xiaoxl/recipe_data huggingface dataset:
Hawaiian Beef Casserole


Ingredients:
lean ground beef, ground chicken, brown sugar, cornstarch, dry mustard, onion, fresh mushrooms, ketchup, kidney beans, pineapple chunks

Directions:
Cook meat with onions& mushrooms., Drain in collander., Combine remainder of ingredients and add to meat mixture., Simmer about 25- 30 minutes., Serve over rice.
Mimi's Banana Muffins


Ingredients:
bananas, sugar, brown sugar, egg, whole wheat flour, baking powder, baking soda, applesauce, water, cinnamon

Directions:
Preheat oven to 375 degrees.
Mush bananas and combine with all the other ingredients.  Spoon batter into greased muffin cups and bake for 13-15 minutes.
Chocolate Brownies


Ingredients:
eggs, sugar, vanilla, butter, margarine, flour, salt, baking powder, walnuts

Directions:
Combine eggs, sugar, and vanilla., Add melted butter., In seperate bowl, mix together cocoa, flour, baking powder, and salt., Add dry ingredients to egg mixture., Stir in chips and nuts., Spread in 8"x8" greased pan., Bake at 350-degrees F, gas mark 5-6 for 25-30 minutes.
Easy Chicken Salad


Ingredients:
boneless skinless chicken breasts, onion, green pepper, mayonnaise

Directions:
Clean Chicken and throw in a pot of water., Boil until chicken is done., Let cool., With hands, shred cooked chicken in bowl., Add chopped onions and green peppers., Add Mayo to your liking., Sprinkle with salt Pepper and chill., You can prepare a salad and add this., Alternatively, Take a pita bread and open., Spread chicken mixture and add tomatoes and lettuce.
Johnsonville® Italian Sausage Lasagna
Category: trusted-brands-recipes-and-tips
By From the Kitchen at Johnsonville Sausage

Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier when you've got Johnsonville backing you up. The flavor of the Italian sausages will help to make this recipe your new lasagna favorite!

Ingredients:
1 (16 ounce) package Johnsonville® Italian Ground Sausage
12  lasagna noodles, cooked and drained
1 medium onion, chopped
2  garlic cloves, minced
4 cups marinara sauce
1 teaspoon dried oregano
2 (15 ounce) containers ricotta cheese
1  egg, beaten
½ cup grated Parmesan cheese, divided
2 cups fresh spinach, chopped
2 cups shredded mozzarella cheese

Directions:
In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain. Add marinara sauce and oregano; simmer for 5 minutes. In a bowl, combine ricotta cheese, egg, 1/4 cup Parmesan and spinach. In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce. Arrange 3 noodles over sauce. Spread one-fourth of the ricotta cheese mixture over the noodles, top with 1 cup of meat sauce. Sprinkle with 1/2 cup mozzarella cheese. Repeat process 3 times. Top with remaining Parmesan cheese. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Let stand for 10 minutes before cutting. Serve.

Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 889.3
Fat: 43.1 g
Saturated fat: 19.7 g
Carbohydrates: 70.5 g
Sugars: 18.2 g
Dietary fiber: 6.6 g
Protein: 52.2 g
Cholesterol: 158.6 mg
Sodium: 1865.5 mg
V's Southwestern Dip


Ingredients:
sour cream, mayonnaise, parsley, dried chives, cumin, salt, cayenne pepper

Directions:
Mix sour cream and mayonaise together in a bowl.
Mix dry ingredients in a separate bowl.
Add dry spices to sour cream and mayonaise mixture  Refrigerate for 2 hours to allow flavors to meld.
Easy Apple Dumplings


