xiaoxl/recipe_data huggingface dataset:
Green Bean and Potato Salad


Ingredients:
green beans, potato, olive oil, black olives, garlic clove, oregano, parsley, sweet basil, red pepper flakes

Directions:
Remove 'tails' from the green beans, cut them into 2 inch lengths, and simmer them until just soft.
Peel the potatoes, cut in 2cm chunks, and boil gently until cooked but not falling to pieces.
Allow the potatoes and beans to cool.
Combine all ingredients in a bowl and chill for 2 hours.
Peach Pie Moonshine a La Mode


Ingredients:
white sugar, cinnamon sticks, vanilla vodka

Directions:
In large pot put Grape Peach juice, sugar, sliced peaches, cinnamon sticks and 1/2 cup of Schnapps.  Bring to boil, reduce heat and let simmer on medium low for 30-45 minutes covered.
Remove from heat and let cool to room temperature.
Add 1 cup of Everclear, 1 cup of vanilla vodka and remaining 1/2 cup of peach Schnapps.
Pour into mason jar with one each of the cinnamon sticks from mixture and one peach from mixture.  Note:  You may have to strain this through a few layers of cheese cloth a couple of times.
Refrigerate for at least a week to mellow.
Stress Free Potato Soup


Ingredients:
butter, margarine, onion, chicken broth, cheddar cheese, reduced-fat sour cream, bacon bits, black pepper, green onion, bacon bits, sour cream

Directions:
Melt butter in 4 1/2 quart Dutch oven or soup pot over medium low heat.  Stir in the onions and cook to melt off any ice, 30 seconds. Add the chicken broth, and packaged potatoes (if using], cover the pot, raise the heat to high, an bring the broth to a boil.
Meanwhile, if using leftover potatoes, cut them into bite-sized pieces and set aside.  When the broth boils, uncover the pot and whisk in the cheese.  Reduce the heat to medium and continue to whisk until the cheese melts.
Stir in the leftover potatoes, sour cream, bacon bits, and black pepper  Simmer 5 minutes, stirring occasionally, then serve, or let stand off the heat until ready to serve.
Garnish with green onions, bacon bits and a dollop of sour cream.
Vietnamese-Style Grilled Beef Wrap-Ups


Ingredients:
shallots, garlic cloves, fish sauce, sugar, lemon rind, beef round steak, fresh lime juice, fish sauce, garlic clove, sugar, lettuce, fresh cilantro, of fresh mint, seedless cucumber

Directions:
Marinade and beef:
Puree shallots, garlic, jalapeno, fish sauce, oils, sugar and lemon rind in blender or food processor.
Mix with beef, tossing to coat.
Cover and refrigerate 30 minutes.
Broil 1-2" from heat until seared and just cooked through, about 2 minutes per side.
Dipping sauce:
Combine all ingredients.
To serve:  place some beef, cilantro and/or mint, and a few pieces of cucumber on a lettuce leaf.
Roll up.
Dip in sauce.
Justin's Buttery Chex Mix


Ingredients:
butter, Worcestershire sauce, seasoning salt, garlic powder, onion powder, salted peanuts

Directions:
Preheat oven to 250 degrees.
Melt butter. (I melt it in the oven while it's preheating in a 1 cup glass measuring cup.].
Mix Worcestershire sauce, marinade, seasoned salt, garlic powder, and onion powder in small dish.
Mix all 3 cereals, peanuts and pretzels in large bowl.  Then pour into pan, cake pan or roasting pan (roasting pan is bigger and easier to stir later.].
Mix seasoning mix into melted butter and pour evenly onto cereal mix.  Stir very well.
Bake at 250 for 1 hour, stirring every 15 minutes.
Braised Italian Sausage Stew


Ingredients:
extra virgin olive oil, onions, carrots, parsnips, mushrooms, white button mushrooms, celery, swiss chard, barley, Italian plum tomatoes, dry white wine, ground black pepper, salt

