xiaoxl/recipe_data huggingface dataset:
Fried Chicken Gizzards
Category: meat-and-poultry
By ambersch1983

These country-fried gizzards are yummy!

Ingredients:
1 ½ pounds chicken gizzards
½ cup all-purpose flour
1 ½ tablespoons seasoned salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder  (Optional)
2 cups vegetable oil for frying

Directions:
Trim excess fat and gristle from chicken gizzards. Rinse under cold running water. Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool. Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine. Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C). Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 286.7
Fat: 16.1 g
Saturated fat: 3.4 g
Carbohydrates: 12.3 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 22.1 g
Cholesterol: 284.7 mg
Sodium: 761 mg
Chicken Meatballs


Ingredients:
ground chicken, garlic cloves, fresh chives, fresh basil, fresh parsley, parmesan cheese, egg, plain flour, yellow onion, red capsicums, fresh basil, olive oil, tomatoes, unsalted butter

Directions:
In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
Place on a tray, cover loosely and chill for 30 minutes.
Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and sauté for 10 minutes, stirring occasionally, until soft.
Add the tomatoes (and the juice], 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
Clean the pan.
Melt the butter in the pan, add the meatballs and sauté over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
Serve over steamed rice or noodles and your favourite salad or side dish.
My Cottage Pie (A.k.a. Shepherd's Pie)


Ingredients:
potatoes, onion, carrots, cabbage, crushed tomatoes, lean ground beef, Worcestershire sauce, oregano, savory, ground cumin, ground celery seed, dried chives, butter, buttermilk, paprika

Directions:
Scrub the potatoes and peel them if you wish--I don't.
Cut them into chunks and boil them until tender.
Meanwhile, peel and chop the onion.
Peel and grate the carrot.
Wash and chop the cabbage.
In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
Remove it to a deep casserole using a slotted spoon.
If there is more than a tablespoon of fat left in the skillet, drain most of it off.
Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
Add all the seasonings and simmer until everything is getting soft--just a few minutes.
Put the veg in the casserole and stir them up with the meat.
Drain the potatoes and mash them with the butter and buttermilk.
Season lightly with salt and pepper.
Spread these over the meat and veg mix in the casserole.
Sprinkle a little paprika over top, if you like.
This can be baked at once or refrigerated for up to 2 days (well sealed!]. Bake at 350°F.
The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once] or 1 1/2 hours if it is chilled.
Dad's Potato Salad


Ingredients:
potatoes, hard-boiled eggs, dill pickles, mayonnaise, mustard, salt

Directions:
Dice peeled potatoes and cook until done.
Boil eggs (10 minutes of solid boiling] and cut into medium size chunks.
Dice pickles.
Mix all ingredients together.
**Mayo and mustard is approximate. It depends on the size of your potatoes as well as how your preference is. Salt to your preferred taste as well.
Refrigerate until cold.
Mashed over Meatloaf #SP5


Ingredients:
ground beef, cheese

Directions:
Preheat oven to 350.
In medium sauté pan brown ground beef on medium heat. Drain.
Add can of meatloaf starter with two tablespoons sugar and heat for five minutes.
Prepare:  Simply Potatoes as directed on package adding salt and pepper to taste.
Prepare:  corn as directed on package and drain if needed.
Using 6 4 1/2 inch ramekins or 9x12-baking dish.
Spray with non-stick spray.
Divide meatloaf mix evenly in each ramekin. Next add ½ cup mashed potatoes followed by ¼ cup corn. Place all ramekins on foil lined cookie sheet and bake 25 minutes.  Add ¼ cup cheese to each and bake another 10 minutes or until cheese melts.
Chicken a La King in Puff Paste


Ingredients:
onion, celery ribs, carrots, red bell pepper, bay leaf, butter, flour, dry white wine, chicken broth, boneless chicken breasts, asparagus, peas, tarragon

Directions:
Bake patty shells on a sheet according to package directions.
Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
Add the bell pepper and the bay leaf and some salt and pepper.
Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
Stir in the asparagus and cream and peas.
Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.
Yogurt Biscuits


Ingredients:
flour, baking powder, shortening, salt, yogurt, shortening

Directions:
Preheat oven to 425 degrees F.
Grease an 8 x 8 pan.
Stir dry ingredients together.
Cut in shortening (I use an electric beater and use short bursts on low for about a minute].
Gently stir in yogurt mixture until sticky dough is formed (do not overwork dough].
Place dough on floured surface.
Dust top with flour and gently pat dough with hands until 1/2 in thick.
Cut into 8-10 rounds.
Place in pan.
Brush with shortening.
Bake 15 minutes.
Turn out of pan 5 minutes after removing from over.
Cover with tea towel and serve.
Low-Fat Chicken Strips With Sweet Chilli Yoghurt


Ingredients:
parsley, parmesan cheese, chicken tenderloins, garlic clove, fresh coriander

Directions:
Preheat oven to 200°C.
Line 2 baking trays with baking paper.
Combine breadcrumbs, polenta, parsley, garlic salt and parmesan cheese in a bowl.
Place yoghurt in a separate bowl.
Dip chicken into the yoghurt, shaking off excess, place into breadcrumb mixture and coat well.
Place onto baking trays, spray with oil.
Bake for 15-20 minutes or until golden and cooked through.
Sauce - mix well in bowl, transfer to smaller bowls for serving.
Serve chicken with the dipping sauce and a salad.
Vanilla Fudge Latte


Ingredients:
"milk"

Directions:
"Combine syrups & coffee in a large mug, top with steamed milk & serve."
Roasted Veggie Orzo


Ingredients:
fresh mushrooms, zucchini, yellow sweet pepper, red onion, fresh asparagus, olive oil, dried oregano, dried thyme, rosemary, salt, orzo pasta, feta cheese

Directions:
Place vegetables in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° for 20-25 minutes or until tender, stirring occasionally.
Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.
Bacon Wrapped Cheddar Dogs


Ingredients:
bacon, sharp cheddar cheese, mustard, onion, sauerkraut

Directions:
Wrap wieners tightly with bacon and place in the freezer for at least 20 minutes to help the bacon adhere to the wieners better.
Heat a non-stick stove top grill or outdoor grill, oiling lightly, and cook wieners until the bacon is slightly crispy.
Open buns (butter the insides if desired] and toast lightly over the grill or in a broiler.
Insert wieners into buns and top with cheese.  Wrap with foil and return to grill for a few minutes to allow cheese to melt.
Serve with desired condiments along with potato salad or potato chips and baked beans.
Egg Salad Filling


Ingredients:
mayonnaise, salt, pepper, salt

Directions:
Chop the hard-cooked eggs., Season with salt and pepper and moisten with mayonnaise.
Just Like Tony Packos Cabbage Rolls-Crock Pot - Copycat


Ingredients:
cabbage, eggs, onions, garlic cloves, salt, paprika, pepper, ground beef, sausage, sauerkraut, tomatoes, sugar, onions, butter, tomatoes

Directions:
Cook cabbage leaves until about half cooked.
While cabbage is cooking in a large bowl combine eggs, 1/2 cup onion, garlic, 1 t salt, 1 t paprika and 1/2 t pepper.
Mix meat and rice.
Mix meat mixture with with egg mixture.
Fill cabbage leaves and fold edges.
Place in crock pot with seams down.
Chop remaining cabbage.
Combine chopped cabbage, sauerkraut, tomatoes in juice, tomato soup, sugar and remaining onion, salt, paprika, and pepper.
Pour over cabbage rolls.
Cook on low for 6-8 hours depending on how fast your crock pot cooks.
Broccoli With Linguine


Ingredients:
broccoli, extra virgin olive oil, garlic cloves, anchovy fillets, fresh chili pepper, linguine, butter, parmesan cheese

Directions:
Preheat the oven to 100°C Place a large serving bowl inside to warm.
Bring a large saucepan of salted water to boil.  Drop in the trimmed broccoli.  When the water returns to the boil, cook for 2 minutes exactly and then scoop the broccoli into a colander resting over a mixing bowl.
Heat the oil in a large heavy-based non-stick frying pan over medium heat.  Saute the garlic for a few seconds until it smells gragrand and add the anchovies.  Stir with a wooden spoon until th eanchovies have melted.  Tip in the chilli and the reserved broccoli.
Bring the broccoli cooking water back to the boil and drop in the pasta.  It will take just 2-3 minutes to cook.
As soon as the pasta is ready, drain it through the colander now resting in the sink, give it a big shake and then tip it into the frying pan, with the butter and parmesan.  Toss well and transfer to the heated serving bowl.
Company Green Peas Casserole


Ingredients:
bacon, onion, flour

Directions:
Cook peas according to package directions.
In a skillet, cook bacon until crisp, then remove from pan and drain on paper towels.
Add onion and mushrooms to skillet and saute until almost done.
Add flour, stir and cook for 1 to 2 minutes.
Add cream, cook and stir to consistency of a medium white sauce.
Add all of mixture to peas and stir in bacon.
Frankfurter Kranz (Buttercream Filled Cake)


Ingredients:
butter, granulated sugar, eggs, lemon, rind of, flour, cornstarch, baking powder, butter, sugar, hazelnuts, granulated sugar, water, cornstarch, butter

Directions:
Preheat oven to 350°F.
Cream butter with sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in grated lemon rind.
Sift flour again with cornstarch and baking powder.
Gradually stir in butter-egg mixture until thoroughly blended.
Butter and flour a cake ring mold and tap out excess flour.
Pour batter into pan.
Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
Cool in pan on a rack.
Praline topping or Krokant----------------.
Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
Stir in nuts and pour onto a greased or buttered flat serving plate.
When cold and hard, crack praline topping into small pieces.
Butter Cream Filling---------------.
Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
Beat until mixture cools and is smooth.
Cool completely.
Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
Cut cake into 3 layers.
Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
Stack layers and spread rest of filling on top and all sides.
Sprinkle praline topping or Korant on top and sides of cake.
Chill at least 24 hours before serving.
Cream Cheese Frosting without Powdered Sugar
Category: desserts
By Anne Brothers & Rick Smetzer

This is an alternative to the classic recipe that calls for powdered sugar. We use it to frost cocktail cake. Try it on applesauce, spice, banana, or carrot cakes too.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter, melted and cooled
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey

Directions:
Blend together cream cheese, butter, brown sugar, vanilla, and almond extract with an electric mixer until starting to become stiff. Pour in honey. Beat together until mixture is whipped, making sure not to overmix as it will collapse. Use immediately or store in a sealed container in the refrigerator until use.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 147.1
Fat: 12.7 g
Saturated fat: 8 g
Carbohydrates: 6.3 g
Sugars: 5.6 g
Protein: 2.2 g
Cholesterol: 38.4 mg
Sodium: 84.4 mg
Pinon Butter (Raw Pine Nut Butter)


Ingredients:
pine nuts, olive oil, sea salt, dried dill weed, fresh chives

Directions:
Puree the pine nuts, olive oil, salt and herbs in a food processor by pulsing until it looks cheesy.
Spread on your favourite raw bread or crackers.
Bon Appetit!
Quick Chicken Soup
Category: soups-stews-and-chili
By MSPHOTO

This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.

