xiaoxl/recipe_data huggingface dataset:
Air Fryer Mini Breakfast Burritos
Category: uncategorized
By Yoly

These air-fried mini burritos are great for a grab 'n go breakfast or even for a midday snack. Leave out the serrano chile pepper for a less spicy version.

Ingredients:
¼ cup Mexican-style chorizo
1 tablespoon bacon grease
½ cup diced potatoes
2 tablespoons chopped onion
1  serrano pepper, chopped
2 large eggs
salt and ground black pepper to taste
4 (8 inch) flour tortillas
avocado oil cooking spray

Directions:
Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove from the skillet and set aside. Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper. Meanwhile, heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer. Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 253.8
Fat: 10.4 g
Saturated fat: 3.3 g
Carbohydrates: 31.4 g
Sugars: 0.6 g
Dietary fiber: 2.2 g
Protein: 8.3 g
Cholesterol: 98.1 mg
Sodium: 298.2 mg
Tahini Carob Shake (Gluten & Dairy Free)


Ingredients:
banana, tahini, water, carob powder, vanilla bean paste, honey

Directions:
Mix it all up in your blender., Enjoy!
Classic Black Beans and Rice


Ingredients:
onion, bell peppers, garlic cloves, black beans, water, oregano, salt, cider vinegar

Directions:
Saute the onion till it begins to caramelize.
Add garlic, then bell pepper.
Saute some more, then add the black beans.
Add the remaining ingredients and simmer till thickened.  If you need more water, add a bit at a time.
Instead of salt, use a packet of goya sazon, available in the Spanish section of your local supermarket - at least in the East Coast.  Otherwise just use salt.
Serve over rice.
Baked Onions With  Cheddar Cheese


Ingredients:
butter, flour, milk, salt, pepper, Worcestershire sauce, onion, cheddar cheese

Directions:
Preheat oven to 350°.
In a saucepan, melt butter. Whisk in flour and cook, whisking constantly, until thick, smooth and golden. Continue whisking while gradually adding milk.
Cook until thickened.
Remove from heat and stir in salt, pepper and Worcestershire.
Wilt onions in the microwave. Layer onions and cheese in greased 2-quart casserole dish. Pour sauce over.
Bake until bubbly golden, about 30 minutes. Serve hot.
Buttermilk Cinnamon Rolls
Category: bread
By Amy

Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.

Ingredients:
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 ½ cups buttermilk
½ cup vegetable oil
4 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup butter, melted
1 ¼ cups brown sugar
1 ½ teaspoons ground cinnamon

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 - 10x15 inch pan

Calories: 314.6
Fat: 14.1 g
Saturated fat: 5 g
Carbohydrates: 42.2 g
Sugars: 13 g
Dietary fiber: 1.3 g
Protein: 5.1 g
Cholesterol: 17.2 mg
Sodium: 271 mg
Coconut Cupcakes With Cream Cheese Frosting


Ingredients:
cake flour, baking powder, baking soda, salt, eggs, unsalted butter, sugar, pure vanilla extract, buttermilk, sweetened flaked coconut, cream cheese, unsalted butter, confectioners' sugar, pure vanilla extract

Directions:
Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
With an electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
Line a cupcake tin with paper liners. Fill each cup with batter; the batter should nearly reach the tops of the cupcake cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
Frosting:  Place cream cheese in a medium mixing bowl. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
Smoked Oyster Roll


Ingredients:
cream cheese, mayonnaise, Worcestershire sauce, garlic cloves, onions, salt

Directions:
In medium bowl (not in food processor] cream cheese with wooden spoon.  Stir in mayonnaise, Worcestershire, garlic, onion, hot pepper sauce, and salt to taste.  Blend well.
Lightly oil a large piece of waxed paper and spread cheese mixture into 16 x 6 inch rectangle.
In sieve, drain oysters and rinse with cold water.  Pat dry with paper towels and chop finely.  Spread on top of cheese rectangle, leaving small border all around.  With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, staring from long side.  Wrap well and refrigerate overnight.
To serve, cut roll into 1/4 inch slices with very sharp knife.  Dip knife into hot water occasionally for neater slices.  Place on top of rounds of melba toast.  Makes about 60 appetizers.
Canadian Living Christmas Cookbook.
Crab Chowder
Category: soups-stews-and-chili
By STUCK601

This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.

