xiaoxl/recipe_data huggingface dataset:
Angel Hair Arrabbiata


Ingredients:
angel hair pasta, diced tomatoes with basil and garlic, black olives, fresh parsley, crushed red pepper flakes

Directions:
Directions -
Cook 1 (13.25 Oz. Pkg.] Angel Hair Pasta according to package directions and drain. About 5 minutes and make sure your water is boiling with a touch of salt and some olive oil so it doesn't stick. And rinse pasta immediately with cool water so it doesn't continue cooking!
In a medium saucepot, heat Diced Tomatoes with Basil and Garlic (and liquid], Olives and Olive Liquid,and crushed Red Pepper to taste over medium-low heat, stirring occasionally, until hot; season with Salt and fresh ground Black Pepper to taste.
Place Pasta in a large serving bowl; add Tomato mixture and 1/4 Cup coarsely chopped fresh Parsley. Toss together with tongs and serve immediately garnished with shredded Parmesan Cheese, if desired.
Please NOTE -
I prefer freshly grated Asiago or a nice blend of Romano and Parmesan. Not Kraft -- And freshly ground black pepper large flakes!
Also I use one clove garlic, crushed and my own canned tomatoes and fresh basil. The amount of basil is subjective, as I like a lot! :].
Gamberetti Di Mare


Ingredients:
butter, garlic clove, parsley, chives, brandy, ground cloves, ground nutmeg, shrimp, mushroom caps, tomatoes, green pepper, flour, dry vermouth, cooked rice, linguine

Directions:
Cut each of the tomatoes into 8 wedges.  Cut the pepper into 1/4 inch strips.
In a large skillet, melt the butter over medium-high heat.  Add garlic, parsley, chives, brandy, cloves, and nutmeg.  blend well.
Add shrimp, mushrooms, tomatoes, and green pepper.  Saute, stirring, until shrimp are cooked through.
Using a slotted spoon, remove the shrimp and vegetables from the skillet.  Place in a bowl and keep warm.
Add flour to skillet and stir until blended, scraping bottom of skillet.  Add vermouth and stir to deglaze pan.  Reduce to low heat and simmer until sauce thickens.
Pour sauce over shrimp and vegetables in bowl and toss to combine.  Serve over hot cooked rice or pasta.
Honeyed Carrot Cake Butter


Ingredients:
apples, carrots, honey, nutmeg, ground walnuts

Directions:
Preheat the oven to 350°F.
Combine apples, carrots, honey and apple juice in a covered casserole.
Roast for 2 1/2 hours, until carrots are very soft.
Transfer to a food processor or blender and puree (or pass through a food mill]. Return to the casserole dish.
Re-cover and bake another 1 1/2 hours, then remove the lid and bake a further 30-40 minutes, until dark brown and very thick.
Stir in the nutmeg and walnuts.
Cool completely, then store in the fridge up to 2 weeks.
Lamb Shanks on Cannellini Beans


Ingredients:
lamb shanks, salt, black pepper, carrots, onion, celery, dry red wine, beef broth, rosemary, diced tomatoes, bay leaves, bacon, garlic cloves, rosemary sprig

Directions:
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over med-high heat. Add lamb;cook 12 minutes, browning on all sides. Remove from skillet.
Add carrots,onions, and celery to skillet;saute 3 minutes. Add wine. Bring to a boil; cook 5 minutes.
Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be very full]. Cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet, bring liquid to a boil, and cook 5 minutes. Discard bay leaves.
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; place in Dutch oven. Cover with water 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain.
Cook bacon in the Dutch oven over med-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over med-high heat. Add garlic; saute 2 minutes or until golden. Stir in beans and bacon; remove from heat.
Divide beans evenly among 6 plates, arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.
Crazee Breadsticks


Ingredients:
warm water, butter, parmesan cheese

Directions:
Preheat oven to 425 degrees, grease a cookie sheet and sprinkle it with cornmeal.
Mix pizza crust and water. Set aside to rise in a warm place about 5 minutes.
Knead on floured surface 4-5 times till dough is easy to handle and springy.
Divide dough into 24 balls and roll each ball into 4 inch long oblong rolls.
Twist each roll and place on cookie sheet.
Bake 10-12 minutes.
Drizzle with melted butter and sprinkle with Parmesan cheese, garlic salt, or taco seasoning.
Chickpea Salad


