xiaoxl/recipe_data huggingface dataset:
Yummy Low Fat Brownies


Ingredients:
flour, baking powder, salt, bittersweet chocolate, butter, low-fat sour cream, sugar, vanilla, egg

Directions:
In bowl, stir and set aside:  flour, baking powder, salt and cocoa.
In a glass bowl:  add bittersweet chocolate and butter.  Melt over a pot of boiling water.  Be careful not to get any water in the chocolate!
When melted, set aside to cool for 3-4 minutes.
Whisk into melted chocolate:  sour cream, sugar, egg and egg white, and vanilla.
Fold in flour mixture.
Stir in Hershey's syrup.
Put aluminum foil on the bottom of a 8x8 baking pan.  Spray with cooking spray.  Pour brownie mixture into pan.
Bake at 350°F for 20-25 minutes or until toothpick inserted in middle comes out with a few moist crumbs attached.
Take out of oven and let it cool for about an hour before taking out of pan to cut into squares  (They mentioned if you take them out without cooling, it won't get as moist].
Enjoy!  :].
Broccoli and Rice Soup


Ingredients:
rice, carrots, onion, garlic clove, head broccoli, butter

Directions:
Cook rice medley as per package directions until just done., About 30 minutes., Do not drain., In a large soup pot, on medium heat, melt butter with oil., Add carrot/onion and saute until onion is tender., Add garlic and saute until just fragrant., Add broccoli and also saute for 5 minutes., Add stock and rice with liquid., Simmer for 20 minutes., Season with salt and pepper to taste.
Grill Master Chicken Wings
Category: appetizers-and-snacks
By PartyFil-Grillmaster

These wings are always a hit!  I grill them up before a party and keep them hot in a low oven.  I always use Frank's RedHot® sauce. It's got lots of flavor and isn't too spicy.

Ingredients:
½ cup soy sauce
½ cup Italian-style salad dressing
3 pounds chicken wings, cut apart at joints, wing tips discarded
¼ cup butter
1 teaspoon soy sauce
¼ cup hot pepper sauce (such as Frank's RedHot®), or to taste

Directions:
Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag.  Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 10 servings

Calories: 181.2
Fat: 14.6 g
Saturated fat: 5.3 g
Carbohydrates: 2.3 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 10.1 g
Cholesterol: 40.8 mg
Sodium: 1154.1 mg
Snowday Cookie Mittens


Ingredients:
"all-purpose flour"

Directions:
PREHEAT oven to 350°F.
BREAK dough apart cookie dough into medium bowl. Combine dough and flour until mixed. Roll cookie dough to 1/4-inch thickness between two sheets of floured wax paper. Remove top piece of paper. Cut cookie dough into mittens with cutter. To make pairs of mittens, turner cutter over to make a match.  Transfer mittens to ungreased baking sheets, placing about 3 inches apart.  Refrigerate for 15 minutes.
BAKE for 13 to 14 minutes or until lightly browned. Remove from oven and immediately pat sides of each mitten with edge of knife to help retain shape. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
FROST cookies.  Decorate with sprinkles, sugars and candies as desired.  To make a pair of mittens, adhere licorice strings to mittens with frosting.
Tips:
•	1 3/4 cups NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Tub Dough can be substituted for the bar dough.
•	Refrigerating mittens before baking helps to prevent mittens from spreading and retain their shape during baking.
Ultimate Beans


Ingredients:
bacon, garlic, maple syrup, barbecue sauce, mustard, onion, celery, cayenne, chili powder, sweet pepper, applesauce

Directions:
Cut up the bacon and fry until tender but not crisp.
Reduce heat, add onion, celery, and garlic,sautee gently, until onions are waxy --
Add beans and mix well incorporating bacon fat.
Add syrup, BBQ Sauce, mustard, Hot Sauce, chili powder and diced pepper, and stir well --
Add apple sauce and stir well, "stew" for 30-45 minutes on low heat, and serve --
Just "nuts" as a bean serving!  Works equally well in a slow cooker, accompanies too many things to recounts, but worth it to try!
No Cook Cocoa Balls - Chockladbullar


Ingredients:
quick oats, sugar, unsalted butter, flaked coconut, sugar

Directions:
Mix together the quick oats, sugar, and cocoa powder. Add up to 6 tablespoons cold orange juice (or use the cold brewed coffee] to moisten. Using your hands, rub in the butter until batter holds together in a soft mass.
Shape the batter into walnut-sized balls. Roll each one in coconut or pearl sugar.
Place cocoa balls on baking sheet and refrigerate for at least one hour (if you like firmer cookies, place in freezer].
Japanese Pickled Daikon and Carrot Salad


