xiaoxl/recipe_data huggingface dataset:
Air-Fried Sweet and Sour Chicken Wings
Category: uncategorized
By Soup Loving Nicole

Sweet, sour, crispy, and sticky wings without the mess of deep-frying.

Ingredients:
2 pounds party chicken wings
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup water
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon ketchup

Directions:
Preheat the air fryer to 380 degrees F (190 degrees C). Place wings in a large bowl. Drizzle oil over the top, sprinkle with salt, and stir until evenly combined. Place 1/2 of the wings in the air fryer basket, skin side down. Air fry wings for 10 minutes. Flip wings over using tongs and cook for 10 minutes more. Increase temperature to 400 degrees F (200 degrees C). Flip wings over and cook until crispy, about 5 minutes more. Repeat with remaining wings. Meanwhile, combine sugar, vinegar, water, soy sauce, cornstarch, and ketchup in a saucepan over medium-high heat. Whisk until sauce has thickened, 3 to 5 minutes. Turn heat off and let cool slightly. Place wings in a large bowl. Pour sauce over the top, toss to coat, and serve immediately.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 4 servings

Calories: 364
Fat: 14.4 g
Saturated fat: 3.6 g
Carbohydrates: 42.8 g
Sugars: 38.5 g
Dietary fiber: 0.1 g
Protein: 15.7 g
Cholesterol: 47.7 mg
Sodium: 645.5 mg
Chocolatey Delight Pumpkin Oat Muffins


Ingredients:
canned pumpkin, sugar-free maple syrup, vanilla extract, skim milk, water, baking powder, baking soda, salt, cinnamon

Directions:
Combine the first 7 ingredients., In a separate bowl, mix remaining ingredients., Add both together, stirring out any clumps., Bake at 350 for about 20 minutes.
Habanero Pineapple BBQ Sauce
Category: side-dish
By Audrey J. Ross

Sweet pineapple and spicy habanero peppers give this sauce a strong flavor unlike anything you'll find at the grocery store. It's great for adding a kick to your summer grilling, or for dipping all year long.

Ingredients:
6  habanero peppers, seeded
1 cup chopped fresh pineapple
1 cup balsamic vinegar
¼ cup molasses
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring

Directions:
Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well. Simmer until sauce reaches desired consistency, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 1/2 cups

Calories: 25.4
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 5.5 g
Sugars: 4.3 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 8.8 mg
Easy Southwestern Stroganoff


Ingredients:
ground beef, water, thick & chunky salsa, pasta, salt, nonfat sour cream

Directions:
Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown, drain.
Stir in water, salsa, salt and pasta.
Heat to boiling, reduce heat.
Cover and simmer about 15 min.
,stirring occasionally, until pasta is tender.
Stir in sour cream, cook until just hot.
Quick and Easy Vegetable Soup
Category: soups-stews-and-chili
By Anne Vackrinos

A low calorie, but filling, tomato-based vegetable soup.  I use fresh vegetables when in season, frozen or canned in winter.

Ingredients:
1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2  carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Directions:
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn.  Season with salt, pepper and Creole seasoning.  Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Yields: 6 servings

Calories: 116.2
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 24.3 g
Sugars: 6.4 g
Dietary fiber: 4.5 g
Protein: 4 g
Cholesterol: 1.6 mg
Sodium: 639.5 mg
Down-South Style Green Beans
Category: side-dish
By Paula Stotts

This recipe can also be cooked in a crock pot, and simmered all day. If fresh green beans are not available, use frozen. Just good ol' Southern style green beans with FLAVA!!

Ingredients:
6 cups water
1  ham hock
2 tablespoons lard or other cooking fat
1 teaspoon seasoning salt
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound fresh green beans - rinsed, trimmed and snapped into bite size pieces

Directions:
Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.

