xiaoxl/recipe_data huggingface dataset:
Chocolate Pudding Fudge Cake
Category: desserts
By BNB

This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
½ cup vegetable oil
½ cup water
4  eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. To make the glaze:  Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 - 10 inch Bundt pan

Calories: 629
Fat: 40.8 g
Saturated fat: 17.2 g
Carbohydrates: 67.8 g
Sugars: 46.6 g
Dietary fiber: 3.8 g
Protein: 7.9 g
Cholesterol: 87.7 mg
Sodium: 572.6 mg
Greek Spinach & Herb Pie (Without Cheese) A.k.a. Spanakopita


Ingredients:
fresh spinach, fresh dill, fresh parsley, garlic clove, spring onions, leek, phyllo pastry sheet, sea salt, fresh ground pepper

Directions:
Coarsely chop spinach and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.
In a large mixing bowl, combine spinach, dill, parsley, garlic, onions, leek, pepper, and mix well until ingredients are well blended.
Preheat the oven to 350°F (175°C].
Spray 9" round or square pyrex plate with cooking spray. When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, spraying each one lightly with Pam cooking spray.
Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, spraying each with cooking oil except the top sheet. Tuck or tim eadges. I like to kind of ruffle mine.
Bake at 350°F (175°C] for 45-50 minutes in the middle of the oven. When done, remove from the oven and allow to cool 1/2 hour before serving.
Grilled Peppers With  Mozzarella & Caper-Basil Vinaigrette


Ingredients:
red bell peppers, yellow bell peppers, orange bell peppers, extra virgin olive oil, salt, fresh ground black pepper, mozzarella cheese, fresh basil leaf, Dijon mustard, garlic clove, salt, fresh ground black pepper, capers, fresh basil leaves

Directions:
Heat the grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from grill, place in bowl, cover with plastic wrap, and let rest for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.
Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature. Enjoy!
For the vinaigrette:.
Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.
Samurai Mojito


Ingredients:
lime, juice of, fresh mint leaves

Directions:
Muddle saké and mojito mix with mint leaves, and then add club soda ., Serve in a 16-oz. glass garnished with a mint sprig or lime wheel.
Buffalo Ranch Chicken Dip With Frito Scoops


Ingredients:
chicken, Philadelphia Cream Cheese, cheddar cheese

Directions:
Mix all ingredients except cheese.
Bake at 350°F for 25 minutes and stir after 12 minutes.
Optional take a cup of cheese and mix it in the mixture when you stir after 12 minutes.
Place back in oven for 8 minutes.
Take remaining cheese and put it on top of the mixture and replace in oven for 5 minutes or until cheese is melted.
I usually double this recipe.
Cinnamon Nut Cake


Ingredients:
butter, margarine, sugar, eggs, flour, baking powder, baking soda, sour cream, sugar, cinnamon, confectioners' sugar

Directions:
Cream together butter and sugar., Add eggs one at a time beating well after each., Sift together flour and baking powder., Gradually add to the creamed mixture blending well., Stir 2 tsp baking soda into sour cream., Add to mixture and blend well., Stir in nuts., Pour approx., 1/3 of batter into greased and floured tube or bundt pan., Mix cinnamon& 3 Tbsp sugar., Sprinkle half of cinnamon and sugar mixture over batter., Swirl with a knife., Repeat with remaining batter and sugar mixture, ending with batter., Bake at 350 for 1 hour., Cool for 10 minutes., Remove from pan and cool completely., Dust with confectioners sugar.
Chocolate Pudding Cupcakes


Ingredients:
unbleached flour, salt, baking powder, baking soda, granulated sugar, dark chocolate, milk, cornstarch, butter, granulated sugar, milk, eggs, canola oil, icing sugar, butter, milk

Directions:
Preheat oven to 350 degrees F and grease a 12°C muffin pan.
Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside.
In a small saucepan combine chopped chocolate, milk, cornstarch and butter. Over medium heat stir ingredients until chocolate and butter are melted and there are no lumps from the cornstarch remaining.  Put mixture in the fridge for 15 minutes or until set.
Put the eggs, milk and canola oil in a large mixing bowl and stir with a wire whisk until frothy. Add the pudding mix to the egg mixture and stir until just incorporated into the batter.  Add the dry ingredients to the mixture and stir until smooth and creamy.
Grease a 12 cup muffin pan and fill each muffin cup 3/4 full.
Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean.
Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.
Spanish Style Garlic Shrimp With Capers


