xiaoxl/recipe_data huggingface dataset:
Zucchini Appetizer


Ingredients:
zucchini, onions, butter, margarine, fresh parsley, salt, fresh ground pepper, dry basil, fresh basil, dry oregano, eggs, mozzarella cheese, romano cheese

Directions:
Combine all the ingredients in a pan, except the egg and cheese.
Sauté the ingredients approximately 10 minute.
until tender and liquid has evaporated.
Do not let zucchini become too soft.
Beat the eggs and mix with the Mozzarella cheese, Romano cheese, and zucchini mixture.
Spread in the shell and sprinkle with some Mozzarella cheese on top.
Bake in preheated oven 350°F for about 30 minutes until cooked.
Serve warm or cooled.
Slightly warm is best.
Creamy Orange Chia Pudding


Ingredients:
maple syrup, orange zest, vanilla

Directions:
1. Whisk all ingredients together in a large bowl. Let stand for 10 minutes and whisk again.
2. Cover and refrigerate for at least 4 hours or overnight, then dish it up and serve. Garnish it with a fresh orange peel if desired.
Christine's Iced Latte


Ingredients:
water, sugar, half-and-half

Directions:
Prepare the espresso with the water in a automatic drip coffee pot.
After the espresso has brewed pour about 8oz of brewed espresso into a coffee cup. Add the sugar and half and half while stirring. (I use a standard coffee cup].
In a 16oz glass pour the caramel or chocolate syrup into the bottom of the glass. Then fill the glass with the cubed ice. Pour the prepared espresso mix into the glass.
If using whipped cream top the cooled coffee with desired amount of whipped cream then drizzle with desired amount of syrup.
Mexicali Pasta Salad
Category: salad
By FoodLady

Mexican-style pasta salad that is a great change for a picnic.

Ingredients:
1 (16 ounce) package tri-color rotini pasta
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
½ cup chopped red bell pepper
½ cup Italian-style salad dressing, or more to taste
½ cup shredded Mexican cheese blend
3  green onions, thinly sliced
⅓ cup minced fresh cilantro
1 slice onion, minced
2 tablespoons taco seasoning mix
½  lime, juiced

Directions:
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion,  , and lime juice together in a bowl. Add rotini and lightly stir to combine.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 246.3
Fat: 5.5 g
Saturated fat: 1.8 g
Carbohydrates: 41 g
Sugars: 3 g
Dietary fiber: 4.6 g
Protein: 8.8 g
Cholesterol: 5.4 mg
Sodium: 651.4 mg
Tomato Garlic Chicken


Ingredients:
minced garlic cloves, salt, olive oil, onion, broiler-fryer chickens, tomatoes, fresh basil

Directions:
In a large bowl, combine the garlic and salt and let set for 15 to 20 minutes.
Add the potatoes and 2 tablespoons of oil.
In a greased 13 x 9 x 2-inch baking dish, layer the potato mixture, onion, chicken, and tomatoes.
Sprinkle with the basil.
Drizzle with the remaining oil; cover and bake at 350F for 1 hour.
Uncover and bake 15 to 20 minutes more or until chicken juices are clear and potatoes are tender.
Orange Upside Down French Toast


Ingredients:
butter, sugar, cinnamon, orange zest, eggs

Directions:
Melt the butter in a 10 X 15 inch jellyroll pan., Combine sugar, cinnamon and orange rind.  Sprinkle evenly over melted butter., Beat eggs and orange juice together., Dip bread, soaking well., Arrange bread on top of the butter/sugar mixture., Bake at 325*F for 20 minutes, until done.  Watch carefully., Lift out and flip onto a warm plate to serve.
Brownie Batter Dip (aka Chocolate Hummus)
Category: appetizers-and-snacks
By ConnorsMom

At first I was skeptical of 'dessert' hummus. Then I tried some. I was hooked. It is awesome on apples, strawberries, pretzels and lots of other things.

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
½ cup unsweetened dark cocoa powder
½ cup white sugar
3 tablespoons olive oil
3 tablespoons creamy natural peanut butter
1 teaspoon vanilla extract
½ teaspoon salt
3 tablespoons water, or more if needed

Directions:
Combine chickpeas, cocoa powder, sugar, olive oil, peanut butter, vanilla extract, and salt in a food processor; blend, scraping down sides as needed, until smooth. Begin adding water while processor is running and blend until desired consistency is reached.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 91.8
Fat: 4.6 g
Saturated fat: 0.8 g
Carbohydrates: 12.3 g
Sugars: 6.6 g
Dietary fiber: 1.9 g
Protein: 2.1 g
Sodium: 133.2 mg
Chef John's Chicken Satay Burger
Category: world-cuisine
By Chef John

I love chicken satay, that spicy meat on a stick, marinated and grilled and served with a peanut sauce. I tried to get that same effect with a chicken burger.

