ademchaoua/GeneralTextCorpus huggingface dataset:
Sheet Pan Sausage and Veggies
 This sheet pan sausage and veggie dinner is simple, satisfying, and comes together with almost no effort. Ingredients 1 large red onion, halved and sliced ¼-inch thick 3 large carrots, sliced on an angle ½-inch thick 1 pound Brussels sprouts, stemmed and halved (if small, leave whole) 3 tablespoons extra virgin olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 teaspoon dried thyme 1 pound fresh hot (or sweet) Italian sausage links (bratwurst, chorizo, or any sausage that you like may be substituted) 1 large red onion, halved and sliced ¼-inch thick 3 large carrots, sliced on an angle ½-inch thick 1 pound Brussels sprouts, stemmed and halved (if small, leave whole) 3 tablespoons extra virgin olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 teaspoon dried thyme 1 pound fresh hot (or sweet) Italian sausage links (bratwurst, chorizo, or any sausage that you like may be substituted) Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired. Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated. Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables as best you can in a single layer. Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking). Note: Feel free to substitute different vegetables, such as baby potatoes (halved), sweet potatoes (cut into 1-inch chunks), large broccoli or cauliflower florets, or even grapes. (If using potatoes, do not line the pan with foil, as they are prone to sticking.) Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired. Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated. Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables as best you can in a single layer. Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking). Note: Feel free to substitute different vegetables, such as baby potatoes (halved), sweet potatoes (cut into 1-inch chunks), large broccoli or cauliflower florets, or even grapes. (If using potatoes, do not line the pan with foil, as they are prone to sticking.) Nutrition Information Powered by Calories: 566 Fat: 46g Saturated fat: 14g Carbohydrates: 19g Sugar: 6g Fiber: 6g Protein: 21g Sodium: 891mg Cholesterol: 86mg Calories: 566 Fat: 46g Saturated fat: 14g Carbohydrates: 19g Sugar: 6g Fiber: 6g Protein: 21g Sodium: 891mg Cholesterol: 86mg
Quick & Easy - Page 4 of 4 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Recipes Quick & Easy Load previous Ginger, Garlic & Chili Shrimp Southwestern Maple Glazed Salmon with Pineapple Salsa Vietnamese-Style Caramel Shrimp Broiled Salmon with Thai Sweet Chili Glaze Chicken Tacos Cashew Chicken Grilled Flank Steak with Garlic & Rosemary Ginger, Garlic & Chili Shrimp Ginger, Garlic & Chili Shrimp Southwestern Maple Glazed Salmon with Pineapple Salsa Southwestern Maple Glazed Salmon with Pineapple Salsa Vietnamese-Style Caramel Shrimp Vietnamese-Style Caramel Shrimp Broiled Salmon with Thai Sweet Chili Glaze Broiled Salmon with Thai Sweet Chili Glaze Chicken Tacos Chicken Tacos Cashew Chicken Cashew Chicken Grilled Flank Steak with Garlic & Rosemary Grilled Flank Steak with Garlic & Rosemary
Royal Icing
 This royal icing is perfect for decorating holiday cookies, creating intricate designs, or making letters or flower decorations. Ingredients 3 pasteurized egg whites or 3 oz (6 tablespoons) pasteurized egg whites from a carton (see note) 4 cups confectioners sugar Food coloring (optional) 3 pasteurized egg whites or 3 oz (6 tablespoons) pasteurized egg whites from a carton (see note) 4 cups confectioners sugar Food coloring (optional) Instructions Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment or beaters. Beat on medium speed until frothy. Add the confectioners’ sugar and beat on low speed until blended. Increase the speed to medium-low and beat until the mixture is thick and shiny, 3 to 5 minutes. Divide the icing into bowls depending on how many colors you plan to use. Use food coloring to tint the icing and then add water, little by little, to get the right consistency. Use a thicker icing for details and outlines and a thinner icing for "flooding," or fully covering the surface of the cookies. Place a damp paper towel directly on top of the icing to keep a skin from forming on top. If not using within 2 hours, cover the bowls tightly with plastic wrap and refrigerate (Icing may also be kept in airtight squeeze bottles) for up to 3 days. Note: If you're concerned about using raw eggs, feel free to use meringue powder, which can be found in the baking aisle of most large supermarkets or craft stores. Reconstitute the powdered egg whites according to the package instructions, making sure the powder is completely dissolved, and proceed with the recipe. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment or beaters. Beat on medium speed until frothy. Add the confectioners’ sugar and beat on low speed until blended. Increase the speed to medium-low and beat until the mixture is thick and shiny, 3 to 5 minutes. Divide the icing into bowls depending on how many colors you plan to use. Use food coloring to tint the icing and then add water, little by little, to get the right consistency. Use a thicker icing for details and outlines and a thinner icing for "flooding," or fully covering the surface of the cookies. Place a damp paper towel directly on top of the icing to keep a skin from forming on top. If not using within 2 hours, cover the bowls tightly with plastic wrap and refrigerate (Icing may also be kept in airtight squeeze bottles) for up to 3 days. Note: If you're concerned about using raw eggs, feel free to use meringue powder, which can be found in the baking aisle of most large supermarkets or craft stores. Reconstitute the powdered egg whites according to the package instructions, making sure the powder is completely dissolved, and proceed with the recipe.
