xiaoxl/recipe_data huggingface dataset:
Pork Chops With Scalloped Potatoes and Onions


Ingredients:
butter, all-purpose flour, salt, black pepper, chicken broth, potatoes, onion, paprika, fresh parsley

Directions:
In a saucepan melt butter over low heat, stir in flour, salt and pepper.
Add chicken broth; cook and stir constantly until the mixture comes to a boil.
Cook for one minute then remove from heat and set aside.
Season pork chops with additional salt and pepper as desired.
Brown pork chops in a skillet coated with vegetable oil.
Grease a 9 X 13 baking pan.
Layer potato and onion slices in pan.
pour broth mixture over the potatoes and onion.
Place browned pork chops on top of potatoes.
Sprinkle paprika and parsley.
Cover with aluminium foil and bake at 350 for 1 hour or until potatoes are tender.
Remove foil and bake an additional 30 minutes, or until potatoes are tender.
Austin's Best White Wings
Category: appetizers-and-snacks
By Lisawas

This is a great appetizer recipe I created after eating White Wings at one of my favorite places in Austin. They are very tasty with or without the cheese.

Ingredients:
4  fresh jalapeno peppers, quartered and seeded
2  skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness and cut into 8 strips each
2 slices pepperjack cheese, each sliced into 8 strips
8 slices bacon, cut in half
toothpicks
1 cup buffalo wing sauce
1 cup blue cheese salad dressing

Directions:
Preheat the oven broiler. Place quartered jalapenos on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool enough to handle. Leave the broiler on. Stuff each jalapeno quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking sheet. Broil wrapped jalapenos until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with buffalo wing sauce and bleu cheese dressing for dipping.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 16 appetizers

Calories: 141.2
Fat: 11.4 g
Saturated fat: 2.6 g
Carbohydrates: 4 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 17.9 mg
Sodium: 706 mg
Lamb Shanks in Five Spice, Tamarind & Ginger


Ingredients:
five-spice powder, cinnamon stick, star anise, soy sauce, rice wine, dry sherry, tamarind paste, palm sugar, brown sugar, ginger, garlic cloves, red onion, water, lamb shanks

Directions:
Preheat oven to moderate.
Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
Remove lamb from the dish and keep warm while you skim any excess fat.
Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
If you are not on a diet serve with rice or mash potato.
This could also be made in a large dutch oven on top of the stove.
Old Fashioned Hot Buttered Rum


Ingredients:
sugar, brown sugar, butter, vanilla ice cream, rum, water, nutmeg

Directions:
Combine sugar, brown sugar and butter in a 2-quart saucepan.
Cook over low heat, stirring occasionally, until butter is melted (6-8 min].
Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min].
Store refrigerated up to 2 weeks or frozen up to one month.
For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.
Fresh Tomato Sandwich


Ingredients:
tomatoes, provolone cheese, mayonnaise, salt, fresh ground black pepper

Directions:
Slice the tomato thickly, about as thick as a slice of bread.
Spread the bread with mayonnaise.
Place the tomato on one slice.
Sprinkle with salt, pepper and Italian seasoning.
Place provolone cheese on the other slice of bread; place on top of the tomato-covered bread.
Cut the sandwich in half.
Enjoy!
Asparagus Salad With Honey Poppy Seed Vinaigrette


Ingredients:
asparagus, red wine vinegar, honey, Dijon mustard, kosher salt, extra virgin olive oil, poppy seed

Directions:
Lightly steam asparagus, so it still has some crunch to it (it should be bright green].
Cut the asparagus into 1-inch pieces (give or take].
Whisk the remaining ingredients together to make the dressing.
Toss the asparagus with enough dressing to coat.
VARIATION - Toss in some chopped roasted red pepper for added flavor and color.
VARIATION - Toss in some toasted pine nuts (or other nuts you may like] for crunch.
Pizzelles III
Category: world-cuisine
By Marianne Jungels

This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.

Ingredients:
3  eggs
¾ cup white sugar
½ cup butter, melted
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder

Directions:
In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 2 dozen

Calories: 102
Fat: 4.5 g
Saturated fat: 2.6 g
Carbohydrates: 13.4 g
Sugars: 6.4 g
Dietary fiber: 0.2 g
Protein: 1.8 g
Cholesterol: 33.4 mg
Sodium: 76.9 mg
Vegan French Toast


Ingredients:
soymilk, cinnamon, vanilla, peanut butter, flour

Directions:
combine soymilk, cinnamon, vanilla, peanut butter and flour in a medium sized bowl, whisking till smooth.
heat oil in a pan (low-medium].
dredge bread in mixture and cook till brown on each side (about 2 minutes for the first side, 1 for the second].
serve with maple syrup and enjoy.
Tomatoes With Creamy Dressing


