xiaoxl/recipe_data huggingface dataset:
Winter Spinach Potato Casserole


Ingredients:
extra virgin olive oil, onions, potato, garlic, fresh thyme, parsley, fresh spinach, eggs, mozzarella cheese, cheddar cheese, salt, black pepper

Directions:
Preheat oven to 400 degrees.
Heat oil in a stovetop-to-ovenproof casserole dish.
Add onions, potatoes, garlic, and herbs and saute for 5 minutes, stirring until the vegetables are well coated with oil and the potatoes are beginning to turn golden.
Place casserole in preheated oven and bake for 25 minutes, then remove, stirring in the spinach and eggs.
Sprinkle the top with cheese and return the dish to the oven.
Bake 10 minutes, or until the eggs are set.
Serve hot.
Plantain Egg Rolls (Turon)
Category: appetizers-and-snacks
By Marianne Daretzes

This is a Filipino dessert that has been my favorite since I was a child. Crispy, sugary shells with soft and warm plantains inside. They are a breeze to make when you have everything set up in advance. They can be frozen in bulk and fried without any defrosting.

Ingredients:
1 cup white sugar
¼ cup water
20  spring roll wrappers
5  plantains, peeled and quartered
⅓ cup brown sugar
1 ½ cups vegetable oil

Directions:
Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise. Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place 1 inch from the near corner of the wrapper. Fold corner over the plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.

Prep time: 20 mins
Cook time: 4 mins
Total time: 24 mins
Yields: 20 servings

Calories: 145.1
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 32.5 g
Sugars: 20.3 g
Dietary fiber: 1.2 g
Protein: 1.4 g
Cholesterol: 0.7 mg
Sodium: 48.7 mg
Sopa de Lentejas (Andalucian Lentil Soup)
Category: soups-stews-and-chili
By Vanessa Moore

This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.

Ingredients:
1 ¼ cups dry brown lentils, soaked overnight and drained
2 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1  onion, chopped
1  green bell pepper, chopped
1 clove garlic, minced
2  roma (plum) tomatoes, chopped
2 links Spanish chorizo sausage, casing removed, chopped
1  bay leaf
2 cups water, or as needed
2  potatoes, peeled and cubed

Directions:
Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes. Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes. Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 9 hrs 15 mins
Yields: 6 servings

Calories: 288.2
Fat: 9.8 g
Saturated fat: 2.9 g
Carbohydrates: 36.5 g
Sugars: 4.2 g
Dietary fiber: 10.4 g
Protein: 15 g
Cholesterol: 17.3 mg
Sodium: 255.6 mg
Eric's Favorite Chocolate Chippers


Ingredients:
shortening, margarine, white sugar, brown sugar, eggs, vanilla, flour, baking soda, salt

Directions:
In a mixing bowl beat the shortening, margarine, and the white and brown sugars together until light and fluffy.
Add the eggs, vanilla, and butter flavorings. Mix well.
Stir in flour, baking soda and salt until well combined.
Stir in chocolate chips.
Chill dough 1/2 hour.
Shape into walnut sized balls, and flatten slightly with a glass dipped in sugar.
Bake at 375 degrees for 8-10 minutes.
Enjoy with a large glass of milk!
Chicken Piccata


Ingredients:
boneless skinless chicken breasts, lemon juice, flour, garlic powder, paprika, butter, chicken bouillon cubes, water

Directions:
Beat egg with 1 tbsp lemon juice.
Combine flour, garlic powder, and paprika.
Dip chicken in egg, dredge in flour, brown in butter in skillet.
Dissolve bullion in boiling water, add remaining 2 tbsp lemon juice.
Pour over browned chicken and simmer, covered 20 minutes or until tender.
You might want to increase seasonings to your liking.
We love garlic, so I increase the amount, and also while browning the chicken, you might need more butter.
And while the chicken is simmering, you may need to add a bit of water, so it doesn't dry out.
Buffalo Chicken Pizza (Single)


Ingredients:
olive oil, chicken breast, celery, cheddar cheese, mozzarella cheese

Directions:
"Heat oven to 350F; brush pizza crust with olive oil.  Mix chicken and wing sauce; spread on pizza crust.  Add chopped celery, drizzle with blue cheese dressing, top with shredded cheese. Bake on baking stone or cookie sheet for 12-15 minutes until edges of crust and cheese are slightly brown."
Strawberry Rhubarb Sauce
Category: side-dish
By Shalaine_1

A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.

