xiaoxl/recipe_data huggingface dataset:
The Baked Brownie


Ingredients:
flour, salt, dark chocolate, butter, instant espresso powder, sugar, light brown sugar, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees.
Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK] fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking] and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.
Garbanzo Bean Soup
Category: soups-stews-and-chili
By JENYRUT

This is a recipe that I picked up in Italy a few years ago.  Being that I'm not a soup fan, I was somewhat hesitant...  but this thick and hearty soup quickly won my praise.  It will quickly become a favorite recipe!

Ingredients:
1 (14.5 ounce) can peeled and diced tomatoes
1 teaspoon olive oil
2 (15.5 ounce) cans garbanzo beans
salt and pepper to taste
2 sprigs fresh rosemary
1 cup acini di pepe pasta

Directions:
Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving. Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 501.6
Fat: 4.6 g
Saturated fat: 0.6 g
Carbohydrates: 95 g
Sugars: 4.4 g
Dietary fiber: 11.9 g
Protein: 18.9 g
Sodium: 821.5 mg
German Chocolate Cheesecake


Ingredients:
flour, sugar, egg, butter, vanilla, cream cheese, sugar, sour cream, eggs, vanilla, butter, sugar, evaporated milk, flaked coconut, pecans, vanilla, flaked coconut, pecan halves, chocolate curls

Directions:
Crust: In a medium bowl, stir together flour, sugar and cocoa.
Add egg, butter and vanilla.
Beat with mixer till well combined.
With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
Bake crust at 350° for 12 to 15 minutes or until lightly brown.
Set crust aside to cool (in pan] while mixing filling.
Filling: In large bowl, combine cream cheese, sugar& sour cream.
Beat with mixer till smooth.
Add eggs and yolk one at a time.
Beat well after each addition.
Beat in vanilla.
Stir in chocolate.
Pour filling over crust.
Bake at 350° for 15 minutes, lower temp to 200° and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
Remove cake from oven, and run a knife around the inside edge of pan.
Chill cake uncovered overnight!
Coconut Pecan Topping: Melt butter in small saucepan.
Stir in sugar, evap milk and egg yolk.
Cook and stir over low heat about 10 minutes or till thickened.
Stir in 2/3 cup coconut, chopped pecans and vanilla.
Spread topping over cake.
Garnish: (optional] Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
Keep cake in refrigerator till time to serve.
Creamy Jello-o Waldorf Salad


Ingredients:
lime Jell-O gelatin, boiling water, water, instant lemon pudding, milk, apples, walnuts

Directions:
Dissolve lime Jell-O in the 2 cups boiling water.
Stir in the 1 1/4 cups cold water; Chill until almost set; 1 to 1 1/2 hours.
In large bowl, prepare the lemon pudding with the milk, according to package directions; Let set in refrigerator for 5 minutes.
Combine the prepared pudding and the partially set Jell-O and blend; Beat with electric mixer on medium speed for 2 minutes.
Fold in the diced apples and walnuts; Pour into a 9x13-inch glass baking dish or large serving bowl or mold; Chill until set.
Serve as is, or with a dollop of Cool Whip or mayonnaise on top of each serving.
Hoisin & Bourbon-glazed Pork With Wasabi Mayo on Rice Cracke


Ingredients:
hoisin sauce, seasoned rice vinegar, Bourbon, maple syrup, fresh ginger, fresh lime juice, garlic, salt, fresh ground black pepper, wasabi, mayonnaise, cilantro

