xiaoxl/recipe_data huggingface dataset:
Crunchy Scalloped Potatoes With Thyme


Ingredients:
butter, all-purpose flour, dried thyme, salt, fresh ground black pepper, potatoes, onion, Dijon mustard

Directions:
Preheat oven to 400°F.
Lightly grease a 9x13 inch baking dish.
In a small pan, melt butter.
Stir in the bread crumbs and saute briefly.
Set aside.
In a small bowl, combine the flour, thyme, salt and pepper.
Place 1/3 of the potatoes into the baking dish.
Sprinkle 1/3 of the flour mixture evenly over the potatoes and top with 1/2 of onions (if desired].
Repeat.
Top with remaining third of potatoes and flour mixture.
Mix together Chicken stock, whipping cream and mustard.
Pour mixture over the potatoes.
Bake for 1 hour at 400°F.
Turn oven down to 350°F.
Lightly spread the bread crumb mixture over the top and bake for an additional 30 minutes.
Grands! Cheesy BBQ Cups


Ingredients:
"barbecue sauce"

Directions:
In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot.
Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 1/4-inch rim. Fill with beef mixture; sprinkle with cheese.
Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
Carrot Cake


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, ground cloves, ground nutmeg, salt, sugar, canola oil, eggs, carrots, pineapple, walnuts, dried cherries, golden raisin, cream cheese, butter, icing sugar, orange, juice and zest of, maple syrup, walnuts

Directions:
For the cake:
With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C]. Line two 8-inch (20-cm] springform pans with parchment paper. In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.
In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, pineapple, walnuts, cherries and raisins.
Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.
For the frosting:
In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and continue beating until the frosting is smooth and creamy.
Spread the frosting over the top of the cakes and stack them on a platter.
For the maple walnuts:
In a skillet, bring the syrup to a boil. Add the walnuts and stir continuously until the syrup has crystallized around the walnuts. Pour onto a baking sheet covered with parchment paper and let cool. Garnish the cake.
Yellow Split Pea Soup


Ingredients:
olive oil, yellow onion, garlic, carrot, celery, smoked ham hock, fresh ground black pepper

Directions:
Heat the oil in a large heavy pot over medium high heat.  Add the onion and garlic, reduce heat to medium low, and cook 5-7 minutes, stirring occasionally.
Add the remaining ingredients, raise the heat to high, cover, and bring to a boil.  Reduce heat to medium and simmer uncovered about 2 hours.  Stir occassionally, soup will become very thick and creamy.
Remove the ham hock and chop as little or as much of the meat as desired and add into the soup.
Awesome Pickled Jalapeno Peppers


Ingredients:
white vinegar, water, canning salt, dried oregano

Directions:
For the brine: combine vinegar, water, salt and oregano. Bring to boil.
Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves].
Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes.
If you want to spice it up you can add a garlic clove to each jar.
Mocha Locomotion Smoothie


Ingredients:
skim milk, instant coffee, chocolate pudding mix, vanilla extract

Directions:
"Add all ingredients to blender or magic bullet and blend. Start Sippin' :]."
Marinated Turkey Breast
Category: meat-and-poultry
By Danielle

This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.

Ingredients:
2 cloves garlic, peeled and minced
1 tablespoon finely chopped fresh basil
½ teaspoon ground black pepper
2 (3 pound) boneless turkey breast halves
6  whole cloves
¼ cup vegetable oil
¼ cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar

Directions:
In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours. Preheat grill for high heat. Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

Prep time: 20 mins
Cook time: 30 mins
Total time: 5 hrs
Yields: 12 servings

Calories: 317.2
Fat: 6 g
Saturated fat: 1.2 g
Carbohydrates: 2.2 g
Sugars: 1.3 g
Dietary fiber: 0.2 g
Protein: 59.8 g
Cholesterol: 164 mg
Sodium: 405.2 mg
Cheesy Chicken Penne (Baked!) SUPER EASY


Ingredients:
chicken breasts, alfredo sauce, yellow onion, ground black pepper, chicken broth

Directions:
Turn your oven to 375°F Saute your onions in a little olive oil until they are translucent. Do not burn them.
Boil your noodles.
combine your Alfredo sauce and chicken broth in a pan and mix together. Simmer while your noodles are cooking.
Once the noodles are Al Dente, and your sauce has been simmering, drain your noodle poor them back into the pot you used then pour the chicken in and the Alfredo sauce mixture.
Stir it all together. And make sure the noodles are well coated.
Coat a glass baking pan with butter. Pour the mixture into the baking pan. Cover the top with the shredded cheese.
Cover with foil. Bake for 15 minutes. Remove cover for another 10 minutes.
Mangia!
Caramel Puffs


