xiaoxl/recipe_data huggingface dataset:
Curried Turkey Casserole


Ingredients:
turkey, mayonnaise, lemon juice, curry powder

Directions:
Preheat oven to 350 degrees.
In an 8x8 casserole dish, layer broccoli mix and turkey. Mix remaining ingredients in a small bowl and pour over the turkey and broccoli mix.
Bake for 20-25 minutes.
Sour Cream Jumbles


Ingredients:
margarine, sugar, eggs, vanilla, all-purpose flour, salt, baking soda, baking powder, sour cream, cinnamon

Directions:
Place margarine and 1 3/4 cups sugar in large mixing bowl; beat with electric mixer until creamy.  Add eggs and vanilla and beat 1 to 2 minutes more.
In a separate bowl, stir together flour, salt, baking soda and baking powder.  Add dry ingredients alternately with sour cream to creamed mixture.  Mix 2 minutes or until dough is smooth. Chill dough for 30 minutes. Dough will be very soft, but resist the temptation to add more flour.
Preheat oven to 350.  Shape tablespoonsful of dough into balls.  Combine remaining 1/4 cup sugar and cinnamon.  Roll cookie balls in cinnamon-sugar mixture, then place 2 inches apart on ungreased cookie sheet.  Bake 10 minutes or until golden brown.
Super Easy Eggplant Parmesan


Ingredients:
eggplant, mozzarella cheese

Directions:
Preheat oven to 350°F.
Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
Take the foil off for the last 5 minutes of baking. Enjoy!
Pastel De Choclo (Beef Casserole With Corn Batter Topping)


Ingredients:
onion, garlic cloves, ground beef, paprika, cumin, dried oregano, water, flour, frozen corn, cornmeal, cornstarch, milk, sugar, butter, sugar

Directions:
Preheat oven to 375ºF. Heat the oil in a frying pan over medium heat. Add the onion and saute until translucent. Stir in the garlic and saute for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and saute, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside. This meat mixture is called pino.
Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.
Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.
Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.
VARIATIONS:
After placing the beef mixture in the casserole dish, top with two poached chicken breasts, chopped into bite-sized pieces, and 2-3 sliced hard-boiled eggs. Then top with the corn puree.
Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering beef mixture.
Stir 1/4 cup chopped fresh basil into the corn puree topping.
Some Chileans add 1/4 cup or more sugar to the corn topping to make it quite sweet.
Set the finished casserole under a hot broiler for 1 or 2 minutes to brown it well if you like.
Cream of Broccoli Vegetable Cheese Soup


Ingredients:
head of broccoli, onion, leek, potatoes, celery rib, carrot, garlic cloves, pepper, butter, flour, gouda cheese, cheddar cheese, salt

Directions:
Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot.  Add enough water to just cover.
Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
Using an immersion blender (or use a food processor or blender] puree.
Retun to pot.
In a small saucepan, melt butter.  Whisk in the flour and cook for about 2 minutes, stirring constantly.
Add the butter/flour roux to the soup pot.
Add half and half and cheese.  Heat gently to melt cheese and thicken, stirring very often.
Add salt and/or more pepper to taste.
Slow Cooker BBQ Chicken Thighs
Category: trusted-brands-recipes-and-tips
By Tyson Chicken

A taste of the South is what you'll get when you toss BBQ flavors into the slow cooker with Tyson® Boneless Skinless Thighs. An easy-to-make meal with melt-in-your-mouth tenderness.

Ingredients:
9  Tyson® Fresh Boneless, Skinless Chicken Thighs
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups barbecue sauce
¼ cup honey
2 teaspoons Creole mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce

Directions:
Season chicken with salt and pepper and place in a slow cooker. Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat. Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.

Prep time: 5 mins
Cook time: 5 hrs
Total time: 5 hrs 5 mins
Yields: 9 chicken thighs

Calories: 279.4
Fat: 8.8 g
Saturated fat: 2.3 g
Carbohydrates: 26 g
Sugars: 21.1 g
Dietary fiber: 0.3 g
Protein: 23.7 g
Cholesterol: 129.4 mg
Sodium: 777.3 mg
Basic Yellow Cake


Ingredients:
cake flour, baking powder, salt, butter, sugar, eggs, vanilla, milk

Directions:
Preheat oven to 350°F Grease and flour 2 9-inch cake pans.
In bowl, combine flour, baking powder, and salt with a wire whisk.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
Grilled Italian Sausage with Peppers and Onions
Category: meat-and-poultry
By Soup Loving Nicole

Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish".  I like to add a squirt of mustard when I serve them this way.

