xiaoxl/recipe_data huggingface dataset:
Grilled Lobster Tails with Garlic Butter
Category: everyday-cooking
By Lyle Barrow

A pretty easy version of grilled lobster tails, that my family enjoys.

Ingredients:
½ cup salted butter, softened
2 tablespoons minced garlic
1 dash hot sauce
freshly ground black pepper to taste
4 (6 ounce) lobster tails
4 (10 inch) skewers
1 tablespoon olive oil, or to taste
kosher salt to taste
1 medium lemon, cut into wedges

Directions:
Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt. Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture. Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 lobster tails

Calories: 399.5
Fat: 30.5 g
Saturated fat: 17.2 g
Carbohydrates: 5.7 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 27.2 g
Cholesterol: 162.5 mg
Sodium: 694 mg
Cranberry-Orange Cheesecake Bars
Category: desserts
By shauna

These cranberry-orange cheesecake bars are a favorite around the holidays or any time of the year!

Ingredients:
½ cup butter, softened
⅓ cup packed brown sugar
½ cup chopped walnuts
1 cup all-purpose flour
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 cup dried cranberries
6 tablespoons orange juice
2  eggs, beaten
1 tablespoon grated orange zest
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish. Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool. Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust. Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight. Cut into 12 bars and serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 5 hrs 55 mins
Yields: 12 bars

Calories: 368.9
Fat: 24.7 g
Saturated fat: 13.6 g
Carbohydrates: 33.2 g
Sugars: 21.7 g
Dietary fiber: 1.2 g
Protein: 5.7 g
Cholesterol: 88.7 mg
Sodium: 177.4 mg
Crock Pot Pork and Pineapple Curry


Ingredients:
plain flour, salt, onion, curry powder, paprika, mango chutney, Worcestershire sauce, bay leaves

Directions:
Mix flour and salt together and toss pork pieces in mixture until coated.
Heat oil in frying pan (skillet] and brown meat on all sides.
Transfer to crock pot.
Add onion to pan and saute until transparent.
Add all remaining ingredients to pan and bring to boil.
Transfer to crock pot.
Cook on low for 5- 8 hours (depending on your crock pot] until tender.
Discard bay leaves and stir well.
Serve with rice.
Amazing Peanut Butter Cookies!


Ingredients:
non-hydrogenated vegan margarine, vegetable shortening, brown sugar, flour, baking soda, baking powder, salt

Directions:
Cream together margarine, shortening, peanut butter, soy yogurt, and sugars.
Mix remaining ingredients in a seperate bowl and then add them to the creamed mixture.
Refridgerate dough for 15 to 20 minutes, and bake at 375 for about 11 minutes.
Nutty Sweet Potato Salad


Ingredients:
sweet potatoes, fresh lemon juice, five-spice powder, walnuts, currants, table salt, black pepper

Directions:
Steam sweet potato chunks until tender, about 10 minutes; cool to room temperature.
Whisk together mayonnaise, lemon juice and five-spice powder.
Pour over sweet potatoes and toss gently.
Add walnuts and currants; toss.
Season to taste with salt and pepper.
Orange-Pecan Oatmeal Muffins


Ingredients:
maple syrup, skim milk, ground cinnamon, ground allspice, ground cloves, ground nutmeg, rolled oats, whole wheat flour, baking powder, pecans

Directions:
Preheat oven to 350 degrees F. Prepare muffin tin with vegetable cooking spray.
In a large bowl, whisk egg whites until frothy. Add the maple syrup, orange juice, milk, extract, spices and orange peel.
Mix with a wooden spoon, until well blended. Stir in the oats, flour and baking powder until all ingredients are moistened. Fold in the pecans.
Fill 12 muffin cups about 2/3 full and bake for 20 minutes or until muffin tops are golden and spring back to the touch.
Hungry Jack Lefse


