xiaoxl/recipe_data huggingface dataset:
Prune-Stuffed Pork Roast


Ingredients:
fresh marjoram, fresh ginger, garlic cloves, prunes, caraway seed, kosher salt, fresh ground black pepper, olive oil, water, olive oil, shallots, ginger, prunes, unsalted butter, kosher salt, fresh ground black pepper

Directions:
MAKE THE PORK:
Preheat the oven to 425°F (220°C].
Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
Mix marjoram and ginger together in a small bowl.
Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
Rub roast with olive oil, then rub the seasoning mixture over roast.
Place in  roasting pan and roast for 20 minutes.
Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
MAKE THE SAUCE:
Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
Remove from the heat and set aside.
Heat oil in a small saucepan over medium heat. Add  shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.
Mama's Iceberg Wedge Wih Homemade Thousand Island Dressing


Ingredients:
mayonnaise, ketchup, hard-boiled egg, lemon pepper seasoning, iceberg lettuce, bacon, roma tomato

Directions:
For Dressing: Whisk mayo, ketchup, egg, relish and seasonings.
To assemble salad: Cut lettuce into 4 wedges, taking out any hard pieces.  Place each on a plate and top with dressing, bacon and tomato.
Tandoori-Style Chicken Burgers


Ingredients:
boneless skinless chicken thighs, scallions, fresh ginger, fresh lemon juice, paprika, ground cumin, ground cardamom, cayenne pepper, coarse salt, fresh ground black pepper, cucumber, fresh cilantro stem

Directions:
Heat grill to medium-high.
In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, & 1/2 teaspoon pepper; toss to combine; set aside to marinate, at least 10 and up to 30 minutes.
Transfer chicken mixture to a food processor; pulse until chopped, but not pasty, 10 to 12 times.
Gently form mixture into eight 3/4-inch-thick patties (about 4-5 tablespoons each].
Moisten a folded paper towel with oil; grasp with tongs and rub over grates.
Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
CUMIN YOGURT SAUCE:
In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
Halve pitas crosswise (toast on grill, if you like].
Into each pocket, place 2 chicken or turkey patties, cucumber slices, and cilantro sprigs.
Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
Also, if you have Green Mango or Roasted Peach Chutney on hand it goes along with these very nicely, just a suggestion. ;].
Crunchy Sugar-Free Granola
Category: breakfast-and-brunch
By elsaw

Enjoy this crispy, crunchy granola without any added sugar or sugar substitutes. You can vary the nuts and seeds to take advantage of what you have in the cupboard.

Ingredients:
3 ¾ cups rolled oats
½ cup chopped almonds
¼ cup dried unsweetened coconut
¼ cup sesame seeds
2 teaspoons ground cinnamon
¼ teaspoon salt
3  large egg whites
1 teaspoon vanilla extract  (Optional)

Directions:
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper. Combine oats, almonds, coconut, sesame seeds, cinnamon, and salt in a large bowl. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat in vanilla extract. Fold egg whites into the oat mixture. Spread on the prepared baking sheet. Bake in the preheated oven, stirring every 20 minutes, until granola is crispy, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 332.2
Fat: 14.8 g
Saturated fat: 3.7 g
Carbohydrates: 39.8 g
Sugars: 1.6 g
Dietary fiber: 8.3 g
Protein: 12.4 g
Sodium: 130 mg
Sunshine State Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, salt, butter, margarine, eggs, vanilla extract, orange marmalade, walnuts

Directions:
In a large bowl, combine flour, sugar, baking powder and salt.
Add remaining ingredients; stir just until moistened (batter may be lumpy].
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 for 15-20 minutes or until top of muffin springs back when lightly touched.
Lemon Pie Cake


