xiaoxl/recipe_data huggingface dataset:
Garlic Top Sirloin Pot Roast
Category: main-dish
By DONTCOOKMUCH

Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers cooked slow cooked to perfection.

Ingredients:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
6 cloves garlic, slivered
6  Yukon Gold potatoes, peeled and quartered
4  carrots, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
½ cup water
½ cup beef broth
3 cubes  beef bouillon
1  bay leaf
2 large green bell peppers, cut into 2 inch pieces

Directions:
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast. Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf. Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 377.7
Fat: 16.1 g
Saturated fat: 6.4 g
Carbohydrates: 26.1 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 31.5 g
Cholesterol: 90.8 mg
Sodium: 823.5 mg
Goulash


Ingredients:
ground beef, bell pepper, macaroni noodles, onion, diced tomatoes, olive oil, sugar, pepper, paprika, water

Directions:
Brown ground beef; drain and set aside.
Heat olive oil over medium-high heat.  Stir in mushrooms, green peppers, onion, paprika, salt, sugar, pepper & garlic salt.
Add diced tomatoes, tomato soup, cooked macaroni, and ground beef.  Add a little water if needed.  Sometimes the diced tomatoes don’t have enough juice.
Cook 5 minutes on medium heat, then reduce heat and simmer for 20 minutes.  Stir often.
Heather's Upside-Down Turkey


Ingredients:
turkey, onion, oranges, lemon, celery rib, fresh cranberries, bay leaves, olive oil, kosher salt, sage, dried rosemary, pepper, water, broth

Directions:
Fill room-temperature bird with aromatics, including onion, orange, celery, apple, cinnamon stick, handful of cranberries, bay leaves.
Place bird UPSIDE-DOWN on rack in a roasting pan, rub with olive oil and favorite seasonings, including sage, rosemary, kosher salt, pepper. Add several cups of water or broth to the roasting pan; add more if needed as the bird cooks.
Pre-heat oven and roast turkey at 400 for 30 minutes, 350 for several hours, and 275 for the last hour or two. Allow about 13-14 minutes per pound of turkey. White meat should be 165 and dark meat should be 175 degrees F.
Rest the meat for 30 minutes, carve, and enjoy!
Super Bowl Sunday Seafood Dip


Ingredients:
cream cheese, sour cream, mayonnaise, Worcestershire sauce, scallions, garlic

Directions:
Cream the cream cheese in a blender until fluffy., Stir in mayonnaise and sour cream., Add Worcestershire sauce and garlic., Add scallions., Fold in shrimp and crab., Check seasoning and serve.
Banana and Walnut Muffins


Ingredients:
bananas, brown sugar, vanilla essence, margarine, skim milk, egg, whole wheat self-rising flour, self-rising flour, bicarbonate of soda, walnuts

Directions:
Preheat oven to 200°C  Brush a little of th emargarine over muffin pans.
Mash bananas in a mixing bowl, add sugar, vanilla and the remaining margarine and mix well.
Break the egg into cup or small bowl and beat lightly with a fork.  Stir the egg and milk into the banana mixture.
Stir in flour, bicarbonate of soda and half the walnuts and mix until just combined.  Spoon mixture into the repared muffin pans and sprinkle remaining walnuts over the top of the muffins.
Bake until risen, cooked through, and golden brown, about 15-20 minutes.
Avo Ranch Twice Baked Spuds


Ingredients:
baking potatoes, butter, margarine, avocado, cheddar cheese

Directions:
Heat oven to 350°F or 180°C.
Prick potatoes with a fork or skewer to let the steam out during cooking, then place on a tray and bake until tender when pierced with a fork or skewer.
Remove spuds from oven.
Cut a hole in the top of each spud and scoop out the flesh, leaving enough on the sides to hold them firmly in shape.  Place the removed flesh into a bowl, discarding the skin you cut out.
Mash the flesh with a fork or potato masher until no large pieces remain.  Add butter and mix into potatoes.
Add avocado and ranch dressing to the mashed spud, stirring until all combined.
Scoop mixture into the shell of each potato, piling up on top to use all the mash.
Place grated cheese on top of each spud.
Return spuds to the oven for 5-10 minutes until cheese has melted.
Chocolate-Pumpkin Cupcakes
Category: fruits-and-vegetables
By MMMICHELLE

As I was craving a seasonal treat to use some leftover canned pumpkin, I created this modification of a widely available chocolate cake recipe. These delights are moist and delicious! You may frost with your favorite buttercream or cream cheese frosting and decorate, or leave plain. These babies are so moist, they don't demand frosting.

