xiaoxl/recipe_data huggingface dataset:
Mini Cheesecake Sugar Cookies


Ingredients:
butter, sugar, eggs, vanilla extract, cinnamon, flour, baking powder, salt, cream cheese, sugar, sugar, egg, vanilla

Directions:
Preheat the oven to 375 degrees.
For the sugar cookies, cream the sugar and the butter.
Beat in the eggs and vanilla.
Mix the sugar with the cinnamon, flour, baking powder, and salt.
Add the dry ingredients to the creamed butter and mix until it forms a dough.
Line and grease a 12 muffin tin.
Roll out the cookie dough.
Using a cookie cutter or a cup, cut out circles in the dough.  Then shape the circles into cups in the muffin tin.
Bake the cookie cups for 8 minutes and remove from the oven.  (You may have some leftover dough, which you can use to make some sugar cookies].
Let the cookie cups rest for at least 10 minutes.
In the mean time, prepare the cheesecake filling by beating the cream cheese with the sugar, egg, and vanilla.
After the cookie cups have rested for at least 10 minutes, fill the cups with the cheesecake filling.
Bake 20 more minutes, or until the cheesecake has set.
Remove from the oven.
Chill overnight.
You can add a fruit or chocolate sauce on top as a garnish.
Tuna Pasta Salad


Ingredients:
small shell pasta, tuna, eggs, apple, celery rib, green onions, fresh dill, mayonnaise, black pepper

Directions:
Cook pasta until al dente. Immediately cool in cold water., Drain tuna. Mix with next 8 ingredients., Mix tuna mixture into pasta. You may need a little more mayonnaise.
Original Cheese Omelet


Ingredients:
eggs, milk, salt, pepper, butter, American cheese, cheese

Directions:
Preheat omelet pan on medium heat.
Mix eggs, milk, salt, and pepper until frothy. (Don't over whisk].
Cut piece of butter off the short side of stick and melt in pan so omelette does not stick.
Pour mixture into pan and wait till it is cooked and thick. If it falls apart in pan, let it cook more.
Next,when the omelette is thick and does not fall apart when lifted take ripped up American cheese slices and put on one side of omelette.
Flip the uncheesed side of omelette to the side of the omelette with cheese. Wait until cheese melts and take off and into plate.
Ultimate Party Meatballs


Ingredients:
jellied cranberry sauce, chili sauce

Directions:
In a large saucepan, combine sauces and cook over medium-low heat, stirring until smooth.
Add meatballs.
Cover and simmer for 15 minutes or until heated through, stirring occasionally.
*Slow cooker option:  Place meatballs into a slow cooker.  In a bowl, combine sauces; pour over meatballs.  Cover and cook on high for 4 hours.
Texas Deviled Eggs


Ingredients:
eggs, mayonnaise, Dijon mustard, sweet pickle juice, Worcestershire sauce, salt, paprika, cayenne pepper

Directions:
Cook eggs in simmering water for 20 minutes, cool under running water.
Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
refrigerate filling and eggs whites seperately.  Fill egg whites just before service.
sprinkle eggs with paprika before service.
Broccoli with Garlic Butter and Cashews
Category: side-dish
By SALSIEPIE

A new recipe a neighbor gave us. What a hit with my family. Just the right mixture of garlic and cashews with our favorite side dish, broccoli. And, so very easy to make!! If in a pinch, you could probably use frozen broccoli too, but I haven't tried.

Ingredients:
1 ½ pounds fresh broccoli, cut into bite size pieces
⅓ cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
¼ teaspoon ground black pepper
2 cloves garlic, minced
⅓ cup chopped salted cashews

Directions:
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

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

Calories: 187.3
Fat: 14.2 g
Saturated fat: 7.2 g
Carbohydrates: 13.2 g
Sugars: 4.7 g
Dietary fiber: 3.3 g
Protein: 5.1 g
Cholesterol: 27.1 mg
Sodium: 610.6 mg
Lemon Fruit Dip


Ingredients:
lemon flavor instant pudding and pie filling, sour cream, milk

Directions:
Mix ingredients and beat until thick., Chill for at least 1 hour.
Cream Cheese Rolls


Ingredients:
sour cream, sugar, butter, salt, dry yeast, warm water, eggs, flour, cream cheese, sugar, vanilla, salt, egg, icing sugar, milk, vanilla

