xiaoxl/recipe_data huggingface dataset:
Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad


Ingredients:
flaked sea salt, fresh ground black pepper, tomatoes, shallots, capers, flat leaf parsley, Dijon mustard, white wine vinegar, garlic clove

Directions:
For the dressing, whisk the mustard, vinegar and garlic together in a small bowl, then very gradually whisk in the oil to make a thick, emulsified dressing. Season to taste with salt and pepper and set to one side.
Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.
Meanwhile, overlap the tomato slices on a large, oval platter and sprinkle with a few sea salt flakes and ground black pepper. Scatter over the shallots and the capers.
Lift the sausages onto a board and slice each one on the diagonal into 4 pieces. Whisk 2 tablespoons of warm water into the dressing to loosen it a little, then drizzle over the salad.
Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.
Easy Russian Style Reuben Dressing


Ingredients:
mayonnaise, chili sauce, onion powder, Worcestershire sauce

Directions:
Put all ingredients into bowl and mix until smooth in texture., Enjoy :].
Red Lobster Pina Colada Dipping Sauce


Ingredients:
sour cream, cream of coconut, crushed pineapple, fresh lemon juice

Directions:
Combine Sour Cream and Coco Lopez in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin.
Drain crushed pineapple.
Fold crushed pineapple into cream mixture.
Finish with juice from one lemon.
Cover and store refrigerated.
Vanilla Berry Parfaits
Category: desserts
By Rebecca

Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.

Ingredients:
2 (8 ounce) containers vanilla yogurt
1 (10 ounce) package frozen mixed berries
2 tablespoons crushed graham crackers
⅛ teaspoon ground nutmeg

Directions:
Cover the bottoms of two small glasses with a layer of yogurt.  Cover layer with berries.  Repeat until both glasses are full, ending with a fruit layer.  Sprinkle with graham crackers and nutmeg.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 353.5
Fat: 3.7 g
Saturated fat: 2 g
Carbohydrates: 69.4 g
Sugars: 33 g
Dietary fiber: 2.8 g
Protein: 13.6 g
Cholesterol: 11.4 mg
Sodium: 186.1 mg
Chess Pie
Category: desserts
By T. Knecht

This is a very old Southern recipe. It's a very sweet, rich pie which cannot be described as anything but marvelous. This is not my personal recipe but was passed to me by my grandmother and from her grandmother and so on and so forth.

Ingredients:
½ cup butter
2 cups white sugar
1 teaspoon vanilla extract
4  eggs
1 tablespoon cornmeal
¼ cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) unbaked pie shell

Directions:
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth. Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 460.3
Fat: 22.1 g
Saturated fat: 10.3 g
Carbohydrates: 62 g
Sugars: 51.1 g
Dietary fiber: 0.9 g
Protein: 5.3 g
Cholesterol: 125.8 mg
Sodium: 242.3 mg
Sunflower Coleslaw
Category: salad
By Lanats

I was making my old regular coleslaw one afternoon and found it too bland for company. I only had a few items on hand at the time to tweak the recipes, and pickles did not seem appropriate. So this is what I came up with. Very simple but very tasty. Since you use salted sunflower seeds, use salt sparingly.

Ingredients:
1 (12 ounce) package tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
¾ cup halved and thickly sliced celery stalks
2 tablespoons chopped white onion
⅓ cup sliced green onions
½ cup salted sunflower kernels
½ cup mayonnaise, or to taste
2 tablespoons white vinegar, or to taste
sea salt to taste
½ teaspoon ground black pepper, or to taste

Directions:
Combine coleslaw mix, celery, white and green onion, and sunflower kernels in a large salad bowl. Mix in mayonnaise; sprinkle salad generously with white vinegar, salt, and black pepper to desired consistency and flavor. Refrigerate overnight and adjust seasoning if desired.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 251.5
Fat: 22.2 g
Saturated fat: 2.9 g
Carbohydrates: 11.2 g
Sugars: 1 g
Dietary fiber: 2.3 g
Protein: 3.6 g
Cholesterol: 11.4 mg
Sodium: 184.6 mg
Carol’s Baked Oatmeal


Ingredients:
quick oats, baking powder, sugar, brown sugar, milk, salt, eggs

Directions:
In a large bowl, combine the first eight ingredients.
Pour into a greased 8 x 8 square baking dish.
Bake, uncovered, at 350° degrees for 30-35 minutes or until set.
Serve with additional milk, if desired. (I eat is "as is."].
NOTES: I like to add cinnamon both in batter and sprinkle some on top.
I add raisins (nuked w/a little water til softened], apples, or any kind of fruit I happen to have on hand, as well as nuts, to mixture.
Sometimes I use all brown sugar instead of white and brown.
Crispy Cornmeal Drop Doughnuts
Category: bread
By SeedyMe NC

These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too.

