xiaoxl/recipe_data huggingface dataset:
Crispy Crunchy Catfish Nuggets


Ingredients:
Bisquick, parsley flakes, dill weed, salt, black pepper, buttermilk, egg

Directions:
Preheat oven or deep fryer to 350'.
If using in the oven, spray baking sheet with Pam and add 1Tbs. Oil. Spread evenly.
In a bowl combine buttermilk and egg. Mix well and set aside.
In another bowl add bisquick, set aside.
In another bowl add crushed cornflakes,all purpose greek seasoning,Old Bay Seasoning,dillweed, salt & pepper. Blend to mix.
Place catfish nuggets in the buttermilk mixture and let set 5 minutes.
Dip in bisquick than into the corn flake mixture and place on greased baking sheet or in a deep fryer.
If baking, bake for 30 minutes or until fish flakes.
If deep frying, fry 5 to 8 minutes or until crispy brown and fish flakes.
Serve with tarter sauce.
Cherry-Almond Cookies with White Chocolate Chips
Category: desserts
By Jill from Michigan

Sweet and tart chewy cherry-almond cookies that everyone loves. Store in tightly covered container.

Ingredients:
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2  eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 (10 ounce) bag white chocolate chips
1 ½ cups dried tart cherries
1 cup slivered almonds, toasted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets. Bake in the preheated oven until golden brown, 12 to 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 5 dozen cookies

Calories: 111.1
Fat: 5.9 g
Saturated fat: 3.1 g
Carbohydrates: 14.2 g
Sugars: 7.9 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 14.6 mg
Sodium: 50.9 mg
Hidden Treasure Chocolate Cups


Ingredients:
butter, eggs, sugar, brewed coffee, flour, powdered sugar

Directions:
Melt the chocolate and butter together in the microwave on high for 2 minutes.
Stir until well blended.
Set aside.
Beat 4 eggs, 1/2 cup sugar, and coffee until thickened.
Add 2 T.
flour and chocolate mixture.
Beat until just blended.
Pour into 6 greased and lightly floured 6 oz.
custard cups; place on cookie sheet.
Bake at 400 degrees for 11-15 minutes or until cakes are puffed and crusted, but still soft in center.
Cool 7 minutes.
Invert cakes onto dessert plates.
Sift powdered sugar over cakes and serve warm.
London Broil
Category: meat-and-poultry
By Stella

A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut.  Triple the recipe for four pounds.

Ingredients:
1 ½ pounds top round, London Broil cut
1 tablespoon meat tenderizer
⅓ cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
¼ teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar

Directions:
Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side.  Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides.  Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour. In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar.  Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour. Preheat grill for hot heat. Lightly oil grate, and position it 2 inches above the coals.   Place meat on grill, and cook for 5 minutes.  Turn meat over, brush with marinade, and cook for another 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 3 to 4 servings

Calories: 487.1
Fat: 32.5 g
Saturated fat: 5.9 g
Carbohydrates: 2.4 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 44.6 g
Cholesterol: 112.8 mg
Sodium: 1192.3 mg
Porcupine Meatballs


Ingredients:
ground beef, eggs, onion

Directions:
Preheat oven to 375., Mix the hamburger and one can of soup., Add eggs and rice, mix well., Shape into meatballs., In lg bowl mix remaining soup and enough water to make a runny sauce., Pour enough sauce into a casserole dish to cover the bottom., Add meatballs, and cover with remaining sauce., Cover and bake for approximately 1 hour.
Tacos Gobernador
Category: uncategorized
By Yoly

These tacos originated in Mazatlan, Sinaloa, Mexico. It is said that the governor of Sinaloa loved shrimp and quesadillas so the chef of a well known restaurant created these, a cross between a shrimp taco and a quesadilla. And so these were named Tacos Gobernador ('Governor Tacos')

Ingredients:
3 tablespoons salted butter
⅓ cup diced onion
1  serrano pepper, diced
3 cloves garlic, minced
salt and ground black pepper to taste
3 medium (blank)s Roma tomatoes, diced
1 pound raw shrimp - peeled, deveined, and cut into small pieces
1  lime, juiced
4 teaspoons bacon drippings, divided
8 (8 inch) corn tortillas
1 ½ cups shredded Oaxaca cheese

Directions:
Melt butter in a skillet over medium-high heat. Add onions and serrano and cook until onions are soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened, about 3 minutes. Add shrimp and lime juice. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat. Divide shrimp mixture into 8 equal portions. Set aside. Melt 1/2 teaspoon bacon drippings in a cast iron skillet over medium-low heat. Place 1 tortilla on bacon drippings. Add 1 1/2 tablespoons cheese and 1 portion shrimp mixture to one side of the tortilla. Fold over and cook until tortilla is semi-crisp and cheese has started to melt, 3 to 4 minutes. Flip taco onto other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas.

