xiaoxl/recipe_data huggingface dataset:
Roasted Sausage and Sauerkraut
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

A classic Eastern European dish made quick and easy- from Russ Crandall of The Domestic Man.

Ingredients:
2 (13 ounce) packages smoked kielbasa sausage, cut into bite-size pieces
1 medium onion, thinly sliced
1 (32 ounce) package sauerkraut, drained
1 tablespoon olive oil
1 tablespoon butter, melted
½ teaspoon black pepper
¼ teaspoon caraway seeds
2  green apples, coarsely chopped
Salt to taste
Reynolds Wrap® Heavy Duty Aluminum Foil

Directions:
Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Aluminum Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 769.4
Fat: 62.9 g
Saturated fat: 28.8 g
Carbohydrates: 24.4 g
Sugars: 15.3 g
Dietary fiber: 7.9 g
Protein: 25.8 g
Cholesterol: 140 mg
Sodium: 3084.7 mg
Garlic Penne Pasta
Category: side-dish
By Taliesen

This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.

Ingredients:
1 (16 ounce) package penne pasta
¼ cup olive oil, divided
3 cloves garlic, chopped
2  sun-dried tomatoes, chopped  (Optional)
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
½ teaspoon black pepper
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 276.1
Fat: 8.9 g
Saturated fat: 1.7 g
Carbohydrates: 41.9 g
Sugars: 2.1 g
Dietary fiber: 2.2 g
Protein: 8.6 g
Cholesterol: 2.2 mg
Sodium: 52.9 mg
Kielbasa with Brussels Sprouts
Category: meat-and-poultry
By Challengergurl

Kielbasa slices and baby Brussels sprouts cooked with red onion make a hearty main dish. I serve this with macaroni and cheese and a loaf of French bread. Even the kids love it! My husband likes to eat his with spicy brown mustard.

Ingredients:
1 tablespoon canola oil
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
1  red onion, chopped
14 ounces baby Brussels sprouts, trimmed and cut in half
salt and ground black pepper to taste

Directions:
Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 4 servings

Calories: 441.3
Fat: 35.1 g
Saturated fat: 16.3 g
Carbohydrates: 13.4 g
Sugars: 5.3 g
Dietary fiber: 4.2 g
Protein: 17.8 g
Cholesterol: 81.1 mg
Sodium: 957.9 mg
Easy Cinnamon Rolls
Category: bread
By Chris Martin

The first time I made these, I made a mess and they STILL turned out! They are gone in 2 days at my house. Simple to make and super yummy.

Ingredients:
1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons butter, melted
⅔ cup brown sugar
½ cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon water, or as needed
⅓ cup heavy whipping cream
⅔ cup sifted confectioners' sugar
2 tablespoons milk
1 dash vanilla extract

Directions:
Lightly grease 2 round cake pans with butter. Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes. Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough. Bake in preheated oven until golden brown, about 25 minutes. Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

Prep time: 25 mins
Cook time: 25 mins
Total time: 2 hrs 20 mins
Yields: 20 rolls

Calories: 157
Fat: 6 g
Saturated fat: 2.2 g
Carbohydrates: 22.9 g
Sugars: 12.3 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Cholesterol: 10.1 mg
Sodium: 143.7 mg
Greek-Style Fajitas


Ingredients:
boneless skinless chicken breasts, soy sauce, tomatoes, lettuce, lemon juice, vinegar, garlic clove, dried oregano, sour cream, lemon juice, dried dill, oregano, sugar, parsley

Directions:
Marinade chicken in salad dressing and soy sauce for several hours.
Grill or bake chicken until fully cooked and juices run clear (cooking time will vary depending on method and thickness of chicken].
Keep chicken warm.
Combine tomatoes, lettuce, lemon juice, vinegar, oil, garlic, and oregano in a bowl.
Mix sour cream and next 6 ingredients in another bowl.
Cut chicken into strips and place in pita pockets.  Each pita pocket contains 1/2 of a chicken breast.
Add tomato mixture and top with sour cream sauce.
Sausage and Cheese Ravioli Carbonara


Ingredients:
Italian sausage, olive oil, heavy cream, parmesan cheese, parsley flakes

Directions:
Slice Italian sausage into 1/2 inch pieces.  Boil 6 cups of water, 2 1/2 T. salt and 1/4 cup olive oil in saucepan.  Add frozen ravioli to boiling water and cook, stirring often, until al dente.  Drain water.
Toss ravioli with 2 T. olive oil to keep pasta from sticking together. Set aside.
In a saute pan, brown sausage and bacon crumbles.  Drain.  Add pasta sauce and 1 cup heavy cream to sausage and simmer for 2 minutes.  Add pasta.  Mix well.  Top with grated parmesan cheese and parsley flakes.
Sweet and Spicy Shrimp


