xiaoxl/recipe_data huggingface dataset:
Easy Lemon Lover's Bundt® Cake
Category: desserts
By CorkiDeCat

This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy.

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 cup sour cream
½ cup vegetable oil
½ cup freshly squeezed lemon juice
4  large eggs
1 (3 ounce) package instant lemon pudding mix
zest of 1 lemon, or more to taste
1 tablespoon poppy seeds, or more to taste  (Optional)
½ teaspoon lemon extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan. Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 365.1
Fat: 20.3 g
Saturated fat: 6 g
Carbohydrates: 41.4 g
Sugars: 19.3 g
Dietary fiber: 0.5 g
Protein: 5.4 g
Cholesterol: 81.5 mg
Sodium: 450.9 mg
Luby's Cafeteria Chicken Fried Steak


Ingredients:
extra-large eggs, milk, salt, seasoning salt, pepper, all-purpose flour

Directions:
In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.
Place flour in separate shallow bowl.
Pound meat with meat mallet to ¼” thickness.
Coat with flour, shaking off excess.
Dip into egg mixture, then again into flour, coating evenly.
Heat about 1/8” oil in large skillet over medium heat.
Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.
Slow Cooker Honey Mustard Chicken


Ingredients:
chicken thigh, yellow mustard, honey

Directions:
Arrange chicken in a slow cooker.
In a medium bowl, stir together the mustard and honey.  Pour evenly over chicken.
Place the cover on the slow cooker and set to low.
Cook for 6-7 hours, until chicken very tender and sauce is thickened.  Serve warm.
Green Chile Chicken Casserole
Category: meat-and-poultry
By Bibi

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

Ingredients:
1  cooking spray
1 ½ pounds boneless, skinless chicken thighs, cooked
2 cups shredded Monterey Jack cheese, divided
2 teaspoons chili powder
1 (28 ounce) can tomatillos, drained
2 (4 ounce) cans mild chopped green chile peppers
1 bunch green onions, trimmed and cut into 3-inch lengths
½ cup chopped cilantro
1  jalapeno pepper, seeded and minced
2 cloves garlic, peeled
salt and ground black pepper to taste
1 cup chicken broth
12  corn tortillas

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken. Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper. Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside. Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 9x13-inch casserole

Calories: 420.4
Fat: 20 g
Saturated fat: 8.2 g
Carbohydrates: 27.4 g
Sugars: 3.8 g
Dietary fiber: 7.7 g
Protein: 33.1 g
Cholesterol: 106.8 mg
Sodium: 1063.8 mg
Prosciutto-Wrapped Pork Tenderloin with Crispy Sage
Category: meat-and-poultry
By hello angie

Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.

Ingredients:
1 pound pork tenderloin
salt and ground black pepper to taste
1 bunch fresh sage, leaves removed and stems discarded, divided
6 ounces prosciutto
1 tablespoon olive oil, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap. Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet. Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes. Slice tenderloin and serve with crispy sage leaves.

Prep time: 10 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 pound pork tenderloin

Calories: 293.8
Fat: 19.8 g
Saturated fat: 6.6 g
Carbohydrates: 1.1 g
Protein: 26 g
Cholesterol: 86.3 mg
Sodium: 900.3 mg
Pork With Sweet Onion Marmellata


Ingredients:
olive oil, onions, orange marmalade, fresh rosemary, fresh thyme, kosher salt, fresh ground black pepper, sugar, fresh rosemary, fresh thyme, garlic cloves, kosher salt, fresh ground black pepper, fresh flat-leaf parsley

Directions:
For the onion marmellata, place a large, heavy pot over medium-high heat.
Add the olive oil and the onions.
Stir to combine and cook until starting to sizzle, about 2 minutes.
Add the remaining ingredients. Reduce the heat to low.
Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits.
The onions should be a soft, jam-like consistency and a deep mahogany color.
For the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl.
Using your fingers, work all the ingredients together until well combined.
Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Grill the pork chops to medium, about 7 minutes a side depending on thickness.
To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
Big Ray's White Bean, Kale, and Kielbasa Soup
Category: soups-stews-and-chili
By bfr610

This soulful soup, made with a Polish twist, uses kielbasa for a hearty meal to enjoy on those cool autumn evenings.

Ingredients:
1 bunch kale, stems removed and discarded
1 tablespoon olive oil
8 ounces kielbasa sausage, sliced thin
1 bunch green onions, sliced
3 cups chicken broth
1 (15.5 ounce) can white beans, drained and rinsed
½ teaspoon salt
1 pinch ground black pepper to taste
1 pinch grated Parmesan cheese, or to taste

Directions:
Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips. Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes. Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.

