xiaoxl/recipe_data huggingface dataset:
Chicken Riggies
Category: main-dish
By Conde54

This is Utica, New York's, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.

Ingredients:
1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
salt and ground black pepper to taste
1  onion, diced
2  Cubanelle peppers, seeded and thinly sliced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
3  roasted red peppers, drained and chopped
2  hot cherry peppers, seeded and minced
½ cup heavy cream
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm. Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta. Serve garnished with Parmesan cheese.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 613.5
Fat: 20.7 g
Saturated fat: 7.8 g
Carbohydrates: 70.8 g
Sugars: 4.9 g
Dietary fiber: 6.5 g
Protein: 38.2 g
Cholesterol: 91.6 mg
Sodium: 576.3 mg
Grilled Vegetable Packets


Ingredients:
fresh corn, carrots, zucchini, onion, butter, Dijon mustard, dried thyme leaves, salt, pepper

Directions:
Heat grill.  In a large bowl, combine corn, potatoes, carrots, zucchini and onion.l
In a small bowl, combine all remaining ingredients; mix well.
Pour butter mixture over veggies; toss to coat.  (I have use Olive Oil instead of butter, personal perference]
Cut 4 (18 x 12"] pieces of heavy-duty foil. Place veggies evenly on foil.  Wrap each packet using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets, seam side up, on gas grill over medium heat or charcoal 4 to 6" from coals.
Cook 25 to 35 minutes or until veggies are tender.
To serve, open packets carefully to allow steam to escape.
*I have use the new foil packets from Reynolds wrap and just put all the veggies in there instead of individual packets.
Power Balls
Category: appetizers-and-snacks
By Centsible

These are gluten-free. You can substitute peanut butter for the almond butter. As an alternative to rolling the dough into balls, you can spread the dough in bottom of a baking dish and cut into bars. I upped the honey from 1/3 to 1/2 cup so they are more cohesive.

Ingredients:
1 cup oats
1 cup coconut flakes
½ cup honey
½ cup ground flax seeds
½ cup hemp seed hearts
½ cup chocolate chips
½ cup almond butter
½ teaspoon vanilla extract

Directions:
Stir oats, coconut, honey, ground flax seeds, hemp seed hearts, chocolate chips, almond butter, and vanilla extract together in a bowl until combined. Roll dough into 3/4-inch balls and refrigerate until firm, about 2 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 15 balls

Calories: 207.1
Fat: 12.3 g
Saturated fat: 3.2 g
Carbohydrates: 22.6 g
Sugars: 14.7 g
Dietary fiber: 3.1 g
Protein: 4.8 g
Sodium: 54.1 mg
Vasilopeta (Greek New Year's Bread)


Ingredients:
active dry yeast, water, milk, salt, all-purpose flour, sugar, eggs, unsalted butter, margarine, lemon, rind of, egg, water

Directions:
In a large bowl, dissolve yeast in warm water, add milk and salt.
Stir in 3 C flour, batter will be lumpy.
Let rise in a warm place about 90 minutes till double in volume.
Mix in sugar, eggs, yolks, butter and lemon peel.
Stir in enough flour to make a soft dough (7-8C].
Turn dough onto a lightly floured surface and knead 5- 10 minutes till smooth and elastic.
Shape into a ball and place in large greased bowl,turning to bring greased side up.
Cover and let rise till doubled, about 60-70 minutes.
Punch down dough and knead 1-2 minutes; let rest 10 minutes.
Grease 2 bread pans.
Cut dough into 2 equal pieces.
Cut one piece into 3 equal pieces and roll each into a 15 inch cylinder.
Braid the 3 cylinders, pinching the ends to seal.
Tuck ends under and place in prepared pan.
Repeat with remaining half of dough.
Cover loaves and let rise till double in volume, about45 minutes.
Heat oven to 350, brush top of loaves with beaten egg, and bake 45- 50 minutes till bread sounds hollow when tapped on the bottom.
If bread seems to be getting too brown after 20 minutes or so, cover them loosely with foil.
Remove from oven and cool on wire racks 5 minutes.
Remove loaves from pans and cool completely.
Homemade Baileys Irish Cream


Ingredients:
half-and-half, sweetened condensed milk, instant espresso powder, vanilla extract

Directions:
Add ingredients in blender.
Blend until smooth.
Taste (!] I usually adjust the flavor at this point, adding either more half and half, more chocolate or leaving it as is.
Mini Chicken Pot Pies