Ingredients:
⅔ cup white sugar
½ cup orange juice
5 teaspoons cornstarch
1 ½ teaspoons vanilla extract
4 cups sliced fresh strawberries
1 cup sliced rhubarb
5 drops red food coloring  (Optional)

Directions:
Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 cups

Calories: 44
Fat: 0.1 g
Carbohydrates: 10.8 g
Sugars: 8.9 g
Dietary fiber: 0.8 g
Protein: 0.3 g
Sodium: 0.7 mg
Baked Chimichangas


Ingredients:
whole wheat tortillas, chicken, salsa, reduced-fat cheddar cheese, plain fat-free yogurt, salsa, parsley, cilantro, cumin

Directions:
Preheat oven to 400 degrees F.
In a bowl mix together filling ingredients.
Warm tortillas (5 seconds in a microwave].
Wet one side of tortilla and place wet side down and then spoon filling in the center of tortilla. Fold to hold in the filling. Repeat with remaining tortillas and filling.
Spray baking dish with Pam. Lay chimichangas, seam side down in dish. Bake for 15 minutes.
To make sauce:.
Mix together ingredients in a bowl and refrigerate before serving.
Chocolate Mousse


Ingredients:
powdered sugar, brewed coffee

Directions:
Melt chocolate in a double boiler or in a pan with hot water.
Add sugar, coffe/cocoa, and egg yolks, one at a time. Stir until mixture has thickened. Remove from heat. Let cool.
Whip cream. Add to slightly cooled mixture.
Spoon mousse into individual serving dishes. Cover. Let cool in refridgerator 1 hour.
Garnish each serving with a spoonful of whipped cream.
S'more Peanut Butter Panini


Ingredients:
creamy peanut butter, banana, marshmallows, mini marshmallows, butter, non-dairy whipped topping

Directions:
Preheat grill pan or frying pan to medium-low heat. (You could also do this in a panini maker].
Put a very thin spread of peanut butter on each slice of bread. Top one slice of bread with the 3 slices of banana, dabs of the strawberry jam, and the marshmallows. Top with the second slice of bread.
Lightly spread the softened butter on the outside of the sandwich and place on the preheated pan. Cook for 2 minutes (or until golden] and turn and cook for another 2 minutes.
Slice on the diagonal and drizzle with the chocolate flavored syrup and a dollop of whipped cream or you can drizzle the plate with the chocolate syrup and place the sandwich on top with a dollop of whipped cream. It is easiest to eat this with a fork.
Hamburger Spread


Ingredients:
mayonnaise, cider vinegar, sugar, lemon juice, paprika

Directions:
"Mix together and spread on hamburger buns."
Savory Herbed Poultry Dressing


Ingredients:
salted butter, onions, celery, fresh mushrooms, black olives, flat leaf parsley, carrots, rubbed sage, fresh ground black pepper, ground coriander, ground ginger, winter savory, ground allspice, ground fennel, ground rosemary, bulk sausage, turkey broth, eggs, turkey broth, dry white wine, turkey broth

