xiaoxl/recipe_data huggingface dataset:
Penne Pasta with Spinach and Bacon
Category: world-cuisine
By Jean Tagliere

This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything.

Ingredients:
1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions:
Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute.  Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 517.4
Fat: 14.8 g
Saturated fat: 3.3 g
Carbohydrates: 73.8 g
Sugars: 4.1 g
Dietary fiber: 6.6 g
Protein: 21 g
Cholesterol: 15.1 mg
Sodium: 547.1 mg
Chocolate Broiler Cake Frosting


Ingredients:
butter, milk, brown sugar, coconut

Directions:
Combine the butter, brown sugar, and milk in a saucepan. Bring to a boil.
Remove from heat and stir in the nuts/coconut. Spread evenly over the top of the warm cake (still in pan].
Place cake low under a slow broiler. Broil until lightly toasted. Watch carefully. Cool completely in pan.
Sweet Potato and Leek Roulade


Ingredients:
olive oil, leek, butter, plain flour, milk, eggs, cheddar cheese, parmesan cheese, sweet potatoes, unsalted butter, nutmeg, unsalted butter, garlic cloves, fresh sage, flat leaf parsley

Directions:
Preheat oven to 180°C.
Grease and line a 39 x 26cm Swiss roll pan.
To make roulade, heat the oil in a large saucepan over low-medium heat.
Add the leek and cook gently for five minutes until soft.
Wipe pan, then add the butter. When it has melted, add the flour and cook 1 - 2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until milk is combined and sauce has thickened. Remove from heat, beat in egg yolks one at a time, then season.
In a separate, clean bowl, beat egg whites until stiff (great job for the bench mixer].  Add 1/4 of the egg whites to the roux, then gently fold in remaining egg whites.
Fold in the leeks and cheddar until just combined, then pour into prepared pan and bake in oven for 20-25 minutes or until puffed and golden.
For the filling, boil, steam or microwave sweet potato until tender.  Drain and mash with butter, cream and nutmeg.  Season to taste and set aside.
To make stuffing, melt butter in frypan over medium heat. Add onion, cook for five minutes or until soft. Add garlic and breadcrumbs and cook for further 3 - 4 minutes.  Stir in herbs and season with salt and pepper.
When roulade is cooked, place clean tea towel on the workbench and sprinkle with parmesan.  Turn the roulade out onto the tea towel and peel off baking paper.  Allow to cool for 2 minutes, then spread the sweet potato over the roulade.
Sprinkle the stuffing over the sweet potato, then using the edge of the tea towel, carefully roll up the roulade from the longest side, finishing with the seam down.
Slice and serve warm with salad and crusty bread, or anything else you desire!
Simple Bacardi Cocktail


Ingredients:
Bacardi light rum, lime juice

Directions:
"In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass."
Orange Jubilee Smoothie


Ingredients:
oranges, nonfat milk, soymilk, banana, flax seed oil, ground flax seeds

Directions:
Mix the orange slices and the orange juice in a blender and liquefy.
Add the whey protein and blend, then add the water, ice cubes, and flaxseed oil and liquefy.
Thai Chicken Balls
Category: appetizers-and-snacks
By Vivian

These chicken balls are so tasty! You have to try them!

Ingredients:
2 pounds ground chicken
1 cup dry bread crumbs
4  green onions, sliced
1 tablespoon ground coriander seed
1 cup chopped fresh cilantro
¼ cup sweet chili sauce
2 tablespoons fresh lemon juice
oil for frying

Directions:
In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers. Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 30 balls

Calories: 313.1
Fat: 15.5 g
Saturated fat: 2.5 g
Carbohydrates: 14.8 g
Sugars: 3.6 g
Dietary fiber: 1.6 g
Protein: 27.6 g
Cholesterol: 69.2 mg
Sodium: 247.2 mg
Cornish Game Hens With Garlic Cloves and Onion


Ingredients:
garlic cloves, seasoning salt

Directions:
Sprinkle the seasoning salt on the birds.
Stuff 2 cloves in each hen. Sprinkle the rest of the cloves in the baking dish.
Place the hens on top of the garlic. Add the onions.
Preheat oven 350*.
Cover with dish with foil.
Bake 1 hour.
Note: Uncover after 1 hour to brown the birds. About 15 to 20 minutes or so. Check.
Mixed Sauce for Mashed Potatoes:
Take all cooked garlic cloves and cooked onion pieces and the drippings. Place in a blender and pulse twice.
Add to mashed dry potatoes. Add milk, salt and pepper. Serve with margarine or butter.
Snowflake Rolls