Ingredients:
2 tablespoons unsalted butter
1  yellow onion, finely chopped
4 stalks celery, cut into 1/4-inch slices
1 tablespoon finely chopped fresh thyme
salt and ground black pepper to taste
7  potatoes, cut into 1/2-inch pieces
2 cups whole milk
1 (15 ounce) can fish broth
1 cup heavy whipping cream
1 (8 ounce) bottle clam juice
1 ½ pounds Dungeness crab meat, chopped

Directions:
Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 559.7
Fat: 23.3 g
Saturated fat: 13.5 g
Carbohydrates: 52.2 g
Sugars: 6.9 g
Dietary fiber: 6.2 g
Protein: 35.8 g
Cholesterol: 160 mg
Sodium: 818.2 mg
Cajun Macaroni and Cheese With Shrimp


Ingredients:
cavatappi pasta, butter, medium shrimp, onion, flour, milk, swiss cheese, cheddar cheese, monterey jack pepper cheese, parsley

Directions:
Preheat oven to 350°F.
Melt butter in medium sauce pan.
Add shrimp, sprinkle with 1/2 tsp cajun seasoning.
Cook 3-4 minutes, remove.
In same pan melt 2T butter, add onion and sauté 1 minute.
Whisk in flour, cook 1 minute.
Whisk in milk and heat approximately 4 minutes.
Add Swiss, cheddar and 3/4 lb. pepper Jack cheese, stir until smooth.
Add 1/2 teaspoons cajun seasoning, salt, and pepper.
Stir in cooked shrimp and pasta.
Pour into buttered cassserole dish.
Top with 1/4 lb. pepper Jack cheese, bread crumbs, 3 T. melted butter and parsley.
Bake 45 minutes or until browned and bubbling.
White Bean Soup
Category: soups-stews-and-chili
By MEADOWG

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, crushed
1  yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley

Directions:
Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour. Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 160.8
Fat: 3 g
Saturated fat: 0.5 g
Carbohydrates: 28.8 g
Sugars: 3.8 g
Dietary fiber: 5.6 g
Protein: 7.2 g
Sodium: 347.7 mg
Delicious Homemade Lemonade


Ingredients:
lemon juice, cold water, artificial sweetener, sugar

Directions:
"Mix together all three ingredients in a jug and enjoy!"
Pinwheel Steaks


Ingredients:
parmesan cheese, spinach, table salt, fresh ground black pepper, garlic powder

Directions:
Preheat your oven to 350°Ft.
Line a baking sheet with aluminum foil.
Remove your steaks from the package.  They should be no more than 1/4 inch thick.  If they are slightly thicker pound out until they are the desired thickness.
Trim any excess fat or uneven edges.
Sprinkle steaks on both sides with salt, pepper and garlic powder.
Take one steak and lay it out on a cutting board.
Sprinkle with an even layer of Parmesan cheese.
Next add a layer of spinach.
Roll the steak up tightly.
Cut into two inch portions and place on baking sheet.
You may need to use a toothpick or butchers string to hold them together if they start to come apart.
Repeat until all of your ingredients are used.
Bake at 350°F about 30 minutes until steaks are cooked through.
Let rest for 5 minutes before serving so the juices can set.
The Real Chicago Deep Dish Pizza Dough
Category: bread
By owensjo

I have it on good authority  that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Ingredients:
2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Directions:
Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Prep time: 10 mins
Total time: 6 hrs 25 mins
Yields: 8 servings

Calories: 298.5
Fat: 14.3 g
Saturated fat: 1.9 g
Carbohydrates: 37 g
Sugars: 0.9 g
Dietary fiber: 1.5 g
Protein: 5.3 g
Sodium: 361.5 mg
Chicken and Mushroom Penne


Ingredients:
chicken breast fillet, green onions, cornstarch, cold water, salt, pepper

Directions:
Mix chicken, salt, pepper and stock powder together in bowl.
Add chicken mix to oil and fry till golden brown.
Add onions and mushrooms and sauté for 5 minutes.
Add cream to chicken stir gently.
Mix Pasta into chicken and add the corn starch mixed with water, stir gently till incorporated.
Reduce heat and simmer gently till Pasta is warmed through.
Season to taste. Enjoy.
Egg and Radish Salad


