xiaoxl/recipe_data huggingface dataset:
Sweet Hawaiian Crock Pot Chicken


Ingredients:
boneless chicken, brown sugar, soy sauce

Directions:
Combine pineapple juice, brown sugar and soy sauce; mix well.
Stir in chicken pieces, coating well.
Pour into crock pot and cook on low for 6-8 hours.
Serve over rice.
If desired, you may also add chunks of pineapple, bell pepper, sliced carrots, onion -- .
Ruby French Dressing
Category: side-dish
By Lori Franklin

A classic French dressing recipe.

Ingredients:
1 cup olive oil
⅔ cup ketchup
½ cup white sugar
½ cup white vinegar
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 2 cups

Calories: 103.9
Fat: 9.1 g
Saturated fat: 1.2 g
Carbohydrates: 6.1 g
Sugars: 5.7 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 171.5 mg
My Daily Multi Grain Power Granola (Thorsten's Müsli)


Ingredients:
old fashioned oats, rolled barley, rice, soybeans, wheat germ, raisins, cranberries, sesame seeds, flax seed, low-fat milk

Directions:
In a large airtight box mix the first 8 ingredients from oats to mixed seeds.
Cut dried fruit into small pieces.
In a second bowl add millet flakes, oat bran, wheat germ and bran. Add raisins, cranberries and cut dried fruits and mix thoroughly. This will coat the fruits with a small layer and prevent them from sticking together.
Add this mixture to the first and mix well. This is the stock Müsli. Keep it in an airtight box.
To 3-4 tablespoons of the stock müsli add the daily addition. You can use them all or choose the one you like most. The dried fruit add the sweetness to this muesli. I vary this on a daily basis. Add milk, mix and let stand for 30 minutes.
Add cornflakes and serve immediately.
NOTE: Preparation of stock müsli is not included in cooking /preparation time.
NOTE on Daily Addition: I use coarsely ground flax seed separately, because they have the tendency to get rancid. You can also use whole flax seed. Then add them directly to the stock müsli (2 ounces]. Spelt, rye and millet germ are difficult to get. You can omit them, but they have a very special taste. Therefore I add them on a daily basis. Spelt is nutty, millet is crisp and rye has a flavor of bread. As dried fruit use whatever you like, take this as a suggestion. You could combine the daily additions.
NOTE on Thorsten's Müsli: This Müsli can be varied. You can reduce the number of different grains or omit one or the other ingredient. But then it would not be Thorsten's Müsli. Then it is your own Müsli. You'll have to find your way and taste. I created this Müsli to combine as much as possible different resources for carbohydrates, dietary fibres, minerals, vitamins or proteins. I use no additional sweetening, except that of the dried fruits, because I like the natural sweetness and taste of the different cereals, seeds and fruits. If you like some additional sweetening, use a mild honey (e.g. clover]. I eat this Müsli every day 'very slowly' with a teaspoon and a glass of orange juice or water. This note is rather long, sorry, I just wanted to share some of my ideas and this recipe (or my ideas on a healthy and tasty granola respectively].
Kiss (Keeping It Super Simple) Fried Fish


Ingredients:
"beer"

Directions:
set fryer to 160 degrees celsius.
rinse fillets under cold water & pat dry.
sprinkle 1/4 cup of the dry pancake mix on a platter.
fold the remaining pancake mix with the beer in a shallow bowl.
dredge the fish in the dry pancake mix.
dip the dredged fish into the beer batter.
gently place the battered fish into the hot oil ensuring that there is plenty of space between pieces - two or three pieces at a time is best.
Bigos (Polish Hunter's Stew)
Category: soups-stews-and-chili
By Olenka

Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.

Ingredients:
9 cups boiling water, divided
3 pounds sauerkraut - rinsed, drained and chopped
15  pitted prunes
5  whole allspice berries
3  bay leaves
1 cup dried mushrooms
2 tablespoons vegetable oil
2  onion, chopped
1  Polish sausage, sliced
½ pound beef stew meat, cubed
½ pound boneless pork shoulder, cubed
½ cup bacon strips, diced
1 tablespoon caraway seeds
1 teaspoon dried marjoram
salt and pepper to taste
¾ cup red wine
3 tablespoons tomato paste  (Optional)

Directions:
Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes. Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid. Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes. In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain. When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes. Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 50 mins
Yields: 6 servings

Calories: 656.8
Fat: 34.8 g
Saturated fat: 10.6 g
Carbohydrates: 54.2 g
Sugars: 18.3 g
Dietary fiber: 12.4 g
Protein: 32.9 g
Cholesterol: 90 mg
Sodium: 2486.1 mg
Yummy Scrummy Braised Beef With Red Wine and Cranberry


Ingredients:
flour, onions, red wine, cranberry sauce

Directions:
Cut the steak into bite size pieces and tip into a large food bag with the flour and some salt and pepper.
Give the bag a good shake, making sure the beef is well coated.
Heat 2 tbsp oil in a large pan.
Add the beef and fry until evenly browned.
Remove to a plate.
You can do this in two batches if you prefer.
Heat 1 tbsp of oil in the pan and add the onions.
Fry for 5 minutes until they're slightly brown.
Return the beef to the pan and add the wine and stock.
Bring to the boil, stirring well to scrape up the juices.
Season with salt and pepper.
NOTE: I only add pepper at this stage because my stock is pretty salty.
Reduce the heat, cover tightly with a lid and cook at a gentle simmer for one and a half hours until the beef is tender.
Stir in the cranberry sauce and adjust the seasoning if necessary.
Simmer it for a few minutes and serve with a huge dollop of creamy mashed potatoes.
Happy Cooking!
Hearty Tomato Soup With Lemon and Rosemary


Ingredients:
butter, onion, carrots, garlic cloves, cannellini beans, crushed tomatoes, chicken broth, bay leaf, fresh rosemary, red pepper flakes, salt, fresh ground black pepper, creme fraiche, lemon, zest of

Directions:
In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.
Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Puree the soup in a blender in batches, being careful to remove and discard the bay leaf.
Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche.
To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche.
Serve immediately.
Green Tea With Lemon and Mint


Ingredients:
lemons, mint leaf, water

Directions:
Start by steeping green tea in warm water for at least 20 minutes to release antioxidants.
Add this to two cups of water.
Add the juice of half of a lemon.
Add 4-5 mint leaves.
Drink throughout the day.
Deer Ratatouille


Ingredients:
tomato sauce, zucchini, squash, salt

Directions:
Brown deer meat in a large skillet., Pour 1/4 of sauce in a 9x13 casserole dish., Thinly slice the zucchini and squash., Alternate squash and zucchini slices in the dish., Add tomato sauce and salt to meat and pour over the squash and zucchini slices., Bake 30 minutes at 350 degrees.
Creamy Refried Bean Soup


Ingredients:
olive oil, onion, green pepper, garlic, vegetable broth, fat free chicken broth, diced tomatoes, black beans, red kidney beans, ground cumin

Directions:
Heat oil in 4 1/2 quart soup pot over medium heat. Add onions, bell pepper. Raise heat to high and cook for 2 or 3 minutes.
Add garlic, broth and tomatoes. Stir.
Stir in kidney beans, black beans and refried beans, then cumin and taco seasoning.Stir well.
Cover and let come to boil, reduce heat to low add pepper to taste.
Cook stirring occasionally for 5 to 7 minutes or until ready to serve.
Weight Watchers Chinese Chicken Salad With Creamy Soy Dressing


Ingredients:
fat-free mayonnaise, low sodium soy sauce, gingerroot, snow peas, carrot, scallion, bibb lettuce

Directions:
Whisk mayonnaise, soy sauce and ginger together in a large bowl until blended.
Add chicken, snow peas, peppers, carrots and scallions; toss to mix and coat. Serve immediately in lettuce cups or cover and refrigerate up to 1 day. Yields about 1 1/4 cups per serving.
Hot Mulled Cider


Ingredients:
apple cider, light brown sugar, cinnamon sticks, cloves, ground nutmeg, ground ginger

Directions:
Combine all ingredients in saucepan.
Bring to a boil, stirring constantly.
Reduce heat; simmer 10 minutes.
Remove cinnamon sticks and cloves.
Serve at once, garnishing with cinnamon sticks, if desired.
Swift Strawberry Salad


Ingredients:
fresh strawberries, maple syrup, cashew halves

Directions:
Place strawberries in serving bowl., Combine caramel topping, syrup and orange juice. Mix well., Drizzle over strawberries., Sprinkle with Cashews.
Mussels in Curry Sauce


Ingredients:
butter, shallot, curry powder, ginger, garlic cloves, heavy cream, dry white wine, lemon juice, cooking sherry, sea salt, black pepper, mussels, parsley

Directions:
In a large pot over medium heat, add butter and when it starts sizzling, add shallots and curry; stir for 1 minute. Add ginger and garlic; sauté for 1 minute. Pour in cream, wine and lemon juice; stir and bring to a simmer. Add cooking sherry and season with salt and pepper. Add mussels, cover, increase heat to medium-high, and cook for about 5 to 6 minutes.
Transfer mussels to warm serving bowls; discard any that didn’t open.
Taste and adjust the sauce if necessary and cook for 5 more minutes. Spoon sauce over mussels and serve immediately with crusty bread. Serves 2.
Cabbage and Smoked Sausage Soup
Category: soups-stews-and-chili
By Ludy Brinck

Even kids who don't care for vegetable soup may enjoy this one. Very good flavor. Sometimes I use crushed tomatoes with garlic, onion, or basil now that they're available. Turkey smoked sausage is great in this recipe!

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1 pound smoked sausage, sliced
3 cups water
1 head cabbage, cored and coarsely chopped
3  carrots, sliced
3 stalks celery, sliced
⅓ cup uncooked long grain white rice
1 (15 ounce) can red beans, with liquid
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
2 cubes  chicken bouillon
salt to taste
1  bay leaf
½ teaspoon crushed dried thyme

Directions:
Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 403.8
Fat: 20.6 g
Saturated fat: 6.8 g
Carbohydrates: 37.4 g
Sugars: 10 g
Dietary fiber: 9.8 g
Protein: 20.3 g
Cholesterol: 38.7 mg
Sodium: 1618 mg
Cheese Souffle


Ingredients:
butter, parmesan cheese, butter, flour, dry mustard, garlic powder, kosher salt, milk, sharp cheddar cheese, cream of tartar

Directions:
Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
Chicken Fried Steak


Ingredients:
flour, salt, pepper, buttermilk, egg, chicken bouillon, dry mustard, flour, milk

Directions:
Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper.
Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks into the buttermilk mixture and again into the flour. Shake off excess.
Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 360°F Use a thermometer to check the temperature of the oil.
Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side until golden brown.
Drain on clean paper towels and keep warm.
Pour all but 4 tablespoons of oil from skillet. Over medium heat, whisk in 4 tablespoons flour. Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy thickens and just begins to boil. Season with salt and black pepper to taste.
Salami Wraps


Ingredients:
"Philadelphia Cream Cheese"

Directions:
"Remove the stem form the pepperoncini pepper and stuffed with soft cream cheese and place onto a pieces of dry salami and wrap and using a toothpick to hold together."
Cherry Pineapple Banana Bread
Category: breakfast-and-brunch
By tdalrymple

This is a sweet bread!

Ingredients:
1 cup white sugar
½ cup brown sugar
¼ cup butter, softened
¼ cup applesauce
1  egg
2  egg whites
1 cup mashed ripe bananas
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 cups self-rising flour
½ cup buttermilk
1 (8 ounce) can crushed pineapple, drained
½ cup chopped maraschino cherries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans. Beat white sugar, brown sugar, butter, and applesauce together in a bowl using an electric mixer until light and fluffy. Beat egg and egg whites into sugar mixture; stir in bananas, vanilla extract, and cinnamon. Mix flour, alternating with buttermilk, into sugar mixture until batter is well mixed; fold in pineapple and cherries. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 2 8x4-inch loaves

Calories: 98.7
Fat: 1.7 g
Saturated fat: 1 g
Carbohydrates: 19.7 g
Sugars: 11.9 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 9.8 mg
Sodium: 120.3 mg
Raspberry sauce


Ingredients:
raspberries, Chambord raspberry liquor

Directions:
Puree in blender; you can strain if you don`t like the seeds.
Keep in mind the seed have vitamins like E.
I keep them in because I like them.
Chill till ready to use!
Christine's Sloppy Joes


Ingredients:
lean ground beef, ketchup, tomato sauce, mustard, white vinegar, Worcestershire sauce, garlic powder, seasoning salt, black pepper

Directions:
Brown ground beef and drain fat.
Add rest of ingredients to beef and stir until all beef is coated and everything is combined.
Let simmer until reduced and thicker. Serve on buns!
Red Bell Pepper Coulis
Category: side-dish
By SKAPINO

A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.

Ingredients:
1 tablespoon olive oil
2  red bell peppers, seeded and chopped
2  shallots, chopped
½ cup white wine
½ cup chicken broth
½ cup sour cream

Directions:
Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half. When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

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

Calories: 153.4
Fat: 9.6 g
Saturated fat: 4.2 g
Carbohydrates: 9.8 g
Sugars: 3.5 g
Dietary fiber: 1.4 g
Protein: 2.1 g
Cholesterol: 12.6 mg
Sodium: 22.2 mg
Chef John's Fresh Spring Rolls
Category: appetizers-and-snacks
By Chef John

I love the 'authentic' spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant. But in this recipe, I'm showing a technique and you can fill the rolls with whatever you have on hand. You should be able to get rice paper wrappers at any large grocery store with an Asian food section but if not, they're easily found online.

Ingredients:
4  (8 1/2-inch) rice paper wrappers
1  cooked chicken breast half, cut into thin strips
1  red bell pepper, cut into thin strips
1  English cucumber, cut into thin strips
1  carrot, cut into thin strips
4 sprigs chopped fresh basil
4 sprigs chopped fresh mint
4 sprigs chopped fresh cilantro

Directions:
Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on a slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about a 1-inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides. Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.

Prep time: 15 mins
Total time: 35 mins
Yields: 4 rolls

Calories: 145.7
Fat: 4.3 g
Saturated fat: 1.2 g
Carbohydrates: 9.3 g
Sugars: 2.8 g
Dietary fiber: 2 g
Protein: 17 g
Cholesterol: 41.3 mg
Sodium: 49.2 mg
Goddess Beet Salad
Category: salad
By ADAMGODES

This has got to be one of my favorite creations. It's a simple beet salad with the wonderful taste of garlic and onion and Feta cheese crumbles. I served this to a group of 20 and 19 of them wanted the recipe.

Ingredients:
2 tablespoons olive oil
¼ cup chopped garlic
⅓ cup chopped onion
1 (4 ounce) container crumbled feta cheese
2 (8 ounce) cans sliced beets, drained and diced
salt and ground black pepper to taste

Directions:
Heat the olive oil in a skillet over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate, and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture. Arrange the beets on a serving plate; top with garlic, onion, and feta cheese mixture; season with salt and pepper.

Prep time: 15 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 187.7
Fat: 13 g
Saturated fat: 5.2 g
Carbohydrates: 13.5 g
Sugars: 8 g
Dietary fiber: 2.4 g
Protein: 5.7 g
Cholesterol: 25.1 mg
Sodium: 537.6 mg
Instant Pot® Brown Rice and Mushroom Risotto (Vegan and Gluten-Free)
Category: main-dish
By Buckwheat Queen

I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot®. It's awesome.

Ingredients:
3 tablespoons extra-virgin olive oil
2 ½ cups cremini mushrooms, sliced
1 cup short-grain brown rice
1 large shallot, minced
1 ¼ cups mushroom broth
¼ cup dry white wine
salt and ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Stir and serve immediately.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 3 servings

Calories: 412.9
Fat: 14.8 g
Saturated fat: 1.9 g
Carbohydrates: 55.8 g
Sugars: 1.3 g
Dietary fiber: 4.5 g
Protein: 10 g
Sodium: 130.1 mg
360 Rocket Salad (Arugula)


Ingredients:
walnut pieces, arugula, gorgonzola, granny smith apple, walnut oil, apple cider vinegar, shallots, garlic cloves, salt, fresh ground black pepper, calvados, apple brandy

Directions:
For the Apple Cider Dressing:
Combine oil, vinegar, shallots, garlic and salt and pepper to taste in jar or bowl.
Add Calvados and shake in jar or whisk well in bowl. (Makes 1 1/4 cups].
For the Salad:
Toast walnuts on baking sheet at 350 degrees until lightly browned, about 10 minutes. Combine walnuts, arugula, cheese and apple slices in large salad bowl. Toss with dressing and serve.
Asian Tuna Salad
Category: salad
By mimilulu

It's spicy and super-addictive! Serve with lettuce as lettuce wraps. Great with crackers and pita bread, too.

Ingredients:
5 (5 ounce) cans chunk light tuna in water, drained and flaked
½ cup sweetened dried cranberries (such as Craisins®)
½ cup finely chopped carrot
¼ cup chopped green onions
¼ cup finely chopped cilantro
1 tablespoon sesame seeds
1 ½ teaspoons ground ginger
1 ½ teaspoons ground red chile pepper
¾ teaspoon kosher salt
½ cup light mayonnaise
¼ cup Asian chile paste (such as sambal oelek)
2 tablespoons sesame oil
1 tablespoon light soy sauce
1 tablespoon honey

Directions:
Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl. Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 1 quart

Calories: 155.5
Fat: 7.1 g
Saturated fat: 1.4 g
Carbohydrates: 10.4 g
Sugars: 7.1 g
Dietary fiber: 0.6 g
Protein: 13.8 g
Cholesterol: 19.2 mg
Sodium: 305.8 mg