xiaoxl/recipe_data huggingface dataset:
Cheesy Chicken Broast


Ingredients:
black pepper, chicken, soya sauce, yogurt, salt, lemon juice, paprika, cheese, mixed herbs, eggs, ketchup, chili sauce, butter, water

Directions:
In a bowl, add yogurt,black pepper,mustard paste,chili sauce,crushed chili,mix herbs,ketchup,lemon,salt,soya sauce and chicken and marinate for a while.
In a separate bowl, add eggs,ginger garlic paste,salt.
Take a wok and heat butter.
Now dip the chicken into egg mixture and fry in the wok (do this process for each chicken piece].
While frying, add paprika and water.
Cover the wok.
Let it cook till the water dries or till chicken tenders.
Now dish out the chicken and sprinkle the cheese.
Put the dish into microwave or oven till cheese melts.
Serve hot with french fries :].
New Potato or Red Potato Salad ala Nita


Ingredients:
celery, fresh parsley leaves, dried parsley, green onions, prepared mustard, mayonnaise, hard-boiled eggs, chopped pimiento, garlic powder, onion powder, celery seed, granulated sugar, table salt, black pepper, paprika

Directions:
Scrub potatoes under running water with a brush.
Leave skins on potatoes.
Place them in a pot of water to cover the potatoes.
Bring to a boil and boil for 12 to 15 minutes until potatoes are fork tender.
Remove from pot to stop cooking process.
Let potatoes cool slightly.
Place them in a large bowl and break them apart somewhat with a cooking fork or spoon.
In another bowl, combine rest of the ingredients.
Mix them in with the potatoes gently.
Taste and adjust seasonings.
Serve warm or, cover and refrigerate for later use.
Do NOT leave at room temperature.
*Available in the Spice department of most supermarkets.
Ask for it.
Chia Pudding
Category: desserts
By nikkid

Chia seeds are a wonderful alternative source of omega-3 fats, fiber, and energy. This easy pudding is similar to tapioca. It can be served warm. Add fresh fruit for a nice twist. Use whatever dried fruit you prefer for topping.

Ingredients:
2 cups milk
⅔ cup chia seeds
1 tablespoon white sugar
½ teaspoon vanilla extract
2 tablespoons unsweetened coconut flakes  (Optional)
2 tablespoons raisins  (Optional)

Directions:
Combine milk, chia seeds, sugar, and vanilla extract in a bowl; let sit about 10 minutes. Stir the mixture, cover the bowl with plastic wrap, and refrigerate 8 hours to overnight. Top the pudding with coconut and raisins to serve.

Prep time: 5 mins
Total time: 8 hrs 15 mins
Yields: 4 servings

Calories: 109.4
Fat: 4.3 g
Saturated fat: 3.2 g
Carbohydrates: 13.7 g
Sugars: 12.2 g
Dietary fiber: 0.7 g
Protein: 4.4 g
Cholesterol: 9.8 mg
Sodium: 51.7 mg
Soft Oatmeal Coconut Chocolate Chip Cookies
Category: desserts
By jlynn79

These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.

Ingredients:
1 ½ cups brown sugar
1 cup solid vegetable oil-butter spread (such as Smart Balance® sticks), softened
1  egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 cups shredded unsweetened coconut
1 ½ cups whole wheat flour
1 cup rolled oats
1 cup dark chocolate chips
1 cup chopped unsalted almonds
1 tablespoon plain Greek yogurt  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until golden brown, 9 to 11 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 45 cookies

Calories: 135.4
Fat: 8.2 g
Saturated fat: 3.8 g
Carbohydrates: 15.3 g
Sugars: 7.6 g
Dietary fiber: 1.6 g
Protein: 1.9 g
Cholesterol: 4.5 mg
Sodium: 97.5 mg
Quick Tomato Sauce


Ingredients:
san marzano tomatoes, extra virgin olive oil, garlic cloves, fresh basil leaves, kosher salt, pepper

Directions:
Pour the San Marzano tomatoes into a bowl and break them up by hand.  Discard any hard cores or bits of skin.
Heat the oil in a large pan over moderate heat, add the garlic and saute until golden, about one minute.
Add the tomatoes and their juice carefully. (They will splatter.]  Tear the basil leaves in half and add along with the salt.  Add the hot pepper (if using].
Simmer briskly, stiring occasionally, until you have a thick chunky sauce.  About 15 to 20 minutes.
Remove the garlic before serving.
8 Vegetable Chicken and Dumplings, Slowcooked


Ingredients:
kale, onion, frozen corn, carrot, yellow potatoes, celery, garlic cloves, chicken breasts, chicken broth, parsley, black pepper

Directions:
Place chicken breasts, whole, in slow cooker.
Wash, chop, measure, and add vegetables to crock pot.
Add liquids.
add water if necessary to raise liquid level above the protein or if desired.
Set cooker to high on 5 hours or low 8 hours.
After 3 hours of cooking, open refrigerator biscuits. Use half the package for low carb version (4 biscuits] or whole package for full version. Cut uncooked dough into quarters. Stir the pot well, shredding chicken if desired with fork before adding uncooked biscuit dough to surface. Replace lid, cook for 45 minutes to 90 minutes depending on cooker. Eat when dumplings are fully cooked and flaky. Season to taste.
Carrot Bake


Ingredients:
carrot, onions, mayonnaise, water, pepper, butter, margarine, sharp cheddar cheese

Directions:
On stovetop or in a microwave oven, cook carrots until tender.
Place in a 1-qt baking dish; set aside.
In a small bowl, combine the next five ingredients; mix well.
Pour over carrots.
Combine bread crumbs and butter; sprinkle on top.
Bake, uncovered, at 350 degrees F for 25-30 minutes.
Sprinkle with cheese.
Return to the oven for 2-3 minutes or until the cheese melts.
Accidental Fish
Category: seafood
By Islandwatergirl

This is one of my family's favorite fish recipes for southern cooking. Serve over rice. Steamed vegetables go great with this dish.

Ingredients:
2 (4 ounce) fillets mahi mahi
2 teaspoons olive oil
½ cup salted butter
1 clove garlic, minced
1 tablespoon lemon juice
2 drops Louisiana-style hot sauce, or to taste
1  roma tomato, seeded and chopped  (Optional)
1  green onion, chopped

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Rub the mahi mahi fillets with the olive oil and lay into a baking dish. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. While the mahi mahi bakes, melt the butter in a saucepan over medium heat. Stir the garlic, lemon juice, and hot sauce into the melted butter; simmer together for 1 minute. Add the tomato and green onion to the butter mixture; cook and stir until hot. Spoon over the   to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 556
Fat: 51.7 g
Saturated fat: 30 g
Carbohydrates: 3 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 21.7 g
Cholesterol: 203.8 mg
Sodium: 451.6 mg
Breaded Orange Glazed Chicken


Ingredients:
boneless skinless chicken breasts, orange marmalade, mandarin oranges

Directions:
Preheat oven to 400°F
Spread chicken breasts with 2 tbls of the marmalade.
Empty coating mix into shallow dish and add chicken, turning to evenly coat both sides.
Place chicken in a 13x9" baking dish.
Bake for 25 minutes or until chicken is cooked through (180°F].
Mix dressing and remaining marmalade and add to spinach; tossing to coat.
Place spinach evenly on 4 serving plates.
Place one chicken breast on each plate and add mandarin oranges around the edges of the plate, if desired.
Cinnamon Pie


Ingredients:
cinnamon, sugar, butter, eggs, water, flour

Directions:
Preheat oven to 375 degrees., Mix all ingredients together with a whisk.  Batter will be slightly lumpy., Pour into the shell and bake for 45 minutes or until set.
Simple Salmon with Balsamic Sauce
Category: main-dish
By Anonymous

Simply delicious and tender baked salmon, with fresh squeezed lemon, butter, and chopped fresh parsley, is basted in a rich balsamic sauce.

Ingredients:
4 (4 ounce) skinless, boneless salmon fillets
½ cup vegan margarine (such as Smart Balance®), melted
1  lemon, halved
¼ cup balsamic vinegar
2 tablespoons soy sauce
2 tablespoons white sugar
½ teaspoon minced garlic
½ cup chopped fresh parsley

Directions:
Preheat oven to 375 degrees F (190 degrees C). Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet. Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 364.2
Fat: 24.7 g
Saturated fat: 6.4 g
Carbohydrates: 9.8 g
Sugars: 8.7 g
Dietary fiber: 0.3 g
Protein: 25 g
Cholesterol: 50.4 mg
Sodium: 686 mg
Sesame-Ginger Pan Seared Salmon


Ingredients:
salmon fillets, olive oil, ginger, garlic powder, onion powder, salt, pepper, sesame seeds

Directions:
Drizzle sesame oil over salmon and rub over all sides of fish.  Set aside.
In a small bowl, combine ground ginger, garlic powder, onion powder, salt & pepper.  Season all sides of fish and allow to dry marinate at room temperature for 30 minutes.
Place a large skillet over medium heat and add olive oil.  Once the oil is fragrant and glistening, sear one side for 5-7 minutes.  Carefully turn and sear the opposite side for another 5-7 minutes.  Once salmon is cooked through, remove to serving plate and cover.
Lower skillet heat to medium-low and toast sesame seeds for 1-2 minutes or until fragrant and thoroughly coated with the oils and seasonings remaining in the pan.
Spread seeds evenly over the top of each filet.
Serve and enjoy!
Berry and Mango Smoothie


Ingredients:
blueberries, strawberry, mango

Directions:
Place ingredients in blender & mix until smooth., Pour into 2 glasses & enjoy!
Candy Cane Fudge - Delicious!


