xiaoxl/recipe_data huggingface dataset:
Ww Chilli Cream Cheese Dip With Salad Veggies


Ingredients:
Philadelphia Cream Cheese, chili sauce, red bell pepper, carrot, cucumber

Directions:
Put the cream cheese on a serving plate to soften.
Peel the carrot, de-seed the red bell pepper and cut all the veggies into sticks.
Place them around the edge of the plate.
Pour 2 tablespoons of the sweet chilli sauce over the cream cheese, covering it.
If the chilli sauce goes quicker than the cream cheese, pour some more over (I don't do this at the start as it creates a pool of chilli sauce and gets very messy!].
Serve and enjoy!
Half-Moon Bay Poached Plums


Ingredients:
red plums, bay leaf, fine sugar, cinnamon stick, whole cloves, orange zest, lemon zest, arrowroot, fine sea salt, ground cinnamon

Directions:
Peel plums, slice in half, remove stone and place in lemon water.
Combine wine, bay leaf, sugar, cinnamon stick, cloves, orange zest and lemon zest in a shallow braising pan. Bring liquid to a full boil and whisk liquid well.
Reduce to a simmer, add plums and cover with Baker's Paper. Turn and baste  plums several times. Keep pan covered and poach plums 15-20 minutes or until plums are tender. Remove plums with a slotted spoon and hold warm for service.
Strain poaching liquid and return to braising pan. Bring liquid to a full boil and reduce to a simmer for 10 minutes or about a 1/2 cup remains.
Combine 2 teaspoons arrowroot with 2 teaspoons cold water water in a small bowl and whisk until combined. Wisk into sauce and stir until  sauce has thickened. Season with a pinch salt and ground cinnamon. Hold sauce warm for service.
Service.
Drizzle warm wine sauce over the bottom of plate. Fan each plum, place  in center and drizzle sauce over the plum.
Garnish with Fresh Strawberries, Fresh Red Raspberries and Whipped Cream.
Air Fryer Salmon with Maple-Bourbon Glaze
Category: everyday-cooking
By thedailygourmet

This salmon starts from frozen and is dressed up with an easy maple-bourbon glaze. A hint of Sriracha also gives a pop of spice to counteract the sweetness of the maple syrup.

Ingredients:
4 (4 ounce) fillets frozen salmon fillets
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
⅓ cup bourbon
3 tablespoons pure maple syrup
1 teaspoon Sriracha sauce, or more to taste
1 pinch salt

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes. Sprinkle salmon fillets with salt and pepper and place into the air fryer basket. Air-fry for 6 minutes, or 8 minutes if the fillets are thick. Meanwhile, melt butter in a saucepan over medium heat. Stir in bourbon, maple syrup, Sriracha, and salt. Continue stirring while glaze comes to boil. As soon as it boils, immediately lower heat to medium-low, and cook until glaze has thickened, about 10 minutes. Brush glaze onto salmon fillets using a silicon brush. Lower air fryer temperature to 370 degrees F (187 degrees C) and air-fry for an additional 6 minutes, or 8 minutes if the fillets are thick.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 298.6
Fat: 12.9 g
Saturated fat: 4.7 g
Carbohydrates: 10.2 g
Sugars: 8.9 g
Protein: 22.3 g
Cholesterol: 77.2 mg
Sodium: 146.6 mg
Baked Sweet Potatoes


Ingredients:
sweet potatoes, coconut, beer, butter, salt, cinnamon

Directions:
Bake sweet potatoes in skin (8 minutes in microwave or an hour in the oven].
Cut in half lengthwise and scoop out pulp.
Mash pulp with butter and beer. Mix in coconut and salt.
Put back in oven and heat through.
Sprinkle with cinnamon to serve.
Blue Cheese Baked Halibut


Ingredients:
halibut fillets, mayonnaise, parmesan cheese, chives, green onion

Directions:
1.Combine mayo, dressing, parmesan cheese and chives in a bowl.
2. Place halibut in baking dish (something with a rim so sauce won't flow off the edge]. Smother the halibut with the sauce and top with any remaining amount.
3. Bake the halibut at 325 for about 35 minutes or until fish is flaky but not dry (this is for relatively thick pieces of fish].
Reduced Fat French Toast
Category: breakfast-and-brunch
By Jen

This is an easy variation on the basic French toast recipe, except it uses reduced fat substitutes! Serve with fruit or sugar-free maple syrup.

Ingredients:
½ cup egg substitute
⅔ cup skim milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
6 slices reduced calorie white bread

Directions:
Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked. Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 77
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 11.9 g
Sugars: 2.7 g
Dietary fiber: 2.3 g
Protein: 5.4 g
Cholesterol: 0.8 mg
Sodium: 152.7 mg
Orange Balsamic Glazed Salmon
Category: salad
By Marie's Dressings

Salmon fillets broiled with an orange zest and balsamic vinaigrette glaze are served atop spring salad mix, asparagus, and fennel bulb.

