xiaoxl/recipe_data huggingface dataset:
Lemon Darlings


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, granulated sugar, eggs, vanilla, lemon zest, low-fat ricotta, confectioners' sugar, lemon juice, lemon zest

Directions:
Preheat oven to 350°F
Whisk together flour, baking powder, baking soda and salt in a medium bowl.
In a large bowl, cream softened butter and sugar, then beat in eggs, vanilla, zest and ricotta until blended.
Add flour mixture and beat until combined.
Cover and chill at least one hour.
Shape dough into balls, and place on cookie sheets (if not non-stick, lightly grease or use a Silpat].
Bake 10 minutes, or until bottoms are light brown. Cool for one minute or so and then transfer to a wire rack to cool completely.
To make icing, stir confectioners' sugar, juice and zest in a small bowl until smooth.
Drizzle icing evenly over each cookie. (I use a teaspoon to put the icing on, and then use the back of the spoon to spread it around a bit.] Garnish with sprinkles. Let stand until icing hardens.
Not the Normal Spinach Salad


Ingredients:
fresh spinach, hard-boiled eggs, bacon, red onion, cheddar cheese

Directions:
Prepare spinach into large bowl-basically I make sure it's cleaned and not too many long stems.
Add remaining ingredients including dressing and mix well.
Serve and enjoy!
Flamenco Eggs


Ingredients:
olive oil, onion, garlic cloves, red bell peppers, tomatoes, fresh parsley, canned corn kernels, eggs, salt, cayenne pepper

Directions:
Preheat oven to 350°.  Heat the olive oil in a large skillet.  Add onion and garlic and cook over low heat for 5 minutes.  Add peppers and cook 10 minutes longer.  Stir in tomatoes and parsley, season to taste with salt and cayenne pepper.  Cook 5 minutes longer.  Stir in corn kernels and remove the skillet from heat.
Divide the mixture between 4 individual ovenproof dishes.  Make a hollow in the surface of each using the back of a spoon.  Break an egg into each depression.
Bake for 15-25 minutes or until the eggs have set.  Serve hot.
Wild Rice Soup


Ingredients:
chicken broth, fresh thyme, dried thyme, garlic, chopped tomatoes, zucchini, pepper, madeira wine, dry sherry

Directions:
Prepare rice mix according to package directions,EXCEPT omit the seasoning packet and margarine.
Meanwhile, in a Dutch oven combine broth, dried thyme (if using], and garlic.
Bring to boiling.
Stir in tomatoes, chicken, zucchini, pepper, and, if usinf fresh thyne.
Return to boiling; reduce heat.
Cover and simmer for 5 minutes.
Stir in cooked rice and if desired, Madeira, Heat through.
Serve.
Sour Cream Rhubarb Pie
Category: desserts
By David S. Novak

A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.

Ingredients:
1 ¼ cups white sugar
1 cup sour cream
3  eggs
2 tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon salt
3 cups chopped fresh rhubarb
1 (9 inch) unbaked pie shell
⅓ cup white sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup butter, softened

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat 1 1/4 cups sugar, sour cream, eggs and  2 tablespoons flour in a large mixing bowl until smooth.  Stir in vanilla and salt.  Fold in rhubarb.  Pour rhubarb mixture into pie shell. Bake for 30 minutes in the preheated oven.  Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl.  Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.  Set aside. Remove pie from oven.  Reduce oven temperature to 350 degrees F (175 degrees C).  Sprinkle topping mixture evenly over pie.  Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9 inch pie

Calories: 443.3
Fat: 21.3 g
Saturated fat: 9.9 g
Carbohydrates: 59 g
Sugars: 40.3 g
Dietary fiber: 2 g
Protein: 5.9 g
Cholesterol: 97.7 mg
Sodium: 273.9 mg
Impossible Pumpkin Pie
Category: fruits-and-vegetables
By Betsy

This is my mom's recipe that makes its own crust. It's very easy and extremely good!

Ingredients:
¾ cup white sugar
3 tablespoons butter, softened
2  eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
½ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside. Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 244.5
Fat: 9.5 g
Saturated fat: 5.4 g
Carbohydrates: 34.7 g
Sugars: 25.6 g
Dietary fiber: 2 g
Protein: 6.3 g
Cholesterol: 71.7 mg
Sodium: 309.2 mg
White Chili VI
Category: soups-stews-and-chili
By NBLANZY

Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.