Ingredients:
radish, hard-boiled eggs, sour cream, scallion, salt, pepper, fresh dill

Directions:
Mix all ingredients, except dill, and place in a serving bowl., Dill is the garnish.
German Chocolate Cake


Ingredients:
character(0]

Directions:
"Pour all ingredients over ice and strain into a shot glass."
Yerushalmi Kugel


Ingredients:
eggs, salt, ground black pepper, sugar

Directions:
Cook egg noodles according to package directions.  Strain and set aside to cool.
In a small 1 quart saucepan, dissolve the sugar and oil over low heat.  Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes].
Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking].
Let cool to room temperature so as not to cook eggs.
Mix eggs with salt and pepper and add to nodle miter.  Mix well.
Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.
Low Carb Best-Ever Green Salad


Ingredients:
Splenda sugar substitute, dry mustard, onions, pepper, vinegar, bacon, swiss cheese

Directions:
Combine oil, Splenda, mustard, onion, garlic salt, pepper and vinegar.
Process until blended.
Combine greens, bacon, cheese and almonds.
Add 1/2 of the dressing; toss to coat.
Add more dressing, if desired.
Grasshopper Pie


Ingredients:
milk, creme de menthe, white Creme de Cacao, vanilla instant pudding mix

Directions:
Combine first 5 ingredients, and beat at low speed of an electric mixer until blended.
Gradually increase beating speed to high, and beat 3-6 minutes or until soft peaks form.
Spoon mixture into prepared crumb crust; freeze until firm.
Remove pie from freezer; let stand 5-10 minutes before serving.
Marinade for Chicken.


Ingredients:
chicken breasts, soy sauce, white wine, sesame seeds, garlic powder, ginger

Directions:
Mix all ingredients except chicken.
Allow chicken to marinate for several hours. (Can be prepared the night before.].
Bake for 30-40 minutes  at 350F in sauce.
Can be cooked on grill & goes great on sandwiches.
Onion Topped Chicken and Potatoes


Ingredients:
boneless skinless chicken breasts, potatoes, sour cream

Directions:
Place Chicken in a greased 9 inch square baking dish (sprinkle with salt and pepper].
Arrange potatoes around chicken and again sprinkle with salt and pepper.
Combine soup and sour cream and spread over chicken. Bake uncovered @ 350 for 1 1/2 hours.
Sprinkle onions over top and bake again for 10 minutes.
Maple Parsnips


Ingredients:
parsnips, carrots, maple syrup

Directions:
Peel and slice parsnips., Steam about 8 minutes or just till tender., Drain and return to pan without steamer rack., Stir in syrup and coat well., Garnish with chives if desired.
Jalepeno Chicken


Ingredients:
chicken, garlic cloves, honey, chili powder, lime juice, salt

Directions:
grind garlic and jalapenos together
mix in orange juice lime juice chili and honey and salt.
preheat oven to 350.
brush 1/2 the glaze onto chicken bake 30 minutes turn brush rest of glaze on bake 1 hour more.
Turkey Pot Pie With Dumpling Crust


Ingredients:
butter, mushrooms, flour, milk, dried thyme, Tabasco sauce, chicken, carrots, peas, flour, baking powder, salt, dried parsley, dried dill, butter, milk

Directions:
In a large saucepan melt 1/3 cup butter.
Add mushrooms, saute 2 minutes.
Sprinkle with 1/4 cup flour and continue cooking for about 5 minutes, stirring constantly, do not brown.
Add chicken stock and 2 cups of milk. Stir to combine and bring just to a boil.
Reduce heat and add thyme, Tabasco sauce, salt and pepper.
Mixture should thicken, simmer for 10 minutes.
Add diced turkey and mixed vegetables, stirring to combine.
Spoon into greases 12 cup casserole.
Top with dumpling crust.
DUMPLING CRUST.
In a bowl, blend remaining ingredients except milk and butter.
Cut butter in with pastry blender to form a coarse crumb.
Add milk, stirring just to combine.
Turn dough onto floured surface and knead a few times.
Roll out to fit top of casserole.
Place directly on top of turkey mixture and cut steam vents.
Bake at 400 F for 25 to 30 minutes.
To save time I often use frozen mixed vegetables instead of the peas and carrots.
Mushroom Rice Baked


