xiaoxl/recipe_data huggingface dataset:
Chinese Fried Noodles
Category: side-dish
By Karen

This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.

Ingredients:
2 (3 ounce) packages Oriental flavored ramen noodles
3  eggs, beaten
vegetable oil
4  green onions, thinly sliced
1 small carrot, peeled and grated
½ cup green peas
¼ cup red bell pepper, minced
2 tablespoons sesame oil
soy sauce

Directions:
Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

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

Calories: 160.7
Fat: 13 g
Saturated fat: 2.5 g
Carbohydrates: 6.9 g
Sugars: 1.4 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 69.3 mg
Sodium: 293.7 mg
Easy Iced Coffee
Category: drinks
By Christy Grigor

This is a 'cheaters' iced cappuccino!  Very easy to make, and very good!

Ingredients:
2 teaspoons instant coffee granules
1 teaspoon sugar
3 tablespoons warm water
6 fluid ounces cold milk

Directions:
In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.

Prep time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 116.3
Fat: 3.6 g
Saturated fat: 2.3 g
Carbohydrates: 14.2 g
Sugars: 12.7 g
Protein: 6.5 g
Cholesterol: 14.6 mg
Sodium: 77.7 mg
Pomegranate Jelly


Ingredients:
pomegranate juice, sugar, lemon juice

Directions:
Bring juices and sugar to a rolling boil, stirring constantly., Stir in liquid pectin., Return to a rolling boil., Boil hard one minute., Remove from heat., Skim foam., Pour hot into hot jars, leaving 1/4" headspace., Wipe rim, place lids and screw bands on fingertip-tight., Process in boiling water bath for 5 minutes., Remove from BWB to cool undisturbed for 24 hours.
African Sweet Potato Stew
Category: soups-stews-and-chili
By mamaluv

I came across an African sweet potato stew recipe a few years ago, and adapted it to suit our taste. It is very flavorful and just a bit spicy - just right for cold days! This recipe makes a lot of stew, so it may be halved for a smaller portion, but also freezes very well.

Ingredients:
1  onion, chopped
2 small jalapeno peppers, seeded and chopped
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
⅛ teaspoon red pepper flakes
4 cups water
2 ½ pounds sweet potatoes, peeled and chopped into 2-inch pieces
2 (15 ounce) cans diced tomatoes, drained
2 (15 ounce) cans chickpeas, drained and rinsed
¼ cup peanut butter
1 (15 ounce) can sliced green beans, drained

Directions:
Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter. Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 45 mins
Yields: 10 servings

Calories: 231.4
Fat: 4.2 g
Saturated fat: 0.8 g
Carbohydrates: 43.1 g
Sugars: 8.1 g
Dietary fiber: 8.1 g
Protein: 7.4 g
Sodium: 568.8 mg
Spanish Chicken Breasts With Lemon and Saffron


Ingredients:
chicken breasts, extra virgin olive oil, lemon, lemons, white wine, white wine vinegar, olive oil, shallots, carrots, fresh asparagus, saffron strand, lemon

Directions:
TO MARINADE:
Season the chicken breasts with salt and freshly ground black pepper and place in a dish together with the rest of the marinade ingredients. Mix together well, then cover and place in the fridge to marinate for two hours, turning the chicken breasts over from time to time.
TO COOK THE CHICKEN:
Preheat the oven to 180C/365F/Gas 4.
Heat a large ovenproof frying pan until hot, then add 90ml/3fl oz of the olive oil, the shallots, carrots and asparagus and gently fry over a low heat until the vegetables are barely softened, remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining 30ml/1fl oz of olive oil to the pan and heat.
Remove the chicken from the marinade and pat dry. Add the chicken breasts to the pan and fry for 2-3 minutes on both sides, until golden-brown all over.
Remove from the heat and return the vegetables, then, using a fine sieve, strain the marinade over the chicken and discard the solid marinade ingredients.
Transfer to the oven and cook for one hour, or until the chicken is cooked through and the sauce has reduced by half. About 15 minutes before the end of cooking time, pour in the saffron and its soaking liquid.
To serve, remove the chicken from the oven and place onto plates. Place spoonfuls of vegetables alongside and spoon the sauce over. Garnish with freshly grated lemon zest sprinkled over the top.
Mexican Fry Bread (Mexican Fried Gorditas)


