xiaoxl/recipe_data huggingface dataset:
How to Make the Perfect Black Bean Pasta Salad


Ingredients:
spaghetti, avocado, salt, red onion, fresh cilantro, black pepper, tomatoes, cherry tomatoes, olive oil

Directions:
1. Boil pasta in salted water for about 6 to 8 minutes.
2. In the meantime prepare the guacamole.
3. Peel and mash the avocado in a bowl. Add in all the herbs and spices and mix well.
4. Finely chop the onion, remove the seeds and pulp from the tomato, chop it and add them both in the avocado bowl.
5. Strain the pasta, place it in a bowl and top it with dollops of guacamole.
6. Lastly, garnish your dish with halved cherry tomatoes and a touch of olive oil! Enjoy!
Chocolate Duet Cookies
Category: desserts
By CHERBH

These taste just like the Panera Bread® chocolate duet cookies! They're even better the second day. Enjoy!

Ingredients:
1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2  eggs, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup dark cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped walnuts
1 cup white chocolate chips
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg into butter mixture; beat remaining egg and vanilla extract into butter mixture. Stir flour, cocoa powder, baking soda, and salt together in a bowl; add to creamed butter mixture and beat until the dry ingredients are integrated into a dough. Fold walnuts, white chocolate chips, and semisweet chocolate chips into the dough. Drop dough by teaspoonful onto baking sheets. Bake in preheated oven until browning along the edges, 9 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 36 cookies

Calories: 182.9
Fat: 10.9 g
Saturated fat: 5.5 g
Carbohydrates: 20.9 g
Sugars: 14.1 g
Dietary fiber: 1.1 g
Protein: 2.4 g
Cholesterol: 24.9 mg
Sodium: 115 mg
Chocolate Cream Roll


Ingredients:
flour, eggs, confectioners' sugar, vanilla, granulated sugar, vanilla, confectioners' sugar, pistachio nut

Directions:
Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
Grease paper; set aside.
Stir together cocoa and flour until well blended; set aside.
In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
Fold cocoa mixture and vanilla into egg mixture until well blended.
Pour batter into prepared pan and spread evenly.
Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
Cool in pan on rack 5 minutes.
Loosen edges of cake with thin-bladed spatula.
Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
Peel off paper.
Starting at short end, roll up cake and towel as for jelly roll.
Cool on rack.
Unroll.
Spread cake with cream filling.
Reroll without towel.
Place on platter and frost with Thin Chocolate Glaze.
Chill several hours or overnight.
Garnish with dollops of whipped cream or pistachios.
CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz] semisweet chocolate in pan, stir in 1/3 cup hot water.
Spread thinly over roll.
Peanut Butter Cup Cookie Ice Cream Pie


Ingredients:
creamy peanut butter, honey, vanilla ice cream, chocolate Cool Whip

Directions:
Place a large bowl in the freezer to chill.
Mix peanut butter and honey in a medium bowl.
Put softened ice cream in the large bowl from the freezer.
Add peanut butter mixture and chopped peanut butter cup chocolate chip cookies to softened ice cream.
Mix on low speed until blended.
Spoon half of the ice cream mix into the crust.
Spread chocolate syrup over the ice cream layer in the crust.
Spoon remaining ice cream mixture over the chocolate syrup.
Smooth over the top to make it level.
Ganish with the chocolate Cool Whip.
Keep in the freezer until just about serving time.
You may need to let it thaw just a bit for easier cutting.
You can also garnish it with cookie pieces or more chocolate syrup or chocolate curls if you would like.
Freeze leftovers, obviously LOL!
Easy Vegan Cinnamon-Walnut Cookies


Ingredients:
walnut halves, dates, vanilla extract, ground cinnamon, sea salt

Directions:
Preheat oven to 350 degrees.  Place walnuts and dates in a small food processor and pulse until coarsely ground.  Pulse in oil, vanilla, cinnamon, and salt.  Continue to pulse until mixture begins to form a ball.
Line a baking sheet with parchment paper.  Scoop dough, 1 tablespoon at a time, onto prepared baking sheet forming into balls with your hands; flatten slightly.  Bake for 6-8 minutes, until firm.  Cool on baking sheet.
Deep, Dark, Delicious Oxtail Stew


Ingredients:
dry red wine, onion, salt, garlic cloves, Worcestershire sauce, ground cloves, tomato ketchup, thyme

