xiaoxl/recipe_data huggingface dataset:
Low Fat Fajita Pasta


Ingredients:
penne pasta, tomato juice, lime juice, garlic cloves, ground cumin, crushed red pepper flakes, green bell pepper, red bell pepper, yellow bell pepper, yellow onion, nonfat sour cream, reduced-fat cheddar cheese

Directions:
Slice steak diagonally across grain into 1/4-inch strips.
Place steak in zip-top plastic bag.
Add 1/2 cup tomato juice, lime juice, garlic, cumin and red pepper flakes.
Marinate in refrigerator at least 4 hours.
Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
Coat a large skillet with cooking spray; add oil and place over high heat until hot enough to sizzle.
Add steak and cook 3 minutes or until done to taste. Remove steak from skillet and keep warm.
Recoat skillet with cooking spray. Add pepper strips and onion to skillet; sauté until crisp-tender.
When pasta is done, drain well. Place in a large bowl.
Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice. Toss.
Add Salt and pepper to taste. Serve immediately.
NOTE: If desired, sprinkle with shredded reduced-fat Cheddar cheese.
Chili With Beef 'n Beans


Ingredients:
ground beef, chili powder, beef broth, tomato sauce, garlic granules, salt, ground oregano, ground cumin, paprika, onion powder, ground black pepper, cayenne pepper, red kidney beans, Rotel Tomatoes

Directions:
Spray Dutch oven with nonstick spray. Brown meat  in a Dutch oven over med-high heat. I like to leave it chunky but you can break up into any size pieces you like.
Remove meat, reserving drippings in Dutch oven.
Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
Stir in tomato sauce; cook 5 minutes.
Add cooked beef back into Dutch oven; stir in beef broth and the remaining ingredients.
Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 60 - 90 minutes until desired consistency.
Serving suggestions:
Top with shredded cheddar cheese or pepper jack,  crispy tortillas or oyster crackers
Serve with corn bread.
Mexican Chicken With Jalapeno Popper Sauce


Ingredients:
chicken breasts, cumin, chili powder, salt, garlic cloves, cream cheese, chicken broth, bacon, colby-monterey jack cheese, fresh cilantro, Mexican rice, pasta

Directions:
Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps.  Crumble bacon once cooked; set aside.
Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.
Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant. Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted.
Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican rice and topped with sauce. Garnish with additional cilantro if desired.
Raw Apple or Pear Cake


Ingredients:
sugar, brown sugar, eggs, flour, baking powder, baking soda, salt, cinnamon, walnuts, apples, pears, vanilla, powdered sugar, milk, vanilla, butter

Directions:
Mix all ingredients together., Bake 350 degrees Fahrenheit for 40 50 minutes until toothpick comes out clean., Mix glaze ingredients to a runny consistency and pour over warm cake.
Mocha Frappé


Ingredients:
coffee, water, sugar, full-fat milk, full-fat milk

Directions:
Brew the 3 tablespoons coffee with 1 cup water.
Add in 1 tablespoon milk and sugar to taste; mix well; cool slightly or to room temperature.
Pour into ice cube trays and freeze for a minimum of 3 hours or until firm.
In a blender process the coffee ice cubes with 1-1/4 cups full-fat milk and the 2 tablespoons chocolate syrup; place into 2 tall glasses and dollop with whipped cream.
Sprinkle with chocolate shavings if desired.
Serve immediately.
Delicious!
Crock Pot Citrus Ginger Chicken


Ingredients:
boneless skinless chicken, orange marmalade, lime juice, crushed pineapple, soy sauce, Dijon mustard, gingerroot, cayenne pepper, minced garlic clove, sugar

Directions:
Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag.
Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze.
To thaw, place in fridge overnight.
Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours.
You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear.
If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.
Wisconsin Cheese Garden Lasagna


