xiaoxl/recipe_data huggingface dataset:
Banana Chocolate Chunk Pancakes & Waffles


Ingredients:
bananas, chocolate, milk, vanilla

Directions:
Peel and slice the banana's into small sections., Place the sliced pieces of banana into a medium size mixing bowl., Using a potato masher - mash the banana pieces., Add pancake mix, milk, and vanilla., Mix until smooth., Slice the Dove Dark Chocolate into 1/4inch pieces., Add to banana pancake mix., Mix well, Using 1/4 cup batter cook pancakes over medium heat.
Tropical Salsa


Ingredients:
pineapple chunks, tomatoes, red onion, avocado, cilantro, lime peel, lime juice, garlic clove, pepper, salt

Directions:
Chop the pineapple into chunks and prepare the tomato, onion, sweet pepper, chilli and avocado (optional ingredient]. Place them all into a mixing bowl.
Add the remaining ingredients and gently mix to combine.
Cover and chill until serving time.
Place on top of grilled or barbequed fish or chicken.
Baked Farmer Sausage, Potatoes, and Carrots With Gravy


Ingredients:
sausage, potatoes, carrots, flour, milk

Directions:
If desired, peel frozen farmer sausage.  (The best way is to hold it under a trickle of warm water.]  Break sausage into 4-6 chunks.
Place potatoes and carrots into a roaster or large casserole dish.  Add water to cover the bottom of the dish.
Place frozen sausage chunks over top (so drippings will flavour the vegetables], cover, and bake at 375F for 1-1/2 hours.
Remove from oven and drain juices from casserole dish into a saucepan.  (You may want to put the sausage and vegetables in a serving dish now and keep warm in the oven.].
For gravy:  Mix flour and milk together, adding milk gradually so a paste forms and slowly gets thicker -- you don't want lumps!  (Actually, a Tupperware gravy shaker works best for this.  You can just throw it all together and shake it up without worrying about lumps at all.].
Add milk mixture to drippings and bring to a boil, stirring constantly, until gravy is thickened.  (Depending on how much water content your sausage had, you may need to add a little more flour or milk to achieve the desired thickness.].
Add salt and pepper to taste and serve.
Grandma's Lemon Meringue Pie


Ingredients:
cornstarch, sugar, salt, water, lemon juice, lemon zest, butter, cornstarch, cold water, cream of tartar, granulated sugar, vanilla extract

Directions:
Lemon Filling:
Whisk the egg yolks in a medium bowl and set aside.
In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat] remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.].
Remove from heat and stir in the lemon juice, lemon zest, and butter.
Preheat oven to 325°F.
Meringue:
In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves.
Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside.
Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
Once the egg whites are frothy, add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites forming soft peaks.
Add the gelled cornstarch water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks.
Filling Pie Shell:
I have not included a pie crust recipe as never got that from Grandma and to this day have not been able to make one to her standards so I use pre-made crusts that I pre-bake according to instructions on the box. I'm STILL trying unsuccessfully; to find the skill or recipe to even come close to her perfect pie crust.
Heat the lemon filling again, until it is bubbling hot.
Pour the  hot filling into the pre-baked pie shell.
With a  spatula to spread the meringue mixture evenly around the pie making sure to seal to the edges of the pie shell.
With the back of a spoon create peaks all over the meringue.
Bake for 20 minutes at 325°F, until the meringue is golden brown.
Cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny.
Russian Tomato Salad Dressing


Ingredients:
tomato sauce, apple cider vinegar, Worcestershire sauce, sugar, salt, paprika, dry mustard, garlic powder, onion powder, lemon juice

Directions:
"Place all ingredients in a container and shake before using."
Huntsman's Braised Red Cabbage With Blueberries


Ingredients:
red cabbage, shallot, white mushrooms, cremini mushrooms, olive oil, garlic cloves, fresh thyme, sea salt, black pepper, fresh chives, brown sugar, butter, fresh blueberries

Directions:
Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.
Stir in the garlic, thyme, juniper, salt, pepper, chives, and brown sugar, top with wine, bring to a boil, lower heat, cover and simmer 30 minutes, Stir occasionally and add a little water if it becomes dry.
Remove lid, and stir in blueberries and taste for acidity. Different wines have different acidity and you will achieve a balance by adjusting the brown sugar if needed.
Cook over low heat for another 15 minutes or so, stirring frequently.
Perked-Up Pasta


Ingredients:
penne pasta, garlic, olive oil

Directions:
"Cook 8 oz penne pasta until al dente.  In a pan over medium heat, soften 2 tsp minced garlic in 2 Tbsp olive oil.  Add 4 oz sliced roasted red peppers and 6 oz baby spinach.  Cook until spinach wilts.  Add pasta to skillet, sprinkle with 4 oz fat-free feta, and toss."
Ukrainian Sandwiches
Category: main-dish
By UKRAINIANCOOK

