xiaoxl/recipe_data huggingface dataset:
Spicy Pork Tenderloin
Category: world-cuisine
By SRYAN1

A flavorful, fast and easy recipe for grilled pork tenderloin.  The spice could also be used on chicken or ribs!

Ingredients:
2 tablespoons chili powder
1 teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
2 (1 pound) pork tenderloins

Directions:
In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours. Preheat grill for medium heat. Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 189.3
Fat: 7.7 g
Saturated fat: 2.7 g
Carbohydrates: 1.6 g
Sugars: 0.2 g
Dietary fiber: 1 g
Protein: 27.1 g
Cholesterol: 84.4 mg
Sodium: 471.8 mg
Breakfast Smoothie


Ingredients:
banana, mango, honey

Directions:
In a blender, place the ripe fruit, yogurt, honey and lemon juice.
Add half of the apple juice and mix for approximately 1 minute.
Add more apple juice if the smoothie is too thick.
You can substitute some of the mango or bananas with strawberries, raspberries, ripe peach or other fruit of your choice.
You may also substitute the apple juice with cranberry juice or pineapple juice.
Individual Beef Wellingtons
Category: main-dish
By MARBALET

Serve these with a Bearnaise sauce. Mmm!

Ingredients:
1 pound fresh mushrooms, sliced
½ cup chopped onion
½ cup dry sherry
¼ cup butter
¼ cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed

Directions:
In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture. Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time. Preheat oven to 425 degrees F (220 degrees C). Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 945.7
Fat: 66 g
Saturated fat: 23.3 g
Carbohydrates: 43.8 g
Sugars: 2.5 g
Dietary fiber: 2.3 g
Protein: 42.1 g
Cholesterol: 134.4 mg
Sodium: 461.4 mg
Melt In Your Mouth Toffee
Category: desserts
By Ruth Denton

This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe.

Ingredients:
1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips

Directions:
In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat. Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 48 servings

Calories: 152.7
Fat: 11.3 g
Saturated fat: 6.3 g
Carbohydrates: 13.6 g
Sugars: 12.7 g
Dietary fiber: 0.7 g
Protein: 1 g
Cholesterol: 20.3 mg
Sodium: 55.8 mg
Oat Bran and Banana Muffins


Ingredients:
walnuts, bananas, baking powder, raw sugar, skim milk, evaporated milk

Directions:
In a bowl, combine oat bran, baking powder and raw sugar.
Gradually stir in the walnuts banana, egg whites, milk and oil.
Spoon mixture into a non-stick muffin tray and bake for 20-25 minutes or until golden brown.
Outback Steakhouse Outback Special


Ingredients:
light brown sugar, garlic powder, onion powder, ground cumin

Directions:
Heat an outdoor grill, stovetop grill pan, or broiler.
Mix Spice Rub ingredients; rub on both sides of steak.
Grill or broil 5 minutes on each side for medium-rare. Remove to plates; let rest 5 minutes before serving.
Limbourgian Beer Stew


Ingredients:
beef steaks, onions, butter, flour, vinegar, dark beer, cloves, bay leaves, peppercorns

Directions:
Rub both sides of the meat steaks with salt and pepper. Cut in pieces (about 1x1 inch].
Make marinade with vinegar, beer, bay leaves, cloves and pepper corns, add salt and more pepper according to taste. Put the meat in the marinade and leave in fridge for 24 hours.
Fry onion in butter, take out of pan.
Dry meat with paper towel, rub flour onto the meat. Fry the meat in butter until slightly brown. Put the fried onions back in the pan.
Take bay leaves, pepper corns and cloves out of marinade. Now put marinade in the pan until meat is covered with fluid.
Put 2 slices of spiced bread in with the ingredients in the pan. Also add the sandwich spread with appelstroop. (I cut these in 4 pieces first]. Mix into meat/onion mixture.
Let simmer on low fire (the fluid should barely cook] for a couple of hours. The dish is done when the meat almost falls apart.
Serve with fries.
Pickled Figs in Balsamic


Ingredients:
fresh figs, bottled lemon juice, figs, honey, sugar, peppercorns, allspice berries, kosher salt, fresh rosemary, walnuts

Directions:
Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
Close and seal the jars . Process in a boiling water bath for 15 minutes.
Velvet Cakes


Ingredients:
flour, baking powder, salt, egg, butter, sugar, milk

Directions:
Mix all ingredients., Add enough milk to make batter the right consistency.
Salisbury Steak With Mushroom Sauce for 2


Ingredients:
ground beef, salt, pepper, flour, instant beef bouillon, beef bouillon cube

Directions:
Mix meat, salt and pepper; shape mixture into 2 oval patties.
In 8-inch skillet, cook patties over medium heat, turning occasionally, until done, 8 to 12 minutes.
Remove patties to warm plate.
Cook and stir mushrooms in same skillet until light brown.
Stir in flour.
Cook over low heat, stirring until mixture is bubbly.
Remove from heat.
Add enough water to reserved mushroom liquid to measure 1/2 cup.
Stir liquid and bouillon into flour mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Pour on meat.
Graet with mashed potatoes.
Miniature Chocolate Eclairs
Category: bread
By BIDDYBUG

Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.

Ingredients:
1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk
½ cup butter
1 cup water
⅛ teaspoon salt
1 cup all-purpose flour
4  eggs
2 tablespoons butter
2 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Directions:
Prepare pudding with milk according to package directions.  Chill 1 hour in refrigerator. Preheat oven to 400 degrees F (200 degrees C).  Grease baking sheets. In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat.  Bring to a boil, then reduce heat to low.  Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball.  Remove from heat, let rest 5 minutes.  Then beat in eggs, one at a time, until well combined. Drop dough into twelve equal mounds on baking sheets.  Spread each mound into a 4x1/2 inch rectangle. Bake in preheated oven 35 minutes, until golden.  Remove from oven and make a one-inch slit in the side of each eclair.  Reduce heat to 375 degrees F (190 degrees C).  Return eclairs to oven for 10 minutes.  Transfer to a wire rack to cool completely. Prepare icing while eclairs are cooling.  Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted.  Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla.  Set aside. To assemble:  Slice each eclair in half lengthwise.  Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair.  Replace tops and frost with chocolate icing.  Chill until serving.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 12 eclairs

Calories: 240.4
Fat: 13.9 g
Saturated fat: 8.1 g
Carbohydrates: 24.4 g
Sugars: 14.4 g
Dietary fiber: 0.6 g
Protein: 5.3 g
Cholesterol: 91.5 mg
Sodium: 142.3 mg
Easy Honeycomb Sticky Buns


Ingredients:
brown sugar, cinnamon, ground nutmeg, margarine, lemon juice, graham cracker crumbs, honey

Directions:
Preheat oven to 400.
Grease a round cake pan.
In a small bowl, combine brown sugar, cinnamon and nutmeg.
In second small bowl, combine margarine and lemon juice.
Separate dough into 10 biscuits; cut each into 4 pieces.
Place biscuit pieces and graham cracker crumbs in bag; shake to coat.
Arrange coated biscuit pieces evenly in prepared pan. With small wooden spoon handle, poke a deep hole in each biscuit piece.
Sprinkle brown sugar mixture over biscuits; drizzle with margarine mixture.
Sprinkle with nuts.
Bake at 400* for 12-18 minutes or until golden brown.
Turn onto wire rack; invert onto serving plate.
Fill holes with honey.
Lemon-Blueberry Pancakes
Category: breakfast-and-brunch
By IronChefLaurie

One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.

Ingredients:
1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
1 cup milk
1  egg
½ tablespoon butter, melted and slightly cooled
1  lemon, zested
2 teaspoons oil, or as needed
1 cup frozen blueberries, or as needed, thawed

Directions:
Sift together flour, baking powder, sugar, and salt in a large bowl. Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest. Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 pancakes

Calories: 123.4
Fat: 3.3 g
Saturated fat: 1.2 g
Carbohydrates: 19.6 g
Sugars: 3.7 g
Dietary fiber: 1.1 g
Protein: 3.8 g
Cholesterol: 24.8 mg
Sodium: 297.1 mg
Lemon Chicken Oregano
Category: meat-and-poultry
By ROSYRD

This is a tasty, tender recipe that can be broiled in the oven or cooked on the grill.

Ingredients:
¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground oregano
½ teaspoon salt
½ teaspoon ground black pepper
4 (4 ounce) skinless, boneless chicken breast halves

Directions:
Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 4 chicken breasts

Calories: 191.8
Fat: 9.5 g
Saturated fat: 1.7 g
Carbohydrates: 2 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 23.8 g
Cholesterol: 64.6 mg
Sodium: 347.5 mg
Quick & Simple Hummus


Ingredients:
garbanzo beans, lemon juice, olive oil, garlic powder, salt, paprika

Directions:
Puree the beans, as smooth or chunky as you'd like.
Mix the bean puree with the remaining ingredients.  If it's too thick, you can add a little extra oil or water.
Caramel Ice Cream Sauce


Ingredients:
brown sugar, cornstarch, half-and-half cream, water, light corn syrup, butter, vanilla extract

Directions:
Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
Serve hot or cold over ice cream; refrigerate leftovers.
Peach Heaven Smoothie


Ingredients:
"papaya nectar"

Directions:
Mix ingredients together until smooth., Pour and enjoy!
Crock Pot Braised Chicken With Vegetables


Ingredients:
onions, butter, russet potatoes, carrots, seasoning salt, black pepper, chicken broth, white wine, fresh garlic, dried thyme, paprika, chicken thighs, chicken legs

Directions:
Brush the inside of a 6-quart crock pot with melted butter.
Place the onion slices in the bottom of the crock pot/slow cooker.
Top with potato slices, carrots and peas.
In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste] and black pepper to taste; rub on top of the skin on the chicken.
Arrange the chicken pieces on top of the vegetables.
Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.
Grilled Herbed Cornish Game Hens


Ingredients:
extra virgin olive oil, garlic cloves, fresh thyme, fresh rosemary, fresh lemon juice

Directions:
Heat a grill to high.  Remove the backbone of each hen.  Turn the hens skin side up and press on the breast bone to flatten.  If desired you can cut through the breast to half the hens.  Rinse each hen and dry.
Spread the hens out flat on a large shallow baking sheet and sprinkle both sides with salt and pepper.  Bend the wings under the breasts to protect them from burning.
Pour 1/4 cup of the olive oil into a small bowl and add the garlic, a generous amount of pepper, and all but 1 teaspoon each of the thyme and rosemary.  Brush the hens liberally on both sides with the seasoned oil and more pepper.
Grill the hens skin side down, uncovered, until the skin develops nice grill marks (rotate a quarter turn after first 3 minutes to create a crosshatch pattern].  Turn the hens over and sear on the second side, again uncovered for about 4 minutes.  Sprinkle the skin side with the reserved herbs and salt, reduce the heat and close the lid.  If using a charcoal grill, move to side of coals to cook indirectly.  Cook until the hens are tender and the skin is crisp and golden.  A instant-read thermometer inserted into the thick part of the thigh should read 180 degrees, 10 to 15 minutes.
Put the hens on a large serving platter.  Whisk together the remaining 1/4 cup oil and the lemon juice.  Serve the hens drizzled with the lemon oil.  Serve immediately.
Sweet 'n Savory Sandwich Spread


Ingredients:
mayonnaise, brown sugar

Directions:
Mix and spread on one side of sandwich bread.
Store any remaining portion in refrigerator.
Note:  Use mayonnaise only.  The flavor does not blend so well with Miracle Whip.
Buttercream Candy Balls


Ingredients:
cream cheese, powdered sugar, vanilla extract, butter

Directions:
Blend cream cheese, powdered sugar, vanilla and butter.
Roll into small balls, melt chocolate coating in double boiler, over simmering water.
Dip balls into coating to cover and set on waxed paper to dry.
Chocolate Hazelnut Biscotti


Ingredients:
bittersweet chocolate, light brown sugar, flour, instant espresso powder, baking soda, salt, eggs, pure vanilla extract, hazelnuts, white chocolate

Directions:
Preheat oven to 350°F.
To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
Remove from oven and place nuts in a dish- towel.
Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside] to remove the skins from the nuts.
Cool and then chop coarsely.
Set aside while you prepare dough.
Reduce oven temperature to 300°F.
Line a large baking sheet (12 x 17] with parchment paper.
In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using] when about half mixed.
On a floured surface divide the dough in half.
Form each half into a log, 12 inches long.
Do this by rolling the dough back forth into a cylinder shape with floured hands.
Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan] Pat to even the shapes.
Bake until firm to the touch about 40 minutes (logs will spread during baking].
Remove from oven, place on wire rack, let cool for 10 minutes.
Using a long spatula transfer the logs to a cutting board.
With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
Arrange the slices on the baking sheet.
Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
Let cool on wire rack.
Banana Pumpkin Bread
Category: bread
By matzahball

This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese.  Best of all, it's low in fat!

