xiaoxl/recipe_data huggingface dataset:
Instant Pot® Curried Chicken Thighs
Category: meat-and-poultry
By thedailygourmet

This pressure-cooked chicken curry is easy to prepare. I'm not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.

Ingredients:
4 (6 ounce) chicken thighs
2 teaspoons mild yellow curry powder (such as Savory Spice®)
1 teaspoon honey powder (such as Savory Spice®)
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 small onion, cut in half and thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato powder
½ cup coconut milk
1 teaspoon ground cumin
1 tablespoon mild yellow curry powder (such as Savory Spice®)

Directions:
Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid. Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 471.6
Fat: 33.8 g
Saturated fat: 13.1 g
Carbohydrates: 11.2 g
Sugars: 3.4 g
Dietary fiber: 2.8 g
Protein: 31 g
Cholesterol: 113.4 mg
Sodium: 721.3 mg
Cornell Chicken Marinade
Category: side-dish
By MCCLELLAND

A lovely chicken marinade with oil, vinegar, poultry seasoning, egg and salt and pepper. Your chicken will love you for this baste, and so will the family.

Ingredients:
1  egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper

Directions:
Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside  to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.

Prep time: 10 mins
Total time: 1 day
Yields: 3 cups

Calories: 85.9
Fat: 9.2 g
Saturated fat: 1.2 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 873.1 mg
Pasta With Swiss Chard Bacon and Lemony Ricotta


Ingredients:
corkscrew macaroni, olive oil, bacon, garlic cloves, yellow onion, red pepper flakes, swiss chard, ricotta cheese, lemon, juice and zest of, parmesan cheese

Directions:
Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
Add the chopped Swiss chard, toss to coat, and wilt the chard down.
Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.
Mexican Fiesta Casserole


Ingredients:
lean ground beef, chili powder, cheddar cheese, sour cream, mayonnaise, onion, Bisquick baking mix, water, tomatoes, green bell pepper, black olives

Directions:
Preheat the oven to 375F.
Cook the ground beef in a large skillet until browned; drain off the excess fat.
Season the meat with the salt and pepper; set aside.
Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside.
Stir the biscuit mix and water together until a soft dough forms.
With floured fingers, pat the dough into the bottom of a greased 13 X 9 X 2-inch baking pan, pressing the dough about 1/2-inch up the sides of the pan.
Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer.
Spoon the sour cream and cheese mixture over the top.
Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes.
Cool 5 minutes and then cut into squares to serve.
Simple Cranberry Sauce & Relish


Ingredients:
cranberries, oranges, cinnamon sticks, nutmeg, whole cloves, fresh ginger, salt, pure maple syrup, cranberries, fresh pineapple, apples, celery, honey

Directions:
CRANBERRY SAUCE.
Prep Cranberries - Sort, wash and drain. Pull out 1 cup for the relish part of the recipe.  Add cranberries to the Instant Pot (cranberries can also be cooked down on the stove top will take 8 - 10 minutes].
Zest 1 orange (I zest onto parchment paper for easy clean up]. On the 2nd orange, peel about a 2-inch strip and stick the whole cloves into it.  Juice both oranges, you'll want about 2 cups and all to the Instant Pot.
Now add the following to the Instant Pot:  1 Cup Unsweetened Apple Juice, Cinnamon sticks, nutmeg, ginger, salt and maple syrup.
Set the Instant Pot:  Manual, High Pressure, 1 minutes.  When the 1 minute is up, let Natural Release for 8 minutes.  Manually release any remaining pressure, open  Instant Pot removes cinnamon sticks and clove/orange peel.  Let mixture slightly cool (you will still want is a little warm when you add the relish ingredients.
Prepare Relish.
A Food Processor will help with preparing the relish ingredients.  Chop 1 cup cranberries, 2 cups of celery, 2 cups of apples and 2 cups chopped pineapple.
Add all relish ingredients to the cranberry sauce and mix well.
Optional Ingredient:  Depending on how tart your apples are and personal taste, you can add honey at this point.  I added about 1/4 cup. Just add a little at a time, mix well and taste.
Once cooled, you can place in a jar. I will be good for 10 -14 days in the fridge. Will keep 1 -2 months in the freezer.
21 Day Fix Container - Serving Size  1/4 cup.   1 Purple and 1/2 Teaspoon.
Quick and Easy Unstuffed Pasta Shells (Reduced Fat)


Ingredients:
medium pasta shells, lean ground beef, onion, mushroom, extra virgin olive oil, nonfat milk, garlic powder, dried basil, dried parsley, ground black pepper, low-fat cheddar cheese

Directions:
Boil pasta according to packet instructions. Mine usually takes about 10 minutes.
Meanwhile heat the oil in a pan and then fry the onions for about 3 minutes until they are just starting to soften.
Add the ground beef and brown for about another 3 minutes until just about all of the pink is gone.
Add the mushrooms and continue to cook until the beef has totally browned.
Add the soup, garlic powder, basil, black pepper and parsley and stir to coat the meat mixture.
Add the skim milk and cook over a low heat for about 3 minutes, stirring when needed, until the mixture has started to bubble and bit and thicken up.
Stir in the peas and just heat through.
By now the pasta should have finished cooking.  Drain it and stir the cooked pasta and mix in with the sauce until all of the pasta is coated.
Add in the shredded cheese and stir through until the cheese has melted.
Serve.
Chermoula Roasted Tomatoes


Ingredients:
cilantro, parsley, garlic cloves, sweet paprika, salt, cumin, cayenne pepper, extra virgin olive oil, tomatoes, olive oil

Directions:
Crush the leaves of the cilantro & parsley in a mortal to release their flavor. Mix in the rest of the ingredients to form the chermoula.
Cut tomatoes in half around equators and gently remove seeds with fingertips.
Brush the inside of each tomato half with the chermoula mixture. Sprinkle bread crumbs evenly inside of each tomato.
Rub a glass casserole dish with olive oil then place the tomatoes inside. Bake for 25 minutes at 400 degrees.
Note: Tomatoes will be soft once done so carefully remove from the dish.
Moist  Carrot Cake With Cream Cheese Frosting


Ingredients:
carrots, flour, sugar, baking soda, baking powder, salt, cinnamon, eggs, vanilla extract, golden raisin, pecans, coconut, powdered sugar, cream cheese, butter, vanilla extract, pecans

Directions:
Preheat oven to 350 degrees.
Grease 2 round cake pans.
In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.
Mix until combined.
Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.
Spoon batter into prepared pan.
Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.
Cool.
Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.
Stir in pecans.
Spread on cooled cake.
Arroz Tapado (Rice-On-Top)
Category: appetizers-and-snacks
By Katie

A fun Peruvian dish that looks cool and is always a hit with the kids! Seasoned meat is the surprise center to the rice on top. Makes great leftovers!

Ingredients:
2 cups uncooked white rice
4 cups water
1  egg
1  potato, peeled and cubed
1 cup vegetable oil for frying
3 small tomatoes, coarsely chopped
½ cup water
1 tablespoon vegetable oil
½ large onion, finely chopped
3 cloves garlic, chopped
1 teaspoon ground dried aji chile
½ teaspoon ground cumin
¼ teaspoon ground black pepper
2 teaspoons chopped fresh oregano
1 pound lean ground beef
2 large carrots, peeled and cubed
¼ cup frozen peas
1 tablespoon peanut butter
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh tomato
1 teaspoon ketchup

Directions:
Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl. Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside. Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired). Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato. To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 509.6
Fat: 18 g
Saturated fat: 5.1 g
Carbohydrates: 63.1 g
Sugars: 4.1 g
Dietary fiber: 3.5 g
Protein: 22.5 g
Cholesterol: 80.6 mg
Sodium: 116.4 mg
Carrot Cake Roll
Category: desserts
By SaraSunshine

It's carrot cake...rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.

Ingredients:
3  eggs
1 cup white sugar
1 cup finely chopped cooked carrot
1 (8 ounce) can crushed pineapple, drained
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed walnuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper. Combine eggs and sugar in a mixing bowl. Add carrot and pineapple. Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes. Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling. Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 5 mins
Yields: 1 cake roll

Calories: 371.3
Fat: 17.3 g
Saturated fat: 6.2 g
Carbohydrates: 49.7 g
Sugars: 36.7 g
Dietary fiber: 1.9 g
Protein: 6.9 g
Cholesterol: 80.4 mg
Sodium: 262.5 mg
Macadamia Crusted Chicken Tenders With Maui Sunset Sauce


Ingredients:
buttermilk, poultry seasoning, butter, panko breadcrumbs, sweet paprika, water, brown sugar, rice vinegar, ketchup, garlic clove, fresh ginger

Directions:
To Make the Sauce:  Combine all ingredients in a 2 quart saucepan and bring to boil.  reduce heat and simmer, covered, 30 minutes.  Stir occasionally while simmering, until thickened.Let sauce cool to room temperature befor serving.  Will keep in refrigerator for up to 2 weeks.
Make the Chicken Tenders:  Combine buttermilk, tenders, poultry seasoning, and pepper in a large bag.  Seal and turn to coat chicken.  Refrigerate at least 4 hours.
Line a baking sheet with aluminum foil or a silicone liner.
Drain chicken in a colander.  Pour butter into a shallow dish, combine nuts, panko, and paprika.  Dip tenders into butter and then nut mixture, pressing nuts into chicken to help them adhere.  Lay chicken on baking sheet and pour any remaining butter over top.
Cover with plastic wrap and refrigerate 24 hours, or may be frozen up to 6 weeks.
To bake, defrost chicken if frozen.  Preheat oven to 400 F and let tenders come to room temperature for about 30 minutes.  Bake 10-12 minutes until nuts are golden and chicken is cooked through.  Serve warm or at room temperature.
Indian Cauliflower
Category: world-cuisine
By Hetal

A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.

Ingredients:
1 large head cauliflower
4 tablespoons vegetable oil
½ teaspoon ground turmeric
1 small onion, minced
2  tomatoes, pureed
1 teaspoon garlic powder
3 teaspoons garam masala  (Optional)
salt to taste
½ head lettuce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish. Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture. Bake the cauliflower for 30 minutes. While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes. Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 to 6 servings

Calories: 167.9
Fat: 11.6 g
Saturated fat: 1.6 g
Carbohydrates: 15.1 g
Sugars: 7.1 g
Dietary fiber: 6.2 g
Protein: 4.6 g
Sodium: 62.1 mg
Sparkling Greyhound.


Ingredients:
pink grapefruit, sea salt, vodka, grapefruit juice

Directions:
Rub rims of 8 (8-ounce] martini glasses with 8 grapefruit wedges.
Place sea salt into a shallow dish and dip martini-glass rims in the salt.
Fill martini shaker halfway with crushed ice. Add 1/2 cup vodka and 3/4 cup grapefruit juice; shake to chill.
Strain evenly into 4 of the martini glasses. Stir in 2 tablespoons club soda per glass. Repeat to make 8 drinks.
Garnish glasses with grapefruit wedges.
Pumpkin Cookies As Created by Ms. Ash


Ingredients:
pumpkin, sugar, flour, baking powder, egg, cinnamon, baking soda, milk, chocolate chips, walnuts

Directions:
Mix all ingredients together, then stir in chocolate chips and walnuts if desired.
Bake at 375°F for 10-12 minutes.
Cookies will be soft.
Mango-Matcha Chia Seed “Pudding”


Ingredients:
unsweetened coconut milk, raw honey, vanilla extract, mangoes, unsweetened flaked coconut

