xiaoxl/recipe_data huggingface dataset:
Sweet Potatoes "a little tipsy"


Ingredients:
sweet potatoes, lite olive oil, chicken broth, dark rum, honey, cornstarch, parsley

Directions:
Put oil and sweet potatoes in a skillet with a 1/2 cup of the chicken broth Bring to a boil, cover and simmer for 8 minutes, uncover and continue cooking until liquid has disappeared about 5 minutes.
The potatoes should be slightly browned around the edges.
Stir occasionally.
In a bowl mix remaining broth,cornstarch, orange juice, rum, honey and salt& pepper.
Add this mixture to the pan, bring to a boil, stirring until it has thickened.
Serve.
Orzo Pasta Salad


Ingredients:
orzo pasta, chicken broth, olive oil, garlic cloves, green onions, bacon, broccoli floret, roma tomatoes, parmesan cheese

Directions:
Saute orzo and garlic in olive oil until lightly browned, about 5 minutes.
Slowly add chicken broth and Italian seasonings.
Bring to boil.  Cover and cook on low until most of the water is absorbed, about 20 minutes, stirring now and then.
Let cool.
Add bacon, onions, broccoli, tomatoes.  Season with salt and pepper.
Chill in fridge about and hour; toss with cheese and serve.
**I cook my bacon in the microwave on a paper plate with paper towels about 2 min for 4 slices, I also steam the broccoli in the microwave until just done, not mushy about 3 min.**.
Death By Garlic
Category: everyday-cooking
By Terry Stirling

This is a very flavorful dish that my brothers named Death By Garlic. Warning: If one person has this, you'd better all have some! Beautiful flavor and zest. (I like to brown kielbasa sausage and toss it in, then sprinkle feta cheese on top. Yum!)

Ingredients:
½ cup olive oil
10 cloves garlic, minced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
3 tablespoons chopped fresh parsley
1 pound dry penne pasta
⅓ cup grated Romano cheese

Directions:
Cook pasta according to directions In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat. Toss penne pasta with garlic mixture and Romano cheese and serve!

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 738.3
Fat: 32.4 g
Saturated fat: 5.9 g
Carbohydrates: 90.7 g
Sugars: 1.8 g
Dietary fiber: 5.4 g
Protein: 20.2 g
Cholesterol: 10.3 mg
Sodium: 416 mg
Buttermilk Buckwheat Pancakes With Summer Fruit Syrup


Ingredients:
rhubarb, strawberry, raspberries, granulated sugar, honey, light corn syrup, water, fresh lemon juice, buckwheat flour, all-purpose flour, baking powder, baking soda, salt, milk, buttermilk, eggs, unsalted butter, honey, butter

Directions:
To make syrup: combine rhubarb, cherries, strawberries, raspberries, sugar, honey, corn syrup, water and lemon juice in a heavy saucepan.
Stir mixture over medium-low heat, until sugar dissolves and mixture comes to a boil.
Continue to cook, stirring occasionally, until mixture thickens and becomes syrupy.
Watch that it doesn't boil over, because it will tend to foam.
Do not overcook, as mixture thickens upon standing.
If mixture becomes too thick, add water in small amounts after cooling syrup, stirring until smooth, and desired consistency is reached.
To make pancakes: mix together buckwheat flour, flour, baking powder, baking soda, and salt in a mixing bowl.
Make a well in the center and add milk, buttermilk, eggs, melted butter and honey.
Stir until blended but do not overmix (you should still be able to see some lumps].
Pour batter 1/4 cup at a time onto hot oiled griddle, 2-3 at a time, allowing room to spread.
Carefully turn pancakes with spatula when batter starts to bubble and becomes slightly porous.
Cook briefly on the other side until pancakes become golden.
Keep finished pancakes warm on a baking sheet in a low-temp oven.
Serve pancakes spread with butter and syrup, and garnished with whipped cream (if desired].
Hamburger Stroganoff
Category: pasta-and-noodles
By Linzie Smith

This is one hamburger stroganoff that my whole family will eat! The flavors blend together to make a rich, tangy, delicious sauce, and a hearty meal. Garnish with additional sour cream and fresh parsley.