Ingredients:
margarine, sweetened condensed milk, marshmallows

Directions:
Melt margarine, toffee, and milk over low heat until all toffee is melted and mixture is creamy.
Dip marshmallows in toffee mixture using a fondue fork.
Then roll in crushed cereal.
Drop onto wax paper and harden in fridge.
Keep toffee mixture on low heat while dipping.
These freeze well.
Savoury Sandwich Cake-Smorgastorta


Ingredients:
mayonnaise, salmon, tuna, dill, spring onion, cayenne pepper, lemon juice, cherry tomatoes, cucumber, lemon wedge, smoked salmon

Directions:
whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both].
set aside 1/3 of this mixture.
Drain your fish and pick out all the bones etc.
Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional.
On a sturdy platter, (or a biscuit tray covered in baking paper] lay out 9 slices of crustless bread. If you slices are realy big, use 6 slices, and 3 X 1/2 slices, laying them out to form the base of the "cake".
spread half the mixture over the bread.
top with 9 more slices.
cover evenly with the rest of your mixture and top with the last 9 slices of bread.
Press it down with your hand to get an even top.
Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake.
refrigerate overnight.
garnish!
there are no rules to garnishing, a row of egg slices, then some chopped cherry tomaoes, then a band of fresh chopped parsley. You can slice the smoked salmon and do a criss-cross design. Use the cucumber around the sides of the cake. Slice thinly and press against the sides.
Easy-Bake Oven Children's Chocolate Frosting


Ingredients:
powdered sugar, instant nonfat dry milk powder, vegetable shortening

Directions:
In a medium bowl, combine powdered sugar, milk powder ans cocoa powder
(sift cocoa if lumpy].
With a pastry blender, cut in the shortening.
Spoon about 1/3 cup of mixture into each of 9 small containers or Ziploc bags and seal tightly. Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 9 packages of Children's Chocolate Frosting.
To use, combine 1 pkg. Children's Chocolate Frosting Mix with 3/4 teaspoon water. Stir til smooth. Spread on cooled cake.
Herbed Danish Blue Cheese Dip


Ingredients:
sour cream, mayonnaise, lemon juice, tarragon, dried dill, garlic clove, green onions, watercress, danish blue cheese

Directions:
Combine all ingredients in order given., Chill covered for at least 2 hours before serving.
Blue Cheese, Walnut, and Chicory Salad
Category: salad
By Chef John

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Ingredients:
1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads   Belgian endive
4 ounces blue cheese, crumbled

Directions:
Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes. Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary. Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces. Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated. Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 644.2
Fat: 55.4 g
Saturated fat: 11.1 g
Carbohydrates: 27.5 g
Sugars: 4.1 g
Dietary fiber: 18.3 g
Protein: 17.7 g
Cholesterol: 21.3 mg
Sodium: 710.9 mg
Sonny's Waldorf Turkey Salad
Category: salad
By SKYBLUE1963

Wondering what to do with that left-over turkey? This salad will make turkey into something really exotic, with a fruity, nutty and hint-of-spicy flavor that you will want to enjoy year-round. With so many different variations, this salad has something for everyone! Serve salad on top of salad greens or in a pita shell.

Ingredients:
½ cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons cider vinegar
1 tablespoon white sugar
1 teaspoon curry powder
½ teaspoon ground black pepper
2 cups cubed cooked turkey
1 cup halved red seedless grapes
1  apple, cored and chopped
½ cup chopped celery with leaves
½ cup chopped red onion
½ cup chopped walnuts

Directions:
Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 334.2
Fat: 24.2 g
Saturated fat: 4.1 g
Carbohydrates: 14 g
Sugars: 10.2 g
Dietary fiber: 2 g
Protein: 16.8 g
Cholesterol: 44.6 mg
Sodium: 185 mg
Rabbit Paprika


Ingredients:
butter, red onion, bay leaf, sweet paprika, caraway seed, white pepper, black pepper, cayenne pepper, rabbit, salt, sour cream

