xiaoxl/recipe_data huggingface dataset:
Chicken Asparagus Pasta Salad


Ingredients:
rotini pasta, boneless chicken, fresh asparagus, grape tomatoes, fresh basil, feta, parmesan cheese, lemon juice, extra virgin olive oil, salt, fresh ground black pepper

Directions:
Bring 4 quarts of water to boil in a stockpot.
Cook pasta according to package directions until al dente.
Drain pasta and keep warm.
Wash asparagus and remove and discard tough ends.
Slice asparagus into one inch pieces.
Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
Drain well and reserve.
Chop chicken into one inch pieces.
Cut grape tomatoes in half.
Combine Italian dressing ingredients in a large bowl.
Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
Serve pasta salad warm or at room temperature.
Minestrone Soup


Ingredients:
olive oil, onion, celery, carrots, garlic cloves, yukon gold potato, chickpeas, crushed tomatoes, zucchini, dry pasta

Directions:
Saute the onion, carrot, celery, potato and garlic in the oil for 5-10 minutes.  Add the Italian seasoning to the vegetables near the end of the saute and stir to coat.
Meanwhile, cook the half cup of dried pasta, such as stelline or tiny shells according to package directions.  Cook pasta for about a minute less than the minimum time and then drain and rinse with cold water.  Set pasta aside.
Add tomatoes, chickpeas and broth to the sauted vegetables and simmer for 30 minutes.
After 30 minutes has passed, add the diced zucchini.  Cook for 5 minutes more.  Near the end of the cooking time, add the reserved pasta and allow it to heat in the soup for 1-2 minutes.
Serve hot.  Salt in canned tomatoes and broth is probably adequate.  Shake on crushed red pepper flakes in the serving bowls for a spicy kick.
Asian Salmon Burgers With Orange-Ginger Slaw


Ingredients:
salmon, green onions, lime juice, eggs, garlic cloves, crushed red pepper flakes, fresh ginger, pepper, brown sugar, soy sauce, tomatoes, green cabbage, red cabbage, carrot, fresh ginger, garlic powder, soy sauce, pepper, salt

Directions:
Preheat grill over medium-high heat.
Make the slaw.  In a large bowl, combine the green cabbage, red cabbage, carrots, orange juice, ginger, garlic powder, soy sauce, sesame oil and pepper.  Cover and chill.
In a large bowl, combine the salmon, green onions, lime juice, eggs, garlic, pepper flakes, ginger, sesame oil, pepper, brown sugar, soy sauce, and breadcrumbs.  Form into 4 patties.  Lightly sprinkle both sides of the patties with salt.
Grill 4 minutes per side, or to desired doneness.  Assemble the burgers.  Give the Asian slaw a stir.  Place the salmon burgers on the hamburger buns, top with the slaw and sliced tomato.
Enjoy!
Cool Cereal


Ingredients:
"Cool Whip"

Directions:
Take the Cool Whip and set it to thaw slightly.
Then take your choice of cereal, mine is typically cocoa pebbles or whatever that chocolate cereal is. You can easily use any that you think may work.
Be careful to use only what the box suggests as a serving though. No one wants too much cereal or too much cool whip.To be safe I use the little sample boxes that you can buy in packs containing a variety of different brands at Walmart or Winn Dixie.
Mix the two ingredients very thoroughly.
Now you can either chill it in the refrigerator or you can eat right away.I try to let is soak and get soggy. But that is just me.
If you want to go non-healthy, you could add your choice of syrups and treat this more like an ice cream treat.
Addictive Spicy Dill Avocado Pickles
Category: side-dish
By Buckwheat Queen

Underripe avocados are lightly pickled in brine that is tangy and slightly sweet. These are great to serve with your favorite burger, hot dog, or Tex-Mex dish. They make a snazzy addition to salads too! These are so addictive; I buy more underripe avocados than I do ripe ones now. I reuse the brine over and over. The brine can be reused by simply adding more avocados and allowing them to rest for 24 hours before consuming. These will last about 5 days in the refrigerator.

Ingredients:
1 ¼ cups distilled white vinegar
1 cup filtered water
½ cup white sugar
1 teaspoon rock salt
1 teaspoon brown mustard seeds
1 teaspoon chopped fresh dill
½ teaspoon whole black peppercorns
½ teaspoon habanero pepper flakes
2  habanero peppers
1 clove garlic, lightly smashed and halved
2  underripe avocados, peeled and sliced into eighths

Directions:
Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes. Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars. Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 day
Yields: 4 servings

Calories: 106.5
Fat: 0.3 g
Carbohydrates: 26.2 g
Sugars: 25.2 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Sodium: 605.4 mg
Oven Fried Chicken III
Category: meat-and-poultry
By Elizabeth Hinlely

Crispy chicken that is moist even if you choose to take off the skin!