Directions:
Soak wood chips in water for 30 minutes and drain well.
Prepare the grill.
Combine hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, and garlic whisking in a small bowl.
Slice pork tenderloin lengthwise, cutting to, but not through the other side.
Open halves, laying pork flat.
Season with salt and pepper.
Add the wood chips to the grill.
Place pork on grill coated with cooking spray.
Cook 5 minutes.
Turn and baste pork with hoisin mixture; cook 5 minutes and repeat until pork reaches 155 degrees.
Let stand 5 minutes.
Cut into 1/2 inch cubes.
Mix wasabi and mayo together.
Place a small dollop of wasabi mayonnaise on a rice cracker, top with a cube or two of pork.
Lay a leaf of cilantro on top to garnish.
I use the rice crackers you can get at Costco-- I've had others that I didn't like as much, but I can't remember the brand names of either at this time.
Delicious Tomato Salsa (Recipe for Canning)


Ingredients:
roma tomatoes, onions, green pepper, vinegar, tomato sauce, salt, chili powder, garlic powder, cumin, garlic cloves

Directions:
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
Dip in cold water, slip off skins, and remove cores.
Chop all the vegetables and place them into a large saucepan.
Stir in next six ingredients.
Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
Heat to boil and simmer 10 minutes.
Fill jars, leaving 1/2-inch headspace.
Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.
Cheesy Chicken & Veggie Mac


Ingredients:
boneless skinless chicken breast, elbow macaroni, milk, processed cheese, butter, cayenne pepper, garlic powder, salt, pepper

Directions:
In a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. When done cooking, drain noodle and veggie mixture.
Return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
Dish directly onto your plate and enjoy!
HOW I COOK MY CHICKEN:
Depending on how much chicken I have to cook, I use a 2:1 ratio of water to chicken broth.
I add spices to the water/chicken broth depending on what dish. For example, I use cumin and cayenne for Mexican, and I use Italian seasoning, fresh ground black pepper and a bit of olive oil for Italian dishes. For this dish I just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
Bring the water/broth/spices mix to a rolling boil. Add chicken breast to pot, bring back to a boil and boil for 5 minutes. Turn heat down and simmer for ten minutes. Then take off heat completely and let sit in hot water for 15-20 minutes.
Take chicken out and let cool until you can handle it.
Shred or cube the chicken.
Add to the dish it was intended for!
NOTE: I should probably note, this works very well for medium sized BONELESS SKINLESS breasts -- if using large or bone in pieces, it will probably take longer. Just check frequently.
Honey Crunch Baked Apples


Ingredients:
apples, granola-type cereal, dates, walnuts, ground cinnamon, ground nutmeg, lemon juice, honey, butter, margarine, water

Directions:
Preheat oven to 350*. Place the apples in a 9-inch square baking pan.
In a bowl, combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 Tbsp of honey.
Spoon equal amounts of the filling into each apple, packing it lightly.
Stir together the melted butter, the remaining 3 Tbsp of honey, and apple juice.
Pour over the apples.
Cover and bake for 30 minutes.
Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes.
Serve warm.
Gluten- and Dairy-Free Chicken Enchiladas


Ingredients:
chicken breast, cornstarch, water, chicken broth, salt, paprika, chili powder, onion powder, cumin, garlic powder, pepper, diced tomatoes, black beans, frozen corn, corn tortillas

Directions:
Preheat oven to 400 degrees.
Put cornstarch and water into a large pot. Stir thoroughly.  Add the remaining liquid, seasonings, and salt. Bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny].
Add chicken, tomatoes, beans, and corn. Stir, then add the tortilla pieces.
Place into an ungreased 8x8 or 9x9 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
(This can also be cooked on the stove for about 10 minutes.].
Sauerkraut Tomato Soup


Ingredients:
stewed tomatoes, sauerkraut, potato, smoked sausage, onion, brown sugar

Directions:
Combine all ingredients in a slow cooker.
Cover, and cook 4-6 hours, or until the flavors have blended and the soup is thoroughly heated.
Alino Spice for Chilean Recipes


Ingredients:
dried thyme, dried rosemary, dried oregano, dried sage, dried mint, dried lemon balm leaves, dried marjoram, dried tarragon

Directions:
"Mix and crush herbs. Store in airtight container."
Shrimp and Pea Salad
Category: salad
By Crystal

Nice cool shrimp salad on a hot summer day.

