xiaoxl/recipe_data huggingface dataset:
Amish Baked Oatmeal
Category: breakfast-and-brunch
By Kypria

I got this recipe from a bed and breakfast in Amish country of Pennsylvania. My family is Pennsylvania Dutch, so we were out there almost every summer. It's a great, filling breakfast. Serve with fresh or canned peaches and a splash of milk or half-and-half.

Ingredients:
3 cups quick-cooking oats
1 cup packed brown sugar
1 cup milk
½ cup vegetable oil
2  eggs, beaten
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Mix oats, brown sugar, milk, oil, eggs, baking powder, salt, and cinnamon together in a bowl using an electric mixer. Pour into the prepared pan. Bake in the preheated oven until set, 25 to 30 minutes, making sure not to let brown.

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

Calories: 374.5
Fat: 17.5 g
Saturated fat: 3.2 g
Carbohydrates: 49.6 g
Sugars: 28.5 g
Dietary fiber: 3.2 g
Protein: 6.6 g
Cholesterol: 48.9 mg
Sodium: 452.1 mg
Country Cookies (Oatmeal-Blueberry)


Ingredients:
brown sugar, blueberries, shortening, eggs, buttermilk, flour, baking soda, baking powder, salt, cinnamon, nutmeg

Directions:
Cream sugar, shortening and eggs. Stir in milk., Sift together dry ingredients., Blend into the creamed mixture., Stir in oats, nuts and blueberries., Drop on greased cookie sheet., Bake at 400° for 10 minutes.
Chicken Cheeseburgers With Lemon Mayonnaise


Ingredients:
chicken breast, egg, green onions, salt, fresh rosemary, pepper, garlic cloves, mozzarella cheese, tomatoes, mayonnaise, lettuce leaf, mayonnaise, lemon rind, fresh lemon juice, pepper

Directions:
Process chicken in a food processor until it is the consistency of ground beef; spoon into a large bowl.
Add egg and next 6 ingredients to ground chicken in bowl; stir until blended. Shape chicken mixture into 8 patties(about 6 ounces each]. Chill 30 minutes until firm.
Cook chicken patties, in batches, in a lightly greased nonstick skillet over medium high heat 5 to 7 minutes on each side or until done. Top each patty with a cheese slice. Cover and cook 1 minute until cheese melts.
Top bottom halves of buns with tomato slices. Spread Lemon Mayonnaise evenly on tomato slices. Top with chicken patties and lettuce, and cover with tops of buns. Enjoy!
Lemon Mayonnaise:
Stir together all ingredients. Cover and chill until ready to serve. Enjoy!
Big Charlie's Gumbo
Category: soups-stews-and-chili
By Eric Bernabe

This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place.  I recommend you serve this recipe over rice, like many other gumbo recipes.

Ingredients:
2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
¾ cup chopped celery
1 pound okra, chopped
¼ cup butter
¼ cup all-purpose flour
½ pound cubed beef stew meat  (Optional)
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 ½ teaspoons white sugar
1 ½ tablespoons chopped fresh parsley
1 sprig fresh thyme
2  bay leaves
1 pinch salt
½ teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
½ pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
½ teaspoon hot pepper sauce
¼ cup Worcestershire sauce
½  lemon
file powder (see Note)

Directions:
Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside. In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally. Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

Prep time: 30 mins
Cook time: 3 hrs 30 mins
Total time: 4 hrs
Yields: 10 servings

Calories: 420.7
Fat: 26.9 g
Saturated fat: 11.5 g
Carbohydrates: 15.2 g
Sugars: 5.4 g
Dietary fiber: 3 g
Protein: 29.6 g
Cholesterol: 146.8 mg
Sodium: 1047.9 mg
Rosemary Beef Stew


Ingredients:
beef broth, flour, salt, fresh ground pepper, olive oil, butter, red onion, baby portabella mushrooms, roma tomato, yukon gold potato, celery, green beans, corn, red wine, fresh rosemary

Directions:
Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
Boil the beef broth to reduce to half.
While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot.
In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
Mix the flour with some salt and pepper to taste.
Dredge the stew meat in the flour mixture to coat.
Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot.
Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover.
Heat on low heat or in a crock pot for a few hours.
Ligurian Lemon Cake


Ingredients:
unsalted butter, all-purpose flour, double-acting baking powder, granulated sugar, lemons, zest of, eggs, milk, fresh lemon juice, olive oil, fresh raspberry, confectioners' sugar, fresh lemon juice

Directions:
Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
In a large bowl, sift flour and baking powder; set aside.
Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter].
Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
Let cool for about 15 minutes before removing the cake ring.
Beef and Asparagus  Pasta


Ingredients:
bow tie pasta, cornstarch, olive oil, fresh asparagus, green onions, garlic cloves, fresh mushrooms, tomatoes, dried basil, oregano, dry red wine, sliced ripe olives, salt, pepper

Directions:
Cook pasta according to package directions.
In a small bowl combine cornstarch and 1/4 cup broth until smooth, and set aside.
In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink.
Add asparagus, onions, and garlic stir fry for 2 minutes.
Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender.
Add the wine, olives, salt, pepper, and remaining broth.
Stir in cornstarch mixture, and gradually stir into skillet.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Drain pasta, and serve with beef mixture.
Low Carbohydrate Salad Nicoise


Ingredients:
green beans, lebanese cucumber, tomatoes, tuna, anchovies, hard-boiled eggs, radish, black olives, ground black pepper, tuna, garlic cloves, garlic powder, white wine vinegar

Directions:
Whisk all ingredients for the dressing together and season to taste., Cook the beans in boiling water for 2 minutes, so they are just tender., Combine the salad leaves, sliced cucumber,tomatoes and beans in a bowl., Sprinkle the tuna slices, anchovies, eggs,radishes and olives over the salad., Pour over the dressing and toss to combine.
Peanut Butter Krispies


Ingredients:
sugar, corn syrup, peanut butter

Directions:
Bring corn and sugar to a boil, and remove from heat., Stir in peanut butter until smooth., Add rice krispies and stir to incorporate., Dump into a 9x13 pan and press down., Cut into squares, and enjoy!
Caesar Salad


Ingredients:
romaine lettuce, egg, salt, olive oil, garlic clove, herbed croutons, lemon juice, Worcestershire sauce, anchovies, parmesan cheese, pepper

Directions:
Tear, wash, & dry lettuce.
Coddle the egg by placing in boiling water (still in shell] for one minute, remove, and set aside to cool.
In frying pan on low heat, add a dash of salt, 1 1/2 T of oil, & 1/2 of the garlic.
When warm, add croutons, & brown lightly.
In a bowl, whisk lemon juice, the rest of the garlic & a dash of worcestershire sauce.  Slowly add the rest of the oil while whisking.  Stir in anchovies.  Crack egg, scooping out of shell & whisk into dressing.
Add romaine & toss.
Add parmesan cheese, pepper, & croutons & toss again.
After making this again, I agree with the first review - too lemony.
I've edited & cut the lemon in half.
Easiest Chicken Ever


Ingredients:
adobo seasoning, boneless skinless chicken breasts, olive oil-flavored Pam

Directions:
Sprinkle each side of each chicken breast with the adobo seasoning., Spray the grill pan with olive oil-flavored Pam., Grill breasts 2-3 on each side, or until cooked through., Serve and enjoy.
Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)


Ingredients:
sticky rice, water, coconut, salt, palm sugar, granulated sugar, water

Directions:
.Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick.
Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool.
Coconut:
Mixed the grated coconut with salt. Steam for 10 minutes.
Palm sugar syrup:
Put to boil all of the ingredients until it became a thick sugar syrup.
Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.
Grandma Randolph's Noodles
Category: side-dish
By Colette

This is our family's number-one favorite part of the Thanksgiving meal. The noodles take the place of the gravy, they get dumped over EVERYTHING! They are a great thick and tasty noodle.

Ingredients:
4  eggs
1 teaspoon salt
1 teaspoon ground black pepper
2 cups all-purpose flour
4 cups beef broth

Directions:
Beat the eggs and mix in the salt, pepper and  flour. Divide the dough into two halves. Roll out the halves to 1/4 inch thick. Let dry for at least 2 hours. Cut the noodles into 1/2 inch to 1 inch wide and as long as you want strips. Drop the noodles into the boiling stock of your choice and boil until soft.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 211.5
Fat: 4.1 g
Saturated fat: 1.3 g
Carbohydrates: 32.3 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 10.4 g
Cholesterol: 124 mg
Sodium: 961.2 mg
RumChata® Pudding Shots
Category: drinks
By DebbyJean

These are even better than Jell-O® shots. You could also serve these after dinner in place of dessert.

Ingredients:
1 cup milk
1 cup rum cream liqueur (such as RumChata®)
1 (4 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Directions:
Mix milk, rum liqueur, and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture. Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 15 pudding shots

Calories: 137.8
Fat: 5.8 g
Saturated fat: 4.5 g
Carbohydrates: 16.9 g
Sugars: 13.1 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 5.2 mg
Sodium: 126.7 mg
Pizza Crust


Ingredients:
sugar, hot water, salt, sugar, flour

Directions:
Sprinkle yeast in hot water, add a pinch of sugar.
Let stand for 5 minutes.
Mix in vegetable oil, flour, sugar and salt.
Stir to make stiff dough.
Knead 8 minutes.
Place dough in a lightly oiled bowl, turn, let rise to double in a warm place (I like to do this in the oven turned to the very lowest setting.] Punch down.
Divide.
Each will line a pizza pan.
Brush with 1-tablespoon oil Cover.
Let rest 5 minutes.
Heat oven to 425 degrees.
Bake 15 minutes, remove from the oven and add your sauce,cheese and meats and then bake another 15 minutes.
Pancakes


Ingredients:
flour, milk, egg, baking soda, salt, sugar

Directions:
Combine & rest for at least 15 minutes before cooking., Non stick pan, do not grease, medium heat.
Chicken and Broccoli Fried Brown Rice


Ingredients:
cooked brown rice, white rice, boneless skinless chicken breast, broccoli, carrots, garlic cloves, fresh ginger, onion, soy sauce, canola oil, eggs, water, salt

Directions:
Bring a large pot of salted water to boil.  Add broccoli florets and cook for 2 minutes.  Drain and rinse with cold water to stop the cooking process.  Set aside.
Season chicken lightly with salt and pepper.  Set aside.
Lightly beat eggs and 1 tbs. water in a bowl.
Heat a wok, or large deep skillet over high heat.  Add 1 tbs. canola oil, add eggs, cook scrambling until firm.  Transfer to plate and set aside.  In same pan add 3 tbs. olive oil and chicken cook stirring for 2 minutes.  Add onion, broccoli, carrot, garlic and ginger.  Cook Stirring constantly for 2 minutes.
Add rice, cook stirring rapidly breaking up any lumps.  Once the rice is heated trough add the soy sauce, sesame oil and cooked eggs, mix well to combine.
Gluten-Free Gingersnaps
Category: desserts
By Cameron Houser

These are flat and crunchy, crispy gingersnap cookies made with oat flour.

Ingredients:
1 ½ cups white sugar, divided
¾ cup margarine
1  egg
¼ cup molasses
2 cups oat flour
1 tablespoon ground ginger
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cardamom

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended. Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough. Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 36 cookies

Calories: 95.4
Fat: 4.4 g
Saturated fat: 0.8 g
Carbohydrates: 13.9 g
Sugars: 9.6 g
Dietary fiber: 0.6 g
Protein: 0.9 g
Cholesterol: 5.2 mg
Sodium: 119.6 mg
Traditional Kentucky Burgoo
Category: soups-stews-and-chili
By TonyEditor

This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!

Ingredients:
3 tablespoons olive oil
1 pound cubed pork shoulder roast
1 pound cubed beef stew meat
4 cups chicken broth
1 ½ pounds bone-in chicken parts
2 cups diced potatoes
1 cup diced carrots
1 (15 ounce) can stewed tomatoes
1 cup smoky barbeque sauce
1 cup green beans
1 cup diced okra
1 cup corn
¾ cup diced onion
1  green bell pepper, seeded and diced
½ cup diced celery
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic, chopped
3  bay leaves
1 teaspoon salt
½ teaspoon ground black pepper
1 dash hot pepper sauce, or to taste

Directions:
Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary. Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour. Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce. Bring stew back to a boil, reduce heat to low, and simmer 1 more hour. Discard bay leaves before serving stew in bowls.

Prep time: 1 hr
Cook time: 2 hrs 30 mins
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 361.2
Fat: 21 g
Saturated fat: 6.3 g
Carbohydrates: 21 g
Sugars: 8.9 g
Dietary fiber: 2.7 g
Protein: 21.7 g
Cholesterol: 83.3 mg
Sodium: 635.5 mg
ORE-IDA Slow-Cooker Loaded Potato Soup
Category: trusted-brands-recipes-and-tips
By Ore-Ida

This rich and creamy potato soup with Cheddar cheese, hash brown potatoes, and bacon is comfort food at its finest.

Ingredients:
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
½ teaspoon ground black pepper
4 cups milk
1 (30 ounce) package ORE-IDA® Shredded Hash Brown Potatoes
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled
4  green onions, thinly sliced

Directions:
Mix cream cheese, sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk. Add potatoes, cheese and bacon; mix well. Cover with lid. Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours). Sprinkle with onions before serving.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 12 cups

Calories: 315.6
Fat: 21.7 g
Saturated fat: 12.8 g
Carbohydrates: 20.4 g
Sugars: 3.9 g
Dietary fiber: 1.8 g
Protein: 11.7 g
Cholesterol: 72.1 mg
Sodium: 311.7 mg
Cowboy Goulash


Ingredients:
elbow macaroni, green pepper, yellow onion, lean ground beef, salt, Worcestershire sauce, black pepper, tomato paste, garlic powder, frozen corn, corn, bacon, bacon bits, cheddar cheese