Ingredients:
butter, flour, hot water

Directions:
Place rolls evenly spaced in a sprayed round cake pan.
Cover with sprayed plastic wrap and let rise*.
In a small bowl combine butter, flour and hot water and mix until smooth.
Spoon mixture into a sandwich bag.
Push down into one corner of the bag and snip off a very tiny corner.
Remove wrap from risen rolls and draw a snowflake on the top of each roll with the butter mixture.
Bake at 350°F 15 minutes or until tops of rolls are golden.
Adjust number of rolls for different pan sizes.
Stir Fried Okra


Ingredients:
canola oil, fresh okra, onion, green bell pepper, celery, seasoning salt, thyme

Directions:
Heat oil in large skillet or wok., Add okra and all other ingredients., Stir-fry for 8-10 minutes or until okra is tender crisp.
Awesome Broccoli-Cheese Casserole
Category: side-dish
By Stacy M. Polcyn

My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. Mmmmmmm!

Ingredients:
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup mayonnaise
1  egg, beaten
¼ cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika. Bake for 45 minutes to 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 386.7
Fat: 34.1 g
Saturated fat: 10 g
Carbohydrates: 9.4 g
Sugars: 2.5 g
Dietary fiber: 2.6 g
Protein: 11.3 g
Cholesterol: 63.5 mg
Sodium: 618.7 mg
Potato-Blue Cheese Soup


Ingredients:
unsalted butter, onion, garlic, potatoes, reduced-sodium chicken broth, half-and-half, blue cheese, salt, fresh ground pepper

Directions:
Melt butter in large saucepan over medium high heat.
Add onion; cook 5 minutes or until soft.
Add garlic; cook 1 minute.
Add potatoes; cook 5 minutes.
Add broth; bring to a boil.
Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
(Soup can be made to this point up to 1 day ahead.] Before serving, sprinkle with remaining 1/2 cup cheese.
Uncle Drew's Skillet Brownies
Category: desserts
By tea_leaves

A recipe my Uncle Drew brought with him when he visited for our family reunion. I think we made about five batches of these rich, chocolaty goodies over the course of his stay! Top the brownie batter with shredded coconut or nuts if desired.

Ingredients:
¾ cup butter
2 cups white sugar
¾ cup cocoa powder
1 tablespoon vanilla extract
4  eggs, lightly beaten
½ cup all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch oven-proof skillet. Place butter in a microwave-safe bowl; heat in microwave until melted, about 30 seconds. Add sugar and cocoa powder to butter and stir. Heat butter-cocoa mixture in microwave until sugar is dissolved and mixture is smooth, about 30 seconds. Mix vanilla extract into butter-cocoa mixture. Stir eggs into butter-cocoa mixture; add flour and stir until batter is well mixed. Pour batter into the prepared skillet. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 40 to 50 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 skillet

Calories: 144.5
Fat: 7 g
Saturated fat: 4.1 g
Carbohydrates: 20.2 g
Sugars: 16.8 g
Dietary fiber: 1 g
Protein: 1.9 g
Cholesterol: 46.3 mg
Sodium: 53.2 mg
Valencia Peanut and Flax Seed Butter


Ingredients:
peanuts, flax seed, flax seed, salt, sugar

Directions:
Roast the peanuts either on the stove top or in the oven until golden brown, adding the flax seeds the last 6-8 minutes of roasting. Be *very careful* not to burn the peanuts or flax seeds! Stir often! I would recommend stove top roasting with this step (a cast iron skillet being ideal]. After roasting, set aside to cool slightly.
Place the peanuts and flax seeds in a food processor or blender and blend to desired consistency adding a little bit of oil to help blend the butter smoothly. Season with salt, to taste. Optional: Add sugar if desired, to desired sweetness.
Transfer the mixture to a container and cover (I use a recycled canning jar]. We keep the nut/seed mixture refrigerated.
Stir the nut/seed butter each time before spreading to distribute the oils.
Italian Pickled Banana Peppers


Ingredients:
fresh garlic cloves, canning salt, olive oil, vinegar, water, sugar

Directions:
WEARING GLOVES, Wash, core, and cut peppers into approximately 1" strips.  Peel garlic cloves.  Pack peppers into jars.
Place appproximately 5 jars on the counter and pour boiling water into the jars to the rim.  Cover with a cookie tin and weight down to hold in the heat of the boiling water.  Let stand 5 minutes.
Pour off boiling water and place 2 cloves of garlic, 1/2 tsp of canning salt, and 1 tsp of oil into jar.  Pour boiling brine into jar to approximately 1/2 inch from the top.  Place lid on jar and seal with a ring.  (Be sure to have lids in a bath of hot water for 5 minutes prior to placing on jar].
Round Steak and Gravy
Category: meat-and-poultry
By COOKINGQUEEN75

The meat is so tender and moist and the gravy is so flavorful. Instead of baking it in the oven, I use my pressure cooker. This is wonderful with mashed potatoes, rice, or noodles.

