xiaoxl/recipe_data huggingface dataset:
Oven Roasted Stuffed Squash Blossoms
Category: appetizers-and-snacks
By CJ

Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!

Ingredients:
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 bunch rainbow chard, stems removed and leaves chopped
3 tablespoons chopped fresh basil
salt and ground black pepper to taste
3 ounces chevre (goat cheese)
8  zucchini blossoms, stamen removed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture. Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Roast in the preheated oven until blossoms are hot, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 pieces

Calories: 244.2
Fat: 17.3 g
Saturated fat: 6 g
Carbohydrates: 16.6 g
Sugars: 8 g
Dietary fiber: 5.3 g
Protein: 10.6 g
Cholesterol: 16.8 mg
Sodium: 309 mg
Chicken Stir-Fry


Ingredients:
boneless skinless chicken breast, soy sauce, garlic powder, peanuts, cashews, Minute Rice

Directions:
Cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done.
Add vegetables.
Stir in soy sauce and garlic powder.
Continue cooking 5 minutes or until chicken is cooked through (add more soy sauce & garlic powder if desired].
You may add peanuts or cashews now or set on table and sprinkle on top of stir-fry.
Prepare minute rice according to package directions.
Serve over rice or noodles.   I do not add the peanuts or  cashews until the dish is on the table.  Each individual may then add (or not add] peanuts or cashews to the recipe.  I normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry.  The peanuts or cashews are served in a small bowl with a spoon.
Too Much Chocolate Cake


Ingredients:
instant chocolate pudding mix, sour cream, eggs, warm water

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan (or cupcake papers].
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
For cupcakes, follow the directions on the cake mix package for cooking time.
The Best Pancakes in the World


Ingredients:
flour, flour, egg, buttermilk, sugar, baking powder, baking soda

Directions:
Just toss it all in the blender or magic bullet and blend until smooth.
Cook on hot griddle.
Serve with maple syrup.
Eat. Yum!
I substitute 3/4 c fat free half and half plus 1/4 c water for the 1 c buttermilk.
Cube Steak With Onion Mushroom Gravy


Ingredients:
olive oil, flour, pepper, onion, mushrooms, garlic clove, Worcestershire sauce, beef broth

Directions:
Mix flour & pepper and place on a flat plate.
Add cube steaks covering with mixture well.
In a large fry pan with a lid, brown the cube steaks in oil.
Add onions, mushrooms & garlic.
Saute about 1 miniute.
Add stock & worcestershire sauce and bring to a low boil, scraping the pan to loosen brown bits.
Cover pan & lower heat to a low simmer.
Stirring occasionally.
Cook 1 1/2 hours. Serves 2-4.
Pumpkin Spice No-Bake Cookies
Category: desserts
By Brit Parritt

Simple and quick no-bake recipe! These pumpkin-spiced cookies are very yummy.

Ingredients:
2 cups white sugar
¾ cup butter
⅔ cup milk
1 (3.4 ounce) package instant pumpkin-spice pudding mix
3 ½ cups quick-cooking oats
½ teaspoon vanilla extract

Directions:
Mix sugar, butter, and milk together in a large pan and bring to a boil; continue to boil for 2 minutes. Turn off heat and add pudding mix. Stir very well; add oats and vanilla extract. Let mixture stand for 5 minutes. Drop mixture onto waxed paper by the teaspoon. Allow to cool completely, about 30 minutes. Store in an airtight container.

Prep time: 5 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 24 cookies

Calories: 178.4
Fat: 6.7 g
Saturated fat: 3.9 g
Carbohydrates: 28.7 g
Sugars: 20.1 g
Dietary fiber: 1.2 g
Protein: 1.8 g
Cholesterol: 15.8 mg
Sodium: 101.5 mg
Asian Chicken Lettuce Wraps


Ingredients:
ground chicken, soy sauce, toasted sesame seeds, pine nuts, rice vinegar, garlic, fresh ginger

Directions:
Heat oil and cook chicken until brown.
Add soy, mae ploy, sesame seeds, pine nuts, rice vinegar, garlic,and ginger and cook one minute.
Serve in ramikin garnished with ground peanuts and fresh chopped cilantro.
Scoop into iceberg lettuce leaves.
Cilantro Margarita Chicken


Ingredients:
fresh cilantro, light mayonnaise, olive oil, ground cumin, chicken drumsticks

Directions:
Chop cilantro. Zest/grate lime peel (no white; 1 teaspoon]; squeeze limes for juice (3 tablespoons].
Combine in medium bowl: mayonnaise, oil, cumin, pepper sauce, cilantro, lime juice, and lime zest. Reserve 1/2 cup marinade for later use. Place remaining marinade and chicken in zip-top bag (or shallow dish]; seal bag and toss to coat. Let stand 10 minutes (or overnight] to marinate. Meanwhile, preheat oven to 450°F.
Line baking sheet with foil. Arrange chicken 2 inches apart on baking sheet and sprinkle with seasoning; bake 10 minutes.
Turn chicken over; bake 10 more minutes or until chicken is 165°F. (For more browning, broil 2-3 minutes.] Brush reserved marinade over chicken. Serve.
Banana Almond Chocolate Chip Muffins
Category: bread
By SherriM

A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.

