xiaoxl/recipe_data huggingface dataset:
Low-Calorie Banana Cake/Muffins


Ingredients:
all-purpose flour, Splenda sugar substitute, baking powder, baking soda, salt, eggs, canola oil, vanilla, low-fat buttermilk

Directions:
Spray an 8" cake pan with cooking spray, then dust with flour. Invert pan and knock out excess. Reserve.
In the bowl of a stand mixer, beat eggs on medium speed with whip attachment until thick and fluffy. This should take several minutes.
In the meantime, combine the flour, Splenda, baking soda, baking powder and salt in a sifter, and sift ingredients into a large bowl. Reserve.
When eggs are thick and fluffy, add the vanilla and continue to beat for a few moments. Add the Canola oil and continue mixing for 30 seconds.
Now, stop the mixer and replace the whip with the paddle attachment. Add the banana puree and mix on low-medium speed until incorporated with egg mixture, about 30 seconds.
Finally, lower mixer to stir speed (slowest] and add 1/3 of the flour mixture, then 1/2 of the buttermilk. As soon as these are incorporated (10 seconds?] add another third of the flour mixture and then the rest of the buttermilk. After another 10 seconds, add the remainder of the flour mixture and mix for a few seconds. Then turn the mixer off.
Gently spoon the batter into the pan and bake at 350 on the center rack for 20-25 minutes, until a tester inserted in the center comes out dry. Don't overbake!
I must say that I have only make this as muffins - the recipe makes 6 large muffins. I have not made this in a cake pan, so I can't say exactly how long to bake it. As muffins, in my oven, 25 minutes has been the magic number. Also, when the muffins are done I let them cool completely in the muffin tin. Then run a knife around the edges to loosen and remove.
Another touch I add is a light sprinkling of shreded coconut on top of the batter before placing the tin in the oven. The coconut seems to brown around the time the muffins are ready to come out of the oven.
Give it a try.
Scandinavian Pear Tart
Category: desserts
By larkspur

This luscious dessert combines the flavors of almond, cinnamon, cardamom, cream cheese, and pear to create a tart that will not soon be forgotten!

Ingredients:
cooking spray
½ cup white sugar
3 tablespoons butter, softened
¾ cup all-purpose flour
⅓ cup finely chopped almonds
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1  egg
¾ teaspoon almond extract
1 (15 ounce) can pears, drained and thinly sliced
1 tablespoon white sugar
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Beat sugar and butter together in a small bowl until crumbly. Beat in flour and almonds. Press over the bottom and up the sides of the prepared tart pan. Beat cream cheese in another small bowl until smooth. Beat in sugar, egg, and vanilla extract. Spread over the crust. Arrange pear slices over the cream cheese layer. Combine sugar, cardamom, and cinnamon in a small bowl. Sprinkle over the pears. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 15 to 20 minutes. Cool tart on a wire rack for 1 hour. Refrigerate for at least 2 hours before slicing.

Prep time: 25 mins
Cook time: 25 mins
Total time: 3 hrs 50 mins
Yields: 1 9-inch tart

Calories: 316.4
Fat: 16.8 g
Saturated fat: 9.2 g
Carbohydrates: 37.8 g
Sugars: 25.7 g
Dietary fiber: 1.7 g
Protein: 5.1 g
Cholesterol: 62.7 mg
Sodium: 123.7 mg
Ensalada Xek  (Jicama and Mandarin Orange Salad)


Ingredients:
jicama, lime, cucumber, mandarin oranges, cilantro, salt

Directions:
Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
Toss in a large bowl with the orange juice.
Peel cucumber, seed and dice.
Meanwhile, peel oranges and separate into sections, removing any seeds.
Toss oranges and cucumber with jícama. Add chile and cilantro.
Toss and check for seasonings. Refrigerate until ready to serve.
Fireside Coffee


Ingredients:
half-and-half, brewed coffee, Bourbon, sugar, vanilla extract

Directions:
In a 2-cup glass measuring cup, microwave the half-and-half on HIGH for 1-2 minutes or until steamy.
Pour over chocolate; let stand 1 minute, and whisk until smooth.
Stir in coffee and next 4 ingredients (stir until sugar is dissolved; may need to heat on stove over low heat to maintain desired drinking temperature].
Serve immediately with whipped cream on top.
Bacon and Mushroom Stir-Fry


Ingredients:
lean bacon, onion, celery, green pepper, carrot, mushroom, head of cabbage, bean sprouts, cauliflower, broccoli, water, soy sauce, cornstarch, garlic powder, ground ginger, pepper, sugar

Directions:
Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
Pour over vegetables and bacon; cook and stir only until sauce thickens.
Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.
Creamy Quinoa Risotto
Category: everyday-cooking
By SugarJ85

Just as creamy and delicious as traditional risotto...but it's actually healthy!