Ingredients:
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
½ teaspoon paprika
1 cup mayonnaise

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

Yields: 5 servings

Calories: 690.2
Fat: 53.2 g
Saturated fat: 10.3 g
Carbohydrates: 17.9 g
Sugars: 2 g
Dietary fiber: 1.3 g
Protein: 34.1 g
Cholesterol: 113.7 mg
Sodium: 966.8 mg
One Pot Easy Cheesy Vegetables and Rice
Category: trusted-brands-recipes-and-tips
By Morton

This easy and cheesy one-pot dish gets to the table in under 15 minutes and is a great way to add more vegetables to your meal.  Bonus – only one pot to clean!

Ingredients:
1 ½ tablespoons vegetable or canola oil
½ teaspoon Morton® Fine Sea Salt
1 cup extra long grain rice (15 minute)
2 cups frozen mixed vegetables
3 cups chicken stock
1 ½ cups shredded Cheddar cheese

Directions:
Heat oil in medium sauce pan over medium-high heat. Add remaining ingredients, except for cheese. Bring to a boil for 1 minute. Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed. Add cheese and stir until melted and serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 366.3
Fat: 20.3 g
Saturated fat: 10 g
Carbohydrates: 31.8 g
Sugars: 0.6 g
Dietary fiber: 3.8 g
Protein: 15.6 g
Cholesterol: 45.1 mg
Sodium: 1098 mg
Tropical Rice


Ingredients:
rice, chicken broth, coconut milk, crushed pineapple, soy sauce, brown sugar, green onion, coconut flakes

Directions:
Rinse rice and add to a pot with the broth and coconut milk (and juice if you want] and cook until done. I use a rice cooker.
Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning.
Top rice with green onions, nuts and coconut flakes before serving.
Blueberry Brunch Bake


Ingredients:
reduced-fat cream cheese, fresh blueberries, pecans, eggs, vanilla extract, orange zest, nutmeg, Maple-Blueberry Syrup, Cool Whip Lite

Directions:
Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using].
Beat eggs, half-and-half, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.
Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking].
Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.
South West Tilapia Pot Pie #RSC


Ingredients:
corn, red bell pepper, fresh cilantro, vegetable broth, chicken broth, black beans

Directions:
Preheat oven to 350 Degrees.
In large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. Stir till mixed completely.
Season to taste the Tilapia Filets then place in an 8x10 baking dish.Pour mixture of ingredient into baking dish and cover Reynolds Wrap.
Bake in oven covered for 60 minute Uncover, place biscuits over pot pie and bake for an additional 17 minutes.
Let sit for aprox. 13 minute.
Cool Melon Sipper


Ingredients:
cantaloupe, honeydews, water, fresh mint leaves

Directions:
Arrange 1 cup cantaloupe and 1 cup honeydew on a baking sheet. Freeze for 2 hours.
Remove melons from freezer.
Place all ingredients in a blender and process until smooth.
Health Chews


Ingredients:
butter, honey, egg, oats, raw sugar, coconut, sultana

Directions:
Melt butter and honey together., Stir dried ingredients together., Mix in melted butter and honey and egg., Grease 8"x12" tin. Line with baking paper., Moderate oven until light golden colour., Take out when its still soft in centre.
Kim's "greens" Salad


Ingredients:
granny smith apples, cilantro, green onion, green cabbage, celery, lemon, sour cream, honey, lemon juice, pepper

Directions:
In a small bowl combine sour cream, honey, lemon juice, and pepper., Chill dressing for 45 minutes to an hour., In the meantime, combine apples, cilantro, onion, cabbage and celery., Squirt with juice of lemon., Pour in dressing and toss lightly., Serve immediately.
Potluck Peach Cobbler


Ingredients:
butter, margarine, brown sugar, warm water, vanilla, salt, allspice, flour, white sugar, baking powder, milk

Directions:
Preheat oven 375*.
Heat filling on stove in saucepan until margarine and spices are melted and blended with the peaches and sugar, stirring on medium heat.
Pour into a 12 X 12 deep baking dish or deep dish pie pan or glass baking dish.  The filling should be hot!
In medium bowl add the topping ingredients and mix.
Pour over the filling. It is ok if it sinks to the bottom. It will come back up.
Place a flat pan under this dish, in case there are spills from baking.
Bake 45 minutes. Cool at least 15 minutes before serving.  Serve with ice cream.
Sea Bass a la Michele
Category: world-cuisine
By Chef John

Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.

