xiaoxl/recipe_data huggingface dataset:
Mexican Corn on the Cob (Elote)
Category: side-dish
By blakleyl

My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.

Ingredients:
4 ears  corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup grated cotija cheese
4 wedges lime  (Optional)

Directions:
Preheat an outdoor grill for medium-high heat. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 386.5
Fat: 29.1 g
Saturated fat: 12.3 g
Carbohydrates: 28.9 g
Sugars: 4.8 g
Dietary fiber: 4 g
Protein: 8.4 g
Cholesterol: 53.1 mg
Sodium: 368 mg
Fresh Raspberry Balsamic Vinaigrette
Category: side-dish
By mommy2two

Super quick and easy salad dressing to use up those extra berries. I'm sure this would be tasty with other berries too.

Ingredients:
1 cup fresh raspberries
1 tablespoon white sugar
⅔ cup balsamic vinegar
¼ cup olive oil
1 tablespoon honey
½ teaspoon salt

Directions:
Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

Prep time: 10 mins
Total time: 20 mins
Yields: 16 servings

Calories: 47.1
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 4.3 g
Sugars: 3.7 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Sodium: 75.4 mg
Date Balls


Ingredients:
butter, sugar, eggs, milk, dates, salt, pecans, vanilla, flaked coconut

Directions:
Melt butter and sugar carefully.
Add chopped dates and cook until it boils. Take off heat and allow to cool slightly.
Add milk and salt into well beaten eggs and stir into hot date mixture.
Boil mixture 2 minutes.
Add vanilla and nuts.
Let cool, then add Rice Crispies and stir.
Butter hands, and shape into well rounded tablespoon size balls and roll in coconut.
Store in air-tight container.
Sazerac Cocktail
Category: trusted-brands-recipes-and-tips
By Home Happy Hour

There's a lot to love about this classic whiskey and bitters beverage. The official drink of New Orleans, the Sazerac is every bit as aromatic and flavorful as most anything else from down on the bayou.

Ingredients:
ice
3 dashes Peychaud's Bitters®
2 dashes Angostura Bitters®
1  sugar cube
1 cup ice cubes
2 fluid ounces rye whiskey
1  lemon peel

Directions:
Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice. Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass. Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.

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

Calories: 151.5
Carbohydrates: 3.5 g
Sugars: 2.8 g
Dietary fiber: 0.6 g
Protein: 0.1 g
Sodium: 0.4 mg
Cake Mix Pumpkin Bread and Muffins
Category: bread
By CGT

Normally, I'm a pretty decent cook, but I've never been able to get pumpkin bread right. This recipe is fool-proof and so easy that my 11-year-old can make it!

Ingredients:
1 (18.25 ounce) package spice cake mix
¾ cup white sugar
1 (15 ounce) can solid-pack pumpkin
2  eggs, beaten
¼ cup milk
½ cup mini chocolate chips  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups. Stir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk with the cake mix mixture until you have a smooth batter. Stir chocolate chips through the batter. Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan. Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes. Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 1 loaf and 24 mini-muffins

Calories: 293.4
Fat: 8.5 g
Saturated fat: 3.7 g
Carbohydrates: 51.7 g
Sugars: 37.1 g
Dietary fiber: 2.5 g
Protein: 4.5 g
Cholesterol: 31.4 mg
Sodium: 390.1 mg
Raspberry Linzer Cookie Cups


Ingredients:
unsalted butter, confectioners' sugar, vanilla extract, salt, all-purpose flour, all-purpose flour, pecans

Directions:
Finely grind/chop the toasted pecans in your food processor. In the bowl of a stand mixer, beat the butter and ground pecans on medium speed until very soft and light, about 3 minutes. Beat in the confectioners sugar and vanilla extract until well combined. Scrape down the sides of your bowl and add the dry ingredients. Beat for about 30 seconds, or until well combined (dough will pull away from the sides of the bowl].
Roll the dough into 1" balls and place in an UNgreased miniature cupcake pan. Find something in your kitchen that is the same diameter as the cupcake hole (I used a shot glass], and press gently down on each ball to make an indentation.
Place a rounded half teaspoon of raspberry jam in each depression and bake at 350F for 20 minutes. The jam will melt and spread out evently.
Keep the baked cookies IN the pan, but on a cooling rack for TEN MINUTES. After 10 minutes, you will be able to VERY GENTLY lift the cookie cups out of the pan. You can use the tip of a knife to help, but it shouldn't be necessary -- just lift with a steady, gentle pressure and they will pop out. I've also had luck turning the pan upside down on a soft towel and tapping it gently -- they should pop out.
Oatmeal Raisin Cookies IV
Category: desserts
By GERIREIN

These are the best oatmeal cookies. The secret is in the soaking of the raisins!

