xiaoxl/recipe_data huggingface dataset:
Italian Rice Balls
Category: side-dish
By VINCE JONES

These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.

Ingredients:
2  eggs
⅓ cup grated Parmesan cheese
1 tablespoon dried parsley
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 quart water
1 teaspoon salt
1 cup uncooked white rice
1 ½ cups dried bread crumbs
2 cups olive oil

Directions:
In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour. Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs. In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

Prep time: 45 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 24 rice balls

Calories: 683.4
Fat: 57.8 g
Saturated fat: 8.8 g
Carbohydrates: 34.7 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 7.3 g
Cholesterol: 37.6 mg
Sodium: 804.8 mg
Mediterranean Tuna Capellini
Category: seafood
By thedailygourmet

Not far from Tampa, Florida, is a waterfront city rich with Greek influence called Tarpon Springs. This is a dish based on a dish I once tried at a local eatery. It really gives a Mediterranean taste.

Ingredients:
1 pound capellini pasta
3  lemons, zested and juiced
¼ cup extra-virgin olive oil
½ cup grated Parmesan cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
½ teaspoon salt
1 pinch crushed red pepper flakes, or to taste
1 (5 ounce) can tuna packed in oil
½ (15.5 ounce) can cannellini beans, drained and rinsed

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes. Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans. Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 410.1
Fat: 15.4 g
Saturated fat: 2.8 g
Carbohydrates: 53.1 g
Sugars: 1.4 g
Dietary fiber: 6.8 g
Protein: 19 g
Cholesterol: 9.7 mg
Sodium: 602.7 mg
Roasted Tomato Soup
Category: soups-stews-and-chili
By Cindy Anschutz Barbieri

My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Ingredients:
3 pounds roma (plum) tomatoes, quartered
1  yellow onion, halved and quartered
½  red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper. Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes. Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer. Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 140.2
Fat: 7.6 g
Saturated fat: 1.4 g
Carbohydrates: 14.7 g
Sugars: 8.7 g
Dietary fiber: 3.9 g
Protein: 5.4 g
Cholesterol: 3.4 mg
Sodium: 988.3 mg
Beef Flautas
Category: uncategorized
By TJ Lombard

These beef flautas are delicious! Serve with salsa, sour cream, and guacamole.

Ingredients:
1 tablespoon canola oil
2 pounds boneless beef chuck roast, cut into chunks
1 pound tomatoes, chopped
4 cups water
1 medium onion, chopped
4 medium jalapeno peppers, diced
1 cup chopped fresh cilantro, divided
5 cloves garlic, smashed
2 tablespoons ground cumin
salt and ground black pepper to taste
2 medium limes, juiced
1 cup shredded Monterey Jack cheese
12 (6 inch) flour tortillas, warmed

Directions:
Heat oil in a large Dutch oven or pot over medium heat. Add beef and saute, working in batches if needed, until browned, 5 to 7 minutes. Add tomatoes, water, onion, jalapenos, 1/2 cup cilantro, garlic, cumin, salt, and pepper; bring to a boil. Lower heat to a simmer and cook until meat is tender, about 2 hours. Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Remove beef from the pot, shred with 2 forks, and toss with remaining cilantro, lime juice, and more salt and pepper. Take each tortilla and place 2 tablespoons of the shredded beef and some Monterey Jack cheese into it. Roll tightly and place on the prepared cookie sheet. Bake in the preheated oven until flautas are golden and crisp, about 15 minutes, turning once halfway through. Remove from the oven and cut in half before serving.

Yields: 6 servings

Calories: 523.8
Fat: 29.8 g
Saturated fat: 11.6 g
Carbohydrates: 36.3 g
Sugars: 4.7 g
Dietary fiber: 4.2 g
Protein: 28.3 g
Cholesterol: 85.4 mg
Sodium: 490 mg
Eggplant Sandwiches
Category: main-dish
By Jamie

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Ingredients:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Directions:
Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 802.1
Fat: 39.5 g
Saturated fat: 10.5 g
Carbohydrates: 91.3 g
Sugars: 12 g
Dietary fiber: 8 g
Protein: 23.8 g
Cholesterol: 43.8 mg
Sodium: 1460.2 mg
Sweet Potato Quesadillas


