xiaoxl/recipe_data huggingface dataset:
Slow Cooker Chicken Chili
Category: soups-stews-and-chili
By carry016

This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.

Ingredients:
1 teaspoon vegetable oil
2  skinless, boneless chicken breast halves
2 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained and rinsed
½  yellow onion, chopped
1 ½ tablespoons chili powder, or more to taste
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon mustard powder
½ teaspoon garlic powder
1 dash hot sauce (such as Cholula®), or to taste
1 pinch salt and ground black pepper to taste
½ cup sour cream

Directions:
Lightly grease the crock of your slow cooker with vegetable oil. Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper. Cook on Low for 6 hours (or on High for 3 hours). Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir. Continue cooking on Low for 30 minutes more.

Prep time: 10 mins
Cook time: 6 hrs 30 mins
Total time: 6 hrs 40 mins
Yields: 4 servings

Calories: 362
Fat: 10.1 g
Saturated fat: 4.5 g
Carbohydrates: 41.9 g
Sugars: 4.1 g
Dietary fiber: 13.9 g
Protein: 25.4 g
Cholesterol: 46.2 mg
Sodium: 907.3 mg
Tangy Turkey and Swiss Sandwiches
Category: main-dish
By Annie

These sandwiches are absolutely AMAZING!!  The combination of ingredients with a special sandwich spread helps to create a taste beyond compare.  A true delicacy. Garnish with a kosher dill pickle and enjoy!

Ingredients:
¾ cup chopped red onion
1 tablespoon dried thyme
½ cup mayonnaise
¼ cup coarse-grain brown mustard
8 slices country style French Bread
6 tablespoons butter, softened
1 pound thinly sliced roast turkey
8 slices tomato
8 slices Swiss cheese

Directions:
In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread. Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.

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

Calories: 855.8
Fat: 58.9 g
Saturated fat: 25.7 g
Carbohydrates: 42.6 g
Sugars: 5.3 g
Dietary fiber: 2.8 g
Protein: 41.9 g
Cholesterol: 154.2 mg
Sodium: 2243.2 mg
Garlic-Lemon Butter for Grilled Salmon


Ingredients:
butter, garlic

Directions:
Soften one stick of butter and mix with garlic.
Either process in blender or food processor; or if doing by hand use garlic press and whisk really well with fork.
Gradually add as much lemon juice as butter will hold.
Quit adding when butter won't absorb any more.
Add salt and pepper to taste.
Slather this on grilled salmon during cooking and serve remainder at table.
Cardomom Honey Cookies


Ingredients:
sugar, butter, honey, eggs, vanilla extract, cardamom, nutmeg, ginger, baking soda, all-purpose flour

Directions:
In a saucepan over low heat, melt together sugar, butter and honey. Let cool.
Mix together eggs, vanilla, baking soda, cardamom, nutmeg and ginger. Gradually add to cooled honey mixture.
Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C] until golden (about 12-15 minutes].
Rocky Road Candies
Category: desserts
By sal

It couldn't be easier to make this treat.  Just melt chocolate chips and stir in peanuts and marshmallows.

Ingredients:
1 (12 ounce) package semisweet chocolate chips
⅛ cup butter
1 (14 ounce) can sweetened condensed milk
2 ½ cups dry-roasted peanuts
1 (16 ounce) package miniature marshmallows

Directions:
Line a 9 x 13 inch pan with wax paper. In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth.   Stir in condensed milk.  Combine peanuts and marshmallows; stir into chocolate mixture.  Pour into prepared pan and chill until firm.  Cut into squares.

Prep time: 5 mins
Cook time: 5 mins
Total time: 2 hrs 10 mins
Yields: 24 pieces

Calories: 283.6
Fat: 14.1 g
Saturated fat: 5 g
Carbohydrates: 36.3 g
Sugars: 27.8 g
Dietary fiber: 2 g
Protein: 5.5 g
Cholesterol: 8.1 mg
Sodium: 53.3 mg
Korean Sushi
Category: appetizers-and-snacks
By sassyangelkiwi Donna-Maree Aus

This is a Korean-inspired version of sushi that uses minced beef and canned tuna instead of raw fish. It's mouthwateringly delicious, but may take some practice.