Ingredients:
1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
1 scoop vanilla protein powder  (Optional)
1 ¼ teaspoons baking soda
1 teaspoon cacao powder  (Optional)
½ teaspoon coarse salt
3  overripe bananas, mashed
½ cup turbinado sugar (such as Sugar in the Raw®)
6 tablespoons unsalted butter, melted
1 ½  egg
¾ cup semisweet chocolate chips
½ cup sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners. Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl. Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds. Scoop the batter into the muffin tin, filling each liner 2/3 of the way full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 dozen muffins

Calories: 257
Fat: 11.8 g
Saturated fat: 6.1 g
Carbohydrates: 34.6 g
Sugars: 17.7 g
Dietary fiber: 1.9 g
Protein: 6.3 g
Cholesterol: 39.6 mg
Sodium: 341 mg
3x Chocolate Cookies


Ingredients:
granulated sugar, dark brown sugar, butter, eggs, vanilla, all-purpose flour, salt, baking soda, chocolate chips

Directions:
Preheat oven to 350°F.
Chop the milk chocolate into chunky pieces.
In a food mixer, cream butter and sugars on high till light in colour.
Beat in egg and vanilla.
On low speed add flour, cocoa powder, baking soda and salt.
Fold in both chocolate morsels and chopped chocolate.
Put spoonful's of batter on parchment paper lined cookie sheets and bake for 10 minutes. they should still be soft and will have a chewy texture.
German Chocolate Cake
Category: trusted-brands-recipes-and-tips
By Eagle brand

Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.

Ingredients:
1 (18.25 ounce) package Pillsbury® German Chocolate Cake
1 cup water
3  eggs plus
1  egg yolk
½ cup Crisco® Pure Vegetable Oil
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 tablespoons butter or margarine
⅓ cup chopped pecans
⅓ cup flaked coconut
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

Yields: 1 - 13x9 inch pan

Calories: 378.1
Fat: 17.8 g
Saturated fat: 5.4 g
Carbohydrates: 37.7 g
Sugars: 9.2 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 66.3 mg
Sodium: 72.9 mg
Eggplant Parmesan II
Category: world-cuisine
By Dolores Gentner-Ryan

This is a no fry variation of this popular dish, and is just as delicious!

Ingredients:
3  eggplant, peeled and thinly sliced
2  eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs.  Place in a single layer on a baking sheet.  Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce.  Sprinkle with mozzarella and Parmesan cheeses.  Repeat with remaining ingredients, ending with the cheeses.  Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 to 10 servings

Calories: 487.4
Fat: 16 g
Saturated fat: 6.7 g
Carbohydrates: 62.1 g
Sugars: 19.9 g
Dietary fiber: 8.8 g
Protein: 24.2 g
Cholesterol: 72.8 mg
Sodium: 1663.1 mg
Rustic Rib-Eye on Ciabatta
Category: main-dish
By Culinary Envy

Rustic rib-eye on ciabatta is grilled steak, pesto-lime aioli, sugar caramelized onions, melted cheese, and garlic butter artisan bread! Layer spinach, tomato, banana peppers, or any other fixings you desire with the steak.

Ingredients:
3 (8 ounce) rib-eye steaks
3 tablespoons butter, or as needed  (Optional)
1 pinch salt and ground black pepper to taste
1 tablespoon butter  (Optional)
1 tablespoon garlic oil
1 teaspoon brown sugar
1 large onion, halved and thinly sliced
1 tablespoon red wine vinegar
5 tablespoons prepared pesto sauce
2 tablespoons mayonnaise
2 teaspoons lime juice
¼ cup butter, melted  (Optional)
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 pinch salt
1 loaf ciabatta bread, split in half horizontally
4 slices Muenster cheese

Directions:
Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour. Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes. Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 325 degrees F (165 degrees C). Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece. Bake in the preheated oven until golden brown, about 15 minutes. Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain. Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

Prep time: 20 mins
Cook time: 1 hr 33 mins
Total time: 1 hr 58 mins
Yields: 6 sandwiches

Calories: 690.9
Fat: 46.1 g
Saturated fat: 20.6 g
Carbohydrates: 42.6 g
Sugars: 2.8 g
Dietary fiber: 2.9 g
Protein: 26.4 g
Cholesterol: 105.2 mg
Sodium: 879.9 mg
No Bake Fruit and Nut Cereal Bars


