xiaoxl/recipe_data huggingface dataset:
Caramelized Onion Loco Moco


Ingredients:
canola oil, onions, salt, pepper, ground beef, scallions, garlic, soy sauce, soy sauce, cornstarch, eggs, cooked white rice, cooked brown rice

Directions:
Reserve a few sliced scallion greens for garnish.
Heat a large heavy sauté pan or wok over a medium-high heat. Add 1 tablespoon oil and swirl to coat the pan. When the oil is hot, add the onions, season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook until caramelized, 10-12 minutes. Set the onions aside. Reserve the pan.
Meanwhile, in a medium bowl, combine the beef,  scallions, the garlic and 1 tablespoon of the soy sauce and season with pepper. Mix and form gently into 4 patties about ½ inch thick.  Make an indentation with your thumb in the middle of each patty.
Heat the pan over a medium-high heat, add 1 tablespoon of the oil and swirl to coat the pan. Season the patties on both sides with salt and pepper, transfer to the pan and cook, turning once, for about 4 minutes for medium-rare, 5 minutes for well-done. Transfer the patties to a plate to rest for 5 minutes.
Return the pan to medium heat, and add the onions. Pour in the stock, bring to a simmer and add the remaining 1 teaspoon soy sauce. Whisk in the cornstarch slurry and simmer until the sauce is lightly thickened, about 1 minute . Taste to adjust the seasoning with salt and pepper, if necessary.
Break the eggs into a bowl. Heat a medium nonstick sauté pan over medium heat. Add the remaining 1 tablespoon of oil, and when hot, gently slide in the eggs.
Cook for about 1 minute, turn and cook for about 2 minutes until the whites are set and the yolks are still soft. (If you prefer your eggs sunny side up, add the eggs, cover, cook for about 1 minute, uncover, then cook until the whites are set and the yolks are still soft, 2 to 3 minutes]. Season with salt and pepper.
Divide the rice among 4 soup plates or serving bowls, top with the burgers and top with the onions. With a nonmetal spatula, separate the eggs, transfer to the onions, garnish with the reserved scallion greens and serve.
Yellow Lemony Cake


Ingredients:
instant lemon pudding, eggs, water

Directions:
Combine all ingredients and beat for 2 minutes., Pour into greased and floured 9x13 baking pan., Bake at 350° for 50 minutes, or until pick comes out clean., Cool for 10 minutes.
Low Calorie Chicken Curry


Ingredients:
apples, celery, onion, garlic clove, curry powder, ground cinnamon, ground ginger, white pepper, salt, cornstarch, raisins, cooked long-grain rice

Directions:
Heat the oil in a large nonstick skillet over medium heat until hot.  Add the apple and the next 8 ingredients. Cook 5 minutes, stirring constantly.
Combine the cornstarch and chicken stock, stirring until smooth.  Add to the apple mixture.  Stir in the cooked chicken and raisins.
Bring to a boil; reduce heat to medium, stirring constantly until thickened. Serve over rice.
Chef John's Creme Fraiche
Category: side-dish
By Chef John

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Ingredients:
2 cups heavy cream
3 tablespoons cultured buttermilk

Directions:
Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Prep time: 5 mins
Total time: 2 days
Yields: 1 pint

Calories: 51.9
Fat: 5.5 g
Saturated fat: 3.4 g
Carbohydrates: 0.5 g
Sugars: 0.1 g
Protein: 0.4 g
Cholesterol: 20.4 mg
Sodium: 7.1 mg
Jan's Old Bay Seasoning Substitute
Category: everyday-cooking
By What's for dinner, mom?

Copycat version of Old Bay® seasoning.

Ingredients:
2 tablespoons celery salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1 pinch dry mustard
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch ground cardamom
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger

Directions:
Whisk celery salt, paprika, black pepper, cayenne pepper, mustard, nutmeg, cinnamon, cardamom, allspice, cloves, and ginger together in a bowl. Store in an airtight container.

