xiaoxl/recipe_data huggingface dataset:
Grilled Flank Steak and Sriracha Mayo
Category: trusted-brands-recipes-and-tips
By Kikkoman

This is a great east meets west dish.  It's a steak sandwich kicked up with Kikkoman Sriracha Mayonnaise!

Ingredients:
⅓ cup Kikkoman Less Sodium Soy Sauce
4 medium cloves garlic, minced or pressed through a garlic press
2 tablespoons minced fresh rosemary
2 pounds flank steak, uncut
1 loaf flat rustic bread
2 cups arugula
2 tablespoons Kikkoman Sriracha Hot Chili Sauce
3 tablespoons mayonnaise
2 cups arugula
Brie cheese

Directions:
Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed. Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly. Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness.  Let rest for 10 minutes before slicing. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread.  Compose your sandwich with sliced steak, arugula, and brie.

Prep time: 1 hr 30 mins
Cook time: 18 mins
Total time: 1 hr 48 mins
Yields: 4 servings

Calories: 879
Fat: 44.4 g
Saturated fat: 19 g
Carbohydrates: 65.1 g
Sugars: 1.8 g
Dietary fiber: 3.6 g
Protein: 52.2 g
Cholesterol: 132.1 mg
Sodium: 3047.5 mg
Easy Mix Chocolate Cake


Ingredients:
self raising flour, sugar, cocoa powder, baking soda, milk, egg, butter

Directions:
Place all ingredients in a large bowl and mix using an electric beater until well combined.
Pour in to a 20 cm square cake tin and bake for 45 minutes at 190C or until cooked.
Ground Beef Potato Onion Soup


Ingredients:
beef, yellow onion, potato, garlic cloves, tomatoes, red wine, dill, rosemary, black pepper, salt, cinnamon, cardamom, mustard seeds, cayenne pepper, oregano, sage, paprika, butter, garam masala

Directions:
wash then cut potato into bit size pieces.
pour beef stock into pot and add salt and pepper, put potatoes in and start on med high heat.
(Meanwhile for the next 5 to 10 minutes] cut yellow onion Julianne style, garlic (degerm each and cut in half], and tomatoes (cut into largish pieces, they'll melt in the pot].
Add all the veggies above and spices.
Take package of beef and break up however you feel, kind of sprinkle and stir the beef in.
next add butter and wine and let it cook down for another 15 minutes. Potatoes should still have some texture and not be mush.
Petticoat Shortbread


Ingredients:
butter, sugar, vanilla, milk, flour

Directions:
In a large bowl, beat butter, sugar and vanilla with electric mixer at medium speed until light and fluffy.
With wooden spoon, stir in milk and flour; then mix by hand until dough is smooth.
Divide dough into two parts.
Preheat oven to 325 degrees.
On a lightly sugared pastry cloth, roll out dough, one part at a time, into an 8-inch circle, 1/4 inch thick.
Place a 4-inch saucer in the center; cut around it.
Remove saucer and flute outside edge as for a pie shell.
Cut outer ring into eight sections.
Keep center whole.
Prick all over with fork.
Place 1 inch apart on ungreased cocokie sheet.
Bake 25- 30 minutes, or until light golden.
Cool completely on wire rack.
Makes 2 shortbreads.
Spicy Tuna Sandwich With Garlic Whistles


Ingredients:
leaf lettuce, canned tuna, mayonnaise, garlic scapes, lemon juice, cracked pepper

Directions:
In small bowl combine the tuna filling ingredients.
Spread a little bit of mayonnaise on the bread slices then slather with the tuna mixture. Add the greens if you wish.
Serve with fresh seasonal fruit and iced tea!
Happy Little Apricot Snacker


Ingredients:
apricots, cream cheese

Directions:
Cut apricots in half., Spread a dollop of cream cheese on each half., Enjoy.
Fresh Corn Custard Cups


