xiaoxl/recipe_data huggingface dataset:
Bananas Foster Crunch Mix


Ingredients:
cinnamon, pecan halves, butter, brown sugar, ground cinnamon

Directions:
In a large microwave-safe bowl, combine cereals, pecans and banana chips. In a small microwave-safe bowl, combine the butter, brown sugar and cinnamon.
Microwave, uncovered, on high for 2 minutes, stirring once.
. Stir in extracts; pour over cereal mixture and toss to coat.
Cook, uncovered, on high for 3 minutes, stirring after each minute.
Spread onto waxed paper to cool.
Store in an airtight container.
Pomegranate Sangria


Ingredients:
red wine, brandy, Cointreau liqueur, triple sec, pomegranate juice, sugar, orange, apple, pear, blackberries, pomegranate seeds, cinnamon sticks

Directions:
In a small saucepan, heat 1/2 cup sugar and 1/2 cup water on medium high until sugar dissolves; remove from heat.
In the meantime, slice the orange, apple and pear.
Mix all ingredients together and let stand in a tightly-sealed container or pitcher for at least 24 hours in the refrigerator before serving.
Macaroni and Cheese V
Category: main-dish
By LEACH

This is my mom's recipe for macaroni and cheese with a bread crumb topping and a little dry mustard for zip.  It is great!!  You can make it more or less cheesy, depends on your taste.

Ingredients:
¾ cup dry bread crumbs
2 tablespoons melted butter
8 ounces macaroni
2 tablespoons butter
1 small onion, minced
1 tablespoon all-purpose flour
salt and pepper to taste
¼ teaspoon dry mustard
1 ½ cups milk
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish. While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes. Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs. Bake until the top is golden and bubbly, about 20 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 460.8
Fat: 23 g
Saturated fat: 13.9 g
Carbohydrates: 43.9 g
Sugars: 5.1 g
Dietary fiber: 2.5 g
Protein: 19 g
Cholesterol: 64.8 mg
Sodium: 413.6 mg
Magic Muffins


Ingredients:
quick oats, brown sugar, baking powder, kosher salt, cinnamon, vanilla extract, milk, egg, creamy peanut butter, berries

Directions:
Mix oats, brown sugar, baking powder, salt and cinnamon.
Add vanilla, milk and egg and mix.
Stir in peanut butter and fruit if you're using it.
Use ice cream scoop to drop into greased muffin tin (makes 6].
Bake at 350 degrees for 20 to 25 minutes until firm to the touch.
Chocolate Mocha Cake (Paula Deen)


Ingredients:
sugar, cake flour, cake flour, baking powder, baking soda, salt, half-and-half, eggs, vanilla extract

Directions:
Preheat oven to 350  Spray 2 (9 - inch] cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.  Add half-and-half, oil, and eggs.  Beat at medium speed with a mixer for 2 minutes.  Reduce speed to low, and add coffee and vanilla, beating until combined.  Divide batter evenly into pans.
Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes.  Remove from pans, and cool completely on wire racks.
Spread about 3/4 cup Mocha Fudge Frosting onto one layer.  Top with remaining layer.  Frost sides and top of cake with remaining frosting.  Garnish with chocolate curls if desired.
Fruit Kabobs With Coconut Dressing


Ingredients:
low-fat vanilla yogurt, flaked coconut, reduced-sugar orange marmalade, Red Delicious apple, pear, lemon juice, fresh pineapple chunks, seedless grapes, fresh strawberries

Directions:
Combine first three ingredients; cover and chill.
Core apple and pear; cut each into 20 bite-size pieces.
Toss apple and pear with lemon juice.
Thread fruits altenately onto 20 (6-inch] wooden skewers.
Serve kabobs with coconut dressing.
Chinese Steamed Daikon Cake
Category: holidays-and-events
By rubiness

A traditional Chinese New Year favorite, this classic dish can also be enjoyed throughout the year. This is my adaptation of my grandmother's recipe. This recipe is absolutely delicious! Serve immediately plain, or with hoisin sauce, oyster sauce, soy sauce, or chili sauce.

