xiaoxl/recipe_data huggingface dataset:
Mild-Style Shrimp Boil with Corn and Red Potatoes
Category: seafood
By Rebecca

For those who don't want their shrimp boil to be too hot, this recipe is more savory than spicy hot. If desired, serve with cocktail sauce, hot sauce, Old Bay® seasoning, or other condiments.

Ingredients:
2 cups boiling water
4 cubes  chicken bouillon
8 cups water, or more as needed
1 large onion, quartered
1 head garlic
3  bay leaves
3  whole cloves
4 tablespoons butter
1 tablespoon kosher salt
1 tablespoon coriander seeds
2 teaspoons dill seeds
2 teaspoons white mustard seeds
2 teaspoons celery seeds
1 teaspoon whole allspice berries
1 teaspoon whole green peppercorns
1  lemon, halved
9 small red potatoes, or more to taste
3 ears corn, shucked and cut into thirds, or more to taste
16 ounces raw shrimp, headless and shells on
4 cups ice cubes

Directions:
Combine boiling water and bouillon cubes in a large pot and stir until dissolved. Add 8 additional cups of water, onion, garlic, bay leaves, cloves, butter, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice, and peppercorns and bring to a boil, about 5 minutes. Reduce heat to medium and simmer for 20 minutes. Squeeze lemon juice into the pot and add lemon to the pot as well. Add potatoes and cook for 14 minutes. Add corn and cook 6 minutes more. Add shrimp and cook until opaque, about 3 minutes. Remove pot from heat. Add ice cubes to the pot with the shrimp boil and let sit for 5 minutes. For a traditional shrimp boil, place several layers of newspaper on the dining table. Use a slotted spoon to transfer shrimp, potatoes, and corn onto the center of the table for everyone to reach, grab, and enjoy. For a tidier take, place several layers of newspaper on a baking sheet. Place shrimp, potatoes, and corn on top of the sheet and place the sheet on the dining table for everyone to serve themselves. If you are a neat freak, place shrimp, potatoes, and corn in a serving dish to pass at the table.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 584.6
Fat: 15.4 g
Saturated fat: 8 g
Carbohydrates: 86.5 g
Sugars: 7.9 g
Dietary fiber: 11 g
Protein: 30.9 g
Cholesterol: 201.3 mg
Sodium: 2929.1 mg
Krautwickel: German Stuffed Cabbage Leaves


Ingredients:
ground beef, white cabbage, eggs, onion, parsley, caraway seeds, salt, pepper

Directions:
Wash cabbage and cut out center stem.
Put about 2 inches of water in a cooking pot and some salt.
Put cabbage head upright in water, cover and steam.
As the outer leaves become tender, remove cabbage from pot and peel off the tender leaves.
Set leaves aside to drain.
Return cabbage to pot and repeat until all the leaves are removed.
Make six piles of two to three of the large outside cabbage leaves.
Finely dice the remaining smaller cabbage leaves from the heart.
This should give about two cups.
Finely dice the onion.
Add the diced cabage leaves, onion, parsley, marjoram, caraway, salt, some pepper and the eggs to the ground meat and mix well.
Divide the meat mixture into six equal portions.
Form each of the portions in the shape of a small meat loaf and wrap in the large cabbage leaves.
Make sure that the meat is completely wrapped with two or three layers of cabbage leaves.
Tie well with thread.
Note: (Thin out the thick vein from the cabbage this way it will be easier to roll the leaves.] Melt lard in frying pan and brown, but do not burn, the Krautwickel on all sides.
Pour fat from frying pan into a roasting pan, add Krautwickel and boiling soup stock.
Cover.
Place pan across two burners of the stove and simmer slowly for 1 to 1 1/2 hours.
This can also be done in the oven, however if cooked in the oven the krautwickel must be basted from time to time.
Sprinkle lightly with pepper immediately before serving.
Miller's German Cookbook.
Asian Quinoa Salad
Category: salad
By jodster52

An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.

