xiaoxl/recipe_data huggingface dataset:
Gourmet Caramel Apples
Category: desserts
By happiness05

These are the easiest and funnest gifts for anytime of season!  And they are delicious to eat too!

Ingredients:
5 large Granny Smith apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
7 ounces chocolate candy bar, broken into pieces
2 tablespoons shortening, divided
1 cup colored candy coating melts

Directions:
Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores. Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth. Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set. Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set. Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 5 apples

Calories: 831.1
Fat: 34.8 g
Saturated fat: 17.5 g
Carbohydrates: 131.6 g
Sugars: 116.1 g
Dietary fiber: 4.8 g
Protein: 8.1 g
Cholesterol: 22.2 mg
Sodium: 248.8 mg
Tuna and Arugula (Rocket) Pasta


Ingredients:
spiral shaped pasta, olive oil, red onions, garlic cloves, kalamata olive, sun-dried tomato pesto, lemon juice, tuna in water, baby rocket

Directions:
Cook pasta until al dente, following packet directions and drain, but reserve 2 tablespoons of the cooking water.
Put the drained pasta and reserved water back into the cooking pot, away from the heat.
Heat oil in a large non-stick frying pan.
Add onions and garlic and cook gently until soft.
About 8 minutes.
Add onion mixture to the pasta pot along with the olives, pesto and lemon juice.
Toss over a low heat for a minute to heat gently.
Add tuna and rocket.
Keep tossing over the low heat until rocket wilts slightly.
Season with pepper if desired and serve.
White Chocolate Amaretto Cake


Ingredients:
eggs, instant white chocolate pudding and pie filling mix, cold water, amaretto liqueur, butter, water, white sugar, amaretto liqueur

Directions:
Preheat oven to 350 degrees F.
Lightly oil a 10 inch non-stick Bundt pan.  (When I pour the mixture into my Bundt pan, it doesn't look very full--don't worry the cake will rise nicely as it bakes.].
In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, 1/2 cup of oil, 1/2 cup amaretto and 1/4 teaspoon almond extract.
Blend well for approximately 3 minutes.
Pour batter into prepared 10 inch Bundt pan.
Bake at 350 degrees F. for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.  In my oven, the cake bakes in just under 40 minutes, so start checking it around that time.
Glaze:
While cake is still warm, make the glaze.
Combine butter, sugar, water, and amaretto in a saucepan.
Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes].
Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake.
Slowly drizzle glaze over cake, including edges and center of Bundt pan.
Allow cake to cool in the pan for at least 2 hours, after glazing.
Cool cake completely before putting on the frosting.
Topping (Frosting and almonds]:
Lightly toast slivered almonds in a dry pan (no oil or cooking spray] over the stove on medium-high.  It will only take a few minutes to brown them.
Stir frequently and be careful not to burn.
Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften.
Before frosting the cake, invert the cake onto a serving dish and use a spoon to drizzle the softened frosting over the cake.  (Note: to avoid the cake sticking in the pan, or if you feel like you are having trouble getting the cake out of the pan~hold the pan over a hot burner (use your hot mitts] this melts the butter enough to loosen the cake from the pan].
Scatter toasted almonds over cake before frosting cools.
**Cook time doesn't include 2 hours cool time.
Bloody Mary Mix
Category: drinks
By APV

My sister got this recipe from a restaurant in Ohio and all our family loves it. This is very spicy and needs time to blend flavors.

Ingredients:
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 ½ fruit, without seeds lemons, juiced
1 teaspoon brown sugar
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon hot pepper sauce
½ teaspoon celery salt

Directions:
In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 8 (6 ounce) servings

Calories: 44.6
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 10.5 g
Sugars: 5.7 g
Dietary fiber: 2.4 g
Protein: 1.7 g
Cholesterol: 0 mg
Sodium: 581.8 mg
Broccoli Soup With Creme Fraiche


Ingredients:
broccoli, carrots, potatoes, onion, cumin, salt, creme fraiche

Directions:
Put first eight ingredients in pot and bring to the boil.
Turn down the heat and simmer for as long as it takes for the vegetables to soften then allow to cool.
Blend till smooth.
Reheat and serve with the creme fraiche.
Mrs. M's Bran Muffins


Ingredients:
2% low-fat milk, all-purpose flour, brown sugar, baking powder, baking soda, vanilla, egg, golden raisin

