xiaoxl/recipe_data huggingface dataset:
Feta Cheese Filled Pepper Boats With Lemon Potatoes


Ingredients:
potatoes, olive oil, garlic cloves, lemon, paprika, fresh rosemary, fresh ground pepper, salt, feta cheese, garlic clove, salt, pepper

Directions:
pre-heat the oven to 350°F.
scrub potatoes clean and cut them in wedges
put them in a big bowl and add olive oil, 2 garlic cloves in slices, paprika, rosemary (cut in smaller pieces], salt and pepper, the zest of the lemon and half of its juice.
mix everything together and put it on a lined backing sheet and into the oven for 15min.
in the meantime, halve peppers lengthwise, remove core and seeds, and place them on another lined baking sheet.
mix feta, spinach leaves, 1 peeled garlic clove, salt and pepper in a kitchen machine until smooth (if you need more liquid, add a bit of water or milk].
spread the cheese filling on the peppers.
when the time of the potatoes is up, use a spatula to mix them well
put them back in the oven together with the second sheet (sheet with peppers above the sheet with potatoes] and leave for another 15-20min.
the dish is finished when the cheese filling begins to brown and the potatoes are soft in the middle and crisp on the outside.
Plum Chicken.....mmmm!


Ingredients:
chicken pieces, onion, ginger, garlic, plum sauce, chili sauce, soya sauce, lemon juice, dry mustard, cooked rice, green onions, sesame seeds, snow peas

Directions:
Preheat oven to 350. Heat oil In a large skillet over medium heat. Add the chicken and brown for approximately 10 minutes. Turning often to brown on both sides. Remove chicken to a 3  quart rectangular baking dish. Drain fat from skillet reserving 1 tbsp in the skillet. Add onion, ginger, and garlic to skillet. Cook and stir for 5 minutes or until onion is tender.
Meanwhile for sauce, in a small bowl stir together plum sauce, lemonade concentrate, chili sauce, soy sauce, lemon juice and dry mustard. Carefully stir into onion mixture in skillet. Bring to a boil and reduce heat. Cover and simmer for 5 minutes and spoon sauce over chicken.
Bake uncovered inthe oven 35-40 minutes spooning sauce over chicken while cooking twice during baking period.
Serve chicken and sauce over rice and steamed snow peas. Garnish chicken with green onion and toasted sesame seeds.
Lemon Rice Pilaf


Ingredients:
butter, margarine, celery ribs, green onions, cooked rice, lemon rind, salt, black pepper, green onion

Directions:
"Melt butter in a large skillet; add celery and the green onions, saute until the celery is tender. Stir in the cooked rice, lemon rind, salt, and pepper; cook over low heat, about 2 minutes or until thoroughly heated. Sprinkle with optional additional green onions."
Adults-Only Molten Cake (Crockpot)


Ingredients:
flour, baking powder, salt, brown sugar, margarine, butter, brown sugar, hot water

Directions:
Combine flour, baking powder, and salt.
Cream the 1/2 cup of sugar and margarine. Stir in the flour mixture and 1/4 cup Tia Maria; fold in almonds.
Spread into a lightly greased 1.4 liter Crockpot.
Combine 1/4 cup brown sugar, the 1/4 cup of Tia Maria, and the hot water; stir until sugar is dissolved.
Gently pour over cake batter.
Cook on high for 1-1/2 to 2 hours (until a toothpick comes out clean], depending on your Crockpot.
Potato and Cheddar Soup
Category: soups-stews-and-chili
By Debbie Rowe

This is a smooth creamy soup.  Great for those cold winter days.

Ingredients:
2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Directions:
Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender.  Drain reserving 1 cup liquid. Stir in butter, onion and flour.  Season with salt and pepper. Gradually stir in  potatoes, reserved liquid, milk, sugar, cheese, and ham.  Simmer for 30 minutes, stirring frequently.

Yields: 10 servings

Calories: 169.2
Fat: 9.9 g
Saturated fat: 5.9 g
Carbohydrates: 12.3 g
Sugars: 4.3 g
Dietary fiber: 0.7 g
Protein: 7.9 g
Cholesterol: 33.6 mg
Sodium: 277.3 mg
Northwoods Inn Purple Cabbage Salad


Ingredients:
red wine vinegar, red wine vinegar, sugar, salt, seasoning salt, black pepper, onion powder, red cabbage

Directions:
"Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight."
Brazilian White Rice
Category: side-dish
By Nandabear

White rice is the main side dish made in Brazil.  This is the way my mom would make it and taught my sister and I.  What makes this so different is that we fry it in oil with minced onion and garlic before adding water.  You can also use part water, part chicken broth.  The secret is to not let it overcook because it should come out loose and not sticky.

