xiaoxl/recipe_data huggingface dataset:
Jim and Mika's Grilled Colorado Breakfast


Ingredients:
corn tortillas, eggs, green chili, light cheddar cheese, salsa, fat free sour cream

Directions:
On a large piece of lightly greased foil place a tortilla.  Spread 2 tablespoons of the refried beans on the 1st tortilla and spread out to the edges.  Repeat with the 2nd tortilla and beans then stack on top of first tortilla.
Scramble eggs and add green chilies to them.
Put scrambled egg mixture on top of tortilla stack.
Top with cheese and wrap in foil.  (Add any leftover meat before you wrap it up.].
Put on grill or in a 350 degree oven until cheese has melted and it is heated though.
After melting cheese open carefully and top with salsa and sour cream.
Cheese Scones


Ingredients:
self raising flour, salt, cayenne pepper, unsalted butter, aged cheddar cheese, milk, egg

Directions:
Place rack in upper part of oven.
Preheat oven to 425°F.
Butter and flour baking tray.
In a bowl, sift together the flour, salt and cayenne pepper.
Using your fingers, lightly rub in butter until mixture resembles coarse crumbs.
Stir in cheese and make a well in the center; set aside.
In a new small bowl, whisk together the 7 tablespoons of milk and egg.
Pour the milk/egg mixture into the flour mixture well. Mix quick and light to make a dough.  If dough seems too dry, add a few drops of milk as needed.
On lightly floured board, roll out dough to be about 1 inch thick; cut into squares.
Place on prepared pan.
Brush tops with the 2 tablespoons of milk.
Bake in the upper part of the oven until golden and crisp, about 12-15 minutes.
Serve warm of at room temperature.
Make-Ahead Spinach Salad in a Jar
Category: salad
By France C

Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Use extra spinach if necessary. A great use for leftover quinoa!

Ingredients:
5 (16 oz) pint jars
2 cups water
1 cup quinoa
3 tablespoons fresh squeezed orange juice
1 tablespoon white wine vinegar
¼ teaspoon grated orange zest
¼ teaspoon salt
¼ teaspoon curry powder
⅛ teaspoon black pepper
¼ cup light olive oil
⅔ cup dried cherries
½ cup crumbled goat cheese
5 cups tightly packed fresh spinach
5 tablespoons chopped walnuts

Directions:
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool. Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended. Line up 5 pint jars in an assembly line fashion. Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 servings

Calories: 396.2
Fat: 22.4 g
Saturated fat: 5.2 g
Carbohydrates: 39.2 g
Sugars: 10.5 g
Dietary fiber: 5.2 g
Protein: 11 g
Cholesterol: 11.1 mg
Sodium: 219.9 mg
Habanero Salsa
Category: appetizers-and-snacks
By Tenille Wasemiller

This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights.

Ingredients:
3  fresh jalapeno peppers
2  onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (7 ounce) can diced green chile pepper
½ cup minced fresh cilantro
2  limes, juiced
7 (15 ounce) cans canned tomatoes
1  habanero pepper, seeded

Directions:
Roast jalapenos over a grill or gas burner until completely blackened.   Seal in a plastic bag or a bowl covered with plastic wrap,  and allow to steam until skins are loosened.  When cool, remove skin, stem, and seeds. Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor.  Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice.  Pulse the tomatoes in batches to desired size, and add to green chile mixture. Return one cup of chopped tomatoes to the blender along with the habanero, and puree well.  Strain the puree to remove any large pieces of habanero, and add to the tomatoes.  Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 10 cups

Calories: 11.2
Fat: 0.1 g
Carbohydrates: 2.7 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 111.3 mg
Roasted Winter Squash With Browned Butter and Sage


Ingredients:
olive oil, unsalted butter, fresh sage leaves, brown sugar

Directions:
Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil.
Brush the oil on the foil and the cut sides of the squash.  Place squash halves face down.
Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.
When the squash is almost done, melt the butter in a small skillet over medium heat.
Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes.  Remove the skillet from the heat.
Remove the squash from the oven and turn cut-side up and season with salt and pepper.
Drizzle or brush with the sage butter sauce and sprinkle with brown sugar.  Serve immediately.
Bua Loi Phuak (Taro Balls in Coconut Cream)


