xiaoxl/recipe_data huggingface dataset:
Light Tomato Bisque


Ingredients:
light butter, Spanish onion, garlic, flour, cornstarch, tomatoes, roma tomatoes, sherry wine, dry vermouth, Worcestershire sauce, parsley, dried oregano, bay leaves, basil leaves, fresh cilantro, skim milk, light sour cream, kosher salt, fresh ground black pepper

Directions:
Fill a large bowl with ice water. Bring a large pot of water to a boil.
Working in batches, add tomatoes to the boiling water, grouped by type (i.e., one batch of Campari tomatoes only, the next batch of Roma tomatoes only, etc.] Boil for about 90 seconds, until there are signs of splitting on the skin of the tomatoes, Remove the tomatoes using a slotted spoon or skimmer and place in ice water. Remove the peel from the tomatoes and discard. Dice tomatoes and set aside. Repeat for all tomatoes.
Heat the butter in a large soup pot over medium-high heat. Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes. Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and stewed tomatoes and bring to a boil while whisking constantly. Add bay leaves to the pot. Add chopped basil or cilantro, Worcestershire sauce, parsley, oregano, and cooking sherry.
Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
Remove from the heat and allow to cool; use ice water in the sink and add the pot to the sink to speed the process.
When the soup base is cool, remove and discard the bay leaves. Working in batches, transfer the mixture to a blender and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother. Return to the pot and reheat over medium heat.
Whisk the milk, sour cream, and salt into the soup and season with pepper to taste.
German Chocolate Cake Squares


Ingredients:
water, Baker's German's chocolate, all-purpose flour, baking powder, salt, sugar, unsalted butter, eggs, vanilla extract, buttermilk, evaporated milk, sugar, unsalted butter, sweetened flaked coconut, pecans

Directions:
Make Cake: Preheat oven to 350°F.
Butter a 13 x 9-inch glass baking dish.
Bring water to a simmer in small saucepan.
Reduce heat to low.
Add chopped chocolate; whisk until smooth.
Cool.
Sift flour, baking powder and salt into medium bowl.
Using elelctric mixer, beat sugar and butter in large bowl until blended.
Beat in yolks one at a time.
Beat in cooled chocolate mixture and vanilla.
Beat in dry ingredients alternately with buttermilk.
Using clean, dry beaters, beat whites in another bowl until stiff but not dry.
Fold into batter in 2 additions.
Pour batter into prepared dish.
Sprinkle with chocolate chips.
Bake until tester inserted into center comes out clean, about 55-60 minutes.
Cool cake in pan on rack.
Make Frosting: Combine first 5 ingredients in heavy saucepan.
Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.
Mix in coconut and pecans.
Spread warm frosting over cake.
Immediately sprinkle 1/4 cup chocolate chips over.
Let stand until frosting sets, about 2 hours.
Cut cake into squares and serve.
Potato Latkes I
Category: side-dish
By Daisy

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Ingredients:
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3  eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

Directions:
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Yields: 10 to 12 latkes

Calories: 101.8
Fat: 4.4 g
Saturated fat: 1.1 g
Carbohydrates: 11.3 g
Sugars: 0.7 g
Dietary fiber: 1.2 g
Protein: 4.5 g
Cholesterol: 93 mg
Sodium: 619.6 mg
Easy Vegetarian Chili


Ingredients:
onion, margarine, kidney beans, stewed tomatoes, tomato sauce, water, Morningstar Farms grillers, sugar

Directions:
Saute onion in the margarine., Add everthing else., Cook one hour.
Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip


Ingredients:
Bourbon, fresh lemon juice, soy sauce, boneless skinless chicken thighs, maytag blue cheese, mayonnaise, sour cream, cider vinegar, scallion, flat leaf parsley, fresh dill, coarse salt, fresh ground black pepper, cayenne, unsalted butter, coarse salt, cornstarch, water, fresh ground black pepper, unbleached all-purpose flour, bell peppers, seedless cucumber, celery heart

