xiaoxl/recipe_data huggingface dataset:
Strawberry Cheesecake Squares


Ingredients:
light cream cheese, eggs, butter, sugar, real maple syrup, vanilla, graham cracker crumbs, butter

Directions:
Preheat oven 350°F.
In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes.
Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake.
Once the cheesecake filling is cooked. Chill for 3-5 hours. Then pour the pie filling over and spread evenly. Cut into squares once done!
Amber Crab Souffle


Ingredients:
eggs, milk, salt, white pepper, dried dill, cream cheese, paprika, butter

Directions:
Preheat oven to 350º.
Brush 6 individual ramekins with melted butter.
Whisk together eggs, milk, salt, pepper and dill.
Stir in crab and cheese, but be gentle--don't break up the lumps of crab.
Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours].
Sprinkle with paprika.
Bake 40-45 minutes.
Blueberry-Pineapple Pina Colada Pie


Ingredients:
sugar, cornstarch, rum, vanilla extract, salt, all-purpose flour, sweetened flaked coconut, sugar, salt, unsalted butter

Directions:
Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
Preheat oven to 400°.
In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
Place the pie on the center oven rack and bake for 30 minutes.
Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
Continue baking about 30 minutes until juices bubble thickly around the edge.
If top starts to get too brown, cover loosely with foil for the last 15 minutes.
Transfer pie to a wire rack; let cool for at least 1 hour before serving.
Best Meatloaf Ever !!!


Ingredients:
hamburger, green onions, rolled oats, soy sauce, Worcestershire sauce, eggs, carrot, yellow mustard, brown sugar, ketchup

Directions:
Mix the first 7 ingredients in a bowl.  Best to mix together with your fingers.  Mix together last 3 ingredients for sauce in a separate small bowl.
Add mixture to a non-stick loaf pan
Make a small trough in the middle of the meatloaf to later allow the sauce to fill into.
Bake covered with tin foil in oven for 1 hour at 350 degrees.  After 1 hour drain meatloaf of any juice.
Add sauce at this time, and cook for another 15 minutes uncovered.
Best served with mashed potatoes.
Alcoholic Purple Passion


Ingredients:
cold water, vodka, lemon juice, sugar, grapes, mint leaf

Directions:
In pitcher, combine all ingredients except ice, grapes and mint; stir until sugar dissolves. Cover; chill.
Serve over ice; garnish with grapes and mint if desired.
Roasted Vegetable Tortilla Bake


Ingredients:
zucchini, frozen corn, ricotta cheese, monterey jack cheese, cumin, chunky salsa, corn tortillas, fresh cilantro

Directions:
Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
Lightly grease a loaf pan.
Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
Make another layer of tortillas and vegetables in the same manner.
Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
Easily doubled.
Leftover Roast Beef Hash
Category: breakfast-and-brunch
By IVPLAY

Our family always has leftover roast beef and this recipe is a great way to finish it up!

Ingredients:
3  russet potatoes
2 cups 1/2-inch cubes roast beef
1  onion, finely chopped
1  green bell pepper, thinly sliced
½ cup sliced fresh mushrooms
1 tablespoon vegetable oil

Directions:
Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes. Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl. Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil. Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Prep time: 20 mins
Cook time: 17 mins
Total time: 37 mins
Yields: 6 servings

Calories: 165.2
Fat: 3.6 g
Saturated fat: 0.9 g
Carbohydrates: 23.8 g
Sugars: 3.2 g
Dietary fiber: 3.4 g
Protein: 10.5 g
Cholesterol: 18.1 mg
Sodium: 389.8 mg
Bacon and Cheese Oysters


Ingredients:
mozzarella cheese, bacon

Directions:
Preheat oven to 350°F.
Wash oysters thoroughly.
Shuck and place oysters in deep half shell, removing any remaining particles of shell.
Arrange on baking sheet and top each with 1/2 tbsp of cheese, a sprinkle of bacon and one slice of the pepper.
Bake 10 minutes or until edges of oysters begin to curl.
Cinnamon Sweet Puffs
Category: bread
By LJL

Easy, VERY sweet, cheap and fun for cooks of all ages!

