xiaoxl/recipe_data huggingface dataset:
Burnished Bananas


Ingredients:
banana, honey, dark rum

Directions:
Preheat oven to 400F., Lay unpeeled banana on the oven rack and roast for 15 minutes., The skin will be a uniform black-brown and the inside will be soft., Using a sharp knife, slit the banana from end to end., Drizzle with honey and if desired, rum., Eat with a spoon.
Old-Country Bacon and Potato Salad


Ingredients:
potatoes, tiny new potatoes, bacon, green onions, flour, sugar, celery seed, salt, black pepper, water, tarragon vinegar, red wine vinegar, parsley

Directions:
In a large saucepan, cover the potatoes with water.  Bring to a boil, then cover and simmer 20-25 minutes, until almost tender.  Cool slightly.  Peel, if you like, then slice.  Leave tiny new potatoes unpeeled and whole.
In a 10 inch skillet, cook bacon until crisp.  Drain, crumble and set aside, reserving bacon drippings.
Add green onions to the reserved drippings and cook until tender but not brown.  Stir in the flour, sugar, celery seeds, salt and pepper and cook one minute.  Add the water and vinegar and cook, stirring constantly, until mixture thickens.
Carefully stir in potatoes and bacon.  Cook for 2-3 minutes until heated through.  Sprinkle with parsley and serve immediately.
Red Coconut Curry Noodles


Ingredients:
chicken breasts, coconut milk, red curry paste, ginger, cilantro, chicken broth, yellow onion, broccoli, carrot, salt

Directions:
In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Add the red pepper, broccoli slaw and/or carrots and noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.
Vegan Roasted Vegetable Omelette


Ingredients:
chickpea flour, soymilk, apple cider vinegar, turmeric powder, garlic powder, baking soda, salt, shallots, garlic, bell peppers, tomatoes, eggplants, aubergines, zucchini, courgettes, olive oil, salt, pepper

Directions:
Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
Put sauteed vegetables on the batter.
Fold then cover and cook over low heat for 2 more minutes.
Pound Cake Cupcakes
Category: desserts
By BrandyA

An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!

Ingredients:
½ cup unsalted butter, softened
½ (8 ounce) package cream cheese, softened
2 cups white sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 (8 ounce) carton sour cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract. Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 cupcakes

Calories: 204.4
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 29.3 g
Sugars: 16.8 g
Dietary fiber: 0.4 g
Protein: 3.4 g
Cholesterol: 50.5 mg
Sodium: 77.9 mg
No-Guilt Pumpkin Cookies


Ingredients:
sugar, Splenda granular, brown sugar, margarine, butter, canned pumpkin, vanilla, egg, whole wheat flour, ground flax seeds, baking powder, baking soda, cinnamon, salt

Directions:
Preheat oven to 350 degrees.
In large bowl, beat sugars and margarine until light and fluffy.
Add pumpkin, vanilla, and egg; blend well.
Add dry ingredients and mix well.
Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 10-12 minutes or until light golden brown around the edges.
No-Egg Blueberry Mug Cake
Category: desserts
By Chantal

The perfect dessert when you're home alone and have a craving for sometime homemade and fruity. It is also egg free so perfect for those with allergies.

Ingredients:
4 tablespoons all-purpose flour
3 tablespoons white sugar
1 teaspoon vanilla sugar
1 pinch baking powder
3 tablespoons milk
½ tablespoon olive oil
10  blueberries
1 teaspoon confectioners' sugar

Directions:
Combine flour, sugar, vanilla sugar, and baking powder in a large mug. Add milk and oil; mix batter well with a fork or a small whisk. Carefully fold in blueberries so they are completely covered with batter. Microwave on high until cake has risen by 50%, 30 seconds to 2 minutes, depending on strength of your microwave. Allow to cool in the mug for a few minutes. Dust with confectioners' sugar.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 serving

Calories: 375.7
Fat: 8 g
Saturated fat: 1.6 g
Carbohydrates: 72.4 g
Sugars: 43.5 g
Dietary fiber: 1.2 g
Protein: 4.8 g
Cholesterol: 3.7 mg
Sodium: 125.7 mg
Sugar Almonds Pie Crust


Ingredients:
unsalted butter, icing sugar, egg, white flour

Directions:
Mix the soft butter and icing sugar in a stand mixer for 1 minute.
While stirring add the beaten egg.
Then add the almond meal and flour together.
It should looks like coarse crumbs.
Pour the mixture on the benchtop and bring all the small piece together to form a ball.
Do not add flour even if it is crumbly.
Roll out between two sheets of baking paper.
Store in the fridge for 10 minutes.
Press the dough into a pan.
Shave off the excess on the top edge with a knife.
Cook 25 minutes at 200°C.
Set aside to cool down.
Pecan Pie Mini Muffins


Ingredients:
brown sugar, self rising flour, pecans, butter, eggs

Directions:
In bowl, combine the sugar, flour, and pecans; set aside.
In separate bowl, combine the butter and eggs.  Stir in the flour mixture.
Fill greased and floured mini muffin tins about 2/3 full.
Bake at 350°F for 20 to 25 minutes, or until they test done with a toothpick.
Remove from tins immediately, and let cool on wire rack.
These also freeze well.
Pork Roast with Thyme
Category: main-dish
By Teresa C. Rouzer

This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.

