xiaoxl/recipe_data huggingface dataset:
Bread Pudding With Bourbon Sauce


Ingredients:
raisins, cinnamon, vanilla extract, light brown sugar, heavy cream, eggs, butter, heavy cream, granulated sugar, cornstarch, Bourbon, salt, unsalted butter

Directions:
Bread Pudding:
Preheat oven to 350.
Place bread in large bowl.
Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, butter, and raisins.  Wisk to mix.
Pour the mixture over bread, and gentle stir to combine.
Allow the mixture to sit for 30 minutes, until bread soaks up liquid.
Transfer the bread mixture to a 9x13 inch baking pan.
Bake for 45-55 minutes, or until set.  The pudding is done when the edges start getting a bit brown and pulling away from the edge of the pan.
Bourbon Sauce:
In a saucepan over medium heat, combine the cream, milk, and sugar.
Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend.
Pour into the cream mixture and bring to a boil.
Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.
Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon.
Serve warm.
Green Papaya Salad (Som Tum) (Vegan W/ Raw Option)


Ingredients:
garlic clove, green beans, cherry tomatoes, chili pepper, papayas, peanuts, raw cashews, soy sauce, lime, sugar, Thai basil

Directions:
If using fresh papaya peel and deseed it (use the seeds for dressing!] and then shred or cut into matchsticks.  You can use a grater, spiralizer, mandolin or by hand.
Mortar & pestle: Smash a clove of garlic first, add green beans & halved cherry tomatoes. Pound a few times to bruise the beans & get the juice out of the tomatoes. Add chili peppers & crush them to release the hotness. Add the green papaya, toasted peanuts, soy sauce, lime juice & sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
No M&P: Crush garlic, tomatoes, green beans, and minced chili peppers in large bowl. Fold in papaya and peanuts.  Mix soy sauce, lime juice and sugar in a small bowl and pour over salad mixing it in well.
Let flavors marinate for at least 30 minutes.  Garnish with basil and serve with sticky rice.
Raspberry-Coffee Frappe


Ingredients:
half-and-half, coffee ice cream

Directions:
Place 1 cup of the coffee, the raspberry-flavor syrup, the half-and-half or light cream, and the ice cubes in a blender container.
Cover and blend until the ice is finely crushed.
Add the remaining coffee.
Cover and blend on the lowest speed just until combined.
TO SERVE:
Pour the coffee mixture into glasses.
Top each glass with a scoop of coffee-flavor ice cream and chocolate shavings.
Makes 6 (6-ounce] servings.
Iced Mocha Cola
Category: drinks
By Anonymous

A combination of coffee and cola is delicious. You can also add whipped cream and dust it with cardamom on top. Add rum, rye whiskey, or brandy to make a cocktail.

Ingredients:
ice, or as needed
1 tablespoon instant coffee granules
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage, or as needed.
1 ½ fluid ounces half-and-half

Directions:
Fill a tall glass with ice. Add instant coffee granules. Slowly pour cola into the glass. Gently stir half-and-half into the cola to integrate.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 216.7
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 41.5 g
Sugars: 38.6 g
Protein: 1.6 g
Cholesterol: 16.8 mg
Sodium: 41.7 mg
Spaghetti Pork Savoury


Ingredients:
pasta, pork, onion, tomatoes, cheddar cheese

Directions:
Cook the chosen pasta in a large saucepan of boiling, salted water, with a few drops of cooking oil, for 10-12 minutes. Drain and keep hot. Meanwhile, cut the pork into tiny strips, discarding any rind and gristly bits. Peel and chop the onion and chop the fresh tomatoes (if used].
Heat some oil in a frying pan. Add the onion and fry for a few minutes to soften it. Add the pork strips and fry, stirring well, until browned. Add the tomato pieces or tinned tomatoes (not the juice] and stir well.
Cook over a low heat for another 10 minutes, stirring to break up the tomatoes, making a thick, saucy mixture. Grate the cheese. Pour the hot sauce over the spaghetti, and serve at once, sprinkled with the grated cheese.
Mustard-Glazed Pork Chops


