xiaoxl/recipe_data huggingface dataset:
Western Fried Rice


Ingredients:
rice, ham steak, sweet onion, red bell pepper, green onion, egg, light soy sauce, black pepper, salt, sugar

Directions:
To prepare cooked rice, wet your fingers and break it up in the bowl. Preheat a large skillet or wok to medium to high heat. Add some cooking oil in the bottom. Add the egg and fry until easy, soft,cook. Remove from pan and set aside. I usually will cook a very small omelette, and chop it up right before I add it at the end.
Add a touch more oil. Add onion and peppers and fry until tender.
Remove onions and peppers to a separate bowl or push to the side, add diced ham and stir fry for about 30 seconds.
Add oil, add rice and stir fry making sure to constantly chop and move rice around so the grains separate, lumps are what we are fighting people ;-] 'Bout 3-5 minutes depending on the heat.
When rice is almost done, add the ham, peppers and onion and give it a toss/stir, chop up the egg and add that too. To season remove from heat to avoid overcooking. Add the salt, pepper, sugar and lastly a healthy splash of light soy sauce and a drop of Sesame oil (use a very light hand, too much Sesame oil ruins dishes], Cook for an additional 40 seconds and it's eatin' time!
Catsup Aka Ketchup


Ingredients:
tomatoes, yellow onions, red bell peppers, green bell peppers, garlic, cinnamon sticks, whole black peppercorns, whole cloves, whole allspice, celery seed, dark brown sugar, white vinegar, salt, paprika, cayenne pepper

Directions:
In a LARGE pot cook tomatoes, onions, peppers and garlic for 30-40 minutes, stirring frequently.
Puree vegetables in a food processor or run through a food mill.
Return to pot.
Tie the seasonings together in a cheesecloth bag and add to the tomato mixture.
Simmer mixture until reduced by about half, or to desired thickness-remember to STIR FREQUENTLY and watch the heat-this can scorch easily depending on your pot.
Remove spice bag when desired thickness is reached, and discard.
Spoon into clean, sterile hot jars leaving 1/4 inch head space.
Seal and process for 10 minutes at altitudes up to 1000 feet.
Any higher please consult canning chart or email me.
Baked Rice With Cheese and Tomatoes


Ingredients:
butter, garlic clove, tomatoes, rice, salt, dried thyme, bay leaf, chicken broth, swiss cheese, parmesan cheese

Directions:
Pre-heat oven to 400 degrees.
In a casserole melt butter and sautee onions and garlic until soft.
Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
Pour in the chicken broth, stirring.
Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.
California Marinade


Ingredients:
soy sauce, lemon juice, Worcestershire sauce, prepared mustard, pepper, garlic cloves

Directions:
Mix all the ingredients., Place meat in marinade., Place in refrigerator overnight., Cook the meat and ENJOY!
Sweet 'n' Hot Glazed Salmon
Category: main-dish
By ZBUGG11

Try this one! This recipe is by far the best complement for salmon. Not only is this recipe delicious, it has the added bonus of being an very healthy dish. Great for dinner parties, paired with rice pilaf, green beans, and salad.

Ingredients:
1 ½ cups apricot nectar
⅓ cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
⅛ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 (3/4 pound) salmon filet without skin

Directions:
Preheat your oven's broiler, and grease a broiling pan. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside. Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 4 servings

Calories: 274.8
Fat: 9.4 g
Saturated fat: 1.9 g
Carbohydrates: 30.6 g
Sugars: 27.6 g
Dietary fiber: 1.6 g
Protein: 18.2 g
Cholesterol: 50.3 mg
Sodium: 320.7 mg
Alouette Pecan Caramel Brie Recipe


Ingredients:
"pecans"

Directions:
Preheat oven to 350°F.
In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
Spread caramel over the top of the Alouette Baby Brie.
Sprinkle pecans on top.
Serve at room temperature.
Peanut Chicken Saute


