xiaoxl/recipe_data huggingface dataset:
All-American Baked Beans


Ingredients:
dried navy beans, great northern bean, smoked bacon, onion, garlic cloves, dark brown sugar, ketchup, maple syrup, dark molasses, Worcestershire sauce, salt, fresh ground black pepper

Directions:
Rinse and pick through beans; soak them overnight in large pot of water.
Place the beans in a colander and rinse well under cold running water. Transfer beans to a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the liquid.
Preheat the oven to 300 degrees farenheit.
Heat a 2-quart ovenproof casserole or dutch oven over medium heat; saute the bacon until it is slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes.
Add the brown sugar and stir over medium-low heat until dissolved, about 5 minutes. Stir in the ketchup, syrup, molasses, Worcestershire, salt, and pepper. Add the drained beans and mix well.
Cover casserole and transfer to oven. Bake, stirring occasionally (making sure you scrap the bottom of the casserole], for 2/12 hours.
Add 3/4 cup of the reserved bean liquid, recover, and bake 30 minutes. Then remove the cover and bake until the sauce is thick and syrupy, another 10 to 15 minutes, stirring once. Serve hot.
Vegan Blueberry Maple Cupcakes


Ingredients:
whole wheat flour, ground flax seeds, baking soda, ground cinnamon, sea salt, milk, maple syrup, apple cider vinegar, pure vanilla extract, frozen blueberries

Directions:
Preheat oven to 375F and grease a 24-cupcake pan.
In a small bowl, mix together the milk and apple cider vinegar and set aside. In a big bowl, sift dry ingredients together. In a smaller bowl, mix wet ingredients together, including the milk mixture. Pour the wet mixture into the dry mixture and stir until just combined. Add the blueberries and stir until just incorporated into the batter.
Spoon batter into pan and bake for 12-15 minutes, until golden. Cool for a dozen minutes before serving as the blueberries will be very hot.
Galette


Ingredients:
butter, sugar, eggs, salt, flour, vanilla extract

Directions:
Soften butter.
Add sugar.
Beat until whipped.
Add eggs one by one.
Add almond powder,salt,flour,and vanilla extract.
Take the dough and make it into a circle and put teh batter in the center.
Put a  coin inside the batter without looking.
Put the second piece of dough on the first piece of dough.
Put a bit of water in a cup.
Close the two pieces of dough by by putting your fingers in a cup and clamping the two pieces of dough together.
Take the yolk of your eggs and spread them around the top until the top is covered.
Make a design on the top with a knife.
Place the Galette in the oven for about 30 to 45 minutes.
ENJOY!
Hot Bean Salad


Ingredients:
vinegar, sugar, salt, celery seed, caraway seed, paprika, onion

Directions:
In screw-top jar, combine first 7 ingredients; cover and shake well.
Pour over beans and onions.
Chill 4 to 24 hours.
Heat bean mixture till hot through; drain.
Pink Champagne Mocktail
Category: drinks
By Karina Jones

Fizzy non-alcoholic Champagne.

Ingredients:
2 quarts ginger ale
1 (46 fluid ounce) bottle cranberry juice
1 (46 fluid ounce) can pineapple juice
1 (12 fluid ounce) can frozen orange juice concentrate
ice cubes

Directions:
Combine ginger ale, cranberry juice, pineapple juice, and orange juice concentrate in a large punch bowl. Stir in ice.

Prep time: 5 mins
Total time: 5 mins
Yields: 20 servings

Calories: 148.3
Fat: 0.2 g
Carbohydrates: 36.4 g
Sugars: 32.8 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Sodium: 16.1 mg
Slow Cooker Ham and Beans
Category: main-dish
By Jessica Kimble

This recipe is perfect for those blustery days when you don't really have time to cook, but want a hearty meal for the family. It's a very basic, nutrient-packed meal for all to enjoy!

Ingredients:
1 pound dried great Northern beans, soaked overnight
½ pound cooked ham, chopped
½ cup brown sugar
1 tablespoon onion powder
1 tablespoon dried parsley
½ teaspoon garlic salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
water to cover

Directions:
Combine the beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper, and cayenne pepper in a slow cooker. Pour enough water into the slow cooker to cover the mixture by about 2 inches. Set slow cooker to Low; simmer 12 hours, stirring occasionally.