Ingredients:
tomatoes, light mayonnaise, milk, green onions, white vinegar, sugar, fresh basil, fresh cilantro, salt, pepper, garlic powder

Directions:
Arrange tomato slices on a serving platter.
In a bowl, whisk together remaining ingredients to mix well.  Pour over tomato slices.
Chicken Marengo With Mushrooms


Ingredients:
olive oil, boneless skinless chicken breast halves, white button mushrooms, garlic, dried thyme, ground black pepper, diced tomatoes, dry white wine

Directions:
"In a Dutch oven or skillet, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired."
Mexican Taco Meatloaf
Category: world-cuisine
By Camille

My Mexican grandmother would use leftover corn tortilla chips in our meatloaf and everyone loved it! They all wanted seconds along with the recipe. A delicious Mexican-American comfort food.

Ingredients:
1 ½ pounds lean ground beef
1 cup crushed tortilla chips
¾ cup shredded pepper Jack cheese
1 small onion, chopped
1 (1 ounce) packet taco seasoning mix
2  eggs, beaten
½ cup milk
¼ cup mild red taco sauce, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and   in a bowl. Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined. Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center. Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 loaf

Calories: 272.2
Fat: 16.6 g
Saturated fat: 6.9 g
Carbohydrates: 7.1 g
Sugars: 1.8 g
Dietary fiber: 0.3 g
Protein: 21.6 g
Cholesterol: 120.2 mg
Sodium: 468.4 mg
Oven Porcupines


Ingredients:
lean ground beef, long grain rice, water, onion, seasoning salt, pepper, garlic powder, hot water, Worcestershire sauce

Directions:
In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.
Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer. Yield: 4 servings.
Baked Fish Fillets
Category: seafood
By JAcob Griffin

Good recipe for any filleted fish. If using other fish, cook time may vary depending on the type and thickness of fillets.

Ingredients:
1 tablespoon vegetable oil, or to taste
2 pounds mackerel fillets
1 teaspoon salt
⅛ teaspoon ground black pepper
¼ cup butter, melted
2 tablespoons lemon juice
⅛ teaspoon ground paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil. Place mackerel fillets in the baking pan; season with salt and pepper. Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets. Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 399
Fat: 31 g
Saturated fat: 10.2 g
Carbohydrates: 0.5 g
Sugars: 0.1 g
Protein: 28.3 g
Cholesterol: 109 mg
Sodium: 540.2 mg
Coca Cola Cake With Broiled Peanut Butter Frosting


Ingredients:
flour, sugar, butter, buttermilk, eggs, baking soda, vanilla extract, miniature marshmallows, butter, dark brown sugar, creamy peanut butter, milk, peanuts

Directions:
To make the cake: preheat the oven to 350*F Grease and flour a 9 X 13 X 10 inch sheet cake pan.
Combine the flour and sugar in a large bowl.
In a separate bowl, combine the butter, cocoa and Coke, and pour over the flour and sugar mixture.
Stir until well blended.
Add the buttermilk, eggs, baking soda and vanilla.
Mix well.
Stir in the marshmallows.
Pour into the prepared pan, and bake for 40 minutes.
Remove the cake from the oven and frost while still barely warm.
To make the frosting: in a bowl cream the butter, sugar and peanut butter.
Beat in the milk.
Fold in the peanuts.
Spread over the cake.
Place the frosted cake under the broiler about 4 inches from the heat source.
Broil just a few seconds, or until topping starts to bubble.
WATCH COMSTANTLY, being careful not to scorch the frosting.
Let cool at least 30 minutes before serving.
Grilled Bacon-Wrapped Chicken Tenders
Category: meat-and-poultry
By France C

The perfect marriage of smoky and sweet flavors is what you'll get when you use the outdoor grill to cook up these chicken tenders! I like to use center-cut bacon since it is leaner and less likely to cause flare-ups. I find cutting the bacon lengthwise, and then using the thin strips to wrap the bacon, is much easier than trying to wrap using a wide strip. Use your favorite BBQ rub on the chicken!

Ingredients:
8  chicken tenders
1 tablespoon BBQ rub (such as McCormick®)
8 slices center-cut bacon, cut in half lengthwise
2 tablespoons honey
1 teaspoon water

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure. Mix together honey and water in a small bowl. Set aside. Place chicken tenders on the preheated grill and reduce heat to medium-low. Close lid and grill tenders, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. For crispier bacon, increase heat during the last 2 minutes of cooking. Move tenders to indirect heat and brush with honey mixture. Transfer to a plate and serve.

