xiaoxl/recipe_data huggingface dataset:
Classic Pork Schnitzel


Ingredients:
all-purpose flour, paprika, seasoning salt, pepper, egg, milk, lemon wedge, chicken broth, sour cream, all-purpose flour, dried dill

Directions:
In a shallow dish, stir together flour, garlic salt, celery salt, seasoned salt, paprika and pepper. In another shallow dish, stir together egg and milk.
In a large skillet, heat cooking oil. Coat each cutlet with flour mixture, then dip in egg mixture and again in flour mixture. Letting the coated cutlets rest for about 10-15 minutes allows for better adhersion. Cook in hot oil over medium heat for 12 to 15 minutes or until browned and meat is thoroughly cooked, turning once. (Remove meat from skillet and keep warm while preparing Sour Cream-Dill Sauce, if using.] Serve with lemon wedges or sauce.
Sour-Cream Dill Sauce: Pour chicken broth into skillet used for cooking the cutlets. Over medium heat, scrape up brown bits in skillet. Bring mixture to boiling. In a small bowl, stir together dairy sour cream, flour and dillweed. Stir into hot broth in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Emily's Famous Marshmallows
Category: desserts
By HBIC

These marshmallows are the real thing. Husbands love 'em, kids love 'em, picky eaters scramble for 'em.  Better than store bought!  Taste great in hot cocoa.

Ingredients:
1 cup confectioners' sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 ¼ cups water, divided
4 tablespoons unflavored gelatin
2  egg whites
1 teaspoon vanilla extract

Directions:
Dust a 9x9 inch square dish generously with confectioners' sugar. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water.  Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely.  Keep in a warm place until syrup has come to temperature.  Remove syrup from heat and whisk gelatin mixture into hot syrup.  Set aside. In a separate bowl, whip egg whites to soft peaks.  Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff.  Stir in vanilla.  Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

Prep time: 30 mins
Cook time: 20 mins
Total time: 8 hrs 40 mins
Yields: 1 - 9x9 inch dish

Calories: 117.6
Carbohydrates: 29.8 g
Sugars: 29.1 g
Protein: 0.4 g
Sodium: 7.4 mg
Thai Spicy Tuna Lettuce Wraps
Category: trusted-brands-recipes-and-tips
By Bumble Bee

Canned tuna, chilies, green onion, sesame oil and a spicy mayo on top of lettuce leaves turns this into a great appetizer or even a light meal. My family said, 'It's so good you can't tell it's canned tuna.'

Ingredients:
2 tablespoons sriracha chili garlic sauce
2 teaspoons mayonnaise
1 teaspoon Asian red chili paste (sambal)
3 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, drained
6  green onions, chopped, divided
¼ cup red bell pepper, diced
1  jalapeno pepper, seeded and minced
¼ cup diced red onion
1  carrot, shredded
¼ cup chopped Thai basil
½ cup chopped fresh cilantro
1  lime, juiced
4 teaspoons sesame oil
3 teaspoons Asian red chili paste (sambal)
2 teaspoons toasted sesame seeds
2 teaspoons sugar
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
3 cups gourmet salad greens
1 teaspoon Cilantro or Thai basil for garnish

Directions:
Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill. Empty drained tuna into a large bowl. Break up tuna into large chunks. Add 2/3 of the green onions to the tuna; reserve the rest for garnish. Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much. In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully. Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions. Garnish with cilantro or Thai basil if you like.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 241.9
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 14.6 g
Sugars: 5.9 g
Dietary fiber: 3.5 g
Protein: 26.8 g
Cholesterol: 48.3 mg
Sodium: 1250 mg
Homemade Grape Nuts®
Category: breakfast-and-brunch
By DGatJubilee

If you enjoy Grape Nuts® cereal, try making your own with this easy recipe. This cereal has a great crunch texture and is a bit sweeter than the commercial Grape Nuts® cereal. Why make your own? Because it's addictive and much less expensive!

