xiaoxl/recipe_data huggingface dataset:
Kale, Avocado, and Black Bean Salad
Category: salad
By KW

Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.

Ingredients:
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon minced jalapeno pepper (seeds and membranes removed)
1 teaspoon honey
½ teaspoon ground cumin
¼ teaspoon ground coriander
sea salt to taste
1 large bunch kale, ribs removed and leaves thinly sliced
1 (14 ounce) can black beans, rinsed and drained
1  avocado, diced
½ cup crumbled feta cheese
⅓ cup pecans
1 teaspoon white sugar
⅛ teaspoon salt
½ cup chopped fresh cilantro leaves

Directions:
Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth. Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese. Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop. Distribute salad among serving bowls and top with toasted pecans and cilantro.

Prep time: 25 mins
Cook time: 3 mins
Total time: 28 mins
Yields: 4 servings

Calories: 319.7
Fat: 21.8 g
Saturated fat: 4.9 g
Carbohydrates: 23.8 g
Sugars: 4 g
Dietary fiber: 8.4 g
Protein: 10.2 g
Cholesterol: 16.7 mg
Sodium: 751.7 mg
Grandma Minecci's Snowball Cookies
Category: desserts
By jimbeau

This is my brother-in-law's favorite recipe passed down from grandmother to daughter in my wife's family for years.

Ingredients:
¾ cup shortening
¾ cup butter, softened
¾ cup white sugar, or to taste
2  eggs
4 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
½ cup chopped pecans  (Optional)
2 tablespoons confectioners' sugar, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat shortening, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy; add eggs and vanilla extract and beat until smooth. Sift flour and salt into creamed butter mixture and stir just until dough is combined; fold in pecans. Shape dough into 1-inch balls and arrange on a baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Cool cookies slightly and roll in confectioners' sugar. Cool cookies completely and roll again in confectioners' sugar.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 2 dozen cookies

Calories: 233.6
Fat: 14.4 g
Saturated fat: 5.5 g
Carbohydrates: 23.2 g
Sugars: 7.1 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 30.8 mg
Sodium: 144.1 mg
Brussels Sprouts with Pine Nuts


Ingredients:
butter, pine nuts, fresh Brussels sprouts, shallots, fresh marjoram, dried marjoram

Directions:
In a large skillet, melt 1 tablespoon butter.
Add nuts and stir for 3 minutes or until golden brown.
Place nuts in a bowl and set aside.
Melt 1 tablespoon butter in same skillet.
Add brussels sprouts; stir 1 minutes.
Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
Uncover and simmer until broth evaporates.
Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
Melt 1 tablespoon butter in the center of the skillet.
Add shallots; cook stirring frequently until tender.
Stir in marjoram and cream.
Simmer until sprouts are coated with cream, stirring frequently.
Season with salt and pepper.
Add half of pine nuts and mix well.
Transfer Brussels sprouts to serving dish.
Sprinkle with remaining pine nuts.
Mixed Berry Crisp
Category: desserts
By Rebecca

A classic berry crisp on top with a thicker cake base.

Ingredients:
2 (16 ounce) packages frozen mixed berries
¼ cup white sugar
¼ cup brown sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
½ teaspoon ground cinnamon
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup cold butter, cut into cubes
2 cups rolled oats
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon ground cinnamon
1 ½ cups cold butter, cut into pieces

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish. Bake filling in the preheated oven until berries are hot, about 10 minutes. While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top. Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling. Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x13-inch crisp

Calories: 409.5
Fat: 24 g
Saturated fat: 14.7 g
Carbohydrates: 48.1 g
Sugars: 26.3 g
Dietary fiber: 3.2 g
Protein: 3.6 g
Cholesterol: 61 mg
Sodium: 272 mg
Non-Alcoholic Sangria


Ingredients:
fresh lemon juice, pear, apple

Directions:
In a large pitcher, combine cranberry-grape juice, orange juice, fresh lemon juice, diced pear, and diced apple.
Refrigerate for a least 2 hours.
Just before serving, stir in the lemon-lime soda and some ice.
Broiled Shrimp With Honey-Sesame Sauce


