mdivanisova/recipes_data_food.com huggingface dataset:
Low-Fat Berry Blue Frozen Dessert
By Dancer


Category: Frozen Desserts
Keywords: Dessert, Low Protein, Low Cholesterol, Healthy, Free Of..., Summer, Weeknight, Freezer, Easy
Prep time: 45M | Cook time: 24H | Total time: 24H45M
Servings: 4

Ingredients: blueberries, granulated sugar, vanilla yogurt, lemon juice

Instructions:
Toss 2 cups berries with sugar.
Let stand for 45 minutes, stirring occasionally.
Transfer berry-sugar mixture to food processor.
Add yogurt and process until smooth.
Strain through fine sieve. Pour into baking pan (or transfer to ice cream maker and process according to manufacturers' directions). Freeze uncovered until edges are solid but centre is soft.  Transfer to processor and blend until smooth again.
Return to pan and freeze until edges are solid.
Transfer to processor and blend until smooth again.
Fold in remaining 2 cups of blueberries.
Pour into plastic mold and freeze overnight. Let soften slightly to serve.

Nutrition per serving: 170.9 calories, 2.5 g fat (1.3 g saturated), 8 mg cholesterol, 29.8 mg sodium, 37.1 g carbohydrate (3.6 g fiber, 30.2 g sugar), 3.2 g protein.
Rating: 4.5 stars from 4 reviews
Biryani
By elly9812


Category: Chicken Breast
Keywords: Chicken Thigh & Leg, Chicken, Poultry, Meat, Asian, Indian, Weeknight, Stove Top
Prep time: 4H | Cook time: 25M | Total time: 4H25M
Servings: 6

Ingredients: saffron, milk, hot green chili peppers, onions, garlic, clove, peppercorns, cardamom seed, cumin seed, poppy seed, mace, cilantro, mint leaf, fresh lemon juice, plain yogurt, boneless chicken, salt, ghee, onion, tomatoes, basmati rice, long-grain rice, raisins, cashews, eggs

Instructions:
Soak saffron in warm milk for 5 minutes and puree in blender.
Add chiles, onions, ginger, garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy seeds, nutmeg, mace, cilantro or mint leaves and lemon juice. Blend into smooth paste. Put paste into large bowl, add yogurt and mix well.
Marinate chicken in yogurt mixture with salt, covered for at least 2 - 6 hours in refrigerator.
In skillet. heat oil over medium heat for 1 minute. Add ghee and 15 seconds later add onion and fry for about8 minutes.
Reserve for garnish.
In same skillet, cook chicken with its marinade with tomatoes for about 10 minutes over medium heat, uncovered.
Remove chicken pieces from the sauce and set aside. Add rice to sauce, bring to boil, and cook, covered over low heat for 15 minutes.
Return chicken and add raisins, cashews and almonds; mix well.
Simmer, covered for 5 minutes.
Place chicken, eggs and rice in large serving dish in such a way that yellow of the eggs, the saffron-colored rice, the nuts and the chicken make a colorful display.
Add reserved onion as garnish.

Nutrition per serving: 1110.7 calories, 58.8 g fat (16.6 g saturated), 372.8 mg cholesterol, 368.4 mg sodium, 84.4 g carbohydrate (9 g fiber, 20.4 g sugar), 63.4 g protein.
Rating: 3 stars from 1 reviews
Best Lemonade
By Stephen Little

This is from one of my  first Good House Keeping cookbooks.  You must use a *zester* in order to avoid getting any of that bitter rind, and when you zest the lemons, zest them onto some sugar from the recipe (the sugar will 'catch' all of the oils).  I also advise you from personal experience to use only the best skinned lemons for the best flavor.

Category: Beverages
Keywords: Low Protein, Low Cholesterol, Healthy, Summer, < 60 Mins
Prep time: 30M | Cook time: 5M | Total time: 35M
Servings: 4

Ingredients: sugar, lemons, rind of, lemon, zest of, fresh water, fresh lemon juice

Instructions:
Into a 1 quart Jar with tight fitting lid, put sugar and lemon peel, or zest;  add 1 1/2 cups very hot water (not from tap!). With lid fitted firmly, shake jar until sugar is dissolved.
Add lemon juice. Refrigerate until chilled.
To Serve: Into each 12-ounce glass, over ice cubes, pour 1/4 cup of the lemon syrup.
Then add chilled club soda or, if you prefer, water.
Stir to mix well.

