xiaoxl/recipe_data huggingface dataset:
Casbah CousCous Salad


Ingredients:
tomatoes, cucumbers, green onion, garbanzo beans, black pepper, kalamata olive, olive oil, lemon juice, garlic cloves, salt, of fresh mint

Directions:
"Combine all ingredients and refrigerate until serving."
CAESAR SALAD


Ingredients:
romaine lettuce, garlic cloves, horseradish, Worcestershire sauce, black pepper, extra virgin olive oil, lemon juice, parmesan cheese, bacon, capers, croutons

Directions:
After washing salad and draining well, place it in a salad sac and transfer to the freezer for 20 minutes then to the refrigerator until ready to serve. It makes the lettuce very crispy.
Cut half of one garlic cloves and rub bottom/sides of the bowl. Add yolk, Dijonnaise and horseradish; whisk until well blended. Add pressed garlic, Worcestershire and freshly ground black pepper; whisk again.
Pour slowly olive oil in the mixture, whisking at the same time. Add lemon juice and grated cheese to dressing.
When ready to serve, add chilled lettuce and toss until well coated. Add bacon, capers and croutons; combine with the salad. Place in 4 serving plate and sprinkle more cheese on top. Makes 4 servings.
Tea Milk - Theemelk


Ingredients:
milk, tea bags, sugar

Directions:
Heat milk to boiling point, taking care not to scorch; add tea bags and sugar to taste.
Steep for at least 3 minutes.
Serve hot or cold.
Caribbean Screwdriver


Ingredients:
"Malibu rum"

Directions:
Shake with ice., Strain the mixture into a tall glass., Garnish with a cherry.
Vegetarian Cheeseburger Pizza
Category: uncategorized
By Juliana Hale

Use your favorite plant-based burger patties in this vegetarian pizza. Make it completely vegan by using egg-free mayo and dairy-free Cheddar cheese-style shreds.

Ingredients:
¼ cup mayonnaise
3 tablespoons ketchup
1 teaspoon hot pepper sauce
1 tablespoon olive oil
1 (12-ounce) package plant-based burger patties
½ cup finely chopped onion
1 (16 ounce) package refrigerated pizza dough
1 (8 ounce) package shredded Colby-Monterey Jack cheese
½ cup dill pickle slices
1 tablespoon prepared yellow mustard, or to taste
¼ cup shredded lettuce, or to taste
¼ cup diced tomatoes, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 12-inch pizza pan. Whisk together mayonnaise, ketchup, and hot sauce in a small bowl. Heat oil in a large skillet over medium heat. Crumble burger patties into the skillet. Add onion; cook, stirring to break up patties, until crumbles are browned and onion is tender, 4 to 5 minutes. Roll dough to a 12-inch circle on a lightly floured surface, allowing dough to rest as necessary. Transfer to the prepared pizza pan, building up edges. Bake crust in the preheated oven for 8 minutes. Remove from the oven and spread mayonnaise mixture over crust. Sprinkle with 1/2 of the cheese. Top with burger mixture and remaining cheese. Bake until crust is brown and cheese is melted, about 15 minutes. Top with pickles and drizzle with mustard. Top with lettuce and tomatoes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 12-inch pizza

Calories: 668
Fat: 36.6 g
Saturated fat: 14.8 g
Carbohydrates: 61.6 g
Sugars: 10.1 g
Dietary fiber: 2.4 g
Protein: 23.4 g
Cholesterol: 59.4 mg
Sodium: 1708.4 mg
Red Lentil Soup with Lemon-Mint Yogurt
Category: soups-stews-and-chili
By Chef John

This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful--but it's also, thanks to the lentils, kinda meaty. When you're eating this, it really doesn't seem like a vegetable-based soup. Garnish with thinly sliced mint.

Ingredients:
2 tablespoons butter
1 large yellow onion, diced
1 teaspoon kosher salt, or more to taste
3 tablespoons tomato paste, or more to taste
4 cloves garlic, crushed
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
1 quart chicken broth
1 cup red lentils
1 rib celery, diced
1 large carrot, diced
6 leaves fresh mint, thinly sliced
1 pinch salt
½ teaspoon lemon zest
½  lemon, juiced
3 tablespoons plain Greek yogurt, or more to taste

Directions:
Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes. Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots. Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes. Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve. Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.

