xiaoxl/recipe_data huggingface dataset:
Lofthouse Frosting


Ingredients:
confectioners' sugar, shortening, milk, vanilla extract

Directions:
In a large bowl, cream together the confectioners' sugar and shortening until smooth.
Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
Color with food coloring if desired.
Peanut Butter Bars


Ingredients:
brown sugar, margarine, chunky peanut butter, egg, vanilla, flour, baking soda, oatmeal, margarine, peanut butter, confectioners' sugar, vanilla, milk

Directions:
Mix all ingredients together., Batter will be very thick., Press into greased 9 x 13 pan., Bake at 375° for 12 to 15 minutes., Let cool and frost., For frosting: Mix all ingredients together until smooth and frost bars.
Creamy Butternut Squash Casserole
Category: side-dish
By Laka kuharica - Easy Cook

Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.

Ingredients:
2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed  (Optional)
3  eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish. Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish. Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese. Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 512.4
Fat: 30.1 g
Saturated fat: 14.1 g
Carbohydrates: 41.8 g
Sugars: 8.6 g
Dietary fiber: 6.5 g
Protein: 24.2 g
Cholesterol: 194 mg
Sodium: 713.8 mg
Little Round Chinese Meatballs


Ingredients:
ground beef, soy sauce, water, ground ginger, garlic clove

Directions:
"Mix all ingredients. Shape into little balls about 1-inch in diameter. Bake on a sheet pan for 1 hour at 275°F."
Spicy Szechuan Sauteed Chicken


Ingredients:
chicken, broccoli florets, green onions, gingerroot, garlic clove, wine, soy sauce, sugar, chili sauce, szechwan pepper, cornstarch

Directions:
Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces.
Cook for 2-2 1/2 minutes.
Add remainder of ingredients except blanched broccoli florets and cornstarch, and stir for a further 1-2 minutes.
Mix well.
Thicken and place chicken in center of a dish with broccoli on each side.
Air Fryer Lava Cakes
Category: uncategorized
By Yoly

Easy recipe for those days when you want something chocolaty and quick to make. This recipe is for 2 lava cakes but can be easily doubled.

Ingredients:
⅓ cup semisweet chocolate chips
¼ cup unsalted butter
½ cup powdered sugar
1 large egg
1 large egg yolk
½ teaspoon vanilla extract
⅛ teaspoon salt
3 tablespoons all-purpose flour

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Grease 2 individual ramekins. Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Mix powdered sugar, egg, egg yolk, vanilla extract, and salt into the melted chocolate; whisk until combined. Add flour and mix until incorporated. Pour batter into the prepared ramekins and place into the air fryer basket. Cover the ramekins with large pieces of foil, tucking ends underneath to prevent foil from flying off. Cook for 8 to 10 minutes. Remove foil and continue cooking until edges are set, an additional 2 to 4 minutes. Remove from the air fryer and let sit for 5 minutes. Invert onto dessert plates and serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 lava cakes

Calories: 456.3
Fat: 29.4 g
Saturated fat: 17 g
Carbohydrates: 43.4 g
Sugars: 33.5 g
Dietary fiber: 0.6 g
Protein: 6.2 g
Cholesterol: 256.4 mg
Sodium: 188.1 mg
Bailey's Creme Brulee


Ingredients:
heavy cream, irish cream, vanilla extract, light brown sugar, brown sugar, white sugar

Directions:
Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
When combined, add a bit more, and so on until warmed through.
When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
Remove from water bath and refrigerate at least 4 hours or overnight.
To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.
Kimmy's Chocolate Mousse Cake


Ingredients:
eggs, water, heavy whipping cream, confectioners' sugar, vanilla extract, water

Directions:
Mix chocolate cake mix, eggs, 1 1/2 cups water and vegetable oil and bake in two greased, nonstick 8 inch cake pans at 350°F for 30 minutes or until set.
In a saucepan over medium heat, melt chocolate, vanilla extract and 6 tablespoons of water.
In a large bowl, whip cream with an electric hand mixer until almost fluffy.
Add sugar.
SLOWLY add half of the chocolate mixture to the cream and continue to beat until the consistency of mousse.
Refrigerate.
When cakes are cool, spread the mouse over one layer.
On top of that, add the second cake.
Frost the entire cake.
Drizzle the remaining chocolate over the top.
Refrigerate overnight.
Greek Bow Tie Pasta Salad


