xiaoxl/recipe_data huggingface dataset:
Peasant Salad from Cyprus (Choriatiki)


Ingredients:
tomatoes, cucumber, red onions, celery, eggplant, beetroots, Greek feta cheese, kalamata olives, capers, oregano, salt, pepper, wine vinegar, extra virgin olive oil

Directions:
Slice the onion very thinly.
Mix with one tablespoon (sic!] salt and set aside for 10 minutes.
Knead the onion until it becomes transparent.
Then rinse in lots of water and drain.
Peel the cucumber.
Cut it and the tomatoes into large chunks.
Cut the celery and eggplant into smaller pieces.
Arrange nicely on four plates.
Grate the beetroots and put on top (mixing them with the rest would make the salad red].
Divide the cheese into four pieces and put on top of the beetroots.
Garnish with olives, capers and oregano.
Serve salt, pepper, vinegar and oil à part, so that everyone makes his own dressing.
Creamed Chipped Beef


Ingredients:
butter, all-purpose flour, pepper

Directions:
Melt butter in a heavy pan over medium heat. .
Add flour to the pan and whisk for several minutes to remove the raw flour taste.
Slowly pour in milk and whisk continuously until a thick sauce forms.
Add pepper to taste and stir in the dried beef.
Serve over generously buttered toast.
Blueberry-Lemon Crumb Bars
Category: desserts
By KIRKFAMILY

Fresh berries snuggled under a crumb top.

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
½ cup butter, chilled and diced
1  egg
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup white sugar
⅛ teaspoon ground nutmeg
5 tablespoons butter, softened
½ cup packed brown sugar
¾ cup all-purpose flour
¼ cup confectioners' sugar for dusting

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan. Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly. Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer. Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 dozen

Calories: 152.2
Fat: 6.6 g
Saturated fat: 4 g
Carbohydrates: 21.6 g
Sugars: 10.1 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 24.3 mg
Sodium: 48.9 mg
Summer Soup of Butternut and Corn
Category: soups-stews-and-chili
By the butterfly

Let's begin the summer with this delicious creamy butternut squash and corn soup! This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1  onion, chopped
1  butternut squash, peeled and cubed
1 cup corn
3 cups vegetable stock
1 teaspoon dried basil
½ teaspoon ground black pepper
½ cup plain yogurt
½ teaspoon ground nutmeg

Directions:
Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper. Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 235.1
Fat: 5.1 g
Saturated fat: 1 g
Carbohydrates: 46.4 g
Sugars: 12.5 g
Dietary fiber: 7.6 g
Protein: 6.6 g
Cholesterol: 1.8 mg
Sodium: 384 mg
Big Moe's Pork Burgers
Category: trusted-brands-recipes-and-tips
By Smithfield(R)

Shredded Cheddar cheese, feta cheese crumbles, Worcestershire sauce and hot sauce add great flavor to these succulent grilled pork burgers from Moe Cason.

Ingredients:
3 (1 pound) packages Farmland® Fresh Ground Pork
1 small sweet onion, chopped
¾ cup feta cheese crumbles
¾ cup shredded Cheddar cheese
¼ cup Worcestershire sauce
¼ cup hot sauce
2 tablespoons minced garlic
Fresh cracked black pepper
Coarse sea salt

Directions:
Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides. If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on. Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 9 to 12 burgers

Calories: 459.7
Fat: 37.4 g
Saturated fat: 15.4 g
Carbohydrates: 3.3 g
Sugars: 1.6 g
Dietary fiber: 0.2 g
Protein: 25.9 g
Cholesterol: 129.2 mg
Sodium: 527.5 mg
Devilled Mushrooms


Ingredients:
button mushrooms, garlic cloves, soy sauce, hot chili sauce

Directions:
Heat the oil in a wok or large frying pan/ skillet and cook the garlic & chilli over low heat until soft & golden.
Add mushrooms and toss constantly until coated with oil, then season to taste, cover & cook for 3-4 minutes.
Add soy & chilli sauce & stir to combine.
If liquid has collected in the pan, you can thicken it slightly with 1 teaspoon cornflour mixed with 1 tablespoon cold water.
Wrapping & Rolling the Super Bowl


Ingredients:
raisins, dried cranberries, cream cheese, pomegranate, peanut butter, white radish, beet, red cabbage, smoked salmon, carrot, ham, bacon bits, pineapple, arugula, red leaf lettuce, butter lettuce, frisee, green olives, escarole, watercress, cucumber, mayonnaise, fresh basil, lemons, orange zest, fresh dill, Brussels sprout, lima beans, green onion

