xiaoxl/recipe_data huggingface dataset:
Metric Jester's Creamy Vegetable and Potato Soup for One


Ingredients:
olive oil, carrot, celery, onion, garlic clove, fennel seed, nutmeg, potato, water, salt, pepper

Directions:
Liquid could be chicken stock, vegetable stock or water.
chop everything.
scramble fry first 7 ingredients until very soft.
add salt and pepper (as desired].
add baked potato to pot
if potato is cold, you will need to warm it up here.
add liquid 1/4 cup at a time stirring continuously.
once all liquid is added, blend with a blender or use a hand blender in the pot.
Freezer-Friendly Rhubarb Bread
Category: breakfast-and-brunch
By P Nerbun

A moist, not too sweet quick bread that freezes well. An excellent way to use up the abundance of fruit from the garden. Also excellent with blackberries, blueberries, or apples.

Ingredients:
1 tablespoon ground cinnamon
1 tablespoon white sugar
2 ½ cups all-purpose flour
¼ cup powdered buttermilk
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground nutmeg
¾ cup white sugar
¾ cup packed brown sugar
½ cup vegetable oil
1  egg
1 cup water
2 cups diced rhubarb, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper. Mix together 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; set aside. Mix together flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl. Combine 3/4 cup white sugar, brown sugar, vegetable oil, and egg in a large bowl; beat with an electric mixer until creamy. Add flour mixture in 3 to 4 batches, alternating with the water, beating batter briefly after each addition. With the last addition of flour, add rhubarb; stir only until flour is mixed in. Divide batter evenly between prepared loaf pans. Sprinkle liberally with reserved cinnamon-sugar mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on racks.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 9x5-inch loaves

Calories: 151.1
Fat: 5 g
Saturated fat: 0.9 g
Carbohydrates: 25 g
Sugars: 14.2 g
Dietary fiber: 0.8 g
Protein: 2.1 g
Cholesterol: 7.7 mg
Sodium: 166.6 mg
Roasted Carrots & Asparagus With Sesame & Ginger


Ingredients:
fresh asparagus, olive oil, ground ginger, sesame seeds, salt

Directions:
Preheat oven to 475 degrees. Cut asparagus tops and place with carrots in a large bowl and cover with olive oil, toss to coat. Next sprinkle vegetables with ginger, sesame seeds and salt.
Place veggies in a single layer in a shallow baking dish and place in oven. Roast for 45 minutes or until veggies or brown and tender.
No-Bake Chocolate-Oatmeal Drop Cookies
Category: desserts
By aimeejean

No-bake, extremely delicious cookies you can put in the freezer and pull out when you have company. Great for the holidays!

Ingredients:
½ cup milk
2 cups white sugar
½ cup butter
½ cup cocoa powder
3 cups quick oats
½ cup shredded coconut
½ cup peanut butter
1 teaspoon vanilla extract

Directions:
Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly. Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

Prep time: 5 mins
Cook time: 5 mins
Total time: 1 hr 10 mins
Yields: 20 cookies

Calories: 222.3
Fat: 9.9 g
Saturated fat: 4.7 g
Carbohydrates: 32.1 g
Sugars: 22.1 g
Dietary fiber: 2.4 g
Protein: 4 g
Cholesterol: 12.7 mg
Sodium: 72.1 mg
Shoepeg Corn Casserole


Ingredients:
French style green beans, white shoepeg corn, sour cream, cheddar cheese, butter

Directions:
Mix together beans, corn, sour cream, and cheese and put in an oven-safe dish., Mix the crackers and melted butter and sprinkle over as a topping., Bake at 350f for 40-45 minutes.
Double Layer Pumpkin Pie
Category: fruits-and-vegetables
By Joyce

Rich and creamy.

Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Directions:
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 1 -9-inch pie

Calories: 355.7
Fat: 16 g
Saturated fat: 8.1 g
Carbohydrates: 51.2 g
Sugars: 36.5 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 18.2 mg
Sodium: 690.2 mg
Pork Tenderloin Wrapped in Prosciutto, With an Herbed Pan Sauce


Ingredients:
prosciutto, black pepper, fresh thyme sprig, chicken broth, flour, garlic cloves, fresh thyme, lemon juice, chives

Directions:
Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes]. Off heat, stir in the chives and a dash of salt & pepper.
Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.
Easy French Onion Soup


Ingredients:
butter, olive oil, onions, beef broth, dried thyme, provolone cheese, swiss cheese, parmesan cheese