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

Calories: 404.4
Fat: 20.1 g
Saturated fat: 5.9 g
Carbohydrates: 40.1 g
Sugars: 2.5 g
Dietary fiber: 9 g
Protein: 19.7 g
Cholesterol: 37.6 mg
Sodium: 869.8 mg
Jicama Orange Salsa


Ingredients:
oranges, jicama, red onion, cilantro, lime juice, honey, salt

Directions:
"Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad."
Morning Fruit Delight


Ingredients:
oranges, bananas, strawberries, kiwi, apples, lemon yogurt

Directions:
Mix together., Serve in glass bowls and top with a few chopped pecans or walnuts.
S & M Cobbler


Ingredients:
strawberries, honeydew melon, dates, white sugar, vanilla, flour, white sugar, baking powder, butter, pistachios, milk, white sugar, plain yogurt, icing sugar, vanilla

Directions:
For filling; place strawberries, melon pieces (use a melon ball scoop if desired], dates and sugar into a large saucepan. *to chop dates easily, use scissors*.
Bring mixture to a boil over high heat, stirring occasionally.
After fruit begins to boil, reduce heat to medium and continue to simmer for 13-15 minutes being sure to stir often.
Remove from heat and add vanilla.
Pour fruit into a 9x9 pan.
For Biscuit Topping; Place flour, sugar, and baking powder into a bowl.
Cut in cold butter with two knives or a pastry cutter until mixture resembles fine crumbs.
Add pistachios and stir to combine.
Pour in milk and blend until mixture is thick. Do not overmix.
Drop 9 equal spoonfuls over top of fruit filling in rows of three.
Sprinkle with remaining sugar.
Bake at 425 degrees for 20-25 minutes until hot and bubbly and topping begins to brown slightly.
*you may want to place a cookie sheet to prevent it from spilling over onto the oven floor*.
Serve warm with Creamy Vanilla Yogurt Sauce.
For Creamy Vanilla Yogurt Sauce; Combine all ingredients and blend well.
To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months.
To serve: Thaw in fridge overnight. Warm in the oven if desired.
Make the creamy yogurt sauce before serving.
No-Tahini Hummus
Category: appetizers-and-snacks
By Mary Maynard

Hands-down my most favorite dip!

Ingredients:
1 (15 ounce) can chickpeas, drained and rinsed
2 cloves garlic, minced
1  lemon, zested
2 tablespoons lemon juice
1 teaspoon vegetable bouillon
4 tablespoons water, or as needed
1 teaspoon tamari  (Optional)

Directions:
Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 22.2
Fat: 0.2 g
Carbohydrates: 4.3 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Sodium: 73.8 mg
Spaghetti Sauce with Fresh Tomatoes
Category: side-dish
By Susan Bryan Willingham

Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.

Ingredients:
¼ cup olive oil
1  onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt

Directions:
Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 quart sauce

Calories: 120
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 13.5 g
Sugars: 8.8 g
Dietary fiber: 3.4 g
Protein: 2.5 g
Sodium: 304.3 mg
Easy Caramello Chocolate Mousse


Ingredients:
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Directions:
Melt the chocolate in the top of a double boiler, stirring constantly until there are no lumps.
Add 150ml of the cream and stir to combine.
Put to one side until the mixture is cool (I have even cheated if I am in a hurry& put this in the fridge/freezer, but just watch it doesn't freeze otherwise it will be ruined].
When cool, whip the remaining cream in a bowl.
Spoon the chocolate mixture into the whipped cream, and fold until well combined.
Cover with plastic wrap and leave in the fridge until set.
You can also pour this into individual ramekins if you are having a dinner party, and then garnish with chocolate shavings before serving.
This is really quite rich so a little goes a long way.
You can also use mint chocolate (with a flowing centre] but the caramello tastes much better.
Cuba Libre Cake


Ingredients:
eggs, white flour, baking soda, brown sugar, lime juice, rum

Directions:
Mix eggs with 1.5 cups brown and 2 teaspoons vanilla sugar. Add the flour gradually.
Add the cooking oil and baking soda and mix well.
Divide the dough into two halves. Add the coke to the one part, and lime juice with rum to the other.
Pour the doughs into a baking tin - a blob of coke dough, a blob of lime/rum dough onto it, and so it goes until the tin is full.
Bake in the oven preheated to 200 °C for about 50 minutes. After first 20 minutes turn the temperature down to 180 °C.
Meanwhile, put 2 cups of brown sugar into a pot and melt it. Pour the melted sugar onto the hot cake, making uneven splots. Cut when cold.
French Toast With Rum Bananas


Ingredients:
eggs, milk, sugar, vanilla extract, ground cinnamon, butter, rum, sugar, butter, bananas