Directions:
Combine sour cream, sugar, butter and salt in a saucepan.
Cook over medium heat until butter melts, stirring occasionally.
Let cool to 105*F to 115*F.
Dissolve yeast in warm water in a large bowl.
Let stand 5 minutes.
Stir in the sour cream mixture and eggs.
Gradually stir in enough flour to make a soft dough.
Dough will be sticky.
Cover tightly and chill 8 hours.
Divide dough into 4 equal portions.
Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
Roll 1 portion of dough into a 12 by 8 inch rectangle.
Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
Carefully roll up dough, jellyroll fashion, starting at long side.
Firmly pinch seam to seal.
Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
Repeat procedure with remaining dough and filling.
Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
Bake 375*F for 15 to 20 minutes, or until lightly browned.
Remove to wire racks, and drizzle with glaze while still warm.
For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
For Glaze: combine all ingredients in a bowl, stirring until smooth.
Baked Sweet Potatoes
Category: side-dish
By JENNCOOK

Very healthy and tasty sweet potatoes that will be a great addition to any meal.  Very easy!

Ingredients:
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 321.3
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 61 g
Sugars: 19.6 g
Dietary fiber: 8.9 g
Protein: 4.8 g
Sodium: 92.4 mg
Brown Rice and Turkey Casserole


Ingredients:
frozen baby peas, red bell peppers, red onion, parmesan cheese, carrots, brown rice, fresh ground black pepper

Directions:
Preheat oven to 350°F.
In a large bowl, combine the rice, turkey, peas, carrots, red onion, red pepper, dressing and black pepper and stir until well mixed.
Transfer the mixture to an oiled casserole dish and sprinkle with the Parmesan cheese. Bake covered for 30 minutes.
Remove the cover and bake for another 10 minutes or until the cheese is melted and is golden.
*Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
Homemade Black Bean Veggie Burgers
Category: main-dish
By LAURENMU

You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.

Ingredients:
1 (16 ounce) can black beans, drained and rinsed
½  green bell pepper, cut into 2 inch pieces
½  onion, cut into wedges
3 cloves garlic, peeled
1  egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
½ cup bread crumbs

Directions:
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 patties

Calories: 198.4
Fat: 3 g
Saturated fat: 0.7 g
Carbohydrates: 33.1 g
Sugars: 2.1 g
Dietary fiber: 9.8 g
Protein: 11.2 g
Cholesterol: 46.5 mg
Sodium: 607.3 mg
Zoodle Caprese Salad
Category: salad
By Jeannette

This recipe is from my friend Vicki. A simple summer arugula salad with zoodles, tomatoes, mozzarella, and basil.

Ingredients:
2 small zucchini
16 ounces fresh mozzarella, cubed
1 (10 ounce) basket grape tomatoes
2 tablespoons balsamic vinaigrette, or to taste
1 (5 ounce) package arugula
10 leaves fresh basil

Directions:
Cut zucchini into spirals using a spiralizer (fitted with the large shredding blade). Cut zoodles into smaller pieces. Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a bowl; mix well. Refrigerate until ready to use. Just before serving mix in arugula and basil.

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

Calories: 343.9
Fat: 20.9 g
Saturated fat: 11.8 g
Carbohydrates: 10.5 g
Sugars: 3.3 g
Dietary fiber: 2 g
Protein: 29.8 g
Cholesterol: 72.6 mg
Sodium: 811.2 mg
Maple Glazed Bacon Long John


Ingredients:
active dry yeast, warm water, milk, white sugar, shortening, kosher salt, eggs, all-purpose flour, powdered sugar, dark corn syrup, maple syrup, salt

Directions:
Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
Maple Glaze:
Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.
Baked Applesauce -- Like an Apple Crisp!


Ingredients:
chunky applesauce, brown sugar, cinnamon, Bisquick, white sugar, margarine

Directions:
Combine applesauce, brown sugar & cinnamon.  Pour into a greased casserole.
Mix Bisquick, sugar and margarine until crumbly, and sprinkle on top of applesauce mixture.
Bake at 350 for one hour, and enjoy!
Cheesy Amish Breakfast Casserole
Category: breakfast-and-brunch
By parothstein

This hearty casserole has bacon, eggs, hash browns, and three different cheeses all baked into a comforting breakfast dish, perfect for feeding a crowd.

