xiaoxl/recipe_data huggingface dataset:
Sunflower Oatmeal Cookies
Category: desserts
By TOYBEME

A sweet oatmeal cookie with crunchy toasted sunflower seeds. This cookie is a family favorite. It calls for coconut, but I like them better without the coconut.

Ingredients:
1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
2 cups rolled oats
1 cup roasted and salted sunflower seeds
1 cup flaked coconut  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading. Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.

Prep time: 20 mins
Cook time: 12 mins
Total time: 52 mins
Yields: 3 dozen

Calories: 166.7
Fat: 8.1 g
Saturated fat: 4.1 g
Carbohydrates: 21.9 g
Sugars: 12.4 g
Dietary fiber: 1.2 g
Protein: 2.5 g
Cholesterol: 23.9 mg
Sodium: 102.7 mg
Amazing Salsa


Ingredients:
chilies, boiling water, roma tomatoes, onions, garlic cloves, salt, white vinegar, lemon juice, sherry wine, brown sugar, cilantro

Directions:
Clean chilies with a damp cloth, then pull of the stems and remove the seeds and veins "I keep the seeds for the chili arbol because I like it hotter".
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
Remove from oven and soak in the boiling water for about 30 minutes or until cool "I like to break up the chilies before I soak them".
Put peppers and 2 cups of the soaking water into a blender "Add more if the sauce is too thick, it will thicken slightly after simmered".
Add 10 peeled tomatoes, 1/2 onion, garlic, salt, vinegar, lime juice, sherry and brown sugar "If you do not know how to peel tomatoes check out this instructional video on youtube http://www.youtube.com/watch?v=pmLR5ayrJzU".
Blend until smooth "Can be done in batches if the blender is too small".
Pour the mixture in a medium saucepan and simmer for 30 minutes.
Remove from heat and allow to cool.
Dice up the remaining vegetables into cubes and add to the sauce.
Chill over night.
Enjoy.
Veggie Stuffed Baked Potatoes


Ingredients:
baking potatoes, small mushroom, onion, garlic clove, butter, milk, butter, salt

Directions:
Preheat oven to 425.  Bake potatoes until fork tender, about 50 to 60 minutes.
Meanwhile, saute the squash, mushrooms, garlic and onions in 1 tablespoons  butter until tender, about 10-15 minutes.
Scoop insides out of potatoes, whip with milk, 2 tbsp butter, salt and then stir in cheese.
Refill potato shells. Place on plates and mound the saute'd veggies over the top.  Serve immediately.
Quick and Easy Oatmeal Muffins
Category: bread
By DustyMoe

My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.

Ingredients:
2  eggs
⅔ cup brown sugar
½ cup vegetable oil
½ cup milk
1 cup all-purpose flour
¾ cup instant oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth. Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter. Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 185.5
Fat: 10.6 g
Saturated fat: 1.7 g
Carbohydrates: 19.9 g
Sugars: 8.5 g
Dietary fiber: 0.8 g
Protein: 3.1 g
Cholesterol: 31.8 mg
Sodium: 124.3 mg
Poached Salmon in a Tomato and Chilli Sauce


Ingredients:
salmon fillets, tomato puree, light soy sauce, sugar, spring onions, ginger, garlic cloves, lemongrass

Directions:
Lightly poach the salmon in enough boiling water to cover and then put on a plate to one side.
Lightly fry the spring onions, chilli, garlic and lemongrass. Take out half and put on a plate, then add the ginger into the frying pan.
Mix stock cube with 200 ml of warm water, add puree, soy sauce and sugar.
Pour into pan with the other ingredients and mix well.
Leave to simmer for 5-10 minutes.
Add the poached salmon to the sauce. Cover until plated.
Tuna Veggie Wraps


Ingredients:
light chunk tuna in water, tomatoes, bell peppers, mayonnaise, tortillas, cilantro

Directions:
Drain tuna and place in a large bowl.
Chop tomatoes and peppers; add to tuna.
Mix with mayonnaise.
Place 1 cup of tuna salad in the center of each tortilla.  Fold ends up and sides inches.
Secure with an olive skewered toothpick.  Garnish with cilantro.
Serves 4.
English Muffin Artichoke Pizzas