Ingredients:
butter, garlic cloves, asparagus, zucchini, green onion, portabella mushrooms, roma tomatoes, fresh basil leaf, oregano leaves, ricotta cheese, parmesan cheese, egg, salt, pepper, mozzarella cheese, provolone cheese

Directions:
Preheat oven to 350ºF.  Butter bottom of 9x13 pan.
Melt 1/4 cup butter in a skillet over medium heat.  Add garlic and saute, 1 - 2 minutes.
Add rest of vegetables; saute stirring fequently 4 - 5 mintues.
Stir in herbs and vinegar; set aside.
In a bowl, stir together Ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside.
Place a layer of noodles (4 pcs] on the bottom of prepared pan.
Spread 1/2 of Ricotta mixture over noodles, top with 1/3 of vegetable mixture, 3/4 cup Mozzerella and 1/2 cup Provolone.  Repeat.
Last layers of noodles, remaining vegetable mixture, Mozzerella and Parmesan.
Bake for 35 - 45 minutes.  Let stand 5 - 10 minutes before serving.
Arabic 7 Seven Spice (Bokharat)


Ingredients:
ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, ground cinnamon, ground cardamom

Directions:
Mix all ingredients well.
Store in an airtight container or in freezer.
You can also roast and grind these spices yourself first before mixing.
Here in Cairo it is a VERY popular spice so we are able to buy freshley gorund all the time from spice souk.
*** A great idea would be to make, wrap in a beautiful bottle or glass, decorate and give as a gift. Not everyone is aware of this spice, its great in many dishes, and gives a nice exotic flavor***.
Low-Carb Chicken and Mushroom Soup
Category: soups-stews-and-chili
By KS Cowgirl

Delicious restaurant quality soup for those on the ketogenic/low carb diet.

Ingredients:
½ cup butter
1  cooked chicken breast, cubed
1 small white onion, finely chopped
3 cloves garlic, finely chopped
1 ½ pounds fresh mushrooms, sliced
3 cups chicken stock
3 tablespoons chopped fresh tarragon, divided
salt and freshly ground black pepper to taste
2 cups heavy whipping cream

Directions:
Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes. Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

Prep time: 20 mins
Cook time: 38 mins
Total time: 58 mins
Yields: 6 servings

Calories: 530.8
Fat: 50.2 g
Saturated fat: 29.5 g
Carbohydrates: 8.2 g
Sugars: 2.7 g
Dietary fiber: 1.4 g
Protein: 15.3 g
Cholesterol: 179.2 mg
Sodium: 539.8 mg
Pat's Best 'tater Salad (Potato Salad)


Ingredients:
eggs, prepared yellow mustard, kosher salt, Hellmann's mayonnaise, celery, dried dill weed, paprika, new potatoes

Directions:
After boiling the potatoes (do not overcook!], rinse them in cold water and place them in the refrigerator for an hour.
Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.
Ritzy Chicken


Ingredients:
boneless skinless chicken breasts, butter

Directions:
Place chicken in casserole dish., Spread soup over chicken., Sprinkle crackers over soup., Pour butter over crackers., Bake 350 for 45 minutes.
Gruyere Squash Casserole


Ingredients:
mayonnaise, gruyere cheese

Directions:
Cook the onions until lightly brown.
Add the squash, seasoning with salt and pepper to taste and cook until tender, about 8 minutes.
Remove from heat and stir in mayo, 1 cup of the cheese, and 1 cup of the crumbled crackers.
Pour into a 1 and 1/2 quart baking dish and sprinkle with remaining cheese, then remaining crackers.
Bake for 25 minutes at 350 degrees.
Mexican Green Rice(Vegetarian)


Ingredients:
celery rib, garlic cloves, fresh parsley leaves, fresh oregano, fresh cilantro, salt, olive oil, long grain brown rice, green chilies, mint leaves

Directions:
Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and  bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes]. Let stand for 5-10 minutes.
Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
Variation with Peas:.
Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.
Braised Salmon


Ingredients:
vegetable broth, salmon, dried rosemary, dried dill, parsley, green onions, napa cabbage, carrots

Directions:
Combine and heat vegetable broth and fish stock in a large saucepan on medium high heat. Meanwhile season the fish with rosemary, dill, parsley, salt and pepper.
Add the green onions, napa cabbage and carrots to the pot, and place the fish on top. Lower the heat to medium low, and cook for 20-25 minutes. Never serve fish that is undercooked, so make sure it is cooked completely before serving.
Serve warm with rice or couscous.
Kraft® Triple-Layer Lemon Pie
Category: trusted-brands-recipes-and-tips
By Cool Whip

Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.

