xiaoxl/recipe_data huggingface dataset:
Layered Almond-Cream Cheese Bread Pudding With Amaretto Cream Sa


Ingredients:
cream cheese, eggs, sugar, vanilla extract, butter, half-and-half, salt, sugar, amaretto liqueur, cornstarch, sugar

Directions:
Coat a 13- x 9-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices as necessary to fit pan.
Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
Bake at 325° for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
Combine amaretto and cornstarch, stirring until smooth.
Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
Rice with Almonds and Raisins
Category: side-dish
By Annette

The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!

Ingredients:
1 tablespoon butter
⅓ cup finely chopped onion
1 cup uncooked white rice
2 tablespoons raisins
1 ½ cups chicken broth
salt and pepper to taste
¼ cup sliced almonds

Directions:
Melt butter in a medium saucepan over medium heat.  Saute onion, stirring, until tender.  Stir in the rice, raisins, broth, salt and pepper.  Bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed.  Stir in almonds before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 261.8
Fat: 6.5 g
Saturated fat: 2.2 g
Carbohydrates: 44.6 g
Sugars: 1.6 g
Dietary fiber: 1.6 g
Protein: 5.6 g
Cholesterol: 9.5 mg
Sodium: 382.7 mg
Wasabi Mayo Salmon
Category: main-dish
By LESLEYB

This spicy salmon fillet may be grilled, smoked with apple chips, or roasted in the oven.

Ingredients:
1 (3 pound) salmon fillet
1 cup mayonnaise
1 tablespoon wasabi powder
1 (8 ounce) bag Yukon gold potato chips, crushed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise. Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 661.8
Fat: 50.7 g
Saturated fat: 10 g
Carbohydrates: 15.4 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 35.6 g
Cholesterol: 109.6 mg
Sodium: 406 mg
Steak Au Poivre (Steaks With Crushed Peppercorns)


Ingredients:
salt, peppercorn, butter, shallots, dry white wine, heavy cream

Directions:
Sprinkle the steaks with salt on both sides.  Season with the peppercorns and  press into steaks so they adhere.
Heat oil in a heavy skillet over high heat until almost smoking.  Add steaks and cook about 3 minutes and turn.  Cook about 2 minutes, or longer, if you prefer them well done; remove to a platter and keep warm.
Pour off fat from skillet, then add 2 teaspoons butter.  Add shallots and cook, stirring, until wilted.  Add wine and cook, while stirring, until wine is almost evaporated.  Add cream and cook 1 minute.  Swirl in remaining butter and pour gravy over steaks.
Cranberry Lemon Fruit Dip


Ingredients:
vanilla yogurt, whole berry cranberry sauce, lemon zest, lemon juice

Directions:
Mix all the ingredients & chill., Serve with apple wedges, banana slices & other fruit.
Fig-Balsamic Glazed Beef Kabobs


Ingredients:
boneless beef top sirloin steak, red onion, olive oil, garlic, salt, pepper, salt

Directions:
Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef steak into sixteen 1-1/4 inch pieces.
Alternately thread beef and onion pieces evenly onto skewers. Set aside.
Combine preserves, vinegar, oil, garlic, 1/2 teaspoon salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.
Place kabobs on grill over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium doneness, turning and basting with sauce every 2 minutes.
Season kabobs with salt, as desired. Serve with reserved sauce for dipping.
Mock Tea Sangria


Ingredients:
frozen raspberries, water, sugar, tea bag, lemon, lime

Directions:
Process raspberries in a blender or food processor until smooth, stopping to scrape down sides.
Pour puree through a fine wire-mesh strainer into a large container, discarding raspberry seeds.
Set puree aside.
Bring 3 cups water and sugar to a boil in a saucepan, stirring often.
Remove from heat; add tea bag.
Cover and steep 5 minutes.
Remove tea bag with a slotted spoon, squeezing gently; cool tea mixture.
Stir together tea mixture, raspberry puree, grape juice, and lemon and lime slices.
Chill.
Stir in orange soft drink, and serve immediately over ice.
Swiss Chicken Casserole II
Category: meat-and-poultry
By Carolyn A. Burdette

A delicious combination of chicken with Swiss cheese, seasoning and creamy goodness in one easy baked dish! Who could ask for more?!

