xiaoxl/recipe_data huggingface dataset:
German Potato Soup


Ingredients:
ham bone, bay leaves, water, onion, celery, potatoes, carrots, cabbage, parsley

Directions:
Boil the ham bone and the bay leaves in approximately 3 quarts of water for one hour.
If your broth boils down too much you may need to add extra water.
Remove and cut the meat into chunks after your rich broth is made.
Add ham, onion, celery, potatoes, carrots, salt, pepper, cabbage and parsley to the broth.
Cook until veggies are done.
Yam and Apple Soup


Ingredients:
cumin, chicken broth, water, granny smith apple, onion, black pepper, ground cinnamon, skim milk, plain nonfat yogurt, cilantro, parsley

Directions:
In Dutch oven or flameproof casserole, cook the cumin over medium heat, shaking & stirring pan frequently, until it is fragrant & toasted, 4-5 minutes.
Add diluted chicken broth, apple juice concentrate, yams, apple, onion, pepper & cinnamon, then cover.
Bring to boil over high heat, then reduce heat to medium-low & simmer until yams & apple are tender, about 20 minutes.
Transfer soup to food processor or blender & puree.
Return mixture to pan & add milk, then Cook over medium heat, stirring frequently, until heated through.
Ladle soup into bowls, top with yogurt & sprinkle with cilantro or parsley.
Simple Soy Dipping Sauce


Ingredients:
soy sauce, rice vinegar, sugar, green onion, hot red pepper flakes

Directions:
Combine all ingredients thoroughly., Add a pinch of hot red pepper flakes if you like heat.
Baked Ranch Tilapia Burgers
Category: seafood
By epoor

These super easy fish burgers are a great, wholesome meal. Assemble buns with whatever you please. I prefer to eat the tilapia with lettuce only but my boyfriend puts ketchup and cheese on his. We always eat this with steamed broccoli and fruit salad.

Ingredients:
1 large egg
1 tablespoon olive oil
1 cup unseasoned dry breadcrumbs
1 ½ teaspoons dry ranch seasoning mix, or to taste
2 (4 ounce) tilapia fillets
2  hamburger buns, split
½ cup shredded lettuce, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread olive oil on a baking sheet. Beat egg in a bowl. Mix bread crumbs and ranch dressing mix in a second bowl. Submerge tilapia in the egg, remove, and coat with bread crumb mixture. Place breaded tilapia on the baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Assemble fillets on hamburger buns and top with lettuce.

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

Calories: 549.4
Fat: 15.8 g
Saturated fat: 3.2 g
Carbohydrates: 62 g
Sugars: 3.8 g
Dietary fiber: 3.7 g
Protein: 37 g
Cholesterol: 133.9 mg
Sodium: 844.6 mg
Prune Cake


Ingredients:
dried prunes, water, eggs

Directions:
Combine prunes and water in a microwave safe bowl., Microwave on high for 2 minutes., Drain reserving liquid., Puree prunes in a food processor or blender., Preheat oven to 350 degrees., Grease and flour a large bundt pan., In a large bowl blend cake mix, eggs and prune liquid and oil., Beat on medium speed for 3 minutes., Stir in prune puree and beat for 1 more minute., Bake at 350 degrees for 40-45 minutes., Cake is done when toothpick inserted in center of cake comes out clean.
Prosciutto e Melone on a Stick
Category: appetizers-and-snacks
By Lindsey

Prosciutto and cantaloupe are thread on a bamboo toothpick with red and green grapes creating a colorful and delicious appetizer!

Ingredients:
8  cantaloupe balls
8 slices prosciutto
8  green grapes
8  red grapes
8  bamboo toothpicks

Directions:
Thread a cantaloupe ball, prosciutto slice, green grape, and red grape onto each toothpick, respectively.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 107.1
Fat: 4.9 g
Saturated fat: 1.9 g
Carbohydrates: 13 g
Sugars: 11.8 g
Dietary fiber: 1.3 g
Protein: 4 g
Cholesterol: 12.6 mg
Sodium: 300.5 mg
Grilled Pork Skewers With Peanut-Basil Sauce


Ingredients:
fresh basil leaves, peanut butter, coconut milk, soy sauce, garlic clove, ginger, lime, salt, boneless pork shoulder

Directions:
In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.
Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.
Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total.
Serve with reserved dipping sauce and garnish with lime wedges.
Browned Ravioli With Snow Peas


Ingredients:
fresh snow peas, red pepper flakes, water, salt, olive oil, garlic cloves, unsalted butter, half-and-half, lemon juice, lemon zest, parmesan cheese, romano cheese