Ingredients:
¾ cup Marie's® Balsamic Vinaigrette, divided
½ teaspoon freshly ground black pepper
2 tablespoons honey
2 teaspoons orange liqueur (such as Grand Marnier®)  (Optional)
1 large navel orange
4 (5 ounce) salmon fillets
Sea salt to taste
1 (5 ounce) package spring salad greens
1 pound slender asparagus - lightly steamed, chilled, and cut on the diagonal into 2-inch pieces
1 small fennel bulb, stalks and core removed, thinly sliced
1 (3 ounce) package shaved Parmesan cheese

Directions:
Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze. Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve. Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn. Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

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

Calories: 461
Fat: 22.1 g
Saturated fat: 5.8 g
Carbohydrates: 27 g
Sugars: 19.4 g
Dietary fiber: 5.3 g
Protein: 40.2 g
Cholesterol: 97.1 mg
Sodium: 822.5 mg
Meatball Sandwich
Category: world-cuisine
By BIGGUY728

Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

Ingredients:
1 pound ground beef
¾ cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1  egg, beaten
1  French baguette
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish. Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 780.9
Fat: 31.9 g
Saturated fat: 12.9 g
Carbohydrates: 78.2 g
Sugars: 12.5 g
Dietary fiber: 5.9 g
Protein: 43.6 g
Cholesterol: 141.2 mg
Sodium: 1473.4 mg
Easy Grilled Buffalo Chicken


Ingredients:
catsup, brown sugar, cider vinegar, butter, chicken drumsticks

Directions:
Mix the first 5 ingredients together in a saucepan over medium-high heat until butter melts and it is blended.
Let the sauce cool.
Reserve about half of the sauce.
Place the chicken pieces in a ziplock bag with the sauce, seal, and let the chicken soak up the flavor for about 1.5-2 hours turning occasionally.
Generously spray the grill with cooking spray, and heat to medium.
Grill chicken for about 20 minutes, or until done, (time depends on the size and part used] turning and basting with the reserved sauce occasionally.
Haystacks I
Category: desserts
By Dee

This recipe is very easy to make.

Ingredients:
2 cups white sugar
⅓ cup unsweetened cocoa powder
½ cup milk
½ cup butter
3 ½ cups quick cooking oats
1 cup flaked coconut
½ cup chopped peanuts
1 pinch salt

Directions:
In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat. Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

Yields: 4 dozen

Calories: 180.3
Fat: 7.2 g
Saturated fat: 3.7 g
Carbohydrates: 27.8 g
Sugars: 18.3 g
Dietary fiber: 2.1 g
Protein: 2.8 g
Cholesterol: 10.6 mg
Sodium: 45.7 mg
Cheesy Swiss Onion Soup


Ingredients:
butter, onions, water, chicken bouillon granules, all-purpose flour, milk, swiss cheese, pepper, chives, parsley

Directions:
Melt 3 tablespoons of butter; toss with bread cubes.
Place on a lightly greased baking sheet.
Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted.
Meanwhile, in a large saucepan, sauté onions in remaining butter until lightly browned, about 12 minutes.
Stir in water and bouillon; bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Combine flour and 1/2 cup of milk until smooth; gradually stir into onion mixture.
Stir in remaining milk.
Bring to a boil; boil for 2 minutes, stirring until thickened.
Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
Ladle into 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.
Broil 4 inches from heat until cheese is melted and bubbly.
Garnish with chives.
7 up Biscuits


Ingredients:
Bisquick, sour cream, butter

Directions:
Mix first 3 ingredients.
Place half of butter in a pan.
Drop dough by spoonfuls on top.
Bake at 450 degrees for 15-20 minutes.
When biscuits start to brown, pour remaining butter over top and allow them to finish browning.
Simple Green Bean Salad


Ingredients:
frozen green beans, garlic, extra virgin olive oil, salt, pepper

Directions:
Boil or steam green beans until tender-crisp (hint: use a bit of salt in the water to make the beans their greenest].
Meanwhile, add garlic and oil to medium-sized serving bowl.
Mix.
Once they're cooked, drain the beans and toss them in the olive oil& garlic mixture.
Add salt and pepper to taste.
If you can, let the salad sit for 30 minutes (or more] to let the flavours combine.
Serve at desired temperature.
Note: this salad is also very tasty with some finely chopped onion (preferably sweet] added with the garlic.
You can also use a mix of greeen and yellow beans for additional colour.
Chickpeas and Pasta


Ingredients:
olive oil, garlic cloves, red bell pepper, fresh rosemary, fresh parsley, diced tomatoes, chickpeas, parmesan cheese