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine cereal and milk. Let sit for a minute.
Add remaining ingredients. Mix well.
Place paper muffin cups in a muffin tin, and fill with mixture.
Bake for 19 minutes.
Let cool. Enjoy.
Instead of chocolate chips and raisins, you may use fresh blueberries or raisins or chocolate chips.
Peanut Butter Rice Crispy Bars


Ingredients:
creamy peanut butter, butter, margarine, miniature marshmallows

Directions:
Combine the peanut butter and butter in a large microwave-safe bowl. Microwave at high 45 seconds or until mixture melts. Add marshmallows; microwave at high 1 1/2 minutes or until smooth, stirring every 30 seconds. Add cereal to peanut butter mixture; toss until well-combined. Pat cereal mixture into a 13 x 9-inch baking pan coated with cooking spray.
Place peanut butter chips in a small microwave-safe bowl. Microwave at high 30 seconds or until chips melt. Spoon melted chips in a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle melted chips over cereal mixture. Cool slightly; cut into 24 pieces.
Avocado, Banana and Mango Muffins


Ingredients:
avocado, mango, butter, eggs, sugar, flour, baking powder, baking soda, vanilla

Directions:
Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
Mash fruit and add together. Set aside.
Sift flour, baking soda, and baking powder in bowl. In a separate bowl, cream butter, sugar, and beaten eggs well, then add fruit and vanilla; mix. Add flour mixture; mix well.
Scoop batter into muffin tin, and bake at 350 degrees for approximately 35 minutes.
Salsa Salad
Category: salad
By Scratchcook

Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.

Ingredients:
4 large ripe tomatoes, cut into bite-size pieces
1 bunch cilantro, stems cut off and leaves coarsely chopped
1 large green bell pepper, cut into bite-size pieces
1 large red bell pepper, cut into bite-size pieces
2  jalapeno peppers, finely chopped
3  green onions, chopped
½  sweet red onion, chopped
2 large avocados, pitted and cut into bite-sized pieces
1  lime, juiced
½ teaspoon salt, or to taste

Directions:
In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 198.4
Fat: 14.4 g
Saturated fat: 2.1 g
Carbohydrates: 18.3 g
Sugars: 6.5 g
Dietary fiber: 9.6 g
Protein: 4 g
Sodium: 214.4 mg
wild rice apple bread


Ingredients:
water, molasses, white flour, whole wheat flour, wild rice, dried thyme, salt, apple

Directions:
add all ingredients except apple to the machine in this order., cook on whole wheat cycle--., before the end of last kneading, or at the beep, add apple.
Taco Dip


Ingredients:
ground beef, tomatoes, sour cream, lettuce

Directions:
Prepare ground beef; drain and mix with 1 packet taco seasoning.
Mix sour cream and remaining packet of taco seasoning together.
Spread ground beef on the bottom of an 8x8 serving dish.
Spread sour cream mixture over ground beef.
Add additional layers of lettuce, cheese and tomatoes to your dip.
Refrigerate and serve with tortilla chips.
Kielbasa and Potatoes


Ingredients:
kielbasa, potatoes, onion, salt

Directions:
In a pot that will comfortably hold all ingredients, brown sausage (1 inch pieces or smaller] with chopped onion.
The more you brown them, the better it will taste.
Don't worry about a little bit of charring.
Toss in peeled, cut potatoes and cook slightly to coat potatoes with juices.
Add enough water to not quite cover potatoes.
Salt lightly.
Cook until potatoes fall apart with fork and the liquid has thickened, stirring occasionally.
Polish Sauerkraut and Carrot Salad
Category: salad
By apfel

This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.

Ingredients:
4 cups sauerkraut, drained
1  onion, chopped
1  apple - peeled, cored, and grated
2  carrots, grated
¼ cup canola oil
3 tablespoons sugar
1 teaspoon caraway seeds, or more to taste  (Optional)
salt and ground black pepper to taste

Directions:
Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well. Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 235.2
Fat: 14.4 g
Saturated fat: 1.1 g
Carbohydrates: 27.1 g
Sugars: 18.3 g
Dietary fiber: 6.2 g
Protein: 2.2 g
Sodium: 989.9 mg
Ann's Version of Posole by the Shed