Ingredients:
chickpeas, lemon, parsley, thyme, rosemary, extra virgin olive oil

Directions:
Drain and rinse chickpeas. If making your own allow them to cool.
Remove rosemary from stem and finely chop all herbs. Zest 1 or 2 lemons depending on how lemony you want your salad and squeeze them to remove juice.
In a mixing bowl add lemon juice and zest, olive oil and herbs and whisk to blend. Add chickpeas and chopped peppers and stir to combine. Season with salt and pepper to taste.Chill or serve at room temperature Store in refrigerator.
Butterscotch Dream


Ingredients:
Creme de Cacao, Amaretto

Directions:
Add all ingredients to a cocktail shaker half-filled with ice cubes., Shake and pour into a pina colada glass., Garnish with whipped cream and caramel.
Brown Sugar-Maple Frosting
Category: desserts
By VasaMN

This makes a somewhat stiff frosting that tastes a bit like toffee and is perfect for covering fall desserts. From apple cakes to pumpkin cookies to cranberry-walnut cupcakes, this is my go-to frosting to capture the flavors of my favorite season. I like to top it with chopped walnuts and a sprinkle of cinnamon. Be warned, however, that it's extremely sweet, so it's best paired with low-sugar baked goods. A little goes a long way.

Ingredients:
¼ cup butter
½ cup brown sugar
3 tablespoons maple syrup, divided
3 tablespoons milk
1 ½ cups powdered sugar

Directions:
Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes. Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

Cook time: 10 mins
Total time: 20 mins
Yields: 12 servings

Calories: 144.7
Fat: 3.9 g
Saturated fat: 2.5 g
Carbohydrates: 28.1 g
Sugars: 27.4 g
Protein: 0.2 g
Cholesterol: 10.5 mg
Sodium: 32 mg
Peanut Butter Pie


Ingredients:
cream cheese, milk, peanut butter, vanilla, powdered sugar, Cool Whip

Directions:
Mix all ingredients in a bowl., Pour into graham cracker crust., Freeze., Thaw a short while before serving., ENJOY!
Banana Bread French Toast
Category: breakfast-and-brunch
By LBR8

This decadent breakfast treat is great way to start the day. It's so delicious you'll wish you could eat it every morning.

Ingredients:
3  eggs
3 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons butter
1 loaf banana bread
1 tablespoon confectioners' sugar for dusting

Directions:
In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside. Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 544.3
Fat: 24.1 g
Saturated fat: 9 g
Carbohydrates: 72.6 g
Sugars: 49.7 g
Dietary fiber: 1.6 g
Protein: 10.8 g
Cholesterol: 208.4 mg
Sodium: 336.4 mg
An Actual Banana Split Cake


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, banana, buttermilk, shortening, eggs, vanilla, sugar, fresh strawberries, crushed pineapple, peanuts

Directions:
BANANA LAYER CAKE:
Grease and flour two 9 inch cake pans.
Mix flour, sugar, baking powder. baking soda and salt in large bowl.
Add to flour mixture banana, buttermilk, shortening, eggs and vanilla.Beat on medium speed 3 minutes.
Pour evenly into prepared pans.
Bake at 350 degrees for 30 minutes.
Cool 10 minutes and remove from pans.
Finish cooling completely.
Using a long serrated knife, cut each layer of cake in half. Set aside.
SWEETENED WHIPPED CREAM:
In a chilled mixing bowl (clean and free of any grease] combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of mixer on low to medium speed until soft peaks form (tips will curl]. Do not over beat.
Divide whipped cream in half. Fold strawberries into one half and drained pineapple into the other half.
Heat and stir fudge over low heat until just warm.
ASSEMBLE:
Place 1st layer of cake on platter, top with strawberry cream spreading to the edge.
Place 2nd layer on top of 1st. Spread 1/2 of warm fudge,let some of  it drizzle down the sides. Sprinkle with 1/2 of peanuts.
Place 3rd layer on top of 2nd. Top with pineapple cream spreading to edge.
Place 4th layer on top of 3rd. Spread remaining warm fudge over, again letting some drizzle down sides. Sprinkle with remaining peanuts. Garnish with last banana sliced.
Serve immediately or refrigerate.
Croatian Tripe


Ingredients:
onions, onions, garlic cloves, carrots, celery root, bell peppers, bacon, tripe, red paprika, tomato puree, bay leaf, beef broth, parmesan cheese

Directions:
In a large saucepan, heat the sunflower oil. Add the onion, garlic, celery root, carrot, bell pepper and pancetta and sauté for 3 minutes or until they are soft.
Add the tripe, sweet red paprika, tomato puree and bay leaf, stir.
Add the beef broth, cover the pan and bring to the boil. Lower the flame and cook over low heat for 20 minutes.
Serve sprinkled with grated Parmesan cheese.
Chinese Almond Cookies