Ingredients:
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Directions:
Place the rice in a colander and rinse thoroughly with cold water; set aside. Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 201
Fat: 3.7 g
Saturated fat: 0.6 g
Carbohydrates: 37.5 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Sodium: 296.8 mg
Thai Steamed Mussels
Category: world-cuisine
By MURINMOON

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Ingredients:
5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Directions:
In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 484.5
Fat: 24.4 g
Saturated fat: 13.9 g
Carbohydrates: 21.4 g
Sugars: 2.7 g
Dietary fiber: 1.2 g
Protein: 48.3 g
Cholesterol: 105.9 mg
Sodium: 1353.1 mg
Caraway Seed Cauliflower Salad


Ingredients:
sour cream, caraway seeds, salt, head cauliflower, celery leaves, green onion

Directions:
In a large bowl, combine the sour cream,salad dressing,caraway seeds & salt., Add cauliflower,celery leaves & onions.  Toss to coat., Refrigerate 2-3 hours before serving., Prep. time does not include chilling.
East Coast-Inspired Lobster Roll


Ingredients:
lobster tails, lobster meat, mayonnaise, fresh lemon juice, celery ribs, Dijon mustard, dill pickles, chives, parsley

Directions:
Remove the meat from lobsters, chopping into bite-size pieces.
Combine lobster meat, mayonnaise, Dijon, lemon juice, celery and salt and pepper to taste.
Butter hot dog buns and place on grill until toasted, then fill with lobster mixture.
Garnished filled buns with crumbled potato chips, chives and dill pickles.
Grilled Turkey Burgers


Ingredients:
zucchini, onions, lettuce leaves, tomatoes, ketchup

Directions:
Spray "grill cooking spray," such as Pam, on the grill grate while it is unheated.  Then prepare the outdoor grill for covered direct grilling on medium.
In a medium bowl, combine zucchini, onion, and Cajun seasoning until well-mixed.  With hands, add ground turkey and mix until just blended.  Shape into four 3/4-inch-thick burgers, handling meat as little as possible for best texture.
Place burgers on hot grill grate and cook 12-14 minutes or just until no longer pink throughout, turning once.
Prepare sauce:  In small bowl, combine ketchup and hot sauce; set aside.
Serve burgers on buns with lettuce, tomato and condiments of your choice.
Kentucky Bourbon Onion Dip
Category: trusted-brands-recipes-and-tips
By McCormick Spice

Bourbon-lovers rejoice--here's a dip you're going to flip for! Start by mixing your favorite bourbon, McCormick® Onion Gravy Mix and water in a bowl. Add melted butter and caramelized onions--plus sour cream and mayo for a creamy texture. It's sweet, tangy, and the perfect dipping partner for chicken fries or chips.

Ingredients:
½ cup water
¼ cup bourbon
1 (.87 ounce) package McCormick® Onion Gravy Mix
2 tablespoons butter
1 ½ cups finely chopped red onions
1 cup sour cream
½ cup mayonnaise
2 tablespoons chopped green onions

Directions:
Mix water, bourbon and Gravy Mix in small bowl until well blended. Set aside. Melt butter in large skillet on medium heat. Add onions; cook and stir 10 minutes or until softened and golden brown. Stir gravy mixture into skillet. Bring to boil. Reduce heat and simmer 5 minutes or until thickened. Remove from heat. Let cool. Mix sour cream and mayonnaise in medium bowl. Stir in cooled onion mixture. Sprinkle with green onions. Refrigerate at least 1 hour. Serve with chicken fries or chips.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 -1/2 cups

Calories: 92.8
Fat: 8.1 g
Saturated fat: 2.9 g
Carbohydrates: 2.5 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 10.2 mg
Sodium: 112.3 mg
Pot De Creme


Ingredients:
egg, sugar, salt, half-and-half cream, vanilla extract

Directions:
In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon.
Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate 8 hours or overnight. Garnish with whipped cream if desired.
Thai-Flavoured Prawn Salad (21 Day Wonder Diet: Day 14)


Ingredients:
brown rice, small shrimp, carrot, green onions, garlic clove, lime rind, lime juice

Directions:
Cook rice in large saucepan of boiling water, uncovered, until tender, drain, cool.
Combine rice in large bowl with remaining ingredients.
Banana Smoothie


Ingredients:
banana, vanilla yogurt, honey, maple syrup, ginger

Directions:
Add all the ingredients to a blender and blitz until smooth and delicious., Serve and enjoy.
Applesauce  Bread


Ingredients:
butter, egg, baking soda, nutmeg, ground cloves, raisins, sugar, flour, cinnamon, salt, applesauce

Directions:
Cream butter and sugar till light, beat in egg., Stir in flour, soda, spices, and salt., Beat in applesauce, then raisins and nuts., Pour into greased 9 by 5 inch loaf pan., Bake 350° for 1 hour., Cool in pan 10 minutes, remove from pan, may sprinkle with powdered sugar., Makes one loaf.
Chicken, Spinach, and Cheese Pasta Bake
Category: world-cuisine
By jr911