Ingredients:
sugar, butter, margarine, evaporated milk, white chocolate, marshmallow creme, peppermint, vanilla

Directions:
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
Place sugar, butter and evaporated milk in large heavy saucepan.
Bring to full rolling boil on medium heat, stirring constantly.
Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted.
Add 1 cup of peppermint and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan.
Sprinkle remaining 1/2 cup of peppermint on top.
Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
Store in tightly covered container at room temperature.
Lighter Spicy Garlic Shrimp


Ingredients:
garlic cloves, white wine, fat-free chicken broth, olive oil, salt, crushed red pepper flakes, frozen shrimp, red bell peppers, red capsicum, cornstarch

Directions:
In a medium bowl, combine the garlic, wine, broth, oil, salt, and red pepper flakes.
Add the shrimp and toss to coat.  Set aside to marinate for 5 minutes.
Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
Add the bell pepper to the skillet and cook for 1 minute to soften slightly.
Add the shrimp and all but 1 tablespoon of the marinade.  Cook for 2 minutes, or until the shrimp turn pink on the bottom.
Turn the shrimp over and cook for 1-2 minutes longer, or until the shrimp are opaque.
In a cup, dissolve the cornstarch in the remaining 1 tablespoon of marinade.
Push the shrimp to the side of the pan and stir the cornstarch into the sauce in the center of the pan.  Cook for 1 minutes, or until the sauce is slightly thickened.
Mix the sauce with the shrimp and serve immediately.
Broccoli Soup


Ingredients:
broccoli, potato, garlic, curry powder, heavy cream, plain yogurt

Directions:
Reserve several broccoli florets for garnish.
Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.
Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.
Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.
Drain and set aside for service.
At this point add the curry powder, if using.
If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!] and puree the vegetables with some of the stock until well pureed.
Return to the pot.
Taste, adjust for salt and pepper.
Add the cream or yogurt, stir to combine, heat to serving temperature.
Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.
Turtle Pumpkin Pie (From Kraft)


Ingredients:
graham cracker pie crust, Planters pecans, Jello Instant Vanilla Pudding Mix, milk, canned pumpkin, ground cinnamon, ground nutmeg, Cool Whip Topping

Directions:
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Black Bean and Corn Salsa
Category: appetizers-and-snacks
By Erinn Danna

This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.

Ingredients:
4 (15 ounce) cans black beans, rinsed and drained
1  yellow bell pepper, diced
1  orange bell pepper, diced
1  green bell pepper, diced
¼  red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
⅔ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
¼ teaspoon hot sauce, or to taste

Directions:
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Prep time: 25 mins
Total time: 8 hrs 25 mins
Yields: 16 servings

Calories: 115
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 8.2 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 1.2 g
Sodium: 149.9 mg
Lemon Herb Pork Chops


Ingredients:
garlic powder, parmesan cheese

Directions:
Pour marinade over chops and put in fridge to marinate at least an hour.
Mix crumbs, seasonings and cheese.  Take chops out of marinade and shake off excess.  Dredge in crumb mixture on both sides and place in casserole dish coated with cooking spray  Spray top of chops lightly with cooking spray.
Put chops in 350 oven for 10 minutes Then increase cook temp to 425.  Leave chops in oven  and when heated cook for 10 more minutes. Take chops out of oven and cover with foil. Let sit for about 10 minutes Enjoy.
Vegan Hot Spiced Milk


Ingredients:
non-dairy milk substitute, ground cardamom, ground cinnamon, ground black pepper, saffron thread, sugar

Directions:
Combine the milk, cardamom, cinnamon, pepper and saffron in a small saucepan and whisk them together.  Place over medium heat, stirring occasionally until hot.
Pour the milk through a fine strainer to filter out the spices (you can put the strainer over your mug and pour the hot milk directly into it].  Stir in as much sweetner as necessary to achieve the desired sweetness.
Serve hot and enjoy.
Alternatively, for an even easier version: put all the ingredients into a mug (I leave out the saffron for this version] and microwave on high for a minute or until hot and enjoy without straining.
Carrot Muffins


Ingredients:
carrots, granulated sugar, brown sugar, crushed pineapple, prunes, vanilla, flour, baking soda, ground cinnamon, salt

Directions:
preheat oven 375, coat 18, 2 inch muffin tin cups with cooking spray.
caombine carrots,ugars, pineapples, prune puree, egg whites, and vanilla in a large bowl; stir to blen thoroughly; add remaining ingrediants, mix just to blend. spoon batter into cups and bake 20 mins or until toothpick comes out clean.  let cool completely and enjoy.
Mom's Chicken Pot Pie
Category: meat-and-poultry
By Samantha Hamilton

Easy, beginner pot pie that your family will love.