Ingredients:
creamy peanut butter, water, canola oil, boneless skinless chicken breast halves, garlic cloves, salt, crushed red pepper flakes, bok choy, carrots, scallion, cooked rice

Directions:
Combine peanut butter, preserves, teriyaki sauce and water; reserve.  In nonstick skillet, heat oil over medium heat.
Add chicken; cook, turning once, until browned.  Sprinkle with garlic, salt and pepper flakes.  Add bok choy, carrots and scallions; cook until softened.  Add peanut mixture; cook, until thickened, about 5 minutes, and chicken is cooked through.
Serve over rice.
Mango Chutney Caribbean


Ingredients:
anaheim chilies, hot chili peppers, apple cider vinegar, salt, brown sugar, tamarind paste, mangoes, raisins, celery seed, garlic, ginger, lime juice, clove, cinnamon, mustard seeds

Directions:
Combine peppers, vinegar, salt and sugar in a large pot., Cook over medium heat until sugar dissolves., Add remaining ingredients and bring to a boil., Simmer, undisturbed for 4 hours., Remove from heat, cover and set aside for 2 hours., Refrigerate overnight., OR, Can using safe technique.
Banana Chocolate Almond Milk Smoothie
Category: breakfast-and-brunch
By Anna32

Lactose-free and very filling, perfect for a healthy start to any morning. Add whey protein mix to add an extra long-lasting energy boost. Start the night before for fresh homemade almond milk or pick up a carton at your local grocery store to save time

Ingredients:
1 cup almond milk
1  banana
1 ½ ounces dark chocolate bar (such as Hershey's® Special Dark), broken into pieces
1 scoop whey protein powder  (Optional)

Directions:
Combine almond milk, banana, dark chocolate, and protein powder in a blender; blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 503.4
Fat: 17.8 g
Saturated fat: 2.5 g
Carbohydrates: 68.6 g
Sugars: 42.1 g
Dietary fiber: 8.3 g
Protein: 20.5 g
Cholesterol: 2.1 mg
Sodium: 346.4 mg
Gluten Free Blueberry Walnut Squares


Ingredients:
dates, walnuts, coconut oil, sea salt, pure maple syrup, eggs, low-fat sour cream, blueberries

Directions:
Preheat oven to 325 F and line a baking pan 8 by 13 inches or equivalent with parchment paper.
For the crust ~ add dates and walnuts into a food processor and process until.
Crumbly, then add coconut oil, 1 cup coconut flour, ¼ teaspoons sea salt and 1 tablespoons maple syrup and process until it becomes sticky thick dough.
Set ¼ of the crust mix aside and with a fork or spatula, press the remainder into your baking pan.
For the filling, beat the eggs until frosty, add 1/3-cup maple syrup, sour cream and 4 tablespoons coconut flour, mix until it becomes thick consistency. Pour filling over your curst and evenly cover with blueberries. Add remainder of crumbles on top.
Bake for 30 minutes. Cool before serving.
Sauteed Swiss Chard and Corn


Ingredients:
fresh corn, shallot, fresh garlic clove, fresh swiss chard, lemon zest, fresh lemon juice, fine sea salt, fresh ground black pepper, lemons

Directions:
In a large saute pan cook bacon until crisp and remove all grease except for 2-tablespoons.
Add bacon bits, corn, chopped shallots, chopped garlic and saute until garlic is soft.
Add Red Swiss Chard, fresh lemon thyme, lemon zest, salt and pepper. Saute until chard starts to wilt, add fresh lemon juice and saute for 1-2 minutes.
Season with fine sea salt and fresh ground pepper to taste.
Place the Red Swiss Chard on hot plates and serve.
Garnish with fresh lemon wedges.
Hot Chocolate Float


Ingredients:
water, chocolate-chip mint ice cream

Directions:
In a 2-cup measure microwave water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot.
Stir in cocoa mix.
Pour into a mug.
Top hot chocolate with a small scoop of ice cream.
Serve immediately.
Bacon and Egg Quesadillas


Ingredients:
unsalted butter, green onions, eggs, salt, pepper, crisp bacon, flour tortillas, monterey jack cheese