Zucchini Noodles with Pesto & Pine Nuts
 Peel zucchini into wide ribbons that mimic pappardelle pasta, then toss them with pesto for a taste of summer. Ingredients 3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles) 3 tablespoons store bought or homemade pesto, best quality 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving 2 tablespoons pine nuts, toasted until golden* Salt and freshly ground black pepper 2 tablespoons extra virgin olive oil 3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles) 3 tablespoons store bought or homemade pesto, best quality 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving 2 tablespoons pine nuts, toasted until golden* Salt and freshly ground black pepper 2 tablespoons extra virgin olive oil Instructions Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds. Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini "noodles" to the pan and cook, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook. Add the pesto, Parmigiano-Reggiano, toasted nuts, ¼ teaspoon salt, and a few grinds of pepper. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors). Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature. *To toast the nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds. Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini "noodles" to the pan and cook, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook. Add the pesto, Parmigiano-Reggiano, toasted nuts, ¼ teaspoon salt, and a few grinds of pepper. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors). Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature. *To toast the nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes. Nutrition Information Powered by Per serving (4 servings) Calories: 197 Fat: 16 g Saturated fat: 3 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 6 g Sodium: 351 mg Cholesterol: 4 mg Per serving (4 servings) Calories: 197 Fat: 16 g Saturated fat: 3 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 6 g Sodium: 351 mg Cholesterol: 4 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Freezer-Friendly - Page 4 of 10 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Recipes Freezer-Friendly Load previous Split Pea Soup with Ham Best Beef Chili Recipe Pumpkin Muffins Copycat Cheddar Bay Biscuits Easy Homemade Croutons Easy Beef Empanadas Apple Cider Donut Cake Best Basic Frittata Recipe Fig Jam Zucchini Muffins with Chocolate Chips Eggplant Parmesan Chilled Creamy Tomato Basil Soup Grilled Turkey Burgers Salsa Verde Lemon Ice Vegetable Soup with Pesto Steakhouse Burgers Ricotta Gnocchi Blueberry Scones Mexican Rice Banana Bread Dinner Rolls French Macarons Sloppy Joes Homemade Pancake Recipe Homemade Pizza Dough Spinach Egg Bites Classic Lasagna Italian Meatloaf Cocktail Meatballs Split Pea Soup with Ham Split Pea Soup with Ham Best Beef Chili Recipe Best Beef Chili Recipe Pumpkin Muffins Pumpkin Muffins Copycat Cheddar Bay Biscuits Copycat Cheddar Bay Biscuits Easy Homemade Croutons Easy Homemade Croutons Easy Beef Empanadas Easy Beef Empanadas Apple Cider Donut Cake Apple Cider Donut Cake Best Basic Frittata Recipe Best Basic Frittata Recipe Fig Jam Fig Jam Zucchini Muffins with Chocolate Chips Zucchini Muffins with Chocolate Chips Eggplant Parmesan Eggplant Parmesan Chilled Creamy Tomato Basil Soup Chilled Creamy Tomato Basil Soup Grilled Turkey Burgers Grilled