Ingredients:
peanut or corn oil for frying
¾ cup self-rising flour
½ cup self-rising cornmeal mix
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1  egg
½ cup buttermilk
1 tablespoon cinnamon
½ cup sugar

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix. Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!

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

Calories: 718.6
Fat: 75.5 g
Saturated fat: 12.8 g
Carbohydrates: 11.8 g
Sugars: 6.5 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 8.6 mg
Sodium: 98.1 mg
Spaghetti With Vegetables


Ingredients:
margarine, green beans, onion, zucchini, tomatoes, dried oregano, pepper, margarine, spaghetti, salt, parmesan cheese

Directions:
In a large skillet, over low heat, melt 1/4 cup margarine.  Add green beans and onion.  Cook, stirring frequently, about 8 minutes.
Add squash, zucchini, tomatoes, oregano and pepper.  Cover and cook 10-12 minutes or until beans are crisp-tender.
Stir in 3 tablespoons margarine until melted.
Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water.  Cook uncovered, stirring occasionally, until tender; drain.
Place spaghetti in large serving bowl.  Pour vegetables and liquid over spaghetti; toss well.  Serve with grated parmesan cheese.
Florentine Cookies
Category: world-cuisine
By Dawnsigkap

Super easy Florentine cookies sandwiched with melted chocolate.

Ingredients:
⅔ cup butter
2 cups quick-cooking oats
1 cup white sugar
⅔ cup all-purpose flour
¼ cup corn syrup
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup semisweet chocolate chips (such as Nestle® Toll House®)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil. Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula. Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets. Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 24 filled cookies

Calories: 160.1
Fat: 7.7 g
Saturated fat: 4.6 g
Carbohydrates: 22.6 g
Sugars: 12.4 g
Dietary fiber: 1.2 g
Protein: 1.7 g
Cholesterol: 13.8 mg
Sodium: 62.9 mg
Crispy Potato Wedges
Category: side-dish
By Tatiana

These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.

Ingredients:
2 tablespoons paprika
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 large potatoes, cut into wedges
1 cup bread crumbs

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth. Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well. Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

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

Calories: 316.5
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 59.2 g
Sugars: 3.7 g
Dietary fiber: 7.8 g
Protein: 8.1 g
Sodium: 548.9 mg
Pumpkin Spiced Dump Cake
Category: fruits-and-vegetables
By Stacy

This is my favorite dessert! It is an easy dessert to prepare and everyone loves it. They all want the recipe.

Ingredients:
cooking spray
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
4  eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
2 cups chopped pecans
¾ cup butter, melted

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray. Mix pumpkin, evaporated milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg together in a bowl; pour into the prepared baking pan. Sprinkle cake mix evenly over the pumpkin mixture; top with pecans. Drizzle melted butter on top. Bake in the preheated oven until golden brown, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 571
Fat: 34.1 g
Saturated fat: 11.2 g
Carbohydrates: 62.2 g
Sugars: 45.9 g
Dietary fiber: 3.4 g
Protein: 8.2 g
Cholesterol: 102.4 mg
Sodium: 460.6 mg
Chocolate Mini-Loaves


Ingredients:
unsalted butter, brewed coffee, milk, all-purpose flour, granulated sugar, cinnamon, baking soda, baking powder, fine salt, sour cream, eggs, pure vanilla extract, confectioners' sugar

Directions:
Position the rack in the center of the oven and preheat to 350 degrees F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about 3/4 of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
To serve, dust the tops of the loaves with confectioners’ sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.
Anyone's Mom's  Easy Biscotti


Ingredients:
flour, baking powder, salt, eggs, sugar, real vanilla extract, walnuts

Directions:
Sift together flour,baking powder and salt and set aside.
Beat the eggs  with the sugar until you get a smooth pale yellow color.
Add oil and vanilla then add the flour mixture. Add the nuts.
Spray a 12 X 16  sided jelly roll pan with vegetable  spray  and pour in the batter.
Dust lightly with cinnamon.
Bake at 300  for 35 minutes.  Cool in pan and cut into 1"  X  4"  bars.  You will have 48 cookies ( 4 dozen].
If you want a soft version this is it but if you want a harder version then place the separated cookies directly on the oven rack and bake again for 5 - 8 minutes watch carefully.
Also if you want to make variations dip the ends in chocolate bark and more nuts.
Easy Gluten-Free Carrot Cake
Category: desserts
By SueAnne McInnis

I have had many people try this and couldn't believe how moist and delicious it was for gluten free.