Directions:
Melt butter with olive oil in an 8 quart sauce pan on medium heat. Add onions and stir until tender and translucent.
Add beef broth and thyme. Season with salt and pepper. Simmer for 30 minutes.
Heat the oven broiler.
Pour soup into oven safe bowls and place one slice of bread on top of each (I like to break slice into pieces]. Layer bread with 1/2 slice of Swiss, 1 slice of provolone, and 1 tbsp of Parmesan cheese. Place bowls on cookie sheet and broil in oven until cheese browns slightly.
Onion Roasted Potatoes


Ingredients:
"potatoes"

Directions:
In a 9 X 13 inch baking pan, combine all ingredients.
Bake at 425 degrees, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
Broccoli Polonaise


Ingredients:
egg, broccoli, unsalted butter, shallot, parsley, salt, black pepper

Directions:
Bring enough salted water to a boil in pot to cover egg by 2 inches.  Gently lower egg into water and reduce heat to vigorous simmer.  Cook 13 minutes.  Drain and run cold water over egg until cooled; peel and coarsely chop.
Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.
Meanwhile, melt butter in medium skillet over medium-high heat.  Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown.  Add bread crumbs, stirring until browned, about 1 minute.  Remove pan from stove; stir in parsley, salt and pepper to blend.
Sprinkle crumb mixture over broccoli, topping with chopped eggs.  Serve at once.
Creole Rabbit (Rarebit)


Ingredients:
bacon, onion, green pepper, tomatoes, salt, pepper, Worcestershire sauce, butter, flour, milk, cheddar cheese

Directions:
Cook bacon until crisp., Add onion and green pepper and cook until tender but not brown., Add tomatoes, salt, pepper and Worcestershire sauce., Simmer uncovered 15 minutes., Meanwhile melt butter, blend in flour., Gradually add milk and cheddar cheese., Cook until thickened., Serve over toast., Use cheddar sauce first and top with creole mixture.
White Chip Chocolate Cookies My Way


Ingredients:
butter, granulated sugar, brown sugar, eggs, vanilla extract, flour, baking soda, baking powder, salt, white chocolate chips

Directions:
Preheat oven to 325 degrees.
Beat together butter and sugars until creamy. Add eggs one at a time and beat until light and fluffy.
In large mixing bowl sift together flour, cocoa, baking soda, baking powder, and salt.
Add dry ingredients to egg mixture in two batches, blending well after each addition.
Stir in chips.
Drop by tablespoonful onto ungreased baking sheets.
Bake cookies 10-15 minutes. Do not over bake, cookies will be soft. They puff while baking and will flatten some upon, cooling.
Allow cookies to cool slightly on pan before transferring to a cooling rack. Cool completely before storing.
Eggs and Blue Cheese Quesadilla


Ingredients:
flour tortillas, blue cheese, eggs, avocado, butter, arugula

Directions:
Mix eggs in bowl, set aside.
Melt one tbsp butter in pan.  Place tortilla in pan and crumble 1/2 the amount of cheese, in order to melt.
When crispy on the cooking side and cheese is melty, remove and set aside.
Scramble arugula and eggs together.  If you've never cooked arugula, it cooks exactly like spinach.
Dump egg combo on top of cooked tortilla/cheese.  It will melt the cheese further.
Slice avocado on top of it all.
Cook the other tortilla with the remaining cheese.  Place cheese-side down, on mixture.
Cut in half and serve with a mixed green salad, cut up grapes or even a Mimosa!
Cheaters Beef Stroganoff


Ingredients:
deli roast beef, unsalted butter, onion, salt, pepper, mushroom, water, sour cream

Directions:
Cook noodles according to package directions., Drain noodles., Cut beef into 1/2" cubes., Melt butter in a skillet. Saute onions until tender., Add beef, salt, pepper, and mushrooms. Saute for one minute., Stir in cream of mushroom soup and water. Simmer for 10 minutes., Add sour cream and mix well., Serve over noodles.
Shrimp and Vegetable Fried Rice


Ingredients:
brown rice, salt, water, sugar snap peas, snow peas, low sodium soy sauce, canola oil, small shrimp, onion, garlic cloves, ginger, shiitake mushrooms, celery, carrot, red bell pepper, black pepper, bean sprouts, scallions, watercress leaf

Directions:
Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.
Spaghetti Squash Recipe


