xiaoxl/recipe_data huggingface dataset:
Aunt Hazel's Chocolate Marshmallow Dessert


Ingredients:
marshmallows, skim milk, graham cracker crumbs, powdered sugar, butter

Directions:
Set out butter to soften.
Put first three ingredients in top pan of double boiler,  melt, cool, stir,  set aside.
Combine graham crumbs, powdered sugar, and butter.
Set aside 2 tablespoons of crumb mixtures.
Toss and press into 8" square pan.
Whip cream and fold into marshmallow mix.
Put this chocolate mixture on top of the crumb layer.
Put remaining crumbs on top.
Refrigerate several hours.
Broccoli Slaw with Spicy Dressing
Category: salad
By Siameezer

This is a tasty broccoli slaw dressing recipe with spices that pack a punch to it.

Ingredients:
1 (12 ounce) package broccoli coleslaw mix
½ cup light mayonnaise
2  limes, juiced
2 teaspoons white sugar
1 teaspoon brown sugar
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper

Directions:
Place broccoli coleslaw mix in a bowl. Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.

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

Calories: 142.6
Fat: 10.5 g
Saturated fat: 1.6 g
Carbohydrates: 12.2 g
Sugars: 7.1 g
Dietary fiber: 2.5 g
Protein: 1.2 g
Cholesterol: 10.5 mg
Sodium: 255 mg
Marx Brothers Cheesecake


Ingredients:
unsalted butter, unsalted butter, pecans, pecans, graham cracker crumbs, cream cheese, sugar, eggs, vanilla, sour cream

Directions:
Preheat oven to 250 degrees.
Rub 2 tablespoons butter over bottom and up sides of 10 inch springform pan with 3 inch high sides.
Add pecans, shaking and turning pan to coat bottom and sides.
Mix cracker crumbs with remaining 1/4 cup butter in small bowl.
Press into bottom of pan.
Using an electric mixer, beat cream cheese in large bowl until softened.
Add sugar, eggs, yolks, and vanilla.  Beat until smooth.
Fold in sour cream.
Pour batter into prepared pan.
Bake until knife inserted 2 inches from center comes out clean, about 1 1/2 hours.
Turn off oven.
Leave cheesecake in oven 20 minutes.
Transfer to rack and cool completely.
Refrigerate overnight.
Release pan sides from cheesecake.
Transfer to platter.
Cut into slices.
Irish Vodka Pasta


Ingredients:
penne pasta, olive oil, garlic cloves, diced tomatoes, chili powder, vodka, romano cheese, cilantro

Directions:
Put olive oil, garlic, tomatoes, and chili pepper in a large pot.  Simmer 10 minutes.
Cook pasta, and when cooked, add the Romano cheese.
Mix the pasta in the pot with the sauce.
Add cilantro, cream, and vodka.
Simmer for another 10-15 minutes and serve.
Memphis Pulled Pork
Category: main-dish
By bubba hardy

Best ever southern pulled pork.

Ingredients:
1  onion, thinly sliced
6 cloves garlic, peeled
2 (14 ounce) cans beef broth
1 (18 ounce) bottle barbeque sauce
⅓ cup brown sugar
⅓ cup cider vinegar
½ teaspoon ground black pepper
1 (4 pound) Boston butt pork shoulder roast
2 tablespoons cornstarch
3 tablespoons water

Directions:
Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast. Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 10 servings

Calories: 356.3
Fat: 17.4 g
Saturated fat: 6.3 g
Carbohydrates: 28.7 g
Sugars: 20.8 g
Dietary fiber: 0.6 g
Protein: 19.7 g
Cholesterol: 71.5 mg
Sodium: 880.4 mg
Ham and Pea Tagliatelle


Ingredients:
pasta, peas, mushrooms, chives, ham, creme fraiche, mustard, parmesan cheese

