xiaoxl/recipe_data huggingface dataset:
Cinnamon Streusel Orange Muffins
Category: bread
By MICHELLECA

Moist and rich, these beautiful muffins taste as good as they look. There is an added bonus of swirled cinnamon and sugar inside the muffins!

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
½ cup orange juice
½ cup buttermilk
1 teaspoon vanilla extract
2  eggs
3 tablespoons brown sugar
1 ½ teaspoons ground cinnamon
¼ cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground cinnamon
2 tablespoons softened butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter. Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 256.6
Fat: 9.2 g
Saturated fat: 2.5 g
Carbohydrates: 40.2 g
Sugars: 21.5 g
Dietary fiber: 1 g
Protein: 3.9 g
Cholesterol: 36.5 mg
Sodium: 194.5 mg
Penne Rigate With Ricotta


Ingredients:
butter, parsley, ricotta cheese, nutmeg, ground cinnamon, salt, pepper, heavy whipping cream, sweet onion, garlic, seasoning salt

Directions:
Boil Penne Rigate (directions on box].
Cut onions into slices.
Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
Now You Can Enjoy!
Starter Smoothie
Category: drinks
By lkb

Smoothies are an easy way to get more fruits and vegetables into your day, but calories can add up fast. For a smoothie that's only about 200 calories, follow our formula and use 1 cup fresh fruit or vegetables and/or cooked, frozen vegetables + 1 cup fruit juice. Blueberries and grape juice are featured here.

Ingredients:
1 cup fresh blueberries
1 cup grape juice
1  banana, cut into chunks and frozen
½ cup low-fat plain Greek-style yogurt
1 cup ice  (Optional)
1 teaspoon honey, or to taste

Directions:
Blend blueberries, grape juice, banana, yogurt, ice, and honey in a blender until smooth, at least 3 minutes.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 1 1/4-cup servings

Calories: 212.6
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 48.3 g
Sugars: 38.6 g
Dietary fiber: 3.4 g
Protein: 6.8 g
Sodium: 29.8 mg
Truffle Honey


Ingredients:
"honey"

Directions:
Place honey in a double boiler with hot water in bottom. Shaved truffles into tiny pieces, then add to honey. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand for 10 minutes. Place in sterilized jars and cap.
Optional:.
1-Strain while still warm.
2-If you don`t mind the appearance don`t strain.
3-Or strain and add some back.
BUT be sure to use it and don`t discard any for it is very pricey!
Tilapia Fish Tacos
Category: world-cuisine
By CECE_14

Refreshing, satisfying tacos. My roommate made this for me and they were the best tacos I've ever had, so I had to share the recipe!

Ingredients:
cooking spray
¼ teaspoon fajita seasoning
4 (4 ounce) tilapia fillets
¾ cup frozen white corn
¾ cup canned black beans
⅛ teaspoon fajita seasoning
2  pineapple rings, cut into chunks
½ small red onion, chopped
1 tablespoon olive oil, divided
12 (6 inch) corn tortillas
¼ cup chopped fresh cilantro
1  avocado, sliced
⅛ head cabbage, chopped
¼ cup sour cream
½  lime, cut into wedges

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet. Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces. Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat. Spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove skillet from heat. Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil. Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.

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

Calories: 525.8
Fat: 18 g
Saturated fat: 4.2 g
Carbohydrates: 62.3 g
Sugars: 8 g
Dietary fiber: 13.7 g
Protein: 33.2 g
Cholesterol: 47.3 mg
Sodium: 293.4 mg
Strawberry-Rhubarb Buckle
Category: desserts
By Kim's Cooking Now

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

Ingredients:
1 ½ cups diced fresh rhubarb
1 ½ cups diced fresh strawberries
½ cup white sugar
1 tablespoon lemon juice
3 tablespoons water, divided
2 tablespoons cornstarch
cooking spray
½ cup butter, softened
½ cup white sugar
1  large egg
1 teaspoon vanilla extract
½ cup plain yogurt
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
¼ cup flour
2 tablespoons butter

Directions:
Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low. In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet. Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside. Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling. Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 385.6
Fat: 15.7 g
Saturated fat: 9.5 g
Carbohydrates: 57.4 g
Sugars: 32.9 g
Dietary fiber: 1.8 g
Protein: 5 g
Cholesterol: 62.3 mg
Sodium: 379.7 mg
Marinated Olives


Ingredients:
black olives, green olives, extra virgin olive oil, fresh thyme, fresh rosemary, fresh oregano, garlic clove, lemon slices