Prep time: 1 hr
Cook time: 2 hrs
Total time: 3 hrs
Yields: 6 servings

Calories: 152.2
Fat: 11.4 g
Saturated fat: 4.1 g
Carbohydrates: 6 g
Sugars: 1.2 g
Dietary fiber: 2.7 g
Protein: 7.2 g
Cholesterol: 26.7 mg
Sodium: 369.8 mg
Grilled Corn-Sweet Onion Salad


Ingredients:
corn, olive oil, sherry wine vinegar, Dijon mustard, garlic, red bell peppers, plum tomatoes, chives

Directions:
Preheat grill.
Brush the blanched corn with oil and season with salt and pepper to taste.
Grill until slightly charred on all sides, about 2 minutes.
With a sharp knife, scrape the kernels into a medium bowl.
Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified.
Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives.
Toss to coat with the dressing.
Season with salt and pepper.
Golden Nugget Squash Stew


Ingredients:
beef stew meat, water, dried mushroom, baby red potatoes, pepper, beef bouillon granules, chopped tomatoes, squash

Directions:
To cut gold nugget squash easily:.
Wash each squash. Place whole squash in oven for about 45 minutes at 350F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end]. Save cut end for bowl lid.
To peel pearl onions:.
Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin.
In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours.
Stir in bouillon and tomatoes. Remove squash 'lid' and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan.
Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not over bake].
Serve each person one squash bowl with stew.
Kashmiri Garam Masala
Category: world-cuisine
By Richard Willey

A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago.  I am more than happy to be able to share it with all of you.

Ingredients:
¼ cup black cumin seed
2 large bay leaves, crushed
2 tablespoons green cardamom seeds
¼ cup black peppercorns
1 ½ teaspoons whole cloves
1 tablespoon fennel seed
1 teaspoon chopped fresh mace
4  cinnamon sticks, broken
1 pinch ground nutmeg

Directions:
Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes. Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.

Prep time: 15 mins
Cook time: 6 mins
Total time: 41 mins
Yields: 1 /2 cup

Calories: 23.6
Fat: 0.7 g
Carbohydrates: 4.1 g
Sugars: 0.1 g
Dietary fiber: 2.4 g
Protein: 0.8 g
Sodium: 5.6 mg
Pink Bavarian Crown Strawberry Dream Supreme


Ingredients:
strawberry Jell-O gelatin dessert, water, water, strawberries, sugar, Cool Whip, cornstarch, butter

Directions:
Mix strawberry Jell-O with boiling water then cold water.
Chill until slightly congealed.
Beat until fluffy.
Mascerate strawberries with sugar.
Drain juice off to get 1 cup.
Mix Cool Whip with the strawberries; mix into Jell-O mixture.
Tear angel food cake into 1 inch pieces; don't use any browned parts.
Alternate cake with Jell-O mixture in 9 x 2 x 13 inch pan.
Chill until firm.
For the glaze, cook the strawberry juice, cornstarch, and butter until thickened; cool.
Add 2 tablespoons 1/2 and 1/2 cream.
When cool drizzle on top of dessert.
Orange Pecan French Toast
Category: breakfast-and-brunch
By SR

My husband and I were vacationing recently and had this lovely French toast at a bed and breakfast.  When we came back home, I kept missing it so I called them up and requested it.  They actually gave me the recipe over the phone!  I generally halve the recipe for my husband and I, and bake it in an 8 inch square pan.  Reheats well in the toaster oven.  I served it to my in-laws recently and they loved it. Serve with a little sweetened whipped cream and berries!

Ingredients:
1 cup packed brown sugar
⅓ cup butter, melted
2 tablespoons light corn syrup
⅓ cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
½ cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3  egg whites
2  eggs
1 tablespoon confectioners' sugar for dusting

Directions:
In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight. Preheat the oven to 350 degrees  F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 234.9
Fat: 8.8 g
Saturated fat: 3.9 g
Carbohydrates: 35.8 g
Sugars: 25.3 g
Dietary fiber: 0.8 g
Protein: 4.5 g
Cholesterol: 45.4 mg
Sodium: 165.8 mg
Southwestern Peanut Stew


Ingredients:
peanut butter, chicken broth, water, butter, carrots, celery rib, limes, cumin, onion powder, garlic cloves, idaho potatoes, green bell pepper, red bell pepper, peanuts, salt, fresh chives, salt

Directions:
Combine peanut butter and 2 cups of broth in blender and process until smooth.
Place a 5 or 6 quart stock-pot over medium-high heat and add butter or oil.  Once hot, add the carrot and celery and cook until slightly tender, about, 7-10 minutes.
Add the peanut butter mixture, the remaining broth, all the spices, and the diced potatoes and cook over medium-low heat until thickened, stirring occasionally, about 30 minutes.
Add in the Bell Peppers, the Peanuts, and Chives and cook for another 15-20 minutes.
Add salt to taste and serve!
Optional: garnish with some fresh cilantro and extra chives.
Grilled Corn With Cumin and Lime