Ingredients:
pork, hominy, lime, juice of, onion, garlic cloves, oregano leaves

Directions:
Simmer the pork in chicken stock, until tender (about 35-40 minutes].
Add onions, chile flakes, garlic, oregano, and lime juice.
Cover and simmer on low for 30-35 minutes.
Serve with lime wedges.
Don't forget the warm corn tortillas.
Tray Baked Sticky Pork Chops


Ingredients:
olive oil, hoisin sauce, honey, soy sauce, chili pepper, gingerroot, garlic cloves

Directions:
Preheat oven to 200°C., Heat oil in an ovenproof frying pan. Add chops and cook for 2 minutes each side., Pour over the combined hoisin, wine, honey, soy, chilli, ginger and garlic., Place in the oven and bake for 20 minutes.
D's Famous Salsa
Category: appetizers-and-snacks
By Denise Smith

This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.

Ingredients:
2 (14.5 ounce) cans stewed tomatoes
½  onion, finely diced
1 teaspoon minced garlic
½  lime, juiced
1 teaspoon salt
¼ cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Directions:
Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 16
Fat: 0.1 g
Carbohydrates: 3.9 g
Sugars: 2 g
Dietary fiber: 0.7 g
Protein: 0.6 g
Sodium: 282.9 mg
Slow Cooker Santa Fe Chicken Soup


Ingredients:
black beans, cumin, salsa, frozen corn, cream cheese, chicken broth, cheese, sour cream, tortilla chips, green onion

Directions:
Put the chicken, black beans, cumin, salsa, and cream cheese in the slow cooker.
Pour the chicken broth over the ingredients. If it doesn't quite cover the chicken mixture, add water until it does.
Cover and cook on low about 7 hours. Give it a stir or two while it is cooking, just to incorporate the cream cheese.
Garnish with shredded cheese, sour cream, tortilla chips, green onions, etc.
Luby's Cafeteria Cheese Enchiladas With Chili Sauce


Ingredients:
lean ground beef, onion, garlic powder, salt, pepper, beef broth, whole canned tomatoes, chili powder, paprika, paprika, ground cumin, cornstarch, water, corn tortillas, cheddar cheese, onion, American cheese

Directions:
To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
Drain meat on paper towels.
Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
Mix well, breaking up tomatoes with a spoon.
Bring to a boil.
Reduce heat and simmer uncovered for one hour.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
Continue cooking sauce for about 5 more minutes.
For enchiladas, heat oven to 350°F.
Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
In a large bowl, combine Cheddar cheese and onions.
Mix well.
Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
Roll up and place seam side down into two 11X7-inch baking dishes.
Top enchiladas with chili sauce.
Cover each dish with foil.
Bake for 10 minutes or until hot.
Remove foil.
Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.
Hawaiian Chicken (Oamc Dump)


Ingredients:
boneless skinless chicken breasts, pineapple rings, maraschino cherries, onion, bell pepper

Directions:
To serve immediately:  Thaw chicken breasts.  Place the onions and bell peppers on the bottom of a 9x13 baking dish.  Place the chicken breasts on top of this.  Put 1 Tablespoon of Catalina dressing on each chicken breast.  Then top each with one pineapple ring and one cherry.  Cover and bake at 350 for 30 minutes, then uncovered for 10 minutes more.
To make ahead:  Combine the chicken and dressing in one zip top bag.  Combine veggies in a second one.  Place in freezer.  Assemble as directed above including dressing.  (Or freeze assembled in a casserole].
This makes up nicely on a bed of rice.   I freeze this as 4 separate dishes.
Best Ever Crab Cakes
Category: appetizers-and-snacks
By LINDACHEK

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Ingredients:
1  egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Directions:
In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 4 patties

Calories: 216.1
Fat: 15.2 g
Saturated fat: 4 g
Carbohydrates: 5.7 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 13.9 g
Cholesterol: 108.5 mg
Sodium: 354.8 mg
Parmesan Roasted Acorn Squash
Category: side-dish
By stephtaylor

Very simple but satisfying way to make acorn squash. This is also good with delicata squash.