Ingredients:
brown sugar, Dijon mustard, cider vinegar, molasses, ground mustard

Directions:
In a saucepan, add the brown sugar, dijon mustard, vinegar, molasses, and ground mustard.
Whisk until mixture is smooth and blended.
Bring mixture to a boil, over medium heat; stir often.
Lower heat, cover pan and simmer 2-3 minutes or until thickened.
Place chops in a 13x9 inch baking dish sprayed with non-stick cooking spray.
Spoon sauce over chops; turn chops to coat.
Bake, uncovered, at 350° for 18-22 minutes or until juices run clear; baste occasionally.
Fruity Spritz Cookies made with Jell-O


Ingredients:
all-purpose flour, double-acting baking powder, butter, sugar, gelatin, egg, vanilla, Jello gelatin

Directions:
Sift flour with baking powder.
Cream butter.
Gradually add sugar and gelatin, cream well after each addition.
Add egg and vanilla; beat well.
Gradually add flour mixture, mixing after each addition until smooth.
Use cookie press to process dough, droping onto ungreased baking sheets.
Sprinkle with Jell-o or decorate as desired.
Bake at 400 degrees, about 13 or 14 minutes, or until golden brown at edges.
This can vary depending on your oven, in mine these will be done in about 6-8 minutes- to be sure keep an eye on the first sheet to go in so they don't burn.
Store in loosely covered container.
Makes about 5 dozen cookies.
Kalbi Marinade
Category: side-dish
By CLGOODRIDGE

This very flavorful marinade can be used for chicken pieces, beef steaks, ribs, pork ribs, or chops. It works best when you can marinate overnight!

Ingredients:
1 bunch green onions, chopped
1 ½ cups brown sugar
1 ¼ cups soy sauce
½ cup sherry
5 tablespoons finely chopped fresh ginger
5 tablespoons minced garlic
¼ cup sesame oil
¼ cup sesame seeds
3 tablespoons black bean sauce
2 ½ tablespoons coarsely ground black pepper
2 tablespoons garlic chile paste

Directions:
Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 cups

Calories: 66.1
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 10.4 g
Sugars: 7.2 g
Dietary fiber: 0.6 g
Protein: 1.2 g
Sodium: 608.1 mg
Classic Chicken Caesar Salad
Category: trusted-brands-recipes-and-tips
By Cracker Barrel

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Ingredients:
6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

Directions:
Cover 4 plates with lettuce. Top with all remaining ingredients except dressing. Drizzle with dressing just before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings, 1/4 recipe each

Calories: 333
Fat: 16.7 g
Saturated fat: 5.2 g
Carbohydrates: 5.9 g
Sugars: 1.2 g
Dietary fiber: 2 g
Protein: 36.4 g
Cholesterol: 89.9 mg
Sodium: 384.9 mg
3 Ingredient Onion Soup Chicken


Ingredients:
skinless chicken pieces, fresh black pepper

Directions:
Combine soup mix, crumbs and pepper in a paper bag.
Shake chicken, a few pieces at a time, in mixture to coat well.
Butter a large baking pan and place chicken in a single layer, not touching.
Bake at 350 degrees for 30 minutes. Remove pan, shake pan to loosen chicken. Turn over and return to oven.
Continue baking another 30 minutes or until chicken is tender and nicely browned.
As this chicken is without any sauce, it goes well with something like scalloped potatoes, or mac and cheese.
Cooked Bell Peppers & Mushrooms


Ingredients:
water, unsalted butter, red bell pepper, yellow bell peppers, green bell pepper, mushroom, tarragon, fresh tarragon, salt, parmesan cheese

Directions:
Heat stock and butter in a heavy nonstick skillet over medium heat., Saute bell peppers and mushrooms 7 to 8 minutes, or until mushrooms are tender., Stir in tarragon and season with salt and pepper to taste., Cook another minute., Sprinkle with cheese.
Cucumber  Salad


Ingredients:
cucumbers, water, sour cream, onion powder, garlic powder, paprika

Directions:
soak cukes in water and garlic salt 15 minutes.
mix sour cream onion ,garlic,and celery together.
drain cukes.
add to sour cream.( i added wayyyy less just cover cukes ].
mix.
sprinkle with paprika(. go real lite cause will over power rest ].
Recipe Makeover-Vegan Lasagna