Ingredients:
3  eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter
1 cup packed brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
1 cup chopped pecans

Directions:
Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and  baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Yields: 6 dozen

Calories: 178
Fat: 8.1 g
Saturated fat: 3.6 g
Carbohydrates: 24.9 g
Sugars: 14.1 g
Dietary fiber: 1.2 g
Protein: 2.5 g
Cholesterol: 29.1 mg
Sodium: 114.7 mg
Chocolate Zucchini Muffins
Category: bread
By Larry B

A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts  brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

Ingredients:
3  eggs
2 cups white sugar
1 cup vegetable oil
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Yields: 2 dozen

Calories: 216.7
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 29.7 g
Sugars: 17 g
Dietary fiber: 0.9 g
Protein: 2.7 g
Cholesterol: 23.3 mg
Sodium: 169.8 mg
Corn Spoon Bread


Ingredients:
fresh corn kernels, frozen corn, cornmeal, butter, fresh thyme leave, kosher salt, black pepper, eggs

Directions:
Heat oven to 350º F.
In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
In a small bowl, whisk together the remaining milk and the cornmeal.
Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat.
Stir in the butter, thyme, salt, pepper and eggs.
Transfer to a buttered casserole or cast-iron skillet.
Bake until golden and set, about 30 minutes.
Serve warm or at room temperature.
Pikelets With Cinnamon Apple Slices


Ingredients:
self raising flour, caster sugar, sugar, egg, margarine, unsalted butter, skim milk, margarine, butter, caster sugar, sugar, cinnamon, lemon juice, braeburn apples

Directions:
Sift the flour into a mixing bowl and stir in the sugar; Mix together the egg, melted butter and milk; Whisk into the flour mixture.
Heat a greased frying pan and add 2  tablespoons of mixture into the pan for each pikelet; Cook for 2 minutes or until bubbles appear on the surface of the pikelet; Turn over and cook for another 30 seconds.
Remove from pan and keep warm; Repeat with pikelet mixture.
For the cinnamon apples: Melt the margarine in a small sauce pan. Add the sugar, cinnamon and lemon juice and stir until well combined; Add the slices of apple and simmer in the mixture until tender (about 4 minutes].
Serve slices of apple on top of the pikelets and drizzle the sauce over.
For a nice dessert, accompany with a spoonful of ice cream.
Snappy Tilapia Skillet


Ingredients:
olive oil, onion, garlic, diced tomatoes with green pepper and onion, salsa

Directions:
Heat oil in a 12 inch skillet.
Cut onion into 1/4 inch slices, then cut each slice in half.
Add onion and garlic to skillet and cook 2 minutes to soften.
Add tomatoes and salsa, bring to a boil and cook for 2 minutes.
Add tilapia, reduce heat slightly, cover and cook for about 5 minutes or until fish flakes easily.
Place fish on serving plate and spoon tomato-salsa mixture on top.
Glazed Baby Carrots


Ingredients:
butter, water, honey, orange marmalade, salt, ground cloves, fresh cilantro

Directions:
Steam or boil carrots until crisp tender; drain.
In a saucepan, melt butter.  Add water, honey, marmalade, salt, and cloves.  Bring to a boil for 1 minute to reduce to a glaze consistancy.
Add cooked, drained carrots; sprinkle with the chopped cilantro and toss to coat well.
Serve.
Southern Green Beans


Ingredients:
green beans, bacon, onion, sugar, vinegar

Directions:
Steam green beans for about 3-4 minutes.
Remove from pan, and cook bacon and onions until browned.
When onions and bacon are done, add green beans back to the pan, and add sugar and vinegar.
Keep on a low/ medium simmer till the vinegar evaporates.
Enjoy.
Peanut Butter Cupcakes


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, milk, shortening, peanut butter, vanilla, eggs

Directions:
Heat oven to 350F.
Line 24 muffin cups with paper baking cups.
In large bowl, combine all ingredients except peanut butter cups at low speed until moistened; beat 2 minutes at medium speed.
Fill prepared muffin cups 2/3 full.
Press a peanut butter cup into batter until top edge is even with batter.
Bake at 350F for 18-28 minutes or until cupcakes spring back when touched lightly.
Quick and Easy Beer Bread


Ingredients:
plain flour, sugar, baking powder, salt, beer, sesame seeds

Directions:
Mix dry ingredients.
Add beer all at once (it foams a lot].
Stir until just mixed.
Put in a greased loaf pan. (Optional: Sprinkle bottom of pan with seeds of choice after greasing; then place dough in pan and sprinkle once again].
Bake at 190oC (375oF] for 35-40 minutes.
Dipped Gingersnaps