Directions:
NOTE: I RECOMMEND MARION-KAY GROUND (WINTER] SAVORY. OTHERWISE, SUBSTITUTE WINTER SAVORY WITH 1/8 TEASPOON GROUND CORIANDER, 1/8 TEASPOON GROUND PARSLEY, 1/8 TEASPOON GROUND THYME, 1 PINCH GROUND DRIED LEMON PEEL, 1 PINCH GROUND MINT, AND 1 PINCH GROUND ROSEMARY. (STEP ONE]: PREHEAT oven to 300°F.
CUT french bread into 1-inch cubes; SPREAD bread cubes single-layer onto baking sheets; BAKE bread cubes at least 10 minutes, or until bread is dry and toast-like in texture, without being browned; TRANSFER bread cubes into a very large bowl; RAISE oven temperature to 350°F.
PREP all vegetables to specifications (2 cups chopped onions, 1 1/2 cups sliced or diced celery, 1 cup medium diced mushrooms, 1/4 cup minced flat-leaf parsley, 3 tablespoons finely diced carrots].
GRIND all of the SEASONING spices for dressing in a clean spice mill or coffee grinder; MEASURE ground seasonings into a small re-sealable container (2 teaspoons dalmatian rubbed sage, 1 teaspoon celery salt, 1 teaspoon fresh ground black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon ground winter savory, 1/4 teaspoon ground allspice, 1/4 teaspoon ground fennel, 1/4 teaspoon ground rosemary, 1/4 teaspoon ground thyme]; SEAL the container with spices; SHAKE well to combine; SET aside.
MELT 1/2 cup salted butter in a large saucepan over medium-low heat; RAISE heat to medium; ADD vegetables (except olives for now]; STIR the prepared SEASONING into the saute mixture.
SAUTE mixture for 8 minutes, stirring often; ADD olives and saute for two minutes longer (NOTE: If using sausage in recipe, you may brown and crumble it in the previous saute pan].
ADD saute mixture (including cooked crumbled sausage] into bowl with bread cubes; FOLD mixture together for 2 minutes until very well blended (make sure every morsel is evenly moistened].
MIX the BROTH ingredients in a bowl (1 1/4 cups turkey broth, 2 beaten eggs (or 1/4 cup additional turkey broth], and 2 tablespoons dry sherry or white wine (optional, or replace with turkey broth]; GRADUALLY trickle broth mixture into bread cubes and vegetables in bowl, then fold mixture until mixed very well.
SPREAD mixture into a 2-3 quart baking dish (NOTE: FOR MOIST DRESSING, COVER WITH FOIL BEFORE BAKING; FOR A CRISP OUTSIDE/SOFT INSIDE DRESSING, LEAVE UNCOVERED]; BAKE for 30 minutes.
SERVE with your favorite poultry and enjoy!
Tuna-Noodle Casserole


Ingredients:
celery, margarine, tuna, parmesan cheese, onion, milk, pimiento

Directions:
Preheat oven to 375 degrees.
Cook noodles to package directions.
Drain and set aside. Meanwhile, in a sauce pan, saute' celery and onion in margarine until tender.
Stir in soup and milk. Gently stir in tuna, pimento and cooked noodles.
Transfer to a 1 1/2 quart casserole dish. Sprinkle with Parmesan cheese.
Bake for 30 minutes.
Soft Polenta


Ingredients:
water, polenta, milk, parmesan cheese

Directions:
Combine water and stock in a large saucepan; bring to the boil.
Gradually add polenta to the liquid, stirring constantly.  Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens.
Add milk and cheese; stir until cheese melts.
Pepperoni Rigatoni Bake


Ingredients:
rigatoni pasta, mozzarella cheese, parmesan cheese, ricotta cheese, eggs, salt, black pepper

Directions:
Cook pasta as label directs.
Preheat oven to 375 degrees. Grease 3 to 3 1/2 quart casserole or 13 x 9 glass baking dish.
In large bowl, lightly beat eggs with wire whisk. Stir in all the rest of the ingredients.
Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Pour into the casserole dish. Bake, uncovered, 20 to 25 minutes or till edges are golden and center is almost set. Let stand 5 minutes before serving.
Indian Carrots, Peas and Potatoes
Category: side-dish
By MTORRES3

This is a slightly spicy Indian side dish my family loves.  The flavors go very well together.  Enjoy!

Ingredients:
5 tablespoons vegetable oil
1  onion, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
6  potatoes, diced
1 (10 ounce) package frozen mixed peas and carrots
3 tablespoons water, or as needed

Directions:
Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned. Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

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

Calories: 307.3
Fat: 12.3 g
Saturated fat: 1.9 g
Carbohydrates: 45.5 g
Sugars: 2.9 g
Dietary fiber: 7.5 g
Protein: 6.5 g
Sodium: 251.3 mg
Dogs Kraut and Taters


Ingredients:
sauerkraut, white potatoes, beer, dill, caraway seed, cracked black pepper