Ingredients:
character(0]

Directions:
Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Variations: If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. Based on ingredient costs to create four servings of the recipe and side dish (Green Giant Tuscan Seasoned Broccoli Steamers]. Substitute 2 cups of any frozen (thawed] vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
Citrus Sesame Noodle Salad


Ingredients:
snow peas, carrot, bok choy, toasted sesame seeds, honey, white wine vinegar, kosher salt, olive oil

Directions:
Cook the pasta according to he package directions and drain it.  Immediately rinse the pasta under cold running water and drain it again.
In a large bowl, toss together the pasta, snow peas, summer squash, carrots, and bok choy.
to make the dressing, combine the orange juice, honey, vinegar, sesame oil, and salt in a small bowl and vigorously whisk the mixture.  Slowly pour in the olive oil, whisking all the while.
Pour enough dressing over the pasta and vegetables to coat them lightly, then toss them again.  Just before serving, top the salad with orange sections and a sprinkling of toasted seasme seeds.
Baked Apples


Ingredients:
apples, raisins, walnuts, brown sugar, cinnamon, nutmeg, butter

Directions:
Preheat oven to 350.
Peel, core, and slice apples into 1/2-inch slices.
Toss apples in a bowl with raisins, walnuts, sugar, cinnamon, and nutmeg.
Pour into 9x9 inch glass pan and pour about 1/4 inch of water into the pan. Top with pats of butter.
Bake 20-30 minutes or until apples are tender.
Chiarello's Next Day Turkey Soup


Ingredients:
garlic cloves, olive oil, onion, carrot, celery, fresh sage leaf, bay leaf, green beans, sweet potato, pasta

Directions:
In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.
Tips: 3 cups leftover cooked Thanksgiving side vegetables can be used in place of the fresh vegetables.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.
Chicken and Bacon Shish Kabobs
Category: meat-and-poultry
By Angie

Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new! These are a must-try! (They can also be broiled instead of grilled, if you're low on time.)

Ingredients:
¼ cup soy sauce
¼ cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2  green onions, minced
3  skinless, boneless chicken breast halves - cut into chunks
½ pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers

Directions:
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat grill for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 234.9
Fat: 11.4 g
Saturated fat: 2.5 g
Carbohydrates: 14.4 g
Sugars: 12.2 g
Dietary fiber: 0.9 g
Protein: 18.9 g
Cholesterol: 47.1 mg
Sodium: 919.3 mg
Party Sangria!


Ingredients:
red wine, lemon, orange, lime, sugar, raspberries, pineapple, ginger ale

Directions:
Pour wine into a large pitcher
Squeeze the juice wedges from the lemon, orange and lime into the wine.
Toss in the fruit wedges (leaving out seeds if possible]
Add pineapple, sugar, orange juice and gin
Chill overnight.
Add ginger ale, berries and ice just before serving.
Cream of Soup Substitute Mix


Ingredients:
instant nonfat dry milk powder, cornstarch, low-sodium instant chicken bouillon granules, low-sodium beef bouillon cube, black pepper, dried basil, dried thyme

Directions:
Mix all ingredients together in a medium bowl and store in an air-tight container.
To substitute one 10 3/4 ounce can of cream soup, use 1/3 cup mix plus 1 1/4 cups water.
Combine in a medium saucepan and cook until thick.
Chocolate Peanut Butter Meltaways


Ingredients:
"creamy peanut butter"

Directions:
In a large bowl, combine both flavors of candy melts.
Microwave in 30 second increments, stirring frequently with a wooden spoon, until almost melted.
Stir in the peanut butter and continue to microwave and stir in increments until mixture is smooth.
Arrange paper liners on 2 cookie sheets for ease of transport.
Using a small cookie scooper, scoop mixture into paper liners.
Allow to set, and enjoy!
Best enjoyed at room temperature.
I don't recall how many this made, but I believe it was at least 7 dozen!  Perfect for Christmas cookie trays.
Pork Loin Chops With Mushroom Onion Gravy


Ingredients:
olive oil, red onion, mushroom, garlic cloves, self rising flour, cold water, flour