Ingredients:
2 cups white sugar
1 ¾ cups all-purpose flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2  eggs
1 cup pumpkin puree
1 cup milk
½ cup canola oil
2 teaspoons vanilla extract
⅓ cup boiling water

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended. Spoon batter into the prepared muffin cups, filling each almost all the way to the top. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 24 cupcakes

Calories: 157.3
Fat: 5.6 g
Saturated fat: 0.7 g
Carbohydrates: 25.7 g
Sugars: 17.6 g
Dietary fiber: 0.9 g
Protein: 2.1 g
Cholesterol: 16.3 mg
Sodium: 241.2 mg
Slow Cooker Apple Cider Braised Pork
Category: meat-and-poultry
By Chef John

This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.

Ingredients:
1 (4 pound) boneless pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2  shallots, sliced
1  rib celery, chopped
½ cup apple cider vinegar
2 ½ cups apple cider
4 cloves garlic, peeled
1  bay leaf
1 ½ teaspoons Dijon mustard
1 pinch cayenne pepper, or more to taste
2 tablespoons cold butter, cut into small pieces
1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

Directions:
Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker. Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes. Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1  to 2 hours. Remove pork roast to a plate and cover loosely with foil. Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes. Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste. Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Prep time: 30 mins
Cook time: 6 hrs 30 mins
Total time: 7 hrs
Yields: 8 servings

Calories: 388.5
Fat: 25.9 g
Saturated fat: 9.9 g
Carbohydrates: 13.5 g
Sugars: 9.5 g
Dietary fiber: 0.2 g
Protein: 23.6 g
Cholesterol: 97.1 mg
Sodium: 126.9 mg
Chocolate-Dipped Coconut Macaroons
Category: desserts
By Chef John

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Ingredients:
¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1  large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop. Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet. Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes. Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts. Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 24 macaroons

Calories: 132.6
Fat: 9.9 g
Saturated fat: 8 g
Carbohydrates: 10.7 g
Sugars: 8.5 g
Dietary fiber: 2.2 g
Protein: 2 g
Cholesterol: 3.3 mg
Sodium: 43 mg
Strawberry Icebox Pie With Almond Crust


Ingredients:
graham cracker crumbs, sugar, unsalted butter, strawberries, sugar, cornstarch, fresh lemon juice

Directions:
For Crust: Position rack in center of oven; preheat to 350.
Butter 9" diameter glass pie dish.
Coarsely chop almonds in processor.
Add graham cracker crumbs, sugar and butter; process until evenly moistened.
Press crumb mixture onto bottom and up sides of prepared pie dish.
Bake crust until set, about 12 minutes.
Cool completely on rack.
For Filling: Place 2 cups strawberries in medium saucepan.
Mash strawberries with potato masher until chunky.
Add sugar, cornstarch and lemon juice.
Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
Transfer mixture to bowl.
Cool to room temperature.
Stir in remaining 3 cups of strawberries and grated orange peel.
Mound filling in crust.
Chill pie until cold and set, at least 2 hours and up to 6 hours.
Makes 1-9" pie- serves 6.
Using elelctric mixer, beat cream in large bowl until peaks form.
Spread whipped cream decoratively over filling.
Cut pie into wedges and serve.
Beautiful Summer Fruit Tart
Category: desserts
By larkspur

This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!