Ingredients:
eggs, cream cheese, powdered sugar, vanilla

Directions:
In a large bowl beat the cake mix and the eggs until well blended. beat in the pie filling. spread into a greased 10 x15 sheet cake pan. bake in a preheated oven at 350 for 20 to 25 minutes , or until toothpick comes out clean. cool on a rack. make frosting by beating the cream cheese and butter until fluffy , add the powdered sugar and vanilla. spread on cooled cake. store cake in refrigerator.
note= i baked my cake in a 13x9 pan and baked it for 3o to 35 minute i also used a tub of ready to spread cream cheese frosting.it was wonderful !
Muffin in a Mug


Ingredients:
self raising flour, sugar, egg, white chocolate, raspberries, milk

Directions:
It really is this simple.
Mix thoroughly all the ingredients in a Mug and microwave for 2 minutes.
And Viola you have a Delicious "Muffin in a Mug" in a few minutes.
Make this with the Kids and let their imaginations run wild.
Be careful to balance the dry and wet ingredients to the same volume as above.
I do show an example of a chocolate muffin using similar ingredients on my youtube channel stephenowensTV.
Cherry Dessert


Ingredients:
cherry pie filling, boiling water, Jello gelatin, cold water, milk, instant vanilla pudding, Cool Whip

Directions:
REserve 1/3 cup cherry pie filling for garnish.
Set aside.
Stir boiling water into dry jello mix in large bowl at least 2 minutes until completely dissolved.
Stir in cold water and remaining cherry pie filling.
Refrigerate 45 minutes or until slightly thickened.
Place cake cubes in a 3 quart serving bowl.
Spoon jello mixture over cake.
Refrigerate 45 minutes or until set but not firm.
Pour milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes.
Gently stir in 2 cups of the coolwhip.
Spoon over jello mixture in bowl.
Refrigerate 2 hours or until set.
Top with remaining coolwhip and reserved cherry pie filling.
Store leftover dessert in refrigerator.
Braised Cabbage and Bacon


Ingredients:
smoked bacon, onion, cabbage, water, sugar, cider vinegar, cider vinegar

Directions:
In a deep skillet, cook bacon until done., Remove bacon from skillet, add the onions., Cook onions until translucent., Add cabbage and other ingredients, cover., Cook until tender., Crumble bacon back into pot and stir., Serve hot.
Angel Biscuits II
Category: bread
By Karin  Christian

These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
¾ cup shortening

Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 10 to 12 minutes, or until browned.

Prep time: 35 mins
Cook time: 10 mins
Total time: 1 hr 45 mins
Yields: 2 dozen biscuits

Calories: 166.8
Fat: 6.9 g
Saturated fat: 1.8 g
Carbohydrates: 22.7 g
Sugars: 2.6 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 0.8 mg
Sodium: 329.4 mg
Maple Brined, Chicken Fingers


Ingredients:
water, maple syrup, cider vinegar, kosher salt, chicken breasts, all-purpose flour, panko breadcrumbs, kosher salt

Directions:
Slice the chicken into 3 thin pieces, then cut each piece in half.
Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup.
Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking], carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
Place them either on paper towels, or on a rack in a sheet pan, and season immediately with salt and a little more Butt Kickin' Blacken.
Sausage Casserole
Category: breakfast-and-brunch
By WILLIAM ROSSBACH

Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!

Ingredients:
1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Prep time: 25 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 355.5
Fat: 26.3 g
Saturated fat: 13.3 g
Carbohydrates: 7.9 g
Sugars: 1.3 g
Dietary fiber: 0.5 g
Protein: 21.6 g
Cholesterol: 188.1 mg
Sodium: 754.7 mg
Squashy Banana Bake


Ingredients:
bananas, cinnamon

Directions:
Preheat oven to 350 degrees farenheit., Mash the bananas and mix in the squash and cinnamon. Pour into a 2 qt casserole., Bake for about 45 minutes until starting to brown around the edges., Let cool slightly and serve.
Grandmother Thornton's Pecan Pie


Ingredients:
dark corn syrup, granulated sugar, butter, margarine, pecan halves, eggs, vanilla, salt