Directions:
Cook macaroni to al dente state; (6 minutes] drain  and set aside.
Add vegetable oil to oven proof 12-inch skillet or Dutch oven. Heat to medium, then add peppers and onions; cook until just softened, 6-7 minutes.
Add ground beef and salt, cook until beef is cooked through, 5-6 minutes. Drain well.
Reduce heat to medium-low, add Worcestershire sauce, smoked paprika, black pepper, tomato paste, garlic powder, corn, and bacon. Stir well.
Carefully add beef gravy and elbow macaroni, stirring thoroughly.  Simmer until heated through.
Top with cheddar cheese. Either cover with a lid  or put it in the oven under the broiler for 2-3 minutes until melted.
Tippie Biscuits


Ingredients:
Bisquick, sugar, beer

Directions:
Mix all ingredients together and pour into well-greased muffin tins.  Fill only half full.
Let rest 20 minutes, then bake at 400 degrees for about 15 minutes.
Tastefully Simple Beer Bread
Category: bread
By Cassie

Exact replica.

Ingredients:
3 cups self-rising flour
½ cup white sugar
1 (12 fluid ounce) can or bottle beer
3 tablespoons butter, melted  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix flour and sugar together in a bowl. Pour beer into a separate large bowl; add flour mixture and stir until moistened. Pour batter into the prepared loaf pan. Bake in preheated oven until nearly set, 40 to 50 minutes. Pour melted butter over the top of the bread and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes more.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 8 servings

Calories: 271.6
Fat: 4.8 g
Saturated fat: 2.8 g
Carbohydrates: 48.9 g
Sugars: 12.6 g
Dietary fiber: 1.3 g
Protein: 4.9 g
Cholesterol: 11.4 mg
Sodium: 627.8 mg
Festive Chicken Salad


Ingredients:
crushed pineapple, cream cheese, chicken, water chestnuts, celery, green onion, salt, black pepper

Directions:
Drain pineapple, reserving 1/4 cup of liquid.
Combine reserved pineapple liquid and cream cheese, mixing until well blended.
Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also], onions, salt and pepper to cream cheese mixture; mix lightly.
Chill at least one hour but overnight is best.
To serve place in tomatoes, lettuce cups, or large cooked pasta shells.  Prep time does not include time to chill.
Gravlax (Swedish Sugar and Salt Cured Salmon)


Ingredients:
salmon fillets, sugar, coarse salt, dill, Mustard Dill Sauce II

Directions:
Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
Mix the sugar, salt and pepper in a bowl.
Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
Cover with 1/3 of dill.
Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
Remove from plastic wrap and discard accumulated juices.
Rewrap and refrigerate another 24- 48 hours.
Scrape off the marinade and slice paper thin.
Serve with Mustard Dill Sauce (Recipe #68168].
Healthy Oatmeal Cookies


Ingredients:
unsweetened applesauce, canola oil, dark brown sugar, granulated sugar, egg, vanilla extract, whole wheat flour, all-purpose flour, baking soda, cinnamon, salt, old fashioned oats, raisins

Directions:
Mix the applesauce and oil together with the sugar.
Add the egg and vanilla, mix well.
Add the flour, baking soda, salt and cinnamon.
Add oats and raisins, stir.
Scoop onto ungreased cookie sheet, I make about 20 small ones, but you can make them as large as you like.
Bake at 350°F for 10 to 12 minutes, they wont be as brown as usual, due to the applesauce instead of butter.
Caesar Grilled Chicken


Ingredients:
boneless skinless chicken breast halves, olive oil, garlic powder, lemon juice, parmesan cheese, salt, black pepper

Directions:
Preheat the grill to medium-high heat.
Place the chicken in a medium bowl.
In a blender, combine the remaining ingredients, Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight.
Grill chicken 3 to 4 minutes per side, until no pink remains and the juices run clear.
Spaghetti Sauce With Cream Cheese & Salsa


Ingredients:
salsa, cream cheese, onion, olive oil, salt, pepper, oregano

Directions:
Place olive oil in large skillet and turn up to medium heat.
Chop onion, then add to hot oil; saute for approximately three minutes.
Add ground beef and sausage.  Stir and cook until both are well browned (20-25 minutes].
Remove oil from pan (I tilt the pan and spoon it out].
Add sauce, then add the salsa.
Cover and cook at medium heat until sauce starts to bubble (15 minutes].
Cut cream cheese into chunks and stir into the sauce.  Cook and stir until thoroughly melted (15 minutes].
Serve over pasta, rice or bread.
Horseradish Slaw With Mustard


Ingredients:
mayonnaise, sugar, Dijon mustard, salt, fresh ground black pepper, rice vinegar, green cabbage, carrots

Directions:
In a small bowl, combine mayonnaise, sugar, mustard, horseradish, salt, pepper, and vinegar and stir until sugar is dissolved.
Pour mixture over shredded cabbage and stir until cabbage is well coated.