Ingredients:
cooking spray
½ cup white sugar
1 tablespoon ground cinnamon
2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
12  large marshmallows
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups. Bake in the preheated oven until golden brown, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 puffs

Calories: 274.8
Fat: 14.1 g
Saturated fat: 6.5 g
Carbohydrates: 34.8 g
Sugars: 15.9 g
Dietary fiber: 0.6 g
Protein: 3.3 g
Cholesterol: 20.8 mg
Sodium: 526.5 mg
Curried Apple and Zucchini Soup


Ingredients:
onions, zucchini, apples, fat-free chicken broth, curry powder, skim milk, garlic cloves, salt, Splenda sugar substitute, sugar

Directions:
Spray a large non-stick pot with cooking spray.  Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
Sprinkle in curry powder and salt and cook, stirring for one minute.
Add zucchini and chicken stock.  Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
Remove from heat.  With an immersion blender, puree soup until smooth.  (Or use a food processor or blender in batches.].
Heat the soup again over low, stirring in the milk.  Serve hot.
Ground Beef Baked Beans


Ingredients:
ground beef, kidney beans, lima beans, brown sugar, ketchup, bacon, onion, bacon grease

Directions:
"Preheat oven to 350. Cook beef and onion togather. Drain. Mix rest of ingredience into baking pan with beef mixture and bake covered about 1-1/2 hours."
Chili Cranberry Pork over Rice


Ingredients:
Heinz Chili Sauce, whole berry cranberry sauce, reduced-sugar orange marmalade, ground allspice, whole grain rice

Directions:
Combine first 4 ingredients and set aside.
In large skillet, slowly brown pork or chicken on both sides in oil.
Pour chili sauce mixture over the meat.
Simmer, uncovered, 8-10 minutes or until meat is cooked and sauce is of desired consistency, turning and basting occasionally.
Serve over rice or mashed potatoes.
Grilled Chili Lime Corn


Ingredients:
corn, real butter, lime zest, lime juice, red chilies, chili powder

Directions:
Prepare chili-lime spread by mixing all the ingredients together.
Heat coals or gas grill.
Remove large outer husks from each ear of corn;turn back inner husks and remove silk.
Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread.
Pull husks up over ears and secure ends with fine wire(I don't secure mine]
Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender.
Serve corn with remaining spread.
***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.
Spiced Coffee in the Slow Cooker


Ingredients:
brewed coffee, sugar, cinnamon sticks, whole cloves

Directions:
In a 3-qt. slow cooker, combine the coffee, sugar, chocolate syrup and anise extract.
Place cinnamon sticks and cloves in the middle of a coffee filter. Bring filter up around spices and tie with string or secure with rubber band. Add to slow cooker. Cover and cook on low for 2-3 hours.
Discard spice bag. Ladle coffee into mugs; garnish each with a cinnamon stick if desired.
Italian Prosciutto cups


Ingredients:
frozen chopped spinach, ricotta cheese, parmesan cheese, mushroom, onions, oregano, salt, egg, prosciutto, bacon

Directions:
Cook spinach; drain well.
In medium bowl, combine spinach, Parmesan, mushrooms, onions, oregano, salt and egg.
Spray miniature muffin tins with Pam.
Cut prosciutto into quarters.
Press 1/4 slice into muffin tin, pressing against bottom and sides.
Spoon cheese mixture into cup about 2/3 full.
Bake 20-25 minutes in preheated 375 degree oven.
Remove.
Can be frozen.
Hoisin and Peanut  Asian Style Dipping Sauce


Ingredients:
caster sugar, rice vinegar, water, hoisin sauce, peanuts

Directions:
Combine the caster sugar, rice vinegar and water in a small saucepan., Stir over low heat until the sugar dissolves., Add the hoisin sauce, peanut oil or vegetable oil, and chopped peanuts., Stir thoroughly.
New York Deli Potato Salad


Ingredients:
new potatoes, sugar, white vinegar, water, onion, white pepper, salt, Hellmann's mayonnaise, parsley, carrot