Ingredients:
2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 tablespoon lemon juice
1 (6 ounce) HONEY MAID Graham Pie Crust
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Directions:
Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP. Refrigerate 3 hours or until set.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 297.1
Fat: 11 g
Saturated fat: 6.4 g
Carbohydrates: 45.9 g
Sugars: 32.3 g
Dietary fiber: 0.3 g
Protein: 2.9 g
Cholesterol: 4.9 mg
Sodium: 443.7 mg
Bugnes Moelleuses (French Doughnuts)
Category: bread
By Maybe

Bugnes are a doughnut-like pastry sprinkled with icing sugar that hail from Lyon. They're essential to Mardi Gras! A tradition that I never forget... making bugnes! I have loved them since I was a kid. My mother's bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.

Ingredients:
¼ cup water
2 (.25 ounce) packages active dry yeast
8 cups all-purpose flour
8  eggs
¾ cup butter, melted
½ cup white sugar
2 tablespoons white sugar
2  lemons, zested
6 cups vegetable oil for frying

Directions:
Mix water and yeast together in a small bowl. Let stand until foamy, about 15 minutes. Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl; add yeast mixture. Knead by hand until dough comes together. Cover with a clean dish towel. Let rise in a warm place until doubled, about 2 hours. Roll out dough into a large rectangle on a lightly floured work surface. Cut into diamond shapes using a small pastry wheel cutter. Brush off excess flour. Heat oil in a deep saucepan or wok. Cook doughnuts in batches until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.

Prep time: 30 mins
Cook time: 2 mins
Total time: 2 hrs 32 mins
Yields: 24 doughnuts

Calories: 297
Fat: 13.3 g
Saturated fat: 4.9 g
Carbohydrates: 37.4 g
Sugars: 5.5 g
Dietary fiber: 1.3 g
Protein: 6.7 g
Cholesterol: 77.3 mg
Sodium: 65.4 mg
Apricot Almond Chocolate Balls


Ingredients:
bittersweet chocolate, sugar, water, confectioners' sugar

Directions:
In food processor, process apricots, almonds and chocolate until very finely chopped.
In medium saucepan over medium-high heat, cook sugar and water until soft ball stage, approximately 240°F (approximately 10 minutes].
Stir in apricot mixture and cool.
Squeeze mixture together with hands to form firm ball.
Using approximately 1 Tbsp of mixture, form into 1-inch balls.
Roll in powdered sugar.
Place in candy cups or serve as desired.
Layered Cheesy Tuna and Zucchini Casserole


Ingredients:
chunk tuna, celery rib, green onions, sour cream, mayonnaise, milk, mustard powder, parmesan cheese, dried thyme, zucchini, mozzarella cheese, cheddar cheese, roma tomato

Directions:
Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
Drain the tuna and flake with a fork.
In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
In another small bowl, combine sour cream, mustard powder, mayo, Parmesan cheese, milk, thyme, salt and pepper; add into the tuna mixture and toss well to combine.
Set oven to 350°F.
Grease a 2-quart casserole dish.
Spoon HALF of the mixture into prepared dish.
Top with HALF of the sliced zucchini.
Then sprinkle with cheddar cheese.
Top with noodle mixture then remaining zucchini.
Sprinkle with more grated Parmesan cheese if desired.
Bake covered with foil for 30 minutes.
Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered] and bake for another 10 minutes.
Sprinkle chopped tomato over casserole before serving.
Moist and Healthy Banana Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt, low-fat buttermilk, egg, bananas

