xiaoxl/recipe_data huggingface dataset:
Chicken thighs with olives and basil


Ingredients:
olive oil, chicken thighs, salt, fresh ground black pepper, onion, garlic, fresh rosemary, dried rosemary, dry white wine, low sodium chicken broth, tomatoes, black olives, fresh basil

Directions:
Season the chicken with half the salt, and a good grinding of black pepper.
Heat the oil in a large, heavy based frying pan over moderately high heat.
Brown the chicken well on both sides, about 8 minutes in total; remove.
Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
Boil for 1-2 minutes, until the wine is reduced by half.
Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
Cover and simmer for about 25 minutes or until the chicken is just done.
Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
Reheat for a minute and serve.
Japanese Salmon Burger


Ingredients:
salmon fillets, soy sauce, salt, fresh dill, roasted sesame seeds, black pepper, iceberg lettuce, lemon wedges, mayonnaise, wasabi paste, chili sauce, olive oil, sweet onion

Directions:
Step 1: Heat oven to 375°F.
Step 2: Mix wasabi paste and mayonnaise in a small bowl and set aside.
Step 3: Place salmon, dill, chili sauce, salt, soy sauce and black pepper in a food processor and blend at slow speed until well mixed.
Step 4: Form salmon mixture into 2 burger patties.
Step 5: Brush or grease 2 burgers with butter or olive oil and place in heated oven.
Step 6: Heat a pan with oil and place 2 salmon patties on pan and cook each side about 3 minutes at medium heat.
Step 7: Build burger with wasabi mayonnaise on the bottom burger bun, then place sautéed sweet onion, salmon patty, lemon juice, followed by iceberg lettuce. Spread mayo on second bun.
Step 8: Serve hot: makes a sweet, spicy and juicy burger!
Autumn Squash & Pepper Casserole


Ingredients:
red bell peppers, olive oil, garlic cloves, fresh parsley, coarse salt, fresh ground pepper, parmesan cheese

Directions:
Preheat oven to 400°F.
Cut squash into 1-inch cubes if too large.
In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
Bake squash approximately 50 minutes until tender.
*Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.
New Waldorf Salad


Ingredients:
tahini, garlic clove, lemon juice, apple cider vinegar, olive oil, raw honey, dill, sea salt, water, apple, celery, carrots, green onions, raisins, walnuts, parsley, lettuce

Directions:
Dressing:  blend tahini, garlic, lemon juice, vinegar, olive oil, honey, dill and salt in blender.  Add water as necessary to blend until smooth.
Salad:  Toss apple, celery, carrots, onions, raisins, walnuts & parsley.  Drizzle in dressing & toss.  Serve over bed of torn lettuce.
Mozzarella Chicken
Category: meat-and-poultry
By Amber Lazier

This is a great change from the usual chicken.

Ingredients:
4  skinless, boneless chicken breasts
¼ cup butter
salt and pepper to taste
4 slices mozzarella cheese
1  egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
¼ cup butter
2 teaspoons minced garlic
1 cup dry white wine

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste. Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish. To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.

Yields: 4 servings

Calories: 809.7
Fat: 32.2 g
Saturated fat: 18.6 g
Carbohydrates: 70.1 g
Sugars: 2.9 g
Dietary fiber: 2.9 g
Protein: 46 g
Cholesterol: 193.9 mg
Sodium: 633.2 mg
Pistachio Pineapple Pudding


Ingredients:
sugar-free instant pistachio pudding, low-fat vanilla yogurt, low-fat plain yogurt, crushed pineapple, Cool Whip Lite

Directions:
Combine 1st four ingredients., Fold in cool whip., Cover and chill until serving.
Bacon Cheeseburger Tater Tot Bake


Ingredients:
ground beef, onion, tomato sauce, Velveeta cheese, ground mustard, Worcestershire sauce, prepared mustard, salt, pepper, bacon, grape tomatoes, dill pickle

Directions:
Preheat oven to 400°. In a large skillet over medium heat, cook beef and 1 cup onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes. Drain.
Stir in tomato sauce, Velveeta, mustard (I could not get much mustard flavor with the ground mustard, so I added a squeeze of prepared mustard], Worcestershire sauce, salt and pepper to taste until cheese is melted, 4-6 minutes.
Transfer to a greased 13x9-in. or 3-1/2-qt. baking dish. Sprinkle with 1 1/2 cup cheddar cheese and bacon. Top with Tater Tots. Bake, uncovered, 30 minutes; top with remaining 1/2 cup cheese and bake additional 10 minutes. Top with tomatoes, pickles and remaining onion. **I have tomato haters, so instead of tomatoes,I drizzled a little ketchup on top. Yield: 12 servings.
Grams Meatballs