Ingredients:
3 ½ cups whole wheat flour
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups buttermilk
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper. Combine flour, brown sugar, salt, baking soda, and cinnamon in a large bowl. Stir in buttermilk and vanilla extract; mix well. Pour mixture into prepared baking sheet and spread evenly with a spatula. Bake in the preheated oven until browned and firm, 20 to 25 minutes. Cool patty in the baking sheet for 10 minutes before removing to cool completely on a wire rack. Preheat oven to 275 degrees F (135 degrees C). Break cooked patty into chunks and put through a meat grinder, using a coarse blade. Divide crumbs over two baking sheets. Bake in the oven until dry, stirring every 10 minutes, about 30 minutes. Allow crumbs to cool completely and store in an airtight container.

Prep time: 15 mins
Cook time: 50 mins
Total time: 3 hrs 5 mins
Yields: 12 servings

Calories: 207.2
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 45.6 g
Sugars: 20 g
Dietary fiber: 4.4 g
Protein: 6.2 g
Cholesterol: 1.6 mg
Sodium: 348.5 mg
Glazed Apple Cookies
Category: desserts
By Sandy Moore

Spicy cookies that everyone loves.  I've mailed them before and they mail beautifully.  I've been making these for about 25 years, and never met anyone yet who didn't like them.

Ingredients:
½ cup shortening
1 ⅓ cups packed brown sugar
1  egg
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup chopped walnuts  (Optional)
1 cup apples - peeled, cored and finely diced
1 cup raisins
¼ cup milk
1 ½ cups sifted confectioners' sugar
1 tablespoon butter
½ teaspoon vanilla extract
2 ½ tablespoons half-and-half cream

Directions:
Beat shortening and brown sugar together until light and fluffy.  Beat in egg and blend thoroughly. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg. Stir half the dry ingredients into creamed mixture.  Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk.  Mix well. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet.  Bake in a preheated 400 degree oven for 10-12 minutes.  Remove cookies to racks and while still warm, spread with glaze. To make Glaze:  Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency.  Beat until smooth.  Spread on warm cookies.

Yields: 3 dozen

Calories: 288.8
Fat: 11.4 g
Saturated fat: 2.5 g
Carbohydrates: 45.7 g
Sugars: 32 g
Dietary fiber: 1.4 g
Protein: 3.3 g
Cholesterol: 13.1 mg
Sodium: 151.4 mg
Shrimp Garden Salad
Category: salad
By bluebayou

This is my version of a simple garden salad which I changed by adding a small tin of shrimp.

Ingredients:
1 head romaine lettuce- rinsed, dried and chopped
2 bunches radishes, sliced
1 bunch green onions, chopped
1  cucumber, cleaned and chopped
3  tomatoes, chopped
3 stalks celery, chopped
1 (4.5 ounce) can small shrimp, drained

Directions:
In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 73.2
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 10.3 g
Sugars: 4.8 g
Dietary fiber: 4.3 g
Protein: 7.8 g
Cholesterol: 36.9 mg
Sodium: 77.2 mg
All Bran Muffins


Ingredients:
skim milk, flour, sugar, baking powder, cinnamon, unsweetened applesauce, raisins

Directions:
Combine cereal and milk in medium size bowl.  Set aside for 15 minutes.
Combine flour, sugar, baking powder, and cinnamon in another bowl.  Mix well.
Add egg white and applesauce to cereal/milk mixture.  Mix well.
Stir in flour mixture.  Stir until moistened.  Add a splash of extra milk if batter seems too dry.
Fold in raisins.
Spray muffin tins well with no-stick spray.  Do not use paper baking cups.  Divide the batter into 12 muffin cups.
Bake at 350 deg for 15-17 minutes, or until toothpick inserted into the middle comes out clean.
Let muffins cool in the muffin tin for 5 minutes before removing.
Rick Stein's Spaghetti Alla Carbonara


Ingredients:
spaghetti, pancetta, extra virgin olive oil, garlic cloves, flat leaf parsley, eggs

Directions:
Cook the pasta in salted boiling water until al dente.
Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide].
Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
Add the garlic and parsley, heat for a few more seconds then remove from the heat.
Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
Serve with the remaining cheese sprinkled on top.
Twelve Layer Jello


Ingredients:
cherry gelatin, lemon gelatin, orange gelatin mix, strawberry gelatin, sour cream, water

