xiaoxl/recipe_data huggingface dataset:
German Chocolate Pie
Category: desserts
By Suzanne Stull

This is a pie with the flavor of a German Chocolate Cake.

Ingredients:
⅓ cup white sugar
3 tablespoons cornstarch
1 ½ cups milk
1 (4 ounce) bar German sweet chocolate, chopped
1 tablespoon butter
2  egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
1  egg
1 (5 ounce) can evaporated milk
½ cup white sugar
¼ cup butter
1 ⅓ cups flaked coconut
½ cup chopped pecans

Directions:
In a medium saucepan, combine the 1/3 cup sugar and the cornstarch.  Stir in the milk, chocolate, and 1 tablespoon butter or margarine.  Cook and stir till thickened and bubbly.  Reduce heat; cook and stir 2 minutes more. Gradually stir about 1 cup of mixture into egg yolks.  Return mixture to saucepan; bring to boiling.  Cook and stir 2 minutes more.  Stir in vanilla. Turn the hot pie filling into the baked pie shell. In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine.  Cook and stir over medium heat just till the mixture is thickened and bubbly.  Stir in the coconut and pecans. Spread the pecan mixture evenly over the chocolate filling.  Cool the pie on a wire rack;  chill thoroughly.

Prep time: 45 mins
Total time: 45 mins
Yields: 1 - 9 inch pie

Calories: 480.6
Fat: 29.5 g
Saturated fat: 14.7 g
Carbohydrates: 51.2 g
Sugars: 37.5 g
Dietary fiber: 2.8 g
Protein: 6.5 g
Cholesterol: 102.3 mg
Sodium: 238.7 mg
Oven-Baked Turkey-Spinach Enchiladas Extraordinaire


Ingredients:
ground turkey, onion, garlic, frozen spinach, ground cumin, salt, fresh ground black pepper, cream cheese, flour tortilla, tomatoes, cheddar cheese, lettuce, black olives, avocado, sour cream

Directions:
Set oven to 350°F.
Grease a 13x9-inch baking dish.
In a large skillet, cook the ground turkey with onions and garlic (if using] until no longer pink, breaking into small pieces with a spoon.
Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture].
Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
Add in the cream cheese, stirring just until melted and combined.
Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
Bake in a 350 degree F oven for 20 minutes or until hot.
Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
Top with toppings that are listed, or top with your favorite toppings.
Jalapeno Cheese Bread
Category: bread
By DeeDee Henderson

A rich and spicy bread!

Ingredients:
8 cups all-purpose flour
4 cups shredded Cheddar cheese
¾ cup minced jalapeno peppers
½ cup white sugar
1 ½ teaspoons salt
2 cups hot water
3 (.25 ounce) packages active dry yeast
4 tablespoons vegetable oil

Directions:
In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well. In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved. Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated. Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking. Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough. To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

Yields: 3 - 8 1/2 x 4 1/2 inch loaf pans

Calories: 213.9
Fat: 7.2 g
Saturated fat: 3.5 g
Carbohydrates: 29.4 g
Sugars: 3.6 g
Dietary fiber: 1.1 g
Protein: 7.5 g
Cholesterol: 15.8 mg
Sodium: 210.9 mg
Slow Cooker Beef Stroganoff I
Category: main-dish
By Jessica Jones

This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.

Ingredients:
1 pound cubed beef stew meat
1 (10.75 ounce) can  condensed golden mushroom soup
½ cup chopped onion
1 tablespoon Worcestershire sauce
¼ cup water
4 ounces cream cheese

Directions:
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 4 servings

Calories: 375.7
Fat: 27.3 g
Saturated fat: 12.9 g
Carbohydrates: 9.5 g
Sugars: 1.9 g
Dietary fiber: 0.9 g
Protein: 22 g
Cholesterol: 96.7 mg
Sodium: 711.1 mg
Barbecued Tuscan Sweet Potato


Ingredients:
sweet potato, olive oil

Directions:
You will need two (2] pieces of foil measuring 28cm x 30cm and a disposable foil baking tray.
Preheat a covered barbecue on medium high heat with hood down and place 1 piece of foil on top of the other.
Scrub sweet potato and pat dry with paper towel and then using a shap knife make 3 cuts into the sweet potatoe but DON'T cut right through and the place the sweet potato on prepared foil.
Combine oil and seasoning in a bowl and drizzle oil mix over the sweet potato, rubbing into the slits and then wrap rightly in the foil and place in the foil baking tray.
Barbecue with hood down using indirect heat (see note in intro] for 1 hour turning occasionally or until tender.
Remove from barbecue and cool for 5 minutes and then remove foil and cut into thick slices and serve.
Spicy Oatmeal Cookies