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

Calories: 293.9
Fat: 8.2 g
Saturated fat: 4.3 g
Carbohydrates: 41.2 g
Sugars: 6.6 g
Dietary fiber: 17.4 g
Protein: 15.8 g
Cholesterol: 22.4 mg
Sodium: 1654.2 mg
French Toast Waffles


Ingredients:
eggs, milk, butter, vanilla, cinnamon

Directions:
Preheat waffle iron.
Allow 2 to 3 slices of bread per serving.
Trim bread, if necessary, to fit your waffle iron.
Beat the eggs, milk, butter, vanilla and cinnamon in a shallow bowl or pie plate.
Dip bread in egg mixture, coating both sides.
Cook in hot waffle iron until golden brown.
Watch closely so it doesn't get too brown-- it doesn't have to cook as long as waffles do.
Serve with desired toppings.
Pizza Wrap


Ingredients:
12-inch tortilla, extra virgin olive oil, parmesan cheese, romano cheese, provolone cheese, sausage, mozzarella cheese

Directions:
Preheat oven to 400°F.
Lightly oil tortilla with extra virgin olive oil.
Sprinkle on parmesan or romano cheese.
Arrange the provolone, pepperoni or sausage, and red peppers in the center of the tortilla.
Sprinkle on the mozzarella cheese.
Fold up bottom fourth of shell, then fold over top fourth starting with one side, roll up the wrap to completely enclose filling.
Place on a hot frying pan seam side down.
Brush with additional oil; sprinkle on additional parmesan or romano, if desired.
Bake for 12-15 minutes, until golden brown.
Best of All: Slow Cooker Beef Stew
Category: soups-stews-and-chili
By Bobbee Valentine

I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.

Ingredients:
⅓ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1  onion, chopped
1 ½ cups beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
3  potatoes, diced
4  carrots, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2  bay leaves
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
1 teaspoon paprika

Directions:
Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely. Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker. Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker. Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture. Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

Prep time: 30 mins
Cook time: 7 hrs 15 mins
Total time: 7 hrs 45 mins
Yields: 10 servings

Calories: 249.5
Fat: 8.2 g
Saturated fat: 2.4 g
Carbohydrates: 21.5 g
Sugars: 2.5 g
Dietary fiber: 2.6 g
Protein: 19.3 g
Cholesterol: 47.9 mg
Sodium: 636.8 mg
Boudin Balls
Category: appetizers-and-snacks
By Chef John

The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with remoulade sauce.

Ingredients:
1 ¾ pounds boneless pork shoulder, cut into 1-inch cubes
6 ounces chicken livers, rinsed and trimmed
1  yellow onion, diced
2 stalks celery, diced
½ cup diced poblano pepper
½ cup seeded and diced jalapeno pepper
6 cloves garlic, minced
3 tablespoons kosher salt
1 ½ tablespoons ground black pepper
1 teaspoon chili powder
1 teaspoon cayenne pepper
4 cups cooked white rice, or more to taste
½ cup chopped fresh parsley
½ cup chopped green onion
1 cup all-purpose flour
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 cup dry bread crumbs
2  eggs, beaten
2 cups oil for frying, or as needed

Directions:
Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight. Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately. Transfer drained meat mixture to a cutting board and finely chop. Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll chilled meat mixture into 1-inch balls. Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl. Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

Prep time: 45 mins
Cook time: 1 hr 40 mins
Total time: 6 hrs 25 mins
Yields: 48 boudin balls

Calories: 300.8
Fat: 12.2 g
Saturated fat: 3.4 g
Carbohydrates: 32.7 g
Sugars: 1.6 g
Dietary fiber: 2 g
Protein: 14.3 g
Cholesterol: 107.7 mg
Sodium: 1569.1 mg
Benihana Mai Tai


Ingredients:
rum, rum, orange Curacao, orgeat syrup, lime, juice of

Directions:
"Shake vigorously."
Penne a La Broccoli


Ingredients:
penne, pasta, broccoli, olive oil, garlic cloves, water, salt, red pepper flakes, parmesan cheese

Directions:
Cook the pasta in rapidly boiling water until al dente.
Trim the ends of the broccoli stems and cut off the flowers. Peel the outer fibrous layer off the main stalks and cut the stalks into bite-sized pieces.
Separate the flower of the broccoli into bite-sized pieces.
Place the broccoli in a colander and rinse under cold running water. Put it in a saucepan with the olive oil, garlic, water and salt. Bring to a boil, cover tightly, and let steam until the broccoli is bright green and very crunchy-tender - no more than 5 minutes. Remove the lid and boil off most of the remaining liquid.
Toss the broccoli with cooked pasta. Top with red pepper flakes and Parmesan cheese, if desired.
Belizean Traditional Beans and Rice


Ingredients:
red kidney beans, coconut milk, garlic clove, rice, onion

Directions:
Soften beans (soak first] with garlic.
Boil until tender and whole, adding salt meat (previously boiled to soften] when almost tender.
Add the milk, onion and seasonings.
Wash rice, then add to the beans.
Cook over gentle heat until liquid is absorbed.
Stir gently with a fork, and add a little water from time to time until rice is cooked.
Serve hot with a meat dish.
(Some favorite meat dishes with rice and beans are: stuffed baked chicken, stew chicken, stew fish, fried fish or meat balls].
Bacon Ranch Pasta Salad
Category: salad
By Wilemon

This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.

