xiaoxl/recipe_data huggingface dataset:
Coconut Pound Cake


Ingredients:
sugar, salt, eggs, flour, baking powder, milk, angel flake coconut, sugar, water

Directions:
Preheat oven to 325 degrees.
In a large mixing bowl, cream sugar, shortening, and salt.
Add eggs one at a time, mixing well after each addition.
Add extract and mix well.
In a separate bowl, sift flour and baking powder.
Add milk to creamed mixture.
Add flour mixture to creamed mixture.
Fold in coconut.
Bake in a greased and floured bundt pan for 1 hour.
About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
Bring to a boil and boil one minute.
Pour over cake immediately after removing cake from the oven.
Let cake sit 30 minutes before removing from pan.
Cannoli Shells Like a Pro


Ingredients:
flour, sugar, cinnamon, salt, shortening, eggs, white vinegar, cold water

Directions:
Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.
Oh-So-Good Chicken
Category: meat-and-poultry
By NEKAYAH

An easy chicken casserole with lots of flavor.

Ingredients:
4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced

Directions:
In a skillet, heat oil over medium heat.  Saute mushrooms. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken.  Place in a greased casserole dish. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

Yields: 4 - 6 servings

Calories: 356.9
Fat: 18.7 g
Saturated fat: 8.6 g
Carbohydrates: 25.4 g
Sugars: 3.4 g
Dietary fiber: 2 g
Protein: 22.4 g
Cholesterol: 65 mg
Sodium: 717.5 mg
California Sushi Roll
Category: world-cuisine
By Lisa Lou

Basic instructions on how to make sushi in your very own home! This recipe can be substituted to include meat, and any other vegetable you can imagine!

Ingredients:
1 cup jasmine rice
1 ½ cups water
½ cup rice vinegar
2 tablespoons white sugar
2 teaspoons salt
3 sheets nori (dry seaweed)
1  cucumber, sliced lengthwise
2 sticks imitation crab, sliced lengthwise

Directions:
Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes. Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool. Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes. Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab. Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 24 pieces of sushi

Calories: 36.6
Carbohydrates: 8.2 g
Sugars: 1.4 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 0.5 mg
Sodium: 214.3 mg
Vietnamese Iced Coffee
Category: world-cuisine
By Joseph and Joyanna

Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.

Ingredients:
4 cups water
½ cup dark roast ground coffee beans
½ cup sweetened condensed milk
16  ice cubes

Directions:
Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk. Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 128.7
Fat: 3.3 g
Saturated fat: 2.1 g
Carbohydrates: 22 g
Sugars: 20.8 g
Protein: 3.3 g
Cholesterol: 13 mg
Sodium: 64.1 mg
Banana Bread (Low Fat, Low Sugar, Whole Wheat)


Ingredients:
bananas, all-purpose flour, whole wheat flour, applesauce, sugar, eggs, baking powder, baking soda, salt

Directions:
Preheat oven to 350 degrees., In a bowl, mash the bananas and mix with eggs and applesauce., Add in the baking powder, baking soda, salt, sugar and flours., Mix well., Grease a bread pan with cooking spray and pour the mixture into the pan., Bake for 45 minutes to an hour., Serve warm, either plain or with peanut butter or nutella!
Italian Chicken Pie


Ingredients:
ground chicken, low-fat ricotta cheese, colby-monterey jack cheese, Bisquick baking mix, milk, egg, colby-monterey jack cheese

Directions:
Preheat the oven to 375°F Then spray a 9x9 glass baking dish with cooking spray.
Cook the ground chicken until no longer pink. Stir in the pizza sauce, ricotta, & cheese. Pour into the baking dish then smooth out.
Mix the ingredients for the topping in a bowl until well blended. (It should be runny.] Pour over the chicken mixture.
Bake 25-30 minutes or until golden brown. Let stand 5 minutes before serving.
Fajita Marinade I
Category: side-dish
By Robbie Rice

Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.

