xiaoxl/recipe_data huggingface dataset:
Easiest Iced Coffee


Ingredients:
ground coffee, cold water, sugar

Directions:
Place coffee in filter/brew basket, add water to coffee maker, and brew as normal.
Cool completely. Refrigerate until ready to serve.
Pour coffee over ice cubes into tall glasses. Add normal amounts of creamer and sugar, if desired.
Air Fryer Rib-Eye Steak
Category: meat-and-poultry
By ALAN

These air fryer rib-eye steaks definitely rival a steak cooked on a grill.

Ingredients:
2  rib-eye steaks, cut 1 1/2- inch thick
4 teaspoons grill seasoning (such as Montreal Steak Seasoning®)
¼ cup olive oil
½ cup reduced-sodium soy sauce

Directions:
Combine steaks, soy sauce, olive oil, and seasoning in a large resealable bag. Marinate meat for at least 2 hours. Remove steaks from bag and discard the marinade. Pat excess oil off the steaks. Add about 1 tablespoon water to the bottom of the air fryer pan to prevent it from smoking during the cooking process. Preheat the air fryer to 400 degrees F (200 degrees C). Add steaks to air fryer and cook for 7 minutes. Turn steaks and cook for another 7 minutes until steak is medium rare. For a medium steak, increase the total cook time to 16 minutes, flipping steak after 8 minutes. Remove steaks, keep warm, and let sit for about 4 minutes before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 2 steaks

Calories: 651.6
Fat: 49.1 g
Saturated fat: 12.2 g
Carbohydrates: 7.5 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 44 g
Cholesterol: 164.8 mg
Sodium: 4043.7 mg
Butternut Squash & Potato Au Gratin. Happy Thanksgiving!


Ingredients:
heavy cream, rosemary, garlic cloves, yukon gold potatoes, gruyere cheese

Directions:
Preheat the oven to 400 degrees . In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat. Remove from heat; let steep. When cool, strain, discard herbs & garlic and season the cream with salt & pepper.
Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese. Continue layering & sprinkling the cheese until you have used all the potatoes & squash. Bring the steeped cream back just to scald & pour over the gratin. Sprinkle with remaining cheese.
Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.
Shrimp Crepes
Category: breakfast-and-brunch
By impellizzeri kitchen

Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.

Ingredients:
cooking spray
1 ½ cups milk
3  eggs
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ½ cups water
¼ cup all-purpose flour
¼ teaspoon salt
2 tablespoons butter
4 cloves garlic, minced
2 pounds shrimp, peeled and deveined
8 ounces lobster meat  (Optional)
1 tablespoon lemon juice
1 pinch cayenne pepper
¼ cup grated Parmesan cheese
1 cup milk
2 tablespoons mayonnaise
1 tablespoon all-purpose flour

Directions:
Spray a 9x12-inch baking dish with cooking spray. Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes. Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl. Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes. Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish. Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes. Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 10 crepes

Calories: 290.7
Fat: 9.8 g
Saturated fat: 3.7 g
Carbohydrates: 19.5 g
Sugars: 3.1 g
Dietary fiber: 0.6 g
Protein: 29.5 g
Cholesterol: 228.9 mg
Sodium: 427.3 mg
Peaches and Cream Breakfast Rice
Category: uncategorized
By thedailygourmet

Our area has been hit with crazy winter weather, and I created this to give a hint of cozy summer comfort.

Ingredients:
2 cups water
1 ½ cups frozen sliced peaches
½ cup white rice, rinsed and drained
2 tablespoons peach preserves
1 teaspoon vanilla bean paste
¼ teaspoon salt
2 teaspoons coconut oil
¼ cup chopped pecans
1 teaspoon white sugar
1 pinch ground cinnamon
¼ cup heavy cream, divided

Directions:
Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method. Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes. Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 257.3
Fat: 12.8 g
Saturated fat: 5.8 g
Carbohydrates: 34 g
Sugars: 12.2 g
Dietary fiber: 1.8 g
Protein: 3 g
Cholesterol: 20.4 mg
Sodium: 155.7 mg
Caramel Banana Pancakes


Ingredients:
bananas, eggs, cinnamon, baking powder, bicarbonate of soda, vanilla extract, honey, maple syrup, coconut cream, coconut oil, vanilla extract, salt

Directions:
Whisk eggs in a bowl.
Mash bananas in separate bowl.
Combine all ingredients, to form the pancake batter.
Brush a tablespoon of coconut oil onto a non-stick pan.
Ladle about a third of a cup of batter into the pan.
Cook until bubbles start to form on the surface of the batter.
Flip to cook the other side.
Top with slices of fresh banana and caramel sauce.
Melt coconut oil in a saucepan.
Whisk in honey/maple syrup, vanilla, and coconut cream.
Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.
Hot Dog Buns