Directions:
"Mix everything together, cover and set aside for 3-4 hours before serving."
Green Beans Supreme


Ingredients:
onion, butter, all-purpose flour, salt, paprika, Worcestershire sauce, ground mustard, evaporated milk, processed cheese, butter

Directions:
Cook green beans according to package directions.  Meanwhile, in a Dutch oven, saute onion in butter until tender.
Remove from the heat; whisk in the flour, salt, paprika, Worcestershire sauce and mustard until blended.
Gradually stir in milk.  Bring to a boil; cook and stir for 2 min or until thickened and bubbly.  Remove from the heat; stir in cheese.
Drain beans; gently fold into cheese sauce.  Transfer to a large serving bowl.  Toss bread crumbs and butter; sprinkle over beans.
Japanese Egg Yolk Sauce
Category: side-dish
By SLPAULSON

Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily.

Ingredients:
3  egg yolks
½ teaspoon lemon juice
2 ½ tablespoons white miso paste
1 cup vegetable oil
salt to taste
1 pinch freshly ground white pepper
¼ teaspoon grated yuzu (Japanese orange), lemon or lime peel

Directions:
In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 181.3
Fat: 19.5 g
Saturated fat: 3.3 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 51.2 mg
Sodium: 136.6 mg
Molasses Spice Cookies


Ingredients:
molasses, ground ginger, allspice, ground cinnamon, salt, graham cracker crumbs, raisins

Directions:
Preheat oven to 350 degree oven.
Mix all ingredients together until well blended in a large bowl.
Drop by teaspoons onto a cookie sheet that has been sprayed with cooking spray or greased.
Bake for 15-20 minutes.
Remove from cookie sheet immediately and cool on wire rack.
Mocha Cream and Cookies


Ingredients:
instant coffee granules, chocolate

Directions:
Dissolve coffee in 100ml boiling water, cool. Process the cookies to medium crumbs. Beat cream to soft peaks, fold through the liqueur.
Divide 1/3 of the cream between 4 dessert glasses; add half the crumbs. Drizzle with half the coffee. Repeat the layers, finishing with cream.
Chill for at least 3 hours to allow the cookies to soften. Serve garnished with the grated chocolate.
Pumpkin Spice Latte Floats


Ingredients:
ice cream, coffee, seltzer water, pumpkin pie spice, cinnamon stick

Directions:
Divide ice cream between two glasses. Pour coffee over ice cream followed by seltzer until foam reaches the top.
Top with a dollop of whipped cream, a sprinkle of pumpkin pie spice and a cinnamon stick.
Healthy Tossed Salad


Ingredients:
lettuce, mushrooms, tomatoes, cheese, red capsicum, English cucumber, spring onion, herbs, pepper, salt

Directions:
Place the lettuce in the bottom of a deep bowl., Place the italian herbs on the lettuce., Add the mushrooms, cheese, spring onions and capsicum., Then add the cucumber and place some salt on the cucumber., Add the tomato and place some salt and pepper on the tomato., Sprinkle salad herbs on top of the tomato., Dress with Italian light dressing.
Simple Potato and Rosemary Focaccia


Ingredients:
mashed potatoes, white bread flour, salt, olive oil, warm water, potatoes, potato, fresh rosemary, dried rosemary

Directions:
In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water].
Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
Preheat the oven to 180C/350F/Gas Mark 4.
Lightly oil a large baking tray.
Place the dough in the middle, and work it out to the edges to form a square or rectangle.
Top the dough with the uncooked potato slices and the rosemary,   season with salt and pepper, and drizzle with the remaining oil.
Bake for 50 minutes, covering if the focaccia is getting too brown.
Chef John's Tandoori Chicken
Category: world-cuisine
By Chef John

Tandoori chicken gets its name from the clay oven it is traditionally cooked in, the tandoor. The chicken is marinated in yogurt and an incredibly complex mix of spices, and then roasted in the extremely hot tandoor oven. Don't worry if you don't have a tandoor clay oven sitting in the backyard; a grill will work just fine.