Ingredients:
white chocolate chips, raisins, peanuts

Directions:
In a large microwave-safe bowl, heat white chocolate chips in microwave, stopping to stir every 45 seconds until competely melted.
Stir in fruit, cereal, and peanuts. Mix until well coated.
Pour mix into a 9x9 inch pan. Pat down to form bars.
Refrigerate for 1 hour. Cover and store in refrigerator.
Pesto Grilled Cheese


Ingredients:
pesto sauce, provolone cheese, mozzarella cheese, cheese slices

Directions:
"Spread pesto evenly on each slice of bread. Layer 4 slices of bread with 1 slice fontina cheese, cheddar cheese, and peppers. Top with remaining bread, pesto side down. Cook sandwiches in batches on hot griddle or non-stick skillet until golden brown on each side."
Snazzy Strawberry Cheesecake


Ingredients:
butter, sugar-free strawberry gelatin, ricotta cheese, cream cheese, strawberry

Directions:
In bowl of food processor, pulse brownies, almonds and butter 1 min., or until fine crumbs form. Press crumb mixture into pan with hands.
Place gelatin in bowl; pour 1 1/4 cups of boiling water over gelatin. Stir 2 minute. Let cool slightly; transfer to bowl of food processor.
Add ricotta and cream cheese; pulse 1 minute Transfer to bowl.
Place 2 cups strawberries in food processor; pulse for 30 sec.
Fold into cream cheese mixture then spoon into crust. Chill 1 hour. Top with remaining strawberries and whipped topping.
Artpark Brownies


Ingredients:
butter, vanilla, eggs, salt, sugar, flour

Directions:
Preheat oven to 400 degrees.
Butter and flour a 9-inch square baking pan.
Melt butter and chocolate in a double boiler over boiling water.
Remove from heat and add vanilla.
Beat eggs and salt in a mixer, add sugar at high speed and beat for 10 minutes until mixture looks white.
Add chocolate/butter mixture to the eggs just until blended.
Add flour and mix just until it is combined and you don’t see any white streaks.
Pour in prepared pan and put in oven.
Immediately reduce heat to 350 degrees and bake for 40 minutes.
Prick with a toothpick to test for "doneness" it should NOT be quite clean when you pull the tooth pick out.
Be careful to not over bake – the brownies are fudge-like, not cake-like.
Important: cool completely before cutting.
Nat's Romaine, Oranges and Avocado Salad


Ingredients:
romaine lettuce, romaine lettuce hearts, green onions, avocado, oranges, lemon, extra virgin olive oil, Dijon mustard, garlic

Directions:
Remove skin and white membrane from Oranges, cut into wedges.
(cut over salad bowl to catch juices] Add Lemon juice, oil, mustard and garlic.
Add lettuce and toss.
Salt and pepper to taste.
Top with Avocado and Green Onions.
Toss and Serve.
Enjoy!
Pumpkin Soup
Category: soups-stews-and-chili
By Lea Ogawa

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Ingredients:
6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5  whole black peppercorns

Directions:
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 to 10 servings

Calories: 114.5
Fat: 6.3 g
Saturated fat: 3.6 g
Carbohydrates: 13.5 g
Sugars: 5.7 g
Dietary fiber: 4.1 g
Protein: 2.7 g
Cholesterol: 24.1 mg
Sodium: 1458.1 mg
Curry and Lemon Pilaf


Ingredients:
cooked rice, onion, mushroom, celery, curry powder, garlic powder, lemon, parsley

Directions:
Saute diced vegetables with butter.
Add rice, cold water, chicken base, garlic & curry powder.
Bring to a simmer, then simmer for 3-5 minutes.
Remove from heat. Mix in chopped parsley and sliced almonds. Sprinkle with (lots of] lemon juice!
Crunchy Pear and Celery Salad


Ingredients:
celery, raspberry vinegar, fruit vinegar, honey, salt, pears, white cheddar cheese, pecans, fresh ground pepper, lettuce leaves

Directions:
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk vinegar, honey, and salt in a large bowl until blended.
Add pears; gently stir to coat.
Add the celery, cheese, and pecans; stir to combine. Season with pepper.
Divide the lettuce leaves among six plates and top with a portion of salad. Serve at room temperature or chilled.
Giada's Marinara


Ingredients:
extra virgin olive oil, onions, garlic cloves, celery ribs, carrots, sea salt, black pepper, crushed tomatoes, tomato sauce

Directions:
Heat the oil in a large pot over medium-high heat.  Add the onions and garlic and saute until onions are translucent (about 10 mins].
Add the celery, carrots, and 1/2 tsp each of salt and pepper.  Saute until all veggies are soft (about 10 mins].
Add tomatoes, tomato sauce, and bay leaves, and simmer uncovered over low heat until the sauce thickens (about 1 hour].
Remove and discard bay leaves.  Season with salt and pepper, to taste.
Note:  When serving with Kittencal's meatballs, I make the sauce the day before, bring it to a boil, drop in the meatballs, cover and cook according to Kittencal's directions.  I like to serve this over Barilla's "thick spaghetti.".
Shrimp Pasta Salad