Ingredients:
carrot, daikon radish, salt, rice vinegar, Japanese soy sauce, fresh ginger, sugar

Directions:
Peel and finely shred carrot and daikon.
Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
Gently squeeze out as much water as possible from vegetables.
In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
add vegetables and refrigerate for 8 hours.
Salad will keep for up to 1 week in sealed container in refrigerator.
Meatless Chili III


Ingredients:
onions, garlic, chili powder, basil leaves, oregano, cumin, zucchini, carrot, tomatoes, chickpeas, kidney beans

Directions:
In 5-quart saucepan heat oi l.
Add onion, garlic, chili powder, basil leaves,  oregano and cumin.
Cook, stirring, 5 minutes or until onion is tender.
Add  zucchini and carrots.
Cook, stirring, 1 to 2 minutes.
Stir in remaining  ingredients.
Bring to boil.
Reduce heat; simmer 30 to 35 minutes.
Carly's Salmon En Papillote (In Paper)
Category: world-cuisine
By carly

Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.

Ingredients:
4 (4 ounce) salmon fillets
1  lemon, juice only
salt and ground black pepper to taste
4  12x18-inch pieces of parchment paper
1  lemon, thinly sliced
½ cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper. Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil. Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 223.9
Fat: 11.5 g
Saturated fat: 2.1 g
Carbohydrates: 6.2 g
Sugars: 1.2 g
Dietary fiber: 2.4 g
Protein: 25.5 g
Cholesterol: 50.4 mg
Sodium: 50.7 mg
Creamed Potatoes


Ingredients:
potatoes, salted butter, milk

Directions:
Peel & Slice Potatoes into large pot. Cover with water.
Cook until potatoes are very soft.
Drain potatoes (do not rinse].
Put all ingredients into large mixing bowl (while potatoes are still hot].
Beat until creamy.
Crab Hash


Ingredients:
Red Bliss potatoes, bacon, onion, red bell pepper, fresh thyme, paprika, coarse salt, sea salt, black pepper, white vinegar, eggs, scallions

Directions:
Remove any cartilage and shell from the crab meat.
Cut the meat into chunks.
Cover and refrigerate.
Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes.
Drain and let cool.
Cut the potatoes, with their skins, into ½-inch dice.
Place in a mixing bowl.
Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp.
Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan.
Add the bacon to the potatoes.
Return the sauté pan to the heat and add the onion and pepper.
Turn up the heat and cook for 5 to 6 minutes until browned.
Add the thyme and paprika, mix well and remove from the heat.
Add the onion and pepper (including the fat] to the potatoes.
Mix in the crab meat and season with salt and pepper.
Mix very well, mashing the potato a bit so that the mixture sticks together.
Divide the mixture into four 8-ounce portions and shape into 5-inch cakes.
Refrigerate until ready to cook.
Fill a deep pan with water for poaching the eggs.
Lightly salt the water and add 1 tablespoon white vinegar for each cup of water.
Bring to a boil, then lower the heat so that it barely simmers.
Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat.
Cook the hash"cakes" (they should sizzle when you add them to the pan] for about 5 minutes until the sides are crisp and brown.
Using a spatula, turn the cakes over.
If they break when turning, don't worry; just use the spatula to reshape them in the pan.
Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid.
Do this quickly so that all the eggs cook in about the same amount of time.
It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny.
Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top.
Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish.
Serve at once.
Creamy Corn Chowder


Ingredients:
potatoes, bacon, onion, celery, flour, salt, pepper, paprika

Directions:
Peel and dice potatoes into small pieces (should equal 1 c]; cook until just tender; set aside.
Fry bacon until crisp; set aside to drain on paper towel; when cool, crumble bacon into small pieces.
Discard all but 3 Tbsp bacon fat; saute onion and celery in bacon fat until soft.
Sprinkle flour over onion and celery; cook, stirring constantly, for one minute; gradually stir in milk; bring to boiling over medium heat, stirring occasionally.
Stir in corn, potatoes, bacon, and seasonings; serve hot.
Fish Taco Cabbage Wraps
Category: seafood
By Rachel Born

Spicy white fish wrapped in cabbage with a tasty wasabi-mayonnaise sauce. A delicious and easy way to enjoy fish tacos on a low-carb diet! You can also add a quick fresh pico de gallo to this if your diet allows tomatoes. Delicious! I now enjoy this more than regular fish tacos. Try this also with halibut or tilapia.

