xiaoxl/recipe_data huggingface dataset:
Cherry Almond Butter Cookies


Ingredients:
butter, margarine, sugar, egg, vanilla, flour, baking powder, dried cherries

Directions:
Beat first 4 ingredients in large bowl until light and creamy.
Combine flour and baking powder in medium bowl.
Add to butter mixture in 2 batches, alternating with cherries, stirring well after each addition.
Divide mixture into 3 equal portions.
Shape each into 1 1/2 inch diameter roll.
Cover with plastic wrap.
Chill for at least 3 hours until firm.
Cut each roll into 1/3 inch thick slices.
Arrange about 1 inch apart on greased cookie sheets.
Gently press 2 or 3 slivered almonds into each cookie.
Bake in 350F oven for about 10 minutes until just golden.
Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
Cool cookie sheets between batches if using more than once.
Makes about 6 dozen.
Italian Tomato Salad


Ingredients:
tomatoes, cider vinegar, fresh basil, olive oil, salt, fresh oregano, fresh ground pepper, garlic clove

Directions:
Stir together first 8 ingredients in a medium bowl., Cover and chill at least 30 minutes., Serve or toss with salad greens.
Apple Batter Pudding


Ingredients:
apples, sugar, plain flour, salt, egg, milk, golden syrup, evaporated milk

Directions:
Preheat the oven to 220C/425°F.
Make the batter by sifting the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk.
Whisk for a minute or two until no lumps remain then stir in the rest of the milk.
Put the cooking fat into an oven proof dish and heat in the oven for 5 minutes.
Working quickly, spread the apples evenly in the dish and pour over the batter mixture.
Bake for 30-40 minutes until browned and well risen.
Serve immediately with lashings of syrup and evaporated milk.
Tip:  Place the jar of syrup in a bowl of hot water and it should be easier to manage.
Black-Eyed Peas and Rice
Category: main-dish
By Negman

Black-eyed peas with rice.

Ingredients:
1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1  onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2  bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked rice

Directions:
Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes. Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 9 hrs 5 mins
Yields: 6 servings

Calories: 274.3
Fat: 6.4 g
Saturated fat: 1.7 g
Carbohydrates: 41.7 g
Sugars: 3.1 g
Dietary fiber: 3.9 g
Protein: 12.6 g
Cholesterol: 10.6 mg
Sodium: 277.5 mg
Crispy Fish with Sweet and Sour Sauce


Ingredients:
sea bass fillet, cornstarch, all-purpose flour, baking powder, salt, water, pineapple chunks in juice, sugar, red wine vinegar, salt, garlic, fresh ginger, lemon, rind of, red bell pepper

Directions:
Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.
gradually add water, whisking until batter is smooth.
Pour batter over fish and stir to coat.
Let stand 15 minutes.
Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
Add garlic and stir for about 30 seconds, until fragrant.
Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
Add bell pepper and stir-fry just to heat through, about 30 seconds.
Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
Heat 4 cups oil in wok or deep medium saucepan to 375°F.
Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
Using slotted spoon, transfer fish to paper towel-lined dish and drain.
Reheat oil if necessary between batches.
Arrange fish on platter.
Reheat sauce briefly, spoon over fish and serve.
Mac and Cheese Bake
Category: main-dish
By Wendy

A yummy comfort food!

Ingredients:
20 ounces elbow macaroni
½ cup butter
⅜ cup all-purpose flour
6 cups milk
1 ½ pounds shredded sharp Cheddar cheese
¾ cup bread crumbs
2 tablespoons melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Melt 1/2 cup butter in a large pot over medium heat; stir flour into butter until smooth. Stream milk into the butter mixture while stirring; bring to a boil. Cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Add Cheddar cheese in small batches, stirring each into the milk mixture and melting until adding the next. Add macaroni and stir to coat. Pour macaroni into prepared baking dish. Stir bread crumbs and melted butter together in a small bowl; sprinkle over the macaroni. Bake in preheated oven until the top is golden brown, 35 to 40 minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 882.8
Fat: 47.9 g
Saturated fat: 29.7 g
Carbohydrates: 73.7 g
Sugars: 11.5 g
Dietary fiber: 2.9 g
Protein: 38.5 g
Cholesterol: 142.2 mg
Sodium: 784.3 mg
Herbed Onions


