xiaoxl/recipe_data huggingface dataset:
Chicago's Chicken Vesuvio
Category: meat-and-poultry
By Diana71

This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love.

Ingredients:
2 pounds bone-in, skin-on chicken pieces
salt and freshly ground black pepper to taste
¼ cup olive oil
2 cups Yukon Gold potato wedges
½  onion, chopped
5 cloves garlic, sliced
⅔ cup dry white wine
⅔ cup chicken stock
2 tablespoons chopped fresh parsley
1 tablespoon Italian seasoning
1 tablespoon butter, or more as needed
½ cup frozen peas

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper. Warm olive oil in an oven-safe skillet over medium heat and add chicken, skin-side down. Cook until chicken is browned and skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside. Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside. Pour wine into skillet and cook until reduced to 1/2 volume. Deglaze the pan by scraping chicken bits and other browned bits up. Return potatoes, onion, and garlic to the skillet. Add chicken stock, parsley, and Italian seasoning. Stir to combine. Add chicken pieces on top. Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Return the skillet to stove and remove chicken and vegetables, leaving liquid. Bring to a simmer. Add butter and stir until smooth, about 5 minutes. Salt and pepper to taste. Add peas to sauce and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 305.6
Fat: 16.4 g
Saturated fat: 4 g
Carbohydrates: 12.2 g
Sugars: 1.4 g
Dietary fiber: 1.6 g
Protein: 23.2 g
Cholesterol: 81.4 mg
Sodium: 174.4 mg
Baked Banana Nut Donuts


Ingredients:
bananas, egg, unsweetened applesauce, vanilla extract, whole wheat flour, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, salt, low-fat cream cheese, powdered sugar, nonfat milk, walnuts

Directions:
Preheat oven to 350°F. Coat a doughnut pan with cooking spray.
Combine bananas, egg, applesauce and vanilla in a large bowl. Combine flours, baking powder, cinnamon and salt in a separate bowl; stir into banana mixture.
Spoon 1/3 cup batter into each cup of doughnut pan. Bake 12 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Prepare cream cheese glaze in a shallow bowl: Mix together cream cheese and sugar; stir in milk.
Dip tops of cooled doughnuts in glaze, and set on a wire rack. Sprinkle each with 1 teaspoon walnuts.
161 calories with 1 TBS glaze and nuts.
Keto Mozzarella Alfredo Sauce
Category: side-dish
By dalton

Extremely easy to make, this low-carb, high-fat keto Alfredo sauce pairs perfectly with keto pasta or lovely grilled chicken!

Ingredients:
¼ cup heavy whipping cream
1 ounce mozzarella cheese, cubed
1 tablespoon butter
½ teaspoon onion powder
½ teaspoon minced garlic
1 dash salt
1 dash ground black pepper

Directions:
Combine heavy cream, mozzarella cheese, butter, onion powder, garlic, salt, and pepper in a small saucepan over medium heat. Cook and whisk ingredients until smooth, 3 to 5 minutes. Simmer, stirring occasionally, for 5 minutes more.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 1 serving

Calories: 387.4
Fat: 38.1 g
Saturated fat: 23.9 g
Carbohydrates: 4.4 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 8.5 g
Cholesterol: 130.2 mg
Sodium: 674.5 mg
Caramelized Onion Confit


Ingredients:
olive oil, butter, onions, bay leaves, sugar, salt, white wine

Directions:
Combine the olive oil and butter in a large heavy-bottomed saucepan over medium heat.
When the butter foams, add half of the sliced onions and 2 of the bay leaves.
Sprinkle with half of the sugar and half of the salt.
Add remaining onions, bay leaves, sugar and salt.
Cover, reduce heat to low, and cook for 20 minutes.
Uncover, stir, and increase heat to medium.
Cook for 15 minutes, stirring occasionally.
Increase heat to high and cook, stirring constantly, until the onions are a deep golden brown, about 10 minutes.
Add the wine and stir, scraping bottom of pan to dislodge any browned bits.
Cook for 4 or 5 minutes longer.
Serve hot or at room temperature.
George's Salmon-Pepper Pate
Category: appetizers-and-snacks
By George Bacon Jr.

Pate is a great way to use leftover salmon!

