xiaoxl/recipe_data huggingface dataset:
Easy Orange Fruit Dip


Ingredients:
cream cheese, orange

Directions:
Combine 1st three ingredients, mix well and chill.
Optional Orange serving bowl.  Cut top off orange, scoop to remove pulp, and stuff with dip.
Comfort Italian Sausage Stew


Ingredients:
sweet Italian sausage links, red wine, olive oil, onion, garlic, basil, oregano, red pepper flakes, diced tomatoes, stewed tomatoes, potatoes, parsley, salt

Directions:
In lg skillet over med heat, brown sausage.
Add wine, oil, onions and garlic; cook 5 minutes.
Add basil, oregano, red pepper flakes, both cans of tomatoes, and potatoes.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Stir in parsley and salt.
Oyster Chowder


Ingredients:
olive oil, yukon gold potatoes, celery ribs, onion, butter, fresh chives, bacon, celery ribs, onion, yukon gold potato, olive oil, fresh chervil

Directions:
For the soup:
Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters] and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil.
Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes.
Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids]. Pass through a fine sieve if necessary.
Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired.
For the bacon and vegetable garnish:
Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes.
To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.
Shrimp Mold (New Orleans style)


Ingredients:
shrimp, green onion, celery, cream cheese, gelatin, shrimp, mayonnaise, Tabasco sauce, Worcestershire sauce, salt

Directions:
Bring soup to boil.
Dissolve gelatin in shrimp liquid.
Add soup to cream cheese and blend until smooth.
Add gelatin to soup- mix and add vegetables and mayonnaise.
Add seasonings and salt to taste.
Pour in greased mold.
Cover with Saran Wrap and chill at least 4 hours before serving.
(Preferably overnight].
oatmeal pecan pie


Ingredients:
butter, sugar, dark corn syrup, rolled oats, eggs, vanilla, pecans

Directions:
preheat oven to 325., in a medium pan melt butter., remove from heat, stir in sugar, corn syrup, and oats., stir in eggs and vanilla., pour into unbaked pie crust., top with pecans., cover edges of pie with tin foil to prevent overbrowning., bake for 25 minutes., remove foil, bake for an additional 20-25 minutes until set., cool on a wire rack., top with whipped cream if desired, and serve.
Skillet Lasagna With Italian Sausage and Butternut Squash


Ingredients:
olive oil, yellow onion, garlic cloves, salt, fresh ground pepper, mild Italian sausage, unsalted butter, all-purpose flour, milk, parmigiano-reggiano cheese, fresh parsley, fresh parsley, fresh sage

Directions:
Preheat oven to 400 degrees F.
In a large nonstick fry pan over medium-high heat, warm oil.  Cook onion 8 minutes.
Add garlic, salt and pepper; cook 30 seconds.  Transfer to bowl.
Cook sausage, breaking it into pieces, 8 minutes.  Add to onion mixture.
In fry pan over medium heat, melt butter.  Add flour; cook, stirring, 1 minute.
Slowly stir in milk; increase heat to medium-high; cook 8-10 minutes.
Transfer to a separate bowl.  Stir in 3/4 cup cheese, 1/4 cup parsley, sage, salt and pepper.
Spread 1/3 cup sauce on bottom of fry pan; top with single layer of three noodles.  Top with 1/3 cup of sauce, 1/3 cup sausage and layer of squash slices.
Repeat layering of sauce, sausage and squash 5 more times, replacing squash layer with noodles every other layer.  Top with remaining sauce and cheese.
Bake 45 minutes.
Sprinkle with 1 Tb parsley.  Let stand 15 minutes.
Garlic Balsamic Dressing


Ingredients:
red wine vinegar, Dijon mustard, brown sugar, Splenda sugar substitute, salt, black pepper, minced garlic cloves, olive oil

Directions:
There are two ways to do this., With Food Processor:, Add garlic cloves to mini food processor., Chop/grind., Add everything else except for olive oil., Chop/grind again., Add olive oil., Chop/grind again., That's it! And you have perfectly blended perfectly creamy salad dressing., Without Food Processor:, Crush or mince garlic cloves., Add all ingredients in a jar except olive oil., Shake well., Add olive oil., Shake vigorously until evenly mixed., Enjoy!
Brazilian Marinated Steaks With Chile Lime Sauce


Ingredients:
lime juice, dry red wine, onion, garlic cloves, dried oregano, bay leaf, coarse salt, fresh ground black pepper, bell peppers, salt, garlic cloves, limes, juice of, parsley

Directions:
For the Chile Lime Sauce:
Combine all ingredients in a mini-chopper or blender, and blend or grind until a paste is formed.  (Makes about 1/2 cup].
Place the steaks in a single layer in a large glass or ceramic baking dish.
Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
Cover and refrigerate, turning every couple of hours for about 4 hours.
Preheat the grill.
Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
Mellow Yellow Smoothie


Ingredients:
grapefruit, pineapple, banana

Directions:
"In blender, combine grape juice, grapefruit, pineapple and banana.  Process as directed until smooth."
Shrimp Butter
Category: appetizers-and-snacks
By ROCKSTAR1115

This is a great dip for parties.  It goes a long way and is served at room temperature so it does not have to be kept hot or cold.  I usually serve it on thin wheat crackers.

