xiaoxl/recipe_data huggingface dataset:
San Jose Bean Dip


Ingredients:
pinto beans, olive oil, green onion, garlic, fresh lemon juice, fresh ground pepper, kosher salt, chili powder

Directions:
"Place pinto beans in food processor. Drizzle olive oil over the top. Add green onions, minced garlic, lemon juice, pepper, salt, and chili powder. You may want to adjust spice levels based on your taste. Process until mostly smooth (there should still be some small pieces of bean. Transfer to bowl and garnish with green onions and chili powder."
Tuna Vera Cruz


Ingredients:
rum, vodka, lime juice, lime zest, fresh ginger, garlic, salt, sugar, ground cumin, ground cinnamon, black pepper, tuna steaks, lemon wedge, lime wedge

Directions:
Add the tequila, lime juice, lime peel, ginger, garlic, salt, sugar, cumin, cinnamon, and pepper to a small bowl; stir to combine.
Pour marinade into a 2-quart glass casserole dish.
Add the tuna; turn steaks to coat.
Cover and refrigerate 30 minutes.
Remove steaks from marinade and throw out the marinade.
Grill tuna over med-hot heat approximately 4 mins per side or until fish flakes easily.
Serve with lemon and lime wedges.
Country Style Fried Potatoes
Category: side-dish
By sal

These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.

Ingredients:
⅓ cup shortening
6 large potatoes, peeled and cubed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika

Directions:
In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 325.5
Fat: 11.7 g
Saturated fat: 2.9 g
Carbohydrates: 52.1 g
Sugars: 4.2 g
Dietary fiber: 3.7 g
Protein: 4.8 g
Sodium: 399.8 mg
Blaue Zipfel (Frankonian Sour Bratwurst)


Ingredients:
water, white wine, vinegar, onions, bay leaves, peppercorn, sugar, salt

Directions:
Put everything in a big pot other than the sausages and bring to a boil., When boiling, add sausage and reduce to a simmer. Cook for about 30 minutes., Serve in a bowl with fresh soft pretzels or good baguette.
Cointreau, Cranberry & Apple Cake


Ingredients:
craisins, Cointreau liqueur, eggs, canola oil, sugar, self raising flour, apples

Directions:
Pre heat oven to 180c.
Line a 13x9x2" baking tin with silicone paper.
In a small bowl combine craisins & cointreau and put to one side.
In a large bowl combine eggs, egg whites, canola oil & sugar until well combined.
Using a large metal spoon, fold in flour, apple, cointreau & craisins until JUST combined.  The mixture may look too thick but the apples will release a lot of moisture when cooking.  If you feel it needs thinning add a splash more cointreau.
Spoon into lined baking tin & spread evenly.
Bake for 40 minutes until tests done with a skewer.
Wonderful served warm with a cold glass of milk & also freezes well.
HAMBURGER HELPER COPYCAT


Ingredients:
lean ground beef, sea salt, black pepper, red onion, garlic cloves, ketchup, tomato paste, prepared mustard, elbow macaroni, low sodium beef broth, light sour cream, cheddar cheese, parsley

Directions:
In a large skillet over medium-high heat, add beef and break it down into small pieces; season with salt and pepper. When half way cooked, add onions and continue cooking until meat is no longer pink and onions are softened, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute.
Add ketchup, tomato paste, mustard, hot sauce, taco seasoning, and re-season with salt and freshly ground black pepper; stir well. Add macaroni and pour in broth; stir well. Bring to a boil then reduce to medium-low, cover and simmer for 15 minutes or until macaroni is cooked through.
Add sour cream and stir well. Add cheese and stir until melted. Sprinkle on some chopped parsley and serve immediately. Serves 4.
Classic Bolognese Meat Sauce (bolognaise)


Ingredients:
butter, onion, celery, carrot, ground beef, salt, black pepper, nutmeg, dry white wine, chopped tomatoes, pasta, parmigiano-reggiano cheese

Directions:
Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
Add the celery and carrot and stir for two minutes while cooking to coat them well.
Add the ground beef, a large pinch of salt and a few grindings of black pepper.
Cook the beef while crumbling it with a fork until the beef has lost its red colour.
Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
Add the nutmeg.
Add the wine and let it simmer until it has evaporated.
Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.
Keto Air Fryer Jalapeno Poppers
Category: appetizers-and-snacks
By France C

Three ingredients and 10 minutes in your air fryer are what's needed to make these keto-friendly, bacon-wrapped jalapeno poppers. Try different flavors of cream cheese for variety! Thick-cut bacon does not work well, so use regular bacon. Halving the bacon lengthwise makes it easier to wrap around the peppers.

Ingredients:
6  jalapeno peppers, halved and seeded
7 ½ ounces garden vegetable cream cheese (such as Philadelphia®)
6  bacon strips, halved lengthwise

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C). Fill each jalapeno half with cream cheese and wrap with a halved bacon strip. Tuck in bacon ends or use toothpicks to secure. Place jalapeno poppers inside the air fryer basket, working in batches to avoid overcrowding, if necessary. Cook in the preheated air fryer until bacon is done to your liking, 10 to 12 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 jalapeno poppers

Calories: 160
Fat: 13.3 g
Saturated fat: 8.1 g
Carbohydrates: 3.5 g
Sugars: 1.7 g
Dietary fiber: 0.4 g
Protein: 4.8 g
Cholesterol: 38.2 mg
Sodium: 424.3 mg
Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto


Ingredients:
tomatoes, broccoli, shallots, arborio rice, butter, onion, all-purpose flour, olive oil, heavy cream, parmesan cheese, salt, pepper

Directions:
In a small pan, melt butter over medium heat and sauté onion until tender.
Add rice and stir.
Add water, stir and bring to boil.
Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
Add cream and Parmesan.
Season with salt and pepper to taste.
Gently fold in shallots, tomatoes and broccoli.
Set rice aside.
Season both sides of sea bass with salt and pepper.
Dredge lightly in flour.
Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
Place risotto on plate and top with sea bass.
Southwest Breakfast Burritos
Category: breakfast-and-brunch
By Norm Walker

My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals.  We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon.  This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.

Ingredients:
12  eggs
⅔ cup milk
½ teaspoon salt
2 tablespoons butter
1 pound bulk pork sausage
2 tablespoons minced garlic
½  red onion, diced
1  tomato, diced
¼ cup chopped fresh cilantro
1 (3.5 ounce) can diced jalapenos  (Optional)
1 (1 ounce) package taco seasoning
1 ½ cups shredded Cheddar cheese
20 (6 inch) flour tortillas

Directions:
Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside. Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and  . Allow mixture to cool to room temperature, then stir in the Cheddar cheese. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges.  Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients. Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.

Prep time: 50 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 20 burritos

Calories: 295.5
Fat: 18.8 g
Saturated fat: 7.4 g
Carbohydrates: 19.4 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 11.7 g
Cholesterol: 139.6 mg
Sodium: 706.6 mg
Salmon Cheese Ball
Category: appetizers-and-snacks
By Karen

I got this recipe from my mother and have taken it to a number of potlucks.  It always receives raves. Even non-salmon lovers like this appetizer.

Ingredients:
1 (7 ounce) can salmon, drained and flaked
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
3 tablespoons finely chopped green onions
2 teaspoons prepared horseradish
¼ teaspoon salt
¼ teaspoon hot pepper sauce
¼ teaspoon Worcestershire sauce
½ cup chopped walnuts
¼ cup chopped fresh parsley

Directions:
In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm. On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 1 ball

Calories: 75.5
Fat: 6.5 g
Saturated fat: 2.8 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 3.6 g
Cholesterol: 16.6 mg
Sodium: 100.8 mg
Hungarian Cucumber Salad


Ingredients:
English cucumber, cider vinegar, honey, salt

Directions:
Combine the ingredients in a bowl, taste adjust seasoning for personal taste.
Rest for at least an hour or cover and refrigerate overnight to allow the flavors to mingle.
Oatmeal Pancakes


Ingredients:
old-fashioned oatmeal, 2% buttermilk, canola oil, egg, Egg Beaters egg substitute, vanilla extract, whole wheat flour, cinnamon, baking powder, baking soda

Directions:
Combine oatmeal and buttermilk and let stand for 2 minutes. Beat in oil, eggs and vanilla.
Combine dry ingredients. Add dry to wet, stirring only until combined. Cook in a large skillet or electric skillet (mine was heated to between 350 and 400] coated with non-stick spray.
Spoon 1/4 cup of batter onto skillet and cook for 2-3 minutes per side (bubbles will NOT form like regular pancakes].
These can be refrigerated or frozen for later enjoyment!
Yummy Enchiladas


Ingredients:
tortillas, ground beef, onion

Directions:
Brown ground beef in large skillet.
Mix cooked ground beef in large bowl with refried beans.
Add taco seasoning and mix well.
Place tortilla in a large casserole dish and fill the middle with the mixture. Roll closed and do this to every tortilla.
Pour enchilada sauce over the rolled, stuffed tortillas.
Finely dice onion and sprinkle over the top of enchilada sauce.
Sprinkle shredded cheddar generously on the top.
Bake at 350F until cheese is all melted, let cool and eat!
Potato Scones (Scotland)