Ingredients:
1 pound ground beef chuck
1 (8 ounce) package sliced fresh mushrooms
1  onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (14 ounce) can beef broth
1 (10.75 ounce) can  condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon salt
1 (12 ounce) package egg noodles
1 cup sour cream
2 teaspoons finely grated raw horseradish  (Optional)

Directions:
Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

Prep time: 10 mins
Cook time: 28 mins
Total time: 38 mins
Yields: 4 servings

Calories: 736.7
Fat: 33.5 g
Saturated fat: 14.8 g
Carbohydrates: 77.5 g
Sugars: 5.8 g
Dietary fiber: 4.1 g
Protein: 31.9 g
Cholesterol: 147.3 mg
Sodium: 1273.7 mg
Karelian Hot Pot


Ingredients:
stewing lamb, onions, salt, allspice, water

Directions:
Cut the meat into cubes (4x4 cm].
There is no need to remove small bones.
Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice.
Add enough water to almost cover the meat.
Bake without a cover at a moderate temperature, c.
175 °C, for 2 1/2-3 hours.
Cover the casserole towards the end of the cooking time.
Serve with mashed potato, boiled swedes and lingonberry purée.
Poppy Seed Cake


Ingredients:
vanilla instant pudding mix, eggs, sour cream, poppy seeds, water

Directions:
Prepare a bunt pan by covering the inside with room temperature butter and coat with sugar.
Mix all ingredients together and beat well.
Bake at 350°F for 35-45 minute (do not overcook as it dries out quickly].
Let cool for 10-15 minutes and then invert onto a plate.
Cool completely.
Shepherd Pie


Ingredients:
lean ground beef, carrot, celery, green beans, black pepper, mashed potatoes, monterey jack and cheddar cheese blend

Directions:
Scramble the ground beef in a large skillet.
Add the onions, celery, green beans and carrots and heat for about three minutes.
Sprinkle the black pepper and granulated garlic over the mixture and stir inches.
Continue heating on medium-low heat until the veggies start to soften.
I cooked about 10 to 12 minutes.
Add the prepared brown gravy and stir.
Mixture should be thick.  If the mixture is runny add 1 TBS of flour and stir in and heat till bubbly.
Remove from heat and pour into a casserole dish sprayed with a cooking spray.
Pour the meat and veggie mixture into the dish.
Top by spoonfuls with the mashed potatoes.  Slightly smash and spread the potatoes out.
Top with cheese and bake in the oven at 400* for about 16 minutes.  Cheese will be complete melted.
Oatmeal Cookie Shot


Ingredients:
"Baileys Irish Cream"

Directions:
Shot:
Fill shaker with ice.
Pour all three liquors in and shake and shake and shake until the outside of the shaker is frosty. Strain into shot glass (make sure the glass will fit more than 2 1/2 oz].
On Rocks:
Fill a rocks glass with ice.
Pour all three liquors into glass.
Stir with straw and enjoy.
Lighter Egg Salad


Ingredients:
napa cabbage, roma tomatoes, hard-boiled egg, vinegar, olive oil, soy sauce, honey

Directions:
Combine the vegetables., chopped the egg., Mixed the vegetables and the egg lightly., Combine all wet ingredients., Stir well., Drizzle over the salad and tossed lightly.
Spaghetti With Fresh Tomato Sauce


Ingredients:
plum tomatoes, extra virgin olive oil, garlic cloves, fine sea salt, fine sea salt, crushed red pepper flakes, water, spaghetti, fresh basil, parmigiano-reggiano cheese

Directions:
Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds.  Finely chop tomatoes.
Heat 2 T. oil in a large nonstick skillet over medium heat.  Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly.  Add tomatoes, reserved juices, 1/2 t. salt, and pepper.  Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
Bring 6 quarts water and remaining 2 T. salt to a boil in an 8-quart pot.  Add pasta to pot; stir.  Cover; return water to a boil.  Uncover and cook 8 minutes or until pasta is almost al dente.  Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
Add hot pasta and reserved cooking water to tomato mixture.  Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine.  Remove from heat.  Sprinkle with basil; toss.  Place 1 cup pasta mixture on each of 6 plates.  Drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 T. cheese.
Pastry (No -Fail!)