Directions:
In a large frying pan over medium heat, place the kraut with juice, potatoes (drained and halved], and hotdogs.   Pour beer over top.
Sprikle with dill and caraway seeds if using them.  Top off with some cracked black pepper.
Cover and let it simmer for 7-10 minutes until hot.
NOTE:  If using an uncooked sausage/brat, you will need to let it simmer for 20 minutes.
Teresa's Potato Soup


Ingredients:
potatoes, water, celery, carrot, margarine, chicken bouillon granules, salt, pepper, evaporated milk, dried parsley

Directions:
Combine in crockpot first 9 ingredients., Cover and cook on high 5 hours., Add milk, parsley and potato flakes., Cover and cook 30-60 minutes longer, or until potato's are tender.
Chopped Liver the Real Mccoy
Category: appetizers-and-snacks
By LRUTENBERG

No recipe site is complete without a real recipe for real chopped liver. This makes for a great appetizer or spread for a pastrami and corned beef sandwich.

Ingredients:
4  eggs
1 ½ pounds beef liver, rinsed
1 pound chicken livers, rinsed
2 tablespoons corn oil
2 tablespoons rendered chicken fat
2 tablespoons corn oil
4 cups chopped onion
2 teaspoons salt
½ teaspoon ground black pepper
1 tablespoon rendered chicken fat

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs 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 eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator. Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled. Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 3 cups

Calories: 114.6
Fat: 6.7 g
Saturated fat: 1.7 g
Carbohydrates: 3 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 10.2 g
Cholesterol: 175.7 mg
Sodium: 239.3 mg
Special Mexican Chicken Soup


Ingredients:
canola oil, onion, celery rib, garlic cloves, chili powder, ground cumin, low sodium chicken broth, green chili, hominy, whole canned tomatoes, dried oregano, skinless chicken breast, fresh cilantro leaves, lime, juice of

Directions:
Heat the oil in a medium saucepan over medium heat.
Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes.
Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
Add the green chiles, hominy, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice.
Season, to taste, with salt and pepper.
Oatmeal Cranberry Cookies


Ingredients:
all-purpose flour, ground cinnamon, ground nutmeg, baking soda, salt, craisins, rolled oats, brown sugar, white sugar, butter, margarine, egg, vanilla

Directions:
Preheat oven to 350°F (175°C].
Line cookie sheets with parchment paper.
Mix all dry ingredients into large mixing bowl.
Use your hands to thoroughly mix.
Mix in butter, egg and vanilla.
Mix until completely blended, you will need to use your hands.
Shape into balls the size of walnuts.
Place on a parchment lined cookie sheets 2 inches apart.
Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
Cool 5 minutes on cookie sheet.
Transfer cookies to wire racks to finish cooling.
Chocolate Cookies ( Romany Creams)


Ingredients:
butter, sugar, eggs, vanilla extract, flour, baking powder, salt, cocoa powder, coconut, chocolate chips

Directions:
Preheat oven 350°F., Cream butter and sugar., Beat eggs and vanilla and beat into butter mixture., Sift in dry ingredients, add coconut and mix well., Scoop 1 tsp mounds onto prepared cookie sheet., Bake for 13 minutes., Cool on wire rack., TOPPING:, Melt chocolate in double boiler and dip in 1/2 of each cookie., Lay cookies on sheet of wax paper and sprinkle on vermicilli., Place in refrigerator just long enough for chocolate to harden.
Spice Market Sweet Potato and Lentil Packets


Ingredients:
sweet potatoes, bell pepper, fresh green beans, golden raisin, fresh ginger, fresh garlic cloves, curry powder, lentils, mango chutney

Directions:
Preheat oven to 400°F Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl' with 1/2-inch sides. Coat insides of foil with cooking spray.
Combine sweet potato, bell pepper, green beans, and raisins in medium bowl. Add oil, and toss to coat. Season with salt and pepper, if desired.
Whisk together broth, ginger, garlic, and curry powder in small bowl.
Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth mixture over lentils, and season with salt and pepper, if desired. Fold ther half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.
Transfer to plates. Let each person open packet carefully - escaping air will be hot. Top with chutney, if using.
Creamy Lemony Green Beans


