xiaoxl/recipe_data huggingface dataset:
Oriental Chicken Salad


Ingredients:
honey, red wine vinegar, Miracle Whip, eggs, milk, flour, salt, pepper, boneless skinless chicken breasts, romaine lettuce, napa cabbage, red cabbage, carrots, green onions

Directions:
Mix all the dressing ingredients together and chill.
Preheat the oil for chicken, around 350°F.
In a small bowl beat eggs add milk and mix well.
In a big zip-lock bag, combine the cereal which I just crush up, with flour, salt and pepper.
Cut the breasts into long strips, 5 each.
Dip each strip into the egg then in the crumb mixture.  Coat completely.
Fry 5 chicken strips at a time, for 7 minutes, or until cooked through.
Drain on paper towels.
I cut up the greens, cut the fried chicken into chunks, and mix all together.
Serve the dressing on the side.
Imitation Crab and Pasta Salad


Ingredients:
elbow macaroni, bell pepper, celery, onions, ground black pepper, white pepper, mayonnaise, sour cream, tomatoes

Directions:
Cook pasta as directed on package. Rinse until cool under cold tap water. Leave to drain well in a colander.
Chop crab meat in a medium bowl. Set aside.
In a large bowl, chop all desired veggies. Add pasta and all seasonings. Fold in mayo (and sour cream, if using]. Adjust mayo and seasonings to personal taste. Gently fold in the crab meat.
Refrigerate. Stir again before serving, adding more mayo if needed.
Frosted Peanut Butter Brownies


Ingredients:
butter, margarine, sugar, all-purpose flour, salt, eggs, vanilla, chunky peanut butter, milk, marshmallows, powdered sugar

Directions:
Cook 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring often.
Remove from heat, and cool slightly.
Combine sugar, flour, and salt in a large mixing bowl.
Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
Add eggs and vanilla, beating until blended.
Spread mixture into a greased 15x10 jellyroll pan.
Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
Remove lid from peanut butter jar; microwave peanut butter at MEDIUM (50% power] 2 minutes, stirring once.
Spread over warm brownies.
Chill 30 minutes.
Cook remaining 1/2 c.
butter, milk, and marshmallows in a large saucepan over medium heat, stirring often, until marshmallows melt.
Remove from heat.
Whisk in 1/4 cup cocoa; gradually stir in powdered sugar until smooth.
Spread over peanut butter, and chill 20 minutes.
Cut into squares.
NICE TEXTURE -- Whole Wheat Bread


Ingredients:
non-fat powdered milk, water, honey, whole wheat flour, bread flour, vital wheat gluten, instant yeast, oats, wheat germ, salt, garlic powder, olive oil, milk

Directions:
Whisk the cold water, dry milk and sweetner in a small sauce pan, heat until just below simmering and keep there for about 1 minute.
Cool to 120 degrees.
Mix flours, gluten, vitamin c and yeast in the bowl of your mixer, run on slow speed for 30 seconds to blend.
Pour cooled liquid into dry ingredients and blend for about 4 minutes on medium speed to aeriate the mixture.
The mixture should be somewhat wet, like a loose cake batter.
Remove beater and allow sponge to sit for 1 to 2 1/2 hours for the flavor to develop.
Mix will be partially risen.
Reinstall beater and beat in additional whole grains until the mixture starts to form a dough and pull away from the sides of the bowl.
It may take more or less than the 1/2 cup.
Stop mixer and install bread hook.
Knead until a smooth ball forms and starts to develop some elasticity.
Add salt and garlic powder and knead another minute to combine.
Turn out onto a lightly floured counter and knead by hand for a few minutes to finish.
Form dough into a TIGHT ball and place in a large, oiled bowl, toss a couple times to coat.
Cover tightly with plastic wrap and sit in a warm place to rise, about 1 1/2 hours.
Punch down dough in center then pull from sides and fold over.
Turn out onto counter, form into a ball and let rest covered for 15 minutes.
Lightly grease a 9x5 loaf pan with olive oil, place dough in pan seam side down and brush with yolk or milk (1/2 n 1/2 works fine too] Cover and allow to rise until about doubled (maybe an hour].
30 minutes into the second rise place your baking stone on the lower middle rack, place an empty rack in the lowest slot and preheat oven to 450 degrees.
After bread has risen, put a shallow pan with about 1/2" of hot water on the bottom rack of the oven.
Lower temperature to 375 degrees F.
and wait a few minutes.
Immediatley before placing loaf in oven brush with egg or milk a second time.
Bake loaf in pan on stone for 45-55 minutes.
Loaf will be golden brown, and sound hollow when thumped on the bottom.
It should read 200 degrees F.
when tested with a meat thermomameter.
Original Ranch Roasted Potatoes
Category: trusted-brands-recipes-and-tips
By Hidden Valley Ranch