Ingredients:
1 (48 ounce) jar great Northern beans
1 (16 ounce) jar salsa
½ pound pepperjack cheese, cut into chunks
1 (8 ounce) can white meat chicken, shredded

Directions:
Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker. Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 5 mins
Yields: 8 servings

Calories: 367.8
Fat: 12.1 g
Saturated fat: 5.9 g
Carbohydrates: 40.3 g
Sugars: 1.7 g
Dietary fiber: 9.2 g
Protein: 25.7 g
Cholesterol: 48 mg
Sodium: 658.1 mg
Sweet Peanut Butter Bread


Ingredients:
flour, sugar, eggs, peanut butter, milk, salt, baking powder, chocolate chips

Directions:
Sift together the flour, sugar, baking powder, and salt., Stir in the milk and eggs until well combined., Add the peanut butter and mix until smooth., Add the chocolate chips last., Pour batter into a well greased loaf tin and bake at 350 degrees for 50 minutes.
Pot Roast


Ingredients:
garlic powder, ground pepper, salt, all-purpose flour, onions, carrots, celery ribs, new potatoes, water

Directions:
Preheat oven to 350.
Rub roast with garlic, salt, and pepper on all sides then dust with flour.  Heat oil in large skillet and brown roast on both sides.
Place roast in a roaster pan, or a Dutch oven. Sprinkle the onion soup mix over the roast.
Add onions, carrots, celery and potatoes.
Pour 1 1/2 cup of water over the roast.
Cover and bake for 2 to 2 1/2 hours.
Midori Sour


Ingredients:
vodka, lime juice, maraschino cherry

Directions:
Combine first 4 ingredients and pour over ice. Splash soda and garnish with a cherry.
You can also shake the ingredients on ice and strain into a rocks glass and garnish with a cherry.
Honey-Chipotle Baked Beans


Ingredients:
shallot, ground cumin, garlic, tomato puree, canola oil, honey, cider vinegar, molasses, Worcestershire sauce, salt, chipotle chiles in adobo

Directions:
Preheat oven to 300°.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
Add shallots; sauté 4 minutes or until golden.
Add cumin and garlic; sauté for 1 minute.
Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly.
Add honey and the next 5 ingredients (through chiles]. Reduce heat; simmer for 10 minutes, stirring occasionally.
Combine beans and shallot mixture in a 2-quart baking dish. Bake for 1 hour or until thick and bubbly.
Moroccan Potato Salad


Ingredients:
new potatoes, olive oil, red chili pepper, onion, garlic clove, paprika, ground cumin, nutmeg

Directions:
Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli pepper and garlic for 6-7 minutes, stirring occasionally. Add the ground cumin, nutmeg and half of the paprika with a little seasoning and cook for a further minute. Add the sliced potato, mix once carefully, then reduce the heat and cover with a lid.
Cook for 4-5 minutes until the potato is just soft. Adjust the seasoning to taste, then spoon into a serving dish. Sprinkle the remaining paprika on top and garnish with a sprig of coriander leaves before serving.
Italian Dressing Mix
Category: side-dish
By Debby

Great for gifts for co-workers and friends.

Ingredients:
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
¼ teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
¼ teaspoon celery salt
2 tablespoons salt

Directions:
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.  Store in a tightly sealed container. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Prep time: 5 mins
Total time: 5 mins
Yields: 0.5 cup dry mix

Calories: 7.5
Fat: 0.1 g
Carbohydrates: 1.8 g
Sugars: 1 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 1235.8 mg
Lox & Cream Cheese Quesadilla


Ingredients:
tortilla, cream cheese, roma tomato, red onions, capers, lemon

Directions:
Spread cream cheese on tortilla.
Top with remaining ingredients on one half of the tortilla.
Fold the tortilla over in half and transfer to a sprayed skillet over medium-high heat.
Allow to cook 3-4 minutes until golden brown, flipping to cook both sides.
Allow to cool slightly before cutting into wedges.
Baby's Favorite Prune Cake


Ingredients:
margarine, light brown sugar, eggs, prune baby food, baking soda, all-purpose flour, cinnamon, nutmeg, clove, salt, walnuts, prunes, molasses

Directions:
Preheat oven to 325 degrees.
Grease 13x9x2" cake pan, and set aside.
Cream together margarine and sugar until well blended; add lightly beaten eggs and mix well.
Add prune baby food and molasses to sugar/egg mix and blend well.
In a large bowl, sift together dry ingredients except nuts and prunes.
Add to dry ingredients and stir until moistened.
Add nuts and prunes and fold into batter.
Pour batter into prepared pan and bake in 325 degree oven for approximately 45 minutes or until toothpick inserted in cake comes out pretty clean.
Serve plain, as a snacking cake, or for a sweeter touch, sift confectioners sugar over cake; or make a glaze of confectioners sugar and milk to a drizzling consistency and drizzle over cake.
Tastes good plain though.
Starbucks® Pike Place® Roast K-Cup®