Prep time: 10 mins
Cook time: 12 hrs
Total time: 20 hrs 10 mins
Yields: 8 servings

Calories: 318.4
Fat: 5.9 g
Saturated fat: 2.1 g
Carbohydrates: 49.8 g
Sugars: 14.9 g
Dietary fiber: 11.6 g
Protein: 17.8 g
Cholesterol: 15.9 mg
Sodium: 492.5 mg
Korean Street Toast


Ingredients:
cabbage, onion, carrot, eggs, salt, black pepper, butter, ham, American cheese, ketchup, sugar

Directions:
In a large mixing bowl, add cabbage, onion, carrot, eggs, salt and pepper; combine well using chopsticks as the mixture will be to thick to whisk.
Heat a large skillet over medium heat; melt 2 tablespoons butter. Pour egg mixture, trying to make it a square shape. Cook until bottom is cooked, about 2 to 3 minutes. Cut egg in half, and flip over. Cook another 2 to 3 minutes until fully cooked.
Meanwhile butter, both sides of bread.
When egg mixture is cooked, remove from skillet and add ham slices to heat them up, after flipping once, place one slice of cheese over each slice.
Now, toast the buttered bread both sides, about 2 minutes each side, or until golden brown. Remove form skillet.
To build, Place egg on toast then place warm ham and cheese, lightly squirt the ketchup and sprinkle the sugar right on top. Cover with the other slice of buttered and toasted bread. enjoy!
Slow Cooker Chicken and Salsa
Category: meat-and-poultry
By CorindaRose

Easy recipe! Chicken comes out moist and sweet. Slice breast to serve as main course or shred and use in tacos. Very versatile. Enjoy!

Ingredients:
1  sweet onion, sliced and separated into rings
1 (5 pound) whole chicken
1 (20 ounce) jar salsa

Directions:
Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.

Prep time: 5 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 6 servings

Calories: 533.6
Fat: 28.4 g
Saturated fat: 7.9 g
Carbohydrates: 8.3 g
Sugars: 3.9 g
Dietary fiber: 1.9 g
Protein: 58.8 g
Cholesterol: 227.9 mg
Sodium: 729.3 mg
Raw Oatmeal


Ingredients:
oats, cider, cinnamon, vanilla yogurt

Directions:
Mix all ingredients together in a bowl and refrigerate overnight., This can be saved in the fridge for at least 4-5 days.
White Chicken Poblano Chili


Ingredients:
chicken breast halves, anaheim chilies, onions, garlic cloves, cumin, cannellini beans, chicken broth, limes, juice of, fresh cilantro, green onions

Directions:
Heat oil in large skillet.
Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side.  Reserve 1 tablespoons fat from skillet, and set aside.
Discard skin and remove chicken to a plate.
In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa.  (you may have to do this in 2 batches].
With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
Transfer 1 cup of the sauteed mix to empty food processor.  Add 1 cup beans, 1 cup broth and mix 20 seconds.
Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil.  Simmer, covered, 20 minutes.
Transfer chicken to a plate.
Into pot, stir remaining beans, simmer 10 minutes.
When chicken is cool, shred, then add back to pot.
Mince remaining jalapeno, poblano, and anaheim, and add to pot.
Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
Add salt and pepper to taste.
Serve with sour cream, tortilla chips, and lime wedges.
***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.
Similar to Hard Rock Cafe's Cole Slaw


Ingredients:
mayonnaise, Splenda sugar substitute, Splenda sugar substitute, white vinegar, milk, salt

Directions:
Combine all ingredients except the coleslaw mix in a large bowl and blend until smooth with an electric mixer (or just beat with a whisk].
Add coleslaw mix and toss well.
Cover and chill overnight in the refrigerator. The flavors fully develop after 24 to 48 hours.
Babzy's Candied Yams


Ingredients:
sugar, egg, salt, butter, milk, vanilla, cinnamon, butter, brown sugar, flour

Directions:
In a bowl, mix together the topping ingredients and set aside. (Note: I'm now gluten free and make this without the flour and it turns out just fine].
In a separate bowl, combine remaining ingredients and place into a baking dish.
Sprinkle topping over yam mixture and bake, uncovered at 350 or 375 degrees for 30 minutes.
Note: The dish can be assembled the day before, refrigerated overnight and then baked in the oven for 30-45 minutes.
*To cook the yams, I bake in a 400 degree oven until soft when pierced with a fork. Place them on a foil-lined baking sheet in case they leak a bit. Cooking time depends on size of yams, but for a few medium-sized yams it usually takes about an hour. Let them cool and then just pull the skin off and mash.
Cowboy Cookies


Ingredients:
shortening, brown sugar, white sugar, eggs, vanilla, baking soda, baking powder, flour, chocolate chips, old fashioned oats, walnuts

Directions:
Cream shortening and sugars., Add eggs and beat well., Add vanilla., Sift soda, powder and add to creamed mixture., Add chips , oats, and nuts., Dough will be rather thick., Drop by teaspoon on ungreased cookie sheet., Bake 12 minutes at 375*., These freeze well.
Crab Phyllo Cup Tartlets


Ingredients:
green onion, frozen miniature phyllo tart shells, paprika

Directions:
Preheat oven to 350*.
Mix the cream cheese and horseradish sauce together.
Fold in the crabmeat and onion.
Using a small sized scoop (Pampered Chef], place filling into tart shells.
Sprinkle with a small amount of paprika.
Bake for 16-18 minutes, or until slightly brown on top.
4-H Sloppy Joes


