xiaoxl/recipe_data huggingface dataset:
Thanksgiving Rush Mashed Potato Casserole


Ingredients:
baking potatoes, low-fat sour cream, sour cream, cream cheese, sweet unsalted butter, salt, sweet Hungarian paprika

Directions:
Set potatoes into a large stock pot, cover with water, and bring to a boil.
As soon as it starts to boil, lower the heat, cover, and cook for about 20-25 minutes or until your potatoes are very tender (time will vary based on actual size of your potatoes].
Drain and set back into the pan (no heat] and mash.
Add sour cream, neufchatel cheese, 4 Tbsp of the butter, onion, and salt to taste and stir until mixture is smooth and creamy.
Spread evenly into a greased 9x13" glass baking dish, and using the back of a wooden spoon, press shallow craters into the surface evenly across the potatoes.
Melt remaining butter and drizzle over the surface- some should pool up in the craters.
Sprinkle with a little paprika to garnish.
Cover with foil and bake in a preheated oven at 350 F for 40 minutes.
Remove foil and bake an additional 20 minutes.
To MAKE AHEAD: Prepare potatoes up until the part where you cover with foil- set the foil coverd pan in the fridge overnight; when ready to bake, set the pan on the counter for 30 minutes before placing into the preheated oven and bake as above.
Thai Meatballs With Sateh


Ingredients:
olive oil, cayenne pepper, ginger, garlic, brown sugar, coconut milk, basil, minced beef, fish sauce

Directions:
Mix half of the coriander, half of the garlic and 2 tbsp fish sauce into the meat, using hands to mix well. Form little balls, with wet hands. Saute the balls in oil for about 5 minutes. When cooked lay them on paper towels to drain. Keep them warm.
Put the rest of the garlic, pepper and ginger root in the same pan and saute for 1 minute. Add coconut milk, peanut butter, sugar, 2 tbsp fish sauce and the rest of the coriander. Let it simmer while stirring, till the sauce thickens. Add basil, and serve with meat balls.
Nice with rice noodles.
Bittersweet Chocolate Ice Cream or Dessert Sauce


Ingredients:
"vanilla extract"

Directions:
In top of double boiler over hot, not boiling, water place chocolate chips, baking chocolate and whipping cream.
Cook, stirring frequently, until chocolate is melted and mixture is smooth.
Remove from heat; stir in vanilla. Serve warm.
Cover; refrigerate leftover sauce.
To reheat: Place sauce in small saucepan. Stir Constantly over low heat until warm.
Haricot Verts (Green Beans) , Wild Mushrooms With Hazelnuts


Ingredients:
red wine vinegar, extra virgin olive oil, salt, fresh ground black pepper, olive oil, green onion, hazelnuts

Directions:
Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
Heat 1 tsp olive oil in a large non stick skillet over medium high heat.  Add mushrooms to pan.  Sauté 7 minutes or until liquid evaporates.
Add onions, sauté 1 minute.  Add beans, sauté 3 minutes.  Remove from heat.
Add vinegar mixture and hazelnuts, toss to coat.
Peppermint Chocolate Brownies


Ingredients:
butter, eggs, sugar, vanilla, flour, salt, pecans, walnuts, butter, powdered sugar, butter

Directions:
In a microwave or double boiler, melt butter and chocolate., Cool slightly., In a mixing bowl, beat the eggs, sugar and vanilla., Add the chocolate mixture and mix well., Combine flour and salt and gradually add to chocolate mixture., Stir in nuts., Spread into a greased 9x13 inch baking pan., Bake at 350 degrees for 16-20 minutes or until a toothpick comes clean., Cool on a wire rack., In a mixing bowl, cream butter, sugar and extract., Add enough cream until frosting reaches spreading consisitency., Frost cooled bars., Melt chocolate and butter., Drizzle over frosting., Cut into bars.
Peppermint Cloud Brownies


Ingredients:
unsalted butter, light brown sugar, eggs, all-purpose flour, salt, pecans, milk, vanilla extract, mini marshmallows

Directions:
Preheat oven to 350 degrees F. Butter an 8-inch square pan and line with a strip of parchment overhanging on two sides. Butter parchment, set aside.
In a saucepan, melt butter, chocolate, and cocoa on low heat, stirring until smooth. Remove from heat and stir in sugar, eggs, flour, salt, nuts, milk and vanilla until combined.
Spread batter into prepared pan. Bake until just set, 20 minutes. Remove from oven.
Top with marshmallows and bake until marshmallows are puffed, another 5 minutes. Immediately sprinkle with peppermint.
Cool in pan. Loosen edges and lift brownies with parchment. Use a butter knife to cut into squares. Store airtight up to one day.
Chipotle Ranch Dressing