Ingredients:
navy beans, fresh cilantro, lime juice, ground ancho chili pepper, sweet potato, ground cumin, whole wheat tortillas, green onions, cucumber, radishes, fresh cilantro, monterey jack cheese

Directions:
1] In a medium bowl, combine beans, 1/4 cup cilantro, lime juice, jalapeno, and ancho chile pepper, set aside.
2] Boil sweet potato for 15 minutes or until tender.  Remove from heat, drain.  Return potatoes to saucepan; season with cumin and coarsely mash.
3] Spread sweet potato over half of each tortilla.  Layer bean mixture, spinach, green onion, and cheese.  Fold the tortilla in half over the filling.
4] Grill over medium heat, two at a time, for 6 minutes or until lightly browned, turning once halfway through.  Repeat with remaining quesadillas.
5] Optional: Combine cucumber, radishes, and cilantro, use as garnish/topping for the quesadillas.
Easy Tasty Murukku


Ingredients:
besan, cumin powder, chili powder, salt

Directions:
Mix all except oil with water till a stiff dough forms (like a chapathi dough].
Push directly into hot oil, through a murukku mould  to get fine strands or ribbons.
Fry until golden, turn over and cook the other side till golden.Drain.
Blue-Ribbon Potato Salad


Ingredients:
russet potatoes, salt, olive oil, tarragon, cider vinegar, ground black pepper, celery, sweet onion, green onion, eggs, mayonnaise

Directions:
Cook the potatoes:
In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl.
Assemble the salad:
In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.
Turtle Mochaccino


Ingredients:
hazelnut syrup, milk

Directions:
Combine the espresso and all the syrups in a 12-ounce latte mug or tall tempered glass.
Fill the rest of the way with the steamed milk.
Stir and serve immediately; sip slowly.
Jalapeno Creamed Corn
Category: side-dish
By Stephen Williams

Corn with a zip!

Ingredients:
½ (8 ounce) package cream cheese
¼ cup butter
2 (11 ounce) cans whole kernel corn
1 cup shredded Cheddar cheese
¼ cup diced jalapeno chile pepper

Directions:
Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 293.1
Fat: 21.4 g
Saturated fat: 13.1 g
Carbohydrates: 20.3 g
Sugars: 3.4 g
Dietary fiber: 2 g
Protein: 8.9 g
Cholesterol: 60.6 mg
Sodium: 479.2 mg
Roasted Yams
Category: side-dish
By Sara

Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal.  Best when served with chicken, steak, or a mild fish.

Ingredients:
1 large yam, peeled and cut into 1/4 inch thick slices
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil. Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible. Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 387.5
Fat: 13.9 g
Saturated fat: 2 g
Carbohydrates: 63.4 g
Sugars: 1.1 g
Dietary fiber: 9.5 g
Protein: 3.6 g
Sodium: 981 mg
Beverly's Cheese Ball


Ingredients:
cream cheese, parmesan cheese

Directions:
Allow cream cheese to soften at room temperature., Mix all ingredients together until well combined., Shape into a ball., Cover and refrigerate at least 6 hours., Serve with crackers.
Yummy Biscuit Cups


Ingredients:
extra virgin olive oil, fennel seed, garlic powder, garlic clove, ground black pepper, beef broth, parsley flakes, Velveeta cheese

Directions:
Brown meat in a skillet. While the meat is browning spray a muffin pan with non-stick spray. With your hands stretch out the biscuits so they are about 4 inches wide and push them into the muffin pan. Preheat oven to 400 degrees Fahrenheit.
Drain fat from meat. Add olive, fennel seeds, red chili flakes, garlic powder, onion, and pepper. Cook at a medium heat for 3 minutes.
Then add tomato soup, beef broth and parsley flakes. Let simmer for 6-7 minutes to reduce liquids.
Spoon meat mixture into biscuit cups and place into oven. Bake for 7 minutes then remove from oven and place cheese on top. Return to oven for 3-4 more minutes or until edges of biscuits are turning golden.
Date Orange Bread
Category: breakfast-and-brunch
By Carol

The orange flavor gives lift to the date flavor.