Ingredients:
salted butter, granulated sugar, vanilla extract, ground cinnamon

Directions:
Preheat your oven to 350°F.
Spray a 9×13 pan with non-stick spray.
Slice the cored and peeled apples into eight wedges.
Open one of the cans of crescent rolls and carefully unroll it. Separate the 8 triangles from each other.
Place one apple slice on the wide end of the triangle, then roll up like a crescent roll (the package has an illustration on the back if you’re not sure what that should look like]. Tuck the ends around the apple slice to completely enclose it. Place in the baking pan and repeat with the seven remaining triangles from the first can, then repeat again with the second can of crescent rolls.
Place the butter in a large microwave safe measuring cup and microwave until melted, about a minute.
Stir in the sugar, vanilla, and cinnamon, then spread evenly over the dumplings in the pan.
Pour the Mountain Dew around the edges of the pan.
Bake at 350F for 35-40 minutes, or until the crescent rolls are golden brown on top.
Fireside Martini


Ingredients:
vodka, Baileys Irish Cream, white Creme de Cacao

Directions:
In a cocktail shaker filled with ice, add vodka, Irish Cream and crème de cacao., Shake until frothy and strain into a Martini glass rimmed with crushed., chocolate.
Colcannon


Ingredients:
potatoes, spring onions, milk, butter, margarine, cabbage leaves

Directions:
Drain the potatoes and dry them over the stove. Set aside.
Pour boiling water over spring onions in a small bowl to soften them (I used a quarter cup of boiling water]. Drain and heat them gently witht he milk for 5-6 minutes.
Mash the potatoes and add the milk mixture.
Melt the butter or margerine in a pan and toss  the shredded cabbage in it. Fold into the potato. Season generously.
You can either serve it as is (like I did], or fry it in butter, oil or dripping like a thick pancake until the outside is crusty, crisp and brown.
Bacon Wrapped Water Chestnuts II
Category: meat-and-poultry
By Julie

Mouth-watering bacon and water chestnut appetizer, covered with a savory sauce and baked.

Ingredients:
1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling.  Pour sauce over bacon and water chestnuts. Cut bacon slices into thirds.  Cut some of the bigger water chestnuts in half.  Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan. Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 18 servings

Calories: 171.9
Fat: 11.4 g
Saturated fat: 3.8 g
Carbohydrates: 14.5 g
Sugars: 11.5 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 17.2 mg
Sodium: 366.2 mg
Popovers
Category: bread
By Christy

A light and airy favorite bread treat. Serve piping hot and enjoy!

Ingredients:
2  eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

Directions:
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Yields: 6 popovers

Calories: 120
Fat: 2.7 g
Saturated fat: 1.1 g
Carbohydrates: 17.9 g
Sugars: 2.1 g
Dietary fiber: 0.6 g
Protein: 5.6 g
Cholesterol: 65.3 mg
Sodium: 234.2 mg
Sweet Potato Chews for Dogs
Category: appetizers-and-snacks
By Bren

So simple to make and dogs love them! Treat your furry friend to a few. Store in the fridge for 1 week or freeze.

Ingredients:
1 large sweet potato, peeled

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Line a rimmed baking sheet with parchment paper. Cut sweet potato into 1/4-inch slices crosswise and cut larger slices in half. Place slices on the prepared baking sheet. Bake in the preheated oven for 1 hour. Turn slices over and bake for 1 1/2 hours more. Turn oven off and leave chews in the oven until completely cooled.

Cook time: 2 hrs 30 mins
Total time: 2 hrs 30 mins
Yields: 36 chews

Calories: 10.8
Carbohydrates: 2.5 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 6.9 mg
Warm Toasted S'mores Bars


Ingredients:
graham cracker crumbs, butter, miniature marshmallows

Directions:
Preheat oven to 375°F.
In a large bowl, stir together cookie mix and graham cracker crumbs. Stir in melted butter until soft dough forms. Press into a greased 9x13-inch pan.
Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over the crust. Wait 3-5 minutes until chips begin to melt. Spread chocolate evenly over the crust.
Set oven temperature to broil.
Sprinkle marshmallows evenly over chocolate. Broil with top 4-5 inches from heat for 20-30 seconds or until marshmallows are toasted. Watch VERY closely. Marshmallows will burn and catch on fire if forgotten in the oven!
Allow to cool for 10 minutes.  Cut 6 rows by 4 rows.
Serve warm and store any remaining bars covered tightly. Warm in microwave before reserving!
Pumpkin and Goat Cheese Lasagna


