xiaoxl/recipe_data huggingface dataset:
Black Bean and Bell Pepper Soup


Ingredients:
olive oil, onion, green bell pepper, red bell pepper, garlic clove, Rotel tomatoes & chilies, black beans, vegetable broth, cumin, sour cream, extra-sharp cheddar cheese, tortilla chips

Directions:
Saute the green and red bell peppers, onion, and garlic in olive oil over medium heat until softened, about 6-8 minutes.
In a separate sauce pot, bring salted water to a boil and cook the elbow macaroni according to the package directions.  Drain, return to pot, and mix with a little olive oil to prevent sticking.
Add broth, beans, and Rotel diced tomatoes and chiles to the onion/bell pepper mixture.
Season with cumin and simmer for 10-15 minutes.
Just before serving, add cooked elbow macaroni to the soup.
Garnish individual bowls of soup with shredded cheddar cheese, crushed tortilla chips and a dollop of sour cream.
Bucatini Con Melanzane E Salsiccia


Ingredients:
bucatini pasta, pork sausage, eggplants, canned tomatoes, olive oil, fresh thyme, parmigiano, romano cheese

Directions:
Peel and dice the eggplant, put the pieces in a colander, sprinkle them well with salt, and let them sit for an hour in the sink, while the salt draws out the bitter juices. Rinse and pat them dry.
Set pasta water to heat, salt it when it boils, and cook the bucatini.
While doing this, skin and crumble the sausage into a pan, add the eggplant and a couple of tablespoons of olive oil, and sauté the mixture until the sausage begins to brown and the eggplant has wilted.
Add the tomatoes, thyme, and continue cooking covered for about 10 minutes, adding a little more liquid if the sauce looks like it's drying out.
When the pasta is done, season it with the sauce and serve it with the cheese on the side.
Thai a Yellow Ribbon


Ingredients:
fettuccine pasta, boneless skinless chicken breast halves, snow peas, carrot, fresh cilantro, fresh basil, sugar, gingerroot, lemon zest, cornstarch, garlic clove, ground cumin, crushed red pepper flakes

Directions:
Combine all sauce ingredients in a blender and whirl until smooth. Set aside.
Cook fettucine according to package directions. Drain well and keep warm.
While pasta is cooking, spray a large work or skillet with non-stick spray and place over medium-high heat.
Add chicken and cook until no longer pink.
Add red pepper, snow peas and carrots.
Cook and stir for three more minutes, until vegetables are tender-crisp.
Add sauce.
Cook until bubbly and thickened.
Remove from heat, stir in cooked fettucine, and serve immediately.
Gin Champagne Punch


Ingredients:
lemon juice, seltzer water, orange

Directions:
Combine all non-sparkling ingredients in a bowl., When ready to serve, slowly pour in the champagne and seltzer., Add orange slices to the top as garnish, if desired.
Deep-Fried Hot Wings and Drumettes
Category: appetizers-and-snacks
By LEEJEANNINE

Wings and drumettes, deep-fried to a golden brown and coated with hot sauce. Yummy! Yummy! If you like it hotter, by all means dump more hot sauce on. Serve with ranch or blue cheese dressing. Enjoy!

Ingredients:
3 cups peanut oil for frying, or as needed
1 cup self-rising flour
3  eggs
2 (5 ounce) bottles hot pepper sauce (such as Frank's RedHot®), divided
⅓ cup water
2 ½ pounds chicken wings and drummettes
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
½ cup butter

Directions:
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper. Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken. Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt. Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 501.1
Fat: 39.5 g
Saturated fat: 14.7 g
Carbohydrates: 21.8 g
Sugars: 0.9 g
Dietary fiber: 0.9 g
Protein: 15 g
Cholesterol: 170.9 mg
Sodium: 1793.3 mg
Mexican Corn Salad
Category: salad
By Anonymous

I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.

