xiaoxl/recipe_data huggingface dataset:
Creole Shrimp and Lobster Bisque


Ingredients:
lobster tails, butter, celery, garlic cloves, all-purpose flour, chicken broth, medium shrimp, half-and-half, olive oil, fresh parsley, parmesan cheese

Directions:
Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
Stir in flour, and cook for 2 minutes.
Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
Serve immediately.
Spätzle (aka Spaetzle)
Category: side-dish
By Chef John

Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.

Ingredients:
½ cup all-purpose flour, plus more as needed
1  large egg
½ teaspoon kosher salt
1 pinch cayenne pepper
1 tablespoon creme fraiche, sour cream, or plain yogurt
3 tablespoons milk, or as needed

Directions:
Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency. Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water. When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 186.7
Fat: 6.1 g
Saturated fat: 2.9 g
Carbohydrates: 25.4 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 7.4 g
Cholesterol: 105 mg
Sodium: 527.6 mg
Gingerbread in Drag


Ingredients:
character(0]

Directions:
Cut 1/2 of the gingerbread into squares  1/2 to 3/4 inch in size.
Spoon the apple pie filling into 4 dessert dishes.
Arrange the gingerbread cubes over the apples (you will have leftover gingerbread].
Lightly drizzle the vanilla syrup over the gingerbread cubes in the dishes (if using syrup], you don't want to use so much that it will make the gingerbread soggy.
Top with whipped topping and serve at once.
Lee's Family Diner Becky Burger - Copycat


Ingredients:
beef burgers, swiss cheese, sweet onion, butter, margarine

Directions:
In skillet melt butter, add onion and cook until browned (or cook it in peanut oil, you'll love the aroma] add salt and pepper to personal taste. Remove and place onions in aluminum foil to keep warm; set aside.
Bake Texas Toast according to package directions. While toast is baking, preheat outdoor grill. Turn off oven, add swiss cheese atop toasts, and keep in the oven to remain warm.
Cook burgers to desired doneness ON 1 SIDE, flip burgers and with a fork prick burgers. To each burger baste with 3 teaspoons teriyaki sauce. Cook until desired doneness.
Place burgers atop Texas Toast, top with onions and place remaining slice of toast.
Mini Dark Chocolate Fudge Peppermint Cakes


Ingredients:
eggs, granulated sugar, vanilla, all-purpose flour, cocoa powder, baking soda, salt, instant coffee, hot water, unsalted butter, cream cheese, powdered sugar, heavy cream, heavy cream, corn syrup

Directions:
Preheat oven to 350 degrees F.  Butter or lightly spray 2 large 12×18-inch baking sheets with sides with nonstick spray.  Line bottom of pan with parchment paper then butter again or lightly spray with nonstick spray.
In a large mixing bowl beat egg yolks and 2 cups sugar with electric mixer on medium speed until well combined; beat in vanilla.  In a small bowl whisk together flour cocoa powder, baking soda, and salt until mixed.  Stir coffee into water until dissolved.  Alternated adding flour mixture and coffee into eggs/sugar mixture while beating with electric mixer on low speed just until combined.
In a separate large mixing bowl beat egg whites with electric mixer on high speed until stiff peaks form.  Fold into cake batter until just combined.
Spread batter into prepared pans.  Bake at 350 degrees F for about 14-18 minutes or until toothpick inserted comes out clean.  Cool slightly then run a knife along edges of pan to loosen cake.  Turn cake over on work surface and remove parchment paper.    Cool completely then using a 3-inch round biscuit or cookie cutter (or sharp knife] cut out cake into circles.
Prepare frosting by mixing together butter and powdered sugar in a large mixing bowl with electric mixer on medium speed.  Beat in peppermint extract.  Beat in powdered sugar 1 cup at a time until desired consistency.
Place a cake layer on work surface, top with frosting, then sprinkle with crushed candy canes, top with another cake layer and repeat with frosting, then candy canes, then top with a third cake layer.  Repeat with remaining cake, frosting, and crushed candy canes.  If there are any crushed candy canes left, sprinkle around sides of cakes.
Place heavy cream in a microwave safe bowl and microwave on high power in 30 second intervals until very hot and bubbly.  Pour over chocolate chips in a bowl and stir together with corn syrup until smooth.  (If mixture is not completely melted, microwave on half power in 15 second intervals, stirring after each interval, until smooth.]  Cool slightly then spoon over tops of each cake.  Store cakes in refrigerator until ready to serve.  Cover cakes if storing for more than a few hours.  Top with candy cane candy if desired before serving.
NOTE: Candy Cane Candy - place crushed candy canes on parchment paper or silpats and bake in 350 degrees F oven for 5-8 minutes or until melted.  Cool completely then break into pieces.
Sour Cream Enchiladas