Ingredients:
Accent seasoning, fresh lemon juice, seasoning salt, shrimp, pimientos, green bell pepper, celery, sweet onion, mayonnaise, ripe olives

Directions:
One day before serving, cook pasta according to package directions., In a large bowl, mix pasta, Accent, lemon juice, oil and seasoned salt., Refrigerate and marinate overnight., On the day of serving, fold the shrimp and remaining ingredients into pasta., Cover and refrigerate for at least 2 hours before serving.
Maple Cajun Mahi Mahi
Category: seafood
By Janell Kendall

This fish has a sweet and spicy flavor that goes well with buttered rice.

Ingredients:
1 tablespoon olive oil
2 tablespoons maple syrup
1 tablespoon Cajun seasoning
½ teaspoon garlic powder
2 (4 ounce) fillets mahi mahi fillets, rinsed and patted dry

Directions:
Heat the olive oil in a pan over medium-high heat. Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl. Brush the maple syrup mixture over the mahi mahi fillets. Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 218.7
Fat: 7.8 g
Saturated fat: 1.1 g
Carbohydrates: 15.6 g
Sugars: 12.1 g
Dietary fiber: 0.4 g
Protein: 21.1 g
Cholesterol: 81.8 mg
Sodium: 811.4 mg
Caper Mayonnaise (For Seafood or Vegetables)


Ingredients:
mayonnaise, garlic clove, capers, lemon juice, dried dill

Directions:
Combine all ingredients.
Refrigerate at least half an hour before serving.
Serve with Salmon (Grilled in white wine marinade] or asparagus or whatever!
Easy Skillet Chicken a la King
Category: meat-and-poultry
By Jill B. Mittelstadt

Super easy! Serve over rice or a thick slice of a crusty bread if desired. For added richness, top with a dollop of fat free sour cream. Yummy!

Ingredients:
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon olive oil
1 cup milk
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup fresh sliced mushrooms
2 tablespoons chopped pimento peppers
1 teaspoon onion powder
½ teaspoon ground black pepper

Directions:
In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

Yields: 4 servings

Calories: 261.6
Fat: 10.5 g
Saturated fat: 2.8 g
Carbohydrates: 9.8 g
Sugars: 3.9 g
Dietary fiber: 0.4 g
Protein: 30.7 g
Cholesterol: 76.9 mg
Sodium: 600.5 mg
Glazed Turkey Meatloaf


Ingredients:
lean ground turkey, milk, egg, onion, poultry seasoning, catsup, brown sugar, catsup, nutmeg, dry mustard

Directions:
Preheat oven to 350 degrees.
Combine bread crumbs and milk and mix in a bowl.
Add turkey, egg, onion seasonings, and catsup. Mix well and pat into small meatloaf pan.
Bake at 350 degrees for 40 minutes.
Combine glaze ingredients and spoon over meatloaf.
Bake 20 additional minutes.
V-8 Soup


Ingredients:
Mexican-style stewed tomatoes with jalapeno peppers, celery, green cabbage, onion, carrots, green peppers, beef bouillon cube, garlic powder, black pepper

Directions:
Chop& Dice veggies, add all ingredients to a stock pot.
Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
Bring to a boil, turn down to simmer and cook about 2 hrs.
until veggies are soft.
I divide into 1 1/2 cup servings and freeze in bags.
Gold Bricks


Ingredients:
graham crackers, pecans, butter, margarine, sugar

Directions:
Preheat oven to 325.
Separate sections of graham crackers and line on ungreased jelly roll pan so that graham crackers are all touching.
Finely chop pecans in the food processor and sprinkle evenly over the grahams.
In a saucepan, melt together butter, margarine and sugar. Bring to a boil and stir constantly for 2 minutes.
Pour slowly and evenly over the top of the graham crackers and nuts until all are covered.
Bake at 325 for 10-15 minutes. Cool in the pan for 10 minutes.
Separate with a knife. Store in an airtight container. These may be frozen.
Cottage Salad


Ingredients:
broccoli floret, cauliflower floret, water, carrot, green onion, radish, green pepper, low fat cottage cheese, dill weed, garlic powder, dry mustard, paprika

Directions:
"Combine broccoli, cauliflower and water in a saucepan; heat over medium heat until crisp-tender.  Drain and let cool.  Combine all the remaining ingredients except paprika in a large bowl.  Mix lightly and stir in cooled vegetables.  Sprinkle with the paprika. Cover and refrigerate until chilled."