Ingredients:
1  red bell pepper, cut into strips
1  green bell pepper, cut into strips
1  yellow bell pepper, cut into strips
1 small white onion, sliced into petals
1 small red onion, sliced into petals
1 tablespoon olive oil
½ teaspoon dried Italian seasoning
1 pinch salt and ground black pepper to taste
5 (4 ounce) links hot Italian sausage links

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill. Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 5 sausages

Calories: 305.4
Fat: 22.9 g
Saturated fat: 7.5 g
Carbohydrates: 7.9 g
Sugars: 3.3 g
Dietary fiber: 1.6 g
Protein: 16.6 g
Cholesterol: 60.7 mg
Sodium: 751.7 mg
Crisp Coleslaw Confetti Salad


Ingredients:
sugar snap peas, green onion

Directions:
Combine all ingredients except the dressing in a large bowl., Add dressing and toss to coat., Serve immediately.
Moldavian Potato, Feta and Scallion Salad


Ingredients:
olive oil, garlic cloves, feta cheese, scallion, red wine vinegar, dill, black olives

Directions:
Clean and cook potatoes in boiling water until tender, 18-20 minutes., Chop, press and crumble other ingredients., Cool potatoes until they can be handled, then dice into 3/4-inch cubes., Toss with olive oil and garlic, then let fully cool to room temperature., Add feta and scallions and drizzle with vinegar., Add dill, salt& pepper, and toss gently., Let rest for at least 1 hour to allow flavors to mingle., Add optional garnish and serve.
Pesto Potato Salad


Ingredients:
potatoes, hard-boiled eggs, onion, celery ribs, mayonnaise, pesto sauce, black pepper, salt, garlic clove

Directions:
In a small bowl, mix together mayo, pesto, salt & pepper, and garlic., In a large bowl, combine potatoes, celery, eggs and onion., Stir dressing into potato mixture. Enjoy!
BBQ Pork Chops


Ingredients:
fennel seed, sea salt, olive oil

Directions:
Put chilli, fennel and sea salt into a mortar., Pound till coarse., Rub into pork chops., Leave to stand for 30 minutes., Brush grill or BBQ with the olive oil., Cook to your taste., serve with cous cous.
Fish With Crunchy Vegetables


Ingredients:
cod fish fillet, salt, pepper, paprika, carrot, celery, green onion, lemon juice, margarine

Directions:
Preheat oven to 350°F.
Arrange fish in ungreased baking dish; sprinkle with salt, pepper and paprika.
Mix remaiing ingredients except margarine and spoon onto fish; dot with margarine.
Cook covered until done, about 30 minutes.
Fabulous Fried Cabbage
Category: side-dish
By cook-it-up-axel

A favorite old Irish family recipe for fried cabbage and it's so easy.

Ingredients:
2 teaspoons butter
1 (15 ounce) can chicken broth
1 head cabbage, cored and coarsely chopped
1 pinch salt and pepper to taste

Directions:
Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 6 servings

Calories: 66.4
Fat: 1.7 g
Saturated fat: 0.9 g
Carbohydrates: 11.8 g
Sugars: 6.6 g
Dietary fiber: 4.9 g
Protein: 2.9 g
Cholesterol: 5.4 mg
Sodium: 384.4 mg
Habanero Penne and Cheese


Ingredients:
penne pasta, habanero pepper, butter, flour, milk, colby-monterey jack cheese, black pepper, dried oregano, butter

Directions:
Butter a 9" x 13" baking dish; set aside.
Cook pasta according to package directions.  Drain and rinse.  Set aside in a large bowl.
Clean Habanero pepper and mince very finely.
Melt 1/4 cup of butter in a medium saucepan.  Add minced Habanero and saute for 3 to 4 minutes.
Add flour and whisk well until smooth.
Pour in milk, oregano and pepper and cook, whisking constantly, until thickened and bubbly.  Add cheese and stir until melted.
Pour over pasta and mix well together.
Place pasta mixture into prepared baking dish.  Sprinkle with bread crumbs and dot with 2 tablespoons of butter.
Cover with foil and bake at 350 for 20 minutes.  Serve immediately.
One 9" x 13" baking pan or 8 to 10 servings.
Pad Thai Whole Wheat Noodles


Ingredients:
"parmesan cheese"

Directions:
Place your cooked noodles in a baking dish, pour the Pad Thai sauce overr the noodles and  sprinkle with the Parmesan on top.
Bake in 350F for 25 minutes.
Mango Chutney and Havarti Turkey Burgers


