xiaoxl/recipe_data huggingface dataset:
Brown Butter Frosting
Category: desserts
By blueyedfeather

Brown butter frosting is an 'old' recipe that is not commonly used anymore; however it is delicious. It is easy to make as long as you are careful to not burn the butter. This frosting is great on top of brownies.

Ingredients:
¼ cup butter
2 ½ cups confectioners' sugar
2 tablespoons milk, or more as needed
1 teaspoon vanilla extract

Directions:
Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract. Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 10 servings

Calories: 165.4
Fat: 4.7 g
Saturated fat: 3 g
Carbohydrates: 31.4 g
Sugars: 30.9 g
Protein: 0.1 g
Cholesterol: 12.4 mg
Sodium: 34.3 mg
Sweet Corn and Black Bean Salad


Ingredients:
corn kernels, red onion, rice vinegar, olive oil, lime juice, sea salt, ground black pepper, black beans, red bell pepper, cilantro leaf

Directions:
Bring a medium pot of water to a boil.
Add corn and cook for 1 minute, then drain well, rinse in cold water, and drain again. (If using frozen and thawed corn, skip this step].
Rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing.
Add beans, corn, onion and bell pepper and toss until just incorporated.  Cover and chill for about 2 hours.
Add cilantro and toss again before serving.
Delicious Stuffed Banana Peppers
Category: appetizers-and-snacks
By Paulie

Spicy meets sweet and creamy in these stuffed banana peppers. Makes a great snack or an appetizer for a party. Great for large groups as you can easily control the amount of spiciness. This is one of my favorites!

Ingredients:
toothpicks
2 (8 ounce) packages cream cheese, softened
½ cup chopped sun-dried tomatoes
3 cloves garlic, minced, or more to taste
1 tablespoon chopped fresh cilantro
10  banana peppers
10 slices peppered bacon, or to taste

Directions:
Soak toothpicks in water for 15 minutes. Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well. Preheat an outdoor grill for medium heat and lightly oil the grate. Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife. Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed. Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 10 stuffed peppers

Calories: 223.4
Fat: 19.7 g
Saturated fat: 11.1 g
Carbohydrates: 4.9 g
Sugars: 1.8 g
Dietary fiber: 1.5 g
Protein: 7.8 g
Cholesterol: 59.4 mg
Sodium: 406.2 mg
Easy Loaded Baked Potato Salad


Ingredients:
sour cream, cheddar cheese, green onions, bacon bits

Directions:
Cut potatoes into bite sized pieces.
Boil for about 12 minutes or until fork tender.
Drain potatoes and allow to cool completely.
Add remaining ingredients; all of which can be adjusted to your liking.
Beef Pozole


Ingredients:
water, onion, salt, hominy, tomatoes and green chilies, water, flour, cabbage, green onion, radish

Directions:
In 3-quart saucepan combine beef, 4 cups water, onion and salt.  Cover; simmer 1-1/2 hours.
Add hominy and undrained tomatoes with chilies.  Cover; simmer 30 minutes more.
Blend the ½ cup water into flour; add to beef mixture.  Cook and stir until thickened and bubbly.
Serve in bowls; top with cabbage, onion, and radishes.
Lentil and Veggie Tostadas


Ingredients:
corn tortillas, water, dried red lentils, onion, cilantro, garlic clove, salt, cumin, monterey jack pepper cheese

Directions:
Preheat oven to 350°F  Place 4 corn tortillas either on a cookie sheet or directly on the oven rack.  Cook until they start to turn a little brown (watch them carefully - it's easy to burn them].  Flip them over and continue to cook until they are crisp and light brown.  Take out of oven.  These are your tostada shells.
In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to boiling then reduce heat. Simmer, covered, for 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a potato masher to mash the cooked lentils.
Spread the lentil mixture on tostada shells then top with the vegetables and cheese. Place on a large baking sheet. Broil tostadas 3 to 4 inches from the heat about 2 minutes or until cheese is melted.
Littlemafia's Mom Pilaf


