xiaoxl/recipe_data huggingface dataset:
Chicken Korma II
Category: world-cuisine
By Trina

In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat.

Ingredients:
¼ cup cashew halves
¼ cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2  bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3  skinless, boneless chicken breast halves - diced
¼ cup tomato sauce
1 cup chicken broth
½ cup heavy cream
½ cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

Directions:
Place cashews in a small bowl, and pour the boiling water over nuts.  Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds.  Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor.  Process until smooth. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 398.6
Fat: 27.5 g
Saturated fat: 9.9 g
Carbohydrates: 13.5 g
Sugars: 5.2 g
Dietary fiber: 2 g
Protein: 25.4 g
Cholesterol: 95.4 mg
Sodium: 527.9 mg
Tex Mex Burgers; Guacamole


Ingredients:
lean ground beef, onion, green bell pepper, garlic clove, flour tortillas, fresh cilantro, lettuce, avocados, garlic clove, tomatoes, limes, lemon, fresh green chile, fresh cilantro

Directions:
Combine the ground beef with the onion, bell pepper and garlic in a bowl.
Add plenty of salt and pepper.
Mix well, then divide the mixture into four portions.
Carefully shape each portion into a patty, using dampened hands or a burger press.
Cover with a cloth and set aside while you make the guacamole.
Scoop the avocado flesh into a bowl and mash with a fork, then mix in the garlic, tomatoes, lime juice, chili and cilantro.
Add salt and pepper, to taste.
Cover the surface of the guacamole with plastic wrap, leaving no air between plastic wrap and guacamole.
Brush the burgers lightly with oil.
Grill on a medium-hot barbecue for 8-10 minutes, or until cooked through.
Turn the burgers once during cooking.
Just before serving, heat the tortillas on the barbecue for about 15 seconds on each side.
Place a spoonful of guacamole and a burger on each tortilla, then fold the tortilla over.
Garnish with chopped cilantro and serve plain or with lettuce.
S'mores Cream Pie


Ingredients:
heavy cream, vanilla, graham crackers, granulated sugar, marshmallow cream

Directions:
Heat the heavy cream until just simmering. Pour over the chocolate and wait 1 minute before whisking until smooth. Add the vanilla and then pour into the pie crust. Place in fridge and chill for 3 to 4 hours, until set.
To make the meringue, beat the egg whites at medium speed for 1 minute, until foamy, and then add the sugar. Continue to beat to a stiff peak.
Fold in the marshmallow cream and fold together to combine.
Spread the meringue over the pie. To serve, brulee the meringue with a kitchen torch.
Cut into slices and serve.
Chef John's Perfect Mashed Potatoes
Category: side-dish
By Chef John

This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.

Ingredients:
3 large russet potatoes, peeled and cut in half lengthwise
¼ cup butter
½ cup whole milk
salt and ground black pepper to taste

Directions:
Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

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

Calories: 333.1
Fat: 12.7 g
Saturated fat: 7.9 g
Carbohydrates: 49.7 g
Sugars: 3.5 g
Dietary fiber: 6.1 g
Protein: 6.7 g
Cholesterol: 33.6 mg
Sodium: 30.4 mg
Peanut Butter Balls


Ingredients:
butter, powdered sugar, peanut butter

Directions:
Cream butter & add powdered sugar until blended.
Shape into balls and dip into melted chocolate.
Let the balls stand at room temperature until chocolate is set. Keep in an air-tight container in refrigerator until ready to serve. May also store in freezer.
To melt chocolate - use a double boiler until smooth OR melt in microwave according to directions on bag.
*The number of Peanut Butter Balls will greatly depend on how large you make them.
Spirulina and Roasted Garlic Hummus #5FIX


Ingredients:
chickpeas, olive oil, tahini, salt

Directions:
Drain the can of chickpeas and reserve the liquid for later use.
Add the roasted chickpeas, roasted garlic, olive oil, tahini, fresh spirulina paste, lemon juice and salt to a food processor and puree. If the puree is too thick add 1 tbsp of chickpea liquid at a time until desired consistency is achieved.
Polish Doughnuts - Paczki


Ingredients:
milk, dry active yeast, sugar, butter, egg, salt, vanilla, mace, nutmeg, flour, plums, confectioners' sugar

