xiaoxl/recipe_data huggingface dataset:
Blueberry Buttermilk Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, egg, buttermilk, vanilla extract, butter, fresh blueberries

Directions:
Mix flour, sugar, baking powder, baking soda, and salt in mixing bowl.  Whisk egg, buttermilk, and vanilla together in small bowl.  Add buttermilk mixture and butter to flour mxiture and stir just until blended.  Stir in blueberries.
Heat oil on griddle over mediium-high heat.  Spoon 1/3 cup batter onto griddle for each pancake.  Cook until top is full of bubbles; flip and cook until second side is golden brown.  Serve hot.
Honey Pork Stir-Fry


Ingredients:
pork, chicken broth, honey, soy sauce, red wine vinegar, ginger, garlic powder, carrots, green pepper, button mushroom, snow peas, peas, water chestnuts, bamboo shoots, cornstarch, water, cooked rice

Directions:
Cut pork into 1 inch squares.  Brown in large skillet over medium high heat, stirring frequently.
Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder.  (See note on sauce above].
Add to skillet, cover and cook for 15 minutes.
Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
Thicken sauce with cornstarch and water.
Serve over rice.  I like jasmine or basmati.
Baked Potato Soup With Sharp Cheddar #SP5


Ingredients:
yellow onion, milk, sharp cheddar cheese

Directions:
Cook bacon in a large pot over medium heat until browned.  Remove from pan and crumble or dice into small pieces.  Do not drain fat.
Add diced onions to the bacon fat and cook until translucent.  Drain onions and then return to the pot.
Add mashed potatoes and milk to the pot.  Whisk until smooth.
Add bacon and cheddar cheese.
Increase heat to medium high and stir occasionally until the soup begins to boil.
Lower heat to just above medium low and let simmer for 15 minutes.
Serve with sharp cheddar cheese to sprinkle on top of the soup and enjoy!
Una's Cheddar Beer Bread
Category: bread
By ZZOAOZZ

A tender beer bread with a rich cheesy taste reminiscent of cheese nips.  Excellent plain, in sandwiches, or toasted.

Ingredients:
1 (12 fluid ounce) can or bottle premium lager
2 tablespoons margarine
2 tablespoons milk
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons sugar
4 teaspoons yeast
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried marjoram
½ teaspoon dried basil
8 ounces reduced-fat extra-sharp Cheddar cheese
2 tablespoons margarine, melted

Directions:
Grease two 9x5-inch loaf pans. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

Cook time: 1 hr
Total time: 1 hr
Yields: 2 (1 pound) loaves

Calories: 123.6
Fat: 2.9 g
Saturated fat: 0.7 g
Carbohydrates: 18.3 g
Sugars: 1.3 g
Dietary fiber: 1 g
Protein: 4.9 g
Cholesterol: 3.4 mg
Sodium: 282.3 mg
Tomato Bacon Squares
Category: meat-and-poultry
By April Phillips

Swiss cheese perfectly compliments the bacon, tomatoes & bell peppers.

Ingredients:
6 slices bacon
⅓ cup chopped green bell pepper
⅓ cup chopped onion
4  roma (plum) tomatoes, seeded and chopped
1 teaspoon dried basil
2 tablespoons mayonnaise
1 clove crushed garlic
1  refrigerated pizza crust dough
¾ cup shredded Swiss cheese

Directions:
Preheat oven 375 degrees F (190 degrees C). Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels. Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic. Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese. Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.

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

Calories: 87.9
Fat: 5.5 g
Saturated fat: 1.8 g
Carbohydrates: 6.7 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 2.9 g
Cholesterol: 8.3 mg
Sodium: 151.2 mg
Cobb Salad


Ingredients:
chicken, cooked ham, bacon, hard-boiled eggs, avocado, blue cheese, green onion, monterey jack cheese

Directions:
Set up 6 large salad bowls by lining with lettuce.
Starting with the poultry, put a 'strip' of the meat down each salad bowl, dividing between all 6.
Do this with the poultry, then the ham, the eggs, the bacon.
Sprinkle the avocado, the blue cheese, the onion and the Jack over the top.
The idea is to make this salad restaurant beautiful.
Serve with a variety of salad dressings.
Vegetable Curry (Microwave)