Yields: 8 tacos

Calories: 512.9
Fat: 28.4 g
Saturated fat: 15.6 g
Carbohydrates: 33.7 g
Sugars: 2.7 g
Dietary fiber: 5.1 g
Protein: 32.4 g
Cholesterol: 244.7 mg
Sodium: 575.3 mg
Hoosier Pie


Ingredients:
granulated sugar, all-purpose flour, cornstarch, salt, half-and-half, vanilla extract, nutmeg

Directions:
Preheat oven to 375°.
Fit dough into a 9-inch pie plate. Fold edges under; flute.
In a large bowl, whisk together sugar, flour, cornstarch, and salt. Add half-and-half, and mix well.
Combine whole milk and egg yolks in a medium bowl, stirring with a whisk; add to sugar mixture, and whisk to combine well. Stir in vanilla.
Pour mixture into prepared crust and sprinkle nutmeg over top. Bake at 375° for 1 hour and 15 minutes, until filling is set and lightly browned. Cool completely before serving.
Jalapeno Corn Bread
Category: bread
By Sheila

Wonderful cornbread with a hint of spice.

Ingredients:
1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
¾ cup buttermilk
½ cup corn oil
3 ounces shredded Cheddar cheese
3  eggs
2  jalapeno peppers, minced
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl. Put butter into a 9-inch square baking dish. Melt butter in preheated oven, 2 to 3 minutes. Pour corn bread batter into the baking dish over melted butter. Bake in preheated oven until golden brown, about 35 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 311.6
Fat: 22.7 g
Saturated fat: 6.6 g
Carbohydrates: 20.5 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 7.6 g
Cholesterol: 89.5 mg
Sodium: 590.7 mg
Vinaigrette Dressing


Ingredients:
red wine vinegar, sugar, salt, black pepper, dried basil, dried tarragon, dried parsley, olive oil

Directions:
In a bowl, whisk together red wine vinegar, sugar, salt, and pepper.
Slowly add the oil, stirring as you go.
When mixture is smooth, add desired herb(s].
Store at room temperature until ready to use.
Shrimp, Spinach and Cheese Stuffed Mushrooms


Ingredients:
olive oil, garlic, tiger shrimp, spinach, gruyere cheese, lemon, mushroom

Directions:
Heat oil in a large sauté pan over low heat.
Add garlic and cook, stirring, until fragrant but not browned.
Add shrimp, spinach, cheese and lemon juice.
Fold the mixture over and over until spinach cooks down evenly and cheese is melted.
Stuff mushroom caps with shrimp-cheese mixture.
Place on a rimmed baking sheet and bake for 10 to 15 minutes, or until cheese is bubbling.
Bacon Stuffed Mushrooms


Ingredients:
fresh large mushroom, bacon, cheddar cheese, green onion, olive oil

Directions:
Wash the mushrooms, remove the stems and drain on a paper towel. Fry the bacon until crisp and drain it. When cool, crumble the cooked bacon into small pieces. Mix bacon together with cheese and green onions. Brush mushrooms lightly with olive oil. Place 2-3 teaspoons of bacon mixture in the hollow of each mushroom. Place on broiler pan. Preheat oven to broil. Place stuffed mushrooms under hot broiler and broil 2-3 minutes or until the cheese bubbles. Serve immediately.
Note: May be stuffed and refrigerated for several hours before broiling.
Herb Bread


Ingredients:
butter, garlic powder, dried parsley, dried oregano, parmesan cheese

Directions:
In a small bowl, combine first five ingredients.
Spread butter mixture on one side of each bread slice.
Either wrap loaf in foil and bake at 350F for 20-25 minutes or broil on medium until slightly browned to your preference.
Roasted Turkey Wrap


Ingredients:
turkey, cucumbers, whole wheat tortilla

Directions:
"place ingredients in wrap and enjoy!"
All Purpose BBQ Rub


Ingredients:
coarse salt, brown sugar, mustard powder, chili powder, paprika, cayenne, fresh ground black pepper

