xiaoxl/recipe_data huggingface dataset:
Very Corny Corn Bread


Ingredients:
bacon fat, shortening, yellow cornmeal, baking powder, baking soda, salt, honey, egg, buttermilk

Directions:
Preheat oven to 385 degrees F.
Measure fat into a 10" cast iron skillet, and place in oven.
Whisk together dry ingredients in large bowl.
Add buttermilk, egg, and honey.  Add bacon, if using.
Whisk well until thoroughly combined.
Pour half of hot fat from skillet into batter, stir well.  Pour batter into hot skillet, top with freshly ground black pepper.
Bake for 20 to 30 minutes, until golden and crusty, and the center is firm and bounces back when pressed.
Parmesan Chicken With Caesar-Roasted Romaine


Ingredients:
chicken breast halves, parmesan cheese, panko breadcrumbs, olive oil, flat leaf parsley, garlic cloves, romaine lettuce, anchovy fillets, capers, lemon

Directions:
Preheat oven to 450°.
Line a large rimmed baking sheet with foil.  Season chicken with salt and pepper; place on prepared sheet.  Combine cheese, panko, 2 tablespoons oil, parsley, and half of the garlic in a medium bowl; season with salt and pepper.  Pat panko mixture onto breasts.  Roast chicken until crumbs begin to turn golden, about 15 minutes.
Remove sheet from oven; place romaine around chicken.  Drizzle romaine with 1 tablespoons oil and sprinkle with remaining garlic.  Season with salt and pepper.  Roast until chicken is cooked through and lettuce is soft & browned at edges, about 5 minutes.
Divide among plates. Top lettuce with anchovies and capers; garnish with lemon wedges for squeezing over.
Hot German Potato Salad II
Category: salad
By Mary

This potato, bacon and onion salad actually tastes better the second day when it's reheated.

Ingredients:
3 pounds potatoes
1 pound bacon, cubed
1  onion, diced
2 cups white sugar
2 cups white wine vinegar

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet. Add the sugar and vinegar to the bacon and onion mixture and bring to a boil.  Pour the mixture over the potatoes and stir.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 575
Fat: 10.6 g
Saturated fat: 3.5 g
Carbohydrates: 108.2 g
Sugars: 69.5 g
Dietary fiber: 5.3 g
Protein: 14.1 g
Cholesterol: 27.3 mg
Sodium: 596.3 mg
Lemony Italian Salad


Ingredients:
dried brown lentils, water, plum tomatoes, parmesan cheese, asiago cheese, fresh spinach leaves, fresh spinach, prosciutto, ham, vinegar, olive oil, lemon juice, dijon-style mustard, fresh rosemary, salt, pepper

Directions:
Rinse lentils; place in a small saucepan with the water.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or just until tender.
Drain and chill for 1 to 2 hours or until thoroughly chilled.
Arrange the tomatoes, cheeses, spinach, cooked lentils, and prosciutto or ham on a large serving platter or in a serving dish.
For dressing, in a screw-top jar combine vinegar, olive oil, lemon juice, mustard, rosemary, salt, and pepper.
Cover and shake well.
Drizzle over salad.
Gluten-Free Glistening Brownie Bombes


Ingredients:
potato starch, brown sugar, cocoa powder, baking soda, salt, water, canola oil, cider vinegar, margarine, vanilla

Directions:
For brownies, stir together flour, brown sugar, cocoa, baking soda and salt.
In a second bowl stir together remaining ingredients.
Pour water mixture over flour mixture and stir until batter is smooth.
Pour into greased muffins cups, filling about half full.
Bake in a preheated 350* oven for about 18 to 20 minutes.
Let stand 5 minutes then turn out onto rack to cool; after cooled poke bottoms several times with a fork.
For glaze, bush brownies with first amount of liqueur.
Bring cream to a boil in a saucepan and remove from heat.
Add chocolate and second amount of liqueur to hot cream and stir until smooth.
Spoon mixture slowly over brownies, allowing lots to drip down the sides.
Top with orange wedges and chill for 1 hour until glaze has set.
Enjoy!
Soupa Frioles Negra


Ingredients:
black beans, cumin, veal demi-glace, black pepper, oregano, onion powder, garlic powder, cayenne pepper, garlic cloves, sour cream

Directions:
Acadian Feux is a wonderfully flavorful and spicy cajun spice mixture I have created and shared only on this site. The recipe is posted on here if you care to use it where "cajun spice" is called for in this recipe.
Rinse and clean black beans. Pour in beer and enough water to just cover. Let soak for 2 hours, drain.
In a 3 quart pan fill just over half with cold water. Once beginning to heat add beans.
Once almost to a boil add pork neck, garlic and spices. Bring to a boil for 2 minutes.
Cover with tight lid and reduce to a simmer.
Simmer for 2 hours. Checking a few times, add water if needed.
For soup, after beans are tender, carefully puree in small batches.
Pour up and top with sour cream or cream fraiche'.
Healthy Strawberry Peach Muffins