Ingredients:
active dry yeast, warm water, granulated sugar, unbleached all-purpose flour, bread flour, sea salt, egg, butter, honey, extra virgin olive oil

Directions:
In the bowl of a stand mixer, combine yeast, water and granulated sugar; stir and let it sit for 15 minutes or until foamy.
Meanwhile, in a medium bowl, combine all-purpose flour, bread flour and sea salt; whisk until very well blended. In another bowl, beat 1 egg with ¼ cup melted butter and honey; set aside.
After the yeast is alive and foamy, pour in the egg mixture and most of the dry ingredients, keeping about ½ cup on the side. With the dough hook attachment, process on speed 2 for 2 minutes. Increase the speed to 3 and add 1 tablespoons of flour mixture until the dough releases from the sides of the bowl. To know when it’s done, the texture should be soft and slightly sticky but not enough to stick to your fingers and when pressing down on it, the dough bounces back.
Transfer dough to a lightly floured work surface and form a ball by pulling the dough under. Place in a large bowl lightly oiled and roll the dough around to coat it. Cover with a clean light dish towel and transfer the bowl to a draft-free area such as inside the oven (with temperature off] and let it rise for 2 hours or until it doubles in size.
Punch dough and transfer back to the floured work surface. Sprinkle on a little flour and roll it while pressing down to remove any air bubbles. Stretch it to a rectangular shape of 16-inches long by 5-inches wide. Using a bench scrapper, cut it in half then each half in half and finally in half again. This recipe makes 8 large hot dog buns but if you prefer, it can always be cut into smaller pieces to make 12 buns.
Take one and flip the top side down. Tuck the ends in and pull the sides to the middle, pinching them together. Flip it again and gently finalize the shape. Place them onto a baking sheet lined with silicone mat or parchment paper, leaving a small gap in between each bun. Brush them with the remaining 2 tablespoons butter making sure to brush in between so to be able to pull them apart after baked. Cover them with a clean dish towel and place it back to the oven (temperature off] for a second rise of 1 hour. Make sure the towel is NOT tucked under and place loosely on top otherwise the buns won’t rise.
When time is up, remove them from the oven and preheat it to 375ºF. Bake for 18 to 20 minutes or until golden brown.
Remove from the heat and let buns cool off completely before separating them. Transfer them on a wire rack to dry out the bottoms then slice and serve.
Fast and Easy Peach Crunch Cake


Ingredients:
butter, brown sugar, walnuts, pecans

Directions:
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches. Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Corn and Potato Chowder


Ingredients:
potatoes, sour cream, chicken broth, milk, butter, onion powder, garlic powder, black pepper, bacon, red bell pepper

Directions:
1. Cook frozen corn in microwave for a minute less than what the bag directions are; drain.
(If you use canned corn, ignore this].
2. In a big pot, combine all of the ingredients, on medium heat. Stir occasionally to avoid scorching.
3. Continue to cook on medium heat, until it starts to boil. Once it begins to bubble, turn it on low, and simmer, covered, for 30-45 minutes, stirring occasionally.
Serve with a piece of crusty bread and a salad. Enjoy!
P.S.-I actually cooked this in a crock pot, on low, for 8 hours, so you can cook it either way. :] Also, don't be dismayed if it tastes very sweet, at first. The potatoes and the broth will absorb some of the sweetness. Also, don't be afraid that the soup will be "too cheesy". Surprisingly, it wasn't.
*= you can use a combination of the listed soups, or use all of the same flavor.
**Optional** For those that may need it "kicked up a notch", shake about 2-4 shakes of hot sauce, or 1 diced jalepeño, in the soup mixture, at the beginning, (this allows the flavor of the hot sauce or jalepeno to blend in with the other ingredients better].
Sauteed Red Cabbage With Sausage


Ingredients:
red cabbage, smoked sausage, red onion, raisins, craisins, garlic, water, salt, black pepper, cinnamon, pomegranate juice, pomegranate molasses, sugar, walnuts, pecans

Directions:
Sautee red cabbage, onion and garlic in oil until it just begins to wilt, several minutes.
Add water, salt, pepper, and cinnamon and stir until mixture shrinks down into the pan.
Add sliced sausage, raisins, pomegranate juice and pomegranate molasses and sugar,stirring well.
Cover and simmer over low heat for 30 minutes, or until cabbage is tender and flavorful.
Garnish with toasted nuts, if desired.
Sumac Za’atar Whole Roasted Cauliflower


Ingredients:
flour, head cauliflower, eggs, kosher salt

Directions:
Preheat oven to 375 F degrees and cut cauliflower into large florets.
Mix RawSpiceBar’s Sumac Za’atar, pita crumbs and salt to taste in a small bowl. Set aside.
Beat eggs and slowly add the flour until well combined.
Rub cauliflower head in egg mixture to coat fully. Roll sumac cauliflower in breadcrumb mixture to coat full again. Place cauliflower in a greased baking dish.
Bake for 30 minutes, turning halfway through. Bake until cauliflower is tender and browning.
Candied Bacon Pigs
Category: meat-and-poultry
By lobstah_luva

If you have seen recipes for little smokies wrapped in bacon, this recipe takes it a couple steps further. It's totally worth the extra work and always gobbled up quickly!