Directions:
Slice snow peas diagonally in half for easier eating.
Heat a nonstick skillet or frying pan over medium high heat and add snow peas, red pepper flakes, water, and salt to taste. Cook for 2-3 minutes until peas are tender.  Do not over cook and remove from heat.
Heat a large nonstick skillett over medium and add olive oil and ravioli in two batches.  Cook until brown on one side, about 2-3 minutes.  Flip ravioli, add 2 T water to skillet, cover and steam until soft, about 1-2 minutes more.
Remove ravioli to a plate and repeat with second batch.
For the sauce:
Saute garlic in butter in a small skillet about 1 minute.  Stir in cream, increase heat to high, and boil until cream is reduced to about 1/2 C, about 3 minute.
Stir in lemon juice and season sauce with salt and pepper.
On a large platter, place half of the ravioli, scatter snow peas, and the remaining ravioli.  Top with sauce, Parmesan cheese, and lemon zest.
Or divide into 2 separate portions on two plates with ravioli, snow peas, ravioli, sauce, Parmesan cheese, and lemon zest.
Rao's Famous Meatballs


Ingredients:
ground beef, ground pork, garlic cloves, parsley, eggs, water, pecorino romano cheese, olive oil, tomato sauce

Directions:
In a large bowl, place the meat and rub the minced garlic into it.
Press the meat in the bowl.
Add in this order:  Salt, pepper, parsley, 2 eggs and water.  Then sprinkle the cheese over the top as if you are going to cover the water.  Finally, sprinkle the breadcrumbs over the cheese.
Mix from the outside of the bowl to the middle, folding it inches  Do not overmix!
After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball.
After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat.  When the clove starts to brown, the oil is ready.
Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side.
Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil.
(If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying].
Add the meatballs to your tomato sauce to finish cooking.
Let simmer for at least 45-60 minutes.
Serve with the sauce.
Creamy Chicken and Broccoli Casserole
Category: main-dish
By Jill P

This casserole is a hit with my whole family. Even my children enjoy eating their broccoli with this homemade meal.

Ingredients:
1 (16 ounce) package rotini pasta, uncooked
2 tablespoons butter
3 tablespoons extra-virgin olive oil
2 cups broccoli florets, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
salt and pepper to taste
⅛ teaspoon chipotle chile powder  (Optional)
2 cups Cheddar cheese, shredded
¼ cup onion, finely diced
1 pound ground chicken
1 cup sour cream  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed. Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat. Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes. Preheat oven broiler to High. Lightly grease 9x13 inch baking dish. Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese. Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

Prep time: 15 mins
Cook time: 39 mins
Total time: 54 mins
Yields: 6 servings

Calories: 780.5
Fat: 38.3 g
Saturated fat: 19.5 g
Carbohydrates: 65.6 g
Sugars: 5 g
Dietary fiber: 3.4 g
Protein: 42.1 g
Cholesterol: 124.7 mg
Sodium: 405 mg
Taco Seasoning


Ingredients:
chili powder, paprika, cumin, onion powder, salt, seasoning salt, garlic powder, cayenne pepper, water

Directions:
"combine ingredients and add to 1 pound of browned and drained ground beef or cooked diced chicken and stir in water slowly to desired consistency.  You want it a little soupy to start with.  Simmer 5 minutes.  Enjoy!  I sometimes add in one tsp of onion flakes in while simmering."
Steamed Tuna Fish
Category: seafood
By Janice Laughton

Tender steamed tuna with a ginger, sherry, garlic and soy sauce.

Ingredients:
2 pounds fresh tuna steaks
½ cup soy sauce
½ cup sherry
½ cup vegetable oil
1 bunch green onions, finely chopped
½ cup minced fresh ginger root
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork. Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil. Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 281.5
Fat: 14.8 g
Saturated fat: 2.4 g
Carbohydrates: 7.1 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 28.3 g
Cholesterol: 51.1 mg
Sodium: 1329.8 mg
Pasta With Chickpea Sauce


Ingredients:
low-sodium chickpeas, garlic cloves, onions, diced tomatoes, frozen chopped spinach, rosemary, dried parsley flakes, fresh ground black pepper

Directions:
In blender or food processor, puree one can of chickpeas with its liquid. Add second can of chickpeas, tomatoes, spinach, rosemary, parsley and pepper and set aside.
Prepare garlic, onion and mushrooms and set aside.
In a large saucepan (at least 3 quarts] add garlic, onion, mushrooms and cook until soft. Add small amounts of water as needed to prevent sticking.
Start water for pasta.
Add puree mixture, stirring it often and cook about 5 minutes.
Begin cooking pasta according to package directions.
While pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
Toss sauce with cooked rotini and serve.
Passion Fruit Mimosa


Ingredients:
passion fruit juice, strawberry

Directions:
Add ice to champagne flutes.  Fill half of a champagne flute with chilled champagne, then top off with chilled passion fruit juice.
Slice up a strawberry or orange to decorate the rim of each flute.
"New" Brunswick Stew