Ingredients:
olive oil, bay leaf, garlic cloves, red pepper flakes, small caper, brandy, large shrimp, sweet paprika, parsley, sea salt

Directions:
In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened.
Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly.
Cook the shrimp until opaque and just firm.
Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping.
Zucchini and Potato Bake
Category: side-dish
By Jana

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Ingredients:
2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 242.7
Fat: 9.8 g
Saturated fat: 1.4 g
Carbohydrates: 35 g
Sugars: 3.6 g
Dietary fiber: 4.8 g
Protein: 5.1 g
Sodium: 108 mg
Blue Cheese Dip


Ingredients:
garlic, green onions with tops, parsley, sour cream, mayonnaise, blue cheese

Directions:
Mix all ingredients except the cheese., Fold in crumbled blue cheese and chill.
Grilled Chicken With Grapefruit Avocado Salsa


Ingredients:
chicken drumsticks, olive oil, lemon juice, garlic clove, grapefruit, avocado, red pepper flakes, tomatoes, onion, yellow bell pepper, cilantro, lime

Directions:
Combine olive oil, lemon juice, ginger, and garlic in a large sealable plastic bag.  Add chicken drumsticks and toss to coat.  Allow to marinate for 20-30 minutes in refrigerator.
Cook chicken on grill over medium heat until cooked through, about 20 minutes or until meat thermometer reads 165°F  Turn once halfway through.
While chicken is cooking, prepare the salsa.  Gently remove the halved grapefruit pieces from the skin and place in a medium bowl.  Add avocado, red pepper flakes, tomato, onion, yellow bell pepper, cilantro, and lime juice, and toss gently to combine.
Serve chicken with salsa.
Skillet Potatoes and Eggs


Ingredients:
russet potatoes, cooked ham, yellow onion, green bell pepper, red bell pepper, eggs, milk, salt, fresh ground pepper, swiss cheese, parsley

Directions:
In a big skillet over medium heat, warm vegetable oil.
Add in potatoes; fry until slightly browned--about 5 minutes.
Add in ham, onion, and bell peppers; cook about 10 minutes or until vegetables are tender (add more oil, if needed].
In a mixing bowl, whisk eggs, milk, salt, and pepper to taste; pour over potato mixture.
Cook, stirring, until eggs are almost done.
Stir in cheese and parsley; cook until cheese melts--1 to 2 minutes.
Serve immediately.
Basque Tomato Salad
Category: salad
By Teresa

I lived in the Central Valley in California for many years which was one of the small handful of places in the U.S. where you could find authentic Basque food. This simple salad is wonderful after it has marinated for a couple of hours.

Ingredients:
4  roma (plum) tomatoes, quartered, or more to taste
1  onion, sliced into thin rings
1  green bell pepper, sliced into thin rings
½ cup olive oil
½ cup cider vinegar
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh parsley
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon ground black pepper

Directions:
Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions. Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 281.8
Fat: 27.2 g
Saturated fat: 3.8 g
Carbohydrates: 8.8 g
Sugars: 4.7 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Sodium: 589.4 mg
Mango Lime Smoothie


Ingredients:
mango, low-fat vanilla yogurt, 1% low-fat milk, lime zest, lime, juice of, ground nutmeg

Directions:
Place mango, yogurt, milk and lime zest in blender., Squeeze the juice of half a lime into the blender., Add nutmeg and blend., Add a little more milk if the consistency is too thick.
Potato Beef Stew


Ingredients:
stewing beef, onions, garlic cloves, red bell peppers, sun-dried tomatoes, flour, cumin, ground coriander, Mexican oregano

Directions:
Cut stewing beef into 3/4 cubes, cut onions in half, then slice them, dice red bell peppers. Finely chop the sundried tomatoes. Crush garlic cloves.
Stir together the flour with 1 tsp salt und 1/2 a tsp of pepper in a shallow dish. Add the beef cubes a few at the time and toss so that they are coated. Pat off excess flour.
Heat oil in a dutch oven or heavy bottomed pan, add the beef cubes in batches and brown them on all sides. Remove beef with a slotted spoon and keep warm.
Add the sliced onions to the hot oil ( add more oil if nessecary] in the pan and cook until browned, 5-6 minutes, stirring often.
Add the diced bell peppers, crushed garlic, chopped tomatoes, cumin, coriander and taco seasoning and saute for a few minutes. Season with salt and pepper, return meat to the pot, add Oregano, stir to combine.
Add enough stock to cover the meat, cover pan and cook over low heat, stirring once in a while.
Heat the oven to 350°, put the covered pan in the oven, stirring occasionally. After @ 1 hour, add one 20oz bag of "simply potatoes" diced potatoes with onions, return to the oven and cook until the meat is very tender and falls apart and the potatoes are cooked, about another hour. Add more stock if the meat seems dry.
Taste for seasonings, serve sprinkeld with spring onions. If a thicker gravy is desired, make a slurry of one teaspoon cornstarch and one tsp water, add to the stew, bring to a boil and cook for a few minutes.
Goat Cheese Lasagna


