xiaoxl/recipe_data huggingface dataset:
Copycat Veggie Balls
Category: everyday-cooking
By Buckwheat Queen

Since the Covid lockdown, I haven't been able to go to IKEA® where they serve delicious veggie balls. So in the true self-assemble spirit that makes it so famous, I set out to make a clone. Mine are even better. The original has pea protein and kale, which I find expensive and gross, respectively. I made some changes to make it easier on the wallet and taste buds, then bake them. Some assembly required. Serve bowl-style with rice and your favorite sauce.

Ingredients:
¼ cup low-sodium vegetable broth
1 cup diced white onion
½ cup diced carrots
½ cup diced red bell pepper
1 cup frozen corn
½ cup frozen peas
1 teaspoon water, or more as needed
¾ cup cooked spinach
1 (15 ounce) can no-salt-added chickpeas, drained, liquid reserved
1/2 cup red lentil flour
½ cup chickpea flour
¼ cup nutritional yeast
⅛ cup chopped fresh flat-leaf parsley
2 teaspoons garlic and onion seasoning
1 teaspoon chopped fresh sage
½ teaspoon ground turmeric
⅛ teaspoon ground white pepper

Directions:
Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas. Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes. Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation. Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.

Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hr 30 mins
Yields: 30 veggie balls

Calories: 162.6
Fat: 1.7 g
Saturated fat: 0.1 g
Carbohydrates: 30 g
Sugars: 4.7 g
Dietary fiber: 6.5 g
Protein: 9.2 g
Sodium: 341.7 mg
Chicken and Spaghetti Casserole


Ingredients:
butter, onion, celery, green bell pepper, garlic cloves, diced pimentos, spaghetti, pepper, Worcestershire sauce, Velveeta cheese

Directions:
Saute vegetables (onion, celery, bell pepper, and garlic] in butter until tender.
Add soup, pimentos, mushrooms, chicken, cheese, garlic salt, worcestershire sauce, pepper, and spaghetti.
Mix well.
Place in a 13X9 (sprayed with Pam] pan.
Bake at 350° for 30 minutes.
Mother's Oatmeal Crispies


Ingredients:
butter, light brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, salt, old-fashioned oatmeal, pecans, walnuts

Directions:
Cream butter.
Add sugars; mix well.
Add eggs and vanilla and beat well.
Add flour, soda, salt, oatmeal and nuts and mix well.
Shape into rolls on waxed paper.
Chill in refrigerator or freezer.
Slice 1/4-inch thick.
Bake 10 minutes at 350°F.
Yield: 5 dozen cookies.
Grandpa McAndrew's Irish Soda Bread
Category: bread
By NANCERINI

My mom bugged grandpa for this recipe but he told her he didn't have one.  So, when he made the bread one day she captured each ingredient in a bowl and measured it and put it in the bowl he planned to mix it in!

Ingredients:
3 cups all-purpose flour
½ teaspoon baking soda
2 tablespoons white sugar
½ cup raisins
1  egg, beaten
1 cup buttermilk
2 tablespoons margarine, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet. In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan. Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 loaf

Calories: 254.7
Fat: 4 g
Saturated fat: 0.9 g
Carbohydrates: 47.6 g
Sugars: 10.2 g
Dietary fiber: 1.6 g
Protein: 6.9 g
Cholesterol: 24.5 mg
Sodium: 152.5 mg
Heavenly Halibut
Category: main-dish
By chellebelle

Rich, cheesy topping goes perfectly with mild flavored halibut.

Ingredients:
½ cup grated Parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
¼ teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets

Directions:
Preheat the oven broiler. Grease a baking dish. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce. Arrange the halibut fillets in the prepared baking dish. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 235.3
Fat: 13.9 g
Saturated fat: 5.5 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 25.7 g
Cholesterol: 58 mg
Sodium: 281.7 mg
Shrimp Quiche
Category: breakfast-and-brunch
By love2cook

A simple and easy and oh-so-good shrimp quiche.