Ingredients:
3 tablespoons butter
2 cups whole corn kernels, cooked
1  red bell pepper, diced
1 cup chopped zucchini
2  green onions, chopped
1  jalapeno pepper, seeded and minced
½ cup salsa
2 tablespoons chopped fresh cilantro

Directions:
In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled. Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 10 mins
Total time: 46 mins
Yields: 4 servings

Calories: 169.3
Fat: 9.8 g
Saturated fat: 5.6 g
Carbohydrates: 20.3 g
Sugars: 5.5 g
Dietary fiber: 3.9 g
Protein: 4 g
Cholesterol: 22.9 mg
Sodium: 273.3 mg
Habas Con Chorizo (Spanish Chorizo With Broad Beans)


Ingredients:
broad beans, chorizo sausage, olive oil, garlic cloves, dill, mint

Directions:
Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well.
Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
Stir in the beans and cook for  a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.
Mexican Cornmeal Chicken Nuggets


Ingredients:
cornmeal, chili powder, cumin, boneless skinless chicken breasts

Directions:
Combine cornmeal, chili powder and cumin in a bowl.
Add chicken to bowl and toss to coat well with the mixture.
In a large skillet, heat oil over medium heat.
Add chicken and cook, stirring frequently, 5-6 minutes or until chicken is browned on all sides and done in the middle.
Serve with your favorite salsa or dip.
Old-Fashioned Chicken Fried Steak With Pan Gravy


Ingredients:
flour, milk, egg, garlic powder, salt, pepper, milk, water, flour

Directions:
Heat 1/4 inch oil in heavy skillet on med-high heat.
Combine 1 cup milk with egg.  Pour into a shallow pie pan.
Season 1 cup flour with garlic powder, salt and pepper.  Sift together in another pie pan.
Tenderize the steak well and trim off excess fat.
Dip the meat into egg mixture, then dredge in the flour mixture.  Press flour into the meat.  Repeat for a crispier coating.
When oil is hot, fry meat for 9-12 minutes.
This allows additional tenderizing of the meat.  When fried meat is golden brown, drain on paper towels.
FOR GRAVY:.
Pour off all but 4 Tbsp of the cooking oil from skillet.
Over medium heat, slowly stir in the flour, stirring constantly.
Combine milk and water. Slowly add to skillet; stirring constantly.  Loosen bits from bottom of pan while stirring.  This is where the flavor is.
Add salt and pepper to taste.  Bring to a boil.  When bubbling, lower heat and simmer for 5 minutes.
Serve this dish with Mashed Potatoes.
Sourdough Brown Bread


Ingredients:
milk, butter, molasses, salt, whole wheat flour, bread flour

Directions:
If using an ABM, place ingredients in bread machine pan in order according to the manufacturer's specifications.
Select dough cycle and press start.
If using KitchenAid mixer, or doing by hand, combine all ingredients and knead.
Turn dough out onto lightly floured surface and shape into desired loaf.
Place in greased loaf pan and let rise, covered, until dough has doubled.
Uncover and bake at 350 degrees for about 30 minutes, or until bread sounds hollow when tapped.
Immediately remove from pan and let cool on wire rack.
For a soft crust, brush top with melted butter.
Black Forest Cupcake


Ingredients:
all-purpose flour, white sugar, baking powder, baking soda, salt, eggs, milk, vanilla extract, cherries, white sugar, cornstarch, vanilla extract, heavy whipping cream, confectioners' sugar, white chocolate baking bar, chocolate bar

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease and flour cupcake pans; cover bottoms with waxed paper.
n a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
pipe arounid top of cupcake. garnish with your choice of design from the chocolate bars. drizzle with berry syrup. serve.
Easy Celebration Punch- Kid Friendly


Ingredients:
"ginger ale"

