xiaoxl/recipe_data huggingface dataset:
Fastelavnsboller (Fastelavn Buns)
Category: bread
By mobygirl

Traditional Danish buns with a custard-type cream and chocolate icing are always eaten by children on Fastelavn, which falls around Shrove Tuesday.

Ingredients:
3 (0.6 ounce) cakes compressed fresh yeast
1 cup warm milk (110 degrees F/45 degrees C)
½ cup melted butter
2  eggs
1 ½ teaspoons salt
2 teaspoons white sugar
4 cups all-purpose flour, or as needed
1 cup milk
1 tablespoon cornstarch
2  eggs
2 tablespoons white sugar
1 teaspoon vanilla extract
1  beaten egg
¾ cup confectioners' sugar
1 tablespoon hot water
2 tablespoons cocoa powder

Directions:
Dissolve yeast in the warm milk in a small bowl; allow to stand for a few minutes until it becomes foamy. Whisk together the butter, 2 eggs, salt, 2 teaspoons sugar, and yeast mixture until the sugar has dissolved. Stir in flour to form a smooth dough. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 30 minutes. Meanwhile, whisk together 1 cup of milk with the cornstarch in a small saucepan. Cook over medium heat until very hot and steaming, but not quite simmering. Whisk 2 eggs together with 2 tablespoons sugar in a bowl until well beaten. Slowly whisk in half of the hot milk mixture, adding it about 2 tablespoons at a time until incorporated. Stir the egg mixture into the saucepan of milk, and cook gently until thickens and begins to bubble. Remove from heat and stir in vanilla extract. Set the filling aside to cool. Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets with parchment paper. Punch down the dough, and divide it into two pieces. Roll each piece into a 12x12 inch square, and cut each square into 9 equal pieces about 4 inches on a side. Place about 1 tablespoon of the filling into the center of each piece, and fold a corner across over the filling. Fold the opposite corner across and seal the corners over the filling. Fold the two remaining corners across the filling and seal to make a tidy packet enclosing the filling. Place the filled buns, folded sides down, on the prepared baking sheets, and brush each bun with beaten egg. Bake in the preheated oven for 15 minutes, until the buns are golden brown, and let cool. Stir together the confectioners' sugar, hot water, and cocoa powder in a bowl, and spread the icing onto each bun.  Refrigerate leftover buns.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 18 buns

Calories: 214
Fat: 7.4 g
Saturated fat: 4.1 g
Carbohydrates: 30.9 g
Sugars: 8.5 g
Dietary fiber: 1.2 g
Protein: 5.9 g
Cholesterol: 67.4 mg
Sodium: 262.3 mg
Chunky Monkey Pudding Shot Recipe (Alcohol)


Ingredients:
instant banana pudding mix, milk, vodka, walnuts, Cool Whip

Directions:
Mix pudding mix with milk., Add Creme de Banana and vodka mix well., Fold in Cool Whip., Mix in chocolate pieces and crushed walnuts., Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.
Oh My Gosh Muffins
Category: bread
By Jill

These muffins are delicious -- they are my uncle's recipe. Since I was born until I was ten or eleven I would have one of these muffins with breakfast every morning. They have just the perfect amount of everything, light and sweet. Then I learned to bake them myself and have been ever since. It's also a good way to use up bananas that are somewhat past their best days.

Ingredients:
½ cup butter, softened
1 ½ cups sugar
1 teaspoon vanilla extract
1 cup mashed banana
¼ cup sour cream
2  eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 muffin cups. In a bowl, cream together the butter, sugar, and vanilla. Mix in banana and sour cream. Stir in the eggs. In a separate bowl, mix the flour, baking powder, and baking soda. Mix dry ingredients into the banana mixture until evenly moist. Fold in chocolate chips. Transfer batter to the prepared muffin cups, filling each cup about 3/4 full. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 24 muffins