Ingredients:
evaporated milk, sweetened condensed milk, water, salt, nutmeg

Directions:
Cut the corn from the cob and place it in the blender with the water. Blend well then strain the mixture through a sieve and extract as much juice as possible using the back of a spoon to press down on the mixture.
Put the corn juice in a saucepan along with the evaporated and condensed milk and salt.
Simmer over a medium heat for about 10 minutes stirring constantly until the mixture becomes creamy and slightly thickened.
Pour into 6 custard cups or ramekins, grate the nutmeg lightly over the top and allow to cool.
Refrigerate for at least 4 hours before serving.
YES YES YES!
Cheesy Chicken Rice Casserole


Ingredients:
chicken breasts, cooked rice, Velveeta cheese, chicken bouillon cube, pepper

Directions:
Preheat oven to 375°.
Cook rice as per directions on box or bag, more rice can be used but at least a cup.
Combine can of cream of chicken with whipping cream, mix well. Add chicken bullion cube.
Take chicken breasts and slice into inch, inch and a half strips (if you want to keep them whole, adjust cooking time].
Pour rice, cream of chicken mixture, and cheese into a medium sized casserole dish.
Bury chicken strips into mixture.
Add pepper to taste and veggies (optional].
Mix well and cover with tinfoil.
Check chicken to see if its done after about 40 minutes, depends on if you kept them whole or how big the strips are.
Authentic Cypriot Taverna Brandy Sour Cocktail


Ingredients:
brandy, soda water

Directions:
Add the angostura bitters to a tall glass, and then pour in the brandy followed by the lemon cordial. (2 measures of brandy to 1 measure of lemon cordial is the ratio.].
Stir before topping up with lemonade (for a classic, slightly sweeter drink] or soda water (for less sweetness and a more pronounced brandy flavour] and add plenty of ice.
Byessar (Moroccan Broad Bean Dip)


Ingredients:
broad bean, lemon rind, garlic cloves, ras el hanout spice mix, olive oil

Directions:
Split the broad bean pods along the seams, remove the beans and discard the pods; cook the beans in boiling salted water for 4-5 minutes or until just tender; drain; refresh in iced water; then drain again.
Peel and discard the skins from the larger beans (leave the smaller ones unpeeled].
Process the broad beans, preserved lemon, garlic, ras el hanout, oil and lemon juice for 1 minute. (Add a little water if the mixture is too thick].
Season to taste with salt and pepper, and cover and refrigerate for 20 minutes to allow the flavours to combine.
When ready to serve, stir in the coarsely cut coriander leaves, and serve as part of a mezze plate with Moroccan-style flat bread, black olives and Lebanese cucumber.
Notes: Ras el hanout is a Moroccan spice blend containing up to 20 different spices.  It's available from Middle Eastern food stores, delicatessens or, for Australian members of Zaar, from Herbie's Spices (02]9555 6035, www.herbies.com.au.  If you are unable to obtain ras el hanout, you can use ground cumin instead.
Best Ever Cheesy Chicken Alfredo!


Ingredients:
Velveeta cheese, butter, half-and-half

Directions:
Mix all ingredients except noodles., Heat until cheese is melted., Pour over pasta., Mix throughly and enjoy!
Barbeque Vinaigrette Salad Dressing


Ingredients:
olive oil, barbecue sauce, lime, garlic clove, cumin seed, chili powder, fresh oregano, ground ginger, bacon

Directions:
Whisk all of the above together in a bowl until blended thoroughly.
Warm the dressing on the stove until barely hot and put aside to cool. It is recommended that the dressing sit over night so that the flavors can marry. It can be served warm or cold on salad.
Salad ingredients: green lettuce, pecans, hard-boiled eggs, blue cheese, avocado, green onions, halved cherry tomatoes and chopped red pepper. You can also add corn, hominy or red beans.
Margarita Cocktail
Category: drinks
By Allrecipes

Served straight up or on the rocks, the margarita is one of the most popular cocktails of all time. And for good reason! It will cool you down on a hot day or warm you up on a cool day. Any day is a good day for a margarita.