Ingredients:
2 tablespoons olive oil, plus more for drizzling
2 tablespoons sherry vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
½ cup sliced green onions
1  red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

Directions:
Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish. Microwave potatoes in a microwave dish on High until just softened, about 5 minutes. Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture. Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil. Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 560.7
Fat: 18.5 g
Saturated fat: 3.1 g
Carbohydrates: 50.6 g
Sugars: 4.6 g
Dietary fiber: 4.4 g
Protein: 46.9 g
Cholesterol: 93.8 mg
Sodium: 1130.7 mg
Jewel's Ground Beef Casserole


Ingredients:
ground beef, onion, chili powder, Worcestershire sauce, cheese, salt, tomatoes, Accent seasoning

Directions:
Fry beef about 10 minutes and drain off grease.
Boil noodles about 8 minutes.
Stir in onions, salt, chili powder, tomatoes, and worchestershire sauce and cook until onions are translucent.
Sprinkle vegetables with Accent.
In a 2 quart casserole dish, combine meat and vegetables with cooked noodles and cover.
Bake, covered, at 350 degrees about 30 to 40 minutes.
Uncover and sprinkle with cheese.
Bake about 15 minutes longer.
Holiday Painted Cookies


Ingredients:
flour, baking soda, salt, sugar, butter, egg

Directions:
Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually stir in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.
Preheat oven to 375°F. Roll dough on generously floured surface to 1/4-inch thickness. Cut out shapes with holiday cookie cutters. Place on ungreased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Spoon 1 container of the frosting into medium microwavable bowl. Microwave on HIGH 20 to 30 seconds, stirring every 10 seconds. (Frosting should be a pourable consistency.] Dip tops of cookies into frosting. Microwave remaining container of frosting as needed. Place frosted cookies on wire rack set over foil-covered baking sheet. (The baking sheet will catch drips.] Let stand 10 minutes or until frosting is dried.
Prepare desired colors of Holiday Flavor Paints (see tip]. Using small clean paint brushes, paint designs on cookies.
Crab Stick  Dippers


Ingredients:
egg, chives, all-purpose flour, baking powder, salt, pepper, canola oil

Directions:
In a large bowl, gently beat egg & egg whites.
Stir in chives, flour, baking powder, salt & pepper, & mix well.
Fold in crabmeat, then cover & cool in refrigerator several hours.
Put bread crumbs in a pie plate or other shallow bowl.
Measure crabmeat mixture by mounding one tablespoon [about 1/8 cup], then shaping that amount into a small flat stick or cake about 3/4" thick.
Gently roll & coat each stick in bread crumbs & set aside. There should be about 24 sticks.
In a large nonstick skillet, with oil over medium-high heat, cook crab sticks in batches for about 4 minutes on each side, or until golden brown.
As each stick is removed from oil, place on paper-towel lined wire rack.
Serve at room temperature with a seafood dipping sauce.
Joel's Jerk Chicken Pineapple Pasta
Category: world-cuisine
By Sarah S.

My genius husband came up with this quick and spicy concoction. It has become one of my favorite meals!

Ingredients:
1 tablespoon olive oil
2  skinless, boneless chicken breast halves - cubed
1 (8 ounce) can pineapple tidbits with juice
¼ cup shredded coconut
2 tablespoons brown sugar
1 teaspoon jerk seasoning mix
½ teaspoon ground cinnamon
½ teaspoon chili powder
½ teaspoon crushed red pepper flakes
salt and ground black pepper to taste
4 ounces dry fettuccini noodles

Directions:
Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 627.8
Fat: 19.5 g
Saturated fat: 8.9 g
Carbohydrates: 79.2 g
Sugars: 31.4 g
Dietary fiber: 6.3 g
Protein: 35.1 g
Cholesterol: 69.2 mg
Sodium: 297.8 mg
Chicken Pasta Salad


Ingredients:
pasta, olive oil, tomatoes, broccoli, skinless chicken breasts, parmesan cheese, pepper

Directions:
Cook pasta to packet instructions (cut 1minute off the packet instructions for'al dente' however i like to give it the bite test to see if its perfect!].
While the pasta is cooking, steam or boil your broccoli for about 15minutes, or to your liking, however i find a slightly softer texture is better with this dish.
Grill the chicken, I used a foreman grill, but you can broil, bake or fry it, as long as its cooked!
Now this is the fun part, when everything is done, throw everything in a salad bowl except the cheese, pour the olive oil on top (if you need more than 4tablespoons go for it, I didnt really measure it].
Mix!
Add pepper and cheese.
Mix!
Serve warm, or chilled.
Boozy Watermelon-Kiwi Ice Pops
Category: desserts
By lutzflcat

Ice pops are the ultimate summer treat, but these are for adults only. They're a little fruity, a little boozy, and simply fun.  Serve up some ice pops at your next cookout or pool party, and just watch the smiles.