Calories: 173.8
Fat: 7 g
Saturated fat: 4.1 g
Carbohydrates: 27.2 g
Sugars: 17.5 g
Dietary fiber: 0.9 g
Protein: 2.1 g
Cholesterol: 26.7 mg
Sodium: 84.1 mg
Greek Tempeh Pitas


Ingredients:
tempeh, olive oil, soy sauce, garlic cloves, dried oregano, tomatoes, cucumber, garlic cloves, onion, olive oil

Directions:
Slice tempeh medium thin.
Marinate in olive oil, soy sauce, crushed garlic, dried oregano and lemon juice.  After 1 hour (or longer] saute in frying pan until crispy.
Meanwhile mix diced tomatoes, cucumber, onion, garlic, balsamic vinegar and a drizzle of oil in a small bowl.
Heat pita on each side in frying pan.
To assemble, place pita on a plate, lay tempeh over pita, spoon on tomato and cucumber mixture and top with tzatziki.
I eat mine with a knife and fork, but my husband prefers to fold his in half and eat with his hands.  Either way, this is my favourite tempeh dish!
Tofu Meatloaf


Ingredients:
tofu, ketchup, low sodium soy sauce, Dijon mustard, parsley, black pepper, garlic powder, onion

Directions:
Drain tofu and mash., Combine all ingredients and mix well., Place in a loaf pan coated with oil., Bake at 350F for one hour., Cool in pan for 15 minutes., Garnish with ketchup, BBQ sauce, and/or chopped parsley., When cold, can be sliced for sandwiches.
Ranch Coleslaw


Ingredients:
mayonnaise, sugar, lemon juice

Directions:
In a small bowl or jar with a tight-fitting lid, combine the salad dressing, mayonnaise, sugar and lemon juice.
Place the coleslaw mix in a salad bowl; add the dressing and toss to coat.
Crab Rangoon Dip
Category: trusted-brands-recipes-and-tips
By Snack Factory® Pretzel Crisps®

Creamy crab dip with sweet, sour, and spicy seasonings is served on Pretzel Crisps® and topped with a bit more crab and sauce.

Ingredients:
8 ounces whipped cream cheese
6 ounces sweet and sour dip
4 ounces imitation crab meat
1 (6 ounce) can lump crabmeat, drained, divided
Hot pepper sauce
Salt and pepper to taste
1 (7.2 ounce) package Original or Sesame Snack Factory® Pretzel Crisps®

Directions:
Combine all ingredients, reserving half the crab meat and some sauce. Spoon onto Original or Sesame Pretzel Crisps® and garnish with more sauce and crab.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 154.6
Fat: 6 g
Saturated fat: 3.3 g
Carbohydrates: 20.3 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 5.8 g
Cholesterol: 32.4 mg
Sodium: 471.2 mg
Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.)


Ingredients:
corn tortilla chips, butter

Directions:
In a small bowl, mix crushed chips and melted butter.
Pat into the bottom and up the sides of a 9-inch pie plate.
If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.
How to Make a Tuna Melt
Category: seafood
By Chef John

This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious.

Ingredients:
1 (6.5 ounce) jar oil-packed tuna, drained
1 tablespoon minced green onion
2 tablespoons finely diced celery
2 teaspoons capers, drained
1 teaspoon Asian chile paste (such as sambal oelek)
2 tablespoons mayonnaise, or more to taste
⅓ cup fresh mozzarella cheese
salt and ground black pepper to taste
2 tablespoons softened butter, divided
2 thick slices French bread
¼ cup shredded sharp white Cheddar cheese, divided
1 pinch cayenne pepper, or to taste

Directions:
Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed. Heat oven's broiler. Line a baking sheet with aluminum foil. Spread butter generously on both sides of French bread slices. Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom. Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper. Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 open-face sandwiches

Calories: 593.5
Fat: 39.5 g
Saturated fat: 16.4 g
Carbohydrates: 22.9 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 36.4 g
Cholesterol: 81.6 mg
Sodium: 918.2 mg
Light and Baked Mozzarella Sticks
Category: appetizers-and-snacks
By katiegrace1027

This is a light version on a classic appetizer. Serve with marinara sauce.