Ingredients:
2 cups vegetable broth
1 cup quinoa
1 ½ cups thinly sliced purple cabbage
1 cup chopped carrots
1 cup frozen shelled edamame (green soybeans)
4  green onions, thinly sliced
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons sriracha sauce
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 ½ teaspoons white sugar
½ teaspoon Asian-style mustard

Directions:
Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool. Mix cabbage, carrots, edamame, and green onions together in a large bowl. Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 241.3
Fat: 6.4 g
Saturated fat: 0.9 g
Carbohydrates: 39.1 g
Sugars: 7.2 g
Dietary fiber: 5.6 g
Protein: 7.6 g
Sodium: 584.9 mg
Cajun Smothered Pork Chops


Ingredients:
onion, tomatoes with jalapeno peppers

Directions:
Sprinkle both sides of pork chops with seasoning blend.  In 12-inch nonstick skllet, heat oil over medium-high heat.  Add onion; cook about 2 minutes, stirring occasionally, until slightly tender.  Push onion to one side of skillet.
Add pork to other side of skillet.  Cook about 3 minutes, turning once, until browned.  Add tomatoes.  Heat to boiling; reduce heat.  Cover and cook 4 to 8 minutes or until pork is no longer pink in center.
Strawberry Shortcake


Ingredients:
butter, sugar, all-purpose flour, strawberry, water, cinnamon

Directions:
Preheat oven to 180°C.
Line& grease a round 20cm sandwich tin.
Beat butter& sugar until light & fluffy, then add egg yolks & flour and beat well.
Press mixture into the base of the tin.
Bake for 15- 20 minutes or until golden & firm.
Allow to cool slightly, remove from tin & cool completely.
Arrange strawberries over the surface, starting with an outside circle & working inwards with more circles, until cake is covered.
Combine jam & water in a saucepan& heat until liquid thickens.
Strain, then brush over strawberries& refrigerate until serving time.
Serve with whipped cream sprinkled with cinnamon.
Butternut Squash Soup


Ingredients:
mango, curry, honey, dates, plantains, banana, mint, mango

Directions:
Add soup ingredients to blender and blend until creamy., Garnish as indicated., Serve immediately after blending.
Banana Cake With Cream Cheese Frosting


Ingredients:
butter, margarine, sugar, egg, banana, vanilla, flour, baking powder, baking soda, salt, cream cheese, butter, margarine, powdered sugar

Directions:
Cream margarine and sugar.
Add egg, bananas and vanilla.
Blend well.
Sift together flour, baking powder, baking soda and salt.
Add 1/3 of the dry ingredients to the banana mixture alternately with 1/2 of the milk.
Blend after each addition.
Pour into 9 inch square pan.
Bake in 350F oven for 45-50 minutes.
Cream Cheese Frosting: Beat cream cheese and butter together.
Add powdered sugar to taste.
Favorite Bourbon Pecan Pie
Category: desserts
By BlueEyedBaker

This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.

Ingredients:
½ cup white sugar
½ cup brown sugar
3 tablespoons butter, melted
½ cup light corn syrup
3  eggs, beaten
2 tablespoons bourbon
2 cups pecan halves
1 (9 inch) unbaked deep-dish pie crust

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust. Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 1 9-inch pie

Calories: 532.6
Fat: 33.1 g
Saturated fat: 6.8 g
Carbohydrates: 55.9 g
Sugars: 32.6 g
Dietary fiber: 3.4 g
Protein: 6.3 g
Cholesterol: 81.2 mg
Sodium: 190.4 mg
Crock Pot Lentils With Ham and Rosemary


Ingredients:
onions, cooked ham, carrot, celery, garlic cloves, dried rosemary, rubbed sage, black pepper, bay leaf, dried brown lentils, beef broth, water

Directions:
Combine all the ingredients in crock pot., Cover and cook on HIGH until lentils are tender, 2 1/2 to 3 hours., Add boiling water if you want soupier lentils., Discard bay leaf before serving.
Mamaw's Chicken and Rice Casserole
Category: meat-and-poultry
By katiefbenham

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Ingredients:
3  chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can  cream of chicken soup
1 (10.75 ounce) can  cream of celery soup
1 (10.75 ounce) can  cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 441.2
Fat: 25 g
Saturated fat: 12.2 g
Carbohydrates: 36.7 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 16.8 g
Cholesterol: 80.7 mg
Sodium: 1211.2 mg
Light Cafe Mocha


Ingredients:
milk, cocoa powder, instant coffee, stevia powder

Directions:
Heat 1 cup of milk on stovetop. You can eliminate the skin that forms on the bottom of the pot or pan by wetting it before heating.  You can prevent the skin that forms at the surface by either foaming the milk (whip it] before heating or covering the pot or both.
Recommend pre-heating the cup by putting water in it and microwaving it for 2 minutes.
When milk is hot (I use a digital probe thermometer and wait for it to get to about 170], discard water from cup and add dry ingredients to bottom of cup.
Add milk slowly, stirring.
Enjoy!
Lemon Poppyseed Muffins with Lemon Glaze
Category: bread
By miamimrp

Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one! You can substitute yogurt for the sour cream, if desired.