Ingredients:
5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
½ tablespoon ground black pepper
3  bay leaves
½ cup cider vinegar
1 teaspoon dried thyme

Directions:
Preheat oven to 325 degrees F (165 degrees C). With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast. Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 12 servings

Calories: 197.8
Fat: 11.2 g
Saturated fat: 4.2 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 21.8 g
Cholesterol: 66.1 mg
Sodium: 246.7 mg
Leftover Roast Chicken Soup
Category: soups-stews-and-chili
By Nikki

A great way to get more meals from one chicken!  A delicious but light broth with great country flavors.  Serve in large bowls with fresh crusty rye bread.  Any leftovers of this soup can be strained and used as chicken stock.

Ingredients:
1  leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2  bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

Directions:
In a large stock pot place chicken frame, bones, giblets etc.  Add enough water to cover chicken frame and gently simmer for 90 minutes, covered. Remove all bones and chicken frame, but leave any chicken pieces in the soup.  Add peppercorns, bay leaves, carrots, onions, green beans and potatoes.  Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft. Season to taste with salt and pepper and serve.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 8 to 10 servings

Calories: 143.8
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 32.7 g
Sugars: 2.9 g
Dietary fiber: 4.8 g
Protein: 3.9 g
Cholesterol: 0 mg
Sodium: 22.4 mg
Chicken /W Sun-Dried Tomato & Artichoke Alfredo


Ingredients:
chicken breasts, artichoke hearts, alfredo sauce, sun-dried tomatoes, prosciutto

Directions:
In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
Cover them to keep them warm and set them aside.
Pour Alfredo Sauce into skillet.
Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
Heat at medium heat, stirring occasionally until warm.
Pour over Angel Hair Pasta and serve.
Deep-Fried Dandelions
Category: appetizers-and-snacks
By Leslie Kelly

The edible flowers on these weeds are nutritional powerhouses, bursting with vitamin C, and they taste amazing when coated in this tempura-style batter and fried. Serve as an appetizer or a crunchy topper for your favorite spring salad.

Ingredients:
30  dandelion flowers
1 cup all-purpose flour
1 teaspoon curry powder
½ teaspoon salt
1  egg
½ cup lager-style beer, or more if needed
2 cups canola oil for frying

Directions:
Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Mix flour, curry powder, and salt together in a bowl or measuring cup. Beat egg in a bowl; stir in flour mixture until smooth. Add beer to mixture until batter is similar to runny pancake batter. Add more beer if batter is too thick. Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat the oil until it begins to shimmer. Dip dandelion flowers in the batter and gently drop in the hot oil, working in batches. Fry flowers until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or on a wire rack; serve warm.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 30 dandelions

Calories: 167.2
Fat: 8.5 g
Saturated fat: 1.2 g
Carbohydrates: 17.8 g
Sugars: 0.2 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 31 mg
Sodium: 214.5 mg
Grown-Up Egg Salad Filling
Category: salad
By thedailygourmet

Twist up the traditional egg salad with a bit of bacon and cheese, and a hint of Cajun seasoning. I find bacon adds enough of a salty flavor, so I don't add salt to mine.

Ingredients:
¼ cup mayonnaise
1 ½ teaspoons Cajun seasoning
6  hard-boiled eggs
1 ½ ounces grated sharp Cheddar cheese
3  bacon strips, cooked and crumbled

Directions:
Combine mayonnaise and Cajun seasoning in a medium bowl; go easy on the spice if you don't like a lot of heat. Add eggs and mash with a fork. Add Cheddar cheese and crumbled cooked bacon. Mix until thoroughly combined. Refrigerate until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 servings

Calories: 411.9
Fat: 34.9 g
Saturated fat: 10.1 g
Carbohydrates: 2.6 g
Sugars: 1.4 g
Dietary fiber: 0.1 g
Protein: 20.8 g
Cholesterol: 459.1 mg
Sodium: 830.4 mg
Favorite Apple Galette
Category: world-cuisine
By uberjeanie

If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!