Ingredients:
shrimp, rice wine, sherry wine, soy sauce, honey, garlic cloves, green onions, sesame seeds

Directions:
Combine all the ingredients for sauce together in a bowl and whisk until the honey dissolves.
Stir in the shrimp and marinate for at least 30 minutes.
Preheat a broiler to high.
Thread shrimp onto skewers, reserving the marinade in a saucepan.
Stir in 1 tbsp cornstarch and boil the marinade until thick and syrupy.
Baste the shrimp with the sauce and save any extra sauce for serving time.
Place the shrimp under the broiler for about 3-4 minutes per side.
Ghirardelli's Award Winning Double Chocolate Brownies


Ingredients:
eggs, sugar, vanilla, butter, chocolate, flour, baking powder, salt

Directions:
Preheat oven to 350 degrees F.
Using a spoon, stir eggs with sugar and vanilla; add butter.
Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt.
Stir into egg mixture; add nuts.
Spread into greased 8 inch square pan.
Bake 20 minutes.
Bean and Salsa Soup


Ingredients:
black beans, pinto beans, vegetable broth, chunky salsa, ground cumin, sour cream, green onions

Directions:
Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through.
Use a hand mixer to blend until fairly smooth.
To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.
Israeli Tomato and Cucumber Salad
Category: salad
By mimitomany

Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.

Ingredients:
4  English cucumbers, diced
4  Roma (plum) tomatoes, seeded and diced
½  purple onion, diced
1  red bell pepper, seeded and diced
2 tablespoons chopped garlic
1 cup chopped fresh parsley
3 tablespoons chopped fresh mint
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 tablespoon ground black pepper

Directions:
Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 208.4
Fat: 18.4 g
Saturated fat: 2.6 g
Carbohydrates: 11.2 g
Sugars: 4.7 g
Dietary fiber: 2.4 g
Protein: 2.2 g
Sodium: 972.9 mg
Absolutely Delicious and Simple Tomato, Basil, and Garlic Pasta


Ingredients:
scallions, garlic cloves, cherry tomatoes, parmesan cheese, fresh basil leaves, olive oil, fresh mozzarella cheese

Directions:
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree].
Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup] if the sauce looks dry. Serve immediately.
Awesome Red Potatoes


Ingredients:
olive oil, green pepper, onion, crushed red pepper flakes, low sodium chicken broth, reduced-sodium Worcestershire sauce

Directions:
Heat oil in a skillet; sauté the onion, peppers, and potatoes over medium heat for 4 minutes.
Combine broth and Worcestershire; pour over vegetables.
Cover and cook 10 minutes until potatoes are tender, stirring occasionally.
Uncover and cook until liquid is absorbed, about 3 minutes.
Blueberry Crumble Bars
Category: desserts
By magicallydelicious

These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups quick cooking oats
1 ½ cups white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup cold butter
2 cups blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust. Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture. Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 24 bars

Calories: 156.7
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 24.4 g
Sugars: 13.8 g
Dietary fiber: 1 g
Protein: 1.6 g
Cholesterol: 15.3 mg
Sodium: 67.7 mg
Chocolate Chunk Brownies


Ingredients:
salted butter, sugar, bittersweet chocolate, vanilla extract, eggs, all-purpose flour, baking soda

Directions:
Preheat oven to 350°F.
Coarsely chop 7 oz of the chocolate. In a large sauce pan over medium heat combine butter, sugar and 2 tablespoons of water until butter is melted and sugar dissolved; remove from heat and stir in the 7 oz of chocolate until melted. Let the chocolate mixture cool and stir in vanilla and egg mixing well.
In a large bowl whisk together flour, baking soda and salt. Slowly stir the flour mixture into the chocolate mixture until well combined.
Chop the remaining 4 oz chocolate into 1/4-inch chunks. Stir in the chocolate chunks and nuts into the rest of the batter. Pour batter into a 9x9 square baking dish and bake for 22-27 minutes.
Sweet Chilli Sauce