Ingredients:
ground beef, flour, tomato sauce, ketchup, water, brown sugar, mustard, cider vinegar, Worcestershire sauce, chili powder

Directions:
Brown ground beef and onions in a large skillet, stir in flour until well blended.
Add remaining ingredients, bring to a boil, then reduce heat and simmer covered 30 minutes.
Spoon mixture onto hamburger buns.
Thai-style Cucumber Salad
Category: salad
By Michael Alejandro Genao

This is a great side dish for any kind of grilled and glazed meat. It is also perfect as an entree for a light dinner.

Ingredients:
¼ cup tamarind juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts
1 tablespoon rice vinegar
1 ½ teaspoons brown sugar
1 teaspoon fish sauce
¾ teaspoon red pepper flakes
1 teaspoon toasted Asian sesame oil
¾ teaspoon minced fresh ginger root
1  cucumber, thinly sliced

Directions:
Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

Prep time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 112.9
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 17.6 g
Sugars: 5.4 g
Dietary fiber: 1.6 g
Protein: 2.1 g
Sodium: 223.1 mg
Shrimp Stir Fry
Category: main-dish
By damialyon

Quick and easy, using frozen pre-chopped veggies, frozen shrimp, and an easy sauce. Serve over rice or with noodles and enjoy

Ingredients:
1 cup chicken stock
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon minced garlic
salt and ground black pepper to taste
3 tablespoons sesame oil
1 (16 ounce) package frozen stir-fry vegetables
20  uncooked medium shrimp, peeled and deveined

Directions:
Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper. Heat sesame oil in a large skill over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 169.3
Fat: 10.9 g
Saturated fat: 1.6 g
Carbohydrates: 11.8 g
Sugars: 2.5 g
Dietary fiber: 2.4 g
Protein: 8 g
Cholesterol: 45.6 mg
Sodium: 636 mg
Shrimp and Sugar Snap Peas Stir-Fry


Ingredients:
dry sherry, cornstarch, sugar, salt, white pepper, medium shrimp, yellow onion, sugar snap peas, chicken broth

Directions:
Make the marinade: combine all the marinade ingredients in a bowl; mix well.
Add the shrimp; stir to coat evenly; let stand for 10 minutes.
Put stir-fry pan over high heat until hot.
Add in the oil; swirling to coat the sides.
Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
Transfer to a serving plate and serve.
Craz-E Curry!


Ingredients:
butter, curry powder, cumin, ground ginger, cayenne pepper, onion, garlic cloves, Rotel tomatoes & chilies, pineapple tidbits, orange marmalade, green bell pepper, red bell pepper, roasted cashews

Directions:
In a skillet, melt the butter over medium-high heat and brown the pork pieces until browned on all sides.   Remove from skillet and place in crockpot.
Into the skillet add the curry powder, cumin, ginger and cayenne pepper.  Saute for 30 seconds and add onion and garlic;  coat with the spice mixture and saute for 2-3 minutes or until vegetables are wilted.  Add the rotel tomatoes (with green chile], pineapple tidbits (including unsweetened juice] orange marmalade, and pepper cubes, season with salt to taste and boil for 4-5 minutes to thicken sauce slightly.  Remove from heat and stir in yoghurt and ground cashews.  Pour the sauce into the crockpot and stir to distribute everything.  Adjust seasoning to taste (you may want to add a touch more salt and curry powder, based on personal preference].
Cook on low setting for 6 hours while you go about and enjoy your day.
Serve with steamed rice and enjoy!  (This is even better the next day].
Ginger Citrus Steak Stir Fry


Ingredients:
bell pepper, fresh ginger, fresh ginger, lime, soy sauce, sesame seeds, scallion, rice

Directions:
In a wok or large skillet pan, sauté steak in sesame oil for 2 minute Add peppers, corn kernels, ginger and garlic.
Cook together for 5 min, then squeeze in juice of one lime (or to taste] and soy sauce.
Prepare rice as per package instructions, divide among four bowls. Top with stir fry and garnish with chopped scallions and sesame seeds.
Grilled Hash Browns


Ingredients:
frozen hash brown potatoes, onion, beef bouillon cube, seasoning salt, pepper, butter

Directions:
Place potatoes on a piece of heavy duty foil coated with nonstick spray.
Sprinkle with onion, boullin, seasoned salt and pepper; drizzle with butter.
Fold foil around potatoes and seal tightly.
Grill, covered over direct medium heat for 10-15 minutes or until potatoes are tender, turning once.
Awesome Summer Watermelon Salad
Category: salad
By MomZilla (Evin)

This surprising blend of sweet, salty, and tangy is a hit at picnics and potlucks!

