xiaoxl/recipe_data huggingface dataset:
Biscuits for 2 ( or 4 )


Ingredients:
all-purpose flour, baking powder, sugar, salt, cream of tartar, shortening, milk

Directions:
Preheat oven to 450 degrees.
Combine dry ingredients and sift twice.
In a bowl, mix shortening into dry ingredients until it looks like small dried peas add enough milk until a soft dough ball is formed.
Remove dough to a lightly floured board or counter top.
With lightly floured hands, pat dough into a 1/2 inch circle.
Divide dough into 4 equal pieces, then shape dough into circles.
Place on a greased cookie sheet and bake for 10 to 12 minutes or until desired browness is reached.
Serve with lots and lots of butter or margaine.
Pumpkin Coffee Cake Muffins
Category: bread
By Marianne Williams

Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare--no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!

Ingredients:
cooking spray
¾ cup all-purpose flour
¼ cup white sugar
¼ cup light brown sugar
1 teaspoon pumpkin pie spice
¾ teaspoon kosher salt
¼ cup unsalted butter, melted
1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon baking powder
1 (15 ounce) can pumpkin puree (such as Libby's®)
¾ cup white sugar
¾ cup brown sugar
½ cup canola oil
2 large eggs
1 ½ teaspoons vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray. Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside. Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain). Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture. Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 18 muffins

Calories: 248.3
Fat: 9.6 g
Saturated fat: 2.3 g
Carbohydrates: 38.6 g
Sugars: 23.9 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 27.4 mg
Sodium: 329.5 mg
Sandies


Ingredients:
oleo, butter, confectioners' sugar, vanilla, water, plain flour, pecans

Directions:
Cream oleo and sugar together.
Add vanilla and water.
Add flour to mixture, a little at a time.
Mix in pecans.
Roll into small balls (coat hands with flour if necessary].
Bake for approximately 20 minutes at 350°F, turning to brown other side after 10 minutes.
Sift 1/2 box XXX sugar in bowl.
Coat Sandies as soon as they are removed from the oven.
Line can with wax paper and sprinkle with XXX sugar.
Separate layers with wax paper.
Magic Lemon Pie
Category: desserts
By JANE HUEY

Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.

Ingredients:
1 (9 inch) prepared graham cracker crust
½ cup lemon juice
1 (14 ounce) can sweetened condensed milk
2  eggs, separated
¼ teaspoon cream of tartar
4 tablespoons white sugar

Directions:
Blend sweetened condensed milk and egg yolks together.  Gradually add lemon juice, stirring until mixture thickens and is well blended.   Pour filling into crust. In another bowl, beat room temperature egg whites with cream of tartar until foamy.  Gradually add sugar, and continue beating until egg whites are stiff.   Carefully spread meringue over filling, sealing the edges. Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool.  Refrigerate uneaten portions.

Yields: 1 pie

Calories: 351
Fat: 12.9 g
Saturated fat: 4.6 g
Carbohydrates: 53.9 g
Sugars: 44.8 g
Dietary fiber: 0.5 g
Protein: 6.8 g
Cholesterol: 63.2 mg
Sodium: 250.5 mg
Special K Cookies


Ingredients:
sugar, peanut butter

Directions:
Mix Karo and sugar, bring to a boil and boil 1 minute. Add peanut butter and Special K cereal. Drop by teaspoonful onto waxed paper.
The recipe doesn't say how many cookies it makes. I'm guessing a couple of dozen.
Mashed Pumpkin and Apples


Ingredients:
dried sweetened cranberries, golden delicious apples, butter, lemons, rind of, salt, pepper

Directions:
Put cranberries in small bowl and add 1 cup boiling water and let soak.
Preheat oven to 400 degrees F.
Coat a baking sheet with cooking spray and place pumpkin and apples cut side down on sheet.
Bake 40 minutes or until pumpkin is fork tender and apples are very soft.
Let cool to room temperature.
Scoop pumpkin and apple pulp into large bowl.
Add butter, lemon peel, salt and pepper and mash with a potato masher or beat with a mixer.
Spoon into a serving dish and reheat in microwave if needed.
Drain cranberries and sprinkle on top.
Romano's Macaroni Grill Shrimp Portofino