Ingredients:
1 cup quinoa
5 cups chicken broth, or as needed
3 tablespoons unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
½ cup dry white wine
½ cup freshly grated Parmesan cheese
1 tablespoon heavy whipping cream
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
salt and freshly cracked black pepper to taste

Directions:
Rinse quinoa twice and drain well. Pour chicken broth into a saucepan; bring to a boil. Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes. Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth. Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 side-dish servings

Calories: 323.9
Fat: 15.5 g
Saturated fat: 8.4 g
Carbohydrates: 30.8 g
Sugars: 1.2 g
Dietary fiber: 3.4 g
Protein: 10.3 g
Cholesterol: 36.8 mg
Sodium: 199 mg
Homemade Chicken Noodle Soup
Category: soups-stews-and-chili
By lilacwine808

Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.

Ingredients:
4  chicken breast tenderloins, cut into bite-size pieces
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 cloves garlic, finely chopped
2 (14 ounce) cans chicken broth
2 cups medium egg noodles

Directions:
Season chicken with salt and pepper. Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate. Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper. Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary. Ladle soup into bowls and lay chicken on top.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 225.8
Fat: 9.5 g
Saturated fat: 1.6 g
Carbohydrates: 18.3 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 15.6 g
Cholesterol: 52.1 mg
Sodium: 1041.9 mg
Creamy Chicken
Category: meat-and-poultry
By Michaela Thomas

This dish is so simple to make - easy, creamy, dreamy chicken!

Ingredients:
4  skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 (10.75 ounce) can  condensed cream of chicken soup

Directions:
Preheat oven to 375 degrees F (190 degrees C). Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces. Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

Yields: 4 servings

Calories: 200.2
Fat: 5.9 g
Saturated fat: 1.6 g
Carbohydrates: 5.9 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 29.1 g
Cholesterol: 74.5 mg
Sodium: 867 mg
Chocolate Pretzel Peanut Brittle Sundaes


Ingredients:
salted peanuts, chocolate, ice cream

Directions:
LINE baking sheet with wax paper.
COMBINE topping and peanuts in small bowl. Pour onto prepared baking sheet.
FREEZE 15 minutes. Break into pieces. Serve over ice cream. Store in freezer just until ready to serve.
Nutritional information (amount per servings]: Total Calories: 140. Sodium 140mg. Fat: 28g. Carbohydrates: 37g. Cholesterol: 30mg. Protein: 7g. Fiber: 3g.
Kathy's Southern Corn Pudding
Category: side-dish
By Jacquita

This is a wonderful side dish that goes great with ham or pork.  It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.

Ingredients:
3  eggs
½ cup melted margarine
½ cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
½ cup milk
1 teaspoon vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside. Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish. Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 319.2
Fat: 14.4 g
Saturated fat: 2.9 g
Carbohydrates: 46.5 g
Sugars: 19.1 g
Dietary fiber: 2.5 g
Protein: 6.6 g
Cholesterol: 71 mg
Sodium: 674.3 mg
Sourdough Starter


Ingredients:
sugar, water, active dry yeast, white bread flour, white bread flour, milk, sugar

Directions:
DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
DO NOT USE METAL BOWL.
Sprinkle yeast into water; let stand 10 minutes.
Stir in remaining 1-1/2 cups water and 2 cups flour.
Beat until smooth.
Cover bowl tightly with plastic wrap and leave overnight at room temperature.
DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
Beat until smooth.
Cover loosely with plastic wrap.
Refrigerate.
DAY 3 Stir until smooth.
Refrigerate.
DAY 4 Repeat Day 3.
DAY 5 Repeat Day 2.
DAY 6-10 Stir well once a day.
Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
Give 1 cup away to a friend.
Use the rest for your own baking.
When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
You can freeze Sourdough mixture for up to 3 months.
Before using, thaw slowly in refrigerator for 24 hours.
Feed it as on day 2 and leave at room temperature overnight before using.
Basic Cake Recipe