Ingredients:
¼ cup tequila
1 large orange, zested and juiced
2 tablespoons white sugar
1 tablespoon lime juice
5 cups diced seedless watermelon
2  kiwis, peeled and sliced

Directions:
Combine tequila, orange zest, orange juice, sugar, and lime juice in a shallow 9x13-inch dish. Stir in diced watermelon and refrigerate for 2 hours, stirring occasionally. Remove watermelon mixture from the refrigerator and pour into a blender or food processor; process until pureed. Pour into ice pop molds, drop in a kiwi slice, and freeze until firm, 3 hours or overnight.

Prep time: 15 mins
Total time: 5 hrs 15 mins
Yields: 12 ice pops

Calories: 34
Fat: 0.1 g
Carbohydrates: 5.8 g
Sugars: 4.6 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 0.4 mg
Macadamia Nut Crusted Tilapia
Category: seafood
By Chrissy Mc

This broiled white fish is coated with a chopped macadamia nut mixture.

Ingredients:
4 (6 ounce) tilapia
10 ounces macadamia nuts
1 tablespoon soy sauce
2 cloves garlic
1 teaspoon hot sauce
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon black pepper

Directions:
Preheat your oven's broiler. Line a baking sheet with aluminum foil. Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste. Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

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

Calories: 719.1
Fat: 58.7 g
Saturated fat: 9.4 g
Carbohydrates: 14.2 g
Sugars: 6.6 g
Dietary fiber: 6.2 g
Protein: 40.5 g
Cholesterol: 61.7 mg
Sodium: 336.1 mg
White Chocolate Chip Cookie Bars with Oatmeal and Cranberry
Category: desserts
By Beth

A friend of my daughter's made these white chocolate chip cookie bars, and they are now one of my daughter's favorites.

Ingredients:
1 cup butter, softened
1 cup brown sugar, packed
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
salt
3 cups oatmeal
1 cup dried cranberries
1 cup white chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat butter, brown sugar, and white sugar together in a mixing bowl using an electric mixer until creamy. Add eggs and vanilla extract; continue mixing until well blended. Add flour, baking soda, cinnamon, and salt to sugar mixture; mix well. Stir in oats, cranberries, and white chocolate chips. Pour into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center of the bars comes out clean, 25 to 28 minutes. Remove baking pan from the oven and let stand for 30 minutes. Cut into bars.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 24 bars

Calories: 249.6
Fat: 11.5 g
Saturated fat: 6.7 g
Carbohydrates: 34.5 g
Sugars: 20.7 g
Dietary fiber: 1.5 g
Protein: 3.3 g
Cholesterol: 37.4 mg
Sodium: 140.4 mg
Salmon/Halibut Olympia


Ingredients:
mayonnaise, sour cream, salt, pepper, Worcestershire sauce, onion, tomatoes, mozzarella cheese

Directions:
Grease baking pan.
Layer fish with onions and sliced tomatoes.
Spread sauce over top of fish (cover thoroughly].
Cover with foil.
Bake 1/2 hour or so at 350 (until the contents simmer].
Sprinkle mozzarella on top.
Broil until cheese melts.
Lime Jello Cabbage Salad


Ingredients:
lime Jell-O gelatin, water, water, cabbage, carrot

Directions:
Shred cabbage in food processor to be very fine and to equal 1 cup.  Grate carrots to equal 1/2 cup.  Add both to an 8 x 8 square dish.
Drain crushed pineapple, reserving liquid in a measuring cup.  Add ice to the juice so it will equal exactly one cup.  Set aside.
In a small pan on low heat, heat one cup water.  Add jello to dissolve and turn off heat.  Add the pineapple juice/ice to the pan and stir until ice melts.
Pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple.  Refrigerate for 2 hours unti firm.
Cut into 9 square servings and and enjoy!
Morrocan Preserved Lemons


Ingredients:
lemons, salt, cinnamon stick, cloves, black peppercorns, bay leaf, fresh lemon juice

Directions:
If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*] Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
* According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
Paula Wolfert shares her tips:
•Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties.
•To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons.
•To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip], remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs.
•When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
Shrimp Dip


Ingredients:
cream cheese, mayonnaise, shrimp, onion, hard-boiled eggs

Directions:
"Mix all together and chill.  Use and spread on favorite crackers."