xiaoxl/recipe_data huggingface dataset:
Portabella Mushroom Sandwiches With Roasted Garlic Basil Mayo


Ingredients:
garlic cloves, olive oil, mayonnaise, basil leaves, butter, portabella mushroom, parmesan cheese, tomatoes

Directions:
Preheat oven to 400 degrees.
Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
Cover tightly with foil and roast until tender, about 30 minutes.
Cool, peel and mash garlic.
Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium-high heat.
Add mushrooms and toss to coat.
Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
Season with salt and pepper.  This step can be made 2 hours ahead of time.  Let stand at room temperature.
Rewarm over low heat before continuing.
Preheat broiler.
Spread remaining 2 tablespoons butter over cut sides of bread.
Broil bread, buttered side up, until golden brown, about 2 minutes.  Watch closelyto prevent burning.
Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
Arrange mushrooms in even layer over bottom half of bread.
Springles Parmesan cheese over.
Arrange tomato slices in single layer over cheese.
Cover with top half of bread.
Cut into 6 sandwiches and serve.
Twice-Roasted Potatoes With Onion, Herbs and Chilli


Ingredients:
floury potatoes, onions, fresh rosemary, fresh thyme, garlic cloves, extra virgin olive oil, unsalted butter

Directions:
Preheat the oven to 200 degrees C.Prick the potatoes all over with a fork and place on a baking tray and roast for 1 hour until cooked.
When they are cool enough to handle,tear the potatoes into 3 cm chunks.Return the chunks to the baking tray and scatter with the onion,herbs chilli flakes and garlic.
Drizzle with the oil and toss well to combine.Dot with the pieces of butter and season with plenty of sea salt and ground black pepper.
Roast on the top shelf for 15-20 mins,turning regularly,until crisp and golden.
The Ospidillo Cafe Italian Salad Dressing


Ingredients:
extra virgin olive oil, canola oil, white wine vinegar, water, Hellmann's mayonnaise, granulated sugar, kosher salt, garlic powder, honey, prepared yellow mustard, cracked black pepper

Directions:
Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2].
Refrigerate for at least 30 minutes before serving.
When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.
Tomato and Feta Galette
Category: everyday-cooking
By tcasa

A light and savory meal to use up all of those tomatoes from the garden.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon fresh thyme
salt and ground black pepper to taste
1 sheet frozen puff pastry, thawed
1 pound tomatoes, sliced into 1/4-inch rounds
½ cup grated Parmesan cheese, or more to taste
½ cup panko bread crumbs
½ cup crumbled feta cheese
1 tablespoon fresh parsley
1  egg, beaten
2 tablespoons thinly sliced fresh basil

Directions:
Heat butter and oil together in a skillet over medium heat; add onion. Cook and stir until onion is translucent, 10 to 15 minutes. Stir garlic, thyme, salt, and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat. Roll out puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and place puff pastry on parchment paper. Place baking sheet in the freezer. Preheat oven to 450 degrees F (230 degrees C). Arrange tomato slices on a wire rack placed on top of a baking sheet. Sprinkle salt over tomato slices and set aside to drain tomatoes, about 10 minutes. Mix Parmesan cheese, bread crumbs, feta cheese, and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Layer the onion mixture over cheese mixture layer. Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry. Bake in the preheated oven until crust is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.

Prep time: 15 mins
Cook time: 32 mins
Total time: 1 hr 12 mins
Yields: 6 servings

Calories: 380.6
Fat: 25.4 g
Saturated fat: 8.8 g
Carbohydrates: 31 g
Sugars: 4 g
Dietary fiber: 2 g
Protein: 10.4 g
Cholesterol: 53.1 mg
Sodium: 442 mg
Salmon With Coriander Rub and Lime Cream


Ingredients:
cumin seeds, extra virgin olive oil, garlic cloves, lime peel, salmon fillets, sour cream, fresh lime juice, fresh cilantro

Directions:
Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder]. Pour seeds into 13x9x2-inch glass baking dish. Add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel. Whisk to blend. Add salmon to oil-spice mixture in dish. Turn to coat. Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.
Position rack in top third of oven and preheat to 450°F Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.
Meanwhile, whisk sour cream, lime juice, and remaining 3/4 teaspoon lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.
Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.
Noodles & Sauerkraut Casserole


