xiaoxl/recipe_data huggingface dataset:
Chicken Fried Rice (Low Gi)


Ingredients:
basmati rice, brown rice, salt, boneless skinless chicken breasts, green onion, carrots, celery, chickpeas, light soy sauce, bean sprouts

Directions:
In saucepan, bring 1 1/4 cups of the chicken stock, rice and salt to boil. Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed. Fluff with fork and set aside.
In large non-stick skillet heat sesame oil over medium high heat and cook chicken and mushrooms for about 8 minutes or until chicken is no longer pink. Add green onions, carrot, celery, chickpeas and cooked rice. Cook, stirring for 2 minutes, to combine.
Add remaining chicken stock and soy sauce and cook for 5 minutes. Add bean sprouts and toss to combine.
Overnite Sourdough Pancakes


Ingredients:
flour, water, eggs, baking soda, salt, sugar

Directions:
Mix the starter the night before in a large plastic bowl, and cover with saran wrap.
The next morning add all other ingredients and mix well.
Fry on griddle till golden on both sides.
One of our favorite ways to serve these is with real butter, a sprinkling of powdered sugar, whipped cream, and a handful of blueberries. We also put blueberries in each pancake as they cook.
Salmon BLT Sandwich
Category: meat-and-poultry
By Sorcha Morency

This salmon BLT is a quick and dressed-up dinner that it just amazing.

Ingredients:
4 slices bacon, or more to taste
4 slices sturdy white bread
6 tablespoons olive oil, divided
2 tablespoons salted butter
2 (6 ounce) salmon fillets
1 pinch salt to taste
1 pinch seasoned salt (such as Lawry's® Mediterranean Herb)
2 tablespoons mayonnaise, or to taste
2 tablespoons pesto
4 leaves Bibb lettuce
4 slices tomato
2 slices Havarti cheese

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, 10 to 12 minutes. Drain bacon slices on paper towels. While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil. Toast bread, without turning, under the preheated broiler until crispy (like a crouton), about 4 minutes, watching carefully as it toasts. Remove from the oven and set aside. Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip and cook until top side of fish is just browned, 2 to 3 minutes more. Remove from the pan, discard skins, and sprinkle with seasoned salt. Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and a slice of bread, toasted-side out. Repeat to assemble remaining sandwich.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 large sandwiches

Calories: 1241.8
Fat: 100.4 g
Saturated fat: 28.5 g
Carbohydrates: 29.6 g
Sugars: 3.9 g
Dietary fiber: 2.5 g
Protein: 56.2 g
Cholesterol: 170.7 mg
Sodium: 1544.8 mg
Ranger Cookies - South Beach


Ingredients:
pecan pieces, old fashioned oats, bittersweet chocolate chips, unsweetened flaked coconut, whole wheat pastry flour, baking powder, salt, sugar substitute, egg, vanilla extract

Directions:
Heat oven to 375. Lightly coat a baking sheet with cooking spray or line with parchment.
Place pecans on another baking sheet and bake until fragrant and lightly toasted, 6-8 minutes. Remove from oven and set aside to cool briefly. Pulse cooled pecans, bran cereal, oats, chocolate chips, and coconut in a blender or food processor until coarsely ground.
Sift together flour, baking powder, and salt in a medium bowl. In a large bowl, with an electric mixer at high speed, beat margarine, sugar substitute, egg, and vanilla until creamy. With mixer on low, slowly add flour mixture to sugar mixture and beat until incorporated. Stir in pecan mixture.
Drop well rounded tablespoons of batter 2 inches apart onto prepared baking sheet. Bake until tops of cookies appear dry and bottoms are golden, about 10 minutes. Transfer cookies to a wire rack to cool.
Sweet Potato/Carrot Fat Substitute for Recipe


Ingredients:
sweet potato, carrots

Directions:
"Boil sweet potato and carrots in a medium pot of cold water for about 20 minutes, until they're tender. Drain and blend in food processor with 2-3 tbsp of water. Puree until smooth."
Banana Pound Cake With a Caramel Glaze