Ingredients:
2 (14.5 ounce) cans chicken broth
2 cups baby carrots
1  onion, chopped
1 clove garlic, minced
⅛ teaspoon celery salt
2  skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro  (Optional)

Directions:
Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt. Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes. Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

Cook time: 30 mins
Total time: 30 mins
Yields: 2 servings

Calories: 266.4
Fat: 4 g
Saturated fat: 1.1 g
Carbohydrates: 18.3 g
Sugars: 9.9 g
Dietary fiber: 4.9 g
Protein: 37 g
Cholesterol: 68.4 mg
Sodium: 1568.1 mg
Roasted Portabella and Mozzarella Melt


Ingredients:
portabella mushrooms, extra virgin olive oil, sea salt, fresh ground black pepper, pesto sauce, mozzarella cheese, tomatoes, margarine

Directions:
Preheat oven to 350*.
Rub mushrooms with olive oil and vinegar.
Season with salt and pepper.
Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
Thinly slice mushrooms once cooled.
Do not turn off oven.
Spread pesto on all 8 pieces of bread.
Divide mozzarella on 4 pieces of bread.
Put tomato slices on top of cheese.
Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
Heat a medium nonstick skillet over medium heat.
Melt margarine.
Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly].
Turn over and brown the other side.
Each side should take 2-3 minutes to brown.
Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
Enjoy!
Green Beans With Butternut Squash, Tofu and Maple Syrup Glaze


Ingredients:
olive oil, Tabasco sauce, sea salt, ground black pepper, garlic cloves, red onions, green beans, firm tofu, tamari, maple syrup

Directions:
top and tail green beans.
cut tofu into about 16 cubes.
chop almonds into slivers.
remove seeds from squash and cut into strips.
Pre-heat oven highest setting.
Mix 1 table spoon of olive oil, tabasco, salt and pepper.
Put squash, garlic and onion into roasting tin.
Baste squash, garlic, and onion with olive oil mixture.
Tuck garlic cloves and almonds into and among the squash (so they dont burn].
Roast for 25 minutes and steam beans.
Heat 2 tablespoons of olive oil in smal pan, add tofu and fry for a minute on high heat.
Add tamari, reduce heat and fry until well browned and crisp in places. (this should take about 10 minutes].
After the squash, garlic and onions have been in for 25 minutes, glaze with maple syrup and mix.
Place tofu on top of roast mixture, and put it back into the oven for another 2 minutes.
Delicious Chicken Poblano


Ingredients:
chicken breasts, lime, yellow onion, sour cream, monterey jack cheese, butter, salt, pepper, thyme

Directions:
Shake pepper and thyme on chicken breasts.
Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven].
Set aside in a baking dish and preheat oven to 375 degrees.
In a saute pan, melt butter and saute onion and poblano peppers till soft.
Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton].
Turn on blender and puree, leaving some of the texture- set aside.
Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
Take the remainder of the peppers and onion and place them on top of the chickens.
Cover the top with cheese and lightly sprinkle thyme on top of everything.
Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
Serving suggestion: With rice!
Chicken Divan
Category: meat-and-poultry
By Beth

This is a recipe to serve your mother-in-law; we call it a 'bride basic'. It differs from some Chicken Divan recipes because of the curry. Men love this. Wonderful! The ingredients can be 'assembled' and frozen, then baked when you're ready. Serve with rice and a fruit salad, if desired.

Ingredients:
2 ½ cups cooked chopped broccoli
2 cups shredded, cooked chicken meat
2 (4.5 ounce) cans mushrooms, drained
1 (8 ounce) can water chestnuts, drained  (Optional)
2 (10.75 ounce) cans  condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon curry powder
1 tablespoon melted butter
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish. Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts (see Cook's Note). In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. Mix together and pour sauce mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 to 8 servings

Calories: 523.8
Fat: 42.2 g
Saturated fat: 9.7 g
Carbohydrates: 18 g
Sugars: 3.4 g
Dietary fiber: 3 g
Protein: 20 g
Cholesterol: 72 mg
Sodium: 1164.3 mg
Sweet Onion Mango Chutney


Ingredients:
dried mango, sweet onions, raisins, white wine vinegar, garlic cloves, hot dry mustard, ground coriander, dry crushed red pepper