Ingredients:
cooking spray
8  toothpicks
4  reduced-fat mozzarella string cheese sticks, halved
1  egg
¾ cup Italian seasoned bread crumbs

Directions:
Preheat a toaster oven on broil setting, or set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spray a small baking sheet with cooking spray. Insert toothpick vertically into each cheese stick half to mid-way point. Beat egg in a small bowl. Place bread crumbs in a separate small bowl. Dip each cheese stick into egg, then press into bread crumbs. Repeat dipping in egg and breadcrumbs for a double-thick coating. Place cheese sticks on prepared baking sheet and spray with additional cooking spray for uniform browning. Broil in preheated oven until golden brown, 4 to 5 minutes. Allow cheese sticks to set before serving, about 1 minute.

Prep time: 5 mins
Cook time: 4 mins
Total time: 10 mins
Yields: 8 cheese sticks

Calories: 181
Fat: 8.4 g
Saturated fat: 3.9 g
Carbohydrates: 15.6 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 11.6 g
Cholesterol: 66.5 mg
Sodium: 580 mg
Candy Corn


Ingredients:
carrots, potato, bacon, olive oil, onion, maple syrup, corn

Directions:
Cook carrots and potatoes in boiling salted water until done; drain.
Fry bacon until golden.
Add olive oil to 1 tablespoon bacon drippings and cook onion 10 minutes over medium low heat.
Add maple syrup and cook 5 minutes.
Stir in corn, bacon, carrots and potatoes and season to taste.  Cook until warmed through.
Pumpkin Shortbread Dessert


Ingredients:
sugar, all-purpose flour, butter, margarine, eggs, solid pack pumpkin, salt, ground cinnamon, ground ginger, ground cloves, evaporated milk, ground cinnamon

Directions:
In a bowl, combine 1/4 cup sugar and flour., Cut in butter until the mixture resembles course crumbs., Press into an ungreased 13' x 9" x 2" baking pan., In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar., Stir in milk., Pour over crust., Bake at 425 degrees for 15 minutes., Reduce heat to 350 degrees., Bake 50-55 minutes longer or until filling is set., Cool on a wire rack., Cover and refrigerate overnight., Cut into squares., Top with whipped cream and sprinkle with cinnamon if desired.
Quick and Easy Spaghetti/Marinara Sauce


Ingredients:
tomato paste, water, diced tomatoes, garlic, basil, rosemary, oregano, sugar, salt, ground black pepper

Directions:
Combine ingredients in a medium mixing bowl and mix well.
Use in any recipe calling for spaghetti type sauce. If not using immediately the sauce can be heated to cook in the flavors of seasonings. Heat in a sauce pan medium-low allow just to bubble. Cool and store.
Indian Tacos with Yeast Fry Bread
Category: main-dish
By BETSY4020

My cousins grew up on a reservation in South Dakota, and this is how we always made our fry bread (with yeast).

Ingredients:
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
¼ cup warm water
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup warm water
6 cups vegetable oil for frying
1 pound ground beef
1 large onion, minced
1 (28 ounce) can diced tomatoes, undrained
2 (6 ounce) cans tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper to taste
1 pinch chili powder, or to taste
½ pound Cheddar cheese, coarsely shredded
1 head iceberg lettuce, cored and shredded
1 cup finely chopped onion, or as desired
1 cup finely chopped mild green chiles, or as desired

Directions:
Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough. Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside. Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes. Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.