Ingredients:
3 cups rice flour
4 cups cold water, divided
⅔ cup dried shrimp
¾ cup Chinese bacon
4 tablespoons vegetable oil, divided
2 pounds daikon radish, peeled and grated
⅓ cup rock sugar
2 tablespoons salt

Directions:
Combine rice flour and 2 cups cold water in a large, heatproof mixing bowl. Mix until smooth and velvety; set aside. Soak dried shrimp in 1 cup cold water in a small bowl until softened, about 15 minutes. Drain and dry shrimp, then finely chop and set aside. Boil enough water to immerse bacon in a small pot, and cook to soften, 3 to 4 minutes. Remove from heat and pat dry. Finely chop and set aside. Heat 2 tablespoons oil in a wok over medium heat. Add shrimp and cook until fragrant, about 3 minutes. Add bacon. Cook for another 3 minutes. Remove from heat and set aside. Clean the wok and heat remaining oil over medium-high heat. Stir-fry daikon and rock sugar for 3 minutes. Add 1 cup water, cover the wok, and steam daikon until just cooked, about 10 minutes. Remove from heat. Add hot daikon mixture to the reserved rice flour mixture, mixing until daikon is well incorporated. Add bacon, shrimp, and salt; stir until evenly distributed. Pour into a 10-inch round cake pan and smooth out the top. Bring some water to a boil in a wok. Place the cake pan on the wok rack, making sure the bottom half of the pan is immersed. Cover and reduce heat to medium. Steam until a toothpick goes cleanly through the center, about 1 hour. Check the water level regularly and replenish, if necessary, with boiling water. Remove pan and allow to cool on a rack for about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 35 mins
Total time: 3 hrs 10 mins
Yields: 1 10-inch cake

Calories: 369.2
Fat: 10.2 g
Saturated fat: 2.1 g
Carbohydrates: 60.6 g
Sugars: 11.2 g
Dietary fiber: 3.2 g
Protein: 8.1 g
Cholesterol: 19.9 mg
Sodium: 1912.1 mg
Shepherd's Pie


Ingredients:
ground beef, onion, season salt, salt, milk, cheese

Directions:
Brown ground beef with onions.
Sprinkle meat with season salt.
Peal, chop, and boil potatoes.
Add salt to the potatoes.
Once meat is fully cooked, drain if needed and place meat at the bottom of a casserole dish.
Once potatoes are fully cooked, drain and mash.
Add milk to the potatoes and mix.
Add potatoes on top of the meat in the casserole dish.
Top with cheese.
Enjoy!
Chiarello's Chicken and Pastina Soup
Category: trusted-brands-recipes-and-tips
By Progresso

This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.

Ingredients:
1 tablespoon olive oil
1 cup Muir Glen® organic crushed tomatoes with basil
2 pounds boneless skinless chicken breasts
½ cup chopped onion
½ cup diced carrot
½ cup diced celery
2 (32 ounce) cartons Progresso® chicken broth
½ teaspoon gray salt or sea salt
¼ teaspoon freshly ground black pepper
1  dried bay leaf
1 cup uncooked acini de pepe or small round pasta
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
⅓ cup shredded Parmesan cheese

Directions:
Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F). Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes. Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

Yields: 10 servings

Calories: 224.4
Fat: 4.3 g
Saturated fat: 1.2 g
Carbohydrates: 19.9 g
Sugars: 1.4 g
Dietary fiber: 1.7 g
Protein: 24.4 g
Cholesterol: 49.2 mg
Sodium: 899.5 mg
Ginger Beef Stir-Fry (Low Fat)


Ingredients:
beef top round steak, reduced sodium soy sauce, cornstarch, sugar, fresh ginger, asparagus spears, broccoli florets, fresh mushrooms, green onions, cooked rice

Directions:
Partially freeze beef for easier slicing.  Trim fat from beef.  Thinly slice beef across the grain into bite-size strips.  Set aside.  If using asparagus, cut asparagus into 2-inch pieces.  Set aside.
In a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
Lightly coat an unheated wok or large skillet with nonstick cooking spray.  Preheat over medium-high heat.  Add asparagus or broccoli, mushrooms and green onions.  Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender.  Remove from wok or skillet.
Carefully add the oil to wok or skillet.  Add beef; stir-fry for 2 to 3 minutes or until brown.  Push the beef from center of work or skillet.  Stir sauce.  Add sauce to center of wok or skillet.  Cook and stir until thickened and bubbly.
Return vegetables to wok or skillet.  Stir all ingredients together to coat with sauce; heat through.  Serve immediately over hot cooked rice.
Green Beans With Roasted Onions


Ingredients:
onions, butter, chicken broth, sugar, red wine vinegar, green beans

Directions:
Preheat oven to 450ºF.  Spray 2 heavy large baking sheets with vegetable oil spray.
Arrange onions in single layer on prepared sheets.  Dot onions with 4 tablespoons butter, dividing equally.  Season with salt and pepper.  Bake until onions are dark brown on bottom, about 35 minutes.
Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes.  Add sugar and vinegar and whisk until sugar dissolves and moisture comes to boil.
Add onions to sauce; reduce heat to medium-low.  Simmer until liquid is slightly reduced, about 5 minutes.  Season with salt and pepper.  (Can be prepared 1 day ahead.  Cover and  refrigerate.  Reheat over low heat before continuing].
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.  Drain well.  Return beans to same pot.  Add remaining 2 tablespoons butter and toss to coat.  Mound beans in large shallow bowl.  Top with onion mixture and serve.
Nectarine and Pineapple Chutney


