xiaoxl/recipe_data huggingface dataset:
Ricardo's Triple Liquor Baby Back Ribs


Ingredients:
beer, onion, garlic cloves, barbecue sauce, orange marmalade, brown sugar, dark rum

Directions:
Cut each pork rack into 3 to 4 pieces.
In a large pot, boil enough water to fully submerse ribs.
Add the onion, garlic, ribs, and beer to the boiling water.
Bring to a slow boil, cover and cook for 30-45 minutes.
While the meat is cooking, combine BBQ sauce and whiskey in a bowl(mix to taste].
Remove boiled ribs from pot and liberally coat with BBQ sauce and wrap tightly with aluminum foil.
Put ribs in a roasting pan in a 200°F oven for 2 hours.
While ribs are roasting, combine remaining ingredients to make the glaze.
When the ribs are done roasting, remove from foil and grill over a low heat for about 15-20 minutes, turning 4-6 times and brushing  with glaze after each turn.
Soft Zucchini Spice Cookies


Ingredients:
butter, margarine, brown sugar, egg, all-purpose flour, baking powder, cinnamon, salt, nutmeg, clove, milk, zucchini, walnuts, raisins

Directions:
In a mixing bowl, cream the butter and brown sugar; add the egg and mix well.
Combine the dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, nuts, raisins, and orange peel.
Drop by teaspoonfuls 2 inches apart onto greased baking sheets.
Bake at 350°F for 12-14 minutes or until edges are lightly browned and cookies are set.
Makes about 4 dozen.
Sausage and Potato Bake


Ingredients:
cheddar cheese, milk, eggs, dry mustard, salt

Directions:
Heat oven to 350.  Grease 11x7x2 inch baking dish., Cut sausage links into slices., Stir together all ingredients in large bowl.  Pour mixture into baking dish., Bake 50 minutes or until knife inserted in center comes out clean., Let stand 10 minutes.
Electric Chimichurri Sauce


Ingredients:
garlic cloves, fresh parsley leaves, pepper, dried red pepper flakes, olive oil, white vinegar, water, salt

Directions:
Chop fresh parsley and add to food processor.
Add pressed garlic and remaining ingredients for the chimichurri sauce to a food processor. Blend for a few seconds until parsley is finely chopped.
Use as a marinade, baste, or sauce on the side.  Serve in a small molcajete or ramekin.
Rice Flour Crepes


Ingredients:
salt, eggs, milk, margarine

Directions:
In a medium sized mixing bowl, beat together all ingredients until smooth.
Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased] skillet.
Turn skillet to thinly, evenly distribute batter in a circle.
Cook about 30 seconds per side.
(I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking].
Siamese Chicken Drumettes


Ingredients:
light coconut cream, soy sauce, limes, juice of, red curry paste, bean sprouts, cashews, coriander leaves

Directions:
Preheat oven to 200°C.
Whisk the coconut cream, soy, lime juice and curry paste and pour into a baking tray.
Add the chicken and toss to coat well with the sauce.
Bake for 30 minutes.
Drain off most of the liquid reserving remainder. Tipe drummettes onto a serving platter and scatter  with shoots, cashews and herbs.
Skim a bit of fat of the cooking sauce and pass it at the table for those who'd like extra.
Shrimp Pu-Pu
Category: appetizers-and-snacks
By JULIE8000

Ignore the odd title of this recipe.  It's a delicious appetizer, especially in the summer.  Serve with thin wheat crackers.

Ingredients:
1 (8 ounce) package cream cheese
½ cup mayonnaise
½ teaspoon curry powder
½ pound small cooked shrimp
4  green onions, chopped
2  hard-cooked eggs, grated
salt to taste
1 pinch paprika, for garnish

Directions:
In a medium bowl, mix together the cream cheese, mayonnaise, and curry powder until light and fluffy. Spread onto a serving plate. Arrange shrimp over the top, then sprinkle with green onions, grated egg, salt and paprika in that order. Chill for 1 hour before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 249.9
Fat: 23.1 g
Saturated fat: 8.4 g
Carbohydrates: 2.2 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 8.9 g
Cholesterol: 125.6 mg
Sodium: 220.5 mg
Coconut Pecan Frosting I
Category: desserts
By Marsha

Traditional frosting and filling for German Chocolate cake.

Ingredients:
1 (14 ounce) can sweetened condensed milk
3  egg yolks
½ cup butter
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Directions:
In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla. Allow to cool for 15 minutes before spreading on cake.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 1 cake's filling and frosting

Calories: 287.1
Fat: 20.5 g
Saturated fat: 9.8 g
Carbohydrates: 23.5 g
Sugars: 21.2 g
Dietary fiber: 1.7 g
Protein: 4.4 g
Cholesterol: 82.7 mg
Sodium: 121.4 mg
Bryan's Spicy Red Lentil Soup
Category: soups-stews-and-chili
By FISHFISHER2002

A spicy red lentil soup that is fast and easy.