Directions:
"Combine all ingredients."
Proto Choco Cookies


Ingredients:
buckwheat groats, oatmeal, nonfat yogurt, banana

Directions:
Pre-heat oven at 425f., put the buckwheat, oatmeal and yogurt into a bowl and stir., gradually add almond milk and continue stirring., throw in the banana and keep stirring., throw in the whey protein and keep stirring., throw in the chocolate chips., now dump your dough on a baking pan., let it bake for about 20-25 minutes.
Bamboo and Mushroom Quinoa Pilaf (Gluten-Free)


Ingredients:
quinoa, water, bamboo shoot, mushrooms, carrot, tamari soy sauce, mirin, sake

Directions:
Put all the ingredients in a pan and bring to a boil.
Reduce the heat to low, cover with a lid, and cook until the liquid is gone for about 20 minutes.
Infuse love, stir and serve.
Carrot and Orange Juice
Category: breakfast-and-brunch
By newday2d

This quick, fresh, and delicious juice is one of my favorite morning drinks!

Ingredients:
2 pounds organic carrots, trimmed and scrubbed
8  organic oranges, peeled

Directions:
Press carrots and oranges through a juicer and into a large glass.

Prep time: 10 mins
Total time: 10 mins
Yields: 32 oz

Calories: 183.3
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 44.3 g
Sugars: 28.7 g
Dietary fiber: 11 g
Protein: 3.9 g
Sodium: 156.6 mg
Asparagus Side Dish
Category: side-dish
By CariCooks

This a deliciously easy way to prepare asparagus. Sometimes I add julienned carrots and steam them together. It all looks very pretty with the colors.

Ingredients:
1 bunch fresh asparagus, trimmed
⅔ cup water
¼ cup olive oil
½ cup grated Parmesan cheese
10  grape tomatoes, halved

Directions:
Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 4 servings

Calories: 194.1
Fat: 16.6 g
Saturated fat: 3.7 g
Carbohydrates: 6.8 g
Sugars: 2.2 g
Dietary fiber: 2.8 g
Protein: 6.7 g
Cholesterol: 8.8 mg
Sodium: 160.4 mg
Shredded Chicken Sandwiches
Category: uncategorized
By Mary Lee Sauder

This Ohio potluck staple tends to be made with canned chicken, cream of mushroom soup, saltine crackers, and other iffy components. I developed this version using real ingredients so you can enjoy the warm comfort of shredded chicken sandwiches in a healthier, more delicious way.

Ingredients:
¼ cup slivered almonds
2 slices white bread, torn into pieces
2 tablespoons olive oil
salt and ground black pepper to taste
3 (5 ounce) skinless, boneless chicken breast halves
6 cups chicken broth, or as needed
2 tablespoons salted butter
4 large roll or bun (3-1/2" dia)s brioche buns, halved

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet. Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool. Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks. Strain chicken broth to remove solids. Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper. Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 sandwiches

Calories: 585.3
Fat: 29.7 g
Saturated fat: 7.8 g
Carbohydrates: 43.7 g
Sugars: 8.8 g
Dietary fiber: 2 g
Protein: 33.5 g
Cholesterol: 153.5 mg
Sodium: 2226.1 mg
Fresh Broccoli With Spinach Fusilli


Ingredients:
olive oil, onion, garlic clove, carrot, capers, red pepper flakes, broccoli, romano cheese

Directions:
In medium skillet heat olive oil.  Saute onion and garlic 2 minutes.  Add carrot and capers and cook 1 minute longer.
Add beef stock and pepper flakes.  Cook slowly for five minutes.
Meanwhile cook fusilli al dente.  Drain and return to pan.
Stir in sauce and broccoli into pasta and HALF the cheese.
Serve hot topped with the remaining cheese.
Pressure Cooker Corned Beef Brisket
Category: main-dish
By Christina

This method of cooking makes the most tender, flavorful corned beef brisket that you will ever eat! Cooking time does not include the time for the pot to reach the proper pressure and to release the steam. Cutting the finished brisket with an electric knife makes for beautifully cut meat.

Ingredients:
1 (4 pound) corned beef brisket, seasoning packet discarded
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 (12 ounce) bottle beer

Directions:
Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot. Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions. Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.

