xiaoxl/recipe_data huggingface dataset:
The Whole Earth Cracked Wheat Bread


Ingredients:
water, honey, honey, salt, unbleached flour, whole wheat flour

Directions:
Pour 2 cups boiling water over the cracked wheat.  Add the honey reserving 1 teaspoon for later, salt and oil.
Cool.
Dissolve the yeast in 2/3 cup warm water and add the 1 teaspoon honey.
Combine with the cooled cracked wheat mixture.  Add the flour and mix thoroughly.
Place in a buttered bowl and cover, let rise for 1 hour.
Punch down and let rise for another 30 minutes.
Punch down and turn out on a floured board.
Knead well.
Shape into 2 loaves and place in loaf pans.
Bake at 350 until golden brown.
Check after 30-40 minutes.
Check for doneness by tapping on bottom of loaf, if it sounds hollow, it's done. If not, bake for an additional 5-10 minutes.
Banana Chiffon Cake
Category: desserts
By Althea Rivers

Very quick and easy to make, and has a great outcome. It is a very moist, soft, and flavorful cake.

Ingredients:
1 ½ cups all-purpose flour
1 ¼ cups white sugar, divided
2 ½ teaspoons baking powder
1 teaspoon salt
6  eggs, separated, divided
¾ cup water
½ cup vegetable oil
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2  bananas, mashed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth. Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan. Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 35 mins
Yields: 16 servings

Calories: 205.2
Fat: 8.9 g
Saturated fat: 1.5 g
Carbohydrates: 28.4 g
Sugars: 17.6 g
Dietary fiber: 0.7 g
Protein: 3.7 g
Cholesterol: 69.8 mg
Sodium: 248.6 mg
Aromatic African Red Beans


Ingredients:
dried red kidney beans, water, celery, bay leaves, fresh garlic, dried thyme, green pepper, fresh parsley

Directions:
Pick through beans to remove any bad ones. Soak in plenty of water, overnight if possible (about 6 hours minimum].  Don't add salt at this stage, it will only make the beans tough.
Ready to cook - drain and rinse the beans thoroughly then place them in a large pot with the 8 cups of fresh water, the onion, celery, and bay leaves.
Bring to a boil, cover and reduce heat.  Cook over low heat for about an hour or until the beans are tender.
Stir and mash beans against side of pan, leaving some whole.
Add green pepper, garlic, parsley, thyme and seasonings to taste. Cook uncovered over low heat until almost creamy for about 20 minutes.
Remove bay leaves before serving over some hot cooked brown rice.
Easy Pecan Bars


Ingredients:
eggs, brown sugar, vanilla, biscuit mix, pecans

Directions:
Preheat oven to 350 degrees F. Grease 9×13" pan.
In large bowl, beat eggs and add sugar and vanilla. Stir in biscuit mix and pecans. Stir until moistened. Pour into prepared pan and bake 30-35 minutes. Cool before cutting into squares.
Hg's Save-The-Day Stuffing - Ww Points = 1


Ingredients:
onion, celery, mushroom, fat-free chicken broth, vegetable broth, light butter, garlic cloves, salt, pepper, rosemary, thyme

Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tablespoons water, and then mix again].
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered], and cook for an additional 15 minutes.
Chocolate Pepper Cookies (South African)


Ingredients:
bittersweet chocolate, butter, brown sugar, eggs, all-purpose flour, baking soda, fresh coarse ground black pepper

Directions:
Melt half the chocolate.
Beat butter until light and airy.
Add sugar and beat until completely incorporated into butter.
Beat in eggs one by one.
Combine flour and baking soda and sift into butter mixture little by little until incorporated.
Mix chocolate into the butter mixture.
Stir in remaining chopped chocolate and pepper.
Cover and refrigerate until dough is cool and firm.
Preheat oven to 350°F.
Cover baking sheet with parchment paper ( or grease generously].
Place tablespoonful of batter about 1 inch apart on sheet.
Bake for 10 to 12 minutes until crisp on outside but still chewy inside.
Macaron (French Macaroon)
Category: world-cuisine
By Liz

This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly.  If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!

