xiaoxl/recipe_data huggingface dataset:
Thai Vegetarian Green Curry


Ingredients:
seitan, button mushrooms, green curry paste, coconut milk, eggplant, lime juice, fish sauce, white sugar, basil, cilantro

Directions:
Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
Add the seitan (fake chicken, or chicken] and lime juice, continue cooking for 3 minutes until fragrant and the "meat" is cooked through.
Place over medium heat and cook until boiling. Add the remaining coconut milk along with the palm sugar, fish sauce and serrano pepper. When the mixture returns to the boil add the eggplants and sliced mushrooms. Cook until the eggplants are done, sprinkle sweet basil leaves and cilantro then turn off the heat.  Arrange on a serving dish over jasmine rice rice.
Puffs
Category: appetizers-and-snacks
By giteup

Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!

Ingredients:
¼ cup butter
½ cup water
½ cup all-purpose flour
2  eggs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside. In a medium saucepan heat  butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet. Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

Yields: 20 puffs

Calories: 38.9
Fat: 2.8 g
Saturated fat: 1.6 g
Carbohydrates: 2.4 g
Dietary fiber: 0.1 g
Protein: 1 g
Cholesterol: 24.7 mg
Sodium: 23.4 mg
Dansk Aebleskiver (Danish Doughnuts)
Category: bread
By Luanne

My husband is from Denmark, and making this traditional Danish favorite is a family affair. I make the batter, my husband does the cooking, and the kids help us make them disappear! We like to dip our aebleskivers in raspberry jam, maple syrup, and powdered sugar. The cardamom gives them that something extra. No wonder this recipe is a family favorite! Danish cooks use a long knitting needle to turn the doughnuts, but you can use a fork, too.

Ingredients:
8  eggs
1 quart buttermilk
¼ cup melted butter
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons white sugar
1 teaspoon baking soda
1 ½ tablespoons ground cardamom
2 cups vegetable shortening, melted

Directions:
Preheat an electric aebleskiver pan according to the manufacturer's directions. Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth. Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full. Allow the batter to cook in  the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 48 servings

Calories: 144.6
Fat: 10.6 g
Saturated fat: 3.1 g
Carbohydrates: 9.6 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 2.8 g
Cholesterol: 34.4 mg
Sodium: 114.8 mg
Em and Mommy's Need It Fast Smoothie


Ingredients:
skim milk, fat-free sugar-free instant vanilla pudding mix, frozen blackberrie, frozen strawberries

Directions:
Put the milk into the blender., Add the pudding mix., Add the frozen fruit and blend., Serve immediately.
Cheese Whiz Cauliflower Casserole


Ingredients:
onion, butter, flour, water, Cheese Whiz, frozen cauliflower, eggs

Directions:
Saute onions in 4 tablespoons butter.
Stir in flour and add water.
Cool over low heat, stirring until thick and boiling.
Blend in Cheese Whiz.
Combine sauce and cooked cauliflower.
Add eggs.
Mix gently until blended.
Put in well greased pan; dot with remaining butter.
Bake for 30 minutes or until golden brown at 325.
Healthy Pumpkin Pie Bran Muffins


Ingredients:
granulated sugar, nonfat milk, whole wheat flour, baking powder, baking soda, salt, canned pumpkin, egg, pumpkin pie spice, vanilla extract

Directions:
Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
Makes 12 muffins.
Sommer's Cinnamon Mocha


Ingredients:
hot water, instant coffee, sugar, cocoa powder, ground cinnamon

Directions:
Dissolve one heaping teaspoon of Pero Extra Dark Roast into the hot water.
Stir in sugar, cocoa powder, and cinnamon.  Taste and adjust amounts if necessary.  Enjoy!
Breakfast Bacon and Egg Casserole


Ingredients:
bacon, eggs, sharp cheddar cheese, milk, half-and-half cream, ground mustard, Worcestershire sauce, salt, pepper, nutmeg

Directions:
Spray 9×13 baking dish with Pam.
Trim crusts from bread slices, and place in greased baking dish.
Cook Bacon until Crispy, then chop after it has cooled.
Mix chopped bacon and all other remaining ingredients together and pour over bread slices.
Cover casserole dish with aluminum foil and place in refrigerator overnight.
In the morning, bake uncovered at 350 degrees for 45 – 55 minutes, or until done. ENJOY.
Slow Cooker Stuffing


Ingredients:
butter, celery, onion, poultry seasoning, sage leaves, pepper, salt, leaf thyme, eggs, chicken broth