Directions:
You can make your own spreads using ingredients such as basil, dried cranberries, lemon or orange zest, olives, and pomegranate, or other left-overs. Combine cream cheese, or a light mayo to create your own flavors.
Add nuts and raisins, a dollop of peanut or almond butter, and made a spread for honey grilled chicken strips with butter lettuce.
Use smoked salmon as a protein with a spinach wrap to create a Salmon Dill Wrap with cucumbers, white radishes, green olives and escarole.
Mix fresh beets and cranberries with cream cheese as a base for a red cabbage and red leaf lettuce or baby beet greens wrap with smoked turkey.
Combine roasted honey nuts and raisin in a cream cheese spread with a filling of shredded carrot and ham chunks and watercress.
Mix Brussel sprouts and lima beans with bacon and a honey mustard spread with cranberries and green onions and Arugula.
A toasted almond cream cheese spread with smoked turkey, chunks of pineapple and peaches and Frisee.
The flat circular wrap accommodates ingredients that might make a sandwich unmanageable.
Food prices today necessitate an innovative use of left-overs which wraps can provide for breakfast, lunch, dinner or snacks. Particularly if you’re buying a lot of fresh fruits and vegetables during the growing season, invariably you’re not going to throw out food if you wrap.
Serve different combinations stacked on a platter or in a basket lined with fancy lettuce leaves and bowls of dipping sauces. For instance a first dip into honey mustard or mayo and a second dip into  any combination of ingredients.
Wicklewood's Addictive Potato Salad (Warm or Cold)


Ingredients:
new potatoes, mayonnaise, aioli, lemon juice, spring onion

Directions:
In a large pan (with a lid] of salted water boil the potatoes until just tender, approximately 15mins.
Drain place a folded clean tea towel or paper towel over the pan, replace the lid and set aside.
Meanwhile in a large bowl mix together all the other ingredients.
Once the potatoes are cool enough to handle (but not cold] cut in half or quarters, depending on size.
Add to the mayonnaise mix and stir well ensuring the potato is well coated.
Serve immediately if wanted warm potato salad and chill for 1 hour if you prefer it cold.
Kabab Kubideh  -  Persian Grilled Ground Meat


Ingredients:
ground beef, lamb, onion, white flour, egg, turmeric, salt, pepper, lemon juice

Directions:
Drain the juice from the grated onion very well.
Mix all ingredients well; cover and refrigerate overnight.
Divide the meat into 10-12 portions.
Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape].
Place the skewers a few inches away from the grill coals.
Turn frequently to brown and then cook each side for a few minutes.
Ninja Creamy Italian Dressing


Ingredients:
olive oil, parmesan cheese, garlic cloves, red wine vinegar, mayonnaise, sour cream, basil leaves, salt, pepper

Directions:
Place all ingredients in the Master Prep Pitcher. Secure the top and pulse in quick bursts for 45 seconds, until smooth and frothy.
Salt and pepper to taste before serving over your favorite salad. For best flavor, refrigerate for at least 2 hours before serving to let the flavors mingle.
Spring Salad with Blueberry Balsamic Dressing
Category: salad
By Web Spinner

Quick and easy salad and so healthy! Delicious blend of fruit and greens! You can substitute goat cheese for the blue cheese, if desired. You can substitute pecans or almonds for the walnuts, if desired. You can substitute maple syrup for the honey, if desired.

Ingredients:
2 cups mixed spring greens
1 cup sliced strawberries
1 cup blueberries
½ cup crumbled blue cheese
½ cup toasted walnuts
¼ cup fresh blueberries
¼ cup balsamic vinegar
¼ cup olive oil
1 ½ teaspoons honey
1 ½ teaspoons Dijon mustard
salt and ground black pepper to taste

Directions:
Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl. Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 337.5
Fat: 28.3 g
Saturated fat: 5.9 g
Carbohydrates: 17.8 g
Sugars: 11.6 g
Dietary fiber: 3.4 g
Protein: 6.9 g
Cholesterol: 12.7 mg
Sodium: 333.4 mg
Carrot Cake Pancakes


Ingredients:
Bisquick, brown sugar, milk, carrot, raisins, cinnamon, ground nutmeg, ground cloves, cream cheese

Directions:
Preheat griddle.
Combine all ingredients except cream cheese in medium bowl; stir until well blended.
Pour batter by 1/4 cupfuls onto hot well-greased griddle.
Turn pancakes when tops are covered with bubbles and edges look dry.
Turn only once.
Spread pancakes with softened cream cheese, if desired.
Addicting Italian Meatballs