Ingredients:
dried thyme, butter, salt

Directions:
Saute the the thyme in the butter in a skillet for 5 minutes., Add onions and salt., Cook covered for 15 minutes or until tender., Serve with any kind of meat.
Banh Xeo (Vietnamese Crepes)
Category: breakfast-and-brunch
By foxyamf

Banh xeo (bahn SAY-oh) is a popular street snack in Vietnam, especially in the south. The name means sound crepe, and refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth.

Ingredients:
1 cup rice flour
½ teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground turmeric
1 cup coconut milk
½ cup water
2 tablespoons vegetable oil, divided, or as needed
2 tablespoons minced shallot
2 cloves garlic, minced, or more to taste
¾ pound fresh shrimp, peeled and deveined
2 tablespoons fish sauce, or more to taste
salt to taste
1 pound mung bean sprouts
4  lettuce leaves, or as needed

Directions:
Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter. Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl. Preheat oven to 200 degrees F (95 degrees C). Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate. Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling. Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 to 6 pancakes

Calories: 788.4
Fat: 21.5 g
Saturated fat: 12.5 g
Carbohydrates: 107 g
Sugars: 8.8 g
Dietary fiber: 20.3 g
Protein: 45.2 g
Cholesterol: 129.2 mg
Sodium: 1052.7 mg
Andouille Sausage and Corn Bread Stuffing


Ingredients:
butter, andouille sausage, bulk sausage, onions, celery, red bell peppers, green onion, fresh thyme, dried rubbed sage, low sodium chicken broth

Directions:
Melt butter in heavy large skillet over medium-high heat.
Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
Add onions, celery and red bell peppers.
Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
Stir in green onions, thyme, hot pepper sauce and sage.
Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.]
Stir stuffing mix into sausage mixture. Season with salt and pepper.
Preheat oven to 350°F
Generously butter 13x9x2-inch  glass or ceramic baking dish.
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.]
Transfer stuffing to prepared dish.
Cover with buttered foil, buttered side down.
Bake until heated through, about 30 minutes.
Uncover and bake until top is crisp and golden, about 20 minutes longer.
Crock Pot Chicken Supreme


Ingredients:
bacon, boneless skinless chicken breast halves, onion, swiss cheese, havarti cheese

Directions:
In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.
Green Bean and Carrot Soup (Vegan, Gluten-Free)


Ingredients:
olive oil, onion, carrots, green beans, salt, dried herbs, fresh parsley, dry parsley flakes

Directions:
Heat oil in a medium pan and sauté onion until translucent.
Add carrots and green beans and sauté a little longer.
Add vegetable stock and cook until the vegetables are tender.
Purée the soup using a hand blender or blender.
Add almond milk, salt and herb and adjust the taste.
Transfer the soup to soup dishes and top with parsley flakes (optional].
Infuse love and serve.
Baby-Led Weaning Oatmeal Bites
Category: appetizers-and-snacks
By Lauren Magenta

These oatmeal bites are perfect for a baby who is working on baby-led weaning or a toddler who is self-feeding. These bites are packed with protein, fats, and nutrients! Once your child has mastered different fruits or nut butters, you can mix them into the cooked oatmeal.

Ingredients:
1 ¾ cups milk
1 cup quick-cooking oats
1 tablespoon chia seeds
1 tablespoon ground flax seeds
1 tablespoon hemp seeds
½ cup fresh blueberries  (Optional)

Directions:
Pour milk and oats into a pot over medium heat and mix to combine. Stir in chia seeds, ground flax seeds, and hemp seeds. Bring oatmeal to a soft boil; reduce heat and cook until slightly thickened, about 5 minutes. Pour oatmeal into a glass dish with an airtight lid. Stir in blueberries. Refrigerate until completely cooled before cutting into bite-sized pieces, about 1 hour.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 176.7
Fat: 6.1 g
Saturated fat: 1.8 g
Carbohydrates: 23.3 g
Sugars: 7 g
Dietary fiber: 4.1 g
Protein: 7.9 g
Cholesterol: 8.5 mg
Sodium: 46.2 mg
Oatmeal Banana Pudding


