xiaoxl/recipe_data huggingface dataset:
"Million Dollar" Chinese Cabbage Salad
Category: salad
By malo1

This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.

Ingredients:
½ cup vegetable oil
½ cup white sugar
¼ cup wine vinegar
1 tablespoon soy sauce
2 (3 ounce) packages ramen noodles (without flavor packets), lightly crushed
½ cup slivered almonds
1 cup sesame seeds
1 head napa cabbage, chopped
1 bunch green onions, chopped

Directions:
In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad. Preheat oven to 350 degrees F (175 degrees C). Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet. Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool. Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 10 servings

Calories: 337.8
Fat: 23.7 g
Saturated fat: 4.3 g
Carbohydrates: 27.7 g
Sugars: 11.4 g
Dietary fiber: 3.3 g
Protein: 6.3 g
Sodium: 176.7 mg
Farmhouse Barbecue Muffins


Ingredients:
ground beef, ketchup, cider vinegar, chili powder, cheddar cheese

Directions:
Flatten Biscuits into 5 inch circles., Press each into bottom and sides of greased muffin pan., Brown Beef and drain., Mix other ingredients except cheese and stir., Add to meat., Pour into muffin pans., Sprinkle with Cheese., Bake at 375 degrees for 15-20 minutes or until golden brown.
Oven Garlic Chicken Thighs


Ingredients:
chicken thighs, garlic cloves, olive oil

Directions:
Wash and pat dry chicken., Pull up chicken skin and place sliced garlic between skin and meat., Lightly salt and pepper both sides., Place skin side up on baking sheet and drizzle with olive oil., Bake for 45 minutes at 350 degrees., Remove and discard garlic or eat as is.
Cajun Corn and Shrimp Chowder


Ingredients:
butter, onion, cayenne pepper, sweet paprika, ground black pepper, dried oregano, dried thyme, all-purpose flour, boiling water, corn kernels, shrimp, heavy cream

Directions:
In a big soup pot melt the butter over medium heat.
Add the onion, and saute about 3 minutes or until softened.
Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
Stir and cook for 1-2 minutes.
Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking].
Lower the heat to medium, add in the corn and shrimp.
Cook for 2-3 minutes or until the shrimp are pink.
Add in the heavy cream; stir to combine.
Taste and adjust seasoning as needed.
Cook over low heat until it is heated through.
Ladle into individual soup bowls.
Whole-Wheat Banana Muffins


Ingredients:
whole wheat flour, baking powder, baking soda, egg, bananas, skim milk, Splenda granular, honey, nutmeg, cinnamon, walnuts

Directions:
Position your oven rack in the 3rd to top position. Preheat the oven to 350°.  In the bowl of your stand mixer (or if you do not have a stand mixer, a large metal or glass bowl] place the bran flakes and milk, and stir together. Allow the milk to soak into the bran for about 5 minutes. Meanwhile, spray 12 2½-inch muffin cups with cooking spray, set aside.
Add the peeled, ripe bananas, the cinnamon, and the nutmeg to the milk mixture. Mix on low, at first, to mash up the bananas, then increase the speed to medium. It is important at this point to completely obliterate the bananas. Add the egg and mix on medium-high for approximately 2 minutes. You want to really whip it to incorporate air- this is why this method works.
Turn the mixer off, and add the Splenda and honey. On top of that, add the whole wheat flour, baking powder, and baking soda. Turn the mixer on low until the mixture just starts to come together. (There will be dry places, and this is OK. The bits of flour will cook out, and over-mixing causes these muffins to be tough.] Add the walnuts and mix lightly to incorporate.
I use a spoon to evenly distribute the batter into the 12 prepared muffin cups.  Bake for about 18-22 minutes, depending on your oven. A toothpick inserted near the center will come out clean. Cool in pans on wire racks for about 2 minutes. Remove muffins from pans and cool on racks. Store in plastic zip-top bag or air-tight container for about a week. They also freeze very well: place in single layer and put it in the freezer. Allow to thaw at room temperature as needed.
Ramen Salad


Ingredients:
green onion, celery, peanuts, rice vinegar, sugar

Directions:
Mix all salad ingredients except noodles in a large bowl.
Mix the dressing ingredients thoroughly.
Break up the (uncooked] noodles into chunks and add last.
Toss together salad and dressing and serve.
Mediterranean Chicken and Orzo Salad In Red Pepper Cups
Category: salad
By geranium

This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!