Directions:
Rinse the oxtail chunks and, using a large stewpot, put them in with the onion chunks and red wine. Bring to the boil.
Cover pot with a lid, turn heat to lowest. Check the liquid level now and then. You may need less than 2 cups red wine, or even more.
Let simmer slowly for as many hours as it needs, until the meat is tender and almost falling from the bones.
Pull pot off heat, and cool. If your kitchen is cool, leave it there until the next morning. If in doubt, keep in the fridge. Next day, scrape out the top white fat, and cut off some of the fattiest bits -- but oxtail is supposed to be rich, so do not try to remove much fat.
About an hour before dinner put the stewpot on the hob again and bring to a simmer. Add salt (taste!], the garlic, Worcestershire sauce, ground cloves and tomato ketchup.
Whisk either flour or gravy powder (Bisto] into the stew, and stir as well as you can until the sauce thickens slightly.
Add extra seasoning to taste, as suggested. But oxtail is so flavoursome it really does not not many extras.
Serve with sticky rice or boiled potatoes.  One veggie such as green beans is fine, and grated carrot with orange juice is a great salad with this stew.
Gluten-Free White Bread for Bread Machines
Category: bread
By Aaron Atkinson

A basic white bread recipe without the gluten. Easily made in your bread machine! Xanthan gum and the exotic flours are usually easily found in your local health food store.

Ingredients:
3  eggs
1 tablespoon cider vinegar
¼ cup olive oil
¼ cup honey
1 ½ cups buttermilk, at room temperature
1 teaspoon salt
1 tablespoon xanthan gum
⅓ cup cornstarch
½ cup potato starch
½ cup soy flour
2 cups white rice flour
1 tablespoon active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Yields: 1 - 1 1/2  pound loaf

Calories: 242.3
Fat: 6.7 g
Saturated fat: 1.3 g
Carbohydrates: 39.6 g
Sugars: 8.1 g
Dietary fiber: 2.6 g
Protein: 6.3 g
Cholesterol: 47.7 mg
Sodium: 274.8 mg
Pat's Mushroom Saute
Category: everyday-cooking
By LANNI

My son-in-law makes the best sauteed mushrooms; and now, so do I! Eat them hot out of the pan; they don't reheat well.

Ingredients:
2 tablespoons butter
½ tablespoon olive oil
½ tablespoon balsamic vinegar
1 clove garlic, minced
⅛ teaspoon dried oregano
1 pound button mushrooms, sliced

Directions:
Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 93.8
Fat: 7.9 g
Saturated fat: 3.9 g
Carbohydrates: 5.3 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 2.3 g
Cholesterol: 15.3 mg
Sodium: 45.6 mg
Perfect Smoked Pork


Ingredients:
garlic cloves, fresh basil leaves, fresh thyme, fresh oregano, Italian parsley, olive oil, light brown sugar

Directions:
Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
Place in refrigerator for a minimum of 4 hours, but preferably overnight.
Soak 2 large chunks of hickory in water.
Light about 40-50 coals or an equal amount of hickory.
Do not use lighter fluid, a fire starter chimney is the best method.
Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
Place roast on cool side of grill and put the cover on the grill with the holes over the meat.
Turn the meat 180 degrees every 60 minutes.
Add some more coals/wood in about 2 hours.
Smoke for a total of 4- 6 hours, internal temperature of the meat will be 170°F or so.
If the meat starts to get too brown, tent it with another sheet of foil.
The temp inside the grill should be around 275°F.
After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
Serve with your favorite bbq sauce, we like recipe#26794, Lee Lee's Famous Barbeque Sauce for Ribs w/ Preserves.
Brush some on the meat for the last 5-10 minutes of the cooking process if desired.
Smashed Roots


Ingredients:
parsnips, rosemary, flat leaf parsley, garlic cloves, potatoes, carrot, turnips, sweet potatoes, kosher salt, pepper, olive oil, fresh chives

Directions:
Using a piece of kitchen twine, tie the rosemary and parsley together.
Place the roots, herbs and garlic  in a large saucepan, cover with cold water and bring to a boil.
Add 1 teaspoon salt, reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
Remove and discard the herbs. Reserve 1/2 cup cooking liquid, drain the vegetables and return them to the pot.
Drizzle the oil over the vegetables, season with 1/2 teaspoon each salt and pepper and,.
Smash the vegetables (adding some of the reserved liquid if the vegetables seem dry].
Sprinkle with the chives or chopped green onions before serving, if you want to do so.
Irish Redhead


Ingredients:
character(0]

Directions:
Stir Code Red and whiskey in a collins glass filled with ice cubes., Serve.
Momma's 5 - Cup Fruit Salad


Ingredients:
miniature marshmallow, pineapple tidbits, mandarin orange section, sour cream, pecan pieces, cherries

Directions:
Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl.
Cover and refrigerate until flavors blend, 5 to 6 hours.
Indian Masala Chicken Wings
Category: appetizers-and-snacks
By MICHELLE CHEN

Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.

