xiaoxl/recipe_data huggingface dataset:
Slow Cooker Brothy Beef Stew


Ingredients:
carrots, potatoes, onion, celery, stewing beef, all-purpose flour, salt, pepper, garlic clove, bay leaf, beef broth, Worcestershire sauce, paprika

Directions:
arrange vegetables in a slow cooker -- top with beef chunks.set aside.
mix flour, salt, pepper and sprinkle over meat.
stir well -- add remaining ingredients.
cover, heat on low setting for 8-10 hours or on high for 4-5 hours --
remove and discard bay leaf.
You know I find it easy to convert any favorite stre recipe from stove top to slow cooker -- if it usually simmmers 35-45 minutes.that equals 6-8 hours on low or 3-4 hours on high -- Recipes that cook 1-3 hours will be done in 8-12 hours on low or 4-6 on high.at least that is what I use as a guideline.
Super-Delicious Zuppa Toscana
Category: soups-stews-and-chili
By souporsweets

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Ingredients:
1 pound bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6  potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

Directions:
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 554
Fat: 32.6 g
Saturated fat: 15 g
Carbohydrates: 45.8 g
Sugars: 5 g
Dietary fiber: 5.6 g
Protein: 19.8 g
Cholesterol: 98.9 mg
Sodium: 2386.4 mg
Hot Whiskey Toddy


Ingredients:
honey, boiling water

Directions:
Put honey or sugar into a mug. Fill 2/3 full with boiling water., Add Scotch whisky and stir., Garnish with a slice of lemon, dust with nutmeg, and serve., Use honey or sugar.  You can add a few cloves or some cinnamon.
Nutmeg Meltaways


Ingredients:
butter, sugar, vanilla, flour, icing sugar, nutmeg

Directions:
Set oven to 300 degrees., Grease a large baking sheet., In a mixing bowl cream butter, sugar and vanilla until fluffy., Gradually add flour and mix well., Stir in ground almonds., Shape into 1-inch balls., Place 2 inches apart on baking sheet/s., Bake for about 18-20 minutes,  or until bottoms are lightly browned., Cool on wire racks., In a small bowl combine icing sugar and nutmeg., Gently roll cooled cookies in the sugar mixture.
Lavender & Herb Poached Salmon


Ingredients:
salmon fillets, dry white wine, cold water, dried shallots, salt, granulated sugar, fresh herbs

Directions:
In a large enough skillet to hold the salmon pieces snugly, but without touching, add all ingredients except the salmon.
Heat the liquid for about 20 minutes, bringing it slowly to just below the boiling point (this is to allow the herbs to steep]; poaching liquid should be fairly sweet.
Set the fish pieces skin sides upward into the hot poaching liquid.
If there is not enough liquid to cover the fish, add a bit more water& water in even proportions.
Cook 2-3 minutes, at which point you should be able to use a tongs to peel off the skins easily.
Continue poaching fish 15-20 minutes at high enough heat to keep the water just under a boil, or until fish is cooked to your liking (it should just start to flake when poked with a fork when ready].
Drain and serve garnished with some sprigs of fresh culinary lavender or a sprinkling of any fresh herbs you prefer.
Chunky Vegetable Lasagna


Ingredients:
broccoli florets, carrots, diced tomato, red bell pepper, green bell pepper, pesto sauce, salt, ricotta cheese, parmesan cheese, fresh parsley, egg, butter, garlic clove, all-purpose flour, milk, mozzarella cheese

Directions:
Cook and drain noodles as directed on package.
Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
Mix ricotta, Parmesan, parsley and egg in a separate bowl.
Melt butter in 2-quart saucepan over low to medium heat.  Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant.  Stir in flour.   Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly for one minute.
Heat over to 350F.
Place 3 noodles in an ungreased rectangular pan (13x9x2].  Spread half of the ricotta mixture over noodles.  Top with 3 noodles; spread with half of the vegetable mixture.  Sprinkly with 1 cup of mozarella cheesse.  Top with 3 noodles; spread with remaining ricotta mixture.  Top with 3 noodles; spread with remaining vegetable mixture.
Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.
Oatmeal Cookies #236


Ingredients:
butter, light brown sugar, eggs, molasses, vanilla extract, quick oats, all-purpose flour, baking powder, baking soda, salt, cinnamon, pecans, walnuts, dried sweetened cranberries