Ingredients:
rolled oats, eggs, milk, raisins, walnuts, dark brown sugar

Directions:
Preheat oven to 350 degrees Fahrenheit.
In a large bowl combine all ingredients and mix well.
Drop cookies from a teaspoon onto a ungreased cookie sheet, (I still spray the cookie sheets with cooking spray] Bake for 12 minutes until cooky tests well when checked with a toothpick.
Cool for one minute on cookie sheet.
Remove to wire racks to cool.
Hawaiian Cheesecake
Category: desserts
By Heather Sury

Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup granular no-calorie sucralose sweetener (such as Splenda®)
1 cup finely flaked coconut
¼ cup milk
¼ cup crushed pecans
2  eggs
2 teaspoons vanilla extract
1 pinch salt
1 (9 inch) prepared graham cracker crust
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (15 ounce) can crushed pineapple, drained
3 tablespoons finely flaked coconut, or to taste
1 tablespoon crushed pecans, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust. Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes. Refrigerate cheesecake 8 hours to overnight. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

Prep time: 15 mins
Cook time: 35 mins
Total time: 8 hrs 50 mins
Yields: 1 cheesecake

Calories: 485.2
Fat: 30.8 g
Saturated fat: 17.5 g
Carbohydrates: 46.2 g
Sugars: 38.1 g
Dietary fiber: 1.6 g
Protein: 8.3 g
Cholesterol: 83.6 mg
Sodium: 318.4 mg
Batter for Deep Frying


Ingredients:
all-purpose flour, cornstarch, baking powder, salt, water, water, egg

Directions:
In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
Add wet ingredients to dry and combine until mixed.
Follow your deep fryer instructions for whatever veggie or meat you're frying.
This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.
Tahiti Blondies


Ingredients:
flour, light brown sugar, baking powder, salt, butter, eggs, vanilla, flaked coconut, white chocolate chips, crushed pineapple

Directions:
Preheat oven the 350°F.
Spray a 9x-inch13 pan with cooking spray (and line with parchment paper if you want to remove the blondies to cut into circles].
Mix flour, baking powder, and salt and set aside. In another bowl, beat the butter and brown sugar. Add the eggs and vanilla and stir. Blend in the flour mixture, then add the coconut, nuts, pineapple, and white chocolate. Do not over mix or the blondies will be tough. Pour into the pan.
Bake for 25 - 30 minutes, or until lightly golden. Do not over bake. Cool before cooking.
F.Y.I-I used cashews instead of the macadamia nuts and a round cookie cutter to replicate the Blondies on the show!
Cardamom Citrus Fruit Salad


Ingredients:
pink grapefruit, navel oranges, honey, fresh lime juice, lemon juice, ground cardamom

Directions:
Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temperature Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.
Green Bean, Orange and Green Olive Salad


Ingredients:
olive oil, red wine vinegar, honey, green beans, oranges, green olives, fresh parsley

Directions:
To make the dressing, whisk together first three ingredients (oil - honey]in a small bowl or jar. Season with salt and pepper.
Cook beans in boiling salted water for 3 minutes or until crisp tender. Drain, rinse and pat dry.
***Both the dressing and beans can be made 2 hours ahead, let stand at room temperature.***.
Cut oranges in half, then crosswise into 1/3 inch thick slices.
Place orange slices in large salad bowl.
Add remainder ofthe ingredients (olives and parsley], beans and dressing. Toss.
Indian Chicken Mango Salad


Ingredients:
mayonnaise, yogurt, lemon juice, mango chutney, green chili peppers, celery ribs, mango, pepper, curry powder, cilantro, lettuce, cashew nuts

Directions:
mix yogurt ,mayo ,chutney ,lemon juice, green peppers pepper, curry powder., together, add celery toss., add chicken toss., add cilantro, toss, on plate put lettuce, then top with chicken mixture., sprinkle on mangoes, then top with nuts.
Caribbean Pina Colada Pudding


Ingredients:
skim milk, cornstarch, brown sugar, vanilla extract, crushed pineapple

Directions:
Have an ungreased 8 inch baking dish ready.
In a medium saucepan, combine milk, cornstarch, and brown sugar. Mix well to dissolve cornstarch.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue to cook and stir for 2 minutes. Remove from heat and stir in extracts.
Add bread cubes and pineapple. Mix gently and thoroughly.
Spoon mixture into baking dish, sprinkle with coconut.
Cover and chill.
Eggy Cupcakes


Ingredients:
eggs, granulated sugar, all-purpose flour

Directions:
Preheat to 180 deg C/350 deg F., Whisk the eggs in a bowl., Add sugar and whisk until mixture thickens and is more or less homogeneous., Sift flour inches, Fold flour into egg and sugar mixture. Do not overmix., Pour batter into greased tins or cupcake liners., Bake for 13-18min, or until knife to center comes out clean., Enjoy! :D.
Ham With Ginger Crust


