xiaoxl/recipe_data huggingface dataset:
Homemade Tomato Soup
Category: soups-stews-and-chili
By Michelle Storm

This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish® crackers. You can be fancy and garnish with basil leaves also.

Ingredients:
6 pounds tomatoes, halved, or more to taste
8 cloves unpeeled garlic, or more to taste
3 tablespoons olive oil
3 tablespoons coarse salt, or to taste
2 tablespoons butter
1 medium onion, diced
2 teaspoons white sugar, or more to taste
1 teaspoon dried oregano
4 cups vegetable stock
½ cup heavy cream  (Optional)
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt. Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan. Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes. Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids. Stir in heavy cream and season soup with salt and pepper.

Prep time: 30 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 55 mins
Yields: 1 gallon

Calories: 101.6
Fat: 7.2 g
Saturated fat: 3 g
Carbohydrates: 8.9 g
Sugars: 5.4 g
Dietary fiber: 2.3 g
Protein: 1.9 g
Cholesterol: 14 mg
Sodium: 1180.2 mg
Lightened up Peanut Butter Pie


Ingredients:
low-fat cream cheese, fat-free cool whip, reduced fat graham cracker crust, confectioners' sugar, water

Directions:
Let cream cheese come to room temperature.
After it is at temperature, whip it with a mixer until it appears fluffed.
Combine PB2, confectioners' sugar, and water in a separate bowl.  Mix until thoroughly combined.
Add the PB2 mixture to cream cheese and mix until well combined with the mixer.
Add the container of Cool Whip to the PB2/cream cheese and continue to mix until combined.
Fold in 3 tablespoons of the mini chocolate chips.
Pour the mixture into the graham cracker crust.
Smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish.
Place in the refrigerator for at least 4 hours before serving.  Keeps well overnight.
Moroccan Chicken with Saffron and Preserved Lemon
Category: world-cuisine
By katherine99

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Ingredients:
¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1  white onion, chopped
2 cups water, or as needed
16  saffron threads
½  preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste  (Optional)
2  artichoke bottoms, chopped  (Optional)
¼ cup coarsely chopped parsley  (Optional)

Directions:
Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight. Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more. Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter. Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Prep time: 15 mins
Cook time: 42 mins
Total time: 4 hrs 57 mins
Yields: 4 chicken thighs

Calories: 481.6
Fat: 38.2 g
Saturated fat: 7.6 g
Carbohydrates: 7.2 g
Sugars: 1.6 g
Dietary fiber: 1.7 g
Protein: 27.5 g
Cholesterol: 95.6 mg
Sodium: 1787 mg
Chicken in Phyllo


Ingredients:
green onion, mayonnaise, lemon juice, garlic cloves, tarragon, butter, garlic clove, phyllo dough, boneless chicken breasts, swiss cheese, parmesan cheese

Directions:
Make sauce by combining green onions, mayonnaise, lemon juice, garlic cloves and tarragon.  Set aside.
Brush one sheet of phyllo with butter.
Place one chicken breast in one corner.
Spoon on the sauce.
Top with slice of cheese.
Roll over the phyllo sheet placing the fold inside.
Brush with melted butter.
Sprinkle with parmesan cheese.
Bake for 1 hour in a preheated 350°F oven.
Tip:  Notes Remove phyllo from freezer night before. When ready to prepare, take out 6 sheets and return package of phyllo to freezer. Place you phyllo between damp sheets of paper towels. Cover with tea towel to keep them damp, otherwise they will dry up and become brittle.
Poached Halibut With Tomato and Basil


Ingredients:
halibut fillets, olive oil, garlic clove, shallot, white wine, diced tomatoes, lemon, fresh basil

Directions:
Season fish with salt and pepper.
In a large skillet add the oil.
Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
Top each fillet of fish with 1/4 of the tomatoes.
Place the pan on the stove top and bring the liquid to a boil over medium high heat.
Top the pan with a tight fitting lid and reduce heat to moderate.
Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
Spoon pan juices over the fish.
Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.
Serve immediately.
Black Bean and Avocado Soup


Ingredients:
olive oil, red onion, garlic cloves, ground cumin, cayenne powder, ground cinnamon, salt, sugar, fresh cilantro, plum tomatoes, black beans, vegetable broth, Hass avocadoes, lime, juice of, cheddar cheese

Directions:
In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
Add tomatoes and beans; cook an additional 2 to 3 minutes.
Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
Puree 1 cup of this mixture and return back to pot.
Stir in avocado, and lime juice. Heat through.
Place in serving bowls and sprinkle with shredded cheese.
Tuna Tartare