Ingredients:
1 large egg
2 tablespoons butter, softened
1 cup white sugar
⅔ cup fresh orange juice
⅓ cup boiling water
3 tablespoons grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts
1 cup dates, pitted and chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine orange juice, water, and orange zest in a liquid measuring cup. Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine. Combine flour, baking powder, soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 -9x5x3 inch loaf

Calories: 238.6
Fat: 5.8 g
Saturated fat: 1.7 g
Carbohydrates: 44.4 g
Sugars: 25.8 g
Dietary fiber: 2.1 g
Protein: 3.9 g
Cholesterol: 20.6 mg
Sodium: 311.3 mg
Change-Of-Pace Burgers


Ingredients:
onion, green pepper, fresh mushrooms, chili sauce, ground beef, ketchup, mustard

Directions:
In large bowl, combine the onion, green pepper, mushrooms and chili sauce.
Crumble beef over mixture and mix well.
Shape into four patties.
In large skillet, cook patties over medium heat for 5-6 minutes on each side or until meat is no longer pink.
Serve on buns with ketchup and mushrooms, if desired.
Cuban Black Beans with Pork Shanks


Ingredients:
olive oil, onions, celery, green bell pepper, red bell pepper, garlic cloves, plum tomatoes, crushed red pepper flakes, Mexican oregano, cumin, dried thyme, whole allspice, salt, fresh ground black pepper, black beans, baking soda, sour cream, hard-boiled egg, bacon, cilantro, lime

Directions:
Place 1 quart Stock in pot set on high.
Saute (stir fry] first 4 ingredients 5 minute.
Add Garlic, saute another 6-8 min,'til Onions are translucent.
Roast Allspice in a small frying pan and grind fresh Add Tomatoes and seasoning to pan, stir well.
Add vegetables and Ham Shanks to pot.
Rinse beans well and add to pot.
Top off with Stock.
Cover reduce to low.
Cook 8-10 hours.
Remove Ham Shanks and remove meat from the bones. Shred meat to bite size with forks. Return to pot.
Serve topped with Sour Cream, grated Hard Boiled Egg, Crumbled Bacon, chopped Cilantro and a squeeze or two of Lime Juice around the edges of the bowl.
Easy North Carolina Barbeque
Category: meat-and-poultry
By Phil

I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.

Ingredients:
1 (5 pound) pork butt roast
2 cups white vinegar
1 cup butter, melted
2 tablespoons salt
2 tablespoons lemon juice
2 tablespoons crushed red pepper flakes
1 tablespoon hot sauce
1 tablespoon ground black pepper
2 tablespoons white sugar

Directions:
Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours. To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl. Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

Prep time: 10 mins
Cook time: 9 hrs
Total time: 9 hrs 10 mins
Yields: 10 servings

Calories: 448.6
Fat: 37.5 g
Saturated fat: 18.6 g
Carbohydrates: 4.2 g
Sugars: 2.8 g
Dietary fiber: 0.7 g
Protein: 23.4 g
Cholesterol: 134.1 mg
Sodium: 1630.3 mg
Filipino Ribs
Category: world-cuisine
By CHRISTYJ

Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.

Ingredients:
6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
¼ teaspoon ground black pepper
6  whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
½ cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

Directions:
Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally. Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat. Preheat oven to 400 degrees F (200 degrees C). Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

Yields: 10 to 12 servings

Calories: 773.2
Fat: 59.3 g
Saturated fat: 18.8 g
Carbohydrates: 19.4 g
Sugars: 16.7 g
Dietary fiber: 0.7 g
Protein: 39.3 g
Cholesterol: 197.9 mg
Sodium: 710.2 mg
Bacon Cheeseburger Tacos


Ingredients:
ground beef, bacon, green onions, chili powder, salt, pepper, liquid smoke, ketchup, mustard, chili powder, sharp cheddar cheese, lettuce, tomatoes, onion

Directions:
In a saucepan, cook the diced bacon until lightly crisp; pour off all but about a half tablespoon of bacon grease.
Add ground beef and green onions and cook together until beef is thoroughly cooked through, then stir in chili powder, salt, pepper and Liquid Smoke and cook together another 10 minutes.
Combine the"taco sauce" ingredients in a small bowl.
Assemble tacos: Fill taco shells with bacon-ground beef, then a drizzle of the taco sauce then shredded sharp cheddar cheese.
Heat in an oven or microwave until cheese is melted (has to be like a real cheeseburger, you know- LOL!], then add lettuce, tomato and onion.
Yum!
Irish Eyes Godiva Cake


