xiaoxl/recipe_data huggingface dataset:
Cocoa Pancakes


Ingredients:
flour, cocoa powder, baking powder, salt, sugar, egg, pure vanilla extract, milk, butter, powdered sugar

Directions:
Preheat electric griddle to 350, or use favorite pancake pan.
Sift the flour, cocoa powder, baking powder and salt into a large bowl.  Mix in the sugar.
In a separate bowl, beat the egg, vanilla and milk.  Pour in the melted butter.
Make a well in the flour and add the milk mixture gradually to form a batter (I prefer to do this by hand, but you can also use an electric mixer].  Fold in the chocolate chips.
Pour 1/4 cup of batter for each pancake onto the griddle or pan.  Flip when they bubble and seem "set."  Cut into shapes or serve as is.
Dust with powdered sugar and top with whipped cream, if desired.  Garnishing the plates and top of pancakes with raspberries also looks nice.
Garlic Scape Pesto


Ingredients:
garlic scape, olive oil, parmesan cheese, lemon juice, lime juice, salt

Directions:
Puree scapes and olive oil in blender or food processor until smooth., Stir in cheese and lime or lemon juice and season to taste.
Dump Cake III
Category: desserts
By POLACKLADY

Just dump all ingredients into a bowl, and there you have it...cake!

Ingredients:
2 cups all-purpose flour
2 cups white sugar
2  eggs
½ cup butter, softened
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (21 ounce) can apple pie filling
2 cups confectioners' sugar
½ cup butter, softened
1 teaspoon vanilla extract
3 ounces cream cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan. Dump the flour, white sugar, eggs, 1/2 cup butter or margarine, salt, baking soda, cinnamon, 1 teaspoon vanilla, chopped nuts, and fruit pie filling into a bowl and stir. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. To Make Icing: Mix together until fluffy the confectioner's sugar, 1/2 cup butter or margarine, 1 teaspoon vanilla, and the cream cheese. Spread icing on top of cooled cake.

Yields: 1 - 9x13 inch cake

Calories: 285.7
Fat: 12.6 g
Saturated fat: 6.1 g
Carbohydrates: 42 g
Sugars: 26.7 g
Dietary fiber: 0.9 g
Protein: 2.7 g
Cholesterol: 39.7 mg
Sodium: 183 mg
Buttermilk Bars


Ingredients:
butter, margarine, brown sugar, vanilla, egg, flour, baking soda, buttermilk, pecans, butter, margarine, white sugar, brown sugar, milk, vanilla, powdered sugar

Directions:
Cream 1/2 cup butter, 1 cup brown sugar and 1 tsp vanilla.
Add egg, beat well.
Sift flour and baking soda together and add alternately with buttermilk to egg mixture.
Add nuts.
Bake 20-25 minutes at 350 in a 9x13 pan.
For the topping:  Bring topping ingredients to a boil (1/4 cup butter, 1/4 cup sugar, 1/4 cup brown sugar, 1/8 cup milk and 1/2 tsp vanilla].  Boil 2 minutes.  Add 1 cup powdered sugar and mix well.
Spread on cooled bars.
Broccoli Casserole


Ingredients:
frozen broccoli, broccoli, eggs, cheddar cheese, mayonnaise, onion

Directions:
Blanch broccolli for apprxoimately 2-3 minutes, drain.
Mix with other ingredients and place in casserole dish sprayed with Pam.
Top casserole with bread crumbs (Italian are good].
Bake at 350 degrees for approximately 30 minutes.
Instant Pot Spaghetti


Ingredients:
lean ground beef, salt, garlic powder, onion powder, spaghetti noodles, water, diced tomatoes

Directions:
Set Instant Pot to saute and add ground beef.
Add the salt, garlic powder, onion powder, and Italian seasoning.
Cook meat and seasonings, breaking the meat up until completely browned.
Turn off instant pot and drain any excess grease if necessary.
Break spaghetti in half and place on top of meat in instant pot.
Pour over the spaghetti sauce, diced tomato, and water.
Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.
Seal the instant pot and set in manual mode, high pressure, 8 minutes cooking time.  When time is up, use manual quick release to open instant pot.
Stir spaghetti well and serve immediately.  If it has too much liquid on top, stir well to incorporate.
Easy Praline Pear Pudding


Ingredients:
flour, sugar, baking powder, cinnamon, salt, clove, milk, half-and-half cream, pears, pecans, brown sugar, butter, boiling water

Directions:
Set oven to 375 degrees.
Butter a 2-quart casserole dish.
In a mixing bowl combine first 6 ingredients; add in milk and beat until smooth (about 2 minutes].
Stir in chopped pears and pecans; toss to combine.
Spoon into baking dish.
In another bowl combine brown sugar, butter and water; pour over the batter in the dish.
Bake, uncovered for about 45 minutes.
K-Dub's Alfredo Ravioli Bake
Category: world-cuisine
By K-Dub

A rich, tantalizing dish that will leave you wanting more, even if you're full! You can use all different kinds of ravioli, meats, and sauces. A versatile dish for what you have on hand. It can also be made ahead of time!