Ingredients:
rolled oats, sugar-free instant vanilla pudding mix, sugar substitute, cinnamon, banana, water

Directions:
Preheat oven at 350.
Combine the first four ingredients in a bowl and mix well.
Add the egg white, stir, and then mix in the banana.
Pour into a greased Pyrex dish and bake for 30 minutes, or until all liquid has evaporated.
Banana Mocha


Ingredients:
"milk"

Directions:
Combine espresso, liqueur and sauce in a 12 oz. cup and stir., Fill with steamed milk., Garnish with whipped cream, chocolate drizzle and banana chips if desired.
Rum Raisin Cake


Ingredients:
bananas, sugar, eggs, baking powder, salt, dark rum, walnuts, milk, butter, all-purpose flour, baking soda, allspice, raisins

Directions:
Mash bananas to make 1 cup., Combine with milk., Cream sugar and butter light and fluffy.  Beat in eggs until blended., Combine flour, baking soda, baking powder, salt and allspice., Beat 1/3 flour mixture into egg mixture until blended., Beat 1/2 banana mixture until blended.  Repeat ending with flour mixture., Beat in rum until well blended, stir in raisins., Pour into 2 well greased or parchment paper covered loaf cake pans., Bake in 350 degree oven for 50 minute Invert on wire rack to cool., For a few days I brush rum on top to give it extra flavor.
Spinach Dip


Ingredients:
frozen chopped spinach, sliced water chestnuts, sour cream, mayonnaise

Directions:
Thaw frozen spinach., Drain well., Drain water chestnuts., Chop., Stir all ingredients together., Chill until ready to serve.
Caramelised Salmon Thai Style


Ingredients:
soft brown sugar, water, chili pepper, ginger, garlic clove, Thai fish sauce, lime juice, salmon fillets, mint, coriander leaves, spring onion, salted peanuts, lime

Directions:
Bring the sugar and water to boil in a small pan stirring. Add the chilli, ginger and garlic and let it bubble to reduce for 4 mins until syrupy.
Remove from heat and add the lime juice and fish sauce.
Chop the salmon into bite size pieces about 2cm squared and coat in the sauce. Lift out the salmon and heat the oil in a frying pan. Add the salmon and fry quickly on both sides to caramelise. Add the sauce to the pan and heat through stir in the Corriander and mint.
Serve with rice (preferably jasmine rice] and scatter over the peanuts and spring onions.
Alea's Strawberry Sorbet


Ingredients:
strawberries, sugar, water, rock salt

Directions:
Add sugar and water to medium sauce pan.  Bring to a boil, stirring occasionally.  Remove from heat as soon as the sugar is dissolved.
Puree strawberries in a blender or food processor.  You should have about 4 cups of pureed fruit.
Add pureed strawberries to sugar syrup and mix well.  Place mixture in the refrigerator to cool for one hour.
Place strawberry mixture in an ice-cream maker and follow your models directions to process the sorbet.  It takes approximately 30 minutes.
Place sorbet in a container with a lid and place in the freezer to hard freeze your sorbet.  It takes approximately 3 hours.
Canning Marinara Sauce


Ingredients:
onions, celery, carrot, olive oil, garlic, tomatoes, sugar, bay leaf, dried basil, oregano, marjoram, salt, pepper

Directions:
In a large pot cook onion, celery, and carrots in oil until tender (around 20 minutes].
Stir a few times and add garlic.
Cook for 2 more minutes.
Add tomatoes, sugar, and pepper and stir.
Put through a food mill if you would like a smoother sauce or whirl in a food processor.
Add remaining seasonings except salt and cook to desired consistency.
Add salt and remove bay leaf.
Pack into hot clean jars leaving 1/2 inch head space.
Process for 45 minutes (altitudes up to 1000 feet].
Yield depends on how much you cook it down, but it will make approximately 8 pint jars.
Veal With Tomato Tapenade


Ingredients:
olive oil, sun-dried tomatoes packed in oil, anchovy fillets, garlic clove, capers, lemon juice, parsley

Directions:
To make tapenade, place sundried tomatoes with oil, anchovy fillets, garlic, capers, lemon juice and parsley in a food processor or blender and process to make a smooth paste.
Heat oil in a frying pan over medium heat and add 3 tablespoons of tapenade and cook stirring for 30 seconds.
Add veal and cook for 1-2 minutes each side or cooked until your liking.
To serve put steaks on plate and top veal with remaining tapenade.
Good served with steam asparagus spears, broccoli and perhaps a baby chat.
Smoked Mozzarella and Penne Salad


Ingredients:
parmesan cheese, fresh parsley, mayonnaise, white wine vinegar, garlic cloves, cayenne pepper, penne pasta, smoked mozzarella cheese

Directions:
Process the dressing ingredients in food processor or blender until smooth.
Cook pasta until al dente.  Drain pasta in colander and run under cold water until well-cooled.
In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
Toss the salad with the dressing then serve.
Witches Brew


Ingredients:
ground beef, onion, bacon, kidney beans, lima beans, brown sugar, ketchup, white vinegar, salt

Directions:
Brown hamburger  then put in a round roasting pan and set aside ,., Cook chopped bacon  till tender  not crispy  add to hamburger., Saute chopped onion till transparent add to first two, Drain the juices from all three cans of beans  saving  it, Put all beans into the hamburger  mixture  mix well., To the reserved juices  you will add the last  four ingredients., Lastly you mix all together well , cook in oven at 350.F for one hour., Don,t over cook ,, Check often  if it,s drying out  add a little water and stir often, Don,t over cook ,  Enjoy served with plain rice and your choice of vegges.
Indian Spice Rub


Ingredients:
ground cumin, ground coriander, turmeric, ground cardamom, garam masala, flaked sea salt, brown sugar, ground cinnamon

Directions:
Combine cumin, coriander, turmeric, cardamom and garam masala in a non-stick frying pan over medium heat. Cook, shaking pan often, for 5 to 8 minutes or until aromatic. Transfer to a bowl to cool.
Stir in remaining ingredients. Mix well.
To use: Sprinkle over both sides of chicken thigh fillets, pork cutlets or fish fillets. Using your fingertips, rub into meat. Barbecue or grill.
Healthy Apricot Walnut Muffins


Ingredients:
white whole wheat flour, white bread flour, oatmeal, wheat germ, flour, brown sugar, baking powder, baking soda, salt, cinnamon, eggs, buttermilk, milk, butter, walnuts

Directions:
In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.
Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.
Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.
Portabella Cheeseburgers


Ingredients:
portabella mushroom caps, olive oil, dried basil, dried oregano, garlic, mozzarella cheese

Directions:
Place the mushrooms in a large plastic bag. Add the balsamic vinegar, olive oil, basil, oregano, garlic and salt and pepper. Place them into the fridge to marinate for 15-30 minutes.
Preheat the grill to high heat.
Oil the grill to help avoid sticking. Remove the mushrooms from the baggie. Place the mushrooms top side down on the grill and cook for 2 minutes. Flip and cook for another 2 minutes. Flip again and add a slice of cheese to each mushroom. Continue to cook for another 2-3 minutes until the cheese melted and the mushroom is tender and cooked through.
Italian Orange Cookies


Ingredients:
shortening, granulated sugar, eggs, baking powder, all-purpose flour, orange, zest of, icing sugar

Directions:
Preheat oven to 350°F.
Cream the shortening then beat in the juice, sugar, orange extract and orange zest (mixture will appear curdled] until well combined.  Blend in the eggs and beat well.
Mix in all of the baking powder and flour, 1 cup at a time, blending well.  Once you've added 6 cups of flour, add the remaining flour just until mixture can be rolled into a ball (batter will be sticky].
Refrigerate the dough covered for several hours or even overnight.
Fill a low dish with sifted icing sugar.  Using a small cookie scoop. scoop several balls of the cold dough into a plate.  Roll the cookies into a smooth ball then roll in the icing sugar.   Place the cookies on an ungreased cookie sheet, about 2 " apart.
Bake for 12 - 15 minutes, rotating the baking trays half way through the baking process.  Do not overbake, cookies should be light in colour.
Baked Jalapeno Chicken and Cheese Wontons
Category: trusted-brands-recipes-and-tips
By Lela

A healthier take on fried wontons, these spicy baked wontons are filled with chicken, jalapeno cream cheese, and Borden® Cheddar and Monterey Jack Cheese Shreds.

Ingredients:
1 cup cubed cooked chicken
½ cup Borden® Cheddar and Monterey Jack Shreds
½ cup jalapeno-flavored cream cheese, softened
Nonstick cooking spray
24  square wonton wrappers
Salsa, for serving
Soy sauce for dipping

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Place cooked chicken cubes in a food processor. Pulse until chicken resembles crumbs. Add shredded Cheddar and Monterey Jack cheese and jalapeno cream cheese. Pulse 2 or 3 times until mixed. If mixture appears dry, add more cream cheese, 1 tablespoon at a time. Place a heaping teaspoon of chicken-cheese mixture on the bottom corner of a wonton wrapper. Leave a 1/2 inch border around wonton. Brush the edges with water and fold over opposite corner to form a triangle. Press to seal edges. Repeat for all wontons. Place wontons on prepared baking sheet. Spray lightly with cooking spray. Turn; lightly spray other side of wontons with cooking spray. Bake in preheated oven until the edges turn brown, 8 or 9 minutes. Serve warm with salsa or soy sauce.

Prep time: 16 mins
Cook time: 8 mins
Total time: 24 mins
Yields: 24 wontons

Calories: 126.5
Fat: 5.8 g
Saturated fat: 3.2 g
Carbohydrates: 11.2 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 6.9 g
Cholesterol: 25 mg
Sodium: 416.7 mg
Polynesian Pea Pods


Ingredients:
snow pea pods, pineapple chunks, margarine, salt

Directions:
Cook pea pods in boiling salted water until crisp-tender, about 3 minutes.
Melt margarine in saucepan; cook and stir pineapple until hot.
Add pea pods; toss and heat.
Chocolate Banana Mini Breads


Ingredients:
bananas, sugar, unsalted butter, egg, vanilla extract, all-purpose flour, cocoa powder, cinnamon, salt, baking soda, walnuts

Directions:
Preheat oven to 350.
Lightly coat four mini-loaf (2-cup] pans with cooking spray.
Place bananas and sugar in a mixing bowl and beat for 2-3 minutes.
Add butter, egg and vanilla extract, mixing well.
Scrap down bowl sides and add flour, cocoa powder, cinnamon, salt, baking soda, and nuts.
Mix to combine.
Fill pans about half full with batter.
Bake until firm in the center and a toothpick inserted comes out with a bit of crumb on it, 35-40 minutes. (Or use 16 muffin tins and bake 15-18 mintues, or a full-size loaf pan for 1 hour.]
Cool completely.
To freeze, warp in plastic and then foil and freeze up to one month.
Lemon bars


Ingredients:
all-purpose flour, brown sugar, quick-cooking oats, butter, margarine, cream cheese, eggs, lemon juice, fresh lemon rind, coconut, icing sugar, milk

Directions:
Heat oven to 350ºF.
For bars, mix flour, sugar and oats; cut in butter.
until mixture resembles coarse crumbs.
Stir in nuts.
Reserve 1 cup of the crumb mixture.
Press remaining crumb mixture onto bottom of greased.
13X9-inch baking pan.
Bake 15 minutes.
Beat cream cheese, eggs, juice and rind in bowl with electric mixer on medium speed until well blended.
Stir.
in coconut.
Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 minutes, cool, then cut into bars.
Glaze by blending together the icing sugar and milk.
Using a teaspoon,.
drizzle glaze over each bar.