Ingredients:
½ pound uncooked orzo pasta
¼ cup olive oil
⅓ cup red wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon garlic powder
¾ teaspoon dried oregano
¾ teaspoon dried basil
¾ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grape tomatoes, cut in half
¼ cup black olives, cut in half lengthwise
2 ounces crumbled feta cheese
1  grilled chicken breast half, diced
2  red bell peppers, cut in half lengthwise and seeded
4 sprigs fresh oregano

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

Prep time: 20 mins
Cook time: 11 mins
Total time: 1 hr 1 min
Yields: 4 servings

Calories: 461.9
Fat: 19.9 g
Saturated fat: 4.6 g
Carbohydrates: 52.3 g
Sugars: 4 g
Dietary fiber: 4.5 g
Protein: 18 g
Cholesterol: 30.9 mg
Sodium: 579.9 mg
Iced Tea Suitable for Diabetics


Ingredients:
tea bag, Splenda sugar substitute, granulated sugar, granulated sugar

Directions:
In a one gallon container,reconstitute lemonade mix in 2 quarts of cold water, stir well to mix and set aside.
Put tea bags into clear cold water in an enamaled-lined sauce pan.
Bring to boiling point and remove from heat.
Add tea to lemonade mixture.
Add more water to same teabags in saucepan and bring to boiling point once again.
Remove immediately from heat and add to first mixture.
Finish filling the gallon jug with cool clear water.
Keep refrigerated.
Serve over plenty of ice.
The tea will remain fresh-tasting for several days if kept in the refrigerator.
NOTE: Tea that is refrigerated sometimes becomes cloudy.
If this occurs, you can"clear it up" by adding a small amount of boiling water.
Sole Piccata


Ingredients:
sole fillets, salt, fresh ground black pepper, extra virgin olive oil, butter, shallot, garlic clove, white wine, capers, lemon juice, fresh Italian parsley, parsley

Directions:
Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet heat the Colavita Extra Virgin Olive Oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side. Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce.
In the same skillet, heat the butter, add the shallots and garlic. Sauté until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice, pepper, chopped parsley and heat through, reducing slightly. Pour the sauce over the fish and serve garnished with the parsley.
*Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio.
The soy flour in this recipe actually gives the sole fillets, I think, a lighter flavor. Be sure your parsley is the flat leafed Italian or European version only.
Cranberry Waldorf Salad


Ingredients:
fresh cranberries, mini marshmallows, sugar, heavy cream, tart green apple, red seedless grapes, walnuts, pecans

Directions:
Rinse the cranberries and remove any stems or leaves.
Grind the cranberries and marshmallows together using a meat grinder or chop in a food processor.
Turn the cranberry mixture into a bowl and add the sugar.
Stir well, then cover and refrigerate overnight.
Next day, whip the cream to soft peaks, then gently stir into cranberry mixture.
Add the chopped apple (do not peel it], halved grapes and nuts and just mix through.
Mushroom Barley Soup


Ingredients:
water, condensed beef broth, beef top round steak, onions, fresh mushrooms, carrots, diced tomatoes, black pepper, quick-cooking pearl barley

Directions:
In a soup pot combine all the ingredients EXCEPT the barley; cover and bring to a boil over high heat, reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally.
Add the barley and simmer for 15 to 20 more minutes, or until the barley is tender.
Adam's Dry Rub Ribs - Low Carb


