xiaoxl/recipe_data huggingface dataset:
Spicy Chinese Chicken Wings
Category: world-cuisine
By lin_honeybear

These easy, spicy chicken wings are an excellent alternative to regular hot wings! I learned this recipe from my mother, who is from Taiwan, and it was always a childhood favorite! Almost all seasonings can be adjusted according to taste. (The Vietnamese chili garlic sauce can be found at any oriental grocery or even most regular groceries).

Ingredients:
1 pound chicken wings
2 tablespoons white sugar
½ cup soy sauce
¼ cup rice wine
3 tablespoons chili garlic sauce
1 tablespoon sesame oil
2 cloves garlic, minced
¼ cup water

Directions:
Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat. Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 701.6
Fat: 43.1 g
Saturated fat: 11.1 g
Carbohydrates: 22.1 g
Sugars: 13.6 g
Dietary fiber: 1.3 g
Protein: 46 g
Cholesterol: 174.8 mg
Sodium: 4727 mg
Slow Cooker Kielbasa and Beer
Category: world-cuisine
By JBBACH

A delicious, minimal prep recipe to serve as a side dish with dinner, or for company! My husband would live on this if I let him, and our entire family loves it!  A slow cooker recipe too easy not to try!

Ingredients:
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

Directions:
In a slow cooker combine sausage, beer and sauerkraut.  Cook on low for 5 to 6 hours, until the meat is tender and plump.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 8 servings

Calories: 383.1
Fat: 31.1 g
Saturated fat: 10.5 g
Carbohydrates: 7.8 g
Sugars: 3 g
Dietary fiber: 1.9 g
Protein: 14.7 g
Cholesterol: 74.9 mg
Sodium: 1490.5 mg
Chocolate Spread
Category: side-dish
By Eureka

Best homemade Nutella® spread ever with no preservatives. You can add honey and cocoa powder to taste a bit more or less, not essential.

Ingredients:
1 cup unsalted butter, softened
3 tablespoons honey, or more to taste
3 tablespoons unsweetened cocoa powder

Directions:
Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 154.7
Fat: 15.5 g
Saturated fat: 9.8 g
Carbohydrates: 5.1 g
Sugars: 4.3 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Cholesterol: 40.7 mg
Sodium: 2.6 mg
Salted Caramel Marshmallow Crispy Treats (Gluten Free)
Category: desserts
By MrsFisher0729

A gluten-free salty sweet treat! These can be made with regular cereal as well.

Ingredients:
1 cup unsalted butter
cooking spray
1 cup dark brown sugar
½ cup heavy whipping cream
2 tablespoons light corn syrup
2 ½ teaspoons flaked sea salt
1 (16 ounce) package miniature marshmallows
12 ounces gluten-free crispy rice cereal (such as Kellogg's® Gluten Free Rice Krispies®)

Directions:
Spray a 9x13-inch baking dish with cooking spray. Place cereal in a large heatproof bowl. Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted. Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 16 servings

Calories: 365
Fat: 14.6 g
Saturated fat: 9 g
Carbohydrates: 56.4 g
Sugars: 30.8 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 40.7 mg
Sodium: 447.4 mg
Vietnamese Dipping Sauce--Vegan Nuoc Cham Alternative


Ingredients:
soy sauce, rice wine, garlic, lemongrass, ground cinnamon, sugar, salt

Directions:
Combine soy sauce and rice wine in a small bowl., Place garlic and lemongrass in a mortar and pound into a paste., Add garlic mixture to soy mixture., Stir in cinnamon and chile., Stir in oil, sugar and salt and mix well., Store refrigerated in a tightly-covered container for up to 3 days.
Mom's Zucchini Pie
Category: side-dish
By mrs. walter

A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
¼ cup margarine
4 cups sliced zucchini
¼ cup chopped onion
2 tablespoons dried parsley
¼ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
2  eggs, lightly beaten
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom. Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust. Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 350.9
Fat: 23.3 g
Saturated fat: 7.7 g
Carbohydrates: 19.7 g
Sugars: 5.1 g
Dietary fiber: 1.2 g
Protein: 15.2 g
Cholesterol: 86.1 mg
Sodium: 841.9 mg
Salmon Burgers with Lemon Basil Mayo
Category: seafood
By ranthony405@gmail.com

I am not a big fish eater, but my family is - so I had to find a way of serving fish that we all liked.  These salmon burgers were the perfect solution for us! Serve on hamburger buns with preferred garnish (lettuce, tomato, onion, etc.)

