xiaoxl/recipe_data huggingface dataset:
Maple-Ginger Chicken Thighs
Category: meat-and-poultry
By Im Not a Chef I just Cook alot

Chicken thighs baked with a maple-ginger glaze. The final result is delicious! Enjoy! Please post your pics and leave feedback.

Ingredients:
1 tablespoon olive oil, or to taste
1 cup pure maple syrup
¼ cup low-sodium soy sauce
2 tablespoons garlic-infused olive oil
1 tablespoon ginger powder
1 teaspoon sesame seeds
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
2 pounds skinless, boneless chicken thighs
2 tablespoons chopped fresh parsley, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with olive oil. Combine maple syrup, soy sauce, garlic oil, ginger powder, sesame seeds, pepper, and cayenne in a bowl. Neatly arrange chicken thighs in the baking dish. Pour maple sauce over the chicken thighs. Use tongs or gloved hands to turn thighs over in sauce until fully coated. Cover with aluminum foil. Bake in the preheated oven for 40 minutes. Uncover baking dish and turn thighs over. Continue baking until an instant-read thermometer inserted into the center reads 200 degrees F (93 degrees C), about 15 minutes. Turn over once more and sprinkle with parsley. Let rest for 10 minutes before serving.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 306.4
Fat: 12.9 g
Saturated fat: 2.7 g
Carbohydrates: 28 g
Sugars: 23.6 g
Dietary fiber: 0.4 g
Protein: 19.6 g
Cholesterol: 68.4 mg
Sodium: 327.1 mg
Lemon Ice Cream (Without Ice Cream Maker)


Ingredients:
lemon juice, lemon zest, sugar, heavy cream, salt

Directions:
Combine lemon juice, lemon zest,and sugar in a mixing bowl.
Gradually stir in milk, heavy cream and salt.
Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.
Parker House Scrod


Ingredients:
cod fish fillets, haddock fillets, milk, fresh lemon juice, Worcestershire sauce, salt, pepper, olive oil, paprika, butter, white wine

Directions:
Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better].
Preheat oven to 400°F.
Remove fillets from marinade and roll in cracker crumbs, covering completely.
Place in baking pan, (I usually spray with non stick spray] and drizzle with melted butter.
Pour white wine into pan, but not directly over the coated fish.
Bake until flaky, approx 10-15 minutes.
If necessary, place pan under broiler for a few minutes to give top of fish a little color.
Boiled Eggs


Ingredients:
eggs, water, salt

Directions:
"Place the eggs in a medium saucepan and cover with room temperature water. Bring the eggs to a boil, remove from the heat and let sit for 8 minutes. Shock the eggs in cold water to stop the cooking and shrink the egg from the shell. Peel."
Asparagus Chicken With Black Bean Sauce


Ingredients:
cornstarch, soy sauce, dry sherry, boneless skinless chicken breasts, fresh ginger, garlic clove, chicken broth, oyster sauce, yellow onion, fresh asparagus, water

Directions:
For marinade:  Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
Add chicken; stir to coat well. Let stand 30 minutes.
Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well.  Set aside.
Peel onion, cut into 8 wedges. Separate wedges; set aside.
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
Add chicken; stir-fry until cooked through, about 3 minutes.  Remove chicken from wok; set aside.
Heat remaining 1 tablespoon vegetable oil in wok.
Add onion and asparagus; stir-fry 30 seconds.
Add water and cover.
Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
Return chicken to wok.
Stir chicken broth mixture; add to wok with black bean mixture.
Cook until sauce boils and thickens, stirring occasionally.
Serve over or with rice.
Corn Vegetable Medley


Ingredients:
milk, broccoli florets, carrots, cauliflower florets, cheddar cheese

Directions:
In a saucepan, heat the soup & milk to boiling, stirring often.
Stir in the vegetables, & return to boiling.
Cover & cook over low heat about 20 minutes, or until vegetables are tender, stirring often.
If using the cheddar cheese, stir it in & heat through.
X-Rated Vacation


Ingredients:
"Chambord raspberry liquor"

Directions:
Combine in a shaker of ice the liqueur, rum, pineapple juice and schnapps.
Pour into a chilled martini glass and add a floater of Chambord.
Garnish with a small orchid if available.
Enjoy! ;].
Crock Pot Beef Teriyaki