Directions:
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through.
Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.
Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked.  Serve with crusty Italian bread.
Lemon-Walnut Biscotti


Ingredients:
walnuts, anise seed, flour, baking powder, salt, eggs, sugar, Splenda sugar substitute, butter, canola oil, lemon, rind of, fresh lemon juice

Directions:
Heat oven to 350°F, with one rack positioned in the center and one directly below; toast walnuts and anise seeds just until golden, 4 to 5 minutes, cool and chop together on a cutting board.
In a large bowl, whisk together flour,baking powder and salt.
In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice] until smooth.
Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay].
Divide dough in half, lightly grease a large cookie sheet; with floured hands, shape dough into two 14x2-1/2-inch logs,slightly rounded in center; Bake on center rack until firm to the touch,30 minutes;let cool 20 minutes, (Leave oven on].
Transfer logs to a cutting board; with serrated knife,gently cut logs on a angle into 1/2-inch-thick slices; lay slices on 2 ungreased cookie sheets, bake until biscotti are lightly browned around edges, 10 minutes.
Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.
Egg Rolls


Ingredients:
sausage, cabbage, ginger, garlic

Directions:
brown sausage.
lay cabbage on top and let steam for a few minutes with lid on pan.
drain.
drain veggies and add to this mixture.
Cool mixture.
add spices (abt 1 tsp each].
lay egg roll wrapper so it is in diamond shape.
spoon about a heaping tblspoon in center.
with wet finger, wet the two"top edges" of diamond shape.
fold up the bottom side.
fold one side of wrapper over, then the other side.
"roll"the wrapper from the bottom up.
The wet edges will seal wrapper.
Deep fry until golden brown.
Serve with hot mustard or sweet and sour sauces.
Pear and Gorgonzola Cheese Pizza


Ingredients:
provolone cheese, bosc pear, walnuts, gorgonzola, fresh chives

Directions:
Preheat oven to 450 degrees F (230 degrees C].
Place pizza crust dough on a medium baking sheet.
Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned.
Remove from heat.
Top with chives and slice to serve.
Carnitas


Ingredients:
dried thyme, dried marjoram, pork, garlic cloves, salt, orange, onion, flour tortillas, cilantro, onion

Directions:
grind the bay leaves,thyme and marjoram to a fine powder.
cut the pork into 2 inch cubes,marinate with the spice powder over night,minimum 2 hours.
mix all the salsa ingredients,cover and chill until needed.
heat the lard in a big pot,add the marinated pork cubes,with orange wadges,garlic and onion,brown the pork cubes on all sides.
discard the onion and garlic,cover the pot,cook over low heat for about 1.5 hours.
discard the oranges and cook uncovered until all the meat juices have been absorbed and the pork cubes are crispy outside and tender inside.
serve with flour tortillas and the salsa.
Pico De Gallo


Ingredients:
tomatoes, serrano chili, fresh cilantro, fresh lime juice, extra virgin olive oil, kosher salt, sea salt

Directions:
Place everything in a bowl, toss well and serve.
This salsa can be prepared up to 12 hours in advance, just cover and refrigerate.
Almost Instant Onion Rice


Ingredients:
instant brown rice, water, butter, pepper, parsley

Directions:
Place everything in a microwave-safe bowl; mix.
Microwave on high for 6-8 minutes (depending on your microwave size].
Remove from microwave and fluff/mix with a fork.
Serve.
Low-Carb Tuna and Mackerel Cakes
Category: appetizers-and-snacks
By bugsmom

These are so delicious if you're doing a low-carb diet and just want something flavorful and a little crispy. These can be eaten as an appetizer or a main dish with some sauteed veggies and a salad. Serve with tartar sauce or any sauce that complements fish.