Directions:
Combine eggs and corn syrup, mix well.
Add sugar and mix thoroughly.
Stir in salt and vanilla. Let stand about 5 minutes.
Meanwhile spread pecans evenly on bottom of pie shell.
Stir melted butter into syrup. Pour over pecans. Be sure all the pecans rise to the top.
Bake at 375 degrees for 40 to 50 minutes or until center is firm.
Turkey and Shrimp Egg Rolls


Ingredients:
fresh ginger, garlic cloves, green onions, carrot, red cabbage, Brussels sprouts, chicken broth, Chinkiang vinegar, sugar, shrimp, turkey, lime juice, rice vinegar, sesame seeds

Directions:
If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside.
Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes.
In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
Fold in the minced shrimp, turkey, and crispy turkey skin.
Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
Combine dipping sauce ingredients and serve.
Hamburger Helper Soup


Ingredients:
ground beef, onion, water, dried basil, salt, pepper, diced tomatoes, fresh parsley

Directions:
Brown ground beef and onion in Dutch oven until beef is no longer pink- drain.
Stir in cheese sauce mix from Hamburger Helper package.
Stir in water, basil, salt, pepper& tomatoes, and heat to boiling, stirring constantly.
Reduce heat, cover& simmer 10 minutes.
Stir in macaroni from the Hamburger Helper package, add Veg-All, cover& simmer until pasta is tender, about 15 minutes.
Stir in parsely& serve.
Sauced Crab Ball


Ingredients:
cream cheese, lemon juice, onion powder, fresh chives

Directions:
Put first 5 ingredients into small bowl., Beat until well combined., Shape into ball., Cover and chill at least 2 hours., Just before serving, place on serving plate., Pour cocktail sauce over crab ball., Garnish with chives., Add more cocktail sauce as needed.
Authentic Sweet and Sour Pork
Category: world-cuisine
By Chelsea

This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.

Ingredients:
8 ounces pork loin
1 teaspoon rice wine
⅔ teaspoon salt, divided
1 pinch monosodium glutamate (MSG)
½ cup chicken stock
¼ cup cornstarch, divided
2 ½ tablespoons white sugar
2 tablespoons vinegar
⅔ teaspoon soy sauce
2  eggs
1 ¼ cups vegetable oil for frying
3 cloves garlic, minced
1 (3/4 inch thick) slice ginger, minced
4  spring onions, finely chopped

Directions:
Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips. Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes. Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce. Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat. Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon. Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 2 servings

Calories: 434.7
Fat: 21.1 g
Saturated fat: 4.1 g
Carbohydrates: 35.2 g
Sugars: 16.9 g
Dietary fiber: 1.1 g
Protein: 25 g
Cholesterol: 235.1 mg
Sodium: 1223.7 mg
Fiery Herbed Barbecue Sauce


Ingredients:
brown sugar, cider vinegar, Worcestershire sauce, brewed coffee, ketchup, garlic, dried oregano, fresh oregano, dried basil, fresh basil, dried rosemary, fresh rosemary, fresh ground black pepper, cayenne pepper

Directions:
In a medium saucepan over low heat mix brown sugar, cider vinegar, Worcestershire sauce and coffee together.
Whisk in Ketchup, minced garlic, oregano, basil, rosemary, black pepper and cayenne pepper; bring to a boil.
Reducee heat and simmer, covered 5 minutes to allow the flavors to blend.
Remove from heat and whisk in the oil.
Taste and adjust seasonings if needed.
Chocolate Raspberry Cheesecake
Category: trusted-brands-recipes-and-tips
By ReaLemon/ReaLime

This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.

Ingredients:
2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1  egg
3 tablespoons ReaLemon® lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6 ounce) ready-made graham cracker crumb crust
2 ounces semisweet chocolate
¼ cup whipping cream

Directions:
Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well.  Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit.  Bake 30 to 35 minutes or until center is almost set. Cool. Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 415.4
Fat: 22.7 g
Saturated fat: 11.6 g
Carbohydrates: 47.2 g
Sugars: 39.2 g
Dietary fiber: 1.9 g
Protein: 8 g
Cholesterol: 73.5 mg
Sodium: 258.4 mg
Asian Beef with Snow Peas
Category: world-cuisine
By MARBALET

Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.