Ingredients:
firm tofu, lemon juice, olive oil, garlic clove, salt, nutritional yeast flakes, fresh basil leaves, fresh black pepper, olive oil, onion, garlic cloves, crushed red pepper flakes, nutritional yeast, tamari, frozen spinach, tomato paste

Directions:
Preheat oven to 375°F.
For the Tofu Ricotta (see also my recipe #279343]:
In a large bowl, mush the tofu up with your hands, till it's crumbly.
Add lemon juice, garlic, salt and pepper and basil.
Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork (olive oil is sticky].
Add nutritional yeast and combine all ingredients well.
Cover and refrigerate until ready to use.
For the "meat" layer:
In a large pan over medium heat, sauté the chopped onions in the olive oil until slightly tender.
Add garlic and sauté until fragrant.
Add the dried Italian seasoning and crushed red pepper, if using, and stir to coat onions/garlic evenly.
Next add the dried textured vegetable protein (TVP]. It will begin to absorb ALL the liquid in the pan.
Add a splash or two of the vegetable stock and stir to coat all the TVP with the garlic/onions.
Next add the tamari, which will give the TVP it's darker color.
Stir to coat, add the nutritional yeast then slowly add the vegetable broth, and slowly stir as the liquid absorbs.
Lower the heat and let simmer for 5-7 minutes.
Add the chopped spinach and stir to incorporate evenly.
Keep mixture on low until ready to assemble.
Layer you lasagna as you wish.
If using the "no bake" noodles, be sure to use plenty of sauce on each layer to soak into the dry sheets.
1-2 cups sauce on the bottom of pan, layer of dry noodles, layer of 1/2 "meat" spinach mixture, layer of sauce.
Then layer of noodles, layer of vegan ricotta, layer of sauce.
Layer of noodles, layer of second 1/2 of "meat" spinach mixture, layer of sauce, then top with noodles and sauce.
Cover with foil and bake in oven for 1 hour.
Remove and let sit for 20 minutes before serving.
Can be topped with vegan "parmesan cheese".
Sausage Cheese Dip
Category: appetizers-and-snacks
By DLEANN

Sausage is mixed into a spicy, creamy cheese mixture to create a wonderful dip that always disappears fast at parties. Serve with tortilla chips.

Ingredients:
1 pound ground pork sausage
1 (2 pound) loaf processed cheese, cubed
1 (8 ounce) container sour cream
1 (10 ounce) can diced tomatoes with green chile peppers, drained
2  green onions, chopped

Directions:
Place ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. In a medium saucepan over medium heat, melt processed cheese. Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onions.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 cups

Calories: 84.8
Fat: 7.2 g
Saturated fat: 3.6 g
Carbohydrates: 1.5 g
Sugars: 1.1 g
Dietary fiber: 0.1 g
Protein: 3.6 g
Cholesterol: 17.7 mg
Sodium: 246.3 mg
Pat's Creamy Basil Pesto Wraps


Ingredients:
tortilla, basil pesto, fat free cream cheese, tomatoes, cucumbers, alfalfa sprout, cheddar cheese, carrots

Directions:
Warm tortilla in the microwave for 20 seconds.
Spread pesto and cream cheese onto tortilla.
Sprinkle over vegetables (thinly sliced].
Roll up wrap tight, secure with tooth picks.
Cut into slices and serve as hor's derves or eat it all by yourself!
Note: Easy to adapt to your own liking.
Be creative and enjoy!
Better-than-the-Bag Brownie Crisps
Category: desserts
By Jeanna Fissel

The brownie for those who like the edges, the part of the brownie where the crisp meets the chewy. Remember, the thinner the batter, the crispier the result. Adjust baking time accordingly.

