xiaoxl/recipe_data huggingface dataset:
Yellow Summer Squash Soup


Ingredients:
Spanish onion, butter, chicken broth, half-and-half, chervil, parsley

Directions:
Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth].
Bring to boil and continue to boil gently for about 20 minutes.
Take off heat and cool.
When mixture is cool enough to handle, put it in a blender or food processor and blend.
Return mixture to the pot and season with salt and pepper.
Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup].
Add herbs, if desired.
Serve hot or cold.
Roasted Garlic, Herb  Butter


Ingredients:
butter, rosemary, parsley, sage, thyme

Directions:
"Mix all ingredients together for flavors to meld and chill or freeze till ready to serve."
Camila's Apple Salad


Ingredients:
golden delicious apples, monterey jack cheese, sour cream, pecans, sugar

Directions:
Peel the apples and cut into 1/2-inch cubes.  Cut cheese into 1/2-inch cubes.  Drain the peaches, reserving the syrup, and cut into 1/2-inch pieces.
Combine the apples, cheese, and peaches in a bowl.
In a small bowl, whisk together the sour cream, reserved peach syrup, and sugar until well combined and creamy.
Toss the cream together with the fruit and cheese mixture.  Top with chopped pecans and serve.
Spicy Lentil Soup


Ingredients:
red lentils, serrano chili, onion, rotel, garlic cloves, turmeric, cilantro, dried oregano, salt, chicken bouillon, water

Directions:
Heat the vegetable oil in a medium stock pot or dutch oven on medium-high until shimmering. Add the diced onion and minced serrano chili and cook until starting to brown, about 5 to 7 minutes.
Add the garlic and stir until fragrant, about 30 seconds.
Add the water, lentils, Rotel, salt, chicken bullion, salt, and turmeric.
Reduce heat to low and simmer for 30 minutes.
Taste the broth and adjust with salt and chicken bullion to taste.
Simmer for an additional 15 minutes.
For a smoother consistency, use an immersion blender and process for about 15 second.
Garnish with cilantro and serve.
Candy Corn Cookies (Cookie Mix)


Ingredients:
butter, egg

Directions:
Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
Heat oven to 375°F Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Watermelon Mint Ice Cream
Category: desserts
By AJ

Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.

Ingredients:
8 cups watermelon chunks
1 cup heavy cream
1 cup white sugar
2 cups lightly packed fresh mint leaves
4  egg yolks
1 cup heavy cream

Directions:
Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids. Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves. Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture. Pour into an ice cream maker and freeze according to manufacturer's instructions.

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

Calories: 188
Fat: 12.2 g
Saturated fat: 7.3 g
Carbohydrates: 19.4 g
Sugars: 17.3 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 92 mg
Sodium: 14.1 mg
Strawberry-Lime Curd
Category: desserts
By Yoly

Adding lime to a strawberry curd makes it sweet and tangy at the same time. This easy recipe comes together in a few minutes and is great on toast, pancakes, muffins, or even as a dessert topping.

Ingredients:
1 (16 ounce) package fresh strawberries, pureed
½ cup white sugar
1 tablespoon cornstarch
1  lime, zested
2 tablespoons fresh squeezed lime juice
⅛ teaspoon salt
¼ cup butter
4  egg yolks, beaten

Directions:
Mix strawberry puree, sugar, cornstarch, lime zest, lime juice, and salt in a bowl. Melt butter in a saucepan over medium-low heat. Remove from heat and stir in strawberry mixture until well combined. Add egg yolks, stir, and return to heat. Cook over low heat, stirring constantly, until strawberry curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 servings

Calories: 49.6
Fat: 2.7 g
Saturated fat: 1.5 g
Carbohydrates: 6.2 g
Sugars: 5.1 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Cholesterol: 39.2 mg
Sodium: 27.3 mg
Colene's Easy Tomato Vegetable Soup
Category: soups-stews-and-chili
By Jessica S.

My friend Colene used to serve this to help her family get through some cold Minnesota winters. Though she was a busy mom and career woman, Colene could whip this one up in no time! Try adding macaroni or hamburger for some variety.