Ingredients:
buttermilk, egg, onion, ground beef, ground pork, salt, pepper, garlic, Worcestershire sauce, parmesan cheese, horseradish

Directions:
In a small bowl add buttermilk and bread crumbs stir until combine set a side for 5 minutes.
In a large bowl add the meats and the rest of the ingredients.
Combine the mixture with clean hands.
Roll the meat mixture into 1 inch balls.
Add the meatballs into a skillet on meduim heat.
Brown on all sides.
Cover and cook for about 10 to 15 minutes.
Put meatballs in your favorite sauce cook for 20 to 30 minutes.
Artichoke Bread
Category: appetizers-and-snacks
By cmccreight

French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup freshly grated Parmesan cheese
1 cup mayonnaise (such as Hellman's®)
1 clove garlic, finely chopped
1 loaf French bread, cut lengthwise in half

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl. Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet. Bake in preheated oven until topping is hot and bubbling, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 servings

Calories: 210.6
Fat: 12.9 g
Saturated fat: 2.6 g
Carbohydrates: 18.3 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 5.9 g
Cholesterol: 9.6 mg
Sodium: 430.1 mg
Cowboy Caviar
Category: appetizers-and-snacks
By Ben S.

Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.

Ingredients:
1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
½ medium onion, chopped
¼  green bell pepper, finely chopped
½ cup chopped pickled jalapeno peppers
½ teaspoon garlic salt
1 cup Italian salad dressing
¾ cup chopped cilantro

Directions:
Mix beans, peas,  tomatoes, corn, onion, bell pepper, and  jalapeno peppers in a large bowl. Season with garlic salt.  Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Prep time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 233.4
Fat: 9.1 g
Saturated fat: 1.5 g
Carbohydrates: 32.3 g
Sugars: 5.5 g
Dietary fiber: 7.8 g
Protein: 7.9 g
Sodium: 1255.3 mg
New York-Style Pizza Dough
Category: bread
By Amanda-Rae

A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.

Ingredients:
1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
1 ½ teaspoons white sugar
2 cups bread flour, or more as needed
3 tablespoons olive oil, divided
1 ½ teaspoons salt

Directions:
Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes. Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface. Coat the inside of a large bowl with 2 1/2 teaspoons olive oil. Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes. Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours. Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

Prep time: 20 mins
Total time: 10 hrs 40 mins
Yields: 6 servings

Calories: 67.1
Fat: 6.8 g
Saturated fat: 0.9 g
Carbohydrates: 1.5 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Sodium: 583.3 mg
Chorizo Mac and Cheese


Ingredients:
elbow macaroni, milk, cornstarch, monterey jack pepper cheese, chorizo sausage, red onion, flour, lime juice, butter

Directions:
Mix the cornstarch with the 2 cheeses in a bowl and set aside. The cornstarch will help prevent the cheese from getting too stringy.
Put the milk into a small saucepan and heat until steamy. Keep warm, do not boil.
Put 2 qts. of water, salted with 1 Tblsp. salt, into a large pot and heat to a boil. Once the water is at a full boil, add the macaroni. Return to a boil, and cook, uncovered for about 2 minutes less than the macaroni package specifies.
While the macaroni is cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and put in a medium thick-bottomed saucepan on medium high heat. When the chorizo starts to sizzle, reduce heat to medium. Cook, stirring often, for 2 minutes. Add the minced onion and cook the mixture until the onions soften, about 3-4 minutes.
When the macaroni is cooked, but still a little firm, drain it and set aside. Preheat oven to 375*.
Add the flour to the pot with the chorizo and mix well. Everything will clump up. Reduce the heat to medium-low and cook, stirring constantly and scaping the bottom of the pot, for 2 minutes. Add the hot milk a tablespoon at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes.
Mix the shredded cheese in to the chorizo milk sauce. Mix in the cooked macaroni into the chorizo cheese sauce. Stir in the lime juice. Pour the mac and cheese into a small casserole dish. Make sure the top is level. Dust the top with breadcrumbs, then dot with the butter. Bake until the breadcrumbs are golden, about 20-25 minutes.
Self Rising Flour [america]


Ingredients:
flour, salt, baking powder, baking soda

Directions:
Combine in an airtight jar., Use in baking for self rising flour.
Fish Chowder
Category: soups-stews-and-chili
By AMYTHE

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Ingredients:
2 tablespoons butter
2 cups chopped onion
4  fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Directions:
In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender. Add chicken stock and potatoes; simmer for 10 minutes. Add fish, and simmer another 10 minutes. Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with   seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

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

Calories: 386.1
Fat: 13.6 g
Saturated fat: 7.2 g
Carbohydrates: 33.8 g
Sugars: 12.3 g
Dietary fiber: 2.8 g
Protein: 31.9 g
Cholesterol: 83.5 mg
Sodium: 748 mg
Mock Sliders
Category: main-dish
By PEGULA

These will do when you can't get the real thing. Cocktail sandwiches are filled with a creamy, flavorful corned beef mixture and topped with a pickle.

