xiaoxl/recipe_data huggingface dataset:
Awesome Egg Rolls
Category: appetizers-and-snacks
By ROUVER

They are a little time consuming, but they're definitely worth the effort. You can substitute  shredded chicken or pork in this recipe. Serve with hot mustard.

Ingredients:
6 cups cabbage, shredded
1  carrot, shredded
½ cup fresh bean sprouts
1  celery stalk, diced
2 tablespoons chopped onion  (Optional)
1 (4 ounce) can shrimp, drained
2 tablespoons soy sauce
⅛ teaspoon garlic powder
black pepper to taste
1  egg, beaten
cornstarch
20  egg roll wrappers
vegetable oil for frying

Directions:
In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 207.8
Fat: 12.3 g
Saturated fat: 1.7 g
Carbohydrates: 17.7 g
Sugars: 2.6 g
Dietary fiber: 2.2 g
Protein: 7.2 g
Cholesterol: 49.3 mg
Sodium: 395.9 mg
Yummy beef vegetable stew


Ingredients:
lean ground beef, Worcestershire sauce, tomato juice, yukon gold potatoes, green pepper, carrots, diced tomatoes, corn, salsa, onion, salt, pepper, dried oregano, garlic powder, water

Directions:
Brown ground beef with worcestershire sauce in soup pan., Drain well, and wipe out the pan to remove extra grease., Return ground beef and add remaining ingredients, except water., Cook, stirring occasionally, until vegetables are done., Skim any fatty spots in the soup., Add water to make the soup as soup-y as you like.
Mini Blueberry Cheesecakes


Ingredients:
frozen blueberries, cream cheese, granulated sugar, egg, cornstarch, vanilla extract

Directions:
Preheat oven to 350°F.
In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.
Fold blueberries into the cream cheese mix.
Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
Divide cheesecake filling evenly among muffin tins.
Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.
Coconut - Lime Squares


Ingredients:
flour, flour, butter, sweetened flaked coconut, confectioners' sugar, salt, eggs, sugar, flour, fresh lime juice, fresh lime juice, lime zest, sweetened flaked coconut

Directions:
For crust: Preheat oven to 325F.
Butter and flour an 8-inch square baking pan, knocking out excess flour.
Blend together with fingertips flour, butter, coconut, confectioners<U+0092> sugar and salt until mixture resembles coarse meal.
Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden-brown.
Reduce oven temperature to 300F.
Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
Pour filling mixture over crust and bake in middle of oven for 20 minutes.
Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
Cool on rack and chill 1 hour.
Cut into 16, 2-inch squares.
Chicken Supreme With Truffle and Sage


Ingredients:
chicken, fresh sage, Dijon mustard, butter, Oven-Roasted Jerusalem Artichokes, chicken

Directions:
For the chicken:
Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back.
Season the chicken with salt and pepper.
Preheat the oven at 350 degrees F.
In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
For the sauce:
Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
Serve the chicken with oven-roasted Jerusalem artichokes.
Cherry-Chicken Salad Croissants


Ingredients:
dried cherries, celery, tart apple, pecans, mayonnaise, buttermilk, salt, pepper

Directions:
In a large bowl, combine the chicken, dried cherries, celery, apple and pecans.
In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to the chicken mixture and mix well.
Spoon 1/2 cup chicken salad onto each croissant.
Serve with a side green salad.
Breeze Banana Bread
Category: trusted-brands-recipes-and-tips
By Almond Breeze

This classic banana bread has great flavor and texture with the addition of Almond Breeze Almondmilk and a bit of almond flour.