Ingredients:
water, margarine, butter, salt, milk, all-purpose flour

Directions:
Heat an electric lefse griddle(which we have] or electric skillet to highest temperature(DH has made this on the stove on a regular griddel]/.
DO NOT GREASE GRIDDLE OR SKILLET.
Measure potato flakes in large bowl.
In a small saucepan, heat water, salt and margarine to rolling boil.
Remove from heat, add milk.
Add liquid to potato flakes and stirr until flakes are moistened]mixture is crumbly].
Gradually add flour in small amounts to potato mixture.
Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR.
Form dough into a roll 10 inches long and 2 inches in diameter.
Cut roll into 1/2 inch slices.
Cover dough with plastic wrap while rolling out each lefse.
On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin.
transfer lefse to heated griddle using a lefse stick or spatula.
Bake about 1 minute or until brown spots appear on bottom surface.
turn and bake other side 30-45 seconds.
Place lefse between cloth dish towels to prevent drying out.
repeat with remaining slices.
cool completely.
To serve spread with butter and fold in quarters.
DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.
Nutmeg Syrup


Ingredients:
sugar, all-purpose flour, ground cinnamon, ground nutmeg, cold water, butter, vanilla extract

Directions:
In large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in butter, vanilla and rum extract, if desired.
Pumpernickel Bread II
Category: bread
By Clem Zulinski

This may not be New York Pumpernickel, but it is the one we use at home.

Ingredients:
2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3 ¼ cups bread flour
1 ⅓ cups rye flour
½ cup cornmeal
1 ⅓ teaspoons salt
2 ⅔ teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2 ⅔ tablespoons brown sugar

Directions:
Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes. Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour. Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 9 -1/2x5 inch loaf (2 pounds)

Calories: 217.7
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 40.9 g
Sugars: 7.1 g
Dietary fiber: 3 g
Protein: 6.3 g
Cholesterol: 2.6 mg
Sodium: 225.6 mg
Chuck's Bolognese


Ingredients:
olive oil, onions, carrots, garlic cloves, fresh thyme, ground beef, ground pork, cracked pepper, milk, tomato paste, spaghetti, butter, fresh chives, fresh basil

Directions:
Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add the garlic, thyme and chile flakes. Saute for 2 more minutes. Add 1/2 cup veal stock into the vegetable mixture. Add the ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Sprinkle with salt and pepper. Cook for about 10 minutes.
Add the milk and stir. Continue cooking until half of the liquid has evaporated, about 2 minutes. Add the tomato paste, the remaining veal stock and continue cooking until desired thickness. Adjust the seasoning.
Cook the pasta in salted boiling water, about 8 minutes. Drain and mix with the butter, and then add the sauce, chives and basil. Mix well. Serve with grated Pecorino cheese.
Italian Sausage Sandwiches


Ingredients:
green pepper, garlic clove, onion, mozzarella cheese

Directions:
Pierce casing of sausages with fork.
Cook in a large skillet over medium heat with green pepper and onion until sausage is brown on all sides.
Pour spaghetti sauce into skillet. Bring to a boil; cover and reduce heat to low.
Simmer for 10 minutes or until sausage is no longer pink in the middle.
Fill each roll with a piece of sausage and sauce. Top with pepper and onions. Sprinkle with cheese.
2bleu's Everything Mud Pie


Ingredients:
French vanilla instant pudding, sugar-free instant chocolate fudge pudding mix, 2% low-fat milk, reduced-fat cream cheese, bananas, Cool Whip Lite, peanuts

Directions:
Using an electric mixer on low speed, beat puddings, milk and cream cheese until smooth. Change to medium-high speed and continue beating for another 2 minutes. Pour into pie crust. Top filling with banana slices (you should get about 2 layers of bananas slices].
Spread cool whip on top of pudding mixture. Drizzle light streams of chocolate syrup haphazardly over top. Do the same with the caramel syrup. Chill pie at least 4 hours before serving.
Cattle Boyz Cedar Plank Grilled Salmon


Ingredients:
salmon fillet, barbecue sauce, barbecue sauce, shallots, red onions, butter, salt

