diff --git a/recipes/pangolin.txt b/recipes/pangolin.txt
index 42d278e8..a5a11ddb 100644
--- a/recipes/pangolin.txt
+++ b/recipes/pangolin.txt
@@ -1,2 +1,43 @@
 Emma's Buffalo Chicken Dip
 ----------------------------
+Servings: 4-6
+Time: 2 hours
+
+
+Ingredients:
+1/2 teaspoon caraway seed
+salt and pepper
+1/4-1/2 teaspoon nutmeg
+4 eggs, beaten
+1 lb sliced onion
+3 tablespoons instantized flour
+grated zest of lemon (to garnish)
+1 cup milk
+2 tablespoons oil or 2 tablespoons butter
+1 tablespoon paprika
+1/2 tablespoon marjoram
+3 tablespoons tomato paste
+3 tablespoons instantized flour
+2 lbs beef round steak, chuck
+3 1/4 cups flour
+
+Directions:
+
+1. Cut meat into 1-inch cubes.
+2. Brown onions in oil in a large heavy flameproof casserole or saucepan.
+3. Add meat cubes and brown.
+4. Sprinkle with flour.
+6. Add stock or enough water just to cover meat.
+8. Add additional flour to adjust the consistency, if desired.
+9. SPATZLE: Sift flour, salt, and nutmeg.
+10. Beat in eggs.
+11. Add enough milk to make a heavy dough or batter.
+12. Force through large-hole colander into a pot of rapidly boing salted water.
+13. Boil for 6-8 minutes.
+14. Remove with slotted spoon.
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