Ingredients:
green onions, green chilies, sour cream, ground beef, flour tortilla

Directions:
Brown meat and drain.
In large mixing bowl, mix cooked ground beef, chopped green onions, green chilies, cream of celery soup and Mexican cheese blend.
Spoon into tortilla shells; Put half in the shells, and save the other half for the topping.
Roll up tortillas and place tortillas shell seam side down in 13x9 inches casserole dish.
Spread remaining mixture on top of shells.
Bake at 350°F for 20 minutes.
Prime Hake Steaks with Chunky Roasted Vegetables
Category: seafood
By Tanya Metelerkamp

This is another family favorite in my house.

Ingredients:
7  onions, each cut into 6 wedges
3 cloves garlic, peeled
2 tablespoons olive oil, divided
7  ripe tomatoes, each cut into quarters
1 teaspoon salt
1 teaspoon dried sweet basil
18 ounces hake prime steaks
2 tablespoons dry white wine
¼ cup soft brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place onion wedges and garlic in a roasting pan; drizzle 1 tablespoon olive oil over mixture. Turn onions a few times to evenly coat with oil. Add tomatoes to onion mixture and drizzle remaining 1 tablespoon olive oil over tomatoes. Season mixture with salt and basil. Bake in the preheated oven for 45 minutes. Add hake steaks and wine to onion mixture; sprinkle brown sugar over the onion mixture. Bake in the oven until fish flakes easily with a fork, about 30 minutes more.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 309
Fat: 8.4 g
Saturated fat: 1.1 g
Carbohydrates: 39 g
Sugars: 23.9 g
Dietary fiber: 6.5 g
Protein: 22.6 g
Cholesterol: 35.9 mg
Sodium: 605.6 mg
Spicy Cabbage


Ingredients:
walnut oil, gingerroot, garlic clove, leek, red chili pepper, cabbage, salt, pepper

Directions:
In a large skillet (one with a lid], heat the walnut oil over medium heat. Stir in the ginger and garlic and keep stirring. When oil starts sizzling, add the leek and chili pepper and sauté until leek is softened.
Stir in the shredded cabbage, cover skillet and cook around 6 minutes or until cabbage is softened but still a bit crisp, stirring halfway through. Season to taste with salt and pepper.
Muddled-herb Red Potatoes


Ingredients:
small red potatoes, fresh basil, fresh chives, fresh rosemary, olive oil, kosher salt, garlic, black pepper

Directions:
Boil potatoes 10 minutes, or until tender; drain well.
Place potatoes in a bowl, add remaining ingredients, and coarsely mash to"muddle" or bruise, the herbs to release their flavors, Serve.
Slow Cooker Latin Chicken
Category: meat-and-poultry
By UpstateNY Cooker

Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness.

Ingredients:
1 tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper to taste
¼ cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1  red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
½ cup chicken broth
¼ cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
½ teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

Directions:
Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

Prep time: 25 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 35 mins
Yields: 12 cups

Calories: 591.4
Fat: 18.1 g
Saturated fat: 4.6 g
Carbohydrates: 56.9 g
Sugars: 11 g
Dietary fiber: 15.4 g
Protein: 50.2 g
Cholesterol: 136.8 mg
Sodium: 980.2 mg
Lemon-Maple Zucchini Bread


Ingredients:
eggs, pure maple syrup, vanilla extract, lemon, zest of, zucchini, unbleached flour, whole wheat flour, baking powder, salt

Directions:
Preheat oven to 350 degrees F.
Grease 9" x 5" loaf pan and set aside.
Beat the eggs with an electric mixer for 2 minutes.
Gradually add the maple syrup, oil, vanilla, and lemon zest.
Stir in the zucchini.
Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
Make a well in the center, then stir in the zucchini mixture.
Blend just until smooth, then turn into the prepared pan.
Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Mustard-Glazed Pork Skewers


Ingredients:
brown sugar, white wine vinegar, fresh ginger, garlic clove, ground cinnamon, tart cooking apples, onion, dried thyme, dijon-style mustard, dried thyme, boneless pork loin

Directions:
Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using
For chutney:.
In a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.] Cool slightly. Transfer to a serving bowl.
Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside.
Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide.
Thread pork strips, accordion-style, onto wooden skewers.
Lightly brush mustard mixture on both sides of pork
Place skewers on the rack of an uncovered grill directly over medium-hot coals.
Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.]
To serve, arrange skewers on a serving platter; serve with chutney.
Make-Ahead Tip:
Prepare the chutney as directed; cool. Transfer to an airtight container and chill for up to 2 days. Let stand at room temperature for 30 minutes before serving.
Lemon Poppyseed Scones
Category: bread
By EGGIE4

A different twist on scones with a lemon flavor. Good with any topping or just plain.