Ingredients:
2 cups uncooked short-grain white rice
2 cups water
2 tablespoons cider vinegar
2 leaves chard
2  eggs, well beaten
2 tablespoons soy sauce, divided
3 tablespoons water
1  onion, diced
1 tablespoon vegetable oil
¾ pound beef tenderloin, minced
1 (5 ounce) can tuna, drained
1  carrot, julienned
1  cucumber, julienned
6 sheets nori (dry seaweed)

Directions:
In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips. Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, chard, egg, a cucumber slice, and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 24 sushi pieces

Calories: 491.7
Fat: 17.6 g
Saturated fat: 6.3 g
Carbohydrates: 58 g
Sugars: 2.6 g
Dietary fiber: 2.9 g
Protein: 23.1 g
Cholesterol: 108.5 mg
Sodium: 409 mg
Cast Iron Skillet Baked Cornbread


Ingredients:
cornmeal, all-purpose flour, salt, sugar, baking powder, milk, eggs, butter

Directions:
Position oven rack in the middle of your oven, preheat oven to 350, place skillet in cold preheating oven in center of the middle rack.
In a medium bowl combine all dry ingredients.
In a separate smaller bowl combine wet ingredients, mixing thoroughly.
Combine wet ingredients into dry and mix until well blended.
Slide the oven rack, with the skillet on it, out and place last of the butter into hot skillet. Immediately pour batter into hot skillet, and slide oven rack into place.
Bake for 18 - 20 minutes or until toothpick inserted into center comes out clean.
Cauliflower Soup


Ingredients:
butter, onions, cauliflower, potatoes, carrot, caraway seed, salt, black pepper

Directions:
Melt butter in a Dutch oven over medium-high heat; add onion.
Cook 4 minutes or until lightly browned, stirring occasionally.
Add the cauliflower, potato, carrot and caraway seeds.
Cook 6 minutes or until cauliflower begins to brown, stirring frequently.
Add broth; bring to a boil.
Reduce heat; simmer 20 minutes or until vegetables are tender.
Stir in salt and pepper.
Zucchini With Almonds and Olives


Ingredients:
extra virgin olive oil, zucchini, green olives, Italian parsley, dried parsley

Directions:
Heat oil in heavy large skillet over medium-high heat.
Trim and quarter zucchini lengthwise then cut into 2" pieces.
Add zucchini to skillet and saute until beginning to brown, about 8-10 minutes.  Season with salt and pepper.
Mix in olives and parsley.
Transfer to a shallow serving bowl and sprinkle with almonds.
Can be served warm or at room temperature.
African Peanut Soup


Ingredients:
onion, garlic cloves, whole canned tomatoes, tomato paste, sugar, creamy peanut butter, vegetable broth, cayenne pepper, basmati rice, spring onions, peanuts

Directions:
Sauté onion and garlic for about 5 minutes in peanut oil over medium heat.
Add whole peeled tomatoes (and their juice], tomato paste, sugar, ½ amount peanut butter, broth, vinegar, and cayenne. Whisk to combine and bring to a boil.
Add rice, reduce heat to low, cover, and cook 15 minutes until rice is tender.
Stir in remaining broth and reserved peanut butter. Bring soup back to a simmer for 1-2 minutes.
Ladle into bowls and garnish with chopped spring onions and peanuts.
Pickletini
Category: drinks
By acpazian

Like a dirty martini, but with pickle juice. If you like pickles, you'll love this!

Ingredients:
ice
2 ½ fluid ounces premium vodka
1 fluid ounce pickle juice
3  pickle slices  (Optional)

Directions:
Fill a cocktail shaker with ice; add vodka and pickle juice. Cover and shake until the outside of shaker has frosted. Strain into a martini glass and garnish with pickle slices on a swizzle stick.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 166.2
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 833.8 mg
Fiesta Salsa
Category: trusted-brands-recipes-and-tips
By Ball

Tasty salsa is easy using Ball® Fiesta Salsa Mix and either fresh or canned tomatoes.

Ingredients:
4 ½ cups finely diced fresh tomatoes
3 tablespoons white vinegar (5% acidity)
¼ cup Ball® Fiesta Salsa Mix - MIX WELL BEFORE MEASURING
2 each Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Directions:
Prepare canner, jars, and lids according to manufacturer's instructions. Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan. Heat to a boil. Reduce heat and simmer 5 minutes. Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Process in boiling water canner for 35 minutes, adjusting for altitude.

Yields: 2 pints

Calories: 8.3
Fat: 0.1 g
Carbohydrates: 1.7 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 113.8 mg
Velvety Chicken Corn Soup
Category: soups-stews-and-chili
By SONA86

This is a quick and easy way to make this soup that is usually served at Chinese restaurants.  For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup.  Enjoy!! Garnish with fresh scallions.

Ingredients:
2 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
½ cup shredded, cooked chicken meat
¼ teaspoon ground white pepper
salt to taste
2 tablespoons cornstarch
½ cup water
1 tablespoon sesame oil
1  egg white

Directions:
In a medium stock pot combine broth, corn and chicken.  Bring to a boil, reduce heat and add pepper and salt.  Bring back to a boil. In a separate bowl mix the corn starch with water.  While the soup is boiling add this mixture, and stir constantly until well mixed. Season with sesame oil by adding a few drops at a time.  Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart. Add chopped scallion to garnish, and serve hot.

Yields: 4 servings

Calories: 165.5
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 23.5 g
Sugars: 4.4 g
Dietary fiber: 1.3 g
Protein: 8.5 g
Cholesterol: 18 mg
Sodium: 1255.7 mg
FABULOUS Muenster Bread


Ingredients:
active dry yeast, milk, butter, margarine, sugar, salt, all-purpose flour, egg, muenster cheese

Directions:
In a large bowl, dissolve yeast in milk.
Add butter, sugar, salt& 2 c.
flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 hour.
In a large bowl, beat egg and yolk; stir in cheese.
Punch down dough; roll into a 14-16" circle.
Place in a greased 9" round cake pan, letting dough drape over the edges of the pan.
Spoon the cheese mixture into the center of the dough.
Gather dough up over filling in 1 1/2" pleats.
Gently squeeze pleats together at the top and twist to make a top knot.
Allow to rise 10-15 minutes.
Brush loaf with egg white.
Bake at 375 for 45-50 minutes, until golden brown.
Cool on a wire rack for 20 minutes.
Serve warm.
Greek Lemon Cake
Category: world-cuisine
By Carol

This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.

Ingredients:
3 cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
6  eggs, separated
2 cups white sugar, divided
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain whole-milk yogurt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan. Sift the flour, baking soda, and salt together. Set mixture aside. In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside. Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color. Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan. Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 10-inch tube pan

Calories: 443.2
Fat: 18.8 g
Saturated fat: 11 g
Carbohydrates: 62.7 g
Sugars: 34.6 g
Dietary fiber: 0.7 g
Protein: 7 g
Cholesterol: 136.3 mg
Sodium: 307.4 mg
Fruit & Veggie Salsa


Ingredients:
pineapple tidbits, mangoes, black beans, corn, strawberries, tomatoes, cilantro, lime juice, salt

Directions:
Dice or chop up everything but the beans, pineapple tidbits, corn (since they're already 'chopped'] and lime juice (obviously].
Combine all the fruit and veggies in a big bowl. If you are planning to chill the salsa, add the strawberries right before serving.
Add the cilantro, lime juice and salt. Stir it up.
Break out the chips and enjoy!
Chili Chicken and Basil


Ingredients:
boneless skinless chicken breast, serrano chilies, chilies, soy sauce, fresh basil, fish sauce, garlic cloves, canola oil, sugar, fresh pepper

Directions:
If serving with rice, begin to cook rice.
finely chop garlic and chilies, then use the side of your knife to press them together into a rough paste. Add a pinch of salt to make this easier.
Preheat the wok or a stainless steel saute pan over medium high heat. Add the oil and the paste you just made and cook 2-3 minute.
Chop the chicken into small pieces and cook untill lightly browned, about 3-4 min.
add the soy sauce fish sauce, chili paste and sugar and continue to cook until the chicken is done all the way through, about 3-4 min.
add the pepper and basil, and cook until just wilted, about 2 min.
Serve immediately with brown rice.
Honey Lime Shrimp


Ingredients:
large shrimp, olive oil, honey, lime juice, garlic cloves, kosher salt, black pepper, red pepper flakes

Directions:
In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes.
Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.].
Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch.
Let them cook on one side for about a minute, until they curl up and start to turn pink.
Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque.
Remove from the pan, and serve immediately!
Tricia's Vanilla Bread


Ingredients:
water, flour, sugar, table salt, vanilla extract

Directions:
Mix all ingredients in a large bowl using a spoon wetted frequently.  Mix well until all of the flour is wetted.
Tip the dough out onto a slightly floured counter and knead until uniformly mixed (about 3 to 4  minutes].
Place dough in an oiled container that is straight sided or graduated as in a measuring container.
After 10 minutes, remove the dough to an oiled counter and stretch and fold it envelope-style, top to bottom and side to side.  Return to the container.
After 10 more minutes, repeat the stretching and folding and return to the container, noting the volume of the dough.
Cover the container and allow to double in volume (20 to 30 minutes].
Tip the dough out onto the counter and gently spread the dough into a rectangle no wider than a medium bread loaf pan. Roll the dough into a cylinder as long as the loaf pan and seal the seams.  Oil the pan and place the dough into the pan seam down.
Cover the pan with oiled plastic and let proof until dough is nearly doubled in volume (usually about 1 inch above the lid of the pan].
Preheat the oven to 400 degrees F.
Bake the loaf in the center of the oven for about 30 minutes, turning the pan half way during the bake for even baking.
The bread is fully baked when the internal temperature is 190 to 210 degrees and top crust is browned.
Remove the loaf from the oven and the loaf pan and cool on a rack for about 30 minutes before slicing.
Shrimp with Penne and Squash
Category: seafood
By Grumpy's Honeybunch

You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also.   I always use fresh garlic!  This is hubby's favorite meal.