Ingredients:
glutinous-rice flour, cornstarch, coconut milk, palm sugar, salt, water

Directions:
Put the rice flour and cornstarch in a bowl.
Add the mashed taro and knead. Add water as needed to create a soft dough.
Knead well.
Roll into little balls and set aside.
Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
Bring to a boil and add the taro balls.
When they are cooked through, remove from the heat.
Serve hot.
Optional: Can sprinkle with sesame seeds.
Lemon Sour Cream Pound Cake


Ingredients:
sugar, all-purpose flour, salt, baking soda, butter, sour cream, eggs, lemon juice, vanilla extract, powdered sugar, fresh lemon juice, vanilla extract, lemon rind

Directions:
Place first 9 ingredients in a 4-qt mixing bowl (in that order]. Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
Drizzle evenly with Lemon Glaze.
Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.
Barbecue Sauce


Ingredients:
black pepper, salt, onion powder, garlic powder, white pepper, cayenne pepper, bacon, onions, bottled chili sauce, honey, orange, lemon, lemon juice, lemon, garlic, Tabasco sauce, unsalted butter

Directions:
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute.
Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds.
Continue cooking and stirring about 15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat.
Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs.
Cauliflower With Paprika-Garlic Sauce


Ingredients:
cauliflower florets, garlic cloves, olive oil, parsley, red wine vinegar, paprika, salt

Directions:
In a large saucepan with a steamer rack, steam cauliflower over boiling water, covered, about 8 minutes or till crisp-tender.
Meanwhile, for sauce, in a small saucepan cook garlic in hot oil till lightly browned.
Remove from heat; stir in apple juice, parsley, vinegar, paprika and salt.
Heat through.
Pour the sauce over the hot cauliflower; toss to coat.
BBQ Meatballs Crock Pot Style


Ingredients:
lean ground beef, barbecue sauce, egg, salt, pepper, chili powder, garlic powder, onion, margarine

Directions:
COMBINE in a large bowl beef, crackers, 2 tbsp barbecue sauce, egg and seasonings.
MELT margarine in skillet; Saute onion until tender; Add onion to beef mixture and mix well.
SHAPE beef mixture into 1 ½ inch meatballs and place on a non-stick cookie sheet.
BAKE at 350°F for 20 minutes or until just browned.
POUR remaining sauce in crock pot; Add meatballs and stir gently to cover in sauce.
COVER and cook on high-heat for 4 hours stirring occasionally.
Ultra Low Fat All-Bran Muffins


Ingredients:
whole wheat flour, Splenda granular, salt, baking powder, skim milk

Directions:
Stir together dry ingredients (except cereal], set aside.
In large mixing bowl, combine cereal with milk.
Let stand 5 minutes until cereal softens.
Add egg whites and mashed banana, mix well.
Add flour mixture, stirring only til moistened.
Spoon into 12 muffin cups sprayed with Pam.
Bake at 400 F for about 20 minutes or until golden brown.
Best Darn Minestrone Soup Around
Category: soups-stews-and-chili
By Chef Ron

This is a recipe for a Minestrone Soup that is very similar to Lelli's Minestrone soup here in Detroit.  Make sure you use a large stock pot, because this recipe is big.  SIMPLY AMAZING!

Ingredients:
8 tablespoons butter
1 ½ cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 ¼ teaspoons garlic powder
4 teaspoons dried parsley
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
½ cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
½ cup grated Parmesan cheese for topping

Directions:
In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 12 Servings

Calories: 587.2
Fat: 40.6 g
Saturated fat: 24.4 g
Carbohydrates: 43.4 g
Sugars: 4.4 g
Dietary fiber: 13.5 g
Protein: 15.5 g
Cholesterol: 138.2 mg
Sodium: 1591.5 mg
Mustard-Dill Roasted Fingerling Potatoes
Category: side-dish
By Soup Loving Nicole

This simple yet elegant roasted potato side dish with dill and Dijon deserves a spot on your table this holiday season.

