xiaoxl/recipe_data huggingface dataset:
Banana Nut Bread Baked in a Jar
Category: bread
By Linda Jean

This makes a great gift for friends and neighbors. Also great for Christmas Bazaar item. Decorate with pretty label and a circle of Christmas fabric under the jar ring. Using the same basic recipe you can substitute different fruits and vegetables to make other varieties.

Ingredients:
⅔ cup shortening
2 ⅔ cups white sugar
4  eggs
2 cups mashed bananas
⅔ cup water
3 ⅓ cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
⅔ cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease insides of  8 (1 pint) straight sided, wide mouth canning jars. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. Pour mixture into greased  WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 (1 pint) jars

Calories: 237.7
Fat: 8.1 g
Saturated fat: 1.7 g
Carbohydrates: 40.3 g
Sugars: 24.7 g
Dietary fiber: 1.3 g
Protein: 2.3 g
Cholesterol: 0 mg
Sodium: 261.3 mg
Tomato, Onion and Cucumber Kachumber


Ingredients:
tomatoes, cucumber, onion, lime juice, green chilies

Directions:
Blanch tomatoes for 30-60 sec then place in a bowl of cold water. The skins will slip off easily.
Cut tomatoes in quarters and cut each quarter in half. Remove seeds.
Cut cucumber lengthwise into quarters, remove seeds and cut in cubes.
Cut onion quarters into slices.
Combine all ingredients in a bowl and sprinkle with lime juice add chilies if using.
Blue Moon Ice Cream


Ingredients:
milk, sugar, salt, half-and-half, vanilla extract, vanilla pudding mix, frozen raspberries

Directions:
1/2 Cup of milk scalded in pan., add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved., add 1/2 cup of half and half., add 11/2 cups of heavy whipping cream., add vanilla, raspberry, lemon flavoring., add blue food coloring., chill in fridge till very cold., put in ice cream machine!
Clams in White Wine Sauce


Ingredients:
clam, olive oil, garlic clove, shallot, oregano, white wine, lemon wedge

Directions:
Heat oil in skillet. Add garlic and shallots saute until tender. Add wine and oregano. Simmer 4 minutes.
Add clams and heat just until they open. Discard any that do not open.
Clean Banana Oat Cookies
Category: breakfast-and-brunch
By Katya

Flour-free and sugar-free cookies naturally sweetened with bananas. You can have great cookies for breakfast or any time of the day without any guilt! A little bonus for me was that my 11-year-old brother loved these, even after they had been in the refrigerator!

Ingredients:
2  bananas, mashed
¼ cup milk
1  egg, beaten
1 teaspoon honey
½ teaspoon vanilla extract
1 cup oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
⅛ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix mashed bananas, milk, egg, honey, and vanilla extract together in a bowl. Stir in oats, cinnamon, baking powder, and salt. Spoon batter into mounds on the baking sheet, spacing them a few inches apart. Bake in the preheated oven until top looks dry and edges are golden, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 dozen

Calories: 54.6
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 10.1 g
Sugars: 3.3 g
Dietary fiber: 1.3 g
Protein: 1.8 g
Cholesterol: 15.9 mg
Sodium: 53.1 mg
Poppy Seed Bread III
Category: bread
By Shirley M.

We usually make this bread around Christmas time, but it's good anytime!

Ingredients:
3 cups all-purpose flour
2 ¼ cups white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups milk
1 ½ teaspoons vanilla extract
3  eggs
1 ⅛ cups vegetable oil
1 ½ tablespoons poppy seeds
1 ½ teaspoons butter flavored extract
1 ½ teaspoons almond extract
¼ cup orange juice
¾ cup white sugar
½ teaspoon vanilla extract
½ teaspoon butter flavored extract
½ teaspoon almond extract

Directions:
Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs.  Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring.  Beat with an electric mixer for 1 to 2 minutes. Lightly grease 2 loaf pans or 6 small loaf pans.  Bake 45-60 minutes at 350 degrees F (175 degrees C).  Cool for 3 minutes and top with the orange glaze. To make Orange Glaze:  Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla,  1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 loaves

Calories: 267.5
Fat: 11.6 g
Saturated fat: 1.8 g
Carbohydrates: 38.2 g
Sugars: 26.1 g
Dietary fiber: 0.5 g
Protein: 3 g
Cholesterol: 24.5 mg
Sodium: 191.3 mg
Popeye Pasta


Ingredients:
pasta, olive oil, garlic cloves, lemon juice, parmesan cheese, grape tomatoes