Ingredients:
6  skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can  condensed cream of chicken soup
¼ cup milk
2 cups herb-seasoned stuffing mix
¼ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

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

Calories: 429.5
Fat: 20.8 g
Saturated fat: 11.2 g
Carbohydrates: 19 g
Sugars: 3.1 g
Dietary fiber: 0.7 g
Protein: 38.5 g
Cholesterol: 119.7 mg
Sodium: 829.4 mg
Glazed Apple Cream Pie
Category: desserts
By Kathy

A friend who NEVER bakes gave me this recipe recently. I think she's made this pie once a week for the past 6 weeks now! This one is great!

Ingredients:
½ cup white sugar
½ cup milk
½ cup heavy cream
¼ cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2  tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
½ cup confectioners' sugar
1 tablespoon milk
¼ teaspoon vanilla extract
1 tablespoon butter, softened

Directions:
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender.  Cool for at least 30 minutes. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 1 - 9 inch pie

Calories: 480.4
Fat: 29.4 g
Saturated fat: 12.3 g
Carbohydrates: 51.1 g
Sugars: 24.6 g
Dietary fiber: 2.7 g
Protein: 4.3 g
Cholesterol: 41.1 mg
Sodium: 319.1 mg
Fried Pot Stickers
Category: appetizers-and-snacks
By TINKERBELL6778

I had fried pot stickers once on vacation and I have been trying to mimic their taste ever since. Serve with hoisin sauce.

Ingredients:
¼ pound ground turkey
1  egg, beaten, divided
1 teaspoon minced water chestnuts
1 teaspoon minced green onion
½ teaspoon light soy sauce
½ teaspoon minced fresh ginger
½ teaspoon freshly ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
12  wonton wrappers
vegetable oil for frying

Directions:
Combine turkey, 1 tablespoon beaten egg, water chestnuts, green onion, soy sauce, ginger, black pepper, salt, garlic powder, and red pepper flakes in a bowl. Use a 3-inch biscuit cutter to cut wonton wrappers into circles. Place 1 1/2 teaspoon of the turkey filling in the center of each wonton wrapper. Brush one side of each wrapper with beaten egg. Fold wrapper over filling, pleating edges as you seal. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pot stickers, 6 at a time, until browned, 3 to 6 minutes. Drain on paper towels.

Prep time: 25 mins
Cook time: 3 mins
Total time: 28 mins
Yields: 12 pot stickers

Calories: 241
Fat: 12.4 g
Saturated fat: 2.3 g
Carbohydrates: 19.5 g
Sugars: 0.3 g
Dietary fiber: 0.8 g
Protein: 12.9 g
Cholesterol: 92.8 mg
Sodium: 471.6 mg
Jonah's Easter Basket Clusters


Ingredients:
butter, marshmallows, jelly beans

Directions:
Melt butter over medium heat in a large pan.
Add marshmallows and stir until melted.
Turn off heat and add food coloring. Mix until well blended.
Add corn flakes and stir until coated.
Drop by large spoonsful on wax paper.
Top each with three jellybeans (work quickly!].
Let sit until hardened and then store in a covered container.
Quick Cheeseburger Pie
Category: main-dish
By Krystel

For those nights when you want to try something new.

Ingredients:
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
4 tablespoons cold water
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon salt
¼ cup all-purpose flour
⅓ cup dill pickle juice
⅓ cup milk
½ cup chopped dill pickles
2 cups shredded Swiss cheese, divided

Directions:
Preheat oven to 425 degrees F (220 degrees C). To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes. To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture. Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell. Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 466.5
Fat: 32.5 g
Saturated fat: 12.9 g
Carbohydrates: 22.1 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 20.4 g
Cholesterol: 68.2 mg
Sodium: 501.6 mg
Asian-lime Sauce (for Grilling and Dipping)


Ingredients:
ginger, garlic, rice vinegar, low sodium soy sauce, ketchup, cilantro, lime juice, brown sugar, hoisin sauce, red pepper flakes

Directions:
Stir all ingredients together until blended well.
Use this sauce to brush on ribs or other pork as it is being grilled, or use it on the side as a dipping sauce.
Spaghetti Pie III
Category: main-dish
By CHUBS

Really easy and filling recipe.  Serve with a tossed salad and garlic bread.  Better than lasagna.