Ingredients:
flour, sugar, baking soda, salt, cinnamon, shortening, egg

Directions:
Preheat oven to 350 degrees F.
Sift flour with sugar, soda salt and cinnamon into a large bowl or food processor by pulsing 3-4 times. Mix in shortening and knead thoroughly (8 to 10 minutes by hand 60 second to 1 minute with food processor].
Combine egg and almond extract; stir into flour mixture. Mix well.
Shape into balls using 1 tablespoon of dough.
Place on ungreased baking sheets and make a depression in the top with the thumb.  Press a blanched whole or sliced  almond into the center of each cookie.
Bake for 15 to 18 minutes.
Makes six dozen.
Costa Rican Chilaquiles (Tortilla & Meat)


Ingredients:
tortillas, eggs, tomato sauce, monterey jack cheese, mozzarella cheese, garlic cloves

Directions:
Heat oven to 350°F.
Fill each tortilla with meat, fold in half.
Dip the folded tortilla in the beaten egg and fry on a skillet in oil.
Brown on both sides.
Arrange the tortillas in an oven proof dish.
(you can prepare the dish up to this point and do the final steps just before serving] Cover the tortillas with the tomato sauce, garlic, jalapenos and cheese.
Season with salt & pepper.
Bake for 15-20 minutes or until hot through.
Serve with black beans and rice.
Killer Caesar Salad With Oyster Croutons


Ingredients:
bacon, romaine lettuce hearts, parmesan cheese, garlic clove, Dijon mustard, anchovies, capers, parmesan cheese, flour

Directions:
For the salad:
In a skillet, cook the bacon until crispy, about 8 minutes. Remove from skillet and set aside on paper towel to soak up the excess fat.
For the dressing:
Add the yolk, garlic, Dijon mustard, and anchovies, if using to a mortar and pestle, crush until a paste forms. Add the capers and blend well. Add oil slowly in a continuous stream, whisking until it emulsifies. Add lemon juice and half the Parmesan cheese. Alternately, you can combine these ingredients in a blender and slowly add the oil. Add a little water if the consistency is too thick. Season with pepper. Set aside.
For the oyster croutons:
Heat oil in a deep fryer to 360 degrees F. Remove the oysters from their shells and dredge in the flour. Fry oysters for 2 minutes or until golden brown. Remove and set aside on paper towel.
For serving:
In a large bowl, mix the romaine lettuce with the vinaigrette. Add the bacon and Parmesan. Garnish with the oyster croutons and serve.
Bacon Wrapped Sausage
Category: meat-and-poultry
By shae

This is a party food that you won't be able to resist. The smell and great taste are amazing. This is so easy to make.

Ingredients:
cooking spray
1 (13 ounce) package smoked sausage, cut into 1/2-inch slices
1 (16 ounce) package bacon slices, halved crosswise
1 (16 ounce) package brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Wrap each slice of sausage with a piece of bacon and arrange in the prepared baking dish; sprinkle with brown sugar. Bake in the preheated oven until bacon is crispy and sugar is caramelized, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 324.6
Fat: 15.2 g
Saturated fat: 5.3 g
Carbohydrates: 37.3 g
Sugars: 36.9 g
Protein: 10.5 g
Cholesterol: 34.4 mg
Sodium: 732.4 mg
Mexican Oxtail Beef Soup
Category: soups-stews-and-chili
By Diana Flores Akins

This is a easy, fool-proof recipe, handed down by my mom who was a wonderful cook.  I try my best to recreate her awesome dishes.

Ingredients:
2 tablespoons olive oil
2 pounds beef oxtail, cut into pieces
1 pound cubed beef stew meat  (Optional)
1 cube beef bouillon
1  onion, chopped
2 stalks celery, chopped
½ teaspoon chili powder
¾ teaspoon ground cumin
salt and pepper to taste
4 ears corn on the cob, broken in half
3  carrots, coarsely chopped
2  russet potatoes, cut into bite-sized pieces
⅓ cup lentils, picked over and rinsed
⅓ cup long grain rice
1 cup frozen mixed vegetables  (Optional)
1 head cabbage, cored and cut into 8 wedges
8  corn tortillas  (Optional)

Directions:
Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top. Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.