Nutrition per serving: 311.1 calories, 0.2 g fat (0 g saturated), 0 mg cholesterol, 1.8 mg sodium, 81.5 g carbohydrate (0.4 g fiber, 77.2 g sugar), 0.3 g protein.
Rating: 4.5 stars from 10 reviews
Carina's Tofu-Vegetable Kebabs
By Cyclopz

This dish is best prepared a day in advance to allow the ingredients to soak in  the marinade overnight.

Category: Soy/Tofu
Keywords: Beans, Vegetable, Low Cholesterol, Weeknight, Broil/Grill, Oven
Prep time: 24H | Cook time: 20M | Total time: 24H20M
Servings: 2
Yield: 4 kebabs

Ingredients: extra firm tofu, eggplant, zucchini, mushrooms, soy sauce, low sodium soy sauce, olive oil, maple syrup, honey, red wine vinegar, lemon juice, garlic cloves, mustard powder, black pepper

Instructions:
Drain the tofu, carefully squeezing out excess water,  and pat dry with paper towels.
Cut tofu into one-inch squares.
Set aside.  Cut  eggplant lengthwise in half, then cut each half into approximately three strips.
Cut strips crosswise into one-inch cubes.
Slice zucchini into half-inch thick  slices.
Cut red pepper in half, removing stem and seeds, and cut each half into  one-inch squares.
Wipe mushrooms clean with a moist paper towel and remove  stems.
Thread tofu and vegetables on to barbecue skewers in alternating color  combinations: For example, first a piece of eggplant, then a slice of tofu, then zucchini, then red pepper, baby corn and mushrooms.
Continue in this way until  all skewers are full.
Make the marinade by putting all ingredients in a  blender, and blend on high speed for about one minute until mixed.
Alternatively, put all ingredients in a glass jar, cover tightly with the lid  and shake well until mixed.
Lay the kebabs in a long, shallow baking pan or on  a non-metal tray, making sure they lie flat. Evenly pour the marinade over the  kebabs, turning them once so that the tofu and vegetables are coated.
Refrigerate the kebabs for three to eight hours, occasionally spooning the  marinade over them.
Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned.
Suggestions  This meal can be served over cooked, brown rice. Amounts can easily be doubled to make four servings.

Nutrition per serving: 536.1 calories, 24 g fat (3.8 g saturated), 0 mg cholesterol, 1558.6 mg sodium, 64.2 g carbohydrate (17.3 g fiber, 32.1 g sugar), 29.3 g protein.
Rating: 4.5 stars from 2 reviews
Cabbage Soup
By Duckie067


Category: Vegetable
Keywords: Low Protein, Vegan, Low Cholesterol, Healthy, Winter, < 60 Mins, Easy
Prep time: 20M | Cook time: 30M | Total time: 50M
Servings: 4

Ingredients: plain tomato juice, cabbage, onion, carrots, celery

Instructions:
Mix everything together and bring to a boil.
Reduce heat and simmer for 30 minutes (longer if you prefer your veggies to be soft).
Refrigerate until cool.
Serve chilled with sour cream.

Nutrition per serving: 103.6 calories, 0.4 g fat (0.1 g saturated), 0 mg cholesterol, 959.3 mg sodium, 25.1 g carbohydrate (4.8 g fiber, 17.7 g sugar), 4.3 g protein.
Rating: 4.5 stars from 11 reviews
Best Blackbottom Pie
By Barefoot Beachcomber


Category: Pie
Keywords: Dessert, Weeknight, Stove Top, < 4 Hours
Prep time: 20M | Cook time: 2H | Total time: 2H20M
Servings: 8
Yield: 1 9-inch pie

Ingredients: graham cracker crumbs, sugar, butter, sugar, cornstarch, salt, milk, vanilla extract, water, gelatin, rum, cream of tartar, sugar

