xiaoxl/recipe_data huggingface dataset:
Gratin Dauphinois


Ingredients:
potatoes, garlic cloves, gruyere cheese, parmesan cheese, salt, white pepper, parmesan cheese

Directions:
Preheat the oven to 400 degrees.
Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Discard what's left of the garlic.
Layer the potato slices all the way across the bottom of the dish, sprinkling the cheeses and a little salt and white pepper(to taste] between the layers.
Beat the egg yolks and mix them into the whipping cream. Pour the mixture over the potatoes. It should come up about two-third of the way to the top. Cover with aluminum foil, and bake in the oven for an hour and 15 minutes.
Remove the foil. Combine the bread crumbs and the Parmesan cheese, and sprinkle in a thin layer over the top of the potatoes. Return, uncovered, to the oven. Continue baking until the crust browns. (If you have a convection oven, set it to convect.].
Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.
Splenda Cranberry Sauce


Ingredients:
fresh cranberries, Splenda sugar substitute, sugar, water, salt, fresh ginger, orange, zest of, cinnamon, ground cloves, allspice

Directions:
Mix together in large pot, cranberries, sugar (or Splenda], water& juice, salt, ginger pieces (not ground] and orange zest.
Bring to boil and cook about 10 minutes or until all berries have burst.
Remove from heat and allow to cool 1/2 hour.
Remove ginger pieces and add cinnamon, ground cloves and all spice.
Blend thoroughly and allow to cool completely.
Put in covered bowl and refrigerate until ready to use.
15 Minute Vegetarian Chili


Ingredients:
kidney beans, black beans, fire-roasted tomatoes, tomatoes and green chilies, salsa, water, vegetable broth

Directions:
Combine all ingredients in a pot., Cover and simmer over medium heat for 10 minute, Serve with cheese, hot sauce, and/or tortilla chips.
Sauteed Brussel Sprouts


Ingredients:
Brussels sprouts, butter, olive oil, minced garlic cloves, fresh ground black pepper, salt

Directions:
I have tried cooking brussel sprouts multiple ways and could never find one that removed the bitterness until now.  Begin by cutting off the bottom part of each sprout and then cutting them into four pieces.
Next put the butter and olive oil into a large skillet.  Cook on low until until the butter is melted.
Next add the garlic.  Freshly minced will provide the best flavor.  Sautee the garlic for a few minutes (still on low].
Next add the brussel sprouts, sprinkle the salt and pepper on the top.  Freshly ground pepper will provide a more pungent flavor.  I also love the pink Himalayan salt.  It adds a milder salty taste that I think brings out the flavor of the food better.  If you don't have any regular salt will do.
Stir the sprouts so they are coated and put the lid on the skillet.
Cook for about 25 minutes, stirring occasionally, until the sprouts are somewhat tender.
Then remove the lid and turn the heat on high.  Cook for about 5 minutes.  This is where the carmelization you see in the picture happens.  I actually thought mine would taste burned but even with a lot of brown they tasted great.
Vegetarian Nori Rolls
Category: appetizers-and-snacks
By Anne Buchanan

Delicious nori rolls that look great too.  Even people who haven't eaten Japanese before liked these. Impress your friends!

Ingredients:
2 cups uncooked short-grain white rice
2 ¼ cups water
¼ cup soy sauce
2 teaspoons honey
1 teaspoon minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 tablespoons rice vinegar
4 sheets nori seaweed sheets
½  cucumber, julienned
½  avocado, julienned
1 small carrot, julienned

Directions:
In a large saucepan cover rice with water and let stand for 30 minutes. In a shallow dish combine soy sauce, honey and garlic.  In this mixture marinate tofu for at least 30 minutes. Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky.  In a large glass bowl combine cooked rice with rice vinegar. Place a sheet of nori on a bamboo mat.  Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori.  Place 2 strips of marinated tofu end to end about 1 inch from the bottom.  Place 2 strips of cucumber next to the tofu, then avocado and carrot. Roll nori tightly from the bottom, using the mat to help make a tight roll.  Seal by moistening with water the 1/2 inch at the top.  Repeat with remaining ingredients.  Slice with a serrated knife into 1 inch thick slices.