Ingredients:
1 (25 ounce) package frozen cheese ravioli
2 tablespoons butter
3  skinless, boneless chicken breasts, cut into 1-inch pieces
2 tablespoons Italian seasoning
1 (16 ounce) jar prepared Alfredo sauce
2 cups shredded mozzarella cheese
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain. Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes. Spread about 1/2 cup of   into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used. Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 717.2
Fat: 43.3 g
Saturated fat: 20.1 g
Carbohydrates: 43.3 g
Sugars: 5.5 g
Dietary fiber: 4 g
Protein: 40.3 g
Cholesterol: 148.5 mg
Sodium: 1270 mg
Beet, Avocado and Goat Cheese Salad


Ingredients:
shallots, honey, extra virgin olive oil, beets, arugula, walnuts, dried cherries, avocado

Directions:
Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
Roast beets in 350 degree oven for approximately 1 hour.
While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes] and set aside to cool.
Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
Plate salads and top with dried fruit (cranberries, cherries or blueberries] and crumble goat cheese on top.
Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!
Tropical Punch


Ingredients:
cranberry juice, water, sugar, ginger ale

Directions:
"Combine ingredients.  Refrigerate before serving or serve over ice."
Weight Watchers Cashew Chicken


Ingredients:
garlic cloves, boneless skinless chicken breast, table salt, black pepper, low sodium soy sauce, celery, bamboo shoots, water chestnuts, cornstarch, cooked white rice, roasted cashews

Directions:
Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.
For a flavor boost, add 2 cups of chopped fresh baby bok choy in place of the bamboo shoots and water chestnuts. The tender greens will cook with the chicken in 5 minutes.
Mark's Nearly Famous Sloppy Joes
Category: main-dish
By CHUCKIE768

I've been tweaking this recipe for years and think it's finally perfected. Like a good chili, it may be even better the second day. Serve on toasted hamburger buns.

Ingredients:
2 ½ pounds ground beef
1 large onion, chopped
¼  green bell pepper, chopped
2 stalks celery, chopped
1 (10.75 ounce) can  condensed chicken gumbo soup
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
4 tablespoons lemon juice
1 ½ tablespoons yellow mustard
½ cup ketchup
½ cup barbecue sauce
6 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon dried parsley
½ teaspoon black pepper
1 teaspoon salt

Directions:
In a large heavy skillet, cook ground beef until evenly brown; drain well. In a slow cooker, combine onion, bell pepper, celery, condensed gumbo soup, tomato paste and brown sugar. Stir in lemon juice, mustard, ketchup, barbeque sauce and vinegar. season with Worcestershire sauce, liquid smoke, parsley, black pepper and salt. Stir in browned beef. Cover, and cook on low for 4 to 6 hours, stirring occasionally. Skim off excess fat.

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

Calories: 438.9
Fat: 31.2 g
Saturated fat: 12.4 g
Carbohydrates: 18.7 g
Sugars: 12.7 g
Dietary fiber: 1.8 g
Protein: 20.9 g
Cholesterol: 97.4 mg
Sodium: 1017.2 mg
Ham Pineapple Sandwiches
Category: main-dish
By TERIJH

I found a recipe for Pineapple Sandwiches on white bread that was far too sweet.  I put some ham on it, and put it on whole grain bread for a slightly healthier alternative that is not nearly so sweet!

Ingredients:
1 (15 ounce) can crushed pineapple, drained
1 cup white sugar
1 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
24 slices whole-grain bread
60 thin slices  deli ham

Directions:
In a saucepan, combine the pineapple and sugar. Bring to a boil, then cook over medium heat, stirring constantly, until thickened, 5 to 10 minutes. Remove from the heat and cool. When cool, stir in the walnuts. In a medium bowl, stir cream cheese to soften, then stir in enough milk to make it easy to spread. Blend in the pineapple mixture. This part can be made the day before if you like. Spread about 2 tablespoons of the pineapple mixture onto one side of 12 slices of bread. Top each one of these with 5 thin slices of ham. Top with remaining bread slices.

