xiaoxl/recipe_data huggingface dataset:
Cinnamon Roll Bunnies
Category: bread
By foodelicious

Turn refrigerated cinnamon roll dough into adorable bunnies. These sweet treats are perfect for Easter brunches and baby showers.

Ingredients:
1 (16 ounce) package cinnamon roll dough with glaze (such as Immaculate®)
5  raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unroll the dough of 1 cinnamon roll and cut in half. Roll 1 of the halves to form the "body". Rotate the roll so the outer end of the roll is facing downward. This will form the bunny's "front legs". Cut off 1/3 of the remaining dough and roll it up to form the "tail". Roll up the last 2/3 of the dough to about the halfway point to form the "head". Slice through the remaining unrolled portion and fan out the pieces to form the "ears". To attach the "tail" and "head" to the "body", rub away any cinnamon coating, wet the dough, and press the pieces together. Spread out the "ears" and pinch them at the tips to shape. Repeat with remaining rolls. Transfer the "bunnies" to the prepared baking sheet by carefully lifting with a spatula or scraper. Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment paper with "bunnies" onto a rack to cool slightly. Spread the glaze onto the warm "bunnies", following the pattern of the swirls and ears. Press a raisin in the the center of the swirl on the head to form the "eyes".

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 servings

Calories: 291.1
Fat: 8.1 g
Saturated fat: 2.7 g
Carbohydrates: 49.3 g
Sugars: 0.3 g
Dietary fiber: 2.7 g
Protein: 3.6 g
Sodium: 543.1 mg
Best Yet Banana Mini Muffins
Category: bread
By cathy

When these muffins are on a breakfast buffet table along with an array of other breakfast treats, they will steal the show! They are moist and full of banana flavor!

Ingredients:
cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3  bananas, mashed
¾ cup white sugar
⅓ cup melted butter
1  egg, beaten

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray. Combine flour, baking powder, and baking soda in a bowl. Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine. Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 48 mini muffins

Calories: 45.8
Fat: 1.5 g
Saturated fat: 0.9 g
Carbohydrates: 7.8 g
Sugars: 4 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Cholesterol: 7.3 mg
Sodium: 47.1 mg
Air Fryer Turkey Breast
Category: meat-and-poultry
By Bibi

If you have a taste for turkey, but don't want the time or the hassle of a full bird, try a split turkey breast, prepared in the air fryer. This recipe gives the flavor of an oven-roasted turkey, but in much less time, and with much less fuss!  Use any combination of fresh herbs that you and your family will enjoy!

Ingredients:
1 tablespoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh chives
1 teaspoon finely minced fresh garlic
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
2 tablespoons cold unsalted butter
2 ¾ pounds skin-on, bone-in split turkey breast

Directions:
Preheat air fryer to 350 degrees F (175 degrees C). Place rosemary, chives, garlic, salt, and pepper onto a cutting board. Cut butter into thin slices on top of herbs and seasonings and mash until well blended. Pat turkey breast dry and rub with herbed butter on both sides and under the skin. Place turkey into the basket of the air fryer, skin-side down, and fry for 20 minutes. Turn turkey to skin-side up carefully and continue frying until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 18 minutes more. Transfer to a platter and tent with aluminum foil; allow to rest for 10 minutes. Slice and serve warm.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 263.3
Fat: 10.1 g
Saturated fat: 4.2 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 40.2 g
Cholesterol: 86.2 mg
Sodium: 913.1 mg
Roasted Salmon with Orange-Ginger Glaze
Category: main-dish
By LINDA W.

This recipe couldn't be any easier with only four ingredients -- but it's filled with flavor!  Serve with jasmine rice and grilled asparagus for a lovely summer meal.

Ingredients:
2 pounds salmon fillet
1 cup orange juice
2 teaspoons balsamic vinegar
1 teaspoon finely chopped fresh ginger root
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool. Stir balsamic vinegar and ginger root into orange juice. Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture. Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 5 servings

Calories: 327.8
Fat: 15.3 g
Saturated fat: 2.5 g
Carbohydrates: 5.5 g
Sugars: 4.5 g
Dietary fiber: 0.1 g
Protein: 39.2 g
Cholesterol: 126.6 mg
Sodium: 93.9 mg
Fried Razor Clams
Category: appetizers-and-snacks
By SALMONSNAGGER

A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!

Ingredients:
½ cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2  eggs, beaten
4 large razor clams, cleaned and dried

Directions:
Heat the oil in a large skillet over medium heat. In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat. Fry clams in the hot oil until golden brown. Do not over cook.

Prep time: 20 mins
Cook time: 1 min
Total time: 25 mins
Yields: 4 servings

Calories: 215
Fat: 9.2 g
Saturated fat: 1.7 g
Carbohydrates: 25 g
Sugars: 0.5 g
Dietary fiber: 1.2 g
Protein: 7.6 g
Cholesterol: 96.3 mg
Sodium: 405.3 mg
PHILADELPHIA Farmhouse Chicken Dinner
Category: uncategorized
By Anonymous

A homey and satisfying stove top chicken dish.

Ingredients:
¼ cup flour
½ teaspoon pepper
¼ cup KRAFT Calorie-Wise Zesty Italian Dressing
2 cups baby carrots
4 (6 ounce) bone-in chicken breast halves, skin removed
1  onion, cut into wedges
1 (10 ounce) can 25%-less-sodium chicken broth, divided
1 ½ cups instant white rice, uncooked
¼ cup PHILADELPHIA Light Cream Cheese Spread
2 tablespoons chopped fresh parsley

Directions:
Mix flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through (170 degrees F). Meanwhile, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm. Add cream cheese spread and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 minutes or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

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

Calories: 441.1
Fat: 7.4 g
Saturated fat: 2.9 g
Carbohydrates: 48.6 g
Sugars: 6.9 g
Dietary fiber: 3.9 g
Protein: 42.3 g
Cholesterol: 104.5 mg
Sodium: 481.1 mg
Arabic Pretzels (Baqsam)


Ingredients:
active dry yeast, warm water, bread flour, powdered milk, sugar, anise seed, cumin

Directions:
Dissolve yeast in warm water + sugar.
Mix the dry ingredients, milk powder + flour + (aniseed or the cumin].
Mix all together and knead for 10 minutes.
Cover and let rise until double for around 30 minutes.
Punch down.
Roll the dough into rectangle 10 x 20 cm and cut into 3 cm strings.
Fold the string and role gently with hand in sesame, shape it the way you like or leave as sticks.
Place on greased cookie sheet, cover and allow to rise for 10 minutes.
Bake at 400°F for 20 minutes. Reduce to 120°F for another 10 minutes to let it dry if desired.
Meringue


Ingredients:
cream of tartar, sugar

Directions:
"Whip the whites and cream of tartar until soft peaks form gradually adding 1 tablespoon of sugar at a time.Beat a couple of minutes."
Chili Cashew Party Mix


Ingredients:
butter, margarine, TABASCO® brand Chipotle Pepper Sauce, chili powder, salt, salted cashews

Directions:
Preheat oven to 325°F.
Melt butter in 2-quart saucepan over low heat. (Or microwave in large glass bowl.] Stir in TABASCO® Chipotle Sauce, chili powder and salt until combined. Stir in cashews and cereal squares until well mixed.
Spoon mixture onto large cookie sheet. Bake 15 minutes or until mixture is toasted, stirring occasionally.
Easy and Delicious Crusty Popovers
Category: bread
By Rebecca Cartwright

I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!

Ingredients:
4  eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
3 tablespoons butter, melted - divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well. Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter. Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups. Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 dozen popovers

Calories: 97.4
Fat: 5 g
Saturated fat: 2.6 g
Carbohydrates: 9 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 3.9 g
Cholesterol: 71.3 mg
Sodium: 246.1 mg
Rice Flour Pancakes
Category: breakfast-and-brunch
By ilikeit

These pancakes are light and very yummy!

Ingredients:
3  eggs
½ cup milk
1 tablespoon vegetable oil
½ teaspoon salt
1 cup rice flour

Directions:
Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight. Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr 15 mins
Yields: 2 servings

Calories: 487.1
Fat: 16.6 g
Saturated fat: 4.5 g
Carbohydrates: 66.7 g
Sugars: 3.5 g
Dietary fiber: 1.9 g
Protein: 16.1 g
Cholesterol: 283.9 mg
Sodium: 711.4 mg
German Potato Dumplings


Ingredients:
French baguette, water, potatoes, salt, flour, cornmeal, nutmeg, egg, parsley

Directions:
Soak buns in bowl of  water for about 30 minutes.
Meanwhile rice or grate potato using the fine grater into a medium bowl.
Squeeze all the water out of the soaked rolls and add to the grated potato.
Add the rest of the ingredients and using hands, mix together.
If dough is really sticky add a little more flour.
Wet your  hands and form balls about 2 1/2 “ in diameter.
Drop dumplings in a large pot of boiling water.
Once dumplings have floated to the top of the water let cook another 10 minutes.
Remove from the pot with slotted spoon.
Enjoy.
Added Note:
You might want to make extra.
These freeze very well.
Left overs are a great accompaniment to roast beef  or pork ,just slice little less than 1/2 inch thick slices and brown in butter.
Quick Short Rib Stew
Category: soups-stews-and-chili
By thorky

Delicious, tender short ribs combined with a very tasty accompanying stew.   Simple ingredients, great taste!!!