Ingredients:
light brown sugar, white vinegar, nectarines, golden raisin, fresh garlic cloves, salt, ground cloves

Directions:
Place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. Boil for 10 minutes.
Add the nectarines, pineapple and juices, raisins, garlic, ginger, salt, chili flakes and cloves, and stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a slow simmer. Cook until the chutney is thick, stirring frequently to keep the mixture from scorching or sticking, 60 to 90 minutes.
Remove from the heat and stir in the nuts. Pour the hot chutney into hot, sterilized glass jars. Seal tightly, following standard hot-pack canning procedures. Cool completely, then store out of direct light for up to 1 year. Once opened, refrigerate the chutney.
Fluffy Vanilla Cake
Category: desserts
By Carla Maria

Hey! Its Carla Bruno from Carla's Cakes! Looking for the ultimate vanilla cake recipe ever? Are you looking for a fluffy and easy vanilla cake? Are you looking for a delicious vanilla cake recipe? Well you have come to the right spot, because here is the the best fluffy vanilla cake recipe.

Ingredients:
1 cup white sugar
½ cup butter, softened
2  eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans. Cream sugar and butter together in a large bowl using an electric mixer until pale and fluffy, 6 to 7 minutes. Beat in eggs, 1 at a time. Stir in vanilla extract. Combine flour and baking powder in a separate bowl. Add to butter mixture and mix well. Stir in milk until batter is smooth. Pour evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 8-inch layer cake

Calories: 312.9
Fat: 13.3 g
Saturated fat: 7.9 g
Carbohydrates: 44.1 g
Sugars: 26 g
Dietary fiber: 0.6 g
Protein: 4.6 g
Cholesterol: 78.2 mg
Sodium: 212.7 mg
Blueberry Granola Bars


Ingredients:
rolled oats, light brown sugar, honey, vanilla extract

Directions:
Preheat oven to 325F and grease and line an 8x8 inch square pan.
Place oats, blueberries and sugar into a large bowl and stir until combined.
Add in oil, honey and vanilla extract and stir until all the oats are coated in oil and honey.
Tip into greased pan and level with a spatula or your (very clean] hands.
Place in the oven for 30-35 minutes, until lightly golden and it feels slightly crisp to the touch.
Leave to cool in the pan completely, then slice into 9-12 bars.
Bars will keep in an airtight container, at room temperature for 4 days.
Potato Gratin With Bleu Cheese (Burgundy, France)


Ingredients:
potatoes, blue cheese, butter, nutmeg

Directions:
Peel the potatoes and cut into thin slices. Place them in a bowl and season them with salt, pepper and nutmeg.
Arrange the potato slices in a buttered casserole dish. Crumble the blue cheese into a bowl with the cream and pour over the potatoes.
Cut the butter into cubes and distribute evenly on top.
Preheat your oven to 350 degrees and cook the potatoes for about 1 1/2 hours. If they aren't browned on top by then, finish them under the broiler until they have a nice crispy surface.
Three Cheese Pasta


Ingredients:
butter, parmesan cheese, swiss cheese, mozzarella cheese, heavy cream

Directions:
Cook noodles according to directions on box., Drain., In a casserole dish, toss pasta with butter, then add cheeses., Stir in cream., Bake at 400 for 20 minutes.
Honey Baked Chicken II
Category: meat-and-poultry
By Gretchen Ramey

Baked chicken with a sweet and spicy glaze.

Ingredients:
1 (3 pound) whole chicken, cut into pieces
½ cup butter, melted
½ cup honey
¼ cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 514.3
Fat: 32.9 g
Saturated fat: 14.5 g
Carbohydrates: 24 g
Sugars: 23.3 g
Dietary fiber: 0.5 g
Protein: 31.3 g
Cholesterol: 137.7 mg
Sodium: 709.3 mg
Roast Chicken


Ingredients:
celery, chicken, dried thyme, salt, butter, onion

Directions:
Preheat oven to 475°F
Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375°F  Roast for 20 minutes longer.
Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
Ps:Great Idea
Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 tablespoon flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.
Low-Carb "Tacos"
Category: salad
By Sarah

This is a great low-carb alternative to your standard homemade tacos. I love Mexican food and wasn't willing to part with tacos after starting my low-carb diet. This always satisfies my craving.