Ingredients:
all-purpose flour, whole wheat flour, quick oats, baking powder, salt, cinnamon, sugar, vegan butter, unsweetened applesauce, plain soymilk, vanilla extract, pecans, fresh strawberries

Directions:
Pre- heat oven to 350 degrees.  Lightly grease a muffin pan, set aside.
Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon], set aside.
In another bowl add sugar, butter, applesauce, soy milk, vanilla, and pecans.  Whisk together until mixed.  Add dry ingredients to this and stir until just combined (you don't want to over mix].  Gently fold in the fruit.  Batter will be thick.
Spoon into muffin tins and bake for 20-25 minutes.
Spoiled Baby Back Ribs
Category: meat-and-poultry
By spoiled

Easy and delicious baby back ribs.

Ingredients:
3 pounds pork back ribs, cut into serving size pieces
1 cup ketchup
¼ cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
½ teaspoon salt
1 teaspoon liquid smoke flavoring

Directions:
Place the ribs into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. Meanwhile, stir the ketchup, vinegar, Worcestershire sauce, sugar, salt, and liquid smoke in a saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer uncovered, stirring frequently, until thickened, about 30 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with foil. Drain the ribs and place meaty-side-up onto the prepared baking sheet. Brush the ribs with half of the barbeque sauce. Broil in the preheated oven until the sauce has turned sticky and lightly browned, about 7 minutes. Turn the ribs over and brush with the remaining sauce. Continue to broil until the sauce has turned sticky, about 7 minutes.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 3 pounds of ribs

Calories: 893.8
Fat: 60.4 g
Saturated fat: 22 g
Carbohydrates: 36.9 g
Sugars: 33.2 g
Dietary fiber: 0.2 g
Protein: 49.5 g
Cholesterol: 234 mg
Sodium: 1650.5 mg
Doreen's Dinner Rolls


Ingredients:
warm water, sugar, milk, eggs, butter, salt, flour

Directions:
Combine yeast, water, and a little of the sugar in a small bowl.
Mix sugar, milk, eggs, butter, and salt in a large bowl.
After yeast has risen a little, add to milk mixture.
Gradually add flour until a soft but not-too-sticky dough has formed.
Knead 6-7 minutes.
Let dough rise in buttered bowl until doubled in size.
Punch dough down and divide into three balls.
Roll out each ball into a flat circle and cut into 8 triangles to make crescent-style rolls.
Let them rise again, about 40 minutes.
Bake at 400 degrees for approximately 12 minutes, depending on the size of the rolls.
Kirazli Roka Salatasi


Ingredients:
arugula, sweet cherries, red onions, cheese, extra virgin olive oil, lemon juice, salt

Directions:
Season the arugula leaves lightly with salt and lemon juice. Place on a serving platter.
Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. Serve immediately.
S'mores Campfire Cones
Category: uncategorized
By NicoleMcmom

A sugar cone stands in for graham crackers in this clever s'mores hack for camping. Gooey marshmallow and melted chocolate are mostly contained in a toasted sugar cone which is a super easy way to make--and eat!--a s'more. No roasting sticks or wire hangers necessary!

Ingredients:
1 (1.5 ounce) bar milk chocolate candy bar (such as Hershey's®)
6 sugar cones
¾ cup mini marshmallows
6 sheets aluminum foil

Directions:
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Divide chocolate bar into 12 pieces. Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces. Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 cones

Calories: 57.3
Fat: 2.2 g
Saturated fat: 1.4 g
Carbohydrates: 9.5 g
Sugars: 7.7 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 1.7 mg
Sodium: 9.3 mg
Fried Portabella Mushroom Strips


Ingredients:
portabella mushrooms, flour, eggs, milk, panko breadcrumbs, ground pepper, salt, garlic powder, parmesan cheese

Directions:
Clean and remove stems from mushrooms.  Slice into 1/2" thick strips.
Put flour in zip loc bag.  Add mushroom slices (6-8 at a time] and shake to coat.  Remove from bag and shake off excess flour.
Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag.  Add mushrooms (again 6-8 at a time] and shake to coat.
Heat oil in deep fryer to 300 degrees.  Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes].  Can also be pan fried.
Drain and immediately salt to taste.
Serve with low fat Peppercorn Ranch dressing for dipping.
Bush Tomato Damper


Ingredients:
all-purpose flour, baking powder, salt, sugar, unsalted butter, milk, sun-dried tomato

Directions:
Sift flour and baking powder together into a bowl.
Add salt, sugar and butter, and mix with fingers until crumbly.
Add milk and tomatoes and mix.
Allow to rest 30 minutes.
Preheat oven to 400F and lightly coat a baking sheet with cooking spray.
Roll dough out about 1 1/4 inch thick and cut into 8 rectangles or circles.  Place on baking sheet and bake for about 20 minutes, or until golden brown.
Serve hot.
Avocado Cloud Bread
Category: uncategorized
By Yoly

This "bread" is gluten free and made with only 4 ingredients. Make sure you let it rest for at least 30 minutes after baking.

