xiaoxl/recipe_data huggingface dataset:
Quick Ranch Chicken


Ingredients:
"chicken drumsticks"

Directions:
Coat chicken with ranch dressing then roll in the bread crumbs., Bake at 375 for 45min. Turn after 30.
Apple Walnut Muffins


Ingredients:
whole wheat flour, baking powder, baking soda, ground cinnamon, salt, buttermilk, canola oil, brown sugar, sugar substitute, egg, apple, walnuts

Directions:
Preheat oven to 400 degrees. Coat 12-cup muffin pan with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt.
In a larger bowl, combine buttermilk, oil, brown sugar, sugar substitute and egg. Stir in the flour mixture until just combined. Don’t over-mix! Stir in apples and walnuts.
Divide batter evenly into 12 muffin cups. Bake 12-15 minutes.
Beba's Norwegian Waffles


Ingredients:
eggs, sugar, butter, vanilla, cardamom, baking powder, salt, flour

Directions:
Whisk eggs, sugar and butter (I use my Kitchen Aid].
Add vanilla, cardamom, baking powder, salt and milk and mix.
Thicken gradually with flour.
Cook in waffle iron until golden brown.  The waffle iron that should be used is one that makes thin, heart shaped waffles, like the Villaware heart waffle maker.  However, you could probably use anything that's not a Belgian waffle maker.
Chocolate Cupcakes with Caramel Frosting
Category: desserts
By Erin Quinn

My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.

Ingredients:
1 cup white sugar
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 cup water
2 tablespoons grape jelly
1 cup mayonnaise
1 teaspoon vanilla extract
¼ cup butter, melted
⅓ cup half-and-half cream
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¾ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups. In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 15 cupcakes

Calories: 361.6
Fat: 15.7 g
Saturated fat: 4.2 g
Carbohydrates: 54.7 g
Sugars: 40.2 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 15.7 mg
Sodium: 279.5 mg
No-Fail Microwave Hollandaise Sauce


Ingredients:
butter, fresh lemon juice

Directions:
Put butter in a safe 4-cup measure. Microwave 20 sec. on high, until butter is soft but not melted. (This may take up to 60 seconds if the butter is cold from the fridge.].
In a small bowl, mix yolks and lemon juice.
Add mixture to softened butter. Let set for 1 minute.
Microwave on high, stopping to whisk every 15 sec.
The mixture WILL be lumpy for the first two whippings. Sauce is done when smooth and thick. Do not over work.
Salt and Pepper Calamari
Category: appetizers-and-snacks
By Lindsayne

A crispy, fresh-tasting fried calamari, similar to that found in a very popular Asian restaurant.

Ingredients:
1  egg
¼ cup milk
2 cups panko bread crumbs
3 teaspoons cracked black pepper
2 teaspoons sea salt
1 pound calamari rings
½ cup all-purpose flour
vegetable oil for frying

Directions:
Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl. Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes. Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 451.2
Fat: 18.4 g
Saturated fat: 3.8 g
Carbohydrates: 58.1 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 25.4 g
Cholesterol: 277.8 mg
Sodium: 1439.6 mg
Strawberry Shortcake as Cupcakes
Category: desserts
By CupcakeMegan

After I couldn't find a great strawberry shortcake recipe for cupcakes, I decided to make my own for Memorial Day. Even people who don't like blueberries loved these! The frosting is great just to dip strawberries in and eat!

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup white sugar
½ cup butter
3 large eggs
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
12  strawberries, halved
1 (10.5 ounce) package fresh blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups. Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside. Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside. Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack. Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes. Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside. Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners' sugar and vanilla; whip until stiff peaks form, making sure not to overwhip. Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 24 cupcakes

Calories: 313.1
Fat: 19.9 g
Saturated fat: 10 g
Carbohydrates: 31 g
Sugars: 19.4 g
Dietary fiber: 0.8 g
Protein: 3.6 g
Cholesterol: 71.3 mg
Sodium: 195.5 mg
Altdeutscher Sauerkraut-Kuchen (German Sauerkraut Pie)


Ingredients:
bacon, bacon, onion, caraway seed, sauerkraut, sour cream, eggs, hard cheese