Directions:
Mix the butter, celery, spices, eggs and broth together in a large mixing bowl.
Add the bread crumbs and stir to blend.
Cook in slow cooker on high for 45 minutes; reduce heat to low for 6 hours.
Korean Zucchini- Hobak Chon


Ingredients:
zucchini, all-purpose flour, eggs

Directions:
Wash and slice zucchinis into 1/4 inch slices.
Place flour into a shallow bowl, for dredging.
Place eggs into another shallow bowl, and beat.
Heat a non-stick pan to medium low.  put a small amount of oil into the pan.
In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg.  Put into pan.
Repeat assembly line until pan is filled.
Check sliced zucchini and flip when lightly browned.  green of zucchini should turn bright when it is cooked enough.
Drain on paper towels.
Serve along side a Korean soy sauce dipping sauce, recipe #191136.
This recipe can also be used with thin slices of Asian eggplant or other vegetables.
Oatmeal Sadies (Cookies)


Ingredients:
rolled oats, flour, baking soda, hot water, shortening, margarine, brown sugar, white sugar, cinnamon, salt, powdered sugar

Directions:
Dissolve baking soda in hot water.
Combine all ingredients, including baking soda/water mixture, mix well.
Using your hands (or some other creative way], form balls of dough.
Roll balls in powdered sugar.
Bake at 350 degrees for about 10 minutes on a lightly greased cookie sheet.
Crab Alfredo


Ingredients:
butter, flour, half-and-half, parmesan cheese, fettuccine pasta, fresh parsley

Directions:
Melt butter in saucepan over medium heat, stir in flour., Gradually add half-and-half, stir until thickened., Add parmesan cheese, cook and stir until smooth., Fold in crab and heat 3 minutes, stirring occasionally., Toss fettuccini with sauce. serve. garnish with parsley.
Kittencal's Baked Potato


Ingredients:
russet potato, kosher salt, butter, fresh ground black pepper

Directions:
Set oven to 325 degrees F.
Fit a rack into a jelly-roll pan.
Wash/scrub the potato very well and dry completely.
Pierce the potato  skin several times all over.
Rub the oil all over the potato skin, then rub the coarse salt all over using hands.
Place the potato/s onto the rack.
Bake until fork-tender all the through to the middle turning the potato over halfway through cooking (about 70 to  90 minutes depending on the size of the potato].
Slice the potato down the center, then split open.
Season with black pepper and salt to taste and butter.
Vegetable Lentil Cream/Soup


Ingredients:
zucchini, roma tomatoes, red bell peppers, extra virgin olive oil, Lentil Pilaf

Directions:
Put rack in the center of the oven.  Preheat oven to 450°F.
On a baking sheet, mix all veggies, balsamic vinegar and oil.  Add salt and pepper.  Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking.   Remove skin from the tomatoes and cut in dice.
In a saucepan, bring to boil the chicken stock, veggies and lentils.  Let simmer about 5 minutes or until veggies and lentils are very tender.  In a blender, reduce the soup to a creamy puree.  Add more stock if needed.  Adjust seasoning.
Serve this soup as a main dish.  You can serve a piece of cheese with Naan bread.
Healthy Breakfast Bars -- My Way!


Ingredients:
old fashioned oats, baking powder, salt, cinnamon, raisins, walnuts, eggs, pumpkin, milk, brown sugar, vanilla

Directions:
Grease two 9" x 13" Pyrex pans.
Preheat oven to 325°F.
Combine scotch whiskey (or apple juice], vanilla, and RAISINS, in a microwave bowl ~ microwave for 1 minute and soak till plump (about 30 minutes] ~ do not drain!
Combine dry ingredients (except raisins] in large bowl, stirring well.
Combine remaining wet ingredients in a large bowl, or an 8 cup measure. Whisk thoroughly for a uniform, lump-free mixture.
Pour wet ingredients, including undrained raisins, into dry ingredients. Stir well.
Pour into greased pans and bake for 30 minutes at 325 degrees. (Bake pans one at a time, or together side by side on the same rack ~ rotate pans after 20 minutes.].
Cool completely and cut each pan into 25 squares ~ I cut mine with a pizza cutter!  Wrap individually in plastic wrap ~ bars stay fresh and moist for two weeks!  Freeze after wrapping individually, if desired, for a once a month cooking (OAMC] breakfast adventure!
NOTE:  Dried cranberries, cherries, apricots, dates, and/or coconut (or a combination] can be substituted for the raisins to make a different bar.
Pasta Enchilada Casserole


