xiaoxl/recipe_data huggingface dataset:
Coke Pork Chops


Ingredients:
ketchup, onion

Directions:
Brown both sides of chops in oil in skillet with onion., Mix ketchup and coke together and pour over chops., Cook on low about 35 minutes until tender.
Garlic and Red Potatoes En Papillote


Ingredients:
shallots, garlic cloves, salt, fresh ground pepper

Directions:
Preheat oven to 350°F.
Slice potatoes 1/4 inch thick.
On each of eight 8 inch squares of aluminum foil, place 2 sliced potatoes, 2 shallots, and 2 cloves garlic.
Dot each serving with 1 T. rosemary-garlic butter, add 1 T. water, 1/4 t. salt, pinch pepper.
Seal packets tightly.
Place packets on a baking sheet; bake 40 minutes.
Remove from oven, carefully open packets, and slide contents onto plates.
Serve at once.
Tangy Lemon Squares


Ingredients:
all-purpose flour, sugar, salt, butter, lemon peel, vanilla extract, eggs, sugar, lemon juice, butter, lemon peel

Directions:
CRUST.
Preheat oven to 350 degrees F.
Mix flour, equal or sugar, and salt in medium sized bowl.  Cut into this the 6 tablespoons butter with a pastry blender until it is a bowlful of coarse crumbs.
Next, sprinkle this with 1 teaspoon of the grated lemon peel.
Mix with your hands to form a dough.
Press the dough evenly on the bottom and up the side for 1/4" of an 8" square baking pan.
Bake until set, about 8 - 10 minutes.
Cool on a wire rack. Do not remove from the pan yet.
FILLING.
Beat the eggs and the equal, or the sugar.
Into this mix the lemon juice, the 4 tablespoons of melted butter and the 1 tablspoon of the lemon peel.
This is then poured onto the cake, and baked for a further 15 minutes, or until the filling is completely set.
Cool completely on a wire rack.
Cut into squares, and carefully remove from pan and place on serving plate.
Easy Onion Crusted Chicken Breasts


Ingredients:
boneless skinless chicken breasts, butter, margarine, Worcestershire sauce, mustard powder, ground black pepper

Directions:
Preheat oven to 350 degrees.
In a bowl, combine butter (melted], Worcestershire sauce, mustard and pepper.  Mix all ingredients together until combined.
Lightly crush the entire can of French Fried Onions and  put into a shallow pan.
Coat all the Chicken Breasts with butter mixture.
Place chicken breasts one at a time in crushed Onions and press down to coat/stick the onions to the chicken, turn over and press again, pat onions against all sides of the Chicken breasts.
Place chicken in a lightly greased 13-by-9-inch baking dish - if any crushed Onions remain, mound them equally on top of the chicken breasts.
Bake for 30 to 35 minutes or until chicken is cooked through.
Mom Florence's Baked Chicken


Ingredients:
whole chickens, onion, butter, salt, pepper

Directions:
Saute onion in butter until soft.
Pour over chicken in baking dish that has water in bottom.
Salt and pepper.
Wrap tinfoil over baking dish and bake at 375 degrees for 30 minutes.
Uncover chicken and continue baking for 30 minutes. Check chicken by poking with fork--if no blood comes out, it is done.
The chicken skin should be golden brown   With bigger chickens it's going to take longer to cook.   Marie said it took about 90 minutes to do 5 lbs and there's nothing worse than underdone chicken.
Czech Roast Pork
Category: main-dish
By none

Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!

Ingredients:
2 tablespoons vegetable oil
1 tablespoon prepared mustard
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground black pepper
5 pounds pork shoulder blade roast
3 medium onions, chopped
½ cup beer
1 tablespoon cornstarch
2 tablespoons butter

Directions:
In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 456.4
Fat: 33.2 g
Saturated fat: 12.1 g
Carbohydrates: 7.4 g
Sugars: 2 g
Dietary fiber: 1.7 g
Protein: 30.1 g
Cholesterol: 119.2 mg
Sodium: 1001.9 mg
Copycat V8® Juice
Category: drinks
By Lisa

Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!