Ingredients:
white rice, vegetable broth, onion, mushroom, parsley, oregano, butter

Directions:
Preheat oven to 400 In a large bowl, stir together rice, soup, and broth., Blend in the onion, mushrooms,parsley, oregano, butter, salt and pepper., Transfer to a 2 quart baking dish, and cover with a lid or foil., Bake 35- 40 minutes.
Hot Savoury Eggs


Ingredients:
eggs, ham, parsley, butter, salt, pepper, egg, flour

Directions:
cut  the eggs length wise, take out yolk and mash with the ham butter salt pepper and parsley, put back in egg  white and put two halves back together., roll in flour, roll in beaten egg, then  bread crumbs, drop in hot  oil, fry until golden.
Stuffed Buffalo Chicken Meatballs
Category: appetizers-and-snacks
By France C

For those who aren't big fans of blue cheese, try these meatballs stuffed with feta instead! It's like a surprise in every bite, delivering chicken wing flavor without the mess!

Ingredients:
cooking spray
1 pound ground chicken
½ cup panko bread crumbs
1 small egg, beaten
1 tablespoon Buffalo wing sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) container block feta cheese, cut into 20 cubes and extra cheese reserved
2 tablespoons Buffalo wing sauce
2 tablespoons ranch dressing
2 tablespoons shredded carrot
2 tablespoons finely minced celery

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl. Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes. Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through. Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 20 meatballs

Calories: 264.6
Fat: 12.7 g
Saturated fat: 6.2 g
Carbohydrates: 10.6 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 28.2 g
Cholesterol: 112.1 mg
Sodium: 1028.2 mg
Easy Peanut Butter Cookies (Cake Mix)


Ingredients:
unsweetened applesauce, egg substitute, water

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, applesauce, egg substitute Mix until well blended if necessary add water. Dough should be stiff.
Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water.
Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.
Ten-Minute Cheater's Pizza


Ingredients:
tomato sauce, fresh mushrooms, basil, oregano, lowfat mozzarella cheese

Directions:
Want pizza? It takes a few minutes! Here's the trick: keep pitas or tortillas, meat, and cheese in the freezer.
You can freeze a 2 inch stick of pepperoni in the freezer, and cut off the amount you need with a good sharp, warm, knife.
If you have a bag of shredded mozza in the freezer, it is easy to take only the amount you need.
Always keep a can or jars of plain tomato sauce in the house (you can then use it for pasta or other meals too].
Put tomato sauce on pita, put on basil and oregano, then cheese, then veggies, then meat.
Stick it in the oven or toaster oven at 375F degrees for about 7 minutes (until done].
Sometimes I make the original recipie with hot italian sausage.
You can keep a link of italian sausage in the freezer.
Just make sure you skin and cook it first (takes only a few minutes in a frying pan].
A good snack or appetizer I make uses a tortilla, tomato sauce, basil, a little freshly ground pepper, and feta cheese.
Simple, and tastes gourmet!
Balsamic Chicken
Category: world-cuisine
By SHERRYLYNN2

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Ingredients:
⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4  skinless, boneless chicken breast halves
1 tablespoon olive oil

Directions:
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 194.1
Fat: 4.9 g
Saturated fat: 0.9 g
Carbohydrates: 9.8 g
Sugars: 9.2 g
Dietary fiber: 0.2 g
Protein: 26.4 g
Cholesterol: 65.8 mg
Sodium: 79.1 mg
Cranberry Sauce


Ingredients:
fresh cranberries, ground ginger, sugar, orange, zest of, walnuts

Directions:
Combine orange juice, cranberries and ground ginger in a pot and bring to a simmer. Let mixture cook for approximately 10 minutes until berries pop.
Turn off the heat. Add sugar, orange zest and walnuts to mixture.
Stir until sugar dissolves completely. (the trick is adding the sugar after the cranberries have poppep so the skins don't get tough.].
Cool the sauce and pour into a serving dish. Best if stored in the fridge for a day or two to blend the flavours.
Nif's Easy and Delicious Chicken Salad


Ingredients:
low-fat mayonnaise, grapes, sea salt, fresh ground black pepper

Directions:
"Mix together and keep cold until ready to use."