Ingredients:
1 pound cod fillets, cut into 1-inch cubes
1 tablespoon canola oil
3  dried red chile peppers
salt and ground black pepper to taste
¼ cup mayonnaise
1 tablespoon wasabi paste
2 tablespoons chopped fresh cilantro
8  large green cabbage leaves
1 tablespoon chopped fresh cilantro

Directions:
Pat fish dry with paper towels. Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers. Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 wraps

Calories: 208.5
Fat: 9.2 g
Saturated fat: 1.1 g
Carbohydrates: 10 g
Sugars: 3.1 g
Dietary fiber: 1.8 g
Protein: 20.9 g
Cholesterol: 44.7 mg
Sodium: 267.1 mg
Wilted Cabbage


Ingredients:
bacon, onion, sugar, vinegar, salt, pepper, cabbage

Directions:
Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
Crumble bacon, set aside.
Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
Stir in cabbage.
Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
Sprinkle with reserved bacon.
Apple Bread
Category: bread
By karla

I am lucky enough to live in a small community whose school district still allows us to send home-baked goods with our children. My daughter is in 7th grade now, but her classmates still beg her to have her mom send this special treat. It's a beautiful quick bread your family, friends, and all the neighbor children will love.

Ingredients:
cooking spray
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts  (Optional)
3 cups apples - peeled, cored, and chopped
1 cup vegetable oil
2 cups white sugar
3  eggs, beaten
2 teaspoons ground cinnamon

Directions:
Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray. Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 2 loaves

Calories: 376.8
Fat: 19.6 g
Saturated fat: 2.9 g
Carbohydrates: 47.4 g
Sugars: 27.7 g
Dietary fiber: 1.8 g
Protein: 4.8 g
Cholesterol: 34.9 mg
Sodium: 238 mg
Emma's Belgian Waffles
Category: breakfast-and-brunch
By Chef Emma

These waffles taste wonderful, but are simple to make and include self-rising flour instead of yeast.

Ingredients:
2  egg yolks
5 tablespoons white sugar
1 ½ teaspoons vanilla extract
½ cup butter, melted
1 teaspoon salt
2 ¾ cups self-rising flour
2 cups warm milk
2  egg whites

Directions:
In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well. In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 445.4
Fat: 19 g
Saturated fat: 11.4 g
Carbohydrates: 57.2 g
Sugars: 14.6 g
Dietary fiber: 1.5 g
Protein: 10.6 g
Cholesterol: 115.5 mg
Sodium: 1278.7 mg
Mojo Picon (Garlic Sauce)


Ingredients:
garlic cloves, cumin seed, salt, paprika, red wine vinegar, olive oil, water

Directions:
Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
The mixture should be mashed well.
Add paprika, vinegar and oil, and continue to blend.
Add bread crumbs and mash.
Gradually add water until desired consistency is reached.
Serve with Spanish cheese (Majorero is nice], or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!
Easy Kool-Aid Frozen Sherbet (Kid Pleaser)


Ingredients:
sugar, milk

Directions:
In a bowl stir together sugar, Kool-aid powder and the milk until the sugar is completely dissolved.
Pour into an 8x8-inch (or larger] pan; cover with heavy plastic wrap and freeze for about 1 hour or until thickened.
Transfer to a mixing bowl and beat until smooth.
Return to freezer container; cover and freeze until firm.
Remove about 15 minutes from freezer before using.
Mas Cutlis


Ingredients:
ground beef, salt, ground black pepper, vinegar, potato, onion, mint leaves, green chilies, celery, eggs

Directions:
Season the meat with the salt, pepper and vinegar.
Heat two tbsp of the oil in a pan and fry the meat for 4 minutes.
Add the onions, mint leaves chillies and celery, cook till the onions has softened, do not brown the onion.
Remove from the heat and add the mashed potato, mix well.
Allow the mixture to cool.
Take the mixture and form into balls the size of golf balls. Dip them into the beaten eggs and then into the breadcrumbs.
Heat the remaining oil and deep fry the balls till golden.
Drain them on kitchen paper to remove any excess oil.
If you have any of the beaten eggs left pour them into the hot oil for 1 min and use to garnish the dish.
Easy Biscuits
Category: bread
By Brenda

This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!

Ingredients:
2 ¼ cups self-rising flour
¾ cup shortening
1 cup milk

Directions:
Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary).  Fold double. Cut biscuits with a biscuit cutter. Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 206.4
Fat: 13.4 g
Saturated fat: 3.5 g
Carbohydrates: 18.3 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 1.6 mg
Sodium: 306 mg
Key Lime Truffles


Ingredients:
cream cheese, salted butter, sugar, lime, zest of, lime, juice of, whole wheat flour, graham cracker crumbs, dark chocolate, white chocolate

Directions:
In a bowl, beat together the cream cheese, butter, sugar, lime zest and lime juice until well combined.
Mix together the flour and graham cracker crumbs and beat into the cheese mixture to form a scoopable “batter-dough”.
Roll small balls of the mixture and refrigerate at least 1 hour to firm up (or freeze at this point].
Dip in melted chocolate and allow to set. When coated, truffles can be kept at room temperature for 1 week or 3 weeks in the fridge.
Corn Salad