Prep time: 1 hr
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 470.1
Fat: 27.9 g
Saturated fat: 9.6 g
Carbohydrates: 38.3 g
Sugars: 8.9 g
Dietary fiber: 3.9 g
Protein: 17.2 g
Cholesterol: 52 mg
Sodium: 807.2 mg
Green Gazpacho Chicken


Ingredients:
cucumber, green grape, garlic cloves, white vinegar, lemon juice, lemon zest, green onion, fresh parsley, kosher salt, olive oil, chicken breasts, paprika

Directions:
Set oven to broil on high.
Coarsley chop the cucumber and remove the crust from the bread. Place all but the last 3 ingredients in a food processor and puree until smooth.
Place chicken on cookie sheet misted with cooking spray. Sprinkle paprika evenly over chicken, spray with cooking spray and broil for 7 minutes.
Serve chicken topped with 1/3 C gazpacho.
Easy Chocolate Oatmeal Cake


Ingredients:
rolled oats, butter, boiling water, brown sugar, eggs, vanilla, flour, baking soda, baking powder, salt

Directions:
Grease an 8 x 8 pan., Mix oats, boiling water, and butter., Let cool., Beat sugar, eggs and vanilla., Add cooled oat mixture to sugar/egg mixture., Sift the dry ingredients together., Add to the wet mixture and mix well., Spread into the prepared pan., Bake at 350 for 40 minutes.
Parisienne Potatoes


Ingredients:
small red potatoes, olive oil, flour, fat-free parmesan cheese, parsley flakes, dried rosemary, dried basil

Directions:
Peel potatoes, and cut into quarters. Brush with olive oil.
Place remaining ingredients in a plastic bag and mix. Add potatoes to bag; shake to coat.
Arrange in baking pan. Bake at 375 degrees F for 1 hour, turning once.
Remove from oven and sprinkle with a little more Parmesan cheese.
Zwt Italian Stallion Cocktail


Ingredients:
"Amaretto"

Directions:
This drink can be served in many different ways:, * Straight up, room temperature., * On the rocks., * With strong coffee.
Mediterranean Chicken with Eggplant
Category: meat-and-poultry
By thepamperedchefny

I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

Ingredients:
3  eggplants, peeled and cut lengthwise into 1/2 inch thick slices
3 tablespoons olive oil
6  skinless, boneless chicken breast halves - diced
1  onion, diced
2 tablespoons tomato paste
½ cup water
2 teaspoons dried oregano
salt and pepper to taste

Directions:
Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot). Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside. Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Prep time: 50 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 4 to 6 servings

Calories: 335.6
Fat: 10.6 g
Saturated fat: 1.7 g
Carbohydrates: 26.6 g
Sugars: 10.2 g
Dietary fiber: 7.4 g
Protein: 35.5 g
Cholesterol: 82.1 mg
Sodium: 146.8 mg
Anniversary Chicken I
Category: meat-and-poultry
By VICKI117

I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!

Ingredients:
2 tablespoons vegetable oil
6  skinless, boneless chicken breast halves
½ cup teriyaki basting sauce
½ cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3  green onions, chopped
½ (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 529.4
Fat: 26.4 g
Saturated fat: 7.6 g
Carbohydrates: 6.7 g
Sugars: 4.7 g
Dietary fiber: 0.3 g
Protein: 62.8 g
Cholesterol: 167.1 mg
Sodium: 894 mg
Vegetable Risotto With Pesto


Ingredients:
risotto rice, butter, red bell pepper, onion, tomatoes, zucchini, peas, mushroom, red pesto sauce, parmesan cheese

Directions:
Begin by melting the butter in a large saucepan or wok.
Add the onion and fry for a few minutes.
Add the pepper to the onion and fry for another two or three minutes.
Turn the heat down to medium-low.
Add the rice and stir to coat.
The rice grains should turn from cloudy to clear.
Begin adding the bouillon, about 1/4 cup at a time.
It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
After about 10 minutes, add the chopped tomato and the zucchini.
After 20 minutes add the mushrooms.
Continue to add bouillon when the rice has absorbed it.
After about 25 minutes add the peas.
The bouillon should be just about up by now.
The rice usually takes about 25-30 minutes to finish cooking.
To test for doneness, take a bite.
It could be a bit chewy, but shouldn't be really hard.
After the bouillon has been used up and the rice is done, stir in the pesto.
Mix well.
You can add salt and pepper to taste.
Mixing in some extra grated parmesan makes the rice a bit creamier.
Top with a bit of parmesan, if desired.
Serve with a nice crusty bread.
For Vegetarian use the Vegetable Stock.
Tabbouleh Wrapped in Romaine Leaves