Directions:
Add 1 cup boiling water to cherry jello.
Stir until dissolved.
Divide in half.
To 1/2 the jello, slowly add 1/3 cup sour cream& stir until smooth.
Pour into a 9x13 pan.
Chill 25 minutes.
Add 2 Tablespoons cold water to remaining jello& pour over first layer.
Let set 15 minutes.
Repeat process for each flavor, using flavors in given order for color effect.
(You can use any combination of flavors/colors you wish to make the desired color combination.] When completely cooled& firm, slice into squares& serve.
Chicken and Vegi Stir Fry


Ingredients:
butter, cooking onions, chicken breast, mushrooms, carrot, celery rib, peas, tomatoes, lettuce, chicken broth, soy sauce, sugar, tapioca starch, warm water

Directions:
Prepare ingredients as directed as this will go quickly.
Melt butter in large skillet over med high heat.
Add onions once butter begins to bubble and reduce heat to med, stirring occasionally until onions start to smell sweet but not brown; approx 3 - 5 minutes.
Increase heat to med-high and add chicken, mushrooms and carrots, stirring frequently for 3 minutes or so.
Add frozen peas and reduce heat to med, cook for a minute or so and add celery and half of the green onions.
Combine broth, soy, sesame oil and sugar and stir until sugar is dissolved, and add to pan.
Simmer until vegetables are tender, 3 to 5 minutes.
Combine starch and water in a small container, shake or stir until combined; add to simmering pan and stir until thickened.
Serve on a bed of lettuce against a side of rice or noodles. Top with reserved green onions.
(I just pop a bag of Uncle Ben's microwave rice in the nuker for 1 min 30 secs.].
Pear Chia Seed Pudding


Ingredients:
pure maple syrup, vanilla extract, pear, cinnamon, coconut flakes

Directions:
In a bowl mix the almond milk, greek yogurt, maple syrup and vanilla really well. Stir in the chia seeds.
Pour into two bowls or glass jars and refrigerate overnight. The next day chop the pear into small pieces and sprinkle with cinnamon. Layer goji berries, pear, almond flakes and coconut flakes over the puddings and top with a little maple syrup.
Eggplant Rolls with Bell Pepper Sauce
Category: appetizers-and-snacks
By nt_bella

This is a vegetarian, low-carb, Greek-style recipe for rolled eggplant filled with the fresh flavor of mozzarella cheese and served with a fun, vibrant bell pepper sauce. Ideal as a starter for a vegetarian dinner party.

Ingredients:
4 tablespoons olive oil, divided
½  onion, minced
2  red bell peppers, chopped
½ cup vegetable broth
salt and pepper to taste
2  eggplant, sliced lengthwise into strips
1 (6 ounce) package mozzarella cheese, cubed
2  firm red tomatoes, finely cubed
1 tablespoon chopped fresh basil, or to taste

Directions:
Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes. Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart. Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside. Preheat the oven to 400 degrees F (200 degrees C). Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well. Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture. Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 332.9
Fat: 21.1 g
Saturated fat: 6.2 g
Carbohydrates: 25.2 g
Sugars: 12.2 g
Dietary fiber: 11.7 g
Protein: 14.5 g
Cholesterol: 26.9 mg
Sodium: 368.6 mg
Pork Rites (Taverns)
Category: meat-and-poultry
By jodygreiner

Similar to a sloppy joe but the pork gives it an unique flavor.

Ingredients:
2 pounds ground pork
1 cup ketchup
½ cup water
2 tablespoons vinegar
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon salt
12  hamburger buns

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ketchup, water, vinegar, brown sugar, dry mustard, and salt into the ground beef; bring to a simmer and cook for 20 minutes. Serve on hamburger buns.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 12 sandwiches

Calories: 303
Fat: 13.2 g
Saturated fat: 4.6 g
Carbohydrates: 27.8 g
Sugars: 5.7 g
Dietary fiber: 1.2 g
Protein: 17.5 g
Cholesterol: 49 mg
Sodium: 696.1 mg
Sweet & Spicy Turkey Meatballs


Ingredients:
ground turkey, egg, garlic clove, fresh ginger, soy sauce, red pepper flakes, pineapple chunks, honey, cornstarch, soy sauce, red pepper flakes, red bell pepper, cooked rice