Ingredients:
1 (14 ounce) package little smokie sausages
1 pound bacon slices, cut into thirds crosswise
1 ½ cups brown sugar, divided
½ (12 fluid ounce) can cola-flavored carbonated beverage
½ teaspoon Chinese five-spice powder
1 dash hot pepper sauce, or to taste  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks. Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar. Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes. Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste. Set the cooker to High, and cook 4 hours. Serve warm.

Prep time: 20 mins
Cook time: 4 hrs 40 mins
Total time: 5 hrs
Yields: 10 servings

Calories: 290.9
Fat: 17.1 g
Saturated fat: 5.8 g
Carbohydrates: 24.3 g
Sugars: 23.7 g
Protein: 10.5 g
Cholesterol: 41.3 mg
Sodium: 752.4 mg
Wheat Bran Muffins


Ingredients:
boiling water, brown sugar, canola oil, unbleached all-purpose flour, white whole wheat flour, baking soda, salt, eggs, buttermilk, raisins, carrots

Directions:
Combine flours, baking soda and salt. Set aside.
Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran.
Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
Preheat oven to 400ºF. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.
Chocolate-Mint Smoothie


Ingredients:
milk, vanilla, vanilla ice cream

Directions:
Heat 1/2 cup of milk until hot and combine it with the cocoa mix.
Put in the blender until smooth.
Add to the blender the other 1 1/2 cups milk,vanilla, peppermint, and ice cream blend until it is as much of a smoothie as you like!
Biscuits to Freeze (Johnny Cash's Mother's Recipe)


Ingredients:
self-rising flour, milk, buttermilk, shortening

Directions:
Mix ingredients.
Cut out biscuits, put on cookie sheet and freeze.
When frozen, take off pan and place in plastic bag.
When ready to bake, place FROZEN biscuits in a COLD oven and turn to 450 degrees.
They will be ready by the time other breakfast items are prepared.  It takes 18-20 minutes for biscuits to bake.
Fudge Sauce


Ingredients:
boiling water, sugar, cornstarch, salt, vanilla, butter

Directions:
Cook and stir the first 5 ingredients until thickened., Remove from heat., Add butter and vanilla., Serve over ice cream or fudge cake.
Smart Cookie Fruitcake
Category: desserts
By Smart Cookie

Using naturally sweetened dried fruits and a curing time of 6 to 7 weeks ensures a beautifully flavored fruitcake that's even tastier than it is infamous. This recipe makes 4 mini loaves for easy gift-giving!

Ingredients:
½ cup dates, pitted and chopped
½ cup dried cherries
½ cup golden raisins
½ cup dried blueberries
½ cup dried apricots, chopped
¼ cup crystallized ginger, chopped
½ cup spiced rum
½ cup strongly brewed chai tea
1 cup orange juice
¾ cup unsalted butter
½ cup white sugar
1  orange, zested
1  lemon, zested
1  cinnamon stick
1 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
baking spray
2  eggs, lightly beaten
¾ cup unsalted mixed nuts, chopped
1 fluid ounce spiced rum, or to taste
1 tablespoon confectioners' sugar, or to taste

Directions:
Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight. Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes. In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl. Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray. Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour. Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 week
Yields: 4 mini loaves

Calories: 302.3
Fat: 13.4 g
Saturated fat: 6.3 g
Carbohydrates: 38.7 g
Sugars: 22.2 g
Dietary fiber: 2.8 g
Protein: 4.4 g
Cholesterol: 46.1 mg
Sodium: 342.6 mg
Cinnamon Rice Pudding


Ingredients:
pudding rice, caster sugar, 1% low-fat milk, butter, cinnamon stick

Directions:
Preheat oven to 150°C/300°F/Gas 2.
Place the rice, sugar and milk in a suitable oven-proof dish.
Top with knobs of butter and add the cinnamon stick.
Place uncovered into the oven , stir once after 30 minutes and leave for a further 1 1/2 hours.
If you want, you can sprinkle it with 2tbsp sugar mixed with one tsp cinnamon for extra sweetness.
Can be eaten hot or cold.
Pumpkin Fluff Dip
Category: appetizers-and-snacks
By Tiera Lesley

This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers.  I like the cinnamon graham crackers best, but you can decide for yourself.