Ingredients:
2 tablespoons peanut butter
1 teaspoon lime juice
1 teaspoon Asian chile pepper sauce (such as sambal oelek), or to taste
½ cup carrots cut into thin matchsticks
½ cup cucumber cut into thin matchsticks
2 tablespoons jalapeno peppers cut into thin matchsticks
1 tablespoon seasoned rice vinegar
2 teaspoons fish sauce
3 cloves garlic, minced
1 ½ tablespoons coconut milk
½ teaspoon ground cumin
¼ teaspoon ground turmeric
1 teaspoon Asian chile pepper sauce (such as sambal oelek)
1 tablespoon dry bread crumbs
2 teaspoons soy sauce
1 pound ground chicken
2 tablespoons chopped fresh basil
salt
1 pinch cayenne pepper, or to taste
¼ cup cilantro leaves
4  hamburger buns

Directions:
Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined. Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside. Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft. Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix. Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties. Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 sandwiches

Calories: 329.6
Fat: 8.9 g
Saturated fat: 2.8 g
Carbohydrates: 28.2 g
Sugars: 4.9 g
Dietary fiber: 2.4 g
Protein: 33.6 g
Cholesterol: 65.8 mg
Sodium: 676.1 mg
Sweet Blackberry and Brandy Sauce
Category: side-dish
By Wilemon

This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes.  Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.

Ingredients:
4 cups fresh blackberries
1 cup sugar
1 tablespoon brandy
2 tablespoons cornstarch
¼ cup water

Directions:
Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 3 cups

Calories: 93.9
Fat: 0.2 g
Carbohydrates: 22.5 g
Sugars: 18.9 g
Dietary fiber: 2.4 g
Protein: 0.7 g
Sodium: 0.8 mg
Poblano Queso Dip


Ingredients:
butter, garlic cloves, poblano chiles, white wine, cheddar cheese, mozzarella cheese, salt, pepper

Directions:
In a saucepan over medium heat, melt the butter. Add garlic and peppers; sauté until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller's Pepperoni Minis.
Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis.
More information and recipe ideas are available online at pillers.com.
Frontier  Stew


Ingredients:
beef, salt, pepper, molasses, carrots, onions, potatoes, peas

Directions:
sear beef in oil., cover with water, add seasoning  and molasses, simmer 1 hour, add potatoes  carrot and onions, cook 1/2 hour., add peas cook 10 minutes  more.
Christmas Gift Loaf
Category: fruits-and-vegetables
By Sharon K Grams

Great Holiday loaf with pumpkin, nuts, chocolate chips and icing. Doubling the batch will yield three 8x4 inch loaves.

Ingredients:
½ cup butter, softened
1 cup white sugar
2  eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¾ cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped walnuts, divided
¼ cup confectioners' sugar
2 tablespoons heavy cream
1 pinch ground nutmeg
1 pinch ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top. Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing. To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.

Cook time: 1 hr 5 mins
Total time: 1 hr 5 mins
Yields: 1 - 9x5 inch loaf

Calories: 359.4
Fat: 20.4 g
Saturated fat: 8.9 g
Carbohydrates: 43.1 g
Sugars: 27.8 g
Dietary fiber: 2.6 g
Protein: 5.1 g
Cholesterol: 54.7 mg
Sodium: 307.9 mg
Shortcut Shepherd's Pie
Category: main-dish
By STP

This isn't the traditional Shepherd's Pie with lamb, but a quick and easy version my family loves.

Ingredients:
5  potatoes, peeled and quartered
1 pound lean ground beef
1 (4 ounce) can sliced mushrooms
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of celery soup
salt and pepper to taste
3 tablespoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 335.6
Fat: 16.3 g
Saturated fat: 6.8 g
Carbohydrates: 33.7 g
Sugars: 2.4 g
Dietary fiber: 5 g
Protein: 14.1 g
Cholesterol: 49.9 mg
Sodium: 1063.4 mg
Instant Pot® Butternut Squash and Pear Soup
Category: soups-stews-and-chili
By France C

Peeling and chopping butternut squash can be quite a chore, but not using this method! By precooking the squash in your Instant Pot®, the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes! The pears add just the perfect amount of sweetness with no need to add in extra sugar. Garnish with a light drizzle of cream to serve.