Ingredients:
½ cup all-purpose flour
2 teaspoons ground paprika
2 teaspoons onion powder
¾ teaspoon garlic powder
3 tablespoons oil
2 pounds beef round steak, cut into serving-size pieces
½ cup diced onion
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup beef broth
1 cup water
½ teaspoon ground black pepper

Directions:
Preheat oven to 325 degrees F (165 degrees C). Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat. Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm. Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat. Pour gravy over beef in the baking pan. Cover with aluminum foil. Bake in the preheated oven until tender, about 2 hours.

Prep time: 20 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 285.2
Fat: 15.2 g
Saturated fat: 4.4 g
Carbohydrates: 10.7 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 25.1 g
Cholesterol: 63.5 mg
Sodium: 380.6 mg
Firecracker Salmon
Category: main-dish
By France C

This salmon gets marinated in a maple and jalapeno sauce, then gets topped with additional maple syrup during baking, for a perfect spicy-sweet marriage of flavors. This only has a hint of heat, so double the jalapeno if desired. Use center-cut salmon fillets that are approximately 1 inch thick.

Ingredients:
¼ cup maple syrup
1 medium jalapeno, cut in half width-wise
1 clove garlic, minced
1 tablespoon rice wine vinegar
½ teaspoon salt
⅛ teaspoon black pepper
2 (6 ounce) fillets salmon fillets
salt and pepper to taste
2 teaspoons maple syrup

Directions:
Combine 1/4 cup maple syrup, 1/2 of the jalapeno pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth. Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon. Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 2 servings

Calories: 365.8
Fat: 10 g
Saturated fat: 2.1 g
Carbohydrates: 31.9 g
Sugars: 27.6 g
Dietary fiber: 0.3 g
Protein: 36 g
Cholesterol: 74.7 mg
Sodium: 732.8 mg
B-52 (Layered Shot)


Ingredients:
Grand Marnier, irish cream, Kahlua

Directions:
To a shotglass, begin with the Grand Marnier and fill the glass 1/3 full.
Take the Bailey's, and slowly pour down the inside of the glass. It will flow under the Grand Marnier.
Next, Do the same with the Kaluha as you did for the Bailey's. It will flow under the Baileys.
This will create a beautifully layered shot that you drink straight down. It's easiest to pour down the inside of the glass if you have pour spouts inserted in the bottles. Practice makes perfect, but drink too many of them and your aim will be off. LOL!
Chocolate Malted Whopper Cookies


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, pure vanilla extract, chocolate chips

Directions:
Preheat oven to 350.
Sift together flour, malted milk powder, cocoa, baking powder and salt set aside.
Beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
Add the eggs one at a time, beating for a minute after each one.
Beat in the vanilla.
Reduce mixer to low add 1/2 of the dry ingredients and mix well.
Pour in the milk & mix.
Add the rest of the dry ingredients and mix well.
**The batter will look more like frosting than cookie dough.**.
Put mixer on low or mix by hand the malt balls and the chocolate chips/chunks or whatever you are using. I prefer doing this by hand.
Drop by rounded teaspoons 2" apart.
Bake for 11-13 minutes, when cookies are done they will be puffed and slightly soft to the touch.
Let cool for 2 minutes then place on cooling rack.
Cookies freeze well up to 2 months.
Enjoy!
Bread Pudding With Caramel Sauce
Category: desserts
By starmaster25

Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!

Ingredients:
8  eggs
2 cups milk
2 cups heavy whipping cream
1 ½ cups white sugar
¼ cup rum
2 teaspoons vanilla extract
¼ teaspoon salt
1 loaf Italian bread, cut into 1-inch cubes
1 cup white sugar
½ cup water
½ teaspoon vinegar
¼ cup water
¼ cup butter

Directions:
Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally. Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated. Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper. Preheat oven to 350 degrees F (175 degrees C). Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan. Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 3 hrs
Yields: 1 9x9-inch pan

Calories: 846.8
Fat: 36.9 g
Saturated fat: 20.4 g
Carbohydrates: 109.5 g
Sugars: 66.6 g
Dietary fiber: 2.3 g
Protein: 17 g
Cholesterol: 287.6 mg
Sodium: 722.5 mg
Involtini Di Pollo Alla Salvia (Chicken Roulades With Sage)