Ingredients:
eggs, fresh basil leaf, mozzarella cheese, salt, pepper, fresh mozzarella cheese, parmesan cheese, romano cheese

Directions:
Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
Arrange half the lasagna noodles in the pan.
Cover with half the goat cheese mixture.
Cover this with half the mozzarella slices.
Cover this with half the marinara sauce.
Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
Sprinkle parmesan or romano on top.
Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
Let stand 10 minutes before serving.
Zoodle Lasagne
Category: world-cuisine
By Buckwheat Queen

One day, not having any gluten-free pasta on hand but lots of zucchini, I decided to use 'zoodles' instead of noodles. The whole family enjoyed it! I don't use any salt in the recipe because the cheeses already contain it. This dish is even better the next day and freezes well too.

Ingredients:
4  zucchini
1 ½ cups homemade or store-bought tomato sauce
⅔ cup shredded mozzarella cheese
1 ½ cups bechamel sauce
1 cup grated Parmigiano Reggiano cheese
¼ cup fresh basil, chopped

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin. Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce. Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese. Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch baking dish

Calories: 281
Fat: 18.1 g
Saturated fat: 10.9 g
Carbohydrates: 15.5 g
Sugars: 6.7 g
Dietary fiber: 2.8 g
Protein: 16.2 g
Cholesterol: 52.7 mg
Sodium: 1778 mg
Kelli's Carrot Cake [Oil-Free]


Ingredients:
sugar, unsweetened applesauce, all-purpose flour, baking soda, cinnamon, salt, nutmeg, crushed pineapple, eggs, carrots, carrots

Directions:
Cake:
Preheat oven to 350 F (180 C].
Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional].
Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
Pour into greased cake pan(s] and place in oven.
Bake for 30-40 minutes until inserted toothpick comes out clean.
Icing:
Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
Wait at least 1 hour for cake to cook before icing.
Celebration Cornbread Pudding


Ingredients:
all-purpose flour, yellow cornmeal, baking powder, salt, milk, egg, unsalted butter, eggs, milk, cayenne, tomatoes, green onions

Directions:
The cornbread can be made several days in advance and kept in an airtight container.
To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
In a small bowl, whisk together the milk, egg, and butter.
Stir the milk mixture into the cornmeal mixture until just combined.
Pour the batter into a greased 8-inch square baking pan.
Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
Let cool in pan for 5 minutes; invert onto a rack; cool completely.
Crumble the corn bread coarsely into 2 shallow baking pans and toast in the middle of a preheated 325^F oven, stirring occasionally, for 30 to 35 minutes until it is dried and a deep golden color.
Set aside.
To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
Add the crumbled corn bread, tomatoes and scallions.
Combine well.
Divide the pudding between 2 greased 9-inch round cake pans.
Let stand for 15 minutes.
Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
Cut into wedges to serve.
Sesame Jellyfish Salad
Category: salad
By Irene Y

I learned to love sesame-flavoured jellyfish from having it at Chinese banquets growing up. Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavourless, but it is delightfully crunchy and lends itself to various flavour combinations. Serve chilled or at room temperature.

Ingredients:
9 ounces ready-to-eat shredded jellyfish
3 tablespoons sesame oil
2 teaspoons low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon chili oil, or to taste  (Optional)
1 teaspoon grated fresh ginger root, or to taste
2 tablespoons white sesame seeds
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced green onion

Directions:
Rinse and drain jellyfish; place into a bowl. Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes. Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes. Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 148
Fat: 13.6 g
Saturated fat: 2 g
Carbohydrates: 2.7 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 4.5 g
Cholesterol: 3.2 mg
Sodium: 6271.2 mg
San Marzano Perfect Marinara Sauce Recipe


Ingredients:
san marzano tomatoes, garlic cloves, garlic cloves, basil leaves, olive oil, sea salt, white wine