Ingredients:
bow tie pasta, olive oil, chicken, garlic cloves, red onion, tomatoes, feta cheese, parsley, lemon juice, oregano, button mushroom, black olives, cucumber

Directions:
Cook pasta to al dente; drain.
Heat olive oil; cook chicken and garlic (you can use my Greek seasoning mix on the chicken].
Add to pasta.
Add red onions, artichoke hearts with the liquid, tomato, feta cheese, parsley, lemon juice, oregano, button mushrooms, oil and vinegar dressing, olives, and cucumber.
Season to taste; you may need additional vinaigrette dressing.
Tie-Dye Fruity Cupcakes


Ingredients:
gelatin, gelatin, gelatin

Directions:
Prepare cake batter as directed on package; divide evenly into 3 bowls.
Stir different flavor gelatin mix into batter in each bowl.  Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 tablespoons of each batter to each cup.  Bake as directed on package for cupcakes.  Cool completely.
Spread with frosting.
Chef John's Sunday Pasta Sauce
Category: side-dish
By Chef John

This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.

Ingredients:
2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2  bone-in chicken thighs
1  onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
2 cups water, divided
¼ cup tomato paste
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

Directions:
Preheat oven to 425 degrees F (220 degrees C). Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil. Roast in the preheated oven until meat is well browned, 20 to 30 minutes. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture. Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Prep time: 30 mins
Cook time: 4 hrs 20 mins
Total time: 4 hrs 50 mins
Yields: 10 servings

Calories: 338.9
Fat: 19.6 g
Saturated fat: 6.4 g
Carbohydrates: 20.3 g
Sugars: 1.3 g
Dietary fiber: 5.1 g
Protein: 23.2 g
Cholesterol: 70.8 mg
Sodium: 915.6 mg
Creamy Green Beans (1 Ww Point)


Ingredients:
green beans, seasoning salt, ground black pepper, butter, heavy cream, alfredo sauce mix

Directions:
Put frozen green beans in crock pot with salt and pepper; dot with butter.
Cover and cook on low for 2 hours.
Add cream and dry Alfredo sauce mix and cook for 30 to 45 minutes longer.
Stove Top method:
Add all ingredients and heat until heated through and the sauce thickens.
Crispy Fried Chicken Skin
Category: appetizers-and-snacks
By Soup Loving Nicole

Chicken cracklings are similar to pork rinds but made with chicken skin.

Ingredients:
5  chicken leg quarters, raw skin only
vegetable oil for frying
salt to taste

Directions:
Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips. Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours. Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.

Prep time: 5 mins
Cook time: 25 mins
Total time: 8 hrs 30 mins
Yields: 4 servings

Calories: 143.8
Fat: 12.8 g
Saturated fat: 1.9 g
Protein: 7.1 g
Cholesterol: 21.8 mg
Sodium: 59.8 mg
Bob's Sweet Pepper Skillet
Category: main-dish
By Plain ole Bob

If you're looking for a tasty dish to go with just about anything, this is it. This easy pepper medley is a snap to sautee on the stove top.

Ingredients:
2 teaspoons extra-virgin olive oil
2 teaspoons sesame oil
3  green bell peppers, thinly sliced
1  yellow bell pepper, chopped
1  red bell pepper, chopped
1  red onion, chopped
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 90.7
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 10.9 g
Sugars: 5.3 g
Dietary fiber: 2.9 g
Protein: 1.8 g
Sodium: 151.2 mg
Jolly Giant Meatballs


Ingredients:
French style green beans, eggs, parmesan cheese, linguine

Directions:
Preheat the oven to 425ºF.
In a large bowl, mix the beef, green beans, eggs, bread crumbs, Parmesan, salt, and pepper with your hands until well mixed. Form into 9 baseball-sized meatballs and place in a single layer in a 13-by-9-by-2-inch baking dish.
Cover with foil and bake until browned and a meat thermometer inserted in the center registers 165ºF, about 35 minutes. Uncover, pour the sauce over the meatballs, and bake, uncovered, for 15 minutes longer. Transfer 3 meatballs to an airtight container and refrigerate for the Meatball Pizza.
Meanwhile, cook the linguine according to the package’s directions. Divide among serving dishes and top with the meatballs and sauce and Parmesan.
Tip: The meatballs can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
The Ultimate Scrambled Eggs