Directions:
Marinate the chicken: In a large bowl, combine the bourbon, soy sauce and lemon juice.
Trim and discard any visible fat on the chicken thighs.
Cut each lengthwise into 5-6 strips.
Toss the strips in the bourbon mixture; cover and refrigerate for 24 hours.
Make the dip: Blend half the cheese with the mayonnaise in a food processor until smooth.
Add the sour cream and vinegar, and process until the mixture has the consistency of a creamy mayonnaise.
Add the scallions, parsley and dill and process again briefly.
Add the remaining cheese and process very briefly (the dip should be slightly chunky], remove from the food processor, and season to taste with salt, pepper, and cayenne.
Wrap well and refrigerate up to four days.
Make the sauce: In a small saucepan, whisk together all of the ingredients.
Heat while whisking constantly until the mixture comes to a boil.
The sauce should be smooth and slightly thickened.
Remove from the heat and keep warm.
Finish the dish: Heat the oven to 250 degrees.
Pour enough oil into a wok or deep, heavy pot to reach about 2 inches.
Heat the oil to 365 degrees or until the oil shimmers.
Meanwhile, drain the chicken well and pat it dry on paper towel.
s Season with the pepper, then dredge each piece in flour, shaking off any excess.
Carefully fry the chicken in batches until golden brown, about 7 minutes.
Remove from the oil and drain on paper towels while frying the remaining chicken.
When all the chicken is cooked, place it in a large bowl, pour the sauce overtop, then toss to coat.
Spread in a single layer on a baking sheet and heat in the oven for about 5 minutes so the sauce is absorbed.
Serve immediately with the dip and vegetables.
Cheesy Corn Casserole
Category: side-dish
By GLOEGGLER

There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!

Ingredients:
1 (11 ounce) can whole kernel corn, drained
1 (11 ounce) can cream-style corn
1 (8 ounce) container sour cream
1  egg
1 (8.5 ounce) package dry corn bread mix
1 small onion, diced
1 cup shredded Cheddar cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x13 inch baking dish. In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese.  Mix well and pour into prepared dish. Bake in preheated oven for 25 minutes. Remove from oven and sprinkle with remaining cheese.  Bake for another 20 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 12 servings

Calories: 185.9
Fat: 9.7 g
Saturated fat: 5 g
Carbohydrates: 20 g
Sugars: 3.5 g
Dietary fiber: 0.7 g
Protein: 5.8 g
Cholesterol: 34.2 mg
Sodium: 477.2 mg
Gavacho's Pico Salsa


Ingredients:
tomatoes, red onion, fresh cilantro, kosher salt, pureed chipotle chiles, key limes, ancho chili, chili pepper, garlic cloves, olive oil

Directions:
Dice onions and put in a large work bowl with 1 teaspoon of the salt sprinkled over them. (you want to get a sweat going here].
Dice up the tomatoes and add to the bowl.
Mince the jalapeño and add to the bowl. ( I highly recommend you wear some rubber gloves. Trust me on this.].
Chop up the cilantro and add to the bowl.
Take the dried peppers and cut the stem end off and get all the seeds out. (they're bitter] Cut the peppers up into thin strips and add to the bowl. ( I like to us kitchen scissors for this].
Juice the limes into the bowl. Make sure you use a strainer to catch the seeds. If you can't find key limes, use regular lime but only 4-6. Add to taste.
Add the chipotle puree and the roasted garlic and the roasted garlic oil.
Stir to combine. ( For this I like to use my already gloved hands. Get in there and give everything a good squeeze.].
Before adding any extra salt, taste the salsa with the chips you plan to eat the salsa with. This helps to give you tongue a good salt baseline. Skip this and you may have salsa that is too salty.
Let this sit in the fridge for at least an hour, if not over night to let the flavors mingle and the dried peppers to rehydrate.
Creamy Kielbasa and Potato Soup
Category: soups-stews-and-chili
By CHRIS523

A hearty and quick meal or side dish. If you desire a thicker soup (I do), add a milk and flour mixture, and let simmer until desired thickness. Enjoy!

Ingredients:
4  potatoes, cubed
1  onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
¾ pound kielbasa sausage, sliced into 1/2 inch pieces
1 (10.75 ounce) can  condensed cream of chicken soup
ground black pepper to taste

Directions:
In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water.  Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes.  Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened.  Season with pepper.  Serve hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 518.9
Fat: 28.1 g
Saturated fat: 9.3 g
Carbohydrates: 49.6 g
Sugars: 4.9 g
Dietary fiber: 4 g
Protein: 17.4 g
Cholesterol: 62.3 mg
Sodium: 1608.3 mg
Turkey and Biscuit Turnovers


Ingredients:
light cream cheese, salt, pepper, turkey breast, onion

Directions:
In a medium bowl, stir together the cream cheese, condensed soup, milk, salt, and pepper until smooth.
Add the turkey and onions and mix well.
Separate the refrigerated dough into eight biscuits; roll two biscuits together to make a ball (so you have four balls total].
Use a rolling pin and roll each ball into a 6-inch circle (I rolled between sheets of parchment to prevent sticking -- worked like a charm].
Spoon about 3/4 cup of turkey mixture onto half of each circle and fold it over to make a turnover.
Seal the edges with the tines of a fork.
Brush the tops with egg white and sprinkle with bread crumbs.
Transfer turnover to a cookie sheet lined with parchment paper.
Bake at 350 degrees for 20-25 minutes, or until golden brown.
Spanish Stuffed Mushrooms