Directions:
Pre-heat oven to 375 degrees.
In large mixing bowl beat butter and brown sugar until smooth and creamy.
Add eggs, molasses and vanilla and combine well.
In another bowl combine oats, flour, baking powder, salt, baking soda and cinnamon, stirring to mix together.
Add dry ingredients slowly to the butter mixture, mixing until all dry ingredients are incorporated.
I do this using a wooden spoon because the dough becomes too thick for an electric mixer.
Add pecans, both kinds of baking chips and dried cranberries last.
Continue mixing by hand until all ingredients form a stiff dough.
Measuring about a tablespoon of dough for each cookie, place on lightly greased cookie sheet.
This cookie dough will not spread while baking so you might want to flatten each mound of dough just slightly with fingers or back of spoon.
Bake at 375 for 8 to 10 minutes or until cookie begins to brown.
Carefully Remove baked cookies from baking sheet as soon as they come out of the oven.
Sausage and Cheese Penne


Ingredients:
olive oil, garlic cloves, dry penne pasta, parmesan cheese, milk, parmesan cheese, red pepper flakes, red wine

Directions:
Get that salted water started to boil for the pasta.
Finley mince Garlic.
Cut Baby Spinach into small shreds.
Remove Hot Italian Sausage from its casings.
Make your Cheese mixture and set aside.
In a heavy skillet brown Sausage in Olive Oil.
Remove Sausage once cooked and set aside.
In the same skillet (do not drain] add Garlic over medium/low heat saute for 2 min (do not burn].
Add chopped Spinach over low heat cook for 5 min.
Cooke Penne in salted water (al dente].
Add Sausage back into skillet with Garlic and Spinach over medium / low heat add Milk and Cheese mix and Penne cook until completely creamy and incorporated.
Serve with shredded Parmesan and Red Pepper flakes on the top.
Penne with Salmon and Asparagus


Ingredients:
bow tie pasta, olive oil, asparagus, sea salt, black pepper, shallot, dry white wine, chicken broth, salmon fillet, fresh tarragon

Directions:
In a large saucepot, cook pasta as label directs and then drain.
Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
Add wine; heat to boiling over high heat.
Stir in broth and heat to boiling.
Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
Remove skillet from heat and stir in tarragon.
In a warmed serving bowl, toss pasta with asparagus mixture.
Party Italian Wedding Soup
Category: soups-stews-and-chili
By Chuck

A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.

Ingredients:
1 (48 fluid ounce) can chicken broth
1 (10 ounce) package frozen chopped spinach, thawed and drained
2  onions, chopped
2 cups chopped carrot
2 stalks celery, chopped
1 pound ground beef
1 cup dry bread crumbs
1  egg
1 pound skinless, boneless chicken breast halves - cut into chunks
3 ounces dry pasta
salt and pepper to taste

Directions:
In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer. In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

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

Calories: 260.3
Fat: 12.2 g
Saturated fat: 4.6 g
Carbohydrates: 17 g
Sugars: 3.6 g
Dietary fiber: 2.3 g
Protein: 19.7 g
Cholesterol: 81 mg
Sodium: 732.5 mg
Creole Dirty Rice - Clean Eating


Ingredients:
brown rice, olive oil flavored cooking spray, yellow onion, green bell pepper, garlic cloves, bay leaf, tomatoes, sea salt, pepper, fresh cilantro

Directions:
Cook brown rice according to package directions. Remove from heat and set aside.
In a medium-size pot, cover sausage with about 3 inches of water. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain and let cool for 5 minutes before slicing sausage.
Heat a large pot over medium-high heat. Mist with cooking spray and add onion, green pepper and garlic. Saute for about 5 minutes or until vegetables are cooked through. Drain soaked beans and rinse with cold water. Add beans, bay  leaf and 3 cups water to pot with vegetables. Bring to a boil, then let boil for 20 minutes before reducing heat to medium-low. Cook until beans are soft, stirring occasionally and adding more water as it evaporates, about 2 hours. When beans are cooked through and water has reduced to less than 1 cup, add tomatoes and cook for at least 15 more minutes.
Remove bay leaf. Stir in Cajun seasoning, (and cayenne pepper if using], cooked rice and sausage and cook for about 10 minutes. Season with salt and pepper and garnish with cilantro before serving.
Tip: Since red beans can give your Creole Dirty Rice a dark hue, you can keep your soaked beans and rice mixture separate and mixing them together just before serving.
Note: If using canned beans make sure to rinse and drain them well before using. You will only need to warm them up for about 5 to 10 minutes instead of cooking them for 2 hours. And , you can reduce the water from 3 cups to 1/2 cup.
Pumpkin Crunch Cake
Category: fruits-and-vegetables
By Nora LaCroix

A great tasting cake, and really easy to make!

Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4  eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch cake

Calories: 411.8
Fat: 23.6 g
Saturated fat: 6.7 g
Carbohydrates: 47.2 g
Sugars: 35.3 g
Dietary fiber: 1.6 g
Protein: 5.2 g
Cholesterol: 48 mg
Sodium: 532.8 mg
Spicy Pork Tenderloin with Apples and Sweet Potatoes
Category: meat-and-poultry
By Bibi

Jazz up your pork tenderloin with this spicy-sweet combo of apples, cider, sweet potatoes, and as much or as little heat as your palate requires! This easy oven dish only needs one other pot to reduce the sauce on top of the stove. It is large enough for a crowd or for leftovers later in the week. Add a green veggie or a salad, and some crusty dinner bread, and you are good to go!

Ingredients:
cooking spray
1 tablespoon ground ginger
1 tablespoon light brown sugar
1 teaspoon chipotle chili powder, or to taste
salt and ground black pepper to taste
2 (1 1/2 pound) pork tenderloins
4  apples, peeled and cut into 8 pieces each
1 large sweet potato, peeled and cut into 1 1/2-inch pieces
4 tablespoons butter, cut into small pieces
1 ½ cups apple cider
1  lime, juiced
½ teaspoon granulated garlic
½ teaspoon ground ginger
⅛ teaspoon chipotle chile powder
⅛ teaspoon garam masala
salt and ground black pepper to taste
aluminum foil

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray. Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount. Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter. Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top. Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C). Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil. Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes. Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 211.7
Fat: 6.4 g
Saturated fat: 3.3 g
Carbohydrates: 20.3 g
Sugars: 11.2 g
Dietary fiber: 2.5 g
Protein: 18.5 g
Cholesterol: 59.3 mg
Sodium: 117.3 mg
Raspberry Sour Cream Pie
Category: desserts
By Cathy M.

A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.

Ingredients:
2 (9 inch)  unbaked pie crusts
2  eggs
1 ⅓ cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
⅓ cup all-purpose flour
3 cups raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped walnuts
¼ cup butter, chilled

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts. Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set. While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside. Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 2 9-inch pies

Calories: 306.8
Fat: 16.8 g
Saturated fat: 6.5 g
Carbohydrates: 36.1 g
Sugars: 18.2 g
Dietary fiber: 2.7 g
Protein: 4.1 g
Cholesterol: 39.3 mg
Sodium: 167.4 mg
Vegan Lentil Soup


Ingredients:
olive oil, onion, celery, carrot, salt, lentils, diced tomatoes, ground cumin, grains of paradise

Directions:
Place the olive oil into a large pot and set over medium heat. Once heated, add the onion, celery, carrot and salt and sweat until the onions are translucent, about 7 minutes.
Add the remaining ingredients and stir to combine.  Increase the heat to high and bring to a boil.
Reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes.
You can eat it as is (like I do], or use a stick blender to puree to your desired consistency.
Spicy Chinese Barbeque Riblets
Category: world-cuisine
By Food Fighter

These pork riblets have a great sauce that's good on chicken and wings too.

Ingredients:
1 cup hoisin sauce
⅓ cup white wine
½ cup soy sauce
1 cup white sugar
½ cup tomato paste
¼ cup chopped garlic
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
2 pounds baby back ribs, cut into 1-inch riblets

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well. Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes.  Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 773.8
Fat: 31.7 g
Saturated fat: 11.3 g
Carbohydrates: 90 g
Sugars: 72.1 g
Dietary fiber: 3.6 g
Protein: 30.2 g
Cholesterol: 118.7 mg
Sodium: 3234.7 mg
Instant Pot® Turkey Soup
Category: soups-stews-and-chili
By Bren

Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.

