xiaoxl/recipe_data huggingface dataset:
The Most Easy and Delish Meatloaf EVER!
Category: main-dish
By Jillian

This meatloaf only calls for a few easy ingredients, no chopping whatsoever! If you wish to add ketchup on top, remove the meatloaf at 50 minutes, add ketchup, then return to oven for the remaining 10 minutes.

Ingredients:
1  egg
1 ½ pounds ground beef
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon onion flakes  (Optional)
1 ½ teaspoons garlic powder, or to taste
1 ½ teaspoons seasoned salt, or to taste
½ teaspoon ground black pepper, or to taste

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 246.3
Fat: 14.9 g
Saturated fat: 5 g
Carbohydrates: 10.9 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 16.5 g
Cholesterol: 76.5 mg
Sodium: 557.6 mg
Chicken Stir-Fry
Category: world-cuisine
By Katie Sechrist

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Ingredients:
2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3  skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1  green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1  onion, cut into large chunks
1 tablespoon sesame oil

Directions:
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 699.5
Fat: 12.1 g
Saturated fat: 2.7 g
Carbohydrates: 76.7 g
Sugars: 14.3 g
Dietary fiber: 4.9 g
Protein: 67.7 g
Cholesterol: 161.4 mg
Sodium: 1790.4 mg
Healthier Baked Ziti I
Category: meat-and-poultry
By MakeItHealthy

I love pasta but it is not always the healthiest thing to have for dinner. To make this one a little less guilty, I use turkey and add a carrot to the sauce. So tasty!

Ingredients:
1 pound ziti pasta
1  onion, chopped
1 pound lean ground turkey
2 (26 ounce) jars spaghetti sauce
1  carrot, chopped
6 ounces provolone cheese, sliced
1 ½ cups reduced-fat sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 350 degrees (175 degrees C). Lightly butter a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain. Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into prepared baking dish as follows: half the ziti, Provolone cheese, sour cream, half the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese. Bake in preheated oven until cheeses are melted, about 30 minutes.

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

Calories: 524.8
Fat: 19.9 g
Saturated fat: 9.5 g
Carbohydrates: 58 g
Sugars: 15.2 g
Dietary fiber: 5.6 g
Protein: 27.6 g
Cholesterol: 74 mg
Sodium: 914.4 mg
Chocolate Cake from Scratch
Category: desserts
By Pat

Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.

Ingredients:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 cup milk
1 cup brewed coffee
1 teaspoon vanilla extract
2 cups white sugar
½ cup vegetable oil, such as (Crisco®)
2  eggs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan. Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup. Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 10x13-inch cake

Calories: 239.6
Fat: 8.4 g
Saturated fat: 1.8 g
Carbohydrates: 40 g
Sugars: 25.9 g
Dietary fiber: 1.8 g
Protein: 3.6 g
Cholesterol: 21.7 mg
Sodium: 203.2 mg
Ratatouille Wraps


Ingredients:
extra virgin olive oil, eggplants, zucchini, onion, red bell pepper, tomatoes, dried thyme, whole wheat tortillas

Directions:
In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
Add the eggplant and cook, stirring, until golden, about 5 minutes.
Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
Simmer, uncovered, for 2 minutes more to cook off any liquid.
Transfer to a large bowl and wipe the skillet clean for later.
Lay the wraps out on the counter or a work surface.
Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
In the same skillet, heat 2 tablespoons olive oil over medium heat.
Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
Repeat with the remaining olive oil and wraps.
Macaroni and Cheese With Caramelized Onions


Ingredients:
bacon, sweet onion, elbow macaroni, mozzarella cheese, gruyere cheese, blue cheese, half-and-half, black pepper

Directions:
In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the gruyere cheese, half-and half, and pepper. Toss gently to combine. Spoon into a 1-1/2-quart casserole.
Bake, uncovered, in a 350 degree F ovenfor 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
Crunchy Pea Salad


Ingredients:
bacon, celery, green onion, sour cream, cashews

Directions:
"In medium bowl combine peas, celery, green onions , and  sour cream , toss gently  to mix , just before serving . stir in cashews and bacon . season with salt and pepper . enjoy !"
Greek Honey Cake
Category: world-cuisine
By Jan O'Leary Merzlak

Very moist cake, often found at Greek food festivals.

Ingredients:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon orange zest
¾ cup butter
¾ cup white sugar
3  eggs
¼ cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
¾ cup water
1 teaspoon lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes.  Pour honey syrup over the cake. For the Honey Syrup:      In a saucepan, combine honey, 1 cup sugar and water.  Bring to a simmer and cook 5 minutes.  Stir in lemon juice, bring to a boil and cook for 2 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch square cake

Calories: 423.3
Fat: 19.3 g
Saturated fat: 8.4 g
Carbohydrates: 62.3 g
Sugars: 53 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 77.4 mg
Sodium: 196.3 mg
Spanish Spinach Omelette


Ingredients:
olive oil, onion, potatoes, eggs

Directions:
Tip the spinach into a large colander and bring a kettleful of water to the boil.
Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out.
Heat grill/broiler to high.
Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.
While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
Stir the spinach into the potatoes.
Pour in the eggs and cook, stirring occasionally, until nearly set.
Flash the omelette under the grill/broiler to set the top.
Ease the omelette on to a plate, then flip over back into the pan.
Finish cooking the omelette on the underside and turn out onto a board.
Serve cut into wedges.
Bria's No-Bake Oreo Mousse Pie


Ingredients:
milk, powdered sugar, instant chocolate pudding mix

Directions:
In large bowl, combine cream cheese and instant pudding with beater until smooth.
Add powdered sugar, hersheys, and milk, mix.
Fold in whipped topping.
Add oreo cookie crumbs and mix well.
Pour into pie shells.
Refrigerate overnight but at LEAST 6 hours.
Use hershey's syrup in a crosswise motion to decorate top of pie.
Dijon Pork Loin


Ingredients:
all-purpose flour, butter, Dijon mustard, boneless pork loin roast, fresh basil leaf, cherry tomatoes

Directions:
Combine the first 4 ingredients; rub mustard mixture evenly over roast.
Place roast on a foil-lined broiler pain.
Bake in a preheated 475° oven for 20 minutes; decrease heat to 350° and bake 50-55 minutes or until a meat thermometer reads 155°.
Remove from oven, let stand 15 minutes before slicing.
Garnish, if desired.
Chicago-Style Pan Pizza
Category: main-dish
By JAIME5025

This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.

Ingredients:
1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon fennel seed
¼ teaspoon garlic powder
½ cup freshly grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle  over the dough crust. Sprinkle mozzarella cheese evenly over the sausage. Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top. Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 578.2
Fat: 27.4 g
Saturated fat: 10.5 g
Carbohydrates: 46.8 g
Sugars: 8.4 g
Dietary fiber: 4.9 g
Protein: 32.3 g
Cholesterol: 61.2 mg
Sodium: 1815.9 mg
Fried Kielbasa Sandwich


Ingredients:
kielbasa, spicy mustard

Directions:
In a small skillet, heat the oil over medium heat and lay in the kielbasa slices. Fry both sides until slightly browned, about 8-10 minutes.
Pat the fried meat with paper towels to eliminate excess grease and lay the slices  out on the bread. Spread on the mustard and serve.
Flemish Carrots


Ingredients:
butter, carrots, boiling water, light brown sugar, salt, mace, lemon juice

Directions:
Melt the butter in a nonstick pan over medium heat.
Saute carrots for 12-15 minutes stirring continuously until lightly caramelized.
Mix in water, brown sugar, salt and mace.
Cover and simmer 8-10 minutes until carrots are barely done (still a bit crisp].
Remove cover and cook for 2 minutes.
Whisk egg yolks and cream until well blended and frothy.
Stir unto carrots.
Season with lemon juice and serve.
Cheesy Mashed Potatoes


Ingredients:
potatoes, butter, light sour cream, sour cream, salt, fresh ground black pepper, cheddar cheese

Directions:
Peel potatoes and cut in half. Place in a large saucepan and cover with water.
Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
Drain potatoes and mash, preferably with a potato masher.
Stir in butter, sour cream, salt and pepper.
Stir in cheese just until mixed.
Pile into a heated serving dish.
Potatoes can be covered and kept warm in oven for up to 30 minutes.
Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.
Garlic Skillet Potatoes


Ingredients:
onion, garlic powder, seasoning salt, pepper, sugar

Directions:
In large skillet, heat oil.
Add potatoes, onion, garlic powder, seasoned salt, pepper, and sugar.
Cook uncovered over medium heat for 25 to 30 minutes or until potatoes are tender and browned.
Sprinkle with chopped fresh parsley.
Mid-Summer Italian Bread Salad
Category: salad
By Tamara

Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.

Ingredients:
1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
⅛ cup chopped fresh thyme
¼ cup olive oil
2 tablespoons balsamic vinegar

Directions:
Rub a peeled clove of garlic around a wooden salad bowl. Pull apart or chop the bread into bite-size pieces. In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 to 6 servings

Calories: 468.2
Fat: 17.8 g
Saturated fat: 2.9 g
Carbohydrates: 65.6 g
Sugars: 5 g
Dietary fiber: 5.1 g
Protein: 11.9 g
Sodium: 670.7 mg
Carrot Bread


Ingredients:
eggs, sugar, flour, baking soda, cinnamon, nutmeg, salt, carrots, walnuts, raisins

Directions:
Beat eggs.
Add sugar and oil and beat thoroughly.
Combine dry ingredients and add to egg mixture; beat well.
Stir in carrots, nuts and raisins.
Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
Bake at 350° for about 1 hour (about 40 minutes for the smaller pans].
Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.
Pie Plant Pie Aka Rhubarb Pie


Ingredients:
rhubarb, sugar, butter, flour

Directions:
Wash rhubarb stalks and cut into 1" pieces.
Pour boiling water over stalks let stand 10 minutes and then drain.
Dredge rhubarb lightly in flour.
Put rhubarb, sugar and top with butter into already prepared crust add top crust and cut slits for steam escape.
Cook on 400 degrees F. for 10 minutes and then turn oven down to 325 degrees until done.
Chicken Parmigiana


Ingredients:
boneless skinless chicken breast, olive oil, canned tomato sauce, part-skim mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350°F.
Coat an 8-inch square pan with cooking spray.
Dip chicken in egg whites and turn to coat.  Then mix breadcrumbs with Italian seasoning and dip chicken in breadcrumb mixture, turn to coat thoroughly.
Heat oil in a large skillet; add chicken.  Cook until lightly browned and no longer pink in the center, about 4 minutes per side.
Pour ½ cup sauce into prepared baking dish.  Place chicken in dish and pour remaining sauce over chicken.  Sprinkle with cheese and bake until bubbly, about 25 minutes.
Red Quinoa and Avocado Salad
Category: salad
By Gitano

A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!

Ingredients:
⅓ cup red quinoa
⅔ cup water
1 cup cherry tomatoes, halved
½ cup diced cucumber
¼ cup diced red onion
2 tablespoons lime juice
½ teaspoon ground cumin seed
salt and pepper to taste
2 cups baby spinach leaves
1  avocado - peeled, pitted and sliced

Directions:
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold. Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 2 salads

Calories: 311.2
Fat: 17.3 g
Saturated fat: 2.2 g
Carbohydrates: 37.1 g
Sugars: 2.5 g
Dietary fiber: 11.5 g
Protein: 8.1 g
Sodium: 45.8 mg
Tangy Round Steak Strips


Ingredients:
boneless beef round steak, onion, water, celery rib, Worcestershire sauce

Directions:
In a large skillet, saute beef and onion in French dressing until the meat is no longer pink. In a small bowl combine sauce mix and water until blended; stir into the beef mixture. Add the mushrooms, celery, and Worcestershire sauce.
Bring to a boil. Reduce heat; cover and simmer for 60 minutes or until the meat is tender. Serve over noodles.
Chicken Piccata Pasta


Ingredients:
olive oil, onion, garlic cloves, button mushrooms, olive oil, boneless skinless chicken breasts, capers, lemons, reduced-sodium chicken broth, salt, pepper, parsley, parmesan cheese

Directions:
Fill a pasta pot with water and set on burner (don’t need to turn on yet].
Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
Add olive oil and sauté onions until just tender, 3-5 minutes.
Meanwhile slice the red pepper and mince the garlic.
Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
Slice mushrooms while this is going on.
Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces.  Season with a little salt –half teaspoon and set aside.
Pour mushrooms into the bowl.  Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
Turn water on to boil for the pasta. Add pasta and cook per box instructions.
Add capers, broth, salt, pepper and parsley to chicken pan.
Zest both lemons and add to pan.  Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
Cook over medium heat to reduce liquid to half.  Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
Drain the pasta and put back into the pot.  Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.
Pupusas (El Salvadorean Tortilla)


Ingredients:
masa harina, salt, baking powder, shortening, warm water, muenster cheese

Directions:
Combine dry ingredients.
Cut shortening into dry ingredients with pastry blender.
Add warm water a few drops at a time until dough is manageable.
Knead dough 15-20 times.
Let sit for 10 minutes.
Form dough into balls the size of an egg.
Roll out until 6 inches in diameter.
Add some of the cheese to the top of one tortilla and then add another tortilla on top of that.
Place on hot ungreased griddle .
Cook 2 minutes on each side.
Serve with cabbage and shredded carrots on top, or with sauerkraut or coleslaw or even a tomato sauce would be good. Topped off with shredded cheese.
Simple Strawberry Salsa
Category: appetizers-and-snacks
By Michelle Westbrook

This is a perfect alternative to plain fruit or sugary snacks! Can be served with multi-grain or cinnamon-sugar tortilla chips.

Ingredients:
1 tablespoon lemon juice
1 ½ teaspoons white sugar
1 cup finely chopped strawberries
1 (8 ounce) can unsweetened crushed pineapple, drained
3  kiwis, peeled and finely chopped
1  naval orange, peeled and cut into small pieces

Directions:
Stir lemon juice and sugar together in a bowl to dissolve the sugar; add strawberries, pineapple, kiwis, and orange pieces and stir to coat in the lemon juice mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 10 servings

Calories: 43
Fat: 0.2 g
Carbohydrates: 10.8 g
Sugars: 8.3 g
Dietary fiber: 1.6 g
Protein: 0.6 g
Sodium: 1.1 mg
Cherry Cheese Pie


Ingredients:
9-inch graham cracker crust, cream cheese, vanilla extract, ReaLemon juice, cherry pie filling

Directions:
In larger bowl, beat cream cheese until fluffy.
Gradually add in Eagle Brand; blend thoroughly.
Stir in Lemon juice and vanilla.
Pour into prepared crust.
Chill 3 hours or until set.
Top with desired amount of pie filling and almonds before serving.
Cabbage, Apple and Almond Slaw


Ingredients:
mayonnaise, sour cream, apple cider vinegar, celery seed, salt, ground black pepper, red apple, celery

Directions:
For dressing, combine mayonnaise, sour cream, vinegar, celery seed, salt and black pepper in small bowl; whisk until blended. Set aside.
For slaw, combine in large mixing bowl cabbage, apple, celery and toasted almonds; toss to combine.
Pour dressing over slaw; gently mix until coated. Cover; refrigerate at least 1 hour or longer. To serve, spoon into salad bowls.
Ranch Tuna Salad


Ingredients:
solid white tuna, rotini pasta, red onion, celery, carrot, salt, pepper

Directions:
Cook rotini pasta according to directions on package., Add remaining ingredients and mix thoroughly.