Ingredients:
mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dried parsley, lime juice, salt

Directions:
Mix in mixer on low speed until well mixed., Refrigerate.
Buttermilk Pound Cake


Ingredients:
butter, margarine, sugar, eggs, buttermilk, flour, vanilla, baking soda, hot water

Directions:
Preheat oven to 325.
Beat butter or margarine and add sugar in portions as you continue to beat. Beat until fluffy.
Add each egg, one at a time, beating well after each.
Add vanilla to buttermilk.
Begin adding flour and buttermilk alternately, beginning with flour and ending with flour.
Last, dissolve soda in hot water and mix well into cake batter.
Pour batter into a large tube pan that has been well-greased (shortening] and floured. The cake will stick if this step is missed.
Bake about 1 hour. My mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly.
As a precaution, I usually run a table knife around the outer and inner edge before turning the cake out on the rack.
Pita and Haloumi


Ingredients:
halloumi cheese, black olives

Directions:
Heat the pitas for about 2 minutes under a medium-hot grill, then split lengthways along one edge into halves.
Lay the Haloumi on the inside surfaces of the pitas and dot the olives over the cheese.
Grill until the cheese bubbles and the bread is just beginning to scorch.
Eat hot.
Ellen's Lemon Zucchini Bread
Category: bread
By The Native Cowgirl

This is THE BEST lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread that she had made while she was visiting. After I made it the first time I can understand why. If I don't put this in the freezer right away, it is gone!!! Butter is really good on this bread if you aren't worried about the calories, fat, etc.

Ingredients:
1 teaspoon white sugar
3  eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1  lemon, zested
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups grated zucchini

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans. Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl. Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 2 loaves

Calories: 214.7
Fat: 10 g
Saturated fat: 1.4 g
Carbohydrates: 29.2 g
Sugars: 17.1 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 23.3 mg
Sodium: 164.5 mg
Hubby's Baked Boneless Chicken Wings


Ingredients:
boneless chicken breasts, eggs, flour, milk, salt, pepper, garlic powder, red cayenne pepper

Directions:
Prepare an oven pan (cookie sheet should work] with non-stick cooking spray.
Preheat oven to 400 degrees Fahrenheit.
Set aside 2 medium-sized mixing bowls.
Prepare 1 large plate or shallow pan with enough bread crumbs to coat the surface. If using plain or homemade breadcrumbs, add salt, pepper, garlic powder, and a couple of shakes of cayenne pepper to taste; keep breadcrumbs off to the side, you may need more.
Add cut up chicken cubes into one of the medium-size mixing bowls, pour milk over chicken, just enough to cover the chicken; you do not need more than this. Set bowl aside for later.
Add flour into the other mixing bowl. Dip chicken into flour, coating entirely. You may need to add flour as you go.
Add eggs to the milk mixing bowl used earlier; if there is some leftover milk just mix with eggs.
Dip about 5 or 6 cubes of chicken at a time in egg mixture.
Coat all sides of the chicken in the breadcrumb plate.
Add to prepared oven pan.
Once all the chicken is added to pan, spray the top with the cooking oil (we use olive oil spray]. Season with more salt and pepper, just enough to taste.
Put in oven and cook for 20 minutes.
Turn pieces of chicken over, spray again with cooking spray, season with salt, pepper, and garlic powder to taste.
Cook for an additional 15 minutes.
Drizzle the wing sauces of your liking over chicken! Enjoy!
Roasted Duck
Category: meat-and-poultry
By Rhonda Brock Fuller

I made this last year out of the blue, and my whole family enjoyed it.  We had never had duck before, and it was a nice exchange for the traditional turkey.  We served it with all the usual side dishes.

Ingredients:
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup melted butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Rub salt, pepper, and paprika into the skin of the duck.  Place in a roasting pan. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 624.9
Fat: 45.1 g
Saturated fat: 20.3 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 51.8 g
Cholesterol: 280 mg
Sodium: 1538.1 mg
Italian Zucchini Crescent Casserole


Ingredients:
butter, onion, zucchini, dried parsley flakes, salt, pepper, garlic powder, dried basil leaves, ground oregano, eggs, mozzarella cheese, monterey jack cheese, mustard

Directions:
Preheat oven to 375 degrees.
In large skillet melt your butter over medium/high heat.
Add zucchini and onions and cook until tender.
Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
Mix well and set aside and let cool.
In a large bowl, add beaten eggs and shredded cheeses together.
Stir in your cooled vegetables.
Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
Spread mustard evenly over the dough.
Pour your egg and veggie mixture into your pan evenly.
Bake at 375 degrees for 30 minutes.
Take out and place foil strips around edges to prevent excessive browining.
Place back in oven for about another 10 minutes or until inserted knife comes out clean.
Let it cool for about 10 minutes before serving.
Cheezy Broccoli Orzo(Vegan)