Directions:
In a medium bowl, whisk the yogurt, honey, vanilla and matcha powder together; gently whisk in the coconut milk, then chia seeds. Cover and refrigerate for at least 4 hours or overnight.
In a regular, or small personal size blender, blend mangos until smooth. Transfer to a container, and leave in the refrigerator until ready to serve. (This step can also be done the day you plan to eat it].
When ready to serve, pour into 4 serving bowls or glasses, and evenly distribute the mango puree over each serving. Sprinkle over some unsweetened coconut flakes if desired.
Potato Chip Cookies


Ingredients:
butter, Splenda granular, eggs, flour, baking soda, vanilla, chocolate chips

Directions:
Pre-heat your oven to 350 degrees F.
Cream the butter and Splenda sugars.
Add the eggs one at a time and blend well.
Mix the baking soda with the flour and add a little at a time to the batter.
Add the vanilla.
Add the nuts, chocolate chips, toffee bits and potato chips and mix well.
Drop the dough, about the size of a walnut, onto a greased cookie sheet.
Bake 10 to 12 minutes (Just until they are a light brown, undercooked is better than over cooked.].
Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
Category: appetizers-and-snacks
By Tanya Demeris

This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!

Ingredients:
1  roasted red pepper, peeled and minced
2 tablespoons chopped shallot
1 teaspoon minced garlic
1 teaspoon olive oil
1 teaspoon chopped fresh mint
1 teaspoon lime juice
¾ teaspoon Dijon mustard
½ teaspoon minced fresh cilantro
½ teaspoon salt
¼ teaspoon red pepper flakes
1 pinch ground coriander
1 pinch ground black pepper
1 pinch cayenne pepper
2 cups canned cannellini beans
2 cups water, or as needed
2 teaspoons truffle oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 large portobello mushroom caps
4 teaspoons olive oil
½ cup vegetable broth
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce. Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain. Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth. Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side. Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

Prep time: 25 mins
Cook time: 13 mins
Total time: 38 mins
Yields: 4 servings

Calories: 311.6
Fat: 10 g
Saturated fat: 1.3 g
Carbohydrates: 44.8 g
Sugars: 9.4 g
Dietary fiber: 12.5 g
Protein: 17.1 g
Sodium: 1191.6 mg
Rustic Country Bread
Category: bread
By Chris

A round loaf with a crisp crust--chewy, and great for sandwiches.

Ingredients:
¾ cup spring water
¼ teaspoon bread machine yeast
1 ¾ cups bread flour
1 cup spring water
½ teaspoon bread machine yeast
2 cups bread flour
⅓ cup whole wheat flour
¼ teaspoon salt

Directions:
The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight. The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use. In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour. Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

Prep time: 30 mins
Cook time: 40 mins
Total time: 16 hrs 40 mins
Yields: 1 2-pound loaf

Calories: 84.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 17 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Sodium: 49.5 mg
Country Fried Squash
Category: side-dish
By Maryanne

This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.

Ingredients:
6 pounds butternut squash - peeled, seeded and sliced
1  egg, beaten
½ cup milk
½ cup all-purpose flour
½ cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying

Directions:
Combine egg and milk together in a small bowl, mix well. In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture. Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

Yields: 4 to 5 servings

Calories: 501
Fat: 8.7 g
Saturated fat: 1.7 g
Carbohydrates: 105 g
Sugars: 16.6 g
Dietary fiber: 15.2 g
Protein: 12.3 g
Cholesterol: 48.9 mg
Sodium: 145.4 mg
Frozen Virgin Strawberry Daiquiri
Category: drinks
By Ann

I love to drink these when I'm out on the town.

Ingredients:
3 ½ ounces frozen strawberries
⅛ cup ice
½ fluid ounce sweet and sour mix
1 dash grenadine syrup

Directions:
Place strawberries, ice cubes, sweet and sour mix and grenadine in a blender. Blend until smooth. Add more ice or less depending on your taste.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 drink

Calories: 67
Fat: 0.1 g
Carbohydrates: 15.6 g
Sugars: 10.9 g
Dietary fiber: 2.1 g
Protein: 0.4 g
Sodium: 2.2 mg