Prep time: 15 mins
Total time: 15 mins
Yields: 15 servings

Calories: 3
Fat: 0.2 g
Carbohydrates: 0.4 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 593.7 mg
Baked Potato with Mushrooms
Category: side-dish
By MOTTSBELA

A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans.

Ingredients:
1 large baking potato
1 tablespoon unsalted butter
¼ cup chopped onions
½ cup chopped mushrooms
salt to taste
2 tablespoons nonfat plain yogurt

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven. Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 serving

Calories: 426.9
Fat: 12.1 g
Saturated fat: 7.5 g
Carbohydrates: 71.7 g
Sugars: 7.5 g
Dietary fiber: 9.1 g
Protein: 10.9 g
Cholesterol: 31.1 mg
Sodium: 50.8 mg
Shells and Cheese Stove-Top Casserole


Ingredients:
crushed tomatoes, water

Directions:
Brown ground chuck in a large dutch oven., Drain any grease and add the crushed tomatoes, Onion Soup mix and water., Simmer 5 minutes., Add Velveeta Shells and cheese, mix well and serve with hot rolls.
Cheese Fondue
Category: appetizers-and-snacks
By Sheila

I've been making this fondue since the early 70's. Always so good!

Ingredients:
1 cup dry white wine
½ pound shredded Swiss cheese
½ pound shredded Gruyere cheese
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes

Directions:
Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Yields: 5 servings

Calories: 669.8
Fat: 28.9 g
Saturated fat: 17 g
Carbohydrates: 56.9 g
Sugars: 3.6 g
Dietary fiber: 2.3 g
Protein: 36.5 g
Cholesterol: 91.2 mg
Sodium: 939.8 mg
Eyeglass Cleaner Refill


Ingredients:
"distilled water"

Directions:
Mix together in your squirt bottle. Spray on glasses and rub with your micro fiber glasses polishing cloth. Enjoy the streak free view.
NOTE: The recipe program did not recognize "parts" but this recipe should read 1 part isopropyl alcohol to 2 parts distilled water.
Stuffed Bell Peppers Soup


Ingredients:
tomato sauce, Minute Rice, green peppers

Directions:
Brown ground chuck, add peppers and cover with water.  Bring to boil and simmer until peppers become tender.
Add rice and tomato sauce.  Simmer to blend flavors; add salt & pepper to taste.
This also great over potatoes, or pasta !
Roasted Portobello Mushrooms with Blue Cheese
Category: appetizers-and-snacks
By Dianne

Meaty portobellos are topped with blue cheese.  Great for appetizers or as a burger on a toasted bun.

Ingredients:
2  portobello mushrooms, stems removed
1 tablespoon soy sauce, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese

Directions:
Preheat oven or toaster oven to 425 degrees F (220 degrees C). Place mushroom caps, gill side up, on baking sheet.  Drizzle with soy sauce and add a few grinds of black pepper to each cap. Bake for 25 minutes.  Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap.  Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 2 servings

Calories: 79.3
Fat: 3.9 g
Saturated fat: 2.4 g
Carbohydrates: 6.9 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 6.1 g
Cholesterol: 9.5 mg
Sodium: 634.5 mg
Clean Fudge


Ingredients:
almond butter, coconut oil, honey, vanilla essence

Directions:
Line a small plastic container with plastic cling wrap so that the plastic overhangs off the edges of the container (this will make the fudge easier to remove from the container].
2. Place all ingredients (except the macadamia nuts] in a food processor and process until smooth and well combined. Stir through the macadamia nuts.
3. Place the fudge in the plastic container and smooth the top.
4. Place the container in the freezer for 20 minutes or until it hardens.
5. Once the fudge hardens remove from the container and cut into bit size pieces.
6. Place the fudge in the fridge and keep refrigerated until ready to serve as it melts easily.
enoy.
Alabama Egg and Sausage Souffle


Ingredients:
bulk sausage, eggs, milk, salt, dry mustard, cheddar cheese

Directions:
Crumble and brown sausage. Drain and cool.
In a large bowl, beat eggs, then add milk, salt, and dry mustard.
Add bread cubes; stir.
Add cheese and browned sausage; mix well.
Cover and refrigerate overnight.
Next morning, place in a 9 x 13-inch pan and bake at 350 degrees for 45 minutes.
Starbucks® Caramel Frappuccino Copycat Recipe
Category: drinks
By Kiley Heidtbrink

This is my copycat version of the popular Starbucks Caramel Frappuccino®! Top each glass with whipped cream and drizzle additional caramel over the whipped cream. Serve with a straw. Leftovers keep well in the refrigerator!

Ingredients:
2 cups ice
1 cup strong brewed coffee, cooled
1 cup low-fat milk
⅓ cup caramel sauce
3 tablespoons white sugar

Directions:
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.

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

Calories: 271.4
Fat: 2.5 g
Saturated fat: 1.6 g
Carbohydrates: 60.2 g
Sugars: 24.4 g
Dietary fiber: 0.5 g
Protein: 5 g
Cholesterol: 10.3 mg
Sodium: 241.6 mg
Sweet and Sour Pork Tenderloin
Category: world-cuisine
By Chef John

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.

Ingredients:
1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
⅓ cup ketchup
⅓ cup seasoned rice vinegar
1 (8 ounce) can pineapple chunks, drained with juice reserved
2 tablespoons brown sugar
4 cloves garlic, minced
2 teaspoons hot chili sauce (such as Sriracha®)
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
¼ cup chopped green onion (white part only)
2 tablespoons chopped green onion tops

Directions:
Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper. Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside. Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate. Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes. Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes. Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 297.1
Fat: 11.4 g
Saturated fat: 3.7 g
Carbohydrates: 22.7 g
Sugars: 19.5 g
Dietary fiber: 1 g
Protein: 26.2 g
Cholesterol: 81.6 mg
Sodium: 515.2 mg
Awesome Marinated Sweet Potato Salad


Ingredients:
sweet potatoes, tarragon vinegar, cider vinegar, honey, garlic, bay leaves, dried oregano, dried thyme, onion, green pepper

Directions:
In a large saucepan, cook sweet potatoes in boiling water, just until tender, about 20 mins (don't overcook, as they will get mushy]; cool completely.
Meanwhile, in a small bowl, combine the next nine ingredients; set aside.
Peel the potatoes, cut into small cubes.
In a large bowl, combine the sweet potatoes, onion and green pepper.
Add dressing and toss gently to coat.
Cover, and refrigerate for 3 or more hours to blend flavours.
Discard bay leaves before serving.
Honey-Lemon Jelly


Ingredients:
lemons, honey

Directions:
Grate rind from enough lemon to measure 4 teaspoons, set aside.
Squeeze juice from enough lemons to measure 3/4 cup, pour lemon through a wire mesh strainer, discarding seeds and pulp.
Combine rind, juice, and honey in a 6 quart saucepan, stirring well.
Bring mixture to a boil over high heat, stirring constantly.  Quickly stir in pectin.  Return mixture to a rolling boil and boil constantly for 1 minute.  Remove from heat and skim off foam with a metal spoon.
Pour jelly into hot and sterilized jars, filling to 1/4 inch from top and wipe jar rims well.  Cover with metal lids and screw on bands.  Process jars in boiling water bath for 5 minutes.  Cool on wire racks.
Makes 4 half pints.
Traditional Beef in Guinness Stew


Ingredients:
beef stew meat, onions, carrots, flour, dry cider, parsley sprig

Directions:
Cut the beef into chunks and dice the onions and carrots.
Toss the beef in the flour and fry quickly in hot fat.
Remove the beef and fry the onions until transparent.
Return the beef and add the carrots and the liquids.  (Now is a good time to drink the extra Guinness and cider]  :].
Bring just to the boil.  Reduce the heat and bring to a very gentle simmer.
Cover closely, and cook for 1.5 to 2 hours.
Check that the dish does not dry out.  Add more water if necessary.
Garnish with a little chopped parsley.
Egg Tacos


Ingredients:
unsalted butter, fresh ground pepper, avocado, tortilla chips, besan, salsa, feta cheese, fresh coriander

Directions:
Step 1.
Beat the eggs in a medium bowl.
Step 2.
Add ¼ teaspoon each salt and pepper.
Step 3.
In a large nonstick kadai, heat butter over medium-high heat. Cook the eggs for 2-3 minutes until soft.
Step 4.
Flip in the eggs evenly into the tortilla chips.
Step 5.
Top with avocado, salsa, cheese and cilantro.
Harira
Category: soups-stews-and-chili
By Becky

This is the soup that Moroccans traditionally use to break the fast every night of Ramadan.  Season with salt, pepper, mint leaves and cinnamon to taste.

Ingredients:
1 pound cubed lamb meat
1 teaspoon ground turmeric
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cayenne pepper
2 tablespoons margarine
¾ cup chopped celery
1  onion, chopped
1  red onion, chopped
½ cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
¾ cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2  eggs, beaten
1  lemon, juiced

Directions:
Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 467.4
Fat: 16.7 g
Saturated fat: 5.8 g
Carbohydrates: 50 g
Sugars: 6.5 g
Dietary fiber: 13.3 g
Protein: 29.4 g
Cholesterol: 116.4 mg
Sodium: 593.8 mg
Lazy Woman's Fudge


Ingredients:
"chocolate chips"

Directions:
Put baking chips and contents of can of frosting into a microwave-safe bowl.
Heat on high for 1 minute at a time, stirring in between to prevent scalding.
Keep stirring and reheating until melted.
Pour into a well greased 8x8 pan and put in the refrigerator until set.
Cut into pieces (the size depends on your mood at that particular moment!] and enjoy!
*Please note that the serving size/yield is subsequent to the size of the pieces you cut!
Salsa Verde Pasta


Ingredients:
ground pork, olive oil, low sodium chicken broth, salsa verde, heavy whipping cream, penne pasta, monterey jack pepper cheese, bell pepper, black beans

Directions:
Brown ground pork, or chicken until no longer pink drain fat and set aside.  Add the broth, salsa verde, cream, uncooked pasta, black beans, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
Turn off the heat, then add the pork, bell pepper, and cheese to the skillet. Stir until smooth and creamy you want the bell pepper to have some crunch to it. Top with green onions or avacado.
Eggnog Dip


Ingredients:
cornstarch, sour cream, heavy whipping cream, sugar

Directions:
In a saucepan, combine the eggnog and cornstarch until smooth.
Bring to a boil; boil and stir for 2 minutes.
Remove from the heat; stir in sour cream.
Cool completely.
In a small mixing bowl, beat whipping cream and sugar until stiff peaks form.
Fold into eggnog mixture with rum extract, if desired.
Cover and refrigerate overnight.
Serve the dip with fruit and cake cubes.
Broccoli Salad


Ingredients:
head of broccoli, smoked streaky bacon, olive oil, tomatoes, chives, garlic clove, Dijon mustard, extra virgin olive oil, white wine vinegar

Directions:
Remove the broccoli florets and cut them into smaller ones. Cut the end of the stalk, then cut it in half lengthways and finely slice.
Blanch the broccoli in boiling salted water for 60 seconds, just to soften, but leaving it with a bite. Drain it and spread it over a clean tea towel to steam dry ( it helps the dressing cling to it]. Once completely dry transfer to a serving dish.
Fry the bacon with a splash of olive oil, until crisp and , then spoon most of it over the broccoli. Use the leftover fat from the pan in your dressing, by pouring it into a mixing bowl with the other dressing ingredients, and whisking well.
Add the sliced tomatoes and chopped chives to the broccoli and bacon. Dress it well and check the seasoning. Add the chive flowers and serve.
Do's Beef Stew


Ingredients:
beef, olive oil, onions, potatoes, carrots, peas, tomato sauce, vinegar, salt, pepper, thyme, brown sugar, garlic powder