Ingredients:
1 (9 inch) baked pie shell
4 ounces small, cooked shrimp, peeled and deveined
⅔ cup grated Gruyere cheese
2  eggs, beaten
1 cup light sour cream
1 tablespoon finely chopped green onion
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp. Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese. Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 294.4
Fat: 17 g
Saturated fat: 5.9 g
Carbohydrates: 19.8 g
Sugars: 4.2 g
Dietary fiber: 0.5 g
Protein: 15 g
Cholesterol: 121.2 mg
Sodium: 343.4 mg
Stove Top Easy Chicken Bake


Ingredients:
chicken stove top stuffing mix, boneless skinless chicken breasts, sour cream

Directions:
Preheat oven to 400. Prepare stuffing mix as directed on package; set aside.
Mix chicken, soup, sour cream and vegetables in a 13x9-inch baking dish; top with the stuffing.
Bake 30 minutes or until chicken is cooked through.
Roast Pepper, Cashew & Chilli Dip


Ingredients:
red capsicums, olive oil, tomato paste, cashew pieces, salt, pepper

Directions:
Preheat oven to 190 deg Celsius. Place the capsicum halves into a roasting pan & drizzle with olive oil.
Roast for 20 minutes, or until skin blisters.
Remove from oven, place in a bowl, cover with plastic wrap & leave to sweat.
When capsicums are cool, the skins will peel off easily.
Place capsicum flesh, remaining oil, chilli sauce and tomato paste into the bowl of a food processor, process to combine.
Add Cashews and process again until smooth.
Season with Salt & Pepper.
Popcorn Owls


Ingredients:
sugar, water, light corn syrup, salt, butter, margarine, white vinegar, marshmallow creme

Directions:
Place popcorn in a large bowl; keep warm in a 200 F oven. In a heavy saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 250 F (hard-ball stage]. Remove from the heat; stir in butter and vinegar until butter is melted. Immediately pour over popcorn; toss to coat.
When mixture is cool enough to handle, quickly shape into five 3-1/4-in. balls and five 4-in. balls, dipping hands in cold water to prevent sticking. Flatten bottom of popcorn balls slightly for stability. Place a small ball on top of a large ball, forming the owl’s head and body.
Immediately decorate owl, using marshmallow creme to attach candies. Add candy corn for claws. Press the orange slices into sides for wings. Flatten and cut additional orange slices to make triangle ears and nose and 3/4-in. circular eyes. Press M&M’s into orange circles to complete the eyes. Add a 3-in. licorice strip above eyes.
Fresh Strawberry Daiquiris


Ingredients:
fresh strawberries, frozen limeade concentrate, white rum

Directions:
Cut off tops of strawberries.
Combine ingredients in blender.  The blender should be about half strawberries and half ice with the concentrates filling in the gaps.
Add rum to taste.
Blend!
Turkey Meatballs With Cheese and Apple (Slow Cooker, Gluten-Free


Ingredients:
lean ground turkey, egg, salt, ground black pepper, onion powder, tart apple, sharp cheddar cheese

Directions:
Grease interior of slow cooker bowl.
In a large bowl, mix all of the ingredients. I found that this was easiest with my hands.
Form into meatballs, I ended up with about 24.
Place in the slow cooker, stacking as necessary. My 3 quart crockpot was about half-filled with meatballs.
Cover, turn on LOW and cook. Mine were done in 3 1/2 hrs, possibly earlier, but only a few were brown. The originator cooked hers in a 6 qt crockpot for 4 hrs on High, hers were browner than mine. If you do make these, comments on the cooking time would be very helpful. The first time I made these, I accidentally turned the crockpot on high, and five hours later i had a pot full of round cinders. Be warned!
I made a lemony cream sauce and served over rice. These are pale little morsels, so they work best when covered with a sauce.
Note; The originator is a celiac, and her recipe has no breadcrumbs. I made half without breadcrumbs, but then added a couple of spoonfuls of breadcrumbs to the rest of the meat mixture. The meatballs with the breadcrumbs kept their shape better. I would suggest using breadcrumbs.
Amazingly, these do not turn into a big meatloaf. The ones on the bottom, without breadcrumbs, did tend to lose their shape a bit, but the meatballs all separated from each other easily.
Note2: There is no liquid in this recipe, but you will end up with some broth. I used for soup.
Note3: I have made different kinds of meatballs and layered them in the crockpot with a layer of parchment paper inbetween flavors. This worked really well and provided me with several types of meatballs to use in different dishes. I put the most strongly flavored in the bottom, but generally try to work with compatible flavors.
HAWAIIAN MANAPUa (CHAR SIU) APPETIZER SANDWICHES