Ingredients:
flour, baking powder, baking soda, salt, butter, shortening, light brown sugar, sugar, eggs, milk, banana, pecans, vanilla extract, butter, light brown sugar, sugar, vanilla extract

Directions:
Preheat the oven to 325°F.
Mix the flour, baking powder, baking soda and salt together.
Cream the butter and shortening together, then beat in the brown and white sugars gradually, beating constantly for 5 to 7 minutes.  Add the eggs one at a time, beating until the hellow dissappears.
Add the flour mixture alternately with the milk, beating at low speed until blended after each addition, beginning and ending with the flour mixture.
Stir in the banana, pecans and vanilla.  Pour into a greased and floured 10 inch tube pan.
Bake for 65 minutes or until a woodenpick inserted in the center comes out clean.  Cool on  a wire rack for 10 minutes before removing from the pan to cool completely on a wire rack.
To make the glaze, bring the butter, brown sugar, white sugar and cream to a boil in a heavy saucepan over high heat, stirring frequently.  Boil for 1 minute, without stirring.  Remove from the heat.  Stir in the Vanilla.  Cool until slightly thickened, then drizzle over the cooled cake.
Bongo Bongo Soup


Ingredients:
milk, butter, cornstarch, water, salt, ground pepper, Worcestershire sauce, Tabasco sauce

Directions:
Preheat broiler unit of oven., Puree oysters and their juice, and spinach in a blender., Heat milk in a large saucepan and add puree, butter and A-1 sauce., Bring to simmering point. DO NOT BOIL!, Mix cornstarch with water and add to soup to thicken., Season with salt, pepper, worcestershire and tabasco., Ladle into 4 oven-proof bowls and garnish each with whipped cream., Put bowls under broiler until cream is browned., Serve.
Divine Carrots


Ingredients:
carrots, croutons, cheddar cheese, eggs, milk, unsalted butter, reduced-sodium Worcestershire sauce, morton lite salt

Directions:
Mix carrots, croutons and cheese., Put in 1½-quart buttered casserole dish., Mix remaining ingredients., Pour over carrot mixture., Bake, uncovered, at 400°F for 20 minutes.
American Football Barbecue Sandwiches


Ingredients:
ketchup, tomato sauce, brewed coffee, onion, dark brown sugar, soy sauce, cheddar cheese

Directions:
Use a 6 quart slow cooker.
Put the roast into the insert.
In a bowl, mix together the ketchup, tomato sauce, coffee, onion, sugar, soy sauce and relish.
Pour over roast.
Cover and cook on low for 8-10 hours or until the meat shreds easily with a fork. Taste and adjust seasoning with salt and pepper.
Shred completely and serve in the buns, topped with slices of cheese.
Creamy Fruit Freeze


Ingredients:
character(0]

Directions:
Measure 1/2 cup reserved juice into a small saucepan and bing to a boil; remove from heat.
Add jelly powder and stir until dissolved; add remaining juice and fruit cocktail.
Stir and add yogurt; stir well.
Process in 2 batches in blender until smooth.
Transfer to a bowl and set aside.
Beat egg white until stiff peaks form.
Gently fold in one cup fruit mixture.
Fold egg white mixture into remaining fruit mixture.
Transfer to a 9"x9" pan and freeze, covered, for 4 hours until gelled and ice crystals form.
Scrape into a bowl and beat on high until slushy.
Pour into an airtight container; freeze for 5 hours until firm.
Enjoy!
Creamy Summer Coleslaw
Category: salad
By Francine Lizotte Club Foody

Not only healthy, but quick and easy. It's definitely a crowd-pleaser.