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

Calories: 255.2
Fat: 9.1 g
Saturated fat: 2.9 g
Carbohydrates: 9.7 g
Sugars: 8.6 g
Dietary fiber: 0.1 g
Protein: 32.3 g
Cholesterol: 83.9 mg
Sodium: 1181.7 mg
Pancakes (Paleo)
Category: breakfast-and-brunch
By Mouretsu

Great paleo pancakes. Healthy for the whole family. Double this recipe for 4 people.

Ingredients:
1  banana, mashed
3  eggs
¼ cup almond flour
1 tablespoon almond butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon baking soda
⅛ teaspoon baking powder
1 teaspoon olive oil, or as needed

Directions:
Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth. Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 330
Fat: 22.5 g
Saturated fat: 3.8 g
Carbohydrates: 19.9 g
Sugars: 9 g
Dietary fiber: 3.8 g
Protein: 14.6 g
Cholesterol: 279 mg
Sodium: 251 mg
Apple Oatmeal Crisp
Category: desserts
By Dave Behnke

Its easy to make, one bowl and no mess. This has been handed down from my grandmother and I would like to share it with you.

Ingredients:
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
½ cup butter, melted
3 cups apples - peeled, cored and chopped
½ cup white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 8 inch square pan

Calories: 375.6
Fat: 12.4 g
Saturated fat: 7.4 g
Carbohydrates: 65.2 g
Sugars: 44.2 g
Dietary fiber: 2.9 g
Protein: 3.2 g
Cholesterol: 30.5 mg
Sodium: 90.9 mg
Walnut and Sultana Bread Machine Bread


Ingredients:
quick-rising yeast, flour, brown sugar, powdered milk, sultanas, walnut pieces, salt, water, walnut oil

Directions:
Lightly crush the walnuts into sultana sized pieces using a pestle and mortar.  If you don't have a pestle and mortar, wrap the walnuts in a tea towel and crush using the base of the walnut oil bottle.
Insert the kneading blade into the bread pan so that it faces north-south dividing the pan into left and right halves.
Add the yeast to the far left of the bread pan and cover with the flour.  Leave the right of the pan as empty as possible.  Add the sugar and milk powder on top of the flour.
Add the oil to the right of the bread pan.
Insert the bread pan in the machine.
Dissolve the salt in the water and add both slowly to the right of the bread pan.  The aim is to keep the sugar and milk powder dry.
Add the sultanas and walnuts to the nut dispenser.
Set a basic raisin loaf, medium size, medium crust.
Stuffed Salmon Copycat Recipe


Ingredients:
olive oil, salmon fillets, cooked long-grain rice, butter, cream cheese, garlic, celery seed, basil, oregano, marjoram, rosemary, thyme, salt, dill

Directions:
Preheat oven to 400°F  Brush 2 Tbsp olive oil on bottom and sides of a 1.5 qt baking dish.
Make a cut lengthwise on each filet, leave ½” uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½” space each side.
In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill] well.  Spoon filling into each filet pocket; creating a small mound at the top.  Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish.
Bake for 20 minutes; check for doneness (thickest part of filet will flake] about 2 minutes before allotted cooking time.
Easy Spaghetti Sauce


Ingredients:
tomato sauce, diced tomatoes, tomato paste, dried basil, dried oregano, bay leaf

Directions:
Add tomato sauce, tomatoes, tomato paste, basil, oregano, and bay leaf to a saucepan.
Simmer with a lid on for about 1/2 hour to get rid of that 'canned tomato' taste.
READY TO SERVE.
MEAT SAUCE VARIATION:
After letting sauce simmer for about 15 minutes, I often add 1 lb browned ground turkey and 1 cup sauteed diced onion. I let it simmer another 1/2 hour and it is ready to go over pasta.
Enjoy.
Pineapple/Peach Crisp in Crock Pot [gluten/Casein Free]


Ingredients:
raisins, quinoa, margarine, soy margarine, cinnamon, salt, cornstarch

Directions:
grease crock pot.
mix together fruit and pour into bottom.
mix remaining ingredients, then pour on top.
loosely cover (so steam can escape] and cook on high for 2 hours.
Homemade Chicken & Rice Soup


Ingredients:
boneless skinless chicken breast, onion, water, reduced-sodium chicken broth, garlic, thyme leaves, bay leaves, carrot, celery

Directions:
Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken; set aside.
Add onion to Dutch oven; cook and stir 3 minutes or until softened. Add water, chicken broth, garlic, thyme and bay leaves. Bring to boil. Add carrot, celery, Rice Mix and chicken. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Remove chicken; set aside to cool.
Cover and simmer soup additional 20 minutes or until rice and vegetables are tender.
Shred chicken and add to soup. Remove bay leaves before serving.
Healthier To Die For Blueberry Muffins
Category: bread
By MakeItHealthy

These muffins are so good. I double the blueberries. They are so full of antioxidants and vitamins that you can never have enough. And they taste so good.