Ingredients:
2 cups oat flour
1 ¼ cups whole wheat pastry flour
1 ¼ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
½ cup white sugar
½ cup shortening
½ cup butter
1 tablespoon grated lemon zest
2 tablespoons poppy seeds
⅔ cup buttermilk
1 tablespoon melted butter

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened. Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter. Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.

Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 12 scones

Calories: 340.5
Fat: 19.7 g
Saturated fat: 8 g
Carbohydrates: 37.5 g
Sugars: 9.2 g
Dietary fiber: 3 g
Protein: 5.4 g
Cholesterol: 23.4 mg
Sodium: 341.4 mg
Grandma Minnie's Old Fashioned Sugar Cookies
Category: desserts
By Jessica McDonald

This is my great-grandmother's sugar cookie recipe.

Ingredients:
3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup white sugar
1 cup butter
1  egg, lightly beaten
3 tablespoons cream
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C) . Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired. On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets. Bake for 6 to 8 minutes, or until delicately brown.

Yields: 6 to 7 dozen

Calories: 51.4
Fat: 2.7 g
Saturated fat: 1.7 g
Carbohydrates: 6.3 g
Sugars: 2.6 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 9.4 mg
Sodium: 39.8 mg
Butter Crunchies


Ingredients:
sugar, honey, butter, vanilla, salt

Directions:
combine noodles  and nuts in bowl.
set aside.
mix butter  honey.
sugar vanilla in saucepan.
bring  to a boil stirring  constantly.
add morsel.
bring off heat stir until  melted  and smooth.
pour  over noodles.
stir.
drop by spoonfuls  onto waxed paper ( i pam cookie sheet ].
chill til firm.
Lemon Drop Muffins


Ingredients:
flour, light brown sugar, baking powder, baking soda, salt, lemon low fat yogurt, butter, egg, lemon peel, powdered sugar, fresh lemon juice, lemon peel

Directions:
To Make the Muffins:.
Preheat oven to 400 degrees. Grease the bottoms of 12 standard muffin pan cups or line pan with paper liners. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt.
In a small bowl, combine yogurt, butter, egg, and lemon peel; blend until well mixed. Add to the dry ingredients and stir until just moistened (the batter will be thick].
Using a spoon, measuring cup, or ladle, fill greased cups three-quarters full.
Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes. Place pan on wire rack; cool for 1 minute. Remove muffins from pan and place on wire rack; cool completely.
Making the Glaze:.
In a small bowl, combine powdered sugar and lemon juice; mix until smooth.
Drizzle glaze over each muffin. Sprinkle with lemon peel.
Grits Souffle'


Ingredients:
grits, water, gouda cheese, garlic powder, butter, salt

Directions:
cook grits in salted water.
when cooked remove from heat, add cheese, butter, garlic and egg yolks.
stir until cheese and butter have melted.
fold in egg whites.
put in greased casserole. (I use an 8x8].
Bake @ 350 degrees F for 45 minutes.
Heirloom Tomato Salad with Rosemary
Category: salad
By aimeej.B

During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.

Ingredients:
¼ cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 sprig fresh rosemary, finely chopped
⅛ teaspoon dried oregano
kosher salt to taste
ground black pepper to taste
3 large heirloom tomatoes, quartered
3 small heirloom tomatoes, quartered

Directions:
Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

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

Calories: 163.9
Fat: 14.4 g
Saturated fat: 2 g
Carbohydrates: 8.3 g
Sugars: 5.4 g
Dietary fiber: 2.6 g
Protein: 1.8 g
Sodium: 110.4 mg
Taiwanese Popcorn Chicken


Ingredients:
chicken breasts, garlic cloves, ginger, soy sauce, sugar, rice wine, Chinese five spice powder, potato starch, white pepper, salt

Directions:
cut the chicken to 1 inch cubes.
add the garlic, ginger, soy sauce, sugar, five spice, and sesame oil, marinate for at least half an hour in refrigerator.
roll the chicken pieces in the sweet potato starch to cover evenly.
heat oil to about 350 degrees Fahrenheit (if you throw some sweet potato starch in the oil, it should sink to the middle of the frying pan, then float to the top].
carefully drop the chicken one piece at a time and fry for about 2 minutes or until done, turning at least once.
remove from oil and place on paper towels, sprinkle white pepper and salt while hot, enjoy!
Monkey Bread Foil Packets
Category: uncategorized
By NicoleMcmom

These monkey bread foil packets are so fun for camping! They're super easy to make in individual packets and are ready to serve after just 10 minutes over the campfire. Warm and sweet golden biscuits with a soft, flaky dough and a slight toasty crunch--kids and adults alike will enjoy this morning treat!