Instructions:
Graham Cracker Crust: In small bowl, combine graham cracker crumbs, sugar   and butter.  Press evenly on bottom and sides of 9-inch pie plate. Chill   until firm (about 1 hour).
Chocolate Layer: In medium saucepan, combine sugar, cornstarch and salt.   Gradually stir in milk.  Cook over medium heat, stirring constantly, until   mixture boils.  Remove from heat. In small bowl, beat egg yolks. Gradually   stir in small amount of hot mixture; return to saucepan. Cook over low   heat, stirring constantly, for 2 minutes. Remove from heat.
Remove 1-1/2   cups custard to medium bowl; add  semi-sweet chocolate   morsels and vanilla extract. Stir until morsels are melted and mixture is   smooth.
Pour into prepared Graham Cracker Crust; chill until set (about 30   minutes).
While Chocolate Layer is chilling, prepare Vanilla Layer.
Vanilla Layer: In large bowl, combine cold water and gelatin; let stand 5   minutes.  Add remaining warm custard; stir until gelatin dissolves.  Cool 15   minutes.  Stir in rum; beat with wire whisk until smooth. Set aside.
In   1-1/2 quart bowl, combine egg whites and cream of tartar; beat until foamy.  Gradually add sugar; beat until stiff peaks form.  Fold egg whites into   custard; pour over chocolate layer.
Chill until set (about 2 hours).
Garnish with whipped cream and chocolate shavings, if desired.
Makes one   9-inch pie.

Nutrition per serving: 437.9 calories, 19.3 g fat (10.9 g saturated), 94.3 mg cholesterol, 267.6 mg sodium, 58 g carbohydrate (1.8 g fiber, 42.5 g sugar), 7 g protein.
Rating: 1 stars from 1 reviews
Warm Chicken A La King
By Joan Edington

I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then.  I  usually serve with rice, but I suppose it would go with noodles or new potatoes  just as well.

Category: Chicken
Keywords: Poultry, Meat, < 60 Mins
Prep time: 35M | Cook time: 3M | Total time: 38M
Servings: 2

Ingredients: chicken, butter, flour, milk, celery, button mushrooms, green pepper, canned pimiento, salt, black pepper, Worcestershire sauce, parsley

Instructions:
Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
Gradually add milk and cook, stirring, until thick and smooth.
Melt the  remaining butter and saute sliced celery, button mushrooms and chopped pepper  until soft but not coloured.
Add celery, mushrooms, pepper, chicken and  pimiento to the sauce and heat through.
Season to taste.  Combine the egg  yolks, double cream and Worcestershire sauce. Add to the chicken mixture and  heat through.
Transfer to a serving dish and sprinkle with chopped parsley.

Nutrition per serving: 895.5 calories, 66.8 g fat (31.9 g saturated), 405.8 mg cholesterol, 557.2 mg sodium, 29.1 g carbohydrate (3.1 g fiber, 5 g sugar), 45.3 g protein.
Rating: 5 stars from 23 reviews
Buttermilk Pie With Gingersnap Crumb Crust
By tristitia


Category: Pie
Keywords: Dessert, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 50M | Total time: 1H20M
Servings: 8

Ingredients: sugar, margarine, egg, flour, salt, buttermilk, graham cracker crumbs, margarine

Instructions:
Preheat oven to 350°F.
Make pie crust, using 8 inch pie pan, do not bake.
Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
Stir in flour, salt, and buttermilk until well blended.
Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
Sprinkle with nutmeg and serve warm or chilled.
Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
Bake 8 to 10 minutes or until edge of crust is lightly browned.
Cool on wire rack.

Nutrition per serving: 228 calories, 7.1 g fat (1.7 g saturated), 24.5 mg cholesterol, 281.8 mg sodium, 37.5 g carbohydrate (0.5 g fiber, 24.7 g sugar), 4.2 g protein.
Rating: 4 stars from 3 reviews
A Jad - Cucumber Pickle
By Dancer


Category: Vegetable
Keywords: Thai, Asian, Free Of..., < 30 Mins
Prep time: 25M | Cook time:  | Total time: 25M
Yield: 1 cup

Ingredients: rice vinegar, haeo

Instructions:
Slice the cucumber in four lengthwise, then slice the pieces to segments about an eighth of an inch thick.
Slice the tops of the chilies (green ones can be used if red are not available, but Thais like the color contrast), tap out any loose seeds and discard, then slice the chilies across into thin rounds.
Slice the shallots and water chestnuts.
Combine and serve. This will keep 2 or 3 weeks in a refrigerator.

