xiaoxl/recipe_data huggingface dataset:
Green Vegetables with Sesame-Ginger Dressing


Ingredients:
green beans, broccoli florets, water, low sodium soy sauce, honey, fresh ginger

Directions:
Whisk dressing ingredients together and set aside.
If using frozen green beans and/or broccoli, follow microwave directions on packaging.
Microwave fresh green beans with water in covered bowl on HIGH for 2 to 3 minutes.
Stir the green beans and add the fresh broccoli.
Cover and microwave together on HIGH for 2 minutes.
Drain green beans and broccoli.
Mix in dressing while vegetables are still warm.
Let vegetables chill in refrigerator until ready to serve, or at least 5 to 10 minutes.
Chicken Satay Appetizers


Ingredients:
boneless skinless chicken breasts, soy sauce, chili sauce, garlic cloves, brown sugar, lime, lime slices

Directions:
Mix soy sauce, chilli paste, garlic, oil and sugar.
Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated.
Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook.
Preheat oven to 190°C/375°F.
Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6" from top heating element].
When done, remove the tray from oven and squeeze juice of 1 lime over the chicken.
Serving suggestion: Heat 1 1/2 cup of your favorite satay sauce and place 2 tablespoon of the sauce in each shot glass (you'll need 12]; pop 3 skewers in each glass and a slice of lime onto each rim.
Satay sauce suggestion: recipe #69191 Spicy Peanut Sauce (you'll need about at least 5x the recipe] or any storebought satay sauce.
Warm Lentil Salad


Ingredients:
green lentil, olive oil, red wine vinegar, Dijon mustard, red onion, fresh parsley, arugula

Directions:
Bring 4 cups water to a boil.  Add the lentils and 1 tsp salt and simmer, stirring occasionally, until tender, about 25 minutes, drain.
In a large bowl, combine the vinegar, mustard, onion, parsley and remaining 2 tbsp of oil and 1/4 tsp salt and pepper.
Add the lentils and arugula to the vinaigrette and toss to combine.
Chef John's Chicken and Biscuits
Category: soups-stews-and-chili
By Chef John

This recipe is the best of three chicken dinner favorites--chicken and biscuits, chicken pot pie, and chicken and dumplings--all in one!

Ingredients:
1 (4 pound) whole chicken, rinsed
2 quarts water
1 large bay leaf
1  whole clove
4 cloves garlic, peeled
½ cup butter
3  carrots, cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6  mushrooms, quartered
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon paprika
½ cup all-purpose flour
½ cup milk
1 tablespoon herbes de Provence
3 tablespoons fresh tarragon, chopped
2 tablespoons fresh rosemary, chopped
1 (10 ounce) can refrigerated biscuit dough

Directions:
Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour. Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes. Preheat oven to 400 degrees F (200 degrees C). Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.

Prep time: 30 mins
Cook time: 2 hrs 35 mins
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 746.4
Fat: 59.3 g
Saturated fat: 20.7 g
Carbohydrates: 28.4 g
Sugars: 5.9 g
Dietary fiber: 2.3 g
Protein: 24.5 g
Cholesterol: 112.8 mg
Sodium: 1135.2 mg
Onion Cheddar Quick Bread


Ingredients:
onion, butter, all-purpose flour, baking powder, salt, shortening, milk, cheddar cheese

Directions:
In medium frying pan, sauté chopped onions in butter.
Set aside to cool while mixing the bread ingredients.
Preheat oven to 425 degrees F.
In medium bowl, mix together flour, baking powder, and salt.
Cut in shortening.
Mix in milk until mixture is just moist and dough like.
Turn dough out onto lightly floured board and pat it down into a rectangle.
Spread the onions and cheese over the dough, setting aside a small amount of onion to cover the loaf.
Roll dough up like a jellyroll. Pinch seams and sides together.
Place loaf in greased loaf pan.
Bake at 425 F for 30 minutes or until done. Serve hot for best flavor.
Virgina's Tuna Salad
Category: salad
By KRISTIEV

This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.

Ingredients:
1  egg
1 (5 ounce) can tuna, drained and flaked
3 tablespoons mayonnaise
2 stalks celery, chopped
2 tablespoons sweet pickle relish
1 pinch ground black pepper

Directions:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces. In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish, and black pepper.

Prep time: 20 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 4 servings

Calories: 142
Fat: 9.8 g
Saturated fat: 1.7 g
Carbohydrates: 3.9 g
Sugars: 2.8 g
Dietary fiber: 0.4 g
Protein: 9.9 g
Cholesterol: 59.9 mg
Sodium: 167.5 mg
Mexican Enchiladas Suizas
Category: world-cuisine
By gem

Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.

Ingredients:
1 pound fresh tomatillos, husks removed
1 large slice of onion
4  green serrano chiles, or to taste
1 clove garlic
½ cup water
1 cup heavy cream
½ cup shredded Chihuahua cheese
1 teaspoon chicken bouillon granules, or to taste
1 tablespoon vegetable oil, or as needed
12  corn tortillas
1  cooked chicken breast, shredded
1 cup shredded Chihuahua cheese

Directions:
Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly. Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary, Preheat the oven to 350 degrees F (175 degrees C). Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil. Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese. Bake in the preheated oven until melted, about 25 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 655.1
Fat: 42.3 g
Saturated fat: 23 g
Carbohydrates: 49.7 g
Sugars: 7.1 g
Dietary fiber: 7.9 g
Protein: 23.2 g
Cholesterol: 144.3 mg
Sodium: 432.3 mg
Celestial Chocolate Chunk Bread Pudding


Ingredients:
brown sugar, eggs, vanilla extract, salt, milk

Directions:
This recipe is best with the addition of 1 childhood memory and a load of love (enough to change the world].
Preheat the oven to 325 degrees F.
In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions].
In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.
Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.] Eat with good health.
Hummus With Toasted Pine Nuts, Cumin Seeds and Parsley Oil


Ingredients:
fresh flat-leaf parsley, extra virgin olive oil, pine nuts, cumin seed, chickpeas, garlic cloves, tahini, water, fresh lemon juice, salt

Directions:
Preheat oven to 350º F; position rack in the middle of the oven.
In a food processor or blender puree 1/4 cup parsley with 1/4 cup oil oil.
Strain oil through a fine-mesh sieve, pressing hard on the solids;discard solids. Set aside.
Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes]; stir occasionally.
Let cool.
Combine 1/2 cup chickpeas with garlic in a food processor until garlic is finely minced.
Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and puree until smooth.
Strip leaves from remaining parsley sprigs.
Divide hummus between two shallow dishes and smooth tops.
Drizzle with parsley oil and scatter parsley oil, pine nuts and cumins seeds over tops.
Salt to taste and serve with pita toast.
NOTE:
Hummus and parsley oil can be made up to 3 days in advance and refrigerated.  Be sure to bring the oil to room temperature before using.
Tangy Baked Chicken


Ingredients:
chicken, flour, water, brown sugar, ketchup, white vinegar, lemon juice, Worcestershire sauce, onion, mustard powder, paprika, chili powder

Directions:
"Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done."
Ultra-Easy Chilled Cucumber Soup


Ingredients:
cucumbers, onions, garlic cloves, half-and-half, fresh chives, white pepper, olive oil, salt

Directions:
Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later]. Cook on low heat, covered, for 45 minutes.
Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
Chill overnight, serve with a sprinkle of fresh chopped chives.
Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.
Perfect One-Bowl Chocolate Layer Cake


Ingredients:
sugar, all-purpose flour, baking powder, baking soda, salt, eggs, buttermilk, milk, vanilla extract

Directions:
Set oven to 350 degrees F.
Set oven rack to second-lowest position].
Grease and flour two 9-inch round cake pans ( can use 8-inch cake pans an increase the baking time slightly].
In a large bowl combine the sugar with flour, sifted cocoa powder, baking powder, baking soda and salt; mix until combined.
Add in eggs, cooled coffee, buttermilk or milk,  vanilla and oil; mix using an electric mixer at medium speed beat until smooth.
Add in the water/coffee mixture and beat for another 2 minutes (batter will be quite thin].
Divide mixture evenly between the two cake pans.
Bake for about 30-35 minutes or until cake tests done (the baking time will vary depending on what size of pan you use].
Vegan Broccoli Soup
Category: soups-stews-and-chili
By Nakkeya