Ingredients:
ham, lime marmalade, brown sugar, nutmeg, pecan nuts, glace ginger

Directions:
Remove rind from ham., Preheat  oven to 180 C., Use a sharp knife to score diamond pattern in the rind around shank., Place ham in deep baking dish., Spread marmalade over surface., Combine sugar, nutmeg, pecans and ginger., Spread this mixture over marmalade pressing it down by hand., Bake 45 minutes till golden brown.
Caramelized Cardamom Apples With Pistachio Cream


Ingredients:
heavy whipping cream, pistachios, unsalted butter, tart apples, ground cardamom, ground cinnamon, ground cloves, sugar, walnuts

Directions:
Whip the cream lightly in a bowl till it just holds its shape, but is not stiff at all.
Fold half of the pistachio nuts into the cream, cover and refrigerate.
Melt the butter over low heat in a large nonstick skillet.  Take the pan off the heat.
Peel, core and slice the apples thinly, dropping the slices into the butter as you cut them.
Fold them into the butter as you go so that they do not discolor. (If you like, you could keep the pan over very low heat as you do this.].
Add the cardamom, cinnamon, cloves, sugar, almonds and walnuts.
Cook on medium heat for 2-3 minutes, stirring gently as you do so.
Turn the heat to high; cook for 8-10 minutes, stirring very gently now and then, till apples have caramelized lightly.
Serve on individual plates with a dollop of cream partially on, partially off the apples.
Sprinkle remaining pistachios over the cream.
Conch Fritters (The Bahamas)


Ingredients:
green bell pepper, red bell pepper, yellow bell pepper, celery rib, jalapeno chile, fresh cilantro, dried thyme, all-purpose flour, water, ketchup, lime juice, mayonnaise

Directions:
In a small bowl, whisk together the dipping sauce ingredients.
Finely mince or grind the conch meat.
Sift the flour over the bowl containing the ground conch meat. Stir until the flour coats all of the meat.
Gently fold in the chopped vegetables and the herbs, then add some water. You want just enough to bind it all together but not so much that the batter becomes runny.
Heat up about two inches of oil in a stockpot. It's ready when it bubbles up around the non-stirring end of a wooden spoon.
Scoop up some of the fritter batter and flatten it out into the spoon. The fritters need be a little thin because you don't want them to end up burned on the outside and raw in the middle. These aren't sushi fritters.
Drop them into the oil. Flip them once during cooking so they will cook evenly.
When they are a nice golden color on both sides take them out and drain them on a paper towel. Serve hot with the dipping sauce.
Baked Crab-Stuffed Shrimp Imperial


Ingredients:
jumbo shrimp, butter, white wine, lemon, mayonnaise, Tabasco sauce, lemon juice, Worcestershire sauce, salt, red bell pepper, chives

Directions:
Pick through crab meat carefully to remove any bits of shell or cartilage.  Mix all Imperial Stuffing ingredients until thoroughly blended.
Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing.  Stuff each shrimp with about 1 1/2 ounces of stuffing.  Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
Bake in a preheated 350° oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
Serve immediately.
Broccoli Salad


Ingredients:
broccoli florets, grape tomatoes, cherry tomatoes, swiss cheese, roasted sunflower seeds, bacon bits, swiss cheese, mayonnaise, sugar

Directions:
Mix dressing in medium sized bowl., Add salad ingredients and fold gently together to coat., Garnish with shredded Swiss., Chill at least 2 hours or overnight before serving to allow flavors to mix.
GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY


Ingredients:
goose, yellow onion, celery, green bell pepper, salt, cayenne pepper, garlic powder, ground black pepper, carrot, bay leaves, tarragon, chicken giblets, onion, celery, carrot, salt, ground black pepper, bay leaves, dried thyme, flour, water

Directions:
Preheat oven to 400 degrees.
Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.
Remove the neck& giblets& set aside.
Remove any excess fat around the opening of the cavity of the goose.
Prick other fatty areas with a fork at intervals.
Do not prick the breast.
Stuff the cavity of the goose with vegetable mixture.
Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.
Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
Strain through a fine mesh strainer& allow to cool.
Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.
Remove from the oven& allow to rest for 20 minutes before carving.
Serve with the Port Gravy.
FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
Add the flour& stir to combine.
Cook, stirring, for 5 minutes.
Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
Add the water& bring to a boil.
Reduce heat to medium& simmer for about 1 hour.
Remove from the heat& strain into a clean container& keep warm until ready to serve.
This yields about 2 cups of gravy.
The Best Thai Coconut Soup
Category: soups-stews-and-chili
By Jessica