Directions:
To make the french toast:.
Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended.
Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.]
Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.
Heat the butter in a large nonstick skillet over medium-low heat.
When it starts to bubble, lay the soaked bread in the pan.
Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes.
Serve warm with the Orange-Rum Bananas.
Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches.
Before you start your first batch, preheat your oven to 200 degrees F (or "Warm"].
Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
To make the orange rum bananas:.
Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted.
Add the bananas.
Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently.
Cook until the bananas are softened, about 4 minutes.
Chocolate Coconut Cheesecake Bars


Ingredients:
all-purpose flour, sugar, butter, margarine, coconut, cream cheese, eggs, all-purpose flour, sugar, vanilla, cinnamon

Directions:
For base: Combine flour and sugar.  Cut in butter until mixture is crumbly.
Stir in coconut.
Press mixture firmly into 8x8" square cake pan.
For filling: cream together cream cheese, melted chocolate, eggs, flour and sugar until smooth and light.
Gradually add cream, vanilla, and cinammon, mixing until smooth.
Pour over base and bake @ 350F for 25-35 min, or until filling is set.
Cool and refrigerate. Drizzle with more melted semi-sweet chocolate, if desired (approximately 2 squares or 1/3-1/2 cup chips].
Cut into bars or squares and serve!
Whole Wheat Couscous With Plums, Goat Cheese and Fresh Mint


Ingredients:
water, plums, scallions, of fresh mint, honey

Directions:
In a medium saucepan, bring water to a boil.
Add couscous, stir, and turn off heat; cover saucepan and let rest for 10 minutes.
Fluff couscous with a fork and transfer to a medium bowl.
Allow to cool, then add plums, scallions, cheese, and mint.
In a small bowl, whisk honey and vinegar until honey has dissolved; pour over couscous and gently toss.
Season with salt and pepper to taste.
Gluten Free Lemon Shortbread


Ingredients:
butter, cornflour, icing sugar, lemon rind

Directions:
Preheat oven to 150 deg C.
Soften but do not melt the butter.
Mix all ingredients in a food processor until smooth and well combined.
Roll dough on a maize cornflour dusted surface to a 1 cm thickness.  Cut into fingers or press out shapes using a cookie cutter.
Place on a baking tray and prick with a fork.
Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread].
Cool on a wire rack and store in an airtight container.
For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.
Halloween Pumpkin Oatmeal Cookies


Ingredients:
flour, oats, baking soda, cinnamon, salt, margarine, brown sugar, sugar, egg, vanilla extract, solid pack pumpkin, chocolate chips

Directions:
Combine flour, oats, baking soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating til fluffy.
Add egg and vanilla; mix well.
Alternate additions of dry ingredients and pumpkin, mixing well between additions.
Stir in chocolate chips.
For each cookie, drop upto 1/4 c cookie dough onto lightly greased cookie sheet; shape into "pumpkin-shape" with spatula.
Bake at 350 degrees F for 20-25 minutes.
Decorate with icing and assorted candies, raisins, and/or nuts.
Simple Salad With Goat Cheese and Pears


Ingredients:
romaine lettuce, red bell pepper, cucumber, pears

Directions:
Wash and chop romaine hearts., Toss all ingredients and enjoy!, Add crutons if desired.
Tuna Casserole 1


Ingredients:
tuna, milk, Worcestershire sauce, green olives, American cheese, eggs, butter

Directions:
Mix the tuna, undrained, with milk and soup.
Add Worcestershire sauce, olives, and cheese.
Add hard boiled eggs and cooked noodles.
Pour into a casserole dish sprayed with Pam.
Mix melted butter and cracker crumbs together; top casserole.
Bake 30 minutes in 350 degree Fahrenheit oven.
May substitute salmon for tuna.
Vietnamese Sandwich


Ingredients:
cucumber, French baguettes, mayonnaise, fresh lime juice, red onion, fresh cilantro, kosher salt, ground black pepper

Directions:
Sprinkle pork chops lightly with salt and pepper. Broil in a preheated broiler until medium-rare and browned on the outside, 2-3 minutes on a side.
Scrape seeds out of cucumber with a spoon. Cut in thin strips, or use the large holes of a shredder. Set aside.
Spread mayonnaise on both cut surfaces of each baguette. Place one of the cooked pork chops into each roll. Spread chili sauce directly on the meat. Sprinkle with a little lime juice and top with onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Palestinian Kufta


Ingredients:
ground beef, lamb, salt, black pepper, onion, cumin powder, flat leaf parsley, dried mint, allspice, minced garlic cloves

Directions:
Make sure your minced items (onion, parsley, garlic, jalepeno] are very fine.
Mix all items together like a meatloaf, until incorporated fully.
Press meat onto wooden skewers, about the thickness of bratwurst.  If the meat sticks to your hands, it may help to slightly wet them.
These are best grilled outside, make sure not to over cook.
You can also add extra jalepeno if you like, or a touch of red pepper.
Serve with toasted pita bread, and /or tabbouleh.
Orange Cream Sodas


Ingredients:
"vanilla ice cream"

Directions:
"Place 2 scoops ice cream in each of four chilled 16 oz glasses. In a large pitcher, combine the soda and extract. Pour over ice cream."
Overnight Chai Oatmeal
Category: breakfast-and-brunch
By MD4KINGS

This tastes more like a dessert than breakfast! Top with almonds if you like.