Directions:
Soak cedar plank in water overnight. Weigh plank down with two cans of food to keep submerged.
Preheat grill to high.
Top Salmon with a few slices of butter and a light sprinkling of shallots or red onion.
Sprinkle Cattle Boyz’ Pepper Blend spice and salt to taste.
Place Salmon fillets on the smooth surface part of the plank and cook at a medium to high heat.
At about the last two minutes of cooking glaze half of your Salmon with 	Cattle Boyz Honey Hot BBQ sauce and the other half with Cattle Boyz Original BBQ sauce.
Turn down to medium to low heat.
Salmon is ready if it flakes easily with a fork.
Crispy Roast Chicken


Ingredients:
chicken, egg, matzo meal, paprika, white pepper

Directions:
Put beaten egg in one plate, and mixture of the dry ingredients in another., Roll chicken first in the egg, then in the breadcrumb mixture., Cook covered for an hour, uncovered for half an hour at about 180C.
Gebna Makleyah (Egyptian Oven-Fried Cheese)


Ingredients:
feta cheese, flour, egg, olive oil, lemon wedge

Directions:
Preheat oven to 400°.
Place the cheese, flour, egg, salt, and pepper in a bowl and mix well with very clean hands. Roll the mixture into 1-inch balls.  If the mixture seems too loose to hold its shape, add a little more flour.  If the mixture seems too dry, add a bit of lemon juice, vinegar, or water.
Pour 2 or 3 Tablespoons olive oil onto a cookie sheet to grease. Arrange the cheese balls on cookie sheet, rolling them around to coat thoroughly with the oil. Bake 5 minutes at 400°.
Wearing an oven mitt, shake the baking sheet to turn the cheese balls, and bake 5 more minutes or until golden brown.
With a spatula, transfer the cheese balls to a paper towel.
Serve the cheese balls while still warm, with lemon wedges and triangles of pita bread.
Peppermint Pecan Candy Cane Blossoms - Cookies


Ingredients:
butter, sugar, eggs, vanilla extract, milk, water, flour, salt, baking soda, pecans

Directions:
Preheat oven to 350 degrees F. Remove wrappers from candies.
Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
In a large mixing bowl, whisk together the flour, salt, and baking soda; stir in the pecans and the Andes candy cane mint baking chips.
Add the egg mixture gradually to the flour mixture, stirring to combine.
Shape dough into 1 1/2-inch balls (I used a small cookie scoop], and place on ungreased cookies sheets.
Bake at 350 degrees F for 12-15 minutes, until edges are lightly browned and cookies are set. Remove from oven; cool 3-4 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Quick and Easy Dirt Cups
Category: desserts
By rdrfsp

Fun dessert for kids. Garnish cups with gummy worms, frogs, and flowers.

Ingredients:
2 cups cold milk
1 (4 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate sandwich cookies, crushed

Directions:
Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes. Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.

Prep time: 10 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 433.4
Fat: 19.2 g
Saturated fat: 9 g
Carbohydrates: 61.7 g
Sugars: 41.6 g
Dietary fiber: 2.1 g
Protein: 5.7 g
Cholesterol: 4.9 mg
Sodium: 502.6 mg
Fried Rice in a Flash


Ingredients:
cooked rice, soy sauce, eggs, green onions, sesame seeds

Directions:
Heat vegetable oil and sesame oil in wok or large skillet over medium-high heat., Add cooked rice and stir until rice is coated and heated through., Stir in soy sauce, then eggs and green onions., Garnish with toasted sesame seeds, if desired.
Perfect Beef Steak


Ingredients:
"olive oil"

Directions:
Preheat the grill to high, giving it 15 minutes to build heat.
Coat the steak with olive oil, then cover one side with the spice rub. When the grill is hot, lay the steak on it, rub side down.
Cook, undisturbed, for 4 minutes. Flip the steak with tongs, not a fork (the juices will escape], and move to a cooler part of the grill to finish cooking it through, another 4 to 5 minutes. The steak is medium rare when its internal temp reaches 145°F or it feels like a Nerf football to the touch.
Serve with a side of grilled vegetables dusted with smoked paprika, and a scoop of homemade salsa. If you've used pork or chicken, serve with mango or pineapple salsa.
Stir-Fried Lotus Root With Sesame and Green Onions


Ingredients:
fresh ginger, garlic, green onions, hot red chili peppers, water, sesame seeds, pepper, soy sauce

Directions:
Put the sliced lotus root into vinegar water as you slice it, as described above. Drain well just before cooking.
Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant.
Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color - they turn a bit translucent looking. Turn over and cook a couple more minutes.
Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil.
The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold. This is very nice for bento.
Braised  Garlic Lamb Shanks


Ingredients:
lamb shanks, turnips, carrots, fennel seed, tomatoes, salt, onions, black pepper, garlic cloves, red wine, olive oil

Directions:
Preheat the oven at 325 degrees.
Combine salt and pepper and season the lamb.
In a large stainless steel pan pre-heat olive oil med/high heat.
Sear the lamb in the oil 3-4 minutes each side or until browned.
Remove from oil and add carrots, onion, garlic and turnip and fry lightly 2-3 minutes.
Add wine and scrape the bottom of pan of all the glazed on bits.
Add the the stock and tomatoes and bring to a good boil.
Add the lamb back in and cover the pan with foil or pan cover and place into oven 2 to 2 1/2 hours.
Old Fashioned Apple Cake
Category: desserts
By TCCLOWN

A moist apple cake that I make in an angel food pan.  Sauce is poured over cake when taken out of oven.  Delicious!

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3  eggs
1 ¼ cups vegetable oil
¼ cup orange juice
1 teaspoon vanilla extract
1 cup apple - peeled, cored, and chopped
1 cup chopped walnuts
1 cup flaked coconut
6 tablespoons butter
1 cup white sugar
½ teaspoon baking soda
½ cup buttermilk

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, combine flour, 2 cups sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well. Stir in the chopped apple, nuts and coconut. Pour into prepared pan. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over cake and let stand for 1 hour before turning out. To make the glaze:  In a saucepan, combine butter, 1 cup sugar, 1/2 teaspoon baking soda and 1/2 cup buttermilk. Bring to a rolling boil and pour over cake.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 511.5
Fat: 28.7 g
Saturated fat: 7.4 g
Carbohydrates: 60.9 g
Sugars: 41 g
Dietary fiber: 1.9 g
Protein: 5.2 g
Cholesterol: 46.6 mg
Sodium: 329.1 mg
Three Onion Dip


Ingredients:
Spanish onion, red onion, leek, garlic cloves, butter, cream cheese, sour cream, heavy cream, kosher salt, ground black pepper, Worcestershire sauce, Tabasco sauce, cayenne pepper, parsley, fresh thyme

Directions:
Melt butter in large skillet., Add onions, leeks and garlic., Saute until caramelized., Let cool., Mix all ingredients together in bowl., Serve at room temperature with crackers or breadsticks.
Ginger Shiitake Basil Turkey Wrap


Ingredients:
olive oil, fresh ginger, kosher salt, pepper, garlic powder, whole wheat tortilla, turkey slices, fresh basil leaves, swiss cheese

Directions:
Preheat oven to 400°F.
In a mixing bowl;  toss around the oil with the mushrooms, ginger, salt, pepper, and garlic powder.  Place the mix onto a nonstick baking sheet and roast for 8 minutes.
Meanwhile, get your tortilla out and put the turkey slices on in a circle pattern then the basil leaves.
Take the Swiss cheese and cut it in half and put over the basil leaves.
Place the hot mushrooms out of the oven over the Swiss and that will melt the cheese.  Wrap it up and enjoy!
Chocolate Pizza


Ingredients:
miniature marshmallows, walnuts, maraschino cherry, flaked coconut

Directions:
In a microwave-safe bowl, combine 2 1/2 cups vanilla chips and the chocolate chips.
Microwave on high for 2 minutes; stir.
Microwave for 1-2 minutes; stir until smooth.
Immediately add marshmallows, cereal and walnuts; mix well.
Spread evenly on an 13-in.
pizza pan that has been coated with nonstick cooking spray.
Arrange cherries on top; sprinkle with coconut.
Microwave the remaining vanilla chips on high for 1 minute.
Add oil and stir until smooth.
Drizzle over pizza.
Chill until firm.
Serve at room temperature.
Green Fairy Smoothie