Directions:
In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
Add in the beaten eggs,  salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
Fold tortillas in half; brush lightly with oil.
Wipe out the skillet (or use another clean skillet] and heat over medium heat.
Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
Serve hot.
Giada's Chicken Spezzatino (stew)


Ingredients:
olive oil, celery ribs, carrot, onion, salt, fresh ground pepper, chopped tomatoes, reduced-sodium chicken broth, fresh basil leaf, tomato paste, bay leaf, dried thyme, chicken breasts, kidney beans

Directions:
Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
Serve with biscuits for dunking and enjoy!
Fourth of July Salad
Category: salad
By Maggie

This is the best holiday salad, hands-down. Great wholesome healthy taste! Great for the fireworks, picnics, or a family dinner side. Add a hint of love and enjoy!

Ingredients:
1 cup blueberries
1 cup sliced strawberries
1 cup chopped watermelon
1 cup red grapes
1 cup shredded coconut

Directions:
Combine blueberries, strawberries, watermelon, and grapes in a bowl; add coconut.

Prep time: 10 mins
Total time: 10 mins
Yields: 15 servings

Calories: 60.3
Fat: 4.1 g
Saturated fat: 3.6 g
Carbohydrates: 6.3 g
Sugars: 4.3 g
Dietary fiber: 1.6 g
Protein: 0.7 g
Sodium: 2.8 mg
Garlic Pepper Seasoning


Ingredients:
garlic powder, black pepper, parsley flakes

Directions:
In a bowl, combine all ingredients and stir until well blended., Store mixture in an airtight container., Use for seasoning meats, grains, starches and vegetables.
Arugula and Mozzarella Arborio (Risotto) With Grilled Chicken


Ingredients:
olive oil, sea salt, red pepper flakes, dried rosemary, oregano, lemon pepper, boneless skinless chicken breasts, water, arborio rice, salt, mozzarella cheese, parmesan cheese, unsalted butter, baby arugula, mushroom, olive oil, black pepper

Directions:
Combine all ingredients for the the marinade in a bowl. Add chicken. Pierce with fork and thoroughly cover the chicken. Cover and set aside for at least 30 minutes.
Bring the water to a boil in a large sauce pan. Add the rice and salt. Bring back to boil and continue to boil, stirring occasionally, until the rice in tender, 15-17 minutes.
In a small frying pan, heat up olive oil. Saute mushrooms until tender and set aside.
Grill the chicken.
Drain the rice in a colander and put back into the hot pot. Stir in the cheeses, butter, arugula, and mushrooms.
Slice the chicken breasts diagonally in half to make four pieces.
Immediately divide the risotto among four plates and place the chicken on top of the risotto.
Add black pepper to taste.
Parmesan Pesto Potato Soup


Ingredients:
half-and-half cream, parmesan cheese, pesto sauce

Directions:
Stir together potato flakes, stock and half & half in a medium saucepan and bring to boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in Parmesan cheese and simmer for 5 minutes more.
Season to taste with salt and pepper.
Ladle into bowls and swirl 1tsp of pesto into each bowl.
Southern Iced Tea Cocktail


Ingredients:
light rum, vodka, fresh lemon juice, mint, lemon

Directions:
"Fill a quart Mason jar with ice.  Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup.  Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly."
T - Bone Steaks With Garlic Butter Sauce


Ingredients:
ketchup, Worcestershire sauce, sweet Hungarian paprika, dry mustard, cider vinegar, unsalted butter, garlic cloves, salt, pepper

Directions:
Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.
Pineapple Fried Rice with Ham
Category: main-dish
By Misty Noelle

A quick and easy weeknight meal that's so much cheaper, tastier, and healthier than take-out! It is made with brown rice and lots of vegetables.