Directions:
In a nonstick pan over medium heat, heat the oil.  Saute the garlic until soft; add the bell pepper, rosemary, and 1 tablespoon of parsley and saute 5 minutes longer.
Add the tomatoes; bring to a boil then reduce the heat and simmer, stir frequently for 10 minutes.  Add the chickpeas and cook, stirring occasionally, until heated through (5 minutes].  Stir in the ditalini, cheese and remaining parsley.
Top with a little more shredded cheese.
Penne With Chicken Mango Sausage and Spinach


Ingredients:
penne pasta, extra virgin olive oil, onion powder, garlic powder, ginger powder

Directions:
Boil pasta per package directions.
While pasta is boiling, heat oil in very large skillet over medium heat.
Chop sausage into bite-size pieces. Add to skillet. Stir.
Add onion powder, garlic powder, ginger powder, salt and pepper. (ALL AMOUNTS FOR SPICES ARE APPROXIMATE -- I just gave a few shakes of each until it smelled good. For the record, I would have used fresh onion, garlic, and ginger if I'd had any!].
Cook until sausage is heated through.
Add bag of spinach. (Next time, I may use 2 bags, but this is what I had in the fridge.].
Stir to combine flavors well. Put lid on pan if desired to speed up cooking time. Cook until spinach is wilted.
Drain pasta when ready and add to skillet. Stir to combine flavors.
Serve and enjoy!
HOLIDAY PEANUT BUTTER & PEPPERMINT COOKIES


Ingredients:
butter, peanut butter, granulated sugar, brown sugar, vanilla extract, eggs, all-purpose flour, baking soda, salt, sugar

Directions:
Preheat oven to 375 degrees F.
Combine the butter, Betsy’s Best, sugar, and brown sugar together in a bowl and mix with a mixer until combined and creamy. Add vanilla and eggs, one at a time, mixing well after each one. Set aside.
In a separate bowl mix the flour, baking soda and salt together. Add to peanut butter mixture in mixing bowl and stir until completely combined. Add the peppermint chips.
Roll the dough into 1” balls and in a separate bowl with the sugar, roll dough to coat. Place balls on a non-stick cookie sheet and using the bottom of a glass, flatten each ball.
Bake for 8-9 minutes. These cookies will remain soft and be careful not to over cook them. Remove from oven and move to a wire rack to cool.
Carrot Salad


Ingredients:
carrots, red wine vinegar, olive oil, sugar, dried dill weed, garlic clove, salt, ground mustard

Directions:
"whisk all ingredients except carrots, in a small bowl. Add carrots, stir, cover and chill at least one hour. Drain extra dressing right before serving."
Fast' N' Tasty Mini Meatloaves


Ingredients:
lean ground beef, toasted wheat germ, barbecue sauce, green onion, egg, salt, black pepper

Directions:
Heat oven to 350°.
In medium bowl, combine beef, wheat germ, 1/4 cup barbecue sauce, green onions, egg, salt and pepper.
Mix lightly but thoroughly. Shape into four individual loaves.
Arange in 9-inch square baking pan.
Bake 30 minutes or until centers of meat loaf are no longer pink (160°F].
Spoon remaining 1/4 cup sauce over tops of meat loaves.
Persimmon Chutney


Ingredients:
unsalted butter, bay leaves, cinnamon sticks, red onion, fresh garlic clove, nectarine, jonathan apple, cayenne pepper, cinnamon, lime juice, fine sea salt

Directions:
In a medium saucepan melt butter. Add bay leaves, cinnamon sticks, red onion, garlic and saute until onions are soft.
Add Orange Muscat Wine and reduce by half.
Add the remaining ingredients and stir well. Simmer chutney for 15 minutes. Stir several times to prevent burning. Remove from the heat and discard cinnamon sticks and bay leaves.
Cool the Persimmon Chutney before service. Reseason to taste with salt and pepper. Add Cayenne Pepper to your taste.
Garnish the dish with Cinnamon Sticks.
Guatemala'n Ceviche!!!!!


Ingredients:
tomatoes, medium shrimp, onion, cilantro, lemons, ketchup, Worcestershire sauce

Directions:
Blanche shrimp in boiling water for  5 minutes, then shock in ice cold water. Strain when cooled.
Add shrimps to the a bowl.
Add lemon juice and marinate for 2 hours.
Add salt, pepper, Ketchup,Worcestershire sauce,  onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
Remember to always refrigerate when your marinating!
Serve with some nice crackers -- .
Texas Chicken Quesadillas
Category: world-cuisine
By MICHELLE

These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!