Directions:
Add the pasta to a pan of boiling water. Bring back to the boil and simmer fast for 9 minutes, stirring now and then. Add the petit pois for the last 5 minutes. Drain and reserve 4tbsp cooking water. Return to the pan.
While the pasta is cooking, heat the oil and cook the mushrooms, stirring often.
Add the chives, ham, creme fraiche and mustard to the mushrooms and heat until simmering.
Season with pepper and simmer for 1 minute. Add to the pasta with the reserved cooking water and toss together. Serve immediately with grated Parmesan and ground black pepper.
Kahlua French Toast


Ingredients:
milk, cinnamon, Kahlua

Directions:
Heat butter in a 12" skillet over medium heat.
Beat the eggs, milk, cinnamon and Kahlua together in a medium sized bowl.
When the pan is hot, dip bread in egg mixture coating both sides well.
Place coated bread in the skillet turning occassionally till each side is golden bown.
Remove the toast from the pan and place a dab of butter on each piece of French Toast.
Drizzle syrup over the toast and dress with a sprinkling of confectioner's sugar.
Pimiento Cheese


Ingredients:
sharp cheddar cheese, diced pimentos, mayonnaise, onions, Worcestershire sauce, salt, pepper

Directions:
"Stir together all ingredients just until blended. Cover and chill up to one week."
Baked Oatmeal


Ingredients:
margarine, brown sugar, eggs, oatmeal, baking powder, salt, milk

Directions:
"Melt the butter, add sugar & eggs. Add other ingredients & mix well. Put in a pie plate. Make the night before, put in fridge & bake in the morning at 350 for 50 minutes."
Dragon Fyre Oil


Ingredients:
extra virgin olive oil, white pepper, cayenne pepper, paprika, salt, rubbed sage, dried habanero chile

Directions:
Warm oil in small pot, slowly stirring in powdered ingredients.  You may need to grind down table salt with a mortar and pestle, if possible.
Using a funnel, pour into karafe and let stand 10 days.  Shake three times daily to mix thoroughly.
After standing, reheat and pour through cheesecloth or coffee filter back into karafe.  Add 2 tbsp balsamic vinegar, if desired and enjoy!
Soybean Milk
Category: drinks
By SARAHYAP

Soybean milk is a healthy alternative to cow's milk. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phytonutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness. Also good for those who are lactose intolerant.

Ingredients:
1 ¾ cups dried soybeans
2 quarts water
1  pandan leaf  (Optional)
1 slice fresh ginger root  (Optional)
1 teaspoon vanilla extract  (Optional)
½ cup white sugar

Directions:
Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth. Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 1/2 quarts

Calories: 308.8
Fat: 10.8 g
Saturated fat: 1.6 g
Carbohydrates: 33.2 g
Sugars: 20.7 g
Dietary fiber: 5.1 g
Protein: 19.8 g
Sodium: 10.7 mg
Chocolate Waffles


Ingredients:
all-purpose flour, granulated sugar, cocoa powder, baking powder, salt, baking soda, eggs, unsalted butter, vanilla extract, buttermilk, chocolate chips

Directions:
Preheat your waffle iron according to manufacturer's directions.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt and baking soda.
In another bowl, beat together the eggs, melted butter and vanilla, and then add the buttermilk.
Add the wet ingredients to the dry and stir in the chocolate chips just until combined.
Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the centre of the iron.
Close the iron top and cook until the waffle is crispy on both sides and is easily removed from the iron.
Serve immediately or keep warm in a 200 degree F oven until ready to serve.
The Ultimate Garlic Sauce


Ingredients:
garlic cloves, soda water, salt

Directions:
Mix the garlic with the oil, adding the oil a little at a time.
The mixture will become creamy.
When all the oil is finished add soda water a little at a time until required consistency is achieved.
Serve with anything you wish.
The Best Grilled Hamburgers


Ingredients:
"ground beef"

Directions:
From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
Sprinkle with salt and pepper.
Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
Italian Style Chicken Salad
Category: salad
By KrissyHipp30

Warm roasted chicken and garlic adds flavor, fresh fennel and onion and celery give nice crunch. Served on a bed of arugula. You are going to love this one!

