xiaoxl/recipe_data huggingface dataset:
Loaded Baked Potato Pizza


Ingredients:
white potato, olive oil, salt, pepper, sour cream, colby-monterey jack cheese, tomatoes, green onions

Directions:
Heat oven to 375º. Spray a large cookie sheet with Pam. Unroll pizza crust onto cookie sheet and roll into a 13x9 rectangle.
Bake 10-13 minutes or until light golden brown.  Set aside.
Pierce potato with fork and microwave 4-5 minutes, or until tender.  Cover, let stand 5 minutes.   When cool enough to handle, peel and cut into 1/4" cubes.
In small bowl mix potato, oil, salt & pepper and set aside.
Cook broccoli in microwave as directed on box. Place in small bowl to cool slightly.
MIx sour cream and ranch dressing in small bowl. Spread on pizza crust to within 1" of edge.  Sprinkle 1/2 cup of cheese over top.  Sprinkle with bacon.
Spread broccoli and potatoes over bacon.  Top with tomatoes, onions, and remanining cheese.
Bake 15-20 min or until crust is brown and cheese is melted.
Chinese Take-Out Sweet and Sour Pork


Ingredients:
salt, sugar, soy sauce, green onions, cornstarch, green bell pepper, onion, crushed red pepper flakes, white sugar, salt, sesame seeds, water, salt, sugar, apple cider vinegar, ketchup, soy sauce, pineapple chunks, cornstarch, cold water

Directions:
Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
Mix in chopped green onion; cover and refrigerate for 1 or more hours.
heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
Remove the pork from the fridge and toss with 1/2 cup cornstarch.
fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary] drain on paper towels or on a rack.
Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.
Mom and Micki's Beef Shank Vegetable Soup
Category: soups-stews-and-chili
By Micki McKinzie

Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!

Ingredients:
5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2  bay leaves
½ pound carrots, peeled and cut into chunks
2  potatoes, cut into chunks
1  green bell pepper
1 sprig parsley

Directions:
Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes. Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

Prep time: 15 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 335.7
Fat: 14.8 g
Saturated fat: 5.7 g
Carbohydrates: 16.6 g
Sugars: 3.6 g
Dietary fiber: 2.9 g
Protein: 32.6 g
Cholesterol: 79.4 mg
Sodium: 532.4 mg
Guacamole


Ingredients:
avocados, lemon juice, onion, tomatoes, salt, seasoning salt, chili powder

Directions:
Combine all ingredients., Mix well., Cover and chill thoroughly., Serve over salad greens, as a dip, or a garnish with Mexican foods.
A.1. Stuffed Shells With Chicken #A1


Ingredients:
boneless skinless chicken thighs, tomatoes, jumbo pasta shells

Directions:
Grill the chicken thighs about 20 minutes.
Chop the grilled chicken into small cubes or shred, combine with 1/4 cup A.1. sauce in a bowl.
Halve 8 tomatoes, place in a shallow baking pan and roast in an oven uncovered 20 minutes at 350 degrees, while finely chopping the uncooked tomatoes.
Add chopped raw tomatoes to A.1. chicken mixture.
Turn the roasted tomatoes into thick sauce using a food mill to remove skin and seed, then combine it with remaining A.1. sauce in another bowl.
Cook the jumbo shells about 8 minutes in boiling water and drain.
Grate the goat cheese and combine with A.1. chicken mixture.
Spoon the three ingredient mixture into the cooked shells, placing side by side in a shallow baking pan.
Spoon A.1. tomato sauce mixture evenly over each shell.
Lightly cover baking pan with foil and place in preheated 325 degree oven for 35 to 40 minutes.
Onion Marmalade


Ingredients:
butter, onions, sugar, red wine, white vinegar, bay leaf, thyme leaves, salt, pepper

Directions:
Melt butter in saute pan.
Add onions and sugar.
Cook for 5 to 8 minutes until onions are caramelized.
Add red wine, white vinegar, bay leaf, thyme, grenadine and salt and pepper.
Simmer until liquid is gone.
Serve chilled.
This unique accompaniment will go well with almost any dish. Poultry, beef and game meats are best served with this on the side. Onion lovers will be creative with its use.
O'Brian's Potato Casserole
Category: side-dish
By Mary48

Hash brown potatoes, cheese, sour cream, soup and cereal crumbs make for quite a comfort food concoction. This is a delicious recipe and really easy to make.

Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
½ cup melted butter
1 (10.75 ounce) can  condensed cream of chicken soup
12 ounces shredded American cheese
1 (8 ounce) container sour cream
1 teaspoon salt
½  onion, chopped
2 cups crushed cornflakes cereal
½ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Place potatoes in bottom of prepared dish. Combine the 1/2 cup butter, condensed soup, cheese, sour cream, salt and onion; mix well and pour over potatoes. Top with crushed corn flakes and drizzle with 1/2 cup melted butter. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 587.4
Fat: 52.1 g
Saturated fat: 30.9 g
Carbohydrates: 31.3 g
Sugars: 1.3 g
Dietary fiber: 1.9 g
Protein: 14.2 g
Cholesterol: 123.2 mg
Sodium: 1489.8 mg
Sauteed Green Beans with Onion
Category: side-dish
By dmcconnell

Sauteed green beans with onion - one of my favorite fresh green bean recipes. Also good with bacon or slivered almonds.

Ingredients:
1 pound fresh green beans, trimmed
1 pinch salt
4 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1  shallot, chopped
½ teaspoon garlic salt
½ teaspoon soy sauce
salt and ground black pepper to taste

Directions:
Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels. Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 177.4
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 12.9 g
Sugars: 3.2 g
Dietary fiber: 4.4 g
Protein: 2.7 g
Sodium: 350.8 mg
Milano  Baguette Sandwich ( Prosciutto )


Ingredients:
baguette, fresh mozzarella cheese, prosciutto, basil leaves, olive oil

Directions:
Cut the baguettes into thirds and then down the middle. I buy baguettes par baked then finish them off at home so they're nice and warm, soft and crisp.
Brush both sides of the sandwich bread with good olive oil.
Lay out about 3 slices of prosciutto on bottom side of each sandwich. (or however much meat you'd like].
Make sure you squeeze out the excess water from the mozzarella balls with a paper towel. Place 3-4 slices of sliced mozzarella on top of the prosciutto.
Cover the tops of the mozzarella with basil leaves, and place tops of the sandwich bread.
YUM!
3-Bean Vegetarian Chili (Goya Beans)


Ingredients:
crushed tomatoes, salsa, black beans, red kidney beans, pinto beans, chili powder, cumin, cheese, sour cream, fresh cilantro

Directions:
Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
Serve topped with the topping, or with your own if you like.
Turkey Chili


Ingredients:
ground turkey, olive oil, yellow onion, anaheim chili, garlic cloves, tomato paste, diced tomatoes, kidney beans, white corn, beer

Directions:
1.  In a Dutch Oven, on medium high heat, add the olive oil to evenly coat the bottom.  Add the onions, garlic,  peppers, and ground turkey, and stir frequently until meat is no longer pink, about 8 minutes.
2.  Add the tomato paste, diced tomatoes, beer, and chili seasoning kit, and stir well, bringing the mixture to a boil.  Lower the heat to medium-low, and let simmer, uncovered, for 15 minutes, stirring occasionally.
3. Meanwhile, slice the kernels of corn off the 2 ears and set aside, and drain the can of kidney beans.  After chili has simmered for the 15 minutes, add the corn and beans, and cover the pot.  Let simmer for at least 15 minutes longer (45 minutes longer is ideal].
Southern as You Can Get Collard Greens
Category: side-dish
By SOUTHERNGIRL3

This is as Southern as you can get.

Ingredients:
1 bunch collard greens - rinsed, trimmed and chopped
2  smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste

Directions:
Place the   and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

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

Calories: 165.2
Fat: 11.4 g
Saturated fat: 3.9 g
Carbohydrates: 2.6 g
Sugars: 0.4 g
Dietary fiber: 1.3 g
Protein: 12.7 g
Cholesterol: 34.7 mg
Sodium: 502.5 mg
Mushroom Pate


Ingredients:
butter, mushrooms, garlic cloves, cream cheese, scallion

Directions:
In a food processor chop mushrooms, garlic and scallions., Melt 2 tbsp butter and add chopped items., Sauté till soft., Add chicken stock and cook on high till all the liquid has evaporated., Combine cream cheese and 2 tbsp butter in food processor., Add mushroom mixture and process till combined., Season to taste with salt and pepper., Put in crock or container and refrigerate till ready to serve.
Cinnamon Muffin in a Mug
Category: bread
By Nana Clares Kitchen

Make a healthy breakfast in a coffee mug in under two minutes in the microwave. Look for the muffin in a mug mix on my website along with cake in a cup and other variations. Add fruit, such as raisins, a few pieces of chopped apples, or dried apricots, if desired.