Red potatoes are tossed in oil and ranch seasoning and roasted until brown and crisp to make this effortless side dish.

Ingredients:
2 pounds small red potatoes, quartered
¼ cup vegetable oil
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Directions:
Preheat the oven to 450 degrees F. Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat. Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 280
Fat: 13.9 g
Saturated fat: 2.2 g
Carbohydrates: 36.2 g
Sugars: 2.3 g
Dietary fiber: 3.9 g
Protein: 4.3 g
Sodium: 26.3 mg
Peanut Butter Blossoms


Ingredients:
brown sugar, granulated sugar, egg, milk, vanilla extract, baking soda, salt, sugar

Directions:
HEAT oven to 375°F.
CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
BAKE 10 to 12 minutes or until golden brown.
TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
The Best Hot & Sour Soup


Ingredients:
dried mushrooms, fresh ginger, bamboo shoot, water chestnut, firm tofu, pork, soy sauce, rice vinegar, salt, pepper, sugar, cornstarch, water, egg, green onion

Directions:
Reconstitute mushrooms in water according to package directions., Heat oil in wok or large pot., Add ginger, chile paste and pork, cook for about two minute., Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute., In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and, pour into wok., Add chicken stock, bring to a boil and simmer for 10 minute., Add tofu and cook another 3-5 minute., Mix cornstarch and water and add to soup and cook until thickened., Stir soup in one direction to get current going then add beaten egg,, it will look feathery., Garnish soup with green onion and serve.
Whipped Cream Frosting
Category: desserts
By Tom Parker

A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy cream

Directions:
In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 frosting for a 2 layer cake

Calories: 233.3
Fat: 17.5 g
Saturated fat: 11 g
Carbohydrates: 18 g
Sugars: 16.8 g
Protein: 2 g
Cholesterol: 61.3 mg
Sodium: 90.8 mg
Smashed Red-Skin Potatoes


Ingredients:
salt, salt, heavy cream, unsalted butter, sour cream, pepper

Directions:
Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
Add 2 tsp salt to water; bring to a boil.
Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
Drain potatoes; transfer to large bowl.
With potato masher, smash potatoes together with hot cream mixture until well blended.
To potatoes, add sour cream, remaining salt, and the pepper.
Blend in with the potato masher; continue to smash until desired consistency is achieved.
Amazing Muffin Cups
Category: trusted-brands-recipes-and-tips
By From the Kitchen at Johnsonville Sausage

Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.

Ingredients:
12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes, thawed
3 tablespoons butter, melted
⅛ teaspoon salt
⅛ teaspoon pepper
6  eggs, lightly beaten
2 cups shredded 4-cheese Mexican blend cheese
¼ cup chopped red bell pepper
chopped fresh chives or green onion

Directions:
Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside. In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups. Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 223.9
Fat: 18.3 g
Saturated fat: 9.3 g
Carbohydrates: 8.7 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 11.2 g
Cholesterol: 114.2 mg
Sodium: 412.6 mg
Cajun Sausage and Red Beans


Ingredients:
smoked sausage, red kidney beans, Rotel tomatoes & chilies, green bell pepper, onion, chicken broth, water, Tabasco sauce

Directions:
Combine all ingredients in crockpot., Cover and cook on low 7-8 hours., May be served over cooked rice, if desired, or as a thick and zesty soup.
Wonderful Meatloaf
Category: main-dish
By Rebecca

This is my all time favorite recipe for meatloaf. You can substitute the ketchup for barbecue sauce.