Ingredients:
½ cup all-purpose flour for coating
4 pounds beef short ribs
2 tablespoons canola or vegetable oil
1 cup hot water
2 cubes beef bouillon
1 (28 ounce) can diced or stewed tomatoes
2 cloves garlic, thinly sliced
2 medium onions, chopped
6 medium carrots, peeled and sliced
6 medium potatoes, peeled and cubed
3 tablespoons all-purpose flour, dissolved in
1 cup water
1 (15 ounce) can peas, with liquid
Salt and pepper to taste

Directions:
Heat a large skillet over medium-high heat.  Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated.  Pour the oil into the preheated pan, heat until shimmering.  Shake any excess flour off of the ribs, then add them to the hot oil.  Brown well on all sides without burning, about 10 minutes. While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved.  Using tongs, remove the ribs from the skillet, and place into the pressure cooker.  Seal according to manufacturer's directions and cook for 25 minutes. After 25 minutes, release pressure, and open cooker according to manufacturer's directions.  Pour in the canned tomatoes, garlic, onion, and carrots.  Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes. Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water.  Stir into the vegetables, and cook until the sauce thickens, about 5 minutes. Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 987.6
Fat: 61 g
Saturated fat: 24.1 g
Carbohydrates: 70 g
Sugars: 11.7 g
Dietary fiber: 9.4 g
Protein: 37.9 g
Cholesterol: 124.4 mg
Sodium: 938.2 mg
Chicken Fajita Pasta Bake
Category: meat-and-poultry
By Sharon M

I created this with ingredients I had in the pantry, and it turned into a family favorite!

Ingredients:
1 pound ziti pasta
1 tablespoon vegetable oil
1  onion, sliced
1  green bell pepper, sliced
1 pound boneless chicken breast, cubed
1 (16 ounce) jar salsa
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package taco seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (16 ounce) package shredded Cheddar cheese, divided

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain. Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes. Combine salsa, cream cheese, and   in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan. Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

Prep time: 10 mins
Cook time: 57 mins
Total time: 1 hr 7 mins
Yields: 8 servings

Calories: 835.9
Fat: 42.8 g
Saturated fat: 25.1 g
Carbohydrates: 71.1 g
Sugars: 6.8 g
Dietary fiber: 7.9 g
Protein: 43.1 g
Cholesterol: 152.7 mg
Sodium: 1501.2 mg
Mediterranean Grilled Stuffed Zucchini


Ingredients:
zucchini, zucchini, onion, olive oil, ricotta cheese, italian sweet sausage, black olives, crushed red pepper flakes, egg, parmesan cheese

Directions:
"needed - one very large zucchini (4x the regular store sized ones] --  cut length-wise, scoop out middle and cut into half again to make 4 halves --  For the stuffing- saute 1 small onion chopped in --  2 TB of olive oil. When softened, add 1/4 lb of loose italian sausage (break it up as it sautes]. Season onions and sausage with a little crushed red pepper, salt, and pepper. When sausage is golden brown, remove to a bowl.  --  Saute 1 small diced zucchini until aldente, then season with salt and pepper and lil thyme --  add to bowl with sausage and onions. Add 1-2 Tablespoons of italian black olives, 1/2 cup of chopped. roasted red peppers, and 2 cloves of sauted finely chopped garlic. Add 2 cubed toasted slices of whole wheat bread with a touch of salt and pepper. Stir together and mix well. Following this, add 2 TB of ricotta cheese (ot add til stuffing is moist], then 1 egg, 1/4 cup of parmesan cheese. Mix all ingredients well and stuff into Zucchini halves. TO COOK: heat grill to medium high, wrap zucchini in seperate segments in foil and tent each piece. Cook on grill at medium (or 600 degrees] for 20 minutes with lid closed. Following this, open foil and top with mozarella cheese and cook for an additional 5 minutes and then cool for 3 minutes and serve to guests :D  --  ENJOY!See More."
Balti Chicken Khara Masala


Ingredients:
skinless chicken, black mustard seeds, fennel seed, curry leaves, cumin seed, pomegranate seeds, salt, fresh ginger, garlic cloves, fresh green chilies, onions, tomatoes, coriander leaves

Directions:
In a bowl mix together the mustard seeds, onion seeds, fennel seeds, curry leaves, red chillies, cumin seeds, pomegranate seeds, salt, ginger and garlic.
Heat the oil in a wok and fry the spices with the green chillies and the onions, cook for 5 minutes.
Add the tomato and chicken and cook over low heat till the chicken is cooked, about 15 minutes.
Serve garnished with chopped coriander leaves.
Peanut Butter Apple Crisp


Ingredients:
green apples, water, lemon juice, cinnamon, flour, brown sugar, peanut butter, margarine