Ingredients:
1 (15 ounce) can mackerel in brine, drained
1 small onion, chopped
1 (5 ounce) can tuna packed in water, drained
¼ cup grated Parmesan cheese
¼ cup mayonnaise
2  egg, beaten
2 tablespoons Dijon mustard
2 teaspoons salt-free seasoning blend (such as Mrs. Dash®)
1 teaspoon paprika
1 teaspoon dried sweet basil
1 (3.5 ounce) bag pork rinds, crushed
butter-flavored cooking spray

Directions:
Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes. Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray. Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes and cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 242.2
Fat: 14.3 g
Saturated fat: 3.9 g
Carbohydrates: 2.2 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 24.8 g
Cholesterol: 103.3 mg
Sodium: 593.1 mg
Stir-Fried Taiwanese Cabbage
Category: side-dish
By lutzflcat

Taiwanese cabbage is sweeter and more tender than normal white cabbage and cooks very quickly. It's the perfect side dish for so many entrees, and not just Asian.

Ingredients:
1 tablespoon avocado oil
3 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and thinly sliced
5 cups Taiwanese cabbage, leaves separated and cut into 1 1/2-inch squares
1 small red chile pepper, thinly sliced  (Optional)
1 tablespoon rice wine vinegar
¼ teaspoon kosher salt, or to taste

Directions:
Heat the oil in a wok or a large skillet over medium-high heat. Add garlic and ginger and cook for about 30 seconds. Add cabbage and chile pepper. Stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and salt.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 105.2
Fat: 7.5 g
Saturated fat: 0.9 g
Carbohydrates: 9 g
Sugars: 3.3 g
Dietary fiber: 2.6 g
Protein: 2.8 g
Sodium: 259.1 mg
Mexican Layered Dip
Category: appetizers-and-snacks
By Rusty

A no-bake Tex-Mex dip for chips done in layers in a shallow dish.

Ingredients:
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup chopped black olives

Directions:
Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 10 servings

Calories: 195.2
Fat: 12.8 g
Saturated fat: 6.6 g
Carbohydrates: 13.4 g
Sugars: 1.4 g
Dietary fiber: 3.7 g
Protein: 7.3 g
Cholesterol: 28.2 mg
Sodium: 525.4 mg
Creamy Homemade Chicken Noodle Soup


Ingredients:
water, onion, garlic cloves, olive oil, thyme, chicken bouillon cubes, chicken, peas, all-purpose flour

Directions:
Saute onion and garlic in a little olive oil in your pot, until tender.  Be careful not to burn the garlic, or it will be bitter.
Combine the rest of the ingredients, except the noodles and peas, in a large pot.  Simmer on low for a couple hours to develop flavors, and thicken slightly.
Taste it to see if it's "chickeny" enough for you.  If not, you can add more bouillon, but be careful, as this will make it saltier.  Also, add salt or pepper to taste.
When it tastes right to you, add your egg noodles and peas.  These usually need to cook for 15 or 20 minutes.
We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches  This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom.
After the flour and noodles have cooked, it's ready to serve!
Mint Chocolate Chip Cookies


Ingredients:
butter, granulated sugar, light brown sugar, vanilla extract, salt, eggs, all-purpose flour, baking soda

Directions:
Heat over to 375 degrees F.
Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
Add eggs; beat well.
Stir together flour, cocoa and baking soda.
Gradually add flour mixture to butter mixture beating until well blended.
Add chocolate chips to batter.
Drop by rounded teaspoons onto an ungreased cookie sheet.
Bake 8 to 10 minutes or until set.  Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Garlic, Blue Cheese Mashed Potatoes


Ingredients:
olive oil, red onion, garlic cloves, vermouth, white wine, salt, red pepper flakes, dried herbs, nutmeg, milk, blue cheese, mashed potatoes, blue cheese

Directions:
In a large pan heat oil over medium high heat. Add onions, and garlic stirring all the while cooking about 4 minutes.
Deglaze the pan with vermouth.
Add salt, pepper flakes, herbs, and nutmeg.
Add milk and 1/2 pound blue cheese cook till melted.
Add potatoes and mix together.
Toss in crumbled blue cheese for texture.
Season with additional salt and pepper to taste.
Healthy Cornbread