Ingredients:
onion, rice, water, chicken breasts, chicken bouillon cube, salt

Directions:
Chop the onion and fry it in the oil., Add the chicken and keep stirring., Add the rice and fry a little more., Add the rest of the ingredients and simmer., Enjoy.
Rare Beef Vietnamese Style


Ingredients:
beef tenderloin, fresh ginger, fish sauce, rice

Directions:
Select the finest piece of beef tenderloin.
Bring beef to room temperature by putting covered beef on the counter for about 15-20 minutes.
Prepare ice water bath - put some ice cubes in cold water in a bowl.
Heat grill or oven broiler to high.
Sear the outside of the beef, all around, until outside is light brown.  I only sear the outside of my beef because I like my beef moo.ing rare.  If you like your meat more cooked, please use the meat thermometer to reach desired doneness: 130 degrees for rare, 140 for medium rare --
Remove meat and dip in ice water for a couple of seconds to stop cooking.
Dry meat with paper towel.
Wrap in plastic wrap and refrigerate until ready to serve.
Sharpen your knife, and slice beef thinly.
Mix grated ginger and fish sauce to make sauce.
Sprinkle roast rice powder over sliced beef, serve with sauce for dipping.  Serve with white rice.
To Roast rice:.
Heat heavy skillet on medium heat.
Add dry grains of rice and reduce to low heat.  Stirring frequently to roast until evenly brown to release aroma.
Once rice is medium brown, remove from skillet and grind in blender or food processor until a fine powder is achieved.  In the old days, this is done with mortar and pestle.  Thank goodness for technology.
Poppy Seed Bread with Glaze
Category: breakfast-and-brunch
By Christina Jun

This recipe was given to my mom from our neighbor. The bread is so sweet and delicious!  It's still very scrumptious if you choose not to use the glaze. They are the BEST GUARANTEED!

Ingredients:
3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
3 tablespoons poppy seeds
1 ½ teaspoons butter flavored extract
1 ⅓ cups vegetable oil
3  eggs
1 ½ cups milk
2 ¼ cups white sugar
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
¼ cup orange juice
½ teaspoon butter flavored extract
½ teaspoon almond extract
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans. Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over. To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 -9 inch loaves

Calories: 302.2
Fat: 13.8 g
Saturated fat: 2 g
Carbohydrates: 42 g
Sugars: 29.7 g
Dietary fiber: 0.5 g
Protein: 3.1 g
Cholesterol: 24.5 mg
Sodium: 191.5 mg
Homemade Hair Growth Conditioner Recipe
Category: uncategorized
By Cori S.

This homemade hair growth conditioner recipe is actually a leave-in conditioner that uses all-natural ingredients such as essential oils. The ingredients in this conditioner encourage quick, healthy hair growth, promote shine, smooth out frizzy hair, and repair split ends.

Ingredients:
1/4 cup shea butter
3 tablespoons coconut oil
1 tablespoon argan oil
2 tablespoons aloe vera juice
7 drops rosemary essential oil
3 to 4 capsules vitamin E oil

Directions:
Place shea butter, coconut oil, and argan oil in top of a double boiler over simmering water. Stir occasionally until melted, about 5 minutes. Remove from heat and let cool slightly but not solidify, about 5 minutes. Pour shea butter mixture into a food processor or blender; blend on high speed until smooth. Add aloe vera juice slowly, blending until creamy, 3 to 5 minutes. Add essential oil and vitamin E oil and blend until well incorporated.

Prep time: 5 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 3 applications

Calories: 117.2
Fat: 13.6 g
Saturated fat: 11.8 g
Asparagus Parmesan
Category: side-dish
By JenElaine

Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.