Ingredients:
mushrooms, garlic, butter, shrimp, pepper, garlic cloves, fresh lemon juice, lemon slices, parsley

Directions:
Melt the butter in a large skillet over medium high heat.
Add the mushrooms and 2 tsp garlic and saute until almost tender,about 5-7 minute.
Add the shrimp and saute until the shrimp is cooked, about 3 minute Do NOT overcook!
Add the rest of the ingredients except the lemon slices and parsley.
Heat through.
Serve over pasta or rice, and garnish with lemon slices and parsley.
Coconut Biscotti


Ingredients:
all-purpose flour, baking powder, salt, baking soda, whole nutmeg, sugar, vanilla extract, eggs, sweetened flaked coconut

Directions:
Preheat oven to 300°F.
Combine first five ingredients. In a separate large bowl, combine sugar, vanilla, and eggs and beat with electric mixer on medium speed for 2 minutes or until thick.  Add flour mixture and coconut; stir to combine (dough will be very sticky].
Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper and pat to 1-inch thickness.
Bake at 300°F for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20 (1/2-inch thick] slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool]. Remove from baking sheet; cool completely on wire rack.
Pound Cake


Ingredients:
cake flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla

Directions:
Preheat oven to 325* (F].
Spread solid shortening on bottom and sides of 9x5x3 inch loaf pan, or 9-inch tube pan.
Dust evenly with flour; tap out excess.
Set prepared pan aside.
Sift together flour, salt, and baking powder.
In a mixing bowl, beat butter until soft and fluffy.
Gradually add sugar and beat until very light and creamy.
Add the eggs, one at a time, beating well after each addition.
Beat in vanilla.
By hand or on low speed, gradually stir in flour mixture-- blend well.
Pour batter into prepared pan and bake in preheated oven for 1 hour and 15-20 minutes for loaf pan (40-45 mins. for tube pan], or until toothpick comes out clean.
Cool the cake in its pan on a wire rack for 20 minutes.
Slide a knife around the edges to loosen the cake from pan.
Remove cake from pan, flip up-right, and cool completely on wire rack.
A.1. Chinese Pasta #A1


Ingredients:
garlic cloves, scallions, white button mushrooms, angel hair pasta, hoisin sauce, soy sauce, brown sugar, black pepper, mayonnaise, ground turkey

Directions:
Mince garlic. Remove the root of scallion and discard it then chop scallion. Slice mushrooms thinly.
Cook pasta followed by the directions of the package.
In a small bowl, mix together A.1. original sauce, hoisin sauce, soy sauce, brown sugar, black pepper and sesame seeds.
In a hot work put mayonnaise and garlic. Cook over medium heat until fragrant. Add ground turkey and cook until ground turkey is cooked through. Add mushrooms and cook until mushrooms are tender. Add scallions and sauce. Reduce heat to medium-low heat.
Take 1/4 cup of pasta cooking water out of the saucepan and add to the work. Stir to combine.
When the pasta is cooked, drain in the colander and put into the work. Add salt and black pepper to taste and toss to coat.
Put the pasta onto each serving plate.
Perfect Perogies Casserole


Ingredients:
butter, margarine, onion, green pepper, cooked ham, milk, cheddar cheese

Directions:
Saute butter, onion, and pepper in a skillet for five minutes., In a medium casserole dish, combine perogies, onion, pepper and ham., Mix milk and soup in a separate dish., Pour over casserole., Top with shredded cheese., Bake for 35 minutes at 350 degrees Fahrenheit.
Old Fashion Beef Stew


Ingredients:
flour, garlic clove, thyme, parsley, celery leaves, onion, bay leaf, carrots, potatoes

Directions:
Roll the meat in the flour seasoned with salt and pepper., Heat the oil in a large saucepan and brown the meat on all sides., Stir in the garlic, thyme and beef stock.  Mix well and bring to a boil., Add parsley, celery leaves, onion and bay leaf., Cov er and simmer for 2 1/2 hours or until meat is tender.
Perfect Chicken Vegetable Soup
Category: soups-stews-and-chili
By JAMINA1