Ingredients:
3 tablespoons water
½ teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup softened butter, cut into chunks
1 cup heavy cream
½ cup white sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (11 ounce) can mandarin oranges, drained and patted dry
5 large fresh strawberries, hulled and sliced
1  ripe kiwi, peeled and thinly sliced
⅓ cup fresh blueberries
⅓ cup fresh raspberries

Directions:
Mix water and vanilla extract together in a small bowl. Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes. Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely. Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream. Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 1 11-inch tart

Calories: 261.1
Fat: 17.7 g
Saturated fat: 11 g
Carbohydrates: 24 g
Sugars: 13.3 g
Dietary fiber: 1.2 g
Protein: 2.6 g
Cholesterol: 55.3 mg
Sodium: 133.4 mg
Fried Chicken Tenders


Ingredients:
Worcestershire sauce, garlic cloves, oregano, limes, juice of, sugar, canola oil, vinegar, water, all-purpose flour, lime wedge

Directions:
In a large bowl soak chicken in water and vinegar for about 10 minutes.
Rinse well, and pat dry.  Add chicken pieces to ziploc bag or large mixing bowl.
Add garlic, salt and black pepper to taste, juice of 2 limes, oregano, and worcheshire sauce. Mix well to combine.
Let marinade for at least 1/2 hour to 1 hour on the counter, or refrigerate if marinating longer or up to overnight. (the longer it marinades the better it will taste]. Bring to room temperature before frying.
In a ziploc bad or large mixing bowl add flour, salt and freshly ground pepper.
Add marinated chicken to flour mix in batches (shaking off excess marinade first]. Make sure the chicken is completely coated in the flour mix.
Heat saute pan on med heat, add canola oil, and 1 tbs. sugar.  When sugar starts to turn a dark golden brown, add chicken pieces (do this in batches, trying not to overcrowd the pan].
Cook for 3 to 4 minutes on each side.  Transfer to paper towel lined dish.
Garnish with lime wedges.
Raw Vegetable Salad
Category: salad
By Pamela Brown

This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits.

Ingredients:
6 slices bacon
3 cups chopped broccoli
3 cups chopped cauliflower
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries (such as Craisins®)
1 ½ cups mayonnaise
¼ cup Parmesan cheese
¼ cup white sugar
2 tablespoons grated onion
1 tablespoon white wine vinegar
1 teaspoon salt
1 cup Spanish peanuts

Directions:
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble. Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl. Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 18 servings

Calories: 283
Fat: 23.3 g
Saturated fat: 4.4 g
Carbohydrates: 15 g
Sugars: 10.1 g
Dietary fiber: 2.9 g
Protein: 5.5 g
Cholesterol: 14.3 mg
Sodium: 373.5 mg
Fresh Fruit Dip


Ingredients:
low-fat vanilla yogurt, unsweetened applesauce, nutmeg, cinnamon

Directions:
In a small bowl, stir together the yogurt, applesauce and spices.
If not serving immediately, make sure to keep in refrigerator. Serve with fresh sliced fruit, like pineapple, strawberries, apples, peaches, or nectarines.
Cobb Salad Panini


Ingredients:
romaine lettuce, tomatoes, avocado, turkey breast, bacon, blue cheese, fresh parsley leaves, extra virgin olive oil

Directions:
Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients.
Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil.
Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
Pork Tenderloin with Mushroom Stuffing & Pan-seared Onion & Appl


Ingredients:
butter, mushrooms, onions, shallot, carrot, fresh parsley, fresh thyme, dried thyme, dried sage, Dijon mustard, salt, pepper, fresh parsley, salt, pepper, Dijon mustard, apples, red onion, apple

Directions:
STUFFING: In large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes.
Add apple and carrot; cook for 1 minute.
Remove from heat.
Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
Set aside.
PORK: Cut each tenderloin lengthwise halfway through; open like a book.
Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
Place 1 piece of meat on strings.
With hands, press half of the stuffing over meat to cover surface.
Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
Top with remaining stuffing and meat.
Tie strings around roast, trimming any excess.
Spread mustard all over roast.
Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
Arrange thyme sprigs over top.
Place in 400°F oven; reduce heat to 350°F and roast until meat thermometer registers 160°F, 1 1/4 to 1 3/4 hours.
Transfer to cutting board; tent with foil.
Let stand for 10 minutes.
You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours.
GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices.
Discard ends.
Repeat with onion.
In large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary.
Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.
Beef-Coconut Sates


Ingredients:
curry powder, ground ginger, flaked coconut, lime, juice of, olive oil, light coconut milk, lime, juice of