Ingredients:
salted butter, flour, sour cream

Directions:
Cut lard and butter into the flour until it resembles crumbs. (You can also do this in a food processor to make things go faster.].
Stir in the sour cream until mixed and all the ingredients come together in a ball.(This will happen automatically if using a food processor. If you are doing this on the countertop, put a little flour down to prevent sticking. This can be a little messy without it!].
Flatten the ball into a disc, wrap in foil and refrigerate overnight.
Work with half of the dough at a time and keep the other half in the refrigerator until ready to use.
Pound the dough with a heavy rolling pin and roll out to desired shape or width.
Cook time is actually "Chill" time.
Saucy Sunday Pot Roast


Ingredients:
flour, olive oil, onions, garlic, tomato paste, full-bodied red wine, beef broth, tomato sauce, fresh thyme leave

Directions:
1. Dust the beef roast with flour seasoned with salt and pepper.
2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm.
3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent.
4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper.
5. Bring this to a boil for 5 minutes.
6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.
Mexican Mango Salad
Category: salad
By SherriRD

Quick, light salad recipe I made using some ingredients I needed to use up one day. Turned out to be a hit! Add black beans or chicken to make it a meal.

Ingredients:
2  avocados, cut into cubes
20  cherry tomatoes, halved
1  mango, cubed
2 cups mixed salad greens
2 cups bite-size pieces of romaine lettuce
½  red onion, chopped
3  green onions, chopped
4  limes, juiced
2 tablespoons olive oil
1 tablespoon white sugar
¼ teaspoon ground red pepper
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed. Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.

Prep time: 35 mins
Total time: 35 mins
Yields: 4 servings

Calories: 314.1
Fat: 22.2 g
Saturated fat: 3.2 g
Carbohydrates: 33.1 g
Sugars: 11.9 g
Dietary fiber: 11.8 g
Protein: 4.5 g
Sodium: 173.2 mg
Best Chocolate Peanut Butter Smoothie!


Ingredients:
cocoa powder, peanut butter, milk

Directions:
Add all the ingredients into a blender, Blend until smooth.
Cheddar Cornmeal Muffins


Ingredients:
unsifted all-purpose flour, yellow cornmeal, baking powder, salt, egg, milk, cayenne, butter, margarine, sharp cheddar cheese

Directions:
Heat oven to 425 degrees., Grease 12 muffin cups., Blend flour, cornmeal, baking powder, salt, and cayenne., Beat egg with milk and butter., Add to dry ingredients., Stir until thoroughly moistened., Stir in 1 cup of the cheese and spoon into muffin cups., Sprinkle 1 tsp of cheese over each muffin., Bake 15 to 20 minutes., Serve hot with butter or freeze and reheat right before serving.
Asian Asparagus and Radish Salad


Ingredients:
asparagus, white vinegar, reduced sodium soy sauce, canola oil, fresh ginger, red chili sauce, radish, scallions

Directions:
Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using] in a large bowl.
Add the asparagus, radishes and scallion; toss to combine.
Serve warm or room temperature.
Crispy Rice, Chicken, and Sweet Potatoes #RSC


Ingredients:
boneless chicken breasts, sweet potato, mango chutney, shallots, fresh chives, lemon zest, lemon juice, powdered saffron, turmeric, extra virgin olive oil, black pepper, salt, water