Ingredients:
1 (10 count) package refrigerated biscuit dough
½ cup white sugar
2 teaspoons ground cinnamon
5 sheets aluminum foil
cooking spray
3 tablespoons unsalted butter, melted
⅓ cup maple syrup

Directions:
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Cut biscuits in quarters. Combine sugar and cinnamon in a small bowl. Toss 8 biscuit pieces in the cinnamon-sugar mixture until lightly coated. Spray a sheet of foil with cooking spray, then arrange the 8 coated biscuit pieces in a single layer on top. Securely close to form a foil packet. Repeat process with remaining dough to make 4 more packets. Place foil packets over the fire and cook until biscuits are cooked and lightly browned, 8 to 10 minutes, flipping halfway through. Remove from the fire. To serve, open each packet and drizzle monkey bread with melted butter and syrup.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 5 packets

Calories: 375.9
Fat: 14.6 g
Saturated fat: 6.4 g
Carbohydrates: 59.1 g
Sugars: 36.7 g
Dietary fiber: 0.9 g
Protein: 3.8 g
Cholesterol: 18.9 mg
Sodium: 562.4 mg
Holiday Potato Casserole With Gouda, Garlic, and Thyme


Ingredients:
gouda cheese, garlic cloves, fresh thyme leaves, unsalted butter, unbleached all-purpose flour, low sodium chicken broth, bay leaf, yukon gold potatoes, russet potatoes, kosher salt, ground black pepper

Directions:
Adjust one oven rack to lower-middle position and second oven rack to highest position; heat oven to 400 degrees.
Toss together cheese, garlic, and thyme in small bowl; set aside.
Heat butter in medium saucepan over medium heat until foaming; whisk in flour and cook until golden and bubbly, about 30 seconds.
Whisking constantly, gradually add chicken stock. Increase heat to high, add bay leaf, and bring to boil.
Reduce heat to medium and simmer, stirring occasionally, until mixture thickens, about 2 minutes. Off heat, remove and discard bay leaf; cover to keep sauce warm.
Alternating Yukon Gold and russet slices, arrange a third of potatoes in snug overlapping rows in 9x13 baking dish, Sprinkle potato layer evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and a third of cheese mixture. Make a second layer with same amount of potatoes, salt, pepper, and cheese. Make a third layer with same amount of potatoes, salt, and pepper, but reserve remaining cheese. Pour warm sauce over potatoes, tilting pan side to side to distribute evenly.
Cover with foil and bake on lower-middle rack 45 minutes.
Remove foil and continue to bake until potatoes are tender, about 45 minutes longer.
Remove potatoes from oven and sprinkle with remaining cheese; bake on highest rack until cheese is golden brown, about 5 minutes.
Cool 10 minutes and serve.
Scones
Category: bread
By Donna

This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.

Ingredients:
3 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1  egg, beaten
1 cup milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet. Bake 15 minutes in the preheated oven, or until golden brown.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 scones

Calories: 397.3
Fat: 18.9 g
Saturated fat: 11.6 g
Carbohydrates: 50.6 g
Sugars: 14.1 g
Dietary fiber: 1.3 g
Protein: 6.8 g
Cholesterol: 71.4 mg
Sodium: 594.9 mg
Honey-Garlic Chicken Thighs
Category: meat-and-poultry
By ERIKIM21

Sticky, easy honey-garlic chicken made simple, with the most amazing 5-ingredient honey-garlic sauce that is so good you'll want it on everything! Garnish with parsley and serve over vegetables, rice, pasta, or a salad.

Ingredients:
6  chicken thighs
2 teaspoons garlic powder
salt and ground black pepper to taste
6 cloves garlic, crushed
⅓ cup honey
¼ cup water
2 tablespoons rice wine vinegar
1 tablespoon soy sauce

Directions:
Season chicken with garlic powder, salt, and pepper. Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind. Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 chicken thighs

Calories: 243.3
Fat: 11.3 g
Saturated fat: 3.1 g
Carbohydrates: 17.4 g
Sugars: 15.8 g
Dietary fiber: 0.2 g
Protein: 18.3 g
Cholesterol: 64.1 mg
Sodium: 232.2 mg