Ingredients:
½ pound dried penne pasta
2 tablespoons olive oil
4 cups thinly sliced yellow squash
3 cups thinly sliced zucchini
1 pound medium shrimp - peeled and deveined
¼ cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 cloves garlic, minced
½ cup minced fresh chives or green onions
¼ cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl. Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more. Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 5 servings

Calories: 364.6
Fat: 9.6 g
Saturated fat: 2.1 g
Carbohydrates: 43 g
Sugars: 3.3 g
Dietary fiber: 4.8 g
Protein: 28.3 g
Cholesterol: 141.5 mg
Sodium: 440.8 mg
Easy Link & Veggie Pizza


Ingredients:
red onion, corn, green olives, sun-dried tomatoes, Heinz ketchup, olive oil, all-purpose flour, butter, nutmeg, mixed herbs, garlic powder, salt

Directions:
On a pastry board lay out the flour, butter, salt, Provence herbs and nutmeg, and chop up thoroughly. Heat up the oven to 230 degrees Celcius.
Mix the cream with yeast,, add to the dough and mix well for 5 minutes tops, then refregirate for another 15 at least.
Chop up onions,pepper and link sausages, leave aside. De-brine corn if you have to.
Blend olives, sundried tomatoes, ketchup and almonds. If the mix is too dry, add olive oil.
Take the dough out of the refregirator, roll out and lay in a pan sprayed with a cooking spray or laid out with baking paper.
Smear the sauce on top, lay out all the veggies and sausages, sprinkle with garlic powder.
Bake for about 20-25 minutes, so that the crust will be nice and white and a little wet inside.
Basic Roasted Brussels Sprouts


Ingredients:
Brussels sprout, olive oil, garlic cloves, shallot

Directions:
Preheat your oven to 425 degrees and bring a cast iron skillet to super high heat over the stove.
Use a paring knife to remove the rough "stem" of the sprouts and peel off the leathery outer leaves.
Toss the sprouts into a mixing bowl with the olive oil, salt, and pepper. Pour this mixture into the cast iron skillet, making sure the sprouts are cut-side down. Immediately transfer to the oven.
Roast for five minutes without touching, then add the garlic and shallot and give a stir. Roast for five more minutes.
Remove from the oven and enjoy as a side dish or as part of a pasta or salad!
Healthier Basic Crepes
Category: breakfast-and-brunch
By MakeItHealthy

I love this recipe because it is so simple to make. I have made it healthier by substituting whole wheat flour and 1% milk. I like to fill them with non-fat plain Greek yogurt and blueberries warmed in maple syrup. Yum!

Ingredients:
1 cup white whole wheat flour
2  eggs
½ cup low-fat (1%) milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted
½ cup non-fat plain Greek yogurt
¼ cup maple syrup
½ cup blueberries

Directions:
Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 crepes

Calories: 278
Fat: 9.2 g
Saturated fat: 4.7 g
Carbohydrates: 40.5 g
Sugars: 16.5 g
Dietary fiber: 4.1 g
Protein: 10.9 g
Cholesterol: 109.8 mg
Sodium: 249.4 mg
Mandarin Orange Watergate Salad
Category: salad
By ATREVINO02

Mandarin oranges and maraschino cherries give this creamy Watergate salad a burst of color and flavor perfect for the holiday table.

Ingredients:
2 (16 ounce) cans crushed pineapple, drained
2 (15 ounce) cans mandarin oranges, drained
2 (8 ounce) containers whipped topping (such as Cool Whip®)
1 ½ (10.5 ounce) packages miniature marshmallows
1 (4 ounce) jar maraschino cherries, sliced
½ (3.5 ounce) package shredded coconut

Directions:
Mix pineapple, mandarin oranges, whipped topping, marshmallows, cherries, and coconut together in a bowl. Chill in refrigerator for 2 hours for flavors to blend.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 12 servings

Calories: 346.8
Fat: 10.5 g
Saturated fat: 9.6 g
Carbohydrates: 61.5 g
Sugars: 46.8 g
Dietary fiber: 1.8 g
Protein: 0.9 g
Sodium: 87.6 mg