xiaoxl/recipe_data huggingface dataset:
Frog Hollow Chicken Sandwiches


Ingredients:
chicken breast fillet, white wine, celery, celery leaves, fresh chives, mayonnaise

Directions:
Preheat oven to 180 C (350 F].
Place chicken in baking dish with celery leaves and wine.
Cover dish with foil and cook chicken 20 - 30 minutes.
Remove from oven and allow to cool.
Drain.
Roughly chop chicken.
Mix in a large bowl with with all other ingredients, adding enough mayonnaise to moisten chicken and bind ingredients.
Cut crusts off of bread and spoon mixture on the centre of half the bread and spread to the edge with knife.
Top with remaining half of bread, pressing down gently.
Cut each sandwich into 3 fingers.
Place in baking dish cover with a damp tea towel and seal with plastic wrap.
Sandwiches can be stored in refrigerator up to 6 hours.
Hot Ginger Milk
Category: drinks
By Candice S

I love this recipe for every day, especially for winter. It is a tiny bit spicy and more of a sugary thing! If you try it, please share it!

Ingredients:
1 cup whole milk
1 tablespoon white sugar
1 teaspoon ground ginger

Directions:
Combine milk, sugar, and ground ginger in a saucepan; cook over medium heat until milk becomes foamy, about 5 minutes. Remove from heat; strain through a fine-mesh strainer into a mug.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 drink

Calories: 201
Fat: 8 g
Saturated fat: 4.6 g
Carbohydrates: 24.8 g
Sugars: 23.6 g
Dietary fiber: 0.2 g
Protein: 8 g
Cholesterol: 24.4 mg
Sodium: 98.2 mg
Cheese Souffle - Savoury


Ingredients:
milk, cheese, coarse grain mustard, paprika, eggs, butter

Directions:
Put breadcrumbs in bowl, pour over milk and leave 10 minutes to soak.
Add 75gm cheese, mustard, paprika and mix well.
Beat egg yolks and add to mixture, beating well.
Whisk egg whites until stiff and fold into cheese and breadcrumbs.  Do not beat.  There should be distinct streaks of white in the mixture.
Pour into a well buttered baking dish (2/3 full].
Sprinkle with remaining cheese and butter, cut into flakes.
Bake 200C for 30 - 35 minutes or until well risen and brown on top.
Almond Milk Instant Pudding
Category: desserts
By kaleighna

This pudding is made with instant pudding mix and almond milk and has the perfect taste and consistency. Takes just slightly more effort than normal.

Ingredients:
2 cups almond milk, divided
1 (3.5 ounce) package instant vanilla pudding mix
2 teaspoons cornstarch

Directions:
Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds. Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more. Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 217.4
Fat: 1.6 g
Carbohydrates: 51 g
Sugars: 40.4 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 786.1 mg
Pub Style Fish and Chips


Ingredients:
russet potatoes, kosher salt, flour, baking powder, kosher salt, cayenne pepper, beer, cod, cornstarch

Directions:
Directions.
Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.
Best Ever Strawberry Napoleons


Ingredients:
puff pastry, Jello Instant Vanilla Pudding Mix, milk, frozen sweetened strawberries, chocolate curls, powdered sugar, fresh strawberries

Directions:
Thaw 1/2 box puff pastry dough at room temp for about 45 minutes.
Cut into 6 squares for larger deserts or 24 squares for smaller ones.
Bake according to package directions, let cool completely.
Seperate each sqare into a top and bottom.
Mix pudding and 1 3/4 cup cold milk for about two minutes then add almond extract.
For larger desserts spoon a heaping tablespoon of filling onto bottom pastry, then add about a teaspoon off strawberries.
Top with top pastry and finish off with a dollop of whipped cream and a sprinkle of confectionary sugar. (very chic!].
For smaller desserts do the same but save out 8 tops. dollop about 2tsp of filling and a few strawberries on the bottom, add another pastry(not the top] then more filling and strawberries. Then add the top and garnish. Serve imediately or refrigerate upto 24 hours.
It's VERY EASY!
Favorite Peanut Butter Cookies
Category: desserts
By Anita

Simple peanut butter cookies with the traditional crisscross on the top.