Ingredients:
extra virgin olive oil, boneless skinless chicken breasts, salt, pepper, all-purpose flour, poultry seasoning, onion, celery ribs, green bell pepper, garlic cloves, bay leaf, biscuit mix, milk, fresh chives, stewed tomatoes, Worcestershire sauce, butter beans, frozen corn, scallions

Directions:
Preheat oven to 450°.
Place a heavy-bottomed sauce pot or a Dutch oven over med-high heat with a drizzle of oil.
Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
While the bacon is cooking, season the chicken with salt and pepper.
Combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
Remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
In two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
Cook until golden brown, 5-6 minutes.
Remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
Add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
Season the veggies with salt and pepper and cook until tender, 8-10 minutes.
While the veggies are cooking, combine the biscuit mix, milk, 2 tablespoons of the chives, the smoked paprika, and reserved crisped bacon in a medium mixing bowl.
Drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
When the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
Once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes, and Worcestershire sauce to the pot and bring up to a bubble.
Add the reserved chicken, the butter beans, and corn to the pot, and simmer until the chicken is cooked through and the stew is slightly thickened, 5-8 minutes; discard bay leaf.
Serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.
Sesame Seed Sausage Rolls


Ingredients:
ground sausage, onion, fresh parsley, frozen puff pastry, milk, sesame seeds

Directions:
1Cut or break bread into small pieces and place into a bowl. Cover with hot water, stand for five minutes and then, using clean hands, squeeze excess water from bread.
Place softened bread in a large bowl, add sausage mince, onion and parsley. Season mixture with salt and pepper and mix with clean hands until well combined.
Partially thaw puff pastry and cut in half. Spread about 1/3 cup of the mince mixture down the centre of each pastry rectangle. Brush edges of pastry lightly with water, then roll up to enclose filling and form long rolls. Cut each roll in half.
Place sausage rolls, seam-side down, on lightly greased baking trays (I use greaseproof paper to cut down on cleaning up time]. Brush lightly with milk and sprinkle with sesame seeds.
Bake in a 220C preheated oven for ten minutes, then reduce temperature to 180C and bake for a further fifteen minutes or until rolls are golden.
Note : Cooked sausage rolls will keep in an airtight container in the refrigerator for two to three days. Reheat in a 150C preheated oven as required. Rolls can also be frozen for up to one month.
Loaded Oatmeal Chocolate Chip Spice Cookies


Ingredients:
all-purpose flour, whole wheat flour, cinnamon, nutmeg, ginger, baking powder, baking soda, pure vanilla extract, unsalted butter, light brown sugar, granulated sugar, milk, eggs, quick oats, chocolate chips, walnut halves

Directions:
Preheat your oven to 350°F.
In a medium bowl, whisk together white flour, wheat flour, cinnamon, nutmeg, ground ginger, cloves, baking powder, baking soda and salt. Set aside.
In a large bowl combine butter, with both sugars by creaming them. The easiest way to do this is with an electric mixer. Beat them on medium until they are light and fluffy.
Into the large bowl add the vanilla extract, milk and eggs and beat on medium until all ingredients are mixed. Add in flour mixture and beat on medium again until all ingredients are mixed. Fold in oats, walnuts and chocolate chips.
Scoop out 2 tablespoons of dough and shape into a ball. Place it onto a lightly greased cookie sheet. Repeat with remaining dough, spacing them 2 inches apart.
Place cookie sheet in oven and bake for 10-15 minutes depending on you oven. If you like soft cookies shoot for around 12 or 13 minutes. If you them chewy shoot for 14 or 15 minutes.
Remove cookies from the oven and let cool.
Easy Egg Tacos
Category: trusted-brands-recipes-and-tips
By Egg Farmers of Ontario

Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.

Ingredients:
2 teaspoons vegetable oil
½ small red or green pepper, diced
½  jalapeno pepper, seeded and finely diced
1 clove garlic, minced
⅔ cup diced ham
½ teaspoon chili powder
4  large eggs eggs
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons butter
4 small whole wheat or regular flour tortillas, warmed
½ cup shredded Tex-Mex or Cheddar cheese
2 each green onions, chopped
¼ cup salsa
1 tablespoon chopped fresh coriander

Directions:
In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm. In a small bowl or measuring cup, whisk eggs, salt and pepper. Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes. Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

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

Calories: 315.5
Fat: 19.4 g
Saturated fat: 8.6 g
Carbohydrates: 23.7 g
Sugars: 1.5 g
Dietary fiber: 2.8 g
Protein: 17.8 g
Cholesterol: 220.1 mg
Sodium: 921.7 mg
White Chocolate Martini


Ingredients:
"vodka"