Ingredients:
¼ cup lime juice
⅓ cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
½ teaspoon liquid smoke flavoring
½ teaspoon cayenne pepper
½ teaspoon ground black pepper

Directions:
In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 18.9
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 183.1 mg
Zippy Cheese Crostini


Ingredients:
French baguette, swiss cheese, beer, tomato paste, spicy brown mustard, garlic powder

Directions:
Slice baguette into 1/4 inch slices; place slices on a foil-lined baking sheet.
Bake in a 400° oven for 5 minutes or until lightly browned.
In a mixing bowl, combine the remaining ingredients; spread mixture onto baguette slices.
Bake at 400° for 5 minutes or until cheese melts.
Serve hot.
Artichoke Dip
Category: appetizers-and-snacks
By Juanita

This dip is good hot, cold, or room temperature.  Serve it with tortilla chips or pita wedges and be sure to get your taste, because it doesn't last long at a party!

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish. Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

Yields: 5 cups

Calories: 143.9
Fat: 13.2 g
Saturated fat: 2.7 g
Carbohydrates: 3.9 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 10.3 mg
Sodium: 411.1 mg
Sweet Cinnamon Pretzel (H. G.)


Ingredients:
Splenda granular, cinnamon, salt

Directions:
"Preheat oven to 400 degrees. In a small bowl mix Splenda, cinnamon and salt; set aside. Spray a small baking pan lightly with nonstick cooking spray. Place pretzel on pan and bake for 2 minutes. Remove pretzel and spray each side evenly with butter spray (5 sprays per side]. Next, cover entire pretzel with Splenda/cinnamon/salt mixture. Bake for an additional 6 minutes (flipping halfway through]. Enjoy!"
Roasted Jicama


Ingredients:
jicama, onion, olive oil, garlic, rosemary, parsley

Directions:
Toss all ingredients together., Spread in baking pan., Roast in 400 degree oven for 1 hour stirring every 15 minutes.
Carrot Pineapple Bread


Ingredients:
eggs, sugar, canola oil, carrot, pineapple, vanilla extract, flour, cinnamon, baking soda, salt

Directions:
Beat eggs, sugar and oil; add carrots, pineapple and vanilla.
Combine dry ingredients; stir into carrot mixture.
Pour into two greased loaf pans.
Bake at 325 degrees for 60-70 minutes Cool in pans Remove to a wire rack to cool completely.
Oreo Ice Cream


Ingredients:
"vanilla ice cream"

Directions:
Crush oreo cookie into pieces., Mix in with ice cream., Enjoy right away or freeze till ready., Yum!
Pepper Biscuit Pull Apart


Ingredients:
garlic powder, salt, dried basil leaves, dried oregano, olive oil, green bell pepper, red bell pepper, mozzarella cheese, parmesan cheese

Directions:
Heat oven to 400.
In small bowl combine garlic powder, salt, basil and oregano.Blend well and set aside.
Separate biscuit dough into 10 biscuits.
Place 1 biscuit in the center of an ungreased cookie sheet.
Arrange remaining biscuits in a circle, edges slightly overlapping, around center biscuit.
Genly press out to a 10 inch circle.
Brush dough with olive oil and top with bell peppers and cheeses.
Sprinkle garlic powder mixture overtop.
Bake for 12-15 minutes of until golden brown.
To serve pull apart warm biscuits.
Double Rum Cake


Ingredients:
instant vanilla pudding, rum, water, eggs, pecans, sugar, margarine, rum, water

Directions:
Preheat oven to 325.
Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
Add the eggs one at a time, beating well after each addition.
Evenly distribute the pecans in the bottom of prepared bundt pan.
Pour the batter on top of the pecans.
Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
Do not remove the cake from pan.
Make the rum syrup:
In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
With a fork, make holes in the top of the cake.
Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
Invert the pan onto a serving plate.
Allow it to sit for several minutes.
The cake will loosen from the pan.
Inca Salad


Ingredients:
quinoa, frozen corn, pink beans, tomatoes, green onion, cilantro, Italian parsley, lemon juice, cumin, Tabasco sauce

Directions:
Combine all ingredients.
Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.
Decadent Chocolate Chip Bar Cookies
Category: desserts
By Linda

The top layer makes these chocolate chip bar cookies extra yummy! These cookies are super easy to make.