Ingredients:
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅓ cup applesauce
1  egg
⅓ cup milk
2 cups fresh blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners. Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb. Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl.  Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries.  Fill muffin cups to the top, and sprinkle with crumb topping mixture. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 large muffins

Calories: 316.8
Fat: 7 g
Saturated fat: 4 g
Carbohydrates: 60.7 g
Sugars: 36.5 g
Dietary fiber: 2 g
Protein: 4.4 g
Cholesterol: 39.3 mg
Sodium: 176.9 mg
Ww 1 Point - Chunky Balsamic Mushrooms


Ingredients:
extra virgin olive oil, cremini mushrooms, white mushroom, garlic cloves, thyme, salt

Directions:
Heat large nonstick skillet over medium-high heat.
Swirl in the oil, then add the mushrooms.
Saute, stirring frequently, 1 minute.
Add the garlic, thyme, and salt; saute until fragrant, stirring frequently, 1 minute.
Add the vinegar and cook, strring often, until all liquid evaporates.
1 Point for 1/2 cup.
Green Goddess Salad Dressing


Ingredients:
mayonnaise, sour cream, fresh chives, fresh parsley, fresh lemon juice, white wine vinegar, anchovy fillets

Directions:
Stir all ingredients together until well blended., Taste and add salt and freshly ground black pepper to taste.
Nectarine Sunshine Smoothie
Category: breakfast-and-brunch
By Sarah-May

A tart sweet blend of fruit that's a perfect way to greet the day.

Ingredients:
2 large  nectarines, pitted and quartered
1  banana, cut into pieces and frozen
1 large orange, peeled and quartered
1 cup vanilla yogurt
1 cup orange juice
1 tablespoon honey

Directions:
Place the nectarines, frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a blender, and blend until smooth.

Prep time: 10 mins
Total time: 30 mins
Yields: 4 cups

Calories: 183.7
Fat: 1.3 g
Saturated fat: 0.6 g
Carbohydrates: 40.9 g
Sugars: 33 g
Dietary fiber: 3.5 g
Protein: 5.2 g
Cholesterol: 3.1 mg
Sodium: 41.5 mg
Peanut Butter Chili
Category: soups-stews-and-chili
By EuroGirl6

Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.

Ingredients:
1 (14.5 ounce) can diced tomatoes
½ cup water
3 cloves garlic, minced
2  bay leaves
½ teaspoon cayenne pepper, or to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
⅓ cup creamy peanut butter
salt and pepper to taste
1 cup shredded Cheddar cheese  (Optional)
2 cups tortilla chips  (Optional)

Directions:
Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 346.8
Fat: 16.1 g
Saturated fat: 5.8 g
Carbohydrates: 34.8 g
Sugars: 3.4 g
Dietary fiber: 11.5 g
Protein: 17.8 g
Cholesterol: 19.8 mg
Sodium: 753.8 mg
Cheddar Cheese, Red Pepper, Horseradish Spread


Ingredients:
extra-sharp cheddar cheese, mayonnaise, horseradish, Worcestershire sauce, salt, black pepper

Directions:
Rinse, drain, pat dry, and finely chop red peppers., Stir all ingredients into a bowl until combined well.
Acorn Squash and Apple Soup


Ingredients:
acorn squash, granny smith apples, onion, salt, fresh lemon juice, fresh ground white pepper

Directions:
Place squash cut side down on rack set over gently simmering water in saucepan., Cover and steam until tender., Cool squash slightly and scoop pulp from shells., Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan., Cover and cook over low heat 10 minutes., Add squash pulp, remaining chicken stock, apple juice, ginger and salt., Cover and simmer about 20 minutes., Puree soup in batches in processor or blender., Strain through sieve into clean saucepan, pressing puree with back of spoon., Reheat soup gently. A., dd lemon juice., Season with salt and generous amount of pepper., Ladle into bowls and garnish with yogurt and chives.
Peruvian Red Onion Salad


Ingredients:
red onions, English cucumbers, tomatoes, sea salt, rice vinegar, parsley, basil, lime juice

Directions:
Preparation:
1.Soak the onions in salt water for 10 minutes. Drain and let dry.
2. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
3. Store in refrigerator for up to 2 days.