Ingredients:
¾ cup mashed ripe bananas
½ cup sugar
¼ cup Almond Breeze Vanilla almondmilk
3 tablespoons vegetable oil
1 teaspoon almond extract
1  egg
¾ cup all-purpose flour
½ cup lightly packed fine almond flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup Blue Diamond Honey Roasted Almonds

Directions:
Preheat oven to 350 degrees F and coat 2 mini loaf pans with nonstick spray. Whisk together bananas, sugar, Almond Breeze, oil, extract, and egg in a large bowl. Stir together dry ingredients and add to banana mixture, stirring just until dry ingredients are incorporated. Spoon equal amounts into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pans. Makes 8 servings.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 mini loaves
Cheesy Beer Batter Bread


Ingredients:
all-purpose flour, whole wheat flour, baking powder, sugar, salt, cheese, beer, butter

Directions:
Preheat oven to 375 degrees.
Sift together all of the dry ingredients (flours through salt] into a large mixing bowl.
Stir in the shredded cheese.
Add the beer all at once, and stir batter until it just comes together.
It will be lumpy.
Do not overmix.
Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
Turn out onto a rack, and allow to cool.
Grilled Baked Potatoes
Category: side-dish
By TODD SCHULTZ

I was tired of eating baked potatoes the old fashioned way with gobs of butter,  so I created this simple recipe to put a little twist on them.  My family and  friends love them and I hope you do too.

Ingredients:
4 large baking potatoes, quartered
2 tablespoons olive oil
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary
salt to taste

Directions:
Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender. Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste. Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 Servings

Calories: 194.5
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 35.8 g
Sugars: 2.9 g
Dietary fiber: 2.8 g
Protein: 3.4 g
Sodium: 8.8 mg
Cheesy Scalloped Potatoes with Ham
Category: side-dish
By Gai Boyd

Creamy sauce with a mild cheese flavor baked in with ham and peas. This recipe is really easy and I have never had anyone not like it.  Plus it's affordable.

Ingredients:
4 cups peeled and sliced potatoes
2 cups diced ham
½  onion, chopped
2 cups milk
1 cup frozen peas
3 tablespoons all-purpose flour
2 tablespoons butter
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 teaspoon dried parsley
¼ pound Cheddar cheese, diced
1 pinch paprika, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers. Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Stir Cheddar cheese into sauce until cheese is melted. Pour sauce over potato and ham mixture; sprinkle with paprika. Cover baking dish with aluminum foil. Bake in the preheated oven until potatoes are tender, about 1 hour. Remove foil and continue baking until lightly browned, about 15 minutes more.

Prep time: 25 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 337.3
Fat: 15.9 g
Saturated fat: 8.8 g
Carbohydrates: 31.3 g
Sugars: 6.5 g
Dietary fiber: 3.7 g
Protein: 17.7 g
Cholesterol: 58.8 mg
Sodium: 910 mg
Smoked Salmon W/ Chili Corn Fritters and Sour Cream Dip


Ingredients:
sour cream, red onion, chives, dill, frozen corn, egg, self raising flour, milk, smoked salmon

Directions:
Combine sour cream, onion, chives and dill in a small bowl.  Cut the kernels from the cob and microwave until just tender, drain on paper towel.
Combine the egg, and flour in a small bowl, gradually stir in the milk.  Add corn, chili and coriander and stir to combine.
Heat oil in a frying pan and cook heaped tablespoons of corn mix one at a time, press them down a little to make a "pancake", until browned on both sides and cooked through.  Drain on paper towels.
Place two fritters on each serving plate and top with equal amts of sour cream mix and then the salmon slices.
Peanut Butter Oat Bars With M&M’s.


Ingredients:
oatmeal, brown sugar, flour, butter, baking soda, salt, sweetened condensed milk, peanut butter

Directions:
Mix oatmeal, brown sugar, flour, butter, baking soda and salt. (Mixture will be crumbly.] Reserve 1 cup of mixture.  Press into a 13x9 baking pan.
Bake at 350 for 12 minutes.
Mix sweetened condensed milk and peanut butter until well combined.  Pour over crust, add M&M’s, chocolate chips and the rest of the crust crumble.  Bake an additional 15-18 minutes.  Do not overbake.
Cucumber Gyro Sauce
Category: side-dish
By Kerry G

This sauce has an authentic flavor and is easy to make. You don't need any exotic ingredients. This is made with sour cream. You can chill as little as an hour before using, but overnight is best.