Ingredients:
1 pound ground beef
¾ cup cooked rice
1 tablespoon brown sugar
¾ cup chopped onion
1 tablespoon ketchup
½ cup ketchup

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 441.1
Fat: 30.3 g
Saturated fat: 12.3 g
Carbohydrates: 21.5 g
Sugars: 12.3 g
Dietary fiber: 0.9 g
Protein: 20.4 g
Cholesterol: 96.5 mg
Sodium: 456.9 mg
Chicken and Vegetables Congee (Chok)


Ingredients:
rice, water, chicken thighs, garlic cloves, fresh ginger, oyster sauce, Chinese wine, sherry wine, soya sauce, white pepper, black pepper, sugar, low-sodium worcestershire sauce, carrot, broccoli, eggs, green onion, cilantro, white pepper

Directions:
Cut the chicken thighs up into two inch lengths.
Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
Leave the chicken to marinate in the fridge for about 30 min or longer.
(the longer it is left to marinate, the tastier the chicken will be.] Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
Let this boil on a low heat for about 1 hour.
(this is to bring out the flavor or the spices and scallops] Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
NOTE: The congee is boiled at low heat, so that the congee will be smooth.
NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
Pour in the carrots, and allow the congee to continue simmering.
Take the chicken out of the fridge, and pour it into the congee.
(a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow] Add 2 cups boiling hot water into the pot, and stir the congee.
Allow this to cook for about 15 minutes.
Add the broccoli into the pot.
Allow the congee to cook until you are happy with the thickness of the congee.
Bring the congee to a boil, while continuously stirring it.
Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
Ladle into bowls, and garnish.
Enjoy a bowl of smooth yummy congee.
Roasted Sage Broccoli
Category: side-dish
By Zest to Impress

Easy and tasty veggie side dish. The fresh sage leaves become crispy and add texture and flavor.

Ingredients:
1 (12 ounce) bag broccoli florets
½  red onion, sliced
8  fresh sage leaves, torn
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon garlic salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat. Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 97.1
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 7.3 g
Sugars: 2 g
Dietary fiber: 2.5 g
Protein: 2.6 g
Sodium: 546 mg
Risotto a La Criolla


Ingredients:
arborio rice, chicken broth, onion, garlic, olive oil, heavy cream, parmesan cheese, brandy, salt, pepper, cilantro leaf

Directions:
Blend cilantro and 3 cups chicken broth.
In a medium saucepan, place rice and then add cilantro and broth mixture. Cook, stirring, until rice is cooked “al dente”.
In a large deep skillet, heat olive oil. Add garlic and onion and cook until golden.
Add cooked rice to skillet and combine.
Stir in cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes.
Add 1 cup chicken broth (or more, if necessary for a flowing consistency].
Salt and pepper to taste. Serve sprinkled with chopped cilantro.
Oreo Cheesecake Cookies


Ingredients:
butter, cream cheese, sugar, vanilla, all-purpose flour

Directions:
1.Preheat oven to 375.
2.Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies.
3.In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined.
4.Add in sugar and vanilla and mix well.
5.Add in flour one cup at a time, with the mixer on low, until it is just combined.
6.Stir in 1 cup of Oreo crumbles into the cookie mix.
7.Pour remaining Oreo crumbles into a bowl.
8.Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks].
9.Place cookies 1-2" apart on baking sheet.
10.Bake on center rack for 14-15 minutes or until the bottom just starts to brown.
11.Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely.
Apple- Sausage- Cheddar Breakfast Bake