Ingredients:
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans shrimp, drained
1 tablespoon chopped onion
3 tablespoons lemon juice
½ teaspoon garlic salt
¼ cup mayonnaise

Directions:
Place the butter and cream cheese into a medium bowl, and beat with an electric mixer. Add the shrimp, onion, lemon juice, garlic salt and mayonnaise; beat until fluffy. Cover and chill for several hours before serving. Allow the butter to come to room temperature before serving.

Prep time: 5 mins
Total time: 3 hrs 5 mins
Yields: 16 servings

Calories: 167.7
Fat: 16.5 g
Saturated fat: 9 g
Carbohydrates: 1 g
Sugars: 0.2 g
Protein: 4.4 g
Cholesterol: 63.8 mg
Sodium: 202.6 mg
Baja Chicken


Ingredients:
lime, juice of, tomato puree, salt, black pepper, cumin, chili powder, cinnamon, garlic powder

Directions:
mix all ingredients except chicken in a bowl.
add chicken and let marinate 24 - 48 hours.
take chicken out of marinade and place in a 9x13 baking dish.
bake uncovered in a 425 degree F oven for 30 minutes.
cover and bake at 325 degrees F for 30 more minutes.
while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
serve over rice or wrapped in a tortilla.
Alternate cooking method using a grill.
reserve 1/3 of marinade.
mix chicken into the rest of marinade.
marinate 24 - 48 hours.
cook the chicken on a grill until outside is slightly blackened.
put in a 9x13 pan
add the reserved marinade.
cover and bake at 325 degrees F for 30 minutes.
shred as described above.
Touchdown Chocolate Fantasy Bars


Ingredients:
egg, sweetened condensed milk, vanilla extract, salt

Directions:
Preheat oven to 350 degrees., Grease 13 x 9 pan., In a large bowl, combine cake mix, oil, egg., Beat on medium speed until crumbly., Stir in nuts., Reserve 1 1/2 cups of crumb mixture., Firmly press remaining crumb mixture on bottom of prepared pan., In a small saucepan over medium heat, combine remaining ingredients., Cook and stir until chips melt., Pour evenly over prepared crust., Sprinkle reserved crumbs evenly over crust., Bake 25-30 minutes until edges are firm., Cool., Cut into bars., Store loosely covered at room temperature.
Maggie's Lemon & Sugar Cake


Ingredients:
butter, self-raising flour, baking powder, sugar, eggs, milk, lemon, zest of, sugar

Directions:
Mix all ingredients in a food processor for about 15 seconds.
Then put it into a 20 cm tin and bake on 325F/170C for about 35 minutes.  Mine is usually done by then, but the recipe says 45 minutes.
Mix the juice of one lemon and 3 tbs sugar, then heat it in the microwave for about 20-40 seconds until the sugar is melted into the lemon juice.
Let the cake cool for 10 minutes, then pour the lemon/sugar mix on top.
Peanutty Chocolate Raspberry Rugelach


Ingredients:
cream cheese, unsalted butter, salt, all-purpose flour, peanuts, granulated sugar, cinnamon, milk

Directions:
1. Place cream cheese, butter and salt in a mixing bowl. Beat on high until smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and wrap with plastic wrap. Refrigerate for at least 1 hour.
2. Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step.
3. Preheat oven to 350°F (180°C]. Line 1 or 2 baking sheets with parchment paper. On a floured surface, use a floured rolling pin to roll dough very thinly into a circle, about 15 inches (38 cm] in size and about ?-inch (3-mm] thick.
4. Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie – for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges.
5. Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies.
6. Bake in centre of preheated oven until lightly browned, 22 to 25 minutes. Cool completely on rack.
Creamy Pasta Skillet with Baby Bella Mushrooms
Category: uncategorized
By Bri Horst

This is a classic pasta dish with baby bella mushrooms that the family always asks me to make! It's a creamy, easy-to-put-together meal everyone loves!

Ingredients:
½ (16 ounce) package penne pasta
4 tablespoons butter
1 (16 ounce) package sliced baby bella mushrooms
½ tablespoon minced fresh garlic
½ pound diced bacon
1 medium yellow onion, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried minced onion
1 teaspoon ground black pepper
1 tablespoon garlic powder
¼ teaspoon ground thyme
¼ teaspoon salt
1 (16 ounce) jar Alfredo sauce
2 ½ cups milk
1 (8 ounce) package shredded mozzarella cheese
½ cup shredded Parmesan cheese, divided
¼ teaspoon chopped fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. While pasta cooks, melt butter in a skillet over medium heat; add mushrooms and garlic. Cook and stir until mushrooms until soft, about 5 minutes. Add bacon and onion and cook and stir until the onion is transparent, about 5 minutes. Stir in oregano, basil, dried parsley, dried onion, pepper, garlic powder, thyme, and salt, which should soak up any grease or liquid in the pan. At this point, everything should look like it's covered in almost a paste. Stir in  . Pour in 2 cups of milk; pour remaining 1/2 cup into the Alfredo sauce jar to clean out and pour into the skillet. Mix everything together over low heat; things will be very thin and runny, and that is what you want. Add mozzarella and 1/2 of the Parmesan cheese. Mix well and let simmer until thickened. Fold drained pasta into the sauce. Plate up portions and sprinkle with remaining Parmesan cheese and fresh parsley.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 servings

Calories: 852.2
Fat: 55.8 g
Saturated fat: 27 g
Carbohydrates: 53.6 g
Sugars: 13.2 g
Dietary fiber: 3.8 g
Protein: 37.3 g
Cholesterol: 117.2 mg
Sodium: 1923.3 mg
Smoked Salmon Dip


Ingredients:
red salmon, cream cheese, ham, lemon juice, liquid smoke, onion powder, paprika

Directions:
Drain Salmon., Remove skin and bones., Flake salmon in bowl., Add the remaining ingredients., Mash together and mix well.
Kitchen Sink Cookies
Category: desserts
By Cara

Everything but the kitchen sink!

Ingredients:
1 cup butter, softened
2 cups packed brown sugar
2  eggs
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup vanilla baking chips
½ cup butterscotch chips
1 cup chopped pecans

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 5 dozen

Calories: 142.4
Fat: 7.1 g
Saturated fat: 3.8 g
Carbohydrates: 18.2 g
Sugars: 9.7 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Cholesterol: 14.3 mg
Sodium: 96.5 mg
Ginger Glazed Ham


Ingredients:
ham, brown sugar, ground ginger, whole cloves, cinnamon stick, ground mixed spice, white wine vinegar, apricot, cherries

Directions:
Score ham, insert cloves in squares and bake at 170C for 45 minutes basting with the glaze until crisp and golden brown.
GLAZE:
Drain syrup from apricots, measure out 125ml and reserve remainder.
Place apricot syrup, sugar, ginger and jam in a small pan and melt over a low heat, stirring.
Make reserved apricot syrup up to 250ml, with water if necessary.
Heat syrup, spices and vinegar in a large shallow saucepan.
Add apricots, hollows down and gently simmer for 5 minutes.
Remove from heat and cool apricots in syrup.
Place a cherry in each half and arrange  around ham.
Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau


Ingredients:
garlic cloves, yellow onion, garlic cloves, kale, mozzarella cheese, chili powder, olive oil, tortillas, yogurt, lime, juice of, ground cumin, garlic clove, honey, cilantro

Directions:
Combine all the ingredients for the yogurt sauce together in a bowl. Set aside.
Bring a large pot of water to a boil. Add the squash and cook until for tender. About 5-8 minutes. Strain squash and let cool for a couple of minutes.
While squash cooks heat a little oil in a large skillet over medium heat.  Add onion and cook for about 5 minutes stirring often. Add garlic,  kale, and chili powder. Cook for about 3-5 more minutes (or until kale is bright green and tender] Remove from heat and place mixture into a bowl. Reserve the same pan for cooking the tortillas (no need to clean it!].
In a blender of food processor puree the squash with 1 TBS olive oil and a dash of salt.
Heat a little more oil in the same skillet over medium hight heat. Assemble your quesadillas by spreading a healthy portion of the squash mixture followed by the kale and onion mixture. Sprinkle with cheese and top with the the second tortilla. Cook for about 3-5 minutes per side or until lightly browned and crisp.
Enjoy with yogurt-lime sauce and cilantro.
Please use this recipe as a guide. Adjust measurements and ingredients as necessary.
Mustard Garlic Vinaigrette


Ingredients:
cider vinegar, white wine vinegar, Dijon mustard, granulated sugar, garlic clove, water, olive oil, parmesan cheese

Directions:
In a small bowl, mix together vinegar, mustard, sugar, garlic and water, gradually whisk in oil.
Stir in Parmesan.
Season with salt and pepper to taste.
Easy Caramelized Onion Pork Chops
Category: main-dish
By Pamela Newland

Caramelized onions give the flavor to these easy to make pork chops - yummy!  Great with parsley potatoes!

Ingredients:
1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1  onion, cut into strips
1 cup water

Directions:
Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste. In a skillet, heat oil over medium heat.  Brown pork chops on each side.  Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes. Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown.  Remove chops from pan, and serve with onions on top.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 47.3
Fat: 3.5 g
Saturated fat: 0.6 g
Carbohydrates: 4 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 691.5 mg
Ukrainian Red Borscht Soup
Category: soups-stews-and-chili
By Patti

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Ingredients:
1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3  carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

Directions:
Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar. Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 10 servings

Calories: 256.9
Fat: 13.8 g
Saturated fat: 5.2 g
Carbohydrates: 24.4 g
Sugars: 8 g
Dietary fiber: 4.8 g
Protein: 10.1 g
Cholesterol: 31 mg
Sodium: 626.3 mg
Gf Chicken Quesadillas


Ingredients:
green bell peppers, purple onion, cumin, chicken breasts, no-salt-added diced tomatoes, fresh cilantro, salt, ground pepper, fat free tortillas, reduced-fat monterey jack cheese, fresh cilantro stem

Directions:
Place oil in a large nonstick skillet over medium-high heat until hot.
Add chopped pepper and onion; cook 3 minutes, stirring often. Add cumin, and cook 1 minute, stirring often.
Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper.
Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over chicken mixture on tortillas; fold tortillas in half.
Grill folded tortillas until cheese is melted and outsides are lightly browned. Set aside, and keep warm. Repeat procedure with remaining tortillas.
Garnish with cilantro sprigs, if desired. Serve immediately.
Magic Chocolate  Cake


Ingredients:
shortening, sugar, eggs, water, flour, baking soda, milk

Directions:
cream  shortening  and sugar.
add eggs.
one at time.
dissolve  cocoa  in hot water.
add to creamed  mixture.
mix soda  into flour.
add to creamed  mixture.
alternatively with milk.( i used soured milk ].
pour into greased floured cake pan.(i used 9x13].
bake in 375 degree oven 30  minutes.
Tilapia With Lemon Butter Sauce


Ingredients:
unsalted butter, lemon, milk, light olive oil

Directions:
Prep the tilapia - Defrost in package, if necessary, rinse and place in glass or plastic bowl. Cover with milk and set aside for 30 minute to soak out as much of the strong flavor as possible - the milk will turn pink.
Using a microplane, zest the lemon, removing as much as possible without getting any of the pith. Juice the lemon and set both the juice and zest aside.
Preheat an electric skillet to 375°F.
Remove the tilapia from the milk and discard the milk. Lightly bread the fish with the fish fry. Add a small amount of olive oil to the skillet and distribute evenly. Place the filets in the oil and fry until the fish is just flaky and the breading is a medium brown.
While the fish is cooking, melt the butter in a small saucepan. add the lemon zest and stir until combined. Whisk in the lemon juice until fully incorporated. You can add more fresh not-from-concentrate lemon juice to taste.
Remove the cooked filets from the skillet, drain on a paper towel. Plate the fish and drizzle the sauce over to taste. Serve with risotto or pilaf and a green vegetable such as asparagus or broccoli.
Rainbow Bundt® Cake
Category: desserts
By GoosesGirl94

I wanted something unique and fun for my grandson's birthday. I initially thought about doing a rainbow layer cake, but thought I might be able to achieve an actual rainbow arc if I used a fluted tube pan (such as Bundt®). I was thrilled when we sliced this and I saw how vibrant and arc-shaped the rainbow turned out. And my little guy was delighted with it ... he thought I was magic!

Ingredients:
2 tablespoons all-purpose flour, or as needed
1 package white cake mix
1 (1 ounce) package instant vanilla pudding mix
4  eggs, lightly beaten
1 cup sour cream
½ cup butter, melted
½ cup water
1 teaspoon white sugar
1 drop red paste food coloring, or as needed
1 drop purple gel food coloring, or as needed
1 drop blue paste food coloring, or as needed
1 drop green paste food coloring, or as needed
1 drop yellow paste food coloring, or as needed
1 drop orange paste food coloring, or as needed
1 (16 ounce) package prepared chocolate frosting
¼ cup rainbow sprinkles, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan. Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked. Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle. Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake. Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour. Drizzle or spread frosting over cake and decorate with rainbow sprinkles.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 15 mins
Yields: 1 cake

Calories: 498.2
Fat: 25.4 g
Saturated fat: 10.6 g
Carbohydrates: 65 g
Sugars: 50.7 g
Dietary fiber: 0.7 g
Protein: 5.1 g
Cholesterol: 83.3 mg
Sodium: 472.9 mg
Super Easy Macaroni Salad


Ingredients:
macaroni, cheese, Miracle Whip, mustard

Directions:
Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
Mix together cold macaroni, cheese, and ham in a bowl.
In a separate bowl mix miracle whip and mustard.  (If it is too tangy my mom would put a little sugar in it about a tsp.].
Mix it all together and chill or serve immediately.