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Ingredients:
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Directions:
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 367.6
Fat: 32.9 g
Saturated fat: 27.6 g
Carbohydrates: 8.9 g
Sugars: 2.3 g
Dietary fiber: 2 g
Protein: 13.2 g
Cholesterol: 86.3 mg
Sodium: 579.4 mg
Chicken Drambuie


Ingredients:
chicken breasts, butter, green onion, garlic clove, parsley, fresh tarragon, dried tarragon, dried thyme

Directions:
Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
Sauté the onion, garlic and parsley in the same pan.
Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
Lay each chicken breast on a square of foil.
Coat each breast with the Drambuie sauce and sprinkle with thyme.
Seal and bake 1 hr at 300°.
Remove and open each foil pack.
Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.
Elvis Presley's Cheeseburger Meatloaf and Cheese Sauce


Ingredients:
ground beef, Paula Deen's House Seasoning Mix, onion, green pepper, cheddar cheese, Worcestershire sauce, sour cream, black pepper, milk, cheddar cheese, green onion, fresh parsley

Directions:
Preheat oven to 350'.
Grease a deep dish meatloaf pan with pam.
Place 2 slices of bread on bottom of dish (this will catch the grease from the meatloaf].
Mix together, ground beef,house seasoning,chopped onion and green pepper,1c shredded cheese, worcestershire sauce,sour cream,ritz crackers and black pepper.
Place in meatloaf dish and bake 45 minutes.
Discard bread pieces after baking. Place meatloaf on a large plate.
For the cheese sauce --.
Place soup, milk (whipping cream if using]in a sauce pan and heat on medium heat.
Add 1 1/2c. cheddar cheese and stir to combine.
When cheese is melted add, green onion and parsley if desired.
Pour over meatloaf and enjoy!
Butternut Squash Stuffed Shells


Ingredients:
jumbo pasta shells, alfredo sauce, milk, dried sage, dried sage, nutmeg, ricotta cheese, egg, asiago cheese, mozzarella cheese

Directions:
"Cook shells in water. Drain, Mix sauce, milk, and 1 Tablespoon Sage and Nutmeg.  Mix Ricotta, Egg, 1/2 Cup Asiago, 1/2 Cup Mozzarella, and remaining 1/4 Teaspoon Sage. Stir in squash. Fill shells with Cheese Mixture. Place in 2 quart Baking Dish. Pour sauce over shells. Sprinkle with remaining cheeses. Cover. Bake 20 minutes at 350 degrees, Uncover and bake 15 more minutes. Cool. This can be covered and refrigerated up to 2 days. You can reheat it at 350 degrees for 30 minutes."
Black Bean Soup


Ingredients:
olive oil, celery, onion, green bell pepper, garlic cloves, ground cumin, dried oregano, chili powder, fresh black pepper, vegetable broth, water, black beans, diced tomatoes

Directions:
Heat oil in medium stockpot over medium heat.
Add celery, minced onion, and bell pepper.
Cook about 10 minutes until tender.
Add garlic and next 4 ingredients; cook 3 more minutes.
Add broth, water, beans, and tomatoes.
Bring to a boil; reduce heat, and simmer 15-30 minutes.
Oyster Stew Christmas Eve Recipe
Category: soups-stews-and-chili
By Elaine Ann Foglio

Oyster Stew has always traditionally been served by my mother and her Hollingsworth family roots from Georgia every Christmas Eve. The colors of red and green are very Christmas-like. I hope you enjoy it as much as we do.

Ingredients:
¼ cup butter
1 cup finely chopped celery
½ cup chopped green onion
½ cup chopped red bell pepper
2 pints half-and-half
1 teaspoon dried parsley
salt and ground black pepper to taste
1 (12 ounce) can oysters
2 dashes Louisiana-style hot sauce

Directions:
Melt the butter in a large saucepan over medium heat until it begins to foam. Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes. Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper. Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more. Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 351.5
Fat: 30.3 g
Saturated fat: 18.5 g
Carbohydrates: 11.8 g
Sugars: 1.3 g
Dietary fiber: 0.8 g
Protein: 9.2 g
Cholesterol: 114.2 mg
Sodium: 209.2 mg
Honey Joys


Ingredients:
butter, sugar, honey

Directions:
Preheat oven- moderate temp- 180 degrees C (350 F].
Melt butter, sugar and honey together in a span over low heat, stirring occasionally.
Put cornflakes in a large bowl.
Pour the warm honey mixture over the cornflakes and mix well BUT gently.
Spoon mixture into patty pans.
Place in oven for 10 minutes.
Cool and store in air tight container.