Ingredients:
sugar, eggs, molasses, all-purpose flour, baking soda, ground ginger, ground cinnamon, salt, sugar, white chocolate chips, shortening

Directions:
In a medium bowl, mix the 2 cups of sugar and oil.  Add the eggs one at a time mixing after each.  Stir in the molasses.
In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt.  Slowly add t the wet mixture and stir well.
Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar.  Place the balls 2 inches apart on ungreased cookie sheets.
Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
Cool completely on wire racks.
Melt the white chocolate chips with the shortening in a small pan over low heat.  Dip half of each cookie into the mixture, shaking off the extra drops.
Place on waxed paper to harden.
Corny Chicken Soup


Ingredients:
bacon, onions, chicken bouillon cube, boiling water, milk, salt, thyme

Directions:
Fry bacon till crispy in a large heavy sauce pot.  Remove and crumble bacon; set aside.
Cook onions in drippings from bacon until tender but not brown.
Drain drippings from onions.
Dissolve bouillon in the 1/4 cup of boiling water.
Add to onion and then all remaining ingredients to pan.
Stirring, bring to a boil over low heat.
Serve hot.
May sprinkle with chopped parsley if you wish.
Stir-Fried Tofu and Vegetables with Oyster Sauce


Ingredients:
tofu, green onions, celery, water, oyster sauce, cornstarch, dry sherry, mirin, soya sauce, gingerroot, mushrooms

Directions:
Drain tofu and weigh down to press for 30 ins.
Cut into 1/2 inch cubes.
set aside Cut onions and celery into 1/2 inch diagonal pieces.
Cut red pepper into 1/2 inch chunks, set veggies aside.
Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
In wok or large heavy skillet.
Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
With a slotted spoon, transfer to heated platter.
Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
Return tofu to wok, stir to mix well.
Stir oyster sauce mixture.
Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
Serve immediately.
Mongolian Lamb Meatballs With Spicy Sauce


Ingredients:
ground lamb, fresh ginger, garlic cloves, onion, dry sherry, soy sauce, parsley, egg, shallots, lamb stock cube, cornflour, water, hoisin sauce, peanut butter, five-spice powder, unsalted dry roasted peanuts

Directions:
Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
Roll level tablespoons of mixture into balls;  place on tray and refrigerate for one hour.
Heat oil in wok.
Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
Add pepper and shallot; stir fry.
Add meatballs, crumbed stock cube or (vegita] blended cornflour and water, remaining sauces, peanut butter and spice powder.
Stir until mixture boils and thickens slightly.
Serve sprinkled with peanuts.
Chicken Enchilada Skillet


Ingredients:
"corn tortillas"

Directions:
Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.
Auntie Em's Easy Chicken Pot Pie


Ingredients:
"salt"

Directions:
Prick bottom of pie shell all over with fork.  Bake, uncovered, at 375* for 10 minutes.
Combine chicken, vegetables, onion rings, soup, and salt.  Fill bottom pie shell with mixture.  Place second pie shell on top.  Prick with fork in 6 places.  Set on a foil-covered oven rack to catch spills.
Bake uncovered at 375* for 40 minutes.
Egg Stuffed Breakfast Bell Pepper


Ingredients:
bell pepper, eggs, milk, mozzarella cheese, extra virgin olive oil, garlic powder, yellow onion, diced tomato, spinach, basil leaves

Directions:
Heat oven to 325°F
Cut bell peppers in half; remove seeds.
Place peppers upright on a baking pan.
Saute tomatoes, onions, spinach, salt, pepper and garlic powder in the evoo.
Beat eggs, milk and a pinch of salt  in medium bowl until blended.
Add cooked vegetables, basil and half of the cheese to the beaten eggs.
Spoon half vegetable egg mixture into each pepper.
Bake in center of oven until knife inserted near center comes out clean, 20-30 minutes.
Add remaining cheese on top of each pepper and place in oven until melted.
Let Stand 5 minutes.
Enjoy!
Superfruit Smoothie


Ingredients:
bananas, kiwi, mangoes, mango, clementines, orange, nonfat plain yogurt, pure vanilla extract

Directions:
Put ice cubes into blender and crush thoroughly.
Tips - I use my food processor for better results. Store bought ice will also crush better (smaller bits] since it is not as dense and has more cracks than homemade ice.
Drain out most of the liquid from the peaches and then add then to the blender (obviously leave in more of the syrup if you want it sweeter].
Add the remaining ingredients and pulse until smooth and thoroughly mixed.
Add a small amount of honey, sugar, or vanilla extract if it is not sweet enough for you (especially if your fruit wasn't fully ripened].
Enjoy!
Red Onion, Tomato and Chilli Relish


Ingredients:
red onion, tomatoes, red chile, garlic clove, dark brown sugar

Directions:
Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
Place the mixture in a saucepan over low heat and add the sugar and vinegar.
Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
Taste to check the seasoning - serve hot or cold.
Slow Cooker Creamed Corn
Category: side-dish
By DOTTE

Good and easy!

