xiaoxl/recipe_data huggingface dataset:
Smoked Sausage Kebobs


Ingredients:
red bell pepper, yellow bell pepper, green bell pepper, red onion, olive oil, salt, pepper

Directions:
Soak wooden skewers in water for 20 minutes. Combine olive oil, paprika, salt and pepper in a small bowl. Spit sausage, peppers and onion onto skewers and brush with paprika glaze. Spray grill and preheat to medium heat. Grill kebobs until sausage is grilled and vegetables are tender, about 5 minutes per side. Remove from grill and serve immediately.
More information and recipe ideas are available online at pillers.com.
Juicy Lamburgers With Rosemary-Mint Sauce


Ingredients:
lean ground lamb, onion, fresh mint leaves, salt, pepper, garlic cloves, plain nonfat yogurt, fresh mint leaves, cider vinegar, fresh rosemary leaves, dried rosemary, salt, pepper, ground cumin

Directions:
TO MAKE AHEAD OF TIME: Prepare lamburgers as directed; shaped into 6 patties and store them, covered, in the refrigerator until ready to cook.
Prepare sauce and cover, refrigerated, until ready to cook patties.
REGULAR DIRECTIONS: Make rosemary-mint sauce and set aside. Spray a 12-inch skillet with nonstick cooking spray.  Mix all other ingredients except Rosemary-Mint Sauce.  Heat skillet over medium heat.
Shape meat mixture into 6 patties.  Cook patties in skillet 5 minutes; turn.  Cook 3-5 minutes longer until no longer pink in center.  Serve with sauce.  Cooked noodles and carrots taste good as sides.
Make Your Mashed Potato Recipe Ahead of Time!


Ingredients:
potatoes, lemon juice

Directions:
Boil water, add peeled potatoes cut into large chunks, cook and drain.
Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
Reheat (microwave, crock pot, oven, stovetop] till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work].
Source: Idaho Potato Commission.
Chili Pasta Bake


Ingredients:
penne pasta, ground beef, onion, chili powder, canned tomatoes, tomato sauce, salsa, diced green chilies, cheddar cheese

Directions:
Prepare the pasta according to package directions, drain.
Spray a 13 x 9 inch pan with cooking spray; set aside.
Preheat oven to 350 degrees.
Cook the meat and onion in a large sillet; drain.
Add the chili powder, undrained tomatoes, tomato sauce, salsa and chilies to the meat mixture.
Cook an additional 5 minutes; add the cooked pasta to the mixture; mixing well.
Pour into prepared dish, top with cheese and bake in preheated oven for 20 minutes or until bubbly and cheese has thoroughly melted.
Green Beans With Sour Cream


Ingredients:
onions, butter, flour, vinegar, sugar, sour cream, parsley

Directions:
Drain beans and save liquid.
Brown onion in butter.  Blend in flour.  Add liquid from beans and cook until thick, stirring constantly.
Add salt, pepper, vinegar, sugar and sour cream.
Add beans and heat thoroughly.  Serve immediately, garnished with chopped parsley.
Rice Cooker Crawfish Tails
Category: seafood
By KIMMYLEW

For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side. YUMMY!

Ingredients:
1 ½ cups uncooked long grain rice
1  green bell pepper, diced
1 small onion, diced
1 bunch green onions, diced
1 pound peeled crawfish tails
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
4 tablespoons margarine
1 tablespoon dried parsley
1 teaspoon Cajun seasoning, or to taste

Directions:
In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

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

Calories: 315.7
Fat: 8.3 g
Saturated fat: 1.5 g
Carbohydrates: 43.8 g
Sugars: 2 g
Dietary fiber: 2.7 g
Protein: 16 g
Cholesterol: 81 mg
Sodium: 406.2 mg
Garlic Chicken Stir Fry
Category: world-cuisine
By Teresa Shields

A stir fry recipe I developed to satisfy a family of garlic lovers.