Ingredients:
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
½ teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

Directions:
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 202.5
Fat: 10 g
Saturated fat: 2.9 g
Carbohydrates: 9.7 g
Sugars: 5.5 g
Dietary fiber: 1.5 g
Protein: 16 g
Cholesterol: 39.1 mg
Sodium: 710.8 mg
Amanda's Stuffed Peppers
Category: world-cuisine
By Amanda

A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!

Ingredients:
1 pound ground beef
½ cup bread crumbs
½ teaspoon Italian seasoning
3 cloves garlic, chopped
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
1  egg, lightly beaten
6  white mushrooms, chopped
½  small onion, finely chopped
4  bell peppers, tops cut off and seeded
1 (26 ounce) can spaghetti sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil. In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish. Bake in preheated oven for one hour, or until meat stuffing is cooked through.  Remove from oven and discard pepper tops. Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses.  Return dish to oven until cheese is melted, about two minutes. In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly.  When sauce begins to steam, remove from heat and pour over top of peppers.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 608.3
Fat: 29.1 g
Saturated fat: 12.5 g
Carbohydrates: 46.1 g
Sugars: 22 g
Dietary fiber: 8.2 g
Protein: 40.1 g
Cholesterol: 143.6 mg
Sodium: 1350.2 mg
Lisa's off the Hook White Chicken Chilli


Ingredients:
chicken breasts, water, chicken bouillon cubes, onion, garlic powder, great northern beans, navy beans, green chilies, salt, ground cumin, dried oregano, pepper, cayenne pepper, sour cream, heavy whipping cream

Directions:
1.  Bring the water, bullion cubes, and onion to a boil.
2.  Add the chicken
3.  Add the beans, green chilies and spices.
4.  Reduce heat; simmer for 20 minutes.
5.  Remove from the heat; stir in sour cream and cream.
Not-So-Decadent (Reduced-Fat) Triple Layer Mud Pie


Ingredients:
chocolate graham crackers, butter, pecans, nonfat milk, sugar-free instant chocolate pudding mix

Directions:
Spray a 9-inch pie pan with nonstick cooking spray and set aside.
Process the chocolate graham crackers in a food processor until finely ground.
In large bowl, add the melted butter to the graham crackers and mix thoroughly.
Add the chocolate syrup and mix well.
Press the crumbs into the bottom of the pie pan and up the sides.
Place in the refrigerator to firm up.
Melt the baking chocolate in a double boiler or microwave.
Add the sweetened condensed milk and mix.
Spread the chocolate mixture evenly all over the inside of the crust (add pecans now if using].
Return to the refrigerator.
In the same bowl that you used for the crust, add the nonfat milk to the pudding mixes and whip with a wire whisk until thick, 1-2 minutes.
Place 1 1/2 cups of the mixture in the crust and smooth the top with a knife.
Whisk half of the whipped topping into the remaining pudding.
Spread that on top of the pie and smooth again.
Top with the remaining whipped topping.
Refrigerate for 3 hours or more before serving.
Store any remaining pie in the refrigerator.
Sauteed Garden Fresh Green Beans
Category: side-dish
By Cookin Ray

This is a great way to cook fresh green beans. This recipe is very basic, but can easily be jazzed up with some onions, fresh garlic, mushrooms - let your imagination run wild! This recipe also is very good for fresh asparagus.

Ingredients:
1 ½ tablespoons olive oil
¾ pound fresh green beans, trimmed
½ teaspoon onion salt
½ teaspoon garlic salt
½ teaspoon garlic powder
freshly ground pepper to taste

Directions:
Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 73.6
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 6.6 g
Sugars: 1.3 g
Dietary fiber: 3 g
Protein: 1.7 g
Sodium: 458.5 mg