Ingredients:
⅓ pound cooked salmon fillet
½ cup Greek yogurt
¼ teaspoon salt
1 teaspoon dried dill weed
2 tablespoons butter, or to taste
4 slices French bread, or to taste
2 tablespoons prepared jalapeno pepper jelly, or to taste

Directions:
Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour. Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 1 cup of pate

Calories: 193.8
Fat: 8.9 g
Saturated fat: 5.1 g
Carbohydrates: 23.6 g
Sugars: 6.2 g
Dietary fiber: 0.7 g
Protein: 5.4 g
Cholesterol: 22 mg
Sodium: 393.4 mg
Orange Angel Cake


Ingredients:
character(0]

Directions:
Follow directions on box using the orange juice in place of the water called for.
After pouring into pan, sprinkle with slivered almonds.
Bake following instruction on box.
Cool as directed.
Serve plain or lightly iced.
•  Variations: Limeade or lemonade equally as good as orange juice.
Mexican Popcorn Muffins


Ingredients:
flour, baking powder, salt, sugar, butter, milk, eggs, green chilies

Directions:
Sift flour, measure and sift with baking powder, salt, and sugar.
Add milk, popped corn, eggs and melted butter.
Stir in cheese and green chiles.
Fill well-oiled muffin tins 2/3 full.
Bake in pre-heated oven (435 F] for 20 minutes.
Makes 12 regular sized muffins.
Savory Chicken Sunday Supper


Ingredients:
chicken, onion, garlic clove, celery leaves, green bell pepper, carrots, long grain white rice, chicken broth, marjoram, salt, pepper, peas

Directions:
In a Dutch oven, heat oil over medium high. Add chicken and cook, turning, until golden on all sides, 8-10 minutes. Drain off any fat.
Add onion, garlic, celery leaves, green pepper and carrots. Cook, stirring, until onion is soft, 2-3 minutes.
Stir in potatoes, rice, broth, marjoram, salt and pepper. Heat to boiling, reduce heat to low and simmer, covered, until rice and potatoes are tender, 20-25 minutes.
Stir in peas and let stand, covered, 5 minutes.
Baked Oatmeal Breakfast Bars
Category: breakfast-and-brunch
By Nichole Tews

I wanted an on-the-go oatmeal bar without the artificial ingredients of commercial bars. This is the base for the bars, a recipe easily modified to suit your own tastes.

Ingredients:
2 cups old-fashioned rolled oats
⅓ cup packed brown sugar
1 tablespoon white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk
2  eggs
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan. Bake in the preheated oven until edges are golden brown, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 16 bars

Calories: 184.1
Fat: 6.7 g
Saturated fat: 1.3 g
Carbohydrates: 26.2 g
Sugars: 12.3 g
Dietary fiber: 2.1 g
Protein: 5.3 g
Cholesterol: 48.9 mg
Sodium: 270.6 mg
Sesame Udon Noodles
Category: side-dish
By BAJATHECAT

This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.

Ingredients:
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
¼ cup soy sauce
3 tablespoons rice vinegar
¼ cup peanut oil
3 tablespoons sesame oil
1 dash hot pepper sauce
½  green bell pepper, julienned
½  red bell pepper, julienned
½  yellow bell pepper, julienned
4  green onions, minced
2 cups diagonally sliced snap peas
2 tablespoons sesame seeds, toasted
1 (7 ounce) package fresh udon noodles

Directions:
In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend. Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl. In a microwave-safe bowl, combine the green, red, and yellow peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

Prep time: 20 mins
Cook time: 3 mins
Total time: 23 mins
Yields: 4 servings

Calories: 459.5
Fat: 27 g
Saturated fat: 4.1 g
Carbohydrates: 45.1 g
Sugars: 2 g
Dietary fiber: 5.5 g
Protein: 9.9 g
Sodium: 1205.8 mg
Cheeseburger Soup III
Category: soups-stews-and-chili
By BECKY92

Wonderful soup for those cold, rainy or snowy days!  My family absolutely loves this hearty soup. The warming zip of cayenne gives it a taste all its own.  This is also excellent to reheat in the microwave for a fast meal.