Ingredients:
2 tablespoons peanut oil
6 cloves garlic, minced
1 teaspoon grated fresh ginger
1 bunch green onions, chopped
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into strips
2  onions, thinly sliced
1 cup sliced cabbage
1  red bell pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch

Directions:
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

Yields: 4 servings

Calories: 337.3
Fat: 8.6 g
Saturated fat: 1.6 g
Carbohydrates: 32.3 g
Sugars: 12.2 g
Dietary fiber: 5.9 g
Protein: 31.7 g
Cholesterol: 67.1 mg
Sodium: 1363.8 mg
Fried Tortilla Chips


Ingredients:
"corn tortillas"

Directions:
Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
Cook until crisp (1 to 1-1/2 minutes]; lift from oil with slotted spoon and drain on paper towels.
Maple-Ginger Tea


Ingredients:
ginger, maple syrup, water

Directions:
boil one cup of water., place the ginger in a cup and pour the boiling water over it., cover and let the ginger soak for 10 minutes., scoop out the ginger with a spoon, and stir in the maple syrup.
Frozen Mint Chocolate Boccacino


Ingredients:
coffee, water, milk, vanilla extract

Directions:
This recipe requires a process called double-strength brewing for maximum flavor. Brew 12 tablespoons of coffee with only 6 cups of filtered water. This will be a very strong brew of coffee that needs to be set aside and chilled in your refrigerator for at least 3 hours.
Blend coffee, milk, chocolate syrup and vanilla together in a blender with 2 cups of ice for at least 30 seconds or to desired thickness.
Serve in tall glass. Top with whipped cream and a single mint leaf.
Individual Mini Raspberry Cheesecakes


Ingredients:
cream cheese, sugar, artificial sweetener, egg, lemon juice, vanilla extract, butter, fresh raspberry

Directions:
Preheat the oven to 375 degrees F.
In a food processor grind the almonds down to fine crumbs.
Melt the butter and add to the almond crumbs.
Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
Cool on a rack, then refrigerate.
When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days.  I have never frozen them.  They disappear too quickly!
Duck in Olives


Ingredients:
fennel seed, parsley stems, black peppercorns, bay leaf, thyme, dried thyme leaves, butter, olive oil, chicken wings, chicken livers, onions, flour, chicken broth, dry white wine, dry white vermouth, tomato paste, green olives

Directions:
Tie the spices in cheesecloth, set aside.
Heat a stock pot with 1 tablespoon of the butter and the oil. Add the chicken wings and livers (or neck and giblets, if using], and cook, stirring often, until they begin to brown.
Add the minced onions, and cook for 5-10 minutes more. Stir in the flour. Add the broth, the wine, the vermouth, the spice bag, and the tomato paste. Season with salt and pepper, and simmer gently, for about 2 hours, skimming the scum, from time to time.
Bring a 6-cup saucepan, half-filled with unsalted water to a boil. Cook the olives 2 minutes, then drain, and rinse under cold water.
Strain the sauce through a fine large sieve into another saucepan, of suitable dimensions and add the olives, discarding the solids, and spices, from the sieve.  Simmer gently for an hour or more, until the sauce coats a spoon.
Preheat the oven to 475 degrees, while the sauce cooks.
Wash the duck, discarding (or reserving] any lumps of fat.
Score the skin all over with a small sharp knife, rub with the remaining butter, and season the cavity, and flesh with salt and pepper.  Tie the legs.
Fit a roasting tin with a rack, put on the breast side down of the duck, and roast 20 minutes, basting. Flip, roast 20 minutes more, basting.
Reduce thermostat to 350 degrees and roast until the duck registers 160 degrees (about 1 hour].
Rest 20 minutes, then cut into pieces, as for chicken, and serve with the sauce all over.
Very Low-Carb Pumpkin Muffin in a Minute (Mim)