Ingredients:
½ cup extra-virgin olive oil
3 cloves garlic, minced
2  lemons, juiced
1 (2 pound) roasted chicken, meat removed from bones and cut into bite-size pieces
1 bulb fennel, cored and cut into thin slices
3 stalks celery, thinly sliced
1  red onion, thinly sliced
½ cup chopped fresh parsley
½ cup mayonnaise
1  lemon, zested
salt and ground black pepper to taste
1 bunch arugula

Directions:
Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes. Stir in lemon juice; set aside to cool. Toss chicken, fennel, celery, red onion, and parsley together in a large bowl. Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper. Arrange arugula on a serving platter; serve chicken salad on arugula.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 6 servings

Calories: 540.3
Fat: 45.2 g
Saturated fat: 8.1 g
Carbohydrates: 8.2 g
Sugars: 2.3 g
Dietary fiber: 2.8 g
Protein: 25.5 g
Cholesterol: 81.8 mg
Sodium: 225.2 mg
Molasses-Glazed Pork Tenderloin


Ingredients:
prosciutto, bacon, onion, water, olive oil, molasses, cornstarch, salt, ground black pepper

Directions:
In a large skillet, cook proscuitto or bacon over medium heat until crisp; dran and set aside.  In the same skillet, cook green beans and onion in the water according to the bean package directions.  Drain bean mixture; set aside.
In same skillet, heat oil over medium-high heat.  Add pork tenderloin slices; cook for 4 to 5 minutes or just until barely pink in center, turning once halfway through cooking.
Meanwhile, in a small bowl, stir together orange juice, molasses, cornstarch, salt, and pepper.  Add to meat in skillet.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.  Stir bean mixture into mixture in skillet; heat through.
If desired, serve with steamed spinach.  Top individual serving with prosciutto or bacon.
Butternut Squash Rosemary Pizza


Ingredients:
olive oil, fresh rosemary, onion, garlic cloves, parmesan cheese

Directions:
Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with some rosemary, salt, pepper, and olive oil; toss to coat.
Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
Reduce oven heat to 350 degrees F.
You can leave the squash as soft slices OR mash with a fork, making sure to get the garlic in there too.
Spread the squash mixture on the crust.  Top with the onions, rosemary leaves, parmesan cheese, and salt and pepper to taste.
Bake in oven until warm, about 10-12 minute.
Slice and enjoy!
Air-Fried Ratatouille, Italian-Style
Category: side-dish
By Buckwheat Queen

Traditional ratatouille vegetables, such as zucchini, are mixed with Italian herbs then air-fried to create a quick and easy side dish that is nutritious and delicious. Using an air fryer keeps the vegetables from getting soggy without using too much oil. You will need the baking accessory or an adaptable baking dish to use inside the air fryer basket.

Ingredients:
½ small eggplant, cut into cubes
1  zucchini, cut into cubes
1 medium tomato, cut into cubes
½ large yellow bell pepper, cut into cubes
½ large red bell pepper, cut into cubes
½  onion, cut into cubes
1  fresh cayenne pepper, diced
5 sprigs fresh basil, stemmed and chopped
2 sprigs fresh oregano, stemmed and chopped
1 clove garlic, crushed
salt and ground black pepper to taste
1 tablespoon olive oil
1 tablespoon white wine
1 teaspoon vinegar

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables. Pour vegetable mixture into a baking dish and insert into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off air fryer, leaving dish inside. Let rest for 5 minutes before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 79.4
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 10.2 g
Sugars: 5 g
Dietary fiber: 3.3 g
Protein: 2.1 g
Sodium: 47.6 mg
Sarson Ka Saag (Indian Mustard Greens)