Ingredients:
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
3 cups 2-inch cubes watermelon
1 cup crumbled feta cheese
½  red onion, sliced very thin
coarsely ground black pepper to taste

Directions:
Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use. Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.

Prep time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 343.2
Fat: 32.5 g
Saturated fat: 7.5 g
Carbohydrates: 10.4 g
Sugars: 7.6 g
Dietary fiber: 0.6 g
Protein: 4.3 g
Cholesterol: 22.3 mg
Sodium: 506.1 mg
Eggless Chocolate Gelato
Category: desserts
By fioremarie

Gelato the Italian way. Incredibly easy to make and incredibly yum! Ice cream or gelato maker required. My family goes crazy over this eggless chocolate stuff! Serve with homemade whipped cream and berries. Buon appetito!

Ingredients:
3 cups cold whole milk, divided
¼ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
7 ounces fine-quality bittersweet chocolate, finely chopped

Directions:
Bring 2 1/4 cups milk just to a boil over medium heat in a medium-sized saucepan. While milk is heating, whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly until mixture is very thick. Remove from heat. Place chocolate into a mixing bowl. Bring remaining 1/2 cup cold milk just to a boil over medium heat in a small saucepan. Pour hot milk over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth. Stir chocolate mixture into cornstarch-milk mixture. Force through a fine-mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in a refrigerator until cold, at least 1 1/2 hours. Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and freeze in a freezer until hardened if necessary.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 /2 gallon

Calories: 227.5
Fat: 11.2 g
Saturated fat: 6.8 g
Carbohydrates: 27.1 g
Sugars: 21.4 g
Dietary fiber: 1.9 g
Protein: 4.6 g
Cholesterol: 10.2 mg
Sodium: 110.8 mg
Angeled Eggs


Ingredients:
eggs, white pepper, mascarpone cheese, white vinegar, mayonnaise, salt, Grey Poupon Dijon Mustard, paprika

Directions:
Hard boil your eggs.
Remove outer shells and cut each egg in half.
Scoop out the yolks and place them in a bowl. Place your egg whites on a serving plate.
Add pepper, mayonnaisse, mascarpone, and vinegar to the yolks and blend well with a mixer.
Add mustard and salt and mix until just blended.
Place yolk mix inside the hole of each egg where the yolk used to be.
Decorate with paprika.
Chill then enjoy!
Ultimate Coconut Cake
Category: desserts
By McCormick Spice

Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.

Ingredients:
2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups granulated sugar
2 teaspoons McCormick® Coconut Flavor
3  eggs
1 ¼ cups milk
1 cup butter, softened
1 teaspoon McCormick® Coconut Flavor
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or more as needed
½ cup toasted coconut

Directions:
Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside. Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack. For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 16 servings

Calories: 432.3
Fat: 19.4 g
Saturated fat: 12.1 g
Carbohydrates: 62.4 g
Sugars: 48.1 g
Dietary fiber: 0.7 g
Protein: 3.9 g
Cholesterol: 82.2 mg
Sodium: 359.4 mg
Easy Doughnut Puffs
Category: bread
By KitchenResolution

A family favorite for years. Eyes light up when they discover I've made them.

Ingredients:
cooking spray
1 ¾ cups all-purpose flour
¾ cup white sugar
¾ cup milk
⅓ cup vegetable oil
1  egg
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ cup butter, melted, or more to taste
⅓ cup white sugar, or more to taste
1 tablespoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups. Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough. Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes. Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 mini muffins

Calories: 120.3
Fat: 5.5 g
Saturated fat: 1.9 g
Carbohydrates: 16.8 g
Sugars: 9.5 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 12.5 mg
Sodium: 98.5 mg
Super Shrimp and Veggie Pasta Salad
Category: salad
By Weearead

This is an adaptation of my Mom's recipe.  A very colorful salad that's great any time of the year.  A light creamy salad dressing can be substituted to reduce calories. I've also substituted frozen shrimp for canned on occasion, depending on availability.

Ingredients:
1 (12 ounce) package small seashell pasta
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3  green onions, finely chopped
3 stalks celery, chopped
25 large pitted black olives, sliced
1 (4 ounce) can small shrimp, drained
1 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon prepared mustard
1 teaspoon white sugar
2 teaspoons vinegar
salt and pepper to taste

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 and rinse in cold water. In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad.  Can be served immediately, but best when chilled a few hours.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 283.2
Fat: 10.8 g
Saturated fat: 1.5 g
Carbohydrates: 37.9 g
Sugars: 6.8 g
Dietary fiber: 2.4 g
Protein: 9.3 g
Cholesterol: 34.2 mg
Sodium: 408.1 mg
Chocolate Banana Martini


Ingredients:
"vodka"

Directions:
"shake all ingredients together with ice. and make sure you have a drive home!"