Ingredients:
flax seed meal, baking powder, Splenda sugar substitute, cinnamon, pumpkin pie spice, pumpkin puree, egg, cream cheese, Splenda sugar substitute

Directions:
Mix all together in a mug and microwave for 1 min 40 sec!   for frosting just mix together as well. spread  muffin with with frosting. YUM!
tip: if you forget to get your cream cheese out to soften, microwave it for about 15 seconds and it wiil work fine.
There are approx 25 carbs in this.
Uncle Bill's Creamy Mustard /Jalapeno Dipping Sauce


Ingredients:
mayonnaise, hot water, dry mustard, liquid honey, soy sauce, lemon juice, garlic cloves, sesame seeds

Directions:
Process all ingredients in a blender or food processor until smooth, about 2 minutes.
Store in glass jar with lid in the refrigerator until ready to use.
Use as required for dipping or as a sauce, spread over your selected food item.
To give this a curry flavor, add 2 teaspoons of your favorite curry powder.
Gazpacho


Ingredients:
tomatoes, water, cucumbers, onions, red bell peppers, dry white wine, tomato paste, sherry wine, red wine vinegar, garlic, crouton

Directions:
Puree everything (but croutons] in batches.
Strain through sieve (unless you like more texture to your gazpacho], pressing on solids with back of spoon.
Season to taste.
Cover and chill until very cold.
Enjoy.
(can be made 1 day ahead].
Bar-B-Que Sauce
Category: side-dish
By Debi K

This is an easy to make Bar-B-Que sauce using ingredients most people have at home.

Ingredients:
½ cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
¼ teaspoon mustard powder
¼ teaspoon salt

Directions:
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 cup

Calories: 32.9
Fat: 0.1 g
Carbohydrates: 8.2 g
Sugars: 7.2 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 283.4 mg
Basic Aioli


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

Directions:
Mix the garlic in a food procesor.
Add the egg and process until well mixed. With the motor running, slowly pour in half of the olive oil. Stop the machines and add the lemon juice. Then, with the motor running, slowly pour in the rest of the olive oil and process until the mixture is thickened and the oil is emulsified.
Add salt and pepper to taste.
Refrigerate for at least 30 minutes, covered, and up to 12 hours before serving. This will allow the raw garlic flavor to mello.
Ovengold® Turkey Slaw


Ingredients:
green cabbage, green onions, sugar, white vinegar, canola oil, sesame seeds

Directions:
Julienne turkey into ¼" x ¼" x 2" long strips.
Core and shred cabbage coarsely. Toss in large mixing bowl with green onions and toasted almonds.
In a separate bowl, add sugar to rice wine vinegar and whisk until sugar is completely dissolved.
Whisk in canola and sesame oil.
Pour evenly over turkey and cabbage mixture and toss evenly to coat.
Garnish with sesame seeds.
Fried Leeks (Garnish)


Ingredients:
leeks, cornstarch, all-purpose flour, fine sea salt

Directions:
In a medium sauce pot heat oil to 350 degrees F. Sift cornstarch and flour together.
Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with sea salt.
Restaurant "x" Secret Blue Cheese Dressing


Ingredients:
blue cheese, buttermilk, mayonnaise, sour cream, salt, pepper, garlic, butter

Directions:
On very low heat, cook garlic in butter, until soft and fragrant.
Add 1/2 of the blue cheese and melt.
Remove from heat and cool.
Combine with remaining ingredients, including the 2nd half of the blue cheese in a large bowl and whisk.
Chill and serve. Magical!
Korean BBQ Chicken Marinade


Ingredients:
sugar, soy sauce, water, onion powder, ground ginger, lemon juice

Directions:
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder and ginger.  Bring to a boil. Reduce heat to low, and simmer 5 minutes.
Remove the mixture from heat, cool, and whisk in lemon juice and hot pepper paste.  Place chicken in mixture.  Cover and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
Mushroom Stuffed Cheeseburgers