Ingredients:
dry lasagna noodle, unsalted butter, all-purpose flour, salt, nutmeg, canned pumpkin puree, fresh thyme leave, fresh sage leaf, nutmeg, mascarpone, parmesan cheese, brown sugar, salt, fresh ground black pepper, parmesan cheese

Directions:
Prepare the lasagna noodles: Bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water. Boil the noodles until al dente, tender but still very chewy, about 8 minutes. Drain them and immediately transfer to the bowl of ice water.
Lightly oil a baking sheet with some olive oil. Drain the noodles from the ice water and arrange them in a single layer on the baking sheet, not overlapping. Set aside.
While the noodles are cooking, start the Bechamel Sauce: In a large saucepan over low heat, melt the butter. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from  the heat and set aside.
To make the Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 cup breadcrumbs, mascarpone, 1/4 cup Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined.
Preheat the oven to 400 degrees.
For the Lasagna Assembly:  Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side. Spread another third of the filling over the noodles, and top with 3/4 cup of Bechamel. Top with another layer of pasta, the remaining filling, and another 3/4 cup of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. Evenly sprinkle with the 1/2 cup each of breadcrumbs and Parmesan.
Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
Bake until the lasagna is heated through and bubbling, about 40 minutes. Remove the foil and bake until the topping is golden brown, about 10 minutes.
Remove the pan from the oven and let the lasagna settle for 10 minutes. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.
Glazed Carrots and Pea Pods


Ingredients:
carrots, snow peas, butter, cornstarch, honey

Directions:
Bring a large pan of water to a boil.  Add the carrots and cook until they are tender crisp, about 10 to 12 minutes.  Add the pea pods to the carrots and cook until they are tender crisp, about 5 to 6 minutes more.  Drain vegetables and set aside.
Melt butter in same pan.  Stir in cornstarch.  Return carrots and pea pods to the pan and stir in honey.  Cook over medium heat, stirring occasionally, until heated through.
Vegan Coconut-Citrus Julius


Ingredients:
plain soymilk, vanilla-flavored soymilk, coconut milk, fresh lemon juice

Directions:
Blend all ingredients in a blender., Taste to adjust sweetness., If desired, add 6 ice cubes, one at a time., Serve in a tall glass with a lemon slice.
Top of the Line Garlic Mashed Potatoes


Ingredients:
russet potatoes, garlic cloves, butter, white pepper, low-fat milk, salt

Directions:
Peel potatoes and cut into bite size chunks.
Add potatoes, garlic a 4 quart saucepan; cover with water.
Bring to a boil over high heat; reduce heat to medium high and cook until potatoes are fork tender.
Drain potatoes and add butter, ground white pepper and beat with an electric mixer until smooth. Then add milk and beat until creamy smooth.
Season with salt to taste.
Japanese Take-Out Ginger Salad Dressing


Ingredients:
white vinegar, tomato paste, soy sauce, salt, fresh ginger, sugar, celery, sweet onion, canola oil

Directions:
"Combine the vinegar, tomato paste, soy sauce, salt, ginger, sugar, sesame oil, celery, and onion in a blender.  Pulse several times, until the celery and onion are finely chopped.  When the blender running, slowing drizzle in the canola oil."
Lau Lau
Category: meat-and-poultry
By Ben S.

Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.

Ingredients:
½ pound salt butterfish, rinsed several times to remove excess salt
½ pound pork butt, cut into 1 inch cubes
4  boneless chicken thighs
1 tablespoon Hawaiian sea salt
8  ti leaves
1 pound taro leaves

Directions:
Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string. Place the bundles in a large steamer, and steam for 3 to 4 hours.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 4 servings

Calories: 278.3
Fat: 13.3 g
Saturated fat: 2.6 g
Carbohydrates: 7.6 g
Sugars: 3.4 g
Dietary fiber: 4.2 g
Protein: 33.4 g
Cholesterol: 98.7 mg
Sodium: 1422 mg
Mr. Food Honey-Mustard Chicken


Ingredients:
boneless skinless chicken breast halves, mayonnaise, honey, dijon-style mustard, onion powder

Directions:
Preheat the oven to 425 degrees F.
Coat a 10- by 15-inch rimmed baking sheet with nonstick cooking spray.
Place the chicken breasts on the baking sheet.
In a small bowl, combine the remaining ingredients; mix well.
Spread the mixture evenly over the chicken breasts.
Bake for 12 to 15 minutes, or until the topping is golden and no pink remains in the chicken.
Awesome Peanut Butter Cookies...the Best!!!