Ingredients:
½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
2 tablespoons lemon juice
1 ½ tablespoons white vinegar
2 teaspoons sour cream
½ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 pound cabbage, cut into wedges
2  carrots
¼ small onion, chopped, or to taste

Directions:
Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl. Shred cabbage, carrots, and onion in a food processor with grater attachment; place vegetables in a large bowl and stir to combine. Stir mayonnaise mixture into cabbage mixture; cover and refrigerate for at least 2 hours and preferably overnight. Stir coleslaw before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 5 cups

Calories: 160.1
Fat: 11.4 g
Saturated fat: 1.9 g
Carbohydrates: 14.6 g
Sugars: 11.6 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Cholesterol: 6.4 mg
Sodium: 102.8 mg
Perfect Vanilla Tea
Category: drinks
By ChefChef

This is a delicious blend of plain tea, wonderful vanilla, and spices to create the perfect mug for late night, morning, or really any time of day at all!

Ingredients:
1 cup boiling water
1  orange pekoe tea bag
2 tablespoons milk
1 teaspoon white sugar  (Optional)
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

Directions:
Pour boiling water into a mug. Steep tea bag in water for 3 minutes; remove and discard. Stir milk, sugar, vanilla extract, and cinnamon into the tea.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 mug

Calories: 40.5
Fat: 0.6 g
Saturated fat: 0.4 g
Carbohydrates: 6.8 g
Sugars: 5.9 g
Dietary fiber: 0.6 g
Protein: 1.1 g
Cholesterol: 2.4 mg
Sodium: 19.9 mg
Simple Balsamic Vinaigrette


Ingredients:
extra virgin olive oil, brown mustard, garlic clove

Directions:
Combine all of the ingredients in a jar and shake well. You can also blend in a food processor or blender.
You can store at room temperature for a few days, after that, refrigerate it.
Shake well before using.
Cream Crackers


Ingredients:
cake flour, salt, sugar, baking powder, heavy cream

Directions:
Preheat the oven to 350°F.
Use an ungreased cookie sheet.
Combine the flour, salt, sugar and baking powder in a bowl, stirring with a fork.
Slowly add the cream while continuing to stir; mix well until the dough holds together in a ball (if the dough is still too crumbly, add another tablespoon of cream].
Turn the dough onto a lightly floured surface and.
roll it out to a thickness of about 1/8 inch.
Using a cookie cutter or a large drinking glass, cut the crackers into 3 inch rounds.
Place the crackers on the cookie sheet, and prick the center of each cracker twice with the tines of a fork.
Bake on one side for 8 minutes, turn the crackers over with a metal spatula, and bake for 6 to 8 minutes more, or until the crackers have several golden spots and are slightly colored on the edges.
Remove and place on a rack to cool.
Thai Chicken Enchiladas from Homesweeteats.com


Ingredients:
flour tortillas, boneless skinless chicken breasts, canola oil, sweet onion, carrot, cabbage, garlic cloves, salt, pepper, green onions, peanuts, fresh cilantro, light coconut milk

Directions:
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.
Vegetarian Green Chile Stew
Category: soups-stews-and-chili
By Mrs. Hinman

This very filling stew is a delicious way to use up all those leftover veggies in the fridge. Feel free to adjust the amount of green chiles in the stew according to the level of spiciness you prefer.  Serve over cooked rice or with a tortilla.

Ingredients:
1 tablespoon olive oil
¼ teaspoon minced garlic
½  onion, chopped
2 large carrots, peeled and chopped
1 stalk celery, chopped
4  potatoes, cut in one-inch cubes
¼ teaspoon chili powder
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1  yellow squash, cut in one-inch cubes
2 cups packed fresh spinach
⅓ cup frozen corn kernels
1 (16 ounce) can pinto beans, drained
1 cup cooked, shredded spaghetti squash  (Optional)
2 cups vegetable broth
5 cups water
3 (4 ounce) cans chopped green chile peppers

Directions:
Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes. Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes. Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.