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 12 sandwiches

Calories: 470.6
Fat: 21.4 g
Saturated fat: 7.3 g
Carbohydrates: 49.4 g
Sugars: 25.4 g
Dietary fiber: 5.7 g
Protein: 21.9 g
Cholesterol: 61.1 mg
Sodium: 1199.1 mg
Baked Sweet Potatoes


Ingredients:
olive oil, sweet potatoes, dried oregano, salt, ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces.
Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil.
Sprinkle moderately with oregano, and salt and pepper (to taste].
Bake at 350 degrees F for 60 minutes or until soft.
Garam Masala


Ingredients:
cumin seeds, ground cardamom, whole cloves, black peppercorns, cinnamon sticks, ground cayenne pepper

Directions:
Dry-roast the cumin, coriander, cardamom, and cloves in a skillet until lightly browned, 1 or 2 minutes. When cool, combine with the black pepper and cinnamon in a spice grinder and grind to a powder. Mix with the cayenne pepper and pour into an airtight container. Store in a cool, dry place for up to several months if not using immediately.
Note: To make a paste, stir a bit of tepid water into the spice mixture.
Hearty Vegetable Soup


Ingredients:
beef broth, carrot, celery, onion, potato, frozen lima beans, tomato sauce, dried thyme

Directions:
In saucepan, combine all ingredients.  Bring to a boil, then reduce heat., Simmer, covered, 20 minutes.
Fried Cabbage With Bacon


Ingredients:
cabbage, fresh garlic cloves, fresh mushrooms, yellow onion, ground beef, bacon

Directions:
Brown ground beef and drain.
Sauté mushrooms, onion, and garlic in vegetable oil.
Cook bacon in large fry pan, remove from pan and allow to cool.
Place cabbage in fry pan with bacon grease, stir until cabbage is coated with bacon grease.  Cook slightly, salt and pepper to taste.
Combine ground beef and sauté mixture into the cabbage pan.  Cook until cabbage is slightly crisp.
Crumble bacon and add to mixture, stir.
Serve over rice if desired.  Salt and pepper to taste.
Louisville Cooler


Ingredients:
Bourbon, fresh lime juice, confectioners' sugar

Directions:
In a cocktail shaker, combine the bourbon, orange juice, lime juice and sugar with a handful of ice and shake vigorously.
Strain into an old-fashioned glass over ice.
Garnish with orange slice and a maraschino cherry and serve.
Pulled Pork Burritos


Ingredients:
pork, onions, black beans, corn, cheese, water, salsa, tortillas

Directions:
Saute onions until tender.
Add pork, taco seasoning and water.
Cook over medium heat to thicken sauce.
Add beans, corn and salsa.
Mix and remove from heat.
Assemble mixture in the middle of the tortillas.
Top with cheese and roll into burrito.
Serve immediately or wrap in tin foil and bake at 350 for 10-15 minutes. Can also be microwaved to melt the cheese.
Optional: serve on a bed of shredded lettuce and diced tomatoes, with a side of sour cream, salsa and guacamole.
Note: any cheese can be used, we had Monterey Jack on hand.
Sunbutter Dipping Sauce


Ingredients:
hoisin sauce, ketjap manis

Directions:
If you have a small blender like a magic bullet use the small cup and blend the hoisin, ketjap, chili sauce and sunbutter until its incorporated into a thick sauce. Serve with spring rolls or chicken.
Bon Appetit!
Sesame Rings


Ingredients:
all-purpose flour, all-purpose flour, baking powder, fine salt, eggs, sugar, tahini, pure vanilla extract, honey, sesame seeds

Directions:
Preheat the oven to 375 degrees F. Line 2 baking sheets parchment, or coat them with nonstick cooking spray (must do this or cookies will stick to tray!].
Whisk the flour, baking powder and salt together in a medium bowl.
Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla.
Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
TO FORM THE RINGS: Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (For smaller rings I use about a 2-3" piece of dough]. Dust your hands and the parchment lightly with flour if the dough is sticky. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. (TIP: I find it works well to roll the ring fat and short at first before you pinch it together. Then you can use your finger to stretch the dough out and the hole won't end up too large in the end].
TO GLAZE THE COOKIES: Put the sesame seeds in a small bowl or plate.
Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. (I like to "swirl" the seeds to fully coat the ring]. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
Bake rings until lightly browned, about 15 to 20 minutes. If making smaller rings, cut back baking time to around 8-10 minutes. Transfer from baking sheet and cool on wire racks. Serve.
Enjoy! These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
All Purpose Quiche