Ingredients:
large shrimp, soy sauce, Splenda sugar substitute, cornstarch, crushed red pepper flakes, onion, bell pepper

Directions:
Mix soy sauce, splenda, cornstarch and crushed red pepper: set aside.
Heat oil in skillet over medium-high heat.
Cook onion, and pepper in oil 2-3 minutes or until crisp-tender.
Stir in soy sauce mixture and add shrimp.
Cook 3-5 minutes or until shrimp are pink and firm and sauce is thickened.
Great served over rice (not included in points!].
ENJOY!
Pasta With Asparagus


Ingredients:
bow tie pasta, garlic cloves, parmesan cheese, olive oil, butter, chicken broth, fresh asparagus, salt, raw shrimp, black pepper

Directions:
Boil water for pasta. Cook as you are preparing the garlic/asparagus sauce.
In a skillet, cook garlic, pepper flakes, and hot sauce in heated oil and butter for 2-3 minutes.  Add asparagus, salt and pepper and saute until asparagus is crisp tender, about 8 minutes. If you want to add about a half pound fresh shrimp, now is the time and saute it with the asparagus. Add chicken broth and freshly grated parmesan or romano cheese and mix well.  Pour over hot pasta and toss to coat.  Serve immediately.
Creamed Chicken and Biscuits


Ingredients:
onion, butter, sour cream, milk, chopped pimiento, mild cheddar cheese

Directions:
Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.
Chop onion.
Heat butter in a small nonstick skillet over medium-high head until melted.
Stir in onion.
Saute until tender.
Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
Spoon mixture into prepared baking dish.
Bake for 15 minutes; remove from oven.
Sprinkle baked layer with 3/4 cup of the Cheddar.
Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar.
Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
Serve immediately.
Banana Oat Bars
Category: desserts
By Arlene

These bars are lower in fat than most bar cookies.

Ingredients:
1 ⅓ cups quick cooking oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ cup raisins
1 cup mashed bananas
¼ cup skim milk
2  egg whites
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together dry ingredients.  In a separate bowl mix together  bananas, egg whites, milk and vanilla. Beat all together. Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes.  Cool and cut into bars.  You may sprinkle with cinnamon and sugar, if desired.

Prep time: 5 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 3 dozen

Calories: 71.6
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 16.1 g
Sugars: 9.8 g
Dietary fiber: 1.1 g
Protein: 1.6 g
Cholesterol: 0.1 mg
Sodium: 97.7 mg
Caramel Apple Dip


Ingredients:
reduced-fat cream cheese, marshmallow creme, apple

Directions:
"In a microwave-safe mixing bowl, combine cream cheese and ice cream topping until blended. Add marshmallow creme; mix until blended. Microwave, uncovered, on 50% power for 1 minute; stir. Microwave 30-60 seconds longer, stirring every 15 seconds or until warm. Transfer to a serving dish. Serve immediately with apple slices."
Warm Bean and Tomato Salad with Basil


Ingredients:
green beans, olive oil, dried shallots, red wine vinegar, chickpeas, tomatoes, fresh basil, dried basil, lemon juice, salt, black pepper, kalamata olive

Directions:
Remove the ends from the beans and cut into 1 1/2 inch lengths.
Cook in boiling water until just tender, about 5 - 7 minutes.
Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
Add balsamic vinegar and cook until liquid is reduced.
Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
Serve warm or at room temperature.
Zesty Black & Blue Burger
Category: trusted-brands-recipes-and-tips
By Ball Park Buns

Sharp blue cheese meets spicy Cajun seasoning in this flavorful burger recipe. Don't forget to give yourself enough time to let the blackening spice really meld with the patties before throwing them on the grill.

Ingredients:
8  Ball Park® Original Hamburger Buns
2 pounds ground beef
2  eggs
1 teaspoon Worcestershire sauce
2 cups cooked bacon, chopped
1 cup green onions, chopped
1 tablespoon minced garlic
6 ounces Danish blue cheese, crumbled
1 teaspoon dried oregano
1 tablespoon red pepper flakes
2 teaspoons freshly ground black pepper
2 teaspoons sea salt
1 tablespoon onion powder
2 tablespoons brown sugar

Directions:
Preheat grill to medium heat. Whisk eggs in a bowl and stir in Worcestershire sauce, bacon, green onion, garlic, and blue cheese. In a large bowl, mix beef and egg mixture with a fork. Shape into eight burger patties. Whisk blackening spice ingredients together and dust onto patties. Be sure to lightly rub the blackening spice onto each side and let rest in the refrigerator for ten minutes. Then place burgers on the grill and cook to desired temperature. Once cooked, place each burger into a warmed bun and add your favorite toppings.