Ingredients:
medium pasta shells, water, cream cheese

Directions:
Pour the enchilada sauce into a 9x13 glass baking dish.
Cook your shells according to package directions; drain and rinse in cold water - pour the shells into the 9x13 dish and coat the shells with the enchilada sauce.
While the shells are cooking, brown the ground beef until cooked through; do not drain.
Add the taco packets and water to the ground beef and stir; bring to a boil and then simmer for 5 minutes.
Add the cream cheese to the beef mixture and stir in until melted; simmer another 5-10 minutes stirring frequently.
Pour the meat mixture into the 9x13 dish and spread evenly over the shells.
Top with the Mexican cheese.
Bake at 350 for 30 minutes.
Wheat Germ and Banana Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, toasted wheat germ, bananas, milk, eggs, vanilla extract

Directions:
Preheat oven to 400°F Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl.
Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients.
Spoon batter into prepared muffin cups, dividing equally.
Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.
Good for You Greek Salad
Category: salad
By Candice

A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.

Ingredients:
3 large ripe tomatoes, chopped
2  cucumbers, peeled and chopped
1 small red onion, chopped
¼ cup olive oil
4 teaspoons lemon juice
1 ½ teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6  black Greek olives, pitted and sliced

Directions:
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil,  lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 187.2
Fat: 15.6 g
Saturated fat: 5.2 g
Carbohydrates: 8.3 g
Sugars: 4 g
Dietary fiber: 2 g
Protein: 5 g
Cholesterol: 22.3 mg
Sodium: 346.8 mg
Magickal Banana Apple Raisin Oatmeal Bran Muffins


Ingredients:
banana, cinnamon, milk, oatmeal, raisins, egg, brown sugar, whole wheat flour, unbleached all-purpose flour, salt, baking soda, baking powder

Directions:
Mash the banana in large bowl.  Stir in cinnamon and milk, then oats, bran and raisins.  (You may also add 1/3 of a skinned and grated apple if available, or ¼ cup applesauce for additional fiber and vitamins.]  Let sit for about 15 minutes to soften cereal.
Beat in the oil, then egg with spoon.  If my banana is really ripe, I leave out the sugar or just add a bit to help with the rising of the muffin.
Dump the dry ingredients into the bowl and stir in all at once, just until all is moisturized. If the mixture seems too stiff, add more milk, being careful not to over mix.
Spoon into greased muffin tins or use liners.  Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean, or close to it. (not too sticky].  Makes 10-12 muffins depending on the size of your bananas!
*If you only use one banana and it’s a small one, use about 1 cup white flour.
Delicious Italian Meatballs


Ingredients:
minced beef, ground pork, flat leaf parsley, parmesan cheese, garlic cloves, milk, plain flour, chopped tomatoes, garlic cloves, red chili pepper, green olives, fresh basil, fresh oregano, sea salt, fresh ground black pepper, olive oil

Directions:
Heat the oven to 180°C.
Soak the breadcrumbs in the milk.
Lightly fry the shallots, garlic and chilli. When they have sweated down add the white wine and reduce for a minute or 2 until it has almost evaporated. Add the tomatoes along with the basil, oregano and finally the olives. Simmer to reduce (this should take 5-10 mins].
While the tomato sauce is cooking, make up the meatballs: Into the mince add the parsley, parmesan, garlic and add soaked breadcrumbs, mix well. Season with a little salt and pepper.
Shape into walnut sized balls and lightly coat the meatballs in the flour and fry in hot olive oil until golden. Add the meatballs to the tomato sauce and bake in the oven for 10 minutes.
Serve with basmati rice, or choice of pasta.
Peanut Butter Pie V


Ingredients:
peanut butter, cream cheese, powdered sugar, Cool Whip, peanuts

Directions:
Whip cream cheese until fluffy., Add the sugar and peanut butter. ., Fold in 1/2 to 3/4 Cool Whip., Spoon into baked shell and refrigerate., To serve, top with balance of Cool Whip., Garnish with chopped peanuts if desired.
Spiced Pickled Red Cabbage


Ingredients:
red cabbage, salt, red onions, allspice, celery seed, bay leaves, cinnamon sticks, raspberry vinegar, red wine vinegar, brown sugar, mustard seeds, ground mace, tart apple

Directions:
In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
Prepare canners, jars and lids.
Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
Discard spice bag.
Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
DON`T discard the liquid. Keep it heated.
Packed the mixed veggies into hot jars  leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
Remove air bubbles.
Green Chili and Cheese Chicken
Category: world-cuisine
By MELISSAINNOVA

This is a super-easy weeknight recipe with Mexican flair.  Server with Spanish rice, refried beans, and warm tortillas!

