xiaoxl/recipe_data huggingface dataset:
Pasta With Tuna Sauce
Category: seafood
By Amanda

Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
2 cloves crushed garlic
1 tablespoon capers
1 (14.5 ounce) can crushed tomatoes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
2 (5 ounce) cans tuna, drained
1 (16 ounce) package dry pasta

Directions:
In a large saute pan, heat oil over low heat.  Add onion and garlic; cook and stir until onion is tender.  Stir in capers, tomatoes, lemon juice, and parsley.  Season with red pepper flakes to taste.  Simmer gently for 3 minutes to thicken sauce.  Fold in tuna, and heat through. While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender.  Drain well. Toss pasta with sauce, and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 383.6
Fat: 6.2 g
Saturated fat: 1.6 g
Carbohydrates: 59.6 g
Sugars: 4.2 g
Dietary fiber: 3.8 g
Protein: 23 g
Cholesterol: 102.2 mg
Sodium: 173.6 mg
City Ceviche
Category: appetizers-and-snacks
By LADYJANE1

A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.

Ingredients:
½ pound sea scallops
½ pound shrimp, peeled and deveined
½ cup fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
½ cup halved, thinly sliced red onion
1  finely chopped red bell pepper
1  finely chopped yellow bell pepper
1 cup diced seeded tomato
1 small serrano chile pepper, seeded and minced
½ cup coarsely chopped fresh cilantro
kosher salt to taste
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper  (Optional)
1  avocado, diced
1 tablespoon olive oil

Directions:
Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally. Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process. Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes. Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes. Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 83.2
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 5.1 g
Sugars: 1.8 g
Dietary fiber: 1.8 g
Protein: 7.3 g
Cholesterol: 36.6 mg
Sodium: 109.4 mg
Grandmas' Banana Nut Bread


Ingredients:
flour, baking powder, salt, baking soda, sugar, eggs, bananas, lemon juice, walnuts

Directions:
Sift flour, baking powder, salt and sugar together in a bowl., Add eggs, Crisco and 1 cup of the ripened, mashed bananas., Beat with an electric mixer on medium speed for 2 minutes., Add remaining bananas and lemon juice., Beat 2 more minutes., Fold in nuts., Pour into a loaf pan sprayed with non stick cooking spray., Bake at 350 degrees for about 1 hour or until knife comes out clean.
Easy Pot Roast
Category: main-dish
By David R. Turner

This recipe is what a recipe should be. Good, simple, and inexpensive.

Ingredients:
4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce
3  potatoes, peeled and chopped
2 stalks celery, chopped
2  carrots, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast.  Arrange vegetables around meat.  Place oven bag on a roasting pan. Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C).  Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 550
Fat: 32 g
Saturated fat: 12.5 g
Carbohydrates: 24.5 g
Sugars: 2.5 g
Dietary fiber: 3.3 g
Protein: 39.1 g
Cholesterol: 130.8 mg
Sodium: 432.7 mg
Baked Tomatoes With Basil Orzo


Ingredients:
tomatoes, salt, unsalted butter, shallot, red bell pepper, garlic clove, orzo pasta, black pepper, chicken broth, mozzarella cheese, pine nuts, pesto sauce

Directions:
Cut the tops off the tomatoes and scoop out the seeds and pulp.  Sprinkle the insides with salt and drain upside down on paper towels for half hour.
Melt the butter in a 2-quart skillet; add the shallot, red pepper and garlic; cook until softened, about 5 minutes.  Add the orzo and pepper.  Simmer 2 minutes.
Pour in 1 cup broth and simmer until all the liquid is absorbed.  Add 1/2 cup broth and repeat cooking.  Add 1/4 cup more broth and simmer until orzo is tender.
Remove from heat and add the cheese, pine nuts and pesto.  Mix well and fill hollow tomatoes with mixture.  Place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil.  Bake in pre-heated 400-degree F. oven for 15 minutes.  Remove foil and bake 10 minutes longer.
Quinoa Pilaf With Cardamom and Sage


Ingredients:
quinoa, vegetable broth, olive oil, onion, garlic cloves, carrot, salt, ground black pepper, ground cardamom, ground sage, pine nuts, raisins