Ingredients:
1 ⅛ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup butter, cut into pieces
2 tablespoons ice water, or as needed
½ teaspoon vanilla extract
¼ cup brown sugar, or more to taste
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
5  apples - peeled, cored, and sliced
2 tablespoons butter, cut into pieces
1 tablespoon coarse sugar crystals  (Optional)

Directions:
Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes. Preheat oven to 450 degrees F (230 degrees C). Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter. Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough. Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 371.9
Fat: 19.6 g
Saturated fat: 12.2 g
Carbohydrates: 48.1 g
Sugars: 25.1 g
Dietary fiber: 3.5 g
Protein: 3.1 g
Cholesterol: 50.8 mg
Sodium: 237.5 mg
Oriental Chicken in Tortillas


Ingredients:
dried mushrooms, light soy sauce, cornstarch, eggs, canola oil, garlic, cabbage, bamboo shoot, green onions, tortillas, chicken breast

Directions:
Soak mushrooms in hot water, covered.  Let stand 30 minutes, drain well.  Cut mushrooms into thin strips discarding stems, set aside.
For sauce, stir together soy suce, cornstarch, and 1/3C water.  Set aside.
Spray cold wok/skillet with cooking spray.  Preheat, and add eggs.  Cook in sheet, and cut in narrow bite size strips.  Set aside.
Preheat same skillet over high heat.  Add oil.  Stir fry garlic for 30 sec.  Add chicken & stir fry 2-3 minutes or till no longer pink.  Push from center of wok.
Stir sauce and pour into center of wok.  Cook and stir till bubbly, stir in cabbage, bamboo shoots, onions, mushrooms, & egg strips.  Cover & cook 1 minute or till hot.
Spoon some of the chicken mixture into each tortilla.  Roll and serve immediately.
Middle Eastern Dip


Ingredients:
chickpeas, garlic cloves, fresh lemon juice, olive oil, salt, ground cumin

Directions:
"Combine all the ingredients in a food processor.  Process until the mixture is smooth ad creamy and no lumps remain, scraping down the sides of the bowl as needed.  Serve immediately or cover and refrigerate until ready to use."
Mayonnaise Cookies
Category: desserts
By Kay Mettlen

A rich, crisp, sugar type cookie that is easy to make.   The mayonnaise takes the place of the shortening and eggs.   My son says it is  possibly the world's best cookie.

Ingredients:
1 cup white sugar
2 cups all-purpose flour
1 cup mayonnaise
1 teaspoon baking soda
1 pinch salt
1 teaspoon vanilla extract

Directions:
Mix together sugar, flour, baking soda, and salt.  Add mayonnaise and vanilla.  Mix together very well. Shape into walnut sized balls. (The dough will be crumbly).  Mash with a fork, sprinkle with sugar.  Bake 12 minutes in a 350 degree F (175 degrees C) oven.

Yields: 3 dozen

Calories: 182
Fat: 9.8 g
Saturated fat: 1.5 g
Carbohydrates: 22.1 g
Sugars: 11.3 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 4.6 mg
Sodium: 139.6 mg
Crock Pot - Pot Roast


Ingredients:
"carrot"

Directions:
Cut up potatoes and carrots to desired size and place in bottom of crock pot. Cover with onion soup mix and cream of mushroom soup, and stir it together until everything is nicely coated.  Place your roast on top and flip it over to coat both sides with a some of the sauce. Cook on low 8-10 hours or on high 4-5 hours. If you have more time cook it on low for the best results.
You can also brown the sides of the roast in a frying pan with a little butter before adding it to the crock pot to help keep the juices inches But this is optional.
Blackberry and Apple Crisp


Ingredients:
granny smith apples, blackberries, sugar, cinnamon, flour, brown sugar, flour, butter

Directions:
Peel apples and cut into bite size pieces.
Mix with the blackberries and place in a buttered casserole dish.
Mix together the white sugar, cinnamon and T. flour and spoon over top.
Next, mix together the cup of brown sugar, flour and butter until it is coarse and place on top of the fruit.
Bake in a 350°F oven for 30 minutes or until golden brown.
Shirley's Baked Scallops and Shells


Ingredients:
small shell pasta, bay scallop, dill weed, parmesan cheese

Directions:
Boil a pot of water and cook the pasta shells as directed on the box.
When done, drain the pasta shells and place the shells in a mixing bowl.
Preheat oven to 350 degrees.
Line a baking dish with aluminum foil.
Rinse the scallops and pat dry with paper towels.
Place scallops in a bowl and toss with the olive oil.
Remove the scallops to the lined baking dish and bake them in a 350 degree pre heated oven for about 15-20 minutes or until they are white in color.
When the scallops are done, add them to the pasta shells and mix together with the white clam sauce and the dill weed.
Turn out into a 9x13 baking dish and sprinkle the seasoned breadcrumbs all over the top.
Bake for another 15 minutes.
When done, you can sprinkle parmesan cheese over it if you wish.
Enjoy!
Brie-Leek Tartlets


