xiaoxl/recipe_data huggingface dataset:
Pumpkin Whoopie Pies


Ingredients:
pumpkin puree, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, all-purpose flour, baking powder, baking soda, salt, unsalted butter, cream cheese, marshmallow creme, vanilla extract, powdered sugar

Directions:
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
In a large mixing bowl, stir together pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg.
In a second bowl, stir together flour, baking powder, baking soda, and salt.
Add dry ingredients to pumpkin mixture and stir just until mixed.
Using a generously rounded tablespoon, or icing bag with a large rounded tip drop rounds about 2-3 inches in size onto each cookie sheet. Make sure to keep them about 2 inches apart.
Bake for 12-14 minutes, Repeat with remaining dough to make 36 cookies.
When cookies are cool, prepare filling.
Filling: With electric mixer, beat butter and cream cheese until smooth. Scrape down sides of bowl and beat in salt. Add marshmallow crème and continue beating until incorporated. Scrape down side of bowl and vanilla, then gradually add powdered sugar, beating until smooth.Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling.
Crown Roast of Pork With Calvados Sauce


Ingredients:
kosher salt, fresh ground black pepper, golden delicious apples, butter, shallot, fresh thyme, calvados, chicken broth, veal demi-glace

Directions:
Season roast on all side with salt and pepper. Place in large roasting pan with rack; allow to stand at room temperature for 1 hour.
Preheat oven to 400 degrees.
Place large ball of foil in center of roast; adjust roast to form circle. Place apples around meat. Roast 1 hour, basting with pan juices every 15 minutes. Reduce oven temperature to 350 degrees; roast until instant read thermometer inserted into center of meat, away from bone, registers 140 degrees for medium, 15-30 minutes more. Transfer roast to carving board, tent with foil and let rest 15-20 minutes.
Transfer apples to platter.
Pour pan drippings into a bowl, skim off fat and reserve juices. Place roasting pan over medium heat; melt 1 tbsp butter. Add 1/2 cup finely diced shallots and 3 thyme sprigs; cook 3 minutes. Add 1/2 cup Calvados; stir to deglaze pan. Stir in reserved juices; chicken broth and veal demi-glace. Simmer 3-5 minutes. Whisk in cream; season with salt and pepper. Strain sauce into a sauceboat.
Carve roast between bones; arrange alongside apples on platter. Pour some of sauce over meat; pass remaining sauce at table.
Moist & Delicious Chicken


Ingredients:
mayonnaise, garlic, boneless skinless chicken thighs, butter

Directions:
Mix first 6 ingredients in a ziploc bag & add chicken, let sit in fridge for 1/2 hour.
Preheat oven to 350.
Put 2 cups Italian bread crumbs in a gallon size ziploc bag, add chicken & shake until thoroughly coated.  Place on greased baking sheet & top each piece of chicken with a small slice of butter.
Turn chicken after 20 minutes & cook for an additional 25.
Serve with your favorite side, would go well with sauteed vegetables or mac n cheese!
Headless Horseman's Head


Ingredients:
light olive oil, cheddar cheese, mozzarella cheese, green bell pepper, black olives

Directions:
Mix the pizza dough up according to package instructions.
Preheat oven to 425 degrees F.
Spread the olive oil out on a baking sheet and then shape the dough over that in the shape of a pumpkin with a stem.
Place the sauce, then mozzarella cheese, then cheddar cheese over the dough.
Cut the green pepper into thin strips to make grooves in the pumpkin and then finely dice some of the green pepper to fill in the stem.
Slice the pepperoni into jagged triangle shapes to fill in the nose and mouth.
Use the chopped black olives as eyes.
Bake for 20 to 30 minutes or as long as your package of pizza dough says.
Enjoy.
Green Chile Chicken Enchiladas


Ingredients:
chicken broth, raw carrot, garlic, whole green chilies, avocado, white meat chicken, butter, flour, ground cumin, salt, corn tortillas, cheese