Ingredients:
eggs, cheese, milk

Directions:
Choose and prepare your choice of filling.
Try not to use any vegetables that will turn your quiche wattery such as fresh mushrooms. (if you add them cook first].
I like a combination of broccoli, cooked salmon, onions, dill and cheddar cheese.
Place filling in pie shell pour egg mixture over the top and baake @ 350 appx. 45 minute.
Check after 30 minutes.
It's done whin a knife inserted comes out clean.
Chef John's Bay Scallop Chowder
Category: soups-stews-and-chili
By Chef John

Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

Ingredients:
2 teaspoons olive oil
2 slices bacon, cut into small pieces
½  yellow onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 (8 ounce) bottle clam juice
1 cup low-sodium chicken broth
1 cup cubed Yukon Gold potatoes
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
½ cup heavy whipping cream
1  red Fresno chile pepper, diced
1 teaspoon lemon zest
salt to taste
1 pound bay scallops
1 tablespoon chopped fresh tarragon

Directions:
Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute. Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt. Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 300.2
Fat: 11.1 g
Saturated fat: 4.5 g
Carbohydrates: 17.2 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 32.9 g
Cholesterol: 96.6 mg
Sodium: 642.2 mg
Cheesy Taco Burgers


Ingredients:
lean ground beef, tortilla chips

Directions:
Mix ground beef, tortilla chips and Seasoning Mix in large bowl until well blended. Shape into 6 patties.
Grill, broil or cook in nonstick skillet on medium heat 5 minutes per side or until burgers are cooked through (internal temperature of 160°F].
Serve burgers on rolls with desired condiments and toppings.
Broccoli Slaw Manicotti With Roasted Red Pepper Sauce


Ingredients:
olive oil, broccoli slaw mix, garlic, ricotta cheese, mozzarella cheese, eggs, parmesan cheese, diced tomatoes with basil oregano and garlic

Directions:
"Preheat oven to 350 degrees.  Cook manicotti shells according to package directions and be sure to salt your water.  Drain the manicotti shells and let cool.  Meanwhile, saute the broccoli slaw and garlic in the olive oil until softened.  In a mixing bowl, combine eggs, ricotta cheese, mozzarella cheese, parmesan cheese, Italian seasonings, salt and pepper.  Add the broccoli slaw mixture and combine.  I put the cheese mixture in a large freezer bag and cut off a corner tip to pipe into the manicotti shells.  Place stuffed manicotti shells in a 13x9 baking dish sprayed with cooking spray.  Next combine the diced tomatoes (do not drain] with the chopped red peppers.  I use a blender to combine them together because my family doesn't like "chunky" sauces.  Top the manicotti with the sauce and bake covered for 30 minutes.  You can uncover the dish add extra mozzarella on top for the last 10 minutes of baking.  YUM!"
Crispy Brussels Sprouts With Garlic Aioli


Ingredients:
Brussels sprouts, olive oil, mayonnaise, garlic, lemon juice, flat leaf parsley

Directions:
For Brussel Sprouts:
Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
For Aioli:
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
Spiced Pumpkin Bread
Category: breakfast-and-brunch
By KellieTheBaker

A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!

Ingredients:
1 ½ cups white sugar
1 cup light brown sugar
1 cup butter, melted
2  eggs
1 tablespoon vanilla extract
3 cups pumpkin puree
4 cups all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined. Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan. Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 3 loaves

Calories: 247.3
Fat: 8.4 g
Saturated fat: 5.1 g
Carbohydrates: 40.7 g
Sugars: 22.6 g
Dietary fiber: 1.8 g
Protein: 3.1 g
Cholesterol: 35.8 mg
Sodium: 393.6 mg
Six Week Bran Muffins


Ingredients:
boiling water, butter, margarine, granulated sugar, brown sugar, eggs, buttermilk, molasses, flour, baking soda, baking powder, salt, raisins

Directions:
Combine cereals and Boiling Water.
Let stand.
In another bowl cream butter and sugars together.
Add eggs and beat well.
Mix in buttermilk.
Add molasses if desired.
Stir in cereal mixture.
In another bowl, combine flour, soda, baking powder, salt and raisins.
Mix thoroughly.
Add dry mixture to batter.
Stir just to combine.
Cover tightly and store in Refrigerator.
It will keep for up to six weeks.
TO BAKE:  Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes.  (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes.  Other ovens may be different though.].
Mom's Overnight Macaroni Salad


Ingredients:
spiral shaped pasta, hard-boiled eggs, onion, celery ribs, celery seed, mayonnaise, vinegar, sugar, turmeric, water

Directions:
After cooking and draining macaroni, mix first set of ingredients together, while macaroni is still warm.
In another bowl mix together second set of ingredients until it is smooth.
Then pour it over the macaroni and stir.
Cover and refrigerate OVERNIGHT.
It will be bright yellow and real good the next day!