Ingredients:
onion, green curry paste, chickpeas, light coconut milk, lemon juice, soy sauce

Directions:
Place onion and curry paste in 3 ltr casserole dish., Cook on full power 2 minutes., Add vegetables, chick peas, coconut milk, lemon juice and soy sauce., Cook full power 6-8 minutes., Sprinkle with chopped nuts., Serve with jasmine rice.
BUTTER PECAN COOKIES


Ingredients:
unsalted butter, brown sugar, unbleached all-purpose flour, sea salt, vanilla extract, pecans, granulated sugar

Directions:
In the bowl of a stand mixer with the paddle attachment, cream butter, then add brown sugar.
Process until the ingredients are well mixed, about 2 minutes.
Meanwhile combine the flour and salt in a bowl and mix with a whisk.
Back to the stand mixer, scrape the sides of the bowl and then add half of the flour.
Process on low speed until well mixed. Add vanilla and chopped pecans and mix until nuts are evenly distributed about 1 minute.
Place the dough in a bowl and cover with plastic wrap making sure it touches the top of the dough and transfer to the fridge for one hour so the flavors have time to develop.
After one hour, form 12 even balls using a spoon or scoop and flatten them using the bottom of a measuring cup or small bowl dipped in sugar. Place a half pecan on each cookie pressing down lightly.
Transfer to a 350º degree preheated oven and bake for 15 minutes. Halfway through cooking turn the baking sheet so they bake more evenly.
When baking time is done, remove the cookies from the oven, let cool for 10 minutes before transferring to a wire rack to completely cool.
Indian Dahl With Spinach


Ingredients:
red lentils, water, salt, ground turmeric, chili powder, spinach, butter, onion, ground cumin, mustard seeds, garam masala, coconut milk

Directions:
Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Oven Roasted Delicata Squash


Ingredients:
olive oil, salt, parmesan cheese

Directions:
Slice squash to 1/4 inch thickness., Remove seeds and membranes., Mix in small bowl with olive oil and salt., Arrange in baking dish., Spread Parmessan cheese over squash., Place in 350 degree oven., Bake for approximatly 15 minutes and check., If you want, you can move to broiler for a few minutes to brown the cheese.
Coconutty Lemon Triangles


Ingredients:
butter, all-purpose flour, confectioners' sugar, salt, eggs, sugar, lemon juice, lemon, zest of, all-purpose flour, baking powder, sweetened coconut

Directions:
To prepare crust, Preheat oven to 325 degrees.
Line 13X9 pan with foil to overhang sides by 1 inch and coat with cooking spray.
Beat butter and sugar on high speed until fluffy, 2 minutes.
On low, gradually beat in flour and salt.
Press dough into pan and prick with a fork.
Bake 25-30 minutes.
Filling.
Combine eggs, sugar, juice& zest; gradually whisk in flour and baking powder.
Pour on top of crust and bake 15 minutes.
Sprinkle with coconut and bake 10 minutes.
Cool.
California Dreamin' Lamb Burgers


Ingredients:
lean ground lamb, onions, fresh parsley, lemon, zest of, Hass avocado, fresh lemon juice, plain nonfat yogurt, tomatoes, alfalfa sprout

Directions:
Prepare coals for grilling or heat gas grill.
Lightly combine the lamb, onion, parsley, lemon zest, salt and pepper; form into four patties about 3 1/2 inches in diameter and 1 inch thick.
In a separate bowl, mash the avocado with the lemon juice and yogurt.
Season with salt and pepper and reserve.
Grill the burgers 3 inches from the heat for about 4 to 5 minutes per side for medium-rare meat.
Serve immediately on toasted rolls topped with the reserved avocado mixture, a tomato slice, and alfalfa sprouts.
Shrimp Shanghai


Ingredients:
soy sauce, powdered ginger, garlic clove, sugar, shrimp, green peas, water chestnuts, cornstarch, water