Ingredients:
1 cup sour cream
⅔ cup peeled and grated cucumber
½ teaspoon minced garlic
½ teaspoon chopped fresh dill
¼ teaspoon prepared mustard
¼ teaspoon garlic powder

Directions:
Combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine. Chill in refrigerator at least one hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 1/2 cups

Calories: 85.3
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 2.4 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 1.4 g
Cholesterol: 16.9 mg
Sodium: 20.8 mg
Homemade Fabric Softening Recipe


Ingredients:
coconut oil, white distilled vinegar

Directions:
Melt the Emulsifying wax and coconut oil together in the microwave or double boiler.  If using the microwave, do 30 seconds or 1 minute at a time and check.  The wax needs to be completely melted.
In your blender, put about 1 cup of the vinegar in and turn the blender on BEFORE you poor in the melted wax and oil. So!  Poor the melted wax and oil into your vinegar while it is being blended.
Add you essential oil in while the blender is still on.
Heavenly Mix
Category: appetizers-and-snacks
By Joanna Knudsen

Two kinds of cereal, almonds and coconut combine to make a yummy, sweet snack mix.

Ingredients:
2 cups butter
2 cups white sugar
2 cups corn syrup
1 (17.5 ounce) package crispy corn and rice square cereal
1 (17.5 ounce) package crispy rice cereal squares
1 ½ cups sliced almonds
1 cup sweetened flaked coconut

Directions:
In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut. Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.

Yields: 24 servings

Calories: 482.4
Fat: 19.7 g
Saturated fat: 10.9 g
Carbohydrates: 75.4 g
Sugars: 28.7 g
Dietary fiber: 1.6 g
Protein: 4.3 g
Cholesterol: 40.7 mg
Sodium: 481.6 mg
Hazelnut Macaroons


Ingredients:
sugar, hazelnuts, salt

Directions:
In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks].
Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.
Fold in the ground nuts using a rubber spatula or a tabelspoon.
Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.
Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre.
Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy! :].
Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.
Sweet & Tangy Asian Ramen Slaw


Ingredients:
mandarin oranges, roasted sunflower seeds, green onion, sugar, white vinegar

Directions:
Combine last four ingredients in a small bowl., In a large bowl, combine rest of ingredients., Add dressing and toss.  Let sit for at least 1 hour.
Heavenly Lamb Shanks
Category: meat-and-poultry
By Lasse's Solskinn

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

Ingredients:
½ cup olive oil
4 (1 pound) lamb shanks
⅔ cup all-purpose flour
1  leek, halved and cut into 1/2-inch pieces
2  stalks celery, chopped
2  carrots, chopped
2  onions, cut into chunks
12 cloves garlic, unpeeled
1  bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 ½ cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

Directions:
Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat.  Toss shanks with flour to coat well; then shake off excess.  Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside. Add the leek, celery, carrot, onion, and garlic to the roasting pan.  Cook until softened and lightly browned, stirring constantly; about 5 minutes.  Season with the bay leaf, peppercorns, thyme and rosemary sprigs.  Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.  Season to taste with sea salt, and place the lamb shanks on top of the vegetables. Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven.  Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours.  Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 824.3
Fat: 41.3 g
Saturated fat: 8.7 g
Carbohydrates: 34.8 g
Sugars: 6.4 g
Dietary fiber: 3.7 g
Protein: 60.8 g
Cholesterol: 173.4 mg
Sodium: 792.9 mg
Mom's Cucumber Salad
Category: salad
By LISAPAV

This is the recipe that my mom made when I was small. It is still one of my favorites. Some friends add a little green onion to the recipe. My kids and I just aren't raw onion fans. Enjoy!