Ingredients:
1 pound spaghetti
1 pound lean ground beef
¼ teaspoon salt
¼ teaspoon ground black pepper
garlic powder to taste
½ cup chopped green bell pepper
1 (26 ounce) jar pasta sauce
¾ cup sour cream
½ cup chopped green onions
½ (8 ounce) package cream cheese
1 ½ cups shredded Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). In a skillet over medium heat, brown the ground beef. Drain and crumble.  Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce.  Bring to a boil; reduce heat and simmer for 20 minutes. In a small bowl combine sour cream, green onions and cream cheese and set aside.  Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 7 servings

Calories: 670.9
Fat: 31.5 g
Saturated fat: 16.2 g
Carbohydrates: 65.8 g
Sugars: 11.6 g
Dietary fiber: 5.1 g
Protein: 29.9 g
Cholesterol: 95.2 mg
Sodium: 786.6 mg
Chanterelles With Cream Atop Goat Cheese Crostinis


Ingredients:
olive oil, butter, shallot, garlic cloves, dry white wine, cream cheese, fresh thyme leave, parsley

Directions:
If your mushrooms are large, cut them in half. Otherwise just use them whole.
Heat a large saute pan and add the oil and butter.
When bubbling, add the shallot and saute until soft, and then add the garlic.
Stir and cook another minute then add the mushrooms and season liberally with salt and pepper.
Over medium heat, stir the mushrooms occasionally and then add the thyme.
About 10 minutes later as the mushrooms are nice and soft, add the wine and decrease by 1/2.
Add the veal stock and reduce by half.
Lower the heat and Stir in the parsley and creole cream cheese, or the creme fraiche, and incorporate completely.
Taste and reseason with salt and pepper as needed.
Add the cream, a little at a time.
*You may not need all the cream, just keep adding and stirring until you get the consistency you'll want as a topping to your crostinis.
Remove from the heat and serve in a warmed bowl alongside a basket of toasted french bread rounds and the goat cheese.
I like to spread a little goat cheese on a bread round and top with a dollop of mushroms. Yum!
Mini Chocolate Cookies Without Oven


Ingredients:
refined flour, cocoa powder, powdered sugar, unsalted butter, baking powder

Directions:
Take butter on room temperature. It neither be chilled nor be melted. Beat up the butter with spoon or whisk until it turns into a smooth paste.
Now add powdered sugar and beat it again until it turns in to a smooth white paste. There should be no lumps in it.
Add Choco Powder, Baking Powder, and Refined Flour and mix it in the batter. You can add some chopped dry fruits. It will turn in to the form of dough.
Now grease a plate and your hands as well. Make small bowls with the dough and put it on the plate. Mind the gap between cookies. After baking it will double in size. Put some dryfruit on it and press with a spoon.
Before starting the process keep a kadhai/cooker on gas on low flame for 10 Minutes. Cover it with lid. If you are using cooker then remove the whistle and rubber. After 10 minutes put the plate on the stand in kadhai/cooker for 20 minutes.
After 20 minutes it will bake and keep out from kadhai. Don't touch until it cools down, it can break.
After cooling, enjoy the cooking. You can store them in an airtight container.
Tyrokafteri (Greek Cheese Dip)


Ingredients:
feta cheese, olive oil

Directions:
Remove seeds from pepper and cut pepper into slices. Place peppers in food processor.
Crumble Feta cheese into food processor. Pulse a few times to mix pepper and cheese.
Add yogurt and olive oil and pulse several times to combine.
*For a creamier dip, add more yogurt to taste.
Tropical Carrot Cake


Ingredients:
all-purpose flour, all-purpose flour, baking soda, ground cinnamon, salt, granulated sugar, eggs, carrots, pecans, raisins, fresh pineapple, granulated sugar, cornstarch, vanilla extract, cream cheese, butter, confectioners' sugar, vanilla extract, pecans

Directions:
Preheat oven to 350°F.
Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
For Pineapple Filling:
In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator].
In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
Place second layer on top of filling and spread about 1 cup of icing over cake layer.
Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.
Cherry Cheesecake Swirl Brownies
Category: desserts
By thedailygourmet