Ingredients:
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
¼ teaspoon garlic powder
½ teaspoon garlic pepper
½ cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 335.7
Fat: 26.8 g
Saturated fat: 6.7 g
Carbohydrates: 14.9 g
Sugars: 1.6 g
Dietary fiber: 1.1 g
Protein: 9.3 g
Cholesterol: 31.3 mg
Sodium: 691.1 mg
Double Chocolate-Candy Cane Kiss Cookies
Category: desserts
By Traci

Perfect combination of chocolate with a sweet candy cane white chocolate treat on top! Layer cookies between waxed paper and store in the refrigerator for up to 5 days.

Ingredients:
1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon baking soda
2  eggs
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
48  white chocolate kisses with candy cane stripes

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 dozen

Calories: 99.3
Fat: 5.4 g
Saturated fat: 3.8 g
Carbohydrates: 12.6 g
Sugars: 8.7 g
Dietary fiber: 0.8 g
Protein: 1.3 g
Cholesterol: 17.2 mg
Sodium: 59.7 mg
Crispy Chicken Curry


Ingredients:
curry powder, carrots, rice, limes, juice and zest of

Directions:
Preheat oven to 475°F.
Place chicken in the center of a large rimmed baking sheet; season the outside with curry powder, salt, and pepper. Scatter carrots around chicken. Roast until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone] registers 165°F, 35 to 45 minutes.
Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.
Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet]; toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.
Pumpkin Cheesecake Cups !!


Ingredients:
low-fat cream cheese, cream cheese, pumpkin, maple syrup, eggs, ground cinnamon, ground nutmeg, salt

Directions:
Preheat oven to 350 degrees., Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup., In a large bowl beat cream cheese until fluffy., Gradually beat in condensed milk until mixture is smooth., Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt., Mix well., Spoon into muffin cups., Fill 3/4 full., Bake for 40 minutes or until center appears nearly set when shaken., Cool 1 hour., Cover and refrigerate for 4 hours., I served with whipped cream that was lightly dusted with ground cinnamon.
Kitchen Kouture Stuffed Mushrooms


Ingredients:
mushrooms, butter, garlic cloves, green onions, salt, cream cheese, bacon, cheddar cheese

Directions:
Remove stems of the mushrooms. Finely chop enough stems to equal 1/4 cup, and set aside.
Wipe mushroom caps clean with a damp paper towel. Place caps on a rimmed baking sheet.
In a saucepan, melt butter over medium heet. Add garlic, green onion, and mushroom stems. Cook until tender.
Stir in salt, cream cheese, & bacon. Stiring till cream cheese melts.
Add in cheddar cheese. Stiring well.
Remove from heat, cover, & refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Spoon cream cheese mixture into mushroom caps.
Bake for 25 minutes.
Crock Pot Pork Tenderloin


Ingredients:
sweet potatoes, yukon gold potatoes, fennel seeds, dried oregano, paprika, garlic powder, salt, black pepper, chicken broth

Directions:
1.  Place potatoes in slow cooker.
2.  In a small bowl combine fennel seeds, oregano, paprika, garlic powder, salt and pepper.  Mix well.
3.  Rub mixture onto pork tenderloin.  Tenderloin might have to be cut in half in order to fit into the slow cooker.  (The rub can be applied to the tenderloin the night before and refrigerated to save time and add extra flavor.].
4.  Place tenderloin on potatoes.
5.  Pour broth over pork and potatoes.
6.  Cover; cook on low setting for 8-9 hours.
Shrimp With Feta over Couscous


Ingredients:
olive oil, onion, garlic cloves, tomatoes, dry white wine, lemon juice, lemon zest, large shrimp, capers, kalamata olives, cornstarch, basil, oregano, feta cheese, couscous