Directions:
Coarsely chop dried mango.  Coarsely chop sweet onions.  Force garlic cloves through press.  Combine all ingredients in large heavy pot and simmer 2 1/2 to 3 hours (less time means chunkier consistency. Stir often to keep from scorching on bottom of pot.
Spoon hot chutney into sterilized jars and put canning lids on loosely as will seal tightly as cools.  Will keep for quite a long time.  Store in refrigerator.
Creamed Chicken With Mushrooms, Pearl Onions & Sherry


Ingredients:
butter, flour, chicken broth, half-and-half, chicken, fresh mushrooms, sherry wine, salt, ground pepper

Directions:
Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter.  Remove the onions from the butter and set aside.
Blend in the flour. Cook for  2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
Add the chicken broth and cream and stir until thickened and smooth.
Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
Season to taste and then stir in the sherry.
Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
Serve over  toast points,  puff pastry patty shells or rice.
NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
Serve with a side of peas.
Fresh Corn Salad With Spicy Shrimp and Tomatoes


Ingredients:
fresh corn, medium shrimp, cherry tomatoes, red bell pepper, olive oil, garlic cloves, red pepper flakes, fresh parsley, fresh lime juice, olive oil, white vinegar, dried ancho chile powder

Directions:
-Place the corn kernels in a saucepan and cover with water.  Bring to a boil, then drain and rinse with cold water.  Set aside to cool.
In a bowl, mix the cajun seasoning and the shrimp.  Over medium heat, put the olive oil in a large skillet.  When it's hot, add the shrimp, garlic and red pepper flakes.  Cook the shrimp 2 minutes on each side.  Remove from the pan to cool.
To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
Place all salad ingredients in a large bowl and pour the dressing over.  Toss gently and taste to see if it needs anything (salt, pepper, lime -- ].
You can serve it at room temperature, or chilled.  Or even slighly warm, I would imagine.  It's just delicious, as well as easy and quick!
Sanzgria


Ingredients:
red wine, sparkling water, sparkling water, sweet vermouth, sugar, cinnamon, oranges, lemons

Directions:
Mix the wine, Vermouth, Triple-Sec, sugar and cinnamon in a large container. Make sure to stir the sugar and cinnamon well in the wine.
Cut the fruit into small pieces.
Add the fruit to the wine and let it marinate for at least one hour. For best results, let it marinate overnight.
Shortly before serving, add the sodas and some ice to cool the Sanzgria. Serve with plenty of ice and scoop 2-3 pieces of fruit into the glass.
The fruit is delicious but it has alcohol in it. Do not let kids eat the fruit.
If you plan to bottle the Sanzgria, cut the fruit pieces very small so they will fit in the bottle opening. Do not add the sodas until just before serving.
Jamaican Crawler Cocktail


Ingredients:
"light rum"

Directions:
Combine rum, melon liqueur and pineapple juice with ice; stir well.
Pour into Collins glass; float splash of grenadine on top.
Homemade Sauerkraut


Ingredients:
water, salt, vinegar, cabbage

Directions:
Heat all of the above ingredients except cabbage.
Shred cabbage (a cake pan full at a time], pack cabbage in jars as tight as you can.
Pour hot liquid over making sure to"burp" out any air bubbles.
Wipe rim of jar and put lid on.
Keep out of direct sunlight and preferably in garage, it will take 1 1/2-2 months to ferment.
Turlock Bulldog


Ingredients:
irish cream, Kahlua

Directions:
"Mix Kahlua and Irish Cream in glass."
Homemade Tomato Juice


Ingredients:
tomatoes, water, onion, celery, fresh parsley, bay leaf, salt, paprika, salt, sugar

Directions:
Combine first 6 ingredients into Dutch oven, bring to a boil., Reduce heat., Cover and simmer 30 minutes., Remove from heat., Put vegetable mixture through a food mill or sieve., Stir in salt, paprika and sugar., Chill thoroughly., Serve over ice if desired.