Directions:
Take a pitcher and put equal parts ginger ale and fruit punch.
Chill.
Mix sherbet into pitcher to make a foam at top.
Pour into cups, champagne flutes or glasses and add a scoop of sherbet foam to garnish the top.
-OR-.
Take a bowl and put 2 liters of ginger ale and 2 liters fruit punch.
Chill.
Mix in orange sherbet to taste.
Ladle into cups.
Enjoy!
Matt's Boston Butt Rub


Ingredients:
light brown sugar, white sugar, paprika, kosher salt, chili powder, black pepper, onion powder, cayenne

Directions:
"For longer shelf life mix with a little olive oil in the food processor."
Tina's Shortbread Chocolate Chip Cookies
Category: desserts
By Tina Andre' Fox

This cookie is incredible.  It's so rich and tasty.  I cannot tell how many times I get asked for this recipe.  Everyone loves it and it's easy to make.  These keep very well.  You can make dough ahead time and freeze it.  Defrost when ready to use and follow baking instructions.  Great cookie for the holidays.

Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter
½ cup white sugar
¾ cup semisweet chocolate chips
½ cup chopped walnuts

Directions:
Preheat oven to 300 degrees F (150 degrees C). Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips. Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Yields: 2 dozen

Calories: 316.5
Fat: 21.9 g
Saturated fat: 11.9 g
Carbohydrates: 29.6 g
Sugars: 14.2 g
Dietary fiber: 1.4 g
Protein: 3.2 g
Cholesterol: 40.7 mg
Sodium: 72.5 mg
5-Ingredient Baked Spaghetti Pie


Ingredients:
eggs, parmesan cheese, mozzarella cheese

Directions:
Cut spaghetti into aproximately 3" to 4" pieces.
Beat eggs in a large bowl, add spaghett into and mix well, add parmesan cheese and blend all.
Grease a glass 8" x 11" baking dish.  Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella.
Bake, uncovered, in preheated 325 degree oven for 40 minutes.
Remove, slice into squares.  As you serve top with 1-2 cups sauce, and sprinkle a little green or parmesan cheese on top to garnish.  Reheat for lunch tomorrow.
Banana Muffins


Ingredients:
bananas, sugar, egg, baking soda, salt, baking powder, butter, flour

Directions:
Mash bananas in bowl., Add sugar and lightly beaten egg., Add melted butter., Add dry ingredients and mix., Bake at 325 degrees in ungreased muffin tin.
Cheddar Broccoli Bake


Ingredients:
broccoli, sour cream, cheddar cheese

Directions:
Cook the Broccoli in a water to cover in a saucepan for 10 minutes or until tender and crisp,drain well.
Place the broccoli in a 9 X 13 in baking dish.
Cover with the undiluted soup,sour cream and cheese.
Sprinkle the crushed potatoes chips.
Bake at 350.
Orient Express Snack Mix


Ingredients:
margarine, peanut butter, reduced sodium soy sauce, brown sugar, garlic powder, dry mustard, ground ginger, peanuts

Directions:
Preheat oven to 250 degrees.
In microwave safe bowl, melt margarine and peanut butter.  Stir in soy sauce, sugar, garlic powder, mustard and ginger.  Set aside.
In large bowl, mix cereal, pretzels and almonds.
Gradually pour sauce over cereal mixture and stir until all pieces are evenly coated.
Bake 25 minutes, stirring every 10 minutes.
Spread on absorbent paper to cool.
Store in airtight container.
Chocolate Flax Seed Porridge


Ingredients:
flax seed, water, cinnamon, vanilla, stevia, salt, pecans

Directions:
Grind the flax seeds, 1/4 cup at a time, in a coffee grinder until very fine.
In a small, preferably non-stick, saucepan, place the ground flax and all other ingredients, except the nuts and fruit.
Simmer on low heat until hot and bubbling, stirring frequently.  Add more water until it's the consistency that's most pleasing to you; I like it on the thin side.
Spoon into small bowls; top with nuts and fruit.
Creamy Hamburger & Rice Casserole