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

Calories: 288.9
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 53.6 g
Sugars: 3.3 g
Dietary fiber: 3.9 g
Protein: 8.1 g
Sodium: 734.2 mg
Couscous Encrusted Tilapia


Ingredients:
fresh parsley, sun-dried tomato, green olives, pine nuts, olive oil, white wine, salt, pepper, couscous, water, lemon

Directions:
Preheat the oven to 375 degrees F.
Stir together sun-dried tomatoes, red peppers, olives, pine nuts, olive oil, parsley, salt& pepper& couscous.
Place tilapia in a single layer in a baking dish and drizzle with wine, salt& pepper.
Spread couscous mixture over the top of the fish, filling in the whole dish.
Pour the water over the entire thing, being careful not to disturb the couscous.
Bake for 25 minutes.
Serve with a squeeze of fresh lemon juice.
Zucchini Bread Breakfast Pizza
Category: breakfast-and-brunch
By Athletic Avocado

I had this idea for a sweet breakfast pizza topped with fruit and yogurt, but I really wanted to do something more 'cool' with the idea. I incorporated zucchini into the sweet crust and it tastes exactly like zucchini bread only in a different form! With the sweet toppings, this pizza is the perfect alternative to your morning slice of quick bread!

Ingredients:
2 tablespoons coconut flour
⅛ teaspoon ground cinnamon
½ cup shredded zucchini
1  egg, beaten
1 ½ teaspoons pure maple syrup  (Optional)
⅛ teaspoon vanilla extract
¼ cup Greek yogurt
2  fresh strawberries, hulled and sliced
4  grapes, halved
½  banana, sliced
¼ teaspoon orange zest, or to taste  (Optional)
1 teaspoon maple syrup, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet. Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust". Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 pizza

Calories: 270.6
Fat: 10.5 g
Saturated fat: 4.2 g
Carbohydrates: 35.8 g
Sugars: 25.7 g
Dietary fiber: 3.3 g
Protein: 11.1 g
Cholesterol: 197.3 mg
Sodium: 111.6 mg
Sukju Namul (Mung Bean Sprout Salad)
Category: salad
By Ann Lee

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Ingredients:
2 cups water
1 pound mung bean sprouts
1  baby carrot, cut into matchsticks
1  green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

Directions:
Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl. Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain. Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 409
Fat: 2.6 g
Saturated fat: 0.6 g
Carbohydrates: 71.9 g
Sugars: 7.7 g
Dietary fiber: 18.7 g
Protein: 27.3 g
Sodium: 314 mg
Irish Bread Pudding With Whiskey Caramel Sauce


Ingredients:
raisins, milk, granulated sugar, vanilla extract, evaporated milk, eggs, coarse salt, ground cinnamon, granulated sugar, butter, cream cheese, milk, coarse salt

Directions:
Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight.
Preheat oven to 350°F. Grease 10-inch cast iron skillet with nonstick cooking spray.
Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir.
Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally.
Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes.
Meanwhile, make caramel sauce: Combine granulated sugar and <U+2154> cup water in a small saucepan over medium-high heat.
Stir continuously until sugar dissolves.
Simmer, not stirring, until sugar mixture is golden, about 18 minutes.
Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste.
Serve bread pudding warm with caramel-whiskey sauce.
Healthier Sloppy Joes II
Category: main-dish
By MakeItHealthy

This healthier version of sloppy joes includes more veggies and real garlic. Be sure to serve on whole wheat buns!

