xiaoxl/recipe_data huggingface dataset:
Crab Rangoon
Category: appetizers-and-snacks
By Carol Belle

This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.

Ingredients:
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2  green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
48  wonton wrappers

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray. Bake in the preheated oven until golden brown, 12 to 15 minutes.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 48 pieces

Calories: 261.2
Fat: 10.8 g
Saturated fat: 6.3 g
Carbohydrates: 29.2 g
Sugars: 0.3 g
Dietary fiber: 1 g
Protein: 11.2 g
Cholesterol: 53.8 mg
Sodium: 460.6 mg
Tzatziki Sauce (Light)


Ingredients:
cucumber, garlic cloves, extra virgin olive oil, white vinegar, lemon juice, salt, dill

Directions:
Grate cucumber. Drain juices using a sieve, pressing down to squeeze out as much of the juice as possible.
Blend all ingredients together thoroughly.
Refrigerate overnight to allow ingredients to blend properly.
Chinese Chicken and Vegetables


Ingredients:
boneless skinless chicken breasts, garlic cloves, soy sauce, water, cornstarch, salt, pepper

Directions:
Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
Shake to coat all chicken.
Let marinate in fridge for at least 30 minutes.
Longer is OK.
Heat oil in wok or large frying pan over medium-high to high heat.
Add chicken and marinade to pan and cook thoroughly.
Combine water, cornstarch, salt and pepper.
Add to chicken.
Bring to boil.
Add vegetables.
Heat through.
Serve over rice.
Chicken Wings With Peanut Sauce


Ingredients:
chicken wings, pepper, creamy peanut butter, lemon juice

Directions:
Preheat broiler.
Sprinkle chicken with garlic and onion salt and pepper.
Place on broiler rack and broil (4-6 inches from heat] for 3-5 minutes per side or until crisp and brown.
To make peanut sauce: combine remaining ingredients in a blender and blend.
Serve chicken with sauce.
Colleen's Slow Cooker Jambalaya
Category: soups-stews-and-chili
By Colleen Murtaugh

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Ingredients:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Directions:
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 12 servings

Calories: 234.6
Fat: 13.6 g
Saturated fat: 4.4 g
Carbohydrates: 6.1 g
Sugars: 2.8 g
Dietary fiber: 1.4 g
Protein: 20.2 g
Cholesterol: 98.9 mg
Sodium: 687.6 mg
Easy Cabbage Casserole
Category: side-dish
By Joy Miller

This is a quick and easy recipe and is so delicious! This cabbage casserole is a favorite at family reunions and church suppers. Even the kids love it!

Ingredients:
1 small head cabbage, shredded
2 cups shredded Cheddar cheese
1 large onion, thinly sliced
1 (10.75 ounce) can  condensed cream of celery soup
2 tablespoons butter, melted
1 ½ cups Italian-seasoned bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil. Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 282.8
Fat: 15.3 g
Saturated fat: 8.6 g
Carbohydrates: 25.4 g
Sugars: 5.6 g
Dietary fiber: 3.9 g
Protein: 12.1 g
Cholesterol: 41.7 mg
Sodium: 897.4 mg
Deviled Eggs - Bacon and Cheese With a Kick


Ingredients:
hard-boiled egg, mayonnaise, brown mustard, Worcestershire sauce, Tabasco sauce, cheddar cheese, bacon, salt, pepper, paprika

Directions:
Peel the eggs and cut in half.
Place all of the yokes into a bowl and mash with a fork.
Add the mayonnaise, brown mustard, Worcestershire sauce, and Tabasco sauce; mix well until the mixture is smooth.
Add the cheese and bacon; mix lightly until just combined.
Taste the filling and adjust the salt and pepper.
Fill the egg halves with the filling.
Sprinkle with paprika as garnish.
Breaded Chicken Legs


Ingredients:
chicken legs, olive oil, panko breadcrumbs

Directions:
In a large bowl, whisk together, horseradish sauce and yogurt.
Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refrigerate for up to 12 hours].
Position a rack in the upper third of the oven and preheat to 400 degrees.
Line a baking sheet with parchment and grease with 2 Tbs. olive oil.
In a large bowl, toss together the panko, salt and pepper.
Working with 1 chicken piece at a time, coat in the panko mixture and transfer to the prepared baking sheet.
Drizzle with the remaining 2 Tbs. olive oil, then bake until golden and cooked through, about 40 minutes.
Bananas Foster


Ingredients:
brown sugar, butter, ground cinnamon, bananas, white rum, vanilla ice cream

Directions:
Combine the sugar, butter and cinnamon in a flambe pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove and cook, stirring, until the sugar dissolves. Stir in the banana liqueur and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
Easy Bacon and Cheese Buns!