Turkey Burgers Salsa Verde Salsa Verde Lemon Ice Lemon Ice Vegetable Soup with Pesto Vegetable Soup with Pesto Steakhouse Burgers Steakhouse Burgers Ricotta Gnocchi Ricotta Gnocchi Blueberry Scones Blueberry Scones Mexican Rice Mexican Rice Banana Bread Banana Bread Dinner Rolls Dinner Rolls French Macarons French Macarons Sloppy Joes Sloppy Joes Homemade Pancake Recipe Homemade Pancake Recipe Homemade Pizza Dough Homemade Pizza Dough Spinach Egg Bites Spinach Egg Bites Classic Lasagna Classic Lasagna Italian Meatloaf Italian Meatloaf Cocktail Meatballs Cocktail Meatballs Load more
Gluten-Free Adaptable - Page 4 of 11 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Recipes Gluten-Free Adaptable Load previous Wild Rice Salad with Dried Cranberries, Apples & Orange Vinaigrette Cranberry Sauce Butternut Squash Soup Split Pea Soup with Ham How To Make The Best Scrambled Eggs Crispy Roasted Sweet Potatoes Panang Curry Labneh Best Basic Frittata Recipe Fig Jam Chicken Marbella Fresh Corn Salad Creamy Greek Yogurt Dressing Frosé Grilled Salmon with Creamy Cucumber-Dill Salad Epic Hummus Board Piña Coladas Chilled Creamy Tomato Basil Soup Tzatziki Frozen Yogurt Succotash Salsa (Restaurant-Style) German Potato Salad Lemon Ice Souvlaki Hummus Greek Salad Bourbon Chicken Filipino Chicken Adobo French Macarons Wild Rice Salad with Dried Cranberries, Apples & Orange Vinaigrette Wild Rice Salad with Dried Cranberries, Apples & Orange Vinaigrette Cranberry Sauce Cranberry Sauce Butternut Squash Soup Butternut Squash Soup Split Pea Soup with Ham Split Pea Soup with Ham How To Make The Best Scrambled Eggs How To Make The Best Scrambled Eggs Crispy Roasted Sweet Potatoes Crispy Roasted Sweet Potatoes Panang Curry Panang Curry Labneh Labneh Best Basic Frittata Recipe Best Basic Frittata Recipe Fig Jam Fig Jam Chicken Marbella Chicken Marbella Fresh Corn Salad Fresh Corn Salad Creamy Greek Yogurt Dressing Creamy Greek Yogurt Dressing Frosé Frosé Grilled Salmon with Creamy Cucumber-Dill Salad Grilled Salmon with Creamy Cucumber-Dill Salad Epic Hummus Board Epic Hummus Board Piña Coladas Piña Coladas Chilled Creamy Tomato Basil Soup Chilled Creamy Tomato Basil Soup Tzatziki Tzatziki Frozen Yogurt Frozen Yogurt Succotash Succotash Salsa (Restaurant-Style) Salsa (Restaurant-Style) German Potato Salad German Potato Salad Lemon Ice Lemon Ice Souvlaki Souvlaki Hummus Hummus Greek Salad Greek Salad Bourbon Chicken Bourbon Chicken Filipino Chicken Adobo Filipino Chicken Adobo French Macarons French Macarons Load more
American Cuisine | Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home American Load previous Smoked Salmon Crisps Bed & Breakfast Granola Perfect Apple Pie Pound Cake Caramel Sauce Hot Fudge Sundaes Hot Fudge Sauce Vanilla Ice Cream Chocolate Peanut Butter Squares Honey Mustard Sauce Easy Oven-Cooked Pulled Pork Pasta Primavera Zucchini Bread Coconut Cake Oreo Cookie Crust Chocolate Cream Pie Strawberry and Orange Salad with Citrus Syrup Peanut Butter Pie Sunny Side Up Eggs PB&J Bars Ranch Dressing Classic Chicken Salad How To Steam Broccoli Roasted Red Pepper and Tomato Gazpacho Classic Eggs Benedict Perfect Poached Eggs Pickled Red Onions Hoisin Sticky Ribs Sheet Pan Garlic Butter Shrimp Crispy Pan Fried Fish Fingers Smoked Salmon Crisps Smoked Salmon Crisps Bed & Breakfast Granola Bed & Breakfast Granola Perfect Apple Pie