Directions:
Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
Add shrimp and mix well.
Cover and refrigerate for 1 hour.
Drain shrimp, reserving marinade.
Heat oil in a wok or large skillet over high heat.
Add shrimp and stir-fry 2-3 minutes.
Add peas and stir-fry 1 minute.
Add water chestnuts and stir-fry 1 minute.
Remove shrimp and keep warm. (Leave the vegetables in the pan.].
Mix cornstarch with enough cold water to form a thin paste.
Stir into marinade.
Pour marinade mixture into pan with the vegetables.
Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
Pour sauce over shrimp.
Serve with rice and cherry tomatoes.
Burger Bean Casserole


Ingredients:
lean ground beef, salt, barbecue sauce, brown sugar, cheddar cheese

Directions:
Brown beef in oil.
Drain excess grease.
Add salt, pork and beans (or baked beans], barbeque sauce, and brown sugar (or brown sugar/splenda blend].
Heat until bubbly, stirring occasionally. Spoon mixture into a large greased casserole dish.
Cut biscuits into halves and arrange in casserole dish.
Sprinkle shredded cheddar cheese on top of casserole.
Bake in a preheated oven for 375 degrees Fahrenheit for 25 to 30 minutes or until biscuits are golden brown.
Chicken Broccoli Cheddar Popovers


Ingredients:
chicken, garlic, olive oil, broccoli, all-purpose flour, salt, butter, eggs, skim milk, low-fat milk

Directions:
Heat olive oil and minced garlic in medium skillet. (Medium heat].
Once garlic is slightly browned, add chicken. Season to flavor, and cover.Continue to keep an eye on the chicken, stirring occasionally. Cut off the heat and leave covered once juice runs clear.
While chicken is browning. in a dry mixing bowl, mix together flour and salt.
In a separate mixing bowl, stir together milk, eggs, and melted butter.
Carefully mix the wet mixture into the flour mixture. Blend well.
Mix in the minced broccoli and cheddar cheese.
In 2 (6] muffin pans, spray well with non-stick spray (or grease, but do not flour].
Put around 4-5 cubes of chicken in the bottom of each tin.
Fill each tin a little more than halfway with batter.
Place tins in a cool oven. Heat to 400* and bake for 25-30 minutes, or until the tops are a light, golden brown.
Once done, carefully "pop" the popovers out onto a serving dish or other plate. (I used a small spoon].
Serve with white or chicken flavored rice.
Bon apetit!
Baked Jalapeno Poppers


Ingredients:
low-fat cream cheese, cheddar cheese, bacon

Directions:
Wear plastic gloves, wash off outside of jalapenos, cut off tops, slice in half lengthwise, deseed, and cut out the white membrane the best you can.
Mix together the cream cheese, ranch salad dressing, and cheese.
Fill peppers with salad mixture.
Wrap each pepper in bacon.
Set on rack so that later the popper is out of the dripping bacon grease, put rack on plate, and refrigerate for 3 hours or freeze for 15 minutes.
Preheat oven to 400 degrees.
Set rack inside a cookie sheet that has  edges to catch the drippings.
Bake about 30 minutes, or until bacon is done.
Jamaican Jerk Shrimp in Foil
Category: world-cuisine
By JOHN MITSCHKE

This one speaks for itself. Spicy shrimp in a jerk seasoning cooked in foil.

Ingredients:
1 cup soy sauce
¾ cup distilled vinegar
1 medium white onion, coarsely chopped
¼ cup extra-virgin olive oil
4  green onions, coarsely chopped
2 tablespoons dried thyme
2  habanero peppers, stemmed
1 tablespoon brown sugar
1 tablespoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
1 pound uncooked medium shrimp, peeled and deveined
heavy duty aluminum foil

Directions:
Preheat a grill for medium-high heat. Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning. Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl. Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.

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

Calories: 299.2
Fat: 16.2 g
Saturated fat: 2.9 g
Carbohydrates: 15.3 g
Sugars: 6.7 g
Dietary fiber: 3.1 g
Protein: 23.6 g
Cholesterol: 172.6 mg
Sodium: 3814 mg
Cherry Bundt Cake


Ingredients:
sugar, cream cheese, butter, margarine, vanilla, eggs, cake flour, baking powder, maraschino cherry, pecans, icing sugar, milk