Ingredients:
1 ¼ cups creamy peanut butter
1 cup margarine
¾ cup white sugar
¾ cup packed light brown sugar
2  eggs
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and  baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly. Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 1/2 dozen

Calories: 108.9
Fat: 6.6 g
Saturated fat: 1.3 g
Carbohydrates: 11 g
Sugars: 6.4 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Cholesterol: 6.9 mg
Sodium: 99.9 mg
Corn Soup


Ingredients:
frozen cubed hash brown potatoes, water, frozen corn, salt, pepper, bacon bits, sour cream

Directions:
Combine hash browns, water, corn, salt, pepper, and bacon in soup pot and bring to a rolling boil.
Reduce heat and let simmer for 10 minutes.
Blend in sour cream and cheddar soup.
Remove from heat, mix together, and return to heat before serving.
Cornmeal Mush
Category: side-dish
By NANCYELLEN

This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.

Ingredients:
1 ¼ cups cornmeal
2 ½ cups water
½ teaspoon salt

Directions:
Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Yields: 8 servings

Calories: 79.6
Fat: 0.4 g
Carbohydrates: 17.1 g
Sugars: 0.4 g
Dietary fiber: 0.9 g
Protein: 1.6 g
Sodium: 146.9 mg
Goat Cheese and Spinach Salad With Warm Vinaigrette


Ingredients:
spinach, shallot, Dijon mustard, dried basil, sugar, salt, fresh ground pepper, red wine vinegar, olive oil

Directions:
Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold]; pull off the skin that encircles the cheese.
With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.].
Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
Drain in a colander and dry thoroughly with paper towels.
Tear the leaves into pieces and set aside in a salad bowl.
Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
In a small saucepan, warm the remaining vinaigrette over moderate heat.
As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
Serve immediately.
Crumb-Crusted Baked Salmon With Lemon Caper Sauce


Ingredients:
oregano, garlic powder, onion powder, salmon fillet, olive oil, mayonnaise, Dijon mustard, capers, lemon juice

Directions:
Preheat oven to 400°F.
In a food processor, process bread slices and spices including S & P for 10 seconds or until it forms soft bread crumbs.
Brush top and sides of salmon fillets with olive oil.
Dip the salmon in crumbs to coat top & sides & place in an oiled, shallow baking dish.
Bake for 10-12 min., or until crumbs are golden brown & salmon flakes easily.
Meanwhile, stir together mayo, mustard, capers, & lemon juice.
Spoon sauce on cooked salmon, or on the side, as you like.
Chicken Chow Mein


Ingredients:
kosher salt, chicken broth, low sodium chicken broth, oyster sauce, dark soy sauce, dark soy sauce, cornstarch, sugar, boneless skinless chicken breasts, fresh ginger, garlic cloves, fresh snow peas, scallion, coarse black pepper, yellow onion, celery, mushrooms, water chestnut, bean sprouts, cashews, cooked white rice

Directions:
Boil the noodles according to package instructions.
Drain in colander in the sink and rinse under cold tunning water.
Shake the colander to drain off excess water and pat noodles dry with a towel.
Heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of cooking].
Transfer noodles to a paper towel-lined plate and season with salt to taste.
Set aside.
Discard any excess oil and wipe out the pan.
OR.
Can use bought chow mein noodles (much easier].
Whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl;  set aside.
Season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
Heat the skillet over high heat.
Heat the remaining 2 Tablespoons peanut oil until very hot.
Add the ginger, garlic, scallion, & red pepper flakes, stir-fry until fragrant, about 30 seconds.
Add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
Add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
Add the water chestnuts.
Spread the ingredients to the outside of the pan to form a well in the center.
Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
Stir in the bean sprouts and snow peas.
Sprinkle with cashew pieces.
Season generously.
Serve over white rice and serve the chow mein noodles on the side.
Enjoy!
Well Chutney my Chicken on a BBQ


Ingredients:
boneless skinless chicken breast halves, mango chutney, Bergie's Colonel Grey's Chutney, honey, fresh lemon juice, reduced-sodium soy sauce, curry powder, cumin

Directions:
Place the breasts in a baking dish (one layer].
Combine all the remaining ingredients, mix well.
Pour over the beasts and turn the chicken over to coat both sides.
Cover and marinate for 1 hour in the fridge.
Remove chicken from marinade and grill 6" from medium-high heat for about 5 minutes each side or until the chicken is done Baste with left over marinade.
Mexican Chicken and Rice Casserole


Ingredients:
onion, green bell pepper, fresh garlic cloves, red kidney beans, whole tomatoes, chicken broth, mild green chilies, frozen corn kernels, long grain white rice, chili powder, flour, paprika, chicken pieces

Directions:
Set oven to 375 degrees.
In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
Transfer the mixture to a greased 13 x 9-inch baking dish.
In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
Add in the chicken pieces and shake to coat.
Place the chicken in a single layer on top of rice; press lightly into rice.
Cover tightly with foil.
Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
Remove foil, bake an additional 15 minutes to brown chicken.
French Strawberry Cake
Category: desserts
By SiriZ

Reminiscent of a ladyfinger cake, this is a deliciously light cake that is not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.