Ingredients:
1 pound lean ground beef
¼ cup chopped onion
¼ cup chopped green bell pepper
2  carrots, finely chopped
2 cloves garlic, minced
1 teaspoon prepared yellow mustard
¾ cup ketchup
1 tablespoon brown sugar
salt and ground black pepper to taste

Directions:
Heat skillet over medium-high heat; cook and stir beef, onion, green bell pepper, carrots, and garlic until beef is browned, about 10 minutes. Drain off liquids. Stir in mustard, ketchup, and brown sugar and mix thoroughly. Reduce heat to low and simmer until sauce has thickened, about 30 minutes. Season with salt and pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 251.8
Fat: 15.8 g
Saturated fat: 6.3 g
Carbohydrates: 13 g
Sugars: 10.4 g
Dietary fiber: 0.9 g
Protein: 14.3 g
Cholesterol: 56.8 mg
Sodium: 411.4 mg
Best Ever Pumpkin Chiffon Pie


Ingredients:
gelatin powder, eggs, brown sugar, canned pumpkin, milk, salt, cinnamon, nutmeg, ginger, white sugar, Cool Whip

Directions:
Put the gelatin to soak in 1/4 cup cold water.
Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
Cook and stir this over simmering water till it thickens.
Add the soaked gelatin until it dissolves.
Remove from the stove and chill till filling starts to set.
(I put the pot in ice water].
Whip the 3 egg whites till stiff but not dry.
Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
Fill pie shell and chill several hours.
Serve with Cool Whip.
Preparation time is approximate.
Fast Yeast Bread With Onion and Dill


Ingredients:
milk, sugar, salt, butter, warm water, white flour, whole wheat flour, onion, dried dill, dried rosemary

Directions:
Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, onion and herbs.
Stir well with a large wooden spoon.
When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk- about 45 minutes. Stir down, and beat vigorously for a few minutes, then turn into a greased bread pan.
Let it stand for 10 minutes before putting into a preheated 350 deg. oven. Bake about one hour.
The dough will be sticky- resist the urge to add too much flour. My bread was done in 50 minutes. Of course you can vary the herbs. Delicious!
Salmon With Creamy Avocado Sauce


Ingredients:
salmon fillets, avocado, nonfat sour cream, lemon juice, garlic clove, Worcestershire sauce, salt, black pepper

Directions:
Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.
Coconut Pudding
Category: desserts
By photobug843

This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.

Ingredients:
2 cups coconut milk
⅓ cup white sugar
2 tablespoons cornstarch
2 tablespoons butter
2  egg yolks
1 teaspoon coconut extract

Directions:
Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes. Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 382.1
Fat: 32.1 g
Saturated fat: 25.8 g
Carbohydrates: 23.8 g
Sugars: 16.7 g
Dietary fiber: 1.3 g
Protein: 3.7 g
Cholesterol: 117.7 mg
Sodium: 60 mg
Cranberry-Apple-Sweet Potato Packet


Ingredients:
sweet potatoes, granny smith apples, golden delicious apples, dried cranberries, raisins, brown sugar, butter, margarine, ground cinnamon

Directions:
Preheat oven to 450 or a grill to medium high.
Center sweet potatoes, apple slices and cranberries on 18x24-inch sheet of heavy-duty aluminum foil.  Sprinkle with brown sugar.  Combine melted butter or margarine and cinnamon and drizzle over brown sugar.
Bring up sides of foil.  Double-fold the top and ends of foil to make a large foil package, leaving room for heat to circulate inside.
Bake 25 to 30 minutes on cookie sheet in oven or place on covered grill 20 to 25 minutes until potatoes are tender.
Chamberlayne Chicken and Kale Stew
Category: soups-stews-and-chili
By LeighAnne

This yummy and flavorful soup really brings out the flavor of the kale. Enjoy with some homemade cornbread on a cold night!

Ingredients:
3 ½ cups chicken broth
½ cup vegetable broth
¾ cup water
1 ½ cups shredded cooked chicken
2 (15 ounce) cans cannellini beans, drained and rinsed
5 small red potatoes, cubed
2 tablespoons ground black pepper
salt to taste
1 teaspoon oregano
1 teaspoon garlic powder
2 cups shredded kale

Directions:
Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 servings

Calories: 377.8
Fat: 6.4 g
Saturated fat: 1.6 g
Carbohydrates: 58.4 g
Sugars: 1.8 g
Dietary fiber: 11.7 g
Protein: 21.7 g
Cholesterol: 32.8 mg
Sodium: 447.2 mg
Spanish White Bean Tortilla With Piri-Piri Sauce


