xiaoxl/recipe_data huggingface dataset:
Rhubarb Compote Cake
Category: desserts
By samantha

This is one of my favorite recipes handed down to me from my grandmother. I used to help her pick the rhubarb.

Ingredients:
8 stalks rhubarb, cut into 1/2-inch pieces
3  apples - peeled, cored, and diced
½ cup white sugar
¼ cup water
⅔ cup white sugar
¼ cup margarine
1  egg
1 teaspoon vanilla extract
¾ cup milk
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups rolled oats
½ cup margarine
½ cup white sugar
1 teaspoon ground cinnamon

Directions:
Combine rhubarb, apples, 1/2 cup white sugar, and water together in a saucepan; bring to a boil. Cook and stir rhubarb mixture until rhubarb is tender and compote is thickened, about 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Mix 2/3 cup white sugar, 1/4 cup margarine, egg, and vanilla extract together in a bowl. Stir milk and stir into the sugar mixture. Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture into wet mixture until batter is just moistened; pour into the prepared baking dish. Spoon enough compote over cake to make about 1/2-inch-thick layer, reserving any leftover compote for another use. Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 16 servings

Calories: 252.5
Fat: 9.5 g
Saturated fat: 1.8 g
Carbohydrates: 40.3 g
Sugars: 24.9 g
Dietary fiber: 2.2 g
Protein: 3.3 g
Cholesterol: 12.5 mg
Sodium: 206.8 mg
Coconut Caramel Flan


Ingredients:
sugar, water, light cream cheese, coconut cream, eggs, flaked coconut

Directions:
Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes].
Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.]
In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.
Cheesy Meatball Subs


Ingredients:
water, parmesan cheese, mozzarella cheese

Directions:
COOMBINE spaghetti sauce, water, Parmesan cheese and meatballs in large skillet. Bring to boil on medium-high heat.
REDUCE heat to medium; simmer 8 minute or until meatballs are heated through, stirring occasionally.
SPOON into buns; sprinkle with mozzarella cheese.
Oriental Slaw


Ingredients:
cabbage, green onion, craisins, red apples, sugar, water

Directions:
Toss slaw ingredients.
Combine and mix well dressing ingredients (including seasoning packets from noodles].
Mix dressing and slaw-- refrigerate for 2 hours.
Grilled Peanut Chicken
Category: world-cuisine
By CHANDRA6

This is a perfect dish when you have company coming and no idea what to fix them, especially when you don't want to be boring about dinner.

Ingredients:
2 tablespoons reduced fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
⅓ teaspoon curry powder
1 dash ground cayenne pepper
4  skinless, boneless chicken breast halves

Directions:
Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

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

Calories: 175.8
Fat: 5.6 g
Saturated fat: 1.3 g
Carbohydrates: 3.6 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 27 g
Cholesterol: 67.2 mg
Sodium: 252.6 mg
Sauteed Shrimp with Spinach
Category: main-dish
By adrian

Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.

Ingredients:
1 ½ cups fresh baby spinach
1 ½ teaspoons granulated garlic powder
20  frozen shrimp, thawed
1 teaspoon ground black pepper
1 tablespoon olive oil, or as needed

Directions:
Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss. Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 1 skillet

Calories: 151.7
Fat: 7.7 g
Saturated fat: 1.2 g
Carbohydrates: 3 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 17.4 g
Cholesterol: 152.1 mg
Sodium: 193.6 mg
Ellen's Chicken Cacciatore
Category: world-cuisine
By ellenmoriah

This recipe takes just 15 minutes to prepare and 50 minutes of cooking time,  but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.

Ingredients:
2 tablespoons olive oil
6  boneless, skinless chicken thighs - fat trimmed
1  onion, chopped
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes with juice
1 cup dry white wine
½ cup orange juice
2 tablespoons dried rosemary, or to taste
salt and ground black pepper to taste

Directions:
Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside. In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes. Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined. Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 288.8
Fat: 12.4 g
Saturated fat: 2.8 g
Carbohydrates: 13.3 g
Sugars: 7.6 g
Dietary fiber: 2.6 g
Protein: 22.2 g
Cholesterol: 69.3 mg
Sodium: 295.2 mg
Mooladhara Soup


Ingredients:
olive oil, onion, sweet potatoes, potatoes, carrots, fresh ginger, celery, turmeric powder, vegetable broth, paprika