Ingredients:
all-purpose flour, salt, baking powder, vegetable shortening, water, milk

Directions:
Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
Roll dough into a ball; place into a plastic bag.
Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
In a cast iron skillet, heat oil to 375 degrees F.
Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
Use a slotted spoon to remove rounds from skillet; drain on paper towel.
Fill with prepared fillings as desired.
Onion Caramelized Potatoes


Ingredients:
margarine, potatoes, onion, celery, carrots

Directions:
Preheat oven to 375°F.
In a large stone baking dish (or of your preference as long as it is at least 9x13 and deep enough to accommodate the ingredients]; melt the stick of margarine in the oven.
When the margarine is melted, or extrememly soft, toss in the rest of the ingredients.
Cover with aluminum foil.
Bake in the pre-heated oven for 30 minutes.
Take the dish out, carefully remove the foil (be mindful of the steam,] and stir the vegetables.
Place in the oven (without the foil, this time] and bake for an additional 30 minutes or until the potatoes are fork tender.
Enjoy!
Scandinavian Almond Bars
Category: world-cuisine
By Marji Stark

These cookies are my family's favorite cookie. They are simple to make, unique and pretty. A wonderful recipe to make for a cookie exchange. Take your recipe along, everyone will want a copy!

Ingredients:
½ cup butter
1 cup white sugar
1  egg
½ teaspoon almond extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup sliced almonds
2 tablespoons milk
1 cup confectioners' sugar
¼ teaspoon almond extract
¼ cup milk

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, cream butter and sugar. Add egg and almond extract;  mix until fluffy. Stir in flour, baking powder and salt; mix well. Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds. Bake in  preheated oven 12 to 15 minutes or until edges are slightly browned.  While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing. Almond icing: In a small bowl, stir together  powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 67.7
Fat: 2.6 g
Saturated fat: 1.3 g
Carbohydrates: 10.4 g
Sugars: 6.7 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 9.1 mg
Sodium: 48.1 mg
Mary's Kourambiedes


Ingredients:
butter, powdered sugar, semolina, vanilla, brandy, all-purpose flour, powdered sugar

Directions:
Boil the almonds in  a pot with water for 5 minutes.Then peel them and cut in quarters.
Beat the butter with  the sugar until its gets "white". Then add the egg yolk the vanilla,the semolina,the brandy and the almond pieces.
Then add the flour little by little. Make a soft but not sticky dough.
Next, using small amounts (about 1 1/2 teaspoons of dough], shape in  crescent shapes by gently rolling the dough around between the palms of your hands.
Bake in a prehetead oven at 350F for 15-17 minutes.
Dust them with the remaining powdered sugar when they are still hot.
Best Chinese Baby Back Ribs


Ingredients:
hoisin sauce, plum sauce, oyster sauce, wine vinegar, honey, dark soy sauce, dry sherry, five-spice powder, orange zest, garlic cloves, ginger, green onion