Directions:
Add onions, carrots and garlic to a small saucepan.  Cover with chicken broth and boil until the carrots are just turning tender.
Peel and de-seed roasted green chiles and add them to the blender, salt & pepper as desired.  Add some chicken broth to the blender and the onions, carrots, garlic and broth.  Blend until semi-smooth.  You may need to add more broth.  Peel and de-seed an avocado and add it to the blender and puree.  Taste and adjust seasoning.
In skillet, melt butter.  Whisk in flour and cook for about a minute.  Add in about a cup or so of broth while stirring.  When it starts to thicken, add contents of blender to the skillet and stir.  You may need to add more broth to get it to the thickness you like.
Add a little sauce to the bottom of a 13x9 pan.  To each tortilla, add a little chicken and a little cheese and roll up.  Place seam side down in the pan.  Spread the rest of the green chile sauce over the enchiladas.  Bake for about 30 minutes.  Add cheese and put back in the oven until melted.
Yum!
Banana- Chocolate Chip Peanut Butter Bars


Ingredients:
bananas, peanut butter, quick oats, margarine, Splenda sugar substitute, brown sugar, vanilla extract, baking soda, chocolate chips

Directions:
Pre-heat the oven to 350F degrees.
In a large mixing bowl, combine margarine, brown sugar, Splenda and mashed bananas and blend together.
Stir in vanilla.
Then carefully stir in peanut butter until it is evenly mixed.
Sprinkle the baking soda over the entire mixture, blend in the oatmeal and chocolate chips.
Pour into a coated 8 x 8 baking pan and bake for 30 minutes.
The top should be nice and brown and center will still be slightly moist.
Allow to cool before serving.
Bacon and Shrimp Pizza


Ingredients:
frozen shrimp, olive oil, garlic clove, bacon, alfredo sauce, mozzarella cheese, tomatoes, flat leaf parsley

Directions:
Pre-heat oven to 400°F.
Spray a cookie/pizza sheet with cooking spray. Mix thawed shrimp, oil, and garlic until coated and set aside.
Unroll dough carefully and place on the cookie sheet. Gently press dough intoa large rectangle. Bake at 400°F 6-8 minute or until edges are golden brown.
Meanwhile, cook bacon until crisp and drain.
Remove crust from oven and spread Alfredo sauce over it and the mozzarella cheese over that. Bake another 6-10 minutes until cheese is melted.
While that is baking chop the bacon into bite-size pieces and chop tomato and parsley.
Remove pizza from oven one more time and add all the chopped stuff as well as the shrimp mixture. Bake 3 more minutes, sprinkle with parsley, and serve!
*NOTE this makes a great breakfast pizza!
Balti Butter Chicken


Ingredients:
skinless chicken breasts, plain yogurt, chili powder, bay leaves, ground cloves, ground cinnamon, garam masala, green cardamoms, garlic clove, canned tomatoes, salt, butter, onions, fresh coriander leaves

Directions:
Blend together the yogurt, almonds, spices, ginger, garlic salt and tomatoes., Pour the mixture over the chicken and set aside., In a wok melt the butter with the oil and fry the onions for 3 minutes., Add the chicken and spices and stir fry for 10 minutes., Add half of the coriander leaves if using. Mix well., Pour in the cream, stir., Serve garnished with the remaining coriander leaves.
Root Beer Float (cocktail)


Ingredients:
half-and-half, vanilla ice cream

Directions:
Blender method: Pour all of the ingredients into a blender and blend for about 10-15 seconds or until blended Pour into a glass.
Glass Method: Pour all of the ingredients into a glass and stir.
Now sit back, relax and enjoy your drink.
As with some drinks with schnapps, this drink may sneak up on you.
Gluten Free Phyllo Dough


Ingredients:
xanthan gum, gelatin, egg, milk, margarine, honey

Directions:
Mix together rice flour, sweet rice flour, xanthan gum and gelatin.
Make a well in dry ingredients large enough to hold the liquids.
Lightly beat egg with ¼ C milk, butter and honey.
Pour this into well in dry ingredients.
Mix everything together until you have a soft dough. (Depending on brand of rice flour, you may want to stir in more milk].
Wrap dough in plastic wrap until ready to use for your favorite holiday pastry.
Store in refrigerator if not using immediately.
*Use margarine or oil to make dairy-free dough.
Bacon Wrapped Stuffed Chicken (Gluten Free)


Ingredients:
chicken breasts, black pepper, blue cheese, bacon, mushroom, garlic, extra virgin olive oil