Ingredients:
½  lime, juiced
1 ½ tablespoons plain yogurt
1 ½ tablespoons tandoori masala powder
salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs

Directions:
Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes. Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

Prep time: 5 mins
Cook time: 15 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 214.9
Fat: 11.1 g
Saturated fat: 3.1 g
Carbohydrates: 1.9 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 25.8 g
Cholesterol: 93.6 mg
Sodium: 93.4 mg
Globally Inspired: Fully Loaded Rolled Mashed Potatoes


Ingredients:
olive oil, heavy cream, butter, garlic powder, green onion, smoked bacon, sour cream, scallion, sun-dried tomato

Directions:
Preparation:
Cook the bacon ahead of time. Fry until crispy, and create little bacon bits to suit your preferred size and texture for the topping.
Filling:
Cook the Simply Potatoes Traditional Mashed Potatoes according to the directions on the package. Once heated and ready to eat, you must add the other filling ingredients to the mashed potatoes. The cream and butter add just that extra traditional flavor and keep the potatoes very moist. Mix all the filling ingredients together.
Spring Rolls:
I like use fresh spring roll wrappers about 4 inches wide x 6 inches long, however it is up to you how big or small you want your rolls to be. Add about 1 1/2 tablespoons of the mashed potato mix to each spring roll. Roll the spring roll. Secure the ends by adding a bit of water to one end and firmly pressing down onto the other end. Repeat until you have either no more mashed potato mix, or no more spring roll wrappers.
Cook:
I prefer to use a deep pan. Add enough olive oil to fill 4 inches of the bottom of the pan. Heat olive oil until it starts to bubble. Add a few spring rolls at a time to the oil, cook for about 1 minute on each side. The trick is, you want the wrapper to stay somewhat soft and easy to bite into. Frying for more than a minute or two will make the wraps too crunchy. Drain the rolls by placing them onto paper towels.
Assemble Fully Loaded Rolled Mashed Potatoes:
Place the potato rolls on a serving plate. Here is where you can get fancy. Garnish with sour cream, green onion, cooked bacon, sundried tomatoes, and shredded goat cheese.
I promise, you will LOVE it! Enjoy!
Eggplant and Mozzarella Sandwich


Ingredients:
eggplant, olive oil, purple onions, garlic cloves, black pepper, dried thyme, plum tomatoes, fresh parsley, white vinegar, French baguette, garlic clove, mozzarella cheese

Directions:
Line a baking sheet with aluminum foil; lightly oil the foil  Cut the eggplant lengthwise into 1/2 inch thick slices.  Place on the prepared baking sheet; brush with 1 tbsp olive oil.  Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn.  Coarsely chop the eggplant and set aside.
Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender.  Stir in the reserved eggplant, tomatoes, parsley, and vinegar.  Remove from heat and set aside.
Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet.  Broil until lightly browned.  Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices.  Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts.  Cover with the top half of the bread.
Cut into 4 portions, and serve immediately.
Air Fryer Eggplant Fries
Category: appetizers-and-snacks
By Yoly

If you are watching your waistline and your calorie intake, these eggplant fries are a great alternative. Grease free and oil free, but just as tasty.

Ingredients:
1 medium eggplant
½ cup Italian bread crumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ cup all-purpose flour
2  eggs

Directions:
Slice eggplant into 1/2-inch rounds, then cut each round into 1/4-inch sticks. Pat dry. Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Pour flour into a second shallow bowl. Beat eggs in a third bowl. Dip eggplant sticks in flour, then in beaten eggs, and then coat with bread crumb mixture. Place on a plate and let rest for 5 minutes. Preheat an air fryer to 370 degrees F (185 degrees C). Place eggplant sticks in basket, making sure they are not touching; cook in batches if necessary. Cook in the preheated air fryer for 8 to 10 minutes. Shake basket and continue cooking to desired crispiness, an additional 4 to 6 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 180.3
Fat: 5.1 g
Saturated fat: 1.9 g
Carbohydrates: 25.4 g
Sugars: 4.5 g
Dietary fiber: 5.9 g
Protein: 9.6 g
Cholesterol: 97.6 mg
Sodium: 960 mg
Crystal Light Sunshine Punch


Ingredients:
cold water, frozen cranberries

Directions:
DISSOLVE drink mix in cold water and orange juice., ADD cold club soda and frozen cranberries, just before serving.
Somebody's Mother's Chocolate and Raspberry Trifle


Ingredients:
ladyfingers, Creme de Cacao, white wine, fresh raspberries, sugar, cornstarch, salt, milk, butter, vanilla extract