Ingredients:
1 pound frozen cooked cocktail shrimp
2 cups frozen peas
½ cup thinly sliced red onion
¼ cup Ranch dressing
6 cups Boston lettuce leaves

Directions:
Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely. Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat. Arrange lettuce onto 4 plates; top with shrimp mixture.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 263.6
Fat: 9.5 g
Saturated fat: 1.6 g
Carbohydrates: 14.8 g
Sugars: 6.3 g
Dietary fiber: 4.5 g
Protein: 29.2 g
Cholesterol: 225.4 mg
Sodium: 487.4 mg
Cheesy Artichoke & Spinach Dip


Ingredients:
cream cheese, artichoke hearts, frozen spinach, mayonnaise, parmesan cheese, romano cheese, garlic clove, basil, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Allow cream cheese to come to room temperature.
Cream together the mayonnaise, parmesan and romano cheeses, garlic, basil and garlic salt. Mix well.
Add artichoke hearts and spinach.  Mix until blended.
Spray a pie pan with non-stick cooking spray.  Pour in the dip and top with the mozzarella.
Bake at 350 degrees for 25 minutes or until the top is browned.
Serve with toasted bread or tortilla chips.
Sweet Potato Soup


Ingredients:
five-spice powder, sweet potatoes, onions, celery, chives

Directions:
Sweat the onion in a saucepan until soft, then add the hot stock.
Stir in the five-spice powder, potatoes and celery.
Bring to the boil, then simmer for around 30 minutes or until the potato is soft.
Liquidise to desired consistency and serve with the chives.
Chicken & Mushroom Hash Brown Gratin #5FIX


Ingredients:
chicken breasts, chicken thighs, frozen green pea, mozzarella cheese

Directions:
1. In a medium non-stick saucepan, sauté the chicken until cooked through.
2. Add 2 cans of condensed mushroom soup and the frozen green peas until the soup is heated through.
3. In a 2-½ quart casserole, combine the shredded hash browns and soup mixture from #2.
4. Sprinkle mozzarella cheese on top. (You can store in the refrigerator at this point and bake a day or two later.].
5. Bake the casserole for 25 to 30 minutes in a preheated 400 degree F oven until bubbly.
You Must Make This Dressing


Ingredients:
green onion, garlic cloves, maple syrup, apple cider vinegar, Dijon mustard, fresh chives, fresh dill, fresh parsley, extra virgin olive oil, salt

Directions:
Blend all ingredients in a food processor or blender until smooth., Serve over salad, rice, pasta, etc., Enjoy!
Sheila's Sausage & Apple Ring


Ingredients:
bulk sausage, eggs, milk, onion, apple, parsley

Directions:
Combine all ingredients and mix thoroughly with fork or in food processor (hands are good too].
Press lightly into greased ring mold.
Bake at 350 degrees for app.
1 hour.
Drain fat and garnish with tinned apricots if desired.
Baked Shrimp in Italian Dressing


Ingredients:
shrimp, butter, margarine

Directions:
Dehead shrimp-leave in peels., Place in a baking dish., Pour dressing over shrimp - it's good to cover them with dressing., Place butter on top., Bake at 350°F until no longer gray, 7-11 minutes., Serve immediately with french bread for dipping.
Oven Roasted Tater Sticks


Ingredients:
potatoes, cilantro, fresh ground pepper

Directions:
Wash potatoes, slice into long wedges. Unpeeled potatoes will be more crisp and tasty than peeled.
Use a non-stick baking pan with a drip rack. Spray your rack and pan lightly with fat-free butter flavored cooking spray. This won't add any fat to your potatoes but will give them a buttery aroma as they cook, and also protect your pan.
Dip your potato slices in your egg whites and arrange skin side down on your drip rack.
Sprinkle generously with pepper, cilantro, and Mrs. Dash Original Blend Seasoning.
Bake in your oven at 400 for about 1 hour until potatoes are crisp to your preference.
Greek Lemon-Garlic Chicken Thighs and Potatoes
Category: world-cuisine
By Virginia Vohasek