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

Directions:
Preheat the oven to 350°F. Grease and lightly flour your baking pan. (Unless your making cupcakes in baking cups].
Whisk together flour, baking powder, and salt.
In a separate bowl, beat softened butter for 3-4 minutes. Gradually add sifted sugar. Mix until combined. Add eggs one at a time. (Beat until the whole egg is fully incorporated before adding another one.].
Gradually add the flour mixture and the milk. (Alternate between the flour mixture and the milk, beginning and ending with the flour mixture.] After all is incorporated, stir in vanilla extract.
Pour batter into the prepared pan. Bake for 20-27 minutes. (Every oven is different, I don't have a very good oven, so keep an eye on the cake] To make sure it's done stick a toothpick into it, if it comes out clean then it's done.
Wait for it to cool down before decorating, and enjoy!
Balti Beef


Ingredients:
ghee, onions, Ginger Garlic Paste, chopped tomatoes, ground paprika, ground turmeric, ground cumin, ground coriander, cayenne pepper, ground cardamom, bay leaf, ghee, onion, garlic cloves, red bell peppers, boneless beef roast, lamb, fresh cilantro stem, Butter Naan

Directions:
BALTI SAUCE:
Melt the ghee in a wok or large skillet over medium-high heat.
Add the onions and garlic and ginger paste and stir-fry for about 5 minutes, until the onions are golden brown.
Stir in the tomatoes, then add the paprika, turmeric, cumin, coriander, red chili powder (cayenne], cardamom, bay leaf, and salt and pepper to taste.
Bring to a boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally.
Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor or blender and process to a smooth sauce.
BEEF:
Wipe out the wok and return it to medium-high heat.  Add the ghee and melt.
Add the onion and garlic and stir-fry for 5-8 minutes, until golden brown.
Add the bell peppers and continue stir-frying for 2 minutes.
Stir in the beef and continue stirring for 2 minutes, until it starts to turn brown.
Add the balti sauce and bring to a boil.  Reduce the heat and simmer for 5 minutes, or until the sauce slightly reduces again and the bell peppers are tender.
Adjust the seasoning, if necessary.
Garnish with cilantro sprigs and serve with Indian bread.
Indulgence


Ingredients:
Amaretto, dark Creme de Cacao, Amarula cream liqueur

Directions:
Layer in the following order:, Dark Caçao, Amaretto, Amarula.
Maple-Brined Pork Loin
Category: meat-and-poultry
By Chef John

This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.

Ingredients:
1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

Directions:
Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours. Remove pork from brine, pat dry, and season all sides with salt and black pepper. Preheat oven to 325 degrees F (165 degrees C). Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total. Transfer skillet to the oven and roast until pork is browned, about 40 minutes. Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl. Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 9 hrs 20 mins
Yields: 1 pork roast

Calories: 375.7
Fat: 18.9 g
Saturated fat: 6.4 g
Carbohydrates: 19.3 g
Sugars: 14.5 g
Dietary fiber: 0.6 g
Protein: 30.7 g
Cholesterol: 92 mg
Sodium: 225.3 mg
Wheat  Germ Crunch Cake


Ingredients:
butter, sugar, wheat germ, pecans, flour, wheat germ, baking powder, salt, sugar, butter, lemon zest, vanilla, eggs, milk, brown sugar, cornstarch, water, salt, butter

Directions:
mix topping  until crumbly( i made in food processor].
press into bottom  of tube pan.( i would butter or pam it next time ,kinda sticks].
cream sugar and butter.
add eggs and lemon  zest.
add dry ingredients.
mix.
spoon mixture  on top of crumbs.
bake 300 degrees  60 to 70 minutes.
cool 15 minutes   before flipping.
caramel.
cook everything  but butter.
stirring  constantly  til thick and clear add butter stir.
serve over cake.
Green Beans With Tomatoes and Oregano


Ingredients:
olive oil, onion, garlic cloves, fresh green beans, chicken broth, tomatoes, oregano, parsley, salt, pepper

Directions:
Heat the oil in a heavy skillet over medium heat.
Add the onion and garlic and sauté for 3 minutes.
Add the green beans and broth, cover and let simmer for 5 minutes.
Add the diced tomato, cover and steam for 1-2 minutes, then add the oregano, parsley, salt and pepper and steam for another minute.
Creamy Fruit Salad


Ingredients:
mandarin oranges, maraschino cherries, instant vanilla pudding, mini marshmallows

Directions:
In a bowl with lid, add fruit cocktail and mandarin oranges., Slice cherries in half and add to the other fruits., Add package of instant vanilla pudding., Mix well., Cover and chill for at least 1 hour., Garnish with Mini Marshmallows., Note: Experiment with your own favorite fruits., I have added blueberries and strawberries from time to time.
Whole Wheat Pizza Crust