Ingredients:
garlic cloves, fresh ginger, sugar, honey, hoisin sauce, soy sauce, mirin, water, salt, five-spice powder, green onions, active dry yeast, sugar, warm water, all-purpose flour, gluten flour, egg, salt

Directions:
Filling:
•	In a small size mixing bowl, combine garlic, ginger, oil, sugar, honey, hoisin sauce, soy sauce, rice wine, food coloring, water, salt and five spice powder. Mix well.
•	Pour the glaze over the pork and let marinate in the Char Siu sauce, covered overnight in the refrigerator.
•	The next day, preheat oven to 350 degrees F. bake the pork (covered] in the oven for 45 to 55 minutes or until fork tender. Turn oven up to broil and place meat under broiler for 3 to 5 minutes until the char Siu (pork] is slightly charred. Remove from oven, wrap in foil and let rest for at least 15 minutes.
•	Chop pork into small diced pieces. Add chopped green onion and combine.
Dough:
Place the sugar and warm water in a bowl; mix until sugar dissolves. Add yeast and leave it for 5 minutes until it starts to get foamy.
•	Sift flour into a large size mixing bowl. Add yeast mixture, egg, oil and salt; stir to mix. Use your hands to bring the flour mixture together.
•	Place dough on a lightly floured surface and knead for 5 to 6 minutes or until smooth and slightly elastic.
•	Place in a lightly oiled, large size bowl; cover with a damp cloth and leave to rise until doubled in size, approximately 2 to 2 1/2 hours depending on room temperature.
•.
•	Assemble:
•	Once dough has doubled in size, punch it down and divide into 12 even portions; shape into round 1 inch size balls.
•	Use a rolling pin to roll a ball into a 2-inch disk. Then pick up the piece of dough and gently pull the edges to enlarge to a 3-inch diameter disk. The dough will be slightly thicker in the center.
•	Place a rounded tablespoon of filling in the middle of the dough circle. Gather the edges and seal the bun. (Use water on your fingertips if needed, to seal your edges].
•	Place the bun, seal side down, on a greased baking sheet. Continue with the rest of the dough, leaving 2 inches in between each roll.
•	Once all buns are filled, brush surface with egg wash.
•	Place in a preheated oven of 350 F for 15-20 minutes or until golden brown.
Cook's Note: These appetizers can be made ahead of time and frozen for up to 3 months.
Panko-Crusted Pork Chops With Creamy Herb Dressing


Ingredients:
all-purpose flour, salt, onion powder, ground cumin, chili powder, low sodium soy sauce, panko breadcrumbs, canola oil, green onion, fresh flat-leaf parsley, nonfat sour cream, nonfat milk, cider vinegar, garlic powder

Directions:
To prepare pork, preheat oven to 450 degrees.
Combine first 6 ingredients in a shallow dish.
Combine soy sauce and egg white in a medium bowl, stirring with a whisk.
Place panko in a shallow dish.
Dredge pork in flour mixture; dip in egg mixture.
Dredge in panko.
Heat oil in a large nonstick skillet over medium-high heat.
Add pork to pan; cook 1 minute on each side.
Place pork on a baking sheet with cooking spray.
Bake at 450 degrees for 6 minutes or until done.
To prepare dressing, combine onions and the remaining ingredients.
Serve dressing with pork.
One serving is 1 pork chop and about 2 T dressing.
Pork Chops in Orange Sauce


Ingredients:
flour, butter, brown sugar, ginger, oranges

Directions:
Coat pork chops in seasoned flour.
Heat butter in large frying pan and brown chops well on both sides.
Arrange in casserole dish.
Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops.
Cover and bake at 180º for 45-50 minutes.
Turn during cooking and add water if necessary.
NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.
Blue Cheese Dressing


Ingredients:
mayonnaise, light sour cream, garlic clove, buttermilk, Dijon mustard, black pepper, honey, Worcestershire sauce, hot paprika, blue cheese