Ingredients:
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground cardamom
½ teaspoon hot chile powder
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon salt, or more as needed
5 large chicken wings, cut in 2, tips discarded

Directions:
Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside. Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight. Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 25 mins
Yields: 10 chicken wings

Calories: 76.8
Fat: 5.6 g
Saturated fat: 1.4 g
Carbohydrates: 0.6 g
Dietary fiber: 0.3 g
Protein: 5.8 g
Cholesterol: 17.6 mg
Sodium: 250.7 mg
Pyrenees-style roasted figs


Ingredients:
butter, figs, sugar, sugar, walnuts, honey, fresh ground pepper, creme fraiche

Directions:
Preheat oven to 400°.
Butter a shallow, flameproof baking dish.
Place figs in dish side by side, stems up; sprinkle with 1/4 c sugar and 1 tablespoon water.
Bake on oven's center rack for 20 minutes, basting figs from time to time with syrupy juices in the dish.
Add walnuts and sprinkle with remaining 1 teaspoon sugar.
Lower oven temperature to 300° and bake 10 minutes longer.
Carefully transfer figs and walnuts to serving dish; drizzle with honey.
At serving time, spoon syrup over figs.
They are delicious as is; to enhance further, sprinkle with lemon juice and a grinding of pepper.
Serve cold with creme fraiche or softly whipped cream, if desired.
Tomato-stuffed Avocados


Ingredients:
avocados, tomatoes, sweet onion, red wine vinegar, thyme, parsley, basil, olive oil, parmesan cheese

Directions:
Combine tomatoes, onion, olives, lemon juice, vinegar, spices, olive oil, and salt and pepper.
Let this mixture marinate for several hours.
Peel avocados and slice in half (lengthwise].
Remove pits and place tomato mixture where the pit was.
Sprinkle with Parmesan cheese and serve.
Easy Cheesy Fondue #Ragu


Ingredients:
Italian sausage, polenta, garlic clove, fresh ground black pepper, nutmeg

Directions:
To prepare dipping items:
Tortellini:  Prepare according to package directions.
Italian bread:  Cut into 1-inch cubes.
Italian Sausage:  Place sausage in a large saucepan, cover with water.  Bring to a boil over high heat and cook until sausage is cooked through, approximately 10 minutes.  Remove from pot and cool for 5 minutes.  Slice into 1/4-inch slices.  Place a large skillet over high heat; add in enough vegetable oil to cover bottom of skillet.  Cook sausage on both sides until golden brown, approximately 2 minutes per side; drain.
Polenta:  Slice polenta into 1/2-inch slices.  Place skillet back over medium high heat; add in additional vegetable oil to measure 1/4-inch in bottom of skillet.  Add in the slices of polenta and cook until golden brown, approximately 4 - 5 minutes per side.  Drain on paper towel, then cut into quarters.
Note:  Dipping items can be prepared in advanced and served hot or at room temperature.
To prepare fondue:
Rub the inside of an electric fondue pot with garlic.  Set heat on fondue pot at 350 degrees.  Add in the cheddar sauce and traditional sauce and cook until heated through, approximately 3 - 4 minutes.  Whisk in the goat cheese until melted.  Stir in the black pepper and nutmeg, bring to a boil, stirring constantly.  Lower heat to 200 degrees.  Using fondue forks or tooth picks, spear prepared dipping items and enjoy!
Serves 4 as a meal, more as appetizers.
Note:  If fondue pot is not available, you can cook fondue on stove top, in a medium sized pot over medium heat, then transfer fondue to a small dip-sized crock pot to keep warm.
Yes, Another Banana Bread/Muffin Recipe


Ingredients:
canola oil, honey, water, eggs, whole wheat flour, unbleached all-purpose flour, baking soda, salt, buttermilk, bananas, vanilla, chocolate chips, walnuts

Directions:
Preheat oven to 350° F and grease two 9-inch loaf pans for bread OR.
preheat oven to 400° F and line three 12-cup muffin pans with paper liners.
Sift dry ingredients into a medium bowl; set aside.
In large bowl, mix oil, honey, and eggs; stir in buttermilk, bananas, and vanilla.  Add dry ingredients and mix just until combined.
Fold in chocolate chips or walnuts and spoon batter into prepared pans or muffin cups.
Bake two loaves at 350° F for 75 minutes or until a skewer inserted in the center comes out mostly dry.
Bake 36 muffins at 400° F for 15-18 minutes.
NOTES:  when frozen, banana peels will turn black.  After thawing, simply snip off one end of the fruit with kitchen shears and "squish" the banana right out into the bowl for mashing.  The bread will be a darker color than if fresh ripe bananas are used.
Do not use honey for children under the age of two.
Crisp Little Lemon Cookies