Ingredients:
spaghetti squash, pine nuts, cheese, fresh sage, butter, salt, pepper

Directions:
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!
'nana Nut Waffle Topping


Ingredients:
banana, coconut oil, maple syrup, walnut halves, coconut flakes

Directions:
Heat coconut oil in small skillet over medium-high heat, while oil is heating slice banana into 1/4" thick medallions.  Add banana to skillet and cook while flipping until somewhat browned and soft.
Turn heat to low and add walnuts to pan and toss with bananas carefully.  Then add maple syrup and again toss carefully (those bananas are fragile!].  After maple syrup has somewhat thickened (30 seconds or so] add coconut flakes.  Spoon mixture over a warm waffle and enjoy!  Could easily be used with other fruit/nut combinations.  Butter or another oil could be used instead of coconut oil if desired.
Caterpillar Cake
Category: desserts
By Heather Walker

This is a great cake to do after a unit on bugs, wildlife, etc. Have the kids help decorate it! Use licorice whips for antennas, or gumdrops. Spread icing around caterpillar and sprinkle green tinted coconut for grass. Use any flavor cake mix or any Bundt cake recipe.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package vanilla or colored frosting
½ cup flaked coconut

Directions:
Prepare cake according to package instructions and bake in a Bundt pan. Cool and invert onto cutting board. Cut a piece of cardboard large enough to accommodate two Bundt pans. Cover with aluminum foil. Carefully cut the cake in half and place on cardboard in an "S" shape. Decorate with colored icing, candies, etc.

Yields: 1 Bundt pan

Calories: 372.6
Fat: 13.7 g
Saturated fat: 4.1 g
Carbohydrates: 60.7 g
Sugars: 43.2 g
Dietary fiber: 1.1 g
Protein: 2.2 g
Cholesterol: 0.9 mg
Sodium: 355.3 mg
Grilled Chipotle Orange Chicken


Ingredients:
chicken breast, garlic cloves, sea salt

Directions:
1. Rinse chicken breasts and pat dry with a paper towel.
2. Place chicken in a 9x13 inch pyrex baking dish.
3. Pour orange juice over chicken breasts.
4. In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle, then rub mixture onto chicken breasts.
5. Marinate chicken in refrigerator, time permitting for up to 5 hours.
6. Place chicken breasts on a plate, and reserve marinade.
7. Grill each side of chicken on barbecue until chicken is cooked through.
8. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes.
9. Serve chicken with marinade.
Mashed Potatoes With Celery Root


Ingredients:
yukon gold potatoes, celery root, garlic cloves, butter, butter, salt, pepper, chives

Directions:
place potatoes celery root and garlic in a pot and cover with water to 1" over potatoes.
boil then reduce heat to simmer cook till potatoes are tender about 20 minutes.
drain vegetables mash or beat till smooth.
beat in cream butter(6table] salt and pepper.
stir in chives.
add additional butter we used 4 tablespoons to finish off a stick and it was great for us.
Captain Duarte's Salt Cod Cakes
Category: appetizers-and-snacks
By NainInCandia

Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.

Ingredients:
1 pound salted cod fish
2 large potatoes, peeled and cubed
1 teaspoon seafood seasoning
ground black pepper to taste
½ cup chopped fresh parsley
2  eggs, beaten
1 large onion, finely chopped
½ cup all-purpose flour
¼ cup olive oil for frying

Directions:
Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections. Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes. Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly. Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

Prep time: 15 mins
Cook time: 45 mins
Total time: 9 hrs
Yields: 18 cod cakes

Calories: 395.5
Fat: 4.6 g
Saturated fat: 1 g
Carbohydrates: 32.3 g
Sugars: 2.2 g
Dietary fiber: 3.6 g
Protein: 53.6 g
Cholesterol: 177 mg
Sodium: 5435.7 mg
Cranberry Orange Cake
Category: desserts
By Bringhomethebakin'

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Ingredients:
baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4  eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1  orange, zested

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray. Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 2 hrs 10 mins
Yields: 1 10-inch fluted tube cake

Calories: 430.5
Fat: 19.9 g
Saturated fat: 3.4 g
Carbohydrates: 60.3 g
Sugars: 36.5 g
Dietary fiber: 1.5 g
Protein: 5.3 g
Cholesterol: 62 mg
Sodium: 242.6 mg
Hearty Whole Grain Muffins
Category: bread
By babooleena

These muffins are delicious.  My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him.  You can easily substitute the grains in the recipe for whatever you prefer or have on hand.

