xiaoxl/recipe_data huggingface dataset:
Luby's Cafeteria Potato Salad


Ingredients:
idaho potatoes, dill pickle, celery, green onions with top, red bell peppers, pimientos, mayonnaise, prepared mustard, salt, pepper

Directions:
In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.
Drain
and cool just enough to handle.
Peel and cut into 3/4-inch cubes.
In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours.
Strawberries With Lemon Cream


Ingredients:
fresh strawberries, sugar, lemon yogurt, lemon peel

Directions:
Place strawberries in a medium bowl., Sprinkle with sugar and combine gently., In another bowl, fold whipped topping into yogurt. Fold in lemon peel., To serve layer berries and yogurt into 4 parfait glasses., Top each with lemon peel and strawberry slices.
Saucy Tortellini and Meatball Soup #A1


Ingredients:
ground turkey, egg, parmesan cheese, olive oil, Italian sausage, onion, green pepper, zucchini, garlic cloves, chicken broth, chicken broth, roma tomatoes

Directions:
Heat oven to 350 degrees F.  Line a cookie sheet with no-stick aluminum foil or spray with no-stick cooking spray.  Set aside.
In a large bowl, combine the ground turkey, breadcrumbs, egg, granulated garlic and 2 tablespoons of the Parmesan cheese.  Mix well.  Form into 1 1/2" meatballs and place on prepared cookie sheet.  Bake for 20-25 minutes or until starting to brown.  remove from oven and set aside.
Meanwhile, place a 4-5 quart Dutch oven over medium high heat.  Add the olive oil and sausage.  Cook, stirring often, for 4-5 minutes or until sausage is starting to brown.  Add the onion, green pepper, zucchini and garlic.  Mix well and cook for 6-8 minutes or until vegetables are crisp/tender.
Add the chicken broth and A-1 Sauce and bring to a simmer.  Add the tortellini and cook for 5-6 minutes.
Add the spinach, tomatoes and the cooked meatballs.  Mix well and cook another 5-6 minutes or until tortellini is cooked through.
Top each serving with remaining Parmesan cheese.
My Own French Onion Soup


Ingredients:
onions, margarine, butter, beef broth, water, bouillon, Worcestershire sauce, pepper, swiss cheese, parmesan cheese

Directions:
In 5 quart dutch oven, saute` onions in butter over low heat 15 minutes or until onions are golden brown and tender.
Stir in beef broth,beef consomme`, beef base, Worcestershire sauce and pepper.
Bring to a boil. Reduce heat; cover and simmer 20 to 20 minutes.
In a medium bowl combine cheeses.
Ladle soup into 6 ovenproof bowls.Top each with slice of toasted French bread; sprinkle with about 2 Tablespoons cheese mixture.
Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly. (Put bowls on cookie sheet to make it easy].
Add additional leftover cheese if desired.
Brine for Smoked Salmon


Ingredients:
water, brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves

Directions:
"Place sugar in water and stir until incorporated.  Add other ingredients and stir until mixed well.  Place a 1 lb piece of fresh salmon into a baking dish (that just fits the fish] and pour the brine over top.  Cover and refrigerate for 24 hours.  Disregard brine and smoke the fish as per the recommendations of your smoker."
Smooth As S I L K Cream Cheese Danish


Ingredients:
butter, sour cream, sugar, sugar, warm water, eggs, salt, flour, cream cheese, sugar, egg, vanilla, salt, powdered sugar, butter, milk, vanilla extract

Directions:
Mix "dough additives" and set aside to cool.
Sponge yeast, sugar, water; when foamy, add luke-warm/cool sour cream mixture, blend well, then add remaining dough ingredients, mixing thoroughly.
Transfer dough to a large greased bowl; cover and refrigerate several hours or overnight.
Mix filling ingredients in a medium bowl, set aside.
Prepare two cookie sheet pans (grease or use parchment paper]; set aside.
Divide dough into four parts; transfer one part to a well-floured surface, pat into a rectangle, then roll into a 14x8 inch rectangle (approx].
Spread one-fourth of the filling over the dough rectangle, lightly roll up (start on the long side closest to you].
Transfer roll to prepped cookie sheet, seam-side down, curve into a cresent shape.
At one-inch intervals, use scissors to snip about 2/3's into the roll (exposing the roll & cream cheese filling].
Repeat with remaining dough & filling.
Let rise in warm place about 1-2 hours.
Bake at 350 for 20 minutes (golden brown].
Mix icing ingredients in a small bowl, spread over tops of cooled loaves.
Butterfly Cupcakes