Ingredients:
red chilies, sugar, white vinegar, garlic cloves, salt, gingerroot, sultanas

Directions:
Place all ingredients in a large pot., Simmer for 40 minutes., Allow to cool., Puree., Store in sterilised jars.
Rachael Ray's Rice Pilaf


Ingredients:
olive oil, long grain white rice, chicken broth, sharp white cheddar cheese

Directions:
Over medium heat, heat the olive oil in a deep skillet that has a lid.  Add the rice and stir with a spoon until the rice has turned light brown.
Add the chicken broth, bring to boil, cover with lid and reduce heat to simmer.  Let the rice cook for 15 minutes and until the liquid has been all absorbed.
Remove the lid and add the peas and cheese.  Stir well and cook for 2-3 minutes.
Beef Stew


Ingredients:
stewing beef, onion, potatoes, carrots, water, beef bouillon cubes, salt, pepper, cornstarch

Directions:
Put all ingredients into a crock pot/slow cooker and turn on high., Let cook at least 4 hours though it can cook for longer., Seasonings and cornstarch can all be adjusted to suit personal taste.
Zingy Little Smokies


Ingredients:
"yellow mustard"

Directions:
In a sauce pan place all the ingredients.
Warm it on low simmer until the grape jelly and mustard combine to form a yummy sauce.  (Approximately 20 minutes].
People will not believe that the sauce is only grape jelly and mustard.  You can make up something that sounds more expensive if you wish.
Works nicely in a crock pot as well.
Shrimp and Pineapple Stir-Fry


Ingredients:
quick-cooking brown rice, cornstarch, large shrimp, pineapple chunks in juice

Directions:
Prepare rice as label directs.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
Add vegetables and cook, stirring constantly, until evenly coated with oil.  Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
To serve, spoon rice onto plates and top with shrimp mixture.
Halibut-Mango Ceviche
Category: appetizers-and-snacks
By Vella

This is a colorful and flavorful recipe for ceviche, with a lot of room for variation.  This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.

Ingredients:
1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes
⅓ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup tequila
3  jalapeno chile peppers, seeded and minced
1  mango - peeled, seeded and diced
1  green bell pepper, seeded and finely chopped
½ cup finely chopped Vidalia or other sweet onion
½ cup finely chopped red onion
1  mango - peeled, seeded and diced
½ bunch chopped fresh cilantro
¼ cup chopped fresh parsley
1 teaspoon salt, or to taste

Directions:
Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours. After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

Prep time: 45 mins
Cook time: 2 hrs
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 216.7
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 18 g
Sugars: 12.6 g
Dietary fiber: 2.5 g
Protein: 24.8 g
Cholesterol: 36.3 mg
Sodium: 456 mg
Sausage and Tortellini Soup


Ingredients:
onion, carrot, garlic cloves, olive oil, diced tomatoes, water, fresh parsley, dried basil, bay leaf, zucchini, parmesan cheese

Directions:
On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.
In a soup kettle or Dutch oven, sauté onions, carrots and garlic in oil until tender, about 5 minutes.
Add sausage, cook and stir for 2 minutes.
Stir in tomatoes, consommé, water, parsley, basil and bay leaf.
Bring to a boil; reduce heat.
Cover and simmer for 20 minutes.
Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.
Discard bay leaf.
Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.
Edinburgh Chocolate Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, unsalted butter, heavy cream, milk

Directions:
Preheat oven to 425°F.
Combine flour, baking powder, salt, sugar, cocoa powder in a large mixing bowl.
Using a pastry blender, cut in butter until a coarse meal is formed.
Whisk together the egg yolk and cream in a small bowl, then stir into the flour mixture just enough to blend (do not overmix].
Dump dough onto a lightly floured surface, dust your hands lightly with flour and knead dough gently 5 times, just to bring the dough together.
Gently press dough into a thick round, then use a 2 1/2" round biscuit cutter to cut out scones.
Gather scraps, reform your dough circle and cut remaining scones out.
Bake on large baking sheet lined with parchment and brush lightly with a bit of milk.
Bake until puffy and dry around the edges, about 18 minutes.
Cool on racks slightly.
Red Chard Saag