Ingredients:
1 pound fingerling potatoes, halved lengthwise
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon dill
½ teaspoon salt
½ teaspoon fresh ground black pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 122.4
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 21 g
Dietary fiber: 2.6 g
Protein: 2.4 g
Sodium: 391.9 mg
Lemon Rice with Dals


Ingredients:
basmati rice, channa dal, onion, lemons, butter, mustard seeds, cumin seed, turmeric powder, bay leaves, cloves, cinnamon sticks, curry leaves, cashew nuts, coriander sprig, dried parsley, fresh lemon rind, salt

Directions:
Soak masoor and chana dals for a few hours prior to cooking.
Boil rice with about 4-5 cups water and salt until grains are soft and firm.
Just before draining the rice, add the turmeric powder.
Stir to ensure that the color spreads evenly over the rice.
Remove from heat and drain.
In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.
In a separate small saucepan, add butter on low heat until it melts.
Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.
When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.
Then add the boiled/softened masoor and chana dals along with the turmeric powder.
At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.
Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.
Transfer this mix to the already cooked rice and toss or stir well.
Squeeze two fresh lemons to obtain about half a cup of juice, add a tsp of salt to it, and then pour the liquid on the rice concoction, making sure to toss it thoroughly.
Garnish by drizzling with dry parsley, coriander and a whole cashew.
Spicy Country Pancakes


Ingredients:
milk, brown sugar, salt, water, eggs, flour, cinnamon, nutmeg

Directions:
Scald milk., Add sugar, salt, and oil., Cool to lukewarm., Dissolve yeast in water., Combine yeast mixture, eggs, and milk mixture., Sift flour and spices., Add to liquid mixture., Beat until smooth., Cover and let stand one hour or more in a warm place., Batter will be light and bubbly., Stir down batter., Bake on greased griddle.
Antipasto Platter
Category: appetizers-and-snacks
By WMAURO

This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!

Ingredients:
2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 ½ pounds sliced provolone cheese
½ pound Genoa salami, thinly sliced
¼ pound Capacola sausage, sliced
¼ pound pepperoni sausage, sliced
¼ pound prosciutto, thinly sliced
¼ pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
¾ cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
½ cup crumbled Gorgonzola cheese
½ pound mozzarella cheese, sliced
¼ cup grated Parmesan cheese

Directions:
Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

Prep time: 45 mins
Total time: 45 mins
Yields: 1 party platter

Calories: 502.9
Fat: 39 g
Saturated fat: 18 g
Carbohydrates: 7.4 g
Sugars: 2.6 g
Dietary fiber: 1.6 g
Protein: 31.3 g
Cholesterol: 93.7 mg
Sodium: 2208.7 mg
Blueberry Mint Lemonade


Ingredients:
sugar, water, fresh mint leaves, fresh lemon juice, cold water, blueberries, seltzer water

Directions:
Combine sugar, water and mint leaves in a small saucepan.
Bring to a simmer and stir until sugar dissolves to make a syrup. Remove from heat and let cool.
Strain mint syrup into a tall pitcher. Stir in lemon juice and water.
Fill 4 tall glasses with ice cubes and top with one-fourth of the blueberries.
Add mint lemonade and top with seltzer water, if desired.
Bhum Burner Soup


Ingredients:
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Directions:
Heat the curry sauce and crumble in the stock cube., Add the dhal., Blitz in a blender., Reheat and serve with a little cream in each dish.
Liege Belgian Waffles with Pearl Sugar
Category: breakfast-and-brunch
By BRSMITH63

These are sweeter than traditional Brussels Belgian waffles - a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.