Directions:
In a large soup pan or pressure cooker, heat the olive oil and then add the onion. Cook over medium heat just until soft, 4-6 minutes.
Add all the remaining vegetables, sprinkle the turmeric over all and stir until the veggies are evenly covered. Pour the vegetable broth over all.
If using a pressure cooker, cook at high pressure for 15 minutes and then allow the pressure to naturally release - generally another 15 to 20 minutes.
If using a large soup pan, bring the mixture to a boil and then allow to gently simmer for 45 minutes or until the vegetables are nearly falling apart.
Using an immersion blender, blend the soup until it has a thick and creamy texture.
Season with salt and pepper, pour into bowls, decorate each serving with a sprinkle of paprika, and serve immediately.
Shred's Basil Walnut Cheese Spread


Ingredients:
feta, walnuts, 2% low-fat milk, fresh basil leaves, honey, minced garlic clove, cayenne pepper, salt

Directions:
Toast raw walnuts in a shallow pan over medium heat 5-7 minutes, stirring frequently.  Then allow to chill (spread on a plate and place in freezer for a few minutes to speed the process].
Chop toasted walnuts in food processor.
Add all other ingredients and blend until semi-smooth.
Serve with pita triangles, chips or fresh veggies.
Dill Pickles-(One Jar at a Time)


Ingredients:
dill, garlic clove, pickling cucumbers, water, white vinegar, salt

Directions:
Place heads of dill and garlic in hot sterilized quart jar.  Fill with small cucumbers to within 1 inch of top.
Brine:  Combine water, venegar and salt in saucepan.
Bring to a boil.
Pour over cucumbers to within 1/4 inch of top with boiling vinegar.
Seal.
Makes one quart.
Honeydew Melon With Lime Juice


Ingredients:
honeydew melon, lime, juice of

Directions:
Cut the honeydew melon into wedges., Sprinkle lime juice on each wedge and serve.
Spicy Cajun Marinade & Baste


Ingredients:
olive oil, vinegar, garlic cloves, onion powder, oregano, thyme, seasoning salt, cayenne pepper, paprika, black pepper, horseradish, lime juice, lemon juice

Directions:
Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
Turn bag several times while marinating.
Marinating Times:.
2-4 hours  Beef.
1-2 hours  Chicken or Pork.
½  hour Shrimp.
As a basting sauce, mop onto meat or kabobs during grilling or roasting.
Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.
Elegant Baked Brie
Category: appetizers-and-snacks
By MRSGERT

This is an elegant twist to an already elegant dish. This baked brie combines the strong but coordinating flavors of brie cheese with pesto sauce and pine nuts. It has a sweet taste and can be eaten alone or served with crackers or baked French bread.

Ingredients:
1 (8 ounce) round Brie cheese
2 tablespoons pesto sauce
¼ cup toasted pine nuts
2 teaspoons brown sugar
1 (8 ounce) package refrigerated crescent rolls

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut Brie cheese horizontally in half, creating two equal rounds similar to a layered cake. Spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. Place the other Brie half on top of pesto mixture. Separate crescent rolls and cover entire Brie round with crescent roll dough, sealing all the gaps. Place covered Brie on a baking sheet. Bake in the preheated oven until Brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 252.5
Fat: 17.8 g
Saturated fat: 7.2 g
Carbohydrates: 13.1 g
Sugars: 3.4 g
Dietary fiber: 0.3 g
Protein: 9.6 g
Cholesterol: 29.6 mg
Sodium: 428.6 mg
Chinese Cabbage and Ginger Soup
Category: soups-stews-and-chili
By Chamomile

This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.

Ingredients:
3 quarts chicken stock
1 head napa cabbage, sliced
4 slices fresh ginger root

Directions:
Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 2 servings

Calories: 160.9
Fat: 4.9 g
Saturated fat: 1.5 g
Carbohydrates: 26 g
Sugars: 11.6 g
Dietary fiber: 7.6 g
Protein: 10.8 g
Cholesterol: 4.5 mg
Sodium: 4141.4 mg
Mediterranean Cracked Wheat Salad


Ingredients:
olive oil, lemon juice, lime juice, scallions, garlic clove, feta cheese, English cucumber, pitted ripe olives, of fresh mint, cilantro, bell peppers

Directions:
Rinse cracked wheat (bulgur] and put in a large bowl.  Add hot broth, cover and let it stand until all liquid is absorbed (20-25 minutes].
Let cool and fluff with fork occasionally.
Add scallions, mint, cilantro, cucumber, olives and roasted pepper;  mix well.
Mix together garlic, olive oil, lemon (or lime] juice salt and pepper and add to salad.
Stir in feta cheese, cover and refrigerate until ready to serve.
Rice Pudding With Dried Cherries