Ingredients:
"water"

Directions:
Drop the K-Cup pack into any K-Cup brewer., Press brew.
Linguine With Olive Oil & Parmesan


Ingredients:
linguine, extra virgin olive oil, yellow onion, fresh parsley, fresh basil, fresh thyme, fresh oregano, parmesan cheese

Directions:
Cook noodles according to package directions until al dente. Drain but DO NOT rinse.
In a medium sized skillet, heat 1 tbsp olive oil over medium-low heat.
Add onions and cook until translucent and tender (about 10 min]. Stir in the parsley, basil, thyme, and oregano.
Turn the pasta into a large serving bowl and add the onion/herb mixture. Season with salt and pepper.
Drizzle the rest of the olive oil generously over the entire dish and toss with the parmesan cheese until all is well combined.
Serve immediately.
Carrot Zucchini Muffins


Ingredients:
egg, applesauce, sugar, white flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, carrot, zucchini, raisins

Directions:
Beat egg in large bowl., Add orange juice,applesauce and sugar, beat well., Sift together dry ingredients., Stir into egg mixture, mix until moist., Gently fold in shredded carrots, zucchini and raisins., Spoon into well greased muffin pans about 2/3 full., Bake for 20 minutes at 400°F.
Jack Daniels Bread Pudding


Ingredients:
milk, eggs, salted butter, sugar, nutmeg, cinnamon, vanilla, salt, raisins, brown sugar, salted butter, heavy whipping cream, salt

Directions:
Pudding:
Lightly grease deep dish casserole pans.
Fill with toasted bread cubes and raisins mixed together.
Heat milk and butter in pan over medium heat.
Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt.  Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture.  Pour over the bread and raisins.  Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time] with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.
Bake at 350°F for one hour.  Remove foil and place back in oven for an additional 15 minutes, or until nicely browned.  Pour cream sauce over the pudding and keep warm in oven until time to serve.
Cream Sauce (I make this while the pudding is cooking]:
Combine all ingredients into a large saucepan and heat to boiling.  Turn heat down to low and allow to reduce to consistency of your liking.
I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it.
Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.
Banana Raita


Ingredients:
ghee, canola oil, cumin seeds, cardamom seed, ground coriander, cayenne pepper, bananas, nonfat plain yogurt

Directions:
Melt butter in a skillet over low heat.
Lightly crush spices together with a mortar and add to the butter, stir until fragrant.
Stir in bananas and remove from heat.
Stir in the yogurt and transfer to a serving dish.
Chill well in the refrigerator before serving.
Parmalet (Crisp Parmesan Omelet)
Category: breakfast-and-brunch
By Chef John

I was attempting to achieve a crispy, inside-out Parmesan omelet--and it worked! The caramelized cheese formed a thin but protective layer and, since the eggs had never directly touched the pan, they were moist and tender. This will also work whether you use one or three eggs, depending on the texture you're going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more.

Ingredients:
2  eggs
¼ teaspoon water
1 teaspoon olive oil
8-inch non-stick skillet
1 ounce freshly grated Parmigiano-Reggiano cheese, or a little less
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Directions:
Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix). Drizzle olive oil into 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce). Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time. Remove pan from heat. Carefully use a spatula to fold "parmalet" in half. Transfer to serving plate.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 290.7
Fat: 21.7 g
Saturated fat: 8.3 g
Carbohydrates: 1.9 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 22 g
Cholesterol: 352.3 mg
Sodium: 711.9 mg
Mexican Pot Roast
Category: world-cuisine
By shasty

Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.

Ingredients:
2 tablespoons olive oil
1 (4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 (5 ounce) bottle hot sauce
¼ cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder

Directions:
Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker. Sprinkle onion, chile pepper, hot sauce,  , chili powder, cayenne pepper, and garlic powder over the roast. Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Prep time: 15 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 25 mins
Yields: 12 servings

Calories: 212.8
Fat: 11.2 g
Saturated fat: 3.8 g
Carbohydrates: 5.4 g
Sugars: 2.1 g
Dietary fiber: 0.7 g
Protein: 21.2 g
Cholesterol: 70.2 mg
Sodium: 771.9 mg
Lamb and Sweet Potato Slow-Cooker Casserole Aust Ww 4 Pnts


Ingredients:
olive oil, lean lamb, onions, garlic cloves, coriander powder, whole cardamom pods, sweet potato, hot water