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Ingredients:
1 (8 ounce) package penne pasta
1 teaspoon olive oil
1  onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes. Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 544.2
Fat: 21.7 g
Saturated fat: 10.2 g
Carbohydrates: 53.2 g
Sugars: 3.2 g
Dietary fiber: 6.4 g
Protein: 34.2 g
Cholesterol: 85.3 mg
Sodium: 331.9 mg
Ajeen (Basic Dough)


Ingredients:
plain flour, water, olive oil, salt, sugar

Directions:
Sift the flour into a working surface.
Mix in salt and sugar. Make a well in the centre.
Pour olive oil and vegetable oil in the well.
Mix the dry ingredients into the liquid.
Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water].
Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
Easy Cream of Broccoli Soup


Ingredients:
water, chicken broth, butter, onion, all-purpose flour, Carnation Evaporated Milk

Directions:
Boil water in medium saucepan., Add broccoli and bring to a boil., Cover and reduce heat to low., Cook for 5-7 minutes or until tender and drain., Place half of broccoli and chicken broth in food processor or blender, cover., Process until smooth., Melt butter in same saucepan over medium heat., Add onion and cook until tender about 1-2 minutes., Stir in flour., I like to cook the flour for a minute, stir constantly., Gradually stir in milk., Cook, stirring constantly, until mixture comes to a boil., Add broccoli mixture and remaining chopped broccoli., Heat through and serve.
Bread and Butter Custard


Ingredients:
butter, evaporated milk, milk, ground cinnamon, raw sugar, eggs, golden raisin, nutmeg, confectioners' sugar

Directions:
Preheat oven to 350°F.
Lightly butter an ovenproof dish. Butter the bread slices and cut into small pieces.
Lay the buttered bread in several layers in the prepared dish.
In a large bowl, whisk together the evaporated milk and the fresh milk, mixed spice, sugar and eggs. Pour this mixture over the bread and butter. Sprinkle over the raisins and let stand for 30 minutes.
Grate a little nutmeg over the top and bake for 30-40 minutes until the custard is just set and golden. Serve sprinkled with confectioner’s sugar.
Chef John's Rustic Italian Corn Bread
Category: bread
By Chef John

I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.

Ingredients:
1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
⅛ teaspoon white sugar
½ cup cornmeal
2 ½ tablespoons olive oil
1 ½ teaspoons salt
2 cups bread flour, or as needed
1 tablespoon cornmeal, or as needed

Directions:
Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes. Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together. Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours. Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down. Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour. Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven. Cut a 1/2-inch deep slash down the center of the loaf. Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

Prep time: 15 mins
Cook time: 35 mins
Total time: 4 hrs 30 mins
Yields: 1 loaf

Calories: 102.7
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 13.3 g
Sugars: 0.2 g
Dietary fiber: 1 g
Protein: 2.1 g
Sodium: 440.4 mg
Tabbouleh


Ingredients:
Bulgar wheat, boiling water, parsley, spring onion, mint, olive oil, lime juice, salt, black pepper, firm ripe tomatoes

Directions:
Pour the boiling water into a bowl with the bulgur.
Let stand until fully absorbed.
Chop up the parsley until fine.
Ditto for the tomato.
Feel free to use more as you cannot use too much!
Add the other ingredients in amounts as per your own taste- these amounts are just a guide.
Cover and chill for at least 1 hour before serving.
Serve in a salad bowl lined with crisp lettuce leaves for a pretty effect.
Nectarines, Honey and Vanilla Baked in Parcels - France


Ingredients:
nectarines, vanilla beans

Directions:
Preheat the oven to 350°F.
Cut out 6 pieces of aluminum foil for the fruit.
Wash and dry the nectarines. Cut them in two, and take out the nuts.
Cut the three vanilla beans in half length-wise.
Put 2 nectarine halves and one half-stick of vanilla in the center of each piece of aluminum foil.
Drizzle 1 tbs of lavender honey over each of the 6 parcels.
Fold the foil inwards to form parcels, squeezing the ends to keep the steam and juices inside.
Cook 20 minutes.
Serve with creme fraiche or any low fat thickened cream.
If you have any edible lavender, you could sprinkle on 1/2 tsp per parcel.
Broccoli-Cheese Casserole


Ingredients:
mayonnaise, egg, onion, sharp cheddar cheese, salt, ground pepper, paprika

Directions:
Preheat oven to 350°F., Butter a 9x13-inch baking dish., Whisk together soup, mayo, egg, onion, salt, pepper, and paprika., Crumble frozen broccoli into a very large mixing bowl., I use an eight quart bowl I got from Wal-mart for only five bucks!, Pour soup/mayo mixture over broccoli and mix well., Sprinkle on cheese and mix well again., Spread and pat mixture into the baking dish., Bake for 1 hour., Let stand 10 minutes before serving.
Taco Salad Pizza
Category: main-dish
By My Hot Southern Mess

When you can't decide between pizza and tacos, make both! Save time by starting with a pre-made frozen CAULIPOWER® crust.