Ingredients:
1 (3 pound) butternut squash
1 cup water
1 tablespoon olive oil
½ medium onion, quartered
2 cloves garlic, peeled
2  ripe pears - peeled, cored, and chopped into 1-inch chunks
1 ½ teaspoons salt
¾ teaspoon ground sage
4 cups chicken broth
½ cup heavy cream

Directions:
Cut butternut squash into 4 pieces and remove seeds. Pour water into the bottom of a multi-functional electric pressure cooker and place trivet inside. Place squash on trivet, close lid, and set seal valve. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain out the water and wipe the bottom of the pot dry. Remove squash skin and discard. Roughly chop any large pieces into smaller 1- to 2-inch chunks. Set aside. Select the Saute function and heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add pears, salt, and sage; cook for 1 to 2 minutes more. Turn pressure cooker off. Add the squash and chicken broth. Close lid and seal valve. Select high pressure; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 240.1
Fat: 10.3 g
Saturated fat: 4.9 g
Carbohydrates: 37.7 g
Sugars: 11.6 g
Dietary fiber: 6.5 g
Protein: 3.9 g
Cholesterol: 31.2 mg
Sodium: 1376.1 mg
Savory Toasted Pumpkin Seeds
Category: appetizers-and-snacks
By CRYSTAL10

Pumpkin seeds that are crunchy and full of fall flavor. Very popular.

Ingredients:
2 cups raw pumpkin seeds
1 ½ teaspoons Worcestershire sauce
1 ½ tablespoons butter, melted
1 ¼ teaspoons seasoned salt

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet. Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 cups

Calories: 103.6
Fat: 9 g
Saturated fat: 2.2 g
Carbohydrates: 3.3 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 4.3 g
Cholesterol: 2.9 mg
Sodium: 87.7 mg
Tangy Pear and Blue Cheese Salad
Category: salad
By LARAL

Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

Ingredients:
⅓ cup ketchup
½ cup distilled white vinegar
¾ cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2  pears - peeled, cored and chopped
½ cup toasted chopped walnuts
½  red onion, chopped

Directions:
In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 627
Fat: 49.7 g
Saturated fat: 6.9 g
Carbohydrates: 43.3 g
Sugars: 35.5 g
Dietary fiber: 4.9 g
Protein: 7.5 g
Cholesterol: 14.2 mg
Sodium: 1197.4 mg
Hot Quick Banana Boats


Ingredients:
bananas, miniature marshmallow

Directions:
Place each banana on a 12-in. square of foil; crimp and shape foil around bananas so they sit flat.
Cut each banana lengthwise about 1/2 inches deep, leaving 1/2 inches uncut at both ends. Gently pull each banana peel open, forming a pocket. Fill pockets with chocolate chips, trail mix and marshmallows.
Grill bananas, covered, over medium heat for 4-5 minutes or until marshmallows are melted and golden brown.
Sara's Lasagna


Ingredients:
olive oil, ground beef, olive oil, onions, garlic cloves, fresh tomatoes, diced tomatoes, fresh parsley, bay leaves, fresh basil, dried oregano, cinnamon, nutmeg, salt, pepper, butter, plain flour, skim milk, eggs, parmesan cheese, nutmeg, salt, pepper, parmesan cheese

Directions:
MEAT SAUCE:
Heat 2TB chilli infused olive oil in a large frying pan.  Lightly brown beef (don't fully cook the beef!]  Transfer to the slowcooker.
Heat 2 TBoil in pan, lightly cook onions and garlic until just soft.  Add to slow cooker.
Add all other meat sauce ingredients, and cook on high for at least 4 hours.
Remove lid for last 30 minutes to reduce liquid if needed.  Remove bay leaves.
Set aside to cool.
BECHAMEL SAUCE:
Melt butter in a large microwave safe bowl.  add flour and whisk until smooth.  Microwave 1 minute.  Whisk.
Slowly whisk in milk, microwave for 5 minutes.  Whisk.
Whisk in eggs, and microwave for 2 minutes.  Whisk.
Add cheeses, nutmeg, salt, and pepper, whisk.  Microwave for 2 minutes.
Whisk, and microwave in 1 minute intervals until thick.  Whisk after every minute to keep sauce smooth.
TO ASSEMBLE:
Grease 2 large baking dishes or lasagne dishes.  Add a spoonful of tomato sauce to the bottom, and spread around.
Add a layer of pasta.
Add a layer of meat sauce.
Top with a layer of bechamel sauce.
Add a second layer of pasta.
Add another layer of meat sauce.
add a third layer of pasta.
Top with remaining bechamel sauce, and sprinkle with parmesan.
Bake at 180C for around 30 minutes, or until browned on top.
Remove from oven and let stand for 20 - 30 minutes.
Cut into slices and serve with garlic bread and a green salad.
Quince Compote
Category: desserts
By Annette

This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.