Ingredients:
2 pounds salmon, finely diced
1 small yellow onion, finely diced
¾ cup panko bread crumbs
1  green bell pepper, finely diced
3 cloves garlic, minced
1  egg, beaten
1 tablespoon soy sauce
1 teaspoon lemon juice
½ teaspoon salt
1 cup mayonnaise
2 cloves fresh garlic, minced
1 teaspoon dried basil
1 teaspoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon lemon pepper

Directions:
Combine salmon, onion, bread crumbs, green bell pepper, 3 cloves garlic, egg, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into eight patties. Heat a large non-stick skillet over medium-high heat. Cook salmon patties until golden brown, 4 to 6 minutes per side. Whisk mayonnaise, 2 cloves garlic, basil, 1 teaspoon lemon juice, Dijon mustard, and lemon pepper in a bowl until well mixed. Serve mayonnaise mixture with salmon patties.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 8 burgers

Calories: 426.5
Fat: 33.8 g
Saturated fat: 5.8 g
Carbohydrates: 10.6 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 22.2 g
Cholesterol: 89.5 mg
Sodium: 572.3 mg
Bundt® Pan Onion Bread
Category: bread
By Andysmom

My mom used to make this Bundt® bread for special occasions. She found her recipe and handed it down to me.

Ingredients:
cooking spray
1 package active dry yeast
¼ cup warm water
4 cups all-purpose flour
½ cup hot water
½ cup milk
¼ cup salted butter, softened
¼ cup white sugar
1 large egg
1 ½ teaspoons salt
¼ cup salted butter
¼ cup instant minced onion
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon ground paprika
1 teaspoon garlic salt

Directions:
Spray a cookie sheet with cooking spray. Dissolve yeast in warm water in a large mixing bowl. Add 2 cups flour, hot water, milk, butter, sugar, egg, and salt. Blend on low speed until moist, then beat on medium speed for 2 minutes. Stir in remaining flour by hand until a soft dough forms. Place on the prepared cookie sheet, cover, and let rise until doubled in size, 45 to 60 minutes. Melt butter for filling in a small saucepan. Remove from heat and add onion, Parmesan cheese, sesame seeds, paprika, and garlic salt; mix well. Spray a fluted tube pan (such as Bundt® with cooking spray. Divide dough into golf ball-sized pieces. Place 1 layer of dough pieces in the prepared pan and top with some filling. Continue to later dough and filling until you've used them up. Cover with a piece of plastic wrap that's been sprayed with cooking spray. Let rise in a warm place until light and doubled in size, 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 30 to 35 minutes. Serve warm or cool.

Prep time: 15 mins
Cook time: 35 mins
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 259.5
Fat: 9.3 g
Saturated fat: 5.3 g
Carbohydrates: 38 g
Sugars: 5.3 g
Dietary fiber: 1.5 g
Protein: 5.9 g
Cholesterol: 37 mg
Sodium: 514.5 mg
Egg and Green Chile Enchiladas


Ingredients:
onion, garlic cloves, cumin, dried oregano, chopped tomatoes, onion, green chilies, cumin, chili powder, hard-boiled eggs, monterey jack pepper cheese, tortillas, monterey jack pepper cheese

Directions:
Preheat oven to 350°F.
For sauce, place onions, garlic, and jalapeno in a medium saucepan prepared with nonstick cooking spray, and cook until onion is translucent.
Stir in cumin and oregano before adding the chopped tomatoes.
Allow sauce to simmer and thicken, about 10 minutes.
Meanwhile, for filling, prepare a medium saucepan with nonstick cooking spray and heat over medium heat.
Saute onion until translucent.
Add chilies, cumin, chili powder, and chopped eggs and warm through.
Remove from heat and mix in cheese.
Place filling evenly in the center of each tortilla and roll.  Place in a lightly greased baking dish.
Cover enchiladas with sauce and top with cheese.
Bake for 20-25 minutes, or until enchiladas are warmed through and cheese has melted.
Lavender Mint Tea (Single Serving)


Ingredients:
dried mint, fresh mint leaves, boiling water, honey, sugar

Directions:
If you have a tea ball, place the herbs in it.
If not, you can brew this in the tea and strain it in a fine strainer after it has brewed.
Pour the boiling water over the herbs; let steep for 5 minutes.
Strain, if needed, and serve hot.
Sweeten, if desired.
This can also be made as iced tea- double the herbs and let steep in 1 Qt of water overnight in the fridge.
You can add more water, to taste, if it is too strong.
Again, sweeten, if desired.
Cream Cheese Butter Pecan Cookies


Ingredients:
light brown sugar, butter, cream cheese, salt, vanilla extract, pecans, all-purpose flour

Directions:
In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
Cover and refrigerate for at least an hour. (I let mine sit overnight].
Preheat your oven (use convection bake if you have it] to 375 degrees F.
Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.].
Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.
Ranch Pork Chops