Ingredients:
1 cup white sugar
1 cup vegetable oil
3  eggs
½ teaspoon vanilla extract
1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 cups grated carrots
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix. Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes. Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch baking pan

Calories: 449.2
Fat: 27.2 g
Saturated fat: 7.3 g
Carbohydrates: 50.2 g
Sugars: 37.8 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 66.9 mg
Sodium: 400.5 mg
Red Holiday Punch


Ingredients:
water, red maraschino cherries

Directions:
Mix concentrate  and water. Chill.
Before serving, very slowly add carbonated beverage to concentrate and water mixture.
Add maraschino cherries as a garnish.
NOTE: Carbonated beverages: Use ginger ale or lemon-lime soda to add sourness to punch or use club soda for a sweeter punch. If you prefer a more carbonated punch, substitute half the water with carbonated soda.
Muffuletta Sandwich (Schlotzsky Style)


Ingredients:
extra virgin olive oil
shallot
celery
fresh flat-leaf parsley
garlic
fresh ground black pepper
Sourdough Sandwich Buns (Schlotzsky Style]
mortadella
ham
mozzarella cheese
provolone cheese
fontina

Directions:
Combine all the olive salad ingredients and mix well.
Chill for at least 30 minutes.
Spread a couple tablespoon of olive salad in the inside of top of the bun.
Alternating layers of meats and cheese on the bottom half (alternating].
Carefully close the sandwich.
Can be eaten hot or cold.
To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill  until cheese is melted.
Serve garnished with pepperoncini pepper.
Homemade Barbecue Sauce


Ingredients:
vinegar, margarine, sugar, prepared mustard, pepper, salt, cayenne pepper, water, lemon, onion, catsup, Worcestershire sauce, liquid smoke

Directions:
Place first 8 ingredients in a medium sauce pan., Cut 1 thick slice of Lemon and 1 thick slice of Onion and add to the pan., Simmer first 10 ingredients uncovered for 20 minutes., Add last 3 ingredients., Bring to a boil., Cool., Store in refrigerator.
Ham with Red Eye Gravy
Category: breakfast-and-brunch
By Chef John

The way the bitter coffee marries with the sweet, smoky fat is far from unpleasant, and infinitely better than simply pouring the pan drippings over your food.

Ingredients:
1 tablespoon vegetable oil
½ cup chopped fatty ham scraps
4 (1/4 inch thick) slices ham
salt and freshly ground black pepper to taste
⅛ teaspoon cayenne pepper, or to taste
1 teaspoon all-purpose flour
⅔ cup brewed coffee

Directions:
Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan. Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate. Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes.  Increase heat to medium-high and pour in coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 214
Fat: 17.1 g
Saturated fat: 5.4 g
Carbohydrates: 0.6 g
Protein: 13.7 g
Cholesterol: 41.2 mg
Sodium: 984 mg
Greek Grain Salad


Ingredients:
barley, salt, kalamata olive, feta cheese, cucumber, diced tomato, red onion, fresh parsley leaves, dill, cider vinegar, dill, garlic cloves, olive oil

Directions:
Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
When cool, combine with the remaining ingredients.
Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
Toss the salad with the dressing and serve.
BBQ Coleslaw


Ingredients:
cider vinegar, sugar, barbecue sauce, water, mayonnaise, dry mustard, Tabasco sauce, cabbage, carrots

Directions:
Combine vinegar and sugar in a small saucepan.
Cook over low heat until sugar dissolves.
Stir in barbecue sauce, water, mayonnaise, dry mustard and Tabasco.
Stir over low heat until everything dissolves.
Combine carrots and cabbage in a large bowl.
Pour BBQ dressing over and toss well to combine everything.
Cover and refrigerate and serve cold. Best made the day before to allow flavors to get together!
Time to make does not include chilling time and does not include the time to shred your own cabbage and carrots.
Bacon Topped Meatloaf


Ingredients:
chili sauce, eggs, Worcestershire sauce, onion, cheddar cheese, salt, pepper, lean ground beef, bacon

Directions:
In a bowl, combine the first eight ingredients.
Crumble beef over mixture and mix well.
Shape into a loaf in an ungreased 13 inch by 9 inch by 2 inch baking dish.
Top with bacon.
Bake uncovered at 350° for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
Drain, let stand for 10 minutes before cutting.
Creamy Buffalo Dipping Sauce
Category: side-dish
By MRSPARKERII

I came up with this recipe to serve with chicken fingers. I was tired of honey mustard, but didn't want all of the heat of straight Buffalo sauce. Here's my creamy and slightly sweet version that is a perfect dipper for anything from chicken fingers to fried shrimp!