Ingredients:
lean beef, water, low sodium soy sauce, brown sugar, ground ginger, garlic powder, cornstarch, white rice, brown rice

Directions:
Add the pineapple with juice, water, soy sauce, sugar, & spices to a crock-pot.
Stir to melt the sugar then add in the beef cubes. Cover with a lid then cook on high for 4 hours.
Mix the cornstarch with 2 tbsp of cool water then stir into the sauce. Recover & cook for another 20-30 minutes, until the sauce thickens.
Serve over rice.
Weight Watchers Tortellini With Alfredo Sauce - Points = 6


Ingredients:
boneless skinless chicken breasts, low-fat alfredo sauce

Directions:
Saute' chicken in fry pan.  Cook tortellini according to package.
directions.  Cook broccoli, being careful not to overcook. Combine tortellini, chicken and broccoli.  Coat lightly with alfredo sauce.
Makes 10 cups, 6 points a cup.
Apple Curry Soup


Ingredients:
leeks, white mushroom, granny smith apples, apple cider, coconut milk, curry powder, turmeric

Directions:
Sweat leeks and mushrooms in vegetable oil until tender (without color] in a heavy.
gauge sauce pot.
• Add apples, apple cider, coconut milk, curry powder, turmeric. Bring to a boil.
simmer for 20 minutes until potato is fully cooked.
• Add the goat cheese and season with salt and pepper.
• Pour entire contents in a blender and puree or puree with a hand held mixer.
• Strain through a fine chinois. And keep warm.
• Serve hot.
• Garnish with slices of apple or a dollop of cheese.
Kielbasa Cabbage Soup (South Beach Friendly)


Ingredients:
carrots, onion, celery, caraway seed, margarine, chicken broth, smoked kielbasa, Polish sausage, golden delicious apples, pepper, salt

Directions:
In a large saucepan, saute the coleslaw mix, carrots, onion, celery and caraway seeds in butter for 5-8 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes, stirring occasionally.
Chorizo-Spiced Party-Sized Chopped Veggie Salad
Category: salad
By Dr.B

This is a large-batch hearty vegetarian salad with the bold flavors of Mexican chorizo sausage (without the meat). It's filling but low in calories. It's smoky, peppery, with bright acidity, and best of all, it has a satisfying crunch that doesn't wilt. It's great for parties since everything is chopped or diced, so it's not awkward to eat, and the crunch will last all day. You can even prepare it the night before with out worrying about a weak wilted salad.

Ingredients:
1 head cauliflower, stemmed and chopped
2 large cucumbers, seeded and chopped
1 (8 ounce) package baby carrots, chopped
8 ounces radishes, chopped
1 (8 ounce) package mushrooms, stemmed and chopped
4 ounces cilantro, chopped
4 leaves kale, stemmed and chopped
1 large poblano pepper, seeded and chopped
½ cup lime juice
½ cup white vinegar
2 tablespoons ground paprika
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh oregano
1 tablespoon ground cumin
1 teaspoon chili powder
½ teaspoon ground cloves
½ teaspoon ground coriander
1 pinch salt and ground black pepper to taste

Directions:
Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid. Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.

Prep time: 55 mins
Total time: 55 mins
Yields: 8 servings

Calories: 90.9
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 15.9 g
Sugars: 6 g
Dietary fiber: 5.6 g
Protein: 4.5 g
Sodium: 94.7 mg
Chocolate Ice Milk Sundaes


Ingredients:
1% low-fat milk, vanilla, brewed coffee, vanilla

Directions:
Ice milk: In a large bowl, whisk together sugar and cocoa. Slowly whisk in milk and vanilla until dry ingredients are dissolved and no lumps remain. Freeze in ice cream maker according to manufacturer's directions. Pour into a resealable container. Freeze 2 to 3 hours or until very firm.
Sauce: In a small saucepan, combine sugar and cocoa. Stir in coffee. Bring to a boil over medium heat, stirring. Reduce heat to low and cook 8 minutes or until slightly thickened. Let cool slightly and stir in vanilla. Serve over scoops of ice milk.
Honey-Baked Chicken


Ingredients:
broiler-fryer chickens, zucchini, onion, celery, garlic, egg, pecans, salt, pepper, honey

Directions:
Discard giblets and neck of chicken (or save for stock.] Rinse chicken under cold, running water, and pat dry.
Set aside.
Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp.
Drain.
Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well.
Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam.
Stuff lightly with dressing mixture.
Truss chicken (or put ball of foil in opening.] Combine apple juice and honey, stirring well.
Brush chicken with half of apple juice-honey mixture.
Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture.
Polynesian Watermelon Drink ('Otai)
Category: drinks
By cookinwithmom

''Otai' is a fruit drink which originated in Tonga and is usually made as a summertime refreshment. It is a blend of water, coconut milk, and any variety of pulped tropical fruit such as coconut, watermelon, mango, and pineapple but is almost always watermelon as it is plentiful in Tonga. A small amount of sugar may be added, although the recipe is considerably sweet on its own. I lived in Sydney many moons ago and the Polynesian families drank this by the gallons in the summer. Soooo refreshing and yummy! Serve over ice cubes.

Ingredients:
1  seedless watermelon, halved and sliced
3 cups water
1 (15.25 ounce) can crushed pineapple
1 (12 fluid ounce) can evaporated milk
½ cup shredded coconut
2 tablespoons white sugar, or to taste  (Optional)
½  lime, juiced

Directions:
Grate watermelon with a fork from the rind into a large bowl, leaving no large chunks. Stir water, pineapple, evaporated milk, and coconut into the grated watermelon. Add sugar; stir until dissolved. Squeeze lime juice into the watermelon mixture.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 199.3
Fat: 3.8 g
Saturated fat: 2.3 g
Carbohydrates: 41.1 g
Sugars: 34.9 g
Dietary fiber: 2.2 g
Protein: 4.7 g
Cholesterol: 9.1 mg
Sodium: 48.1 mg
Summer Fruit Kebabs With Honey and Coconut


Ingredients:
pineapple, apple, cantaloupe, watermelon, grapes, kiwi, pear, mango, berries, papaya, honey

Directions:
Place the fruit chunks on metal or wooden skewers.  Lay them on a serving plate., Drizzle the honey over top., Sprinkle the shredded coconut., Serve immediately.
Shelby's Microwave Meat Loaf
Category: main-dish
By Shelby Snider

Great meat loaf, quick, easy and  ready to eat in 45 minutes. It will be ready by the time you get the creamed potatoes ready!

Ingredients:
1 (8 ounce) can tomato sauce
¼ cup brown sugar
1 teaspoon prepared mustard
2  eggs, lightly beaten
1  onion, minced
¼ cup minced green bell pepper
¼ teaspoon garlic powder
½ cup saltine cracker crumbs
1 teaspoon salt
¼ teaspoon ground black pepper
2 pounds extra lean ground beef

Directions:
In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved. In a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. Place the meat mixture into a 2-quart microwave-safe baking dish. Spread the remaining tomato sauce mixture over the meat loaf. Cook in microwave oven on High setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. An instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees F (75 degrees C). Drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 382.1
Fat: 18.8 g
Saturated fat: 7.2 g
Carbohydrates: 22.8 g
Sugars: 12.3 g
Dietary fiber: 1.6 g
Protein: 29.5 g
Cholesterol: 147.6 mg
Sodium: 664.7 mg
Almond Squares II
Category: desserts
By Robin J.

A cookie for almond lovers!

Ingredients:
1 cup butter
¾ cup white sugar
1  egg
½ cup almond paste
1 teaspoon almond extract
2 cups all-purpose flour
2 ½ ounces sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended.  Stir in flour. Spread mixture in a 13 x 9 x 2 inch baking pan.  Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds.  Bake  for 35 minutes or until lightly browned.  Cool thoroughly, and cut into 2 inch squares.  Store in airtight containers.