Directions:
Steam potatoes over 32-40 oz. water.
Peel while hot. (You can actually scrape off the skin by hand under cold water.].
Cool in refrigerator for at least one hour.
Mix next seven ingredients in a bowl, adding oil last.
Slice the potatoes in 1/4" slices into a very large bowl.
Fold in the mixture.
Chill overnight.
Add Hellman's mayo to desired consistency.
Spread in large, flat serving dishes and garnish.  (I used fresh parsley and finely grated carrots for color.].
Pammy's Slow Cooker Beans
Category: side-dish
By pammy061372

Delicious pinto bean recipe that does not include pork but still has an awesome flavor.  My family loves it! Serve over hot cooked rice.

Ingredients:
2 pounds dried pinto beans
8 cups water, or more if needed
1 small onion, chopped
2 teaspoons garlic powder
½ teaspoon onion powder
1 teaspoon ground black pepper
2  bay leaves
1  smoked turkey leg
⅓ cup olive oil

Directions:
Wash and pick over the beans,  then place them in a large bowl. Fill the bowl with cold water, and soak the beans for 6 to 8 hours. Drain and rinse the beans, then place into a slow cooker. Pour in 8 cups of water. Stir in onion, garlic powder, onion powder, black pepper, and bay leaves. Place the turkey leg into the cooker, cover, and cook on Low setting for 6 hours. Stir in olive oil, and add more water if the beans are beginning to dry out; cook until the beans are very tender, an additional 2 hours.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 14 hrs 15 mins
Yields: 10 servings

Calories: 414.9
Fat: 10.8 g
Saturated fat: 1.9 g
Carbohydrates: 56 g
Sugars: 1.2 g
Dietary fiber: 19 g
Protein: 25.3 g
Cholesterol: 19.2 mg
Sodium: 728.4 mg
Thai Shrimp Salad Ala Applebees


Ingredients:
garlic clove, honey, ginger, lime juice, red pepper flakes, cilantro, iceberg lettuce, edamame, wonton, carrot, cabbage, shrimp

Directions:
for dressing in food processor., put garlic pepper and ginger., whirl until small., add oil  and vinegar., then honey., then peanut sauce., then red pepper., last cilantro., dont overprocess., salad., mix together all veggies., toss in soybeans and almonds., lastly add shrimp., toss with as much salad dressing as you like., top with wonton strips.
Avocado and Orange Salad With Olive Oil-Lemon Dressing


Ingredients:
avocado, orange, olive oil, lemon juice, ground cumin, coarse salt, pepper

Directions:
Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl.
Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado.
Pour the dressing over the salad and blend gently.
Cream of Broccoli Soup


Ingredients:
onion, chicken broth, butter, flour, salt, milk, nutmeg

Directions:
Cook broccoli, onion, and broth for 6 mins in your soup pot., In saucepan, melt butter, flour, and salt together., Add milk, cream, and nutmeg to butter/flour mixture., Heat to a cream sauce consistency., Add sauce to the broccoli mixture in soup pot., Serve Hot., ENJOY!
Salted Bittersweet Fudge With Toasted Walnuts


Ingredients:
sweetened condensed milk, vanilla extract, flaked sea salt

Directions:
Line an 8-inch square pan with aluminum foil. Melt the butter in a heavy medium saucepan over medium heat. Add the condensed milk and stir constantly until the mixture bubbles gently at the edges, about 3 minutes. Mix in the walnuts, vanilla and salt. Stir in the chocolate and stir gently, just until the chocolate melts. Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily. (If the mixture separates and becomes oily, transfer the fudge to the bowl of a heavy-duty mixer and beat until blended.].
Transfer the mixture into the prepared pan and smooth with a spatula. Refrigerate until firm, about 3 hours. Using the foil as a guide, remove the fudge from the pan. Cut the fudge evenly into 48 squares. (Fudge can be made ahead and refrigerated up to two weeks ahead.].
PBM Sandwich
Category: main-dish
By Sarah K.

Old fashioned peanut butter and marshmallow fluff sammmies! This unusual, wonderful flavor is great for a kid's snack.