Directions:
Preheat oven to 350 degrees.
Dredge beef in flour and brown in oil-reserve drippings.
Put into a 2 quart casserole--the meat, onions, potatoes, carrots, and peas.
Add the other ingredients to drippings, bring to a boil, pour over beef/vegetables, and stir-try to get the beef so that it not at the top.
Cover.
Bake for two and a half hours.
Cranberry Beets


Ingredients:
beets, whole berry cranberry sauce, cornstarch

Directions:
Place beets and sauce into a saucepan and heat until blended.
Stir in orange rind and then add cornstarch, which has been dissolved in the orange juice.
Cook over low heat, stirring constantly, until thickened.
Soft Roasted Winter Vegetables With Herbs


Ingredients:
broccoli florets, red onion, olive oil

Directions:
Preheat oven to 375 deg.
Place vegetables in a roasting pan.
Add oil, herbs, salt and pepper, and toss well to mix.
Shake roasting pan to scatter vegetables evenly.
Roast turning vegetables with a spatula occasionally for 45 minutes or until soft and brown.
Thai-Inspired Red Curry Shrimp
Category: main-dish
By babyluv26

Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!

Ingredients:
1 tablespoon vegetable oil
2 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger root
1 medium onion, thinly sliced
2 large carrots, cut into 1/4-inch rounds
1 medium red bell pepper, diced
1 (15 ounce) can unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon Thai red curry paste, or more to taste
1 pound uncooked medium shrimp, peeled and deveined

Directions:
Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes. Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

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

Calories: 370.5
Fat: 28 g
Saturated fat: 21 g
Carbohydrates: 12.4 g
Sugars: 4.2 g
Dietary fiber: 3.4 g
Protein: 22.7 g
Cholesterol: 172.6 mg
Sodium: 714.6 mg
Bisquick Cheddar Scones


Ingredients:
Bisquick baking mix, sharp cheddar cheese, butter, garlic powder, butter, garlic powder, parsley flakes

Directions:
Preheat your oven to 400 degrees.
Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl.
Mix until well-combined.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt.
Brush this mixture over the tops of each unbaked biscuit.
Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.
Serve Warm.
Spicy Lemon Shrimp With Basil Mayonnaise


Ingredients:
lemon peel, lemon juice, salt, garlic, olive oil, large shrimp, fresh basil leaf, mayonnaise

Directions:
Set oven control to broil.  In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until well mixed.  Add shrimp; toss to coat.
Spread shrimp in ungreased 15 x 10 x 1-inch pan.  Broil with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
In food processor, place basil and remaining 2 tablespoon oil.  Cover and process until basil is chopped.  Add mayonnaise; cover and process until smooth.  Serve shrimp with mayonnaise.
Father's Day Potato Salad


Ingredients:
mayonnaise, mustard, vinegar, sugar, salt, dill pickles, celery, radishes, hard-boiled eggs, green onions, fresh parsley

Directions:
Remove eyes from potatoes and cup up into desired size chunks.
Place in a sauce pan and cover with water.
Bring to boil.
Cook until soft but do not over cook.
Drain potatoes and let cool.
Add Mayonnaise, mustard, vinegar, hot sauce, sugar, salt and sweet pickle relish.
Mix well.
Chop dill pickles, celery, radishes, olives, parsley and green onions.
Mix into salad.
Chill for atleast one hour before serving.
Black Magic Chocolate Cake


Ingredients:
flour, sugar, baking soda, baking powder, salt, eggs, buttermilk, vanilla

Directions:
Mix the dry ingredients together. Add to the dry mix the eggs, tomato soup, buttermilk, oil and vanilla. Beat till all is moist and well blended. About 5 minutes total.
Pour into a greased 9x13 pan and bake 350 degrees for 35 to 40 minutes or till toothpick comes out clean.
Frost with your favorite frosting.
Bavarian Pork Chops


Ingredients:
flour, butter, fresh mushrooms, onion, beer

Directions:
Lightly flour 4 pork chops; brown in a little butter.  Add sliced mushrooms and onion to pan and stir in 8 ounces beer or apple juice.
Bring to a boil, cover and lower heat.  Simmer 8 minutes; season with salt and pepper to taste, and serve.