Ingredients:
fresh mushrooms, chorizo sausage, manchego cheese

Directions:
Clean and remove stems from mushrooms.  Brush lightly (and I do mean lightly!] with dressing and broil for 5 minutes.
Meanwhile cook and drain sausage.
When mushrooms are done, press about 1/2 t. sausage into each mushroom cap.  The caps will shrink quite a bit, so this is tricky.  Sprinkle evenly with cheese.
Broil an additional 5 minutes or until cheese is melted.
Santa Fe-Tastic Chicken Tortilla Soup


Ingredients:
red bell pepper, poultry seasoning, cumin, zucchini, yellow onion, garlic cloves, chipotle chile in adobo, stewed tomatoes, tomato sauce, cheddar cheese, monterey jack pepper cheese, sour cream, red onion, cilantro, fresh parsley leaves, avocado

Directions:
Heat a grill pan to high and a soup pot to medium high.
Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes.
Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock.
Bring soup to a bubble, reduce heat to medium low.
Scrape corn off cob and add to soup.
Chop grilled red pepper and stir into soup.
Can simmer for about an hour or serve right away.  This just gets better with time.
Add chips to soup in handfuls and stir.
Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
Top with any or all of the suggested garnishes. Best with big chunks of avacado.
Grilled Red Snapper with Lemon Chive Sauce
Category: seafood
By ELevo

This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.

Ingredients:
1 (2 pound) whole red snapper, cleaned and scaled
5  lemons, juiced, divided
¼ cup sweet soy sauce
2 tablespoons butter
1 tablespoon finely minced fresh ginger
3  tomatoes, chopped
1 bunch chives, chopped
½  red chile pepper, sliced
1 pinch white sugar, or to taste  (Optional)
1 pinch salt to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl. Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side. Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side. Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 2-pound snapper

Calories: 159.5
Fat: 4.6 g
Saturated fat: 2.2 g
Carbohydrates: 3.9 g
Sugars: 2.1 g
Dietary fiber: 1.1 g
Protein: 24.9 g
Cholesterol: 49.3 mg
Sodium: 544.8 mg
Loaded Pulled Pork Totchos
Category: appetizers-and-snacks
By SpoonForkBacon

A big bowl of Tater Tots® topped with pulled pork, barbeque sauce, white Cheddar cheese sauce, pinto beans, and smoked paprika sour cream. Perfect for parties, especially the big game.

Ingredients:
1 (28 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
salt to taste
2 ½ cups cooked pulled pork
1 cup barbeque sauce
¼ cup sour cream
½ teaspoon smoked paprika
2 tablespoons unsalted butter
1 ½ tablespoons all-purpose flour
2 ½ cups milk
5 ounces shredded white Cheddar cheese
salt and ground black pepper to taste
1 cup canned pinto beans, drained
½ cup chopped roasted red bell peppers
1 tablespoon thinly sliced green onion  (Optional)
1 teaspoon minced thyme  (Optional)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer. Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt. Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated. Whisk sour cream and smoked paprika together in a small bowl. Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper. Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.

Prep time: 25 mins
Cook time: 27 mins
Total time: 52 mins
Yields: 8 servings

Calories: 537.3
Fat: 25.7 g
Saturated fat: 10.9 g
Carbohydrates: 52.7 g
Sugars: 12.8 g
Dietary fiber: 4.1 g
Protein: 28 g
Cholesterol: 87.6 mg
Sodium: 1619.8 mg
Super-Simple, Super-Spicy Mongolian Beef
Category: world-cuisine
By Ang

This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!

Ingredients:
¼ cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes  (Optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced

Directions:
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight. Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Prep time: 15 mins
Cook time: 6 mins
Total time: 1 hr 21 mins
Yields: 4 servings

Calories: 199.5
Fat: 11.9 g
Saturated fat: 3.1 g
Carbohydrates: 7.9 g
Sugars: 4 g
Dietary fiber: 1.2 g
Protein: 15.4 g
Cholesterol: 25.4 mg
Sodium: 995.8 mg
Fran's Spiced Nut Mix


Ingredients:
water, walnut halves, sugar, salt

Directions:
Combine egg whites and water, add nuts and toss and coat well., Combine sugar, spice and salt. Add to nuts and coat well., Place the nuts on a single layer on a greased cookie sheet., Bake at 300* for 20-25 min cool on waxed paper and then break into clusters.
Arugula, Pine Nuts and Parmesan Salad