Ingredients:
1 cup unsalted butter
1 ¼ cups dark brown sugar
¼ cup white sugar
1  egg
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups semisweet chocolate chips, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter in a large bowl using an electric mixer until smooth. Add brown sugar and white sugar; mix until well blended. Add egg and vanilla extract and beat until smooth. Toss 2 cups plus 2 tablespoon flour, baking soda, and salt together using a fork in a small bowl. Add to the butter mixture in batches, mixing well after each addition. Fold in 1 3/4 cups chocolate chips. Spread batter into an ungreased 9x13-inch baking pan. Bake in the preheated oven until edges are golden, about 25 minutes. Spread remaining 3/4 cup chocolate chips on top. Return to the oven until chocolate chips are shiny, about 1 minute more. Remove from oven and spread melted chocolate over the top.

Prep time: 15 mins
Cook time: 26 mins
Total time: 41 mins
Yields: 16 bars

Calories: 371.2
Fat: 19.9 g
Saturated fat: 12.1 g
Carbohydrates: 49.4 g
Sugars: 34.3 g
Dietary fiber: 2 g
Protein: 3.4 g
Cholesterol: 42.1 mg
Sodium: 165.4 mg
Bean Salad
Category: salad
By HEATHERANNE23

A spicy bean salad that can also be used as a topping for tostadas.

Ingredients:
1 (14.5 ounce) can black beans
1 (14.5 ounce) can dark red kidney beans
1 (15 ounce) can garbanzo beans
1 (14.5 ounce) can pinto beans
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon vegetable oil
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon lime juice
1 (8 ounce) jar chunky salsa
1 pinch dried parsley

Directions:
Pour beans into a colander, and rinse under running water. In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 serving

Calories: 237.9
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 42.7 g
Sugars: 2.3 g
Dietary fiber: 12.7 g
Protein: 11.9 g
Sodium: 754.7 mg
Tgi Friday's B-52 Shooters


Ingredients:
Kahlua, Grand Marnier, Baileys Irish Cream

Directions:
"Layer each ingredient into a shooter glass in the order that they appear."
Beer Bacon Mac and Cheese


Ingredients:
elbow macaroni, bacon, unsalted butter, all-purpose flour, garlic powder, arbol chile, kosher salt, fresh ground black pepper, beer, chicken broth, Worcestershire sauce, mild cheddar cheese, chives

Directions:
Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it]. Drain and set aside.
Meanwhile, heat a large 12” skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
Pour reserved bacon drippings back into the skillet over medium heat and add butter.
Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
Pour into a casserole dish and sprinkle with chives and serve.
NOTES from Author of recipe Donna Elick :
Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.
Honey Mustard-canning recipe


Ingredients:
mustard powder, honey, cider vinegar, eggs

Directions:
In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined.
Continue to cook for 10 minutes or until thick and smooth.
Pour into clean, hot sterile jars and seal.
Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.
Veggie Pita Pizza
Category: everyday-cooking
By Mindy Pretner

Pita Pizza is a quick snack or meal that can be customized to your liking!

Ingredients:
1  pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
½ cup shredded mozzarella cheese
¼ cup sliced crimini mushrooms
⅛ teaspoon garlic salt

Directions:
Preheat grill for medium-high heat. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 serving

Calories: 405.2
Fat: 18 g
Saturated fat: 8.1 g
Carbohydrates: 39.9 g
Sugars: 2.8 g
Dietary fiber: 2.6 g
Protein: 19.7 g
Cholesterol: 44.2 mg
Sodium: 1155.9 mg
Cheese Filled Triangles
Category: appetizers-and-snacks
By Kathleen

The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking.  Just add a few minutes to cooking time when you cook them in a frozen state.  I have also doubled this recipe for large parties.