Ingredients:
fresh corn, frozen sweet corn, chopped tomato, green pepper, celery, onion, garlic clove, fresh basil

Directions:
In a large salad bowl, combine vegetables and garlic; stir in dressing and basil.
Cover and refrigerate until serving. (I suggest refrigerating at least a couple of hours to allow the flavors to blend.].
Yield: 8 servings.
Rocky Road Fudge Bars


Ingredients:
butter, sugar, vanilla, flour, baking powder, eggs, cream cheese, sugar, butter, egg, vanilla, flour, mini marshmallows, butter, milk, vanilla, cream cheese, powdered sugar

Directions:
Heat oven to 350.
Grease 9x13 pan.
In large saucepan, melt butter and chocolate over low heat.
Add remaining bar ingredients and spread into pan.
In small bowl combine all the filling ingredients except for the nuts and chocolate chips.
Beat one minute at medium speed and stir in the nuts.
Spread over bar mixture.
Sprinkle with chocolate chips.
Bake at 350 for 25-35 minutes or until toothpick comes out clean.
Sprinkle with Marshmallows and bake 2 minutes longer.
Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat.
Remove from heat and stir in powdered sugar and vanilla until smooth.
Pour over marshmallows and swirl together.
Chill until firm, cut into squares.
Avocado Breakfast Bowl
Category: breakfast-and-brunch
By Alisha

Heart health and protein in a bowl! This recipe is an unexpected kick of flavor with egg, red quinoa, avocado, and feta cheese! Very easy to make and a delicious start to the day.

Ingredients:
½ cup water
¼ cup red quinoa
1 ½ teaspoons olive oil
2  eggs
1 pinch salt and ground black pepper to taste
¼ teaspoon seasoned salt
¼ teaspoon ground black pepper
1  avocado, diced
2 tablespoons crumbled feta cheese

Directions:
Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes. Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper. Combine quinoa and eggs in a bowl; top with avocado and feta cheese.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 cups

Calories: 371.6
Fat: 26.8 g
Saturated fat: 5.6 g
Carbohydrates: 24.1 g
Sugars: 1.4 g
Dietary fiber: 8.8 g
Protein: 12.7 g
Cholesterol: 194.4 mg
Sodium: 379.2 mg
Kerrie's Burritos


Ingredients:
black beans, kidney beans, onion, green pepper, garlic cloves, chili powder, cumin, crushed tomatoes, cheddar cheese, tortillas

Directions:
Sautee onion, pepper and garlic until soft. Add the can of tomatoes, mix in spices then add beans. Simmer on low, until sauce thickens a little. This usually takes 30 minutes to an hour (depending how thick you like your sauce]. Put mixture into a strainer and separate the bean mixture from the sauce ( remember to put a bowl under the strainer to catch the sauce].
In a 9x13 pan, put a little sauce in the bottom of the pan to prevent the tortillas from sticking. Spoon bean mixture into tortillas, sprinkle with a little cheese, roll the tortilla and place in the pan. You should have enough space for 8 large tortillas in this size pan. Once the pan is full, pour sauce over the top and sprinkle with cheese. Cover with aluminum foli and bake for 20 minutes at 350 Degrees.
Cashew and Miso Dip (Raw Food)


Ingredients:
raw cashew nuts, water, miso, apple cider vinegar, raw honey

Directions:
In a blender, place cashew nuts and water and blend until it becomes creamy and smooth.
Add miso, vinegar, and honey and blend again.
Infuse love and serve with any vegetables you like.
Puff Pastry Cheese and Chives Baskets


Ingredients:
ricotta cheese, mozzarella cheese, swiss cheese, sea salt, pepper, chives, puff pastry

Directions:
In a bowl, mix and combine ricotta, mozzarella, Swiss cheese, sea salt, pepper and chives. Set aside.
Cut six circles measuring approximately 7 cm in diameter from each sheet of puff pastry and then line the same number of muffin silicone moulds with the pastry, using your fingers to press the dough up the sides.
Fill each basket evenly with the cheese and chive mixture and bake in the oven at 200°C for about 15 minutes, until the pastry is puffed and golden and the filling melts.
Allow the basket cool a little, remove them from silicone moulds, sprinkle with chopped chives and serve with cherry tomatoes.
Rib Roast With Mushroom Crust


Ingredients:
Dijon mustard, dried mushroom, fresh rosemary, fresh thyme, shallots, garlic, olive oil, olive oil, shallot, butter

Directions:
Preheat the oven to 500 degrees F.
For the rib roast:
Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust.
In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes.
Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm.
For the sauce:
Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.