Ingredients:
1 tablespoon kosher salt
1 ½ fluid ounces tequila
1 fluid ounce orange flavored liqueur (such as Cointreau®)
½ fluid ounce lime juice
1 cup ice
1  lime wheel

Directions:
Sprinkle salt on a small plate. Lightly wet the rim of a cocktail glass or margarita glass with a damp paper towel. Dip the moistened rim in salt to coat. Set aside. Combine tequila, orange-flavored brandy, and lime juice in a cocktail shaker. Add ice and shake until chilled. Strain into a salt-rimmed cocktail glass or a salt-rimmed, ice-filled margarita glass. Garnish with a lime wheel.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 202
Fat: 0.1 g
Carbohydrates: 14.1 g
Sugars: 11.6 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 5770.1 mg
Chicken Tortilla Soup
Category: soups-stews-and-chili
By ladyw4kids

Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Ingredients:
1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro  (Optional)

Directions:
Combine onion, chicken broth, tomatoes, and   in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup. Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 194.7
Fat: 4.4 g
Saturated fat: 1.9 g
Carbohydrates: 12 g
Sugars: 2.6 g
Dietary fiber: 1.2 g
Protein: 24.6 g
Cholesterol: 66.4 mg
Sodium: 1269.3 mg
Vegetable Ribbons With Turkey Sausage


Ingredients:
zucchini, carrots, kosher salt, pepper, cayenne pepper, fresh spinach, butter

Directions:
With a vegetable peeler, strip the zucchini and carrots into pasta-like ribbons, set aside.
Bring the stock to a low boil and add the kosher salt, pepper, Italian seasoning and cayenne.  Add the sausage and poach for 3-5 minutes.
Remove the sausage and place it under a broiler to brown, about 3 minutes.
Meanwhile, add zucchini and carrots to the broth.  Once everything is cooked, add the spinach and cook one more minute.  Drain and toss the veggies in butter.  Place in a bowl and top with sausage slices.
Reserve the broth for further use, it is tasty! Or, leave the broth in for a soup.
Cheesy Veggie Side Dish


Ingredients:
milk, cream cheese, parmesan cheese, basil, rosemary, garlic cloves

Directions:
Preheat oven to 350°F.
Place vegetables and milk in large saucepan.
Bring to a boil on medium-high heat.
Reduce heat to med-low; simmer 20 min or until veggies are tender, stirring occasionally.
Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently.
Stir in parmesan cheese, basil, rosemary, garlic and salt-n-pepper (optional].
Pour into greased 2-qt casserole dish; sprinkle with cracker crumbs.
Bake 30 min or until top is golden brown and vegetable mixture is heated through.
Easy Microwave Chocolate Glaze


Ingredients:
butter, vanilla

Directions:
In a microwave-safe bowl place the chocolate squares, whipping cream and butter.
Microwave on HIGH for 1-2 minutes or until the butter has melted.
Remove and whisk or stir until the chocolate has melted and the mixture is well blended (you might need to return to the microwave for a couple of seconds].
Whisk in vanilla until combined.
Let sit at room temperature to thicken more if desired before drizzling on cake.
Brussels Sprouts with Butter and Caraway


Ingredients:
Brussels sprouts, salt, pepper, butter, caraway seed, lemon juice

Directions:
Combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender.
Melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.
Fluffy Whole Wheat Pancakes


Ingredients:
whole wheat flour, baking powder, salt, honey, skim milk, water, egg, pure vanilla extract

Directions:
Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
Make a well (hole] in the middle of the dry ingredients.
Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:
Beat only the WET ingredients for a few strokes.
Gradually add in the DRY ingredients, pulling just the  edges into the center well.
Keep doing this until all the DRY is incorporated into the WET and you have a batter.
KEY: Let the batter sit for at LEAST 10min, 15 is better.
Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;].
Let the cake cook for about 1-2min (it's fast, I know!].
When the edges have solidified and there is less steam escaping it is ready to flip.
Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
Once flipped it should only cook about 1 more min - but 2 is fine.
Place cooked cakes on damp paper/dish towel in a warm oven, covered.
Repeat for the rest of the cakes.
If setting a 2min timer works for you, do that - so shame is playing it safe ;].
Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.
Spicy Chicken Nuggets
Category: uncategorized
By L'amore il Cibo

Everyone loves chicken nuggets, but sometimes we don't want all the fat that comes with deep frying. This recipe will give you the crispy crunchiness you love about chicken nuggets without the oil. This is an easy recipe and can replace your pre-made (processed, yuck!) frozen chicken nuggets! For more heat, just add some cayenne pepper to the breadcrumbs. Any dipping sauce will do!