Ingredients:
2 tablespoons peanut butter
2 slices bread
2 ½ tablespoons marshmallow cream (such as Marshmallow Fluff®)

Directions:
Spread the peanut butter onto one slice of bread. Spread the marshmallow creme onto the other slice. Place the bread topping-side-up onto a microwave-safe plate. Cook in the microwave on High for 30 seconds. Place the two halves together and serve.

Prep time: 4 mins
Cook time: 1 min
Total time: 5 mins
Yields: 1 sandwich

Calories: 372.5
Fat: 18.1 g
Saturated fat: 3.8 g
Carbohydrates: 43.5 g
Sugars: 12.2 g
Dietary fiber: 3.2 g
Protein: 12.1 g
Sodium: 501.8 mg
Marinated Lamb Chops


Ingredients:
lamb chops, beer, rosemary, garlic, oyster sauce, tamarind paste, tomato paste, cornflour

Directions:
Place all ingredients (except cornflour] into a container and marinade for at least 1 hour.
Place all ingredients into a pan and simmer for 30-45 minutes.
Remove the lamb from the sauce and continue to boil for 5 minutes. Thicken with the cornflour if desired.
Char grill the poached lamb and cook for 5-8 minutes on both sides.
Serve with rice and sauce.
Fabulous Beef Stroganoff


Ingredients:
butter, onion, fresh mushrooms, flour, salt, Worcestershire sauce, beef broth, tomato paste, sour cream

Directions:
Melt 1/3 of the butter.  Add onions and saute until golden. Remove onions and set aside.
Add 1/3 more of the butter and saute the mushrooms until lightly browned.  Remove and set aside.
Add remaining butter.  Roll beef in flour and saute until browned.
Add broth, salt and onions.  Cover and simmer gently until beef is tender, about 1 1/2 hours.
Add tomato paste, worcestershire sauce, sour cream, heavy cream and mushrooms.
Heat through and enjoy served over rice or noodles.
Caramelized Onion, Green Apple and Gorgonzola Cheese Pizza


Ingredients:
olive oil, red onion, green apple, fresh rosemary, gorgonzola

Directions:
Preheat oven to 475 degrees F.
1.     Prepare your dough.  For a homemade dough recipe click here.  If you are using store bought dough, let the dough sit at room temperature for about 1 hour.  This will make the dough much easier to spread and hold a shape.
2.     In a large skillet sauté the onions until softened and begin to caramelize.
3.     Add apple slices and rosemary; sauté until the apple slices begin to soften, about 3 minutes.
4.     Brush dough lightly with olive oil.
5.     Spread onion and apple mixture over dough.
6.     Sprinkle gorgonzola cheese over mixture.
7.     Bake on a preheated pizza stone for 8-11 minutes until dough is golden brown.
8.     Let cool for 2-3 minutes before cutting for best results.
9.     Serve and enjoy!
Honey Soy Dipping Sauce


Ingredients:
soy sauce, honey, ginger, red pepper flakes, toasted sesame seeds

Directions:
Whisk together all ingredients except sesame seeds., Cover and chill 1 hour., Removed from refrigerator and add sesame seeds.
Halibut Piccata With Spinach


Ingredients:
salt, pepper, halibut fillets, all-purpose flour, coconut oil, white wine, fresh lemon juice, lime juice, capers, butter

Directions:
Put the rice in a small sauce pan.  I like to rinse my rice by placing in a sieve and running under cold water.  This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky.  Add just enough water to cover the top of the rice by 1/2 inch (approx. 3 cups]  Cover the pot with the lid.  Place over medium to medium high heat and bring to a boil.  Reduce heat to low.  Simmer, covered, for at least another 10 minutes, until the water is completely absorbed.  Turn off burner and allow rice to sit, covered, for at least another 5 minutes.  Sprinkle with half of the salt and pepper and stir to fluff.
IN THE MEANTIME, sprinkle the fish with the rest of the salt and pepper, and dredge in flour.
Heat oil in a large nonstick skillet over medium-high heat.  Add fish to pan; cook 2 1/2 minutes on each side (less for thinner filets] or until fish flakes easily when tested with a fork.
Add wine, juice, and capers to the pan; cook one minute.
Add butter to pan, stirring until butter melts.  Remove fish and sauce from pan; keep warm.
Wipe pan clean with paper towel, add spinach and saute one minute or until wilted.
Place 1/4 of the rice on each of 4 plates.  Top each serving with 1/4 of the spinach, one fish filet, and 1/4 of the sauce.
Weetabix Honey Muffins