Ingredients:
red swiss chard, ghee, onions, vindaloo curry paste, water, garlic cloves, ginger

Directions:
Finely chop (or process] chard leaves.
Set aside.
Heat oil or ghee in heavy bottomed saute pan at med-high.
When oil is hot, add onion (be careful, as the oil may splatter] and sauté until transparent.
Add chopped chard and let wilt.
Add vindaloo and reduce heat.
Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached.
If you find the mixture is getting dry, add water.
After simmering, raise heat and add garlic and ginger.
Stir and heat for 5 minutes.
Serve with Naan bread and/or basamati rice.
(NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger].
Smoked Salmon Spread Lightened Up


Ingredients:
smoked salmon, red onion, salt, fresh ground black pepper, chives

Directions:
In a medium mixing bowl, combine the yogurt and Laughing Cow Cheese until smooth.  Stir in the remaining regredients.
Place in a container with tight fitting lid and refrigerate for at least 1 hour.  Stir before serving and garnish with additional freshly snipped chives as desired.
Chicken Souvlaki Salad
Category: salad
By Bren

This is a great Greek inspired salad with chicken souvlaki, romaine, bell pepper, cucumber, and tomatoes served with tzatziki dressing. Sprinkle with feta cheese if desired.

Ingredients:
1 tablespoon olive oil
1 tablespoon Greek seasoning
1  lemon, juiced
2 cloves garlic, finely grated or minced
1 pound boneless chicken breasts, quartered lengthwise
6 tablespoons tzatziki sauce
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pinch salt
1 head romaine, trimmed, washed and torn into bite-sized pieces
½ cup thinly sliced red bell pepper
½  English cucumber, sliced
8 ounces cherry tomatoes, halved

Directions:
Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours. Mix tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl. Refrigerate salad dressing until needed. Preheat an outdoor grill for high heat and lightly oil the grate. Place chicken pieces on the grill and cook for 5 minutes, turn, and grill until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 287
Fat: 32.3 g
Saturated fat: 2.3 g
Carbohydrates: 13.9 g
Sugars: 3 g
Dietary fiber: 4.3 g
Protein: 26.8 g
Cholesterol: 64.6 mg
Sodium: 483.6 mg
Creamed Broccoli Soup
Category: soups-stews-and-chili
By William Anatooskin

A simple to make, very delicious creamed soup.

Ingredients:
3 tablespoons butter
1  onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 pound fresh broccoli florets
2 cups half-and-half
3 tablespoons all-purpose flour
¼ cup ice water
1 tablespoon soy sauce
½ teaspoon ground black pepper
¼ cup chopped parsley

Directions:
Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened. In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender. In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets. In a cup, mix flour with 1/4 cup cold water to form a thin liquid. Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 246.6
Fat: 16.3 g
Saturated fat: 9.7 g
Carbohydrates: 20.2 g
Sugars: 5.7 g
Dietary fiber: 4 g
Protein: 7.5 g
Cholesterol: 47.5 mg
Sodium: 1720.6 mg
Fresh Semolina and Egg Pasta
Category: world-cuisine
By jenn

Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.

Ingredients:
2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6  large eggs
2 tablespoons olive oil

Directions:
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 197.2
Fat: 7.4 g
Saturated fat: 1.7 g
Carbohydrates: 24.1 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 7.9 g
Cholesterol: 139.5 mg
Sodium: 53.2 mg
Ranch Dressing II
Category: side-dish
By DAWNIA

This ranch dressing is great because it doesn't have all the chemicals and preservatives that many do.  You can also use buttermilk in place of the sour cream, if you like.

Ingredients:
1 cup mayonnaise
½ cup sour cream
½ teaspoon dried chives
½ teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Prep time: 5 mins
Total time: 35 mins
Yields: 1 1/2 cup

Calories: 152.7
Fat: 16.6 g
Saturated fat: 3.4 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Protein: 0.5 g
Cholesterol: 11.2 mg
Sodium: 133.7 mg