Ingredients:
water, broccoli, nutritional yeast flakes, extra virgin olive oil, vegan butter, all-purpose flour, cornstarch, paprika, onion powder, seasoning salt, sea salt, black pepper, garlic powder

Directions:
In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes.
While the orzo is cooking prepare the cheeze sauce. In a blender place; olive oil, vegan butter, rice milk, flour, corn starch, paprika, onion powder, seasoned salt, sea salt, black pepper, marjoram and garlic powder. Blend until smooth.
After the orzo has finished cooking, drain the water completely. Place pot back on the stove and turn heat down to medium to low. Pour cheeze mixture in with the orzo and cook for 3 minutes, stirring occasionally. Take off heat and let stand for 10 minutes before eating. You can add the broccoli to the orzo and mix it together or eat it separately.
Fried Green Tomatoes


Ingredients:
green tomatoes, eggs, milk, flour, cornmeal, coarse sea salt, pepper, canola oil

Directions:
Mix cornmeal, breadcrumbs, salt and pepper together on a plate., Pour flour on a separate plate., Mix milk with eggs in a bowl., Dredge slices of tomato in flour, then egg mix, then breadcrumb mix., Fry in canola oil in a cast iron skillet on both sides until golden brown., Serve with hot sauce.
Crock-Pot Chicken Adobo


Ingredients:
chicken thighs, rice vinegar, soy sauce, garlic, sweet onion, peppercorns, bay leaves

Directions:
Put chicken thighs in the Crock-pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 8 hours or until chicken falls apart. Serve over rice with broccoli as a side dish.
Classic Caramel Corn
Category: trusted-brands-recipes-and-tips

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

Ingredients:
Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

Directions:
Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well. Pour syrup over warm popcorn, stirring to coat evenly. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 quarts

Calories: 395
Fat: 21 g
Saturated fat: 8.8 g
Carbohydrates: 52.4 g
Sugars: 32.3 g
Dietary fiber: 1.8 g
Protein: 16.7 g
Cholesterol: 30.5 mg
Sodium: 567.3 mg
Red Wine Pan Sauce


Ingredients:
unsalted butter, shallot, low sodium beef broth, chicken broth, red wine, Dijon mustard

Directions:
In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
Chicken Soup with Cabbage
Category: soups-stews-and-chili
By Sandra Holding

This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.

Ingredients:
6 quarts water, divided
1  whole chicken, giblets removed
5  carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
¼ cup white wine  (Optional)
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon butter, or to taste  (Optional)
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2  bay leaves

Directions:
Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes. Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.

Prep time: 40 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs 40 mins
Yields: 10 servings

Calories: 326.1
Fat: 26.8 g
Saturated fat: 7.9 g
Carbohydrates: 7.1 g
Sugars: 3 g
Dietary fiber: 2.1 g
Protein: 12.9 g
Cholesterol: 51.5 mg
Sodium: 333.1 mg
Black Forest Chocolate Mousse Shots


Ingredients:
dark chocolate, eggs, kirsch, heavy cream, cherries

Directions:
Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly.
Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream.
Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
Spoon into 6 shot glasses and chill.
Softly whip the remaining cream with a splash of kirsch.
Dollop the cream on top of each mousse and push in a cherry to decorate.
Jamaican Jerk Rub


Ingredients:
ground allspice, dried thyme, curry powder, paprika, sugar, salt, black pepper, cayenne pepper, nutmeg, ground cinnamon, ground cloves

Directions:
Mix together all spices thoroughly and store in an airtight container., To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling., This recipe should do about 3 pounds of meat.
Persian Beef and Couscous


Ingredients:
boneless beef roast, salt, pepper, cinnamon, sweet potatoes, vinegar, honey, prune, couscous

Directions:
Heat oil on medium high.
Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
Add stock and cinnamon, bring to boil.
Reduce heat, and simmer for 1 hour.
Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
Meanwhile, cook couscous in another pot.
Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes].
Serve stew over couscous.
Red Beans with Rice & Sausage


Ingredients:
olive oil, kielbasa, onion, dried red pepper flakes, garlic, green bell pepper, red kidney beans, stewed tomatoes, The Best Creole/Cajun Seasoning Mix, cooked rice

Directions:
Heat olive oil in a heavy skillet over medium heat.
Add in sausage, onion, garlic and bell pepper with dryed red pepper flakes (if using] brown for 12-15 minutes.
Mix in the kidney beans with their juices, stewed tomatoes and Creole seasoning.
Reduce heat to medium-low; cover and cook until the flavors are all blended and the mixture is very thick (about 40-45 minutes] seasoning with salt and pepper and stirring occasionally.
You can either add the cooked rice into the bean mixture or spoon the bean mixture on top of the cooked rice in bowls the choice is up to you.
Tuna Sashimi With Avocado