Ingredients:
onion, garlic clove, butter, ground turkey, salt, ground pepper, mango chutney, Worcestershire sauce, egg, havarti cheese

Directions:
Sautee onions in pan with butter over med-low heat, until carmelized (golden brown].
Add garlic to onions about half way through cooking.
Mix all wet ingredients & seasonings with turkey (use your hands].
Add onions & garlic with a fork (mixture will cool them down].
Add breadcrumbs and mix throughly (use hands again].
Add egg, mix.
Add cubes of havarti or wait until patties are formed and then insert them.
Make balls smaller than tennis ball, bigger then golf ball.
Press in to patties (add cheese if you haven't already].
Grill on oiled grill of BBQ or on non-stick indoor grill.
Serve on kaiser, foccacia or onion buns.
I top with honey mustard.
Truffle Mashed Potato


Ingredients:
yukon gold potatoes, sea salt, heavy whipping cream, butter

Directions:
Cover potato with cold salt water and bring to a boil.  Boil about 15 minutes or until fork tender.
Drain and put through potato ricer.
Heat butter and whipping cream until hot but not boiling.  ( Microwave works great].
Add to butter & cream, and truffle oil to potato and fold gently until incorporated.  Add salt and pepper to taste.  Do not over work the potato as that makes it gooey and gluey because of the messed up starch.
Serve.
French Watermelon
Category: desserts
By PAUL

This is a simple summer watermelon recipe. Great at parties and picnics!

Ingredients:
1 large watermelon, cubed
1 cup vodka
½ cup white sugar
15  fresh mint leaves, chopped

Directions:
Toss the watermelon, vodka, sugar, and mint together in a large bowl. Cover the bowl with plastic wrap and refrigerate 1 to 2 hours.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 20 servings

Calories: 181.6
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 39 g
Sugars: 32.9 g
Dietary fiber: 1.8 g
Protein: 2.7 g
Sodium: 4.6 mg
Roasted Beet and Potato Soup
Category: soups-stews-and-chili
By Kate Przybylo

I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.

Ingredients:
2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1  onion, diced
1 clove garlic, minced
4 cups chicken broth
½ teaspoon dried thyme
1  bay leaf
1 ½ cups whole milk
1 tablespoon lemon juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper. Roast in the preheated oven until tender, about 1 hour; allow to cool. Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes. Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 165.8
Fat: 8.9 g
Saturated fat: 2.1 g
Carbohydrates: 18.5 g
Sugars: 7.2 g
Dietary fiber: 2.9 g
Protein: 4 g
Cholesterol: 6.1 mg
Sodium: 69.2 mg
Layered Eggplant Hamburger Casserole
Category: world-cuisine
By Mari

Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.

Ingredients:
1 ½ pounds lean ground beef
2  onions, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
2 ¼ cups water
1 (14.5 ounce) can peeled and diced tomatoes
⅓ cup dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1  eggplant
1  onion, sliced
½ cup dry bread crumbs
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside. Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese. Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 495
Fat: 29.2 g
Saturated fat: 12.5 g
Carbohydrates: 26.5 g
Sugars: 10.4 g
Dietary fiber: 6.8 g
Protein: 31.4 g
Cholesterol: 99.8 mg
Sodium: 739.1 mg
Traditional Coconut Cream Pie


Ingredients:
sugar, cornstarch, salt, milk, butter, vanilla, coconut, heavy whipping cream, powdered sugar

Directions:
Watch video: https://www.momsheart.net/coconut-cream-pie/.
In a saucepan, whisk sugar, cornstarch and salt together. Add in milk and whisk thoroughly. .
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat.
In a separate bowl, whisk egg yolks while slowly pouring most of the hot milk mixture into the eggs,.
Return mixture to the saucepan, bring to a boil and boil for one more minute, stirring constantly, Remove from heat.
Add butter and vanilla. Stir until completely melted.
Add coconut, stir together and pour into a baked pie shell.
Let cool for about 20 minute Put a piece of waxed paper over the top (to keep the pie from drying out] and put in the fridge until is is completely chilled.
In a bowl, add whipping cream and powdered sugar. Beat with a mixer until thick.
Remove waxed paper from pie, top with the whipped cream, and garnish with toasted coconut.
Chocolate Cream Pie


Ingredients:
unsalted butter, milk, unflavored gelatin, heavy cream, sugar, sugar, vanilla extract