Directions:
Heat olive oil in large fry pan.
Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
Add garlic and cook 1 minute.
In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops.  Save 1 tablespoon of the flour for later.
With a slotted spoon, remove the veggies from the pan and set aside.
Brown the chops about 2-3 minutes each side and remove from the pan.
Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
Bring to a boil then lower the heat.  Cover and simmer 10-15 minutes until pork is tender.
Remove pork to a plate and keep warm.
Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
Spoon gravy over chops to serve.
Alternative Greek Salad


Ingredients:
lettuce, carrot, sunflower seeds, fresh basil, olive oil, lemon juice, tarragon, garlic powder, water

Directions:
Shred the lettuce and the carrot, mix with sunflower., Make a dressing by mixing all of the other ingredients., Mix and enjoy.
Quick Berry Milkshake
Category: drinks
By LDESHANE

This milk shake is made with MILK, not ice cream! It's refreshing and healthy!

Ingredients:
4 ½ cups ice cubes
2 cups milk
⅓ cup white sugar
2 cups frozen mixed berries
1 teaspoon vanilla extract

Directions:
Fill the blender 3/4 full of ice cubes. Pour in the milk, sugar, berries and vanilla. Blend until smooth.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 6 servings

Calories: 167.4
Fat: 1.8 g
Saturated fat: 1 g
Carbohydrates: 35.2 g
Sugars: 15 g
Dietary fiber: 1.6 g
Protein: 3.9 g
Cholesterol: 6.5 mg
Sodium: 35.9 mg
Emeril's Lobster Cheesecake


Ingredients:
parmesan cheese, unsalted butter, olive oil, onion, yellow bell pepper, red bell pepper, salt, fresh ground black pepper, cream cheese, eggs, heavy cream, smoked gouda cheese, lobster meat, fresh parsley, creme fraiche, hard-boiled eggs, fresh parsley, red onion, black caviar

Directions:
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan.
In a large saute pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat.
Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda, and sauteed vegetables until fully incorporated, about 2 minutes.
Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving.
To serve, cut the cake into wedges with a warm knife. Serve each wedge with the creme fraiche, sprinkled with parsley and onions. Garnish with a dollop of caviar.
Catfish Tuscany
Category: world-cuisine
By Anne Marie Sweden

Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.

Ingredients:
4 (4 ounce) fillets catfish
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¼ cup freshly grated Parmesan cheese
2 tablespoons butter, softened
1 ½ tablespoons mayonnaise
4  roma tomatoes or sun-dried tomatoes, sliced thin

Directions:
Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan. In a small bowl, mix Parmesan cheese, butter, and mayonnaise. Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

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

Calories: 256.9
Fat: 18.5 g
Saturated fat: 6.7 g
Carbohydrates: 3.2 g
Sugars: 1.8 g
Dietary fiber: 0.8 g
Protein: 19.2 g
Cholesterol: 78.4 mg
Sodium: 511.6 mg
Apple Oatmeal 3 Point Weight Watchers Muffins


Ingredients:
apples, all-purpose flour, quick oats, brown sugar, baking powder, baking soda, salt, cinnamon, milk

Directions:
"Cook for 15-18 minutes at 375 or until finished (use a toothpick as always!]."
Vegetable Vermicelli Upuma


Ingredients:
carrot, cauliflower, fresh ginger, onion, green chilies, red capsicum, curry leaves, green peas, salt, mustard seeds, lemon juice, black gram

Directions:
Boil water in a pot.
Add a little salt.
Boil the carrots, beans and cauliflower in it for 10 minutes.
Drain.
Keep aside.
Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps.
of oil till slightly underdone.
Drain.
Refresh under cold water.
Keep aside.
Heat the rest of the oil.
Add mustard seeds and curry leaves.
Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion.
Saute until the onion turns light brown.
Add green chillies.
Add the cooked peas, carrots, beans, cauliflower, capsicum and salt.
Saute for 5 minutes.
Add the cooked vermicelli.
Stir gently.
Cook for 5 minutes.
Remove from heat.
Squeeze lemon juice over it.
Serve hot for breakfast!
Creole Seasoning


Ingredients:
salt, garlic powder, onion powder, paprika, dried thyme, black pepper, dried oregano, chili powder

Directions:
Combine all ingredients; store in an airtight container.
Use with seafood, chicken, beef, or vegetables.
Sage & Spring Veggies Pie in a Brown Rice Crust