Ingredients:
2 tablespoons vegetable oil, divided
1  onion, sliced into rings
1 tablespoon honey
2  skinless, boneless chicken breast halves - cut into strips
½ cup barbeque sauce
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
8 (10 inch) flour tortillas

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside. Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken. Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas. One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 quesadillas

Calories: 411.4
Fat: 14.3 g
Saturated fat: 4.9 g
Carbohydrates: 46.2 g
Sugars: 8.3 g
Dietary fiber: 2.6 g
Protein: 23.2 g
Cholesterol: 47.9 mg
Sodium: 753.5 mg
Honey Glaze


Ingredients:
honey, lemon juice

Directions:
Heat honey until it's liquid., Stir in lemon juice., Apply glaze to pastry while warm or cool.
Schnitzel
Category: world-cuisine
By Dianne

This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe.

Ingredients:
1 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup milk
3  eggs
¼ cup vegetable oil
4 (4 ounce) beef cube steaks
2 teaspoons lemon juice, or to taste  (Optional)

Directions:
In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork. Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet. Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 677.2
Fat: 31.2 g
Saturated fat: 8.4 g
Carbohydrates: 59.5 g
Sugars: 3.3 g
Dietary fiber: 3.8 g
Protein: 37.6 g
Cholesterol: 215.1 mg
Sodium: 1765.7 mg
Pork Chops With Cranberry-Thyme Sauce -Crock Pot Recipe


Ingredients:
butter, boneless pork chops, white wine, cranberry sauce, onion, fresh thyme, salt, pepper

Directions:
Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.
Pea and Crab Salad
Category: salad
By LAURIE_MEINERTS

Imitation crab, peas and bacon blend beautifully in this salad.  A great salad to use for any holiday dinner or just for a spring salad.

Ingredients:
14 slices bacon
1 ¼ pounds imitation crabmeat, flaked
1 (16 ounce) package frozen green peas
¾ cup mayonnaise, or to taste
2 teaspoons onion powder
1 ½ cups diced tomatoes

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside. In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 451.4
Fat: 29.6 g
Saturated fat: 5.8 g
Carbohydrates: 28.1 g
Sugars: 12 g
Dietary fiber: 4.1 g
Protein: 18.2 g
Cholesterol: 48 mg
Sodium: 1522 mg
Pesto-Stuffed Pork Chops


Ingredients:
croutons, pesto sauce, sun-dried tomato, dry white wine, Tabasco sauce

Directions:
Cut deep pockets in one side of chops.
Mix croutons, pesto sauce,  tomatoes and Tabasco, if using. Stuff pork chops.
Stand pork chops on end; uncut side down, so that stuffing is at the top.
Pour white wine around chops.
Cover tightly with foil and bake at 350 F; for 40 minutes.
Uncover and continue baking about 15-20 minutes until slightly browned.
Remove chops to heated plates.
Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
Whisk until thoroughly blended.
Serve sauce by drizzling around chops.
Apple Cake


Ingredients:
sugar, baking soda, salt, eggs, vanilla, flour, apples, baking powder, pecans

Directions:
Beat sugar, oil, and eggs., Sift flour, baking powder, soda and salt., Add flour mixture to egg mixture and blend well., Add apples and pecans., Bake in a greased 9x13 inch pan for 1 hour at 350 degrees F., Serve warm with ice cream or cool whip, if desired.
Shrimp Stuffed Mirlitons (NOLa Cuisine)


Ingredients:
chayotes, unsalted butter, andouille sausage, onion, celery rib, red bell pepper, garlic, raw shrimp, green onion, kosher salt, parmesan cheese, unsalted butter, kosher salt

Directions:
Cut the Mirlitons in half lengthwise, remove the seeds.
Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
Add the shrimp and green onions and cook until the shrimp turn pink.
Add 1/2 Cup water (or Shrimp Stock if you have any on hand] and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
In a small bowl, combine the ingredients for the topping.
Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.
Strawberry and Pecan Salad


Ingredients:
strawberries, grapes, pecans, red onions, mesclun, olive oil, salt, black peppercorns, mint leaves

Directions:
Combine coconut sugar and pecans in a non-stick pan over low heat. Stir until sugar is completely dissolved.
Transfer candied pecans to a plate lined with parchment paper to cool.
In a bowl, whisk together olive oil, balsamic vinegar, salt, pepper, and mint leaves.
Toss in mesclun greens, strawberries, grapes, and red onions.
Top salad with candied pecans.
Tourtiere Tarts


Ingredients:
ground beef, ground pork, onion, garlic cloves, salt, pepper, poultry seasoning, sage, water, mashed potatoes

Directions:
Combine first 8 ingredients in large saucepan. ( I do mine in microwaveable casserole dish].Simmer.
If doing on stove top bring to boil, then simmer for about 15 minutes, stirring to prevent sticking.
Remove from heat and add mashed potatoes. Mixture should be moist and thick. Cool completely.
Line muffin tins with tart shells. Spoon meat mixture to fill.
Bake at 400 degrees F until browned.
To reheat from freezer, about 10 t0 20 minutes in oven or toaster oven 350 degrees F.