Ingredients:
green beans, lemon juice, olive oil, mustard powder, garlic, walnuts

Directions:
Steam the green beans to their desired consistency (chewy or tender.].
Drain them and rinse with cold water to shock them into a vibrant hue.
Pat the greenbeans dry then put them in a mixing bowl.
In a small bowl, make the sauce by blending the lemon curd, lemon juice olive oil, mustard, and garlic. Microwave for about 30-40 seconds, just enough to heat it but make sure your microwave doesn't totally kill it.
Pour the sauce over the greenbeans, and toss well to coat.
Top with walnuts for crunch and pizazz.
Eggnog Chai Sugar Cookies


Ingredients:
tea bag, butter, egg, parchment paper, powdered sugar, nutmeg

Directions:
Preheat oven to temperature specified on cookie mix package (usually 350-375F].  Line baking sheets with parchment paper.
Remove tea leaves from teabag, discard tea bag.
Mix together sugar cookie mix, tea leaves, melted butter, egg and 2 T. eggnog until well blended.
Drop by half tablespoonfuls onto parchment-lined cookie sheets.
Dip the bottom of a glass into cinnamon sugar and lightly press onto top of each cookie.
Bake as instructed on package, cool completely on wire racks.
Combine powdered sugar, nutmeg, and 3-4 T. eggnog to make icing.
Frost each cookie.
Artichoke and Crab Toasts


Ingredients:
marinated artichokes, mayonnaise, onion, parmesan cheese, English muffins

Directions:
Preheat oven to 375F degrees.
Chop artichokes.
Combine arichokes with crab, mayonnaise, onions, and cheese.
Split each English muffin in half, and spread the mixture on the cut side of the split muffins.
Cut each of the muffin halves into quarters; arrange the muffin triangles on a baking sheet.
Bake for 12 minutes, or until golden brown.
Serve hot.
(The flavor is good at room temp, also.].
Italian Patty Melts


Ingredients:
parmesan cheese, green pepper, onions, mozzarella cheese

Directions:
Mix meat, Parmesan cheese, and seasonings., Shape into 4- 4inch patties., Heat oil., Cook pepper rings until crisp tender., Remove., Now do the same with the raw onion slices., Remove., In the same pan cook patties until done., Top with veggies and then with cheese., Cover pan until cheese is melted., Serve on buns.
Black Pepper Beef and Cabbage Stir Fry
Category: world-cuisine
By LI-ANN

A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.

Ingredients:
2 tablespoons vegetable oil
4 cloves garlic, chopped
½ pound ground beef
½ small head cabbage, shredded
1  red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
½ cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste

Directions:
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat. Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 280.3
Fat: 22.1 g
Saturated fat: 7.2 g
Carbohydrates: 9.5 g
Sugars: 4.2 g
Dietary fiber: 3.1 g
Protein: 11.6 g
Cholesterol: 48.2 mg
Sodium: 547.3 mg
Coconut Chutney


Ingredients:
coconut, fresh cilantro leaves, lemon juice, fresh ginger, green chili peppers, salt

Directions:
"In a bowl, combine all ingredients and mix well. Allow to sit, covered, in the refrigerator for at least one hour to blend the flavors."
Broccoli, Grape and Chickpea Salad


Ingredients:
fresh broccoli florets, red grapes, chickpeas, English cucumber, red onion, flat leaf parsley, olive oil, coarse grain mustard, white wine vinegar

Directions:
Mix first 6 ingredients in a large bowl., Whisk remaining ingredients in a small bowl., Combine dressing with salad, and stir again before serving., Best served at room temperature.
Tuscan Cheese Omelet


Ingredients:
eggs, bacon, water, butter, sun-dried tomatoes, black olives, cheddar cheese, Tuscan Italian Blend Seasoning, dry mustard, Tabasco sauce

Directions:
"Crack the eggs in a bowl; add the water, dry mustard, Tabasco, and salt and pepper. Whisk until foamy. Melt butter in a large non-stick skillet over medium-low heat.( See the food.com video on how to prepare the perfect omelet if needed. ] Once the omelet has set, spoon sprinkle one side with the cheese followed by all other ingredients.  Fold over and serve."