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Ingredients:
1 tablespoon vegetable oil
2  skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2  eggs, beaten  (Optional)
salt and ground black pepper to taste

Directions:
Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes. Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes. Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Prep time: 20 mins
Cook time: 46 mins
Total time: 1 hr 6 mins
Yields: 4 servings

Calories: 233
Fat: 7.8 g
Saturated fat: 1.7 g
Carbohydrates: 22.9 g
Sugars: 6 g
Dietary fiber: 4.1 g
Protein: 18.2 g
Cholesterol: 127.1 mg
Sodium: 1067.8 mg
Raw Vegan Ice Cream


Ingredients:
raw cashews, coconut meat, water, coconut butter, coconut oil, vanilla extract, vanilla bean, sea salt

Directions:
In Vita-Mix, blend all ingredients (except cashews and approximately 1/2 the water] until creamy and smooth.
Add water as needed to keep the mixture circulating through the blender.
Lastly add the drained cashews and blend till smooth again and a lot of air is whipped into the mixture.
After that, “chill in the fridge and process in an ice cream maker according to the manufacturer’s directions” is the final instruction on the recipe I base mine on.  However, I don’t have an ice cream maker at the moment, so I just whip it up good in the Vita-Mix and pour it into little cups and freeze as is.  If I’ve put enough coconut oil/butter into the mix, it will be plenty creamy and spoonable out of the freezer.
VARIATIONS.
I ALWAYS make chocolate because that’s my favorite! -- I add raw cacao powder until it’s chocolately enough for me in the coconut and agave mixture.
Another variation is adding fresh peppermint leaves and stirring in raw cacao nibs for mint chocolate chip.
You can also add any kind of fruit.
YOUNG COCONUT MEAT, WHAT’S THAT? These are available at Whole Foods or ethnic grocery stores, generally.  The best price on them is at the ethnic stores.  In St Lou they range from $1.59 each to $3.99 each for the same kind of coconut depending on where you buy them.  These are not the small, brown hairy looking coconuts, but the shaved white big coconuts.  The meat inside them is soft and gelatinous.  You use a cleaver to cut a small square in the top, and drink the coconut water out with a straw (or dump it into a glass].  It’s full of electrolytes -- nature’s Gatorade.  You can also use it in the ice cream instead of filtered water.   When the water is emptied out you hack the coconut in half and scoop out the meat.  The amount of meat in the coconut varies greatly -- try to pick coconuts that seem heavy for their size.  I will drink the water and freeze the meat until I have enough meat to make the recipe and then defrost it while I soak the cashews.  It does require some effort especially when you haven’t done it before, but it’s worth it!
ENJOY!  :].
Chicken Waldorf Salad


Ingredients:
salt, ground pepper, chicken, apple, celery, walnuts, red seedless grapes

Directions:
Combine all ingredients., Chill in refrigerator.
Steamed Sweet Potato, Broccoli, and Bean Salad


Ingredients:
sweet potatoes, broccoli, chickpeas, olive oil, light sour cream, lemon, curry powder, Dijon mustard, honey

Directions:
Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
Serve immediately if serving warm. Or chill and serve cold.
Kiwi Chutney Wrap


Ingredients:
lime juice, garlic clove, olive oil, curry powder, cumin, honey, purple onion, kiwi fruits, cooked rice, cream cheese, tortilla

Directions:
Mix lime juice through kiwi fruit to make a lovely chutney. You may use this to marinade chicken or fish.
Mix chutney with rice, and refrigerate for about an hour. Spread about 1 tbls. of cream cheese on a tortilla, add aobut 1/4 cup rice/chutney mixture and roll up. You may add whatever else you like to make this to your taste!
Strawberries N Cream Cake


Ingredients:
fat-free cool whip, fresh strawberries, vanilla

Directions:
Slice a 1 inch thick layer off top of cake. Set aside.
Hollow out center of cake leaving 3/4 inch border on sides and 1 inch border on bottom.
Beat together jam and Cool Whip until fluffy (fold in strawberries, optional].
Spoon 3/4 mixture into hollowed cake. Replace top.
Frost top of cake with rest of Cool Whip. Chill.
Mac 'n Cheese and a Bit More