Ingredients:
leek, garlic clove, butter, heavy whipping cream, salt, white pepper, ground nutmeg, frozen miniature phyllo tart shells, camembert cheese

Directions:
In a small skillet, saute leek and garlic in butter until tender.
Add the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.
Place tart shells on a baking sheet.
Slice cheese into 15 pieces; place one piece in each tart shell.
Top each with 1 1/2 tsp leek mixture.
Bake at 350 degrees for 6-8 minutes or until heated through.
Refrigerate leftovers.
Light and Fresh Mexican Gazpacho
Category: soups-stews-and-chili
By Kara Adkins

I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.

Ingredients:
4 stalks celery, diced
3  red bell peppers, diced
3  yellow bell peppers, diced
2  cucumbers, chopped
4 small avocados - peeled, pitted, and diced
1 bunch fresh cilantro, chopped
1 bunch green onions, diced
½  red onion, diced
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
2 (32 ounce) bottles tomato and clam juice cocktail
1 (12 ounce) bottle hot pepper sauce (such as Cholula®)
⅓ cup red wine vinegar
⅓ cup lemon juice
3 cloves garlic, minced, or more to taste
1 tablespoon garlic powder
salt and ground black pepper to taste

Directions:
Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

Prep time: 1 hr
Total time: 7 hrs
Yields: 10 servings

Calories: 284.6
Fat: 10.5 g
Saturated fat: 1.5 g
Carbohydrates: 44.7 g
Sugars: 16 g
Dietary fiber: 9.1 g
Protein: 5.8 g
Sodium: 1966.5 mg
Holiday Spaghetti


Ingredients:
bacon, onion, green pepper, hamburger, whole tomatoes, salt, sugar, spaghetti, sharp cheddar cheese, parsley

Directions:
Fry bacon until crisp., Remove from pan and drain., In the bacon grease, fry the onion, green pepper and mushrooms., Add the hamburger and cook until brown., Add the tomatoes, salt, sugar and spaghetti., Pour into a greased 1 quart casserole dish., Sprinkle with cheese., Bake for 30 minutes at 350., Garnish with crumbled bacon and parsley.
Chunky Chicken and Chorizo Chili


Ingredients:
extra virgin olive oil, chorizo sausage, ground chicken, chili powder, cumin, onion, garlic cloves, red bell pepper, kidney beans, beer, diced tomatoes, salt, butter, scallions, thyme leaves

Directions:
Heat a large, deep skillet over medium-high heat with 1 T olive oil.
Add chorizo and render its fat, 2 minutes.
Push the chorizo off to the sides of the skillet and add ground chicken.  Brown and crumble the chicken, cooking 5-6 minutes.  Season the chicken with chili powder and cumin while it cooks.
Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though.  Season the chili with salt, to taste, and reduce heat to low.
Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2-3 minutes.
Stir in butter, scallions and thyme and season with salt, to taste.
Fill bowls halfway with polenta and make a well in the center.  Fill up bowls with chili and serve.
French Onion Soup With Beer


Ingredients:
onions, butter, olive oil, salt, pepper, flour, sage, garlic powder, beef broth, beer, chicken bouillon, Worcestershire sauce, swiss cheese, parmesan cheese

Directions:
Cut the onions into thin slivers lengthwise and add to a pot (nonstick] over medium - medium high flame with the olive oil, butter and salt.  Keep stirring until onions have browned (a deep brown], making sure not to burn them.
Add the flour, garlic powder and herbs, and continue stirring for another few minutes.
Stir in the beef broth, beer, boullion, and worcesteshire, and bring to a boil.  Let simmer for another 10 minutes, making sure there aren't any lumps of flour or onion.
Toast the french bread.  Fill an oven proof ramekin with soup, then top with a slice of bread, a slice of chees and a sprinkle of parmesan.  Broil in oven until cheese is golden brown.
Frosty Strawberry Pops


Ingredients:
strawberry, fat-free evaporated milk, cranberry juice concentrate

Directions:
In blender, blend all ingredients about 1 minute until smooth.
Pour into eight 3-ounce, wax-coated paper cups. (Like Dixie Cups].
Place in shallow pan and insert a wooden popsicle stick or plastic spoon into the center of each.
Freeze until firm, about 4 hours.
After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage.
To release pops from cups, dip briefly into hot water up to rim of cup.
Spinach Cornbread


Ingredients:
frozen spinach, eggs, cottage cheese, onion, margarine, salt

Directions:
Mix all ingredients together.
Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
(I cook this in a greased 9" cast-iron skillet].
Bake at 375 deg F.
for 30-50 min, until a knife stuck into the center comes out cleanly.