Ingredients:
1 ½ pounds tomatoes, chopped
⅓ large onion, chopped
3 tablespoons chopped celery
½ teaspoon chopped celery
⅜  carrot, chopped
¼  beet
⅛  green bell pepper, seeded and chopped
⅓ clove garlic
2 ⅓ cups water, or as needed
1 ¼ teaspoons white sugar
1 ½ teaspoons lemon juice
¼ teaspoon horseradish
¼ teaspoon Worcestershire sauce, or to taste
⅛ teaspoon ground black pepper
1 tablespoon white sugar
1 ¼ teaspoons salt
1  (1 quart) sterilized canning jar with lid and ring

Directions:
Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer. Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring. Process juice in a pressure canner at 10 pounds of pressure for 35 minutes. Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 60.5
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 14.1 g
Sugars: 10.3 g
Dietary fiber: 2.7 g
Protein: 1.9 g
Sodium: 757.2 mg
Hot Mocha Truffle


Ingredients:
water, half-and-half, milk, instant coffee granules, vanilla extract

Directions:
Place Nesquick mix in a saucepan, and slowly add water while whisking to form a paste.
Slowly add in half and half, stirring until combined. Add in remaining ingredients.
Simmer, stirring occasionally, over medium-low heat for about 5 minutes or until heated through. Serve immediately.
Easy Flourless Banana Flax Pancakes
Category: breakfast-and-brunch
By Kelly'sKitchen

I've done a lot of experimenting with flourless pancakes and came up with this version recently. So far these are my favorite! They taste best with maple syrup and a dollop of whipped cream on top if you have some handy. My kids like to use cookie cutters to make shapes out of these pancakes before they gobble them up. Enjoy!

Ingredients:
1  ripe banana, mashed
2 tablespoons ground flax seeds, or more to taste
4  eggs
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 tablespoon butter

Directions:
Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined. Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 16 dollar-size pancakes

Calories: 143.2
Fat: 9.4 g
Saturated fat: 3.5 g
Carbohydrates: 8.7 g
Sugars: 4.1 g
Dietary fiber: 1.9 g
Protein: 7.3 g
Cholesterol: 193.6 mg
Sodium: 213.7 mg
Easiest-Ever Beef and Potato Stew


Ingredients:
water, tomato paste, tapioca, dried thyme, yukon gold potatoes, beef stew meat, salt, pepper

Directions:
Whisk soup, water, tomato paste, tapioca, and thyme together in slow cooker; stir in potatoes.
Season beef with salt and pepper and stir into slow cooker.
Cover and cook until beef is tender, 6-8 hours on low.
Using large spoon, skim excess fat from surface of stew.
Stir in peas and let it sit until heated through, about 5 minutes.
Adjust stew consistency with extra hot broth as needed.
Season with salt and pepper to taste and serve.
Oreo® Freeze
Category: desserts
By caitlin878

This is a family favorite! A versatile ice cream dessert with a buttery Oreo® crust and a decadent homemade chocolate sauce.

Ingredients:
1 (14 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
½ cup melted butter
½ gallon peppermint ice cream, softened
1 (12 ounce) can evaporated milk
1 cup white sugar
6 tablespoons cocoa powder
2 tablespoons butter
2 (1 ounce) squares unsweetened chocolate
1 (12 ounce) container whipped topping (such as Cool Whip®)
2 cups chopped peanuts  (Optional)
1 (10 ounce) package miniature semisweet chocolate chips  (Optional)

Directions:
Combine chocolate sandwich cookies and melted butter in a large bowl. Press mixture into the bottom of a 9x13-inch baking dish. Spread softened ice cream over the cookie crust and place in the freezer. Combine evaporated milk, sugar, cocoa powder, butter, and unsweetened chocolate in a saucepan. Bring to a simmer over medium heat. Continue to cook, stirring frequently, until thickened, 10 to 15 minutes. Remove from the heat and allow to cool. Spread cooled chocolate sauce over frozen ice cream layer and return to the freezer for 5 to 10 minutes. Spread whipped topping over chocolate sauce layer and top with peanuts and chocolate chips. Put back in the freezer until frozen, at least 15 minutes. Allow to soften for 10 minutes before slicing and serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 20 servings

Calories: 509.9
Fat: 29.8 g
Saturated fat: 13.3 g
Carbohydrates: 57.8 g
Sugars: 39.3 g
Dietary fiber: 3.6 g
Protein: 8.9 g
Cholesterol: 43.4 mg
Sodium: 209.6 mg
Tater Tot Breakfast Casserole


Ingredients:
bacon, eggs, milk, cheddar cheese, salt, pepper

Directions:
Place cooked bacon in the bottom of a 13 x 9 pan., Cover with tater tots., Beat eggs, milk, salt and pepper. Pour over tater tots., Top with cheese., Bake at 350 degrees for 1 hour.
Pesto-artichoke Pizza