Ingredients:
extra virgin olive oil, tuna, beefsteak tomato, shallot, kalamata olive, capers, fresh basil leaves, lemon, fresh lemon juice, cucumber

Directions:
On 6 cold plates chilled in your refrigerator, arrange the sliced Ontario greenhouse cucumbers in a circle.
In a large mixing bowl, combine the remaining ingredients and mix well. Season to taste with salt and pepper.
To serve, spoon tuna mixture on top of the cucumbers.
Quick tip.
Ahi or Yellowfin tuna is widely used in raw dishes, especially in sashimi.This fish is also great for grilling.
Blondies With Walnuts


Ingredients:
all-purpose flour, salt, butter, brown sugar, egg, vanilla, walnuts, white chocolate chips

Directions:
Heat oven to 325°F.
Spray with cooking spray a 8x8 pan.
Combine flour and salt in a small bowl.
Beat butter, sugar until smooth in a mixer bowl. Beat in egg and vanilla, blend well.
Blend in flour mixture.
Stir in walnuts and white chocolate chips.
Pour in the greased 8x8 pan evenly.
Bake for 35 to 40 minutes.
Easy Mushroom Chicken


Ingredients:
boneless skinless chicken breasts, green onions, green pepper, salt, pepper

Directions:
Preheat oven to 350 degrees.
Place chicken on the bottom of a roasting pan or oven safe dish in a single layer.
Sprinkle evenly over the chicken your chopped onions and green peppers.
In a separate bowl mix 1- 10 oz can of cream of mushroom soup, 1- 10 oz can of water, 1 pkg chicken oxo, salt and pepper to taste.
Using a wisk or fork, mix these ingredients together until well blended.
Pour the liqid mixture evenly over the chicken.
Bake at 350 degrees for 1 to 1 1/2 hours depending on the size of the chicken breasts.
To serve- place one piece of chicken on a plate and top with the mushroom soup sauce.
This sauce also looks and tastes wonderful over rice, egg noodles or chow mein noodles.
Migas
Category: breakfast-and-brunch
By Janice

A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.

Ingredients:
6  large eggs eggs
¼ cup milk
3 (6 inch) corn tortillas, coarsely chopped
1 tablespoon butter
1 tablespoon chopped green onion
½ cup diced cooked ham
salt and pepper to taste

Directions:
In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes. Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 224.8
Fat: 14.3 g
Saturated fat: 5.5 g
Carbohydrates: 10.1 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 14.2 g
Cholesterol: 297.3 mg
Sodium: 357.4 mg
Chicken Marsala


Ingredients:
egg, milk, all-purpose flour, chicken breasts, olive oil, garlic cloves, onion, mushroom, marsala wine, Knorr chicken bouillon

Directions:
"Combine the egg and milk in a shallow bowl.  On a plate, combine the flour and the salt and pepper.  Dip the chicken in the egg mixture, the coat both sides with the flour mixture.  Refrigerate for 1/2 to 2 hours.  In a large skillet, heat the butter and olive oil.  Brown the chicken and remove it from the skillet.  Add the remaining ingredients.  Simmer for 10 to 12 minutes to reduce liquid.  Place the chicken back in the skillet and reheat.  Serve with angel hair pasta."
Filipino Oxtail Stew
Category: soups-stews-and-chili
By Alicia Green

This is one of the traditional foods back in the Philippines, always the best for fiestas and holidays. Serve over hot cooked rice.

Ingredients:
1 ½ pounds beef oxtail, cut into pieces
1 large onion, quartered
2 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper, or to taste
1 large eggplant, cut into 2-inch chunks
½ head bok choy, cut into 1-inch pieces
½ pound fresh green beans, trimmed and snapped into 2-inch pieces
¼ cup peanut butter, or as needed to thicken sauce

Directions:
Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups. Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender. Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.

Prep time: 15 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 35 mins
Yields: 6 servings

Calories: 394.8
Fat: 21 g
Saturated fat: 7.6 g
Carbohydrates: 14.9 g
Sugars: 5.7 g
Dietary fiber: 6.6 g
Protein: 40.1 g
Cholesterol: 124.8 mg
Sodium: 683 mg
Can't Get Enough Slow-Cooker Ribs


Ingredients:
flour, salt, pepper, boneless beef short ribs, butter, onions, beef broth, cider vinegar, brown sugar, chili sauce, catsup, Worcestershire sauce, garlic cloves, chili powder

Directions:
Combine flour, salt and pepper in a bag.
Add ribs and coat well.
In skillet, brown ribs in butter; place in slow cooker.
To same skillet add all remaining ingredients.
Cook and stir until mixture boils.
Pour over ribs.
Cover and cook on low for 9 hours.
Light Chocolate Chip Oatmeal Pancakes for Two


Ingredients:
rolled oats, nonfat milk, water, whole wheat flour, baking soda, white vinegar, chocolate chips, Splenda granular

Directions:
Pour water and milk over oats, let sit for 10 minutes, or until oats has noticeably soaked some of the liquid.
Add baking soda, splenda and flour.
Mix in egg white and white vinegar to combine well.
Stir in chocolate chips.
Spray skillet and set over high heat.
Wait until well heated, about 5 minutes.
Add batter, 1 tbsp at a time, and tilt the pan so that it spreads and the size becomes bigger.
Wait until bubbles set, about 1 minute, before flipping.
Repeat for the remaining batter until finished.
Serve hot!
Chicken Noodle Soup
Category: soups-stews-and-chili
By Sherry

This soup is delicious, and very easy to make.  It is a wonderful soup to prepare for friends or neighbors that you would like to cook for.

Ingredients:
4 cups chopped, cooked chicken meat
1 cup chopped celery
¼ cup chopped carrots
¼ cup chopped onion
¼ cup butter
8 ounces egg noodles
12 cups water
9 cubes  chicken bouillon
½ teaspoon dried marjoram
½ teaspoon ground black pepper
1  bay leaf
1 tablespoon dried parsley

Directions:
In a large stock pot, saute celery and onion in butter or margarine. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley.  Simmer for 30 minutes. Add noodles, and simmer for 10 more minutes.

Yields: 10 servings

Calories: 226.5
Fat: 8.1 g
Saturated fat: 3.8 g
Carbohydrates: 18.2 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 19.2 g
Cholesterol: 73.6 mg
Sodium: 1123.9 mg
Orange, Lemon and Cardamom (cardamon) Tart


Ingredients:
eggs, caster sugar, cornflour, ground cardamom, oranges, juice and rind of, lemons, butter

Directions:
Preheat oven to 180c (350f].
Whisk eggs, egg yolks and sugar in a large bowl until well combined.
Add butter, juices and rind, and stir over medium heat for 10 minutes or until the mixture just comes to the boil.
Remove from heat.
Line a 25cm (10inch] loose bottomed tart tin with pasrty and bake blind*.
Pour the filling into the pre-baked pastry shell and bake for 15-20 minutes or until set in the centre.
You want it to be just set-not hard and tough!
Top the tart with candied citrus peel or sifted confectioners sugar to serve.
Serve at room temperature.
*Tobake blind, line the pastry shell with greasproof paper, fill with rice or dried beans, and bake in a preheated oven for 10 minutes.
Remove the paper and beans, and cook for a further 10 minutes or until the pastry is golden.
Taco Tuesday Casserole
Category: world-cuisine
By Kaycee Farrell

This is a great Mexican dish for our bigger family. Could be made ahead for potlucks too! This recipe I threw together with what I had on had one night that sounded good together! Could be done with chicken as alternative too. I served this with cooked spinach and put my portion of casserole over the spinach.

Ingredients:
cooking spray
2 pounds ground beef
½ cup diced onion
1 ½ cups water
9 tablespoons taco seasoning mix
5  flour tortillas
1 (10 ounce) can whole kernel corn, drained
2 cups shredded Cheddar cheese
8  corn tortilla chips, or more to taste
¼ cup diced tomatoes, or to taste  (Optional)
2 tablespoons chopped olives, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until almost browned and crumbly, about 5 minutes. Add onion; cook and stir until beef is browned and onion is softened, about 5 minutes more. Mix water and   into beef mixture; simmer until water evaporates, about 5 minutes. Line the prepared baking dish with tortillas and top with 1/2 of the ground beef mixture. Spoon 1/2 of the corn over the beef layer and top with 1/3 of the Cheddar cheese. Crush tortilla chips over cheese layer. Repeat layers with remaining ingredients, ending with Cheddar cheese, tomatoes, and olives. Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes.

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

Calories: 555.7
Fat: 32.2 g
Saturated fat: 14.9 g
Carbohydrates: 33.2 g
Sugars: 3.5 g
Dietary fiber: 2.1 g
Protein: 31.2 g
Cholesterol: 105.9 mg
Sodium: 1295.1 mg
Strawberry Pretzel Pie
Category: desserts
By IMJEN2

A sweet and salty pretzel crust lies beneath a smooth, tangy cream cheese layer and a topping of cool strawberry gelatin and juicy strawberries. This pie is a real sensory treat that everyone will love! Top each serving with a dollop of whipped topping if you like.

Ingredients:
2 cups coarsely crushed pretzels
¾ cup margarine, melted
1 tablespoon white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen sweetened strawberries (do not thaw)

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely. In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust. Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 1 9x13 inch pan

Calories: 332.3
Fat: 17.3 g
Saturated fat: 7.7 g
Carbohydrates: 43.6 g
Sugars: 34.2 g
Dietary fiber: 1 g
Protein: 3.4 g
Cholesterol: 15.4 mg
Sodium: 368 mg
Greek Lemon Chicken Soup


Ingredients:
chicken broth, fresh lemon juice, carrot, onion, celery, white pepper, margarine, all-purpose flour, cooked white rice, chicken meat, lemons

Directions:
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper.  Bring to a boil on high, then simmer for 20 minutes.
Blend the butter and the flour together.  Then gradually add it to the soup mixture.  Simmer for 10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color.  Gradually add some of the hot soup to the egg yolks, stirring constantly.  Return the egg mixture to the soup pot and heat through.  Add the rice and chicken.  Ladle hot soup into bowls and garnish with lemon slices.
Easy Chocolate Icing


Ingredients:
butter, chocolate chips

Directions:
In a small bowl, melt the butter in the microwave.
Stir in chocolate chips until melted.
Add the frosting, blending until smooth.
I like to put the frosting on the brownies while they are still slightly warm, then refrigerate until set.
Cocada (Coconut Custard)


Ingredients:
sugar, water, cinnamon sticks, flaked coconut, milk, eggs, vanilla

Directions:
In uncovered 2-quart saucepan simmer sugar, water and cinnamon for 10 minutes.  Strain; discard cinnamon pieces.  Add coconut; cook, uncovered, about 5 minutes or until syrup is nearly absorbed, stirring frequently.
Stir in 2 1/2 cups of the milk; cook until mixture is hot.  In bowl beat eggs with remaining 1/2 cup milk.  Stir about 1 cup of the hot mixture into egg mixture; return to saucepan.  Cook and stir until mixture thickens slightly but does not boil.  Stir in vanilla.
Pour into a 1-1/2 quart bowl or individual serving dishes; chill.
Top with whipped cream and garnish with almonds, if desired.
My Homemade Barbecued Pork


Ingredients:
pork, onions, green peppers, brown sugar, vinegar, tomato paste, chili powder, dry mustard, Worcestershire sauce, salt

Directions:
Combine all ingredients in a slow cooker.
Cover and cook for 8 hours on high.
Shred meat with a fork, and then mix into sauce and heat through.
Serve on hamburger buns with shreeded cheese of your choice, and a dollop of coleslaw on top if desired.
Catalina Spinach Salad


Ingredients:
ketchup, red wine vinegar, onion, sugar, Worcestershire sauce, salt, spinach, tomatoes, water chestnuts

Directions:
Combine first 7 ingredients in a jar with a tight fitting lid.  Shake well.
Combine remaining ingredients in large salad bowl; add dressing and toss.  Serve immediately.
Black Bean and Corn Salad I
Category: salad
By Bonnie Moore

This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.

Ingredients:
½ cup balsamic vinaigrette salad dressing
¼ teaspoon seasoned pepper
¼ teaspoon dried cilantro
⅛ teaspoon ground cayenne pepper
¼ teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
½ cup chopped onion
½ cup chopped green onions
½ cup red bell pepper, chopped

Directions:
In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper.  Toss with dressing.  Cover, and refrigerate overnight.  Toss again before serving.

Prep time: 15 mins
Total time: 12 hrs 15 mins
Yields: 6 servings

Calories: 304.2
Fat: 8.5 g
Saturated fat: 0.9 g
Carbohydrates: 49.5 g
Sugars: 6.2 g
Dietary fiber: 10.9 g
Protein: 11.7 g
Sodium: 1083.9 mg
Montreal Steak Spice


Ingredients:
coarse sea salt, garlic powder, onion powder

Directions:
Use a grinder, coffe grinder or mortar to crush the peppercorns, coriander, dill seeds and pepper flakes.
Add the remaining ingredients and mix well.
Sprinkle generously on steaks, whole chiken before roasting, or tuna steaks before grilling.
Salmon 'Tartare' Spread
Category: appetizers-and-snacks
By USA WEEKEND columnist Pam Anderson

Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts.

Ingredients:
¼ cup capers, packed in brine and drained
8 ounces good-quality smoked salmon
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
½ teaspoon finely grated lemon zest
¼ cup finely diced red onion

Directions:
Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

Yields: 1 1/3 cups

Calories: 53.7
Fat: 3.7 g
Saturated fat: 0.6 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 4.3 g
Cholesterol: 5.2 mg
Sodium: 280.4 mg