Perfect Apple Pie Pound Cake Pound Cake Caramel Sauce Caramel Sauce Hot Fudge Sundaes Hot Fudge Sundaes Hot Fudge Sauce Hot Fudge Sauce Vanilla Ice Cream Vanilla Ice Cream Chocolate Peanut Butter Squares Chocolate Peanut Butter Squares Honey Mustard Sauce Honey Mustard Sauce Easy Oven-Cooked Pulled Pork Easy Oven-Cooked Pulled Pork Pasta Primavera Pasta Primavera Zucchini Bread Zucchini Bread Coconut Cake Coconut Cake Oreo Cookie Crust Oreo Cookie Crust Chocolate Cream Pie Chocolate Cream Pie Strawberry and Orange Salad with Citrus Syrup Strawberry and Orange Salad with Citrus Syrup Peanut Butter Pie Peanut Butter Pie Sunny Side Up Eggs Sunny Side Up Eggs PB&J Bars PB&J Bars Ranch Dressing Ranch Dressing Classic Chicken Salad Classic Chicken Salad How To Steam Broccoli How To Steam Broccoli Roasted Red Pepper and Tomato Gazpacho Roasted Red Pepper and Tomato Gazpacho Classic Eggs Benedict Classic Eggs Benedict Perfect Poached Eggs Perfect Poached Eggs Pickled Red Onions Pickled Red Onions Hoisin Sticky Ribs Hoisin Sticky Ribs Sheet Pan Garlic Butter Shrimp Sheet Pan Garlic Butter Shrimp Crispy Pan Fried Fish Fingers Crispy Pan Fried Fish Fingers Load more
Tex-Mex Archives - Page 3 of 3 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Tex-Mex Load previous Southwestern Maple Glazed Salmon with Pineapple Salsa Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime Cornbread Muffins Chicken Tacos Chicken Chili with White Beans Southwestern Maple Glazed Salmon with Pineapple Salsa Southwestern Maple Glazed Salmon with Pineapple Salsa Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime Cornbread Muffins Cornbread Muffins Chicken Tacos Chicken Tacos Chicken Chili with White Beans Chicken Chili with White Beans
L’Auberge Chez François Herbed Cottage Cheese Spread
 This blend of cottage cheese, sour cream, garlic and fresh herbs makes an irresistible spread. Ingredients 1 pound 4% small-curd, cream-style cottage cheese ⅔ cup sour cream ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1 tablespoon finely minced shallots 1 tablespoon finely minced green onions or chives 1 tablespoon finely minced parsley, plus more for garnish Garlic bread or crackers, for serving 1 pound 4% small-curd, cream-style cottage cheese ⅔ cup sour cream ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1 tablespoon finely minced shallots 1 tablespoon finely minced green onions or chives 1 tablespoon finely minced parsley, plus more for garnish Garlic bread or crackers, for serving Instructions Combine the cottage cheese and sour cream in a medium bowl and blend well. Add the remaining ingredients. Mix thoroughly and adjust seasonings. Cover and chill well before serving. Serve with toasted garlic bread or crackers and garnish with fresh parsley if desired. Combine the cottage cheese and sour cream in a medium bowl and blend well. Add the remaining ingredients. Mix thoroughly and adjust seasonings. Cover and chill well before serving. Serve with toasted garlic bread or crackers and garnish with fresh parsley if desired. Nutrition Information Powered by Serving size: About 1/3 cup Calories: 95 Fat: 6g Saturated fat: 3g Carbohydrates: 3g Sugar: 2g Fiber: 0g Protein: 7g Sodium: 368mg Cholesterol: 20mg Serving size: About 1/3 cup Calories: 95 Fat: 6g Saturated fat: 3g Carbohydrates: 3g Sugar: 2g Fiber: 0g Protein: 7g Sodium: 368mg Cholesterol: 20mg