Ingredients:
olive oil, lemon juice, piri-piri, Piri-Piri or Peri-Peri Spice Mix, eggs, fresh parsley, olive oil, onions, white beans, cannellini beans, piri-piri, olive oil

Directions:
PIRI-PIRI SAUCE.
Stir together all ingredients in saucepan.  Bring to a boil over medium heat.  Cook 1 minute, then remove from heat, and cool.  Transfer to jar.
TORTILLA.
Whisk together eggs and parsley in bowl.  Season with salt and pepper, if desired.
Heat 1 tablespoon of oil in 10-inch skillet over medium heat.  Add onion, and saute 6-8 minutes.  Add beans and Piri-Piri spice mix; saute 1-2 minutes, or until the spices darken and stick to beans.  Remove from heat, and stir bean mixture into egg mixture.
Wipe out skillet, and heat remaining 2 tablespoons oil in skillet over medium heat.  Spread egg mixture in skillet, and cook 2-3 minutes, stirring and lifting mixture to allow even cooking.  Cover, reduce heat to medium-low, and cook 10-15 minutes, or until egg is firm and cooked through, lifting and stirring occasionally.
Invert Tortilla onto serving plate; cool to room temperature.  Garnish with piquillos, and serve Piri-Piri Sauce on side.
Berries 'n' Cream Torte


Ingredients:
butter, sugar, eggs, all-purpose flour, baking powder, salt, sugar, confectioners' sugar, cornstarch, heavy whipping cream, fresh strawberries, fresh blueberries, fresh raspberries

Directions:
In a large bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw two 9-3/4 inch circles on each.  (If you have smaller baking sheets, you can do one circle per sheet and bake in batches.]  Divide dough into four equal balls.  Pick up one of the dough balls and shape it into a hamburger patty shape.  Place the dough down in the center of one of the drawn circles and dust with flour.  Press and shape the dough with your hands until the dough is within 1/4 inch of the edge of your circle.  Put in oven as you continue making the other layers.  Bake at 350° F for 8-10 minutes or unil edges are golden brown.  Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch.  In a large bowl, beat cream and sugar mixture until stiff peaks form.  To assemble: place one cookie layer on a large serving plate.  Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries.  Repeat layers twice.  Top with remaining cookie layer and whipped cream mixture.  Arrange remaining berries on top.  Cover and refrigerate for 4 hours.
Peachy Southern Chicken Salad


Ingredients:
sour cream, white wine vinegar, dijon-style mustard, garlic cloves, salt, ground black pepper, romaine lettuce, honey, butter, nectarines, fresh basil, marjoram leaves

Directions:
For dressing, in a small bowl whisk together sour cream, vinegar, mustard, garlic, salt, and pepper; set aside.
Remove a few outer leaves from romaine heads.
Reserve removed leaves for another use. Halve romaine heads lengthwise.
Spread each toast slice with honey-butter; place one slice on each of 4 serving plates.
Slice white meat from chicken breast, about ¼ inch thick.
Top bread with a half head of romaine. Arrange chicken slice and peaches on greens.
Sprinkle with mint and basil or marjoram. Drizzle with dressing.
Special Gift Baskets


Ingredients:
"tea"

Directions:
Disregard amounts above. Just needed to post something under ingredients.
For a Tea Lover: A small tin of special tea with an English Muffin loaf,
a jar of any kind of jam, and an antique tea cup ad saucer --
For a Cook : An assortment of unusual antique or handmade cookie cutters, along with a batch of cookies made with tham, plus the recipe, all packed in an earthenware bowl.
For anyone: A few jars of a variety of preserves in a small basket. Include a small spoon , or an ornate silver one, or old jam jar. Also include a copy of the receipents favourite magazine and or book.
Shredded Beef Master Recipe(Oamc Friendly)


Ingredients:
boneless beef chuck roast, onions, garlic cloves, beef broth, Worcestershire sauce, dry mustard, dried thyme, salt, cayenne pepper