Ingredients:
lean ground beef, Italian sausage, egg, dry red wine, tomato paste, salt, ground black pepper, parsley, parsley flakes, garlic, parmesan cheese, onion powder, marjoram, sweet basil

Directions:
Beat the egg in a small bowl.
Blend in the wine and tomato paste and set aside.
Place the ground beef and italian sausage in a large bowl and blend with your hands.
Add the bread crumbs and dry ingredients.
Slowly blend in the egg mixture with the hamburger mixture until it is mixed well.
If it is too dry, add more tomato paste or wine.
Shape into 2 to 3 inch meatballs.
Place meatballs on a baking sheet.
Bake in a preheated oven 400 degrees for 20 minutes, turn meatballs at 10 minutes.
Add them to your tomato sauce (see Simple Tomato Sauce Recipe] and cook approximately 30 minutes or longer for more flavor.
Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)
Category: appetizers-and-snacks
By Kim's Cooking Now

This Italian side dish (aka 'contorno') couldn't be easier! We make this often during the summer, when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too!

Ingredients:
1  eggplant, sliced into 1/2-inch rounds
⅓ cup extra virgin olive oil
2 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl. Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side. Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

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

Calories: 203.8
Fat: 19 g
Saturated fat: 2.7 g
Carbohydrates: 8.4 g
Sugars: 3.2 g
Dietary fiber: 4.7 g
Protein: 1.5 g
Sodium: 76.3 mg
Fruit Salad


Ingredients:
lime juice, sugar, pineapple, mango, kiwi fruits, grapes, melon, berries

Directions:
"In a small bowl, whisk together the lime juice and the sugar. Place cut up fruit in a large salad bowl, pour sugar lime mixture over fruit. Taste and adjust seasonings with more lime or sugar as needed."
Almond Crusted Chicken Tenders


Ingredients:
eggs, milk, flour, ground cumin, garlic, salt, white pepper

Directions:
Preheat fry pan to medium high and add oil.
Cut chicken to small bite size chunks.
Mix milk and egg in small bowl.
Mix almonds, flour, cumin, garlic, salt, and pepper in separate small bowl.
Dip chicken chunks in milk/egg.
Shake off excess gently.
Dip and coat with dry ingredients.
Place in heated oil of fry pan and cook until inside is cooked.  Approximately 7 minutes.
Repeat for all the chicken until it is cooked, remove and place on plate covered with paper towel to remove excess oil.
Chocolate Passion Trifle


Ingredients:
pecans, Kahlua, milk, instant chocolate pudding mix, vegetarian instant chocolate pudding mix, Cool Whip, raspberries

Directions:
Sprinkle warm brownies with 1 tbl Kahlua.
Allow to cool completely and cut into 1/2 inch squares.
Pour milk into large bowl and add pudding mix.
Beat with whisk until blended for 2 minutes.
Let stand 5 minutes.
Gently stir in remaining Kahlua and 2 cups of Cool Whip until well blended.
Refrigerate for 1 hour.
Reserve a few raspberries and pecans for garnish.
Layer half of the brownies, half of the raspberries, half of the chopped candy bars, half of the pecans and half of the pudding mixture into a 2 quart glass bowl or trifle dish.
Repeat layers and and top with remaining Cool Whip.
Sprinkle with reserved raspberries and pecans.
Refrigerate until ready to serve.
Honey Glazed Salmon With Asparagus


Ingredients:
honey, dijon-style mustard, butter, Worcestershire sauce, salmon fillets, asparagus spear, walnuts

Directions:
PREHEAT oven to 400°F Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
PLACE salmon in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
BAKE 20 to 22 minutes or until salmon flakes easily with a fork.
Italiano Pasta Salad


Ingredients:
rotini pasta, asiago cheese, black olives, green olives, red bell pepper, green bell pepper, roma tomatoes, olive oil, dried oregano, dried parsley, parmesan cheese, black pepper, iceberg lettuce

Directions:
In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, green olives, pepperoncini, red and green bell peppers and tomatoes.  Set aside.
For the dressing, whisk together Italian salad dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese and black pepper.
Just before serving pour dressing over salad, toss to coat.
Serve over iceberg lettuce.
Parsnip Patties


Ingredients:
parsnips, red bell pepper, onion, egg, garlic, dried dill, cayenne pepper, parmesan cheese, milk, flour, seasoning salt, ground black pepper

Directions:
In a medium bowl, beat the egg.
Stir in milk.
Add in the flour; mix until well combined.
Add in the grated parsnips, red bell pepper, onion, the garlic and the dried dill (if using].
Season with salt and pepper (or cayenne pepper].
Form into 4 patties.
In a skillet, fry the patties over med-low heat, until golden brown on the outside, and cooked through.
Pork Supreme
Category: meat-and-poultry
By Sudie Blanchard

This is a delicious main dish recipe. An easy and great way to use up leftover   roast pork. It's a family favorite!