Directions:
Preheat oven to 425 degrees F.
In a Medium Sauté Pan, place the Olive Oil and slightly heat up then add the Mushrooms in, then Minced Garlic. Cook for 3-4 min or until they lightly start to brown. Place Mushroom and Garlic in a Bowl and add in the Chopped Spinach. Fold Mixture together, and allow to cool.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a Pocket. Season the chicken with pepper. Combine the Blue cheese with the Spinach and Mushroom Mix and stuff the breasts. Then spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
By: Chef Travis W. Holland.
Spaghetti Bolognese


Ingredients:
butter, onion, carrot, garlic cloves, ground beef, red wine, tomato paste, beef broth, fresh tomatoes, fresh parsley, Worcestershire sauce, butter, parmesan cheese

Directions:
Heat a large saucepan on the stove and add the butter.
Fry the onion, carrot and garlic for a few minutes, stirring all the time.
Add ground beef and cook for 4 minutes.
Add wine and tomato paste, simmer for 5 minutes.
Add broth and tomatoes.
Simmer for 30-45 minutes before adding parsley, worcestershire sauce and plenty of salt and pepper.
Serve with cooked buttered pasta and freshly grated parmesan.
Amaretto Shake


Ingredients:
chocolate ice cream, brandy, Amaretto

Directions:
Combine all ingredients in a blender and blend at high speed until smooth., Serve in chilled glass garnished with bittersweet chocolate shavings.
Velveeta Italian-Seasoned Chicken Campfire Packets


Ingredients:
boneless skinless chicken breast, frozen broccoli

Directions:
SPRAY 4 large sheets of heavy-duty foil with cooking spray; top with chicken, Italian seasoning and vegetables. Fold to make 4 packets.
GRILL 15 minute or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
TOP ingredients (still in packets] with VELVEETA®. (No need to refold packets to seal.] Grill 5 minute or until VELVEETA® is melted.
Kraft Kitchens Tips:
VELVEETA® Mexican Chicken Campfire Packs: Combine 1/2 teaspoons each chili powder, crushed red pepper, garlic powder and ground cumin. Sprinkle over chicken instead of the Italian seasoning, then continue as directed.
VELVEETA® Creole Chicken Campfire Packs:  Prepare recipe as directed, substituting Creole seasoning for the Italian seasoning.
Apple Pie


Ingredients:
white flour, whole wheat flour, canola oil, buttermilk, milk, granny smith apples, sugar, cornstarch, lemon zest, lemon juice, nutmeg, cinnamon, ground ginger, cardamom

Directions:
Mix ingredients for the crust, rool into a ball, and chill for one hour wrap in waxed or plastic paper.
Divide dough into two balls.Roll out one ball on wax paper. Put into pie plate. Save second ball for the cover.
Slice apples. Mix with remaining ingredients, place in prepared pie plate.
Roll out second ball of dough and place on filled pie. Crimp eyes. Brush top with milk and dust with saved sugar. Prikle top with a fork to let air out while baking.
Bake 20 minutes at 425 degrees, reduce temperature to 350 and bake an additional 30-40 minutes.
Gressingham Duck With Grape Sauce


Ingredients:
duck breasts, shallot, red wine, olive oil, unsalted butter, grapes

Directions:
About one hour before cooking score the skin of the duck and season, set aside.
Preheat the oven to 180c.
Make the sauce.
Finely chop the shallots. In a medium pan heat the oil and add the shallots, cook until softened. Add the grapes and cook until the fruits start to burst. Add the wine and the port and reduce by half then add the stock. Bring back to the boil and then strain through a fine sieve, reserve half the grapes and push the remainder through the sieve. Return the sauce to the pan and reduce until a syrupy consistency. Finish the sauce with the butter. Return the grapes to the sauce and keep warm.
Cook the duck breast.
Place the duck breast skin side down in a cold pan and heat until the fat renders and the skin starts to brown. Turn the duck breast over and place in the oven a cook for 8-9 minutes. Remove from the oven and rest for 5-7 minutes. Slice and serve with vegetables of your choice and the sauce on the side.
Tuna Fish Cakes


Ingredients:
albacore tuna in water, Egg Beaters egg substitute, green onions, lemon juice, salt

Directions:
Place fiber One in blender along with any seasonings you like such as black pepper, onion powder, salt, etc. Grind to breadcrumb consistency. Place half of crumbs in dish and other half in mixing bowl.
Shred tuna and add to crumbs in mixing bowl along with other ingredients. Stir until mixed.
Line baking sheet with wax paper and form tuna into 8 mounds on paper. Let it sit at room temp for 15 minutes.
Coat the mounds in the dish of Fiber One crumbs and cook in skillet heated over medium heat and coated non-stick spray. Cook for about 3 minutes and flip.
Rieska (Finnish Quick Flat Rye Bread)