Ingredients:
nonstick cooking spray
⅓ cup butter
2 (1 ounce) squares 65% dark chocolate, chopped
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon instant espresso powder
½ cup unbleached all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking soda
2  egg whites
½ cup mini chocolate chips

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray. Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside. Whisk flour, cocoa powder, salt, and baking soda together. Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms. Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter. Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 13x18-inch baking sheet

Calories: 97.2
Fat: 4.5 g
Saturated fat: 2.4 g
Carbohydrates: 14.3 g
Sugars: 11.5 g
Dietary fiber: 0.6 g
Protein: 1 g
Cholesterol: 6.9 mg
Sodium: 60.8 mg
Buddha Jumps over the Wall Cream Pie


Ingredients:
graham cracker crumbs, pecans, butter, cream cheese, powdered sugar, chocolate pudding, Cool Whip Lite

Directions:
Preheat oven to 375 degrees Fahrenheit., Mix graham cracker crumbs, almonds, and melted butter in a bowl., Press into a 9" deep dish pie pan., Bake for 10 minutes and cool., Mix cream cheese and powdered sugar until smooth and creamy., Pour into pie crust., Fold 1/2 Cool Whip into chocolate pudding., Place on top of cheesecake mixture., Refrigerate for 2 hours., Spread remaining Cool Whip over top of pudding layer., Refrigerate for 2 more hours., Garnish with broken cookies just before serving.
Creamy Vanilla Frozen Yogurt
Category: desserts
By Paige

A creamy and delicious frozen yogurt with a subtle hint of vanilla.

Ingredients:
3 cups Greek yogurt
¾ cup white sugar
½ teaspoon vanilla extract

Directions:
Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes. Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

Prep time: 5 mins
Total time: 1 hr
Yields: 1 quart

Calories: 341.7
Fat: 15 g
Saturated fat: 7.5 g
Carbohydrates: 43.6 g
Sugars: 43.5 g
Protein: 9 g
Cholesterol: 33.8 mg
Sodium: 97.5 mg
Sweet Grilled Cheese
Category: main-dish
By Teresa L

This sandwich recipe has been passed down in my family for years and I even sold my husband on it and it's now his favorite. It's your average grilled cheese but with brown sugar added.

Ingredients:
2 slices white bread
2 slices American cheese
2 teaspoons brown sugar
2 teaspoons softened butter

Directions:
Heat a skillet over medium heat. Spread butter onto one side of a piece of bread and place butter side  down in the skillet. Place one piece of cheese on top of the bread, then sprinkle with brown sugar. Top with the other slice of cheese. Butter the other slice of bread and place on top with the butter side up. Fry on each side until golden brown, 3 to 5 minutes per side.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 452.5
Fat: 27.5 g
Saturated fat: 16.7 g
Carbohydrates: 35.3 g
Sugars: 11.4 g
Dietary fiber: 1.2 g
Protein: 16.5 g
Cholesterol: 74.8 mg
Sodium: 1245 mg
Batman's Best Caesar Dressing
Category: side-dish
By John Marshall

Fast, easy, creamy Caesar salad dressing that is also an excellent marinade for chicken or fresh seafood.  Best when allowed to sit refrigerated for a day or two.

Ingredients:
1 ½ cups olive oil
1 tablespoon red wine vinegar
¼ cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons anchovy paste
½ teaspoon mustard powder
4 cloves garlic, crushed
3 tablespoons sour cream
½ cup grated Parmesan cheese

Directions:
In a food processor or blender, combine the olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 164.6
Fat: 17.4 g
Saturated fat: 3 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Protein: 1.4 g
Cholesterol: 3.9 mg
Sodium: 235.4 mg
Creamy Prosciutto Pasta


Ingredients:
fettuccine, linguine, fresh mushrooms, onion, butter, alfredo sauce, prosciutto

Directions:
Make alfredo sauce according to Recipe #260818 (Lower Fat Alfredo Sauce].
Cook pasta according to package directions to aldente.
In large saucepan, saute mushrooms and onions in butter until tender.
Add spinach and cook until just wilted.
Fry up prosciutto for a couple of minutes until just barely starting to crisp a little.
Add prosciutto and vegetables to the sauce, as well as the drained pasta.  Toss to coat.
Reuben Appetizers


Ingredients:
cream cheese, onion, sauerkraut, corned beef, evaporated milk

Directions:
Drain sauerkraut very well, then chop fine., Add 1/4 of the rye cracker crumbs to cream cheese,onion sauerkraut and beef., Mix well., Shape into small balls., Dip balls into evaporated milk, then roll in remaining cracker crumbs., Bake at 350 for 15 minutes., May be served cold or hot.
Corned Beef and Cabbage II
Category: world-cuisine
By ORIGINALSYN

My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!