Ingredients:
black pepper, paprika

Directions:
Add seasoning and salad dressing mix with pepper., Rub mixture on both side of pork chops., Arrange pork chops in a single layer on baking pan or broiler rack., Sprinkle with paprika., Bake at 450 degrees Fahrenheit for 20 to 25 minutes, or until cooked through.
Margo's Sweet Potato Waffles


Ingredients:
all-purpose flour, baking powder, salt, ground cinnamon, eggs, milk, sweet potatoes, black walnut

Directions:
Combine flour, baking powder, salt and cinnamon; set aside.
Beat egg yolks in a medium bowl; add milk and oil, mixing well.
Stir in sweet potato.
Add to flour mixture, stirring until well blended.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Pour into waffle iron (oil iron if not non- stick] and sprinkle with a few walnuts.
Tomato Head's Butternut Squash Soup


Ingredients:
onion, garlic, water, ginger, salt, heavy cream

Directions:
Heat oil in a medium pot over medium heat.
Add onions and saute until translucent, add garlic and squash and saute 1 minute.
Add water and ginger, increase heat to high and bring to a boil.
Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream.
If using tradional blender allow soup to cool, blend and reheat before serving.
If using an immersion blender, blend soup and serve.
Banana Trifle


Ingredients:
eggs, water, bananas, dark rum, brown sugar, white sugar, margarine, low-fat vanilla yogurt, lemon juice

Directions:
Slice the bananas and set them aside in a mixing bowl. Combine the butter and sugars in a measuring cup and heat in the microwave until soft.
Beat the mixture until smooth, then heat 1-2 minutes more on high until it bubbles.  (Longer will caramelize it, which can also be good.].
Add the rum (watch for the alcohol to boil off] and mix thoroughly.  Pour over the bananas and refrigerate until cool.  (Overnight is good.].
Bake the cake according to package directions.  Pan doesn't matter.
Slice the cake into 1" cubes.  (This is easier to do if it's already slightly dry.].
Mix the lemon juice into the yogurt, stirring thoroughly to get it nice and creamy.
Cook the bananas in the microwave for a few minutes; they should be soft but not mushy.  Pour off and reserve the cooking liquid.
Assembly time! Layer cake, bananas, and yogurt into a nice glass casserole or bowl.  I usually do 2 full sets of layers, with a third layer of cake on top.  Pour the reserved cooking liquid on top and top with the remaining yogurt.
If you've got an extra fresh banana lying around slice it and arrange it on top; sprinkle cinnamon or powdered nuts if you like.  Serve chilled.
Nif's Hummus (With Tahini or Peanut Butter)


Ingredients:
garlic cloves, chickpeas, tahini, peanut butter, fresh lemon juice, olive oil, water, cumin, salt, paprika

Directions:
In food processor, mince garlic.
Add all other ingredients (except the garnish!] and process until smooth, about 1 to 2 minutes.
Garnish with optional items.
Curried Cream of Broccoli Soup


Ingredients:
onion, carrot, curry powder, mustard seeds, butter, broccoli, chicken broth, water, lemon juice, sour cream, heavy cream

Directions:
Cook onion, carrot, curry powder, mustard seeds and salt and pepper in butter over moderate heat, stirring, until onion is soft; add broccoli, broth and water and simmer, covered, for 15-20 minutes, or until broccoli is very tender.
Puree soup in batches until smooth.
Whisk in lemon juice and season to taste.
Heat over low heat and whisk in sour cream and heavy cream (do not let boil].
Cheesy, Garlic Tri Torte


Ingredients:
cream cheese, fresh parmesan cheese, garlic cloves, basil pesto, sun-dried tomatoes packed in oil, baguette

Directions:
**After draining, press tomatoes in multi- layer paper towels**.
In food processor, place cream cheese, parmesan cheese and garlic.
Process until blended.
Divide into thirds.
Line a 5 cup mold with plastic wrap.
Smooth one of the thirds of cheese into mold, then layer the pesto.  Smooth another third of the cheese mix over pesto then spread the tomatoes, finish with the last third of the cheese.
Smack the mold down on a towel on the hard surface to make the cheese mix mold nicely.
Cover and refrigerate for at least a day.
You can make this several days early.
To serve just invert onto pretty plate and serve with either the crackers or baguettes.
Cranberry, Pear, Apple Tossed Salad


Ingredients:
sugar, red wine vinegar, onions, salt, poppy seed, cashews, romaine lettuce, swiss cheese, apple, pear, dried cranberries

Directions:
Shake dressing ingredients in a jar., Toss salad ingredients with dressing.
Spinach Pakora


Ingredients:
besan, flour, spinach, green chili pepper, red chili powder, turmeric, water, salt

Directions:
Mix everything to a semi thick batter add 1 tbsp of hot vegetable oil to this batter.
The batter should not be thin.
Almost like idli batter.
With the help of spoon pour into oil and fry the pakora in hot oil till they are golden brown in color.
Serve hot with chutney, tomato sauce and bread slices.
Sweet Potato Burritos