Ingredients:
margarine, egg

Directions:
Combine cake mix, margarine, and egg; blend well. Fold in cereal.
Form 1-inch balls, pressing firmly onto ungreased cookie sheet.
Bake at 350 for 9-12 minutes, or until golden brown around edges.
Cool 1 minute. Remove from cookie sheet.
Barefoot Contessa Mustard Chicken Salad


Ingredients:
olive oil, broccoli florets, mayonnaise, dry white wine, Dijon mustard, cherry tomatoes, grape tomatoes

Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Herb Grilled Eggplant (Aubergine)


Ingredients:
eggplant, canola oil, olive oil, garlic, basil, oregano, thyme, paprika

Directions:
Mix together oil and herbs in a large bowl., Add the eggplant and marinate for 3 minutes., Place the slices over hot coals and grill on both sides until just soft., Serve immediately.
Bow Ties With Walnuts, Butter & Sage


Ingredients:
walnuts, bow tie pasta, unsalted butter, fresh sage leaves, lemon juice, salt, black pepper, romano cheese

Directions:
Place walnuts in large, dry nonstick skillet over medium heat.
Cook 4-5 minutes, until toasted, shaking pan constantly.
Remove walnuts, set aside.
Cook pasta in boiling salted water according to package directions, about 10 minutes.
When pasta is almost done, melt butter in large nonstick skillet over medium heat.
Add sage, lemon juice, salt and pepper.
Cook a minute or two to blend flavors.
Remove from heat.
Drain pasta, reserving 1/2 cup pasta cooking water, then add pasta to butter in skillet.
Gradually add pasta water.
Stir in cheese and toss to combine.
Garnish with toasted nuts and serve.
The A&w Teen Burger


Ingredients:
iceberg lettuce, tomatoes, pickles, mayonnaise, barbecue sauce, American cheese

Directions:
Mix the mayonnaise and barbecue sauce. This is your secret sauce.
Microwave your bacon slices 30-45 seconds to crisp, set aside.
Cook the beef, and toast the buns as directed above.
Dress your toasted top bun (crown] as follows:
secret sauce, spread evenly with a knife, pickles, lettuce, cheese, bacon, tomato.
Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
Microwave 10 seconds to warm the bun, and serve.
Spinach Lasagna Roll Ups
Category: main-dish
By Chickentarian

Filled with spinach, ricotta, and mozzarella,  these rolls are easy to make and so delicious.

Ingredients:
8  lasagna noodles
1 tablespoon olive oil
2 large cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1 (14 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface. Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined. Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil. Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 202.4
Fat: 6.7 g
Saturated fat: 2.6 g
Carbohydrates: 26.6 g
Sugars: 5.6 g
Dietary fiber: 3.1 g
Protein: 9.8 g
Cholesterol: 12.2 mg
Sodium: 645 mg
Country Breakfast Bowl


Ingredients:
russet potatoes, olive oil, garlic powder, salt, cracked pepper, eggs, ghee, butter, salsa

Directions:
Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.
Line a baking sheet with foil and rub with a little additional olive oil to prevent sticking. Spread the potatoes out over the baking sheet so they are in a single layer. If they don't fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.
When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Melt the Ghee or butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.
To prepare the bowls, divide the roasted potatoes between six freezer safe containers. Add ¼ cup of salsa to each container. Divide the scrambled eggs among the six containers and then top with about ¼ cup of shredded cheese.
Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 5-6 days.
Oriental Vegetable Soup


Ingredients:
beef broth, dry sherry, celery, scallions, soy sauce, sliced water chestnuts, fresh mushrooms, scallion

Directions:
In saucepan, combine first 6 ingredients.  Bring to boil.  Reduce heat and simmer 3 minutes.
Add mushrooms and pea pods.  Simmer 2 minutes.
Garnish with scallion curl and serve.
Rigatoni With Red Pepper, Almonds, and Bread Crumbs


Ingredients:
rigatoni pasta, garlic-flavored croutons, extra virgin olive oil

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta into a large bowl.
Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs.
Add the crouton and almond mixture to the hot pasta.
Add the peppers and the olive oil. Toss to combine and serve.
Sweet & Tangy Broccoli Salad


Ingredients:
broccoli, red onion, yellow sweet onion, red seedless grapes, dried cranberries, sunflower seeds, bacon, sharp cheddar cheese, sugar, mayonnaise, extra virgin olive oil, white wine vinegar, black pepper

Directions:
Fry bacon, drain and crumble, then set aside.
Rinse and drain broccoli.  Remove the tough bottoms of the stalks, slice stems and flowerets, then coarsely chop all parts and place in large mixing bowl.  Quarter onion slices and add to broccoli along with grapes, cranberries, sunflower kernels,bacon and cheese.  Toss well to combine.
For dresssing, combine remaining ingredients and mix well until sugar is dissolved and mixture is smooth.
Refrigerate all, toss broccoli with dressing just before serving.