Directions:
Place the chocolate wafers in the bowl of a food processor and pulse until finely ground.
Transfer to a mixing bowl.
Add melted butter and stir until well combined.
Press into the bottom and lower half of the sides of an 8" springform pan.
Cover the pan with plastic wrap and put in the refrigerator for 30 minutes.
Pour the milk in a small bowl.
Sprinkle the gelatin over the milk and let it soften for 5 minutes.
Place the cream and 2 Tbsp of sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar.
Add the gelatin mixture, stir to combine.
Remove from heat.
Add chocolate and vanilla, cover and let stand for 3 minutes.
Stir until combined well.
Pass the mixture through a fine sieve into the prepared cookie crust.
Return filled crust to refrigerator for 6 hours or overnight.
Place the egg whites and remaining 3/4 cup of sugar in the heat proof bowl of an electric mixer and place over a pan of barely simmering water.
Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about three minutes.
attach the bowl to the mixer and use the whisk attachment to beat the egg whites on medium until soft peaks form, about 3 minutes.
Raise speed to high and beat until stiff and glossy but not dry, about 1-1/2 minutes.
Remove pie from refrigerator.
Using a rubber spatula, drop meringue on top, lifting to create tall peaks.
Use a kitchen blowtorch to brown the top of the meringue peaks or place under a broiler, watching carefully as it will brown quickly.
Chill the pie in the refrigerator and serve cold.
This pie will keep in the refrigerator for 2 days.
Strawberry, Melon & Avocado Salad


Ingredients:
honey, sherry wine vinegar, of fresh mint, fresh ground pepper, salt, avocado, cantaloupe, strawberries, sesame seeds

Directions:
Whisk honey, vinegar, mint, pepper and salt in a small bowl. (You can make this dressing up 1 day ahead if necessary].
Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Shrimp and Edamame Dumplings
Category: main-dish
By JEN14221

I love dumplings. This meat-free version is very tasty. You can add a drop or two of half and half to the food processor with the edamame, if you have some, or one tablespoon of olive oil to make the mix a bit creamier. Substitute different fillings if you like. I've used ground pork instead of shrimp and edamame, and I recently made an all-veggie version with edamame, spinach, bok choy and mushrooms. Soooooo goooooood. If you use pork or other meat, you may need to increase the steam time (after you add the water to the pan) and additional minute or two. Shrimp cooks faster than meat!

Ingredients:
1 cup frozen shelled edamame (green soybeans)
⅓ pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces
½ cup finely chopped bok choy
1  egg white
1 tablespoon minced fresh ginger root
1 tablespoon soy sauce
1 tablespoon sesame oil
1 clove garlic, minced, or more to taste
1 teaspoon salt
2 tablespoons water
36  dumpling wrappers
¼ cup peanut oil, divided
1 cup water, divided
½ cup low-sodium soy sauce
1 tablespoon sesame oil
1  green onion, sliced
2 teaspoons white sugar
1 tablespoon rice vinegar
½ teaspoon red pepper flakes, or to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6. Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl. Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree. Pour about 2 tablespoons water in a dish. Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper. Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal. Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers. Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes. Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover. Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings. For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 310.6
Fat: 14.8 g
Saturated fat: 2.4 g
Carbohydrates: 32.2 g
Sugars: 2 g
Dietary fiber: 1.3 g
Protein: 11.9 g
Cholesterol: 42.7 mg
Sodium: 1573 mg
Yogurt Vanilla Cupcakes W/ Chocolate Frosting


Ingredients:
sugar, skim milk, vanilla extract, chocolate chips, flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, nonfat yogurt

Directions:
Begin with the frosting to allow time for it to cool.
Mix the sugar and cocoa together in a small saucepan.
Add half of the milk, stirring constantly until blended.
Then add the rest of the milk.
Cook on medium heat until the mixture begins to boil.
Lower heat and let simmer for a 3 minutes.
Remove from heat and let cool for 3 minutes.
Add the vanilla and chocolate chips, mixing until dissolved.
Let cool at room temperature, or cover and refrigerate for future use.
For the cake, preheat the oven to 350 degrees.
Mix the flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, mix the butter and sugar until well blended.
Add the eggs to the butter/sugar mixture.
Gradually add the flour mixture and yogurt to the butter/sugar mixture.
Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.
Piquant Mixed Vegetable Salad


Ingredients:
kidney beans, celery, onion, green bell pepper, sugar, apple cider vinegar, salt, black pepper, garlic powder, cornstarch

Directions:
Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
When dressing has cooled somewhat, toss with salad, mixing well.
Chill well before serving.