Ingredients:
unsalted butter, caster sugar, eggs, self-raising flour, milk, vanilla essence, fresh strawberries, icing sugar

Directions:
Cream butter and sugar together in a bowl until light and fluffy.
Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.] towards the top of the oven for about 20 minutes or until golden brown.
Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
and EAT! :D.
Peanut Butter Coconut Oil Dog Treats


Ingredients:
coconut oil, cinnamon

Directions:
If your coconut oil is not already liquid, place it in a medium saucepan over medium-low heat and cook until melted.
Add in peanut butter and cinnamon and stir until mixture is completely smooth and incorporated. Note: mixture should be thick, but pourable.
Pour mixture into silicone ice cube trays and refrigerate or freeze until set.
Pop dog treats out and serve them to your pup! (Store in an air-tight container and keep in refrigerator.] *For exact coconut oil measurements, we use 1 teaspoon per 10 pounds dog’s body weight, or 1 tablespoon per 30 pounds.
**Start with about 1/4 dose of coconut oil and gradually increase over the course of several weeks so your pup can get acclimated.
Creamy Marshmallow Dip (From Cooking Light)


Ingredients:
low-fat cream cheese, marshmallow creme

Directions:
Combine all ingredients in a medium bowl., Beat at low speed with an electric mixer until well blended., Cover and chill for 2 hours.
Sweet Southwestern Black Bean Soup


Ingredients:
onion, garlic, chicken broth, cumin, cinnamon, chili powder, cilantro, black beans, diced tomatoes, corn

Directions:
Spray pan with non-stick spray. Dice onion, add to pan. Add garlic.
Cook on medium-high heat until onion is translucent.
Add chicken broth, cumin, cinnamon, chili powder, cilantro, and diced tomatoes. Reduce to medium heat.
Add drained corn and black beans.
Simmer for 30 minutes to an hour. (the longer the better!].
Chicken Breast Casserole


Ingredients:
egg, margarine

Directions:
Preheat oven to 350*., Cut chicken into bite size pieces and set aside., Mix beaten egg and both soups well., Add chicken, bread and melted margarine., Pour into a buttered 8x8x2 casserole dish., Top with crushed potato chips., Bake uncovered for one hour or until golden brown., Let set 15-20 minutes before serving.
Fast-Lane Chicken Pot Pie


Ingredients:
butter, green onions, all-purpose flour, milk, salt, dry mustard, pepper, dried thyme, canned whole potatoes, egg

Directions:
In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 1 minute or until softened.  Sprinkle with flour; cook, stirring, for 1 minute; without browning.  Gradually whisk in stock and milk; bring to boil.
Reduce heat and cook, stirring, for 5 minutes or until thickened.  Stir in salt, mustard, pepper and thyme.  Add frozen vegetables, chicken and potatoes.  Pour filling into 1 of the pie shells.
Moisten edge with some of the egg; invert remaining pie shell over top and remove foil plate.  Flute edges to seal.  Brush top with egg; cut steam vents in top.  Bake in 400 degree oven for about 30 minutes or until filling is bubbly and crust is golden.
Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style)
Category: salad
By Puppyfood

Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!