Ingredients:
butter, ground cumin, lime juice

Directions:
Preheat barbecue to medium heat.
Place butter, cumin and lime in a small skillet, set over medium heat and cook just until the butter melts.  Stir to combine.
Place the corn on the grill,  Cook, turning frequently, until the corn is lightly charred and just tender, about 5 - 6 minutes.
Set the corn on a platter.  Brush with the butter mixture; sprinkle with salt and pepper.  Serve immediately.
Smoky Applewood Bacon Burgers


Ingredients:
lean ground beef, onion, cheddar cheese

Directions:
MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF]. Grill onion in grill basket or grill rack 3 minutes or until tender and lightly browned, stirring frequently. Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.
SERVE burgers on toasted rolls with bacon and grilled onions.
DSF's Honey Roasted Carrots And Parsnips
Category: side-dish
By DrSeussFreak

My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

Ingredients:
3  carrots, peeled
3  parsnips, peeled
2 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat. Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 225
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 41.5 g
Sugars: 25 g
Dietary fiber: 6.7 g
Protein: 1.8 g
Sodium: 48.7 mg
Healthier Fresh Strawberry Muffins
Category: bread
By skyegirl1999

This is my two-year-old's favorite fresh strawberry muffin recipe! While it's a sweet muffin, the ingredients are healthy enough that I feel good about giving her one for breakfast. They only last a couple of days fresh, but freeze beautifully - I usually put half in the freezer right away and enjoy them for months!

Ingredients:
2 cups all-purpose flour
1 ½ cups rolled oats
1 ¼ cups whole wheat flour
⅔ cup white sugar
¼ cup flax seed meal
2 tablespoons baking powder
1 teaspoon salt
1 ½ cups milk
¾ cup coconut oil, melted
½ cup applesauce
2  eggs, lightly beaten
2 cups fresh strawberries, chopped, or more to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners. Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries. Fill the prepared muffin tins evenly with batter, about 3/4 full. Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 muffins

Calories: 184.5
Fat: 8.6 g
Saturated fat: 6.3 g
Carbohydrates: 24.4 g
Sugars: 7.6 g
Dietary fiber: 2.2 g
Protein: 3.9 g
Cholesterol: 14.9 mg
Sodium: 231.6 mg
Beam Me up Scottie Mac


Ingredients:
Bacardi 151 rum, Baileys Irish Cream

Directions:
Chill rum., Then layer. Creme de Banana first, then Bailey's and float rum on top.
Pumpkin Sausage Lasagna


Ingredients:
extra virgin olive oil, eggplant, onion, garlic cloves, butter, flour, milk, pumpkin puree, fresh nutmeg, parmigiano-reggiano cheese

Directions:
preheat oven to 375°F.
heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.
While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.
Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.
During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.
Family Gathering Sloppy Joes


Ingredients:
hamburger, onion, celery, catsup, water, lemon juice, brown sugar, Worcestershire sauce, white vinegar, dry mustard, salt, pepper

Directions:
"Brown hamburger; drain fat.  Saute onion and celery till tender.  Add rest of ingredients and stir till combined well.  Bring to a boil, then reduce heat and simmer on low heat covered for 1 hour, stirring occasionally. Serve on hamburger buns."
Spaghetti with White Clam Sauce
Category: main-dish
By ANGCHICK

Great dinner for a Friday night.

Ingredients:
½ cup olive oil
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon dried parsley
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
2 (6.5 ounce) cans minced clams, with juice
1 pound spaghetti
2 tablespoons grated Romano cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat.  Stir in butter or margarine and seasonings until butter or margarine is melted.  Add clams with some of their liquid;  heat through. Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

Yields: 4 - 6 servings

Calories: 866.8
Fat: 37.3 g
Saturated fat: 8.5 g
Carbohydrates: 90.7 g
Sugars: 3.2 g
Dietary fiber: 3.9 g
Protein: 39.9 g
Cholesterol: 81 mg
Sodium: 198.2 mg
Chard With Black Beans


Ingredients:
chard leaves, kalamata olive, hot red pepper flakes, onions, garlic cloves, mushrooms, dry sherry

Directions:
Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
Chop olives and check for pits. Combine with almonds, black beans and red pepper flakes. Set aside.
Prepare onions, garlic and mushrooms.
Coat a large covered non-stick skillet or dutch oven (at least 5 quarts] with oil and add onion, garlic and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of sherry as needed to prevent sticking.
Add rest of sherry and as much chard as will fit. Cover and allow chard to wilt. Keep adding chard and mixing frequently until all has been added.
Stir in olives, almonds, black beans and red pepper flakes.
Cook the mixture uncovered over medium high heat, stirring frequently for about 5 to 7 minutes until everything is heated through and chard is tender.
Grilled Teriyaki Salmon
Category: uncategorized
By STELLY

Flavorful, rich teriyaki marinade for salmon and other firm seafood.