Ingredients:
1 cup mayonnaise
¼ cup white sugar
4 teaspoons distilled white vinegar
½ teaspoon dried dill weed
½ teaspoon seasoned salt
4 medium cucumbers, peeled and sliced

Directions:
In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, and seasoned salt. Mix in the cucumber slices, tossing to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 237.1
Fat: 22 g
Saturated fat: 3.3 g
Carbohydrates: 10.8 g
Sugars: 8.2 g
Dietary fiber: 0.5 g
Protein: 0.9 g
Cholesterol: 10.4 mg
Sodium: 215.7 mg
Apricot Muffins
Category: bread
By Aunt Mamie

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Ingredients:
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1  egg

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 238.5
Fat: 9.2 g
Saturated fat: 3.4 g
Carbohydrates: 36.2 g
Sugars: 19.3 g
Dietary fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 26.5 mg
Sodium: 258 mg
Salt Pork Lentil Soup


Ingredients:
salt pork, red onion, carrots, garlic cloves, dried parsley, dried lentils, water, low sodium chicken broth

Directions:
In a large pot, brown the salt pork over medium heat.
Remove the bits and saute the onion and carrot about five minutes in the fat from the pork.
Add the garlic and saute a minute longer.
Re-add the pork bits as well as the parsley, lentils, and water or stock.
Bring to a boil, then reduce heat to low.
Simmer about 45 minutes to an hour, or until the lentils are soft and cooked through, but not falling apart.
Season with salt and pepper to taste, and serve with a crusty bread or crackers.
Tuscan Poached Egg


Ingredients:
egg, focaccia bread, prosciutto, ham, chopped tomatoes, parmesan cheese

Directions:
Bring 3 inches of water to boil in medium saucepan.  Reduce to gentle simmer.
Break egg into small dish.  Gently slip egg into water.  Cook to desired doneness in barely simmering water for 3 to 5 minutes.  Remove with slotted spoon and drain on paper towel.
Toast bread; place on serving plate.  Place slice of prosciutto on bread.  Placed poached egg on prosciutto.  Top with bruschetta mixture and cheese.
Subway's Golden Broccoli Cheese Soup (Copycat)


Ingredients:
onions, butter, flour, pepper, milk, cheddar cheese, chicken bouillon cubes, boiling water, frozen broccoli

Directions:
Cook onion in butter until it's tender.
Stir in flour and pepper; add milk.
Cook over medium heat until thickened to make the roux.
Slowly add cheese.
In another pan, dissolve bouillon cubes in boiling water.
Add broccoli. Cook until tender.
Add to cheese mixture and stir well.
Note:  You may want to chop up broccoli into finer pieces depending on your preference.
Seared Scallops with Sweet Potato Soup
Category: soups-stews-and-chili
By Nerdmom

I just tried this tonight, and it was the perfect fall recipe!  Warm, filling, and simple.  The savory scallops complement the slightly sweet soup.  Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course.  Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter.

Ingredients:
2  sweet potatoes, peeled and cubed
2 tablespoons butter
1 tablespoon all-purpose flour
1 (1/4 inch thick) slice fresh ginger
1 ½ cups vegetable broth
1 tablespoon brown sugar
½ teaspoon ground nutmeg
1  cinnamon stick
1 cup milk
1 pound sea scallops
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
cayenne pepper

Directions:
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 sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more. Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot. While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops. Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 390.6
Fat: 14.4 g
Saturated fat: 8.3 g
Carbohydrates: 39.4 g
Sugars: 13.4 g
Dietary fiber: 5.4 g
Protein: 25.6 g
Cholesterol: 82.3 mg
Sodium: 1073.4 mg
Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries


Ingredients:
red onion, extra virgin olive oil, kosher salt, pecans, dried cranberries, lemon zest, fresh lemon juice, Dijon mustard, honey, fresh thyme leave, fine salt, extra virgin olive oil

Directions:
Preheat oven to 350 degrees F.
Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
Directions for Citrus Dressing:.
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
Prep and cooking time are Food Network estimates.
Melted Marshmallow Goo


Ingredients:
"mini marshmallows"

Directions:
Throw marshmallows on a plate randomly.
Microwave for approximately 20 seconds or until marshmallows swell up to 3 times normal size and are sticky and messy.
Refrigerate for approximately 10 minutes or until marshmallows are shrunken, hard, and un-appetizing.
Drizzle with chocolate syrup and enjoy!