xiaoxl/recipe_data huggingface dataset:
Beef and Kasha Mexicana


Ingredients:
ground turkey, onion, buckwheat groats, dried kasha, diced tomatoes, green chilies, frozen whole kernel corn, water, reduced-fat cheddar cheese, fresh cilantro, ripe olives

Directions:
In a 12" skillet, cook ground beef and onion over Medium-High heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in buckwheat kernels until moistened by beef mixture.
Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
Sprinkle with cilantro and olives before serving, if desired.
Grilled Chicken with Peach Sauce
Category: meat-and-poultry
By SOMEONESWT

My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!

Ingredients:
8  skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
4  ripe peaches, halved and pitted

Directions:
Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper. Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce. Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 406.4
Fat: 7.9 g
Saturated fat: 1.5 g
Carbohydrates: 59.3 g
Sugars: 54.1 g
Dietary fiber: 0.1 g
Protein: 24.8 g
Cholesterol: 67.2 mg
Sodium: 352.3 mg
Borsh - the Most Delicious Traditional Russian Beet Soup


Ingredients:
cabbage, water, chicken broth, potatoes, chicken bouillon cubes, carrot, onion, beets, Italian-style diced tomatoes, garlic cloves, fresh dill, sour cream

Directions:
Shed cabbage, dice potato, dice the onion, cut carrots into rounds, and shred the beats*.
Put cabbage and potato in a pot, add water, chicken broth, and bouillon cubes.
Heat on high until boiling.
Meanwhile saute onion, beets, and carrot together for about 5-7 minutes.
Add diced tomatoes and salt to taste, and cook another 5 minute.
Then add pan mixture into pot, boil for 15 minutes.
Turn off heat add minced garlic. Serve with sour cream and fresh dill.
* Special Note on Beets: Although beets are the most beautiful rich fuchsia on the inside, their juices will stain everything hot pink, including your hands and cutting board. The best way to prep fresh beets for this recipe is to first peel them with a peeler, cut into thin slices, and finally, layer and cut into matchlike sticks.
* For Vegetarians: simply substitute 3 cups of chicken broth with water, and omit chicken bouillon for a great vegetarian variation.
Crab Crusted Grouper
Category: main-dish
By JESSICA971

A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.

Ingredients:
2 tablespoons Parmesan cheese flavored bread crumbs
2 tablespoons chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2  green onions, chopped
¼  jalapeno pepper, seeded and minced
4 tablespoons butter, melted
1 (6 ounce) can crabmeat, drained and flaked
2 tablespoons shredded mozzarella cheese
4 (6 ounce) fillets grouper

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.

Yields: 4 Servings

Calories: 326.9
Fat: 14.6 g
Saturated fat: 8.2 g
Carbohydrates: 3.4 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 43.3 g
Cholesterol: 132.6 mg
Sodium: 424.1 mg
General Tso's Tofu
Category: world-cuisine
By Soup Loving Nicole

Crispy tofu coated in a spicy, sweet, and salty sauce. I'm not a vegetarian but this is the best General Tso's dish I've had. I like to serve it over rice and garnish with sesame seeds and green onions.

Ingredients:
1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons maple syrup
2 tablespoons sambal oelek
1 tablespoon rice vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
2 teaspoons cornstarch
2 medium (4-1/8" long)s green onions, chopped
5 tablespoons cornstarch
3 tablespoons olive oil

Directions:
Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid. Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid. Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside. Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch. Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean. Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.

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

Calories: 298
Fat: 18.5 g
Saturated fat: 2.6 g
Carbohydrates: 25.8 g
Sugars: 9.9 g
Dietary fiber: 1 g
Protein: 9.5 g
Sodium: 1455.9 mg
Bread Pudding


Ingredients:
raisins, rum, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg

Directions:
Preheat oven to 350°F.
Put raisins in a small bowl, sprinkle with rum& set aside for at least 10 minutes or overnight, if possible.
Lightly oil an 8 inch baking dish or coat with nonstick cooking spray.
Spread bread evenly in the dish.
Whisk eggs in a medium size mixing bowl.
Add milk, brown sugar, vanilla, cinnamon & nutmeg and stir until the sugar dissolves.
Stir in the rum soaked raisins.
Pour this mixture over the bread and press down gently to ensure that all bread is moistened.
Let stand for at least 10 minutes and up to 30 minutes pressing down occasionally.
Bake for 35- 40 minutes or until puffed& set in the center.
Serve warm with ice cream or frozen yogurt or rum sauce or custard sauce.
4th of July Beans