Ingredients:
Hellmann's mayonnaise, Cheese Whiz, dry mustard, bacon

Directions:
Chop bacon into small pieces. Fry until crisp, drain and place on paper towel. COOL well, break into bite size pieces.
Mix together mayonnaise and Cheese Whiz, mustard mix until well blended, add cooled bacon.
Split kaiser buns in half and spread mixture on top, place on baking sheet and place under broiler for 2-3 minutes or until browned and bubbly.
Peppermint Schnapps Liqueur
Category: drinks
By Marjory

An easy recipe for homemade peppermint liqueur. It goes great with hot chocolate!

Ingredients:
⅓ cup white sugar
1 (16 ounce) jar light corn syrup
2 cups vodka
2 teaspoons peppermint extract

Directions:
In a 2 quart pan over medium heat, combine sugar and corn syrup.  Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.

Prep time: 10 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 16 servings

Calories: 164.6
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 25.7 g
Sugars: 11.7 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 17.7 mg
Amy's Chicken Divan Casserole


Ingredients:
boneless skinless chicken breasts, fresh broccoli, brown rice, butter, flour, chicken broth, sherry wine, lemon juice, parmesan cheese, salt, pepper, nutmeg

Directions:
Place 4 cups water and the 2 cups rice in a large pan.  (I add 2T. olive oil, 1 t. salt and ½ t. pepper for a more flavorful rice.]  On high heat, cover the rice and allow it to come to a boil.  Once it boils, stir, reduce heat to low, cover tightly with lid and let cook for 35-40 minutes, undisturbed.  Remove from heat and let sit for 5 minutes.  Fluff with a fork and set aside.
While rice is cooking, place chicken on a baking pan.  Rub the chicken with olive oil, salt and pepper.  Roast in a pre-heated 375 degree oven for 25-30 minutes.  Let rest for at least 10 minutes before slicing.
While chicken and rice are cooking, begin to boil the water for the broccoli. Add the broccoli (and 1 t. salt], allowing it to cook just until the color is bright green, about 2-3 minutes.  Drain the broccoli and immediately place in a large bowl of cold water to completely stop the cooking.  Drain and set aside.
In a heavy saucepan on medium-high heat, melt the butter.  Using a whisk, add the flour and cook for about 3 minutes, stirring constantly.  Add chicken broth and whisk together until the sauce begins to thicken.  Add the cream, ¼ cup of the parmesan cheese, sherry, lemon juice, and the seasonings.  Mix together.  Reduce the heat to medium.  Stir for an additional 5 minutes, allowing the flavors to blend together.
Grease a 10x13 casserole pan.  Assemble the casserole: rice on bottom, followed by a layer of broccoli, pouring half of the cream sauce over the broccoli.  Add the sliced chicken, followed by the remaining cream sauce poured over the top.  Sprinkle casserole with the bread crumbs and the reserved ¼ cup parmesan cheese.  Bake, uncovered in a 375 degree oven for 45 minutes.
Beefy Stuffed Bell Peppers


Ingredients:
green peppers, onion, tomato sauce, celery, chicken broth, egg substitute, parsley, black pepper, low-fat cheddar cheese

Directions:
Preheat oven to 350°F.
Cut tops off of peppers and remove the insides.
Cook in boiling water for 5 minutes.  Drain well.
Sauté Celery and Onion in Chicken Broth until they are soft. Remove from skillet and set aside.
Brown Ground Beef and drain.
Add half of the Tomato Sauce & Onion mixture to Beef and mix.
Turn off heat.  Stir in Egg, Parsley, and Spices.
Stuff peppers with the meat mixture and place in a baking dish coated with cooking spray. Pour remaining sauce around bottoms of peppers.
Bake 30 minutes.
Serve topped with Tomato Sauce from the pan and Cheese.
Pork Cutlets a La Creme


Ingredients:
egg, water, all-purpose flour, salt, pepper, butter, margarine, half-and-half, white wine, chicken bouillon cube, parsley

Directions:
Pound pork cutlets to about 1/8" thick.
Cut each into 2 or 3 pieces and set aside.
Beat egg and water with a fork in a pie plate.
Combine flour, salt and pepper.
Dip cutlets in egg mixture and then into flour mixture, coating both sides.
Melt 2 T butter or margarine in a large skillet.
Cook cutlet pieces, a few at a time, until brown on both sides, adding more butter as needed.
Remove cutlets to a warm platter.
Into the same skillet, over medium heat, stir in half and half, wine, and bouillon, scraping brown bits from bottom of skillet.
Cook and stir 3 minutes until thickened and flavors are blended.
Pour sauce over cutlets and sprinkle with parsley.
Low-Carb Fauxtato Salad
Category: salad
By SHAUNH

Low-carb cauliflower salad that tastes just like a standard potato salad; serve chilled or warm.