Ingredients:
nonstick cooking spray
¼ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs, or more as needed
1 tablespoon red pepper flakes
¼ teaspoon ground chili powder
¼ teaspoon ground paprika
¼ teaspoon garlic powder
¼ teaspoon dried chives
1 pound skinless, boneless chicken breast, cut into strips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Put flour in a bowl. Put egg in a second bowl. Pour panko, red pepper flakes, chili powder, paprika, and chives in a third bowl with a lid; mix until combined. Dip chicken strips in flour to dust them, then dredge in egg, making sure to let excess egg drop off, and then place in panko mixture. Cover with the lid and shake until chicken is well coated. Transfer to the prepared baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 246
Fat: 5.2 g
Saturated fat: 1.5 g
Carbohydrates: 25.9 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 29 g
Cholesterol: 111.1 mg
Sodium: 208.1 mg
Red Quinoa With Pistachios


Ingredients:
olive oil, shallot, quinoa, low sodium chicken broth, water, pistachios, flat leaf parsley, of fresh mint

Directions:
Heat oil in a medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook about 5 minutes or until soft, stirring occasionally. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
Give a quick stir to the quinoa, cover and reduce heat to low, simmering gently until quinoa is tender, 25-30 minutes (15 if using white quinoa]. Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
Carefully fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
Almond Mushroom Pate


Ingredients:
margarine, garlic, tarragon, lemon juice, white pepper, onion, mushrooms, soy sauce, cream cheese

Directions:
In a large skillet, melt margarine.
Add onion, garlic, and mushrooms.
Saute until tender but not browned.
Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor.
Add remaining ingredients.
Process until mixture is smooth.
Add cheese if you prefer a more spreadable consistency.
Spoon into a serving bowl.
Top with garnish of your choice.
GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
People who do not like ordinary pate seem to love this one.
Vary the herbs and substitute the vegetables as you wish.
Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
May be frozen.
Dark Chocolate Marbled Banana Bread with Greek Yogurt
Category: bread
By Chef V

I created this recipe using my favorite parts of many different recipes. This bread isn't very sweet, so it's not for those who enjoy a sweeter bread. The chocolate throughout makes this a beautiful bread to entertain with.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
5 tablespoons hot water
¼ cup cocoa powder
2 large overripe bananas, mashed
½ cup Greek yogurt
½ cup butter, melted
½ cup brown sugar
2  eggs, beaten
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Whisk flour, baking soda, and salt together in a bowl. Whisk hot water and cocoa powder in a large bowl until smooth. Combine mashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another large bowl; mix well. Fold in flour mixture until thoroughly combined. Mix half of the banana mixture into the cocoa mixture until well combined. Spoon banana mixture and cocoa mixture into the prepared pan, alternating between the two. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 249.7
Fat: 11.6 g
Saturated fat: 6.8 g
Carbohydrates: 33.1 g
Sugars: 14.7 g
Dietary fiber: 1.9 g
Protein: 4.4 g
Cholesterol: 59.4 mg
Sodium: 272.7 mg
Steamed Long Grain Rice With Tomato and Garlic


Ingredients:
long grain rice, tomato juice, garlic cloves, seasoning salt, pepper

Directions:
In a pot with a tight-fitting lid combine all ingredients.
Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
When rice boils, cover pot and reduce heat to low.
Cook for 15 minutes (do NOT uncover or stir].
Remove from heat and let sit with lid on for 10 minutes.
Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 10 minutes at 50% power. Let sit with lid on for 10 minutes.
Black Bean and Bulgar Salad


Ingredients:
water, Bulgar wheat, bell pepper, red onion, corn, black beans, tomatoes, parsley, red wine vinegar, cumin, ground coriander, salt, feta