Ingredients:
whole wheat flour, white flour, cornmeal, sugar, baking powder, salt, unsweetened applesauce, unsweetened applesauce, low-fat soymilk, water

Directions:
Mix dry ingredients in a bowl., Mix wet ingredients in another bowl., Add wet to dry and stir well., Bake at 375° for about 30 minutes, or until golden brown.
Kofta Skewers


Ingredients:
ground beef, Worcestershire sauce, salt, pepper, egg, onion, yogurt, red pepper flakes, tomato paste, barbecue sauce, salt

Directions:
Mix the marinade ingredients together in a bowl and refrigerate till needed.
mix kofta ingredients together (except for skewers].
shape kofta into fingers ( 3/4 inch thick, 3 inch long].
and then place on skewer.
brush the marinade all over the kofta.
allow to sit refrigerated for at least 30min.
grill for 5 min a side on med-low (adjust temp and time according to the strength of ur grill].
Salmon- Pesto Focaccia Sandwiches


Ingredients:
canned salmon, canned salmon, pesto sauce, sweet onions, red onion, sun-dried tomato packed in oil, mayonnaise, salt, focaccia bread, romaine lettuce leaf

Directions:
Place salmon in a medium bowl.
Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.
Lite Gravy


Ingredients:
mushrooms, onion, plain yogurt, Worcestershire sauce, pepper, milk, cornstarch

Directions:
Spray a non stick frypan with veggie spray, add the mushrooms and onions; cook, stirring until mushrooms and onions are soft, about 5 minutes.
In the meantime, whisk together in a bowl, the yoghurt, Worccestershire sauce, pepper and half of the milk; pour mixture into frypan while stirring; bring to simmer, simmer 5 minutes.
Make a slurry of the remaining milk and the cornstarch; add to the frypan, whisking together with the other contents. Bring to boil until slightly thickened.
Serve hot.
(If cooking hamburger patties, cook them first , remove and keep hot, use the same frypan to make the gravy.].
Easy Homemade Cinnamon Rolls
Category: bread
By Juanwi

I love this easy homemade cinnamon roll recipe because it allows me to skip the first rise, and I can get them on the table a lot sooner. We usually top with cream cheese, but we have used buttercream.

Ingredients:
1 cup milk
⅓ cup butter
2  eggs, room temperature
4 cups bread flour, divided
½ cup white sugar
2 ½ teaspoons rapid-rise yeast
1 teaspoon salt
1 tablespoon vegetable oil
¾ cup packed brown sugar
2 ½ tablespoons ground cinnamon
⅓ cup butter, softened

Directions:
Heat milk and 1/3 cup butter together in a microwave-safe container in a microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature. Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer. Mix 3 cups flour, sugar, yeast, and salt together in a large mixing bowl. Add to milk mixture and beat on low speed using a dough hook, scraping down the sides of the bowl using a rubber spatula as needed. Add remaining flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl. Pour vegetable oil over dough and turn to coat. Cover and let rest for 10 minutes. Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a rectangle that is about 1/4-inch thick. Mix brown sugar and cinnamon together in a small bowl. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces. Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise until doubled in size, 30 to 40 minutes. Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 cinnamon rolls

Calories: 357.5
Fat: 13.3 g
Saturated fat: 7.3 g
Carbohydrates: 53.3 g
Sugars: 22.8 g
Dietary fiber: 1.9 g
Protein: 7 g
Cholesterol: 59.7 mg
Sodium: 291.6 mg
Dusty Cauliflower


Ingredients:
cauliflower, olive oil, Seasoned Breadcrumb Mix, parmesan cheese, pepper

Directions:
Preheat oven to 400 degrees and spray a 10 x 15 inch pan with cooking spray.
Place the cauliflower in a large bowl, drizzle with oil and toss to coat.
Combine the remaining ingredients and sprinkle over cauliflower, tossing to coat.
Spread the cauliflower in prepared pan and sprinkle with any remaining crumbs.
Bake 18 to 20 minutes, until lightly browned.
Creamy Macaroni With a Twist