Ingredients:
arugula, pine nuts, raisins, parmigiano-reggiano cheese, shallot, Dijon mustard, cider vinegar, olive oil, sugar

Directions:
Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.
Roasted Root Vegetables with Rosemary


Ingredients:
celery root, carrot, parsnip, onions, leeks, fresh rosemary, olive oil, garlic

Directions:
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
Spray 2 heavy large baking sheets with nonstick spray.
Combine all remaining ingredients except garlic in very large bowl; toss to coat.
Season generously with salt and pepper.
Divide vegetable mixture between prepared sheets.
Place 1 sheet on each oven rack.
Roast 30 minutes, stirring occasionally.
Reverse positions of baking sheets.
Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
(Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.] Transfer roasted vegetables to large bowl and then serve.
Makes 8 servings.
Paprika Chicken
Category: meat-and-poultry
By Sue Primeau

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Ingredients:
6  skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 133.6
Fat: 1.6 g
Saturated fat: 0.4 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 27.4 g
Cholesterol: 68.4 mg
Sodium: 77.1 mg
Baked Ziti With Tomato, Mozzarella and Sausage


Ingredients:
olive oil, olive oil, onion, garlic cloves, hot Italian sausage, dry red wine, plum tomatoes, tomatoes, fresh marjoram, oregano, ricotta cheese, nutmeg, flat leaf parsley, ziti pasta, mozzarella cheese

Directions:
Preheat oven to 425 degrees Fahrenheit.
Lightly oil a large, shallow baking dish.
Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 tablespoons olive oil over medium heat.
Add the onion and saute until soft, about 5 minutes.
Add the garlic and crumbled sausage; saute until the sausage begins to brown.
Season with salt and pepper.
If the sausage renders a lot of fat, pour most of it off leaving a little to add flavor to the sauce.
Add the red wine; boil until it is almost gone.
Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly.
Add the marjoram or oregano and taste for seasoning.
In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the pasta until al dente.
Drain well and toss it with the ricotta mixture until well coated.
Add the sausage and sauce and mix again.
Add the mozzarella and toss gently.
Pour everything into the baking dish and sprinkle the remaining Pecorino on top.
Bake uncovered until lightly browned and bubbling, about 20 minutes.
Serve right away.
Quick Beefy Chinese Burritos


Ingredients:
ground beef, garlic clove, fresh mushrooms, carrot, hoisin sauce, water, flour tortillas, hoisin sauce

Directions:
Heat oil in saucepan on medium heat.  Add beef and garlic and cook until browned, about 10 minutes, drain.
Add mushrooms and cook for 5 minutes.  Add carrots, cabbage and cook another 5 minutes.
Mix together hoisin sauce, sesame oil, and water.  Pour over beef and vegetable mixture.  Stir to combine.
Cover and let mixture steam for 5 minutes.
Spread 1 T hoisin sauce onto each tortilla.  Top with 1/2 cup of beef/vegetable mixture.    Roll up and serve.
Best Ever Beer Cheese


Ingredients:
Velveeta cheese, sharp cheddar cheese, dry mustard, onion powder, garlic powder, cayenne pepper, Tabasco sauce, beer

Directions:
Blend all ingredients together in a food processor.
(Mixer can be used but it takes a long time to get it smooth.] Let stand in refrigerator 24- 48 hours and serve with Crackers or Celery sticks.
Key Lime Margarita Pie


Ingredients:
sugar, butter, margarine, sweetened condensed milk, lime juice

Directions:
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Combine condensed milk, lime juice, and drink mix powder in large bowl until well blended.
Gently stir in whipped topping. Pour into crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily.
Radish Leaf / Radish Top Pesto


Ingredients:
radish tops, garlic cloves, olive oil, lemon juice, white sugar, parmesan cheese, pine nuts, salt, pepper

Directions:
Drop the first four ingredients (leaves, garlic, olive oil, lemon juice] to the bowl of your food processor and pulse to form a thick paste.  Add more olive oil if necessary to bring to your desired consistency.
Add the sugar, cheese, nuts, salt and pepper and pulse to combine.  Adjust the salt and pepper to taste.  If the pesto is still a bit bitter, add 1/2 tsp of sugar and pulse.
Chill to combine flavors and use in your favorite pesto application.
Grammy's Famous Raspberry Jello Mold


Ingredients:
hot water, raspberry Jell-O gelatin, applesauce, frozen raspberries

Directions:
Mix the hot water and Jello together. Stir very very well.
Add nearly the whole medium-sized jar of applesauce and the raspberries.
Put in a circular mold (similar to a bundt pan] and chill overnight to set.