Directions:
Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
Cook diced Speck or bacon in a skillet;  drain fat, reserving 1 tsp in which to saute the onions.
Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese] and pour into the pan as if you were filling a quiche.
Bake at 325-350 F (or 175 C] for about 45 minutes or until a knife inserted near the center comes out clean, not gloppy.
Let cool slightly before serving.
Fantabulously Easy Yummy Crispy Watermelon Pickles


Ingredients:
water, pickling salt, cider vinegar, white sugar, lemon, whole cloves, cinnamon sticks, candied ginger

Directions:
ZAAR would not let me enter the watermelon rind no matter how I tried so it is the rind of two ten to twelve pound seedless watermelons.  Ugh I am so frustrated!
DAY ONE:  Wash and carve watermelon and cut rind into one inch squares.  Make sure you peel the rind carefully with a veggie peeler because there is nothing nastier than choking on an unpeeled piece of rind. Mix salt into the water in a large non-reactive pot and add the watermelon rind. Cover and let stand 24 hours.
DAY TWO:  Drain watermelon rind and rinse well.  Wash the pot and add the watermelon rind and a gallon of filtered water and lots of ice, at least 4 cups and let stand for two hours. Drain again and pick out the ice.  Return the watermelon rind to the pot and cover with boiling water and cook until tender enough to pierce with a wooden skewer, about ten to 12 minutes and then drain well.  While the rind is draining wash the pot and prepare the syrup. Put the spices in a spice bag or tea infuser or else you will have to fish all of it out later on. In your rinsed pot, combine the vinegar, sugar, spice bag, juice and rind of the lemon and bring to a boil. Add the rind to the syrup and cook ON LOW until the rind is transparent.  This can take a while so keep checking for that transparency.  When the rind looks transparent put the lid on the pot and take off the heat.  Don't touch it for 24 hours. If you like less spice you can remove the spice bag at this time.  I leave it in for the full 24 hours.
DAY THREE:  Remove the pickles and let them drain back into the pot. Reserve the syrup and bring to a boil.  Pack the pickles into (about] 6 sterile pint jars and pour the boiling syrup over the pickles, evenly between the six jars to about 1/4 inch from the top.  Cap and adjust bands and process in a hot water bath for 5 minutes from the time the water returns to the boil.  Ball Blue Book suggests ten minutes but my old recipe was 5 minutes.  I think the 5 minute bath is a crispier pickle and I have to tell you I have never, in the past 35 years, had a jar explode in the pantry, but use the processing time you feel comfy with.
DAY SIXTY:  Pickles are ready.  OK, I start eating them as soon as I hit day three --   So these pickles are made all summer long and enjoyed all year round.
REALLY EASY METHOD:  If you are not a canner you can cool the pickles on your counter and put the jars in your refrigerator and they will last one month.
Creole Chicken Legs


Ingredients:
chicken legs, salt, pepper, sour cream, panko breadcrumbs, dried parsley flakes

Directions:
Lightly sprinkle the chicken legs with salt and pepper. Generously coat the chicken legs with the sour cream.
Put crushed cornflake crumbs in a pie plate or shallow wide bowl and add the Creole seasoning and parsley. Roll the coated chicken pieces in the seasoned crumbs. Place coated chicken in the prepared baking dish. Lightly spray the drumsticks with the vegetable oil.
Bake at 375 degrees for about 1 hour turning as needed or until the meat registers at least 165° F (74° C], the minimum.
Pizza Eggs


Ingredients:
eggs, parmesan cheese, mozzarella cheese

Directions:
Cut the pizza into small, bite-size pieces.
Break and scramble the eggs into a large bowl, beating well.
Add the pizza bits, stirring to make sure all the pizza is covered.
Let sit for 10-15 minutes.
After sitting, stir again and scramble in a large frying pan that has been sprayed with Pam.
Top with Parmesan or mozzarella cheese.
This also works well with a leftover spaghetti, too.
Creamy Chicken Enchiladas Verde


Ingredients:
tomatillo salsa, onion, garlic cloves, green chilies, flour tortillas

Directions:
HEAT oven to 350°F
MIX sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 minute or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and ½ cup cheese .
SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9–inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
BAKE 15 to 20 minute or until heated through.
Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.
Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.
Variation: Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
Moon Cake I