Ingredients:
1 tablespoon olive oil
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, chopped
1 medium parsnip, peeled and sliced
6 cups no-salt-added turkey broth
2 ½ cups chopped cooked turkey
2 tablespoons tomato paste
2 tablespoons chopped inner celery leaves
1 teaspoon herbes de Provence
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
1 pinch red pepper flakes  (Optional)
5 ounces tubetti pasta

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 262
Fat: 5.9 g
Saturated fat: 1.4 g
Carbohydrates: 27.8 g
Sugars: 4.4 g
Dietary fiber: 4.2 g
Protein: 23.4 g
Cholesterol: 44.3 mg
Sodium: 856.4 mg
Christmas Quinoa Muffins


Ingredients:
white whole wheat flour, brown sugar, baking powder, kosher salt, milk, egg, vanilla, fresh cranberries

Directions:
Preheat oven to 400 degrees.
Add cane sugar to chopped cranberries ( I find chopping frozen cranberries much easier].
Mix first 6 dry ingredients together.
In a separate bowl whisk remaining wet ingredients (yogurt, milk, egg, vanilla and oil] together.
Fold wet ingredients into dry until just combined.  Do not overmix.
Fold in sugared cranberries and pumpkin seeds
Line muffin tins with parchment cups or grease with oil of choice.  I used parchment.
Use regular size ice cream scoop to fill muffin cups.
Bake for 30 -40 minutes until tops are brown and toothpick comes out clean.  Toothpick will come out clean after 20 minutes but its worth waiting until muffins actually brown on top for better texture.
Notes:  Batter is fairly dense.  Adjust with milk to your liking.  Muffins are minimally sweet so adjust sugar as well.  I love a just slightly sweet muffin and you can't beat fresh cranberries.  Enjoy!
As with all healthier muffins these stay/store best in freezer in a ziploc freezer bag once they've completely cooled.  Perfect defrosted in microwave at power level 3 for 1 min (flipping it at 30 seconds].
Chiang Mai (Khao Soi) Noodles


Ingredients:
garlic cloves, shallots, coconut milk, curry powder, red curry paste, beef, fish sauce, sugar, turmeric, lime juice, water, green onion, cilantro leaves, coriander leaves, shallots, lime

Directions:
Heat a large saucepan and add oil.
When oil hot, stir-fry garlic & shallots for 30 seconds.
Add coconut milk, curry posder, red curry paste, and then the beef.
Heat to boiling, then reduce to medium heat.
Simmer for ~30 minutes.
Add fish sauce, sugar, turmeric, and lime juice.
Stir to combine all the ingredients and bring to a slow boil.
Continue to cook for 10 minutes.
In a medium saucepan, heat the water to rapid boiling.
Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
Drain the noodles and place in a serving bowl.
Pour curry mixture over the noodles and top with the green onion and the cilantro.
Serve with the garnish ingredients arranged on the side.
Leslie's Pasta Salad


Ingredients:
olive oil, season salt, Accent seasoning, bell pepper, celery, onion, black olives, mayonnaise

Directions:
Cook Pasta according to directions.
In large tupperware bowl combine Pasta, Olive Oil, Seasoning Salt (we use Lawreys].
Let marinate in refridgerator 24 hours, tossing pasta with a fork a few times every few hours.
Next day: sautee onion.
Dice pepper and celery. ( I use about 2 or 3 stalks of Celery].
Add to pasta with remaining ingredients.
Fried Chickpeas


Ingredients:
low sodium chicken broth, carrots, onion, parsley stems, whole coriander seed, dried garbanzo beans, paprika, fine sea salt, ground coriander, cilantro

Directions:
Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels.
Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside.
Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.
Alice's Nanaimo Bars


Ingredients:
butter, margarine, granulated sugar, egg, vanilla, graham cracker crumbs, coconut, icing sugar, butter, margarine, heavy cream, butter

Directions:
Bottom Layer:  In double boiler melt together butter, cocoa, and sugar.  Stir in egg and vanilla.  Remove from heat and add graham cracker crumbs, nuts, and coconut.  Pack in buttered 9 x 12-inch pan.
Middle Layer:  In a medium-sized bowl, mix together icing sugar, butter, custard powder and enough cream (or milk] to reach spreading consistancy.  Spread over first layer.  Set aside.
Top layer:  Melt semi-sweet chocolate squares with butter.  Spread in thin layer over top of custard layer.
Chill until set.  Cut in squares.  Store in refrigerator or they get too soft.