Directions:
Preheat oven to 375 degrees F
line 12 muffin tins with paper muffin cups or spray with non-stick cooking spray.
Sift dry ingredients together.
add all liquid ingredients; mix.(don't over mix]
Fill muffins tins 3/4 full.
Bake in pre-heated oven for 15-20 minutes.
Tuna Salad
Category: salad
By Bill Pfeiler

Tuna and lettuce salad with garbanzo beans, chopped egg, and cucumber. Great with French dressing.

Ingredients:
1 (5 ounce) can tuna, drained
1 (15 ounce) can chickpeas (garbanzo beans), drained
2  hard-boiled eggs, chopped
1  cucumber, peeled and diced
1 head iceberg lettuce, torn into bite-sized pieces
½ cup French dressing

Directions:
In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce. Toss well and add French dressing to taste.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 349.6
Fat: 19.4 g
Saturated fat: 3.6 g
Carbohydrates: 27.1 g
Sugars: 8.7 g
Dietary fiber: 4.8 g
Protein: 16.2 g
Cholesterol: 115.4 mg
Sodium: 548.4 mg
Crispy Baked Chicken
Category: meat-and-poultry
By mxDOc

An easier way to get that crispy chicken.

Ingredients:
2 slices bread
1 cup grated Parmesan cheese
2 teaspoons dried oregano
1 ½ teaspoons dried basil
1 ½ teaspoons minced garlic
½ cup grated Parmesan cheese
2 tablespoons vegetable oil
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine. Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 358.6
Fat: 18.8 g
Saturated fat: 7 g
Carbohydrates: 8.5 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 37.2 g
Cholesterol: 93.6 mg
Sodium: 602.7 mg
Fountain-Style Vanilla Malt Shake


Ingredients:
milk, ginger ale, vanilla, vanilla ice cream

Directions:
In a blender mix together milk, ginger ale, malted milk powder and vanilla for a few seconds just to combine.
Add in vanilla ice cream and blend until smooth.
Pour into large tall chilled glass/s with a long straw.
Delicious!
Vannisa's Hominy Beef Bake


Ingredients:
onion, garlic cloves, white hominy, tomato sauce, water, chili powder, salt, black pepper

Directions:
In a large skillet brown the meat. Add onion and garlic. Cook over medium heat until onions are translucent. Drain well.
Stir in the rest of the ingredients except for the corn chips. Transfer to a 13x9x2 inch baking dish that has been coated with non-stick cooking spray.
Bake in a 350 degree oven, uncovered, for 20 minutes. Sprinkle the cornchips over the top and return to the oven for an additional 10 minutes.
Let rest for 10 minutes before serving.
Espresso Shortbread


Ingredients:
all-purpose flour, butter, sugar, vanilla, salt, powdered sugar, instant espresso powder, milk, water

Directions:
Cut the butter into cubes.
Place all of the shortbread ingredients in the bowl of your food processor. (You can also use a mixer, or just work the butter in with your fingers.].
Blend until the mixture looks sandy and dry. Turn the mixture out onto a flat surface and keep pressing until the dough comes together.
Lightly flour your surface and roll the shortbread into a 1/2 inch thick square. It will be roughly 5.5 x 5.5 inches.
Cut in half horizontally, and then cut each half into eight fingers (16 cookies total].
You can also use cookie cutters to cut into shapes.
Transfer to a baking sheet spacing an inch apart. There is no need to grease the pan.
Refrigerate the shortbread for about 20 minutes.
In the meantime, preheat your oven to 350ºF.
Bake for 25 minutes until the edges are golden. If some of the cookies have spread a bit and you want them all to look identical, you can trim them as soon as you take them out of the oven.
Let the shortbread cool.
Place the powdered sugar, instant espresso powder and milk in a small bowl and mix until smooth.
If the glaze is too thick add an bit of extra milk or water a half teaspoon at a time, until you get the desired consistency.
Dip half the shortbread into the glaze. You can also drizzle the glaze over the baked shortbread.
Allow the glaze to harden.
Store in an airtight container in a single layer.
Jane and Michael Stern's Broccoli Casserole