These open faced Ukrainian sandwiches are very easy to make and are really good. If you can find Eastern European style sausage then try it with that, otherwise use your favorite cold cuts. They are called 'Kanapki' in Ukrainian.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 tablespoon minced garlic
2 loaves French bread, sliced
1 pound sliced sausage of your choice
1  cucumber, sliced
3 medium tomatoes, sliced
1  hard-cooked egg, chopped

Directions:
In a small bowl, stir together the cream cheese, butter and garlic. Spread some of this onto each slice of bread. Place a slice of sausage, cucumber, and tomato onto each piece of bread, then top each one with some chopped egg. Serve open-faced.

Prep time: 15 mins
Total time: 15 mins
Yields: 25 sandwiches

Calories: 232.9
Fat: 12.9 g
Saturated fat: 6.7 g
Carbohydrates: 21.9 g
Sugars: 1.6 g
Dietary fiber: 1.1 g
Protein: 7.7 g
Cholesterol: 38.6 mg
Sodium: 470.3 mg
Award Winning Soft Chocolate Chip Cookies
Category: desserts
By Anonymous

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon!  You can use any flavor pudding you like for this recipe.

Ingredients:
4 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4  eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Prep time: 15 mins
Cook time: 12 mins
Total time: 1 hr 40 mins
Yields: 6 dozen

Calories: 177
Fat: 10.5 g
Saturated fat: 5.2 g
Carbohydrates: 20.7 g
Sugars: 13.1 g
Dietary fiber: 1 g
Protein: 2.1 g
Cholesterol: 23.9 mg
Sodium: 115.8 mg
Stuffed Jalapenos


Ingredients:
sour cream and chive flavored cream cheese, bacon

Directions:
Soak 10 toothpicks in a small bowl of water (Soaking the toothpicks in water help prevent them from burning over the flame].
Wash peppers.
Make one slice on each pepper, from stem to tip.
Seed each pepper, rinse, and pat dry.
Stuff each pepper with a spoonful of cream cheese.
Wrap each pepper with a 1/2 strip of bacon and secure with a wet toothpick.
Grill for a few minutes on each side until bacon is crisp.
Seattle Salmon Chowder


Ingredients:
salmon fillet, carrots, onion, celery, water, low sodium chicken broth, corn kernel, milk, cornstarch, dill, salt

Directions:
Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.
Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.
Espresso Ice Cream
Category: desserts
By Damen

I love coffee and ice cream, so this espresso ice cream recipe combines the best of both worlds.

Ingredients:
¼ cup white sugar
2 tablespoons butter, melted
1 tablespoon cornstarch
1 tablespoon instant espresso powder
1 cup milk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
3 tablespoons coffee-flavored liqueur (such as Kahlua®)
2 cups whipping cream

Directions:
Mix sugar, butter, cornstarch, and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely, 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur. Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Prep time: 10 mins
Cook time: 10 mins
Total time: 5 hrs
Yields: 12 servings

Calories: 302.3
Fat: 19.9 g
Saturated fat: 12.4 g
Carbohydrates: 26.4 g
Sugars: 24.5 g
Protein: 4.1 g
Cholesterol: 72.2 mg
Sodium: 78.9 mg
Cream of Zucchini Soup


Ingredients:
onion, butter, boiling water, chicken bouillon cubes, zucchini, dried parsley, salt, thyme, dried celery leaves, pepper, bay leaf, evaporated milk, milk

Directions:
In a small skillet, saute onion in butter.
In a large saucepan, combine boiling water with bouillon cubes.
Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter.  Simmer until zucchini is tender.
Remove and discard the bay leaf.  (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!].
Remove saucepan from stove and puree soup in blender, a few cups at a time.  (Don't fill blender more than half full, and keep the lid on at all times.  Hot liquid can be dangerous in a blender!  Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.].
Return puree to saucepan and stir in milk.  Reheat slightly, but don't boil.
Satin Balls


Ingredients:
hamburger meat, wheat germ, unsulphured molasses, eggs, unflavored gelatin, salt

Directions:
Combine all ingredients in a large bowl, like you were making meatloaf.
Divide into 10 portions and put in freezer bags or other containers.
Thaw as needed and feed to your dog.
(Do not cook.].
Lemon Poppy Seed Muffins II
Category: bread
By Karen Gibson

Melt in your mouth lemony-goodness!  These muffins are LEMONY, but delicious!  If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.