Ingredients:
onion, garlic, canned kidney beans, water, chili powder, ground cumin, prepared mustard, cayenne pepper, soy sauce, mashed sweet potatoes, 10-inch flour tortillas, cheddar cheese, sour cream, green onion, salsa

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Heat oil in a medium skillet, and saute onion and garlic in until soft.
Stir in beans, and mash.
Gradually stir in water, and heat until warm.
Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
Top with cheese.
Fold up tortillas burrito style.
Bake for 12 minutes in the preheated oven, and serve.
Monastery Gyuvetch (Bulgaria)


Ingredients:
beef, tomatoes, mushroom, rice, onion, parsley, butter, sugar, black pepper

Directions:
Saute the meat in a little bit of oil until it starts to brown. Then add the onions, beef stock and paprika and simmer for 5 minutes.
Add the rice and mushrooms. Keep simmering for 15 minutes or until most of the liquid is absorbed.
Preheat your oven to 400 degrees.
Add the tomatoes, salt, butter, sugar and olives. Simmer for another 5 minutes.
Transfer the mixture into a baking dish and bake for 30 minutes. Sprinkle with parsley and pepper and serve.
Easy Bacon Wrapped Stuffed Jalapenos


Ingredients:
cream cheese, bacon

Directions:
Wash Jalapenos then cut off top.
Cut the Jalapenos length wise in half and take out seeds until hollow.
Take room temp cream cheese and fill the Jalapenos.
Cut Bacon in half.
Wrap bacon around Jalapenos.
Lay bacon wrapped Jalapenos on sprayed baking sheet.
Bake for 45 minutes on 375.
Drain on paper towel and ENJOY!
Note: Make sure when wrapping the bacon around that you end with bacon on bottom, if not they will unwrap.
Buttery Corn Casserole


Ingredients:
eggs, evaporated milk, butter, margarine, whole kernel corn, cheddar cheese

Directions:
In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs.
Spoon into a greased 11 in x 7 in baking dish.
Toss the remaing crumbs and butter; sprinkle over corn mixture.
Bake, uncovered at 350 degrees for 25-30 minutes or until edges are bubbly.
Pete's French Fry Seasoning


Ingredients:
coarse sea salt, onion powder, garlic powder, thyme, white pepper

Directions:
Mix all ingredients together in a small bowl., Sprinkle over pan-fried or deep-fried tator tots, french fries, or hashbrowns., Note: Makes enough to cover a 2 lb. bag of tator tots or french fries.
Decadent Peanut Butter Pie
Category: trusted-brands-recipes-and-tips
By Jif

The famously irresistible duo -- peanut butter and chocolate -- come together in this rich and creamy pie.

Ingredients:
1 cup Jif® Creamy Peanut Butter
1 (8 ounce) package cream cheese, softened
½ cup sugar
1 (12 ounce) container frozen whipped topping, thawed and divided
1  prepared chocolate pie crust
1 (11.75 ounce) jar Smucker's® Hot Fudge Microwaveable Ice Cream Topping, divided
2 tablespoons Jif® Creamy Peanut Butter

Directions:
Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Prep time: 15 mins
Cook time: 2 mins
Total time: 2 hrs
Yields: 1 pie

Calories: 962.6
Fat: 62.5 g
Saturated fat: 27.5 g
Carbohydrates: 86.9 g
Sugars: 56.5 g
Dietary fiber: 5 g
Protein: 19 g
Cholesterol: 41.3 mg
Sodium: 625 mg
Carrot Cake III
Category: desserts
By Tammy Elliott

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Ingredients:
4  eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans.  Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting:  In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 - 9x13 inch cake

Calories: 574.6
Fat: 34.8 g
Saturated fat: 9.1 g
Carbohydrates: 63.7 g
Sugars: 49.9 g
Dietary fiber: 2.2 g
Protein: 5.1 g
Cholesterol: 68.8 mg
Sodium: 347.2 mg
Jamaican Cabbage
Category: side-dish
By NewBerry

Great Jamaican-style cabbage. Great with jerk chicken or pork.

Ingredients:
1 head cabbage
2 tablespoons olive oil, or as needed
1 small onion, thinly sliced
½  chopped green bell pepper
1  green onion, sliced
2 sprigs fresh thyme
1  whole Scotch bonnet chile pepper
1 teaspoon salt  (Optional)
1 cup shredded carrots
¼ cup white vinegar
2 tablespoons white sugar

Directions:
Peel tough outer leaves from cabbage, core the head, and shred cabbage. Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture. Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 120.7
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 19.2 g
Sugars: 12.1 g
Dietary fiber: 5.9 g
Protein: 3 g
Sodium: 437 mg