Directions:
In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric      with water.  Bring to a boil on medium-high heat.  Reduce temperature   and  simmer for one hour.  Reserve the stock.  Cool and cut the chicken into  small pieces.
Wash and drain the rice.  Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot.    Add rice and boil uncovered for ten minutes.  Drain and rinse the rice in cool water.
In a food processor, combine yogurt, egg yolks, Hidden Valley Original   Ranch Seasoning Mix, lemon zest, chives, salt, and pepper.  Process for   30 seconds or until all ingredients are thoroughly combined. Add 2  cups of the rice to the yogurt mixture.  Process for 15- 20 seconds.
Dissolve the saffron into 3 tablespoons of the chicken stock.
Lightly brush one side of the sweet potato slices with a tablespoon of   olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of  olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan.  Line the edges of the pan with the sweet potatoes.
Layer the chicken on top of the mixture.  Spoon on the rest of the yogurt mixture.  Spread it as evenly as possible.  Add the remaining rice.  Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture.  Drizzle over the top of the rice layer.
Cook covered on medium heat until it begins to steam.  Reduce temperature to low and cook for one hour.  Cool, then place a large plate over the top of the pan.  Carefully invert the pan.  Garnish as desired.  Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.
Winter Warmer Porridge


Ingredients:
star anise, boiling water, porridge oats, cinnamon, ground ginger, plain low-fat yogurt, orange, zest of, apple

Directions:
Steep the anise in the water for 5 minutes., Put the oats in a pan, add spices and lemon juice., Remove the anise and add the water and stir well., Simmer for 3 minutes until the flakes are soft and the porridge thick., Stir in yoghurt and serve topped with the orange and apple.
Blueberry White Chocolate Muffins


Ingredients:
all-purpose flour, granulated sugar, brown sugar, baking powder, salt, milk, egg, butter, margarine, lemon, rind of, fresh blueberries, frozen blueberries, granulated sugar, all-purpose flour, ground cinnamon, butter, margarine

Directions:
Preheat oven to 375º F.
Paper line 18 muffin cups.
Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
Stir in milk, egg, butter and lemon peel.
Stir in 1 ½ cups morsels and blueberries.
Spoon into prepared muffin cups, filling almost full.
Sprinkle with Streusel Topping (directions below].
Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool in pans for 5 minutes; remove to wire racks to cool slightly.
Place remaining morsels in small, heavy-duty plastic bag.
Microwave on MEDIUM-HIGH power for 30 seconds; knead.
Microwave at additional 10- to 20-second intervals, kneading until smooth.
Cut tiny corner from bag; squeeze to drizzle over muffins.
Serve warm.
For Streusel topping:
Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
If making in a loaf pan, grease and sugar (yes, sugar] the loaf pan and start checking for doneness at about 35 minutes.
Moroccan Sweet Potato Stew


Ingredients:
onion, garlic cloves, turmeric, cinnamon, curry powder, ground cumin, ground nutmeg, crushed red pepper flakes, salt, fresh ground black pepper, sweet potatoes, red bell pepper, eggplant, vegetable broth, chicken broth, chickpeas, diced tomatoes, fresh cilantro leaves

Directions:
Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.
Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.
Slow Cooked Tomato and Mushroom Chicken Casserole


Ingredients:
skinless chicken thighs, sweet potatoes, tomatoes, thyme, oregano, rosemary, kale, cracked black pepper

Directions:
Roughly chop the mushrooms, onions, tomatoes and slice the sweet potatoes into chunky 2cm rings. Put it all into the pot along with the chicken, herbs, passata and stock. Stew in your slow cooker on a medium heat for a minimum of 6 hours, the longer the better.
I usually put mine on in the morning before I leave at 8.30 and then eat it 11 hours later.
About 20 minutes before you're ready to eat, place your curly kale on a baking tray with a dash of oil and pinch of salt. Bake for 10-15 minutes on 160 until nice and crispy.
Serve with a dollop of greek yoghurt and lots of black pepper. Delicious!
Note: If you aren't using a slow cooker, you want to cook this in a casserole dish with a lid for a minimum of 3 hours on 160. 30 minutes before its done place the kale on top of the stew then put the lid back on top. Bake in the oven for 30 minutes then its ready to serve :].
Not Your Typical Lamb Burger