Ingredients:
oatmeal, white flour, baking powder, baking soda, salt, sugar, buttermilk, butter

Directions:
Combine all ingredients, as if you were mixing for a pie crust., Dough will be soft., Roll out to about 1/2 inch thickness., Bake for 10 minutes at 475 degrees.
Quick and Easy Mock Hollandaise Sauce
Category: side-dish
By whit

This is a quick and easy substitute for traditional hollandaise.

Ingredients:
½ cup mayonnaise
½ cup sour cream
1 teaspoon lemon juice
1 teaspoon prepared yellow mustard, or to taste
¼ teaspoon ground paprika
1 dash hot pepper sauce

Directions:
Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 cup

Calories: 260.6
Fat: 27.9 g
Saturated fat: 7 g
Carbohydrates: 2.4 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 23.1 mg
Sodium: 192.7 mg
Chunky Chicken Sauce for Pasta for 2


Ingredients:
tomatoes with herbs, garlic cloves, onions, parmesan cheese, cooked pasta

Directions:
Put all the ingredients in a pot , except the cheese & pasta, bring to a simmer.
Pour over hot cooked pasta.
Top with Parmesan and serve (I like to place the ready plate under the broiler for 1 minute to brown the parmesan but this is optional].
Enjoy.
Shrimp Grain Bowl
Category: uncategorized
By coweed

Often, you can save money by peeling your own shrimp. Look for "easy peel" on the package, which typically means the shrimp are headless and already deveined. Shrimp are sized by the number per pound. The smaller the number, the larger the shrimp.

Ingredients:
¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 medium zucchini, cut into 1-inch pieces
1 cup diced red onion
¼ cup tahini
2 tablespoons lemon juice
2 teaspoons maple syrup
1 clove garlic, minced
3 tablespoons water
3 cups warm cooked farro
2 cups cherry tomatoes, halved
2 tablespoons chopped fresh mint
1 medium lemon, cut into wedges

Directions:
Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat. Thread shrimp and vegetables onto eight 8-inch skewers. Preheat an outdoor grill to medium heat and lightly oil the grate. Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency. Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes. Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.

Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 servings

Calories: 805.1
Fat: 26.8 g
Saturated fat: 3.3 g
Carbohydrates: 121 g
Sugars: 4.9 g
Dietary fiber: 4.7 g
Protein: 38.4 g
Cholesterol: 172.6 mg
Sodium: 525.2 mg
Holiday Cheddar Date Cake


Ingredients:
butter, light brown sugar, eggs, cheddar cheese, unbleached flour, baking soda, salt, cinnamon, clove, dates, pecans, raisins, milk

Directions:
Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside.
In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended.
Add the eggs, one at a time, beating well after each addition.
Beat in the cheddar cheese.
Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl.
In another medium bowl, combine the dates, pecans, cherries and raisins.
Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts.
Alternately beat the remaining flour mixture and milk into the butter mixture until well blended.
Stir in the floured fruit mixture by hand until distributed throughout the batter.
Turn into the prepared pan.
Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed.
Cool for 15 minutes in the pan on a wire rack then remove from the pan.
Cool completely on the wire rack.
When cool, store in a container with a tight lid for up to 6 weeks.
To serve, cut into thin slices.
Instant Pot® Baby Back Ribs
Category: meat-and-poultry
By pschelf

Quick way to make fall-off-the-bone ribs in the Instant Pot®!

Ingredients:
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
1 ½ teaspoons cayenne pepper
1 teaspoon ground black pepper
1 rack baby back pork ribs
1 cup beef broth
¼ cup barbeque sauce, or as needed

Directions:
Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub. Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub. Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce. Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 ribs

Calories: 334.6
Fat: 22.8 g
Saturated fat: 8.4 g
Carbohydrates: 12.8 g
Sugars: 8.1 g
Dietary fiber: 1.9 g
Protein: 19.6 g
Cholesterol: 87.6 mg
Sodium: 3349.4 mg
Black Bean, Corn, Tomato, and Shrimp Salad
Category: trusted-brands-recipes-and-tips
By Tammy Lynn

This colorful, Mexican flavored salad is perfect on its own or served with chips or tortillas. A can of Hunt's® Diced Tomatoes makes it super easy.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 (4 ounce) can chopped green chilies
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
6 medium (4-1/8" long)s green onions, chopped
1 (12 ounce) package frozen small cooked shrimp, thawed
2 tablespoons chopped fresh cilantro
½ teaspoon cumin
⅛ teaspoon garlic powder
1  lime, juiced
1 tablespoon olive oil
½ teaspoon Hot sauce to taste
1 pinch Salt and pepper to taste

Directions:
Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well. Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.