Yields: 2 dozen

Calories: 345.4
Fat: 21.6 g
Saturated fat: 10.4 g
Carbohydrates: 34.1 g
Sugars: 12.7 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Cholesterol: 56.2 mg
Sodium: 116.1 mg
Sopaipillas (Fritters)


Ingredients:
flour, baking powder, salt, shortening, warm water, honey

Directions:
Stir together flour, baking powder, and salt; cut in shortening with a pastry blender until coarse crumbs form.
Gradually work in the water to form a pastry-like dough. Turn onto a light floured board. Place a damp cloth over and allow to rest for 1 hour.
In large, heavy frying pan, heat oil to 425°F Divide dough in half (you will find it easier to handle this way]. Roll each ball of dough as thin as possible. Cut into 3-inch squares and fry in hot oil, pushing squares down into the oil several times so that they will puff evenly. Turn once to brown and cook until golden on both sides. Place on paper towels to drain.
Serve warm with honey.
Lime Smoothie


Ingredients:
frozen limeade concentrate, cold water, banana, vanilla yogurt, honey

Directions:
Using a blender, combine limeade concentrate, banana, and water until smooth., Add yogurt and blend until smooth., Serve immediately.
Lemon Gelato Cups


Ingredients:
lemons, candied lemon peel

Directions:
Freeze cleaned lemon halves.
Once lemon halves are fully frozen, place a scoop of gelato into the lemon "cup".
Freeze again till firm.
Just before serving garnish with candied lemon zest.
Dump Granola


Ingredients:
peanut butter, boiling water, sugar, molasses, salt, cinnamon, oats, wheat germ

Directions:
Mix sugar with boiling water and let sit for 5 minutes., Mix in other'wet ingredients' and spices., Toss in dry ingredients and spread mixture on cookie sheets., Bake at 275 for 1 1/2 to 2 1/2 hours until golden and dry., Cool and store in air tight container.
Low Fat Chocolate-Chips Cookies (Kosher-Dairy)


Ingredients:
all-purpose flour, baking soda, salt, brown sugar, powdered sugar, butter, vanilla extract, 1% low-fat milk

Directions:
Preheat oven to 350°F (175°C].
Mix flour, baking soda and salt.
In a large bowl mix brown sugar, powder sugar, butter and vanilla extract.
Add bitten egg whites to sugar mixture.
Gradually alternate and add milk and dry ingredients to the sugar + egg mixture.
Mix in the chocolate chips.
Using two spoons, place cookie portions onto baking sheet lined with baking paper. Make sure to leave a lot of space between cookies.
Bake for 10-12 minutes, until center of cookie is stable - DO NOT over bake!.
Place baked cookies on cooling net.
* When cookies are ready they are moist and soft - they are not supposed to be dry and hard.
Enjoy!
Remarks:
* When using a mixer follow the same order of directions: first the sugar mixture, egg-whites and lastly the dry ingredients and the chocolate chips.
* If you'd like the recipe to be Pareve, you can use margarine instead of butter, and water instead of milk - but I am not sure about the taste -- .
Springbok


Ingredients:
green creme de menthe, Amarula cream liqueur

Directions:
"Layer ingredients together the Creme de Menthe, then the Amarula."
Smoked "over the Top" Chili


Ingredients:
ground beef, bacon, black beans, navy beans, pinto beans, cannellini beans, great northern beans, diced tomatoes with green chilies, bell peppers, garlic

Directions:
Preheat Kamado to 250 degrees and add 1-2 hickory wood chunks to the coals. Use smoking stone for indirect heat.
Prepare the meatball by chopping the bacon and kneading it into the ground beef along with ½ of each chili seasoning package. (save the other ½ of each chili packet for the bean mixture].
Dice all of the different peppers and sauté them in vegetable oil with the garlic for 5 minutes.
Drain all of the beans and add to a cast iron dutch oven.
Add Rotel tomatoes to the dutch oven.
Add sautéed peppers to the dutch oven with the beans.
Add ½ of each chili seasoning packet to the bean mixture.
Place the dutch oven directly on the cooking grates of the preheated Kamado.
Place the meatball directly over the dutch oven on a second cooking grate so the drippings from the meatball drip into the chili mixture as it smokes. If an upper level grate is not available the dutch oven can be placed under the main grate on the smoking stone. If this is the case use a dutch oven with feet to avoid burning the chili mixture.
Cook at 250 until the internal temp of the meatball reaches 155-160 degrees. The time to reach temperature will vary from cooker to cooker but plan on around 4 hours.
Remove meatball, crumble, and add to the chili mixture.
Continue to cook for another hour.
If needed you can add beef stock to the chili if it is too thick.
ENJOY!
Baked Fresh Lima Beans With Sour Cream


Ingredients:
lima beans, water, salt, pepper, butter, butter, onion, ketchup, sour cream, basil

Directions:
Cook lima beans in 1/2 cup water.
Salt and pepper and butter to taste.
Cook for 10 to 20 minutes until tender.
Meanwhile, heat up 1 tablespoon butter; saute onion until transparent.
Stir in tender lima beans. I think you could use canned butter beans here.( i used the dried limas cooked in crockpot and divided into4 different dishes and frozen for later  this one must eat 1st cause of the sour cream ].
Add ketchup, pickle relish, salt and pepper to taste, sour cream, and a tiny pinch of basil.
Turn mixture into a casserole.
Bake at 350 degrees Fahrenheit until heated though, 15 minutes.
Libby used oven as warmer because everyone was outside working.
Healthy Bison Chili


Ingredients:
onions, Mexican chili powder, ground coriander, ground cumin, kosher salt, cayenne pepper, garlic cloves, fire-roasted tomatoes, black beans, red kidney beans, white hominy, low-fat sour cream, fresh cilantro leaves, red onion, lime wedge, avocado

Directions:
Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard.
Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes.
Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocado, if desired.
Greek-Spiced Baked Shrimp


Ingredients:
onion, garlic cloves, extra virgin olive oil, cinnamon, ground allspice, diced tomatoes, sugar, shrimp, feta, dill

Directions:
Pre-heat oven to 375 degrees F. with rack in middle.
Cook onion and garlic in oil with 1/4 tsp salt in a 4-quart heavy sauce pan over medium heat until softened, about 5 minute.
Stir in spices and cook, stirring, 30 seconds.
Add tomatoes and sugar, simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes.
Remove from heat.
Season shrimp with 1/8 tsp salt, then stir into sauce.
Transfer to a 2 quart shallow baking dish and top with feta.
Bake until just cooked through, 18 to 20 minutes.
Serve sprinkled wiht dill.
Unbelievably Good Fruit Dip
Category: appetizers-and-snacks
By LETSGGGO

This creamy fruit dip has only three ingredients. If you want a simple dip that's the perfect complement to fruit, especially strawberries, please try this one.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon fresh lemon juice

Directions:
In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice. Cover and chill in the refrigerator at least 3 hours before serving.

Prep time: 5 mins
Total time: 3 hrs 5 mins
Yields: 2 cups

Calories: 102.1
Fat: 5.6 g
Saturated fat: 3.5 g
Carbohydrates: 11 g
Sugars: 10.7 g
Protein: 2.4 g
Cholesterol: 19 mg
Sodium: 58 mg
Mushroom Broccoli Salad
Category: salad
By cookiecrumbles3

Perfect salad for potlucks or parties.

Ingredients:
4 slices bacon
4 cups broccoli florets
¼  red onion, finely chopped
¼ cup raisins
1 cup chopped cremini mushrooms
¼ cup sunflower seed kernels
1 cup mayonnaise
¼ cup white sugar
3 tablespoons apple cider vinegar
salt and ground black pepper to taste

Directions:
Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain  bacon slices on a paper towel-lined plate; crumble bacon. Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl. Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended. Pour mayonnaise mixture over vegetables; toss to coat.

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

Calories: 282.9
Fat: 23.9 g
Saturated fat: 3.9 g
Carbohydrates: 15 g
Sugars: 10.5 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 15.4 mg
Sodium: 280.3 mg
Sugar Free Coconut Cream Pie


Ingredients:
sugar-free instant vanilla pudding mix, milk, coconut flakes, Cool Whip Topping

Directions:
Bake pie crust according to directions on back of package.  While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
Mix milk, coconut extract and pudding mix together.  When well blended add coconut flakes then half of Cool Whip.  Once blended well pour into baked pie crust and smooth.  Let set for 10 minutes in refrigerator.  When ready to serve top with remaining Cool Whip and toasted flakes.
** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.