Ingredients:
hamburger, onion, salt, pepper, long grain white rice, hot water

Directions:
Preheat oven to 350 degrees.
Cook hamburger and onion together until meat is no longer pink;  drain grease.
Stir the rest of the ingredients into the meat mixture.
Pour mixture into lasagna casserole dish and bake for 1 1/2 hours or until rice is done.
Authentic Thai Sauce for Salmon or Chicken


Ingredients:
fresh coriander, Chinese five spice powder, sugar, green chili, plain yogurt, fennel seeds

Directions:
Place the yoghurt in a PLASTIC bowl and add the chillies and Thai spice.
Take the leaves off the coriander stalks, chop half coarsely, half finely and then add to yoghurt mix.
Add the lemon juice and sugar; mix well.
Add the star anise and coconut.
Leave in the fridge to stand for 1/2 hours.
Pour over chicken in the last 15/20 minutes of cooking then serve.
To adapt this to a fish dressing,follow all above steps,and add to fish either under the grill drizzled over in the last 2/3 minutes of grilling--or serve cold as a side dressing in a side dish with a spoon to be drizzled over with a cold green salad.
Suspiro Limeno
Category: world-cuisine
By fran from chile

This is a classic Peruvian dessert which is very popular in Chile, it's irresistible for all ages! It's easy and I've been able to prepare it myself since I was little! Try it, you won't regret it!

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
2  beaten egg yolks
2  beaten egg white
1 cup confectioners' sugar
¼ teaspoon ground cinnamon  (Optional)

Directions:
Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside. Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.

Prep time: 15 mins
Cook time: 30 mins
Total time: 3 hrs 45 mins
Yields: 6 servings

Calories: 401.3
Fat: 11.9 g
Saturated fat: 7 g
Carbohydrates: 62.4 g
Sugars: 61.8 g
Dietary fiber: 0.1 g
Protein: 11.6 g
Cholesterol: 108.8 mg
Sodium: 171.3 mg
Braided Easter Egg Bread
Category: bread
By MARBALET

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

Ingredients:
2 ½ cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
⅔ cup milk
2 tablespoons butter
2  eggs
5  whole eggs, dyed if desired
2 tablespoons butter, melted

Directions:
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter. Bake in the preheated oven until golden brown, about 30 minutes.

Prep time: 45 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 1 1-pound loaf

Calories: 234.1
Fat: 8.7 g
Saturated fat: 4.3 g
Carbohydrates: 30.1 g
Sugars: 6.1 g
Dietary fiber: 1 g
Protein: 8.5 g
Cholesterol: 143.7 mg
Sodium: 321.9 mg
Blow-Your-Mind, Amazing Chocolate Cherry Pudding - Raw


Ingredients:
dates, olive oil, frozen cherries, water

Directions:
Add to vitamix and blend until smooth.  Be patient, dates are tough.  Try not to let the blender run because it can heat up the mixture inside and then it isn't RAW anymore : >.
Chill until ready to serve.
Vegan Black Bean and Sweet Potato Salad
Category: salad
By chefcs

This is a great side dish using fresh ingredients. There are never leftovers!

Ingredients:
1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons olive oil, divided
½ teaspoon ground cumin, or more to taste
¼ teaspoon red pepper flakes  (Optional)
coarse salt and ground black pepper to taste
2 tablespoons freshly squeezed lime juice
1 (14.5 ounce) can black beans, rinsed and drained
½  red onion, finely chopped
½ cup chopped fresh cilantro

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated. Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes. Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 291.1
Fat: 10.6 g
Saturated fat: 1.5 g
Carbohydrates: 42.2 g
Sugars: 5.5 g
Dietary fiber: 11 g
Protein: 8.4 g
Sodium: 461.8 mg
Orange Drop Cookies


Ingredients:
brown sugar, butter, eggs, orange zest, vanilla, flour, baking powder, baking soda, salt, buttermilk, orange zest, butter, powdered sugar

