xiaoxl/recipe_data huggingface dataset:
Lahanosalata (Greek Cabbage Salad)
Category: uncategorized
By Diana Moutsopoulos

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

Ingredients:
4 cups shredded white cabbage
1 cup finely shredded carrot
4 tablespoons olive oil
3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Directions:
Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 105.3
Fat: 9.1 g
Saturated fat: 1.3 g
Carbohydrates: 6 g
Sugars: 2.9 g
Dietary fiber: 2.1 g
Protein: 1 g
Sodium: 25.6 mg
Bacon Cheddar Chive Muffins
Category: bread
By Shelley Albeluhn

Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!

Ingredients:
6 thick slices bacon
2 cups all-purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons garlic powder
4 teaspoons dried chives
⅓ cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1  egg, beaten
½ cup milk
½ cup cream of mushroom soup
½ cup vegetable oil

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 327
Fat: 23.6 g
Saturated fat: 7.3 g
Carbohydrates: 19.5 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 9.2 g
Cholesterol: 42.9 mg
Sodium: 475 mg
Baguette Sandwich With Roasted Eggplant, Tomatoes and Pesto


Ingredients:
eggplant, extra virgin olive oil, garlic clove, French baguette, tomatoes, provolone cheese, pesto sauce, lettuce leaves

Directions:
Preheat oven to 350 degrees.
Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
Lay eggplant on baking sheet and bake for 20 minutes.
Remove from oven and brush with the balsamic vinegar.
Cut baguette in half lengthwise and hollow out the center.
Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
Place the cheese on top and follow with the lettuce.
Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.
Chocolate eclairs


Ingredients:
butter, water, eggs, flour, salt

Directions:
Melt the butter in a saucepan, then add the water and bring to the boil.
Remove from the heat and quickly add the sifted flour and salt and beat well.
Heat again until the mixture leaves the side of the pan.
Allow the mixture to cool for a few moments before adding the first egg.
Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
Force out 1/2 inches of mixture on a lightly greased tray.
Bake in a moderate over[350F] for 35-40 minutes.
Ice with chocolate icing when cold, and fill with whipped cream.
Cinnamon Candied Walnuts


Ingredients:
walnut halves, white sugar, ground cinnamon, salt, milk, vanilla extract

Directions:
Preheat oven to 350 degrees F.  Spread nuts in a single layer over a baking  sheet and roast for about 8-10 minutes.
Stir together sugar, cinnamon, salt and milk in a medium saucepan and cook over medium heat for about 8 minutes or until the mixture reaches the soft ball stage of 236°F  Remove from heat and add vanilla.
Add walnuts to sugar syrup and stir to coat well.  Spoon nuts onto waxed paper lined sheet pan and separate with fork.
Cool and store in an airtight container.
Quinoa and Corn Stuffed Capsicums


Ingredients:
olive oil, capsicums, onion, garlic cloves, chili powder, quinoa, corn kernels, parsley, avocado, sour cream

Directions:
Preheat oven to 200 degrees Celsius.
Rub 1 tbsp oil over capsicum skin.  Season to taste.  Arrange cut side up on a tray.  Bake for 20 - 30 minutes until slightly tender.  Add pumpkin seeds to tray for final 2 minutes until puffed and toasted.
In a large saucepan, heat 1 tbsp oil on medium heat.  Fry onion for 1 -2 minutes until tender.  Stir in garlic and chilli and cook for 30 seconds.
Add stock and quinoa.  bring to boil.  Reduce heat to low.  Simmer covered for 10 minutes, stirring occasionally until tender.  Remove from heat.  Set aside, covered for 10 minutes.  Stir corn, olives and parsley through.
Season to taste.
Fill capsicums with quinoa mixture.  Serve topped with avocado and sour cream.  Sprinkle with pumpkin seeds.
One Bowl Philly Biscuits


Ingredients:
flour, baking powder, cream cheese spread, milk

Directions:
Preheat oven to 425°F.
Mix flour and baking powder in a large bowl.
Cut in cream cheese spread with 2 knives or a pastry blender until mixture resembles coarse crumbs.
Stir in milk until mixture forms dough.
Pat dough to 3/4in thickness on a floured surface.
Cut into 14 rounds with a 2in fluted cookie cutter, rerolling scraps as necessary.
Place 2in apart on baking sheet.
Bake 12-15 mins or until golden.
Basil Garlic Citrus Vinaigrette


Ingredients:
white vinegar, water, black pepper, dried basil, olive oil, garlic clove

Directions:
Combine orange juice concentrate, vinegar, water, black pepper and basil in a small bowl.
Whisk in olive oil slowly, then add clove of garlic.
Pour into a small jar and refrigerate.
Bring to room temperature before using.
Shake well before pouring on salad.
Can keep in refrigerator for up to one week.
Pasta Fazoolander
Category: soups-stews-and-chili
By Chef John

This is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. It is the kind of dish you really want to savor on a chilly winter day.