Directions:
For custard: In a double boiler, mix in the sugar, cornstarch and salt. Then gradually stir in the milk and cream mixture.
Cook covered over hot water for 8 minutes without stirring. Uncover and cook for about 10 minutes more.
Add the egg yolks and butter. Cook and stir these ingredients over hot water for 2 minutes longer.
Cool, stirring occasionally to release steam, then add the vanilla.
Fold in the whipped cream. Chill the custard. It will have the consistency of a heavy whipped cream.
For white chocolate whipped cream: Place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce.
For trifle: Brush the ladyfingers generously with creme de cacao and white wine. Arrange a dense layer of ladyfingers on the bottom of a trifle bowl.
Pour on half of the jar of chocolate sauce. Add half the custard.
Then brush the next layer of ladyfingers again with the creme de cacao and white wine. Arrange the ladyfingers on top of the custard.
Pour on the last half of the sauce. Add slightly half the berries in a layer. Top with remaining custard.
Add another layer of ladyfingers, brushed with the wine and creme de cacao. Add the white chocolate whipped cream onto the ladyfingers. Arrange the remaining raspberries around the edge. Place the entire dish in the refrigerator to chill.
Milanesas De Pollo (Argentinian Chicken Cutlets)


Ingredients:
boneless skinless chicken breasts, eggs, flat leaf parsley, garlic cloves, kosher salt, fresh ground black pepper, panko breadcrumbs, canola oil

Directions:
Slice each chicken breast in half horizontally and pound the thicker ends to 1/4 inch thick. Cut the bigger pieces in half; you want to end up with sandwich-size pieces.
Beat the eggs in a medium bowl. Stir in the parsley, garlic, salt, and pepper. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. Mix with your hands to coat. The chicken can be cooked right away, or let marinate in the refrigerator up to overnight.
Sprinkle some panko on a small rimmed baking sheet. Put a piece of chicken on top,and cover with more panko. Then, with your fist, pound the panko into the chicken to adhere. Pound slowly at first, and then a little harder, until the crumbs stick.
Pour 1/4 inch of oil (about 1 cup] into a 10-inch nonstick skillet and heat over medium to medium-high heat. It’s ready when a sprinkle of panko sizzles. Fry 1 to 2 cutlets at a time, without crowding, flipping only once, until nicely browned, about 3 minutes on the first side and 1 minute on the second. Transfer to a tray lined with paper towels.
Chicken Friand (Tourte Au Poulet Et Champignons)


Ingredients:
boneless skinless chicken thighs, unsalted butter, olive oil, dry white wine, yellow onion, garlic clove, flour, chicken broth, heavy cream, puff pastry

Directions:
Preheat oven to 375. Season chicken with salt and pepper. In large saucepan, heat oil over medium heat. Stir in 2 T butter. Cook chicken until done, about 7-9 minutes. Remove chicken from pan and allow to cool. Pour out any chicken juices for later use.
To pan, add in 2 T butter. Sauté mushrooms until they give off their liquid and it evaporates. Stir frequently. Toss in 1/2 teaspoon of herbs de Provence and sauté “until fragrant,” or about 1 minute. Add ½ cup wine and cook until it evaporates. In the meantime, chop chicken into bite-size chucks. When done, transfer mushrooms to a small bowl.
Add remaining 2 tablespoons butter and onion to pan. Sauté until soft. Stir in garlic and remaining herbs de Provence, cook about 45 seconds. Whisk flour into pan to make a quick roux, about 3 minutes.
Top off leftover chicken juices with broth as needed, for 1 cup. Gradually whisk in broth mixture and remaining wine. Stir in mushrooms and warm through. Stir in cream. If the sauce is too thick, add more wine. Taste, season with salt and pepper.
Take sheet of thawed puff pastry and lay it out on a baking sheet with parchment paper sprinkled with flour. Cut pastry diagonally into two large triangles. Spoon about 1/4 cup chicken and ¼ mushroom mixture onto each halves of the pastry. Fold and pinch to make a large triangle friands. Brush tops with an egg wash. Bake friands in a pre-heated 375 degree oven for 30 minutes or until they’re golden on top.
Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.
Heavenly Brownies


Ingredients:
water, canola oil, eggs, margarine, pecans, miniature marshmallows, milk, powdered sugar, vanilla

Directions:
Spray a 9x13 pan with cooking spray.
Preheat oven to 350.
Prepare brownie mix with the water, canola oil and eggs, or as directed on the box of the mix you choose.
Pour into pan and bake for 25 minutes.
Remove from oven and sprinkle with the marshmallows.
Sprinkle the pecans over this.
Combine the margarine, baking chocolate and milk in a saucepan, cooking over low heat.
Empty powdered sugar into mixing bowl, then add chocolate mixture and vanilla, combining well.
Spread frosting over brownies.
Allow to cool, then serve.