Ingredients:
1 cup oats
1 cup almond-coconut milk
2 tablespoons chia seeds
2 tablespoons shredded coconut
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
¼ teaspoon ground ginger
¼ teaspoon nutmeg

Directions:
Combine oats, almond-coconut milk, chia seeds, coconut, cardamom, cinnamon, vanilla extract, ginger, and nutmeg in a bowl. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 2 servings

Calories: 266.7
Fat: 10.2 g
Saturated fat: 4.1 g
Carbohydrates: 37.2 g
Sugars: 4.8 g
Dietary fiber: 8.7 g
Protein: 7.5 g
Sodium: 86.2 mg
Juicy Tender (Cabbage Wrapped) Pork Roast


Ingredients:
boneless pork loin roast, head of cabbage, green onions, dried thyme, fresh coarse ground black pepper, salt, chicken bouillon

Directions:
Remove 6-8 outer leaves of cabbage.
Cut thick rib out of the center of the leaf, just the thick part only, cutting in no farther than 1/4-1/3 of the leaf.
Cut off root ends of green onions, (you'll need a small bunch], separate leaves.
In dutch oven or pot, bring 3 qts. water to a boil. Cook cabbage leaves in boiling water for 3-5 minutes til pliable.
With tongs, remove cabbage leaves to colander.
Add green onions to boiling water and blanch 10 seconds til just wilted.
Drain and pat dry with paper towel.
Preheat oven to 350º. Trim all fat from roast.
In very small bowl, mix thyme, pepper and 1 teaspoons salt. Rub roast with thyme mixture.
Wrap roast in wilted cabbage leaves.
Tie leaves with green onions. If you have trouble with this, you can always use string. (You kinda have to tie 2 green onions together to be long enough.].
Place roast in roasting pan, add 2 cups chicken bouillon.
Roast 1 hour, basting 2-3 times with bouillon juices.
Remove and let set at least 10 minutes. Remove cabbage and green onions. Discard or coarsely chop and serve with roast.
Slice, and serve with strained pan juices.
Jerk Turkey Baked Egg Rolls


Ingredients:
green onions, wonton wrappers

Directions:
Preheat oven to 350 degrees F. In mixing bowl, combine the diced turkey, cheese and onions.
Place a teaspoon of the turkey mixture in center of one wonton wrapper. Keep remaining wrappers covered with a damp paper towel until ready to use. Fold sides of wonton wrapper toward center over filling and roll up tightly to seal. Fold ends over. Moisten ends lightly with water to seal. Repeat with remaining wontons.
Place egg rolls on baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray.
Bake until lightly browned, approximately 8-10 minutes. Serve warm with Boar’s Head Remoulade Cajun Style Mayonnaise for dipping sauce.
Greek Pasta Salad


Ingredients:
pasta, chicken, cherry tomatoes, cucumber, red onion, fresh lemon juice, salt, olive oil, dried oregano, feta cheese, kalamata olive

Directions:
Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl., In a seperate bowl, stir together lemon juice and salt until the salt dissolves., Add olive oil and oregano, mixing well., Pour over pasta mixture., Stir to blend., Add feta cheese and olives., Toss to mix., Cover and chill for 2 hours before serving.
Pioneer Woman's Not Your Granny’s Mac & Cheese


Ingredients:
cavatappi pasta, olive oil, red onion, red bell pepper, green chilies, frozen corn, garlic cloves, monterey jack pepper cheese, butter, salt, pepper

Directions:
Boil pasta until al dente.
In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes.
Add in canned chilies and stir around, then turn off heat.
Drain pasta and add it to skillet.
Pour on cream, add cheese, then add salt and pepper to taste and stir gently.
At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.
Serve with juicy steak, with grilled shrimp, chicken, or on its own. It’ll change your life for the better.
Tropical Popsicle


Ingredients:
banana, coconut

Directions:
Combine juice and banana in blender., Blend on high until smooth. Stir in coconut., Fill paper cups., cover with foil, cut a small slit in the cover of foil., Insert popsicle stick., Freeze.