Nutrition per serving: 4.3 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 0.7 mg sodium, 1.1 g carbohydrate (0.2 g fiber, 0.2 g sugar), 0.1 g protein.
Rating: 5 stars from 2 reviews
Butter Pecan Cookies
By benluc


Category: Dessert
Keywords: Cookie & Brownie, Fruit, Nuts, Weeknight, Oven, < 4 Hours
Prep time: 55M | Cook time: 9M | Total time: 1H4M
Yield: 84 cookies

Ingredients: butter, brown sugar, granulated sugar, vanilla extract, flour, pecan halves

Instructions:
Preheat oven to 350 degrees.
Cream butter in large mixing bowl.
Gradually add brown sugar and granulated sugar.
Cream well.
Add unbeaten egg yolk and vanilla and beat well.
Blend in sifted flour to form a stiff dough.
Shape dough into small balls.
Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.) Cool before frosting.
Garnish with pecan halves.

Nutrition per serving: 69 calories, 5.6 g fat (1.4 g saturated), 6.3 mg cholesterol, 15 mg sodium, 4.5 g carbohydrate (0.6 g fiber, 1.6 g sugar), 0.8 g protein.
Rating: 4 stars from 2 reviews
Boston Cream Pie
By Nancy Van Ess


Category: Pie
Keywords: Dessert, Weeknight, Oven, < 4 Hours
Prep time: 2H15M | Cook time:  | Total time: 2H15M
Servings: 8
Yield: 1 pie

Ingredients: margarine, cake flour, baking powder, salt, sugar, vanilla, eggs, milk, sugar, cornstarch, milk, flour, salt, vanilla, butter, vanilla

Instructions:
Beat egg whites until soft peaks form.
Gradually add 1/2 cup sugar, beating until very stiff peaks form.
Sift together remaining dry ingredients into another bowl.
Add oil, half the  milk and vanilla.
Beat 1 minute at medium speed.
Add remaining milk and egg yolks.
Beat 1 minute, scrape bowl.
Gently fold in egg whites.
Bake in two greased 9x 1.5-inch round pans in 350°F oven for 25 minutes.
Cool 10 minutes and then remove from pans.
Cool completely.
Fill with cream filling.
Frost with Chocolate Glaze.
French Custard Filling: In saucepan, combine sugar, flour, cornstarch and salt.  Gradually stir in milk.
Cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer.
Stir a little of hot mixture into egg yolk; return to hot mixture.
Cook and stir until mixture just boils.
Add vanilla; cool.
Beat until smooth; fold in whipped cream.
Chocolate Glaze: Melt chocolate and butter over low heat, stirring constantly.
Remove from heat. Stir in confectioners' sugar and vanilla until crumbly.
Blend in 3 tablespoons boiling water.
Add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency.
Pour quickly over top of cake; spread glaze evenly over top and sides.

Nutrition per serving: 688.2 calories, 36.4 g fat (12.9 g saturated), 105.9 mg cholesterol, 722.3 mg sodium, 84 g carbohydrate (1.6 g fiber, 46.2 g sugar), 8.8 g protein.
Rating: 2 stars from 2 reviews
Chicken Breasts Lombardi
By Queen Dragon Mom


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, European, Very Low Carbs, Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 30M | Total time: 1H15M
Servings: 6

Ingredients: fresh mushrooms, butter, boneless skinless chicken breast halves, flour, butter, marsala, chicken broth, salt, mozzarella cheese, parmesan cheese, green onion