Ingredients:
eggs, salt, black pepper, milk, tomatoes, carrot

Directions:
Shallow fry the vegetables in a l-2 tablespoons oil.
Add salt and pepper and keep aside.
Break the eggs and whisk them well.
Heat 1 tablespoon oil in a non-stick pan.
Add the whisked eggs and milk keep stirring vigorously- do not let it settle like an omlette.
Add salt and pepper.
Switch off the flame before the scrambled mix hardens.
Serve hot with stir fried vegetables and toast (optional].
Vegetarian Chili


Ingredients:
olive oil, onions, garlic, jalapeno chiles, diced tomatoes, tomato paste, green peppers, carrots, ground cumin, salt, cayenne pepper, kidney beans, pinto beans, zucchini

Directions:
Heat oil in heavy large pot over medium heat.
Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
Bring to simmer, and cook for 20 minutes.
Add all beans and cook 15 minutes more.
Add zucchini and cook 5 minutes, stirring occasionally.
If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice.  If so, double the ground spices in the recipe.
Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!
Crispy Garlic-Parmesan Chicken


Ingredients:
boneless skinless chicken breasts, butter, garlic powder, parmesan cheese, asiago cheese, cooked pasta, mashed potatoes

Directions:
Heat oven to 400°F Line cookie sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper to taste.
In shallow dish, mix butter, 3 tablespoons of the cooking sauce and the garlic powder. In another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat. Place on cookie sheet.
Bake 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F] and coating is golden brown. Meanwhile, heat remaining sauce until hot. Serve chicken with pasta and sauce. Sprinkle with additional cheese and basil.
Garnishes, if desired: Additional shredded parmesan or asiago cheese and chopped fresh basil or parsley.
Crown Roast of Pork with Savory Fruit Stuffing


Ingredients:
onion, celery, apples, pears, golden raisin, pecans, butter, margarine, ground sage, dried thyme, salt, pepper, sweet Italian sausage link, butter, onions, celery, tart green apples, dried rubbed sage, dried thyme, ground allspice

Directions:
Place pork roast in roasting pan, resting on bone tips (like a rack].
Insert a meat thermometer into the thickest part of the meat.
Roast, uncovered, at 325°F for 1 1/2 hours.
In a medium skillet, heat vegetable oil.
Sauté onions and celery until onions are golden.
Transfer to a large bowl.
Add remaining ingredients and toss well.
Remove roast from oven; drain off excess fat.
Turn roast right side up (bones facing up], and replace in pan.
Fill cavity with stuffing.
Spoon the rest of the stuffing into a greased baking dish.
Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
Let roast stand 15 minutes, prior to slicing.
Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
Using slotted spoon, transfer sausage to large bowl.
Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
Add apples; saute until apples are tender but still hold shape, about 10 minutes.
Add sage, thyme and allspice; saute for another minute.
Add to sausage.
Stir in stuffing mix.
Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator] Generously butter 15x10-inch glass baking dish.
Fill center of crown roast of pork with stuffing (following above directions].
Transfer remaining stuffing to prepared dish.
Cover with foil and bake until heated through, about 40 minutes.
Mexican Baked Fish


Ingredients:
cod, salsa, sharp cheddar cheese, Hass avocado, sour cream

Directions:
Preheat oven to 400º. Lightly grease 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Bake, uncovered, in the preheated oven for 15+ minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Chtit’ha Djedj (Algerian Chicken in Sauce)


Ingredients:
chicken pieces, onion, garlic cloves, ras el hanout spice mix, harissa, allspice berries, tomato paste, chickpeas

Directions:
Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, salt, tomato puree and Harissa and cook for another 2 minutes.
Add stock, stir and bring to boil.
Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.
Mixed-Herb Compound Butter for Veggies or Meat


Ingredients:
butter, rosemary, parsley, sage, thyme, roasted garlic, garlic, sugar

Directions:
"Mix all ingredients together for flavors to meld and chill until ready to serve."
Strawberry-Mango Mesclun Salad
Category: salad
By scoopnana

A fresh fruit alterative to everyday salad.