Ingredients:
bacon, ground beef, pork sausage, onion, kidney beans, barbecue sauce, ketchup, brown sugar, mustard, molasses, salt, chili powder

Directions:
In a large skillet over medium heat, cook bacon, beef, sausage and onion until meat is browned; drain.
Transfer to a greased disposable aluminum roasting pan.
Stir in beans; mix well.
In a small bowl, combine remaining ingredients; stir into bean mixture.
Cover and bake at 350 degrees for 45 minutes.
Uncover and bake for an additional 15 minutes.
German Meat Balls With Bell Pepper Sauce - Hackfleisch Kuechle


Ingredients:
ground beef, bell pepper, onion, egg, mustard, salt, pepper, paprika, water

Directions:
Dice bell pepper and onion and set aside.
Mix ground beef with egg, bread crumbs, mustard and 1/2 of your diced onions.
form roughly 6 meatballs (each meat ball should fit into your cupped hand and roll in some bread crumbs and pad lightly on both sides to flatten them on 2 sides.
Heat oil in a deep pan and brown meatballs harshly on both sides until nice dark and firm crust has formed (approximately 5 min on each side], take care to only turn them once
Remove the meatballs from the pan an set aside.
brown remainder of your onions together with the bell pepper in the left over oil/browning juices.
Ad water in small steps to loosen all the browned particles from the pan to create a nice dark gravy. Finish the gravy with some cream and the tablespoon of gravy mix to thicken it.
Place the meatballs back into the gravy and let all simmer for 5 more minutes.
Serve with your choice of sides.
Primanti Bros. Style Sandwich


Ingredients:
corned beef, provolone cheese, cheese, French fries, tomatoes, white vinegar, sugar, onion powder, salt, pepper

Directions:
Make the cole slaw by mixing the cole slaw, vegetable oil, sugar, onion powder, salt, and pepper together in a bowl.
cook your fries. I use the ore-ide oven chips, those can be cooked like normal in the oven, or microwaved. To get the true primanti's fry texture I microwave these oven chips for about three minutes. It works best with these because they are pre-cooked, and tase well when microwaved.
assemble your sandwich by putting the meat on the bottom piece of bread.
put the cheese on the meat.
put the french fries on.
put as much cole slaw as you like on.
place two slices of tomato on top
place your top piece of bread on.
cut in the middle, and viola.a Primanti!
Yummy Dinner Rolls


Ingredients:
active dry yeast, water, granulated sugar, granulated sugar, milk, unsalted butter, salt, eggs, all-purpose flour

Directions:
Combine yeast with water and 1 tsp sugar, set aside for 5-10 minutes or until frothy (if yeast doesn't froth, then it is dead- either you need fresh yeast or your water was too hot and killed the yeast].
Add warm milk (again- warm, but not too hot or yeast will die], melted cooled butter,remaining 1/3 cup sugar, eggs, and just 3 cups of the flour.
Beat mixture until smooth- either with a dough hook in an electric mixer or using a spoon.
Next, this time using a spoon even if you have a mixer, stir in enough flour to form a soft dough ball (depending upon the hunidity of the day, you will need more or less flour].
Turn dough onto a floured board and knead until smooth and elastic, about 10 minutes, additional additional flour if needed to keep from sticking.
Place ina a lightly greased large bowl and then flip the dough over to coat top; cover with plastic wrap that has been greased (I use nonstick spray] and let rise in a warm place until doubled- about 1 hour.
Punch dough down, then place ona lightly floured board and divide inhalf.
Now divide each half into 12 pieces, shaping each piece into a ball.
Place 12 dough balls each into two 9x13" greased baking pans.
Cover as before and let rise until doubled, 30 minutes to an hour.
Bake in a preheated 375°F oven for 20-25 minutes or untilgolden brown.
Best served warm.
Bran & Raspberry Muffins


Ingredients:
cake flour, baking powder, baking soda, molasses, unsweetened applesauce, frozen unsweetened raspberries

Directions:
Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
In a medium bowl, whisk the egg whites and molasses until frothy.  Whisk in the applesauce and milk.
Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
At this point, you can cover the batter and leave in the refrigerator overnight.  The fruit should be added just before baking.
Very gently fold in the raspberries, trying to prevent the fruit from breaking.  Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
Bake for 25 minutes until golden-brown.
Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.
Humble Hash Browns Casserole