Prep time: 40 mins
Cook time: 55 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 193
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 37.6 g
Sugars: 4.8 g
Dietary fiber: 7.4 g
Protein: 6.7 g
Sodium: 957.5 mg
Graham Cracker Walnut Whipped Cream Caramel Cake


Ingredients:
eggs, graham cracker crumbs, walnuts, baking powder, sugar, vanilla flavoring, sugar, flour, butter, egg, vanilla

Directions:
Separate eggs.
Beat yolks til thick; add sugar, baking powder and flavorings.  Beat egg whites stiff.  Fold into yolks.  Fold in crackers and nuts.
Pour into two ungreased spring-form pans or 2 9"  cake pans lined with wax paper. {this is what I do]  Bake 30 minutes at 325°  Cool.  Whip two cartons real real cream[0ne pint]  Frost cooled cake with whipped cream.
Refrigerate 4 hours.
Directions for Caramel Sauce.
Mix all ingredients for sauce together and cook on med. to low heat until smooth and thick.  Cool and drizzle over cake.
Home For Thanksgiving Fried Cornbread Dressing


Ingredients:
onions, celery, fresh mushrooms, Swanson chicken broth, sage, butter, margarine

Directions:
Preheat oven to 425 for cornbread.
Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking].
Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.] (Cornbread can be baked ahead, which I usually do the night before].
When done, use a knife and score through the cornbread to make very small cubes.
(You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot].
Brown sausage in dutch oven.
Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
Saute til sausage is done and onion is translucent.
Add about 3 cups of cornbread and sage.
Let brown a bit.
Add rest of cornbread and stir well.
Turn dressing from dutch oven into the roaster pan.
Drizzle with chicken broth til nice and moist (This is a personal taste thing].
Bake at 350 for about an hour or until golden brown.
This makes enough for 24 to 30 servings depending on appetites.
Is wonderful left-over.
Your guests will even want to take some home with them.
Freezes well.
(I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there].
Bachelor Burger


Ingredients:
garlic powder, soy sauce, Worcestershire sauce, black pepper, chili powder, ketchup

Directions:
Place ground chuck, egg white, garlic powder, soy sauce, black pepper into bowl and mix well.
Place meat on medium-high heated skillet. Cook for 5 minutes, flip meat, it will fall apart as you cook, mix meat until well done.
Toast 2 hamburger buns.
Place cooked meat on buns.
Sprinkle chili powder over meat.
Add ketchup or steak sauce on top of meat and serve.
Eggplant (Aubergine) and Ziti Parmesan


Ingredients:
eggplants, salt, ziti pasta, garlic clove, black pepper, part-skim ricotta cheese, low fat cottage cheese, parmesan cheese, fresh parsley, dried parsley flakes, dried basil, oregano, hot red pepper flakes, tomato sauce

Directions:
Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
Rinse the eggplant, and pat it dry.
Cook the ziti al dente according to the package directions.
Drain and rinse the pasta, and set it aside.  Combine the oil and garlic, and smear it on the eggplant slices.
Then sprinkle the slices generously with pepper.
Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
(You may have to do this in 2 batches.]  In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
Toss the cheese mixture with the ziti.
On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
Top with the reserved 2 tablespoons of parmesan.
Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
.
Savory Onion Pie


Ingredients:
all-purpose flour, salt, shortening, water, butter, yellow onions, garlic cloves, eggs, sharp cheddar cheese, mustard, salt, ground black pepper, flour, milk

Directions:
Prepare the pie crust in advance, hopefully overnight. I chilled the dough for 4 hours and it wasn't ready, so I made the dish the following evening. The dough cooperated much better the second night.
In a large bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water slowly until mixture forms a ball. Only use as much as you need. Wrap in plastic, and refrigerate overnight, or at least 4-5 hours.
Roll out one of the balls of dough on counter. Set in 9" pie pan and refrigerate until needed.
Saute onions in butter, salt and pepper until tender, not brown. Spread over bottom layer pastry. Sprinkle with cheese.
Blend all remaining ingredients together. Pour over onions and cheese.
Take out the second ball of dough and roll it out for top crust. Be sure to cut slits for venting and secure the top to the bottom by pinching the edges, or use the tongs of a fork to press the top and bottom together.
Bake at 350 degrees for 45-60 minutes.
Cool 20 minutes and serve.
Pureed Watercress