Ingredients:
all-purpose flour, salt, mashed potatoes

Directions:
In a small bowl, whisk together flour and salt.
Put the mashed potatoes in a larger bowl.
Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
On a floured surface, roll out the dough into a very thin sheet.
Cut into rounds with a biscuit cutter; prick each round with a fork.
Bake on a hot greased griddle 2 or 3 minutes.
Turn and cook for another 2 minutes.
Serve hot with a pat of butter.
Cachitos De Jamon (Ham Crescent Rolls)


Ingredients:
sugar, salt, milk, flour, egg, butter, ham

Directions:
Activate yeast.
In a large glass bowl mix sugar, salt oil, milk and flour. Knead until mixed. Add the egg and continue kneading, adding the yeast last.
Cover and let the dough rise in a warm place for two hours.
Knead the dough again, and then divide it in half. Working with one half at a time, roll into a 10" circle. Cut the flattened dough into 8 triangles. Place ham in the widest part of each triangle. Then roll from the wide end to make a crescent. Place on a cookie sheet.
Cover the rolls with plastic and let rise for one hour in a warm place. Pre-heat oven to 350-375 degrees Fahrenheit.
Brush melted butter on each roll and bake 15 minutes or until they are light golden. Remove and brush with egg white. Return them to the oven until they are golden brown.
Flavorized Slow Cooker Meatloaf
Category: main-dish
By AmyPaiva

Slow cooker meatloaf is quick and easy with the flavor others lack.

Ingredients:
1  ground beef, or more to taste
1 small onion, chopped
½ cup bread crumbs
¼ cup beef broth
1  egg
¼ cup grated Parmesan cheese
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
½ teaspoon Italian seasoning
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ cup ketchup
3  potatoes, coarsely chopped
¼ cup baby carrots

Directions:
Combine ground beef, onion, bread crumbs, broth, egg, Parmesan cheese, 2 tablespoons ketchup, Worcestershire sauce, Italian seasoning, parsley, and garlic powder in a bowl using your hands. Form into a loaf. Center the loaf in the bottom of a slow cooker, leaving room on the sides. Coat meatloaf with 1/4 cup ketchup and surround with potatoes and carrots. Cook on High, about 2 hours. Reduce heat setting to Low; cook until meatloaf is no longer pink in the center and vegetables are tender, 4 to 6 hours more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 1 meatloaf

Calories: 294.6
Fat: 7.7 g
Saturated fat: 3.1 g
Carbohydrates: 43.2 g
Sugars: 5.6 g
Dietary fiber: 4.8 g
Protein: 13.6 g
Cholesterol: 67.9 mg
Sodium: 396.1 mg
Ground Turkey Casserole


Ingredients:
ground turkey, onion, broccoli, tomato sauce, water, cream cheese, fresh parsley, garlic clove, part-skim mozzarella cheese

Directions:
Cook Noodles.
Steam broccoli until just tender 2-3 minutes.
In large skillet, cook turkey& onion over medium heat; drain.
Mix in tomato sauce& Italian seasoning.
Bring to boil.
Reduce heat, cover& simmer for approx 10 minutes.
In a separate saucepan, combine milk powder, water, cream cheese cubes, parsley& garlic.
Cook& stir over med heat until cream cheese is melted.
Drain Noodles, add to cream cheese mixture.
Put into an 8-in sq baking dish coated w/ nonstick cooking spray.
Mix broccoli into Turkey mixture and top noodles.
Sprinkle with mozzarella cheese.
Bake uncovered at 375 for 15-20 minutes or until cheese is melted.
Hawaiian Mango Dream Cake


Ingredients:
eggs, water, mango puree, Cool Whip, milk, instant vanilla pudding, mango puree

Directions:
Combine all and pour into 9x13 pan. Bake 350 for 30 minutes.
Topping:
Combine all and set in fridge. Pour on cooled cake and refrigerate at least one hour. Serve.
Creamy Mango Smoothie
Category: drinks
By PARADISO

If you like mangos, you must try this luscious and creamy smoothie. It is both light and filling. You can use fresh or frozen mango chunks. There's no better way to get some calcium and fruit in for the day! Enjoy!!! If you love other fruit, add bananas, raspberries, or strawberries, if you wish.