Ingredients:
1  egg
2 tablespoons vanilla yogurt
2 tablespoons chopped walnuts
1 tablespoon all-purpose flour
1 tablespoon flax seed meal
1 tablespoon quick-cooking oats
1 tablespoon honey
2 teaspoons ground cinnamon
½ teaspoon baking powder

Directions:
Whisk egg in a microwave-safe mug. Stir yogurt, walnuts, flour, flax, oats, honey, cinnamon, and baking powder into egg until well-combined. Microwave until set, 90 to 100 seconds. Turn out over a plate to remove muffin from mug.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 muffin in a mug

Calories: 355.9
Fat: 18.4 g
Saturated fat: 3 g
Carbohydrates: 39.7 g
Sugars: 22.5 g
Dietary fiber: 6.1 g
Protein: 13.1 g
Cholesterol: 187.5 mg
Sodium: 338.2 mg
Really Creamy Rice Pudding


Ingredients:
heavy cream, sugar, arborio rice, pure vanilla extract, pure vanilla extract

Directions:
Place the milk, 3/4 cup cream, sugar, rice, and  vanilla extract in a medium-sized saucepan over medium heat.
Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. This is very similar to cooking risotto.
Test the rice to ensure it's done. You want a firm but tender bite, but no crunchy center to the rice.
Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the second vanilla extract, along with a pinch of sea salt.
Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.
Peanut Dipping Sauce With a Kick


Ingredients:
hot water, coconut milk, fish sauce, fresh ginger, light soy sauce, fresh lime juice, dark brown sugar, garlic clove, cilantro, scallions

Directions:
Whisk peanut butter and hot water together in a medium bowl., Stir in remaining ingredients and use as a dipping sauce or on noodles!
Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce
Category: meat-and-poultry
By Chef John

I love lamb, and once in a while I enjoy it in small, spherical portions.

Ingredients:
1  eggplant, cubed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
⅓ cup finely minced onion
1 pinch crushed red pepper flakes, or to taste
1 ½ cups chicken broth
1 cup marinara sauce
¼ cup plain dry bread crumbs
1  large egg
1 ½ tablespoons Greek yogurt
¼ cup finely minced onion
4 cloves garlic, finely minced
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
1 pound ground lamb
cayenne pepper to taste
1 tablespoon chopped fresh mint

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mats. Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes. Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes. Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes. Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes. Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture. Crumble lamb into bread crumb spice mixture; stir in cayenne pepper. Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes. Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes. Garnish with chopped fresh mint.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 420.1
Fat: 26.4 g
Saturated fat: 8.3 g
Carbohydrates: 21.5 g
Sugars: 7.9 g
Dietary fiber: 6.6 g
Protein: 24.9 g
Cholesterol: 123.5 mg
Sodium: 1284.1 mg
Baked Red Mullet in Corsican Style


Ingredients:
tomatoes, garlic clove, olive oil, butter, anchovy fillets, parsley

Directions:
Preheat oven (425 F, 220 C].
Dice the tomatoes and put into small bowl and add parsley. Salt slightly and add some pepper too. Set aside.
Clean the fish and pat dry with paper towels. Salt and pepper to taste.
Put olive oil into oven proofed dish. Add finely chopped anchovis fillets and sliced garlic.
Cook in the oven for about 5 minutes. Then take it out of the oven.
Add the tomatoes and mix. Put red mullets on top. Sprinkle with breadcrumbs. Arrange butter in small pieces on breadcrumbs.
Put in the oven and bake for about 15  minutes or until fish is done. Fish is done, when it flakes easily or when dorsal fin can easily be removed.
Serve hot and enjoy.
NOTE: You should use Red Mullet (whole fish for this recipe.
Inside and out Grilled Cheese


Ingredients:
butter, sharp cheddar cheese

Directions:
Melt 1 tbsp butter in a non-stick skillet over medium-low heat. Place both slices of bread in the melted butter.
Top one slice with 6 tbsp of grated cheese and flip the second slice on top. Immediately top with 1 tbsp grated cheese. Add remaining butter to empty side of pan. When butter has melted, flip sandwich cheese side down in the melted butter. Top with remaining cheese.
When the first side is browned and crispy, 3-4 minutes, flip the sandwich. Cook until the second side is also crispy and brown, 2-3 minutes.
Cool 3-4 minutes, cut in half and serve.
Tuna with Rice Pilaf
Category: side-dish
By SLLVERGRL

A simply delicious meal! Sure to make your kitchen smell amazing! This recipe is very versatile, as well.  For example, you may find it easier to use lima beans instead of edamame. Also you could use a different type of fish if you don't like tuna. You could even use fresh herbs for a burst of flavor! Feel free to experiment. Enjoy!