Ingredients:
1 ½ pounds ground beef
1  onion, diced
½ (4 ounce) can diced jalapeno peppers
1 (1 ounce) package taco seasoning mix
2 cups shredded lettuce
1  tomato, chopped
½ cup shredded reduced-fat Cheddar cheese
¼ cup salsa
¼ cup low-fat sour cream
1  avocado - peeled, pitted, and sliced

Directions:
Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir   into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes. Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 520.8
Fat: 34.9 g
Saturated fat: 12.5 g
Carbohydrates: 16.3 g
Sugars: 4.9 g
Dietary fiber: 5.1 g
Protein: 34.9 g
Cholesterol: 114.9 mg
Sodium: 1061.9 mg
Blueberry Lemon Cupcakes


Ingredients:
sugar, applesauce, flour, baking soda, salt, soymilk, lemon zest, lemon juice, fresh blueberries

Directions:
Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Artichoke Dip


Ingredients:
garlic, artichokes, cream cheese, mayonnaise, dried dill, parmesan cheese

Directions:
Mix all ingredients in food processor.
Bake at 400 for 15 minutes.
Serve with white corn tortilla chips (Tostitos].
Carrot-Walnut Muffins
Category: bread
By Jane

Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.

Ingredients:
nonstick cooking spray
1 ¾ cups whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups peeled and grated carrots
¾ cup roughly chopped walnuts
¾ cup raisins
1 ½ tablespoons whole wheat flour, or as needed
½ cup maple syrup
⅓ cup extra-virgin olive oil
2  eggs, at room temperature
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon turbinado sugar, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray. Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine. Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour. Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar. Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 20 muffins

Calories: 166.5
Fat: 8.3 g
Saturated fat: 1.5 g
Carbohydrates: 21.2 g
Sugars: 10.1 g
Dietary fiber: 2.3 g
Protein: 3.6 g
Cholesterol: 18.6 mg
Sodium: 148.7 mg
Pico de Tuna
Category: appetizers-and-snacks
By MARY4SEEDS

A low budget, low fat, easy and delicious salsa. You can add as many or as little veggies to your taste. This can easily be multiplied. Serve with crackers or tortilla chips.

Ingredients:
1 (5 ounce) can tuna in water, drained
⅓ cup chopped onion
⅓ cup chopped tomatoes
⅓ cup minced cilantro
1 small jalapeno pepper, seeded and minced
salt and pepper to taste

Directions:
In a medium bowl, stir together the tuna, onion, tomatoes, cilantro, and jalapeno. Season with salt and pepper. Refrigerate until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 93.4
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 4.5 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 16.9 g
Cholesterol: 18.9 mg
Sodium: 115.2 mg
Cheddar Bacon Scalloped Potatoes


Ingredients:
bacon, potatoes, butter, all-purpose flour, salt, pepper, evaporated milk, cheddar cheese, green onions

Directions:
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%] power for 2 to 3 minutes or until cheese is melted.
Oreo Popsicles


Ingredients:
cream cheese, confectioners' sugar, heavy whipping cream

Directions:
Place cream cheese and confectioners sugar in a mixer with whisk attachment, and beat on medium speed until smooth. Reduce to low speed and slowly pour heavy cream into bowl with cream cheese. Place mixing bowl in freezer for 45 minutes, stirring occasionally until thick, but still pourable.
Rough chop 5 Oreos. Place other 5 Oreos in a food processor until fine crumbs.
Place chopped Oreos in molds and pour in cheesecake mix. Place in freezer for 3 to 4 hours.
Unmold popsicles and roll in Oreo crumbs.
Aussie Barbie Spice Rub


Ingredients:
ground paprika, brown sugar, mustard powder, ground coriander, fresh ground pepper, garlic powder, onion powder, dried thyme leaves, cayenne pepper

Directions:
"Mix all ingredients well and sprinkle some over your meat then rub in as a dry rub or mix a couple of tablespoons with a little oil to make a marinade."
Mashed Potatoes with Toppers


Ingredients:
water, milk, butter, instant mashed potatoes, salt, sour cream, basil pesto, sliced ripe olives, chili beans, diced tomatoes with green chilies, colby-monterey jack cheese, green onions

Directions:
Make desired topper first: Make mashed potatoes; Heat water, milk, butter and salt in a 3-quart saucepan; remove from heat.
Stir in potatoes just until moistened.
Let stand 30 seconds then whip with fork until desired consistency.
serve with topper.
Italian Pesto-Sour Cream Topper; mix sour cream, pesto and bell peppers; spoon onto potatoes.
Sprinkle with olives.
Mexican Chili-Cheese Topper; cook beans and tomatoes in a 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes.
Sprinkle with Cheese and onions.