Ingredients:
dry yeast, warm water, whole wheat flour, salt

Directions:
Preheat oven to 400 degrees.
In medium bowl, dissolve yeast in water and let sit until foamy.  Add flour; mix until well combined.  Stir in salt.  Cover bowl with plastic wrap and let rise in warm place 45 minutes.
Lightly coat 12 inch pizza pan with nonstick cooking spray.  Scrape dough out of bowl and onto prepared pan.  With floured hands, press dough into circles to edges of pan.
Bake 15 minutes or until edges are brown and crisp.  Top as desired.
Picante Meatball Sandwiches


Ingredients:
ground beef, tortilla chips, egg, cheddar cheese, lettuce

Directions:
Preheat oven to 350.
Combine beef, 1/2 cup picante sauce, chips and egg.
Shape into meatballs (approx 15-18] and put into a baking sheet with sides.
Bake 10-15 minutes or until meatballs are cooked through.
Meanwhile:Warm up remaining 2 cups of picante sauce in a skillet, heating to simmer.
When meatballs are done add them to the skillet of picante sauce and let them simmer for 10-15 minutes.
Serve on hoagies with lettuce and cheese.
I like to have these along with a side of tortilla chips and cheese sauce.
Easy Boston Cream Poke Cake
Category: desserts
By Ally Ofstie

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

Ingredients:
1 (15.25 ounce) package yellow cake mix
1 cup water
3  eggs
¼ cup vegetable oil
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool. Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour. Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 1 9x13-inch cake pan

Calories: 386
Fat: 20.4 g
Saturated fat: 9.2 g
Carbohydrates: 49.1 g
Sugars: 35.3 g
Dietary fiber: 1.5 g
Protein: 5.4 g
Cholesterol: 56.5 mg
Sodium: 398.9 mg
Quinoa Spring & Summer Salad (Gluten Free)


Ingredients:
peas, red bell pepper, green onion, cucumber, pistachios, fresh parsley, sea salt

Directions:
If using frozen peas:  In a bowl soak the peas in the boiling water, set aside until they have warmed through.  Drain and pat dry.
In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876]. Toss well.
Serve immediately or refrigerate until you're ready to serve.
Mango Pomegranate Chutney


Ingredients:
mango, pomegranate, golden raisin, ginger, garlic clove, light brown sugar, salt, black pepper

Directions:
Using the blade of a sharp knife, cut about 1/4 inch deep into the skin of the pomegranate, careful not to cut through the seeds. Cut all the way around the perimeter of the pomegranate.
Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do.
Hold one half of the pomegranate over your cook pan with the seeds facing down, and firmly tap the back of pomegranate with a meat mallet or something similar. The seeds will start to fall into the pan. Rotate the pomegranate to get as many of the seeds as possible out as you do this.
Remove the white membrane from inside the pomegranate half to loosen the remaining seeds. Also remove any membrane fragments that fall into the pan. Repeat with the other half of the pomegranate.
Place all remaining ingredients in the pan. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking.
Store, refrigerated, in an airtight container.
Summer Squash 'pasta' With Ricotta


Ingredients:
garlic cloves, crushed red pepper flakes, grape tomatoes, part-skim ricotta cheese, fresh basil, olive oil

Directions:
Using a vegetable peeler, peel one strip off of the first squash, lengthwise. Discard first strip (since it’s all skin]. Rotating the squash, continue peeling the squash so each strip has a thin sliver of skin. Once there is no skin left, use the peeler to slice around the remainder of the squash until you hit the seeds. Repeat with other two squashes.
In a large pan over medium heat, heat enough oil to cover the bottom of the pan. Add garlic and red pepper flakes, and cook for 2-3 minutes. Once the garlic starts to turn golden, add the slivers of squash and a dash of salt and pepper. Using tongs, toss to coat and drizzle a little more oil if the squash looks dry. Cook for 3-4 minutes until the slivers start to wilt. At this point, add the tomatoes and cook for an additional 2-3 minutes.
Remove the pan from heat and immediately stir in ricotta and fresh basil. Use the tongs to work the ricotta into a sauce, ensuring each strand of squash is coated.
Serve immediately or at room temperature.
Creamy Mushroom Spread


Ingredients:
olive oil, shallot, fresh thyme, garlic cloves, salt, fresh ground black pepper, light sour cream

Directions:
Place mushrooms in a food processor; process until finely chopped. Heat olive oil in a large nonstick skillet over medium-high heat.
Add mushrooms, shallots, thyme, and garlic; cook for 10 minutes or until liquid evaporates, stirring occasionally. Stir in salt and pepper.
Place mushroom mixture in a bowl; stir in sour cream. Serve spread at room temperature or chilled.