Ingredients:
1 ¾ cups all-purpose flour
¾ cup white sugar
2  lemons, zested and juiced
2 tablespoons poppy seeds
2 ⅔ teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
⅓ cup sour cream
⅓ cup vegetable oil
1  egg
1 cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners. Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes. While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 248.1
Fat: 8.9 g
Saturated fat: 2 g
Carbohydrates: 40.6 g
Sugars: 24 g
Dietary fiber: 1.5 g
Protein: 3.7 g
Cholesterol: 17.3 mg
Sodium: 236.5 mg
Golden Apple Bars


Ingredients:
butter, brown sugar, flour, tart apples, lemon juice, butter, brown sugar, egg, vanilla, flour, baking powder

Directions:
Heat oven to 350 degrees.
For the cookie layer:
In a large bowl, cream the butter and brown sugar.
Beat in flour.
Grease a 9" x 13" baking pan.  Press dough evenly over bottom and 1" up the sides of the pan.
Bake in preheated 350 degree oven for 12 minutes, or until lightly browned.  Remove from oven.
Meanwhile, make the apple layer:
Core, peel and dice apples; toss with lemon juice in a large  bowl.
Melt butter and remove from heat.  Blend with brown sugar in a medium sized bowl.  Add egg, vanilla, baking powder and flour.  Mix well.  Combine in large bowl with diced apples.  Mix well.
Spread evenly over the cookie layer and bake in 350 degree oven for an additional 25 minutes or until apples are fork tender.
Remove from oven, cool and cut.
12 Large Servings.
Burma Curry Chicken


Ingredients:
onions, garlic, ginger, fresh lemon rind, turmeric, fish sauce, chicken breasts, water

Directions:
Heat oil in shallow pan over medium heat and brown chicken breasts.
Remove and then add onion, garlic, ginger and lemon rind, turmeric, chilli flakes and fish sauce.
Cook for 2 minutes.
Stir in 1/2 cup water and add chicken, cover and simmer for 20-25 minutes or until tender.
Serve with rice garnished lemon and coriander.
Brussels Sprouts With Bread Crumbs


Ingredients:
bacon, Brussels sprouts, fresh lemon juice, fresh ground black pepper

Directions:
Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste] over the sprouts. Stir well to combine.
Serve immediately.
Chicken and Sausage Rice


Ingredients:
long grain rice, green pepper, red onion, chicken breast, sausages, garlic clove, white wine, flat leaf parsley, olive oil, lemon juice

Directions:
In a pan, fry the dry uncooked rice and half of the small onion in a little olive oil until the onion is beginning to soften.
Add the chicken stock.
Bring the rice, to the boil, so that it  boils hard and produces steam. Turn the heat down and let it simmer so the rice absorbs the liquid.
Heat some oil in another pan. Add the chopped peppers and the rest of the onion and cook on a medium heat for two minutes.
Add the chicken and sausage, stirring continuously until thoroughly cooked.
Add the white wine and cook for another three minutes.
When the rice is cooked, stir it into the other pan along with the flat leaf parsley and lemon juice.
Serve immediately.
Cherry Merlot Granita


Ingredients:
water, sugar, navel orange, frozen cherries

Directions:
Combine water and sugar in a small pan. Bring to a boil, then simmer 3 minutes. Remove from heat and stir in ice.
Meanwhile, grate rind and squeeze juice from orange to measure 1 T and 1/2 c, respectively.
Place cherries and sugar mix in blender, process 1 minute or until pureed. Stir in rind, juice, and merlot and pour all into an 8 x 8 pan. Cover and freeze until firm (about 8 hours].
To serve, remove from freezer and scrape with fork until fluffy.
Parsley Mustard Sauce for Corned Beef


Ingredients:
butter, yellow onions, flour, milk, fresh parsley, nutmeg

Directions:
Melt butter in a small saucepan over medium heat.
Add onions and cook until just softened, about 1 minute.
Whisk in flour and cook until light golden, about 1 minute.
Whisk in beef stock, milk, parsley, mustard, and nutmeg and whisk until smooth.
Season to taste with salt and pepper and cook, whisking, until thickened, 4–5 minutes.
Dalamanky Rolls Czech


Ingredients:
wheat flour, white flour, gluten, sugar, pepper, salt, caraway seed, water, salt, caraway seed

Directions:
mix yeast sugar and water
let proof
add spices oil  and then flours gluten knead until smooth let rise until double  punch down
divide into 5 round rolls
cut a cross into them
let rise covered until doubles
sprinkle with water
sprinkle with topping
preheat oven to 400 degrees  put a bowl of water in baking dish
bake for 20 minutes until bread is lightly browned.
Maritime Donair Sauce
Category: side-dish
By MATHIEUDAIGLE

Donair sauce done just like in Atlantic Canada. Long live Greco!