Ingredients:
3  egg whites
¼ cup white sugar
1 ⅔ cups confectioners' sugar
1 cup finely ground almonds

Directions:
Line a baking sheet with a silicone baking mat. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour. Preheat oven to 285 degrees F (140 degrees C). Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 10 mins
Yields: 16 macarons

Calories: 189.5
Fat: 2.6 g
Saturated fat: 0.3 g
Carbohydrates: 36.4 g
Sugars: 31.9 g
Protein: 6.9 g
Sodium: 22 mg
Irish Rose (Cocktail Drink)


Ingredients:
irish cream, dark Creme de Cacao

Directions:
Pour ingredients into a stainless steel shaker over ice.
Shake until completely cold then strain into a chilled stemmed glass or rocks glass filled with ice.
Robert Redford


Ingredients:
butter, flour, pecans, cream cheese, confectioners' sugar, peanut butter, vanilla pudding mix, chocolate pudding mix, milk, Cool Whip, Cool Whip, chocolate

Directions:
Melt butter; mix with flour and press into baking pan.
Pour pecans over and press down.
Bake 15 minutes at 350 degrees Fahrenheit.
Cool.
Mix cream cheese with confectioners' sugar and peanut butter.
Mix well.
Pour over crust.
Mix vanilla and chocolate pudding mixes with the milk and Cool Whip.
Beat well.
Pour over peanut butter layer.
Garnish with additional Cool Whip.
Sprinkle with nuts and chocolate as desired.
Best Apple Crisp Ever
Category: desserts
By Olga

Easy to make and delicious, with a thick, crunchy, cinnamony topping over brown sugar coated apple slices.

Ingredients:
4  apples - peeled, cored and sliced
½ cup brown sugar
1 cup all-purpose flour
¾ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
1  egg, beaten
2 tablespoons butter, melted

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples. Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 9 inch square pan

Calories: 330
Fat: 5 g
Saturated fat: 2.7 g
Carbohydrates: 70.1 g
Sugars: 51.5 g
Dietary fiber: 1.9 g
Protein: 3.5 g
Cholesterol: 41.2 mg
Sodium: 141.4 mg
Cucumber Stir Fry


Ingredients:
cucumbers, canola oil, fresh ginger, garlic, green onion, chicken, pork, soy sauce, crushed red pepper flakes

Directions:
Place a wok or heavy pan over high heat.
When wok is hot, add 1 tablespoon of the oil.
When oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
Stirfry until cucumbers are tender-crisp to the bite (about 3 minutes].
Pour onto a platter and keep warm.
Pour remaining 2 tablespoons oil into wok.
When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/pork; Stirfry until all are cooked through (about 3 minutes].
Add a couple of slashes of soy sauce during the last minute of cooking.
Serve over hot rice.
Deep-Fried Morel Mushrooms
Category: appetizers-and-snacks
By Peggianne 

We hunt these every spring and, cooked this way, you can taste the mushroom and they stay crispy. These are the prime rib of mushrooms! You will love these so much you won't be able to stop eating them.

Ingredients:
20  large fresh morel mushrooms
½ cup all-purpose flour
½ cup Italian cracker crumbs
1 teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon dried oregano
⅛ teaspoon dried thyme
⅛ teaspoon ground cumin
1 ½ cups milk
1  egg
vegetable oil for frying

Directions:
Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix. Whisk milk and egg together in a small bowl. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess. Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

Prep time: 15 mins
Cook time: 4 mins
Total time: 49 mins
Yields: 4 servings

Calories: 295.9
Fat: 14.6 g
Saturated fat: 3 g
Carbohydrates: 32.6 g
Sugars: 5.5 g
Dietary fiber: 2.2 g
Protein: 9.7 g
Cholesterol: 53.8 mg
Sodium: 59.8 mg
Rhubarb Stir Cake
Category: desserts
By Deb

Very moist and delicious. Makes a great brunch dessert.

Ingredients:
¼ cup butter, softened
1 ½ cups packed brown sugar
1  egg
1 tablespoon vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
4 cups chopped rhubarb
⅓ cup white sugar
½ teaspoon ground nutmeg

Directions:
In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla. Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture.  Fold in sour cream and rhubarb.  Spoon batter into greased 9 x 13 inch glass baking dish. Stir together white sugar and nutmeg; sprinkle over batter. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9 x 13-inch pan

Calories: 307.7
Fat: 8.6 g
Saturated fat: 5.2 g
Carbohydrates: 54 g
Sugars: 33 g
Dietary fiber: 1.4 g
Protein: 4.1 g
Cholesterol: 34.1 mg
Sodium: 254.9 mg
Grilled Brown Sugar Bourbon Chicken