Ingredients:
1 (.25 ounce) package active dry yeast
1 ½ tablespoons white sugar
¾ cup lukewarm milk
3  eggs
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
½ teaspoon salt
1 ½ cups pearl sugar (such as Lars' Own®)

Directions:
Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam. Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar. Preheat a waffle iron according to manufacturer's instructions. Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 10 waffles

Calories: 457.8
Fat: 20.7 g
Saturated fat: 12.4 g
Carbohydrates: 61.8 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 6.8 g
Cholesterol: 106.1 mg
Sodium: 277 mg
Gooey Butter Tarts


Ingredients:
flour, salt, butter, shortening, vinegar, brown sugar, corn syrup, egg, butter, vanilla, vinegar, salt, currants, flaked coconut

Directions:
In a large bowl, stir flour with salt.  With pastry blender or 2 knives, cut in butter and shortening until mixture rexembles coarse crumbs with a few larger pieces.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup.  Gradually sprinkle over flour mixture, stirring  briskly with fork until pastry hold together.  press into disc; wrap in plastic wrap and chill for 1 hour.
In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt; set aside.
On lightly floured surface, roll out pastry to 1/8 inch thickness.  Using a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once if necessary.  Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide currants among cups.  Spoon in filling until three quarters full.
Bake in bottom third of 450*F oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden.  Let stand on rack for 1 minute.  Immediately run spatula around tarts to loosen; transfer to rack and let cool.
CHOCOLATE GOOEY BUTTER TARTS: Drizzle cooled tarts with 2 ounces melted semisweet or white chocolate.
NOT SO GOOEY BUTTER TARTS:  Increase brown sugar to 3/4 cup and decrease corn syrup to 1/4 cup.
Shake, Smoothie... Frozen Fruit Drink


Ingredients:
coconut milk, milk, sugar

Directions:
Put coconut milk in blender, add fruit. Pulse.
As fruit blends, it will most likely become too thick for your blender to handle, and that's when you add enough milk to keep it going.
When everything is smooth, add your choice of sweetener. Enjoy your 'fruit ice cream'!
Lemon Bundt Cake
Category: desserts
By Phyllis

Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup vegetable oil
4  eggs
1 cup lemon-lime flavored carbonated beverage

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 10-inch Bundt pan

Calories: 364.4
Fat: 20.4 g
Saturated fat: 4.4 g
Carbohydrates: 41.5 g
Sugars: 18.9 g
Dietary fiber: 0.3 g
Protein: 4.7 g
Cholesterol: 73.1 mg
Sodium: 439.7 mg
White Gazpacho Malaga-Style


Ingredients:
garlic cloves, egg, sherry wine vinegar, Spanish olive oil, sugar, salt, green seedless grapes

Directions:
Slip off almond skins while they’re still hot and discard the skins.
Place the almonds in a food processor, adding the garlic and bread. Process until a smooth paste forms. Next, add the egg, vinegar, olive oil, water, and sugar. You should now have a medium-thick soup. If you desire a thinner consistency, add additional ice water.
Strain, season to taste with salt and chill in the refrigerator for several hours.
When ready to serve, ladle the soup into 4 soup bowls. Cut the grapes in half, and garnish each bowl with 8 grape halves.
Low-Carb Cauliflower Mock Potato Salad
Category: salad
By Bibi

Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.

Ingredients:
4 quarts water
2 tablespoons salt
1 head cauliflower, cut into bite-sized pieces
1 cup mayonnaise
½ cup thinly sliced celery
3 slices cooked bacon, crumbled
4 tablespoons minced onion
3 tablespoons minced sweet pickles
1 teaspoon spicy mustard, or to taste
⅛ teaspoon ground turmeric
2  hard-boiled eggs, diced
salt and ground black pepper to taste

Directions:
Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain. Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes. Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

Prep time: 25 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 8 servings

Calories: 241.6
Fat: 23.3 g
Saturated fat: 3.7 g
Carbohydrates: 6.3 g
Sugars: 3.2 g
Dietary fiber: 2 g
Protein: 3.4 g
Cholesterol: 63.4 mg
Sodium: 2000.7 mg
My Mom's Beer Muffins


Ingredients:
Bisquick, beer, sugar

Directions:
grease muffin tins., mix bisquick, sugar and beer. bake at 400 for 15 to 20 minutes., makes 1 dozen.