Ingredients:
Bulgar wheat, onion, ground allspice, salt, pepper, parsley, scallions, tomatoes, fresh spearmint, dried spearmint, preserved lemons, cucumber, fresh peas, chickpeas, fresh lemon juice, olive oil, feta cheese, romaine leaf

Directions:
Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.
Shorter time the more chewy the bulgur.
Combine minced onion with allspice, pepper and salt in a large bowl.
Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.
Add cucumber peas and or chickpeas.
Gently fold in the soaked or rinsed wheat.
Stir lemon juice and oil together and stir into salad.
Refrigerate to chill before serving.
Check seasoning and adjust to taste.
Garnish with Olives and feta cheese.
Surround salad with small romaine leaves.
Use them to scoop up the salad.
Italian Roasted Pork Tenderloin


Ingredients:
olive oil, kosher salt, fennel seed, fresh ground black pepper, fresh garlic cloves, pine nuts

Directions:
Heat oven to 325°; spray roasting pan rack with nonstick pan spray; trim fat from tenderloin; cut lengthwise into almost halves, open roast flat with cut side up.
Mash remaining ingredients into a paste (I like to grind the fennel with the salt & peppercorns in my spice grinder]; rub 2T paste on the inside of the tenderloin. Sprinkle with pine nuts (optional]; fold pork closed; rub remaining paste on outside of tenderloin and truss with twine if desired.
Place pork on the roasting pan rack; roast uncovered for 1hr or to desired doneness. over and let rest for 15 minutes; cut in 1/4" slices.
Enchilada Meatballs
Category: appetizers-and-snacks
By Shelley

These are a tasty change from the usual since they use cornbread crumbs instead of  crackers or regular bread.  They're always a hit at parties!  A friend shared this recipe with me ages ago and I've tweaked it to come up with this.

Ingredients:
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
½ teaspoon salt
1 ½ pounds ground beef chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease. Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through. While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

Yields: 6 servings

Calories: 397.8
Fat: 28.1 g
Saturated fat: 14 g
Carbohydrates: 15.4 g
Sugars: 3.4 g
Dietary fiber: 1.9 g
Protein: 21.2 g
Cholesterol: 100.2 mg
Sodium: 811.6 mg
Chilean Tortilla


Ingredients:
carrots, green onions, sun-dried tomato, eggs, butter

Directions:
Heat the oil in a non-stick saute pan over medium heat.  Add the potatoes and cook until golden brown.  This is best achieved by allowing the potatoes to sit on the bottom of the pan for a few minutes before stirring to create a browning.  Once potatoes are cooked, 5-10 minutes, remove from pan and place on a plate lined with a paper towel to cool.
In a large bowl, combine all the ingredients except for the additional 2 tablespoons oil. Add the potatoes and  stir to combine.
Wipe out the pan and heat a the pan over medium heat.  Add the fat and allow to coat the entire pan.  Add the potato mixture and cook stirring gently until it begins to set.  At this point, turn the heat up to medium-high and allow the bottom to brown.  Cover with a lid for a few minutes to set the top and remove from heat.
Turn out onto a plate and serve with sour cream or thick yogurt and green onions for garnish.  .
Watermelon-orange Popsicles


Ingredients:
watermelon, water, sugar

Directions:
Stir sugar into the orange juice until sugar is dissolved., Put everything in a blender and blend until well mixed., Pour into popsicle moulds and freeze until firm.