Ingredients:
fresh spinach, ghee, cumin seed, onion, ginger paste, garlic paste, tomatoes, salt, white sugar, water

Directions:
Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes.
Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.
If leaves are dry, mix in 1 or 2 of tablespoons of water.
If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color.
Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato.
Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste.
If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Simple and Tasty Garlic Bread


Ingredients:
olive oil, parmesan cheese, mozzarella cheese

Directions:
Cut your bread into 1/2 inch slices.
Brush Olive Oil onto one side of each slice.
Add Garlic salt to each slice(if you like it more salty, add a little more].
Layer each slice with the Parmesan then with Mozzarella on top of that.
Italian Seasoning on the very top.
Bake at 400 F for about 5 minutes, then switch to broiler for a couple additional minutes. This will help it brown nicely and bring out the flavor in the Italian Seasonings; which is why it's important it is on top.
Sunflower, Bacon and Parmesan Bow-tie Pasta Salad


Ingredients:
bow tie pasta, sunflower seeds, celery, green onion, diced pimentos, bacon

Directions:
Cook pasta according to directions on box, drained., Add 1 cup of parmesan dressing, celery, onions, pimento/red pepper to pasta., Toss to mix., Chill several hours or overnight., Prior to serving, add remaining 1/2 cup dressing, bacon and sunflower seeds., Toss to mix and serve.
Vanilla Bean Cream Soda


Ingredients:
sugar, vanilla bean, vanilla extract, soda water

Directions:
Combine 1 cup of water with the sugar in a medium saucepan. Scrape the seeds from the vanilla bean and add . Boil over medium-high heat, until the sugar dissolves. Let syrup cool before stirring in the vanilla extract. In a large pitcher or bowl, combine with soda water, stirring gently to combine.
*Cherry-Cream Soda: Add 1 packet of cherry kool-aid and 1/2 teaspoons almond extract for a beautiful, bright red soda/.
Simply Hash Potato-Corn Dog #5FIX


Ingredients:
"water"

Directions:
( Prep. ].
1. Cut the frankfurters in half.
2. Insert wooden sticks into frankfurters.
3. Coat "Shredded Hash Browns" lightly with pancake mix.
4. Heat vegetable oil for frying.
( Cook ].
1. Mix and stir 1 cup Pancake mix and 1/2cup water.
2. Roll the frankfurters in batter.
3. Attach the coated "Shredded Hash Browns" around the frankfurters.
4. Fry corn dogs until lightly browned, about 2~3minutes.
* Enjoy " Simply Hash Potato -Corn Dog".
Guacamole Cheese Dip


Ingredients:
Hass avocadoes, cream cheese, sour cream, onion, tomatoes, fresh cilantro, rosemary, garlic powder, cumin, lime juice, sugar, salt

Directions:
Peel and pit the avocadoes.  Place in a mixing bowl and mash w/ the cream cheese.
Stir in all remaining ingredients; mix well.
For best results, cover and chill at least 4 hours before serving.
Chicken and Rice Rissoles


Ingredients:
cooked brown rice, ground chicken, buttermilk, fresh sage, eggs, salt, pepper, olive oil

Directions:
Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl.
Add buttermilk and half of the beaten eggs stirring well.
Cover and refrigerate for 1 hour.
Remove from refrigerator and shape mixture into hand sized patties.
Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil.
May be served hot with vegetables or cold with salad.
Whole Wheat Rotini With Spicy Turkey Sausage and Mustard Greens


Ingredients:
water, yellow onions, garlic cloves, half-and-half, pecorino romano cheese, kosher salt, fresh ground black pepper

Directions:
Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes].
Remove from heat.
Combine water and remaining broth in a large Dutch oven.
Bring to a boil over high heat; stir in pasta.
Cook, uncovered, 10 minutes or until al dente.
Drain well; place pasta in a large bowl.
Keep warm.
Heat a Dutch oven over medium heat.
Coat pan with cooking spray.
Add onion; cook 4 minutes or until tender, stirring occasionally.
Add garlic; cook 1 minute, stirring constantly.
Remove casings from sausage.
Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
Stir in greens; cook 2 minutes or until greens wilt.
Add reduced broth, half-and-half, and cheese.
Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
Toss well to combine.
Serve immediately.
Incredible Red Smashed Potatoes
Category: side-dish
By Jennifer Hanson

I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!