Ingredients:
dried rosemary, dried thyme, lemon pepper, cider, distilled vinegar

Directions:
Boil the ribs for 5 minutes in water flavored with garlic salt.
Drain and cut the rib racks into four sections and cover with the rub.
Place the ribs in a foil-lined shallow dish and pour the vinegar into the bottom of the pan.
Cover the pan securely with foil and bake, sealed in the foil, at 275 degrees for 2-3 hours (you may adjust the temperature and baking time to suit your needs - if you need more time just lower the temperature].
When ribs are tender and bones start to loosen, grill them over medium-low flame.
We like them without sauce - this is a terrific rub for ribs and needs nothing else.
Aunt Angie's Sugar Cookies


Ingredients:
sugar, shortening, eggs, buttermilk, baking soda, nutmeg, vanilla, baking powder, flour, salt

Directions:
Cream shortening and eggs.
Stir baking soda into milk and add with remaining ingredients and 5 cups of the flour.
Add the remaining flour gradually until the dough "feels right".  A little sticky is better than too dry as you will be working with it on a floured surface.
Chill dough.
Roll out to desired thickness and cut with favorite cookie cutters.  I like to roll mine on the thick side for a soft cookie, but if you want crisper just roll it thinner.
You can brush with water and sprinkle with sugar before baking or leave plain and decorate with frosting after they are cooled.  They are yummy either way.
Bake at 400* about 8 minutes or until edges are lightly browned.
This recipe makes a lot of cookies, depending of course upon the size cutters and thickness you choose.
Easy Skillet Beef & Hash Browns


Ingredients:
ground beef, water, ketchup, Worcestershire sauce, potatoes, process American cheese

Directions:
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.
Pour off fat.
Add soup, water, ketchup and Worcestershire.
Heat to a boil.
Stir in potatoes.
Reduce heat to medium-low.
Cover and cook 10 minutes or until potatoes are done, stirring occasionally.
Top with cheese.
Shanghai Beer-Braised Red-Cooked Beef


Ingredients:
ginger, beef, dark soy sauce, sugar, star anise, green onion, toasted sesame seeds

Directions:
Add cooking oil to dutch oven over med-high heat.
When oil starts shimmering, add ginger and beef. Sear until all sides have been browned.
Mix dark soy sauce and sugar in a bowl. Add to dutch oven and stir the beef in the soy sugar mixture until all sides are fully coated.
Add pale ale and star anise. Bring to a boil and then lower the heat until barely simmering. Simmer for one hour, uncovered.
Remove beef to serving plate. Increase heat and reduce the sauce into a glaze. Skim off excess fat from the top of the glaze and pour glaze over beef.
Add chopped green onions and sesame seeds for garnish. Serve.
Apple Puff up Pancake


Ingredients:
granny smith apple, eggs, all-purpose flour, vanilla extract, butter, dark brown sugar, cinnamon, lemon juice, confectioners' sugar

Directions:
Preheat oven to 450F and place rack in center of oven.
Peel, core and slice apple.
In a medium bowl, whisk together eggs, milk, flour and vanilla until smooth.
Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread apples in pan and cook for 4 minutes. Turn apples and continue cooking 3 minutes.
Sprinkle brown sugar and cinnamon over apples and cook another minute or until sugar begins to melt.
Remove pan from heat, stir apples lightly to coat with sugar, and then top with batter.
Bake 15 minutes at 450 degrees or until mixture puffs up and turns golden brown around edges.
Remove from oven and cut into four wedges.
Sprinkle with lemon juice and serve with a sprinkling of confectioners’ sugar.
Vanilla Bread


Ingredients:
butter, granulated sugar, eggs, self raising flour, vanilla extract, milk, powdered sugar, water, vanilla bean

Directions:
"Mix butter and sugar, than add 1 eggs and 1 table spoon of flour (repeat this operation for every egg]. Add liquid vanilla and the flour remaining. Melt from bottom to top adding milk. Put in your molde and than in the oven at 180° for 20/25 minutes. For the frost, put together powdered sugar and the little seeds vanilla and a little bit of water."
Beer Cheese Soup V
Category: soups-stews-and-chili
By Kathe Bonfield

Simple, but delicious. Great served with a salad and a loaf of peasant bread.  It is best to have everything prepared before you begin.  Cook over medium high heat - stirring constantly.  Don't rush it!