Ingredients:
cooking spray
1 ¼ cups white sugar, divided
1 stick unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 ⅓ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup sour cream
1 (16 ounce) package fresh strawberries, stemmed and halved

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray. Whip together 1 cup sugar and butter using an electric mixer in a mixing bowl until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, and beating just until combined after each addition. Fold in strawberries. Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 8-inch round cake pan

Calories: 294
Fat: 12.9 g
Saturated fat: 7.7 g
Carbohydrates: 42 g
Sugars: 27.4 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 66.6 mg
Sodium: 141.3 mg
Gina's Pasta Salad
Category: salad
By Gina S

This pasta salad hits the spot and is a quick and easy addition to any meal!

Ingredients:
10 ounces elbow macaroni
1 cup mayonnaise
1 cup sour cream
½ cup cubed Cheddar cheese
10 slices bread-and-butter pickles, diced
1  carrot, diced
1 rib celery, diced
½  green bell pepper, diced
2 tablespoons diced red onion
1 tablespoon diced banana peppers
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon white sugar

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Combine mayonnaise, sour cream, Cheddar cheese, pickles, carrot, celery, bell pepper, onion, banana peppers, salad seasoning, mustard, salt, and sugar in a large bowl. Mix well. Drain pasta and let cool for about 10 minutes. Toss pasta into the dressing; chill before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 442.4
Fat: 31.4 g
Saturated fat: 8.9 g
Carbohydrates: 32.4 g
Sugars: 4.2 g
Dietary fiber: 1.8 g
Protein: 8.2 g
Cholesterol: 32.1 mg
Sodium: 451.6 mg
Black Bean Soup


Ingredients:
olive oil, coconut oil, onions, celery ribs, carrots, garlic cloves, ground cumin, Tabasco sauce, black beans, fresh cilantro, chicken, vegetable broth, limes, avocado, cilantro leaf, corn tortilla strips, lime wedge

Directions:
Fry onions lightly in oil till pale. Add celery and carrots. Cook till lightly gold.
Stir in garlic, cumin, and hot pepper. Fry 1 minute. Season with salt and pepper.
Add beans, cilantro and broth. Bring to the boil. Season with the juice from 1 lime, squeeze the remainder over the diced avocado garnish.
Simmer the soup 15 minutes, to 30 minutes.
Purée 1/3 of the soup. Return to pot. Serve immediately in shallow, warm bowls, correcting for salt and pepper, as needed. Garnish as desired.
Kimchi Crab Spring Rolls


Ingredients:
sugar, rice vinegar, fish sauce, fresh ginger, soy sauce, garlic clove, lime, juice of, eggs, canola oil, scallions, carrot, celery rib, fresh cilantro, canola oil, salt, napa cabbage, all-purpose flour, sugar, garlic cloves, fresh ginger, lemongrass, onion, fresh chives, fish sauce, soy sauce, scallions, cucumbers

Directions:
For the dipping sauce:
Combine 1/2 cup (125ml] water, the sugar, vinegar, fish sauce, ginger, soy sauce, garlic and lime juice in a small saucepan. Bring to a simmer over medium heat and cook until it thickens a bit, about 5 minutes. Let cool.
For the thin omelet:
Sprinkle the eggs with salt and pepper. Heat a nonstick skillet over medium-low heat and coat with a small amount of oil. Use a paper towel to spread it around and wipe up any excess oil. Add a little of the beaten egg and rapidly swirl it around until it coats the bottom. Cook over low heat just until the egg is set, 15 to 30 seconds. It's done when the edges are dry and the top is just about cooked.
Loosen up the edges of the omelet with a spatula, then flip the pan upside down onto a plate. The omelet should flop out like a crepe. Continue with the remaining egg. Roll up the omelets and cut into thin strips. Set aside.
For the spring rolls:
Remove the crabmeat from the shells. (You can reserve the shells in a freezer bag for making stock].
Lay a spring roll wrapper on a work surface so you have a diamond shape. Arrange some scallions, carrot, celery and kimchi in a rectangle in the center of the diamond. Add some of the omelet and spoon over some kimchi. Top with a spoonful of crabmeat and some cilantro.
Dip your finger in water and spread a small amount around the edge of the wrapper. Fold in the two sides of the wrapper, then fold the top down and the bottom up to enclose the filling. Cover each roll with damp paper towels as you finish.
Heat the canola oil in a deep fryer to 375 degrees F.
Fry the spring rolls, turning them once or twice, until golden and crisp. Transfer to paper towels to drain.
Serve the spring rolls with the dipping sauce.
Chuck's Kimchi:
Dissolve the salt in 12 cups (3 liters] cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.
Bring 1 1/2 cups (375ml] water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.
Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat the kimchi fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters].
Baby Green Salad