Ingredients:
1 ¼ (16 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
½ cup butter
½ cup milk
1 tablespoon white sugar
salt and pepper to taste

Directions:
In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 10 to 12 servings

Calories: 192.5
Fat: 15 g
Saturated fat: 9.2 g
Carbohydrates: 13.7 g
Sugars: 3 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 41.7 mg
Sodium: 113.9 mg
Mandarin Orange Marmalade Cookies


Ingredients:
all-purpose flour, baking powder, salted butter, sugar, egg, orange marmalade, mandarin oranges, white chocolate chips, powdered sugar

Directions:
Preheat oven to 300 degrees F & Line cookie sheets with parchment paper or silpats.
Whisk together flour and baking powder in a medium bowl; set aside.
Place butter and sugar in a large mixing bowl and blend with an electric mixer on medium speed until the mixture appears grainy but well-mixed.
Add egg and orange marmalade, beating until smooth; reduce mixer speed to low and add flour mixture and mandarin oranges.
Mix only until combined; do not overmix.
Fold in white chocolate chips; chill mixture for 30 to 60 minutes to firm up.
Drop tablespoons of dough onto prepared cookie sheets, placing cookies 1-1/2 inches apart.
Bake 15 to 18 minutes, until bottoms just begin to brown.
Let rest on cookie sheets for 5 minutes before using a spatula to move them to racks.
Cool to room temperature and dust with powdered sugar, if desired.
Chicken Sausage From Scratch
Category: meat-and-poultry
By Scott Simmons

Chicken sausage recipes are not commonly found on the web. I had some chicken thighs and was looking for something versatile to do with them.

Ingredients:
1  apple, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon ground sage
1 teaspoon celery seed
1 teaspoon anise seed
1 teaspoon ground marjoram
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken thighs

Directions:
Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes. Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture. Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture. Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.

Prep time: 25 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 12 patties

Calories: 64.3
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 3 g
Sugars: 1.6 g
Dietary fiber: 0.6 g
Protein: 6.7 g
Cholesterol: 23.4 mg
Sodium: 130.2 mg
Chicken Shawarma Salad


Ingredients:
romaine lettuce hearts, red cabbage, garbanzo beans, green olives, cucumbers, cherry tomatoes, yogurt, lemons, salt, chicken breast, distilled white vinegar, cumin, black pepper, olive oil, sumaq, garlic powder

Directions:
Cut the lettuce into small pieces and then in a salad bowl combine with red cabbage, cucumber, garbanzo beans, sliced olives, tomatoes, vinager, 1 oz of olive oil and a pinch of salt.
cut the chicken breast into thin slices.
to marinate the chicken , place the chicken in a bowl with 2 oz of yogurt, a pinch of salt , cumin, garlic powder, 1 lemon squeezed, black pepper, 1 oz of vinegar, 1 oz of olive oil , mix well and set it a side for 15 minute.
place a non stick skillet  on stove w medium heat add in 1 table spoon of olive oil and the chicken mixture , stir for 10 min and then cover for 5 min let it simmer.
in a separate cup add tahini and 1 squeezed lemon and 2 oz of water together  a pinch of salt and whip it with a fork until thickens.
now you could serve the salad topped with the cooked chicken and tahini mix over the chicken.
Special Occasion Smoked Bluefish Pate
Category: appetizers-and-snacks
By MARBALET

This easy recipe is a classic holiday standby. Smoked bluefish is blended into a creamy, zesty spread. Smoked salmon or tuna may be substituted for bluefish. Serve with crackers.

Ingredients:
½ pound skinless, boneless smoked bluefish
1 (8 ounce) package cream cheese, softened
1 ½ teaspoons prepared Dijon-style mustard
1 ½ teaspoons prepared horseradish

Directions:
Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.

Prep time: 20 mins
Total time: 6 hrs 20 mins
Yields: 2 cups

Calories: 64.9
Fat: 5 g
Saturated fat: 3.1 g
Carbohydrates: 0.5 g
Sugars: 0.1 g
Protein: 4.4 g
Cholesterol: 20.1 mg
Sodium: 199.2 mg