Ingredients:
bulk pork sausage, apples, cheddar cheese, Bisquick baking mix, milk, salt, pepper, eggs

Directions:
Heat oven to 375°F., Spray a 13x8 glass baking dish with cooking spray., Cook sausage over med-high heat 5-7 min until no longer pink., Drain., Stir in apple pie filling and  chopped apples ., Spread mixture evenly in pan and top with 1 cup of shredded cheese., Mix Bisquick  and milk,salt ,pepper and eggs with a whisk until blended., Pour evenly over sausage mixture., Bake 30-37 min or until knife comes out clean., Top with remaining cheese and bake 3-5 min longer., Let stand 5 minutes before serving.
Spinach Chicken Wreath


Ingredients:
frozen spinach, boneless skinless chicken breasts, mayonnaise, sour cream, cheddar cheese, salt, pepper

Directions:
Boil chicken breast until done and chop.
Drain thawed spinach and squeeze out water.
Mix all ingredients together except crescent rolls.
Arrange crescent triangles in a circle with wide ends overlapping
Spoon mixture evenly onto widest end of each triangle. bring outside points of triangles up over filling and tuck under.
Bake in a 350 degree oven for 20-25 minutes.
Reuben Sandwich II


Ingredients:
corned beef, swiss cheese, sauerkraut, butter

Directions:
Put two slices corn beef and 1 swiss cheese on one piece of bread.
Heap on sauerkraut, spread dressing over sauerkraut.
Put on other 2 slices of corned beef, top with other piece of bread.
Melt butter in skillet or on griddle over medium heat, grill sandwich on both sides
serve warm.
Healthy Hummus


Ingredients:
garbanzo beans, fresh lemon juice, garlic cloves, cumin, dried parsley, sea salt, tahini, cayenne, lemon juice

Directions:
In food processor or blender, process garbanzo beans for 1 minute.
Add tahini, red pepper and minced garlic while processor is still running, process 1 minute.
With processor running add sea salt, seasonings, and lemon juice and process until creamy consistency, about 10 minutes.
Stir in parsley by hand.
Serve with crackers and enjoy!
Shrimp Stuffed Bell Peppers


Ingredients:
green bell peppers, bacon, shrimp, garlic clove, onion, arborio rice, chicken broth, salt, pepper, Worcestershire sauce, canned tomato sauce

Directions:
Preboil cleaned Bell Peppers for 5 minutes. Remove from boil and let drain upside-down.
Cook Bacon and save Grease.
Put Grease into a large skillet with Garlic and Onion and begin to simmer. Cook until desired softness of Onions.
Put Shrimp into skillet and cook for about 2 minutes, or until all pink.
Remove Shrimp and Onions for heat and place into a bowl and keep warm.
In same skillet bring 1 Cup of Chicken Broth to a boil and add the Arborio Rice. Reduce Heat to low. Continue to stir until desired softness of Arborio is reached adding additional broth as needed.
Mix back in Shrimp and Onion mix into Arborio while also adding the Tomato Sauce and Worcestershire Sauce.
Add Salt and Pepper to taste.
Put mixture into boiled Bell Peppers until heaping.
Sprinkle Bread Crumbs atop Bell Peppers.
Bake at 350F on baking sheet for 15 minutes or until crumbs become golden.
Chardonnay Grapeseed Flour Chocolate Chip Cookies


Ingredients:
flour, sea salt, baking soda, vanilla extract, dark chocolate

Directions:
Combine dry ingredients in a large bowl., Stir together wet ingredients in a smaller bowl., Mix wet ingredients into dry., Form ½ inch balls and press onto a parchment lined baking sheet., Bake at 350° for 7-10 minutes., Cool and serve.
Pumpkin Mousse


Ingredients:
vanilla instant pudding mix, skim milk, pumpkin puree, pumpkin pie spice, Cool Whip, pecans

Directions:
Beat pudding and milk with whisk in bowl for 2 minutes.  Add pumpkin and spice; mix well, stir in Cool Whip.
Refrigerate for 1 hour.
Top with nuts just before serving.
Tuna Ramen Dinner (Great for College Kids!)