Directions:
Trim fat from the beef. If necessary, cut beef to fit a 4- to 5-quart slow cooker.
Place the onions, cut into thin wedges and minced garlic in the slow cooker.Top with beef.
In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard, dried thyme, salt, and  cayenne pepper. Pour over beef in cooker.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices.
Add onion to beef, adding enough juices to beef to moisten.
Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
Makes 6 cups.
Greek Croutons


Ingredients:
extra virgin olive oil, garlic cloves, parsley, fresh basil, lemon zest, sea salt, fresh ground black pepper

Directions:
Prejeat oven to 375°F.
Put bread cubes in large bowl
In small saucepan, heat oil and garlic, over med heat, until garlic begins to color.
Cook garlic 3-5 minutes, stirring frequently and taking care to brown but not burn the garlic.
Pour the oil through a strainer onto cubed bread.
Gently toss until bread cubes are evenly coated.
Trasnfer to baking sheet and toast the bread in oven, fipping occasionally, until golden on all sides, and still somewhat soft in middle, about 12 minutes.
In the same bowl, mix remaining ingredients together and set aside.
Return to bowl while still warm and toss with remaining crouton ingredients.
Use with your favorite salad!
Toll House Chocolate Syrup


Ingredients:
milk, butter, sugar

Directions:
"Grab a cup and add 2 tablespoons of Toll House Cocoa, then add 4 tablespoons of milk. Stir until it looks like chocolate icing. Once looks like chocolate icing put in microwave for 25 seconds. When done take out and stir. Add 1 tablespoon of butter and 3 tablespoons of sugar. Stir then put in microwave for 30 seconds. Once done take out and stir really good to take the lumps out."
Almost Taco Bell Famous Tacos (In Our House!!)


Ingredients:
lean ground beef, garlic, salt, pepper, cheese, lettuce, sour cream

Directions:
Preheat oven to 375 or 425 (for the taco shells].
Brown meat.
Add can of refried beans (we think THIS is the secret ingredient].
Add taco seasoning.
Add garlic, salt and pepper and heat until beans are heated all the way through, remove from heat.
Brown taco shells.
Prepare tacos with whatever you like.
Chocolate and Classic Creme Brûlée


Ingredients:
heavy cream, sugar, vanilla bean, dark chocolate

Directions:
Turn oven to 325°F.
Step 1: Cut vanilla bean and remove seeds; then add cream to small pan. Simmer at low heat until cream bubbles, then let cool.
Step 2: Whisk egg yolks with sugar if too thick and add one liter of cream.
Step 3: Melt chocolate in steam pan.
Step 4: Mix steps one and two together and whisk well.
Step 5: Sift vanilla and cream through colander to remove bubbles from cream; add to another bowl.
Step 6: Pour creme brûlée into 2 baking cups.
Step 7: Add melted chocolate to remaining creme brûlée mixture and pour into 2 baking cups.
Step 8: Pour boiling water onto cooking sheet and place cups of creme brûlée in the water.
Step 9: Bake in oven about 30 to 35 minutes.
Step 10: Chill creme brûlée in fridge for least 4 hours.
Step 11: For classic creme brûlée topping: mix brown sugar+ white sugar and sprinkle on the 2 cups of creme brûlée and scorch top with torch].
For chocolate creme brûlée: Garnish with sugar powder.
Both classic and chocolate creme brûlée goes very well with raspberries.
Light, sweet, and delicious French dessert.
Strawberry Daiquiri Cake


Ingredients:
water, lime zest, frozen sliced strawberries, fresh strawberries, eggs, lime zest

Directions:
Heat oven to 350°F Grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray.
In large bowl, beat cake mix, water, drink mix (dry], 1 tablespoon lime peel, the rum extract, thawed strawberries and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
If using the recommended frosting, uncover tub of frosting and remove foil. Microwave frosting on High 20 to 30 seconds or until pourable. Stir in 2 teaspoons lime peel. Pour frosting over cake; spread evenly. Serve warm or cool. Store loosely covered at room temperature. Just before serving, cut whole strawberries in half, leaving leaves on. Garnish cake with strawberry halves.