Ingredients:
¾ cup butter
½ cup diced celery
½ cup diced carrots
½ cup diced onion
¾ cup all-purpose flour
½ teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
½ cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer

Directions:
In a large saucepan over medium high heat, melt butter.  Cook celery, carrots and onion in butter until onion is translucent.  Stir in flour and mustard to coat vegetables.  Pour in chicken broth and simmer until slightly thickened.  Puree mixture in a blender or food processor or using an immersion blender.  Return to pot. When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted.  Serve at once.

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

Calories: 382.7
Fat: 30.2 g
Saturated fat: 18.9 g
Carbohydrates: 13 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 12.6 g
Cholesterol: 84.5 mg
Sodium: 416.5 mg
Radish Salad


Ingredients:
radishes, vinegar, olive oil, salt, pepper, capers, chili pepper

Directions:
Combine radishes, vinegar and salt., Marinate for 3 hours.  Drain., Combine radishes, olive oil, salt and pepper., Top with capers and chili pepper strips.
Southern Beans


Ingredients:
hamburger, kidney beans, crisp bacon, mustard, ketchup, red wine vinegar

Directions:
Preheat oven to 350 degrees.
In casserole put hamburger, all three cans of beans, bacon, and onion soup mix, stir well.
Mix together in a bowl, ketchup, vinegar, mustard, and salt and pepper, mix well. Pour into hamburger and bean mixture, stir well.
Bake for 45 minutes.
Instant Pot® Chicken and Pasta Soup
Category: uncategorized
By Jeremy Crockett

A better than canned, comfort soup made in the Instant Pot®.

Ingredients:
8 cups water
2 (8 ounce) skinless, boneless chicken breast halves
¾ cup diced celery
1 cup diced carrots
½ cup diced onion
8 teaspoons chicken soup base
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon dried rosemary
⅛ teaspoon ground thyme
¼ teaspoon black pepper
½ teaspoon curry powder
2 leaf (blank)s bay leaves
½ cup pastina (tiny star-shaped pasta) or other tiny pasta

Directions:
Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot. Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 196.3
Fat: 4.8 g
Saturated fat: 0.9 g
Carbohydrates: 19.1 g
Sugars: 3 g
Dietary fiber: 1.9 g
Protein: 18.7 g
Cholesterol: 40.8 mg
Sodium: 1108.8 mg
Fresh Berry and Lemon Parfait


Ingredients:
instant lemon pudding mix, 2% low-fat milk, Cool Whip Lite, fresh raspberries

Directions:
In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding.
In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined.
Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes.
Garnish with mint sprigs and some berries, if like.
Pumpkin Loaf
Category: bread
By Carol

The cream cheese contributes to the excellence of this loaf.

Ingredients:
4 ounces cream cheese, softened
¼ cup margarine
1 ¼ cups white sugar
2  eggs
1 cup canned pumpkin
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 1 -9x5x3 inch loaf

Calories: 264.5
Fat: 11.3 g
Saturated fat: 3.3 g
Carbohydrates: 37.5 g
Sugars: 21.8 g
Dietary fiber: 1.5 g
Protein: 4.7 g
Cholesterol: 41.4 mg
Sodium: 345.2 mg
Fruit Skewers with Apple Cinnamon Dipping Sauce
Category: appetizers-and-snacks
By lutzflcat

Make breakfast or a snack just a little special by serving this healthy yogurt dipping sauce with fresh fruit skewers. Use any fruit for the fruit skewers.