Ingredients:
pesto sauce, artichoke heart, frozen chopped spinach, tomatoes, mozzarella cheese, parmesan cheese, pine nuts, fresh basil

Directions:
PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
Spread pesto on crust.
Toss a thin coat of shredded cheese over the pesto.
Then begin to layer vegetables.
First spread spinach evenly.
Then top with artichokes, followed by diced tomatoes.
Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together].
Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
Bake according to pizza crust instructions.
(usually 10 minutes].
It's always a huge hit- and addictively delicious!
Lemon and Lime Tart


Ingredients:
all-purpose flour, cake flour, salt, unsalted butter, powdered sugar, vanilla extract, sweetened condensed milk, lemon juice, lime juice, lemon peel

Directions:
Spray 10-inch tart pan with removable bottom with cooking spray.
Whisk all-purpose flour, cake flour and salt in medium bowl.
Beat butter and powdered sugar in large bowl at medium speed until smooth. Beat in 1 egg yolk and vanilla until combined. Stir in flour mixture just until combined. Shape into flat round; cover and refrigerate 30 to 60 minutes or until firm.
Roll dough between two sheets of waxed paper into 12-inch round 1/8 inch thick. Remove top piece of waxed paper; invert dough into tart pan. Remove waxed paper; carefully press dough into pan. Trim dough even with top of pan; freeze 30 minutes.
Meanwhile, heat oven to 375°F.
Line crust with foil, covering edges; fill with pie weights or dried beans. Bake 15 minutes; remove foil and weights. Reduce oven temperature to 350°F Bake 10 minutes to firm and lightly brown crust. Cool on wire rack while preparing filling.
Whisk condensed milk and lemon and lime juices in large bowl until blended. Whisk in 5 egg yolks and lemon peel until blended; pour into slightly cooled crust.
Bake at 350°F for 30 minutes or until center is firm and set. Cool on wire rack to room temperature, about 1 hour. Cover and refrigerate 8 hours or overnight. Serve chilled. Refrigerate leftovers.
Homemade Churros with Cardamom and Chocolate
Category: bread
By nomaste

I just had to share my favorite dessert of all time, in the hopes of keeping the Valentine's Day fire on: the Mexican churro with cinnamon-cardamom sugar and dark chocolate dip. Plus a fragrant spin with cardamom and star anise in the mix--familiar with a heady hint of exotic! Crunchy on the outside and soft on the inside, all smothered with a sinfully dark chocolate sauce.

Ingredients:
½ cup water
2 ½ tablespoons vegetable oil
1 tablespoon white sugar
½ tablespoon salt
½ cup all-purpose flour
1 ½ cups grapeseed oil for frying, or as needed
4 tablespoons heavy cream
1 (2 ounce) bar dark chocolate (70%)
2 tablespoons chocolate-hazelnut spread (such as Nutella®)
1 tablespoon unsalted butter
1 tablespoon white sugar
½ teaspoon ground coffee beans  (Optional)
8  cardamom pods, seeded and hulls discarded  (Optional)
1 (2 inch) piece cinnamon stick
1  star anise pod  (Optional)
½ cup white sugar

Directions:
Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple. Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat. While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes. Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag. Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot. Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels. Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine. Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 churros

Calories: 527.7
Fat: 32.2 g
Saturated fat: 8.6 g
Carbohydrates: 58.9 g
Sugars: 42.3 g
Dietary fiber: 2.4 g
Protein: 3.5 g
Cholesterol: 28.7 mg
Sodium: 888.2 mg
Delicious Raspberry Oatmeal Cookie Bars
Category: desserts
By MARBALET

One of my favorite cookie bar recipes.

Ingredients:
½ cup packed light brown sugar
1 cup all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup rolled oats
½ cup butter, softened
¾ cup seedless raspberry jam

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 8x8-inch pan

Calories: 292.1
Fat: 11 g
Saturated fat: 6.6 g
Carbohydrates: 47 g
Sugars: 28.9 g
Dietary fiber: 1.3 g
Protein: 2.7 g
Cholesterol: 27.1 mg
Sodium: 144.1 mg
Pandebono (Colombian Cheese Bread)


Ingredients:
yellow cornmeal, tapioca flour, cheese, eggs, sugar, salt

Directions:
Preheat oven to 400 degrees.
Mix the two flours and the sugar in a bowl.
Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others].
Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
Serve warm.
Baked Bananas with Chocolate