Ingredients:
instant pistachio pudding mix, eggs, water, buttermilk, pecans, powdered sugar

Directions:
Preheat oven 325.
Grease and flour bundt pan. Sprinkle chopped nuts on bottom.
Mix all the other ingredients at low speed until combined and then on high for 3-4 minutes.
Pour into bundt pan and tap gently to release large bubbles.
Bake for 55-60 minutes.
Let cake rest for 5 minutes and invert. Poke cake gently with skewer. Pour glaze slowly until it is completely absorbed.  Serve with a dollop of whipped cream if desired. Cake is even better the next day.
Soft Wheat Bread


Ingredients:
butter, salt, honey, molasses, brown sugar, whole wheat flour, all-purpose flour, wheat germ

Directions:
Place all ingredients in the order listed into a bread machine. Use the dough setting and let the machine do all the kneading. My machine mixes everything, lets the dough rest, then rekneads, then rises. Takes about an hour and a half.
Once the machine beeps, punch the dough down and remove to a lightly floured surface. I lightly kneaded and then shaped into a loaf. Place in a greased bread pan and put someplace to rise for an hour. I used my oven and just didn't turn it on. Removed from the oven after an hour.
Heat oven to 325 and bake in the center of oven for 30 minutes.
Remove from oven and rub a tablespoon of butter all over top crust. Allow to initially cool by placing pan on a rack. Then turn the pan on its side and the loaf will come right out (as long as you thoroughly greased the pan that is].
I was not able to let the loaf fully cool -- as I must have the end piece while still warm :] My bread knife sliced it perfect and it held its shape anyways.
Chia Seed Pudding
Category: desserts
By sjeffery8045

A healthy flavorful start to the morning or to finish the day.

Ingredients:
1 cup unsweetened vanilla-flavored almond milk
1 cup vanilla fat-free yogurt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
⅛ teaspoon salt
¼ cup chia seeds
1 pint strawberries, hulled and chopped
4 teaspoons pure maple syrup
¼ cup toasted almonds

Directions:
Whisk almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt together in a bowl until just blended; add chia seeds, whisk to incorporate, and let the chia seeds soak for 30 minutes. Stir the chia seed mixture to redistribute seeds that have settled throughout the mixture. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight. Drizzle 4 teaspoons maple syrup over strawberries in a bowl; stir to coat. Add almonds to strawberries; stir. Spoon chia seed mixture into 4 bowls; top each with a portion of the strawberry mixture.

Prep time: 15 mins
Total time: 8 hrs 45 mins
Yields: 4 servings

Calories: 243
Fat: 7.9 g
Saturated fat: 0.7 g
Carbohydrates: 38.2 g
Sugars: 29.5 g
Dietary fiber: 5.9 g
Protein: 7.1 g
Cholesterol: 1 mg
Sodium: 158.9 mg
Easy Corn Salad - Great Side for BBQs
Category: salad
By experimentalcook

This recipe combines canned items with fresh items, so it's really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator.

Ingredients:
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can Mexican-style corn, drained
2 (7 ounce) cans Mexican-style corn, drained
1 (15.25 ounce) can yellow and white corn, drained
2 (11 ounce) cans white corn with chipotle peppers
1 large seedless cucumber, peeled and diced
1 cup diced red bell peppers
1 cup chopped fresh cilantro leaves
¼ cup diced red onion, or more to taste
1 ½  limes, juiced

Directions:
Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.

Prep time: 20 mins
Total time: 20 mins
Yields: 24 servings

Calories: 65.3
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 15.5 g
Sugars: 0.9 g
Dietary fiber: 2 g
Protein: 2.1 g
Sodium: 322.8 mg
“Cinnamon Roll” Waffles


Ingredients:
butter, brown sugar, ground cinnamon, confectioners' sugar, butter, vanilla, milk

Directions:
Make waffles according to the instructions on the box and cook batter in a waffle maker.
Cinnamon Topping:  Mix all ingredients.  Drizzle over waffles.
Icing:  Mix all ingredients.  Drizzle over cinnamon topping.