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

Ingredients:
½ cup fresh lemon juice
½ cup fat-free chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons dried oregano
1 ½ pounds skinless, boneless chicken thighs
cooking spray
1 pound small new potatoes, halved

Directions:
Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray. Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken. Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 3 hrs 15 mins
Yields: 4 servings

Calories: 434.3
Fat: 24 g
Saturated fat: 5.7 g
Carbohydrates: 24.9 g
Sugars: 1.7 g
Dietary fiber: 3.6 g
Protein: 30.1 g
Cholesterol: 95.8 mg
Sodium: 137.8 mg
Garlic  Dukkah  Bread


Ingredients:
butter, garlic cloves, fresh parsley

Directions:
Slice the french stick or baguette at 1" intervals. Don't slice right through the bottom.
Mix together the butter, crushed garlic and dukkah.
Butter both sides of each slice of bread with this mixture, spreading a little over the top of the french stick/baguette.
Sprinkle a little more DUKKAH over the french stick then wrap up in foil & pop into the oven for 20-30 minutes at 170°C.
Serve warm!
Clams N' Gravy


Ingredients:
clams, bell pepper, onion, celery, flour, bacon drippings, warm water, Kitchen Bouquet

Directions:
"Open clams, remove and wash meat. Chop meat on cutting board. Pour bacon drippings into a large, dutch oven pot. Add pepper, onion, and celery. Saute at medium temperaturrre for 5 minutes. Mix flour in one cup of warm water. Stir until mixture is smooth and free of any lumps. Pour slowly into pot, stirring constantly. Keep stireeing mixture until it blends smoothly. Add remaining water. Cook and stir until desired thickness is reached. Add all seasoning. Cover and bring to a boi. Add clams and cook for 5-10 minutes. Keep stirring to prevent sticking or burning. Ad Kitchen Bouquet to obtain browning coloring. Taste. You may have to add more water and additional seasoning as desired. Serv over grits or rice (and definitely with biscuits!]."
Breakfast Sausage


Ingredients:
ground pork, salt, white pepper, rubbed sage, thyme, oregano, garlic

Directions:
Mix together all ingredients and form into patties., Allow to rest 30 minutes in the refrigerator before use., Heat pan over medium-high heat, and fry patties, flipping once., About 7 minutes total.
Fish in a Boat Italian Style


Ingredients:
onion, olive oil, red wine vinegar, garlic, Worcestershire sauce, dried basil

Directions:
Preheat gas grill to medium high.
Make two boats with heavyweight aluminum foil about 20" long.  Place two fillets in each turning up edges 1".  Make boat tight to fillet using care to avoid puncturing the boat.
Scatter onion slices over fish.
Combine remianing ingredients and mix well.  Pour over fish & onions in boat.
Grill 10-12 minutes until fish is opaque throughout and flakes easily with fork.
Serve with the onions and a couple of spoonfuls of uices.
Italian Pork and Vegetable Saute


Ingredients:
olive oil, bell pepper, cremini mushrooms, scallions, coarse salt, fresh ground black pepper, all-purpose flour, dry white wine

Directions:
Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to plate.
Season pork with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add remaining 1 tablespoons oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes. Sprinkle with flour and stir with wooden spoon to coat pork.
Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 minute. Season with salt and pepper. Serve hot.
SUPER EASY EGGS BENEDICT