Ingredients:
red onion, blue cheese, pecans, Dijon mustard, fresh ground pepper, olive oil, water

Directions:
Combine salad greens, onions and desired amount of vinaigrette in a medium sized bowl.  Arrange on serving platter and garnish with blue cheese and pecans.  Serve immediately.
ORANGE VINAIGRETTE:  Combine first 4 ingredients in medium-sized bowl.  Gradually whisk in olive oil, then 1/2 cup water.  Continue whisking until smoothly blended.  Add additional 1/4 cup water if a thinner consistency is desired.
Creamy Crab Bisque


Ingredients:
lump crabmeat, vermouth, celery, onion, butter, all-purpose flour, milk, chicken broth, dry mustard, salt, white pepper, sherry wine, parsley

Directions:
Place half the crab meat in the vermouth in a blender and liquify it; set aside.
Saute the celery and onion in butter in a large soup pot until barely tender.
Add the flour and cook for 1 minute, stirring.
Gradually blend in the milk; continue cooking over low heat until creamy white sauce forms.
Add the liquified crab mixture, the remaining crab meat, the broth, mustard, salt, pepper and sherry.
Bring the bisque to serving temperature; garnish with parsley.
Grilled Cheese of the Gods
Category: world-cuisine
By nevadamommy

This easy gourmet sandwich is so good, you would serve it to the president if you had him over for dinner.  As far as grilled cheese goes, this is it! Serve with a nice gourmet Italian salad.

Ingredients:
¼ cup butter, softened
1 cup freshly grated Parmigiano-Reggiano cheese
8 slices cooked bacon
4 slices Cheddar cheese
8 slices  sourdough bread

Directions:
In a small bowl, mash together the butter and Parmesan cheese until evenly blended. Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread. Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side. To serve, cut in half diagonally.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 4 sandwiches

Calories: 510.1
Fat: 31.7 g
Saturated fat: 19.8 g
Carbohydrates: 29.8 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 26.7 g
Cholesterol: 86.2 mg
Sodium: 1194.4 mg
Chocolate Dipped Coconut Macaroons


Ingredients:
flaked coconut, sugar, flour, salt

Directions:
Mix coconut, sugar, flour and salt in large bowl.
Mix egg whites and almond extract and stir into coconut mix until well blended.
Drop by tablespoons onto cookie sheets covered with parchment paper.
Bake at 325 for 20 minutes or until edges of cookies are golden brown.
Immediately remove to wire racks and cool completely.
Dip cookies halfway into melted chocolate and refrigerate for 30 minutes or until chocolate is firm.
Store in tightly covered container for up to one week.
Szechuan Chicken Skewers With Singapore Cole Slaw


Ingredients:
chicken breast, hoisin sauce, ketchup, garlic cloves, soy sauce, Chinese chili sauce, sherry wine, green cabbage, red cabbage, carrot, lime juice, sugar, soy sauce, curry powder, honey

Directions:
prep time does not include marinating time.
For the chicken.
In a large bowl, storage container or Ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.
Thread chicken onto water soaked wooden skewers or metal skewers. Reserve marinade.
To cook, either grill on BBQ or under the grill about 4-6 inches from heat for 8-10 Min's a side or until chicken is cooked through . Baste several times with reserved marinade.
For the Singapore slaw.
Combine lime juice, sugar, soy sauce, chili sauce, curry powder and honey in a jar, shake to combine. Place jar in fridge for several hours or overnight.
Combine both cabbages, carrots and peppers in a large bowl. Pour dressing over and toss. You may not need to use all the dressing (don't drown it].
To serve, place slaw on a plate and top with skewers.
Artichoke Dip With Salsa Zing


Ingredients:
artichokes, frozen spinach, salsa, mayonnaise, fresh parmesan cheese, cream cheese, garlic clove

Directions:
"Mix all ingredients together and bake at 350 for 20-25 minute."