Instructions:
Cook mushrooms in 2 tbsp butter in a large  skillet, stirring constantly, just   until tender.
Remove from heat; set aside.  Cut each chicken breast half in  half lengthwise.   Place each piece of chicken  between two sheets of wax paper; flatten to  1/8" thickness, using a meat  mallet or rolling pin.
Dredge chicken pieces in flour.
Place 5 or 6  pieces of chicken in 1 to 2  tbsp butter in a  large skillet; cook over medium  heat 3 to 4 minutes on each  side or until  golden.
Place chicken in a lightly  greased 13x9" baking dish,  overlapping  edges.
Repeat procedure with  remaining chicken and butter.
Reserve pan  drippings in skillet.  Sprinkle  reserved mushrooms over chicken.
Add wine and  broth to skillet.  Bring to a boil;  reduce heat, and simmer,  uncovered, 10  minutes, stirring occasionally.
Stir in salt and pepper.
Pour  sauce over  chicken.
Combine cheeses and green  onions; sprinkle over chicken.
Bake  uncovered at 450 for 12 to 14 minutes.
Broil 5 1/2" away from heat 1 to  2  minutes or until browned.

Nutrition per serving: 627.7 calories, 24.9 g fat (13 g saturated), 203 mg cholesterol, 848.9 mg sodium, 13.7 g carbohydrate (0.6 g fiber, 2 g sugar), 57.9 g protein.
Rating: 5 stars from 21 reviews
Biscotti Di Prato
By Bob Ross


Category: Dessert
Keywords: Cookie & Brownie, European, Weeknight, Oven, < 4 Hours
Prep time: 20M | Cook time: 50M | Total time: 1H10M
Yield: 56 biscotti

Ingredients: flour, sugar, baking powder, salt, eggs, vanilla, egg, water

Instructions:
EGG WASH 1 Egg, large 1 tsp Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.
In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.
Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash.
Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden.
Transfer the biscotti to racks to cool and store them in airtight containers.

Nutrition per serving: 89.4 calories, 2.6 g fat (0.3 g saturated), 16.6 mg cholesterol, 23.5 mg sodium, 14.5 g carbohydrate (0.8 g fiber, 7.3 g sugar), 2.3 g protein.
Rating: 4.5 stars from 2 reviews
Chai Tea
By Linda Sundbye


Category: Beverages
Keywords: Free Of..., < 60 Mins
Prep time: 15M | Cook time: 25M | Total time: 40M
Servings: 4

Ingredients: water, black tea, cinnamon stick, milk, sugar, honey, cardamom pods, black peppercorns, star anise, whole cloves, whole coriander seed

Instructions:
Bring water and spices to boil in saucepan.
Reduce heat, cover and simmer 20  minutes.
Add teabags and milk, simmer 3-5 minutes.
Add sweetner to taste. Serves 4.
(The tea becomes spicier as it sits, may want to strain out spices).

Nutrition per serving: 69.2 calories, 3.8 g fat (2.1 g saturated), 12.8 mg cholesterol, 53.2 mg sodium, 6 g carbohydrate (0.7 g fiber, 0 g sugar), 3.5 g protein.
Rating: 3 stars from 1 reviews
Cafe Cappuccino
By troyh


Category: Beverages
Keywords: Low Cholesterol, High Protein, Healthy, High In..., < 15 Mins, For Large Groups, No Cook, Easy
Prep time: 5M | Cook time:  | Total time: 5M
Servings: 18
Yield: 2 1/4 cups

Ingredients: instant coffee, sugar, nonfat dry milk solid

Instructions:
Stir ingredients together.
Process in a blender until powdered.
Use 2 Tbsp.  of mixture for each cup of hot water.

Nutrition per serving: 62.2 calories, 0.1 g fat (0 g saturated), 1.3 mg cholesterol, 36.6 mg sodium, 12.8 g carbohydrate (0 g fiber, 11.8 g sugar), 2.7 g protein.
Rating: 5 stars from 1 reviews
Jimmy G's Carrot Cake
By Jimg2040


Category: Dessert
Keywords: Pineapple, Tropical Fruits, Fruit, Weeknight, Oven, < 4 Hours
Prep time: 1H5M | Cook time: 45M | Total time: 1H50M

Ingredients: all-purpose flour, sugar, baking powder, baking soda, five-spice seasoning, carrots, walnuts, pineapple, coconut, raisins, applesauce, eggs

Instructions:
Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan.
Set pan(s) aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and 5 Spice Seasoning.
Add carrots, oil, eggs, coconut.  Beat with electric mixer till combined.
Add walnuts, and raisins and fold into batter.
Pour batter into prepared baking pan(s). Bake in a 350~F oven for 30 - 35 minutes for round pans or 35 - 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean.
Cool layer cakes on wire racks for 10 minutes.
Remove from pans.
Cool thoroughly on wire racks.
Or, place 13x9-inch can in pan on a wire rack; cool thoroughly.
Frost with Cream Cheese Frosting.
Cover and store in refrigerator.

Nutrition per serving: 372.9 calories, 10.6 g fat (3.2 g saturated), 62 mg cholesterol, 190 mg sodium, 66.2 g carbohydrate (3.4 g fiber, 40.9 g sugar), 6.6 g protein.
Rating: 3 stars from 1 reviews
Carrot Cake
By Marg CaymanDesigns

This is one of the few recipes my husband every requested from a coworker and brought home for me to make.

Category: Dessert
Keywords: Vegetable, Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 50M | Total time: 1H35M
Servings: 12
Yield: 1 bundt

Ingredients: carrots, eggs, white sugar, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, golden raisin, confectioners' sugar, cream cheese, light corn syrup, vanilla extract

Instructions:
Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
Sift together flour, baking powder, baking soda, salt and spices. Add the  carrots and raisins.
Pour egg mixture into dry ingredients, and mix well. Pour  batter into well greased 10 inch tube or Bundt pan.
Bake at 350 degrees F (175  degrees C) oven for 45 to 50 minutes. Cool cake on wire rack, and then  refrigerate until completely cooled.
To make Cream Cheese Glaze: Blend together  confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled  cake.

Nutrition per serving: 522.6 calories, 27.1 g fat (4.9 g saturated), 69.8 mg cholesterol, 534.8 mg sodium, 67 g carbohydrate (1.6 g fiber, 47.9 g sugar), 5 g protein.
Rating: 5 stars from 17 reviews
Betty Crocker's Southwestern Guacamole Dip
By Duckie067


Category: Southwestern U.S.
Keywords: Mexican, Low Protein, Low Cholesterol, Healthy, Weeknight, No Cook, < 4 Hours, Easy
Prep time: 5M | Cook time: 2H | Total time: 2H5M
Servings: 4

Ingredients: avocados, tomatoes, salt, garlic, lime juice

Instructions:
Peel and mash avocados until lumpy.
Add remaining ingredients and chill for 1 - 2 hours.

Nutrition per serving: 415.9 calories, 36.9 g fat (5.4 g saturated), 0 mg cholesterol, 310.6 mg sodium, 24.9 g carbohydrate (17.3 g fiber, 2.8 g sugar), 5.5 g protein.
Rating: 5 stars from 4 reviews
Buttermilk Pie
By thefensk

This recipe was originally noted by my wife on a cooking show on TV.  It was touted as an Amish recipe.  All we had for a long time was the list of ingredients on the back of an old envelope.  We lost it for a good while and after I found it, I originally posted it so I would never lose it again.   Thank you all for all your interest ... this is my absolute favorite pie.  During the &quot;lost&quot; phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture.  I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet.  Enjoy

Category: Pie
Keywords: Dessert, Oven, < 4 Hours, Easy
Prep time: 20M | Cook time: 1H | Total time: 1H20M
Servings: 8

Ingredients: butter, margarine, sugar, flour, eggs, salt, vanilla, buttermilk

Instructions:
Preheat oven to 400°F.
Beat the butter and sugar together until light.
Add the eggs and beat; then beat in vanilla.
Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
Pie should turn a nice golden brown and a knife inserted should come out clean.
I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

Nutrition per serving: 395.9 calories, 19.1 g fat (9.8 g saturated), 101.5 mg cholesterol, 269.8 mg sodium, 52.2 g carbohydrate (0.7 g fiber, 39.9 g sugar), 5 g protein.
Rating: 5 stars from 171 reviews