Ingredients:
eggs, milk, butter, cheddar cheese, salt, sugar, broccoli

Directions:
Preheat oven to 350 degrees.  Butter an 8-inch square Pyrex baking dish.  Cover the bottom of the dish generously with the torn bread.
Combine the eggs, milk, melted butter, cheese, salt and sugar in a bowl.  Mix ntil combined.  Stir in the roccoli and pour the mixture over the read.
Cover with aluminum foil and bake for 35 minutes.  For a chewier top, remove the foil during the last 10 to 12 minutes of baking.  If you want a crisper crust, run the casserole under the broiler.
Barbecue Lasagna


Ingredients:
ricotta cheese, egg, salt, black pepper, pre-shredded mozzarella cheese, cheddar cheese

Directions:
Preheat oven to 350°F
Bring pulled pork in favorite BBQ sauce at a slow simmer on stove top.
In a medium mixing bowl, combine ricotta, egg, salt, black pepper. Mix until smooth. Put aside.
In a medium mixing bowl, combine shredded mozzarella cheese and cheddar cheese. Put aside.
Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done.  Rinse in cold water.
Spoon enough sauce from your simmering pork mix to spread around bottom and sides of a 10”x14”x3” or closest sized baking pan you have and place one layer of lasagna on the bottom of the pan.
Spread evenly over lasagna a nice layer of pork and sauce. Next spread a layer of ricotta mixture and sprinkle on mozzarella and cheddar cheese. Repeat layering. Usually 3 or 4 layers depending on pan used. The goal is to use equal quantity of filling between each layer.
On the top layer, top with remaining ricotta, thin layer of pulled pork and lightly sprinkling with cheese saving some cheese to top during the last 5 minutes of cooking.
Bake for approximately 45 minutes until bubbly.
Remove from oven; let sit for 15 minutes. Cut and serve with garlic bread. Enjoy!
Foot Note: Use more or less cheese as desired. Save some cheese to add to top during the last 5 minutes of cooking.
Caramelized Oatmeal Raisin Muffins
Category: bread
By Chantal Pare'

Why can't oatmeal muffins taste more like oatmeal cookies?  These do!  The trick is to first caramelize the oatmeal.  Enjoy the nice, deep oatmeal flavor.

Ingredients:
¼ cup butter
⅔ cup rolled oats
⅔ cup brown sugar, divided
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅔ cup water
1 ½ cups all-purpose flour
⅓ cup rolled oats
4 teaspoons baking powder
2 teaspoons wheat germ
1  egg, lightly beaten
1 cup evaporated milk
1 ⅓ cups raisins
1 tablespoon all-purpose flour

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool. In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups. Bake in preheated oven for 25 to 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 256.4
Fat: 6.6 g
Saturated fat: 3.6 g
Carbohydrates: 46.2 g
Sugars: 25 g
Dietary fiber: 1.9 g
Protein: 5.2 g
Cholesterol: 31.8 mg
Sodium: 181.5 mg
Nava's Jamaican-Inspired Red Beans and Rice


Ingredients:
olive oil, yellow onion, garlic cloves, cooked brown rice, adzuki beans, light coconut milk, fresh cilantro, salt, fresh ground black pepper

Directions:
Heat the olive oil in a saucepan on medium heat. Sautè the onion and garlic until the onion is translucent.
Add the rice, drained beans, coconut milk and thyme if using.
Bring to a simmer then cover and cook over low heat until most of the coconut milk has evaporated, about 15 minutes. (The mixture should be moist but not watery.].
Garnish with cilantro leaves. Season with salt and pepper and serve hot.