Yields: 10 servings

Calories: 221.6
Fat: 15.4 g
Saturated fat: 5.1 g
Carbohydrates: 2.2 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 15 g
Cholesterol: 79.6 mg
Sodium: 922.5 mg
Potatoes Romanoff


Ingredients:
potatoes, butter, sour cream, whole green onions, cheddar cheese, salt, black pepper, paprika

Directions:
Boil potatoes until tender.  Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper.
Turn mixture into buttered 1 1/2 quart casserole.  Sprinkle with remaining cheese and paprika.
Bake uncovered at 350F for 40 minutes.
Carrie's Grilled Cheese Sammich!


Ingredients:
margarine, butter, onion, deli ham, American cheese

Directions:
Butter each piece of bread on one side and stick the butter side together and set aside.
Heat a skillet on hi and spray with non-stick spray.  Add sliced onion and sautee until carmelized.  Remove from pan and set aside.  Wipe pan clean and set on medium heat.
Place 4 pieces of the bread butter side down in your pan (I use a BIG skillet so this works, do this in stages if you have a small skillet].  Add 1/4 of the onions, 1 slice of cheese, 2 slices of ham, then 1 slice of cheese and the last piece of bread, butter side out.
Leave for about 3-4 minutes and peek, if golden brown turn over and cook until golden brown on that side.
Slice in half and serve with a dill pickle.
Whole Chicken In a Pan
Category: meat-and-poultry
By Jackie

I can finally make a whole chicken after work for dinner! This quick-cooking method makes crispy skin and beautiful presentation!

Ingredients:
1 whole fryer chicken, 3 to 4 pounds
1 tablespoon dried sage, crumbled
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Directions:
Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat. With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin. In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well. Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks. Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 cooked chicken

Calories: 697.4
Fat: 44.8 g
Saturated fat: 13.1 g
Carbohydrates: 0.3 g
Dietary fiber: 0.2 g
Protein: 68.9 g
Cholesterol: 225.9 mg
Sodium: 230.3 mg
Pulled Pork Chilaquiles
Category: meat-and-poultry
By Ashley Baron Rodriguez

No one expects a dish this delicious while camping. By preparing the pork at home, cooking over the fire is kept to a minimum. Store leftovers in the cooler, and then reheat and serve with a fried egg for a breakfast that will fuel your adventures all day.

Ingredients:
2 tablespoons unsalted butter
1  yellow onion, thinly sliced
½ (16 ounce) jar tomatillo salsa
1 cup chicken stock
8 cups tortilla chips
2 ½ cups shredded aged Cheddar cheese (such as Beecher's Flagship)
2 cups citrus-braised pulled pork

Directions:
Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes. Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

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

Calories: 840.5
Fat: 48.1 g
Saturated fat: 22.5 g
Carbohydrates: 51.7 g
Sugars: 3.9 g
Dietary fiber: 3.2 g
Protein: 48.9 g
Cholesterol: 173.9 mg
Sodium: 1968.3 mg
Lemon Pasta with Shrimp
Category: main-dish
By Nina 

Shrimp in linguini pasta with a yummy white cream sauce that has a wonderfully perfect hint of lemon. It adds just the perfect dimension to the flavors of the dish! Serves our family of 5 and has lots of leftovers.

Ingredients:
1 (16 ounce) package linguine pasta
2 tablespoons olive oil
2 cloves garlic, chopped
1 cup chicken broth
2 large lemon, zested and juiced
2 pounds uncooked medium shrimp, peeled and deveined
1 cup grated Parmesan cheese
½ cup cream
4 tablespoons chopped fresh cilantro
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil. Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm. Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt. Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook. Combine shrimp sauce, pasta, and cilantro; toss and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 421.8
Fat: 14.2 g
Saturated fat: 6.2 g
Carbohydrates: 45 g
Sugars: 2.1 g
Dietary fiber: 3.2 g
Protein: 30.7 g
Cholesterol: 202.8 mg
Sodium: 506.7 mg
Butter Brickle Ice Cream


Ingredients:
half-and-half, brown sugar, butter, vanilla extract

Directions:
In a medium sacepan, combine half & half, brown sugar, and butter., Stir constantly over low heat., When mixture becomes bubbly around the edges of the pan, remove from heat., Chill this mixture along with the bowl of your ice cream freezer., Before freezing, add whipping cream and both extracts, mix well., Freeze according to your ice cream maker directions., Add toffee bits after freezing process.