Ingredients:
salt, potato, watercress, butter, pepper

Directions:
Bring a pot of water & salt to a boil.  Add potato.  Boil until very soft, about 20 minutes.
Add watercres.  When the water comes back to a boil, cook 1 minute.
Drain & press down to get all the liquid out.  puree in a food processor, add butter, puree again.  Season to taste.
Strawberries Romanoff
Category: desserts
By steph

I go to La Madeleine restaurant just for their strawberries Romanoff. Very easy to make and yummy.

Ingredients:
½ cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy
½ cup heavy cream
3 tablespoons white sugar
4 cups fresh strawberries

Directions:
Combine sour cream, brown sugar, and brandy in a bowl and mix to combine. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 299.5
Fat: 17.5 g
Saturated fat: 10.6 g
Carbohydrates: 33.3 g
Sugars: 26.9 g
Dietary fiber: 3.1 g
Protein: 2.6 g
Cholesterol: 53.4 mg
Sodium: 31 mg
Shrimp and Pineapple Ceviche
Category: salad
By KIERSA

The start of summer means lighter meals, and ceviche is delicious, and quick to prepare. This is great served on a bed of lettuce or in a martini glass, with tortilla chips or wonton crisps for dipping.

Ingredients:
2 cups chopped cooked shrimp meat
1 cup chopped red bell pepper
1 cup chopped fresh pineapple
1  avocado, peeled, pitted and chopped
½  red onion, finely chopped
½ bunch cilantro, chopped
1 clove garlic, minced
1  serrano pepper, minced, or to taste
2  limes, juiced
salt and pepper to taste

Directions:
Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 194.7
Fat: 8.3 g
Saturated fat: 1.3 g
Carbohydrates: 17.4 g
Sugars: 7.2 g
Dietary fiber: 6.1 g
Protein: 15.6 g
Cholesterol: 124.8 mg
Sodium: 153.5 mg
Kauai Nightcap


Ingredients:
Grand Marnier, coffee

Directions:
Pour liqueurs into a cup., Fill the rest of the cup with coffee., Top with whipped cream if desired.
Black-Eyed Peas Jambalaya(Rice Cooker)


Ingredients:
butter, bell pepper, rice, beef broth, onion, smoked sausage, black-eyed peas

Directions:
"Mix all ingredients together in a rice cooker, press the button and cook."
Sweet Rice
Category: world-cuisine
By crys7422

Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!

Ingredients:
1 cup uncooked long-grain white rice
2 tablespoons unsalted butter
2 cups water
2 cups whole milk
1 tablespoon all-purpose flour
⅓ cup white sugar
1  egg
1 ½ teaspoons vanilla extract
1 cup whole milk
⅔ cup heavy cream
½ cup raisins  (Optional)
½ teaspoon ground cinnamon

Directions:
Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 418
Fat: 18.7 g
Saturated fat: 11.1 g
Carbohydrates: 54.3 g
Sugars: 24.1 g
Dietary fiber: 1 g
Protein: 8.6 g
Cholesterol: 89.6 mg
Sodium: 75.8 mg
Make-At-Home Smores


Ingredients:
chocolate graham crackers, butter, golden brown sugar, miniature marshmallows

Directions:
1. Heat oven to 350°F Line 15×10×1-inch jelly-roll pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray. Place graham crackers onto foil so sides touch.
2. Melt butter and brown sugar in 2-quart saucepan over medium heat, stirring constantly, until smooth and mixture just comes to a boil (4 to 6 minutes]. Pour evenly over crackers. Bake for 5 to 6 minutes or until bubbly.
3. Remove pan from oven; sprinkle with marshmellows. Continue baking until marshmellows begin to soften (2 to 3 minutes]. Sprinkle with choclate pieces. Cool completely. Lift out of pan using foil ends. Cut into bars.