Ingredients:
1 teaspoon olive oil
1 ½ cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 ½ cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 ½ teaspoons ground cardamom
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
½ teaspoon curry powder

Directions:
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender. Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 241.1
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 41 g
Sugars: 8 g
Dietary fiber: 15.2 g
Protein: 16.7 g
Sodium: 267.9 mg
Delicious Cilantro Chicken Salad
Category: salad
By matchin

This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.

Ingredients:
2 tablespoons olive oil, or more as needed
2 pounds skinless, boneless chicken breasts, or more to taste, cut into bite-sized pieces
1 teaspoon garlic powder, plus more to taste
kosher salt and ground black pepper to taste
1 pinch poultry seasoning, or more to taste
1 cup chopped celery
1 cup red onion, chopped
¼ cup slivered almonds, or to taste
3 tablespoons mayonnaise, or to taste
2 squeezes lime juice, or to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro, or more to taste

Directions:
Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl. Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry. Cover and refrigerate for about 1 hour. Serve chilled.

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

Calories: 182.1
Fat: 9.7 g
Saturated fat: 1.6 g
Carbohydrates: 3.2 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 19.9 g
Cholesterol: 53.3 mg
Sodium: 98.1 mg
Crushed New Potatoes


Ingredients:
new potatoes, water, garlic, bay leaves, fresh thyme, chicken bouillon, salt, unsalted butter, salt, white pepper

Directions:
Scrub and wash the new potatoes and place into a saucepan. Cover with the water and then add the rest of the ingredients, except the butter and final seasoning.
Bring to the boil and reduce to a simmer.
Cook for approximately 20 minutes.
Once cooked, drain and using a fork or a potato masher, crush the potatoes lightly,.
add the butter and season with salt and pepper.
Homemade Chow Mein Noodles Jow Mein


Ingredients:
spaghetti, salt

Directions:
Cut cooked noodles into 4 inch pieces.( i just used whole they break pretty easily ].
the oil will rise up when you add noodles  be careful
Put noodles in peanut oil at 350 degrees Fahrenheit for 1 minute.
Crank up oil to 425 degrees Fahrenheit.
Cook noodles again until browned, stirring constantly.
Remove and add salt if desired.
Philly Cheese Steak Potatoes #SP5


Ingredients:
onion, sharp cheddar cheese

Directions:
Heat oven to 450.  Bake the potatoes on a dark nonstick baking pan for 20 minutes or until crisp and golden brown.
In a large nonstick skillet, sauté the pepper and onion until browned.  Remove from pan and set aside.
In a large nonstick skillet, sauté the shaved steak until just browned.
Place the potatoes in a 9x13 casserole dish.  Spread the onion and pepper mixture evenly over the potatoes and top with the shaved steak.
Sprinkle the cheese evenly over the steak.  Bake until cheese is lightly browned, about 15 minutes.
Air Fryer Corn on The Cob
Category: appetizers-and-snacks
By Soup Loving Nicole

All of the flavors you love in street corn and elotes without having to fire up the grill. Got a craving in the middle of the winter when it is too cold to grill? No problem!

Ingredients:
¼ cup mayonnaise
2 teaspoons crumbled cotija cheese
1 teaspoon lime juice
¼ teaspoon chili powder
2 ears corn, shucked and halved
4 sprigs fresh cilantro, or to taste  (Optional)

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish. Roll each piece of corn in the mayonnaise mixture until all sides are covered. Place all 4 pieces of the corn in the basket of the air fryer and cook for 8 minutes. Garnish with cilantro.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 4 pieces

Calories: 144
Fat: 11.9 g
Saturated fat: 2 g
Carbohydrates: 9.3 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 1.9 g
Cholesterol: 6.7 mg
Sodium: 103.2 mg
Carrot Bundt Cake With Cream Cheese Glaze


Ingredients:
butter, white sugar, brown sugar, eggs, lemons, zest of, vanilla extract, lemon juice, all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, nutmeg, ginger, carrots, raisins, cashews, cream cheese, powdered milk, water, icing sugar, cream of tartar, vanilla extract

Directions:
In a large bowl, cream butter and sugars
Add eggs, one at a time, beating well after each
Add lemon zest, oil, extract and lemon juice
Combine dry ingredients; gradually add to wet mixture
Stir in carrots, raisins, and nuts
Pour into a bundt pan that has been greased well
Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
For the glaze, in a mixing bowl, beat the cream cheese, icing  sugar, cream of tar tar, powdered milk, water, and extract until smooth
Mixture should be quite thick
Pour over warm cake letting glaze drip down the sides
Cool to room temperature before serving
Cheddar Apple Pie Dip


Ingredients:
brown sugar, ground cinnamon, red apple, green apple, walnut pieces, light cream cheese, sharp cheddar cheese, light sour cream

Directions:
PREHEAT oven to 375°F
Combine brown sugar and cinnamon in medium bowl.
Add apples and walnuts; toss until evenly coated. Set aside.
MIX cream cheese and Cheddar cheese in medium bowl.
Add sour cream; stir until well blended.
Spread into 9-inch pie plate; top with apple mixture.
BAKE 20 minutes or until heated through.
Serve warm with crackers.
King and Prince Oatmeal Raisin Muffins


Ingredients:
rolled oats, buttermilk, eggs, brown sugar, butter, flour, baking powder, salt, baking soda, raisins

Directions:
Fill muffin tins with paper baking cups
Combine oats and buttermilk in a bowl, let stand for 1 hour.
Add eggs, sugar and butter, mix 30 seconds, scrape down bowl.
Combine dry ingredients, add.
Add raisins.
Mix on low speed for about 15 seconds or only until dry ingredients are moistened.
Fill muffin cups half full.
Bake at 400 degrees for 15-20 minutes.
Swedish Cardamom Coffee Cake


Ingredients:
flour, baking soda, sugar, unsalted butter, eggs, ground cardamom, ground cinnamon, sour cream, confectioners' sugar

Directions:
Heat oven to 350°F.
Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside.
Combine flour and baking soda in a small bowl; set aside.
Mix sugar and butter with an electric mixer until light and fluffy, about 3 minutes; add eggs, one at a time, beating after each addition, about 5 minutes total.
Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute.
Pour batter into pan.
Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
Let stand 5 minutes; turn out on a wire rack; cool completely.
Dust with confectioners' sugar.
Rib Eye Steaks with a Soy and Ginger Marinade
Category: world-cuisine
By William Anatooskin

This is a great marinade for steaks, and is wonderful for beef strips for stir-frys.

Ingredients:
½ cup soy sauce
¼ cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
½ teaspoon sesame oil
¼ teaspoon hot pepper sauce
½ cup beer
4 (10 ounce) beef rib eye steaks

Directions:
In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend.  Now add beer, and stir lightly to mix. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing).  Place steaks in a casserole dish, and pour marinade over.  Using a fork, punch holes in steaks so that the marinade penetrates into the steaks.  Turn steaks over, and repeat punching holes. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight. Prepare and preheat barbecue to high heat.  Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness.  Test for doneness by cutting into the middle of the steak.

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

Calories: 466.9
Fat: 27.1 g
Saturated fat: 10.7 g
Carbohydrates: 18.8 g
Sugars: 12.4 g
Dietary fiber: 0.5 g
Protein: 33.6 g
Cholesterol: 100.5 mg
Sodium: 1894 mg
Broccoli and Ham Gratin


Ingredients:
butter, onion, garlic clove, all-purpose flour, milk, parmesan cheese, swiss cheese, broccoli, cooked ham

Directions:
Heat the milk in a small saucepan until scalding.
Take off heat.
In a saucepan, melt 4 tlbsps butter over moderately-low heat and saute the onion and garlic for 3-4 minutes.  Add the flour and cook the roux, stirring, for 3 minutes more.
Add the heated milk in a stream, whisking, and simmer it, stirring, for 5 minutes.
Remove from heat and stir in the cheeses and season to taste.
Keep stirring just until the cheeses are melted and incorporated into the sauce.
In a well-buttered 14 inch gratin dish, combine the broccoli and ham and pour sauce over.
Sprinkle breadcrumbs over top, dot with remaining 2 tblsps butter and bake in a preheated 375F (190C] oven for 30 minutes, or until it is browned and bubbly.
Sticky Toffee Pudding


Ingredients:
heavy cream, sugar, light corn syrup, sweet unsalted butter, sweet unsalted butter, dates, all-purpose flour, all-purpose flour, baking powder, baking soda, salt, light brown sugar, pure vanilla extract, egg, orange zest

Directions:
For the sauce:
In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
For the cake:
Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes  -- cover with more sauce. Serve with whipped cream.
Slow-Cooker Moroccan-Spiced Chicken


Ingredients:
skinless chicken thighs, ground cumin, ground coriander, pumpkin pie spice, salt, pepper, chicken broth, diced fire-roasted tomatoes, white kidney beans, cannellini beans, sweet potato, onion

Directions:
In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight.
In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots.  Place chicken in slow cooker on top of vegetables.
Cover and cook on Low setting for 5 hours or until chicken is cooked through  (165 degrees].  Transfer chicken to cutting board.  Skim and discard fat from cooking liquid.  Stir in 1/4 t. (or to taste] salt into cooking liquid, if necessary.
Jalapeno Roast Chicken