Directions:
Cook pasta according to package directions; drain. Put in large serving bowl.
In a large skillet heat over medium heat heat one tablespoon oil and add garlic and 1 tablespoon lemon juice, cook for one minutes, stirring (do not brown].
Increase heat to medium high and add spinach, stirring for 2-3 minutes until spinach is limp. Remove from heat. Toss with pasta.
In a medium bowl, combine remaining oil (1 1/2 tablespoons] and lemon juice (1 1/2 tablespoons]. Stir in cheese and tomatoes.
Add dressing/tomato mixture to pasta/spinach and toss.
Season with salt and pepper, if desired.
Sachertorte


Ingredients:
unsalted butter, sugar, all-purpose flour, eggs, buttermilk, vanilla, baking soda, heavy cream, bittersweet chocolate

Directions:
Make the torte: In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil.
In a bowl with an electric mixer beat together the sugar, the flour, and the cocoa powder for 30 seconds, or until the mixture is combined well, add the butter mixture in a stream, beating, and beat in the eggs, the buttermilk, the vanilla and the baking soda.
Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean.
Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely.
With a long serrated knife carefully cut the torte horizontally into 3 even layers, invert the top layer onto a small rack and spread it with about 2/3 cup of the jam.
Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer.
Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.
Make the glaze: In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it.
Stir the mixture until the chocolate is melted and it forms a smooth glaze and let it cool until it is lukewarm and thickened but still pourable.
Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly.
Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream.
Cheese and Meatball Soup


Ingredients:
water, whole kernel corn, potato, celery, carrot, onion, Tabasco sauce, ground beef, egg, salt, Tabasco sauce

Directions:
Meatballs: mix ingredients together thoroughly.
Shape into medium size  meatballs.
Place uncooked meatballs and all other ingredients, except Cheez  Whiz, in electric slow cooker.
Stir gently.
Cover and cook on setting # 2 (low]  for 8 to 10 hours.
Before serving add Cheez Whiz, stirring gently until well  blended.
Raspberry Fool Dessert


Ingredients:
low-fat vanilla yogurt, frozen raspberries, confectioners' sugar, heavy cream, french-style ladyfinger cookies

Directions:
Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters] and let it drain over a bowl to thicken in the refrigerator (covered] for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.
Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.
Whisk in the confectioners' sugar.
Stir in the remaining raspberries.
In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
Chill, covered, for at least 1 hour.
Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.
Sauteed Shrimp with Lemon and Garlic


Ingredients:
lemons, large shrimp, garlic, olive oil, kosher salt, pepper

Directions:
Peel, devein and rinse shrimp.
Set aside.
Grate the zest of both lemons, then juice both lemons.
Keep zest and juice separate.
In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil.
Toss well to coat evenly and season with the salt and pepper.
Heat remaining oil in a large saute pan over medium heat.
Saute shrimp in single layer for about 1 minute on each side until cooked through.
(You may have to work in batches].
After all shrimp is cooked and removed from pan, deglaze pan with 3 T of lemon juice, stirring up any browned bits.
Pour sauce over shrimp and serve.
Mexican Ceviche
Category: appetizers-and-snacks
By PHXGURL

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Ingredients:
5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2  white onions, finely chopped
1  cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3  fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Directions:
Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely.  Cover, and refrigerate for 30 minutes, or until opaque and slightly firm. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 387.1
Fat: 12.4 g
Saturated fat: 1.6 g
Carbohydrates: 57.6 g
Sugars: 7.1 g
Dietary fiber: 7.5 g
Protein: 17.7 g
Cholesterol: 86.3 mg
Sodium: 732.5 mg
Pepperoni Penne
Category: main-dish
By Melissa

Pepperoni with penne pasta. Pepperoni spices up this entree.

Ingredients:
¾ pound sliced pepperoni sausage
2 tablespoons minced shallots
4  medium tomato - peeled, seeded and chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 cup heavy whipping cream
1 (16 ounce) package penne pasta
2 tablespoons grated Parmesan cheese

Directions:
Cook the penne according to the package directions. In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes. Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat. Add the drained pasta and toss, garnish with parmesan cheese.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 533.1
Fat: 31.5 g
Saturated fat: 13.7 g
Carbohydrates: 44.7 g
Sugars: 3.6 g
Dietary fiber: 2.7 g
Protein: 18.9 g
Cholesterol: 86.5 mg
Sodium: 741.3 mg
Vegetable Shrimp Fried Rice


Ingredients:
canola oil, large shrimp, garlic cloves, fresh ginger, bean sprouts, eggs, converted white rice, soy sauce, scallions

Directions:
In a large non-stick skillet or wok, heat oil over medium high heat.
Add some of the grated garlic and ginger for 30 seconds.
Next add shrimp and cook quickly until they turn pink.
Remove and set aside.
If needed, add a little more canola oil to wok.
Add beaten eggs.
I swirl the wok to coat the bottom with the egg.
It will cook very quickly.
Once eggs are set, you can chop them up smaller pieces.
Then remove from the pan and set aside as well.
Again if needed, add a little more canola oil to the wok.
Add the rest of the grated garlic and ginger.
Then add the pea pods and green onion and cook for about 1 minute.
Splash in some of the soy sauce and sesame oil.
Mix with vegetables.
Add rice and cooked egg.
Toss quickly to mix rice with soy sauce.
Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium].
Fold bean sprouts into warmed rice, for about 30 seconds.
Add shrimp, top with some scallion, and serve.
Berry Oatmeal Muffins
Category: bread
By LIZZYLONDON

Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!

Ingredients:
¾ cup quick cooking oats
¼ cup wheat germ
1 ½ cups all-purpose flour
½ cup sugar
½ cup chopped walnuts
½ teaspoon salt
1 tablespoon baking powder
¾ cup milk
½ cup vegetable oil
1  egg
1 cup blueberries
⅓ cup quick cooking oats
¼ cup brown sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups. Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter. Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 277.2
Fat: 14 g
Saturated fat: 2.2 g
Carbohydrates: 34.5 g
Sugars: 15 g
Dietary fiber: 2.2 g
Protein: 5 g
Cholesterol: 16.7 mg
Sodium: 195.5 mg
Basketball Team Cookies


Ingredients:
peanut butter, butter, white sugar, brown sugar, eggs, vanilla, all-purpose flour, baking soda, chocolate chips

Directions:
Cream together peanut butter, butter, white and brown sugar. If you don’t use crunchy peanut butter, I would suggest adding in salted peanuts when you mix in the chocolate chips.
Add eggs and vanilla and beat until light and fluffy.
Combine oats, flour and baking soda, and stir into peanut butter mixture.
Add chocolate chips. If the dough is still really sticky, add in a little more flour.
Drop by tablespoonfuls onto ungreased baking sheets. Place in oven at 350 degrees for 10-12 minutes or until lightly brown, do NOT overcook these.
Cool on rack.
Thanksgiving Leftovers-Turkey Noodle Casserole


Ingredients:
butter, chicken broth, milk, chicken bouillon cubes, salt, pepper, pimiento, chicken meat, butter

Directions:
Preheat oven to 350°F
For sauce melt butter in a large saucepan over moderate heat and blend in flour using a whisk;  slowly whisk in broth and milk, add bouillon cubes, salt and pepper, and heat, stirring until mixture thickens, using your whisk.
Remove from heat, mix in all remaining ingredients except topping, in an extra large bowl.
Spoon into a buttered 13x9 dish or a buttered 2-quart casserole dish.
Sprinkle top with topping mix and bake uncovered for 30 minutes.
If desired top with chow mein noodles instead of topping.  Scatter over casserole for last 5 minutes of baking.
Hawaiian Fruit Salad With Banana Dressing


Ingredients:
pineapple, cantaloupe, honeydew melon, papaya, green grape, strawberry, bananas, sour cream, brown sugar, lemon juice

Directions:
Prepare Banana Dressing:.
Combine dressing ingredients in blender, and blend until smooth 15-20 seconds. Refrigerate 2 hours.
Combine all cut fruits in a large bowl and toss together gently.
Mound fruit on individual, lettuce lined plates. Serve Banana Dressing in a gravy boat, or pour dressing over individual fruit salads.
Italian Black Bean Salsa


Ingredients:
black beans, white shoepeg corn, avocados, red onion, tomatoes, olive oil, apple cider vinegar

Directions:
Combine all ingredients in a medium bowl., Wisk together dressing and pour over top., Toss to coat. Cover and chill for 30 minute, Serve with tortilla chips.
Moist Banana Muffins
Category: bread
By scholzy

This recipe was given to me by my aunt. Everyone loves these moist muffins!

Ingredients:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
3  ripe bananas, mashed
1 cup mayonnaise
½ cup chocolate chips  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 333
Fat: 17 g
Saturated fat: 3.5 g
Carbohydrates: 44.5 g
Sugars: 24.4 g
Dietary fiber: 1.8 g
Protein: 2.9 g
Cholesterol: 7 mg
Sodium: 251.2 mg
Pork Chop & Scalloped Potatoes


Ingredients:
half-and-half, potatoes, unsalted butter, dry white wine, onion, parsley, fresh ground black pepper

Directions:
Preheat the oven to 350°F.
Bring the1/2 & 1/2 and soup to a boil in a large saucepan. Reduce the heat and simmer  5 to 8 minutes. Set aside.
Fill a large pot with water and bring to a boil. Drop in the potatoes and cook for 30 seconds. Drain, rinse under cold water, and dry on paper towels.
Melt the butter in a skillet, and brown the chops over medium-high heat for 2 minutes on each side. Remove the chops from the skillet and set aside. Add the wine to the skillet and simmer for 30 seconds, scraping up any brown bits.
In a 12 x 8-inch baking dish, the potatoes and onions [sprinkle with salt if you wish]; lay the pork chops on top, and pour the pan juices over them. Pour the half & half over the top. (If it seems a bit dry, add a little more.] Sprinkle with the parsley and pepper.
Bake covered for 1 hour then uncover and bake another 1/4 hours.
Giant Swiss Chocolate Chunk Shortbread


Ingredients:
unsalted butter, vanilla, salt, all-purpose flour, cornstarch

Directions:
Cut chocolate bar between triangles into 15 large pieces and set aside.
In large bowl, beat butter with sugar until fluffy.
Beat in vanilla and salt.
Stir in flour and cornstarch.
Knead gently to bring dough together.
On lightly floured surface, roll dough into 15 inch log.
Cut into 1 inch thick rounds.
Place, 2 inches apart, on parchment paper lined baking sheet.
Press 1 chocolate piece, flat side down, into each round.
Press dough to surround and overlap chocolate edges.
Bake in 325F oven until golden (22 to 25 minutes].
Let cool for 10 minutes and transfer to racks and let it cool completely.
Fruity Nutty Zucchini Muffins


Ingredients:
flour, sugar, baking soda, baking powder, salt, ground cinnamon, zucchini, eggs, vanilla, unsweetened applesauce, sweetened coconut, pecans

Directions:
Preheat oven to 325F; prepare muffin pans by either lining them with cupcake papers or by spraying them with cooking spray.
Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a very large bowl.
Combine zucchini, eggs, fruit cocktail, vanilla, applesauce, oil, coconut, and pecans in another large bowl.
Pour the liquid ingredients over the dry ingredients, and stir gently just until the dry ingredients are moistened.
Spoon batter into prepared muffin tins, filling them about 3/4 full (these muffins do not rise as much as some].
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool thoroughly and store tightly covered in the refrigerator.
Easy Taco Pie
Category: world-cuisine
By Michelle Blum

Tacos meat and fillings meet packaged crescent rolls for an easy dinner that your whole family will love. Serve with shredded lettuce, salsa, cheese, and sour cream.

Ingredients:
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 (8 ounce) package refrigerated crescent roll dough
1 (14 ounce) can refried beans
1 cup sour cream
1 cup salsa, drained slightly
1 ½ cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray. Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with  . Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 569.6
Fat: 35.1 g
Saturated fat: 16.8 g
Carbohydrates: 33.5 g
Sugars: 5.3 g
Dietary fiber: 4.2 g
Protein: 27.8 g
Cholesterol: 97.7 mg
Sodium: 1418.2 mg
Simple Egg Salad
Category: salad
By Aimee Smith

The simplest, good egg salad that is still delicious! Great for leftover Easter eggs!

Ingredients:
6  hard-cooked eggs, chopped
¼ cup chopped cucumber
3 tablespoons ranch dressing
1 tablespoon mustard
salt and ground black pepper to taste

Directions:
Combine eggs, cucumber, ranch dressing, mustard, salt, and black pepper in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 175.5
Fat: 14 g
Saturated fat: 3.4 g
Carbohydrates: 1.8 g
Sugars: 1.4 g
Dietary fiber: 0.2 g
Protein: 9.8 g
Cholesterol: 321 mg
Sodium: 244.6 mg
Cauliflower-Cheese Soup
Category: soups-stews-and-chili
By Jane Snider

A soothing cheesy soup. Serve with a roll and a salad.

Ingredients:
¾ cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
½ cup finely chopped celery
½ cup diced carrots
¼ cup chopped onion
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese

Directions:
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 384.9
Fat: 24.7 g
Saturated fat: 15.6 g
Carbohydrates: 25.9 g
Sugars: 11.1 g
Dietary fiber: 2.5 g
Protein: 15.7 g
Cholesterol: 74.9 mg
Sodium: 367.6 mg