Ingredients:
lean ground beef, sweet onion, eggs, ketchup, salt, pepper, butter, cheddar cheese

Directions:
Combine ground beef, onion, eggs, bread crumbs, ketchup, salt, and pepper; shape into into twelve thin (about 1/4-inch thick] patties.
Melt the butter in a skillet and sauté the mushrooms until just tender.
Place mushrooms on 6 of the patties. Top with remaining patties and seal edges.
Broil or grill the burgers to desired doneness.
Top each burger  with a slice of cheese and let it melt. Serve on split toasted buns. Enjoy!
Beef Noodle Bake (Oven or Crock Pot)


Ingredients:
ground beef, onion, tomato sauce, sour cream, cream cheese, sugar, cheddar cheese

Directions:
In a skillet, cook beef and onion until meat is no longer pink; drain.
Remove from the heat; stir in tomato sauce, sour cream, cream cheese,sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in. x 9-in. x 2" baking dish; top with half of the beef mixture.
Repeat layers.
Cover and bake at 350 for 30-35 minutes or until heated through.
Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
Yield: 6 servings.
Cheesy Sausage Tater Tots - Topped Casserole


Ingredients:
Italian sausage, olive oil, onion, garlic, parmesan cheese, evaporated milk, cheddar cheese, seasoning salt, black pepper, parmesan cheese

Directions:
Set oven to 350 degres.
Butter a 13 x 9-inch baking dish.
Heat oil in a large skillet over medium-high heat; add in the sausage meat with chili pepper flakes (if using] onions and garlic, stir with a wooden spoon breaking up the meat, cook until well browned (about 10-12 minutes] drain the fat, then add in about 1/4 cup Parmesan cheese; mix to combine.
Spread the mixture into the baking dish.
In a bowl mix the soup with evaporated milk, then pour over the sausage mixture in the baking dish.
Sprinkle grated cheddar cheese over the soup.
Top with the potato nuggets evenly over the cheese.
Sprinkle the top of the nuggets lightly with seasoned salt and black pepper, then sprinkle with Parmesan cheese to taste.
Bake uncovered for about 50-60 minutes, or until lightly browned.
Cinnamon Leaf Ring Coffee Cake


Ingredients:
milk, dry yeast, shortening, margarine, sugar, salt, eggs, flour, margarine, butter, cinnamon, sugar

Directions:
Cool milk to warm (110 degrees].
Sprinkle yeast on top of milk and let stand to soften.
Cream shortening and margarine.
Add sugar and salt and cream until light and fluffy.
Add eggs, yeast milk and enough flour to make a soft dough.
Knead until smooth and elastic on lightly floured board.
Place in a greased bowl, cover and let rise until doubled (about 1 hour].
Roll dough thin (1/4 inch] and cut into rounds with a 2 inch round cutter Dip each round into melted margarine, then into cinnamon sugar mixture.
Stand rounds up in 2 well buttered ring molds 8 1/2"X 2 1/4".
Let rise until light (about 1/2 hour].
Bake at 350 degrees for 25 minutes.
Cool slightly before turning out.
Grain Bowl with Blackened Shrimp, Avocado, and Black Beans
Category: main-dish
By Sahara B

This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!

Ingredients:
1 ⅛ cups water
½ cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
2 teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 (15 ounce) can corn, drained
1  red bell pepper, diced
¼ cup chopped fresh cilantro
1  lime, juiced
1 tablespoon olive oil
1  avocado
¼ cup chopped fresh cilantro
¼ cup plain Greek yogurt (such as Chobani®)
1 clove garlic
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can black beans, drained
1  avocado, sliced
1  lime, cut into wedges

Directions:
Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed. While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl. Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side. Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad. Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth. Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 695.7
Fat: 39.3 g
Saturated fat: 6.2 g
Carbohydrates: 61.8 g
Sugars: 6.4 g
Dietary fiber: 18.6 g
Protein: 32.5 g
Cholesterol: 175.4 mg
Sodium: 2032.1 mg
Hamburger Veggie Soup