Ingredients:
unbleached flour, baking soda, salt, allspice, Weetabix, brown sugar, plain nonfat yogurt, milk, egg, butter, honey, brown sugar

Directions:
Preheat the oven to 400 degrees.
Grease muffin cups or use paper baking cups.
In a large mixing bowl, combine flour, baking soda, salt, and allspice. Stir in the Weetabix and sugar.
Mix the yogurt and milk together in separate bowl and beat in the egg, melted butter, and honey.
Mix the wet ingredients into the dry until just combined.
Scoop batter into the muffin cups and sprinkle a little more brown sugar on top of the batter.
Bake 20-25 minutes or until the miffins have risen and are golden brown.
Turn out onto a rack to cool or serve warm for breakfast with yogurt and fruit.
Pepperoni Pizza Pasta Salad
Category: salad
By sandy

A great cold pasta salad that can taste like your favorite pizza... depending on what toppings you like!

Ingredients:
12 ounces penne pasta
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1  tomato, chopped
1 (4 ounce) can sliced mushrooms, drained
¼ cup sliced black olives
1 (3 ounce) package pepperoni slices, cut into quarters
½ cup mayonnaise
½ cup Italian-style salad dressing
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl. Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta. Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.

Prep time: 20 mins
Cook time: 16 mins
Total time: 1 hr 36 mins
Yields: 8 servings

Calories: 404.3
Fat: 24 g
Saturated fat: 5.8 g
Carbohydrates: 36.1 g
Sugars: 4.3 g
Dietary fiber: 2.6 g
Protein: 12.8 g
Cholesterol: 26.5 mg
Sodium: 851.6 mg
Kale Salad with Peanut Dressing
Category: salad
By lrlake

Kale is healthy for you but tends to be strong in flavor. This salad with the peanut dressing cuts down the strong taste of kale. Key is not to overly saturate the salad with the dressing. I squeeze out excess dressing.

Ingredients:
¾ cup peanut oil
¼ cup rice wine vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon water
½ teaspoon sesame oil
2 ½ cups finely shredded curly kale
¾ cup finely chopped dry-roasted unsalted peanuts
10 tablespoons finely grated Parmesan cheese
½ cup dry-roasted peanuts
¼ cup finely chopped cilantro leaves and stems
10  fresh mint leaves, chopped

Directions:
Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth. Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.

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

Calories: 509.6
Fat: 45.7 g
Saturated fat: 8.2 g
Carbohydrates: 18 g
Sugars: 7.6 g
Dietary fiber: 3.5 g
Protein: 12.4 g
Cholesterol: 7.3 mg
Sodium: 938.7 mg
Ahi Shoyu Poke
Category: seafood
By kaleinani

Make Hawaii-style ahi poke wherever you are. Here's a recipe.

Ingredients:
1 pound fresh ahi steaks, cut into small cubes
¼ cup soy sauce
¼ cup chopped Maui onion
¼ cup chopped green onion
1  chile pepper, seeded and diced  (Optional)
2 teaspoons sesame oil
2 teaspoons toasted sesame seeds  (Optional)
2 teaspoons finely chopped toasted macadamia nuts  (Optional)
1 teaspoon grated fresh ginger
sea salt to taste

Directions:
Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.

Prep time: 20 mins
Total time: 20 mins
Yields: 1 pound

Calories: 191.1
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 4.4 g
Sugars: 1.5 g
Dietary fiber: 0.9 g
Protein: 28.4 g
Cholesterol: 51.1 mg
Sodium: 1026.3 mg