Directions:
Combine the ingredients for the meatballs in a large bowl. Shape turkey mixture into 1 inch balls.
Heat a small amount of oil in a skillet. Add the meatballs & fry on all sides until no longer pink in the center, around 5 minutes. Place the meatballs on a paper towel lined plate to drain excess oil.
Drain the juice from the pineapple into a bowl. Add enough water to the juice to make 1 cup of liquid.
Whisk the pineapple juice, orange juice, honey, soy sauce, cornstarch, & pepper flakes together.
Pour the sauce into the skillet & cook over medium heat until it thickens, stir frequently.
Once thickened, add in the pineapple, peppers, & meatballs. Continue to cook until hot. Serve over rice.
Orange Roughy With Sauteed Olives, Capers & Tomatoes


Ingredients:
olive oil, fresh parsley, dry crushed red pepper, cherry tomatoes, kalamata olives, capers, garlic cloves

Directions:
"Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish."
Italian Chicken With Garden Spaghetti


Ingredients:
fresh garlic, oregano, basil leaves, fresh basil leaf, tomatoes, tomato paste, olive oil, black pepper, sea salt, boneless chicken breasts, egg, parmesan cheese

Directions:
Saute garlic and onions in 2 Tbls. olive oil.
Add tomatoes, oregano, basil (reserving about 1 Tbls for later], red pepper, black pepper, sea salt.
Simmer over low heat for 15 minutes.
Add tomato paste and spaghetti sauce.
Continue to simmer over low heat for about an hour.
Crush fried onions.
Mix in 1/4 Celsius parmesan cheese.
In a separate bowl, beat egg then add remaining basil.
Dip chicken in egg mixture then coat in onion/cheese crumbs.
Bake chicken @ 400*F for 20 min, in 9"x13" glass dish lightly coated with remaining tablespoon of olive oil.
Cook whole wheat pasta according to package directions.
To serve, lay a crisp chicken breast atop a bed of spaghetti and sauce.
Enjoy!
Fiesta Dip


Ingredients:
Velveeta cheese, salsa

Directions:
Put all ingredients into crockpot and turn on high for about 1 1/2 hours then turn to low to keep warm until guests arrive.
I should note I started this on low, checked on it and then turned to high-- left for about an hour-- then turned to low again-- so adjust accordingly.
Quick Spinach and Mashed Potatoes


Ingredients:
potatoes, russet potatoes, butter, margarine, low-fat milk, sea salt, fresh ground black pepper, fresh nutmeg

Directions:
Peel and large dice the potatoes.
Place in large pot, add enough water to cover potaotes by two inches. Bring to a boil, turn down to medium and cook until fork-tender.
Drain cooked potatoes and return to hot pot. Turn heat to lowest setting.
Add butter and mash well or leave with small lumps.
Combine rest of ingredients and blend. Heat through.
Serve hot.
This makes a nice lunch. Serve with chilled sliced beef tomatoes topped with salt and pepper to taste and sprinkle with grated cheese as desired.
Gram's Banana Bread


Ingredients:
sugar, flour, salt, baking soda, shortening, eggs

Directions:
Cream sugar & shortening.
Add eggs & beat.
Add bananas and mix.
Sift dry ingredients into batter, stir in with wooden spoon.
Spray bottom of loaf pan with Pam, then flour it.  Add batter.
Bake at 350 (maybe a little under] for 45 minutes (maybe a little more].
POTATO GNOCCHI


Ingredients:
mashed potatoes, ricotta cheese, unbleached all-purpose flour, salt, olive oil, red onion, garlic cloves, red pepper flakes, whole tomatoes, ricotta cheese, heavy cream, parmesan cheese