Ingredients:
1 (32 fluid ounce) bottle tomato juice
1 (16 ounce) package frozen mixed vegetables
2 cups water
1 pinch dried oregano
salt and pepper to taste

Directions:
In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

Yields: 4 to 6 servings

Calories: 112.3
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 25.1 g
Sugars: 8.2 g
Dietary fiber: 5.6 g
Protein: 5.5 g
Sodium: 668.6 mg
Caprese Orzo Salad


Ingredients:
orzo pasta, grape tomatoes, basil leaves, mozzarella cheese, parmesan cheese, parmesan cheese, olive oil, white wine vinegar

Directions:
Place first 5 ingredients(save the 1 Tbsp of Parmesan Cheese] in a bowl and mix gently.  In a separate bowl, mix the olive oil and vinager.  Pour over the salad and mix once more gently.  Add salt and pepper to taste.  Transfer salad to serving bowl, sprinkle with remaining parmesan cheese and more pepper.
If not serving immediately, salad should be kept refrigerated and extra dressing should be added just before serving.
Roast Chicken Dinner with Gravy
Category: trusted-brands-recipes-and-tips
By College Inn® Broths and Stocks

Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.

Ingredients:
¾ pound small red potatoes, halved
2 large carrots, sliced diagonally into 1/2-inch long rounds
2 sprigs fresh thyme
2 sprigs fresh rosemary
salt and pepper to taste
2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
1 (4.5 pound) whole chicken
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 tablespoon heavy cream  (Optional)

Directions:
Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F.  Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables. Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan.  Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter. Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 794.1
Fat: 43.7 g
Saturated fat: 12.2 g
Carbohydrates: 24.1 g
Sugars: 2.6 g
Dietary fiber: 4.6 g
Protein: 73.6 g
Cholesterol: 223.4 mg
Sodium: 306.3 mg
Fast Salmon with a Ginger Glaze
Category: main-dish
By Chef John

This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish.

Ingredients:
4 (8 ounce) fresh salmon fillets
salt to taste
⅓ cup cold water
¼ cup seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon hot chile paste (such as sambal oelek)
1 tablespoon finely grated fresh ginger
4 cloves garlic, minced
1 teaspoon soy sauce
¼ cup chopped fresh basil

Directions:
Preheat grill for medium heat and lightly oil the grate. Season salmon fillets with salt. Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat. Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes. Sprinkle basil on top of salmon; spoon glaze over basil.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 377.1
Fat: 13.7 g
Saturated fat: 3.1 g
Carbohydrates: 13.4 g
Sugars: 10.6 g
Dietary fiber: 0.1 g
Protein: 48.4 g
Cholesterol: 100 mg
Sodium: 519.1 mg
Gramps' Venison Summer Sausage
Category: meat-and-poultry
By dcg3269

This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.

Ingredients:
5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
2 ½ teaspoons garlic salt
2 ½ teaspoons ground black pepper
1 teaspoon liquid smoke flavoring

Directions:
Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. Preheat an oven to 200 degrees F (95 degrees C). Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover. Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 3 days
Yields: 5 sausages

Calories: 101.8
Fat: 2.4 g
Saturated fat: 0.9 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 18.6 g
Cholesterol: 68.5 mg
Sodium: 774.3 mg
Delicious Duchess Potatoes


Ingredients:
russet potatoes, eggs, butter, dried dill, garlic powder, salt, black pepper, parmesan cheese, butter, paprika

Directions:
Cook the potatoes in boiling water until fork-tender (about 25 minutes] drain and place in a large mixing bowl.
Cool the potatoes for about 20 minutes at room temperature.
Add in eggs and 7 tablespoons melted butter, pinch dill, pinch garlic powder, salt, pepper and parmesan cheese; add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream].
Season with more salt and pepper if needed to taste.
Spoon the potato mixture into a pastry bag fitted with a large star tip.
Pipe the mixture into 12 mounds onto a large greased baking sheet/s.
Melt the 1/3-1/2 cup butter and drizzle over the potatoes.
Sprinkle a very small amount of paprika over each mound (this is only optional].
Set oven to 400°F.
Bake for about 18-20 minutes or until golden brown.
Delicious!
Chocolate Banana Peanut Butter Protein Shake
Category: breakfast-and-brunch
By magmotif

High in protein and tasty.

Ingredients:
6 cubes  ice cubes
1 cup milk
1  banana
1 scoop chocolate-flavored protein powder
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon unsweetened cocoa powder, or more to taste

Directions:
Blend ice cubes, milk, banana, protein powder, peanut butter, honey, and cocoa powder together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 561.4
Fat: 22.8 g
Saturated fat: 7.3 g
Carbohydrates: 66.6 g
Sugars: 46.1 g
Dietary fiber: 6.2 g
Protein: 30.9 g
Cholesterol: 59.5 mg
Sodium: 340.5 mg
Brown Sugar and Cinnamon Rice Pudding
Category: desserts
By Jaja Million

This rice pudding is tasty and a very easy to make for breakfast or dessert. It is also gluten-free.

Ingredients:
2 cups water
2 cups instant white rice (such as Minute®)
½ teaspoon butter  (Optional)
⅛ teaspoon salt  (Optional)
1 cup milk
2 tablespoons brown sugar, or to taste
1 teaspoon cornstarch
½ teaspoon vanilla extract
½ teaspoon ground cinnamon, or more to taste

Directions:
Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes. Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 246.1
Fat: 2.2 g
Saturated fat: 1.2 g
Carbohydrates: 49.5 g
Sugars: 9.5 g
Dietary fiber: 1.1 g
Protein: 5.8 g
Cholesterol: 6.2 mg
Sodium: 111.6 mg
Honey-Apple Pork Chops


Ingredients:
boneless pork loin chops, apple cider, lemon juice, honey, garlic clove

Directions:
Place chops in a shallow dish., Combine remaining ingredients and mix well., Pour marinade over chops., Cover and refrigerate overnight, turning occasionally., Remove chops from marinade., Place on grill, approximately six inches from medium-hot coals., Grill for 10-15 minutes, turning once and basting with remaining marinade., Discard remaining marinade when meat is grilled.
Swedish Pancakes


Ingredients:
sugar, salt, eggs, milk

Directions:
sift dry ingredients.
gradually add unbeaten eggs, milk and salad oil.
beat until batter is perfectly smooth.
strain.
pour batter, a tablespoon at a time, on a hot griddle tilting griddle as batter is poured so as to make a very thin cake.
a perfectly round crepe may be made if a small 5" fruing pan is used.
fill cooked cakes with strawberry preserves and roll.
serve with melted butter and powdered sugar, syrups, fruit.
Taco Casserole


Ingredients:
ground beef, corn, black olives, green olives, chili pepper, salsa, colby-monterey jack cheese

Directions:
• Brown ground beef and prepare following instructions on taco seasoning.
• Add remaining ingredients except chips, cheese, and taco sauce.
• Put aside some chips for topping.
• Roughly break up remaining chips and stir into hamburger mixture.
• Pour into casserole dish.
• Bake 350 for 30 minutes (timer: 30 minutes ].
• Remove and top with chip set aside.
• Sprinkle with cheese and taco sauce.
• Put back in oven until is melted.
• Let set 10 minutes before serving (timer: 10 minutes ].
Dreamsicle  Punch


Ingredients:
"Baileys Irish Cream"

Directions:
"Combine the two and stir (or try blending them]."
Whole Wheat Flax'n Apple Muffins


Ingredients:
flax seed, whole wheat flour, white flour, sugar, baking powder, baking soda, salt, egg, apples, milk

Directions:
Blend dry ingredients together in a bowl., In a separate bowl, combine egg, vegetable oil and milk., Add dry ingredients to egg mixture and stir until just blended., Fold in apples and nuts., Batter will be thick., Fill greased muffin cups 2/3 full., Bake at 400 degrees for 18-20 minutes or until top springs back when touched.
Medieval Fine Cakes


Ingredients:
butter, salt, granulated sugar, cinnamon, unbleached flour

Directions:
Cream together the sugar, salt, and butter.
Mix together the cinnamon and flour.  Add this to the creamed mixture.  Mix in water, as needed, to make the dough manageable.
Press dough into 2-3 baking sheets lined with baking parchment; prick all over with a fork at regular intervals.
Bake at 325 degrees F for 30 minutes; cut into 100 squares.
Baby Frisée With Poached Egg and Pancetta


Ingredients:
extra virgin olive oil, pancetta, eggs, frisee, extra virgin olive oil, red wine vinegar, garlic clove, shallot, salt, fresh ground black pepper, water, cider vinegar, crouton

Directions:
Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
Poach the eggs: use your preferred method or as follows—bring enough water to cover whole (unshelled] eggs to boil in a small saucepan; gently lower eggs into boiling water.
Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle].
Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
Gently crack each egg and open it directly over the simmering water.
Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
Carefully place the drained eggs on the dressed frisées.
Season to taste with salt and pepper; scatter pancetta over the eggs.
Garnish each plate with freshly made crostini; serve immediately.
Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans


Ingredients:
olive oil, lemon juice, Dijon mustard, garlic cloves, lemon zest, scallion, fresh basil, fresh parsley, celery, kidney beans, cannellini beans, red pepper flakes, parmesan cheese, pasta

Directions:
Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl.
Dressing and Vegetables: Combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. Season with salt and pepper and add basil, parsley, and scallions. Add Jalepeno and celery. Whisk again.
Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean.
Serve Cool.
Sarah's Favorite Molasses Spice Cookies


Ingredients:
shortening, sugar, egg, molasses, unbleached all-purpose flour, baking soda, salt, allspice, cinnamon, nutmeg

Directions:
Beat shortening at medium speed with electric mixer untill fluffy; gradually add 1 cup sugar, beating well. Add egg and molasses; mix well.
Combine flour,baking soda, salt and spices, mix well. Add one fourth of flour mixture at a time to creamed mixture, beating untill smooth after each addition. cover and chill 1 hour.
Shape dough into 1 inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheet.
Bake at 375 for 9-11 minutes, tops will crack. Remove to wire racks to cool.
Better-Than-Grilled Cheese Tomato Soup
Category: soups-stews-and-chili
By Dezzie

This tomato soup is perfect with grilled cheese.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1  onion, finely chopped
1  carrot, grated
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 (28 ounce) can fire-roasted crushed tomatoes
2 cups tomato juice
1 (15 ounce) can fire-roasted diced tomatoes, partially drained
1 tablespoon white sugar
½ cup heavy whipping cream
1 bunch fresh basil, roughly chopped, or to taste

Directions:
Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes. Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 324.5
Fat: 18.2 g
Saturated fat: 9.3 g
Carbohydrates: 38.3 g
Sugars: 13.4 g
Dietary fiber: 7.1 g
Protein: 7.3 g
Cholesterol: 48.4 mg
Sodium: 1395.4 mg
Philly Cheese Steak
Category: trusted-brands-recipes-and-tips
By Kikkoman

An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls.

Ingredients:
1 pound fresh steak (rib-eye, round, or sirloin)*
1 large yellow onion, sliced thin
3 tablespoons Kikkoman Teriyaki Marinade & Sauce
4  soft sandwich rolls
1 (8 fl oz) jar cheese spread

Directions:
Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 sandwiches

Calories: 520.5
Fat: 26.4 g
Saturated fat: 12.5 g
Carbohydrates: 42 g
Sugars: 11.4 g
Dietary fiber: 1.7 g
Protein: 27.6 g
Cholesterol: 82.6 mg
Sodium: 1763 mg
7-Layer Salad
Category: salad
By Kara Parsons

This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.

Ingredients:
½ head lettuce, torn
1  cucumber, peeled and chopped, or more to taste
3 cups frozen peas, thawed
2 cups shredded Cheddar cheese
4  hard-boiled eggs, peeled and sliced
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup white sugar
2 tablespoons white vinegar
12 ounces cooked crumbled bacon

Directions:
Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish. Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 381.9
Fat: 25.4 g
Saturated fat: 9.1 g
Carbohydrates: 18.1 g
Sugars: 13.7 g
Dietary fiber: 2 g
Protein: 19.6 g
Cholesterol: 128.3 mg
Sodium: 1005.2 mg
Bone Dust BBQ Rub


Ingredients:
paprika, chili powder, salt, ground coriander, garlic powder, white sugar, curry powder, dry hot mustard, fresh ground black pepper, ground cumin, cayenne

Directions:
Mix all ingredients together and store in a jar until ready to use., Rub on chicken, beef, or pork before barbequeing.