Ingredients:
1 ½ tablespoons olive oil
1 teaspoon tomato paste
1  anchovy fillet, chopped
4 cups chicken broth
1 cup dry cheese tortellini
1 (15 ounce) can white beans, rinsed and drained
salt and ground black pepper to taste
1 pinch red pepper flakes
1 pinch dried oregano
2 cups baby spinach leaves
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste

Directions:
Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet, cook until fragrant and color deepens, 2 to 3 minutes. Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes. Stir in salt, black pepper, 1 pinch red pepper flakes, and oregano. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from heat. Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

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

Calories: 277.5
Fat: 9.6 g
Saturated fat: 2.9 g
Carbohydrates: 34.9 g
Sugars: 1.4 g
Dietary fiber: 6.7 g
Protein: 14.4 g
Cholesterol: 18.7 mg
Sodium: 199 mg
Easy Light and Lovely Marinara Sauce


Ingredients:
olive oil, garlic cloves, tomatoes in puree, tomato sauce, water, basil leaves

Directions:
In a skillet, warm the olive oil on medium low and toss in the garlic.  Saute the garlic until it is very fragrant and golden in color.  Remove the garlic and discard or save for another use.
Pour the liquid from the tomato can into the skillet but be careful of splattering.  Stick your hand into the can and squeeze the tomatoes, discard any stem ends that are hard.  Pour the crushed tomatoes into the skillet and heat through while you cook your pasta.  Cook it down until it is the desired consistency.  I don't like chunky thick pasta sauces so I cook mine down and even use my immersible blender to smooth it out. Cook it until it reaches a good consistency for what you are using it for.
My mother always said that the sauce is ready when it doesn't foam any longer.  It should only take 20 minutes to make, if that.
Taste for seasoning, sauce your pasta and top with basil leaves.
Lamb Meatballs With Cucumber Mint Yogurt and Couscous


Ingredients:
milk, ground lamb, onion, raisins, egg, garlic cloves, fresh parsley, fresh cilantro, of fresh mint, olive oil, olive oil, parsley, yogurt, cucumber, mint, lemon zest, couscous

Directions:
In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
Yogurt sauce:
Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.
Jell-O Ribbon Salad


Ingredients:
lime Jell-O gelatin, raspberry Jell-O gelatin, boiling water, mini marshmallows, water, cream cheese, mayonnaise, pineapple

Directions:
Dissolve gelatin flavors separately, using 1 C  boiling water for each.
Stir marshmallows into lemon gelatin; set aside.
Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
Chill until set, but not firm.
Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
Add cream cheese to lemon/marshmallow mixture; beat until blended.
Chill until slightly thickened.
Then blend in mayonnaise, whipped cream& crushed pineapple.
Chill until very thick; spoon gently over lime gelatin.
Chill until set, but not firm.
Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
Chill until firm.
To serve, cut into squares.
*Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C  boiling water and 1-1/2C cold water for each large package.
Herbed Chicken Coating Mix


Ingredients:
all-purpose flour, dried basil, dried thyme, salt, dried oregano, dried parsley flakes, paprika, curry powder, pepper, egg, butter, broiler-fryer chickens

Directions:
In a small bowl, combine the flour and seasonings. Store in an airtight container in a cool dry place for up to 6 moths.
To Prepare Chicken: Place 1 1/4 cups coating mix in a large resealable plastic bag. In a shallow bowl, whisk egg and butter. Dip chicken pieces in egg mixture, then place in bag; seal and shake to coat.
Place chicken in a greased 13x9x2-inch baking dish. Bake uncovered, at 350 for 45-50 minutes or until juices run clear.
Tuscan Smoked Turkey-Bean Soup
Category: soups-stews-and-chili
By Maureen O'leary

Num-Yummy!!  This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.

Ingredients:
1 pound dry white beans
2  smoked turkey legs
½  onion, diced
2  bay leaves
2 stalks celery, diced
4 large carrots, sliced
1 (14.5 ounce) can petite diced tomatoes, undrained
2 tablespoons Italian seasoning
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, divided

Directions:
Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans. Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 12 hrs 20 mins
Yields: 6 servings

Calories: 454.4
Fat: 8.8 g
Saturated fat: 2.8 g
Carbohydrates: 53.8 g
Sugars: 5.6 g
Dietary fiber: 14 g
Protein: 40.1 g
Cholesterol: 65.6 mg
Sodium: 938.9 mg
Spinach-Pear Salad


Ingredients:
olive oil, onion, parmesan cheese, cider vinegar, salt, sugar, dry mustard, dried basil, pepper, fresh spinach, pears, golden raisin, pecan halves

Directions:
Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well.  Set the dressing aside.
Remove and discard the stems from the spinach leaves.  Wash spinach, and pat dry with paper towels.  Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently.  Serve immediately.
Leftover Chicken Croquettes


Ingredients:
eggs, onions, fresh parsley, salt, ground black pepper

Directions:
In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
Low Fat Apricot Noodle Kugel


Ingredients:
vanilla extract, raisins, sugar, ground cinnamon

Directions:
Cook noodles according to package directions. Drain and let cool for about 10 minutes.
Preheat oven to 350 degrees.
Lightly oil an 8-inch square baking pan or spray with a nonstick cooking oil.
In a large bowl, combine jam, orange juice, egg whites and extracts. Beat with a fork or wire wisk until blended. Stir in raisins. Add noodles and mix well. Spoon mixture into prepared pan. Press the noodles down gently with the back of a spoon.
Combine sugar and cinnamon and sprinkle evenly over the top of the kugel. Cover tightly and bake 15 minutes. Uncover and continue to bake 20 minutes more, until kugel is set.
Let stand for 20 minutes before serving. Cut into squares to serve.
Preparation & cooking time does not include 20 minutes to cool.
Ham Hocks and Lima Beans


Ingredients:
ham hocks, dried lima beans, water, onions, celery, brown sugar, dry mustard, salt

Directions:
"Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle."
Pasta Pomodorini - EVOO, Tomatoes, Herbs & Spice!


Ingredients:
pasta, extra virgin olive oil, garlic, red pepper flakes, cherry tomatoes, sea salt, parmesan cheese

Directions:
Bring a large pot of salted water to a boil over high heat.
Add pasta and cook al dente according to package directions.
While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
Add the  garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly.  Careful not to burn.
Add the red chili flakes, cook for 30 seconds
Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
Drizzle with olive oil, if desired.
Serve immediately with a salad, crusty bread and WINE!
Khichdi


Ingredients:
rice, olive oil, whole cumin seed, onion, green chili pepper, tomatoes, ginger paste, turmeric, white vinegar, salt

Directions:
Combine the rice and dhal in a bowl and rinse repeatedly until the water becomes clear. Soak for 30 minutes. Drain.
Heat the oil in a frying pan and add the cumin. Fry until it starts to pop, then add the onion. Stir fry for around 4 minutes then add the tomato, ginger, chili, turmeric and vinegar. Stir fry until the tomato breaks up, around 5 minutes.
Add all the ingredients to the bowl of a rice cooker plus around 600 ml of water (enough to just cover the rice/dhal].
Cook for 10 minutes then leave to keep warm for a further 15 minutes without opening the lid.
Add a little butter, mix well and serve.
Mojito Chicken Wings


Ingredients:
chicken wings, fresh lime juice, lime zest, oregano leaves, of fresh mint, ground cumin, garlic cloves, extra virgin olive oil, gingerroot

Directions:
Place all ingredients except for chicken wings in a food processor  (or blender], process until blended.place wings in a large resealable bag or container, pour in marinade and toss to coat.refrigerate 8-10 hours.
heat grill to medium heat. remove wings from marinade , place wings on grill and cover. grill wings 15-20 minutes, or until no longer pink; turning occasionally.
Chicken With 40 Garlic Cloves


Ingredients:
whole chickens, salt, extra virgin olive oil, garlic cloves, fresh rosemary, fresh thyme, lemons, zest of, white wine, unsalted butter

Directions:
Pre-heat oven to 400 degrees.
Season the chicken with salt and pepper.  In a wide Dutch oven (I used a cast-iron skillet for later transfer to oven] over medium-high heat, warm the olive oil.  Working in batches, brown the chicken, 2 to 3 minutes per side.  Transfer to a plate.
Add the garlic to the pan and cook, stirring, for 1 minute.  Remove the pan from the heat.  Add the chicken, rosemary, thyme and lemon zest and stir to combine.  Cover the pan, transfer to the oven and roast for 20 minutes.   Baste the chicken with the accumulated juices.  Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
Transfer the chicken to a platter; leave the garlic in the pan.  Cover the chicken loosely with aluminum foil.
Set the pan over medium heat and mash the garlic with the back of the spoon.  Add the wine and cook for 3 minutes.  Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes.  Whisk in the butter a few pieces at a time.  Season with salt and pepper.  Transfer the sauce to a sauceboat.  Serve the chicken immediately and pass the sauce alongside.
(I made this a healthier version last night by adding the wine at the same time as the stock and just serving the dish with the whole garlic--minus the sauce and the butter at the end].  It looked beautiful and was delicious.
Caribbean Coconut Bread
Category: breakfast-and-brunch
By Anita

This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.

Ingredients:
1 teaspoon butter, softened
1 ¾ cups all-purpose flour
1 ½ cups white sugar
1 cup shredded coconut
1 teaspoon baking powder
¾ teaspoon salt
2  eggs
⅓ cup low-fat milk
¼ cup water
¼ cup canola oil
1 ¼ teaspoons coconut extract  (Optional)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter. Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended. Pour batter into the greased loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 loaf

Calories: 414.5
Fat: 16.7 g
Saturated fat: 8 g
Carbohydrates: 62 g
Sugars: 39 g
Dietary fiber: 2.7 g
Protein: 5.5 g
Cholesterol: 48.7 mg
Sodium: 309.4 mg
Red Lentil and Tomato Soup


Ingredients:
onion, garlic cloves, ground coriander, ground cumin, dried red lentils, water, chopped tomatoes, zucchini, salt

Directions:
In a large saucepan heat oil and saute onion, garlic and spices.
Add washed lentils, water, tomatoes and soup.  Stir together, then bring to the boil.
Reduce heat and simmer for 15 minutes.
Add zucchini and salt and simmer for a further 5 minutes.
Bobby Flay's Quick Saffron Risotto With Roasted Asparagus


Ingredients:
asparagus, olive oil, salt, ground black pepper, water, saffron, Spanish onion, garlic clove, arborio rice, dry white wine, parmesan cheese

Directions:
Asparagus:.
Preheat Oven to 425 degrees.
Put Asparagus on foil lined, rimmed baking sheet.
Toss with some of the oil.
Salt and pepper spread out on sheet.
Roast for 6 to 8 minutes.
Cut roasted Asparagus into ½ inch pieces on bias, set aside.
Rice:.
In Medium pot Heat Stock to a simmer over high heat.
When bubbles form reduce heat till barely bubbling.
Add Saffron and stir every 5 minutes or so.
In a large high sided sauté pan, sauté Onion for 4 to 5 minutes.
Add Garlic and sauté for 1 minute.
Add Rice to pan stirring to keep it from sticking for 2 minutes.
Add Wine to pan and stir until absorbed.
Add one Cup of stock stir until absorbed then add another cup.
Keep adding Stock one Cup at a time until you use all of it.
This will take 20 to 30 minutes.
The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
Stir in Asparagus and Cheese and cook for a few minutes.
Season with salt and Pepper to taste.
Serve immediately.
Dried Beef Cheeseball


Ingredients:
cream cheese, green onions, Worcestershire sauce

Directions:
About 1/2 hour prior to making your ball, remove cream cheese from refrigerator and soften.
Chop onions and 3/4 jar of beef. With your hands, mix softened cream cheese, onions, Worcestershire sauce and beef; when ingredients are well mixed, shape into a ball.
Cut remaining dried beef into small pieces and place on cheese ball in layers and cover.
Refrigerate before serving.
Serve with crackers.
Tex-Mex Potatoes


Ingredients:
baby potatoes, coarse sea salt, red onions, garlic cloves, black pepper, butter

Directions:
Preheat oven to 400ºF. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes.
Slice potatoes to ½-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings.