xiaoxl/recipe_data huggingface dataset:
Bacalao a La Mexicana (Dried Cod Mexican Style


Ingredients:
salt cod fish, chile, tomatoes, olive oil, onion, garlic cloves, bay leaf, ground cinnamon, fresh ground pepper, raisins, parsley, small potato, salt

Directions:
Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times.  Drain.  Place in saucepan cover with water and bring just to a boil.  Drain, remove the skin and bones, shred the flesh and set aside.
Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes.  Drain then puree in blender with the tomatoes and strain.
Heat the oil in a large skillet, add the onion and garlic over low heat until transparent.  Add the puree and cook over low heat until it thickens.  Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley.  Stir, then cook over medium heat, covered, for 15 minutes.  Add the potatoes, cover and cook over high heat for 10 more minutes to heat through.  Add salt if required.
Garnish with the chiles gueros.
Air Fried Vegetarian "Chicken Tenders"
Category: everyday-cooking
By Chef Wheeler del Torro

Great-grandma's timeless recipe for crispy fried 'chicken.' The best part: because it is adapted for an air fryer, it's a healthier version compared to its fried cousin! Serve with honey-mustard sauce for dipping.

Ingredients:
1 cup all-purpose flour
3  eggs, beaten
2 cups panko bread crumbs
1 teaspoon garlic powder
¾ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon chili powder
¼ teaspoon salt
2 (16 ounce) packages imitation chicken breast halves (seitan), cut into 1-inch wide strips
cooking spray

Directions:
Pour flour onto a large plate. Place eggs in a shallow bowl. Combine bread crumbs, garlic powder, paprika, cayenne pepper, black pepper, chili powder, and salt in another shallow bowl. Coat imitation chicken strips in flour, dip into eggs, then dredge in bread crumb mixture, and place on a plate. Heat an air fryer to 500 degrees F (260 degrees C). Place a row of coated strips in the air fryer basket. Spray with a light coat of cooking spray. Cook strips in the air fryer for 6 minutes. Open fryer to flip strips with tongs. Continue cooking until golden brown, 4 to 6 minutes more.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 647.1
Fat: 5.6 g
Saturated fat: 1.6 g
Carbohydrates: 86.5 g
Sugars: 0.6 g
Dietary fiber: 9.2 g
Protein: 76.6 g
Cholesterol: 122.8 mg
Sodium: 1171.5 mg
Banana Oat Muffins


Ingredients:
bananas, honey, canola oil, flax seed meal, all-purpose flour, vanilla extract, baking soda, salt, rolled oats, applesauce, walnuts, cinnamon

Directions:
Preheat the oven to 350 degrees.
Mash the bananas and mix in the honey (or agave nectar], oil, applesauce and vanilla.
In a separate bowl mix together the flours, baking soda, salt, flax meal and cinnamon.
Mix together the wet and dry ingredients.
Fold in the nuts and oats.
Spoon into oiled muffin tins, filling about 2/3 full. Bake at 350 for 15-20 minutes. The flax meal makes these muffins turn out a very dark brown.
Jalapeno Pancakes


Ingredients:
water, mozzarella cheese, monterey jack cheese, salsa

Directions:
In a bowl, combine pancake mix and water; mix well.
Stir in cheese and peppers.
Pour batter by heaping tablespoonfuls onto a hot greased griddle.
Turn when bubbles form on top of pancakes.
Cook until second side is golden brown.
Serve warm with Ranch dressing or salsa.
Easy and Quick Halushki
Category: world-cuisine
By Laura Burger Pozdol

Polish dish combining bacon, fried cabbage and egg noodles.

Ingredients:
1 pound bacon
1  onion, diced
1 (16 ounce) package egg noodles
1 head cabbage, sliced
salt and ground black pepper to taste

Directions:
Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 697.6
Fat: 37.6 g
Saturated fat: 12.3 g
Carbohydrates: 68.7 g
Sugars: 9.3 g
Dietary fiber: 8 g
Protein: 22.3 g
Cholesterol: 114.2 mg
Sodium: 708.7 mg
Chocolate Covered Cherry Protein Packed Cookies


Ingredients:
applesauce, rolled oats, egg, salt, baking soda, dried tart cherry

Directions:
Combines egg, splenda, applesauce, and butter spread., Add protein shake powder, soy flour, salt, oats, soda., After blended add cherries and chocolate chips., Drop cookies onto cookie sheets., Bake at 350 degrees for 12-15 minutes.
Fluffy Maple Buttermilk Pancakes
Category: uncategorized
By lwilliams001

These are the best buttermilk pancakes. They are light and fluffy with a touch of maple flavor.

Ingredients:
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup maple syrup
¼ cup unsalted butter, melted
cooking spray

Directions:
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 257.5
Fat: 7.9 g
Saturated fat: 4.4 g
Carbohydrates: 40.1 g
Sugars: 15.2 g
Dietary fiber: 0.8 g
Protein: 6.9 g
Cholesterol: 64.2 mg
Sodium: 654 mg
Jo’s Fabulous Fudge


Ingredients:
sweetened condensed milk, soft brown sugar, butter, golden syrup, white chocolate, vanilla

Directions:
Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm] tin, or 2 smaller tins.
Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer. Stir often to prevent it catching on the bottom – I find a silicon spatula the best gadget to stir with. Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth.
Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours] then refrigerate until firm. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky.
Instant Pot® Steel-Cut Oats
Category: breakfast-and-brunch
By MoMosGoGo

Steel-cut oats and the Instant Pot®: Two of my favorite 'discoveries' from the last 10 years. Top with ground flax seed, hemp seed, cinnamon, fruit, honey, syrup, vanilla extract, nut butter, etc.

Ingredients:
3 cups water
1 cup steel-cut oats

Directions:
Combine water and oats in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 300
Fat: 5 g
Saturated fat: 1 g
Carbohydrates: 54 g
Sugars: 2 g
Dietary fiber: 8 g
Protein: 10 g
Sodium: 10.7 mg
Green Papaya Sauerkraut


Ingredients:
water, salt, vinegar, papayas

Directions:
Heat all of the above ingredients except papaya.
Pack papaya in jars as tightly as you can.
Pour hot liquid over making sure to"burp" out any air bubbles.
Wipe rim of jar and put lid on.
Keep out of direct sunlight and preferably in garage, it will take 1 1/2-2 months to ferment.
Fresh Fig Oatmeal Muffins
Category: bread
By Chef Lizzie

This is a perfect way to eat figs you're not sure what to do with. To last longer, place in freezer.

Ingredients:
1 ¾ cups fresh figs
3  eggs
½ cup applesauce
½ cup white sugar
½ cup brown sugar
1 cup all-purpose flour
¼ cup flax seed meal
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
1 ¼ cups old-fashioned oats

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife. Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups. Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 muffins

Calories: 81.9
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 16.5 g
Sugars: 11.2 g
Dietary fiber: 1 g
Protein: 1.8 g
Cholesterol: 23.3 mg
Sodium: 80.1 mg
Indian-Style Rice with Cashews, Raisins and Turmeric
Category: side-dish
By MICHELLE0011

A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.

Ingredients:
1 tablespoon vegetable oil
1 ½ cups basmati rice
1 (14 ounce) can coconut milk
1 ¼ (14 ounce) cans chicken stock
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch crushed red pepper flakes
1 teaspoon salt
¼ teaspoon ground turmeric
1  bay leaf
½ cup raisins
¾ cup cashew halves

Directions:
Heat oil in a large pot over medium-high heat.  Stir in rice, and cook for 2 minutes.  Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves.  Bring to a boil, then cover, and reduce heat to low.  Cook until rice is tender, about 20 minutes.

Prep time: 5 mins
Cook time: 22 mins
Total time: 27 mins
Yields: 6 servings

Calories: 461.9
Fat: 25.1 g
Saturated fat: 14.5 g
Carbohydrates: 55.8 g
Sugars: 9.5 g
Dietary fiber: 2.2 g
Protein: 8.4 g
Cholesterol: 2 mg
Sodium: 791.7 mg
Egg Cupcakes
Category: breakfast-and-brunch
By Mrs. K

Sunday morning breakfast treat.

Ingredients:
1 (12 ounce) package bacon
6  eggs
2 tablespoons milk
1 teaspoon butter, melted
¼ teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup diced ham
¼ cup shredded mozzarella cheese
6 slices Gouda cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels. Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup. Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese. Pour egg mixture into the bacon-lined cups; top with Gouda cheese. Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 309.7
Fat: 22.9 g
Saturated fat: 10.3 g
Carbohydrates: 2.1 g
Sugars: 1.3 g
Protein: 23.1 g
Cholesterol: 249.2 mg
Sodium: 987.7 mg
Streusel-Topped Pumpkin Muffins


Ingredients:
all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, salt, pumpkin, low-fat sour cream, low-fat milk, unsweetened applesauce, vanilla extract, egg, brown sugar, flour, butter

Directions:
Preheat oven to 375 degrees.
Mix the dry ingredients in a large bowl; mix the wet ingredients in a medium bowl. Combine the wet and dry mixtures until just mixed together.
Spray a muffin pan with cooking spray and spoon the muffin mixture into the cups. Put the muffins into the preheated oven for about 8 minutes.
While the muffins begin to bake, mix the streusel topping in a small bowl: Measure the sugars and then cut in the butter until crumbs form.
Remove the muffins from the oven and spoon the streusel onto the muffins. Put the muffins back into the oven and continue baking until the muffins are lightly brown and spring back up when touched, about 10-12 more minutes.
Cool on wire racks.
Forevermama's Corn Chowda (Chowder)


Ingredients:
baking potatoes, smoked bacon, onions, half-and-half, butter, cayenne pepper

Directions:
Wash whole potatoes, leaving their skins on; add them to a large pot. Cover with cold water and place over high heat.  Boil until they are done when pierced with a fork.  Remove potatoes and cool.  (Can boil potatoes the day before and stick potatoes in the refrigerator until ready to use.  If pinched for time, they can be boiled on the same day and place in freezer to speed up the cooling process.  Remember to remove them from freezer so they won't freeze up].
Peel skin off of potatoes.  Cut potatoes into medium dice and set aside.
Place a large soup pot on your stove top over med-high heat until pot is hot.  Add chopped bacon and cook until browned to desired crispness, stirring every so often to evenly brown.  Remove pot from heat and with a slotted spoon, remove diced bacon from the pot and set aside.
Pour bacon fat into a heat proof measuring cup.  Add about 1/4 cup of bacon fat back into soup pot.
To hot bacon fat, add diced onion; cook and stir until translucent.  Add diced cooked bacon and stir.  Add black pepper to taste.
Add all of the corn (both creamed and regular with juice.  Using the corn juice is essential as it adds to the "corny" taste].  Remove pan from heat for a bit.  This will cool everything down and will prep it for the addition of the dairy.
Add the half and half and stir.   Add potatoes and stir gently.
Adjust liquid if desired adding milk if necessary (it's all a matter of taste how thick or thin you like your chowder].
Add salt and cayenne to taste. Add optional butter (adds to a rich flavor, but not essential.  I only add if it's for a party, otherwise I don't use to save calories].
Place pot back over medium-high heat.  WATCH very closely so it won't come to a boil!  Turn down to simmer when it's just about to boil.  Pockets of milk foam will form, but that's normal.  Adjust seasonings using salt, pepper and cayenne, if necessary.
Cook for about 15-20 minutes more-or-so over a slow heat until it gets to a desired thickness.
NOTE:  Note that as the chowder cools it thickens slightly as it sets.
Cream of Mushroom Soup III
Category: soups-stews-and-chili
By Sadie

This soup is delicious and very creamy.  The sherry adds a nice flavor. It is also fairly easy to make.

Ingredients:
¼ cup butter
1 pound fresh mushrooms, sliced
¼ cup all-purpose flour
3 (14 ounce) cans chicken broth
1 cube beef bouillon
½ cup sherry
1 cup heavy cream

Directions:
In a large saucepan, melt butter over medium heat.  Cook mushrooms in butter 5 minutes.  Sprinkle flour over mushrooms.  Pour in broth, a little at a time, stirring constantly.  Stir in bouillon cube and sherry.  Bring to a boil, then remove from heat and stir in cream.  Heat through, without boiling.  Serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 208
Fat: 17.4 g
Saturated fat: 10.5 g
Carbohydrates: 9.6 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 59.7 mg
Sodium: 954.7 mg
Tangy Meatloaf Sauce
Category: side-dish
By Jeannine Maxwell

Use this meatloaf sauce to beef-up a basic meatloaf or add it to a stuffed version. I've used this on all! Just brush over your meatloaf before baking.

Ingredients:
½ cup ketchup
¼ cup chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Directions:
Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 39.4
Fat: 0.2 g
Carbohydrates: 9.6 g
Sugars: 7.8 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Sodium: 289.1 mg
Stella's Chicken Afritada


Ingredients:
chicken, red bell pepper, potato, carrots, bay leaves, tomato sauce, onion, garlic cloves, water, salt, ground black pepper

Directions:
Heat cooking oil in a pan., saute garlic and onions., Add chicken pieces and cook until brown on both sides., add tomato sauce, chicken cube seasoning, bay leaves and water bring to boil., add potatoes, bell pepper and carrots., Simmer until desired sauce consistency., dash salt and pepper to taste., Serve in a bowl.
Paleo Chocolate Frosting
Category: desserts
By dustingill247

A great way to add a healthy fat and frosting to a dessert. For a thicker frosting, cool in the refrigerator.

Ingredients:
2  avocados, peeled and pitted
½ cup cocoa powder
½ cup honey
2 tablespoons coconut oil
1 teaspoon vanilla extract
½ teaspoon salt

Directions:
Blend avocados, cocoa powder, honey, coconut oil, vanilla extract, and salt together in a food processor until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 servings

Calories: 150.9
Fat: 9.3 g
Saturated fat: 3.7 g
Carbohydrates: 19.8 g
Sugars: 14.3 g
Dietary fiber: 4.2 g
Protein: 1.7 g
Sodium: 120.7 mg
Beef Tenderloin Au Poivre (Incredible Sauce)


Ingredients:
beef tenderloin, lemon juice, sea salt, black peppercorns, unsalted butter, shallots, heavy cream, black peppercorns, white wine vinegar, salt, cornstarch, water

Directions:
Preheat oven to 500°F.
Pour and rub lemon juice all over the tenderloin.
Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare].
Rest meat for about 10 minutes before cutting.
For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
Add beef stock and boil until syrupy. about 10-12 minutes.
Remove pot from heat, whisk in heavy cream.
Return to medium heat, boil gently until thickened about 6-8 minutes.
Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
Salt to taste.
Thicken with corn starch slurry until you can lightly coat back of spoon.
Slice tenderloin and pour sauce over according to how you want to serve.
Enjoy.
Easy Tomato-Cheese Pie with Crumb Crust


Ingredients:
butter, margarine, parmesan cheese, tomatoes, granulated sugar, dried basil, garlic powder, green onions, eggs, half-and-half, swiss cheese, parmesan cheese, bacon

Directions:
Preheat oven to 400 degrees F.
Combine crumbs, butter and the Parmesan cheese.
Press into greased 9" pie plate and bake for 10 minutes.
Remove from oven.
Re-set oven temperature to 350 degrees F.
Spread tomatoes in a layer on the crumb crust.
Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes.
Sprinkle the additional Parmesan (and crumbled bacon, if using] over the top.
Bake for 30 minutes.
Serves 6.
Pytt I Panna - Swedish Fried Hash With Pickled Beetroot


Ingredients:
potatoes, butter, onions, parsley, salt, pepper, eggs

Directions:
Heat up a large frying pan and melt the half the butter.
Add the diced potatoes and saute until the potatoes are golden brown and soft.
In another smaller frying pan, add the remaining butter and melt.
Add the diced onions and cook until golden brown and soft.
Add the fried onions to the fried potatoes, then add the parsley, mix gently but well - cover and keep warm.
Put the chopped meat into the onion pan and saute quickly and over a high heat.
Add the meat to the potatoes and onion mixture.
Heat up the sunflower oil and fry the eggs.
Serve the Pytta I Panna immediately with a fried egg on top of the potato, onion and meat mixture.
Accompany this dish with a bowl of pickled beetroot and rye bread.
Abby's Easy Chili Dip


Ingredients:
"cream cheese"

Directions:
Put both ingredients in a saucpan and heat over medium heat until combined and cheese is melted.
Serve with chips or with a spoon.
Lasagna by Bert


Ingredients:
ground beef, onion, tomatoes, tomato paste, sugar, salt, oregano leaves, thyme, crushed red pepper flakes, bay leaf, eggs, ricotta cheese, cottage cheese, mozzarella cheese

Directions:
Cook ground beef and onion till juice gone.
Add next 9 ingredients.
Heat till boils.
Stir to break up tomatoes.
Turn down to low and simmer (cover on] 30 minutes.  Stir periodically.
Cook lasagna noodles.  Drain.
In a small bowl: Mix ricotta and eggs.
In a 13x9 pan layer noodles, egg mixture and meat mixture till gone.
Sprinkle the mozzarrella cheese on top.
Bake at 375* for 45 minutes.
Creamy Vanilla Custard Ice Cream


Ingredients:
half-and-half, sugar, vanilla

Directions:
Combine half and half, sugar, and egg yolks in a medium sauce pan.
Cook stirring constantly over low heat till bubbles form around the edges of the pan.
Chill then pour into cream canister.
Stir in whipping cream and vanilla.
Freeze according to your ice cream maker's directions.
Add extras after freezing.
Pumpkin Farmer's Casserole


Ingredients:
pumpkin puree, evaporated milk, butter, sugar, eggs, cinnamon, nutmeg, ground cloves

Directions:
Set oven to 350ºF., Mix all ingredients together in a large mixing bowl., Pour into a lightly greased 2-quart baking dish., Bake for 45 minutes or until set.
Sweet and Spicy Shredded Pork


Ingredients:
light brown sugar, garlic cloves, ground cumin, salt, cayenne pepper, onions, broth, water

Directions:
Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.
Cook's Note:
This recipe is so versatile for entertaining because it can be served in so many different ways. It's comfort food that is easy to serve and pleases the masses.
Shredded Pork Serving Variations:
Shredded Pork Salads (my favorite]:
Serve the shredded pork over toasted corn tortillas with romaine lettuce, fresh cilantro, pico de gallo, pinto beans, lime wedges, and dressed with a creamy tomatillo dressing. Serve with a quick coleslaw on the side as well.
Shredded Pork Sandwiches:
Serve the shredded pork on toasted potato buns.
Shredded Pork Tacos:
Set up a taco bar featuring guacamole, sour cream, pico de gallo, cilantro, lime wedges, cotija cheese, etc. Works well for a casual party atmosphere.