Ingredients:
1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
¼ cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
½ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 127.7
Fat: 8.3 g
Saturated fat: 1.8 g
Carbohydrates: 12.3 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 2.9 g
Cholesterol: 4.4 mg
Sodium: 320.1 mg
Curried Cauliflower Salad


Ingredients:
cauliflower, red onion, extra virgin olive oil, kosher salt, fresh ground black pepper, green beans, sugar snap pea, curry powder, fresh lemon juice, fresh cilantro, garlic clove

Directions:
Preheat oven to 425 degrees F.
In a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
In the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
Return all the vegetables to the mixing bowl and let cool.
Meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
Toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
To prepare the dressing:  Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
Sprinkle croutons over vegetables and serve with the dressing.
Grandma's Green Bean Casserole
Category: side-dish
By Amy Barry

This recipe is much better than the standard mushroom soup and French fried onion version.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
¼ cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tablespoon butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 10 servings

Calories: 214.9
Fat: 16.4 g
Saturated fat: 10.2 g
Carbohydrates: 9.5 g
Sugars: 3 g
Dietary fiber: 1.1 g
Protein: 7.8 g
Cholesterol: 45.1 mg
Sodium: 832 mg
Simple Vegetarian Hoppin' John


Ingredients:
dried black-eyed peas, water, chili peppers, salt, onion, brown rice, water, butter, wild rice

Directions:
Rinse and sort black-eyed.
Combine with water, and boil gently 2 minutes.
Remove from heat, take off heat, and cover for one hour.
Return to heat, bring to a boil, then cook over low heat 30 minutes.
Add peppers, salt, and onion, and continue to simmer gently until done, about 1 1/2 hours until done.
While beans are continuing to cook, start the rice.
Bring the 2 1/2 cups of water and butter to a boil.
Slowly stir the rice into the boiling water.
Cover and simmer gently 20 minutes.
Remove cover, add wild rice, stir gently, and cover again, simmering for another 30 minutes.
Uncover for the last 5 minutes of cooking.
Serve rice covered with the hot black-eyed peas and generous amounts of their sauce.
Salmon Pate


Ingredients:
salmon steak, bay leaf, gelatin, chives, mayonnaise, fresh dill, Worcestershire sauce, salt, cracked pepper

Directions:
Poach the salmon with the bay leaf in 1 1/2 cups water.
When firm, drain and keep the stock.
Discard the bay leaf and any skin and bones, and flake the salmon.
Soak the gelatine in 1/4 cup of the cooled salmon stock.
Heat the remaining stock and stir into the gelatine until dissolved.
Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.
Pour into a lightly oiled 8" x 4" loaf pan.
Chill until set.
Unmold and garnish with a few fronds of dill.
Strawberry Vanilla Pancakes


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, milk, egg, vanilla extract, fresh strawberries, maple syrup, fresh strawberries

Directions:
In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.
Pour in the milk, oil, egg, and vanilla extract (yes that's 2 tablespoons of extract], and mix until well blended.
Stir in the 1 cup of fresh chopped strawberries.
Coat a large skillet or griddle, with butter or cooking spray.  Then heat skillet or griddle over medium heat.
Pour batter into desired size of pancakes, onto skillet or griddle. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip]. I ate mine with fresh strawberries and Reddi Wip.
Yields: 8 pancakes.
Pineapple and Pinot Grigio Wine Jam


Ingredients:
pineapple, lemon, juice and zest of, sugar

Directions:
In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp], and the wine.
Let set overnight.
The next day put pot on a medium flame and bring to a mild boil.
Add the sugar and bring back to a boil.
Continue to boil for about an hour or until the jelly-stage is reached.
If desired, use a potato masher to break-up the larger pineapple pieces.
Ladle into jars, seal and water bath process for 10-mins.
When processed, invert the jars to cool for an hour, then upright them. This prevents all pineapple chunks from floating to the top of the jar.
This yields 3 half-pints with a little left over for the fridge.
Jello Waldorf Salad


Ingredients:
boiling water, cold water, fresh lemon juice, red apples, celery, walnuts

Directions:
Mix dry Jello with boiling water with a whisk to dissolved and stir in cold water.
Let set in fridge till syrupy (can speed this up by setting bowl in another bowl filled with ice water for about 20 minutes].
Add the diced apples, celery, and nuts.
Pour into a glass dish (can be a bowl, 7x11, oval dish- a 9x13 is makes the squares too thin].
Mediterranean Marinated Salad


Ingredients:
canned chick-peas, celery ribs, green onions, tomatoes, avocado, cauliflower floret, Spanish olives, feta cheese, canned artichoke heart, garlic powder, salt, black pepper, olive oil

Directions:
"Combine all vegetables and cheese in a medium bowl.  Sprinkle with garlic powder, salt, and pepper.  Drizzle with olive oil, then vinegar.  Toss until vegetables are coated, and serve."