Ingredients:
2 tablespoons vegetable oil
1 pound pork loin, cut into 1 inch cubes
3  onions, sliced
1 (8 ounce) package fresh mushrooms, sliced
4 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon salt

Directions:
Heat oil in a skillet or frying pan over medium-high heat. Add pork and onions; cook until evenly browned. Add mushrooms and saute for 5 minutes. Remove pork and vegetables and place on a side dish. Return pan to heat, add butter and stir until melted. Add flour; stir constantly until a paste forms. Slowly add milk and stir until gravy thickens. Stir in tomato sauce, brown sugar, lemon juice and salt. Return pork mixture to pan, stir and simmer until meat is tender. Serve over noodles or rice.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 to 6 servings

Calories: 352.7
Fat: 21.4 g
Saturated fat: 9.5 g
Carbohydrates: 20.5 g
Sugars: 11.6 g
Dietary fiber: 2.2 g
Protein: 20.7 g
Cholesterol: 72.8 mg
Sodium: 982.4 mg
Roasted Carrots and Beets With the Juiciest Pork Chops


Ingredients:
carrots, beets, bulb of garlic, olive oil, orange, fresh thyme, fresh rosemary, fresh sage leaves, lemon

Directions:
Preheat the oven to 425 degrees F.
Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls.
Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole
Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper.
You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden
While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling
Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper
When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops.
As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle.
Remove the chops to a warmed plate.
Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops.
Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.
Old Fashioned Cocoa


Ingredients:
powdered sugar, half-and-half, milk, vanilla extract, chocolate

Directions:
In a small pan, combine cocoa and sugar, whisk in half and half till smooth.
Over low heat, whisk in milk and vanilla, bring to a simmer.
Pour into hot mugs and top with cream and chocolate.
To add variety add cinnamon and nutmeg before adding milk, or use peppermint extract in place of vanilla.
Chicken Corn Chowder


Ingredients:
bacon, boneless skinless chicken breasts, carrots, celery ribs, yellow onions, rosemary sprigs, bay leaves, chicken broth, frozen corn, yukon gold potatoes, heavy cream, butter

Directions:
1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
2. To the fat add the chopped/diced mirepoix (onions, celery, carrot] sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
9. Taste prior to serving as you may want more salt and/or pepper.
Blueberry Chewbillies


Ingredients:
all-purpose flour, brown sugar, walnuts, coconut, butter, cream cheese, sugar, eggs, vanilla

Directions:
Finely chop 1/2 c walnuts (for crust] and coursely chop the other half (topping].
Combine all purpose flour,  brown sugar, finely chopped walnuts,coconut
Cut in butter until it resembles coarse crumbs.
Reserve 3/4 c for topping.
Press remaining in lined 9 x 13 baking pan.
Bake in preheated oven 350° for 12-15 minutes until edges are light brown.
Beat 2 (8 oz] cream cheese until light and fluffy. Add sugar.  Then eggs one at a time.  Mixing well after each.  Add vanilla.
Pour cream cheese mixture on hot baked crust.  Bake 15 minutes or until set.
Spread blueberry filling.
Combine coarsely chop walnuts and reserved topping and sprinkle on top of blueberry filling.
Bake another 15 minutes.
Chill several hours before serving.
Our Best Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Ingredients:
1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3  eggs
1 (21 ounce) can cherry pie filling

Directions:
Heat oven to 350 degrees F. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with pie filling before serving.

Prep time: 15 mins
Total time: 6 hrs 25 mins
Yields: 16 servings

Calories: 341.4
Fat: 20.6 g
Saturated fat: 11.1 g
Carbohydrates: 36.2 g
Sugars: 18 g
Dietary fiber: 0.2 g
Protein: 5 g
Cholesterol: 97.9 mg
Sodium: 277.1 mg
Rogene's Shrimp Dip


Ingredients:
cream cheese, green onions, sour cream, Tabasco sauce, Worcestershire sauce, lemon juice, baby shrimp, celery

Directions:
Cream cheese does best at room temperature.
Cream the cream cheese and sour cream together, next add the onions, celery and all the seasonings.
Drain and rinse shrimp then add to the rest of the mixture.