Ingredients:
English muffin, artichoke hearts, pimientos, mozzarella cheese, parmesan cheese, red pepper flakes

Directions:
Cut the English Muffins in half and toast lightly.
Combine remaining ingredients, except for 1/4 cup Parmesan to sprinkle on the top.
Spread the cheese mix onto the muffin crusts and sprinkle the saved Parmesan on top.
Bake at 375 for around 15 minutes.
Let sit for 5 minutes before serving.
Shrimp Le Maistre


Ingredients:
mayonnaise, hard-boiled eggs, pimientos, Worcestershire sauce, garlic clove

Directions:
Mix all ingredients, sprinkling bread crumbs on top., Bake at 350° for 30 minutes.
A Different Black Forest Dump Cake


Ingredients:
crushed pineapple, cherry pie filling, pecans, butter, chocolate bar

Directions:
Drain pineapple, reserve liquid., Spread pineapple in a lightly greased 13x9 inch pan., Add pie filling, spreading gently., Sprinkle dry cake mix over pie filling., Sprinkle with pecans., Combine butter and reserved pineapple liquid., Drizzle on cake mixture., Bake at 350°F for 35 to 40 minutes., Cool and cut into squares, top with whipped topping and chocolate shavings.
Lorna Sass's 15-Minute Pressure Cooker Chili


Ingredients:
olive oil, cumin, turkey, onion, water, chili powder, chorizo sausage, sausage, green bell pepper, tomatoes and green chilies, garlic clove, dried oregano, salt, sour cream, cilantro, cheddar cheese, lettuce, red onion, tortilla chips

Directions:
Heat the oil in the cooker, stir in cumin seeds and toast 20 seconds. Add the ground meat in small batches, stirring vigorously after you add each batch. Use a long-handled fork or spoon to break up and crumble the meat. Continue cooking over high heat until the meat is brown.
Stir in the onions and water, taking care to scrape up any browned bits sticking to the bottom of the cooker. Blend in the chile powder and the cocoa, then add the chorizo and bell pepper. Pour the tomatoes on top. Do not stir after adding tomatoes.
Lock the lid in place, bring pan to high pressure over high heat. Reduce the heat just enough to maintain high pressure and cook for four minutes, then turn off heat. Quick release the pressure and remove lid, tilting it away from you to allow steam to escape.
Stir in the garlic, oregano, salt and pepper, and extra chile powder to taste. Simmer the chili, uncovered, stirring occasionally, until the flavors are integrated, 3 to 5 minutes.
Add some cooked beans (pinto, kidney, or black, or a combination; drain and rinse if using canned beans], if desired, and heat through.Adding beans will increase the number the recipe will serve.
Serve with garnishes of your choice.
Bouquet Garni Seasoning


Ingredients:
dried parsley flakes, dried celery flakes, bay leaf, dried thyme leaves, dried marjoram

Directions:
Combine all herbal ingredients.
Lay each square of cheesecloth separately on a table; onto each square place 2 rounded teaspoons.
of herb mix; tie each square into a bag (bring all 4 corners together, tie].
Store in tightly covered jar.
Immerse 1 bag in soup or stock during the last 30 minutes.
of cooking.
Ottilienkuchen (German Chocolate Sprinkle Cake)
Category: desserts
By barbara

This is my grandmother's recipe for a traditional German 'Ottilienkuchen' - a cake made with almond flour and chocolate sprinkles. She used to bake it in a loaf pan and it was a favorite in our house.

Ingredients:
1 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
1 tablespoon rum
1 pinch salt
1 ¾ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
¾ cup blanched almond flour
⅓ cup chocolate sprinkles, or as desired

Directions:
Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan. Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum. Combine flour, cornstarch, baking powder, and salt in a separate bowl and sift. Add flour mixture to the batter, 1 tablespoon at a time. Mix in almonds and chocolate sprinkles. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes. Remove from oven and carefully unmold onto a wire rack. Cool completely. Bake till a tester comes out clean, about 60 minutes. Turn off the oven and leave cake in the oven for a further 10 minutes. Gently unmold onto a wire rack and let cool.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 cake

Calories: 378.3
Fat: 24 g
Saturated fat: 11.8 g
Carbohydrates: 35.4 g
Sugars: 13 g
Dietary fiber: 1.3 g
Protein: 5.9 g
Cholesterol: 107.8 mg
Sodium: 80.6 mg
Quick Easy Sicilian Pasta Sauce


Ingredients:
olive oil, tomatoes, fresh basil, fresh garlic cloves, salt, black pepper, sugar

Directions:
Peel Tomatoes, place in a roasting pan.  Drizzle with oil, season with salt, pepper and sugar. Throw in oven at 450 degrees for 5-6 minutes or place on roasting pan and cook on grill.
Dice garlic small and roast in frying pan.
Chop Fresh Basil.
Once Tomatoes are roasted they need to be blended.  You can use a good old fashioned blender or food processor.  Try not to over blend.  Tomato sauce should be liquid but not blended until foamy.
Add blended tomatoes to the pan of roasted garlic, bring to a simmer.  Add chopped basil, stir.
Add sugar and/or salt to taste. Serve over angel hair pasta or whichever kind you like.
Butterfinger Cookies


Ingredients:
sugar, light brown sugar, unsalted butter, vanilla, chunky peanut butter, flour, salt, baking soda

Directions:
Preheat oven to 350 degrees.
Lightly grease 2 cookie sheets.
In a food processor, blend sugars, butter, egg whites, and vanilla until light and fluffy, stopping once to scrape down the sides of the work bowl, about 1 minute.
Add the peanut butter and process using on/off pulses until combined, about 20 seconds.
Add flour, salt and baking soda and blend until just combined using 2 to 3 on/off turns; do not over process.
Transfer mixture to a large bowl.
Cut candy bars into 1/2 inch pieces and stir into dough.
Mound dough by 1 1/2 tablespoons onto prepared sheets, spacing 2 inches apart.
Flatten slightly using fingers.
Bake until dry in appearance and centers are slightly soft to touch, about 15 minutes.
Cool on cookie sheets 3 minutes before removing (they will fall apart until the candy hardens up a bit].
Transfer to wire racks to cool completely.
Grilled Thai Chicken Breasts With Herb-Lemongrass Crust


Ingredients:
fresh cilantro, coconut milk, lemongrass, fresh basil leaves, garlic cloves, kosher salt, light brown sugar, fresh ground black pepper, ground coriander, boneless skinless chicken breast halves, limes

Directions:
Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth.
Arrange the chicken breasts in a nonreactive baking dish or other container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill] until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill] and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts], 5 to 6 more minutes.
Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.
Easy Low Fat French Toast


Ingredients:
nutmeg, cinnamon, brown sugar

Directions:
In bowl beat egg whites until fluffy., Add splash of orange juice and mix., Add nutmeg and cinnamon., Soak bread slices in mixture., Cook in skillet on medium heat until browned., Top with sprinkle of brown sugar and syrup.
Easy Bake Herb and Garlic Bread


Ingredients:
self-raising flour, dried thyme, dried oregano, salt, parsley, buttermilk, egg, garlic, cheese, paprika

Directions:
Preheat the oven to 180°C.
Mix the dry ingredients together, including the parsley.
Beat the buttermilk together with the egg and the garlic.
Stir the wet mixture into the dry mixture.  Mix well and then spoon into a large baking tin (no need to grease if lined with parchment paper].
Smooth out the top of the loaf and sprinkle with the paprika and the cheese.
Bake at 180 degrees C for 50 minutes to one hour.
Steamed Garlic Prawns Chinese-Style
Category: world-cuisine
By IS15BJC

Healthy, easy and oh-so yummy! A favorite in Chinese restaurants.

Ingredients:
20 large tiger prawns with shell
2 tablespoons light soy sauce
5 cloves garlic, minced
1 teaspoon brandy

Directions:
Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture. Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 67.4
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 1.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 12.1 g
Cholesterol: 106.3 mg
Sodium: 573.7 mg
Chorizo and Black Bean Soup With Eggs


Ingredients:
olive oil, chorizo sausage, onion, garlic cloves, dried ancho chile powder, ground cumin, ground coriander, black beans, low sodium chicken broth, eggs, queso fresco, mild cheese, diced tomato, scallion, tortilla chips, cilantro

Directions:
Heat oil in Dutch oven or heavy pot and add the chorizo, cooking until it it crisps around the edges.
Add the onion, chili peppers, garlic, and spices. Cook, stirring, for a few minutes to bloom the spices.
Note: the recipe requires 4 cups beans. I cannot enter   2  15 oz cans, but that's what is meant.
Puree 2 cups of the beans (or one of the cans -rinsed and drained] with 1 cup of the chicken broth. I used my stick blender. Add to the pot with the remaining beans and broth and simmer over medium heat for a few minutes to thicken.
Meanwhile, poach or fry the eggs (easy over].
To serve, line the sides of the bowls with a few tortilla chips. Pour in the soup, top with the eggs and with the optional garnishes you desire.
Tuna Tartare (Barefoot Contessa) Ina Garten


Ingredients:
tuna steaks, olive oil, limes, zest of, lime juice, wasabi powder, soy sauce, kosher salt, fresh ground black pepper, scallions, Hass avocadoes, toasted sesame seeds

Directions:
Cut the tuna into 1/4-inch dice and place it in a very large bowl.
In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
Pour over the tuna, add the scallions and jalapeno, and mix well.
Cut the avocados in half, remove the seed, and peel.
Cut the avocados into 1/4-inch dice.
Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration].
Add the toasted sesame seeds, if using, and season to taste.
Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
Serve on crackers.
Spinach Pie Super Simple


Ingredients:
spinach, red onion, garlic clove, parmesan cheese, olive oil, salt, pepper, flour, salt, water, olive oil, sesame seeds, mint leaves

Directions:
In a bowl mix flour with 1 tsp salt and 1/4 cup olive oil.
mix well with a fork.
add 1 cup of water slowly.
when dough forms a smooth ball dust with flour cover and let sit for 20 minutes.
after 20 mins separate dough into 2 halves and roll out on a well floured surface.
In a medium sized pot add 1/4 olive oil chopped onion , chopped garlic and cook till onion is clear.
add spinach ,salt and  pepper stir well , cover and let cook till spinach is tender.
add 1/2 cup parmesan cheese stir well and remove from heat.
take one half of the rolled out filo  dough and place in a pie pan making sure to leave 1/2 inch of extra dough overhanging ( you will need to fold this over with the top layer to seal your pie].
pour the spinach filling in and spread evenly.
take the other layer of filo dough and lay it over the filling.
take both edges of dough pinch together and roll in towards the center at a slight angle to seal.
lightly brush the top with water.
sprinkle with sesame seeds.
pierce the top with a fork.
bake at 350 for 15 mins or until golden brown on top.
Grated Potato Pancakes


Ingredients:
idaho potatoes, canola oil, coarse salt, fresh ground pepper

Directions:
Peel potatoes, and grate on the large holes of a box grater.  Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
Heat a 10-inch nonstick skillet over medium-high heat, and add  t canola oil.  When very hot, add grated potatoes, and season with salt and pepper.  Use a spatula to press potatoes into a flat, round shape.  Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5-7 minutes.
Flip pancake, and add remaining t of oil, drizzling around the edge of pancake.  Gently swirl pan to distribute oil.  Season again with salt and pepper.  Continue cooking until golden brown and crisp on both sides, 5-7 minutes more.
Transfer to a cutting board; cut into wedges.  Serve immediately.
Sauteed Kidney in Mustard Cream Sauce


Ingredients:
pork, butter, onion, garlic cloves, vinegar, mustard, yoghurt, lime, juice of

Directions:
Trim the kidneys by removing the gristle and cut the remainder into bite size slices and season.
Heat the oil in a wok and stir fry the kidneys for about 2 minutes. Add the butter and continue to stir fry for another 2 minutes. Remove the kidney with a slotted spoon and keep aside.
Stir fry the onions/garlic in the same oil until soft (around 4 minutes]. Add the vinegar and stir fry for a further 2 minutes. Prepare the mustard, add to the wok and then stir in the yoghurt a little at a time. Add the lime juice and cook for a further minute and then return the kidneys to the wok. Stir well, cover and simmer for 5 minutes.
Spicy Potato Scramble