Ingredients:
1 ½ cups water
2 cups peeled and cubed potatoes
2  carrots, grated
1 small onion, chopped
¼ cup chopped green bell pepper
1  jalapeno pepper, seeded and minced
1 clove garlic, minced
½ teaspoon salt
2 cubes beef bouillon, crumbled
1 pound ground beef
2 ½ cups milk, divided
3 tablespoons all-purpose flour
½ pound processed American cheese, cubed
¼ teaspoon cayenne pepper

Directions:
In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic.  Sprinkle salt and bouillon over the mixture.  Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender. Meanwhile, in a large skillet over medium heat, cook beef until brown; drain. Stir cooked beef and 2 cups milk into the soup and heat through.  Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup.  Bring to a low boil and cook, stirring, until thickened, 3 minutes. Reduce heat to low and stir in cheese until melted.  Season with cayenne.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 428.7
Fat: 24.6 g
Saturated fat: 12.9 g
Carbohydrates: 21.5 g
Sugars: 7.1 g
Dietary fiber: 2 g
Protein: 29.6 g
Cholesterol: 95.8 mg
Sodium: 1256.5 mg
Lentil Minestrone Soup


Ingredients:
extra virgin olive oil, onions, tomato paste, parsley, garlic cloves, carrots, celery, salt, black pepper, green lentil, bay leaves, parsley sprigs, fresh thyme sprigs, water, soy sauce, greens, parmesan cheese

Directions:
Heat the oil in a wide soup pot with the onions. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
Add the lentils, bay leaves, parsley and thyme sprigs, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
Taste for salt and season with pepper to taste. If it needs more depth, add soy sauce to taste, starting with 1 tbls. The soup may seem a little bland at this point, but the flavors will come together when the soup is finished. Remove the bay leaves, parsley and thyme sprigs.
Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
When ready to serve, add the greens and pasta to the soup and  heat through.
Serve with extra virgin olive oil drizzled into each bowl, a generous grind of black pepper, and the shaved Parmesan cheese.
Enjoy!
Garlic and Leek Quinoa


Ingredients:
quinoa, water, leek

Directions:
Combine all ingredients in a saucepan and bring to a boil.
Reduce heat and simmer, covered, until quinoa is translucent and the water is absorbed, about 10-15 minutes.
Stir and serve.
Green Beans and Feta with Dill


Ingredients:
fresh green beans, feta cheese, red onion, fresh dill

Directions:
Cook beans for 7 minutes in boiling water or until tender crisp.
Drain; rinse with cold water.
Toss beans with dressing, cheese, onion and dill in large bowl.
Serve immediately or refrigerate for several hours.
Glen's Pecan Pie Muffins


Ingredients:
brown sugar, flour, pecans, real butter, eggs

Directions:
In a bowl, mix brown sugar, flour and pecans; Set aside.
Combine melted butter and eggs; mix well.
Stir into flour mixture just until moistened.
Fill greased and floured MINIATURE muffin cups two thirds full. (DO NOT USE LARGER MUFFIN PAN.].
Bake at 350 degrees for 15 minutes
Remove immediately to cool. ENJOY!
Corn Fritters With Scallions


Ingredients:
yellow cornmeal, unbleached flour, baking powder, salt, pepper, nutmeg, egg, milk, green onions, red pepper flakes, corn, frozen corn

Directions:
In a medium bowl combine the cornmeal, flour, baking powder, salt, pepper and nutmeg.
In a large bowl beat the egg. Stir in the milk and reserved corn liquid (or water].
Stir in the dry ingredients and blend well.
Stir in the corn (if using frozen corn, defrost first] and green onions. For best results, refrigerate batter for 30 minutes.
In a large pan heat some oil until it bubbles when a small amount of batter is dropped inches.
Dip a utensil into the hot oil to coat and then measure out 1 rounded tablespoon of the cornmeal batter into the pan.
Cook fritters until golden on  one side then turn over and cook until golden on other side.
Remove fritters from the pan, drain on paper towels and transfer to warming platter.
Serve warm with garnish of green onion slices and red pepper flakes if desired. Season with salt and pepper if necessary.
Yield: I eat these too fast to remember how many fritters the recipe yields!  Also, be sure your cornmeal is fresh.
Jansson's Frestelse


Ingredients:
butter, onions, idaho potatoes, yukon gold potatoes, heavy cream, white pepper

Directions:
Preheat the oven to 425 degrees F. Butter an 11- by 14-inch casserole dish.
Peel and slice the onions in half, and then into 1/8-inch slices. Sweat the onions in the butter until they have a tiny bit of color.
Peel the potatoes, keeping the peeled ones in cold water so they do not discolor. Cut up the potatoes into evenly sized sticks, about 1/4 by 1/4 by 3 inches (they do not have to be perfect]. Do not put the potato sticks back in the water as they will lose too much starch.
Pour the anchovy brine into the heavy cream, stir with a fork and add ground white pepper to taste.
Layer the potatoes, onions and anchovy fillets in the casserole, beginning and ending with the potatoes. Pour the cream mixture over the potatoes until almost to the top. Bake until golden brown on top, 45 minutes. Let rest 5 to 10 minutes before serving. This dish can also be reheated slowly in the oven the next day.
Sweet and Sour Pork