Ingredients:
all-purpose flour, old fashioned oats, baking powder, salt, creamy peanut butter, unsalted butter, light brown sugar, granulated sugar, egg, vanilla extract

Directions:
Preheat oven to 350°F Combine flour, oats, baking powder, and salt in medium bowl; set aside.
Use an electric mixer on medium-high speed to beat peanut butter, unsalted butter, and both sugars until fluffy. Beat in egg and vanilla. Reduce mixer speed to low, and gradually add flour mixture. Use a wooden spoon to stir in M&M'S®, and semi-sweet chocolate chips with wooden spoon.
Shape mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets, and flatten with tines of fork in crisscross pattern.
Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.
Caramel Heavenlies


Ingredients:
graham crackers, miniature marshmallows, butter, margarine, brown sugar, ground cinnamon, vanilla extract, coconut flakes

Directions:
Line a 15" x 9" x 1" baking pan with foil.
Place graham crackers in pan; cover with marshmallows.
In a saucepan over medium heat, cook and stir butter, brown sugar, and cinnamon until the butter is melted and the sugar dissolved.
Remove from the heat; stir in vanilla.
Spoon over the marshmallows.
Sprinkle with almonds and coconut.
Bake at 350 degrees for 14 to 16 minutes or until browned.
Cool completely.
Cut into 2-inch squares, then cut each square in half to form triangles.
Frazipan (Danish Almond Cake)


Ingredients:
almond paste, sugar, butter, eggs, cake flour

Directions:
Preheat oven to 350°F.
Grate the almond paste.
Add butter and sugar, mix well.
Add eggs gradually, stir with whisk until fully incorporated.
Use a spatula to FOLD in the flour (don't whisk, the cake will turn out very tough].
Pour cake batter into a 10-inch tart pan, bake for 30 minutes or until toothpick inserted comes out clean.
Sprinkle powdered sugar or top with fruits (optional].
Almond Sandwich Bread
Category: bread
By Joy Heflin

Store this low-carb pan-fried bread in an airtight container between sheets of waxed paper. I add seasonings such as onion powder, garlic powder, or ground chipotle pepper. It needs to be in powder form to keep it from getting too moist.

Ingredients:
2 cups almond flour
4  eggs
¼ cup Greek yogurt (such as Fage®)
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon olive oil, or to taste

Directions:
Beat almond flour, eggs, Greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy. Heat a skillet over medium heat; add just enough olive oil to cover the surface. Ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 pieces

Calories: 240.3
Fat: 20.2 g
Saturated fat: 2.5 g
Carbohydrates: 7 g
Sugars: 1.5 g
Dietary fiber: 3.3 g
Protein: 10.1 g
Cholesterol: 94.4 mg
Sodium: 263.1 mg
Shortbread


Ingredients:
butter, flour, sugar, brown sugar

Directions:
Pre-heat oven to 350.
Mix butter and flour till fluffy.
Add sugar, blend well.
Press dough (sticky] into flat layer on bottom of 9-inch pie plate or similar baking dish.
Bake for oops, see above.
Triple Berry Freeze


Ingredients:
sparkling water, frozen raspberries, frozen blueberries, frozen blackberrie, honey

Directions:
"Place sparkling water and sorbet in a blender, and process until well blended. Add raspberries, blueberries, blackberries, and honey; process until mixture is smooth."
Cinnamon Swirl Bread for the Bread Machine
Category: breakfast-and-brunch
By MN Nice

This bread is probably the best thing I make. Just finished making it and half a loaf is gone already while it was cooling. Using the bread machine to make the dough makes it so easy!