Ingredients:
⅓ cup milk
¼ cup vegetable oil
⅔ cup nonfat lemon yogurt
1  egg
1 ¾ cups all-purpose flour
¼ cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest
¼ teaspoon lemon extract
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
2 ½ teaspoons lemon juice

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups. Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups. Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks. To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

Prep time: 13 mins
Cook time: 17 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 172.9
Fat: 6 g
Saturated fat: 0.9 g
Carbohydrates: 26.6 g
Sugars: 12.1 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 16.3 mg
Sodium: 269.6 mg
Keto Baked Spinach-Artichoke Chicken Breasts
Category: meat-and-poultry
By fabeveryday

Chicken breasts are baked with a creamy and sharp artichoke and spinach topping in this ketogenic main dish. Serve chicken with the topping alongside your favorite vegetables or other keto side dish.

Ingredients:
olive oil
1 (9 ounce) package fresh spinach
2 cloves garlic, minced
1 (14.5 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
½ cup shredded Parmesan cheese
1 (4 ounce) package crumbled feta cheese
6  skinless, boneless chicken breast halves

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat. Add spinach and garlic and cook, stirring, until the spinach has wilted, 3 to 4 minutes. Drain mixture in a sieve and squeeze out excess liquid; transfer to a mixing bowl. Mix in artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined. Place chicken breasts in an ungreased 9x12-inch baking pan. Spread artichoke spinach mixture evenly over the chicken. Bake in the preheated oven until the chicken juices run clear and the edges of the cheese topping are starting to brown, 25 to 30 minutes. Remove from the oven. Carefully pour out and discard excess liquid from the baking pan. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking pan under the broiler and broil until the top of the cheese topping has browned a little more, 2 to 5 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 539.9
Fat: 40.3 g
Saturated fat: 9.5 g
Carbohydrates: 11.4 g
Sugars: 1.4 g
Dietary fiber: 3.4 g
Protein: 33.8 g
Cholesterol: 103.7 mg
Sodium: 1028.5 mg
Basmati Rice Cakes


Ingredients:
basmati rice, sun-dried tomato, mozzarella cheese, green onions, fresh basil, eggs, salt, pepper

Directions:
Preheat oven to 200°C  Grease a 6 X 3/4 cup texas muffin pan. Line holes with baking paper.
Cook rice, your prefered method will be fine, or follow instructions on packet.  Set aside to cool.
Place rice, smoked chicken, semi-dried tomatoes, 1 Cup cheese, onions, basil and eggs.  Add salt and pepper if desired.
Mix well to combine all ingredients.
Spoon mixture into muffin pan.  Sprinkle remaining cheese over the top.
Bake for 15 to 20 minutes or until cakes are firm to the touch, and light golden in colour.
Remove from oven and let stand for 5 minutes.  Run a flat edged knife around cakes to losen.
Turn onto a wire rack to cool.
Restaurant Style Spaghetti Sauce
Category: side-dish
By az_starshine

A delicious spaghetti sauce with red wine, Italian sausage, garlic and onions.  The best I have ever had -- easy and delicious! Use a large, flat-bottomed saucepan so that the flavors can mingle.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
3 cloves garlic, minced
1 (28 ounce) can roma tomatoes (crushed)
1 (6 ounce) can tomato paste
1 cup Merlot wine
1 pound Italian sausage, sliced

Directions:
Heat olive oil in a large saucepan over medium heat.  Saute onion and garlic until tender and fragrant.  Stir in crushed tomatoes, tomato paste and wine.  Bring to a boil over medium-high heat. Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 287.3
Fat: 16.8 g
Saturated fat: 5.3 g
Carbohydrates: 15.9 g
Sugars: 8.4 g
Dietary fiber: 2.9 g
Protein: 12.6 g
Cholesterol: 29.8 mg
Sodium: 1043.3 mg
Escalloped Apples


Ingredients:
apples, sugar, flour, cinnamon, nutmeg, clove, raisins, walnuts, vanilla

Directions:
Place apples in a large bowl.
In a small bowl, mix together sugar, flour, cinnamon, nutmeg, and cloves.
Stir spice mixture into apples until evenly distributed.
Fold in raisins and walnuts.
Spoon into a greased 2-quart casserole dish.
Mix vanilla and milk; pour evenly over apple mixture.
Bake at 350 degrees Fahrenheit for 45 to 60 minutes, or until soft and bubbly.
Allow to cool slightly before serving.
Foot Cooling Cream


Ingredients:
vodka, cornstarch

Directions:
In a bowl, mix the alcohol with the corn starch, until lump free.
Add the body lotion and whisk until it gets thicker and more the consistency of a cream.
To this add the peppermint oil, mix.
Transfer to a wide neck jar.
Fast and Fabulous Fake out Calzones


Ingredients:
ricotta cheese, parmigiano-reggiano cheese, fresh mozzarella cheese, tomatoes, basil leaves, dried basil, green pepper, mushroom, onion, tomatoes, sausage, pineapple