Ingredients:
feta cheese, ground lamb, cumin, scallions, tomatoes, onion

Directions:
Pat ground lamb, scallions and seasoning into patties., Fry over medium heat., Spread Tsatsiki sauce bottom of half of the flatbread., Sprinkle lightly with Feta cheese., Place Patty on bottom bun., Layer onion, tomato, Feta, Spinach and Tsatsiki sauce., Place on the top and enjoy.
Cajun Deviled Eggs
Category: appetizers-and-snacks
By Denyse

Perfectly spicy deviled eggs, I gar-on-tee!

Ingredients:
6  eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 12 deviled eggs

Calories: 52.9
Fat: 4.3 g
Saturated fat: 1 g
Carbohydrates: 0.4 g
Sugars: 0.2 g
Protein: 3.2 g
Cholesterol: 93.9 mg
Sodium: 155.4 mg
The Best Marinated Grilled Flank Steak


Ingredients:
soy sauce, dry red wine, extra virgin olive oil, Worcestershire sauce, honey, garlic clove, fresh ginger

Directions:
Mix all ingredients (not the steak] in a large Ziplock baggie. Add the steak and marinate for 2 1/2 hours to 2 days.
Remove steak and discard the marinade.
Barbecue meat about 7 minutes per side for med-rare.
Slice on the diagonal- across the grain and serve!
Yum -- .
Chicken and Lentil Stew (South Beach Diet Phase 2)


Ingredients:
extra virgin olive oil, onion, garlic cloves, dried basil, dried oregano, fresh ground black pepper, salt, tomato paste, boneless skinless chicken breast, lentils, diced tomatoes, low sodium chicken broth

Directions:
In a medium saucepan, heat oil over medium heat. Add onion, garlic, basil,  oregano, pepper, and a pinch of salt; reduce heat to medium-low and cook, stirrring occasionally, 4 minutes.
Stir in tomato paste and cook 3 minutes longer.
Stir in chicken breasts and cook for 1 minute. Add lentils, tomatoes, and their juices, and broth. Bring to a gentle simmer, reduce heat to low, cover and cook until chicken is cooked through, 7 to 10 minutes.
Stir in spinach, cover, and cook 1 minute longer or until spinach wilts. Season with salt and pepper to taste and serve warm.
Macadamia Nut Crusted Mahi Mahi
Category: seafood
By Chef David Highlander

This is an unbelievable Hawaiian recipe that utilizes native ingredients to create a succulent hot and sweet entree.

Ingredients:
2 ounces macadamia nuts
4 ounces plain bread crumbs
6 (6 ounce) mahi mahi fillets
4 ounces butter
2 ounces shallots, diced
4 cups chicken stock
4 ounces pineapple, rough chopped
4 ounces papaya, rough chopped
4 ounces mango, rough chopped
1 tablespoon shredded coconut
2  habanero peppers, seeded
salt and pepper to taste
white sugar to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 464.6
Fat: 25.1 g
Saturated fat: 11.5 g
Carbohydrates: 23.8 g
Sugars: 7.7 g
Dietary fiber: 2.6 g
Protein: 36.1 g
Cholesterol: 168.2 mg
Sodium: 1040.6 mg
German Potato Salad (Ww)


Ingredients:
potatoes, onion, celery, green bell pepper, bacon, cider vinegar, all-purpose flour, salt, fresh ground black pepper

Directions:
In a large bowl, combine potatoes, onion, celery, bell pepper, and bacon; set aside.
In a small saucepan, whisk the apple juice, vinegar, and flour; bring to a boil, whisking constantly.  Boil, whisking constantly, until thickened, about 4 minutes; stir in the salt and pepper.  Drizzle over the vegetables, toss to coit, and serve immediately.