Ingredients:
"tuna in vegetable oil"

Directions:
heat a nonstick frying pan to about medium heat, and fry the tuna until hot and slightly crispy.  You can use tuna in water, but it sticks less if you use tuna in oil.
At the same time, cook the ramen on the stove top and add the veggies to the pot as well.
Drain the ramen and veggies and add them to the frying pan with the tuna and continue to cook until the noodles become slightly sticky.
Pour the seasoning packet over the whole thing and mix.
Enjoy!
Portabella Mushroom Fries


Ingredients:
portabella mushrooms, all-purpose flour, panko breadcrumbs, parmigiano-reggiano cheese, fresh parsley leaves, red pepper flakes, eggs

Directions:
Preheat oil in a deep-fryer to 350 degrees F.
Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.
Mexican Taco Quiche
Category: breakfast-and-brunch
By RockingItCountryStyle

A great (and man-pleasin') breakfast or brunch main dish! Prepare the taco meat the night before and keep refrigerated; warm in microwave next morning to really speed up this dish! I especially love serving this for Football Brunch... Holds 'em over till halftime so I can watch the game too! Serve with sour cream and enjoy!

Ingredients:
5  eggs, beaten
2 cups milk
1 (8 ounce) jar chunky salsa
½  green bell pepper, chopped
½  onion, chopped
1 (16 ounce) package shredded Mexican-style cheese blend
salt and black pepper to taste
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
1 (9 inch) unbaked deep dish pie crust

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the  , then spread the meat mixture into the pie crust. Pour the egg mixture over the beef. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch quiche

Calories: 528.4
Fat: 35.8 g
Saturated fat: 19.3 g
Carbohydrates: 20.7 g
Sugars: 5 g
Dietary fiber: 1.5 g
Protein: 30.1 g
Cholesterol: 197.3 mg
Sodium: 1011.2 mg
Herb Bread for Bread Machine
Category: bread
By BowerMarty

This herb bread is almost exactly like the bread they serve at Macaroni Grill®. This bread is best warm or toasted. We serve it with soups or even just toasted for breakfast spread with cream cheese instead of butter.

Ingredients:
1 cup warm water
1  egg, beaten
1 teaspoon salt
2 tablespoons white sugar
2 tablespoons extra-virgin olive oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons bread machine yeast

Directions:
Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively. Set machine to bake a large loaf with light crust and press Start.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 1 loaf

Calories: 234
Fat: 4.6 g
Saturated fat: 0.8 g
Carbohydrates: 41.2 g
Sugars: 3.3 g
Dietary fiber: 1.8 g
Protein: 6.3 g
Cholesterol: 23.3 mg
Sodium: 302 mg
Cucumber, Tomato, and Red Onion Salad
Category: salad
By tastebudart

This is a simple and great salad as a cooling accompaniment to curry or any spicy meal.

Ingredients:
4  tomatoes, cut into 8 wedges
2 large cucumbers, peeled and sliced
1 large red onion, chopped
¼ cup chopped fresh cilantro
juice of 1 fresh lime
salt to taste

Directions:
Mix the tomatoes, cucumbers, red onion, cilantro, and lime juice together in a bowl. Season with salt to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 40.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 9.5 g
Sugars: 4.9 g
Dietary fiber: 2 g
Protein: 1.7 g
Sodium: 8 mg
Apple Crisp


Ingredients:
sliced apples, sugar, flour, cinnamon, nutmeg, salt, butter

Directions:
Spread apples evenly over the base of a 9" pie plate.
Combine all dry ingredients with butter until it forms a crumbly consistency.
Pour mixture evenly over apple slices.
Bake at 375F (190C] for 45 minutes or until top is brown.