1 ½ tablespoons ground cumin
¼ teaspoon ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spread tortilla chips onto the prepared baking sheet. Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips. Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 20 servings

Calories: 387.1
Fat: 27.7 g
Saturated fat: 10.6 g
Carbohydrates: 15 g
Sugars: 0.8 g
Dietary fiber: 1.3 g
Protein: 20.1 g
Cholesterol: 111 mg
Sodium: 481.6 mg
Spicy Turkey Chili


Ingredients:
turkey meat, kidney beans, Italian-style stewed tomatoes, green chili peppers, tomato sauce, onion, water

Directions:
"1. In a slow cooker, combine turkey (drained], beans, tomatoes, chili seasoning, chile peppers, tomato sauce,  diced onion and water. Cook on low 3 to 4 hours. Serve hot."
Manly Man Cheese Dip


Ingredients:
Velveeta cheese, breakfast sausage, cilantro, Rotel Tomatoes

Directions:
Combine cheese and Rotel tomatoes in microwave safe dish.  Microwave until smooth.
Stir in cilantro, jalepenos, and sausage.  Heat another 60 seconds.
Serve with Fritos.
If you don't like things too hot cut back on the peppers and use regular Rotel.
I have also used the reduced fat Velveeta and it still is wonderful.
Spinach Salad


Ingredients:
fresh spinach, bacon, red onion, fresh mushrooms, white vinegar, dry mustard, sugar, garlic powder, parmesan cheese, salt, pepper, olive oil

Directions:
Combine salad ingredients in a large bowl., Blend dressing ingredients well ., Add 2/3 cup oil in a thin stream while blender is running. Blend until creamy., Toss with salad mixture and top with eggs.
Garlic Beef Stroganoff


Ingredients:
mushrooms, onion, garlic cloves, Worcestershire sauce, fat free cream cheese

Directions:
Add water to reserved mushroom juice to equal 1 cup.
In slow cooker dissolve beef bouillon in mushroom juice. Add mushrooms, soup, onion, garlic and worcestershire sauce.
Saute beef in skillet until browned; add to slow cooker and stir to coat.
Cover and cook on Low for 7-8 hours.
When ready to serve cook noodles according to package directions. While noodles are cooking turn off heat to slow cooker. Stir in cream cheese until melted and smooth.
Serve stroganoff over hot noodles. Sprinkle with parsley if desired. Enjoy!
Perfect Turkey Breast Roast in the Air Fryer
Category: meat-and-poultry
By Amanda Jo Peterson Nuckoles

Perfectly cooked turkey breast roast in an air fryer. Comes out juicy, flavorful, and tender.

Ingredients:
1 (3 pound) frozen turkey breast roast
2 cups water
⅓ cup kosher salt
⅓ cup brown sugar
ground black pepper to taste
2 tablespoons butter, or as needed
1 pinch seasoned salt, or to taste (such as Texas Roadhouse®)

Directions:
Thaw frozen turkey breast in the refrigerator for about 24 hours. Bring water to a boil and stir in kosher salt, brown sugar, and pepper. Remove brine from heat and let cool completely, about 30 minutes. Remove turkey breast from wrapper and leave netting in place if possible. Place turkey into a container and cover with cooled brine; add more water if necessary to completely cover, stirring to ensure brine is mixed with water. Let   for 8 hours, or overnight, in the refrigerator. Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions. Remove turkey and discard the brine. Pat turkey dry. Rub with butter and coat with seasoned salt and pepper. Cook turkey in the preheated air fryer for 15 minutes; turn, remove netting, and season once more. Reduce temperature to 360 degrees F (182 degrees C). Continue to cook for 20 minutes, turning after 15 minutes. Increase temperature to 390 degrees F (200 degrees C), turn, and cook until no longer pink in the center, about 15 minutes more. Remove turkey and let rest for about 5 minutes before cutting and serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 day
Yields: 6 servings

Calories: 347.6
Fat: 5.3 g
Saturated fat: 2.9 g
Carbohydrates: 12.1 g
Sugars: 11.9 g
Protein: 59.4 g
Cholesterol: 174.1 mg
Sodium: 5234.6 mg
Pumpkin Log Roll
Category: fruits-and-vegetables
By Amy King

This pumpkin log is a family favorite!