Ingredients:
1 tablespoon butter
¼ cup olive oil
1 pound fresh asparagus spears, trimmed
¾ cup grated Parmesan cheese
salt and pepper to taste

Directions:
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 5 servings

Calories: 198.6
Fat: 17.5 g
Saturated fat: 5.6 g
Carbohydrates: 4.1 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 7.8 g
Cholesterol: 19.3 mg
Sodium: 247.7 mg
Better-than-storebought Mozzarella Sticks


Ingredients:
mozzarella string cheese, egg, water, dried oregano, dried basil, flour, cornstarch, salt, black pepper

Directions:
In a small bowl, combine egg and water.
In a separate bowl, combine bread crumbs, garlic salt, oregano and basil.
In a third bowl, combine flour and cornstarch.
In a large heavy saucepan, heat oil to 375 degrees F.
Moisten each mozzarella stick half in the egg mixture, then dip each one in the bread crumbs and finally the flour mixture.
Repeat this 3-step process.
By now your fingers are going to be a total mess; just hang in there, it's sooooo worth it!
Carefully place breaded mozzarella sticks in the hot oil; don't overcrowd (only about 4 at a time].
Fry until golden brown, about 30 seconds.
Remove from oil with a slotted spoon or tongs and drain on paper towels.
Dutch Kletskopjes (Lacy Almond Cookies)


Ingredients:
brown sugar, flour, cinnamon, butter

Directions:
Knead all ingredients into a firm ball., Shape into marble-sized balls and arrange far apart on buttered cookie sheet., Flatten with fork or knife dipped in cold water., Bake in 375 oven until golden., Remove from cookie sheet with spatula., The dough should have melted and become lacy, very thin, and crisp., Cookies should be 3" in diameter.
Thai Shrimp Toast


Ingredients:
shrimp, ground pork, egg, thin soy sauce, cilantro, garlic cloves, white pepper, salt, sesame seeds

Directions:
Chop up shrimp and mix with pork.
In another bowl mix cilantro, garlic, salt, and pepper, then add into shrimp and pork mixture.
Add in egg and soy sauce.
Divide the mixture into 10 parts.
Spread mixture onto the bread and sprinkle with sesame seeds.
Heat oil in a wok or pan until hot.
Place bread in hot oil face down; cook until golden.
Remove and place it on paper towel to remove excess oil.
Serve with Thai sweet chili sauce.
Almond Pound Cake


Ingredients:
butter, margarine, sugar, eggs, vanilla, Swans Down cake flour, milk

Directions:
Get all ingredients to room temperature.
Preheat oven to 350.
Cream butter and sugar together.
Add eggs one at a time, beating for 1 minute between each egg.  I sometimes mix the eggs and add slowly to the mixture.
Add the entire bottle of Almond Extract and the vanilla and beat until well mixed.
Add flour and milk, beginning and ending with the flour.  I add 1 cup flour, then 1/2 cup milk, 1 cup flour, 1/2 cup milk, 1 cup flour.
Pour into a bundt pan, prepared with Bakers Joy.
Bake 1 hour to 1 hour 15 minutes.  NOTE:  this also makes great layers, reduce baking time to 45 minutes if you choose this method.
Homemade Cream Cheese Icing makes this delicious cake even more yummy!
Sweet and Sour Sauce (For Meatballs)


Ingredients:
pineapple, brown sugar, cornstarch, vinegar, soy sauce, water

Directions:
Drain the pineapple, reserving 1/3 cup of the syrup.
In a large saucepan, combine the brown sugar and cornstarch.
Blend in pineapple syrup, vinegar, soy sauce and water.
Cook and stir over low heat until mixture thickens and bubbles.
Carefully stir in pineapple and meatballs (not included in this recipe].
Heat to boiling.
Serve over rice.
Roast Pork Adrien


Ingredients:
boneless pork top loin, tomato sauce, catsup, vinegar, brown sugar, dark corn syrup, water, chili powder, cornstarch, Curacao