Directions:
Preheat oven to 350 degrees. Arrange apple slices in bottom of a lightly oiled 9-by-13-inch baking dish.
Mix lemon juice and water and pour over apples. Sprinkle cinnamon on top. Mix remaining ingredients until crumbly. Spread evenly over the apples.
Bake for about 40 minutes, or until golden brown.
Homemade Black Currant Wine


Ingredients:
sugar, honey, boiling water, champagne yeast, yeast energizer

Directions:
Add sugar or honey to boiling water to dissolve.
Allow to cool to 105* F.
Add yeast and yeast energizer, stir, then cover with cloth.
While allowing the yeast time to wakeup (1 hour] sterilize the stopper and airlock.
Open the quart bottle of juice or nectar and pour out 1 and 1/4 cup of it (this doesn't need to be saved.].
Add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two.
Insert your sterilized bottle stop and then insert your airlock into that.
Add water to the airlock, enough to meet the watermark in both chambers.Place it in a warm area and let it sit until the airlock bubbles only every 3 minutes or so. (one to two weeks].
Once the fermentation has slowed down considerably, pour (or 'rack' with a siphoning tube] to a bottle of the same size. This will separate your wine from the 'lees' (the dead yeast that accumulate in the bottom of the bottle].
Remove 1 cup of the wine and taste test or dispose of. It's not needed at this point. If the fermentation went well it won't be sweet at all at this point.
Add another cup of warm sugarwater (1/2 water & 1/2 sugar dissolved] to the bottle and reinsert the stopper and airlock (sterilized again if necessary].
Let ferment until the airlock is bubbling once every five minutes.
'Rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.
The Tornado


Ingredients:
character(0]

Directions:
pour tequila into a tall shot glass., add eggnog slowly to the tequila to form a top layer., add the grenadine, slowly., enjoy.
Lighter Layered Mexican Dip


Ingredients:
lean ground turkey, fat free sour cream, low-fat sharp cheddar cheese, lettuce, tomatoes, green onion, black olives

Directions:
Cook turkey in skillet, drain fat.
In large bowl, mix the sour cream and cream cheese and taco seasoning mix with a fork or hand blender.
Spread meat in the bottom of a glass pie plate or similarly shaped dish.
Spread refried beans as next layer.
Spread cream cheese mixture, then veggies, then sprinkle the cheese.
Ital Curry Stew


Ingredients:
carrots, turnip, idaho potato, garlic clove, coconut oil, onion, curry powder, thyme, water, coconut milk, soy margarine, scotch bonnet pepper, ginger

Directions:
preparation., 1. cut potato, cho cho, carrots, and turnip in cubes., 2. slice onion, 2. saute sliced onion in frying pan, cook until tender., 3. add water, carrots, cho cho, turnip, and potato., 3. add curry powder, whole scotch pepper, garlic, thyme and ginger., 4. add 1 cup coconut milk and soy margarine until sauce gets creamy., serve with rice., Recipe by Ras Joseph.
Matcha Pancakes
Category: breakfast-and-brunch
By Aiya America

We're strong believers in sleeping in and brunching on the weekends (we didn't work hard all week for nothing!), so it's only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There's just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we're starting the morning off with dessert, especially if there are chocolate chips inside. Happy brunching! Top with more white chocolate chips, honey, butter, and enjoy.

Ingredients:
1 cup all-purpose flour
1 tablespoon green tea powder (matcha)
2 teaspoons baking powder
¼ teaspoon salt
1 cup cashew milk
1 tablespoon cashew milk
1  egg
2 tablespoons olive oil
2 teaspoons vanilla extract
¼ cup white chocolate chips

Directions:
Whisk flour, matcha, baking powder, and salt together in a bowl. Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining. Add chocolate chips; stir again briefly. Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute. Flip and cook until edges are lightly golden brown, about 1 minute more.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 6 small pancakes

Calories: 227.7
Fat: 13.4 g
Saturated fat: 2.5 g
Carbohydrates: 22.4 g
Sugars: 4.5 g
Dietary fiber: 0.6 g
Protein: 3.8 g
Cholesterol: 32.6 mg
Sodium: 407.2 mg
Camembert Blue Cheese Spread


Ingredients:
camembert cheese, gorgonzola, low-fat cream cheese, onion, paprika, garlic powder, rosemary, sage, salt, cayenne pepper, black pepper

Directions:
In a bowl combine camembert cheese, gorgonzola, cream cheese, onion, paprika, garlic powder, rosemary, sage, salt, cayenne pepper, and black pepper until well mixed.
Refrigerate until ready to use.
Enjoy!
Note: You can also heat this (e.g. in the microwave] until the cheese melts; that is really yummy, too.