Ingredients:
frozen hash browns, beef bouillon granules, onion, milk, cheddar cheese, green beans

Directions:
Brown ground beef heavily seasoned with goya seasoning, and onion on med-high heat; meanwhile cook hash browns in skillet as per packaging instructions and your personal preference.
Once beef is browned, sprinkle granuals over meat mixture and stir unil absorbed.
Add soup and milk and mix well.  Salt and pepper to taste.
Once all of the hash browns are cooked, add them to the soup mixture.
Add casserole to baking dish and cook at 375 degrees for 20 minutes  Add cheese and cook until melted approx 5mins.
Serve while warm and watch it disappear!
Mina Newton Oatmeal Raisin Cookies


Ingredients:
raisins, water, sugar, shortening, eggs, baking soda, baking powder, salt, cinnamon, clove, nutmeg, flour, oatmeal

Directions:
Preheat oven to 350°F.
Simmer raisins in water over high heat until plump (5-10 minutes]; drain, SAVE JUICE, set raisins aside to cool.
Cream together shortening and sugar.
Add baking soda to 1/2 cup of the raisin juice, add to shortening/sugar along with eggs; beat until well mixed.
Combine baking powder, salt, spices and flour; mix well and add to liquid mixture.
Stir in oatmeal, then stir in the raisins.
Drop by generous tablespoon onto cookie sheet and bake at 350° F for 10-12 minutes (until edges just begin to brown].
Yummy Mud Pie


Ingredients:
granulated sugar, butter, margarine, all-purpose flour, vanilla, salt, eggs, powdered sugar

Directions:
Heat oven to 325 degrees.
Grease pie plate, 9x1 1/4 inches, or round pan.
Mix granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl.
Stir in nuts.
Pour into pan.
Bake 25 to 30 minutes or until edge appears dry and toothpick inserted in center comes out clean (center will be moist].
Immediately prick holes in pie with toothpick.
Spread 1/4 cup fudge sauce over top.
Cool completely, about 1 hour.
Beat whipping cream and powdered sugar in chilled medium bowl with mixer on high speed until stiff.
Spread over pie.
Drizzle with 2 to 3 tablespoons fudge sauce.
Garnish with additional nuts.
Store covered in refrigerator.
Tomato and Bacon Jam
Category: meat-and-poultry
By 3RDTIMESACHARM

This was given to my mom by her best friend who is a southern girl at heart. It is a sweet and savory flavor that you never forget. Try it with a grilled cheese or on scrambled eggs...you can put it on anything!

Ingredients:
½ pound smoked bacon
2 pounds ripe tomatoes, chopped
1  yellow sweet onion, finely diced
1 cup white sugar
2 ½ tablespoons apple cider vinegar
1 ½ teaspoons salt
¼ teaspoon black pepper
1 dash hot pepper sauce (such as Tabasco®)  (Optional)

Directions:
Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool. Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper. Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 5 mins
Yields: 10 servings

Calories: 140.7
Fat: 3.3 g
Saturated fat: 1 g
Carbohydrates: 25.1 g
Sugars: 23 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 8.1 mg
Sodium: 527.8 mg
Panettone French Toast
Category: breakfast-and-brunch
By Victoria Gellatly

Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.

Ingredients:
¼ cup milk
1  egg
1 dash ground cinnamon
1  (1 inch) slice panettone
1 tablespoon butter

Directions:
Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed. Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 slice

Calories: 345.6
Fat: 21.6 g
Saturated fat: 10.1 g
Carbohydrates: 30.5 g
Sugars: 16.1 g
Dietary fiber: 2.1 g
Protein: 9.7 g
Cholesterol: 223.6 mg
Sodium: 293 mg
Fish Taco Sauce
Category: side-dish
By Kaylee Flores

I use this sauce for my fish tacos. You can make this ahead and keep in the fridge. You can substitute any hot sauce for the sriracha.