Directions:
Line a plate with paper towels and spread ricotta cheese evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and scrape cheese into a bowl; set aside. In a large bowl, pour can of tomatoes and using hand, crush them; set aside.
In a large bowl, combine mashed, yolk, ricotta, salt and ½ cup flour; stir to combine before adding the remain flour and mix again. On a very well-floured work surface, dump potato mixture. Add more flour and knead until no longer sticky (add as much as flour as needed]. Shape into a ball and divide by 4. Roll a ¼ at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working way out. Flour cutting tool and cut dough into 1-inch. With the back of a fork, press down or use a finger/thumb. Place gnocchi on a large baking sheet lined with silpat and transfer to the fridge for 30 minutes.
In a large deep saucepan over medium, heat oil. Add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and quickly sauté for 30 seconds. Pour crushed tomatoes and bring it to a boil. Add Italian seasoning, reduce heat to medium-low and simmer gently for 10 minutes.
Add ricotta cheese to sauce and stir until very well incorporated; simmer for 10 minutes. Add heavy cream, stir and simmer for another 10 minutes. Keep sauce warm until ready to serve.
Bring a large pot with salty water to a boil. Drop gnocchi in and as soon as they rise, they’re ready. Remove from the water and transfer them in the sauce. Stir until gnocchi are well coated. Spoon into a plate and sprinkle Parmesan cheese on top. Makes 80 gnocchi.
Butterscotch Cream Brownie #A1


Ingredients:
all-purpose flour, cocoa powder, dark chocolate, mayonnaise, granulated sugar, brown sugar, eggs, vanilla extract, walnuts, cream cheese, powdered sugar, shortening

Directions:
Preheat oven to 350°F Line 8x8-inch baking pan with aluminum foil; grease foil and set aside.
Combine flour and cocoa; set aside. Melt 4 ounces dark chocolate in a large glass bowl set over simmering water. Remove from heat; cool slightly. Add mayonnaise, sugar and brown sugar; whisk to combine. Whisk in eggs one at a time just until mixed. Add vanilla and A1 original steak sauce; stir  until incorporated. Add flour mixture; stir just combined. Fold in remaing dark chocolate and walnuts.
Pour batter in prepared pan. Bake for about 30 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Melt butterscotch chips in a medium glass bowl set over simmering water. Remove from heat; add cream cheese and powdered sugar. Beat with mixer until smooth. Spread butterscotch mixture over cooled brownie.
Melt semiweet chocolate and shortening in microwave on high for about 1 minute, stirring every 30 seconds. Drizzle over butterscotch-topped brownie. Cover and chill for 2 hours or until set. Cut into 20 bars.
Mussels Portuguese Style


Ingredients:
olive oil, garlic cloves, chicken broth, red wine, fresh parsley

Directions:
Prepare mussels, discarding any that will not close after a light tap.
Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven.  Saute garlic about 5 minutes, but do not allow to brown.
Add chicken broth and wine.  Allow to come to a boil.
Add mussels and cover.  Steam about 2 - 3 minutes until shells open.  Do not overcook or mussels will become rubbery.  Discard any unopened shells.  Garnish with fresh, chopped parsley.
Serve "family style" in the pot or in individual bowls.   French bread can be used to sop up sauce.
Maple Ginger Bacon


Ingredients:
maple syrup, ground ginger, bacon

Directions:
Preheat oven to 350 degrees.
Line a cookie sheet with aluminum foil (for easy clean up]. Place a baking rack on the cooking sheet.
In a small bowl, combine the maple syrup, ginger, and Sriracha and mix well.
Coat each bacon slice with the maple mixture by dipping each slice into the bowl.
Remove and place on baking rack in a single layer.
Bake for 30 minutes or until brown and crispy.
Red Cabbage Slaw
Category: salad
By AuntE

A nice, light, creamy side dish to bring on a picnic or to go with a nice comforting fall dish like chili or pulled pork sandwiches. Adds beautiful color to your plate.

Ingredients:
1 small head red cabbage, thinly sliced and chopped
½ cup grated carrot
½ cup mayonnaise
¼ cup dried cranberries
¼ cup chopped walnuts
1 tablespoon milk, or more as needed
1 tablespoon apple cider vinegar
1 teaspoon white sugar, or more to taste

Directions:
Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 216.1
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 14.1 g
Sugars: 8.5 g
Dietary fiber: 2.8 g
Protein: 2.4 g
Cholesterol: 7.2 mg
Sodium: 137.2 mg
Angel Food Cake


Ingredients:
sugar, flour, salt, cream of tartar

Directions:
Beat egg whites by hand; add salt and beat again.
Add tartar and beat with mixer until stiff.
Fold in sifted flour and sugar (sifted together].
Add almond extract, mix, and bake for 1 hour at 225 (in an Angel pan UNGREASED].
Place upside- down to cool.