Ingredients:
¼ cup mayonnaise
2 tablespoons hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce)
1 teaspoon honey

Directions:
Whisk mayonnaise, Buffalo wing sauce, and honey together in a bowl until smooth.

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

Calories: 111.9
Fat: 11.2 g
Saturated fat: 1.6 g
Carbohydrates: 3.2 g
Sugars: 1.7 g
Protein: 0.4 g
Cholesterol: 5.2 mg
Sodium: 285.7 mg
Mini Meatball Penne


Ingredients:
pasta, onion, garlic clove, mushrooms, oregano, ground turkey, ketchup, mozzarella cheese, parmesan cheese

Directions:
Preheat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the pasta for 2 minutes less than instructed. Drain.
Cook the onion in the oil until soft. Add the garlic and mushrooms. Cook until the juice runs out of the mushrooms. Increase the heat and continue to cook until most of the juices have evaporated. Add the passata and 1 1/2tsp of the oregano. Simmer, covered for 5 minutes. Set aside.
Mix the mince with a third of the breadcrumbs, the tomato ketchup, and the rest of the oregano. Shape into 12 mini meatballs. Heat the oil in a frying pan and cook until brown on all sides.
Add the meatballs to the sauce and simmer for 5 minutes. Stir in the pasta.
Turn into the ovenproof dish. Cover with the foil and bake for 10 minutes. Remove the foil and sprinkle on the rest of the breadcrumbs and the mozzarella and Parmesan. Bake for another 10 minutes.
Disney World's Strawberry Soup


Ingredients:
frozen strawberries, heavy cream, sour cream, yogurt, fresh strawberries

Directions:
Thaw the frozen berries in their juices.
Blend all of the ingredients (except the fresh berries] on low until smooth.
Chill, shake well before serving.
Add fresh strawberry halves as a garnish.
Starbucks Chewy Fruit and Nut Bars


Ingredients:
rolled oats, dried cranberries, pecan halves, golden raisin, sunflower seeds, cinnamon, brown sugar, corn syrup, honey, vanilla, peanut butter

Directions:
Ingredient note:  look in your health food aisle for a healthy alternative to Rice Krispies.  The brand I found is made by Enviro-Kidz and uses BROWN rice.
Prepare 9x13 pan with non-stick spray (or line with parchment paper].
In a large mixing bowl, toss all dry ingredients.  Feel free to substitute your preferred nut or dried fruit.
In a saucepan, combine brown sugar and corn syrup. Bring to a boil and allow to boil one minute.  (Note: boiling the sugars is what helps the bars become firm and not sticky, so this step is important].
After boiling, turn off heat; add vanilla and peanut butter.  QUICKLY pour this hot mixture over the dry ingredients and toss to combine.
Pour warm mixture into prepared pan.  Wet your fingers and press the mixture down into the pan to compress the bars so they will slice evenly.
When cool, use a sharp knife to cut into 18 bars (1 long lengthwise cut and  9 cuts across]. Enjoy with a hot cup of Starbucks coffee for an authentic experience!
Note:  Starbucks does not list corn syrup in their ingredients, but the sweetener in their list is not readily available.  I tried using Maple Syrup, but the bars were very crumbly and would not stay together in bars.  Therefore, I found that Corn Syrup is the best ingredient that is readily available.
Baked Chicken With Sun-Dried Tomato Sauce


Ingredients:
wheat germ, table salt, black pepper, water, sun-dried tomatoes, red wine vinegar, salt

Directions:
Preheat oven to 375°F.
Mix wheat germ, 1.2 teaspoon salt and pepper and pour into a flat bowl.
Place beaten egg whites in another bowl.
Dip each piece of chicken in egg whites, then in wheat-germ mixture to coat.
Place pieces on baking sheet which has been sprayed with cooking spray.
Bake for 20 minutes, or until done -- this will depend on the size of the tenders.
Meanwhile, pour boiling water over sun-dried tomatoes and allow to sit for 10 minutes.
Put tomatoes and water, roasted red peppers (may sub pimento], vinegar and remaining salt in a blender and blend until smooth.  Taste and adjust salt and pepper to taste.
Heat sauce in microwave or sauce pan and pour over chicken.
We prefer to serve the sauce on the side as a dip -- .