Ingredients:
½ cup vanilla Greek-style yogurt
2 tablespoons applesauce (such as Mott's® Natural Applesauce)
⅛ teaspoon almond extract
⅛ teaspoon ground cinnamon
1 cup seedless grapes
1 cup fresh strawberries
1 cup apple chunks
1 cup pineapple chunks
8 (6 inch) wooden skewers

Directions:
Stir yogurt, applesauce, almond extract, and cinnamon together in a bowl until dipping sauce is well-combined. Thread grapes, strawberries, apple chunks, and pineapple chunks alternatively onto skewers. Arrange finished skewers on a plate and serve with dipping sauce.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 skewers

Calories: 117.1
Fat: 1.3 g
Saturated fat: 0.7 g
Carbohydrates: 26.2 g
Sugars: 22.7 g
Dietary fiber: 2.6 g
Protein: 2.5 g
Cholesterol: 2.3 mg
Sodium: 8.6 mg
Mimi's Pecan Pies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, pecans

Directions:
Mix together all ingredients in a large bowl., Pour evenly into 2 pie shells., Bake at 300 degrees for 45-55 minutes.
Paul’s Chili


Ingredients:
lean ground turkey, onions, red kidney beans, dark red kidney beans, black beans, Italian-style tomatoes, stewed tomatoes, green chili peppers, chili powder, garlic powder, dried oregano, pepper

Directions:
In a large dutch oven cook ground turkey and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained beans (except for the black beans, which are drained], tomatoes and green chili peppers.
Add chili powder, oregano, ground red pepper and pepper. Bring to a boil, reduce heat and simmer, uncovered about 1-2 hours or till desired consistency; stir occasionally.
Easy Snickerdoodles Cookies (From a CAKE MIX!)


Ingredients:
butter, egg, sugar, cinnamon

Directions:
Heat oven to 350 (325 for dark or non-stick cookie sheets].
Mix cake mix, butter and egg in a large bowl until dough forms. (I used my hands].
Shape dough into 1" balls (roughly a rounded teaspoonful].
Roll balls in cinnamon/sugar mixture.
Place about 2" apart on an ungreased cookie sheet.
Bake 10-12 minutes or until set (mine were closer to 10 minutes].
Remove cookie from sheet and cool on wire rack.
Healthy Quinoa Salad
Category: salad
By kristentulk

My go-to recipe for my side for the week! Love it, and it always turns out perfect!

Ingredients:
4 cups water
1 (12 ounce) box quinoa
3  carrots, chopped
1 cup corn
1 cup peas
1 cup chopped broccoli florets
¼ cup extra-virgin olive oil
¼ cup lemon juice
1 teaspoon chili powder
¼ teaspoon cayenne pepper

Directions:
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes. Mix quinoa and vegetable mixture together in a bowl. Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

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

Calories: 266.4
Fat: 9.9 g
Saturated fat: 1.3 g
Carbohydrates: 37.6 g
Sugars: 3.2 g
Dietary fiber: 5.3 g
Protein: 8.1 g
Sodium: 50.3 mg
Braised Red Cabbage (Choux Rouges Braisés)


Ingredients:
red cabbage, butter, onion, granulated sugar, vinegar, red wine, salt, black pepper

Directions:
Preheat oven to 350F degrees (175C degrees].
Shred cabbage.
Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
Add sugar. Cook, stirring constantly, until sugar caramelizes.
Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
Remove lid toward end of cooking time if cabbage is very moist.
Taste for seasoning, adding a little more sugar or vinegar if necessary.
Serve hot.
Pat in Pan Fudge


Ingredients:
butter, cream cheese, powdered sugar

Directions:
Melt the butter, cream cheese and chocolate over low heat., Beat in the powdered sugar until very smooth., Pour into a 9x9 pan and cool., Cut in squares.
Nancy Reagan's Brownies


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

Directions:
"Melt chocolate and butter in top of double boiler; cool.  Beat eggs and sugar until light.  Add to chocolate mixture.  Add dry ingredients after blending, stir in vanilla and nuts.  Bake in buttered/floured 9" x 13" pan 35 minutes at 350.  Cool completely before cutting into squares.  Sprinkle with confectioner's sugar."