Ingredients:
1 pound sliced bacon, diced
1  sweet onion, chopped
4 cups frozen shredded hash brown potatoes, thawed
9  eggs, lightly beaten
2 cups shredded Cheddar cheese
1 ½ cups small curd cottage cheese
1 ¼ cups shredded Swiss cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch casserole

Calories: 313.7
Fat: 22.8 g
Saturated fat: 10.9 g
Carbohydrates: 12.1 g
Sugars: 1 g
Dietary fiber: 0.9 g
Protein: 21.7 g
Cholesterol: 187.5 mg
Sodium: 608.7 mg
Toll House Cake (Layer Cake or Bundt Cake - You Pick)


Ingredients:
unsifted flour, baking soda, salt, butter, brown sugar, vanilla extract, eggs, milk, butter, salt, vanilla, confectioners' sugar, milk

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour two 8 or 9 inch pans or one 10 inch Bundt pan.
In a small bowl, combine flour, soda and salt.
In large bowl, combine butter, brown sugar and vanilla. Beat until creamy.
Add eggs, one at a time, beating well after each addition.
Alternately beat in flour mixture and milk.
Stir in mini-morsels.
Pour into prepared pans.
Bake 35 minutes for layers or 45 minutes for Bundt cake.
NOTE- DO NOT test for doneness by piercing cake because it may deflate if you do.
Cool 15 minutes in pans.
Remove from pans and cool completely on wire racks.
FROSTING:
In small saucepan, melt butter.
Stir in mini-morsels until melted.
Add salt and vanilla.
Gradually beat in confectioner's sugar and milk until creamy and fluffy. I beat this for at least 10 minutes. The longer you beat it, the better is tastes.
Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting].
Spicy Grilled Shrimp from Reynolds Wrap®
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Try something different on the grill today. Follow this recipe to make Spicy Shrimp on the grill in no time.

Ingredients:
Reynolds Wrap® Non-Stick Aluminum Foil
¼ cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 teaspoons seafood seasoning
2 teaspoons lemon pepper
1 teaspoon dried basil
4 cloves garlic, minced
½ cup vegetable oil
1 pound medium raw shrimp, peeled and deveined

Directions:
Combine lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp discard marinade. Heat grill to medium-high (400 degrees  to 450 degrees F). Cut slits in a sheet of Reynolds Wrap® Nonstick Aluminum Foil. Place on grill rack with nonstick side toward food. Arrange shrimp on top. Grill uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink. Remove shrimp from aluminum foil sheet allow remaining juices to cool before handling foil.

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

Calories: 347.7
Fat: 28.5 g
Saturated fat: 3.8 g
Carbohydrates: 4.4 g
Sugars: 1.4 g
Dietary fiber: 0.3 g
Protein: 18.8 g
Cholesterol: 172.6 mg
Sodium: 1016.3 mg
Banana and Cream of Wheat  Muffins (Low Fat)


Ingredients:
banana, nonfat yogurt, milk, vanilla, all-purpose flour, farina, baking powder, salt

Directions:
In a mixing bowl, mix first 4 ingredients together., In another mixing bowl mix the rest of the ingredients together., Combine both mixtures, until moistened and then pour into muffin tins., Bake at 400 for 20 minutes.
Copycat Famous Dave's® Drunken Rum Apples
Category: side-dish
By Lisa Lou

My all-time favorite side dish! A very simple copy of Famous Dave's® delicious Drunkin' Apples!

Ingredients:
7  Granny Smith apples, cored and sliced
2 cups white sugar
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
¼ cup spiced rum

Directions:
Stir apples, sugar, cinnamon, and nutmeg together in a large saucepan. Pour rum into apple mixture and stir until apples are evenly coated and a thick sauce forms. Bring apple mixture to a boil over medium heat and cook, stirring frequently, until apples are soft, about 20 minutes. Cool for 5 to 10 minutes before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 365.1
Fat: 0.6 g
Saturated fat: 0.4 g
Carbohydrates: 89.2 g
Sugars: 83.7 g
Dietary fiber: 4.6 g
Protein: 0.7 g
Sodium: 2.2 mg
Mac and Cheese Skewers


Ingredients:
rigatoni pasta, American cheese, parmesan cheese, fresh parsley leaves, eggs, cherry tomatoes