Ingredients:
3 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon ground ginger
¼ teaspoon white pepper
2 tablespoons olive oil
1  onion, diced
2 cloves garlic, minced
2  carrots, peeled and grated
½ cup frozen corn
½ cup frozen peas
3 cups cooked brown rice
2 cups diced pineapple
½ cup diced ham
2  green onions, sliced

Directions:
Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl; set aside. Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes. Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 390.9
Fat: 13.3 g
Saturated fat: 2.2 g
Carbohydrates: 60.9 g
Sugars: 13.1 g
Dietary fiber: 6.9 g
Protein: 9.4 g
Cholesterol: 8.4 mg
Sodium: 916.6 mg
Mandarin Orange Grilling Sauce


Ingredients:
cornstarch, brown sugar, ginger, cinnamon, lemon juice, mandarin oranges

Directions:
In a saucepan, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
Stir in the orange and lemon juices and bring to a boil; stirring constantly.
Boil for 1 minute and then remove from heat.
Stir in orange segments.
Cover and keep warm until ready to serve with main dish.
MICROWAVE DIRECTIONS:.
In a 4-cup measure, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
Gradually stir in orange and lemon juices.
Microwave on HIGH for 3-4 minutes or until mixture boils, stirring each minute.
Keep microwaving to boil it one full minute.
Stir in orange segments.
Cover and keep warm until ready to serve with main dish.
GRILLED CHICKEN DISH:(just in case].
Pound 4 boneless chicken breasts to a 1/4 inch thickness.
In a small dish combine 2 tbls. melted butter with 1/4 tsp cinnamon and use this to baste the chicken while grilling.
Fudge Cake
Category: desserts
By Kristen Faux

For the true chocolate lover, this cake is moist and dense and you are going to love it.  Great with cream cheese frosting or cooked fudge frosting.

Ingredients:
1 ½ cups white sugar
1 teaspoon vanilla extract
2  large eggs eggs
1 cup milk
1 tablespoon fresh lemon juice
½ cup unsweetened cocoa powder
1 cup hot water
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup butter

Directions:
Cream butter or margarine and sugar together in a large bowl.  Add vanilla, and then eggs to the mixture. In another bowl, mix together flour, soda, baking powder, and salt.  Sour the milk by adding the lemon juice or vinegar.  Add flour mixture alternately with soured milk to the creamed mixture. Mix cocoa and hot water together, and beat into batter. Bake 30 to 35 minutes at 350 degrees F (175 degrees C).  Cool, and frost with desired frosting.

Yields: 9 x 13 inch cake

Calories: 194.1
Fat: 6.4 g
Saturated fat: 3.8 g
Carbohydrates: 32.1 g
Sugars: 17.5 g
Dietary fiber: 1.3 g
Protein: 3.5 g
Cholesterol: 35.3 mg
Sodium: 212.5 mg
Always Perfect Chocolate Chip Cookies


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

Directions:
Sift dry ingredients together and set aside.
Cream shortening, butter, and sugars together, then eggs and vanilla extract.
Slowly blend in dry ingredients, about a third of the total amount at a time.
Stir in chocolate chips.
Drop by large tablespoons onto an ungreased cookie sheet, leaving at least 2 inches between to allow cookies to spread.
Bake at 375°F for 11-12 minutes or until lightly golden.
Makes 2-3 dozen cookies depending on size.
South of the Border Egg Casserole


Ingredients:
eggs, white corn tortillas, green chili sauce, cheddar cheese, salsa, cheddar cheese

Directions:
Grease a 9x12" baking dish and preheat oven to 375 degrees.
Lightly beat eggs in a bowl.
Tear up corn tortillas into large pieces and layer half of them into bottom of baking dish.
Top tortillas with half of the chili sauce and half of the cheese.
Pour half of the beaten eggs over this and then repeat the layers again of tortillas, chili sauce, cheese and then eggs.
Bake in oven for 30 minutes, uncovered.
Serve topped with salsa and additional cheddar cheese if desired.
Ruths Iraqi Fish Curry


Ingredients:
white vinegar, onion, olive oil, curry powder, salt, tomato sauce, red wine vinegar, pomegranate molasses, garlic powder, fresh parsley, of fresh mint, tomatoes