Directions:
Heat olive oil in 1-quart saucepan over medium-high heat.
Add onions, and sauté until they begin to brown.
Lower heat to medium and add garlic and carrots.
Sauté for 1-2 minutes, then add quinoa, pepper, cardamom and sage.
Stir constantly for 2-3 minutes.
Add chicken or vegetable stock and salt, and bring to a boil.
Cover and simmer on low heat for 15 minutes or until all liquid is absorbed and quinoa is tender.
Gently stir in raisins, cover and allow to sit for 2-3 minutes.
Add lightly toasted pine nuts, fluff with a fork, and serve.
Braised Pork Macaroni Casserole


Ingredients:
elbow macaroni, onion, Braised Pork Shoulder With Onions, parmigiano-reggiano cheese, mozzarella cheese

Directions:
With the rack in the middle position, preheat the oven to 200 °C (400 °F].
In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
Coarsely chop the pork and place in a large saucepan with the braising liquid. Add the cream and bring to a boil. Let reduce for about 5 minutes. Add the pasta and parmesan and stir to combine. Season with salt and pepper. It is normal that the preparation seems liquid.
Pour into a 33 X 23-cm (13 x 9-inch] or a 3 liters (12 cups] baking dish. Cover with the mozzarella cheese. Bake for about 30 minutes or until the cheese begins to brown. Let rest for 10 minutes.
Pillsbury's Dinner-In-A-Roll


Ingredients:
ground beef, salt, pepper, celery, carrot, onion, butter, pepper, salt, butter, green pepper, sweet potato, flour, baking powder, salt, poultry seasoning, shortening, milk

Directions:
Combine meat, salt, pepper, onion, celery or carrots, 2 tbsp butter, and egg; mix well. (Save for use as directed later].
Add pepper, salt, 1 tablespoons butter, and green pepper [I used chopped jalapenos] to potates; mix well. (Also save for use as directed later].
Sift flour once, measure; add baking powder, salt and poultry seasoning; sift again.
Cut in shortening until mixture resembles coarse meal.
Add milk; mix until flour is dampened.
Knead gently on floured board a few seconds.
Roll out to 15x10 in rectangle.
Shape potato mixture into roll, about 1 in shorter than width of dough.
Place on dough; roll as for jelly roll, but only enough to enclose potatoes in dough.
Spread meat mixture evenly over remainder of dough; continue rolling. Seal edges.
Place roll in well-greased 9x4 in loaf pan.
Brush top with milk. Gash top.
Bake at 400 degrees for 1 hour and 10 minutes.
Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)


Ingredients:
ground lamb, ground beef, onion, parsley, cilantro, cumin, cayenne, salt, fresh ground black pepper, olive oil, onions, tomatoes, garlic cloves, parsley, cumin, cinnamon, cayenne, black pepper, eggs

Directions:
Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper.
Wet your hands and form the mixture into 1-inch balls.
Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
Saute the meatballs in the oil until well browned on all sides.
Remove the meatballs from the pan to a dish.
To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper.
Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
Add the meatballs back to sauce and simmer for 10 minutes.
Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set.
Serve at once, directly from the pan with chunks of dense, crusty bread.
Egg and Ham Salad


Ingredients:
cooked ham, celery

Directions:
Combine all ingredients, adding enough french dressing to moisten., Chill thouroughly and serve on salad greens.
Egg Noodles


Ingredients:
egg, cold water, baking powder, salt, flour

Directions:
"Beat egg; add cold water, oil and baking powder.  Then gradually beat in enough flour to make a really stiff dough.  Roll, cut and let dry about 1 hour."
Individual Peach and Blueberry Crumbles


Ingredients:
lemon zest, fresh lemon juice, sugar, white flour, fresh blueberries, white flour, sugar, light brown sugar, kosher salt, ground cinnamon, unsalted butter

Directions:
Preheat oven to 350*F.
Place peaches in boiling water to cover for 30 seconds-1 minute, until skins peel off easily. Place them right away into cold water.
Peel peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, sugar and flour. Toss well to coat.
Gently mix in blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
Topping:.
Combine flour, sugar, brown sugar, salt, cinnamon, and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas(you can do this by hand too if need be]. Rub the mixture with your fingertips until it is in big crumbles, then sprinkle evenly over the fruit.
Bake for 40-45 minutes, until the tops are browned and crisp and the juices are nice and bubbly.
Serve warm or room temperature.
You may make these earlier in the day, keep in the fridge and bake just before dinner. Enjoy!
Swiss Steak
Category: main-dish
By Chuck Schmahl

An old family favorite salvaged from our 30-plus-year-old cookbook. We like this served over egg noodles. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika.