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

Ingredients:
1 cup raw cashews
5 cups vegetable broth, divided
2  Yukon Gold potatoes, cut into 1/2-inch cubes
1  onion, finely chopped
4 ½ cups coarsely chopped broccoli
1 teaspoon dried basil
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Directions:
Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute. Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes. Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

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

Calories: 353.4
Fat: 16 g
Saturated fat: 2.7 g
Carbohydrates: 44.6 g
Sugars: 9.4 g
Dietary fiber: 7.9 g
Protein: 12.8 g
Sodium: 1059.4 mg
Sal & Judy's Sauteed Crabclaws


Ingredients:
butter, garlic, salt, lemon juice, dry white wine, green onions

Directions:
Melt the butter in a skillet over medium heat. Add the garlic and sauté until fragrant.
Add the crab fingers and sprinkle with Creole seasoning and salt. Agitate the pan to cook the crab fingers evenly.
After two minutes, mix the wine and lemon juice and pour into the pan. Add the green onions. Agitate the pan to stir the ingredients together, and bring to a light boil for two more minutes. The sauce should have a somewhat creamy appearance.
Serve crab claws in a bowl with all the sauce for dipping. Some toasted French bread crescents would be nice to dip in there, too. You want to eat all of the sauce.
Almond Butter


Ingredients:
"vanilla extract"

Directions:
Add the almonds (or other type of nuts] to a food processor with the vanilla extract if using and blitz. Leave until you reach a smooth and creamy consistency. This could take 30 minutes, be patient and keep scraping the mixture from the edges of the food processor.
Serve.
Grilled Peppers With Olives and Feta Cheese


Ingredients:
garlic, salt, olive oil, ground pepper, bell peppers, oregano, thyme, rosemary, feta cheese, kalamata olives

Directions:
For basting sauce:  With a piece of wax paper, mash garlic and salt with a fork until well blended.  Place in a small bowl.  Whisk in balsamic vinegar, olive oil and pepper; set aside.
Core, seed and cut bell peppers into thirds.  Brush both sides of peppers with sauce and place in large bowl.  Pour remaining sauce over top.
Remove peppers from sauce; reserving sauce.  Place peppers skin side down on greased barbecue rack over medium high heat for 6 - 8 minutes or until lightly charred but not mushy, basting with sauce and turning every three minutes.  Slice peppers into wide strips.  Arrange on a platter, alternating colors.  Season with salt and pepper.  Sprinkle with fresh herbs, feta and olives.  Drizzle the one tablespoon balsamic vinegar over peppers.
Microwave Baked Potato
Category: side-dish
By CJME

If you want the yummy taste of a slowly baked potato but aren't patient enough, or don't have the know-how to bake it in an oven, this is for you. Give it 12 minutes and get a mouth-watering, taste bud-tingling treat.

Ingredients:
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream

Directions:
Scrub the potato, and prick several time with the tines of a fork. Place on a plate. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese. Top with remaining cheese and sour cream, and serve.

Prep time: 1 min
Cook time: 11 mins
Total time: 12 mins
Yields: 1 serving

Calories: 517.3
Fat: 23.1 g
Saturated fat: 14.5 g
Carbohydrates: 65.4 g
Sugars: 3 g
Dietary fiber: 8.1 g
Protein: 14.2 g
Cholesterol: 63.1 mg
Sodium: 421.6 mg
Frozen Peanut Butter Cheesecake
Category: desserts
By ANGE_SHEPHARD

I'm not a cheesecake fan, unlike my husband, so this was my compromise. I actually really enjoy it!

Ingredients:
⅓ cup butter
1 cup semisweet chocolate chips
2 ½ cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 (10 ounce) can sweetened condensed milk
¾ cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
½ cup chocolate fudge sauce

Directions:
In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 50 mins
Yields: 1 9-inch pie

Calories: 640.8
Fat: 42.4 g
Saturated fat: 21 g
Carbohydrates: 58.6 g
Sugars: 40.8 g
Dietary fiber: 3.3 g
Protein: 13.6 g
Cholesterol: 68.9 mg
Sodium: 437.5 mg
Cream - Cheesy Corn


Ingredients:
bacon, frozen corn, water, onions, pepper, cream cheese, milk

Directions:
In saucepan, cook bacon until crisp.
Remove bacon, reserving 2 tablespoons of drippings in pan.
Drain bacon and set aside.
If using fresh corn, cut the corn from cobs, with a sharp knife, at 2/3 depth of the kernels-- do NOT scrape cob.
Add the fresh or frozen corn, water, onion and pepper to the saucepan.
Bring just to boiling.
Reduce heat, cover and simmer for 5 to 7 minutes, or until corn is crisp-tender.
Add the cream cheese to the undrained corn mixture.
Stir over low heat until melted.
If necessary, stir in the milk to make corn mixture of desired consistency.
Stir in reserved bacon and serve.
Enjoy!
Splenda Hot Cocoa


Ingredients:
Splenda granular, water, 2% low-fat milk

Directions:
Mix cocoa, splenda and water into a paste., Steam milk., Mix & enjoy!
Low Sodium Barbecue Sauce


Ingredients:
no-salt-added ketchup, no-salt-added tomato sauce, brown sugar, apple cider vinegar, molasses, liquid smoke, garlic powder, onion powder, chili powder, paprika, cinnamon, black pepper

Directions:
Mix together all ingredients in large saucepan over medium heat.
Once the mixture is hot, reduce heat and simmer for 20 minutes, stirring occasionally.
Refrigerate any sauce not being immediately used.
Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce
Category: seafood
By SWEETEC

This is a delicious and beautiful dish. It is a great dish for company because you can prepare ahead of time. The dish is very showy and impressive.

Ingredients:
3 quarts water
1 tablespoon olive oil
1 teaspoon salt
cooking spray
8  lasagna noodles
32 spears fresh asparagus, trimmed
8  extra-long chives
1 (8 ounce) container mascarpone cheese
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 tablespoons finely chopped red onion
2 tablespoons tiny capers
2 tablespoons chopped fresh dill
1 teaspoon caper brine
1 teaspoon ground white pepper
½ teaspoon lemon zest
8 slices smoked salmon
½ cup freshly squeezed Meyer lemon juice
3 tablespoons butter
2 tablespoons grated onion
2 tablespoons packed brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika

Directions:
Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water. Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest. Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish. Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles. Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 342.2
Fat: 22.2 g
Saturated fat: 11.1 g
Carbohydrates: 26.4 g
Sugars: 5.9 g
Dietary fiber: 2.6 g
Protein: 12.3 g
Cholesterol: 55.3 mg
Sodium: 829.9 mg
Cinnamon Toast Pudding With Caramel Sauce


Ingredients:
butter, sugar, cinnamon, milk, sugar, salt, egg substitute, vanilla, sugar, dark corn syrup, butter, salt, evaporated milk, vanilla

Directions:
Spread one side of each bread slice evenly with butter.
Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with door to electric oven partially open] 2 minutes or until browned and bubbly. Remove from oven; cool.
Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary. Set aside.
Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
Spoon half of custard into quiche dish. Let stand 5 minutes.
Pour in remaining custard and place dish in a large shallow pan. Add hot water to larger pan to a depth of 3/4 inch.
Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, one minute. Remove from heat. Stir in evaporated milk and vanilla.
Yield: 1 1/2 cups Caramel Sauce.
Isaiah's Tasty Reduced-Fat Tuna Salad


Ingredients:
albacore tuna in water, celery, sour dill pickles, mayonnaise, lemon juice, Dijon mustard, fresh dill, fresh ground black pepper

Directions:
Drain tuna. With a fork, break it up in a bowl into the size and texture you prefer (I like to leave some chunks - others prefer it totally mashed].
Add all the other ingredients and stir until fully combined.
Serve cold, in a sandwich or over a green salad.