Ingredients:
potatoes, tomatoes, corn, green beans, carrot, water, pepper

Directions:
Brown ground round in a dutch oven.
When beef is browned, add wine to the pot to deglaze pan.
You should remove the pan from the stove before deglazing, and after stirring up the bits from the bottom of the pot, return to the stove top.
Simmer and stir about 5 minutes.
Add the potatoes, tomatoes, water, onion soup, bouillon, corn, green beans, and carrots.
Simmer for approximately 35-40 minutes.
Moroccan Spice Blend


Ingredients:
ground cumin, ground ginger, salt, black pepper, ground cinnamon, ground coriander, cayenne, ground allspice, ground cloves

Directions:
Whisk together all ingredients in a small bowl until combined well., Store in an airtight container in a cool, dark, dry place.
Bacon and Potato Pie


Ingredients:
bacon, onion, milk, flour, eggs, potatoes

Directions:
Trim bacon, chop finely., Peel potatoes and grate.  Peel and chop onion finely, and mix all together., Add flour., Beat eggs and season, add milk., Blend with bacon mixture.  Melt dripping in shallow pan., Pour mixture in ., Bake at 400 F for 3/4 hour., When cooked cut into squares and serve. Cheers, Doreen Doreen Randal,  Wanganui., New Zealand.
Gluten-Free Raisin Oatmeal Cookies
Category: desserts
By Terri Johnson

Created for a friend, a crispy cookie full of flavor that satisfies both gluten-free and non-gluten-free friends/family. Enjoy!

Ingredients:
1 cup pecan halves or pieces
1 ⅓ cups light brown sugar
½ cup unsalted butter, at room temperature
½ cup shortening
2  eggs, at room temperature
2 teaspoons vanilla extract
1 ½ cups gluten-free all-purpose baking flour
1 (.25 ounce) package unflavored gelatin
2 teaspoons unflavored gelatin
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
3 cups gluten-free oats
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely. Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract. Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough. Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 18 mins
Total time: 1 hr 53 mins
Yields: 3 dozen

Calories: 161.7
Fat: 8.5 g
Saturated fat: 2.7 g
Carbohydrates: 20.4 g
Sugars: 10.8 g
Dietary fiber: 1.7 g
Protein: 2.5 g
Cholesterol: 17.1 mg
Sodium: 91.7 mg
Greens


Ingredients:
olive oil, mushrooms, bok choy, baby bok choy, Splenda sugar substitute, beef broth, cornstarch, water

Directions:
In a large nonstick frypan, heat olive oil.
Add mushrooms, saute until browned on both sides, 5 or 6 minutes.
Wash and clean bock choys and spinach.
Cut about an inch off the root end of the bok choy and separate.
Add bok choys, spinach and red pepper to mushrooms, season with salt and pepper, add splenda.
Saute for 2 minutes, add beef stock, cover and cook another 2 minutes or just until bok choy is tender.
Uncover, add sesame oil, stir to mix.
Whisk cornstarch into water, add to greens, stir and bring to boil.
Simmer for 1 minute or til liquid thickens.
Serve hot.
Addition:
I often sprinkle roasted sesame seeds, about a tablespoon, on finished dish just before serving.
Home Fries


Ingredients:
potatoes, butter, onion

Directions:
Melt 2 Tbl. butter in skillet on medium heat and cook the onions until just soft.
Add the potatoes that have been cut into small chunks,garlic salt and pepper to taste and another 2 tbl. butter.  Cook on medium heat browning slowly and adding butter 2 tbl. at a time until browned.
It should take approximately 30 minutes to make these depending on your stove and amount of spuds you use.
Mom's Sweet and Sour Bean Salad


Ingredients:
kidney beans, green pepper, onion, sugar, salt, pepper, vinegar

Directions:
"Mix ingredients and chill."