Ingredients:
¾ cup cold milk
¼ cup vanilla yogurt
¾ teaspoon vanilla extract
1 ½ cups chopped fresh mango
3  ice cubes

Directions:
Blend the milk, yogurt, vanilla extract, mango, and ice cubes in a blender until smooth and creamy.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 156.9
Fat: 2.5 g
Saturated fat: 1.5 g
Carbohydrates: 29.8 g
Sugars: 27 g
Dietary fiber: 2.2 g
Protein: 5.2 g
Cholesterol: 8.9 mg
Sodium: 61.3 mg
Creamy Celery Root Mash
Category: side-dish
By LizardLover2009

This is a delicious and quick way to prepare a root veggie that isn't often talked about. Celeriac has a slightly tangy taste that is reminiscent of celery, but much subtler and has a fabulous flavor. Delicious!

Ingredients:
2 pounds celeriac (celery root), peeled and cut into 1/2-inch cubes
¼ cup sour cream, or more to taste
½ teaspoon dried dill weed, or more to taste
salt and ground black pepper to taste

Directions:
Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 84.3
Fat: 2.5 g
Saturated fat: 1.4 g
Carbohydrates: 14.4 g
Sugars: 2.4 g
Dietary fiber: 2.7 g
Protein: 2.6 g
Cholesterol: 4.2 mg
Sodium: 156.6 mg
Spiced Couscous With Grilled Halloumi and Steamed Veggies


Ingredients:
tomatoes, olive oil, broccoli florets, green beans, couscous, cinnamon, cumin, ground coriander, chili powder, halloumi cheese

Directions:
Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
Bake for 10-15 minutes until soft.
A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
Mix the broccoli and beans into the couscous along with the lemon juice.
Pile onto places and place the tomatoes around the edge of the plate.
Top with the halloumi, season and serve.
Miracle Whip Cake


Ingredients:
flour, baking powder, baking soda, sugar, Miracle Whip, water, vanilla

Directions:
Mix all dry ingredients together., Add miracle whip, water& vanilla., Mix thoroughly., Pour into a 8x8 pan., Bake 35-40 minute@375.
Tartar Sauce


Ingredients:
mayonnaise, mustard, onion

Directions:
Mix all together., Keep in fridge for 2-3 days., Use on fresh caught fish.
Tofu and Noodle Salad With Peanut Sauce


Ingredients:
firm tofu, soy sauce, mirin, fresh ginger, daikon radishes, radishes, carrot, chicken broth, water, coconut milk, brown sugar, fresh lime juice, soy sauce

Directions:
Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
For Vegetarian use the water not the chicken broth.
Ultimate Tempura Batter


Ingredients:
"flour"

Directions:
In a large bowl place the egg yolks.
Add iced water gradually, stirring (preferably with hashi(chopsticks]] and blending well.
Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary] and heat on high.
Coat selected large vegetables in batter and fry for a minute or two on each side.
Cream of Carrot and Honey Soup


Ingredients:
honey, garlic cloves, salt, mace, parsley

Directions:
In a large saucepan, add sliced carrots, vegetable stock, honey, garlic, and salt. Bring mixture to a boil, reduce heat and simmer for approximately 30 minutes or until carrots are tender.
Remove saucepan from heat and adjust seasonings to taste. Pour mixture into a blender or food processor to puree.
Add pureed soup back into saucepan and reheat soup slowly, do not bring to a boil, and stir in cream. Serve immediately with chopped parsley sprinkled on soup.
Low Fat Chicken Kabobs


Ingredients:
saffron thread, plain nonfat yogurt, of fresh mint, dried mint, shallot, fresh garlic, garlic powder

Directions:
Put saffron in a small cup with 2 tbsp hot water.
Let soak for a few minutes.
In a large shallow dish, combine yogurt, mint, shallot, fresh and granulated garlic.
Add saffron and soaking liquid.
Add chicken pieces; cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
Light an outdoor grill or heat a stovetop grill pan.
Thread the marinated chicken pieces onto skewers.
Grill kebabs until chicken is no longer pink in the middle, about 5 minutes per side.
Healthy Pasta Primavera
Category: main-dish
By Jill Andersen

For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.

Ingredients:
2 cups whole grain penne pasta
1 tablespoon olive oil
½ cup chopped onion
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small yellow summer squash, halved lengthwise and sliced
2 cups cherry tomatoes, halved
½ cup shredded carrot
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
½ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon red pepper flakes
½ cup freshly grated Parmesan cheese
Lemon wedges

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute. Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

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

Calories: 280.7
Fat: 7.7 g
Saturated fat: 2.3 g
Carbohydrates: 41.5 g
Sugars: 4.9 g
Dietary fiber: 8.2 g
Protein: 15.8 g
Cholesterol: 8.8 mg
Sodium: 337.6 mg
Decorative Salami Plate


Ingredients:
tomatoes, pepper, mustard

Directions:
"Cut all the ingredients and arrange as seen on the picture."