Ingredients:
fresh tuna, avocado, cilantro, olive oil, lemon

Directions:
Slice the avocado lengthwise and remove the pit. Remove the skin and make thin slices of the avocado.
Cut the tuna into slices of 3-5 mm.
In a bowl, mix the sprouts with the cilantro, olive oil and lemon, place inside the center of the spiral.
Decorate with balsamic reduction.
Tangy General Tso's Sauce


Ingredients:
soy sauce, vinegar, dry sherry, white sugar, chicken broth, ginger, garlic, cornstarch, green onions

Directions:
"Combine all ingredients in a sauce pan. Bring to a boil. Serve with chicken and white rice."
Pumpkin Focaccia


Ingredients:
warm water, brown sugar, dry yeast, bread flour, butter, canned pumpkin, salt, ground nutmeg, gruyere cheese, cornmeal, walnuts

Directions:
Combine water, sugar, and yeast in a large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife.
Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place for 30 minutes.
Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined.
Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms.
Turn dough out onto a floured surface. Knead until smooth and elastic, about 8 minutes. Add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky].
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.]
Punch dough down; cover and let rest 5 minutes.
Divide dough in half and shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere.
Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size].
Preheat oven to 400°F.
Uncover dough and bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary]. Cool on a wire rack.
Bisquick Banana Pancakes (Chocolate Chips?!)


Ingredients:
Bisquick baking mix, skim milk, artificial sweetener, sugar, chocolate chips

Directions:
Mix all with a fork in order to break the banana into the rest of the batter., Mix until smooth. Grease griddle and cook em up!, If using chocolate chips, sprinkle onto pancake while the first side is cooking.
Garlicky Grilled Pattypan Squash


Ingredients:
extra virgin olive oil, fresh lemon juice, garlic cloves, salt, pepper, parmesan cheese

Directions:
Mix olive oil, lemon juice, garlic, and salt and pepper.
Brush squash slices liberally with oil mixture or toss together in a ziplock bag.
Grill over medium heat until browned and cooked through, and garnish with parmesan cheese if desired.
Ham Bone Soup


Ingredients:
ham bone, sweet onion, carrots, stewed tomatoes, barley, butter beans, cabbage, bouillon, pepper, sugar

Directions:
Put the ham bone in water to cover, bring to boiling, then reduce the heat to low and simmer 1 hour with, chopped onions, sliced carrots, and diced rutabaga.
Add the tomatoes, barley, beans, and cabbage.
Add the bouillon, pepper and sugar.
Cook until the meat falls off the bone.
Remove the ham bone cut the ham in little pieces and put back in the soup. Enjoy!
Secret Pasta Salad


Ingredients:
elbow macaroni, zucchini, broccoli floret, green onion, carrot, ripe olives, cheddar cheese

Directions:
Prepare macaroni according to package directions. Drain.
Combine all ingredients and toss with Top Secret Dressing.
Cover and chill. (stuff into tomatoes if desired.
Top Secret Dressing:.
1/2 cup Evaporated Milk, undilluted.
2 to 3 T. vinegar.
2 T. Parmesan cheese, grated.
1/2 cup salad oil.
2 teaspoons Italian seasoning
1 teaspoons garlic salt (can use little more].
Combine all ingredients in a jar. Cover and Sake well. chill.
Candied Yams


Ingredients:
brown sugar, butter, cranberry juice, salt, ground cinnamon, ground cloves, ground nutmeg, tart apple, fresh cranberries, pecans, walnuts

Directions:
Preheat oven to 350 degrees.
Scrub the yams with a vegetable brush and boil them in their jackets uncovered for 30 minutes (or fork tender].  Drain, peel, and cut in 2" thick rounds.
In a pot boil sugar, butter, water, salt, cinnamon, cloves and nutmeg 5 minutes.
Arrange yams in a 9x13 pan.  Add peeled, cored, sliced apples.  Tuck in the nuts and fresh cranberries amongst the yams and apples.  Pour syrup over the top.  Cover and bake at 350 degrees for 30 minutes.
Rosolli - Finnish Beetroot Salad


Ingredients:
beetroots, carrots, potatoes, onion, tart apples, salt, white pepper, heavy cream, white vinegar, sugar, salt, white pepper

Directions:
Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
Chop gherkin and peeled apples.
Mince onion.
Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
Mix ingredients when the salad is on the table, ready to serve.
To make dressing: whip cream until thickened (it should be not be stiff!] and mix in the rest of the ingredients. Serve on the side.