Ingredients:
onions, sauerkraut, margarine, mushrooms, parmesan cheese

Directions:
Sauté onions in margarine and add onion soup.
Mix onion mixture with remaining  ingredients in large casserole. Top with bread crumbs and parmesan cheese.
Cover and bake at 350° for 1 hour.
Whipped Cream Topping


Ingredients:
heavy whipping cream, sugar, vanilla, imitation vanilla

Directions:
Chill bowl and beaters in the freezer for at least 5 minutes., Whip cream until soft peaks form., Add sugar and vanilla., Whip mixture until stiff peaks form., Recipe makes enough to cover a 9" pie.
Peanut Banana Yogurt


Ingredients:
vanilla yogurt, banana, peanut butter

Directions:
"Place all ingredients in a blender and blend until smooth."
Maple Soy Salmon Glaze


Ingredients:
maple syrup, soy sauce, ginger powder, garlic, salmon

Directions:
Place salmon on a single layer in greased baking pan.
Mix glaze ingredients together, baste over salmon cooking in a 450 degree oven for 18 minutes, basting often as it bakes.  ( about every 6 minutes].
Batter White Bread
Category: bread
By Ed

Batter Bread is a no-knead yeast bread using unbleached all-purpose flour.  Hint: All yeast bread doughs rise best at about 85 degrees F.  Put in oven with a bowl of hot water on bottom shelf.  Inside a gas oven with a pilot light  is ideal.

Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons shortening
1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 teaspoons salt
3 cups sifted all-purpose flour
1 tablespoon butter, melted

Directions:
Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth. Cover with a clean cloth and let rise until doubled in volume. Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.

Prep time: 25 mins
Cook time: 45 mins
Total time: 2 hrs 40 mins
Yields: 1 - 9 x 5 inch loaf

Calories: 150.9
Fat: 3.4 g
Saturated fat: 1.2 g
Carbohydrates: 26.2 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 3.5 g
Cholesterol: 2.5 mg
Sodium: 396.1 mg
Foolproof Southern Biscuits


Ingredients:
milk, self-rising flour, mayonnaise

Directions:
Mix the ingredients gently in a bowl with a wooden spoon.
Dollop dough onto a greased cookie sheet (you should get 12 biscuits out of this recipe].
Bake at 450 degrees F for 10-12 minutes, or until golden brown.
Simple Carrot Soup
Category: soups-stews-and-chili
By Lee Crowell

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.

Ingredients:
4 cups chopped carrots
3 cups fat-free chicken broth
½  onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream  (Optional)

Directions:
Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes. Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth. Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 cups

Calories: 114.4
Fat: 3.1 g
Saturated fat: 1.8 g
Carbohydrates: 16.4 g
Sugars: 7.3 g
Dietary fiber: 4.3 g
Protein: 6.4 g
Cholesterol: 10.2 mg
Sodium: 391 mg
No Tortilla Chicken Enchiladas


Ingredients:
chicken breasts, low-fat cheddar cheese, half-and-half, scallion, tomato sauce, water, cornstarch, cumin, garlic powder, chili powder

Directions:
25Preheat oven to 350°F.
In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
Continue to stir until sauce thickens.
In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
In a mixing bowl, beat eggs and half and half until well blended.
Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
Cook for about 1-2 minutes. Repeat until the mixture is gone.
Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.
Meatless Mission Chili


Ingredients:
garlic clove, green bell pepper, celery, onion, carrot, zucchini, tomatoes with juice, kidney beans, tomato sauce, water, chili powder, basil, oregano, black pepper

Directions:
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional.
In a Dutch oven or 4-5 qt saucepan, heat oil.
Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
As mixture cooks, stir in remaining ingredients.
Bring to a boil over high heat, then reduce heat to medium.
Cover and cook until heated through, about 5 minutes.
Top each serving with a garnish, if desired.
If you wish, set under broiler to melt cheese.
VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock.
Roasted Red Peppers


Ingredients:
tomatoes, anchovy fillets, garlic, olive oil, fresh ground black pepper, fresh basil leaf