Ingredients:
potatoes, cumin seed, onion, curry leaves, turmeric, fresh coconut, salt, coriander powder, red chili powder, fresh cilantro, lime juice

Directions:
Peel the potatoes, cut into small pices and soak in water.
In a frying pan, add oil, cumin seeds, onion, and curry leaves.
Mix well and then add turmeric, ginger-garlic paste, coconut and salt. Drain the water from the potatoes and add to pan.
Mix well then add coriander powder, red chilli powder. Mix well and close it with a lid.
Cook until potatoes are just tender, about 20 minutes.
Once it is done, turn off the heat and add chopped cilantro and lime juice. Mix well and serve hot.
Summer Tuna Salad Sandwich (Open-Faced)


Ingredients:
canned tuna, low-fat mayonnaise, dill weed, pico de gallo

Directions:
Mix together tuna, mayonnaise, pickle relish, dried onions and dillweed.  Set aside.
Toast bread.
Top bread with tuna mixture and pico de gallo.
Panang Curry
Category: world-cuisine
By uwjester

This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.

Ingredients:
2 tablespoons cooking oil
3  skinless, boneless chicken breast halves, cut into 1-inch strips
1 (14 ounce) can coconut milk
2 tablespoons Panang-style red curry paste
1  russet potato, cut into 1/2-inch cubes
2 cups frozen peas and carrots
2 tablespoons fish sauce
1 tablespoon white sugar
10  kaffir lime leaves, cut into 1/4-inch pieces

Directions:
Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate. Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.

Prep time: 5 mins
Cook time: 23 mins
Total time: 28 mins
Yields: 4 main dish-sized servings

Calories: 451.9
Fat: 33.4 g
Saturated fat: 20.3 g
Carbohydrates: 25.5 g
Sugars: 3.8 g
Dietary fiber: 5.1 g
Protein: 29.1 g
Cholesterol: 51.3 mg
Sodium: 824 mg
Apple Pie A-La-Mode Smoothie


Ingredients:
unsweetened applesauce, apple, cinnamon, ground nutmeg

Directions:
Combine the frozen yogurt, applesauce, and apple juice in a blender., Add the apple, cinnamon, and nutmeg., Blend until smooth.
Champagne Mojitos


Ingredients:
sugar, water, mint leaves, mint sprigs, limes, light rum

Directions:
In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.
In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.
Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve.
MAKE AHEAD The mojitos can be prepared through Step 2. Refrigerate the mojitos in the pitcher overnight.
Madras Egg Curry


Ingredients:
butter, onion, garlic clove, curry powder, tomato paste, water, salt, lemon juice, hard-boiled eggs

Directions:
Melt butter in a skillet., Saute onion and garlic 2-3 minutes., Stir in curry powder, tomato paste and water., Simmer 10 minutes., Stir in salt and lemon juice., Add eggs and cook just until heated through.
Curried Pasta and Chicken Salad


Ingredients:
elbow macaroni, apple, celery, onion, mayonnaise, plain yogurt, curry powder, salt, cashews, peanuts, milk, lettuce leaf

Directions:
Cook pasta according to package. Rinse in cold water, drain again.
In a large mixing bowl combine cooked pasta, chicken, apple, celery, and onion.
For dressing, in a small bowl stir together mayonnaise or salad dressing, yogurt, curry powder and salt. Pour dressing over pasta mixture. Toss to coat.
Cover and chill for 4 to 24 hours.
Just before serving, stir in cashews or peanuts into pasta mixture. If necessary, stir in milk. If desired, serve salad in lettuce-lined bowls.
Scotch Butterscotch Sauce


Ingredients:
light brown sugar, heavy cream, unsalted butter, dark corn syrup, vanilla

Directions:
In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
Remove from heat and stir in whiskey and vanilla.
Allow to cool slightly before serving.
Can be refrigerated up to one week; warm gently before serving.