Ingredients:
3 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon sriracha hot sauce

Directions:
Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 50
Fat: 5.2 g
Saturated fat: 1.5 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Protein: 0.3 g
Cholesterol: 4.9 mg
Sodium: 48.9 mg
Chocolate Chip Zucchini Bread


Ingredients:
sugar, eggs, applesauce, all-purpose flour, baking soda, ground cinnamon, salt, zucchini

Directions:
Preheat oven to 350
Place first 3 ingredients in a large bowl; mix at low speed until well blended.
Stir in applesauce.
Combine flour, cocoa, baking soda, cinnamon and salt, stir well with whisk.
Add flour mixture to sugar mixture, beating until just moist.
Stir in zucchini and chocolate chips.
Spoon batter into a 9 x 5 inch loaf pan that has been coated with cooking spray.
Bake at 350 for 1 hour or until a wooden pick inserted in center comes out almost clean.
Cool in pan 10 minutes and remove to wire rack.
Cool completely.
Potato Rösti (Or Beet or Carrot or Winter Squash)


Ingredients:
carrots, extra virgin olive oil, butter

Directions:
Scrub potatoes well and peel them if you prefer, though it's not necessary.
Grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
When you're ready to cook the potatoes, drain well in a colander or strainer, place in clean tea towel and squeeze out the water.
Heat a large cast iron or nonstick skillet over medium heat (I like how cast iron browns food].
Toss potatoes in a large bowl with a generous amount of salt and pepper.
Heat large cast iron or nonstick skillet over medium heat (I like how cast iron browns food], add 2 tbsp of oil or butter to  skillet and heat (until the butter begins to turn brown, if using].
Put potato mixture into skillet, shape into a circle and press down with a spatula.
Turn heat up to medium high and cook, shaking pan occasionally, until the bottom of the potato cake is crisp (about 6 to 8 minutes].
Slide potato cake onto a plate, top with another plate, invert plates.
Add a bit more oil or butter to the skillet and slide the cake back inches.
Cook until the second side is browned. You may have to adjust the heat. (about 5 to 10 minutes].
Cut into wedges and serve.
Aunt Kathy's Irish Soda Bread
Category: bread
By garnet62

My aunt's Irish soda bread which we all loved. Family from the County Cork.

Ingredients:
4 cups all-purpose flour
1 cup white sugar
1 cup raisins
2 tablespoons caraway seeds
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2  eggs, beaten
1 cup buttermilk
¾ cup milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan. Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan. Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 345.5
Fat: 2.2 g
Saturated fat: 0.7 g
Carbohydrates: 74.4 g
Sugars: 32 g
Dietary fiber: 2.5 g
Protein: 8.5 g
Cholesterol: 35.2 mg
Sodium: 374.1 mg
Honey Mustard Tuna Salad
Category: salad
By SunnyDaysNora

My favorite way to make a tuna sandwich! A little less mayo, a little more flavor. I like mine on bread with lettuce and tomato. Enjoy!

Ingredients:
2 (6 ounce) cans albacore tuna in water, drained and flaked
3 tablespoons honey mustard
2 tablespoons sweet pickle relish
1 tablespoon mayonnaise
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Combine tuna, honey mustard, pickle relish, mayonnaise, salt, and pepper in a bowl. Mix until well combined.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 168.3
Fat: 6.2 g
Saturated fat: 1.2 g
Carbohydrates: 8.3 g
Sugars: 6 g
Dietary fiber: 0.4 g
Protein: 20.4 g
Cholesterol: 36.9 mg
Sodium: 638.1 mg
Mini Twice-Baked Potatoes
Category: appetizers-and-snacks
By Holly Haines

Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.

Ingredients:
6 slices bacon
1 ½ pounds baby potatoes
1 tablespoon vegetable oil
salt and ground black pepper to taste
3 tablespoons butter, melted
3 tablespoons mascarpone cheese
3  green onions, finely chopped
3 tablespoons shredded Cheddar cheese
½ pound shrimp, peeled and deveined
1 pinch Creole seasoning, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting). Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces. Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes. Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin. Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet. Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven. Season shrimp with Creole seasoning; transfer to a grill pan. Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

Prep time: 25 mins
Cook time: 51 mins
Total time: 1 hr 21 mins
Yields: 6 servings

Calories: 286.7
Fat: 16.9 g
Saturated fat: 8 g
Carbohydrates: 20.6 g
Sugars: 1.1 g
Dietary fiber: 2.7 g
Protein: 13.6 g
Cholesterol: 96 mg
Sodium: 408.5 mg
Belle's Mashed Potato


Ingredients:
potatoes, butter, milk

Directions:
boil potatos until very tender., mash with butter and milk until smooth., add salad cream to taste.