Directions:
Preheat oven to 350 degrees.
Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
Rinse filets with cool running water and place them in a large casserole dish (14x9x2] and set aside.
In large skillet over medium heat, sauté onions in olive oil until translucent.
Add curry powder and salt to onions, stirring for one minute.
Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin].
Serve with cooked rice.
Kumquat Smoothie (Or Calamondin)


Ingredients:
kumquats, lemon juice, sugar

Directions:
Place all in blender (mine is on steroids - Blentec].  Just pop the kumquats in whole.
Whirl til smooth.
Enjoy.
Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot)


Ingredients:
onion, garlic cloves, lemon grass root, fresh ginger, cashews, coriander powder, turmeric, salt, dried kaffir lime leaves, bay leaves, potatoes, cabbage, cauliflower florets, carrots, zucchini, green beans, coconut milk, water, steamed rice, fresh cilantro, lime slice

Directions:
In a food processor chop together onion, garlic, lemon grass (white bottom part only], ginger, macadamia/cashew nuts into a coarse paste.
Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot.  Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp.  Saute for 10 more minutes and then set aside.
Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables.  During the last 30 minutes add the can of coconut milk and stir gently.
Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.
Spiced Honey Pretzels


Ingredients:
honey, butter, onion powder, chili powder

Directions:
Line a jelly roll pan (15x10] with foil.  Spray the foil with cooking spray.
Place pretzels in a large bowl.
In a small bowl, combine honey, butter, onion powder and chili powder.  Pour over pretzels and toss to coat evenly.
Spread pretzels in prepared pan.  Bake at 350 8 minutes., stirring once.
Cool on a piece of parchment or wax paper, stirring several times to keep separated.
Chocolate Chicken Fricassee #A1


Ingredients:
chicken thighs, yellow mustard, flour, bacon, onions, garlic cloves, flour, water, bay leaves, thyme, black pepper, white pepper, chili powder, paprika, oregano, parsley flakes, cayenne, linguine, pasta, sea salt, black pepper, white pepper, paprika

Directions:
Rinse chicken and remove excess fat and skin.  Pat dry with a paper towel.  Rub seasoning blend ( 1/2 teaspoon of each:  sea salt, black pepper, white pepper, paprika] into chicken and coat with mustard.  Allow chicken to marinate for 30 minutes.
Dredge chicken in flour and shake off excess.
Render fat from two slices bacon in a cast iron dutch oven.  Remove and add 1/2 cup vegetable oil.  When heated, add chicken, skin side down.  Cook in two batches.  Allow chicken to fry over medium heat for four minutes and turn.  Allow to fry three minutes longer.
While chicken is frying, preheat oven to 350 degrees F.
Remove chicken and pour 3/4 cup flour into pot.  Combine oil and flour to make a roux.  Turn heat down to low and stir continuously until roux is a dark brown, about the color of milk chocolate.
Once the roux is sufficiently dark, add sliced onions.  This will stop the browning process.  Saute until onions begin to soften and add garlic.  Continue to cook until fragrant and onions are soft.
Add water and stir until roux has completely dissolved, resulting in a smooth gravy.
Add bay leaves, chocolate, A.1. steak sauce, thyme, black pepper, white pepper, chili powder, paprika, oregano, parsley flakes, and cayenne.  Blend well and and taste.  Make adjustments if necessary.
Mince the two slices of bacon and add to the gravy.  Also, introduce the par-fried chicken to the pot.  Cover and place in oven for 45 minutes.
About fifteen minutes before chicken is ready, prepare pasta according to the directions on the package.
Enjoy chicken and gravy over pasta.  Serves six.
Greek Couscous Salad


Ingredients:
chickpeas, cucumber, tomatoes, feta cheese, sliced ripe olives, green onions, garlic powder, dried mint, lemon juice

Directions:
"Cook couscous according to package directions, except omit the butter amount. Let cool & then add all other ingredients. Allow to chill in refrigerator for a couple hours before serving."