Ingredients:
white vinegar, olive oil, English muffins, back bacon, paprika

Directions:
Prepare Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients. In a large pot, add vinegar and bring water to a boil.
While the water gets boiling, place a griddle on medium heat. Add oil and 1 teaspoons clarified butter. Tilt the pan so the ingredients cover the entire bottom. When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer on plates and set aside.
Add the remaining teaspoons of butter and cook back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes. Place each slice on top of an English muffin half; set aside.
Crack each egg in a ramekin or small bowl. When water is boiling, stir quickly to create a vortex (it prevents the white from spreading] and drop egg in the whirlpool; poach for 2 minutes. Using a slotted spoon, remove egg and place it on top of the Canadian back bacon. Spoon on the warm Hollandaise sauce and sprinkle with paprika. Makes 4 eggs benedict.
Crunchy Baked Caramel Corn
Category: desserts
By Junktownsmom

Quick and easy. Be ready to try to hold the relatives back. I usually have to make a double batch. I don't know where I got this recipe but its been a favorite in my home for over 30 years.

Ingredients:
2 tablespoons vegetable oil
½ cup unpopped popcorn
2 cups dark brown sugar
1 cup butter
½ cup white corn syrup
1 teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda

Directions:
Preheat oven to 250 degrees F (120 degrees C). Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl. Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan. Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr 12 mins
Total time: 1 hr 22 mins
Yields: 10 servings

Calories: 438.8
Fat: 21.6 g
Saturated fat: 12.1 g
Carbohydrates: 63.3 g
Sugars: 47.4 g
Dietary fiber: 1.5 g
Protein: 1.5 g
Cholesterol: 48.8 mg
Sodium: 449.1 mg
Amazing Apple Nut Muffins


Ingredients:
egg, milk, vanilla, sugar, flour, brown sugar, baking powder, salt, pecans, walnuts, apple, sugar, cinnamon

Directions:
Preheat oven to 400., In a large bowl, beat egg with juice/milk, oil and vanilla., Stir in flour, sugars, baking powder, and salt until moistened., Stir in nuts and apple., Fill large, paper-lined muffin cups with batter., Mix the last amount of sugar and cinnamon and sprinkle on muffins., Bake for 20 minutes.
Curry Coleslaw
Category: salad
By Lyn

Coleslaw with an Asian flavor. Great combination of curry, ginger, and peanuts.

Ingredients:
1 head cabbage, cored and shredded
2 bunches green onions, chopped
1 (16 ounce) package frozen green peas
1 cup dry roasted peanuts
1 cup sour cream
1 cup mayonnaise
¼ cup white vinegar
2 tablespoons curry powder
½ teaspoon ground ginger
1 teaspoon ground cayenne pepper

Directions:
In a large bowl, mix the cabbage, green onions, peas, and peanuts. In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 Servings

Calories: 313.4
Fat: 25.1 g
Saturated fat: 5.6 g
Carbohydrates: 18.3 g
Sugars: 6.8 g
Dietary fiber: 6.4 g
Protein: 7.7 g
Cholesterol: 15.4 mg
Sodium: 279.3 mg
Cornflake Meat Loaf


Ingredients:
egg, milk, Worcestershire sauce, sea salt, black pepper, celery seed, onion, ground beef, ground pork, ketchup

Directions:
Mix; egg, milk worcestershire sauce, salt, pepper & celery seed together, add corn flakes, mix well.
Add ground beef and pork, mix well.
Pack mixture into a 9x5x3 loaf pan, cover with ketchup and bake at 350 for 1 hours.
Spicy Hot Taco Soup/Chili


Ingredients:
ground turkey, hot chili beans, dark red kidney beans, corn, diced tomatoes with jalapenos, onion, water, sour cream, cheese, onion, tortilla chips

Directions:
Brown meat and onion together., Add water and seasoning envelopes., In a large pot, combine all five cans with the meat and mix thoroughly., Simmer for 30-45 minutes.
Sweet 'n' Tangy Barley Bowl


Ingredients:
Dijon mustard, white wine vinegar, sugar, cooked barley, red onion, apple, grape tomatoes

Directions:
Dressing:
Whisk ingredients together until sugar is dissolved.
Salad:
Combine barley with chicken and dressing and mix to make sure barley is not clumped.
Add rest of ingredients and toss gently.
4 side dish servings.
2 main dish servings.