Ingredients:
2% low-fat milk, peanut butter, avocado, nutritional yeast

Directions:
Combine ingredients in a blender & puree until smooth!, Pour into 2 tall glasses & ENJOY!
Chinese Pork Ribs


Ingredients:
soy sauce, orange marmalade, ketchup, garlic cloves, country-style pork ribs

Directions:
"In a bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a slow cooker. Top with ribs; drizzle with remaining sauce. Cover and cook on low for 6 hours or until tender. Thicken cooking juices if desired."
Sunny-Side up Egg With Sweet Potato Hashbrowns


Ingredients:
sweet potato, garlic clove

Directions:
In a medium-size skillet sprayed lightly with olive oil cooking spray, cook 2 eggs until whites are firm and yolks are set; cover and set aside.
Wash 1 large sweet potato and cut into 1/2 inch cubes; cut bacon into small pieces.
Add sweet potato, bacon and 1 crushed garlic clove to a pre-heated, medium-size skillet sprayed with olive oil cooking spray. Cook until potatoes are tender and bacon is cooked through, approximately 8-10 minutes.
Divide potatoes between 2 plates and top each with 1 fried egg; sprinkle with salt and pepper to taste and serve.
Stromboli


Ingredients:
swiss cheese, parmesan cheese, dried oregano

Directions:
Preheat oven to 350 . Roll out dough to as thin as you can, on floured board, in a rectangle shape.
layer ham slices, swiss cheese, pepperoni, one layer only. Sprinkle with parmesan cheese.
sprinkle with oregano and garlic salt.
Fold sides in and roll as tight as possible. Seal edges using your finger dipped in water, make sure it is sealed tightly. Spray cookie sheet with cooking spray.
Bake at 350 till browned, cool slightly, slice on bias  1/4" slices.
I don't recommened subsituting ingredients with this recipe.
Macadamia Nut Chocolate Chip Cookies
Category: desserts
By Bev

Drop cookies with macadamia nuts and chocolate chips!

Ingredients:
½ cup butter, softened
⅓ cup packed dark brown sugar
⅓ cup white sugar
1  egg
1 teaspoon vanilla extract
1 ⅛ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup macadamia nuts, chopped
1 ¼ cups semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter.  Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Prep time: 15 mins
Cook time: 12 mins
Total time: 40 mins
Yields: 3 dozen

Calories: 108.7
Fat: 7.3 g
Saturated fat: 3.2 g
Carbohydrates: 11.1 g
Sugars: 7.2 g
Dietary fiber: 0.8 g
Protein: 1.1 g
Cholesterol: 11.9 mg
Sodium: 71.4 mg
Raspberries Mousse


Ingredients:
ricotta cheese, raspberries, brown sugar

Directions:
Wash well the raspberries and dry them with a cloth or kitchen paper.
Set aside a couple of raspberries to garnish. In a mixer put the rest of raspberries, add the 2 tablespoons of brown sugar and mix until you get a soft and uniform juice.
Tasted to see if it is sweet enough or not according to your taste.
Put the fresh cheese in a bowl and mix it with a fork.  Now crumble the biscuits with your hands.
Pour a couple of spoons of raspberry juice in each glass and so prepare the first layer as base.
Pour the remaining raspberry juice into the bowl with cheese and mix uniformly until you will get a velvety light pink compound.
Now add a second layer of crumbled biscuits on the first layer of raspberry juice, then add the pink compound (raspberries + cheese] and finish the last layer with other crumbs of biscuits and garnish with a whole raspberry.
Big Coffee Chill


Ingredients:
nonfat milk, instant coffee granules, Splenda granular, pure vanilla extract, cinnamon, Kahlua

Directions:
In blender combine first 6 ingredients., Blend few seconds., Add 8 ice cubes and blend., Add remaining 8 ice cubes and blend again until smooth.