Directions:
cream butter and sugar., add eggs, add finely grated zest, add vanilla, beat all til fluffy, sift dry ingredients, add to creamed mixture alternalely with buttermilk., beating after each addition, drop onto cookie sheet, bake in 350 degree oven  for 10 to 13 minutes, while cookies are warm  frost with icing, mix icing all together.
Quinoa Corn Salad


Ingredients:
water, salt, quinoa, fresh corn, fresh basil, red onion, olive oil, fresh lemon juice

Directions:
Bring water to a boil.  Add quinoa and simmer for about 11 minutes.
Add corn and cook another 1 to 3 minutes.
Transfer quinoa and corn to a bowl.  Stir to fluff and set aside to cool.
Stir in basil, red peppers, onions, and olive oil.  Add salt if needed.  Stir in lemon juice to taste.
Pepper Cheese and Pancetta Chowder #5FIX


Ingredients:
heavy whipping cream, pancetta, monterey jack pepper cheese

Directions:
Dice pancetta bacon and cook in a non-stick skillet over medium-low heat until crisped.  Remove bacon from skillet onto a paper towel and reserve oil.
Prepare potatoes according to package directions in pancetta oil, except don’t cook as long as required.  The potatoes need just a little browning.  Remove potatoes from skillet and drain on paper towel.
Pour heavy cream into a heavy bottom sauce pan.  Add potatoes to cream and continue to warm/cook over low heat for 20 minutes, stirring frequently.  Add pancetta and about 4 ounces of the pepper cheese.  Finally, add chicken base and continue to warm over low heat, stirring constantly, until cheese has melted.  Remove from heat and serve.
*Taste soup before adding chicken base flavoring.  The pancetta is salty and adds a lot of flavor, so if you’re watching your salt intake, you may want to leave out the chicken base.
Recipe makes 4 servings.
American Celebration Tart


Ingredients:
all-purpose flour, salt, baking powder, confectioners' sugar, cream cheese, butter, lemon juice, lemon juice, sweetened condensed milk, strawberries, blueberries

Directions:
DOUGH: Place the flour, salt, baking powder, and sugar in a food processor and process for a few seconds to combine. Add cream cheese cubes to the flour. Process for about 20 seconds or until the mixture is course. Add the frozen butter cubes and pulse to get course crumbs.
Drizzle in the water/vinegar mixture and pulse until most of the butter is reduced to size of small peas. The mixture will be in particles and will not hold together.
Divide the mixture into two plastic grocery bags. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together. Wrap the dough with plastic wrap, flatten it into two discs and refrigerate for 1 hour (it can also sit overnight].
ASSEMBLY: Preheat oven to 400°F  To each disk of dough, on top of a sheet of parchment paper, roll into 8"x10" rectangle. Carefully slide one of the rectangles onto a cookie sheet. To the second one, cut four strips, 1" wide; reserve remaining dough.
Brush edges of pastry with water. Lay strips of pastry over edges making an outer rim (like a picture frame]. Trim off any excess dough. Prick entire bottom of pastry with tines of a fork. Bake 15 minutes or until golden brown. Remove from oven and let cool. (center may puff of slightly, but will flatten out when it cools.].
Cut very small star shapes from remaining dough with cookie cutter; sprinkle with sugar. Bake on a cookie sheet or baking stone 12-14 minutes or until golden brown. Remove from oven and allow to cool to room temperature.
Meanwhile, wisk lemon juice and condensed milk in small Bowl. Gently fold in the Cool whip.
Spread the lemon filling into the cooled crust. In a single layer, place blueberries in a rectangle in the top left corner of the crust (where the stars on the flag go]. Layer strawberry slices in strips, overlapping like fallen dominos (to resemble the stripes on the flag]. Take star cookies and place upright in a slanted position between the blueberries.
Optional: Using a pastry bag with a star tip, fill with additional cool whip and decoratively fill between the strawberry slices.