Ingredients:
½ cup teriyaki sauce
½ cup apple juice
2 tablespoons brown sugar, or more to taste
2 tablespoons balsamic vinegar
½ teaspoon freshly cracked black pepper
3 cloves garlic, minced
2 (6 ounce) fillets salmon

Directions:
Whisk teriyaki sauce, apple juice, brown sugar, vinegar, pepper, and garlic together in a small bowl. Place salmon fillets in a glass baking dish. Pour marinade over top, cover, and refrigerate for 4 to 6 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove salmon fillets from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes. At the same time, grill salmon fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side. Serve fillets with reduced marinade drizzled over top.

Prep time: 5 mins
Cook time: 10 mins
Total time: 4 hrs 15 mins
Yields: 2 servings

Calories: 344.7
Fat: 5.8 g
Saturated fat: 1.4 g
Carbohydrates: 35.9 g
Sugars: 32.3 g
Dietary fiber: 0.4 g
Protein: 35.4 g
Cholesterol: 72 mg
Sodium: 2846.2 mg
Grecian Pork Tenderloin
Category: world-cuisine
By Dave Nash

Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are.

Ingredients:
1 ½ cups fresh lime juice
¾ cup olive oil
6 cloves garlic, sliced
2 teaspoons salt
6 tablespoons dried oregano
2 (1 pound) pork tenderloins

Directions:
Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours. Preheat grill for medium heat. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

Prep time: 15 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 404.1
Fat: 31.1 g
Saturated fat: 5.1 g
Carbohydrates: 9.1 g
Sugars: 1.3 g
Dietary fiber: 2.2 g
Protein: 24.3 g
Cholesterol: 65.5 mg
Sodium: 829.2 mg
Fried Pork Dumplings


Ingredients:
ground pork, green onions, hoisin sauce, low sodium soy sauce, water chestnuts, egg, wonton wrappers

Directions:
Place the pork mince, green onions, hoisin sauce, soya sauce, water chestnuts and egg into a bowl.
Stir until combined.
Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper.
Place 2 teaspoons of the pork mixture in the middle of the wrapper.
Fold over to enclose the filling in a trangle shape and pinch the edges together to seal.
Repeat with the remaining mixture and wonton wrappers.
NOTE:Make sure you pinch the dumplings well.
If air is in the wrapper, when they are deep fried, they will open up.
Heat the oil in a pan, and deep fry the dumpling till golden brown (NOTE: Do not put too many in at once, the heat of the oil will drop too drastically].
you can serve this with sweet chilli sauce.
Easy Seafood Salad
Category: salad
By Jen K

A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).

Ingredients:
2 pounds cooked shrimp, peeled and deveined
1 pound imitation crabmeat, flaked
1 head cabbage, diced
1 bunch celery, diced
3  green onions, thinly sliced
1 cup mayonnaise
2 tablespoons white sugar

Directions:
Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated. Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

Yields: 12 servings

Calories: 283.6
Fat: 15.7 g
Saturated fat: 2.5 g
Carbohydrates: 15.7 g
Sugars: 8.6 g
Dietary fiber: 3.4 g
Protein: 20.5 g
Cholesterol: 162.1 mg
Sodium: 646.4 mg
Quick Mini Monkey Breads


Ingredients:
granulated sugar, ground cinnamon, butter, margarine, brown sugar

Directions:
Pre-heat oven to 400 degrees. Grease or spray muffin tins.
Mix granulated sugar and cinnamon in 1-gallon bag. Cut each bisuit into quarters (kitchen shears or a pizza cutter make this a cinch!]; Shake quarters in bag to coat.
Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup.
Mix brown sugar and melted butter and pour over biscuit pieces.
Bake at 400 degrees for 12-14 minutes until golden brown.  Invert mini monkey breads onto a plate and serve warm.