Directions:
Season roast with salt and pepper.
Place fat side up in open roasting pan. Bake at 325° for 1 1/2 hours.
Combine remaining ingredients (except cornstarch and Curacao] in a saucepan. Cook over low heat for 5 minutes.
Blend cornstarch with 2 tablespoons cooked mixture: return to sauce. Stir until slightly thickened.
Add Curacao; continue cooking and stirring for 10 to 15 minutes longer.
Remove drippings from roasting pan. Cover roast with 1/3 of the sauce and bake for 15 minutes.
Now cover with half the remaining sauce and bake for 15 minutes.
Repeat again with half the remaining sauce and bake 15 minutes more.
Reheat remaining sauce to serve with roast.
BBQ Garlic Octopus


Ingredients:
water, extra virgin olive oil, garlic, fresh parsley, dried oregano, lemon

Directions:
Bring water to boil in a small covered saucepan.
Place octopus in saucepan, cover and reduce heat to medium-high and cook for 10 minutes. This is a lazy way to steam / boil them.
Remove from heat and drain remaining water using the lid.
Add olive oil, garlic, parsley, oregano and squeeze the lemon over the top and mix together.
Place on preheated medium BBQ grill plate and cook around 2 minutes with the head facing down and around 5 minutes with the tentacles facing down.
Roasted Balsamic Tomatoes


Ingredients:
roma tomatoes, fresh ground black pepper, fresh basil, garlic, olive oil

Directions:
Core the tomatoes and cut them in half horizontally.
Place the tomato halves into a mixing bowl.
Mix the remaining ingredients together and pour over the top of the tomatoes and mix thoroughly.
Marinate for at least 6 hours in the refrigerator.
Remove from the refrigerator and place the tomatoes cut side up onto a wax paper-lined baking sheet.
Place the tomato tray into a 150ºF pre-heated oven and allow them to slow roast for 6½-7 hours.
Remove from the oven and allow to cool.
Mexican Pork and Green Chile Stew
Category: soups-stews-and-chili
By Seanzilla

Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.

Ingredients:
2 tablespoons vegetable oil
1 cup all-purpose flour
2 ½ pounds lean boneless pork, cut into 1-inch cubes
1 ½ cups diced onion
1 clove garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons minced fresh cilantro
¼ cup cold water
1 tablespoon cornstarch
1 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro, or to taste

Directions:
Heat oil in a large Dutch oven or large pot over medium heat. Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess. Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes. Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes. Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.

Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 406.5
Fat: 19.2 g
Saturated fat: 8.4 g
Carbohydrates: 25.5 g
Sugars: 4 g
Dietary fiber: 2.2 g
Protein: 32.4 g
Cholesterol: 81.8 mg
Sodium: 436.2 mg
Quick & Easy Fruit and Dip


Ingredients:
cream cheese, marshmallow creme, nectarines, plum

Directions:
Blend cream cheese and marshmallow crème in mixer.
Slowly add ¼ C of juice.
Mix until well blended.
Cover and chill.
Cut fruit up into bite size pieces.
Dip the bananas and apples into the remaining pineapple juice to prevent the fruit from browning.
(Works as well as lemon but adds some sweetness to the fruit] To serve, arrange fruit on a platter around the dip.
Broccoli Wild Rice Soup


Ingredients:
Uncle Ben's chicken-flavored wild rice, water, frozen broccoli, carrot, cream cheese

Directions:
In a large saucepan, combine rice w/seasoning packet and water. Bring to boil.
Reduce heat; cover and simmer for 10 minutes, stirring once.
Stir in: broccoli, carrot & onion.
Cover & simmer for 5 minutes.
Stir in chicken soup and cubed cream cheese.
Cook on low, stirring until cheese is melted.
Cranberry-Mustard Pork Tenderloin


Ingredients:
whole berry cranberry sauce, fresh lemon juice, Dijon mustard, light brown sugar

Directions:
In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
Allow meat to stand 10 minutes before slicing & serving.
Rhubarb & Strawberry Crisp


Ingredients:
rhubarb, fresh strawberries, sugar, fresh lemon juice, cornstarch, salt, brown sugar, rolled oats, cinnamon, nutmeg, butter