Ingredients:
1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
1 large orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
½ cup cold water
6 tablespoons margarine, divided
1 large head cabbage, cored and sliced
1 cup Golden Delicious apples, cored and quartered with peel
¼ cup cold water

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed. Bake for about 4 hours in the preheated oven, or until meat is tender. About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 482
Fat: 34.1 g
Saturated fat: 10.1 g
Carbohydrates: 16.9 g
Sugars: 9.8 g
Dietary fiber: 5.2 g
Protein: 27.5 g
Cholesterol: 133.9 mg
Sodium: 1680.1 mg
Shrimp Mac and Cheese
Category: main-dish
By thedailygourmet

This macaroni and cheese takes on a subtle coastal flair with the addition of shrimp. I used cooked salad shrimp as I found the size comparable to the elbow macaroni.

Ingredients:
½ cup elbow macaroni
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
¾ cup 1% milk
½ cup shredded sharp Cheddar cheese
1 ½ tablespoons sour cream
½ teaspoon Cajun seasoning
1 cup frozen salad shrimp
2 tablespoons panko bread crumbs  (Optional)
2 tablespoons shredded sharp Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine. Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese. Bake in the preheated oven until bubbly and golden, about 20 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 232.1
Fat: 12.2 g
Saturated fat: 7.5 g
Carbohydrates: 16.6 g
Sugars: 2.8 g
Dietary fiber: 0.5 g
Protein: 14.5 g
Cholesterol: 83 mg
Sodium: 288.3 mg
Hearty Potato Soup With Irish Cheddar and Corned Beef


Ingredients:
unsalted butter, leeks, yellow onion, carrot, garlic clove, all-purpose flour, chicken broth, baking potatoes, sharp cheddar cheese, salt, fresh ground black pepper, heavy cream, corned beef, fresh chives

Directions:
In a large saucepan, melt the butter over medium-high heat.  Add the chopped leeks, onion, carrot and garlic.  Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
Stirring continuously, sprinkle in the flour.  Still stirring, gradually pour in the chicken broth.  Add the potatoes.  Bring the liquid to a boil.  Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
Place the shredded cheese in a large heat proof mixing bowl.  Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches  Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
Stirring continuously, gradually pour in the heavy cream and add the salt and pepper.  Continue to heat the soup until it almost reaches the boiling point.  Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper.  Ladle the soup into heated bowls.  Garnish each bowl with the chopped corned beef and the chopped chives.  Serve immediately.
Green Bean Casserole


Ingredients:
fresh green beans, dried mushrooms, soymilk, milk, flour, butter, olive oil, garlic, chicken broth, cheddar cheese, black pepper, seasoning salt

Directions:
1. Boil green beans in broth until tender but still crisp.
2. in a small sauce pan melt butter with olive oil and add flour wisk into a paste.
3. add  half the milk to the paste a little at a time this is your sauce base.
4. add dried mushrooms and garlic and half the salt and pepper.
5. add cheese to sauce and slowly wisk in the rest of the milk.
6 drain green beans and save broth for another use.
7. taste sauce and add more salt and pepper to taste.
8 pour green beans into casserole dish pour sauce over and mix well.
9 top with crushed crackers and a little drizzle of olive oil.
10. bake at 350 for about 30 min until golden and bubbling.
Mango Pudding


Ingredients:
mangoes, sweetened condensed milk, fresh lime juice, lime slice

Directions:
"In a blender or food processor blend the mangoes, the milk, and the lime juice for 1 to 2 minutes, or until the mixture is smooth. Divide the pudding among 4 wine glasses or dessert glasses and chill it for at least 2 hours or overnight (in a pinch you can eat it right away]. Garnish the pudding with the lime slices."