Ingredients:
3  eggs
1 cup white sugar
⅔ cup pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup powdered sugar
1 (8 ounce) package cream cheese, at room temperature
1 cup powdered sugar
¼ cup margarine
½ teaspoon vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan. Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 5 minutes. Gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a separate bowl. Fold into the egg mixture. Spoon batter into the prepared pan, spreading evenly into the corners. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Take care not to over bake. Invert cake onto a clean dish towel. Sprinkle 1/4 cup powdered sugar on top. Lift up one long edge carefully and roll the cake into a log, wrapped in the towel. Set aside until cool, at least 15 minutes. Combine cream cheese, powdered sugar, margarine, and vanilla extract in a bowl. Beat until smooth and creamy. Unroll the cake and spread filling on top. Roll cake up again and refrigerate, seam-side down, until set.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 402.6
Fat: 17.6 g
Saturated fat: 7.9 g
Carbohydrates: 57.1 g
Sugars: 45.3 g
Dietary fiber: 1.3 g
Protein: 6 g
Cholesterol: 100.6 mg
Sodium: 431 mg
Pueblo Style Calabacitas


Ingredients:
olive oil, yellow onion, anaheim chili, salt, chili powder, zucchini, whole kernel corn, garlic, pinto beans, monterey jack cheese, cheddar cheese, fresh ground black pepper, lime wedge

Directions:
Place a medium skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
When hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
Add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Make sure not to overcook the zucchini. Remove the pan from the heat.
Sprinkle in the grated cheese to taste and stir to distribute it as it melts. Add black pepper and more salt, if needed to taste.
Serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. Enjoy!
Note:
You can make this up to several days ahead. Store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a  covered dish in a 300*F. oven.
Anaheim and poblano chiles are moderately hot. For a milder flavor, remove and discard the seeds. Wash your hands after handling these or any hot peppers. You can also substitute canned green chiles.
Fresh corn, shaved right off the cob, is perfect. But defrosted frozen corn is fine too.
Baked Sweet & Savory Mashed Potatoes


Ingredients:
baking potatoes, salt, sweet potatoes in syrup, cream cheese, bacon, sour cream, chicken broth, pepper, bacon

Directions:
Bring potatoes, 1 teaspoon salt, and water to cover to a boil. Cook 30 minutes, or until tender.  Drain.
Return potatoes to pan. Add sweet potatoes and cream cheese.  Mush until smooth with potato masher. Stir in bacon, next 3 ingredients, remaining 2 teaspoons of salt.
Spoon mixture into lightly greased 11x7-inch baking dish. Bake uncovered at 350°F for 20 minutes.
Garnish with the rest of the bacon.
Flourless Banana Bread Pancakes


Ingredients:
banana, eggs, vanilla extract, walnuts, almond butter

Directions:
In a small bowl, peel, break, and then mash the banana until creamy.
In a small bowl, whisk the eggs until combined. Add Vanilla and 1-oz walnuts, whisk to combine. Add egg mixture to banana and whisk to combine.
Spray a non-stick skillet with cooking spray. Set stovetop to medium high. Pour half the mixture and cook for one minute on each side. Repeat for second pancake.
Spread Almond butter on top of each pancake, add remaining walnuts to both, roll up and serve.
Kheema Matar (Beef and Pea Curry)
Category: world-cuisine
By This One Woman

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

Ingredients:
2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1  onion, chopped
1  jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2  bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
1 pound ground beef
2 cups frozen peas

Directions:
Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes. Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 373.9
Fat: 20.9 g
Saturated fat: 9.4 g
Carbohydrates: 20.9 g
Sugars: 8.4 g
Dietary fiber: 6.4 g
Protein: 25.1 g
Cholesterol: 85.2 mg
Sodium: 643.7 mg
Chicken Enchiladas Suizas


Ingredients:
boneless skinless chicken breast halves, butter, onion, green bell pepper, cheddar cheese, chile salsa, fresh cilantro, ground cumin, flour tortillas, monterey jack cheese, chicken broth, avocado, chopped tomato, fresh cilantro

Directions:
Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
In skillet, melt butter over medium heat.
Cook onion and bell peppers until just soft, 5-8 minutes.
Transfer to large bowl.
Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
Preheat oven to 350 degrees.
Grease 10x15x2-inch baking pan or 2 smaller pans.
Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.
Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture.
Sprinkle Monterey Jack over enchiladas.
Combine cream and chicken broth and pour over enchiladas.
Cover pan with foil and bake 30 minutes.
Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.
Grasshopper Pie


Ingredients:
graham cracker crumbs, margarine, fat free cream cheese, low-fat milk, green creme de menthe, white creme de menthe, vanilla

Directions:
Prepare 9-inch pie plate by spraying with nonstick cooking spray.
In medium bowl, combine cracker crumbs, cocoa and margarine. Press onto bottom and up side of prepared pie plate. Refrigerate.
In large bowl, beat cream cheese and sugar with electric mixer until fluffy. Add milk gradually while continuing to beat until smooth.
Stir in both liqueurs and vanilla. Fold in whipped topping.
Refrigerate 20 minutes or until chilled, but not set. Pour into chilled crust.
Freeze 4 hours or until set.