Ingredients:
boneless skinless chicken breasts, fresh sage leaves, bacon, extra virgin olive oil

Directions:
Once you have thinly pounded out your chicken breasts, cut each breast into two strips {slightly wider than your bacon slices}. Season chicken strips with salt and pepper.
Place 2 sage leaves onto each strip of chicken. Roll chicken strips. Roll bacon over chicken roll and secure with toothpicks. Continue until all pieces are rolled.
Into a frying pan add olive oil and heat over medium heat. Once oil is hot, add chicken roulades and cook, turning frequently, until bacon has brown/crisped on all sides. Reduce heat to low and continue cooking for approximately 10-15 minutes until chicken has cooked through {cooking time will depend on thickness of chicken}.
English Pea Salad


Ingredients:
green beans, English peas, onion, pimientos, celery, sugar, vinegar, canola oil

Directions:
Combine first 5 ingredients., Combine sugar, vinegar and oil., Bring to boil and stir until sugar dissolves., Add this mixture to other ingredients., Chill 24 hours before serving.
Mean Chef's Triple Lemon Layer Cake


Ingredients:
cake flour, baking powder, salt, granulated sugar, lemon zest, unsalted butter, cream of tartar, Lemon Curd Filling, unsalted butter, lemon zest, confectioners' sugar, fresh lemon juice, lemons, zest of

Directions:
Preheat oven to 350F; position rack in middle of oven.
Crease and flour two 8x2-inch round cake pans.
Sift flour, baking powder and salt together.
Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
Add remaining 1 1/2 cups sugar and beat until smooth.
Beat in 1/4 of the milk until just blended.
On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
Beat until just blended.
In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
Add 1/4 of the whites to batter and fold in with a whisk or spatula.
Fold in remaining white 1/4 at a time.
Divide batter evenly between cake pans and smooth tops.
Bake until tester in center comes out clean- about 35-40 minutes.
Let cool for 10 minutes, remove from pans and cool completely on rack.
Cut each cake in half horizontally using a long serrated knife.
Place one layer on a serving plate, cut side up.
Spread with 1/3 cup of chilled lemon curd.
Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
Top with fourth cake layer.
Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
Chill to firm crumb coat for about 30 minutes.
Spread remaining frosting decoratively over sides and top of cake.
Scatter top with lemon zest as garnish.
TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
Add confectioners sugar in batches and beat until light and fluffy.
Add lemon juice and beat for 1 minute.
Can be made a couple of hours ahead and kept covered at cool room temperature.
Pilaf Couscous


Ingredients:
cumin seed, pine nuts, onion, garlic clove, olive oil, fennel bulb, water, margarine, butter, couscous, chickpeas, raisins

Directions:
In a 1-cup glass measure, combine the coriander and cumin.
Microwave on high for 1 minute.
Let cool, then grind the spices with a mortar and pestle or a spice mill.
Spread the pine nuts on a plate.
Microwave on high for 2 to 3 minutes, or until just golden and aromatic.
In a 2 1/2-quart casserole, combine the onions, garlic, and 1 teaspoon of the oil.
Microwave on high for 2 minutes, or until the onions are crisp-tender.
Add the fennel and the remaining 1 teaspoon oil.
Microwave on high for 3 minutes, or until the fennel is crisp-tender.
Add the peppers.
Microwave on high for 2 minutes, or until the peppers are crisp-tender.
Meanwhile, in a 2-quart saucepan over medium heat, bring the stock and margarine or butter to a boil.
Stir in the couscous.
Cover the pan, remove it from the heat, and let stand for 5 minutes.
Add the chick-peas and raisins to the casserole.
Microwave on high for 3 minutes, or until heated through.
Fluff the couscous with a fork.
Place in a large serving bowl.
Sprinkle with the spices and pine nuts.
Add the vegetables and toss to combine.
Carol's Chicken Salad
Category: salad
By Sharon Sisson

My friend Carol is a wonderful cook, and this recipe is a '10.' By far the best chicken salad I have tasted.

Ingredients:
½ cup mayonnaise
½ teaspoon salt
¾ teaspoon poultry seasoning
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
½ cup finely chopped celery
½ cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 ½ cups diced Swiss cheese
1 ½ cups halved green grapes

Directions:
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 9 servings

Calories: 292.8
Fat: 19.5 g
Saturated fat: 6.4 g
Carbohydrates: 10.3 g
Sugars: 5.8 g
Dietary fiber: 1.2 g
Protein: 19.4 g
Cholesterol: 59.9 mg
Sodium: 278.7 mg