Directions:
Heat olive oil in a large skillet over medium hear, when hot add onions and garlic.  Saute until starting to brown.
Add tomatoes, wine, lemon juice and lemon zest.  Reduce until almost dry.
Add chicken stock and simmer over medium-low heat to for 10 minutes to reduce sauce slightly.
(repare couscous at this time, keep hot until ready to serve.].
Stir shrimp into sauce, simmer just until prawns are cooked.  If sauce is hinner than you like, thicken with cornstarch to achieve the desired consistency.
Remove shrimp from heat, stir in capers, olives and herbs.
Divide couscous onto 4 serving plates.  Spoon shrimp and sauce on top of couscous.  Sprinkle with feta.  Serve immediately.
Black Bean Dip


Ingredients:
black beans, green chili, salsa, nonfat sour cream, light cheddar cheese, baked corn tortilla chips

Directions:
Drain and mash black beans leaving some whole.
Add chillies(you can add a bit of the juice for extra flavour], salsa, sour cream and half the grated cheese.
Blend well.
Pour mixture into medium sized baking dish.
Cover with remaining cheese and bake at 350F for about 30 minutes or until bubbly.
Serve warm with plain tortilla chips.
Thai Style Lime Pilaf


Ingredients:
light coconut milk, water, chicken broth, water, chicken broth, lime, zest of, red pepper flakes, turmeric, sugar, fresh basil

Directions:
Combine all ingredints except basil in pot, stir over medium heat until reaches boil.
Reduce heat to low, cover and cook for 15-20 minutes without lifting lid.
Remove lid, add basil and fluff with fork. Let sit, covered for 5 additional minutes.
If your rice seems sticky, a small squeeze of fresh lime juice stirred into rice will help.
Salted Caramel Chocolate Chip Cookies
Category: desserts
By tahoegirl

I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1 ¾ cups brown sugar
1 cup unsalted butter, softened
¼ cup white sugar
2  eggs
2 teaspoons vanilla extract
2 cups chocolate chips
18  unwrapped caramel candies (such as Werther's®), each cut into 6 pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips. Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 dozen cookies

Calories: 178
Fat: 8.6 g
Saturated fat: 5.1 g
Carbohydrates: 24.9 g
Sugars: 15.7 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 24.1 mg
Sodium: 104.7 mg
Apple-Chip Snacking Cake


Ingredients:
eggs, vanilla extract, flour, sugar, baking soda, ground cinnamon, salt, tart apples, confectioners' sugar

Directions:
Preheat oven to 350°F.
Grease and flour square pan, 9X9X2.
In large bowl, mix eggs, oil, apple juice and vanilla.
Combine flour, sugar, baking soda, cinnamon and salt together; ten stir into batter until combined.
Add apples, chocolate chips and nuts; stir until well blended.
Pour into pan; bake 40-45 minutes.
Cool completely and then serve sprinkled with confectioners' sugar or with a dollop of whipped topping.
Peachy Pork


Ingredients:
garlic cloves, salsa

Directions:
Brown pork on each side with garlic in a skillet over medium high heat, about 6-9 minutes.
Mix preserves and salsa in a measuring cup.
Pour over chops.
Cover and simmer for at least 15 minutes.  (The longer the better, I just don't ever have any more time!].
Serve over rice!
Bahama Mama
Category: drinks
By THALL

A delicious tropical adult drink!

Ingredients:
½ fluid ounce rum
½ fluid ounce coconut-flavored rum
½ fluid ounce grenadine syrup
1 fluid ounce orange juice
1 fluid ounce pineapple juice
1 cup crushed ice

Directions:
Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

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

Calories: 150.4
Fat: 1.2 g
Saturated fat: 0.8 g
Carbohydrates: 22.4 g
Sugars: 14.5 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 8.5 mg
Sodium: 21.1 mg
Vietnamese Hot and Sour Soup


Ingredients:
chicken broth, vegetable broth, lemongrass, shiitake mushroom, onion, medium shrimp, fish sauce, fresh lime juice, fresh bean sprout, green onions, fresh jalapeno chilies, fresh cilantro, fresh basil

Directions:
In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
Add shrimp, fish sauce and lime juice to the pot.
Cook until shrimp is opaque (1 - 2 minutes].
Add rice noodles and heat another minute.
Serve in soup bowls with garnishes as desired.
Roasted Fries


Ingredients:
russet potatoes, kosher salt, black pepper

Directions:
Preheat oven to 500*F.
Cut potatoes lengthwise into 1/3 inch thick slices, then cut into 1/3 inch wide sticks.
Immediately toss with oil, salt and pepper in a large bowl.
Spread sticks in 1 layer in a large shallow baking pan.
Bake in lower third of oven 15 minutes.
Loosen potatoes from bottom of pan with metal spatula, then turn over and spread ot again.
Bake until crisp and golden brown on edges, about 10 minutes more.