Ingredients:
½ cup raisins
1 cup all-purpose flour
1 cup whole wheat flour
⅔ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground allspice
½ cup nonfat dry milk powder
¼ cup toasted wheat germ
¼ cup wheat bran
3 tablespoons uncooked farina hot cereal (such as Cream of Wheat®)
3  egg whites
1 ¼ cups unsweetened applesauce
1 large carrot, peeled and shredded
⅓ cup vegetable oil
¼ cup bran cereal
3 tablespoons raw sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined. Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of  raw sugar. Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

Prep time: 25 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 18 muffins

Calories: 174.4
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 30.7 g
Sugars: 16 g
Dietary fiber: 2.4 g
Protein: 4.5 g
Cholesterol: 0.7 mg
Sodium: 253.5 mg
Gouda Turkey Club


Ingredients:
smoked gouda cheese, mayonnaise, green onion, garlic powder, fresh coarse ground black pepper, butter, tomatoes, avocado, romaine leaves

Directions:
"In a small bowl, combine the cheese, mayonnaise, green onion, garlic powder and pepper. Spread two slices of toast with butter; layer with cheese mixture, turkey, tomato, avocado and romaine. Top with remaining toast. Cut each sandwich in half."
Buffalo Chicken & Potato Casserole


Ingredients:
potatoes, olive oil, barbecue sauce, salt, pepper, unsalted butter, flour, milk, cheddar cheese, blue cheese, salt, pepper, chicken, celery, bacon, green onions

Directions:
Preheat oven to 375°F Spray a 9x13" baking dish with cooking spray.
Peel and cube potatoes into 1" pieces. Coat with olive oil, bbq sauce, salt and pepper. Add to the baking dish in single layer and bake for 30 minutes.
Make a roux: Melt the butter and whisk in the flour. Cook for a few minutes stirring constantly.
Add the milk slowly into the roux whisking constantly. Cook until it comes to a boil and thickens slightly. Remove from the heat.
Add most of the cheddar and blue cheese, reserving some to sprinkle on top of the casserole. Stir until the cheese melts.  Season with Cayenne pepper sauce, salt and pepper.
Stir in the chopped chicken, celery and bacon into the cheese sauce and pour over the potatoes in the baking dish. Spread evenly over the potatoes. Sprinkle with the remaining cheese.
Bake the casserole for another 15 minutes or until it is bubbly and slightly browned. Sprinkle with the chopped green onions.  Let cool slightly before serving.
Fried Corn Nuggets


Ingredients:
corn, eggs, all-purpose flour, sugar, salt, pepper

Directions:
Combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl.
Beat egg whites with an electric mixer set at high speed until stiff peaks form, about 2 minutes.
Stir egg whites into corn mixture. Heat oil in a large skillet over medium-high heat.
Drop heaping tablespoonfuls of corn batter into skillet. Reduce heat to medium. Cook until nuggets are browned, about 3 minutes per side.
Italian Style Pork and Spinach Cannelloni


Ingredients:
low-fat ricotta cheese, eggs, fresh ground black pepper, tomato sauce, lowfat mozzarella cheese

Directions:
Pre-heat the oven to 180°C.
In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well.
Place the pork mixture into a piping bag with a large 4 cm plain tube.
Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size.
Pipe the pork mixture onto  the centre of each sheet of pasta. Roll to enclose filling.  Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer.
Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese.
Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad.
Note:
This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.
Horchata


Ingredients:
milk, white rice, cinnamon sticks, sugar

Directions:
Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 30 minutes. Remove the cinnamon sticks and cool completely.
Working in batches, if necessary, carefully transfer the mixture to a blender and puree until smooth. Pour into a pitcher. Stir in the sugar and add enough water to make a total of 8 cups. Chill. Serve in tall glasses over ice. Garnish with a sprinkle of cinnamon.
Mom's Cucumbers
Category: salad
By Karen

Tasty marinated cucumbers. Ideal for a fresh side salad.

Ingredients:
3 large cucumbers
1 teaspoon salt
¼ cup white sugar
⅛ cup water
¼ cup distilled white vinegar
½ teaspoon celery seed
¼ cup chopped onion

Directions:
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture. In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

Yields: 4 to 6 side salad servings

Calories: 68.3
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 17 g
Sugars: 13.1 g
Dietary fiber: 1 g
Protein: 1.2 g
Sodium: 469.1 mg