Directions:
Open the can of Nina San Marzano tomatoes, being very careful since the large size of the can makes it awkward.  The lid is very sharp be careful not to cut yourself. Pour the tomatoes into a large pot. Mash them a few times with your potato masher and set aside.Slice your garlic with a garlic slicer or use a sharp paring knife to cut very thin slices.
Now you'll need a fairly large saute pan. Heat about ¼ cup of the olive oil in the pan on medium and then add the sliced garlic. Saute only until golden brown. (Be careful not to burn it, there is nothing worse than burnt garlic.  Watch your heat if it's too hot it can burn the garlic almost instantly.  If you do burn the garlic you might as well start all over again.]  Then add the crushed garlic, splash with some white wine if desired and saute for just a little longer.
Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. Pour in the remaining olive oil, salt and simmer uncovered for approximately 60 to 90 minutes.  When the sauce has reduced to the thickness you like, remove from heat and add the freshly cut basil and stir.
There is a common misconception that you should cook the family recipe for pasta sauce "all day". Not this marinara sauce recipe!
Citrus and Mint Champagne Punch


Ingredients:
mint leaves, granulated sugar, fresh lime juice, fresh lemon juice

Directions:
Combine mint leaves, 1½ cups water, and sugar in a medium saucepan. Bring to a simmer and cook, stirring often, until sugar is dissolved, about 4 minutes. Cover pan, remove from heat, and steep 10 to 15 minutes. Pour mixture through a fine-mesh strainer, discarding solids, and let cool completely.
Stir together gin, lime juice, lemon juice, and mint syrup in a punch bowl. Top with champagne. Serve punch over ice, garnished with mint sprigs and lime wheels.
Apple Brown Betty Streusel


Ingredients:
butter, sugar, brown sugar, cinnamon, salt, allspice, granny smith apples, apple cider, lemon zest, fresh lemon juice, vanilla, vanilla ice cream

Directions:
Set oven to 350 degrees.
Butter an 8-inch baking dish.
In a food processor process the bread until finely ground (you should have 2 cups of breadcrumbs].
In a bowl combine the breadcrumbs with melted butter; set aside.
In a large bowl combine the white sugar, brown sugar, cinnamon, pinch salt and allspice.
Add in the apple slices, apple cider, lemon zest, lemon juice and vanilla; toss well to combine.
Spoon about 3 cups apple mixture into the baking dish, then sprinkle with half of the breadcrumb mixture.
Top with remaining apple mixture, then remaining breadcrumb mixture.
Bake for about 1 hour and 15 minutes or until bubbly.
Cool on a wire rack then spoon into serving dishes.
Top with vanilla ice cream.
Thyme Rice


Ingredients:
cooked white rice, butter

Directions:
Mix the butter, thyme and garlic salt into the rice until mixed.
As a stuffing:  Stuff into cornish hen or turkey and bake until bird is done.  I serve the stuffing still inside the hen, but I take it out of the turkey and sometimes bake the rice a bit more for the added crisp. (My family likes crispy rice :] ].
To crispify: Throw the bowl into the oven at 350 for 8-10 minutes or until it's slightly crispy on top.
As a side dish, I mix as above and add peas and serve.  I imagine the rice would work well mixed with other veggies, but we just love our peas so much that it's normally what I add.  Trust me and use real butter, and don't omit.
Pasta Salad Dressing
Category: side-dish
By Tina Kennard

A flavorful dressing for a pasta salad. With the combination of mayo and olive oil, a light and creamy dressing is created that allows the flavor from the herbs to come through to provide a burst of flavor.

Ingredients:
½ cup mayonnaise
½ cup olive oil
¼ cup red wine vinegar
1 ½ teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon dried basil

Directions:
Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 serving

Calories: 224.4
Fat: 24.4 g
Saturated fat: 3.5 g
Carbohydrates: 2 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 5.2 mg
Sodium: 247.3 mg
Chicken Broccoli Salad
Category: salad
By JeriM in Austin, Tx.

This salad is perfect for hot summer months! The sweet and tangy taste is very addictive.

Ingredients:
8 cups broccoli florets
3  cooked skinless, boneless chicken breast halves, cubed
1 cup chopped walnuts
6  green onions, chopped
1 cup mayonnaise
¼ cup apple cider vinegar
¼ cup white sugar
¼ cup crumbled cooked bacon

Directions:
Combine broccoli, chicken, walnuts, and green onions in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended. Pour mayonnaise dressing over broccoli mixture; toss to coat. Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 341.4
Fat: 28.7 g
Saturated fat: 4.4 g
Carbohydrates: 12.8 g
Sugars: 7 g
Dietary fiber: 2.8 g
Protein: 11 g
Cholesterol: 27.6 mg
Sodium: 266 mg