Directions:
To make the sauce, combine all the sauce ingredients and stir well. Makes 3 cups.
Remove the membrane from the underside of 2 sides pork baby back ribs or your favorite type of ribs (I used a 4 pound pork sparerib slab, which came out great].  To remove the membrane, place ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so it won't slip from your grip]. Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
Place the ribs in a rectangular dish or baking pan.
Coat the ribs evenly on both sides with the marinade (reserve some for basting later on, I only used half of the sauce for the marinade]. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.
Preheat oven to 350.
Use a heavy baking sheet with shallow sides when oven roasting ribs. Line the baking sheet with heavy duty aluminum foil and position a wire rack on top. Spray the wire rack liberally on both side with vegetable oil cooking spray (it will make clean up so much easier even if its a nonstick].
Place a small pan (such as a bread tin or small Pyrex dish] filled with 2 inches of hot tap water in the bottom of the oven, to keep the ribs from drying out as they roast.
Lay the ribs on the wire rack, meaty side up. Slide the pan holding the wire rack onto the center oven rack.
To prevent ribs from steaming, cook only one baking pan of ribs per oven.
Always roast the ribs meaty side up, and never turn the ribs over. Otherwise, the sauce glazing the meaty side of the ribs will be dislodged. Baste the meaty side of the ribs with reserved marinade 1 or 2 times during roasting, if desired.
Cook the ribs until the meat begins to shrink away from the ends of the bones, about 75 to 90 minutes.
Remove the ribs for the oven. Wait five minutes before cutting each rib into 2 pieces, in half, or into individual ribs.
Black Bean Soup With Cilantro Cream


Ingredients:
sun-dried tomato, boiling water, bacon, onion, olive oil, black beans, garlic clove, ground cumin, fresh cilantro leaves, sour cream, creme fraiche, fresh cilantro leaves, ground coriander, fresh lime juice

Directions:
Combine the sun dried tomatoes and 1 cup boiling water in a small bowl. Make sure the tomatoes are covered and let stand until the tomatoes are soft. Drain, reserving the liquid, and then chop the tomatoes.
Heat the olive oil in a large saucepan and sauté the bacon and onion until the onion is soft. Add the tomatoes, tomato liquid, beans, chicken or vegetable stock, garlic, cumin and hot pepper sauce. Mix well. Bring to a boil, then reduce heat and simmer, covered, for five minutes. Remove from the heat and stir in the cilantro (coriander] leaves.
Blend with a stick blender (or in batches in the blender or food processor] until smooth. Return to the saucepan and heat gently before serving.
To make the coriander cream: Combine all ingredients in a small bowl and mix well.
Ladle hot soup into bowls and drizzle with the Cilantro Cream. You may garnish with some more chopped cilantro (coriander] if you wish.
Notes: I have made this using my own oven dried cherry tomatoes and I usually save half a cup of the soup which does not get blended to give a bit more texture when added at the end.
Italian stuffed bread


Ingredients:
ham, green pepper, onion, parmesan cheese, mozzarella cheese, cheese

Directions:
Thaw out bread dough.
Dice a green pepper and onion (I make my pieces very small].
Roll out dough on a floured surface.
(your dough should be just wide enough to put your meats on] Stack the dough with a layer of each meat, cheese, and vegetable.
bring edges of dough together.
Using a little water will help the dough stick together.
Be sure you leave no cracks in the dough, or your cheese will run out when cooking.
Bake at 350 until golden brown (usually about 20-26 minutes depending on your oven and thickness of dough].
enjoy!
Soft Flax Pretzels


Ingredients:
all-purpose flour, sugar, salt, sugar, active dry yeast, warm water, warm water, olive oil, flax seed

Directions:
Combine 1 cup flour, 5 tsp sugar and 1 tsp salt in medium mixing bowl.
Proof yeast by emptying package into 1/4 cup warm water and 1 tsp sugar. Wait ten minutes. If yeast doubles in size, it is good. (Family tip: sing a happy song to it while it rises.].
Mix 1 cup of warm water and 1 TBSP olive oil. Add to dry mixture, along with proofed yeast.
Mix well. Stir in flax seeds and enough flour to make a soft dough.
Knead on lightly-floured surface, adding flour as needed, until smooth and no longer sticky (about 4 minutes].
Put in bowl greased with olive oil, cover top of bowl loosely with plastic wrap, and leave in a warm place for 45 minutes to an hour to rise (until it doubles in size]. I leave it on the counter beside the oven and preheat it to 475 - the warm oven helps the rising and it takes a while for the oven to heat to 475 anyhow.
After it has risen, punch it down and knead about five times. Break into 8 pieces (or up to 12, depending on how big your batch is] and shape into pretzels. let rise 5 minutes more in pan, covered (I use the same plastic wrap].
Bake 15 -17 minutes at 475, until golden brown. Let them cool a bit, and eat!
Bacon Crackers
Category: appetizers-and-snacks
By Gayle Woodle

These sweet, crisp bacon and cracker treats are simple to make and outrageously delicious!

Ingredients:
1 (16 ounce) package buttery round crackers
1 pound sliced bacon, cut into thirds
1 pound brown sugar

Directions:
Preheat oven to 250 degrees F (120 degrees C). Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all. Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 30 servings

Calories: 204
Fat: 11 g
Saturated fat: 3.1 g
Carbohydrates: 23.8 g
Sugars: 15.6 g
Dietary fiber: 0.3 g
Protein: 2.7 g
Cholesterol: 10.3 mg
Sodium: 267.1 mg
Easy Slow Cooker Chili
Category: soups-stews-and-chili
By christine moore

Family favorite. Quick and easy.

Ingredients:
1 ½ pounds ground beef, or more to taste
3 (16 ounce) cans chili beans in sauce (such as Bush's®)
1 (14.5 ounce) can stewed tomatoes
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1  onion, chopped
1 (6 ounce) can tomato paste
¼ cup brown sugar
1 (1.25 ounce) package chili seasoning mix
1 dash barbeque sauce

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir browned beef, chili beans in sauce, stewed tomatoes, diced tomatoes and green chilies, onion, tomato paste, brown sugar, chili seasoning mix, and barbeque sauce together in the crock of a slow cooker. Cook on High for 3 hours.

Prep time: 15 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 381.8
Fat: 12.2 g
Saturated fat: 4.1 g
Carbohydrates: 50 g
Sugars: 18.2 g
Dietary fiber: 10.6 g
Protein: 26.1 g
Cholesterol: 53.9 mg
Sodium: 1644.9 mg
Milk Chocolate Toffee Bars


Ingredients:
margarine, brown sugar, all-purpose flour, sweetened condensed milk, margarine

Directions:
Preheat oven to 350° (325° glass pan].
Grease 9x13 pan.
To prepare crust, cream all ingredients until very well blended.
Press evenly into pan.
Bake for 20 minutes or until light brown.
Set aside to cool while making the filling.
Heat milk and margarine on stove, stirring constantly, until thickened.
This will take 5-10 minutes.
Spread over crust.
Bake for 15 minutes, until golden brown.
Sprinkle evenly with chocolate chips.
Return to oven for 2 minutes to melt the chocolate.
Remove from oven and spread chocolate smooth.
Sprinkle toffee bits on top.
Using the back of a spoon, gently press the toffee into the melted chocolate.
Cool completely.
Cut into bars before refrigerating.
Asian-Style Ham Noodle Salad—what to Do With Ham Leftovers


Ingredients:
cooked ham, pineapple, ginger juice, soy sauce, rice vinegar, sesame seeds

Directions:
Cook the chow mein noodles as directed, rinse in cold water to stop them from growing, and then drain and then set aside.
Julienne the ham--long, thin slices work well with the chow mein.
Add in veggies. Make sure if you are using crunchy veggies to cook first if necessary (green beans].
If you have pineapple on hand, julienne it, and add to the ham.
Toss ham-veggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five ingredients from the list above], along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc.
Asian Restaurant Ginger-Soy Salad Dressing—Grate enough fresh ginger root (a couple of tablespoons] to squeeze out 1 tablespoon of ginger juice. To the ginger juice add 2 tablespoons soy sauce, 3 tablespoons rice vinegar, and 1/3 cup of salad oil. If you have sesame seeds, toss in a tablespoon (especially love the toasted kind, called irigoma]. Whisk and then serve. Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.
Vegetarian Rosemary and Tomato Focaccia


Ingredients:
plain flour, dry yeast, warm water, extra virgin olive oil, cherry tomatoes, fresh rosemary, sea salt

Directions:
Sift flour into a bowl and add the yeast.
Pour the oil into the dry ingredients and gradually pour in the warm water whilst mixing. Mix well until a smooth dough forms.
On a lightly floured surface, knead the dough for 5 minutes. Form a ball.
Line a baking tray with non-stick baking paper and place the ball of dough in the centre. Evenly flatten the dough out into desired shape and thickness with hands. I make mine into a round loaf, about 1cm thick.
Brush some oil over the dough.
Halve cherry tomatoes and press them into the dough. Press sprigs of rosemary into the dough.
Cover with a damp cloth and leave in a warm place for 40 minutes, or until dough has doubled in size.
Pre-heat the oven to 200°C.
Sprinkle generously with sea salt and bake in the oven for 25 minutes, or until golden brown and makes a hollow sound when you tap on the surface.
Serve warm or at room temperature.
Caramel Fruit Dip


Ingredients:
low-fat cream cheese, Splenda granular, peanut butter, vanilla

Directions:
"Mix all ingredients together and serve."
Chocolate Banana Muffins
Category: bread
By Anonymous

These muffins are so moist and full of flavor! I have looked at dozens of recipes and most had too much sugar for my liking. There is absolutely no need for a lot of sugar to make these muffins delicious. Because they have bananas and chocolate chips, I just added 1/2 cup of sugar, which turned out perfect!

Ingredients:
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
½ cup canola oil
1  egg
¼ cup milk
1 teaspoon vanilla extract
2 large very ripe bananas, mashed
¾  mini semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips. Divide batter among the muffin cups, filling each about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

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

Calories: 205.1
Fat: 10.3 g
Saturated fat: 1.1 g
Carbohydrates: 26.9 g
Sugars: 11.5 g
Dietary fiber: 1.6 g
Protein: 2.8 g
Cholesterol: 14 mg
Sodium: 218.5 mg
Hi-Rise Easy Yorkshire Pudding
Category: bread
By Rob Poole

Simple and easy Yorkshire pudding recipe.

Ingredients:
2 tablespoons olive oil
3  eggs
2  egg whites
½ cup milk
1 cup all-purpose flour
2 tablespoons cold water

Directions:
Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups. Beat eggs, egg whites, and milk together in a glass bowl until smooth. Heat egg mixture in microwave oven until warmed, about 1 minute. Stir flour into the egg mixture until completely incorporated into a batter. Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes. Stir cold water into batter. Pour 1/4 cup batter into each muffin cup. Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

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

Calories: 166.9
Fat: 7.6 g
Saturated fat: 1.7 g
Carbohydrates: 17.1 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 7.2 g
Cholesterol: 94.6 mg
Sodium: 62.5 mg
Crock Pot Asian Chicken Thighs


Ingredients:
orange, juice of, orange, zest of, boneless skinless chicken thighs, frozen whole kernel corn, red bell pepper, carrots, hoisin sauce, barbecue sauce, green onions, cashew nuts

Directions:
Place all ingredients, except green onions and cashews, in a crock pot., Cover and cook on low for 7 to 8 hours, or 4 hours on high., Remove chicken to a serving platter and top with green onions and cashews.
No Bake Pudding Graham Cracker Cake


Ingredients:
honey graham crackers, instant vanilla pudding, instant chocolate pudding mix, milk, heavy whipping cream

Directions:
Make both the Vanilla and Chocolate pudding as directed on the box.
Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
Mix the whipping cream and the vanilla pudding together.
Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it].
Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect], take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
Refrigerate the entire cake at least 3 hours.
The graham crackers will absorb the moister from the pudding and become soft like cake.
Cut on the corner going in to create a neat looking slice.
Good Luck with leftovers because there never is any.