Prep time: 30 mins
Cook time: 3 hrs 30 mins
Total time: 4 hrs
Yields: 8 servings

Calories: 503.3
Fat: 16.1 g
Saturated fat: 5.2 g
Carbohydrates: 56.1 g
Sugars: 8.8 g
Dietary fiber: 11.7 g
Protein: 37.5 g
Cholesterol: 92.3 mg
Sodium: 323.3 mg
Hawaiian Sweet Rolls


Ingredients:
active dry yeast, granulated sugar, butter, vanilla extract, eggs, bread flour, salt

Directions:
In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105°F.
In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
Once the dough comes together and clears the sides, continue to knead for about 1 minute.
Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
Toward the end of the second rise, preheat oven to 350°F.
Bake rolls for about 20 minutes (for dinner-sized rolls], or until rolls are golden brown.
Immediately brush rolls with butter.
Serve warm or at room temperature.
Low-Fat Sour Cream Chicken Enchiladas
Category: world-cuisine
By CourtneyR

I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!

Ingredients:
1 (16 ounce) container fat-free sour cream
1 (10.75 ounce) can  reduced-fat cream of chicken soup
1 tablespoon chopped fresh cilantro  (Optional)
cooking spray (such as Pam®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup shredded cooked chicken, or more to taste
1 cup chopped onion  (Optional)
1 (4 ounce) can diced green chiles  (Optional)
8  flour tortillas
2 cups shredded Colby-pepperjack cheese, divided

Directions:
Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat. Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes. Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray. Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer. Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 413.1
Fat: 16.5 g
Saturated fat: 9.2 g
Carbohydrates: 43.8 g
Sugars: 7.9 g
Dietary fiber: 2.8 g
Protein: 21.9 g
Cholesterol: 57.2 mg
Sodium: 1052.8 mg
Chili Dip
Category: appetizers-and-snacks
By Judy H

I've had this recipe for a long time. It's great for parties and football get-togethers. With just three ingredients, it's very easy to prepare. Serve it hot with your favorite corn chips.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions:
In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers. Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 cups

Calories: 36.5
Fat: 2.8 g
Saturated fat: 1.7 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 9.7 mg
Sodium: 109.8 mg
Easy No-Bake Cherry Fluff Dessert


Ingredients:
Cool Whip Topping, crushed pineapple, cherry pie filling, sweetened condensed milk, flaked coconut, pecans

Directions:
Combine all ingredients in a large bowl; mix well.
Chill overnight before serving.
Spoon into serving dishes.
Indian Beef Masala Fry


Ingredients:
beef, red onion, green chilies, gingerroot, coriander powder, garam masala, black pepper, red chili powder, red chilies, curry leaves, ghee, salt

Directions:
Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder.  Keep aside for at least half an hour.
Sauté the remaining half of the onions till golden brown.  Add the red chilies and sauté for a few more minutes.
Next add the marinated beef and half a cup of water.  Add salt to taste.  Cover and cook on low heat till the beef is tender.
Once the beef is well cooked, stir-fry  continuously till it turns dry and dark brown in colour.
Separately, heat the ghee and fry the shredded coconut till brown.
Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.
Dark German Chocolate Cake
Category: desserts
By keklang

Dark German chocolate cake to die for.

Ingredients:
3 cups white sugar
2 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
2 ¼ teaspoons baking soda
2 ¼ teaspoons baking powder
1 teaspoon salt
1 ½ cups milk
¾ cup vegetable oil
3  eggs
1 tablespoon vanilla extract
1 ½ cups hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper. Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low. Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 473.4
Fat: 16.9 g
Saturated fat: 3.6 g
Carbohydrates: 78.1 g
Sugars: 51.8 g
Dietary fiber: 3.5 g
Protein: 7.1 g
Cholesterol: 48.9 mg
Sodium: 554.5 mg
Apricot Glazed Chicken
Category: meat-and-poultry
By M. Burton

A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.

Ingredients:
6  skinless, boneless chicken breasts
1 (10.75 ounce) can  low-sodium chicken broth
¾ cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water

Directions:
Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet. Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center). Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Yields: 4 to 6 servings

Calories: 296.1
Fat: 1.9 g
Saturated fat: 0.6 g
Carbohydrates: 35.1 g
Sugars: 30.9 g
Protein: 33.7 g
Cholesterol: 83.1 mg
Sodium: 226.8 mg
Original Fantasy Fudge


Ingredients:
sugar, margarine, evaporated milk, chocolate chips, marshmallow creme, vanilla extract

Directions:
"Combine sugar, margarine and milk in heavy 2 1/2 quart sauce pan; bring to a rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat add chocolate stirring until melted. Add marshmallow creme, nuts and vanilla; beat until blended. Pour into 13x9 greased pan. Let cool and cut into 1 inch squares."