Ingredients:
ground beef, diced tomatoes with onion garlic and basil, milk

Directions:
Brown meat in pan large enough to hold all ingredients.
Add all other ingredients and mix well.
Bring to boil, then lower heat to simmer and cover for about 10 to 15 minutes. Or until pasta is tender.
Stiring occasionally.
English Parsley Potatoes


Ingredients:
new potatoes, yellow onion, garlic cloves, unsalted butter, plain flour, dried thyme, parsley, Worcestershire sauce

Directions:
Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
Stir in the flour and cook for 1 minute.
Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
Sprinkle with the remaining parsley and serve.
Instant Pot Chili


Ingredients:
olive oil, onion, garlic cloves, tomato paste, ground beef, low sodium beef broth, kidney beans, black beans, diced tomatoes, chili powder, ground cumin, dried oregano, cayenne, kosher salt, fresh ground black pepper, cheddar cheese, sour cream, green onion

Directions:
Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary.
Return insert to Instant Pot and add broth, beans, tomatoes, chili powder, cumin, oregano and cayenne. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes.
Follow manufacturer’s instructions to quick release, then remove lid. Serve with desired toppings.
Cheese Lasagna


Ingredients:
part-skim ricotta cheese, mozzarella cheese, parmesan cheese, salt, black pepper, red pepper flakes

Directions:
Cook lasagna noodles according to package directions, drain carefully. Preheat oven to 350 degrees F.
In a large bowl, combine ricotta and parmesan cheeses, eggs, salt and pepper.
Spread ½ cup marinara sauce on the bottom of a 13×9 baking dish. Cover with pasta, overlapping edges slightly.
Spread ½ cheese mixture over the pasta. Top with another layer of pasta. Repeat with 1 ½ cups sauce, then pasta and cheese mixture. One more layer of pasta and then remaining sauce and then shredded mozzarella cheese. Sprinkle with red pepper flakes if using.
Cover loosely with tin foil and bake 45 minutes until bubbly. Remove foil and bake an additional five minutes until top is browned.
Let stand for about 15 minutes to set.
Italian Pasta Salad
Category: salad
By Janet Eckermann

This wonderful dish combines all your favorite vegetables in one dish that can be adapted to your own tastes.  If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving.  Also terrific with Ranch, Caesar, Red Wine Vinaigrette, Parmesan, and most other dressings!

Ingredients:
8 ounces rotini pasta
2 ½ cups frozen mixed vegetables
½ cup diced Cheddar cheese
⅓ cup pitted black olives  (Optional)
1 cup Italian-style salad dressing

Directions:
Cook pasta according to package directions.  Drain, and rinse with cold water until completely cool. In large bowl, combine pasta, vegetables, cheese, and olives.  Toss well with dressing.  Serve chilled or at room temperature.

Yields: 6 servings

Calories: 338.3
Fat: 16.3 g
Saturated fat: 4.1 g
Carbohydrates: 41 g
Sugars: 4.6 g
Dietary fiber: 4.2 g
Protein: 9.8 g
Cholesterol: 9.9 mg
Sodium: 809.1 mg
Mamaw's Scalloped Potatoes


Ingredients:
potato, butter, flour, milk, salt, cheddar cheese

Directions:
Peel and slice potatoes and boil in water till tender, put into a casserole dish.
Melt butter and stir in flour until combined
Add milk and stir till smooth and thick
Add cheese and stir till melted.
Pour over potatoes, cover with foil and cook for 40 minutes at 350°F.
Spicy Beer Infused Skewers (#5)


Ingredients:
beer, olive oil, Tabasco sauce, cider vinegar, onion powder, garlic cloves, Worcestershire sauce, coarse grain mustard, soy sauce

Directions:
Mix marinade and pour into a a small cookie sheet pan to fit the wooden skewers.
Soak the skewers in liquid for one hour.
Skewer your choice of beef. Cook on the grill or indoors if you prefer.
A little trick so that the skewers don`t burn is to hang them over the edge of the grill or wrap them in foil.
Chili Powder
Category: uncategorized
By Terri

Awesome, simple blend for chili powder. Never buy the commercial stuff again! Store refrigerated in an airtight container.