Directions:
Cut the peppers in half, remove the seeds but leave the stalks on[decorative] Lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled.
Cut the tomatoes in quarters and put 2 in each pepper half.
Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.
Peel the garlic, slice or chop very finely,and divide over the peppers.
Drizzle 1/2 tablespoon of olive oil over each pepper.
Season with the black pepper.
Place the tray in a 350F preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then.
Transfer your peppers to a serving dish, don"t leave the juices in the roasting-dish but pour them over the peppers.
Serve with basil leaves scattered over them.
Spicy Pork and Potato Stew


Ingredients:
onion, garlic cloves, fresh ginger, tomatoes, turmeric, curry powder, ground cumin, ground fenugreek, new potato

Directions:
In a large heavy dutch oven, sauté onion, garlic, and ginger in peanut oil., Add pork and fry over medium high heat until golden, about 5 minute., Add tomatoes, spices, and chicken stock., Cover, lower heat, and simmer 1 hour, until pork is tender., Add potatoes, continue cooking, covered for another 15 minutes., Add peas, cover, continue cooking for 5 minutes.
Chicken Teriyaki With Vegetables


Ingredients:
boneless skinless chicken breasts, Kikkoman soy sauce, light brown sugar, garlic, ground ginger, snow peas, green onions, cooked brown rice

Directions:
Combine soy sauce, brown sugar, garlic & ginger.
Pour into plastic bag and add chicken. Marinade for at least 30 minutes.
Grill chicken. Meanwhile microwave carrots, snow peas & red pepper until almost cooked through.
Slice chicken into strips. Toss remaining marinade with vegetables in wok or skillet. Stir fry until vegetables are tender, adding chicken & scallions to combine. Serve over rice.
Chicken Rotini Stovetop Casserole
Category: world-cuisine
By Terry

Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.

Ingredients:
1 (12 ounce) package rotini pasta
2 cups half-and-half cream
½ cup butter
⅔ cup freshly grated Parmesan cheese
½ teaspoon dried basil leaves
½ teaspoon dried oregano
½ teaspoon chopped fresh chives
½ teaspoon chopped fresh parsley
4  skinless, boneless chicken breast halves - cubed
½  green bell pepper, chopped
½  red bell pepper, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside. Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle. In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

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

Calories: 467.9
Fat: 30.1 g
Saturated fat: 17.9 g
Carbohydrates: 22.4 g
Sugars: 0.7 g
Dietary fiber: 1.2 g
Protein: 27 g
Cholesterol: 126.3 mg
Sodium: 326.1 mg
Chocolate Banana Breakfast Drink


Ingredients:
skim milk, banana, powdered soy protein concentrate, ground flax seeds

Directions:
Put all ingredients in the blender and blend until smooth., The ice is for a thicker drink.
Gluten-Free Pumpkin Muffins
Category: bread
By Michele  S

Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred.

Ingredients:
½ cup tapioca flour
½ cup brown rice flour
¾ cup white rice flour
¼ cup sorghum flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (15 ounce) can pumpkin puree
3  eggs
½ cup packed brown sugar
¼ cup milk
¼ cup butter, melted
1 ½ cups confectioners' sugar
¼ cup butter, melted
2 tablespoons milk, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups. Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full. Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks. Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 18 muffins

Calories: 190.1
Fat: 6.4 g
Saturated fat: 3.7 g
Carbohydrates: 31.7 g
Sugars: 17.3 g
Dietary fiber: 1.3 g
Protein: 2.5 g
Cholesterol: 45 mg
Sodium: 249.4 mg
Sweet Potato Bacon and Onion Soup


Ingredients:
sweet potatoes, onions, extra virgin olive oil, bay leaves, nutmeg

Directions:
Heat the oven to 180°C Cut the sweet potatoes in half lengthwise, rub with the olive oil and bake, cut side down for 1 hour until tender. Allow to cool, then scoop the flesh out of the skins and discard the skins.
Arrange the bacon on a foil-covered baking tray and grill or fry in a non-stick frying pan until super crisp. Remove and drain on kitchen paper, then crumble into small pieces. Cook the onions in the bacon fat or in 1 tbs olive oil over a moderate heat for 5 minutes until they start to soften.
Add the sweet potato flesh, bay leaves, chicken stock, nutmeg, salt and pepper and bring to the boil, stirring. Simmer for 15 minutes, stirring occasionally.  If it’s too lumpy for your taste, whip out the bay leaves and whiz the whole lot in the food processor, otherwise leave it alone.  Serve in warmed soup bowls, topped with crumbled crisp bacon.
Auntie M's Apple & Grape Salad