Ingredients:
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions:
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

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

Calories: 65.3
Fat: 3.6 g
Saturated fat: 3.1 g
Carbohydrates: 8.4 g
Sugars: 6.9 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 98.7 mg
Baked Fontina With Garlic, Olive Oil, and Thyme


Ingredients:
fontina, olive oil, garlic cloves, thyme, rosemary, salt, fresh ground black pepper

Directions:
Preheat the broiler.
For individual servings, divide the fontina among four 6-inch cast-iron pans.
Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
Broil until the cheese is melted and bubbly, 6 to 7 minutes.
Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.
Baby Carrots With Tarragon


Ingredients:
butter, margarine, salt

Directions:
Fill 12-inch skillet with about 1/4 inch water.  Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
Reduce heat to medium-low; cover and cook 3 minutes.
Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
Remove skillet from heat; toss carrots with tarragon.
Shadow's Red Beans and Rice


Ingredients:
ham hocks, smoked ham, yellow onion, celery ribs, parsley, green pepper, bay leaves, garlic cloves, butter, margarine, pepper, Worcestershire sauce, Tabasco sauce, salt, white rice, raw rice, water, chicken bouillon cube, Tabasco sauce, file powder

Directions:
Soak the beans overnight in water to cover.
Drain and place in a heavy kettle.
Add the ham,onion,celery,parsley, bay leaves, and garlic, and add water to the pot barely to cover contents.
Bring to a boil, and then turn to simmer.
Simmer uncovered for 2 hours.
You may need to add a little water to keep from sticking.
After the first 2 hours of cooking, add the butter, pepper, Worcestershire, and tabasco to the pot.
Cover and cook on very low heat for 1 more hour.
Serve over white rice cooked the following way:
This step should be preformed while the beans are cooking.
Raw rice.
Rinse rice 3 times in cold water.
Add chicken boulion cube.
Add tabasco sauce.
Add file'.
Bring rice to boil over medium high heat in water with boulion, tabasco, and file'.
When bubbles disapear from the surface of the rice turn heat to low and cover.
Let let cook for 20 minutes on this low heat.
Remove from heat and let stand for at least 10 minutes but not more the 30 minutes.
Simply Perfect Smoothie


Ingredients:
frozen strawberries, strawberries, milk, strawberry

Directions:
Place all ingrediants in blender and mix until smooth!, Pour in glass and enjoy!
Greek Yogurt Ranch Salad Dressing
Category: side-dish
By Van Dana

Made with Greek yogurt, it's zesty, creamy, and so much more wholesome and flavorful than store-bought ranch dressing.

Ingredients:
½ tablespoon vinegar
⅓ cup milk, or as needed
2 tablespoons dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon ground black pepper
¼ teaspoon ground paprika
5  fresh chives, finely chopped  (Optional)
salt to taste
1 cup Greek yogurt

Directions:
Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup. Let sit for 5 to 10 minutes. Meanwhile, combine parsley, dill, garlic powder, onion powder, basil, pepper, paprika, chives, and salt in a small bowl. Mix in Greek yogurt. Gradually stir in buttermilk to thin out dressing.

Prep time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 41.9
Fat: 2.7 g
Saturated fat: 1.4 g
Carbohydrates: 2.4 g
Sugars: 1.7 g
Dietary fiber: 0.3 g
Protein: 2.1 g
Cholesterol: 6.4 mg
Sodium: 42 mg
Rhode Island Coffee Milk


Ingredients:
"milk"

Directions:
In a large glass, add coffee syrup and milk., Stir well., Taste and add more syrup if you want a stronger coffee taste.
Basic Cream Cheese Frosting
Category: desserts
By JJ

This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.

Ingredients:
½ cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Directions:
Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.

Yields: 2 cups

Calories: 291.5
Fat: 14.3 g
Saturated fat: 9 g
Carbohydrates: 40.4 g
Sugars: 39.3 g
Protein: 1.5 g
Cholesterol: 41.1 mg
Sodium: 110.9 mg
Chicken Salad With Peanut Butter Dressing


Ingredients:
romaine lettuce, apple, grapes, water, creamy peanut butter, reduced sodium soy sauce, honey, cider vinegar, ground ginger, crushed red pepper flakes

Directions:
On six salad plates arrange romaine, chicken, aplles, and grapes.
In a small bowl whisk together water, peanut butter, soy sauce, honey, vinegar, ginger, and crushed red pepper.
Drizzle peanut butter mixture over arranged salads.