Ingredients:
brown rice, low sodium chicken broth, water, egg, salt, seasoning salt, ground black pepper, cheese, eggs, buttermilk, all-purpose flour, cheese, fresh ground black pepper, salt, seasoning salt, fresh sage, fresh sage, zucchini, raw sweet potato, extra virgin olive oil, unsalted butter, garlic, turkey sausage

Directions:
Pour chicken broth into a glass measure, adding enough cold water to make 2 cups, then pour into a rice cooker along with brown rice and stir; cook in rice cooker according to manufacturer<U+0092>s directions, about 40 minutes.
While rice is steaming in the rice cooker, you can get started on the veggies and the sausage.
If you have not already done so, cook sausage, drain, and set aside to cool.
Heat a large skillet over medium high heat, then add oil and butter.
When butter has melted, add sliced zucchini and shredded raw potato, and about ½ tsp salt, a few grinds of black pepper, and sauté until zucchini begins to soften, about 5 minutes.
Add half of the minced sage leaves and the garlic and continue to sauté until the sweet potato starts to also soften and wilt slightly, about another 5 minutes, tasting and adding more salt and pepper if needed, no more than 1/2 tsp; set aside and let cool slightly in a mesh strainer set over a bowl, to catch juices.
At this point, the rice should be almost ready.
Preheat oven to 375°F.
Once rice has cooked fully, allow it to cool slightly, then stir in ½ cup cheese, salt and pepper to taste, and the egg.
Press into the bottom and up the sides of a 9<U+0094> pie plate or 9" square glass casserole dish.
Sprinkle cooked sausage over the top, then cover with the sautéed zucchini mixture (discarding the juices].
Whisk together eggs, buttermilk,flour, the remaining minced sage leaves, and ½ cup shredded cheese and pour over the top.
If desired, garnish with 3 additional whole sage leaves in the center of the pie (optional].
Bake in preheated oven for about 30 minutes, until filling is set.
Let cool slightly before serving.
Instant Pot® Pasta with Italian Sausage
Category: world-cuisine
By Tammy Doerr

Easy to throw it all together and let it cook in the Instant Pot®.

Ingredients:
1 ½ tablespoons olive oil
1 cup sliced onion
1 cup sliced bell peppers, any color
1 (12 ounce) package Italian-style chicken sausage links, or more to taste, casings removed
2 cloves garlic, minced
1 (26 ounce) jar marinara sauce
3 cups water
3 cups chopped fresh spinach, or more to taste
10 ounces penne pasta
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 cup shredded Italian cheese blend

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 785.7
Fat: 35.7 g
Saturated fat: 13 g
Carbohydrates: 86 g
Sugars: 20.9 g
Dietary fiber: 9.4 g
Protein: 32.2 g
Cholesterol: 59.2 mg
Sodium: 1737.7 mg
Shrimp and Jalapeno Nachos
Category: appetizers-and-snacks
By Chef John

What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart.

Ingredients:
½ cup sour cream
½  avocado, peeled and pitted
½  lemon, juiced
1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
1 tablespoon vegetable oil
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
50  large (restaurant-style) tortilla chips, or as needed
2  jalapeno peppers, seeded and very thinly sliced
3 ½ cups shredded pepperjack cheese, or as needed
15  cherry tomatoes, sliced - or as needed
¼ cup chopped fresh cilantro

Directions:
Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed. Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper. Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool. Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil. Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp. Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly. Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 50 nachos

Calories: 208.7
Fat: 14.9 g
Saturated fat: 7 g
Carbohydrates: 6.3 g
Sugars: 0.2 g
Dietary fiber: 1 g
Protein: 12.5 g
Cholesterol: 82.4 mg
Sodium: 277.7 mg
Aioli--style Potatoes


Ingredients:
tiny new potatoes, olive oil, butter, mayonnaise, fresh garlic, fresh parsley, fresh basil, parmesan cheese, parsley

Directions:
Halve potatoes and set aside.
In a large bowl, combine the next seven ingredients (olive oil to salt and pepper].  Whisk to combine well.
Add potatoes and toss.
Place potatoes in a roasting pan, uncovered, and roast at 350º for 35-40 minutes, stirring often, or until potatoes are tender.
Garnish potatoes with Parmesan and parsley.
Low Carb Asian Egg Salad


Ingredients:
hard-boiled eggs, mayonnaise, bamboo shoot, water chestnut, ground ginger

Directions:
Mix well., Refrigerate for at least two hours before serving.