Ingredients:
3 tablespoons olive oil
1  onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
½ cup cottage cheese
1  egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted

Directions:
Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer. Preheat oven to 400 degrees F (200 degrees C). Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough. Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 36 pastries

Calories: 123.2
Fat: 9.1 g
Saturated fat: 5 g
Carbohydrates: 7.6 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 3 g
Cholesterol: 26.6 mg
Sodium: 239.3 mg
Cranberry Cooler Slush


Ingredients:
cranberry juice cocktail, grapefruit juice, vodka

Directions:
Combine all ingredients in a large freezer container., Freeze until slushy, at least 8 hours., Spoon into cocktail glasses, serve immediately while still slushy.
Delicious Pumpkin  Muffins


Ingredients:
flour, brown sugar, granulated sugar, baking powder, salt, ground cinnamon, baking soda, ground ginger, butter, Libby's canned pumpkin, eggs, buttermilk

Directions:
In a large bowl combine all dry ingredients., In medium bowl combine all wet ingredients., Mix wet mixture with dry mixture., Preheat oven to 400 degrees., Grease 24 mini muffin cups., Scoop into the prepared muffin cups, fill  about 3/4 full., Bake for 7-10 minutes, or until cooked in the middle.
Cheddar Cornmeal Porridge


Ingredients:
milk, yellow cornmeal, butter

Directions:
In saucepan, bring milk and 2-3/4 cups (675 mL] water to boil.
Gradually whisk in cornmeal, salt and pepper.
Reduce heat and simmer, uncovered and stirring often, until grains are softened, about 10 minutes.
Remove from heat; stir in cheese and butter until melted.
Apple Strudel


Ingredients:
bread flour, salt, warm water, butter, apples, granulated sugar, ground cinnamon, butter, vanilla ice cream, confectioners' sugar

Directions:
For the dough:
Mix together the flour and salt in a bowl. Beat the oil and egg together and mix into the flour. Slowly add the water while stirring until a ball of dough forms. Dust a clean work surface with some flour. Knead the dough intensely until it is smooth and silky. Lay a large smooth kitchen towel on a clean work surface and generously flour the towel. Place the dough in middle of the towel and roll out into a large thin rectangle. Brush the dough with some butter and sprinkle with the breadcrumbs to cover the entire dough surface.
For the apples:
Put the apples into a large bowl. Sprinkle with the sugar and cinnamon and gently toss to mix well.
Preheat the oven to 350 degrees F.
Brush a baking sheet with butter and set aside. Place the long side of the dough closest to you. Mound the apples into a log along the bottom edge of the rectangle, leaving about a 2-inch border from the sides and the edge of the dough closest to you. Roll up the strudel jelly-roll style using the towel as an aid and beginning at the edge closest to you. Gently tuck in the sides and transfer the strudel seam-side down to the baking sheet. Brush generously with butter. Bake until lightly golden, 50 to 60 minutes.
Let the apple strudel cool for at least 15 minutes before slicing. Serve with vanilla ice cream and whipped cream and a dusting of sugar. And there you have an authentic German dessert.
World's Easiest and Most Amazing Two-Ingredient Dip
Category: appetizers-and-snacks
By FXTROTLIMA

This creamy dip is great for all things potato (fries and chips especially) and also makes a great steak dip. It's even good spread on a roast beef sandwich!  Everyone loves it, and no one can guess what's in it. The combination of the two ingredients is surprisingly different than either alone. I strongly encourage using Kikkoman® soy sauce, as other brands I have tried tasted very different and not nearly as good.

Ingredients:
1 cup sour cream (such as Breakstone's®)
2 tablespoons soy sauce (such as Kikkoman®)

Directions:
Mix sour cream and soy sauce together in a bowl until evenly combined.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 127.3
Fat: 12.1 g
Saturated fat: 7.5 g
Carbohydrates: 3.1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 2.3 g
Cholesterol: 25.3 mg
Sodium: 481.4 mg