Ingredients:
1 cup uncooked brown rice
2 cups water
2 tablespoons olive oil, divided
1  onion, chopped
1 teaspoon dried thyme
½ teaspoon ground black pepper, divided
1 cup frozen shelled edamame (green soybeans)
4 (4 ounce) tuna steaks
¼ teaspoon salt
1 bulb shallots, peeled and chopped
¾ cup water
1 tablespoon minced fresh chives
¼ teaspoon grated orange zest
1 tablespoon orange juice

Directions:
Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice. Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice. Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm. Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.

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

Calories: 338
Fat: 8.9 g
Saturated fat: 1.4 g
Carbohydrates: 33.5 g
Sugars: 1.9 g
Dietary fiber: 2.9 g
Protein: 29.7 g
Cholesterol: 50.7 mg
Sodium: 190.8 mg
Pumpkin Muffins


Ingredients:
brown sugar, applesauce, canned pumpkin, nutmeg, cinnamon, cloves, whole wheat flour, baking soda

Directions:
Preheat oven to 350°F.
Cream together oil and sugar.
Add pumpkin, applesauce and spices.
Mix well, add flour and baking soda.
Fill muffin tins, bake for about 25 minutes.  The muffins don't rise much, so don't worry too much about filling the tins too high.  They should come out light and fluffy.
French Bread/Baguette


Ingredients:
active dry yeast, sugar, warm water, unbleached all-purpose flour, salt

Directions:
In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
Preheat oven to 400°F
Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.]
Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.
Provencal Lemon Olive Chicken


Ingredients:
skinless chicken thighs, lemon, green olives in brine, white vinegar, bay leaf, salt, black pepper, chicken broth, fresh parsley

Directions:
Place onion in 4-quart CROCK-POT® slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.
Air Fryer Spicy Green Beans
Category: side-dish
By Soup Loving Nicole

Spicy green bean recipe made simple in the air fryer. My flavor combination was inspired by a famous dish at a restaurant chain.

Ingredients:
12 ounces fresh green beans, trimmed
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 clove garlic, minced
½ teaspoon red pepper flakes

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place green beans in a bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl and pour over green beans. Toss to coat and let marinate for 5 minutes. Place half the green beans in the air fryer basket. Cook 12 minutes, shaking basket halfway through cooking time. Repeat with remaining green beans.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 59.5
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 6.6 g
Sugars: 1.3 g
Dietary fiber: 3 g
Protein: 1.7 g
Sodium: 80 mg
Chicken Finger Pasta


Ingredients:
boneless chicken breasts, parmesan cheese, basil, olive oil, Italian-style tomato sauce, water, mozzarella cheese

Directions:
Cut chicken into strips.
In a plastic bag combine parmesan cheese, bread crumbs and basil.
Add chicken pieces and coat well.
In large frying pan and olive oil brown chicken pieces for 5 minutes.
Add can of Italian tomato sauce and water.
Simmer 10 minutes.
Sprinkle mozzarella over top.
Cover frying pan with a lid for 1 minute until the cheese has melted. No need to stir.
In a serving dish have cooked pasta ready and pour chicken mixture over top.
Meaty Breakfast Casserole


Ingredients:
cheddar cheese, eggs, milk, salt, pepper, dry mustard, bacon, mild sausage

Directions:
Trim crusts from bread, cut into cubes, cover bottom of a 12x7" casserole and sprinkle with cheese.
Beat eggs, add milk and mix well.
Stir salt, pepper and dry mustard into the egg mixture, add bacon and sausage, stirring until well blended.
Pour over cheese, cover with foil and refrigerate overnight.
In the morning put in a 350F oven and bake for 50-55 minutes.
Candy Bar Apertif


Ingredients:
"Creme de Cacao"

Directions:
"blend and serve."
8 Ball


Ingredients:
Bacardi light rum, Grand Marnier, lime juice

Directions:
1/2 fill a cocktail shaker with ice, add ingredients & shake., Strain into a rocks glass with a little ice.