Directions:
Scald milk and allow to cool to lukewarm, add yeast and stir.
Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace.
Add flour and yeast-milk gradually, beating well.
Cover and let rise in a warm place until doubled in bulk.
Punch down and let rise again.
Roll out dough, on a floured surface, 3/4 inch thick.
Cut out 1 1/2 inch circles.
Top half of the circles with 1 tsp jam, cover with the remaining circles and seal edges.
Heat oil mixed with 1 tbls water to 375°F.
Fry, turning once, to a medium golden brown.
Drain on paper towels and sprinkle with sugar.
Red River Date Muffins


Ingredients:
old fashioned oats, quick oats, buttermilk, flour, brown sugar, baking powder, baking soda, salt, egg, butter, dates

Directions:
Combine oats, Red River and milk in large bowl, let stand 40 minutes., Combine remaining dry ingredients., Add butter and egg to cereal mixture., Add dry ingredients& mix well., Stir in dates., Spoon into 12 greased muffin tins., Bake at 375 degrees for 20-25 minutes or until set., Turn out to cool and store in airtight container, if there are any to store., Prep time includes letting cereal soak for 40 minutes.
Ranch Spiced Crunchy Potatoes


Ingredients:
new potatoes, butter

Directions:
Preheat the oven to 400°F.
Cook the potatoes in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly, and then peel.
Mix the dressing mix and the cornflakes in a bowl.
Dip the potatoes in melted butter, and then roll them in the cornflake mixture.
Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.
Make Ahead Mashed Potatoes With Roasted Garlic and Chives


Ingredients:
chicken broth, russet potatoes, cream cheese, butter, roasted garlic, milk, fresh chives, fresh chives

Directions:
Pour the chicken broth into a large pot and bring to a boil.
Meanwhile, peel potatoes and slice them into 1-inch thick slices.  Add to the boiling chicken broth.  If needed, add water enough to cover the potatoes.  Boil until fork tender.  Remove about 1/2 cup of the cooking liquid, then drain the potatoes.
In a mixer bowl, combine potatoes, cream cheese, butter, roasted garlic, milk, salt, pepper and chives.  Add small amounts of cooking liquid, as needed.  Mix or whip until combined.
Spray a 9x13 baking dish with non-stick cooking spray, and spread potatoes into dish.  Cool and refrigerate overnight.
30 minutes before baking:  Preheat oven to 350° and.remove the potatoes from the refrigerator.
Bake uncovered for 30 minutes, or until lightly browned.  Sprinkle with chopped chives and serve.
Michael's Foccacia Bread
Category: bread
By MICHAELGLASSCOOK

This version of the classic is easy to make while remaining authentic and true to the original.  This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheese are nice to use instead of Parmesan cheese.

Ingredients:
1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
½ cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
¼ cup freshly grated Parmesan cheese
1 tablespoon kosher salt

Directions:
Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes. Preheat oven to 415 degrees F (215 degrees C). Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes Bake in preheated oven 20 minutes until golden brown.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 1 - 10x15 inch pan

Calories: 248.7
Fat: 5.6 g
Saturated fat: 1 g
Carbohydrates: 42.3 g
Sugars: 1.9 g
Dietary fiber: 1.8 g
Protein: 6.5 g
Cholesterol: 1.5 mg
Sodium: 987.4 mg
Sweet Pork Barbacoa


Ingredients:
brown sugar, chipotle chiles in adobo, minced garlic cloves, dry mustard, cumin

Directions:
Dump peppers into a mesh sieve or strainer, and then holding the sieve over your crock pot, pour the Pepsi through them to get all that delicious sauce into the pot. Discard peppers.(I know it seems like a waste, but adding the peppers will make it too spicy. This small amount of sauce is perfect for the recipe.].
Add remaining ingredients and then stir until combined.
Trim as much visible fat from the pork as you can.
Add the meat to the crock pot.
Cook on high for 5 hours.
Shred the pork with two forks and then lower the temperature to low, and cook an additional 3 - 4 hours, until the meat is a nice mahogany color.
Ghirardelli Peppermint Bark Brownies
Category: trusted-brands-recipes-and-tips
By Ghirardelli

A festive version of your classic brownie marrying rich chocolate taste with the unmistakable holiday flavors of peppermint.

Ingredients:
Cooking spray
10 tablespoons unsalted butter, cut into pieces
1 ⅔ cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup Ghirardelli 100% Unsweetened Ground Cocoa
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 (3.5 ounce) Ghirardelli Peppermint Bark with Dark Chocolate bars, coarsely chopped, divided
¼ cup heavy cream

Directions:
Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray. In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth. In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top. Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely. Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth. Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 9 brownies

Calories: 570.1
Fat: 38.1 g
Saturated fat: 22.3 g
Carbohydrates: 56.7 g
Sugars: 34.5 g
Dietary fiber: 2.7 g
Protein: 7.5 g
Cholesterol: 105 mg
Sodium: 193.6 mg
Classic Bacon Iceberg Wedge Salad


Ingredients:
mayonnaise, sour cream, buttermilk, white wine vinegar, black pepper, blue cheese, eggs, bacon, iceberg lettuce

Directions:
In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese. Cover and refrigerate until you are ready to serve.
Bring a large pot of water to a boil. Add the eggs and cook for 6-7 minutes for a soft-boiled egg. Remove from heat and transfer immediately to an ice bath. Once cool, peel and cut them in half. Set aside.
Preheat your grill or grill pan over medium-high heat. If using a regular grill, place a large cast iron skillet directly on the flame to heat up. Once heated up, add the bacon slices and cook, turning occasionally until crisp. Remove from heat and chop.
Assemble your iceberg wedge salads by layering crispy bacon, toasted bread crumbs, and eggs on top of the wedges. Drizzle with blue cheese dressing and sprinkle with black pepper. Serve immediately.
Korean Barbecue Beef


Ingredients:
beef, sesame seeds, sugar, soy sauce, black pepper, garlic clove, green onion

Directions:
Hint: the beef will slice easier if it is slightly frozen. (I have used round steak and sirloin steak].
Combine all the marinade ingredients and marinate beef for at least 1 hour.
Pour about 1 tablespoon of oil into a skillet and pan fry until done.
Chef John's Quick Cassoulet
Category: soups-stews-and-chili
By Chef John

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Ingredients:
4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1  onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

Directions:
Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan. Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan. Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock. Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan. Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer. Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl. Preheat the oven's broiler and set the oven rack about 7 inches from the heat source. Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned. Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned. Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 906.3
Fat: 44.2 g
Saturated fat: 18.8 g
Carbohydrates: 72.2 g
Sugars: 6.5 g
Dietary fiber: 12.5 g
Protein: 54.4 g
Cholesterol: 141.6 mg
Sodium: 2071.5 mg
Black Gold Balsamic Barbecue Sauce


Ingredients:
ketchup, brown sugar, garlic clove, Worcestershire sauce, Dijon mustard, salt, black pepper

Directions:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
Fiesta Meatloaf


Ingredients:
lean ground beef, water, eggs, chili powder, black pepper, thick & chunky salsa, monterey jack and cheddar cheese blend

Directions:
Preheat oven to 375ºF.
Mix all ingredients, reserve 1/4 cup each of the salsa and the cheese.
Shape into oval loaf in a 13x9 baking dish, top with the remaining 1/4 cup salsa.
Bake 1 hour or until cooked through.
Sprinkle evenly with the cheese; continue baking 5 minutes or until cheese is melted.
Let stand 5 minutes before cutting into eight slices to serve.
**I also like this with Cornbread Stuffing Mix.
Polynesian Barbecued Pork (Crock Pot)


Ingredients:
soy sauce, dry sherry, brown sugar, garlic cloves, pepper, barbecue sauce, pineapple chunks, pork

Directions:
Combine all ingredients except the pork in crock pot. Stir well., Add pork and stir to combine thoroughly., Cover and cook on low for 8-10 hours. Serve with the sauce for dunking.
Clare’s Blueberry Corn Mush Breakfast


Ingredients:
cornmeal, water, frozen blueberries, sugar, Splenda sugar substitute, butter, margarine, milk

Directions:
Mix cornmeal, water, and butter extract in a microwave dish.
Cover with plastic wrap and microwave for 2 minutes.
Remove, stir well, and add blueberries.  Replace plastic wrap and microwave another 2 minutes.
Stir in sweetener, milk, and/or butter to taste!
Flat Iron Steak and Cognac Sauce


Ingredients:
dark brown sugar, Worcestershire sauce, olive oil, salt, pepper, garlic powder, chili powder, butter, shallot, brown sugar, chicken broth, beef broth, half-and-half, cognac

Directions:
Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours.
While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides.
Grill steak 5 minute on first side and 3-4 on other side.
Remove from grill, To serve; cut in thin slices.
Cognac Sauce:
While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1/2 cup (about 20 min.], Add cream, stir until heated through.
Serve over grilled meat.
Tunisia's Jambalaya Tamales


Ingredients:
butter flavor shortening, margarine, masa harina mix, garlic, onion, file powder, shrimp, boneless chicken breasts, olive oil, canola oil, water

Directions:
pour oil into a nice size pot then heat.
then add chopped chicken breat and chopped hot links, saute until brown then.
Add 1 chopped onion along with 1Tlb spoons of crushe garlic leaving the rest for the masa mixture.
Once the chicken is cooked all the way through add the chopped fish along with the shrimp, 2 Tlb spoons of creole seasoning, 1 Tlb spoon of Gumbo file powder. Simmer on medium low until the shrimp and fish are cooked.
Masa Mixture.
In a big mixing bowl combine 3 pounds of masa mixture, 1 cup butter flavor shortening or 1 cup margarine, 2 Tlb spoons of crushe garlic, 1 Tlb spoon of Gumbo File, and 2Tlb spoons of Creole Seasoning. Add 2 cups of water or saltless chicken stock and mix all these ingredients together with your hands.
Keep adding water until the mixture is fluffy and smooth. When the mixture is done you can take a small lump of masa and drop it into a class of hot water and it will float.
Husk.
Once the masa is complete spread some into a large husk then add your meat mixture add fold- watch on how to fold tamales- http://youtu.be/sRBZOpL-WXs Once you wrap your tamales you have to place them in a double boiler or a double racked over pan making sure you put water in the bottom.
Most people double boil their tamales because it keeps them from being to dry.
Calentado (A Colombian Breakfast)


Ingredients:
bacon drippings, onion, green onions, tomatoes, red kidney beans, rice, salt, cilantro, sausage, eggs, butter

Directions:
Prepare the hogao by heating 1 tablespoon vegetable oil or bacon drippings in a large skillet over medium heat.
Cook onions until softened, about 5 minutes.
Add tomatoes, season with salt and pepper, and cook until the tomatoes break down and are kind of mushy, about 15 minutes.
Meanwhile, in a saucepan, heat vegetable oil over low heat, then add rice and beans, stirring often to prevent sticking.
Once hogao is prepared, stir one cup into the rice and beans, season with salt to taste.
Once heated through, stir in cilantro.
Prick chorizo (or other sausage] with a fork in several places.
Place chorizo in a skillet, half covered with water; cook, turning several times, until water boils out.
Add morcilla (or other sausage] and brown all the sausages in the fat left in the pan from the chorizo.
While the sausages are cooking, scramble the eggs, and cook the pork loin, separately, in butter.
Serve with extra hogao (this recipe makes extra], chopped cilantro, lime wedges (delicious on the pork loin]; also arepas and queso fresco; and hot chocolate, to drink.
Grilled Salmon Steaks Italian-Style
Category: world-cuisine
By Wolfman's Bro

I wanted to get more fish in our diet, so I experimented with different flavorings for salmon steaks. This combination seemed to always be especially delicious with a risotto and vegetable side.

Ingredients:
2  salmon steaks
1 tablespoon dried Italian seasoning
1 teaspoon crumbled dried thyme
1 teaspoon crushed dried rosemary
salt and pepper to taste
1 tablespoon fresh lime juice

Directions:
Preheat an outdoor grill for medium heat and lightly oil grate. Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper. Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 2 steaks

Calories: 323.9
Fat: 18.8 g
Saturated fat: 3.8 g
Carbohydrates: 2.9 g
Sugars: 0.2 g
Dietary fiber: 1.5 g
Protein: 34.2 g
Cholesterol: 100.4 mg
Sodium: 179 mg
Buttermilk Panna Cotta


Ingredients:
gelatin powder, buttermilk, icing sugar, vanilla essence

Directions:
Place 3/4 cup of cream in a bowl.
Sprinkle over powdered gelatine, stir to combine.
Set aside for 5 minutes till absorbed.
Heat remaining cream, buttermilk, icing sugar and vanilla over medium heat.
Stir till sugar dissolves then add gelatine cream.
Stir till dissolved, strain and pour into lightly greased 7 cup mould or Bundt tin.
Refrigerate till set.
Dip mould into boiling water for 30 seconds before turning out onto a plate to serve.
Cheesy Broccoli-Cauliflower Salad


Ingredients:
cauliflower, broccoli, cheddar cheese, onion, mayonnaise, sugar

Directions:
Cut vegetables into bite size pieces., Mix all ingredients together., Refrigerate overnight so flavors can blend.