Ingredients:
1 (12 ounce) can corned beef, chopped
1 (8 ounce) container sour cream
1 (1 ounce) envelope dry onion soup mix
2 (8 ounce) packages dinner rolls
1 (16 ounce) jar dill pickle slices, drained

Directions:
In a medium bowl, mix together corned beef, sour cream and dry onion soup mix. Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops. Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving.

Prep time: 15 mins
Cook time: 1 min
Total time: 16 mins
Yields: 24 miniature burgers

Calories: 62
Fat: 4.1 g
Saturated fat: 2.1 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 4.3 g
Cholesterol: 16.2 mg
Sodium: 488.6 mg
Grilled Bread


Ingredients:
olive oil, red wine vinegar, baguette

Directions:
Mix oil and vinegar in cup:brush over cut surfaces of bread., Season lightly with salt and pepper., Grill bread cut side down, on an uncovered grill, until lightly toasted.
Italian Stuffed Chicken Breast
Category: world-cuisine
By CSLUSH

An ad on TV sparked the idea for this recipe, and its become a family favorite. I usually serve with fettuccini and Italian bread. It makes a very filling and delicious meal. It also is elegant enough to serve for company.

Ingredients:
1 ½ cups shredded Italian cheese blend  (Optional)
1 clove garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup grated Parmesan cheese
½ cup Italian-seasoned bread crumbs
4  boneless, skinless chicken breasts
1  egg, well beaten
1 cup spaghetti sauce
¼ cup shredded Italian cheese blend, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl. Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish. Bake in the preheated oven until  chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 470.1
Fat: 22.7 g
Saturated fat: 12.2 g
Carbohydrates: 21.5 g
Sugars: 6.6 g
Dietary fiber: 2.6 g
Protein: 43.5 g
Cholesterol: 154.5 mg
Sodium: 1007.7 mg
Cumin Roasted Potatoes


Ingredients:
potatoes, extra virgin olive oil, ground cumin, garlic, salt

Directions:
In a small bowl, mix all the ingredients, except the potatoes., Arrange the potatoes on a baking sheet that has been sprayed with Pam., Spoon the oil mixture over the potatoes, tossing to coat well., Bake at 500 degrees for 20 minutes or until done.
Rum and Raisin Oatmeal


Ingredients:
old fashioned oats, sultana raisins, allspice, sugar substitute

Directions:
Place oats and raisins in a large bowl., Cover with water and stir, Microwave for 3 minutes., Add rum extract and sugar substitute, Stir and allow to cool for few minutes., variations:., use oat bran instead., add walnuts., add milk., serve as muesli by adding milk to uncooked oats, add pineapple in stead of or in addition to raisins.
Fried Cauliflower --(Bilingani La Kukaanga)


Ingredients:
onion, cauliflower, curry powder, tomatoes, salt, water

Directions:
Put oil into a frying pan., Fry onions., When onions are brown, add all the ingredients except water., Fry for 2 to 3 minutes., Add water., Cover and cook till tender and all the stock is dry., Serve hot as a vegetable dish.
Easy Crepes


Ingredients:
flour, eggs, salt, lemon zest, vanilla, water, butter

Directions:
Put in a bowl: the flour, the eggs, the vanilla, the grated lemon peel and the salt.
Add the water little by little while whisking. The mixture must be a little diluted.
Melt the butter on medium heat and set aside. Then brush a little butter on a pan over medium heat.
Pour in half a ladle of the crêpes mixture,  swirl around quickly to coat the bottom of the pan (The mixture must cover the whole surface of the pan and be thin crusted]. Fry till golden. Turn over and fry till golden.
Put in a plate and fill with chocolate paste, cheese, sugar and butter, jam --  or simply powder with sugar glaze. You can fill with whatever you want actually, be creative. Fold to a square then serve.
Brush the pan with butter between a crêpe and the other.
Hot and Smoky Baked Beans


Ingredients:
bacon, onions, barbecue sauce, dark beer, light molasses, Dijon mustard, dark brown sugar, Worcestershire sauce, soy sauce, chipotle chiles, great northern beans, fresh parsley

Directions:
Preheat oven to 350°F.
Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl.
Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired.
Stir in beans. Transfer bean mixture to 13x9x2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
Sprinkle with parsley and serve.
Serves 8 to 10.
Sausage Balls Recipe Courtesy Paula Deen