Ingredients:
1 cup milk
2  eggs
¼ cup butter
4 cups bread flour
¼ cup white sugar
1 teaspoon salt
1 ½ teaspoons active dry yeast
½ cup chopped walnuts
½ cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons softened butter, divided
2 teaspoons sifted confectioners' sugar, divided  (Optional)

Directions:
Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes. Mix walnuts, brown sugar, and cinnamon in a bowl. Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed. Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.

Prep time: 1 hr 15 mins
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 2 loaves

Calories: 152.1
Fat: 5.4 g
Saturated fat: 2.3 g
Carbohydrates: 22.4 g
Sugars: 7.4 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 23.9 mg
Sodium: 129.2 mg
Chicken Piccata Pasta


Ingredients:
chicken, butter, olive oil, dry white wine, lemon juice, capers, half-and-half, all-purpose flour, spinach, parmesan cheese, parsley

Directions:
Cook pasta as directed on the package, set aside.
While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
Melt butter and oil in a large skillet/sauce pan.
Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
Add artichoke quarters, capers, broth and chicken.
Slowly bring back to boil.
Mix half and half and flour until smooth, add to boiling sauce to thicken.
Remove from heat, then add spinach and noodles, toss.
Top with parsley and parmesan.
Serve immediately.
Insane Oven Beef Ribs
Category: main-dish
By MELISSACK

The most unbelievable, easy to make beef ribs ever, man.

Ingredients:
2 pounds beef short ribs
⅓ cup soy sauce
¾ cup red wine
½ cup olive oil
2 tablespoons all-purpose flour
¼ cup brown sugar
4 cloves garlic, minced
1 pinch curry powder

Directions:
Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder. Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet. Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 3 servings

Calories: 1076.7
Fat: 91.5 g
Saturated fat: 28.5 g
Carbohydrates: 21 g
Sugars: 12.6 g
Dietary fiber: 0.6 g
Protein: 31.1 g
Cholesterol: 124.1 mg
Sodium: 1676.8 mg
Syllabub (Cider With Whipped Cream)


Ingredients:
milk, sugar, apple cider, vanilla, salt, heavy whipping cream, nutmeg

Directions:
Whip the cream until stiff., In another bowl mix the milk, sugar, cider, vanilla and salt., Fold whipped cream into cider mixture, then whisk until frothy., This can be stored in the refrigerator and re-whisked before serving.
Tortellini With Ham and Peas


Ingredients:
butter, heavy cream, parmesan cheese, ham, garlic clove, onion, butter

Directions:
Bring a large pot of salted water to boil over high heat.  Stir in tortellini and cook until pasta is just al dente.  Add peas to pot for final 30 seconds to 1 minute of cooking time.  (I just defrost my peas or run some warm water over them].  While the pasta is cooking in another small pan saute the onions and garlic in tablespoon of butter or oil  till soft and set aside.
Drain tortellini and peas in a colander and immediately return to pot.  Stir in butter, cream, Parmesan, sauteed onions and garlic  and the ham.  Season with salt and pepper.  Turn stove on to medium heat and cook tortellini mixture, stirring frequently, until butter has melted, ingredients are heated through and sauce has thickened slightly, about 2-4 minutes.  Serve immediately.
Zippy Egg Salad
Category: salad
By stephinitely

Lime juice, soy sauce and Parmesan cheese turn an old classic into a zesty new salad. Best served on fresh sandwich bread with your favorite greens and fresh vegetables.

Ingredients:
¼ cup mayonnaise
2 tablespoons grated Parmesan cheese
1 tablespoon light soy sauce
¼  lime, juiced
1 teaspoon crushed red pepper
salt and ground black pepper to taste
4  hard-cooked eggs, chopped
1 stalk celery, finely sliced

Directions:
Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl. Stir eggs and celery into the mayonnaise mixture until well coated. Cover bowl with plastic wrap and refrigerate until chilled before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 388.7
Fat: 34.2 g
Saturated fat: 7.5 g
Carbohydrates: 5.2 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 15.5 g
Cholesterol: 438.8 mg
Sodium: 638.9 mg