Directions:
In large bowl combine all sate ingredients and mix thoroughly.
Form mixture into sausage shapes about 4 inches long and 1 inch wide.
In large nonstick skillet over medium-high heat cook sates 'til all sides are browned then lower heat to medium and cook 'til firm.
While sates are cooking, in a small bowl whisk together coconut milk, peanut butter, teriyaki sauce and lime juice 'til smooth.
Place finished sates on a platter and serve with coconut-peanut dipping sauce.
Moist Oatmeal Raisin Cookies


Ingredients:
raisins, baking soda, margarine, eggs, vanilla, oatmeal, flour, sugar, cinnamon, salt

Directions:
Cover raisins with water and boil for 5 minutes., Drain and reserve 1/2 cup hot raisin liquid., Add baking soda to hot liquid and stir until dissolved., Place margarine in mixer bowl and add baking soda liquid., Mix until margarine is soft., Add eggs and vanilla Mix well., Add oatmeal, flour, sugar, cinnamon and salt blend., Fold in chocolate chips and cooled raisins., Drop by spoonfuls on cookie sheets., Bake at 350°F for 10-12 minutes.
Dr. Pepper Baked Beans


Ingredients:
lemon juice, catsup, garlic powder, onion, salt, pepper, basil

Directions:
For sauce, blend together on stir speed of blender for two minutes.
Store in tightly sealed container and refrigerate. Shake well before using. Will keep for several weeks in refrigerator.
Mix together the two cans of beans and with 1 cup of the sauce in casserole dish and bake uncovered at 350 for an hour.
Best Veggie Dip


Ingredients:
fat free sour cream, light mayonnaise, dill weed, seasoning salt, Worcestershire sauce, parsley, onion

Directions:
Cut onion into very small pieces; put everything in a bowl and mix.
You can add hot sauce or garlic power if you like.
Sourdough Pumpernickel


Ingredients:
brewed coffee, caraway seeds, molasses, powdered milk, salt, vegetable shortening, milk, bread flour, all-purpose flour, active dry yeast, active dry yeast

Directions:
1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough starter mix; mix well. Let stand for 4 to 8 hours in a warm place.
2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled.
3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350*F for 30 minutes, or until done.
Makes 2 loaves.
Mushroom Oven Rice


Ingredients:
long grain rice, butter, margarine, celery, onion, fresh mushrooms, chicken broth, water, soy sauce, parsley flakes

Directions:
In a large skillet, saute the rice in butter for 2 minutes or until golden brown.
Add celery and onion; cook and stir for 2 minutes.
Add mushrooms; cook and stir until the celery is tender.
Pour into a greased 1 1/2 quart casserole dish.
Stir in the broth, water, soy sauce and parsley.
Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.
Cranberry Salad
Category: salad
By Dolores Cruz

This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too!

Ingredients:
1 (12 ounce) package fresh cranberries, finely chopped
½ cup white sugar
2 cups chopped apples
1 cup miniature marshmallows
½ cup chopped pecans
½ cup vanilla yogurt
1 cup frozen whipped topping (such as Cool Whip®), thawed

Directions:
Combine chopped cranberries and sugar in a large, nonreactive bowl.  Toss well. Cover and refrigerate for 3 hours. After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 10 servings

Calories: 156.9
Fat: 6.1 g
Saturated fat: 2.1 g
Carbohydrates: 25.8 g
Sugars: 20.4 g
Dietary fiber: 2.7 g
Protein: 1.4 g
Cholesterol: 0.6 mg
Sodium: 17.1 mg
Mixed Bean Salad With Green Vinaigrette


Ingredients:
kidney bean, chickpeas, green beans, eggs, shallots, parsley, tarragon, garlic clove, wine vinegar, olive oil, lemon juice, Tabasco sauce

Directions:
Mix beans together in a large bowl.
Slice eggs in half, removing the yolks and set them aside.
Chop whites and add to beans.
Place remaining ingredients except yolks in a small bowl and quickly whisk until just blended.
Pour dressing over beans, mix and marinate 15 minutes at room temperature.
To serve spoon salad onto plates and force yolk through a sieve onto beans.
Apple Cider Vinegar Cocktail


Ingredients:
apple cider vinegar, water, Splenda sugar substitute

Directions:
"Mix well and drink. You can serve it on ice, warm it up and drink it like a cider or just drink it straight out of the glass."