Ingredients:
water, butter, flour, eggs, instant vanilla pudding, milk, cream cheese, Cool Whip

Directions:
Mix water and butter in a large sauce pan., Bring to a boil., Add flour all at once., Stir until smooth., Remove from heat., Beat in eggs 1 at a time., Beat good., Spread on ungreased jelly roll pan., Bake 15 minutes at 400 and 15 minutes more at 325., Cool, don't peck., Topping: Beat cream cheese in a large bowl., In separate bowl, mix pudding and milk., Gradually beat into the cream cheese., Pour on top of crust., Refrigerate 30 minutes., Top with Cool Whip., Drizzle with chocolate syrup.
Quick 'n Creamy Cauliflower Soup - Low Cost and Easy


Ingredients:
cauliflower, carrot, potato, onion, butter, broth, milk, cumin, salt, pepper, caraway seeds, curry powder, nutmeg, heavy whipping cream

Directions:
Melt butter in a large sauce pan and lightly saute the onions and carrots until onions turn lightly golden.
add potatoes, cauliflower, milk, broth and all the spice and bring to a boil.
simmer for 15-20 on medium heat or until all vegetables are tender.
Puree until desired consistency and stir in the whipping cream for a more creamier soup.
Serve on its own or with toasted bread.
Clothes-pin cookies.(Lady-locks.)


Ingredients:
milk, flour, margarine, vanilla, granulated sugar, flour, salt, margarine, butter, sour cream

Directions:
Make FILLING 1st, put in fridge till cookies are baked.
FILLING: Cook on low til thickened, milk, flour.
Cool in fridge.
Beat tog marg and crisco.
Beat well.
Add vanilla, and sugar.
Beat well.
Add the cooled flour mixture& beat, beat beat!
DOUGH: Measure flour, add a pinch salt.
Cut in 1 pound marg or butter (as for pie crust].
Blend in sour ceam (I used plain no-fat yogurt].
Refrigerate overnite or at least 6 hours.
Cut dough into 4 pieces.
Roll out thin, 1 piece at a time (keep rest in fridge til ready to roll].
Cut rolled piece into 1"x 4" long pieces.
Wrap loosely around pins, (see NOTE] making sure dough overlaps somewhat, so as to not have"holes" or"gaps".
Bake 350 about 12-15 minutes or till very lite golden color.
DO NOT BROWN.
When cool use pastry bag to fill;NOTE: Some stores sel the box of metal-"pins" to use.
I have 1 box but it's not enough, so, I use clothes pins also.
Crab Salad


Ingredients:
lump crabmeat, celery ribs, onion, fat-free mayonnaise, white pepper, parsley

Directions:
Combine all ingredients and chill before serving., Serve with celery sticks, or on rolls or crackers.
Gluten-Free Chocolate Pudding Pie


Ingredients:
coconut cream, maple syrup, salt, gelatin powder, vanilla extract, maple syrup, coconut oil, salt, maraschino cherries, maple syrup

Directions:
Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.
Make the filling.
a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
b. Mix gelatin powder and about 2 teaspoons of warm water in a small bowl. Set aside.
Celsius Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.
e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
g. Allow this pudding to cool. About 15 minutes.
Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.
Assemble the pie.
a. Pour filling into crust.
b. Refrigerate overnight to set.
Celsius Top with glazed cherries.
Coconut Curry Chicken
Category: world-cuisine
By Faith

A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!

Ingredients:
2  skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon vegetable oil
2  green onions, chopped
1 tablespoon curry paste, or more to taste
⅓ cup chicken broth
½ cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro

Directions:
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper. Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 2 servings

Calories: 306.1
Fat: 21.4 g
Saturated fat: 12.4 g
Carbohydrates: 4.6 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 24.6 g
Cholesterol: 61.8 mg
Sodium: 475.6 mg
Triple Chocolate Brownies


Ingredients:
brown sugar, butter, honey, corn syrup, bittersweet chocolate, eggs, vanilla, flour, chickpea flour, baking soda, salt, dried cranberries

Directions:
Preheat oven to 325F and line a 9” pan with parchment.
In saucepan over medium-high heat, bring sugar, butter, honey and milk to boil, stirring occasionally.
Stir in 5 oz of the bittersweet chocolate until melted. Remove from heat.
Let cool 5 minutes, then beat in eggs, 1 at a time. Beat in vanilla.
Stir dry ingredients into chocolate mixture.
Fold in remaining bittersweet chocolate, cranberries and candy coated milk chocolate.
Bake 30 minutes. Cool completely in the pan on a rack.
The Wise Tomato (Sage that is!)


Ingredients:
leek, garlic, olive oil, beefsteak tomato, dried sage

Directions:
Saute the leeks& garlic until the leek is golden (medium heat].
Add tomatoes and seasoning, cook about 3-4 minutes (only until the tomatoe is heated through].
Valentine's Day Sugar Cookies
Category: desserts
By Haven

Quick and easy: done in an hour! The most delicious Valentine's Day sugar cookie recipe I've ever used, and you do not have to refrigerate the dough.

Ingredients:
1 cup butter, softened
1 cup white sugar
1  egg
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
½ (16 ounce) package white confectioners' coating (such as CANDIQUIK®), or as needed
1 (3 ounce) bar red candy melts (such as Wilton®), or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment until smooth. Beat in egg, vanilla, and almond extract. Combine flour and baking powder in a separate bowl and add to the butter mixture, a little at a time. Stir until well combined. Knead using wet fingers if dough gets too stiff, dusting with flouring occasionally, until it bounces back. Roll dough out to uniform thinness and cut into desired shapes. Place 2 inches apart onto cookie sheets. Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the cookie sheets until firm enough to transfer to a cooling rack. Meanwhile, melt confectioners' coating in the microwave according to manufacturer's instructions. Mix in red candy melts until desired color is reached. Dip cooled cookies in the candy coating and let rest on waxed paper until hardened, about 5 minutes.

Prep time: 25 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 2 dozen medium cookies

Calories: 230.9
Fat: 12.2 g
Saturated fat: 7.5 g
Carbohydrates: 28.1 g
Sugars: 16.1 g
Dietary fiber: 0.4 g
Protein: 2.7 g
Cholesterol: 30.8 mg
Sodium: 110.1 mg
Green Tea Truffles


Ingredients:
"bittersweet chocolate"

Directions:
Place chocolate in medium bowl. In small saucepan, bring half-and-half to a simmer over medium heat. Remove from heat and add tea bags. Allow to steep 5 minutes.
Gently squeeze tea bags over half-and-half to extract extra flavor and discard. Return to a simmer and then pour over chocolate. Stir to combine. Place bowl in freezer and chill until set, about 10 minutes, stirring every 2 minutes. When mixture hardens, scoop out 2 teaspoons and roll in palms to form 1-inch ball. Repeat with remaining chocolate mixture.
Place cocoa in shallow dish. Roll balls in cocoa to coat. Shake off excess. Serve or store in airtight container in refrigerator up to 2 weeks.
Chicken Salad II


Ingredients:
boneless skinless chicken breast halves, eggs, red apple, green onions, mayonnaise, celery, pineapple chunks, pecans

Directions:
Bring a large pot of water to a boil.
Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 10 to 15 minutes.
Drain, cool and chop.
Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop.
In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor], cilantro, pecans and fajita seasoning to taste.
Pan De Sal I
Category: bread
By THEO72

Crispy and delicious dinner rolls from the Philippines.

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons active dry yeast
⅓ cup white sugar
¼ cup vegetable oil
1 ½ teaspoons salt
6 cups all-purpose flour

Directions:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten. Preheat oven to 375 degrees F (190 degrees C). Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Yields: 20 to 30 rolls

Calories: 174.9
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 32.1 g
Sugars: 3.4 g
Dietary fiber: 1.1 g
Protein: 4 g
Sodium: 176.1 mg
Quick Blender Salmon Spread


Ingredients:
red salmon, celery, onion, lemon juice, dried dill, paprika, Worcestershire sauce

Directions:
Combine all ingredients in a blender or food processor and process until smooth.
Transfer mixture to a small serving bowl and cover; chill throughly in refrigerator for an hour or so.
Serve with rye crackers or melba toast rounds.