Ingredients:
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 (2 pound) beef round steak, 1 inch thick
2 tablespoons vegetable shortening
¼ cup water, or as needed
1 (8 ounce) can diced tomatoes
1  onion, minced
½  green bell pepper, chopped
salt and ground black pepper to taste

Directions:
Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. Cut steak into 6 pieces. Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned,  7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed. Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper. Simmer until vegetables are tender, about 30 more minutes.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 387.3
Fat: 23.8 g
Saturated fat: 8.7 g
Carbohydrates: 9.5 g
Sugars: 2.7 g
Dietary fiber: 1.3 g
Protein: 32.1 g
Cholesterol: 95.3 mg
Sodium: 329.6 mg
Quick Easy "lite" Coleslaw


Ingredients:
cabbage and carrot coleslaw mix, cider vinegar, light mayonnaise, black pepper, Splenda sugar substitute

Directions:
(the 2 tbs of cider makes this pretty tangy, but that is what I like so if you don't I would start with 1tbs and add until your personal liking].
In a bowl combine preparred coleslaw  and all remaining ingredients.
Stir until blended well.
Refridgerate until ready to serve.
Fettuccine Alfredo Sauce


Ingredients:
butter, heavy cream, chicken broth, vegetable broth, garlic, cornstarch, fresh parsley, parmesan cheese

Directions:
Melt butter in large saute  pan.
Add garlic and onions, saute until brown.
Add broth and cream and reduce for several minutes.
Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
Do not over thicken as the parmesean cheese will also act as a thickener.
Add the parmesan cheese, parsley, and salt & pepper.
Taste test and add more seasoning if needed.
Combine with fettuccini noodles and toss.
Serve immediately in warm bowl.
Salsa   (My Copycat Version)


Ingredients:
crushed tomatoes, cucumber, red onion, bell pepper, radish, garlic cloves, fresh cilantro, cumin, red wine vinegar, sugar, lime juice, extra virgin olive oil

Directions:
Reserve Olive Oil for last addition.
Stir the rest of the ingredients together, blending well.
Add olive oil last and just incorporate it, don't over mix.
Chill at least a couple of hours, overnight is best for flavors to blend.
Serve with warm tortilla chips as a side for a mexican meal, or just for snacking.
Buchi
Category: world-cuisine
By lola

Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this yummy Pinoy snack.

Ingredients:
3 ½ ounces green mung beans
1 cup water
½ cup white sugar
2 cups glutinous rice flour
2 tablespoons white sugar
⅛ teaspoon salt
¼ cup water
1 quart cooking oil

Directions:
Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside. Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 243
Fat: 9.3 g
Saturated fat: 1.2 g
Carbohydrates: 38 g
Sugars: 12.7 g
Dietary fiber: 0.8 g
Protein: 2 g
Sodium: 43.8 mg
Springtime Chicken Tossed Caesar Salad


Ingredients:
romaine lettuce, cherry tomatoes, asparagus, seasoned croutons, parmesan cheese

Directions:
Toss the lettuce with the cooked chicken, tomatoes and asparagus in a large bowl.
Add dressing and mix lightly.
Sprinkle with croutons and paremsan cheese.
Mandi Forester's White Chicken Chili - Rachael Ray Show


Ingredients:
white beans, salsa, monterey jack pepper cheese, ground cumin, garlic cloves, black pepper, white pepper

Directions:
Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.
Spring Rolls, Sweet and Spicy


Ingredients:
fresh ginger, wasabi paste, lime juice, light mayonnaise, broccoli, broccoli slaw mix, extra firm tofu, flaked coconut, romaine lettuce, soy sauce, lime juice, crushed red pepper flakes

Directions:
FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.
Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.
In a large bowl toss together shredded broccoli, tofu & coconut.
Add ginger mixture & toss to coat.
Line each rice paper with a lettuce leaf.
Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.
FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.
Serve spring rolls with sauce on the side.
Cauliflower Potato Salad
Category: salad
By Tami Gerrard

Low-carb mock potato salad. Chill several hours or overnight before serving for best flavor.

Ingredients:
6  red potatoes
1 (2 pound) head cauliflower, cut into small florets
6  hard-boiled eggs, peeled and chopped
1 bunch green onions, chopped
1 cup chopped celery
½ teaspoon ground black pepper
2  eggs
¼ cup stevia powder
1 teaspoon cornstarch
1 (5 ounce) can evaporated milk
¼ cup apple cider vinegar
¼ cup white vinegar
1 teaspoon yellow mustard
¼ cup butter
1 cup olive oil mayonnaise

Directions:
Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl. Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture. Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine. Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes. Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.