Directions:
Melt 4 tblsps of the butter in a Dutch oven over high heat.
When foam subsides, add onion slices, Saute, stirring frequently, until onion begins to wilt, about 2 minutes.
Add 1/3 cup of stock and bay leaf; heat to boiling.
Reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes.
Combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl.
Melt remaining 3 tblsps butter in large skillet over medium-high heat.
When foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side.
Sprinkle pieces evenly with spice mixture.
Reduce heat to medium; continue to saute until browned, about 5 minutes.
Transfer rabbit to casserole with onions.
Pour remaining stock in skillet; heat to boiling, scraping bottom and sides of skillet to loosen browned bits.
Add contents of skillet to casserole along with salt; heat over high heat to boiling.
Reduce heat to very low and simmer gently, covered, till rabbit is very tender, about 2 ½ hours.
When rabbit is done, transfer to a serving platter mounded with egg noodles.
Keep warm in oven.
Increase heat under casserole to medium.
Heat sauce to simmering.
Whisk in remaining paprika and sour cream; do not allow sauce to boil.
Remove from heat; taste for seasoning and adjust (sauce should be spicy].
Pour over rabbit and noodles and serve.
California Cactus Salad


Ingredients:
cactus pieces, olive oil, garlic cloves, canned black beans, green onions, fresh cilantro, fresh lime juice, sugar, ground cumin, tomatoes, lettuce, queso fresco, sour cream

Directions:
Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes].
Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
Yield: 4 servings.
Baked Pumpkin Custard


Ingredients:
butter, eggs, pumpkin puree, Splenda sugar substitute, skim milk, flour, vanilla, salt, baking soda, cinnamon

Directions:
Preheat oven to 450°F.
Pour all ingredients in a large mixing bowl and mix well until all ingredients are combined and smooth.
Coat a shallow baking dish.  Then pour the pumpkin mixture into the baking dish and bake for 30 minutes.
Can be served either warm or room temperature, topped with a dollop of whipped cream.
Fresh Salmon Burgers With Hoisin and Ginger (Low Fat)


Ingredients:
salmon fillets, hoisin sauce, fresh parsley, green onion, fresh ginger, minced garlic cloves, salt, black pepper

Directions:
Place the salmon, hoisin and mayo in a food processor; using on/off turns blend until coarsely ground (don't over process!].
Transfer to a bowl and add in all remaining ingredients; mix to combine.
Shape into 6-8 patties.
Place on a tray, cover and refrigerate for 3-4 hours.
In a frypan or grill, cook the patties for about 3-4 minutes on each side, or until cooked.
Delicious!
Poffertjes (Dutch Mini Pancakes)
Category: world-cuisine

An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.

Ingredients:
2 cups self-rising flour
1 pinch salt
1 cup milk at room temperature
2 large eggs
2 tablespoons maple syrup

Directions:
Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag. Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 12 servings

Calories: 104.5
Fat: 1.4 g
Saturated fat: 0.5 g
Carbohydrates: 18.7 g
Sugars: 3 g
Dietary fiber: 0.6 g
Protein: 3.8 g
Cholesterol: 32.6 mg
Sodium: 297.8 mg
Cream Cheese Cookies I
Category: desserts
By Robin

These cookies are delicate when made with a press, or hardy when dropped by spoonfuls. I fill centers of press cookies with preserves or a chocolate chip for added variety.

Ingredients:
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1  egg yolk
½ teaspoon vanilla extract
2 ½ cups all-purpose flour

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center. Bake for 15 minutes in preheated oven. Cookies should be pale.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 dozen

Calories: 54.1
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 6.1 g
Sugars: 2.8 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 10.9 mg
Sodium: 21.9 mg
Smoked Eggs
Category: appetizers-and-snacks
By Jackie B

This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill. The eggs turn a lovely brown color and have a consistency similar to boiled eggs. The insides have a tinted brown color, too. Reduce cook time if you prefer a softer boiled egg.

Ingredients:
6  fresh raw eggs in the shell
salt and ground black pepper to taste

Directions:
Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions. Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature. Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 6 eggs

Calories: 62.9
Fat: 4.4 g
Saturated fat: 1.4 g
Carbohydrates: 0.3 g
Sugars: 0.3 g
Protein: 5.5 g
Cholesterol: 163.7 mg
Sodium: 87.4 mg
Chocolate Ribbon Pie
Category: desserts
By Janice Howard

A quick pie with a layer of chocolate pudding atop a cream cheese layer and finished with a layer of whipped topping. Garnish with chocolate shavings if desired.

Ingredients:
4 ounces cream cheese, softened
2 tablespoons white sugar
1 tablespoon milk
1 (8 ounce) container frozen whipped topping, thawed
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups milk
1 (9 inch) prepared chocolate cookie crumb crust

Directions:
In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust. In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.  Just before serving, spread remaining whipped topping over pudding layer.

Prep time: 30 mins
Total time: 4 hrs 30 mins
Yields: 1 9-inch pie

Calories: 426.3
Fat: 22.5 g
Saturated fat: 12.1 g
Carbohydrates: 52.1 g
Sugars: 37.2 g
Dietary fiber: 1.4 g
Protein: 5.5 g
Cholesterol: 20.9 mg
Sodium: 652.2 mg
delicious & easy enchilada sauce


Ingredients:
whole tomatoes, avocado oil, red onion, garlic cloves, unbleached all-purpose flour, green chilies, low sodium chicken broth, brown sugar, chipotle pepper, dried Mexican oregano, ground cumin, chili powder, sea salt

Directions:
In a medium bowl, add tomatoes and crushed them by hand; set aside. In a pot over medium-heat, add oil and when hot, add onion and garlic; sauté for 1 ½ minutes. Add flour and whisk for 1 minute or until it turns into a nice amber color.
Add crushed tomatoes, green chilies, broth, brown sugar, chipotle pepper, oregano, cumin, chili powder and sea salt. Stir ingredients until well combined and bring to a boil. Reduce heat to medium-low and let it simmer for 10 minutes or until the sauce thickens, stirring occasionally. It makes 3 cups.
Vegetarian Jumbalaya


Ingredients:
onion, celery, green pepper, fresh mushrooms, olive oil, garlic cloves, fresh tomatoes, water, long grain rice, reduced sodium soy sauce, fresh parsley, salt, paprika, cayenne pepper, chili powder, pepper, reduced-fat sour cream

Directions:
In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.to a 2-1/2-qt. baking dish coated with cooking spray.
Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.
Avocado Cream Cheese Spread


Ingredients:
avocado, cream cheese, fresh lemon juice, garlic cloves, salt

Directions:
"Mash avocado with a fork. Blend in all other ingredience. Refrigerate until ready to use."
Green Beans With Sweet and Sour Red Onions


Ingredients:
green beans, butter, red onion, fresh marjoram, dry crushed red pepper, red wine vinegar, dark brown sugar

Directions:
Steam beans until crisp-tender, about 5 minutes.
Transfer to plate.
Melt butter in heavy large skillet over high heat.
Add next 3 ingredients.
Sauté until onion begins to soften, about 2 minutes.
Add vinegar and sugar.
Stir until sauce thickens, about 1 1/2 minutes.
Add beans; toss to coat and heat through, about 1 minute.
Season with salt and pepper.
Mound in shallow bowl.
Mango Margaritas


Ingredients:
character(0]

Directions:
1. In blender, place all ingredients except ice. Cover; blend on high speed until blended.
2. Add ice. Cover; blend until smooth and slushy.
Arroz Guatemalteco


Ingredients:
white rice, beef broth, vegetable broth

Directions:
Saute rice in oil until rice has absorbed the oil but has not changed color.
Add vegetables, salt and pepper, and 4 C of broth.
Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about 20 minutes.
Houston's Buttermilk Garlic Salad Dressing


Ingredients:
sour cream, mayonnaise, garlic, salt, paprika, fresh ground black pepper, sugar, dry mustard, buttermilk

Directions:
Blend all ingredients in a blender until smooth., Flavour improves when it sets in the fridge for a couple of hours.
Zucchini Bread


Ingredients:
eggs, sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, baking powder

Directions:
Preheat oven to 350., Sift together all dry ingredients., Beat eggs, add sugar, oil, zucchini and vanilla., Combine both mixtures., Add nuts., Grease and flour 2 loaf pans., Bake 1 hour.
Strawberry Pie


Ingredients:
flour, sugar, sugar, milk, salt, light corn syrup, cornstarch, water, strawberry gelatin, strawberry

Directions:
Preheat oven to 450 degrees F.
Mix together flour, 2 Tablespoons sugar, milk, salt and oil.
Press mixture into a 9-inch pie plate.
Bake for 10 minutes.
Set crust aside to cool.
In a sauce pan, heat 1 cup sugar, corn syrup, cornstarch and water until clear and thickened.
Stir in strawberry gelatin, cool.
Fold strawberries into the cooled gelatin mixture.
Pour into crust and chill for at least 2 hours.
Cut into wedges and serve.
Great with whipped cream.
Refridgerate leftovers (if there any].
Pesto Grilled Salmon


Ingredients:
salmon fillets, pesto sauce, green onions, lemon juice, lime juice, garlic cloves

Directions:
Put sauce ingredients in food processor and blend until creamy.
Coat grill rack with oil and place salmon skin down. Grill covered over medium heat for 5 minutes (can broil if you don't have a grill].
Spoon pesto over salmon reserving 1/4. Grill 15-20 minutes more basting with remaining pesto occasionally until fish flakes with fork.