Ingredients:
elbow macaroni, sour cream, milk, chicken bouillon powder, butter

Directions:
Cook the pasta until "al dente," drain and set aside.
In the same pot you cooked the pasta, stir in the butter and let it melt. When butter has melted, add sour cream, milk chicken bouillon, salt & pepper, and blend. When it's blended, add the corn, bell pepper, and the pasta.
Stir carefully, and let it warm.
Serve as a side dish, or alone as a light lunch.
Caribbean Connection


Ingredients:
cream of coconut, Amaretto, Grand Marnier, banana

Directions:
"Blend at high speed until smooth."
Chef John's Romesco Sauce
Category: side-dish
By Chef John

One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.

Ingredients:
3 large red bell peppers
½ cup olive oil
8 cloves garlic
1 cup cubed stale bread
¾ cup roasted almonds
¼ cup sherry vinegar
1 tablespoon smoked Spanish paprika
1 teaspoon cayenne pepper  (Optional)
1 teaspoon kosher salt, or more to taste

Directions:
Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature. Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet. Toast bread in the oil until golden brown, 2 to 3 minutes. Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture. Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 3 cups

Calories: 78.8
Fat: 6.9 g
Saturated fat: 0.8 g
Carbohydrates: 3.4 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 1.4 g
Sodium: 91.3 mg
Marinated Olives and Feta


Ingredients:
green olives, black olives, feta cheese, garlic cloves, hot chili peppers, rosemary sprig, olive oil

Directions:
Mix olives, cheese, garlic, coriander, chillies and rosemary in a bowl.
Place mixture into a jar and top up with olive oil to cover.
Refrigerate until serving; the longer it marinates, the better it gets.
Rotten Strawberry Banana Bread


Ingredients:
butter, sugar, flour, baking soda, salt, banana, strawberry, eggs

Directions:
Preheat the oven to 350 degrees.
Cream together stick butter (low fat or regular] and sugar in a large minxing bowl.
Mix in flour.
Sift together the baking soda and salt.
Mix this into the bowl.
Mash the bananas and strawberries together until you have 1 1/2 cups combined. *Can use just 1 1/2 cups bananas.
Mix thoroughly all ingredients.
Add two eggs and mix.
Add nuts if desired, mix.
Pour into a loaf pan, bake anywhere from 40 minutes to 1 hour (depending on oven]. Keep watch on the bread, make sure it gets finished but don't let it get overdone!
Ukrainian Tender Bulochky (Rolls)


Ingredients:
sugar, water, powdered ginger, dry yeast, milk, butter, sugar, salt, eggs, all-purpose flour

Directions:
Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes. to the hot scalded milk, add the butter or margarine, and stir until melted. Mix in the remaining ingredients except the flour. Stir in the yeast. Add enough flour to make a medium soft dough. Knead until smooth and satiny, and blisters appear on the surface.
Cover and let it rise in a warm place until double in bulk. Punch down and let it rise again. Shape as desired. Place in a greased baking pan and brush with melted butter. For crisp-crusted rolls, dip each one in melted butter or margarine before placing it in the pan.
Cover and let rise in a warm place until double in bulk. Bake in a moderately hot over 400 degrees F. for 10 minutes, then lower the temperature to 350 degrees F., and continue baking for 15 minutes longer, or until done. The baking period will depend on the size of the rolls. Yield: 3 dozen medium-sized rolls.
Grandma Iva's Pea Salad


Ingredients:
Velveeta cheese, peas, onion, Miracle Whip, salt, pepper

Directions:
Mix whipped cream and salad dressing with the beater.
Add 2 shakes of pepper and add salt to taste, to the whipped cream and salad dressing.
Fold in the rest of the ingredients and refrigerate.
Enjoy!