Prep time: 45 mins
Cook time: 43 mins
Total time: 2 hrs 13 mins
Yields: 8 servings

Calories: 430.2
Fat: 24.7 g
Saturated fat: 6.1 g
Carbohydrates: 41 g
Sugars: 7.5 g
Dietary fiber: 6.6 g
Protein: 13.5 g
Cholesterol: 235.8 mg
Sodium: 431.3 mg
BBQ Baked Beans With Apples


Ingredients:
brown sugar, dry mustard, ketchup, onion

Directions:
Preheat oven to 350°F., Mix all ingredients together and pour into a 9x13-inch baking pan., Cook for 45 minutes and enjoy!
Chipotle-Orange Shrimp
Category: seafood
By Crystal

Smoky and sweet, easy weeknight dinner.

Ingredients:
1 ½ cups long grain rice
3 cups water
⅓ cup zesty Italian-style salad dressing
1 ½ pounds large shrimp, peeled and deveined
¼ cup orange marmalade
2 tablespoons chopped chipotle peppers in adobo sauce
¼ cup chopped fresh cilantro

Directions:
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 330.2
Fat: 5.1 g
Saturated fat: 0.9 g
Carbohydrates: 47.6 g
Sugars: 9.2 g
Dietary fiber: 0.9 g
Protein: 21.9 g
Cholesterol: 172.6 mg
Sodium: 451.7 mg
Cheddar Braids


Ingredients:
water, active dry yeast, active dry yeast, unbleached flour, sugar, salt, butter, eggs, cheddar cheese, egg, milk, celery seeds

Directions:
Pour the warm water into a warm bowl and add the yeast.
Stir to dissolve then let stand until light and puffed, about 5 minutes.
Add 1 1/2 cups of the flour, sugar and salt.
Beat with an electric mixer on the lowest speed for 1 minute.
Beat on medium speed for 2 minutes longer.
Add the butter to the yeast mixture and beat for another 1 minute.
On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough.
Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl.
Stir in the cheddar cheese by hand.
Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours.
When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight.
Remove the dough from the refrigerator.
Divide in half and cover and refrigerate the second ball of dough.
Knead the remaining ball of dough on a lightly floured surface until soft and pliable.
Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long.
Braid the ropes, starting in the middle and working toward each end.
Pinch the ends together so seal them.
Grease a large baking sheet and place the finished braid on one side of the sheet.
Repeat with the refrigerated dough.
In a small bowl beat the egg and milk together.
Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours.
Do not cover.
Midway through the rising time, brush with the egg mixture again.
Preheat the oven to 400 degrees F.
When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds.
Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry.
Remove from the oven and from the baking sheet.
Cool to room temperature, on wire racks, before slicing.
Virgin Sunset
Category: drinks
By Kristy Self Kapp

This is my interpretation of a virgin sunset. I also refer to this as a pineapple, orange, cherry cocktail. The grenadine will sink to bottom causing layering of orange and red, hence, 'sunset.' If you wanted to make this alcoholic, a shot of champagne is my favorite, but tequila and vodka are other good alternatives. Flavored schnapps may also be an interesting mix.

Ingredients:
ice cubes
¼ cup orange juice
¼ cup pineapple juice
¼ cup cranberry juice
1 splash grenadine syrup

Directions:
Fill a glass with ice. Pour orange juice, pineapple juice, and cranberry juice over the ice and stir. Float a splash of grenadine syrup atop the mixture and serve.

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

Calories: 161.3
Fat: 0.3 g
Carbohydrates: 39.5 g
Sugars: 30.4 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Sodium: 11.7 mg
Cucumber/onion/avocado salad


Ingredients:
cucumbers, sweet onion, avocado, dill weed

Directions:
"Toss together, serve."
Sweetened Iced Coffee


Ingredients:
instant coffee, coffee, sugar, low calorie sweetener, milk

Directions:
Dissolve instant coffee and sugar in hot water.
Stir in 1 litre of cold  milk; add ice.
For mocha flavour, use chocolate milk and reduce the sugar to taste.
For single serving: Dissolve 1 Tbsp of instant coffee and 2 teaspoons sugar in 1 Tablespoon hot water. Add 1 cup of cold milk and stir.