Directions:
Fill a saucepan halfway with water and place over high heat. Bring to a boil and salt the water liberally. Add the rigatoni and cook 9 to 11 minutes, until al dente. Drain, rinse well under cold water and set aside.
Cut the block of cheese into 1/2-inch slices and cut each slice into 4 equal pieces lengthwise. Cut each piece in half. You should have 40 pieces. Slide 1 piece of the cheese into each rigatoni (the size should be near perfect.]
Pour the bread crumbs, Parmesan, and parsley into a small bowl and mix well. Working in small batches, put the stuffed rigatoni into the egg wash first, then roll in the bread crumb mixture. Place in a sealable container (they can be stacked on top of each other]. Place in the freezer for at least 2 hours and up to 2 weeks.
Preheat the oven to 200 degrees F.
Pour the vegetable oil into a medium saucepan and place over medium heat for 5 minutes. Test by dropping a cube of bread into the oil; if it turns golden within 1 minute the oil is ready.
Working in batches of 6 to 8 and using a slotted spoon, carefully drop the rigatoni into the oil. Fry for 1 1/2 to 2 minutes, until the bread crumbs are a golden brown. Remove to a paper towel lined plate. Repeat until all of the rigatoni have been fried. Keep warm in the preheated oven.
To serve, skewer 1 piece of the mac and cheese and a cherry tomato half with a frilly toothpick. Serve while still warm.
Cook's Note: Since these are time consuming and since they freeze well, it's worth making a larger batch than needed and storing them.
Simple Pickled Eggs & Beets


Ingredients:
beets, hard-boiled eggs, onion, white vinegar, white sugar, black pepper, salt, garlic powder

Directions:
In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
Let cool In large container, combine beets, eggs, and onions.
Pour vinegar mixture over all and mix to combine.
Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets].
Easy Ghee Pancake


Ingredients:
all-purpose flour, light brown sugar, baking powder, salt, egg, vanilla extract, ghee

Directions:
In a large bowl, combine all dry ingredients - flour, sugar, baking powder and salt.
Stir vanilla extract into milk. Pour milk into bowl of dry ingredients.
Add beaten egg.
Add ghee.
Using a wooden spoon, mix all ingredients. Lumps are okay. Do not worry about them.
Let the pancake mixture sit for about 5 minutes.
Heat a frying pan. Put a little bit of butter to avoid pancakes from sticking to the pan.
Scoop 1/2 cup of the pancake mixture and pour into well-heated pan.
Turn it over when you start seeing bubbles.
Serve hot with maple syrup.
Sweet Potato Casserole


Ingredients:
sweet potatoes, white sugar, eggs, vanilla extract, milk, butter, miniature marshmallows

Directions:
Peel, cube and boil potatoes., Add sugar, eggs, vanilla, milk and butter., Spread in greased 9x13 pan., Top with marshmallows., Bake at 350 degrees for 30-40 minutes till marshmallows are golden brown.
Cheesy Zucchini and Corn  With Pesto Bread Topping


Ingredients:
olive oil, pesto sauce, zucchini, corn, frozen corn, garlic clove, mozzarella cheese

Directions:
Set a large pan on medium heat. When pan is hot add 2 Tbsp olive oil and stir in the pesto. Add the bread cubes and toss. Take off heat and set aside.
In a large pan heat the remaining 1 Tbsp olive oil over medium heat. Add onion and sauté 3 minutes, or until just soft but not browning.
Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
Sprinkle remaining cheese over top and then the pesto bread cubes.
Bake at 350° for 10-15 minutes or until topping is crispy. You may need to finish by broiling for a few minutes, depending on your oven.
Garlic Mashed Cauliflower
Category: fruits-and-vegetables
By Andie

This recipe is so easy and healthy. I love mashed potatoes, and when I started the South Beach Diet® and couldn't have them, I had to find an alternative. This is an awesome alternative, and people who hate vegetables love it. I do recommend using a large food processor for this recipe.

Ingredients:
1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
¼ cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

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 10 minutes. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 97.8
Fat: 5.7 g
Saturated fat: 1.8 g
Carbohydrates: 8.4 g
Sugars: 3.5 g
Dietary fiber: 3.6 g
Protein: 5.2 g
Cholesterol: 6.6 mg
Sodium: 371.6 mg
Chopped Thai Chicken Salad


Ingredients:
boneless skinless chicken breasts, green cabbage, white cabbage, carrot, papaya, fresh cilantro, green onion, peanuts, garlic cloves, chili peppers, soy sauce, rice vinegar, sugar, fresh lime juice, fish sauce, peanut butter, water

Directions:
Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
Chop the cabbage into very thin pieces, like it would be for coleslaw. I use a mandolin.  Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.