Ingredients:
cider vinegar, water, boneless skinless chicken breast halves

Directions:
Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 2 tablespoons marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade.
Rice Salad With Mint


Ingredients:
brown rice, parsley, scallions, mint, lemon juice, salt, pepper, tomatoes, radishes, romaine lettuce

Directions:
In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings.
Chill.
Just before serving, toss well.
Add tomatoes and radishes; serve over romaine lettuce.
NOTE: cooking time does not include time to prepare rice.
Shrimp Butter


Ingredients:
shrimp, butter, margarine, cream cheese, chili sauce, lemon juice, onion, celery rib

Directions:
Drain & prepare shrimp as needed. Chop celery & onion.
Soften butter & cream cheese to room temp & whip mixture.
Add onion, celery, lemon juice, chili sauce & shrimp. Mix ingredients well & chill for at least 2 hours.
To Serve: Allow to soften b4 serving. Serve w/crusty bread to accompany a soup or salad course or w/crackers or assorted veggies as desired.
Burmese Cucumber Salad


Ingredients:
cucumbers, apple cider vinegar, jalapeno chiles, celery, sugar, sesame seeds, garlic, salt

Directions:
Mix cucumber, sugar and vinegar in a bowl. Set aside.
To toast sesame seeds, place in dry skillet over medium high heat and, stirring frequently, cook 2-3 minutes, or till seeds start to turn brown. Watch closely so they don't burn.
Place toasted sesame seeds in food processor or mortar and pestle. Pulse to crush slightly, or if using mortar and pestle, crush slightly.
Just before serving, mix with sesame seeds, green chiles, celery and garlic.
Mix well and serve.
Banana Carob Chocolate Muffins


Ingredients:
all-purpose flour, carob powder, sugar, baking soda, salt, cinnamon, banana, applesauce, coconut oil, egg, carob chips

Directions:
mix dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl.  Make a well in dry ingredients and add wet ingredients.  Stir until just mixed.  Add chocolate and carob chips and stir until incorporated.  Bake in regular sized muffin tin at 350 degrees for 20 to 25 minutes, until a toothpick tests clean.  Makes 1 dozen muffins.
Virgin Chocolate Chunk Brownies With Maple & Benton Bacon


Ingredients:
bittersweet chocolate pieces, extra virgin olive oil, eggs, granulated sugar, maple syrup, sea salt, whole wheat pastry flour

Directions:
Preparation:
Preheat the oven to 350F Line an 8-inch (20cm] square baking pan with foil and spray foil with cooking spray.
Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
Jessy's Fav Mint Fudge Pudding Cookies


Ingredients:
applesauce, Splenda sugar substitute, Jell-O pudding mix, egg, vanilla, baking powder

Directions:
Preheat oven to 350 degrees.
Stir all ingredients together in a bowl until batter forms a dough like consistency.  Batter will be very sticky.
Spoon dough onto a greased and floured cookie sheet or spoon into a mini muffin tin filling each slot halfway full.
Bake about 8-10 minutes at 350 or until tooth pick comes out mostly clean.  These cookies will stay very moist and cake like inside but will firm on the outside.
Creamy Dijon Sauce Fat Free and Tasty


Ingredients:
cornstarch, fat-free buttermilk, Dijon mustard, lemon juice, dried tarragon, pepper

Directions:
Combine cornstarch and buttermilk in a small bowl; whisk well.
Microwave for one minute till thickened and bubbly. Whisk till smooth.
Remove from oven; stir in mustard, lemon juice, tarragon and pepper.
Arrange vegetables on a serving platter, and top with sauce.
Garnish with lemon slices.
Serve immediately.
Bisquick Oatmeal Muffins


Ingredients:
Bisquick, sugar, quick-cooking oats, egg, milk

Directions:
Heat oven to 400.
Grease 12 muffin cups or use paper liners.
Mix all ingredients with a spoon to combine.
Beat for about 30 seconds.
Fill muffin cups 2/3 full with batter.
Bake 15 to 20 minutes.
Remove from pan immediately, split and butter each muffin.
Cold muffins warm well in the microwave (20-30 seconds on high].
Chocolate Chip Cookies


Ingredients:
granulated sugar, brown sugar, salt, butter, egg, vanilla extract, flour, baking powder