Directions:
Heat the oven to 325 degrees F.
Split the Kaiser rolls making the bottom larger than the top. Scoop some of the white soft insides out of the bottoms to make room for your filling. Reserve the tops.
Mix salt and pepper, to taste, and grated cheese into ricotta. Spread ricotta mixture on one side of the roll.
Cover the ricotta with mozzarella, tomato and basil.
NOTE: Feel free to add some veggies here. You could leave the meat out if you like and just use veggies! Think of the toppings or calzone fillings you would normally eat and use those. Mushrooms work great here as well as spinach, green peppers, onions, etc. Just remember that all the ingredients have to get hot so do not pile so much on that the bread gets done before the stuffing. ].
Bake 8- 10 minutes, to heat through and melt the cheese then add the top of the bread an cook for 2-4 minutes more.
Cut and serve with optional garnishes of crushed red pepper flakes and parmesan cheese.
Peach Lavender Jam


Ingredients:
lime, rind of, boiling water, lemon juice, granulated sugar

Directions:
Place lavender flowers in a small bowl.  Pour boiling water over flowers and steep for 20 minutes.  Strain and discard flowers.
Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan.  Bring to a full boul over high heat and boil hard for 2 minutes, stirring constantly.  Remove from heat and stir in pectin.
Ladle into sterilized jars and process in a hot water bath for 5 minutes.
Curried Pineapple Chicken


Ingredients:
boneless skinless chicken breasts, crushed pineapple, honey, prepared mustard, curry powder, salt, ground ginger, black pepper

Directions:
Preheat oven to 350 degrees F., Grease a 9 x 13 baking dish, or spray with cooking spray., Lay chicken breasts in dish., In a bowl, combine pineapple, honey, mustard, curry, salt, ginger, and pepper., Pour mixture over chicken., Cover and bake for 30 minutes., Uncover and bake an additional 30 minutes until chicken is cooked through.
Make Ahead French Toast
Category: breakfast-and-brunch
By Debbie Tate

We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.

Ingredients:
5  eggs, lightly beaten
1 ½ cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
½ (1 pound) loaf French bread, cut diagonally in 1 inch slices
½ cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

Directions:
In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight. The next morning: Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 14 hrs 10 mins
Yields: 8 servings

Calories: 502.8
Fat: 29.3 g
Saturated fat: 12 g
Carbohydrates: 51.8 g
Sugars: 33.4 g
Dietary fiber: 2 g
Protein: 11 g
Cholesterol: 161.6 mg
Sodium: 346.8 mg
Applesauce Spice Muffins (Kelloggs)


Ingredients:
all-purpose flour, baking powder, salt, pumpkin pie spice, brown sugar, nonfat milk, unsweetened applesauce, vanilla, cinnamon, sugar

Directions:
Preheat oven to 400°F.
In a small bowl, combine 1/4 teaspoon cinnamon and 2 tablespoons sugar. Set aside.
Coat 12-2 1/2 inch muffin papers, placed in muffin tins, with cooking spray.
In a mixing bowl, combine flour, baking powder, salt and spice. Set aside.
In a large mixing bowl, combine low fat granola cereal, brown sugar, milk and applesauce.
Add egg whites, oil and vanilla to cereal mixture. Mix well.
Stir in flour mixture only until combined.
Spoon batter evenly into prepared muffin tins.
Sprinkle with cinnamon sugar mixture.
Bake for 20 minutes or until lightly browned.
Serve warm.
Crock Pot Apple/Pear Sauce With Ginger


Ingredients:
pears, granny smith apples, honey, water, fresh lemon juice, fresh ginger, butter

Directions:
Combine the apples, pears, honey (you can leave this out and still get delicious sauce], water, lemon juice, and ginger in the slow cooker. Cover and cook until the fruit is extremely tender and falling apart, on low for 5 hours
Beat to make a corse mash or use a food processor for a smoother sauce (don’t over blend]. Stir in the butter. Serve immediately or refrigerate and serve cold.
Strawberry Avocado Salad


Ingredients:
strawberries, avocado, walnuts, lemon, lemons, apple cider vinegar, plain yogurt

Directions:
Wash and slice strawberries.
Slice and add to bowl.
Chop walnuts set aside.
Cut avocado in 1/2 and remove pit. Scoop out the avocado 1/2's.
Cut into cubes add to bowl.
Add apple cider vinegar to lemon juice.
Add lemon juice mixture to fruit - toss to coat.
Add nuts to bowl.
Add balsamic vinegar to plain yogurt. You may add more to achieve the consistency you prefer.
Stir.
Serve over salad.
Fish Marinade (Chermoula)


Ingredients:
fresh cilantro, garlic cloves, white vinegar, lime, juice of, paprika, ground cumin, crushed red pepper flakes, olive oil, salt, cayenne pepper

Directions:
"In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick."