xiaoxl/recipe_data huggingface dataset:
Korean Bean Sprout Salad
Category: salad
By Ann

This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Ingredients:
12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce  (Optional)
½ teaspoon minced garlic
2 tablespoons grated carrot
1  green onion, finely chopped, or more to taste

Directions:
Rinse bean sprouts in cold water and discard any bad sprouts. Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes. Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing. Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

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

Calories: 75.9
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 9 g
Sugars: 6.4 g
Dietary fiber: 2.2 g
Protein: 3.3 g
Sodium: 693.8 mg
Pumpkin Gingerbread Trifle


Ingredients:
vanilla pudding mix, milk, solid pack pumpkin, brown sugar

Directions:
Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
Combine pumpkin and brown sugar and stir into pudding.
In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
Cover and refrigerate overnight.
Twice Baked Bourbon-Hazelnut Sweet Potatoes


Ingredients:
sweet potatoes, creme fraiche, butter, pure maple syrup, Bourbon, ground cinnamon, ground nutmeg, hazelnuts, panko breadcrumbs

Directions:
Preheat oven to 350°F Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (You can nook them in the microwave to speed the roasting time!].
Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl—it should just fall out of the skin.
Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste.
Using a hand mixer (or immersion blender], puree until smooth.
Scoop the potato puree back into the bottom halves.
Mix the remaining 2 Tb. of butter and ¼ teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste.
Sprinkle the mixture over the tops of the sweet potatoes.
Bake another 15-20 minutes until warmed through and golden on top!
* These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes--until warmed through or cheat and rewarm in the microwave. *smile* I won't tell!
Italian Meatballs


Ingredients:
onion, parmesan cheese, eggs, basil, oregano, garlic, hot ketchup

Directions:
Mix together the onion, parmesan cheese, eggs, basil, oregano, and garlic.
Pour mixture onto hamburger and work in well.
Add bread crumbs.
The mixture will be sticky.
Use a little water in palm of hands to roll meatballs (or burgers] so mixture doesn't stick.
Put meatballs in crockpot.
Pour ketchup into slow cooker/crockpot.
Add water to ketchup bottle and shake.
Pour into slow cooker/crockpot.
Simmer for several hours.
Baked Chicken on Pecan Stuffing


Ingredients:
onion, celery ribs, apple, butter, salt, dried sage, dried sage, pepper, chicken broth, egg, pecans, raisins, chicken breast halves, ground cinnamon

Directions:
Cook onion, celery, apple in butter in skillet 5 minutes. Add 1/2 teaspoon each salt, sage, pepper. Mix in bowl with bread. Drizzle with chicken broth, egg. Stir in 1/2 cup nuts, raisins. Spread in 13 x 9 x 2-inch pan. Top with chicken and sprinkle with remaining salt.
Bake in 400 degree F oven 30 minutes. Melt jelly, remaining sage, cinnamon in saucepan; brush on chicken. Top with remaining nuts. Bake 15 more minutes.
Tiropetakia (Spinach and Feta Filled Phyllo Triangles)


Ingredients:
frozen chopped spinach, feta cheese, small curd cottage cheese, egg, lemon peel, nutmeg, butter, phyllo dough

Directions:
Drain the spinach -- squeeze out all excess liquid.
Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper.
Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide.
Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling], and roll up so as to form a triangle (think flag folding]. Move one side to the other until the whole is rolled up.  Contine with remaining phyllo and spinach mixture until all spinach is gone.
Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.
White Chocolate Cranberry Cheesecake


Ingredients:
unsalted butter, cream cheese, granulated sugar, eggs, dried sweetened cranberries, orange zest, pure vanilla extract

Directions:
Preheat oven to 350 degrees F.
FOR THE CRUST, mix the two crust ingredients in a bowl, then press onto bottom of 9 inch springform pan.
Chill to set.
FOR THE FILLING, beat cream cheese on medium speed until fluffy.
Beat in sugar until blended, then beat in eggs until blended.
Stir in white chocolate, cranberries, zest & vanilla.
Pour into prepared crust & bake 45-50 minutes or until center is ALMOST set.
Cool in pan for 30 minutes, then refrigerate.
Run knife around sides of pan to loosen, then chill 4 hours or more.
Remove rim & cut into wedges. Refrigerate leftovers.
Smoked Sausage Beer Cheese Soup


Ingredients:
smoked sausage, kielbasa, dark beer, potatoes, cheddar cheese, water, salt, green onions, half-and-half, milk, ground cayenne pepper, black pepper

Directions:
In a large saucepan boil potatoes in water until they start to get tender.
Add onions, salt, sausage, black pepper, cayenne pepper and beer.
Simmer until potatoes are completely tender.
Add half and half and cheese and simmer until cheese melts (Add thickener if you prefer, flour, corn starch, or instant mashed potatoes].
Toum
Category: appetizers-and-snacks
By Sahaj108

This is a traditional Lebanese garlic dipping sauce. Not for the faint of heart! Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, hummus, and tabbouleh.

Ingredients:
4 cloves garlic, peeled
¼ cup vegetable oil, or as needed
1 pinch salt
1  lemon, juiced

Directions:
Crush garlic in a mortar and pestle with a generous pinch of salt. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Stir in the lemon juice. serve at room temperature with Lebanese breads, hummus or Tabbouleh.

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

Calories: 86.9
Fat: 9.1 g
Saturated fat: 1.4 g
Carbohydrates: 2.6 g
Dietary fiber: 0.9 g
Protein: 0.3 g
Sodium: 0.9 mg
Jenna's Famous Buffalo Chicken Dip


Ingredients:
chicken, blue cheese, cream cheese

Directions:
Preheat oven to 350 degrees,., Mix all ingredients together except the corn chips,., Bake for 20 minutes,., Enjoy with Frito Lay Fritos Scoops Corn Chips.
Chocolate Mayonnaise Sheet Cake


Ingredients:
flour, baking soda, salt, mayonnaise, sugar, water, vanilla extract, brown sugar, chocolate chips, half-and-half, vanilla extract, butter, regular margarine

Directions:
Preheat oven to 350 degrees F.
In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.
With mixer running, gradually add the cold water and vanilla.
Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.
Pour batter into buttered 13x9x2-inch baking pan.
Bake in 350 degree F oven 40 minutes or until cake tests done.
Cool in cake in pan on rack.
Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.
Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.
Stir in the chocolate chips and vanilla.
Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.
When cake has cooled, frost it with the Fluffy Chocolate Frosting.
Cut in squares and enjoy!  :]
Fruit Dip


Ingredients:
cream cheese, brown sugar, vanilla

Directions:
"mix all together well."
Homemade Chili
Category: soups-stews-and-chili
By healthy girl

My boys and husband love this. Add some corn chips or Cheddar cheese and it is to die for. I have made this for my husband's work and for church functions and it is always a winner.

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced, or more to taste
2 pounds lean ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato puree
1 cup water
1 (4 ounce) can chopped green chile peppers
2 tablespoons mild chili powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper

Directions:
Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes. Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper. Cook on Low until flavors combine, 4 to 6 hours.

Prep time: 10 mins
Cook time: 4 hrs 13 mins
Total time: 4 hrs 23 mins
Yields: 12 servings

Calories: 273.7
Fat: 13.3 g
Saturated fat: 4.5 g
Carbohydrates: 19.6 g
Sugars: 4.3 g
Dietary fiber: 6.7 g
Protein: 18.8 g
Cholesterol: 45.7 mg
Sodium: 959 mg
Spicy Thai Shrimp Salad
Category: trusted-brands-recipes-and-tips
By Kikkoman

Jumbo shrimp are brined, roasted, then tossed  with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

Ingredients:
2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

Directions:
To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour. Preheat oven to 400 degrees F (200 degrees C). Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes. Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

Yields: 6 servings

Calories: 218.6
Fat: 3.6 g
Saturated fat: 0.7 g
Carbohydrates: 18.6 g
Sugars: 17.4 g
Dietary fiber: 0.4 g
Protein: 26.7 g
Cholesterol: 230.4 mg
Sodium: 8633.1 mg
Brown Sugar Glazed Pork


Ingredients:
fresh garlic cloves, light brown sugar, butter, red wine

Directions:
1] Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Stir in brown sugar and steak seasoning until well blended.
2] Preheat large saute pan on medium heat 2-3 minutes. Cut pork diagonally into about eight 1-inch-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides (wash  hands].
3] Place 1 tablespoon of the butter in pan; swirl to coat. Add pork (wash hands]; cook 5-6 minutes on each side or until well browned and internal temperature reaches 160 degrees (for medium]. Use a meat thermometer to accurately ensure doneness.
4] Remove pork from pan. Stir in wine and remaining 1 tablespoon butter; simmer one minute, stirring continually. Serve wine sauce with pork.
Chayote Soup
Category: soups-stews-and-chili
By modestalmond

This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.

Ingredients:
2 cubes  chicken bouillon, crumbled
2 cups hot water
1 tablespoon unsalted butter
1 small yellow onion, minced
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2  chayote squashes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon chopped fresh cilantro

Directions:
Dissolve the bouillon in the hot water. Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes. Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 60.9
Fat: 3.2 g
Saturated fat: 1.9 g
Carbohydrates: 7.7 g
Sugars: 2.5 g
Dietary fiber: 2.2 g
Protein: 1.6 g
Cholesterol: 7.9 mg
Sodium: 604.2 mg
Gazpacho
Category: soups-stews-and-chili
By Kara

Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Ingredients:
4 cups tomato juice
1  onion, minced
1  green bell pepper, minced
1  cucumber, chopped
2 cups chopped tomatoes
2  green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

Directions:
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 38.7
Fat: 0.2 g
Carbohydrates: 9.2 g
Sugars: 5.8 g
Dietary fiber: 1.6 g
Protein: 1.6 g
Sodium: 304.8 mg
Healthy Air Fryer Eggplant Parmesan
Category: uncategorized
By Fancy Pants

No need to bread and fry the eggplant, because when smothered in sauce and melted cheese, there's no reason for the extra step-or the extra fat and calories. This dish combines excellent nutrition and cheesy goodness with a sneaky omega-3 crunch from walnuts.

Ingredients:
nonstick cooking spray
¾ cup walnuts, crushed
¼ cup dry bread crumbs
1 tablespoon dried basil
1 large eggplant, cut into 1/2-inch rounds
¾ teaspoon garlic powder
¼ teaspoon ground black pepper
sea salt to taste
¾ cup marinara sauce
8 ounces shredded low-fat mozzarella cheese
¼ cup grated Parmesan cheese
1 pinch dried oregano, or to taste
1 pinch red pepper flakes, or to taste

Directions:
Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Liberally coat basket with cooking spray. Combine crushed walnuts, bread crumbs, and basil in a bowl. Set aside. Arrange the eggplant slices in a single layer in the prepared air fryer basket (slight overlapping is okay). Mist the tops of the eggplant slices liberally with cooking spray and lightly sprinkle with garlic powder, black pepper, and sea salt. Top with walnut bread crumb mixture. Air-fry the rounds until eggplant is soft and golden brown. 8 to 10 minutes. Remove from the air fryer and top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Then, sprinkle the slices with Parmesan cheese, dried oregano, and red pepper flakes. Air-fry until the cheese is hot and bubbly, 5 to 7 minutes.

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

Calories: 845.5
Fat: 52.3 g
Saturated fat: 15.5 g
Carbohydrates: 54.8 g
Sugars: 18.6 g
Dietary fiber: 18.6 g
Protein: 50.3 g
Cholesterol: 70.7 mg
Sodium: 1445 mg
Meatloaf Sauce


Ingredients:
ketchup, water, brown sugar, mustard, salt

Directions:
Combine all ingredients.
Mix well with a whisk until everything is dissolved.
Add more/less water and brown sugar to desired taste and consistency.
Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes].
Brunch Pie


Ingredients:
bacon, eggs, frozen hash brown potatoes, swiss cheese, milk, green onion, salt, pepper, Tabasco sauce

Directions:
Cook bacon on until crisp, crumble.  Reserve 1 T bacon grease.
Mix corn flake crumbs with reserved bacon grease.
Beat eggs in bowl and add remaining ingredients and bacon.
Pour into pie plate and top with corn flake crumb mixture.
Cover and refridgerate 2 hours - overnight.  Bake uncoverd at 325 for 50 minutes.
Blue Cheese, Walnut, and Pear Pizza
Category: main-dish
By M.J.W.

A fresh and tasty appetizer pizza.

Ingredients:
1  pre-baked pizza crust
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 sprigs fresh rosemary, chopped
¼ cup white wine vinegar
½ cup olive oil
¼ cup crumbled blue cheese
salt and pepper to taste
¼ cup crumbled blue cheese
⅓ cup shredded mozzarella cheese
2  pears - peeled, cored and sliced
¼ cup toasted walnut pieces

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes. Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper. Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts. Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 pizza

Calories: 426.9
Fat: 28.4 g
Saturated fat: 6.5 g
Carbohydrates: 34.4 g
Sugars: 6.6 g
Dietary fiber: 3.1 g
Protein: 11.7 g
Cholesterol: 17.2 mg
Sodium: 536.8 mg
Greg's Southern Biscuits
Category: bread
By GregWmson

Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn  syrup, or just great bread for any meal. My grandmother used to make them pretty much every day.

Ingredients:
½ teaspoon lard
2 cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking soda
2 teaspoons baking powder
2 tablespoons butter, frozen
2 tablespoons lard, frozen
1 teaspoon bacon drippings
1 cup buttermilk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard. Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky. Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch. Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 biscuits

Calories: 188.9
Fat: 7.5 g
Saturated fat: 3.6 g
Carbohydrates: 25.6 g
Sugars: 1.6 g
Dietary fiber: 0.8 g
Protein: 4.3 g
Cholesterol: 12.7 mg
Sodium: 433.4 mg
Rosemary Turkey Salad


Ingredients:
mayonnaise, fresh parsley, fresh rosemary leaves, dried rosemary, fresh ground black pepper, granny smith apples, bartlett pear, lettuce leaves, alfalfa sprout, lemon wedge

Directions:
Combine the mayonnaise, parsley, rosemary and pepper in a medium bowl.
Add turkey and apple or pear, toss gently.
Cover and chill until ready to serve.
To serve, place lettuce leaves on individual serving plates.
Top each with 1/2 cup alfalfa sprouts.
Spoon half of turkey mixture onto each plate, and place lemon wedges on the side to squeeze on if desired.
Serve immediately. Enjoy!
Shrimp Linguine with Peas & Peppers


Ingredients:
olive oil, button mushroom, sea salt, garlic cloves, lemon zest, red pepper flakes, dry white wine, heavy cream, shrimp, dill, linguine

Directions:
In a large saucepan over medium heat, add oil and when it gets hot, add onions; sauté for 1 ½ minutes. Add red peppers and sauté for 1 ½ minutes. Add mushrooms and sprinkle with sea salt; sauté for 2 minutes, stirring often.
Add garlic and cook for only 1 minute. Add lemon zest and red pepper flakes; stir to combine before pouring in white wine. Let it cook until the liquid is mostly evaporated, stirring occasionally.
Add heavy cream and bring sauce to a simmer. Add peas and smoked paprika; stir and cook for 3 minutes. Add shrimp, stir and cook until nicely pink, about 1 ½ minutes. Add dill, stir to blend and then add cooked pasta; stir to coat. Sprinkle with cheese and serve immediately.
Yummy Summer Picnic Salad
Category: salad
By Susie

Yummy summer picnic salad. Chill before serving.

Ingredients:
1 (8 ounce) package elbow macaroni
⅓ cup mayonnaise
⅓ cup Italian-style salad dressing
1 tablespoon prepared yellow mustard
2 cups cucumber, peeled and thinly sliced
2 cups diced tomato
½ cup diced green bell pepper
¼ cup chopped green onion
1 teaspoon salt
⅛ teaspoon ground black pepper
2 (5 ounce) cans tuna, drained
1  hard-boiled egg, chopped

Directions:
Bring a large pot of lightly salted water to a rolling boil; cook the macaroni at a boil until cooked through yet firm to the bite, about 8 minutes. Drain. Rinse with cold water to cool the macaroni to the touch; drain again. Stir the mayonnaise, Italian-style salad dressing, and mustard together in a large bowl. Add the cool macaroni, cucumber, tomato, bell pepper, green onion, salt, pepper, tuna, and egg; stir to evenly combine. Chill at least 4 hours before serving.

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

Calories: 521.4
Fat: 23.3 g
Saturated fat: 3.8 g
Carbohydrates: 51.3 g
Sugars: 6.5 g
Dietary fiber: 4 g
Protein: 26.8 g
Cholesterol: 78.8 mg
Sodium: 1110.9 mg