Ingredients:
2 pounds quinces - peeled, cored, and diced
2 cups hard apple cider
½ cup sugar, or more to taste
½  lemon, juiced
½ teaspoon orange flower water
½ teaspoon grated orange zest
½ cup heavy cream
2 teaspoons vanilla sugar
3 tablespoons creme fraiche

Directions:
Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.

Prep time: 20 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 446.7
Fat: 15.5 g
Saturated fat: 9.6 g
Carbohydrates: 72.4 g
Sugars: 33.1 g
Dietary fiber: 5 g
Protein: 2.1 g
Cholesterol: 56 mg
Sodium: 34.5 mg
Hamburger Buns
Category: bread
By CHEERON883

Delicious hamburger buns! Homemade and fresh! Easy to make and economical, these buns will make your dinner guests feel extra special.

Ingredients:
2 cups warm milk  (110 degrees F/45 degrees C)
¼ cup margarine, melted
¼ cup warm water
¼ cup white sugar
2 (.25 ounce) packages instant yeast
2 teaspoons salt
6 cups all-purpose flour, or as needed

Directions:
In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 25 buns

Calories: 144.4
Fat: 2.5 g
Saturated fat: 0.6 g
Carbohydrates: 26 g
Sugars: 3 g
Dietary fiber: 0.9 g
Protein: 4 g
Cholesterol: 1.6 mg
Sodium: 216 mg
Steph's Bourbon Balls
Category: desserts
By Steph T.

These bourbon balls are my signature Christmas candy. You'll get requests to make these every year!

Ingredients:
½ cup white sugar
2 ½ cups vanilla wafer crumbs
½ cup confectioners' sugar
1 cup chopped pecans
2 cups semisweet chocolate chips
3 tablespoons light corn syrup
¼ cup bourbon whiskey

Directions:
Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well. Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix. Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.

Prep time: 30 mins
Total time: 40 mins
Yields: 40 bourbon balls

Calories: 271.9
Fat: 13.3 g
Saturated fat: 4.4 g
Carbohydrates: 37.8 g
Sugars: 18.3 g
Dietary fiber: 2 g
Protein: 2.2 g
Sodium: 72.7 mg
Hurr... Pamcakes!


Ingredients:
old fashioned oats, low fat cottage cheese, eggs, vanilla extract, cinnamon, blueberries

Directions:
Combine all ingredients, except blueberries, in a blender.
Blend until smooth-ish.  If it looks like the consistency of pancake batter, you're good to go. (Disclaimer: Some eggs have less whites than others or may be small.  If your batter does NOT look like pancake batter, feel free to throw in an extra white, a few more oats, or more cottage cheese depending on what will make it look more like what you know and love.].
Spray a skillet with cooking spray and cook like normal pancakes.  (i.e. pour on a hot skillet, cook on one side until the edges start to look dry.  Flip, cook on the other side for 1-2 minutes].  Optional: Drop blueberries in the batter after you've poured the pancakes into the skillet.
Top with your favorite pancake topping.
Grandmother's Sour Cream Cucumber Salad
Category: salad
By Drewbasa

This recipe is just like my grandmother's cucumber salad. A great side dish for summertime grilling or anytime.

Ingredients:
2 large  cucumbers, peeled and sliced
½ cup diced sweet onion (such as Vidalia®)
2 tablespoons white vinegar
2 tablespoons white sugar
1 ½ tablespoons sour cream
1 teaspoon salt
½ teaspoon cracked black pepper

Directions:
Combine cucumbers, onion, vinegar, sugar, sour cream, salt, and pepper together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, 20 to 30 minutes.

Prep time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 30.9
Fat: 0.7 g
Saturated fat: 0.4 g
Carbohydrates: 6.1 g
Sugars: 3.6 g
Dietary fiber: 0.7 g
Protein: 0.6 g
Cholesterol: 1.2 mg
Sodium: 294 mg