Ingredients:
apple, celery, red seedless grapes, pecans, Miracle Whip

Directions:
Core and seed an apple of your choice., Rinse celery and slice., Rinse grapes and halve., Add chopped pecans or walnuts and combine with above., Add enough salad dressing to lightly coat. You may not use 1/4 cup., Chill and serve.
Bisquick Pumpkin Bread


Ingredients:
canned pumpkin, eggs, Bisquick, sugar, ground cinnamon, raisins

Directions:
Heat oven to 350 degrees.
Generously grease bottom of 9x5 loaf pan.
Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
Stir in raisins.
Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
Cool 5 minutes.
Run knife or metal spatula around sides of loaf to loosen; remove from pan.
(If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.].
Singapore Noodles


Ingredients:
eggs, water, onion, garlic cloves, mild curry paste, ground pork, Chinese barbecue pork, small shrimp, spring onions, reduced sodium soy sauce, oyster sauce

Directions:
Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat 2 teaspoons of the oil in wok, add half of the combined eggs and water and swirl wok to make a thin omelette. Cook, uncovered, until omelette is just set; remove from wok, roll omelette and cut into thin strips. Heat another 2 teaspoons of oil and repeat process with the remaining egg mixture.
Heat remaining oil in wok, stir fry onion and garlic until onion softens; add curry paste, and stir fry until fragrant. Add minced pork and stir fry until changed in colour. Add bbq pork, prawns, spring onion, sauces, chile and half the omelette; stir fry until heated through. Add noodles; toss gently to combine and serve topped with remaining omelette.
Feta and Chive Muffins


Ingredients:
all-purpose flour, baking powder, salt, eggs, milk, butter, feta cheese, chives

Directions:
Preheat oven to 400 degrees F. Grease or line muffin pan.
In a bowl, combine the first 3 (dry] ingredients.  In another bowl, combine the next 3 with a whisk.  Stir wet ingredients into the dry ingredients.
Fold in feta and chives.
Fill muffin cups two-thirds of the way full with batter and bake for 18-20 minutes at 400 degrees, or until a toothpick comes out clean.  Cool 5 minutes.
If there are leftovers, refrigerate.
Prawns With Garlic in a Spiced Dhal Curry


Ingredients:
onion, garlic cloves, ginger, tomatoes, coconut milk, black mustard seeds, cumin seed, curry leaves, garam masala, turmeric, chili powder, paprika, ground cumin, salt, pepper

Directions:
Place dhal in a saucepan and cover with water, bring to the boil and simmer till the dhal is soft but not mushy. Strain the dhal and set aside
.
In a saucepan, heat the oil and add the mustard seeds, when they have stopped spluttering add the cumin seeds and reduce the heat to medium.
Add the onions and garlic, cook till just coloured.
Add the spices, cook for 2 minutes and add the coconut milk, stir well to blend the spices together.
Now add the dhal stir to incorporate into the liquid, cook for 2 mins add the prawns, as soon as the prawns are heated through SERVE.
'Barbecued' Baby Back Ribs


Ingredients:
celery, onions, carrots, garlic, apples, canola oil, flour, Worcestershire sauce, tomato ketchup, soy sauce, cider vinegar, maple syrup, chipotle chiles in adobo, fresh thyme sprigs, rosemary sprigs, red table wine, water, potato starch, Warm Potato Salad

Directions:
Preheat oven to 300 degrees F.
Cut the vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don't worry about the skins, seeds, etc. All will be strained later.
Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl, dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan.
Add all the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables.
In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil.
Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours. Remove the meat from the pot, and cut into rib sections, and set aside.
Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes], to make the barbecue glaze.
When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk until smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture. Toss the ribs back into the glaze to warm and coat them.
Mound the ribs up on a platter, and garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.