Directions:
Add granulated sugar, brown sugar, salt, butter (melted] to a large bowl and whisk together thoroughly.
Add egg and vanilla to the mixture and mix together until creamy.
Sift flour and baking powder into batter, and using a large spoon, mix cookie doing until uniform throughout.
Stir in chocolate chips. Cover cookie dough and refrigerate for 30 minutes to an hour.
Scoop dough from bowl and roll into ping-pong sized balls. Place on cookie sheet (with or without parchment paper] about 3 inches apart. Bake for 12 to 15 minutes (less time for gooier cookies].
Let cool or serve hot, but definitely enjoy.
Penne With Chorizo


Ingredients:
dry penne pasta, onion, garlic cloves, chorizo sausage, salt

Directions:
Cook penne in a large saucepan of boiling, salted water following packet directions until tender. Drain.
Chop the onion and garlic finally. (I usually use a food processor to chop two things at once].
Cut chorizo first into slices and then each slice into four pieces.
Heat 3 tablespoon of oil in a non-stick frying an over medium heat. Add onion and garlic, cook (stirring] for 2 or 3 minutes. The onion has to be "transparent" so be carefully not to overcook it.
Add chorizo and cook, stirring, for 3 or 4 minutes, be carefull, don't burn the chorizo!
Now add the penne (well-drained] and stir for 2 or 3 minutes.
Take it the hob and have it in frying pan on for a while (to let the flavours mix].
Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
Category: soups-stews-and-chili
By HildaM

Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.

Ingredients:
3  ancho chile peppers
1 cup white vinegar
15  whole black peppercorns
1 (1 inch) piece fresh ginger root
2  garlic cloves, peeled
3  whole cloves
1 pinch dried marjoram
1 pinch ground cumin
1 pinch dried thyme
4 ½ pounds goat leg
2 pounds plum tomatoes
2 cups water
3  whole black peppercorns
2  garlic cloves, peeled
2  whole cloves
1 pinch dried marjoram
1 pinch dried thyme
1 pinch ground cumin
salt to taste
30  chiles de arbol
¼ cup white vinegar
10  whole black peppercorns
1  clove garlic, peeled
2  white onions, minced

Directions:
Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain. Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl. Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours. Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil. Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm. Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled. Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth. Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat. Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain. Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass. Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

Prep time: 35 mins
Cook time: 4 hrs 20 mins
Total time: 13 hrs 5 mins
Yields: 16 servings

Calories: 340.7
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 38.4 g
Sugars: 2.7 g
Dietary fiber: 2.6 g
Protein: 30.6 g
Cholesterol: 59.8 mg
Sodium: 105.4 mg
Low-Sugar, Low-Carb, Delicious Strawberry Shake


Ingredients:
low-carb milk, peanuts, strawberry, chocolate chips

Directions:
Add all ingredients to blender., Blend to desired thickness., Pour into glass, add any desired toppings., Serve and enjoy!
Tangy Rhubarb Salsa
Category: appetizers-and-snacks
By Miss Diane

This is a recipe I came up with while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together! Just grab a bag of tortilla chips, or better yet make your own, and enjoy! Feel free to adjust ingredients to your liking. Don't like jalapenos? Don't use them. Mix and match peppers however you like, just be sure to use 3 of them. Also, I prefer Nellie and Joe's® lime juice because it's a bit more tart than regular bottled or fresh-squeezed lime juice, but if you can't find it that's fine, just use what you have.

Ingredients:
2 cups thinly sliced rhubarb
1 small red onion, coarsely chopped
1 large green bell pepper, seeded and coarsely chopped
1 large red bell pepper, seeded and coarsely chopped
1 large yellow bell pepper, seeded and coarsely chopped
1  jalapeno pepper, seeded and coarsely chopped - or to taste
½ cup chopped fresh cilantro
3  roma (plum) tomatoes, finely diced
2 teaspoons brown sugar
5 tablespoons Key lime juice
2 teaspoons coarse salt
1 pinch garlic powder, or to taste
ground black pepper to taste

Directions:
Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl. Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes. Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

Prep time: 30 mins
Cook time: 5 mins
Total time: 3 hrs 35 mins
Yields: 12 servings

Calories: 26.4
Fat: 0.2 g
Carbohydrates: 6.1 g
Sugars: 3.1 g
Dietary fiber: 1.4 g
Protein: 0.9 g
Sodium: 392 mg