Ingredients:
⅔ cup sweetened condensed milk
¼ cup white vinegar
½ teaspoon garlic powder

Directions:
Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 6 (2 tablespoon) servings

Calories: 110.1
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 18.7 g
Sugars: 18.6 g
Protein: 2.7 g
Cholesterol: 11.6 mg
Sodium: 43.2 mg
Blackened Ranch Pan-Fried Chicken Thighs
Category: meat-and-poultry
By Yoly

Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner.

Ingredients:
1 tablespoon vegetable oil
4  chicken thighs
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
salt to taste
1 pinch fresh cracked black pepper

Directions:
Heat oil in a cast iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs. Flip and repeat on the other side. Place chicken thighs, skin-side down, into the hot oil. Cook over medium heat without moving to blacken skin, about 12 minutes. Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 chicken thighs

Calories: 194.5
Fat: 13.1 g
Saturated fat: 3.3 g
Carbohydrates: 1.9 g
Dietary fiber: 0.1 g
Protein: 15.8 g
Cholesterol: 58.4 mg
Sodium: 336.6 mg
Classic, Hearty Beef Stew
Category: soups-stews-and-chili
By Matthew Francis

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Ingredients:
1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3  bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside. Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes. Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot. Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer. Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Prep time: 1 hr
Cook time: 2 hrs 35 mins
Total time: 3 hrs 35 mins
Yields: 8 servings

Calories: 365.8
Fat: 9.3 g
Saturated fat: 2.9 g
Carbohydrates: 32.1 g
Sugars: 7.7 g
Dietary fiber: 5.3 g
Protein: 28.1 g
Cholesterol: 60 mg
Sodium: 377.6 mg
Zesty Corn Combo


Ingredients:
butter, margarine, red bell pepper, green pepper, frozen corn, fresh oregano, dried oregano, salt, fresh cilantro

Directions:
In a 12" nonstick skillet melt butter over medium heat. Cook bell peppers and jalapeno in butter 2-3 minutes, stirring occasionally until crisp tender.
Stir in frozen corn, oregano and salt. Cover and cook 5-6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.
Curried Vegetable Soup


Ingredients:
carrots, celery ribs, parsnips, turnip, onions, water, apple cider, Madras curry powder, salt, black pepper, dried parsley flakes

Directions:
Place all ingredients in a large pot and bring to a boil over med-high heat.
Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest].
Serve garnished with a sprinkling of ground red pepper, if desired.
Barbecue Prawns


Ingredients:
olive oil, honey, Italian parsley, lemons, lime juice, five-spice powder

Directions:
Combine all the ingredients except prawns and bamboo skewers to make a marinade.
Mix prawns into the marinade and refrigerate for at least 30 minutes.
Thread 4 prawns onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.
Serve with salad.
Macaroni and Cheddar Cheese Beef Bake


Ingredients:
butter, milk, ground beef, onions, milk

Directions:
Preheat oven to 350°F.
Prepare mac and cheese according to directions on box.
Brown beef and onion with salt and pepper to taste.
Mix Macaroni and Cheese with Beef and add milk and cream of mushroom soup in buttered casserole dish.
Bake uncovered for 25 minutes.
Pizza Dough III
Category: bread
By Phyllis

A friend gave me this recipe for pizza dough. It is quick, easy and delicious!

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 1 large crust

Calories: 24.3
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 0.9 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 194.7 mg
Mushroom, Cheese, Sweetcorn Salad


Ingredients:
mushrooms, cheddar cheese, onion, sweetcorn, mayonnaise, salt

Directions:
1. Boil unpeeled mushrooms in salted water until soft. Cool to room temperature., 2. Cut mushrooms into cubes and place in a large bowl., 3. Add cheese, onion and sweetcorn., 4. Add mayonnaise and mix well., 5. Season with salt and pepper.