Ingredients:
bananas, bittersweet chocolate, heavy cream, vanilla

Directions:
Divide half the bananas into two 1 cup ramekins., Sprinkle half the chocolate over each., Divide other half of banana and chocolate on top., Stir together cream and vanilla., Pour over mixture., Bake in middle of oven@ 450 degrees for 10 minutes.
Chili-Apple Tequila Chutney


Ingredients:
butter, apples, gingerroot, brown sugar, chili powder, apple cider, salt, lime juice

Directions:
Preparation:
In a heavy sauté pan, place whole butter. When lightly starts to smoke, add diced apples, ginger and brown sugar. Cook for 5 minutes, then add chili powder, tequila and apple cider. Cook for 15 more additional minutes or until apple cider has reduced completely. Season with salt and lime juice to taste.
Light Lemon Tart


Ingredients:
plain flour, unsalted butter, icing sugar, eggs, icing sugar, lemon rind, lemon juice, light sour cream

Directions:
Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs.
Add icing sugar, oil, egg yolk and 1 1/2 to 2 tablespoon cold water and process until mixture just forms a ball.
Turn out onto a lightly floured surface, knead lightly and shape into a disc and roll out to a 25cm round and ease into a 2cm deep 23cm loose base flan pan and trim edges and lightly prick base with a fork and chill for 10 minutes.
Preheat oven to 190C to 170c fan force and place pan on a baking tray and line pastry with baking paper and fill with pastry weights, rice or dried beans and bake for 15 minutes and then remove paper and weights and bake for another 5 minutes or until pale golden in colour.
Meanwhile, to make filling, whisk eggs and eggwhites until well combines.
Sift icing sugar into a bowl and then gradually whisk in egg and stir in lemon rind and juice.
Strain through a fine sieve and add sour cream and whisk until smooth.
Carefully pour into warm pastry case.
Reduce oven to 150c or 130c fan forced and bake tart for 25 to 30 minutes until just set and still wobbly in centre.
Cool for 1 hour and dust with extra icing sugar.
Serve chilled or at room temperature.
Manhattan Filet with Pan Sauce Bordelaise
Category: meat-and-poultry
By Chef John

This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight 'dry-aging' step is optional, but does add a little something extra to the final product.

Ingredients:
2 large New York strip steaks
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup sliced shallots
½ cup red wine
2 (10.75 ounce) cans  low-sodium chicken broth
1 tablespoon cold butter

Directions:
Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate. Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight. Bring steaks to room temperature and season with salt. Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside. Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more. Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top. Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes. Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.

Prep time: 25 mins
Cook time: 1 hr 20 mins
Total time: 9 hrs 45 mins
Yields: 2 servings

Calories: 732.4
Fat: 46.9 g
Saturated fat: 18.5 g
Carbohydrates: 5.9 g
Sugars: 2 g
Dietary fiber: 0.1 g
Protein: 57.9 g
Cholesterol: 197.6 mg
Sodium: 295.8 mg
Hot Dog Onions


Ingredients:
onion, kosher salt, pepper, chili powder, cayenne pepper, sugar, prepared yellow mustard, tomato paste, water

Directions:
"Heat oil in a med. size skillet on med/high heat.  Add onions and cook til onions are very limp and all fluid is evaporated.  Add all the remaining ingredients except for the tomato paste and water. And simmer uncovered for a few minutes.  Then add the tomato paste and water. And simmer uncovered again til it reduces in half.  Serve ontop of cooked hot dogs."
Cheesy Potatoes


Ingredients:
potatoes, onion, butter, flour, milk, salt, pepper, Velveeta cheese

Directions:
"Saute butter and onions in a large pot until onions are clear. Whisk in flour until lumps are gone. Add milk slowly whisking the entire time to avoid lumps and cook until it thickens to a sauce. Remove from heat and add cheese and stir until lumps are gone. Arrange potatoes in a large roasting pan and pour cheese sauce over the top. Bake covered at 375 for 1 1/2 hours or until potatoes are cooked. When potatoes are cooked remove lid and cook for 30 minutes to brown the top."
Birdie Bars (Gluten-Free)


Ingredients:
sunflower seeds, unsweetened flaked coconut, butter, liquid sweetener, dried cranberries, salt

Directions:
Place the first 5 ingredients in a frying pan and toast them until the sesame seeds and coconut flakes turn light brown, stirring constantly.
In a small saucepan, place nut/seed butter and liquid sweetener on medium heat until it can be easily poured. Pour over the nut/seed mixture.
Add the last 3 ingredients and mix well.
Press the mixture into an 8 x 8 square pan and cool at room temperature.
Infuse love and cut into the size you prefer. Store in a sealed container.