Directions:
Place lamb, onions, garlic, coriander, cardamom, sweet potato and stock in a 5-litre capacity slow cooker. Season well with salt and pepper. Cover and cook on a low setting for 7 hours. Make sure to split cardamom pods down centre (not all way through] with a large sharp knife. This will help cardamom flavour to infuse in casserole. Unfortunately some of the black seeds may come out during the cooking process, so be careful not to eat them. They aren’t at all harmful to your health, just a little full-on in flavour.
Serve with steamed green beans or broccoli.
Silky Kiss


Ingredients:
rum, cinnamon stick

Directions:
Combine the rum, orange-flavored liqueur and eggnog in a cocktail shaker filled with ice.
Strain into a champagne flute and add the champagne.
Garnish with a cinnamon stick.
Chef John's Orange Duck
Category: meat-and-poultry
By Chef John

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

Ingredients:
2  duck breast halves
salt to taste
1 cup chicken broth
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon sherry vinegar
1 tablespoon Seville orange marmalade, or more to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon reserved duck fat
1 teaspoon all-purpose flour
1 tablespoon butter

Directions:
Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes. Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl. Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar. Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste. Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 servings

Calories: 354.2
Fat: 20.9 g
Saturated fat: 8 g
Carbohydrates: 14.9 g
Sugars: 12.2 g
Dietary fiber: 0.3 g
Protein: 19.8 g
Cholesterol: 129.6 mg
Sodium: 593 mg
15 Minute Cheesy Chili 'N Rice Skillet


Ingredients:
ground beef, diced tomatoes, water, white rice, Velveeta cheese

Directions:
Brown meat in large skillet on medium-high heat; drain.
Add chili, tomatoes and water; stir.
Bring to boil.
Stir in rice and prepared cheese product; cover.
Remove from heat.
Let stand 5 minutes.
Stir until prepared cheese product is melted.
Cream Cheese Bars I
Category: desserts
By Charlene

This cookie has a chewy bottom crust with a sweet cream cheese  layer on top.  I like this best with a yellow or lemon cake mix.

Ingredients:
1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1  egg, beaten
1 (8 ounce) package cream cheese, softened
2  eggs, beaten
3 ½ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 15 x 10 inch sheet pan. Mix together cake mix, butter or margarine, and 1 egg.  Press mixture into pan. In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar.  Pour mixture on top of cake mixture. Bake for 15 minutes.  Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes.  Cool, and cut into squares.

Yields: 2 dozen

Calories: 473.1
Fat: 20.5 g
Saturated fat: 10.1 g
Carbohydrates: 69.1 g
Sugars: 53.1 g
Dietary fiber: 0.5 g
Protein: 5 g
Cholesterol: 88.2 mg
Sodium: 410.6 mg
Salmon With Lemon- Butter -Caper Sauce


Ingredients:
olive oil, salmon fillets, shallots, white wine vinegar, white wine, butter, parsley, capers, lemon zest

Directions:
Heat oven to 400 degrees.
Line a baking sheet with foil; brush with olive oil.
Season both sides of the salmon filets with salt and pepper.
Bake until salmon flakes easily, about 20 - 25 minutes.
Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
Stir in the parsley, capers and lemon zest.
Serve over the salmon.
Poppy Seed Pound Cake Muffins


Ingredients:
flour, poppy seeds, salt, baking soda, sugar, butter, eggs, plain yogurt, vanilla extract

Directions:
In a small bowl, mix flour, poppy seeds, salt& baking soda., In a large bowl, mix sugar and butter with electric mixer., Beat in eggs, one at a time., Beat in yogurt and vanilla until well blended., Stir in flour mixture until moistened., Spoon batter into greased muffins tins., Bake at 400 for 15-20 minutes or until pick comes out clean.
Best Stovetop BBQ Ribs
Category: meat-and-poultry
By Rebekah Rose Hills

Very yummy, sticky, easy stove top BBQ ribs. Serve with rice or mashed potatoes.

Ingredients:
¼ cup steak sauce (such as A1®)
¼ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
¼ cup water
4 (6 ounce) country style pork ribs
1  onion, cut into rings  (Optional)

Directions:
Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth. Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 246.3
Fat: 13.3 g
Saturated fat: 4.7 g
Carbohydrates: 10.6 g
Sugars: 5.1 g
Dietary fiber: 0.9 g
Protein: 20.9 g
Cholesterol: 76.5 mg
Sodium: 705.9 mg
Avocado Butter


Ingredients:
butter, avocado, fresh lemon juice, fresh parsley, Worcestershire sauce

Directions:
In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
Place in a decorative dish and refrigerate until firm and ready to use.
A melon baller works great to scoop out balls to place on the hot fish.