Ingredients:
pork, sherry wine, soy sauce, salt, sugar, catsup, cider vinegar, soy sauce, garlic clove, cornstarch, water, pineapple chunk, snow peas, cornstarch

Directions:
Mix pork, sherry, soy sauce, cornstarch and salt in bowl.
Separate pieces and fry in oil (350°F] until crisp on edges and well done (8-10 minutes].
Drain well and put pork on paper towels.
Keep warm.
Next make the sweet and sour sauce.
Mix next 2/3 cup sugar, catsup, pineapple juice, cider vinegar and soy sauce in bowl and set aside.
In a saucepan heat the remaining one tablespoon oil and brown garlic.
Throw away garlic.
Add sugar/vinegar mixture to saucepan and cook until mixture boils.
Stir in corn-starch/water mixture, stirring constantly until it thickens.
Add pineapple chunks and snow peas (if using], then add pork.
Mix well.
Peppermint Mocha


Ingredients:
sugar, water, warm water, milk, soymilk

Directions:
In a small saucepan, combine water and sugar. Bring to a boil. When sugar is dissolved, reduce to a simmer, add peppermint extract and simmer 20 minutes. (This makes enough for 6 drinks!].
In a warmed mug, combine cocoa mix and water, stirring to form a paste. Add the espresso, 1/2 Tbsp of peppermint syrup and the milk. Stir until well combined. Top with whipped cream if desired.
Chiko Rolls


Ingredients:
ground beef, lamb, butter, yellow onion, carrot, green cabbage, green onion, celery, brown sugar, curry powder, cornstarch, egg, canola oil

Directions:
Take the egg roll wrappers from the freezer a few hours before assembling the recipe.
In a non-stick skillet, cook the beef or lamb in 1 tablespoon of oil until browned and crumbly. Lamb adds more flavour to the roll, but beef is a good substitute.
In another pan, melt the butter on gentle heat and add the onion, carrot, cabbage, green onions and celery and cook until softened. Add salt and pepper to taste. Add the beef, couscous, brown sugar, curry powder and cornstarch and cook for another 3 minutes. Let the mixture cool.
Lay out 1 wrapper. Cover extra wrappers with a damp cloth to stop them from drying out and cracking. Place about 4 tablespoons of mixture a quarter of the way into the wrapper forming a log shape. Tuck the left and right side over the mixture, brush with egg and roll up from bottom to top keeping it quite tight. Cover assembled rolls with a damp cloth.
Heat the canola oil in a pot on the stove until the temperature is 300°F Blanch the rolls in the oil for about 7 minutes. (At this point you don't want any colour on the rolls.] Remove the rolls from the oil and let rest for a few minutes while the oil reaches a temperature of 350°F Place the rolls back in the hotter oil and cook until golden brown. Alternatively, reheat in an oven at 400F for about 12 minutes until brown.
Serve fresh and hot with a healthy dose of smoky tomato ketchup and a glass of Mallee Rock Pinot Grigio.
Couscous and Chicken Fruit Salad


Ingredients:
cornstarch, gingerroot, rice vinegar, couscous, mango, red seedless grapes, fresh spinach leaves, coconut

Directions:
Drain liquid from fruit salad and reserve.
In small saucepan, combine 1/4 cup reserved fruit juices, cornstarch, gingerroot and vinegar; blend well with wire whisk.
Cook over medium heat until thick and bubbly, stirring constantly. Refrigerate to cool slightly.
Add water to the remaining fruit juices to make 1-1/2 cups; place in medium saucepan.
Bring to boil over medium heat. STir in couscous. Cover; remove from heat. Let stand 5 minutes.
Refrigerate 10-15 minutes to cool slightly.
Meanwhile, in large bowl, combine fruit salad, chicken, mango and grapes. Add slightly cooled dressing; toss gently to coat.
Line serving platter with spinach leaves.
Spoon cooled couscous evenly over spinach.
Top with fruit and chicken mixture.
Sprinkle with coconut, if using.
Picadas (Pinched Masa Tartlets)


Ingredients:
salt, masa harina flour, vegetable shortening, salsa, green chili salsa, queso fresco