Ingredients:
1 head cauliflower, cut into bite-size pieces
4  hard-boiled eggs, chopped
½ cup mayonnaise, or more to taste
2 tablespoons dill pickle relish
2 tablespoons diced green onion
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 315.3
Fat: 27.5 g
Saturated fat: 4.9 g
Carbohydrates: 9.7 g
Sugars: 4.5 g
Dietary fiber: 3.9 g
Protein: 9.7 g
Cholesterol: 222.4 mg
Sodium: 409.9 mg
Open Face Pizza Omelet


Ingredients:
eggs, heavy cream, fine sea salt, white pepper, unsalted butter, button mushrooms, red bell peppers, black olives, mozzarella cheese, cherry tomatoes, cayenne pepper

Directions:
In a small bowl whisk eggs, cream, fine sea salt and white pepper.
In a 8-inch Omelet pan melt butter. As eggs start to set-up gently push to the center using a rubber spatula.
Add Maui onions, spinach, mini-pepperoni, mushrooms, red bell pepper, black olives, cherry tomatoes and *cayenne pepper. Let the omelet cook for 2-3 minutes or until omelet set-up and add cheese. If needed place omelet pan under the broiler to finish.
Place the omelet on a warm serving plate.
Garnish the plate with Fresh Seasonal Fruit.
*Chef Note: Add more Cayenne Pepper for a spicy flavor.
Blueberry Turnovers
Category: bread
By Charita Braker

Fresh blueberries are rolled into prepared croissants and baked to perfection for a light, delicious pastry. Serve warm with a tall glass of milk!!  The turnovers make a lovely, light end to a meal or a great, quick brunch addition.Add a drizzle of icing for more of a dessert feel.

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
½ cup fresh blueberries
¼ cup confectioners' sugar
¼ cup prepared vanilla frosting  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet. Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely. Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

Prep time: 10 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 8 turnovers

Calories: 159.1
Fat: 7.2 g
Saturated fat: 1.7 g
Carbohydrates: 20.8 g
Sugars: 11 g
Dietary fiber: 0.2 g
Protein: 2.1 g
Sodium: 233.1 mg
French Toast


Ingredients:
vanilla extract, cardamom, cinnamon, egg, milk, berries

Directions:
In small bowl, whisk egg, milk, vanilla extract, cardamom., Heat skillet to medium heat, coat well with butter., Soak bread in prepared egg mixture., Fry bread slices until golden brown., Serve with warmed syrup topped with berries.
VELVEETA® Down-Home Macaroni and Cheese
Category: trusted-brands-recipes-and-tips
By VELVEETA Cheese

If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.

Ingredients:
¼ cup butter, divided
¼ cup flour
1 cup milk
½ pound VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked and drained
½ cup KRAFT Shredded Cheddar Cheese
6  RITZ Crackers, crushed

Directions:
Heat oven to 350 degrees F. Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake 20 min. or until heated through.

Prep time: 25 mins
Total time: 45 mins
Yields: 5 cups

Calories: 497.4
Fat: 25.9 g
Saturated fat: 15.9 g
Carbohydrates: 46.7 g
Sugars: 6.8 g
Dietary fiber: 2.1 g
Protein: 18.6 g
Cholesterol: 75 mg
Sodium: 869.1 mg
Marinated Shrimp With Champagne Beurre Blanc


Ingredients:
shallot, champagne vinegar, white wine vinegar, whole black peppercorn, extra virgin olive oil, shallots, fresh ground black pepper, jumbo shrimp, fresh chives, fresh tarragon, fresh parsley, unsalted butter

Directions:
For Sauce Base:
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan.
Boil until reduced to 1/4 cup liquid, about 20 minutes.
(Can be made 4 hours ahead. Cover and let stand at room temperature.]
For Shrimp:
Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag.
Add shrimp to bag and seal; shake bag to coat shrimp evenly.
Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally.
Mix chives, tarragon, and parsley in small bowl.
Preheat broiler.
Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade.
Arrange shrimp on prepared pan in single layer.
Broil shrimp until just opaque in center, about 2 minutes per side.
Stand 3 shrimp, tails upright, in center of each plate.
Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate].
Season beurre blanc to taste with salt and pepper.
Spoon warm sauce around shrimp.
Sprinkle with fresh herbs and serve.
Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.
Buffalo Meatloaf


Ingredients:
milk, eggs, salt, pepper, sage, brown sugar, catsup, nutmeg, dry mustard

Directions:
Soak breadcrumbs in milk until milk is absorbed.
Beat eggs slightly, add in with breadcrumb mixture.  Add ground meat, diced onion, salt, pepper and sage.  Combine well.
Grease loaf pan, pack mixture lightly into pan.
Combine brown sugar, catsup, nutmeg and dry mustard for sauce and spread over top of loaf.
Bake at 350°F for 1 hour.
Drain off any liquids (if any].
Turn out of pan.  Let sit for a few minutes, slice to serve.
Core Avocado Dressing


Ingredients:
avocado, nonfat yogurt, garlic clove, water, lime juice, salt, fresh cilantro

Directions:
Combine all ingredients in a food processor or blender., Blend until smooth.
Baked Tofu Bites on a Bed of Leafy Romaine
Category: salad
By pattyjean

A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.