These cherry cheesecake brownies are quick to assemble. Feel free and swap the brownie portion with a boxed mix or your favorite brownie recipe. Morello cherries can often be found at stores such as Trader Joe's. Black cocoa onyx powder can be obtained through Savory Spice Shop®-- it's completely optional but gives a luxurious dark chocolate color to the brownies.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup white sugar
3 tablespoons flour
1  egg
½ teaspoon vanilla extract
2 cups white sugar
1 ½ cups all-purpose flour
⅓ cup cocoa powder
1 teaspoon black onyx cocoa powder (from Savory Spice Shop®)  (Optional)
1 ½ teaspoons salt
1 teaspoon baking powder
1 cup vegetable oil
4  eggs
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 ¾ cups morello cherries, drained and chopped

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan. For the filling: Beat cream cheese, sugar, flour, egg, and vanilla extract in a bowl with an electric mixer until creamy. For the brownies: Combine sugar, flour, cocoa powder, black onyx cocoa powder, salt, and baking powder in a large bowl. Beat together oil, eggs, corn syrup, and vanilla extract in a separate bowl. Pour into flour mixture and mix to combine. Spread 3/4 of the batter into the prepared baking pan. Mix 1/4 cup chopped morello cherries into the batter in the pan. Spread remaining cherries across the top of the brownie batter in one layer. Pour cream cheese filling over the cherries. Spread remaining brownie batter on top of the cream cheese filling. Draw a knife through the batter to create swirls. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 27 minutes. A toothpick inserted in the center should come out clean. Let cool completely before slicing.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 brownies

Calories: 256.1
Fat: 13.7 g
Saturated fat: 3.7 g
Carbohydrates: 31.6 g
Sugars: 22.8 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 49 mg
Sodium: 210.6 mg
Beer and Bacon Mancakes


Ingredients:
bacon, brown sugar, beer, eggs

Directions:
Preheat oven to 350 degrees F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.
Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.
Preheat griddle or skillet over medium-high heat or electric griddle to 375 degrees F; grease with vegetable oil or shortening.
In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.
Chef John's Cheater Demi-Glace
Category: side-dish
By Chef John

You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.

Ingredients:
1 tablespoon vegetable oil
3 ribs celery, chopped
2  onions, chopped (including skins)
2  carrots, chopped
3 tablespoons tomato paste
5 pounds whole chicken wings
3 (1 inch thick) slices beef shank
6 quarts cold water
1  bay leaf
½ teaspoon whole black peppercorns

Directions:
Preheat oven to 425 degrees F (220 degrees C). Oil a large roasting pan with vegetable oil. Place celery, onions, and carrots in the pan. Drizzle tomato paste over the vegetables; toss together. Arrange chicken wings and beef shanks on the vegetables. Bake in preheated oven 45 minutes. Turn chicken and beef pieces. Continue roasting until mixture is very well browned and even a bit charred here and there, another 30 to 40 minutes. Transfer mixture to a large stock pot along with pan juices. Add 6 quarts cold fresh water, bay leaf, and peppercorns. Bring to a simmer over high heat; reduce heat to low to maintain a gentle simmer with small bubbles and very little movement. Simmer until meat is falling off the bone and flavor is extracted from the chicken and beef, 12 to 14 hours. Remove from heat. Strain out all solids. Return pot to heat and bring to a simmer over medium-high heat. Reduce to about 2 quarts, or by 50 percent. Strain liquid though a strainer into a container; press down solids in strainer to extract all the liquid. Bring to room temperature before covering; refrigerate.  When demi-glace has solidified, gently use a spatula to scrape off any fat that has collected at the top.

Prep time: 10 mins
Cook time: 15 hrs 20 mins
Total time: 15 hrs 30 mins
Yields: 2 quarts

Calories: 316.9
Fat: 18.6 g
Saturated fat: 5.5 g
Carbohydrates: 9 g
Sugars: 4.4 g
Dietary fiber: 2.1 g
Protein: 27.4 g
Cholesterol: 75.8 mg
Sodium: 170.8 mg
Honey Horseradish Dip


Ingredients:
plain nonfat yogurt, coarse grain mustard, honey

Directions:
Mix all ingredients together in a bowl., Store in the refrigerator.
Asian Chicken Salad


Ingredients:
romaine lettuce, green onion, cilantro, chicken meat, apple cider vinegar, granulated sugar, ginger

Directions:
Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend.
In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds.
Pour dressing over salad just before serving; toss to coat.