Directions:
In a mixing bowl, add mayonnaise, sour cream, garlic, buttermilk, Dijon mustard, black pepper, honey, Worcestershire sauce, hot paprika and blue cheese; whisk thoroughly.
Cover and transfer to the refrigerator for at least 3-4 hours. Serve over salad or as a dip for chicken wings or veggies.
Note: Freeze blue cheese for at least 1 hour or until very firm.
Orange Creamsicles


Ingredients:
heavy cream, boiling water

Directions:
Add 2-cups boiling water to Jell-O and mix well until completely dissolved., Add crushed ice and stir until ice is melted and the mixture has cooled., Add the cream and mix well., Pour into individual cups or freezer-pop molds and chill until firm., For an elegant look, garnish with orange rind and shaved dark chocolate.
Marbled Chocolate Cheesecake


Ingredients:
butter, cream cheese, granulated sugar, eggs, sour cream

Directions:
To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended.
Press into a 9-inch springform pan.
Preheat oven to 300°F.
To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
Spoon half of cream cheese mixture into crust.
Stir chocolate into remaining cream cheese mixture until well blended.
Spoon over batter in crust.
Run a butter knife (careful not to touch crust] in a"S" curve through batter ONCE.
Bake cheesecake for 50 minutes.
Transfer pan to wire rack to cool completely.
After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours.
Uncover cheesecake; carefully remove the side of pan.
To prepare frosting, in a small bowl, mix chocolate and sour cream.
Spread over cheesecake.
Chill briefly until frosting is set.
Taco Lettuce Wraps
Category: world-cuisine
By Kristina72913

Easy taco lettuce wraps.

Ingredients:
1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried

Directions:
Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and  . Bring to a simmer and cook until heated through, 10 to 12 minutes. Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 274.6
Fat: 6.5 g
Saturated fat: 1.6 g
Carbohydrates: 33.4 g
Sugars: 5.2 g
Dietary fiber: 7.7 g
Protein: 22.3 g
Cholesterol: 55.8 mg
Sodium: 769.7 mg
Chocolate Chip Banana Muffins


Ingredients:
self-raising flour, butter, milk, eggs, white sugar, banana

Directions:
Preheat oven to 200°C (about 400°F].
Line a 12 section muffin tray with patty cake cases.
Melt the butter in a small saucepan or heat-proof bowl in the microwave and set aside to cool slightly.
Sift the flour into a mixing bowl and stir in the sugar Make a well in the centre of dry ingredients.
Using a whisk, lightly beat the milk, eggs and butter together in a jug.
Add the milk mixture and the mashed banana to the dry ingredients and using a wooden spoon, gently mix until just combined.
Stir in the chocolate chips.
Pour the mixture evenly into the muffin cases and bake for 20 minutes or until crisp and lightly browned on top.
Leave in the tray for 3 minutes then transfer the muffins to a rack to cool.
Charcoal Grilled Chicken


Ingredients:
chicken, fresh lemon juice, olive oil, soy sauce, garlic, ground cumin, sugar, black pepper

Directions:
Arrange chicken in 9 x 13 x 2 inch dish.
In small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight.
Cover and refrigerate bowl of remaining marinade for basting.
Drain chicken, discard liquid.
Wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals.
Grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes.
Baste with reserved marinate.
Turn, cook 20 to 25 minutes or until no longer pink at bone (Alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above].
Greek Lamb Shanks (Slow Cooker)


Ingredients:
lamb shanks, flour, onions, garlic cloves, white wine, lemon rind, kalamata olive, fresh oregano

Directions:
Place lamb and flour in large plastic bag and shake to coat.
Heat oil in pan and add lamb in batches and cook until browned.
Heat remaining oil and cook onions and garlic stirring until onions are soft.
Combine wine, stock, rind artichokes and olives in a large jug.
Place lamb in slow cooker pot and pour liquid mixture over lamb.
Cover pot with lid.
Cook on high setting for 4 hours or low setting for 8 hours.
Stir in oregano and salt and pepper just prior to serving. Taste and adjust seasoning if required.
Bahama Breeze's Lemon Breeze