Ingredients:
2 tablespoons paprika
2 teaspoons oregano
1 ½ teaspoons cumin
1 ½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper, or to taste  (Optional)

Directions:
Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: cup

Calories: 13.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 2.6 g
Sugars: 0.5 g
Dietary fiber: 1.2 g
Protein: 0.6 g
Sodium: 2.1 mg
Campfire Girls' Texas Hash


Ingredients:
lean ground beef, onion, garlic, long-grain white rice, diced tomatoes, chili powder, water

Directions:
In a deep-sided saute pan, dutch oven, or other deep pan with tight-fitting lid, brown beef over medium-high heat.
(If not using lean ground beef, you will need to drain off all but a few Tbsp. of the fat at this point.] Add onion and garlic.
Saute until onion begins to get transparent.
Add rice.
Stir in and saute a little more, just until rice starts to get opaque.
Reduce heat to low.
Add tomatoes, with their liquid.
Stir well.
Stir in chili powder.
Add half the tomato can or so of water, and stir.
Cover and cook for 15 minutes.
Remove lid and stir again.
Add 1/3 to 1/2 can more water, as necessary.
Make sure you stir thoroughly so that none burns to the sides.
Cook another 10 to 15 minutes, or until rice is done and all water is absorbed.
Dramatically Seared Green Beans


Ingredients:
canola oil, green beans, garlic cloves, red pepper flakes

Directions:
Heat wok or deep skillet.  When hot, add oil and swirl to coat the pan.
Raise heat to high and wait about 30 seconds.  Add the green beans and season with salt to taste.  Cook 3 minutes, using  tongs or shake to turn and move beans to cook them quickly and evenly.  Continue to cook till desired doneness.
Season with garlic and red pepper flakes to taste and continue to cook for another minute.
Serve hot, warm or at room temperature.
Peanut Butter Brownie Bars


Ingredients:
egg, sweetened condensed milk, peanut butter, vanilla

Directions:
In a bowl, combine the cake mix, oil and egg until crumbly.  Set aside 1 cup for topping.
Firmly press remaining mixture into a greased 13" x 9" baking pan; set aside.
In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth.  Spread over crust.
Sprinkle with reserved crumb mixture.
Bake at 350 for 25-30 minutes or until brownies pull away from the pan.
Cool on a wire rack. Cut into 24 bars.
Note: You can use 3/4 cup of peanut butter for more peanut butter flavor or try adding peanut butter chips to the batter.
For a finer topping I put the 1 cup of reserved cake mix toping in my food processer for a few seconds before sprinkling on the top of the batter.
Vegetable Biryani (Tehri)
Category: world-cuisine
By thesiamesecat

Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals' mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.

Ingredients:
2 cups long-grain white rice
3 tablespoons vegetable oil
1 large onion, thinly sliced
½ teaspoon cumin seeds
2  bay leaves, broken in half
2  potatoes, quartered
2  carrots, quartered
1 ½ teaspoons ground turmeric
1 teaspoon chile powder, or more to taste
½ teaspoon ground coriander
2 ½ cups water
1 cup shelled peas
1 ½ teaspoons salt, or to taste
1 teaspoon butter
½ teaspoon garam masala

Directions:
Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain. Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute. Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat. Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

Prep time: 15 mins
Cook time: 16 mins
Total time: 51 mins
Yields: 6 servings

Calories: 389.4
Fat: 8.3 g
Saturated fat: 1.7 g
Carbohydrates: 70.5 g
Sugars: 2.8 g
Dietary fiber: 5 g
Protein: 7.8 g
Cholesterol: 1.8 mg
Sodium: 616.2 mg
Tangy Herb Potato Salad


Ingredients:
mayonnaise, sour cream, fresh basil, white vinegar

Directions:
Cut potatoes in bite size chunks and boil in lightly salted water until tender., In a large bowl mix all other ingredients., Add potatoes to dressing and combine well., Chill and serve!