Ingredients:
4  boneless, skinless chicken breasts
1 ½ cups shredded pepperjack cheese
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray. Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top. Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 334.4
Fat: 18.8 g
Saturated fat: 9.6 g
Carbohydrates: 4.3 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 35.4 g
Cholesterol: 120.2 mg
Sodium: 792.4 mg
Grilled Chipotle Orange Chicken


Ingredients:
olive oil, skinless chicken thighs

Directions:
Mix Marinade Mix, orange juice and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side or until cooked through.
Stuffed Morel Mushrooms
Category: appetizers-and-snacks
By Tarilbrown

You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!

Ingredients:
8  fresh morel mushrooms
butter-flavored cooking spray
1 tablespoon butter
1 tablespoon finely chopped red bell pepper
1 tablespoon thinly sliced green onion, including green part
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can lump crabmeat
1  egg
2 tablespoons finely chopped celery leaves
1 teaspoon Worcestershire sauce
4 dashes hot sauce, or to taste
½ teaspoon sea salt
¼ cup bread crumbs
¼ cup shredded Parmesan cheese

Directions:
Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight. Drain mushrooms, rinse well, and set out to dry on a clean towel. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan. Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes. Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon. Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps. Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.

Prep time: 35 mins
Cook time: 35 mins
Total time: 9 hrs 20 mins
Yields: 8 servings

Calories: 164.7
Fat: 13 g
Saturated fat: 7.7 g
Carbohydrates: 4.4 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 8.2 g
Cholesterol: 71.6 mg
Sodium: 356.3 mg
Grandma Clarks Fried Donuts


Ingredients:
sugar, nutmeg, salt, cinnamon, baking powder, liquid shortening, vanilla, eggs, milk, flour, powdered sugar, milk

Directions:
Mix sugar, spices, salt, and baking powder.
Add shortening and vanilla; mix.
Add eggs, mix.
Add milk and flour; mix.
Drop into hot oil using donut dropper.  (if mixture is too thick mix in a bit of milk-too thin a bit of flour].
Fry in oil turning when first crack appears.  -be careful not to crowd.
Remove and place on either a drying rack or brown paper bag to drain oil.
Ice while warm with powdered sugar icing.
One - Two - Three - Four Cake II
Category: desserts
By Janice

This is a very old recipe. It uses basic items found in most any pantry.

Ingredients:
1 cup butter
2 cups white sugar, divided
3 cups cake flour
4  egg yolks, room temperature
4  egg whites, room temperature
2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans. Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. In a separate bowl, beat egg yolks well, then add to butter mixture. Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla. Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter. Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 1 9-inch three-layer cake

Calories: 428.7
Fat: 17.5 g
Saturated fat: 10.5 g
Carbohydrates: 62.8 g
Sugars: 34.5 g
Dietary fiber: 0.6 g
Protein: 5.9 g
Cholesterol: 110.6 mg
Sodium: 220.4 mg
Coconut Bars


Ingredients:
butter, margarine, salt, brown sugar, flour, brown sugar, vanilla, eggs, baking powder, flour, coconut

Directions:
Mix first four ingredients and spread in 8"x12"x2" pan.  Bake at 325° for 15 minutes.
Beat eggs well.  Add remaining ingredients.  Spread over baked mixture.  Bake at 325° for 25 minutes.  Cut into bars.
BASIL LEMON BUTTER


Ingredients:
basil leaves, butter, lemon juice, black pepper, parsley

Directions:
In a food processor, chop basil. Add the remaining ingredients. Drop by tablespoons onto a baking sheet; transfer to the freezer. Remove from baking sheet and store in freezer bags. If prefer, drop onto plastic wrap and shape into a log; wrap tightly and freeze.
Use to flavor chicken, fish or vegetables. This butter is limited only by your imagination.
Note: Add chives for another dimension of flavor. Use dill instead of basil for lemon-dill butter. Try tarragon. Use cilantro and substitute lime juice for lemon juice.
Tex Mex Chex Mix!


Ingredients:
pecan halves, salted peanuts, butter, Worcestershire sauce

Directions:
"Melt butter and mix with taco seasoning and Worcestershire.  Combine dry ingredients, add butter mixture, and toss well.  Bake at 275 for 1 hour, taking out to stir every 20 minutes."