Ingredients:
ground sausage, baking mix, sharp cheddar cheese, pepper, mayonnaise, mustard

Directions:
Preheat the oven to 375 degrees F.
Spray a baking sheet with vegetable oil cooking spray.
Combine all ingredients in a large glass bowl.
Mix well with your fingers. The mixture will be very crumbly.
Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
Place the balls on the baking sheet.
Bake for 18 to 20 minutes or until golden brown.
To prevent sticking, move the balls with a spatula halfway through cooking.
To make the dip, combine the mayonnaise and mustard.
Serve with sausage balls.
Chi-Chi's Mexican Pizza


Ingredients:
ground beef, water, ground cumin, oregano, salt, flour tortillas, tomatoes, black olives, green onions, green chilies, cheddar cheese, monterey jack cheese

Directions:
Preheat oven to 400.
Fry the ground beef with the water, the cumin, oregano and salt, stirring until the water has evaporated; drain excess grease; cool.
Rub each tortilla on each side with a bit of vegetable oil.
Place tortillas on a baking sheet and bake for 4 minutes.
Remove from oven, and top with the seasoned beef, veggies, then the cheese.
Bake for 10 minutes, or until the cheese is melted.
Buttery Bits and Bites


Ingredients:
salted butter, Worcestershire sauce, seasoning salt, garlic powder, onion powder, salted peanuts

Directions:
Preheat oven to 225 degrees Fahrenheit.  Position rack in the centre spot.
In a 6 cup capacity bowl melt butter and add Worcestershire sauce.  Stir well and set aside.
Mix all spices together in a shaker.  (Empty spice jar.]. Set aside.
In a very large vessel, I use a very clean kitchen sink, combine nuts, pretzels, crackers and cereal.
Ladle one ladleful of the butter mixture over the cereal mixture then sprinkle a little of the spice mixture on top.  Toss to coat.  Ladle another ladleful of the butter mixture over cereal, sprinkle with seasonings and toss to coat.  Repeat these steps until all ingredients have been combined.  This method stops clumping of spice in the Chex and Cheerios.
Divide the mixture into 2 large turkey roasting pans, either aluminium or enamel.  I use both the top and bottom of a large rectangular enamel roasting pan.
Place one pan in the oven, uncovered for one hour.  Stir every 20 minutes.
Now, cover the pan with foil, place back in the oven for 1 more hour, stirring every 20 minutes.
Repeat for additional pans of snack mixture.
Allow mixture to cool thoroughly before placing in air tight containers to store.  This recipe freezes well.
Coconut, Ginger, Cauliflower, Turmeric Soup


Ingredients:
coconut oil, cumin seed, onion, tomatoes, head cauliflower, kale, ginger paste, cumin powder, coriander powder, turmeric powder, unsweetened coconut milk, sea salt, cilantro

Directions:
Add cumin seeds to preheated coconut oil until the oil starts to pop., Add onions and cook for one minute., Add tomatoes and cook until softened., Add the rest of the ingredients, stir., Cover and simmer for 15 minutes, stirring occasionally., Serve and enjoy!
Classic (With a Kick!) Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, yellow mustard

Directions:
Mix yolks with all other ingredients and taste to adjust seasonings., Use  more or less of any to suit your taste., Sprinkle lightly with paprika., Chill thoroughly and serve.
Chocolate Chip Cookies


Ingredients:
shortening, butter, brown sugar, granulated sugar, baking soda, salt, eggs, vanilla, all-purpose flour, hazelnuts

Directions:
In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.
Add brown sugar, granulated sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.
Low Fat Italian Chili Rellenos Wrap


Ingredients:
"tortilla"

Directions:
Heat up your roasted red peppers if they are not hot from the oven., Spread the cheese only on a quarter of the wrap so it's thick., Add your red peppers and roll up!, enjoy!
Road Trip Snack Mix


Ingredients:
"salted cashews"

Directions:
In a very large bowl, combine the pretzels, Ritz bits, cashews, and crackers.
(I use my largest roasting pan for this.].
Sprinkle evenly with dressing mix, then drizzle with oil.
Stir gently but thoroughly until all pieces are well coated.
Store in an airtight container.
Winter Squash in Coconut Milk  (Fusion Soup)


Ingredients:
butter, coconut milk, brown sugar, salt, vanilla extract

Directions:
In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
Cook, stirring, until squash is very tender, 15 to 20 minutes.
Cool to room temperature or refrigerate.
Just before serving, stir in vanilla.
Purée mixture in a blender or leave it chunky; serve cold or at room temperature.