Ingredients:
1  CAULIPOWER® Three Cheese Pizza
cooking spray
½ pound ground beef
½ cup black beans, rinsed and drained
⅓ cup water
¼ cup salsa
2 tablespoons taco seasoning
¼ cup shredded pepper Jack cheese
¼ cup sour cream
1 tablespoon Mexican-style hot sauce
1 cup shredded lettuce
1  Roma tomato, diced
1  jalapeno pepper, sliced  (Optional)
2 tablespoons chopped fresh cilantro  (Optional)
¼ cup tortilla strips

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray a skillet with cooking spray. Cook ground beef on medium-high heat until browned, 5 to 7 minutes. Drain off grease. Add black beans, water, salsa, and   and cook for about 2 minutes more. Unwrap pizza and place on a baking sheet. Spread meat and bean mixture evenly over the crust. Add pepper Jack cheese. Bake in the preheated oven for 10 to 12 minutes. While pizza is baking, combine sour cream and hot sauce in a small bowl. Transfer to a small zip-top bag and place in the refrigerator. Allow pizza to cool for about 5 minutes, then top with lettuce, tomato, jalapeno, cilantro, and tortilla strips. Snip off a corner of the zip-top bag and drizzle the sour cream and hot sauce mixture over the pizza.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 pizza

Calories: 427.8
Fat: 23.4 g
Saturated fat: 10.1 g
Carbohydrates: 30.8 g
Sugars: 3.1 g
Dietary fiber: 4.4 g
Protein: 22.2 g
Cholesterol: 77.8 mg
Sodium: 1058 mg
Macaroni & Zucchini Salad


Ingredients:
zucchini, salt, mushroom, crunchy peanut butter, mayonnaise, honey, white vinegar, lemon juice, roasted peanuts

Directions:
Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes.
Rinse zucchini under cold water and pat dry.
Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing.
Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick.
Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.
Blue Cheese Coleslaw


Ingredients:
sugar, blue cheese, mayonnaise, vinegar, celery seed, prepared mustard, cabbage, carrot, green onion, blue cheese, cherry tomatoes

Directions:
in medium bowl stir together all dressing ingredients.  cover and refrigerate at least 2 hours.
in large bowl combine cabbage, carrots and green onions.
just before serving stir together dressing and cabbage mixture.
sprinkle with 1/4 cup Blue cheese.
garnish with cherry tomatoes, serve immediately.
Meatloaf
Category: main-dish
By PTRULL

Meatloaf is an American institution. In addition to being easy to prepare, EVERYBODY loves it.

Ingredients:
2 pounds lean ground beef
1 (10.75 ounce) can  condensed tomato soup
1  onion, finely diced
1 cup rolled oats
2  eggs, beaten
1 tablespoon steak sauce
½ cup ketchup
3 tablespoons prepared mustard

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine ground beef, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup, and mustard in a large bowl. Mix well. Shape into a loaf, and pat into a loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 9 servings

Calories: 361.7
Fat: 23.3 g
Saturated fat: 9 g
Carbohydrates: 15.7 g
Sugars: 6.1 g
Dietary fiber: 1.5 g
Protein: 21.6 g
Cholesterol: 117 mg
Sodium: 505.7 mg
Firehouse Haluski
Category: main-dish
By FireChef

This is a quick easy lunch, and cheap too.  I make this at the fire station and it is very filling. Serve sprinkled with Romano cheese with bread.

Ingredients:
1 (12 ounce) package kluski noodles
2 heads cabbage, cored and cut into bite-size pieces
1  onion, chopped
¼ cup water
1 pound kielbasa sausage, diced
¼ cup vegetable oil
1 tablespoon mustard seeds
salt and ground black pepper to taste
4  eggs, beaten

Directions:
Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside. Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture. Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 722
Fat: 38.8 g
Saturated fat: 14.1 g
Carbohydrates: 68.5 g
Sugars: 17 g
Dietary fiber: 12.6 g
Protein: 27.5 g
Cholesterol: 225.1 mg
Sodium: 752.7 mg
Ktipiti (Feta & Hot Pepper Dip)


Ingredients:
feta cheese, bell pepper, oregano, water

Directions:
"Just mix all of this together. Use the water sparingly, just enough to get the right consistency for spreading. Mind you, this is spicy."
Veggie "fingers"


Ingredients:
cream cheese, salsa

Directions:
Spread small dab of cream cheese on the tip of each baby carrot., Gently press almond slice onto cream cheese to resemble fingernails., Serve on a platter with a bowl of salsa for dipping.