Ingredients:
"lemon"

Directions:
"Squeeze both halves of the lemon into a tall 18-20 oz. glass. Add the sugar cane juice or simple syrup and one cup of crushed ice. Cover with a shaker tin (or another cup] and shake well, or simply mix well with a spoon. Fill the glass with the remaining crushed ice. Serve with a straw."
Springtime Grilled Salmon


Ingredients:
dry white wine, olive oil, thyme leaves, ground mustard, basil leaves, onion, white pepper, salmon fillets, fresh lemon juice

Directions:
Mix together wine, olive oil, thyme, mustard, garlic salt, basil, onion and pepper in a medium bowl or zip-top plastic bag.
Add salmon and cover or seal.
Refrigerate 30 minutes, turning occasionally.
Place fish on preheated, oiled grill and spoon enough marinade to cover top of fish.
Grill until desired doneness turning once.
Sprinkle with lemon juice just before serving.
Italian Burritos


Ingredients:
onion, ground turkey, Hunts tomato sauce, burrito-size flour tortillas

Directions:
First in a large mixing bowl add finely chopped onion and next 3 ingredients.
Mix meat and crumbs until completely incorporated.
Spray the bottom of a slow cooker with non-stick spray to make removal easier. Roll meatballs and add them to the slow cooker in an even layer.
In a seperate bowl add both cans of sauce mix in spegetti mix and pour over meatballs. Cover set on high for 5 hours or until meatballs read internal temperate of 167degrees F. Let meatball mixture cool I suggest refrigurating it before assembling tortillas to avoid a soggy mess.
Get tortillas spoon meatballs and cheese roll burritos and put on baking sheet top with extra sauce and cheese,place in a 350 degree oven for 25 minute.
Let cool for 5 minutes before serving.
Loaded Baked Potato Soup


Ingredients:
baking potatoes, butter, flour, milk, green onion, cheddar cheese, sour cream

Directions:
1. Bake potatoes in oven until done; let cool. Peel and cut potatoes into bite size pieces.
2. In a large pot on medium heat, melt butter. Add flour and stir until blended.
3. Increase heat to medium-high, slowly adding milk until mixture is almost to a boil.
4. Add potatoes, green onions and bacon.
5. Stir in cheese and sour cream.
6. Salt and pepper to taste.
7. Heat until cheese is melted; serve.
Sweet Potatoes With Caramelized Apples


Ingredients:
sweet potatoes, unsalted butter, heavy cream, applesauce, fresh ginger, coarse salt, fresh ground pepper, apples, sugar

Directions:
Preheat oven to 375°. Arrange potatoes on a baking sheet lined with parchment. Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven; let stand until cool enough to handle.
Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with a paddle attachment; discard skins. Add 2 tablespoons butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper.
Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes.
Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes.
Remove potato mixture from oven; top with caramelized apples, and serve.
One "big" Chocolate Chip Cookie


Ingredients:
flour, baking powder, salt, light-brown sugar, butter, margarine, eggs, vanilla, chocolate chips

Directions:
"Combine first 4 ingredients in a bowl. Add melted butter,eggs, and vanilla; Stir well. Stir in chocolate chips. Spoon into a greased 9-inch pie plate. Bake at 350 degree's 35-40 minutes or until knife inserted in center comes out clean. Cool cut into pie sized wedges and enjoy!"
Hoisin-Glazed Shrimp


Ingredients:
jumbo shrimp, soy sauce, lemon, hoisin sauce

Directions:
In a heavy saute pan or wok, heat oil on medium-high until barely smoking. Add shrimp and ginger and saute for about 2 minutes.
Add the soy sauce and lemon juice, and cook for 1 minute.
Add the hoisin, and saute for 1 more minute or until the shrimp are well coated and fully cooked. Serve hot over rice.
Tia Maria Sour Cream Dip for Fruit


Ingredients:
sour cream, brown sugar

Directions:
Whip ingredients together until thick.
Serve with fresh fruit cut into reasonable sized chunks for easy dipping.
I like to use rockmelon, pineapple, kiwi fruit, strawberries and then maybe another fruit in season, whatever looks nice arranged in colours.