Prep time: 12 mins
Cook time: 10 mins
Total time: 22 mins
Yields: 8 servings

Calories: 708.2
Fat: 43.5 g
Saturated fat: 16.7 g
Carbohydrates: 31.7 g
Sugars: 4.3 g
Dietary fiber: 1.9 g
Protein: 48.2 g
Cholesterol: 180.5 mg
Sodium: 2047.6 mg
Blue Cheese and Tomato Spread


Ingredients:
tomatoes, blue cheese, feta cheese, vodka, olive oil, of fresh mint

Directions:
Preheat oven to 375°F.
Arrange tomatoes on a baking sheet in a single layer, cut side up.
Bake for 1 hour, until they shrink to half their original size.
Let cool, then puree.
Just before serving, mash cheeses together with a fork.
Stir in tomatoes; mixture should be somewhat coarse.
Add vodka or rum.
Drizzle with oil and stir to mix; oil should not be completely incorporated.
Place in a serving bowl and sprinkle with mint.
Frangelico Frosting


Ingredients:
butter, powdered sugar

Directions:
In a large bowl;  cream the butter and the powdered sugar.
Add the Frangelico and the coffee.
Beat until smooth.
Reese's Cup Shake


Ingredients:
"skim milk"

Directions:
Blend milk and peanut butter until mixed and smooth., Add ice cream and blend, then stir in Reese's cups or peanuts.
Cranberry-Pecan Brown Rice Stuffing


Ingredients:
brown rice, dried cranberries, vegetable broth, margarine, celery, shallots, parsley, poultry seasoning, pecans

Directions:
Prepare rice according to package directions.
In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes.
Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.
Pea and Pesto Soup - Nigella Lawson


Ingredients:
boiling water, kosher salt, lime juice, scallions, basil pesto

Directions:
Combine water, salt, peas, lime juice and scallions in a saucepan. Bring to a simmer and cook until peas are tender, 3-5 minutes. Remove scallions and discard.
Transfer soup to a blender. Add pesto and process until smooth. Serve hot.
Ground Beef Curly Noodle
Category: pasta-and-noodles
By windedmama

An easy, quick and economical recipe that kids really like. Ground beef, noodles, corn and tomatoes make a complete meal in one skillet. My sister who ran a daycare used to make this and everybody enjoyed it.

Ingredients:
1 pound ground beef
1 (3 ounce) package Oriental flavored ramen noodles
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can whole kernel corn

Directions:
Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease. Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.

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

Calories: 368.2
Fat: 17.1 g
Saturated fat: 7.4 g
Carbohydrates: 30.2 g
Sugars: 5.7 g
Dietary fiber: 2.7 g
Protein: 23.3 g
Cholesterol: 69 mg
Sodium: 842.9 mg
New York Cheesecake II
Category: desserts
By MHARMAN486

This is a great cheesecake.  I get a lot of requests for the recipe.

Ingredients:
2 pounds cream cheese
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 cup sour cream
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
¼ cup white sugar

Directions:
Preheat oven to 400 degrees F (205 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes. Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust. Bake at 400 degrees F (205 degrees C) for 45 minutes. Turn oven off and leave cake in oven with the door ajar for 3 hours. Serve with your favorite topping.

Prep time: 30 mins
Cook time: 50 mins
Total time: 4 hrs
Yields: 1 - 9 or 10 inch springform pan

Calories: 362.2
Fat: 28.5 g
Saturated fat: 17.4 g
Carbohydrates: 21.7 g
Sugars: 15.2 g
Dietary fiber: 0.2 g
Protein: 6.1 g
Cholesterol: 103.4 mg
Sodium: 262.8 mg
Tuscan Steak and Salad


Ingredients:
extra virgin olive oil, extra virgin olive oil, lemon juice, garlic cloves, fresh parsley, fresh oregano, salt, fresh coarse ground black pepper, arugula, parmesan cheese

Directions:
Whisk together the 5 tblsps olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth.
Heat the 1 tsp olive oil in a large, cast-iron skillet over medium-high heat until smoking.
Meanwhile, season the steaks liberally with salt and pepper.
Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes.
Using tongs, flip the steaks.
Reduce the heat to medium.
Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare.
Divide the arugula evenly among 4 individual plates.
Cut each steak crosswise into thin strips and arrange the steak over the arugula.
Drizzle any juices that have collected from the meat over the greens.
Rewhisk the dressing and drizzle it over the steak and greens.
Sprinkle with the Parmesan and serve immediately.
Cambodian-Style Fish Poached in Coconut Milk


Ingredients:
garlic cloves, red onion, galangal, lemongrass, turmeric, paprika, fish sauce, brown sugar, coconut milk, kaffir lime leaves, lemon

Directions:
Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
Add the coconut milk and process until thoroughly blended.
Transfer the coconut mixture to a heavy pased pan.
Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
Add the fish chunks and poach gently for 4-5 minutes.
Stir through the lemon juice, then trasfer to serving bowls.
Green Chile Corn Muffins With Chile and Lime Butter


Ingredients:
plain flour, cornmeal, baking powder, mild chili powder, milk, butter, eggs, orange, green chilies, lime, butter, chili powder

Directions:
Preheat the oven to 400°F.
To make the muffins, sift the flour, cornmeal, baking powder, and chili powder together in a mixing bowl.
In a separate bowl, mix the milk, melted butter, and beaten eggs, then fold into the dry mixture.
Stir in the grated orange rind and the chopped chiles.
Spoon the batter into a greased muffin pan and bake for about 12 to 15 minutes until firm.
Remove and set aside on a wire rack.
To make the chile and lime butter, beat all the ingredients together until soft and creamy.
Serve with the warm muffins.
Mina's Ham and Potato Chowder


Ingredients:
butter, onion, celery, garlic clove, ham, potatoes, bay leaf, salt, thyme, Tabasco sauce, water, milk, tomatoes

Directions:
1. Melt the butter in a large pot.
2. Add the onion, celery, garlic, and ham, and cook till the celery is tender.
3. Add the potatoes, seasonings, and water.
4. Bring mixture to a boil, then lower the heat and simmer, covered, for 20 - 30 minutes, or until the potato is just cooked.
5. Add the milk and the tomatoes.
6. Heat through, but do not boil.
Vegan Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, light brown sugar, pure maple syrup, vegan butter, egg substitute, warm water, vanilla extract, semisweet vegan chocolate chips

Directions:
Preheat oven to 350.  Prepare baking sheets.
Combine flour, baking soda and salt in a bowl and set aside.
Combine the egg replacer with the warm water and add to brown sugar, maple syrup corn oil and vanilla and mix until blended.
Add dry ingredients and mix until combined.  Add chocolate chips and mix.
Drop with a spoon onto baking sheets 2 inches apart.
Bake for 15 to 18 minutes.
Pumpkin Cream Cheese Frosting


Ingredients:
cream cheese, pumpkin puree, unsalted butter, orange zest, pure vanilla extract, confectioners' sugar

Directions:
Make the frosting: Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using an electric mixer set at medium speed until smooth.
Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
Tortas (Black Beans Chorizo Subs)


Ingredients:
chorizo sausage, ricotta salata, feta, avocado, green chili salsa

Directions:
In a skillet, over medium heat, add the chorizo. Cook, breaking up, until browned for 5 to 6 minutes.
Add the beans, and mash them with a potato masher until everything looks like mashed potatoes.
Cut the rolls in half, and scrape out some of the bread center to make room for the filling. Fill each roll with half of the chorizo mix, top with the cheese, salsa, and avocado.
BBQ Chicken or Pork Braid


Ingredients:
granny smith apple, sweet onion, brown sugar, chicken, sharp cheddar cheese

Directions:
Heat oven to 425°F; spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.
Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend slices evenly over apple-onion mixture.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush beaten egg white over top.
Bake at 425°F for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise slices.
Bulk Venison Breakfast Sausage
Category: meat-and-poultry
By AMYNJOHN36

My husband is a avid hunter and we make this sausage every year.  We add pork to the venison because the venison has such a low fat content.  For the pork we get really fatty looking roast ground at our grocery store.

Ingredients:
6 pounds ground venison
2 pounds ground pork
¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon  fresh-ground black pepper
1 tablespoon crushed red pepper flakes
¼ cup packed brown sugar
3 tablespoons dried sage

Directions:
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it. Divide into 1 pound portions and freeze.

Prep time: 45 mins
Total time: 45 mins
Yields: 8 pounds

Calories: 92.6
Fat: 4.1 g
Saturated fat: 1.5 g
Carbohydrates: 1 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 12.2 g
Cholesterol: 46.4 mg
Sodium: 472.1 mg
Fresh Homemade Garden Salsa


Ingredients:
fresh tomatoes, green peppers, cilantro, red onion, apple cider vinegar, garlic, fresh lemon, seasoning salt, garlic powder, cumin, onion powder, chili powder, lemon-pepper seasoning

Directions:
Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
Add this to the chopped vegetables.
Add the rest of the ingredients, and mix well.
This salsa tastes the best after it has some time for the ingredients to marinade.
You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.