Directions:
For the picadas: With your hands, work the salt into the masa.
Shape it into 20 to 22 walnut-size balls.
Press them into rounds about 3 inches across and 1/8-inch thick.
Set them side by side (not stacked] on baking sheets as they are shaped, covering them with a damp cloth.
Lightly grease a griddle or large cast-iron skillet and heat over medium-high heat until a drop of water sizzles on contact.
Have ready a basket lined with tea towels.
Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking.
Place 2 of the prepared masa rounds on the hot griddle and cook for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look.
Turn and cook the other side for 1 to 1 1/2 minutes more.
Transfer to a plate or work surface and, while they're still hot, quickly pinch up the edges of each into a slightly raised rim.
Place them in the basket and cover snugly with the towels.
Continue with the remaining masa rounds, 2 at a time.
Line a baking sheet with paper towels.
In a small skillet or saucepan, heat the lard or shortening over medium heat until hot but not quite rippling.
Using kitchen tongs, slide each picada into the hot fat and let it cook for 10 to 20 seconds.
Before it starts to brown, lift out, letting it drain well, and set on the prepared baking sheet.
When all the picadas are done, layer them with guacamole, cooked chicken and salsa.
Scatter some of the grated cheese over the sauce, top with some chopped onion, if desired, and serve.
Parmesan Mustard Chops With Apricot and  Jalapeno Sauce


Ingredients:
parmesan cheese, Dijon mustard, olive oil, apricot, Splenda sugar substitute, sugar, water

Directions:
Rub chops evenly with mustard., Cover each side of the chop LIBERALLY with Parmesan cheese., Put olive oil in large heated skillet., Cook pork chops 10-15 minutes or until juices run clear., In bowl mix all ingredients together., Heat in microwave or on stove top just to heat through. Around 3-5 minutes., You can pour sauce over chops or serve on the side for dipping.
Fresh Strawberries With Brown Sugar Creme Fraiche Easy!!!


Ingredients:
fresh strawberries, brown sugar, creme fraiche, mint

Directions:
Stem and slice strawberries.
Stir brown sugar into creme fraiche.
Serve strawberries in bowls and pass the creme fraiche to drizzle over the top and sprinkle with mint for garnish.
5 Layered Lasagna


Ingredients:
lean ground beef, onion, parsley, cottage cheese, mozzarella cheese, cheddar cheese, parsley

Directions:
Boil lasagna noodles until soft.
Cook beef and onion in big fry pan for 10 min or until thoroughly cooked.
Add spaghetti sauce, Italian seasoning, and parsley.  Simmer for 5 minute.
Drain noodles and rinse with cold water (this makes it easier to work with].
Spray/grease 9 X 13 pan.
Put 3 noodles across bottom of pan (1st layer].
Put half of spaghetti sauce on top.
Put 3 more noodles across (2nd layer].
Put ½ of mozzarella cheese on top.
Put 3 more noodles across (3rd layer].
Put all of cottage cheese on top.
Put 3 more noodles across (4th layer].
Put the remaining spaghetti sauce on top.
Put 3 more noodles across (5th layer].
Sprinkle the rest of the mozzarella cheese, cheddar and parsley on top.
Bake at 400 F for 10 minute until cheese is melted on top.
Keto Broccoli Salad
Category: salad
By Tiffani Wilson

This keto broccoli salad can be eaten as a main dish.

Ingredients:
1 pound bacon
2 cups broccoli florets, chopped
2 cups cauliflower florets, chopped
1  carrot, chopped
¼ cup chopped green onions
½ cup mayonnaise
¼ cup distilled white vinegar
1 tablespoon sour cream
1 pinch garlic powder
1 pinch dried basil
¼ cup shredded Cheddar cheese
1 tablespoon chopped fresh cilantro, or to taste

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop and set aside. Combine broccoli, cauliflower, carrot, and green onions in a large bowl. Combine mayonnaise, vinegar, and sour cream in a separate bowl. Beat until smooth. Season with garlic powder and basil. Pour dressing over vegetables and toss to coat evenly. Chill until flavors meld, about 1 hour. Serve salad garnished with Cheddar cheese and cilantro.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 474
Fat: 40.8 g
Saturated fat: 10.4 g
Carbohydrates: 9.7 g
Sugars: 3.3 g
Dietary fiber: 3.2 g
Protein: 18.5 g
Cholesterol: 60.4 mg
Sodium: 1105.7 mg