Ingredients:
fresh oregano, shallot, garlic cloves, unsalted butter, olive oil, pepper, whole chickens, chicken broth, dry white wine

Directions:
Preheat oven to 400.
Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste.
Pat the chicken dry and place breast-side up on a rack in a large roasting pan.
Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don't accidentally pierce the skin.
Spread about 1/2 of the jalapeno paste under the skin.
Tie the legs together and spread the rest of the paste on the outside of the chicken.
Pour the chicken broth and wine into the roasting pan.
Roast the chicken for 1 hours 30 minutes (or until fully cooked], while basting with pan juices every 15-20 minutes.  If the juices start to run out, add more chicken broth and wine to the pan.
***Optional*** After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.
Ratatouille
Category: side-dish
By LYNETTE MARIE

This terrific dish is loaded with succulent Mediterranean vegetables.

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1  eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2  zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1  green bell pepper, sliced
2 large tomatoes, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes.

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

Calories: 251.4
Fat: 13.5 g
Saturated fat: 4.6 g
Carbohydrates: 24.3 g
Sugars: 13.1 g
Dietary fiber: 7.4 g
Protein: 12.7 g
Cholesterol: 17.6 mg
Sodium: 327.4 mg
Smultringer Norwegian Doughnuts


Ingredients:
eggs, sugar, sour cream, flour, baking powder, cardamom, butter

Directions:
Beat eggs and sugar until light and fluffy., Whip crream and sour cream together., Sift flour, baking powder and cardamom together., Add alternately, with butter and cream mixture, to the egg mixture., Mix lightly together., Refrigerate overnight., Roll out dough., Cut doughnuts., Reroll scraps and cut out doughnuts., Have oil at 350 degrees Fahrenheit., Deep fry, a few at time, until golden, 3 to 4 minutes.
Quick & Easy Bean Burrito Casserole


Ingredients:
olive oil, onion, garlic, black beans, pinto beans, tomato sauce, ground cumin, chili powder, green chilies, 7-inch flour tortillas, 8-inch flour tortillas, reduced-fat cheddar cheese, reduced-fat monterey jack cheese, low-fat sour cream, green onion, salsa

Directions:
To make the filling:
In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with a potato masher.
Add the tomato sauce, the cumin, the chilies, chili powder, and salt and black pepper to taste, simmer the mixture, stirring, for 5-7 minutes, or until it is slightly thickened.
Working with 1 warmed tortilla at a time (keep the others covered while working with each] spread about 3 tablespoons of the filling down the center of each tortilla.
Working from the sides fold in the ends and then roll the tortillas enclosing the filling.
Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10-12 minutes.
Sprinkle with green onions and serve with sour cream and salsa.
Alton’s the Original North Cove Salad


Ingredients:
lettuce, chicken breasts, tomatoes, crouton, candied pecans, craisins

Directions:
Toss all together., Serve with dressing of your choice.  I used homemade Ranch.
Make-Ahead Mexican Roll-Ups


Ingredients:
cooked brown rice, chili beans, frozen corn, colby-monterey jack cheese, salsa, flour tortillas

Directions:
Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely.
Place beans in a colander or strainer and rinse to reduce sodium. Transfer to a large bowl.
Thaw frozen corn in microwave. Drain and add to bowl. Or, if using can corn, just drain and add to bowl.
Stir in rice, cheese, and salsa and spoon about 1/2 cup filling on each tortilla and roll or fold up.
To freeze for future use, wrap eacch in plastic wrap and place in pan in the freezer overnight. When completely frozen, place in freezer safe plastic bag. Seal, label with date and return to freezer.
Cabbage, Tomato and Onion Salad
Category: salad
By V J

Spicy, tangy salad with cabbage, tomatoes and onions

Ingredients:
2 cups shredded cabbage
4 large firm tomatoes, chopped
1 large onion, finely chopped
2  green chile peppers, seeded and minced
salt to taste
white sugar to taste
1 tablespoon roasted peanut powder
1 tablespoon clarified butter
1 teaspoon cumin seeds
½ cup chopped fresh cilantro

Directions:
In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined. In a small saute pan, heat the clarified butter over medium heat.  Add the cumin and stir until toasted.  Remove from heat, pour over the salad mixture and gently mix together.  Chill until serving, and serve garnished with cilantro.

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

Calories: 100.6
Fat: 4 g
Saturated fat: 2.1 g
Carbohydrates: 15.5 g
Sugars: 8.7 g
Dietary fiber: 4.4 g
Protein: 3.4 g
Cholesterol: 8.2 mg
Sodium: 22.1 mg