Ingredients:
2 large eggs, separated
¼ teaspoon cream of tartar
2 tablespoons mashed avocado
1 teaspoon everything bagel seasoning

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and set aside. Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Stir together mashed avocado and egg yolks. Gently fold into egg whites. Drop 1/4 cupfuls of the mixture onto the prepared baking sheet, about 1 inch apart. Smooth out and sprinkle evenly with bagel seasoning Bake in the preheated oven until bottom starts to brown and top is firm to the touch, 30 to 35 minutes. Let rest at least 30 minutes. Remove with a spatula.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 6 cloud breads

Calories: 35.2
Fat: 2.4 g
Saturated fat: 0.6 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 2.2 g
Cholesterol: 62 mg
Sodium: 77.1 mg
Microwave Peanut Brittle
Category: desserts
By Joyce

This is a wonderful recipe but you should only make it once a year, because you can't stop eating it.

Ingredients:
1 cup white sugar
½ cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions:
Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes. Stir in baking soda until light and foamy.  Pour onto cookie sheet and spread thin.  Cool completely and break into pieces and serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1.5 pounds

Calories: 61.2
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 10.2 g
Sugars: 7.2 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 0.3 mg
Sodium: 73.6 mg
Jalapeno Pepper Pie


Ingredients:
cheddar cheese, eggs

Directions:
grease large cookie sheet., put down layer of jalapenos, top with cheddar cheese., pour eggs over cheese., bake at 350 for 25-30 minutes., let cool and cut into squares., enjoy.
Classic Pot Pie


Ingredients:
margarine, butter, onion, flour, salt, pepper, chicken broth, milk

Directions:
Heat oven to 425 degrees.
Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan.
In a medium saucepan, melt margarine over medium heat.
Add onion; cook 2 minutes or until tender.
Stir in flour, salt and pepper until well blended.
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add chicken and mixed vegetables; remove from heat.
Spoon chicken mixture into crust-lined pan.
Top with second crust and flute edges; cut slits in several places for steam to vent.
Cover edges of crust with stips of aluminum foil and bake for 20 to 30 minutes or until crust is golden brown.
Remove foil and finish baking for another 10 to 20 minutes or until fluted edges are light brown.
Let stand 5 minutes before serving.
Kimchee


Ingredients:
napa cabbage, salt, green onions, garlic cloves, crushed red pepper flakes, light soy sauce, white vinegar, vegan sugar

Directions:
Chop cabbage coarsely and place in a large dish.
Sprinkle cabbage with salt; let stand 3-4 hours.
Squeeze cabbage dry with hands and place in another bowl.
Add remaining ingredients except sesame oil, and mix well.
Refrigerate at least 24 hours before serving.
Sprinkle with a few drops of sesame oil on each serving, if desired.
Mille Feuille (Napoleon Pastry Sheets)
Category: everyday-cooking
By Chef John

You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.

Ingredients:
1 (17.5 ounce) package frozen puff pastry dough, thawed
2 teaspoons white sugar, or as needed for dusting

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet. Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar. Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes. Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.) Transfer to cooling rack and cool completely before cutting. Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

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

Calories: 683
Fat: 46.7 g
Saturated fat: 11.8 g
Carbohydrates: 57.3 g
Sugars: 3 g
Dietary fiber: 1.8 g
Protein: 8.9 g
Sodium: 305 mg
Picnic Dip


Ingredients:
ketchup, sour cream

Directions:
Mix ketchup, Mustard and Sour Cream in a bowl, then slowly add, a teaspoon at a time, the Horseradish until you get the right amount of heat for your taste.
Remember, cooking is a creative sport.
This mixture will be still enough to use as a dip for chips, and it is also very good on hot dogs.
Easy Noodle Beef Casserole


Ingredients:
boneless beef top sirloin steak, lite olive oil, onions, sauerkraut, paprika, water, beef broth, water, tomato paste, caraway seed, chili pepper, sour cream, parsley