Ingredients:
1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
cooking spray
½ cup teriyaki sauce
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon hot sauce
½ teaspoon white sugar
1 small head romaine lettuce, or to taste, torn
3  strawberries, or more to taste, sliced
¼ cup raspberry vinaigrette dressing

Directions:
Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes. Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more. Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 172.8
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 17.7 g
Sugars: 12.8 g
Dietary fiber: 2.5 g
Protein: 12.8 g
Sodium: 1636.2 mg
Easy Jam Muffins
Category: bread
By Jenn Hall

Jam-topped muffins. These are great for breakfast!

Ingredients:
2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1  egg
2 tablespoons any flavor fruit jam
¼ cup chopped walnuts  (Optional)

Directions:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full.  Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Yields: 1 dozen

Calories: 201.4
Fat: 8.6 g
Saturated fat: 1.3 g
Carbohydrates: 27.9 g
Sugars: 10.8 g
Dietary fiber: 0.8 g
Protein: 3.6 g
Cholesterol: 16.7 mg
Sodium: 232.4 mg
Dee's Green Beans in Crock Pot


Ingredients:
fresh green beans, bacon, onion, new potatoes, chicken bouillon cube, salt, pepper

Directions:
Chop bacon into bite size pieces; chop onion into small pieces; chop green beans into small pieces.
Layer all ingredients into crock pot so everything is mixed; add enough water to cover.   Add bouillon.  Cook till tender--I start in morning and it's ready in evening.
Super Moist Apple Bread


Ingredients:
apples, butter, sugar, vanilla, eggs, vanilla yogurt, flour, salt, cream of tartar, baking soda, cinnamon, allspice, ground cloves

Directions:
Cream butter, sugar and vanilla together until nice and fluffy.
Add eggs one at a time, beating well after each addition.
Sift together flour, baking soda, salt and cream of tartar.(if using spices sift them in as well]
Add 1/2 the yogurt, mix well, add half the dry ingredients, also mixing well. Then add the remaining yogurt and dry ingredients.
Grease and flour 2 loaf/bread pans.
Fill them half way with batter, add 1/4 of the fruit(it is helpful to dust the fruit with flour so it doesn't all sink to the bottom], then add the remaining batter and top with the rest of the fruit.
Bake at 350°F for 50-55 minutes. (I check at about 40 due to a temperamental oven].
Makes two loaves and freezes like a champ!
Lemony Iced Tea


Ingredients:
water, granulated sugar, lemon juice, lemon flavored ice tea mix

Directions:
In a large pitcher, combine water, sugar, lemon juice, grape juice & tea mix. Stir well to dissolve the sugar.
Chill before serving, or if using ice cubes, add ice to a glass & then add the tea.
Strawberry Nut Salad


Ingredients:
sugar, fresh spinach leaves, boston lettuce, strawberries

Directions:
TOSS almonds with sugar in nonstick skillet; cook on medium heat until sugar is caramelized, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces.
TOSS spinach, Boston lettuce and strawberries in large bowl.
DRIZZLE with dressing just before serving; toss lightly. Sprinkle with almonds. Serve on chilled plates.
Quick and Easy Clam Chowder
Category: soups-stews-and-chili
By Deena

The best ever clam chowder you have ever tasted, and it is easy and fast.  You will pass this recipe along to your family and friends.  If you like more clams you can always add more.  Sometimes I will also cube potatoes and throw them in.

Ingredients:
1 (10.75 ounce) can  condensed cream of celery soup
1 (10.75 ounce) can  condensed cream of potato soup
1 (10.75 ounce) can  New England clam chowder
2 (6.5 ounce) cans minced clams
1 quart half-and-half cream
1 pint heavy whipping cream

Directions:
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker. Cover, and cook on low for 6 to 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 8 to 10 servings

Calories: 424.6
Fat: 32.5 g
Saturated fat: 19 g
Carbohydrates: 17.6 g
Sugars: 2.6 g
Dietary fiber: 0.8 g
Protein: 16.1 g
Cholesterol: 134.3 mg
Sodium: 739.6 mg