Directions:
Place chocolate syrup in bottom of martini glass., Use a toothpick to "drag" the chocolate syrup up the side of the glass., Place liquer, vodka and ice in cocktail shaker., Stir until well mixed, Strain into prepared glass.
Chamcham


Ingredients:
"Chambord raspberry liquor"

Directions:
Pour Chambord into champagne flute., Top with sparkling wine.
Winter Lentil Vegetable Soup
Category: soups-stews-and-chili
By Cecile Leverman

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe.  Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Ingredients:
½ cup red or green lentils
1 cup chopped onion
1 stalk celery, chopped
2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups chicken broth
3  carrots, chopped
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon curry powder

Directions:
Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot. Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 3 hrs
Yields: 6 - 1 cup servings

Calories: 112.2
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 21.9 g
Sugars: 6.9 g
Dietary fiber: 8.1 g
Protein: 6.4 g
Cholesterol: 1.7 mg
Sodium: 938 mg
Ground Pork and Shrimp in Coconut Milk


Ingredients:
coconut milk, fresh ginger, garlic, ground pork, bay shrimp, nam pla, salt, pepper, green onions, fresh cilantro, fresh mint leaves, rice

Directions:
Start Rice cooking, this takes 3 times as long as cooking the sauce.
Put the coconut milk, chiles, ginger, and garlic in a medium saucepan.  Bring the mixture to a boil.
Stir in the pork and adjust heat to keep mixture at a light boil.  While stirring, cook mixture 4 - 5 minutes.
Take pan off of stove and add shrimp.
Stir in the nam pla fish sauce, then salt and pepper to taste.
Serve over rice; garnish with onions, cilantro and mint.
Thyme-Roasted Salmon With Horseradish-Dijon Sour Cream


Ingredients:
salmon fillets, extra virgin olive oil, dried thyme leaves, lemon-pepper seasoning, sour cream, mayonnaise, Worcestershire sauce, Dijon mustard, salt

Directions:
Preheat oven to 400 degrees.
Line a baking sheet with foil.  Arrange fillets on foil, sprinkle evenly with oil, thyme and lemon pepper seasoning salt.    Bake 12 to 14 minutes or until opaque in center.
Meanwhile, combine remaining ingredients in a small bowl; stir to blend well.  Serve sauce along side fillets.
Chuck's Super Chili
Category: soups-stews-and-chili
By CEM61565

This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I've won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.

Ingredients:
2 pounds hot Italian sausage
2 pounds ground sirloin
1 large onion, chopped
1  red bell pepper, chopped
1  yellow bell pepper, chopped
1  green bell pepper, chopped
8 cloves garlic, minced
2  jalapeno peppers, finely chopped
3 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
2  bay leaves
2 cups Merlot or other dry red wine
2 (28 ounce) cans whole tomatoes, undrained and chopped
2 (15 ounce) cans dark red kidney beans, drained
1 (15 ounce) can tomato sauce
3  chipotle peppers in adobo sauce, chopped

Directions:
Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes. Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more. Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.

Prep time: 40 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 30 mins
Yields: 20 servings

Calories: 281.9
Fat: 13.5 g
Saturated fat: 4.8 g
Carbohydrates: 18.2 g
Sugars: 6.3 g
Dietary fiber: 5.1 g
Protein: 18.7 g
Cholesterol: 51.8 mg
Sodium: 745.8 mg
Limed Mexican Chicken


Ingredients:
chicken breasts, garlic, cilantro, limes, juice of, cayenne pepper, black pepper

Directions:
Sprinkle chicken with cayenne and black peppers, cilantro, and garlic to taste., Add chopped jalapenos if desired., Place chicken is plastic bag or food storage container with lime juice., Marinate 30 minutes or longer, turning container or bag a few times., Bake or grill 15-20 minutes for boneless., Goes great with rice and salad.
Cholesterol Remedy


Ingredients:
apple cider vinegar, garlic cloves, honey

Directions:
Blend 1 cup of apple cider vinegar with 8 cloves of garlic., Add 1 cup of honey and blend., Store and steep in the fridge for 4 days., Put 1 Tbsp into a glass, mix with 4 oz water, stir well and drink this daily., Brings it down like nothing else!
Cabbage Salad (Middle East, Palestine)


Ingredients:
red cabbage, olive oil, garlic clove, salt

Directions:
Discard the tough stems.  Pile 3 leaves together and roll tightly and chop into thin strips.  Place in boiling water for 1 minute.
Drain, cool, and mix with the rest of the ingredients and garnish with red radish if desired.
Note: when using raw cabbage, marinate in oil and lemon juice overnight.
Oyster Slider


Ingredients:
cheddar cheese, green olives

Directions:
Slice cheese in little squares. Then, slice salami., Place 10 crackers on a plate., Layer with cheese, salami, oyster, green olive., Top with hot sauce, and enjoy!