Ingredients:
2  ripe bananas, mashed
2  eggs
⅓ cup vegetable oil
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¾ cup raisins  (Optional)
½ cup walnut pieces  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 - 9x5 inch loaf pan

Calories: 327.9
Fat: 10.7 g
Saturated fat: 1.5 g
Carbohydrates: 55.9 g
Sugars: 29.6 g
Dietary fiber: 2.9 g
Protein: 5.4 g
Cholesterol: 31 mg
Sodium: 258.1 mg
Havregrynskager


Ingredients:
walnut oil, nonfat yogurt, brown sugar, granulated sugar, egg, unbleached all-purpose flour, baking soda, cinnamon, cardamom, salt, oats, raisins, walnut pieces

Directions:
Mix everything in a bowl and knead. Dough should be sticky. Add cold water if it feels too compact. Drop by the tablespoonful on cookie sheet lined with baking paper. Press flat. Cookies will not run as there is no lard in them. Bake in the middle of the oven at 320F convection for 10-12 min or until golden around edges. Slide paper with cookies onto wire rack to cool.
Store in airtight container for up to ten days. Dough can also be frozen.
Ramp Pasta with Tomato and Bacon
Category: pasta-and-noodles
By Lena

Try this quick and easy pasta dish whenever you can get your hands on fresh ramps. Combined with tomatoes, capers, and bacon--this pasta is a winner.

Ingredients:
3 medium tomatoes, chopped
1 cup ramp, wild leek
1 teaspoon capers
3 tablespoons extra-virgin olive oil, divided
salt and freshly ground black pepper to taste
1 pound penne pasta
4 slices bacon, finely chopped
1 pinch white sugar, or to taste

Directions:
Fill a large bowl with ice and cold water. Cut a small "x" into the bottom of each tomato. Bring a large pot of lightly salted water to a boil. Add tomatoes to the boiling water. Cook for 30 seconds until skin starts to peel off. Remove with a slotted spoon and drain in a colander. Immediately immerse in the ice water for several minutes to stop the cooking process. Drain, peel, and chop. Combine tomatoes, ramps, capers, and 2 tablespoons olive oil in a blender; blend until smooth. Season with salt and pepper. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Meanwhile, heat remaining 1 tablespoon olive oil in a skillet. Add bacon and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Add tomato-ramp mixture and cook until hot, 1 to 2 minutes. Add 1 to 2 tablespoons of pasta water and mix to combine. Season with salt, pepper, and sugar. Drain penne and mix with sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 629.9
Fat: 22.9 g
Saturated fat: 5.3 g
Carbohydrates: 89.8 g
Sugars: 7.3 g
Dietary fiber: 5.4 g
Protein: 18.8 g
Cholesterol: 15 mg
Sodium: 219.4 mg
Monkey Bread


Ingredients:
butter, sugar, cinnamon

Directions:
Preheat oven to 350°F.
Cut biscuits into fourths.
Mix cinnamon and sugar in a large Ziploc bag and add the biscuit pieces.  Shake to coat with sugar mixture.
Pour half the melted butter into a bundt pan.
Layer biscuit pieces and nuts alternately.
Pour remaining cinnamon/sugar over the top and add the rest of the melted butter.
Bake 45 minutes.  Cool slightly before removing from pan.
Instant Pot® Shredded Chicken
Category: meat-and-poultry
By Tim Unger

Shredded chicken is really easy to make in your Instant Pot®. Make this big batch and reheat as needed.

Ingredients:
4 pounds skinless, boneless chicken breasts
½ cup water
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 pounds chicken

Calories: 115
Fat: 2.3 g
Saturated fat: 0.6 g
Protein: 22.1 g
Cholesterol: 58.6 mg
Sodium: 193.5 mg
Black-Eyed Pea Salad


Ingredients:
black-eyed peas, celery rib, red onion, olive oil, mayonnaise, salt, Tabasco sauce, roma tomato

Directions:
In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
Just before serving, add the diced tomato and stir to combine.
Roaring Fork Tomato Salad


Ingredients:
ricotta cheese, garlic, salt, pepper, fresh basil leaf, tomatoes, lettuce leaf, basil leaves

Directions:
(To blanch garlic, simmer unpeeled cloves in small pot of water. Cook 10-15 min, peel and use or store in jar of oil in refrigerator.] Puree ricotta, garlic, and spices.
Mix in minced basil leaves.
Cover and refrigerate overnight.
Line platter with lettuce leaves.
Overlap tomato slices around platter, leaving space in the middle.
Spoon ricotta mixture into center of platter.
Garnish with whole basil leaves.