Ingredients:
milk, half-and-half cream, basmati rice, sugar, vanilla extract, dried cherries, cinnamon

Directions:
In a saucepan, bring milk, half & half and sugar to a boil., Add rice and vanilla extract., Cook at medium heat for 8 minutes., Stir while heating until creamy and/or sticky., Add cherries and stir for 2 minutes., Set aside for 10 minutes., Garnish with cinnamon.
Ginger Chicken With Chickpeas (Moroccan Tagine)


Ingredients:
dried garbanzo beans, skinless chicken, black pepper, ginger, salt, garlic cloves, olive oil, lemon juice, garlic cloves, turmeric, salt, ginger, onion, parsley, cinnamon stick, sweet butter, cornstarch

Directions:
Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw.
Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably] or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours.
Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss].
Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl.
Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss].
Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat.
To serve, place chicken into a deep dish & cover with sauce.
Swedish Country Style Scrambled Eggs


Ingredients:
butter, flour, milk, eggs, salt, pepper

Directions:
Heat butter in a fry pan., Stir in the flour until blended., Add the milk, mixing well., Cook over low heat for 10 minutes., Carefully beat the eggs into the sauce., Season with salt and pepper., Serve with fried bacon or sausages.
Spinach Beef Bake


Ingredients:
ground beef, onion, eggs, frozen chopped spinach, mushroom stems and pieces, feta, monterey jack cheese, parmesan cheese, garlic powder, butter, margarine

Directions:
In a skillet over medium heat cook beef and onion until meat is no longer.
pink; drain.
In a bowl, beat eggs.
Add spinach and mushrooms; mix well.
Stir in cheeses, garlic powder, salt /pepper and beef mixture; mix well.
Drizzle with buter.
Bake uncovered at 375 for 25-30 minutes.
Gefilte Fish
Category: appetizers-and-snacks
By Daisy

My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.

Ingredients:
1 ½ pounds salmon fillets
1 ½ pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 ½ large onions
4  carrots
5  eggs
1 ½ tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
¾ cup matzo meal
¾ cup ice water
2  onions
2  carrots
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup white sugar

Directions:
Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time.  Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process.  Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal. Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes. With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve.  They will now keep in the refrigerator for up to 6 days.

Prep time: 25 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 513.4
Fat: 14.2 g
Saturated fat: 3.5 g
Carbohydrates: 32.4 g
Sugars: 15.5 g
Dietary fiber: 3.4 g
Protein: 62.1 g
Cholesterol: 247.9 mg
Sodium: 1445.7 mg
Extreme French Toast


Ingredients:
eggs, milk, butter, sugar, cinnamon, peanut butter, banana, honey

Directions:
Melt butter in a pan; mix/whisk eggs, milk, sugar, and cinnamon in a separate bowl.
Dip the bread(Top/bottom] in the mixture then lay it in the pan. Once golden brown on both sides, set aside and proceed with the rest.
Once all the French Toast has been made, apply peanut butter to the surface of them. Then cut up the banana and disperse it among the French Toast.
Take some cinnamon and sugar and combine it to make a c/s mixture to sprinkle over the French Toast.
drizzle the honey over it and ENJOY!
Snickers Cake


Ingredients:
eggs, water, sweetened condensed milk, powdered sugar, vanilla, peanuts

Directions:
Bake the devil's food cake as directed on the box, in a 13 x 9" pan.
While cake is baking, combine the sweetened condensed milk and most of the jar of caramel ice cream topping.  (reserve a bit back for the topping].
When the cake is done, remove from oven, and poke holes in it, using a fork or straw.  Immediately pour the sweetened condensed milk - caramel mixture on top so it can soak into the cake.
Cool cake completely.
Top cake with semi sweet chocolate chips.
In a well chilled bowl, using chilled beaters, whip the 2 cups of whipping cream, powdered sugar and the vanilla into whipped cream, about 1-3 minutes on high.  Gently stir in the chopped Snickers Bar pieces.  Spread over cake.
Top with chopped peanuts.
Drizzle top of cake with chocolate syrup and the reserved caramel syrup.
Chill before serving, and store remaining portions in the refrigerator.
Pepper Jack Meatloaf


Ingredients:
egg, onion, salt, pepper, lean ground beef, monterey jack pepper cheese, monterey jack cheese

Directions:
In a large bowl,combine the egg,bread crumbs,salt and pepper.
Crumble beef over mixture and mix well.
Press half the beef mixture onto the bottom and halfway up the sides of a greased 8x4x2 inch loaf pan.
Sprinkle 3/4 cup of the cheese over meat to within 1/2 inch of sides.
Pat remaining beef mixture over cheese.
Bake uncovered at 350 for 50-55 minutes or until meat is no longer pink.
Sprinkle with remaining cheese.
Bake 5 more minutes or until cheese is melted.
Let stand for 10 minutes before slicing.
Baked Lemon-Butter Salmon
Category: main-dish
By charbaiz

Easy and delicious lemon-butter salmon fillets. This is an old recipe I changed up a bit and doubled in order to feed a large group or family.