Directions:
In a Dutch oven brown the steak pieces in the oil, remove when browned.
Add the onions, sauerkraut, paprika and 1/4 cup water.
Cook& stir until the onions are tender.
about 3 minutes.
Stir in the broth, 1/2 cup water, tomatoe paste, caraway seeds, chili,and noodles Bring to a boil, reduce heat to medium, cover tightly& simmer for about 10 minutes or until the noodles are cooked Remove from heat: return beef to the Dutch Oven, stir, cover and let stand for a couple of minutes Sprinkle with parslery& serve.
Corn and Olive Salsa


Ingredients:
corn kernels, avocado, chives, kalamata olive, white wine vinegar

Directions:
"Combine ingredients in a medium bowl."
Warm Shrimp Salad


Ingredients:
onion, garlic, butter, medium shrimp, chicken broth, oregano, basil, thyme, crushed red pepper flakes

Directions:
Saute onion and garlic in butter 1 minute.
Add shrimp; cook for 2 minutes.
Stir in broth and seasonings.
Bring to a boil.
Reduce heat and simmer for 4 minutes.
Place greens on plates; top with shrimp mixture.
Caramel Irish Cream Coffee


Ingredients:
"irish cream"

Directions:
Place cream and chopped chocolate in a med-sized saucepan.
Stir on medium heat until the chocolate is melted.
Remove from heat, and stir in liqueur.
Add 1/4 cup of the mixture to a cup of black coffee; stir.
Oka Popo (American Samoa) - Raw Fish Stew


Ingredients:
salt, water, pepper, cucumber, tomatoes, onion, coconut milk, fresh cilantro, lime

Directions:
Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
Meanwhile, chop the vegetables.
At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeño, if you like it spicy.
Now put it back in the fridge--it's traditionally served cold.
Cherry Bars


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, salt, cherry pie filling, confectioners' sugar, vanilla extract, milk

Directions:
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; add to the creamed mixture. Mix just until combined.
Spread 3 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling.
Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients; drizzle over bars.
Whistle Stop Chili


Ingredients:
onion, garlic cloves, beef broth, tomato sauce, Rotel tomatoes & chilies, old fashioned oats, salt, sugar, chili powder, red pepper flakes, ground cumin, canned pinto beans, cheese

Directions:
In a large deep saucepan, saute onions and garlic in oil. Add the beef and stir until well browned, breaking up any lumps.
Drain any excess fat.
Stir in the remaining ingredients, except beans, crackers, and cheese.
When mixture comes to a boil, cover pan, lower heat and simmer 30 minutes, stirring occasionally.
Add the beans and cook for another 15 minutes or until beans are hot.
Serve chili hot with crackers and garnished with shredded cheese, and hot sauce if you like spicier.
Twice Baked Potatoes With Sun-Dried Tomatoes


Ingredients:
potato, sun-dried tomato, mascarpone cheese, sun-dried tomato pesto, mozzarella cheese

Directions:
Preheat the oven to 350°F or 180°C.
Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
Meanwhile, finely dice the sundried tomatoes and set aside.
When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. Stir well to mix.
Add the grated mozzarella and diced sundried tomatoes and stir to mix.
Scoop the filling back into the potatoes, smoothing the tops.
Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
Serve hot!
Best Buttercream Frosting
Category: desserts
By Jennifer

Best buttercream frosting--great for Aunt Mary's Chocolate Cake!

Ingredients:
1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

Directions:
In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature. With an electric mixer, beat butter and sugar until fluffy. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

Yields: 1 -9x13-inch cake's frosting

Calories: 147.2
Fat: 10.5 g
Saturated fat: 6.7 g
Carbohydrates: 13.1 g
Sugars: 11.8 g
Protein: 0.7 g
Cholesterol: 28.2 mg
Sodium: 78.3 mg
Cast-Iron Skillet Prime Rib Roast and Gravy
Category: main-dish
By Al Mccready

Juicy, tender prime rib roast and delicious gravy.

Ingredients:
1 (4.5 pound) beef prime rib roast at room temperature
coarse sea salt, or as needed
freshly ground black pepper, or as needed
1  onion, quartered
¼ cup unsalted butter
¼ cup all-purpose flour
¼ cup red wine
1 (32 ounce) carton beef stock
4 sprigs fresh thyme

Directions:
Preheat oven to 275 degrees F (135 degrees C). Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up. Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours. Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet. Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy. Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 1 beef roast

Calories: 562.2
Fat: 45.2 g
Saturated fat: 19.9 g
Carbohydrates: 7.9 g
Sugars: 2.7 g
Dietary fiber: 1 g
Protein: 27.6 g
Cholesterol: 110.1 mg
Sodium: 557.5 mg
Lime Yogurt Pie


Ingredients:
"graham cracker crust"

Directions:
In a bowl, combine gelatin powder and yogurt., Fold in whipped topping., Spread into crust., Refrigerate at least 20 minutes before serving.