Ingredients:
½ cup sugar
¾ cup canola oil
1 teaspoon salt
¼ cup balsamic vinegar
8 cups mixed salad greens
2 cups sweetened dried cranberries
½ pound fresh strawberries, quartered
1  mango - peeled, seeded, and cubed
½ cup chopped onion
1 cup slivered almonds

Directions:
Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix. In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 319.5
Fat: 20.2 g
Saturated fat: 1.5 g
Carbohydrates: 34.2 g
Sugars: 29.3 g
Dietary fiber: 4 g
Protein: 3.4 g
Sodium: 205.3 mg
Cincinnati Chili


Ingredients:
beef broth, tomato sauce, tomato paste, apple cider vinegar, chili powder, ground cumin, cinnamon, ground cloves, ground allspice, salt, pepper, garlic cloves, yellow onion, ground beef, spaghetti noodles, cheddar cheese

Directions:
In a medium bowl whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt and pepper.
Add mixture to slow cooker.
Stir in garlic and yellow onions.
Lightly brown beef in a skillet.
Add beef to slow cooker and mix.
Cook on high for six hours or low for eight hours covered.
Serve over cooked noodles, topped with shredded cheddar and white onions.
Borscht Burgers


Ingredients:
beets, ground beef, fresh parsley, garlic cloves, Worcestershire sauce, extra virgin olive oil, cream cheese, creme fraiche, fresh thyme, dried thyme, fresh dill, dried dill, lemon zest, red onion, red leaf lettuce

Directions:
In a large bowl, combine the ground beef, 1/3 cup parsley, garlic, and Worcestershire sauce; form into 4 patties.
Heat a skillet over medium high heat; season patties with salt and pepper and cook, in skillet, for 6 to 8 minutes, turning once.
Meanwhile, crumble goat cheese into a bowl; stir in sour cream, thyme, dill, lemon zest, and 1 tablespoon parsley.
Place cooked beef patty on bottom bun, top with beet slices, goat cheese mixture, red onion slice, lettuce, then roll top.
Butternut Shrimp Soup with Sherry
Category: soups-stews-and-chili
By namaste2uom

That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp

Ingredients:
3 cups peeled and cubed butternut squash
3 cups milk
1 cup chicken broth
salt and pepper to taste
½ teaspoon curry powder
¼ teaspoon celery salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅓ pound small shrimp - peeled and deveined
2  pears - peeled, cored and diced
1 tablespoon sherry wine, or to taste

Directions:
Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching. Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat. Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 155.2
Fat: 3.1 g
Saturated fat: 1.7 g
Carbohydrates: 23.3 g
Sugars: 12.7 g
Dietary fiber: 3.2 g
Protein: 10.1 g
Cholesterol: 48.1 mg
Sodium: 167.6 mg
Peppercorn Mix


Ingredients:
whole black peppercorn, green peppercorn, whole allspice

Directions:
In a large bowl, combine all ingredients and mix well.
Divide into 4 glass jars.
Seal and label jars.
Note: I found the green and pink peppercorns at my local health food store in bulk.
Quinoa with Asian Flavors
Category: side-dish
By Lisa

Quinoa is the ultimate super food.  Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish.  It goes great with chicken, fish, and seafood.

Ingredients:
1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2  green onions, chopped

Directions:
Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer  until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 4 servings

Calories: 195.7
Fat: 6 g
Saturated fat: 0.8 g
Carbohydrates: 28.9 g
Sugars: 0.3 g
Dietary fiber: 3.3 g
Protein: 6.7 g
Sodium: 454.6 mg
Spicy Pork Loin


Ingredients:
boneless center cut pork loin roast, garlic, paprika, salt, fresh ground pepper, oregano

Directions:
In small bowl combine seasonings.  Rub over pork.  Cover with plastic wrap and refrigerate overnight.
Preheat oven to 425 degrees.  Unwrap pork; place on rack in a roasting pan and place in oven; immediately reduce oven to 325 degrees.
Roast 2 hours and 15 minutes or until meat thermometer reaches 155 to 160 degees.  Let stand 10 minutes (can be held at room temperature 1 hour].