Prep time: 8 mins
Cook time: 2 mins
Total time: 10 mins
Yields: 6 servings

Calories: 192.9
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 24.1 g
Sugars: 4.3 g
Dietary fiber: 7.1 g
Protein: 17.8 g
Cholesterol: 86.2 mg
Sodium: 830.5 mg
Chicken Divan


Ingredients:
chicken breasts, fresh broccoli, butter, flour, chicken broth, Worcestershire sauce, cheddar cheese, sour cream, salt, paprika

Directions:
Preheat oven to 325°F.
Cook broccoli for 3 minutes; drain.
Melt butter and stir in flour.
Cook until bubbly.
Add broth, Worcestershire sauce, and cook until thick.
Reduce heat and stir in 1 cup of cheese until melted.
Remove from heat and gradually add sour cream, stir constantly.
Add salt to taste.
Arrange in a 9x13-inch pan.  1. broccoli  2. chicken  3. pour sauce all over  4. sprinkle remaining cheese and paprika.
Heat for 20 minutes and serve over rice or baked potatoes.
Asian-Style Grilled Chicken Salad


Ingredients:
boneless skinless chicken breast, pineapple slices, soy sauce, vinegar, honey, ground ginger, peanuts

Directions:
Lightly sprinkle chicken breasts with seasoned pepper. Grill, until chicken is thoroughly cooked and slice chicken into strips.
Reserve 2 tablespoons juice from pineapple. In a covered jar, combine vegetable oil, soy sance, pineapple juice, vinegar, honey aud ginger. Shake well.
Brush pineapple slices with dressing: grill 2 to 3 minutes.
Arrange chicken and pineapple over lettuce and vegetables. Sprinkle with peanuts, if desired. Top with salad dressing.
Chicken Stuffed Bell Peppers


Ingredients:
"green bell peppers"

Directions:
Preheat oven to 375 degrees.
Mix chicken and seasoning together.
Then disperse evenly among peppers.
Place tops back on peppers and cook for about 30 minutes or until peppers appear soft and done.
Apple Rhubarb Crisp


Ingredients:
apples, rhubarb, white sugar, lemon juice, quick-cooking oats, brown sugar, flour, ground cinnamon, butter, ice cream

Directions:
Preheat oven to 350 degrees.
Combine chopped apples and rhubarb in large bowl.
Sprinkle lemon juice over fruit and stir to coat.
Sprinkle 1/2 cup white sugar over fruit and stir to coat.
Butter an 11 x 7 inch baking dish.
Place fruit mixture in prepared dish.
In separate bowl, combine quick cooking oats, brown sugar, flour and cinnamon till combined.
Cut in cold butter till mixture is crumbly.
Place dry mixture evenly over fruit.
Bake for 40-45 minutes or till fruit is tender and crust is golden brown.
Serve warm with whipped cream or ice cream.
Healthy Hot Cocoa With Almonds


Ingredients:
water, sugar, vanilla extract, boiling water

Directions:
Combine water and almonds in a blender. Blend until smooth. It's hard to blend almonds perfectly smooth. I dont mind some chunks, but you can always blend more if you want.
Add remaining ingredients EXCEPT boiling water and stir (or give it a short whir with the blender].
Poor into a cup, along with the boiling water.
TIP: This should result in a temperature that is just right for scoffing down immediately. If you want it hotter - let's say you don't want to chug it in one big swallow - use more boiling water and less blending water to suit your needs.
Lailani's Riced Cauliflower Sausage "fried Rice"


Ingredients:
olive oil, yellow onion, garlic, sausage, cauliflower

Directions:
Saute garlic and onion in olive oil for a minute then add in sausage and cook for 5 minutes.
Add in cauliflower rice and continue cooking for 5 additional minutes.
Add a dash of salt and pepper, stir, and serve.