Ingredients:
vegetable oil cooking spray
8 (4 ounce) skinless salmon fillets
4 tablespoons salted butter
2 ½ tablespoons fresh lemon juice
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish. Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute. Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon. Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 fillets

Calories: 175.2
Fat: 9.6 g
Saturated fat: 4.6 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Protein: 20.9 g
Cholesterol: 64 mg
Sodium: 92.3 mg
Lower Calorie Chicken Piccata


Ingredients:
Dijon mustard, egg, chicken breast, olive oil, chicken broth, lemon juice, parsley, lemon

Directions:
Combine the mustard and egg in a small bowl.  Place the bread crumbs on a sheet of wax paper.  Dip the chicken in the egg, then in the bread crumbs to cover.
Heat the oil in a large skillet over medium heat.  Cook the chicken in the oil until golden and cooked through, about 5 minutes on each side.  Transfer to a plate.
Add the broth and lemon juice to the skillet.  Simmer 30 seconds, stir in the parsley.
Pour the sauce over the chicken and garnish with the lemon sliced, if desired.
Easy Cool Cucumber Salad


Ingredients:
cucumber, salt, red onion, sour cream, ground black pepper

Directions:
Peel the cucumber and slice very thin. Put in a bowl and toss with the salt; chill one hour. Drain (I don't do a lot of salt and in the future will rinse], then  pat dry. Return to bowl and stir in the Crema and onion, season with fresh ground pepper. Chill and serve.
The original recipe called for re-constituted dried onion flakes (ugh] and pickled cherry peppers, which I didn't have. It also called for some sugar, but the Mexican crema was perfectly sweet enough for me. Should I ever find the pickled peppers, though, I'd like to try adding them.
Easy Breakfast Casserole


Ingredients:
eggs, milk, mild cheddar cheese, cooked ham, ground mustard, Worcestershire sauce

Directions:
*This recipe needs to be assembled the day before you plan to bake/eat!
Spray 9x13 pan with cooking spray, tear up bread and cover bottom generously.
Cook meat of choice and add with mushrooms and sprinkle with cheese.
Beat eggs, add milk, mustard and worcestershire.
Pour over top of bread mixture.
Add pepper to taste.
Cover and leave in refrigerator over night.
Bake in a preheated 350F oven 40-45 minutes.  (I remove foil when it has about 5-10 minutes left to brown the cheese].
Easy Pizza Pasta


Ingredients:
rotini pasta, ham, parmesan cheese, parmesan cheese

Directions:
In large bowl, soak rotini in warm, salted water for 45 minutes, drain.
Preheat oven to 350 degrees.
Add pizza sauce, diced meats, Italian seasoning, Parmesan cheese & 1 cup Italian cheese blend to pasta; mix to combine.
Pour into greased 9 X 9 pan & cook for 20 minutes.
Top with remaining cup of Italian blend cheese & pepperoni slices. Cook for 15 - 20 minutes until brown & bubbly. Let stand 5 minutes, then enjoy!
Gourmet Chicken Salad
Category: salad
By Jan Kinnard

This recipe is great for picnics and potluck luncheons.  It's cool, light, and great for a hot day's lunch on the patio.  Serve on crescent rolls, with crackers, or your favorite bread.

Ingredients:
2 (10 ounce) cans chicken chunks, drained
1 cup seedless green grapes, halved
½ cup sliced almonds
½ cup chopped celery
1 (8 ounce) can mandarin oranges, drained
¾ cup creamy cucumber salad dressing

Directions:
Mix together chicken, grapes, nuts, celery, oranges, and dressing.  Chill.

Yields: 6 servings

Calories: 330.4
Fat: 18.9 g
Saturated fat: 3.6 g
Carbohydrates: 15.1 g
Sugars: 12.7 g
Dietary fiber: 2.1 g
Protein: 23.1 g
Cholesterol: 57.9 mg
Sodium: 991.1 mg
Banana Pudding (Raw Recipe)


Ingredients:
bananas, avocado, pistachios

Directions:
Blend banana and avocado until smooth and fluffy., Chill til ready to serve, at which time top with pistacios as a garnish.