Ingredients:
3 pounds red potatoes
1 tablespoon kosher salt
1 ½ cups half-and-half
½ cup butter
½ cup sour cream
2 teaspoons kosher salt
1 teaspoon ground black pepper

Directions:
Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl. Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes. Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

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

Calories: 311.4
Fat: 20 g
Saturated fat: 12.5 g
Carbohydrates: 29.8 g
Sugars: 1.8 g
Dietary fiber: 3 g
Protein: 5.2 g
Cholesterol: 53.6 mg
Sodium: 1318.3 mg
Liberian Style Collard Greens
Category: side-dish
By SARA12RARA

This is a delicious twist on a soul food staple! They are never bitter. I got the recipe from a Liberian restaurant. You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, eyeballing is the best measurement. The longer you cook these, the more the flavors mesh and the better they taste.

Ingredients:
6 slices bacon
1 bunch collard greens, chopped
⅓ cup vegetable oil
3 cups water, plus more as needed
3 cubes  chicken bouillon
⅓ cup creamy peanut butter
1 teaspoon liquid smoke flavoring
1 pinch soul food seasoning, or to taste
1 pinch cayenne pepper, or to taste
salt to taste
ground black pepper to taste
2 (6 ounce) fillets flounder

Directions:
Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble. Heat  , vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry. Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 318.1
Fat: 25 g
Saturated fat: 4.7 g
Carbohydrates: 6.3 g
Sugars: 1.5 g
Dietary fiber: 2.6 g
Protein: 18.9 g
Cholesterol: 36.8 mg
Sodium: 944.8 mg
Spiced Carrot Soup


Ingredients:
extra virgin olive oil, carrots, onion, wildflower honey, fresh ginger, ground cinnamon, chili powder, ground nutmeg, allspice, fat free chicken broth, vanilla yogurt, fresh chives

Directions:
Heat oil in a Dutch oven set over medium-high heat.  Add carrots and onion; sauté for 10 minutes or until browned.
Stir in the honey, ginger, cinnamon, chili powder, nutmeg and allspice; cook for 2 minutes or until very bubbly.
Add the chicken broth and 2 cups water; bring to a boil. Reduce heat; simmer for 20 minutes or until carrots are tender.
Carefully transfer hot soup to blender and purée in batches. Reheat.
Season to taste with salt and pepper.
Garnish with yogourt and chives. Serve with pretzel twists.
Unstuffed Pepper Soup


Ingredients:
lean ground beef, green peppers, onion, beef broth, crushed tomatoes, mushroom pieces, cooked rice

Directions:
In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
Stir in the broth, soup, tomatoes, and mushrooms.
Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
Add the rice, heat through and serve.
Vegetable Crunch


Ingredients:
onion, sharp cheddar cheese, mayonnaise, sliced water chestnuts

Directions:
Mix all ingredients together and put in 8x8 glass baking dish., Top with crushed ritz crackers dotted with 1/2 stick oleo., Bake 350 degrees 30-35 mim.
Eat Well Deviled Eggs


Ingredients:
hard-boiled eggs, low fat cottage cheese, light mayonnaise, fresh chives, yellow mustard, salt, paprika

Directions:
To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Halve eggs lengthwise with a sharp knife.
Gently remove the yolks.
Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another recipe].
Add cottage cheese, mayonnaise, chives (or scallion greens], relish, mustard and salt; process until smooth.
Spoon about 2 teaspoons yolk mixture into each egg white half.
Sprinkle with paprika, if desired. Enjoy!