Ingredients:
2 pounds potatoes, unpeeled
½ small onion, diced
½ teaspoon prepared yellow mustard
salt and ground black pepper to taste
1 cup vegetable stock
3 tablespoons vinegar, or more to taste
2 tablespoons vegetable oil

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper. Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 121
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 20.4 g
Sugars: 1.1 g
Dietary fiber: 2.6 g
Protein: 2.4 g
Sodium: 44.8 mg
Irish Black Velvet


Ingredients:
character(0]

Directions:
Combine Guinness and champagne in a tall very chilled glass, stir gently and serve.
Enjoy!
Couscous With Spiced Chickpeas and Figs


Ingredients:
olive oil, onion, garlic cloves, mixed spice, chickpeas, chopped tomatoes, zucchini, green beans, dried fig, couscous, coriander leaves, harissa, ground cumin, ground ginger, salt, black pepper, ground cinnamon, ground coriander, cayenne, ground allspice, ground cloves

Directions:
Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.
Ground Beef, Rice and Cabbage Hot Pot


Ingredients:
ground beef, onion, garlic, chicken broth, ketchup, cabbage, long-grain white rice, frozen corn kernels, carrots, dried thyme, bay leaf, black pepper, salt

Directions:
In large skillet, brown ground beef and onion, till meat is brown and onion is tender, stirring frequently.
Drain.
Transfer meat mixture to crockpot.
Add all remaining ingredients.
Stir to mix well.
Cover and cook on LOW setting 5 1/2 to 6 hours.
Remove bay leaf and serve.
Mahi Mahi With Mango-Vanilla Sauce


Ingredients:
olive oil, shallots, white wine, mango, heavy cream, vanilla bean, tomato puree, mahi mahi fillets

Directions:
Prep an outdoor grill.
Heat 2 Tablespoons of olive oil in a saute pan over medium heat. Saute the shallots until they are translucent. Add the wine and mango. Saute for 20 seconds. Add the cream and reduce the mixture by one half.
Add the vanilla bean scrapings to the pan and stir the mixture. Turn the heat to low. Add the tomato puree. Cook for 1 to 2 minutes. Place the sauce in a blender and puree for 1 minute. Watch out for the steam when pureeing hot liquids!
Pour the sauce through a strainer, return it to the saute pan and bring to a simmer. Season with salt and pepper, to taste. Keep warm on the back of the stove.
Preheat your grill to about medium to medium high heat.
Season the mahi mahi fillets with salt and pepper and brush with some olive oil. Grill the fillets for 1 to 2 minutes, rotate 90 degrees and grill an additional 3 to 4 minutes. Turn the fillets over and repeat the grilling process. Remove the fillets form the grill.
Serve with the mango-vanilla sauce.
Joyce's Cheese N Chicken Dinner


Ingredients:
margarine, butter, flour, salt, paprika, pepper, chicken, milk, cheese

Directions:
Melt butter in a 9x13-inch pan., In a bag, combine flour, salt, paprika and pepper., Add chicken and shake to coat., Place chicken skin side down and bake at 425°F for 30 minutes., Turn chicken pieces, sprinkle with salt and bake another 15 minutes., Combine milk and soup and blend until smooth., Pour over chicken., Push chicken pieces toward center of pan., Arrange biscuits around chicken., Bake 10 minutes., Top each biscuit with shredded cheese., Continue baking 5 minutes or until biscuits are golden brown.
Cranberry Apple Scones
Category: bread
By BethG

This is a lighter scone version that goes well with a warm drink in the morning and is an easy recipe for kids to try.

Ingredients:
2 cups all-purpose flour
½ cup orange-cranberry muffin mix (such as Krusteaz®)
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
5 tablespoons butter, chilled and diced
1  apple, diced
⅓ cup sweetened dried cranberries (such as Craisins®)
¾ cup half-and-half
1  egg
1  egg white
1 tablespoon confectioners' sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Whisk flour, muffin mix, brown sugar, baking powder, nutmeg, and salt together in a bowl. Cut butter into flour mixture using a pastry blender or fork until it resembles coarse crumbs. Combine apple and dried cranberries together in a bowl; mix into flour mixture. Beat half-and-half and egg together in a bowl until frothy; slowly stir into flour mixture using a rubber spatula until dough forms. Knead dough 4 to 5 times. Roll dough into a rectangle onto a lightly floured work surface using your hands. Cut rectangle in half diagonally and each half into 4 triangles, making 8 triangles. Arrange triangles on the prepared baking sheet. Whisk egg white and confectioners' sugar together in a bowl; brush over each triangle. Bake in the preheated oven until scones are golden brown, about 20 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 servings

Calories: 312.8
Fat: 11.9 g
Saturated fat: 6.7 g
Carbohydrates: 46.2 g
Sugars: 17.6 g
Dietary fiber: 1.8 g
Protein: 5.7 g
Cholesterol: 52.5 mg
Sodium: 319.9 mg
Bigfatmomma's Slow-cooked Meat Sauce


Ingredients:
ground beef, ground turkey, butter, olive oil, mushrooms, onion, garlic, molasses, tomatoes, crushed red pepper flakes, pepper, dried rubbed sage, dried basil, dried oregano, dried rosemary, bay leaves, tomato sauce, mozzarella cheese, parmesan cheese

Directions:
Saute tomato, mushrooms, garlic, onion in the butter, olive oil and molasses, until soft.
Place this mixture into a crockpot.
Brown the beef in a non-stick pan until no longer pink, and drain.
Pour on top of onion mixture in crockpot.
Pour tomato sauce into crockpot.
Add spices, bay leaves and cheese, and stir to mix evenly.
Slow-cook on low for 2-3 hours, stirring twice, or alternately, cook over very low heat on stovetop, stirring occasionally so that the cheese doesn't burn.
Serve over thick pasta.
Chai-Spiced Hot Cocoa


Ingredients:
hot water, tea bag, ground cinnamon

Directions:
Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.
Corned Beef and Swiss Dip
Category: appetizers-and-snacks
By ArmyWO

Warm and delicious corned beef dip. Serve with crackers or toast the hunks of bread taken from the center of the Italian loaf. You can also bypass the bread altogether and bake in a 9x13 covered pan.  I have also cooked this in a slow cooker on Low for 3 hours.

Ingredients:
1 tablespoon vegetable oil
¾  onion, chopped
3 (2.5 ounce) packages deli-sliced corned beef (such as Buddig ®), diced
2 (8 ounce) packages cream cheese, softened
1 ½ cups mayonnaise
1 (8 ounce) carton sour cream
1 cup shredded Swiss cheese
1 teaspoon garlic powder
1 (1 pound) loaf unsliced Italian bread

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes. Transfer onion to a large mixing bowl. Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined. Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired. Spoon the corned beef mixture into the bread bowl. Wrap the filled bread bowl in aluminum foil and place on a baking sheet. Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 24 servings

Calories: 293.3
Fat: 24.1 g
Saturated fat: 9.3 g
Carbohydrates: 11.8 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 8 g
Cholesterol: 45 mg
Sodium: 386 mg
Lettuce Leaf Tacos
Category: appetizers-and-snacks
By asliceofpi

For those on a low-carb kick that love Mexican but dread all the beans and bread, try this alternative for taco night. It uses lettuce leaves instead of taco shells to make a dish that's halfway between a lettuce wrap and a taco. Low on carbs and still delicious!

Ingredients:
1  green bell pepper, chopped
1  yellow onion, chopped
2 tablespoons olive oil
2 tablespoons chicken stock  (Optional)
1 pound ground beef
3 tablespoons taco seasoning
2 large roma (plum) tomatoes, chopped
½ teaspoon salt
1 (8 ounce) package shredded Cheddar cheese
12  large romaine lettuce leaves

Directions:
Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes. Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with   until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease. Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl. Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 lettuce-wrapped tacos

Calories: 549.7
Fat: 38.9 g
Saturated fat: 18 g
Carbohydrates: 14.4 g
Sugars: 5.9 g
Dietary fiber: 2.5 g
Protein: 34.5 g
Cholesterol: 127.7 mg
Sodium: 1223.4 mg
Spicy Tilapia and Feta Cakes
Category: appetizers-and-snacks
By Raquel Teixeira

Wholesome fish dishes do not have to be boring. I love crab cakes...I have made tuna cakes...so why not tilapia cakes? Add some feta and hot sauce and really make it an interesting fish dish. Serve with a dill sauce or simple sour cream.

Ingredients:
2 tablespoons olive oil, divided
2  tilapia fillets
salt and ground black pepper to taste
¼ cup bread crumbs
2  green onions, diced
1  egg
2 tablespoons lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon garlic powder
1 tablespoon dried dill weed
2 teaspoons hot sauce

Directions:
Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add tilapia fillets, salt, and pepper and cook until easily flaked with a fork, about 2 minutes on each side. Turn off the heat and shred the fish with 2 forks. Transfer to a bowl. Toss the fish with bread crumbs, green onions, egg, lemon juice, feta cheese, garlic powder, dill, and hot sauce. Form patties with your hand and refrigerate for at least 1 hour. Set a skillet over medium-high heat. Add remaining oil. Cook patties in the hot oil until golden brown, 1 to 2 minutes on each side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 8 fish cakes

Calories: 369.1
Fat: 20.4 g
Saturated fat: 4.5 g
Carbohydrates: 15.8 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 30.5 g
Cholesterol: 142.3 mg
Sodium: 496.6 mg
Banana Pudding Pie


Ingredients:
butter, bananas, sugar, all-purpose flour, eggs, milk, vanilla extract, sugar

Directions:
Reserve 30 vanilla wafers.
Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
Bake at 350°F for 10-12 minutes or until lightly browned.
Cool on a wire rack for 30 minutes.
When completely cool, arrange banana slices in the crust.
Vanilla Cream Filling:  In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
Remove from heat and add vanilla.
Pour half of the vanilla cream filling over the bananas.
Layer 20 vanilla wafers on top of the filling.
Pour the remaining filling over the wafers.
Meringue:  Beat the egg whites on high speed with a mixer until foamy.
Add the sugar, 1 T at a time, and beat until stiff peaks form.
Spread the meringue evenly over the filling and be sure to seal the edges.
Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
Cool on a wire rack for 1 hour or until completely cool.
Coarsely crush the remaining 10 wafers and garnish the top of the pie.
Chill for 4 hours before serving.
Air Fryer Hard-Boiled Eggs
Category: appetizers-and-snacks
By Yoly

I love not having to wait for the water to boil and not having to wash the pot. I just place my eggs in the air fryer and in 15 minutes they're hard-boiled.

Ingredients:
6  eggs

Directions:
Preheat an air fryer to 250 degrees F (120 degrees C). Place eggs in the air fryer basket. Cook eggs for 15 minutes. Remove eggs and place in a cold water bath until fully cooled, 8 to 10 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 hard-boiled eggs

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 70 mg
Creamy Scallop Chowder
Category: soups-stews-and-chili
By Shirley

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

Ingredients:
1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
½ cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
½ cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

Directions:
Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat.  Saute onions and mushrooms until tender. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

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

Calories: 297.6
Fat: 12.2 g
Saturated fat: 7 g
Carbohydrates: 12.8 g
Sugars: 5.1 g
Dietary fiber: 2 g
Protein: 28.6 g
Cholesterol: 79.5 mg
Sodium: 920.8 mg
Fried Eggs With Garlic, Lemon and Mint


Ingredients:
garlic cloves, salt, butter, margarine, eggs, dried mint

Directions:
Crush the garlic with the salt and mix well with the lemon juice.
Melt the butter in a large frying pan.
Add the garlic mixture.
As the butter begins to color, slide in the eggs(previously broken into a bowl]and fry gently.
Crush the dried mint and sprinkle over the eggs.
Cover pan briefly to set yolks.
When eggs are set, sprinkle lightly with salt and serve immediately.
Ham and Cheese Spread


Ingredients:
cream cheese, sour cream, ham, swiss cheese, cheddar cheese, fresh parsley

Directions:
In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth., Stir in ham and cheese. Form into ball or spoon into a plastic wrap-lined mold., Roll in parsley or sprinkle parsley on top., Refrigerate.