Directions:
"Bring water (2 cups] to a boil, add bulgar (1 cup], boil rapidly for 2 minutes, reduce heat and simmer until bulgar is cooked and water has been absorbed.  Cool bulgar in refridgerator (optional].  Remaining ingredients can be mixed in a bowl and bulgar added when desired."
Green Mayonnaise Sauce


Ingredients:
spinach, Dijon mustard, lemon juice, fresh parsley, fresh chives, dried tarragon, basil, low-fat mayonnaise

Directions:
Place all ingredients, except mayonnaise, in a blender jar and process until smooth.
Stir into mayonnaise and whisk until smooth. Makes 2 1/2 cups.
Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts


Ingredients:
strawberry, scallions, candied walnuts

Directions:
Prepare the candied nuts and set aside to cool.
SALAD: In a large bowl lightly toss the spinach, strawberries and verbena leaves.
Divide and arrange on two salad plates.
Garnish with the candied nuts and a few lemon verbena leaves.
Peanut Butter  Krispies Bars


Ingredients:
butter, miniature marshmallows, peanut butter

Directions:
Measure and assemble all the ingredients and utensils., Grease the 8x8-inch square baking pan., Melt butter in a large saucepan over medium heat., Add marshmallows and stir until completely melted., Remove from heat and add peanut butter and stir well., Stir in the Rice Krispies until they are well coated., Press the mixture evenly into the prepared pan and cool on a cooling rack., Cut into squares.
Abs Diet Chili Con Turkey


Ingredients:
ground flax seeds, ground turkey, brown rice, black beans, sweet whole kernel corn, Mexican-style stewed tomatoes, water

Directions:
"In a large nonstick skillet over medium high heat, brown the turkey.  Add everything else except the rice and cook over low heat for 10 minutes.  Serve over rice."
Sun-Dried Tomato Crock Pot Spaghetti Sauce


Ingredients:
sun-dried tomatoes, onion, celery, garlic cloves, whole tomatoes, tomatoes, other dry white wine, dried fennel seed, basil, oregano, pepper

Directions:
Salt to taste  Place all ingredients in crock pot and cook on low for 6-8 hours., Note: You can add mushrooms if desired.
Bacon and Tomato Cups
Category: meat-and-poultry
By TABKAT

Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.

Ingredients:
8 slices bacon
1  tomato, chopped
½  onion, chopped
3 ounces shredded Swiss cheese
½ cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil. Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake in preheated oven until golden brown, 10 to 12 minutes.

Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 30 mini muffins

Calories: 216.1
Fat: 15.1 g
Saturated fat: 4.1 g
Carbohydrates: 15 g
Sugars: 2 g
Dietary fiber: 0.6 g
Protein: 5.3 g
Cholesterol: 18.2 mg
Sodium: 429.6 mg
Zaney's Simple Garlickly Baked Chicken


Ingredients:
chicken breast halves, onion, cayenne pepper, ginger, plain low-fat yogurt, garlic

Directions:
Preheat oven to 350°F., Lightly spray a medium size shallow baking dish with vegetable spray., Rinse chicken and pat dry., In a shallow pan, combine bread crumbs, onion, cayenne pepper and ginger., In a seperate shallow dish, combine garlic and yogurt., Dip each chicken breast in the yogurt mix and then dip in bread crumb mix., Place in prepared dish., Bake uncovered, 30 to 35 min, or until fully cooked., I use a meat thermometer to test mine.
Rick's Extra Devilish Eggs


Ingredients:
eggs, black pepper, salt, mayonnaise, lemon juice, cayenne pepper

Directions:
Cut chilled eggs in half lengthwise., Remove yolks and place in a bowl., Reserve egg white halves., Mash yolks with a fork., Add all ingredients except mayonnaise and mix with the fork., Mix in mayonnaise until the mixture is creamy, but not too thin., Fill reserved egg whites with yolk mixture., Sprinkle with cayenne pepper., Cover and chill for at least 30 minutes.
Cranberry Edamame Wild Rice Salad


Ingredients:
olive oil, black pepper, edamame, dried cranberries, walnuts

Directions:
In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice.  Into the bowl with the cranberries, add rice, edamame and walnuts.
Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.