Ingredients:
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Directions:
Preheat oven to 425 degrees F (220 degrees C). Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 deep-dish pie

Calories: 439.6
Fat: 25.9 g
Saturated fat: 9.5 g
Carbohydrates: 35.2 g
Sugars: 1.6 g
Dietary fiber: 3.5 g
Protein: 16.9 g
Cholesterol: 53 mg
Sodium: 935.6 mg
Fast Fast Fast Soda Bread


Ingredients:
whole wheat flour, white flour, baking powder, baking soda, fat-free buttermilk, skim milk, lemon juice, vinegar

Directions:
Preheat the oven to 375.
Mix the flours, baking powder, and baking soda together.
Add the milk and stir just until combined.
On a surface coated with a lot of flour (coat your hands too], knead the bread for 2 minutes.
Put it on a cookie sheet sprayed with non-stick spray.
Flatten to about a 7 inch round.
Cut an X in the top with a knife.
Bake for 40 minutes or until it sounds hollow when you tap the bottom.
Creamy Banana-Berry Smoothie


Ingredients:
banana, strawberries, vanilla yogurt

Directions:
Crush ice in blender., Add banana, strawberries, and orange juice until blended., Pour in yogurt and blend., Pour smoothie into cups and top with additional strawberries for decoration., Enjoy!
Linguine With Ricotta


Ingredients:
butter, garlic clove, ricotta cheese, fresh Italian parsley, linguine

Directions:
Melt butter in heavy small saucepan over medium heat. Add garlic and saute for 2 minutes.
Combine ricotta, cream,parsley and butter mixture in a large bowl.
Season to taste with salt and pepper.
Cook linguine in large pot of boiling, salted water until just tender, but still firm to bite, stirring.
Drain.  Toss with ricotta mixture.
Serve pasta immediently.
Flautas


Ingredients:
beef brisket, ground cumin, black pepper, cayenne pepper, salt, corn tortillas, shortening, sour cream, lettuce, tomatoes

Directions:
Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers., Make sure spices are well incorporated into the meat., Warm corn tortillas in 250 degree oven until soft., Place about 2 tablespoons of meat in a line down the middle of each tortilla., Roll up each tortilla tightly and secure with a toothpick., Fry flautas in hot shortening or oil, turning until all sides are crisp., Serve immediately with sour cream, shredded lettuce, and sliced tomato.
Mom's 'Sweet 'n' Sours' Pork Ribs
Category: meat-and-poultry
By HOWITZER

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Ingredients:
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
2 cups water
½ cup soy sauce
½ cup vinegar
2 pounds pork spareribs, cut into bite size pieces
1 tablespoon vegetable oil
2 cloves garlic, chopped

Directions:
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 668.5
Fat: 33.7 g
Saturated fat: 11.6 g
Carbohydrates: 59.1 g
Sugars: 50.5 g
Dietary fiber: 0.6 g
Protein: 31.9 g
Cholesterol: 120.1 mg
Sodium: 2481.6 mg
Gluten-Free Coconut Muffins
Category: bread
By fabeveryday

You won't miss the gluten in these sweet and fluffy coconut muffins!

Ingredients:
¾ cup coconut flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
¾ cup coconut milk
⅔ cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups shredded unsweetened coconut, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside. Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid. Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins. Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes. Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 233.7
Fat: 16.3 g
Saturated fat: 13.2 g
Carbohydrates: 20 g
Sugars: 12 g
Dietary fiber: 5.2 g
Protein: 4.2 g
Cholesterol: 62 mg
Sodium: 273.8 mg
Vermont Corn Relish


Ingredients:
red sweet peppers, green peppers, celery, onions, white sugar, white vinegar, salt, celery seeds, dry mustard, turmeric

Directions:
Mix peppers, celery, onions, sugar, vinegar, salt & celery seed in 6-8 qt non-aluminum pot.
Boil uncovered for 5 minutes, stirring occasionally.
Combine mustard and tumeric. Blend with some of the boiling liquid from pot and then add.
Return to a boil, 5 minute stirring occasionally.
Pack and process in boiling water for 15 minutes.
Be sure to check seals.
Makes 10 pints or so.
Best Creamy Blue Cheese Dressing/Dip


Ingredients:
blue cheese, buttermilk, sour cream, mayonnaise, white wine vinegar, sugar, Worcestershire sauce, garlic, salt, fresh ground black pepper

Directions:
In a bowl mash the blue cheese with the buttermilk until the mixture resembles large-curd cottage cheese.
Add in sour cream, mayonnaise, vinegar, sugar, Worcestershire sauce, garlic and salt; mix until well blended.
Season with black pepper to taste.