Directions:
In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
Spoon mixture into an 8x8 in (20x20 cm] glass baking dish.
In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs.  Sprinkle this mixture over the fruit mixture.
If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath].  Maintain the heat to a medium-low temperature (around 300F].  Close lid of grill and cook 25-30 minutes.  Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
Either way, the fruit should be tender and the juices bubbling when finished cooking.
I love serving with a scoop of vanilla ice cream or frozen yogurt.
Outdoor Barbecued Tandoori Chicken


Ingredients:
chicken breasts, lemon wedges, yogurt, garlic cloves, curry powder, lemon juice, salt, cumin

Directions:
Prepare marinade: In a large mixing bowl, combine all ingredients.
Add chicken, mix gently and refrigerate at least 24 hours.
Place chicken with a light coating of marinade in a shallow roasting pan and bake in 350F oven 30 minutes, basting occasionally with remaining marinade.
Grill on BBQ for 20 to 30 minutes longer or until done.
Serve with lemon wedges.
Banana Almond Bread in a Bread Machine (Clean)


Ingredients:
eggs, plain fat-free yogurt, sugar, baking powder, salt, baking soda, vanilla extract, bread flour, whole wheat flour

Directions:
Put the items into the bread machine in the order suggested by your manufacturer. I actually prefer the wet ingredients first for quick breads because otherwise the flour sometimes doesn't get mixed all the way inches.
Set the bread machine for quick or sweet bread.
Let it go!
You can use different nuts, add some raisins, whatever you want. I might also add a little cinnamon next time.
NOTE: Sucanat is dried cane sugar. You can also use half sucanat and half brown sugar.
In order to make this a clean recipe, choose organic. My flour is milled from grain I purchase from non-gmo sources, but organic works too.
Chocolate  Munchkin Pumpkins


Ingredients:
character(0]

Directions:
In a double boiler melt wafers.
Dip one Munchkin at a time into chocolate, cover all of the Munchkin.
Place on wax paper or foil,pull out toothpick if used and place a gumdrop slice at top of Munchkin to look like stem.
sprinkle with edible glitter.
Let dry and serve your pumpkin.
Pretzel Cereal Snack


Ingredients:
butter, margarine, Worcestershire sauce

Directions:
Place oleo, worcestershire sauce, garlic salt and celery salt in 3qt microwaveable bowl.
Microwave uncovered on high until butter is melted, approximately 45-60 seconds.
Stir well.
Stir in Kix, pretzel sticks and nuts.  Toss until well coated.
Microwave on high uncovered 6 minutes, stopping to stir every 2 minutes.
Let cool 30 minutes.
Slow Cooker Italian Red Wine Roast Beef


Ingredients:
onion, water, red wine, dried basil, dried thyme, dried marjoram, salt, fresh ground black pepper

Directions:
Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.
CROCKPOT: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
OVEN: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
I have serve the shredded meat over mashed potatoes or in buns as a sandwich.
Rita's Biscotti


Ingredients:
butter, sugar, eggs, vanilla extract, flour, salt, baking powder

Directions:
Blend butter until softened with mixer.
Add in sugar and mix.
Add in eggs and mix.
Add in extract, salt, baking powder and flour and mix.
Add in almonds and mix.
Roll out dough into logs (6 logs].
Bake at 350 for 20-25 minutes.
Cut logs into slices (Biscotti].
Toast slices for 5 min on each side.
Cherry Cha Cha


Ingredients:
margarine, butter, icing sugar, mini marshmallows, cherry pie filling

Directions:
Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture.  Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
Keep in the fridge.
I use the bagged graham wafer crumbs and.
I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.
Maple Honey Turkey Waldorf Salad


Ingredients:
granny smith apples, Red Delicious apples, celery, mayonnaise, plain yogurt, confectioners' sugar, walnuts

Directions:
Soak diced apples in pineapple juice for 2 minutes and drain well. Discard pineapple juice.
Toss turkey, apples, and celery in mixing bowl.
In a separate bowl, whisk mayonnaise, yogurt, Greek yogurt, and confectioners sugar together.
Pour dressing over turkey apple mixture and toss to coat evenly.
Garnish with chopped walnuts.