Directions:
heat the oven to 325.
In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
Add the eggs one at a time and mix well after each one.
gradually add 2 cups of the flour with baking powder.
Mix well.
Toss remaining 1/4 cup of flour with cherries and chopped nuts.
Fold into the batter.
Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
Cool in wire rack for 5 minute then remove.
Cool thoroughly.
Combine icing sugar and milk, mix well and drizzle over the cake.
Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.
Mediterranean Brussels Sprouts


Ingredients:
Brussels sprout, extra virgin olive oil, lemon juice, garlic cloves, Dijon mustard, parsley, kosher salt, black pepper, parmesan cheese, lemon zest

Directions:
Trim and clean Brussels sprouts,  cut into quarters,  and let sit for at least 5 minutes to bring out the health benefits.
Fill the bottom of a steamer with water about  2 inches. Steam Brussels sprouts for about 10 minutes.  If you like them less cooked, steam for 5-7 minutes only.
While Brussels sprouts are steaming combine all dressing ingredients except Parmesan cheese and lemon zest in a small bowl.
Transfer steamed Brussels sprouts to a large bowl and toss with Mediterranean Dressing while still hot.  Top with Parmesan cheese and lemon zest.
Festive Hot Broccoli Dip


Ingredients:
Miracle Whip, diced pimentos, fresh garlic, parmesan cheese, lowfat mozzarella cheese

Directions:
Mix together dressing, broccoli, pimientos, (garlic if using], parmesean cheese and 1/2 cup mozzarella cheese.
Spread into a 1 quart baking dish or a 9-inch pie plate.
Bake in a preheated oven set at 350 degrees for 20-25 minutes or until heated through.  Sprinkle with remaining 1/2 cup mozzarella cheese and bake an additional 5 minutes or until cheese is melted.
Serve with your favorite crackers or bagel chips.
Cheesy Macaroni and Hamburger Casserole
Category: main-dish
By jlb4710

This is a hearty meal that tastes GREAT for less and has plenty of leftovers for a nice repeat meal. This tasty meal that I created had my family's thumbs up for many repeat meals!

Ingredients:
2 ½ cups elbow macaroni
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 pound ground beef
1 teaspoon garlic powder
½ teaspoon onion powder
1 pinch salt and ground black pepper to taste
1 (10.75 ounce) can  condensed Cheddar cheese soup (such as Campbell's®)
1 (8 ounce) carton sour cream
½ cup grated Parmesan cheese
¼ cup chopped onion
¼ cup milk
8 slices American cheese (such as Kraft®)
1 (8 ounce) package buttery round crackers (such as Ritz®), crushed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Transfer to a bowl, add processed cheese cubes, and let stand until cheese partially melts. Place ground beef in a skillet over medium heat, break meat apart with a spatula, and sprinkle with garlic powder, onion powder, salt, and black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir Cheddar cheese soup, sour cream, Parmesan cheese, and onion together in a bowl; gently fold macaroni and processed cheese mixture into soup mixture. Stir in milk until thoroughly combined. Mix ground beef into macaroni mixture and spread into prepared baking dish. Top casserole with slices of American cheese and sprinkle cracker crumbs on top. Cover casserole with aluminum foil. Bake in the preheated oven until casserole is bubbling, about 20 minutes; remove foil and bake until top is golden brown, about 10 more minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 689.3
Fat: 40 g
Saturated fat: 19.3 g
Carbohydrates: 50 g
Sugars: 6.2 g
Dietary fiber: 2 g
Protein: 30.7 g
Cholesterol: 102.5 mg
Sodium: 1436 mg
Bisquick Taco Bake


Ingredients:
lean ground beef, onion, tomato sauce, whole kernel corn, American cheese, Bisquick baking mix, milk, eggs, sour cream, chopped tomato, lettuce

Directions:
Heat oven to 325°F  Grease rectangular pan, 13- x 9- x 2-inches.
Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain.  Stir in dry seasoning mix, tomato sauce, and corn.  Spoon into pan; sprinkle with cheese.  Stir Bisquick mix, milk and eggs until smooth.  Pour over beef mixture.
Bake about 35 minutes or until knife inserted in center comes out clean.  Cool 10 minutes before cutting.  Serve with remaining ingredients.
Baked Veal Milanese
Category: world-cuisine
By DaniCook914

This meal is great for a quick dinner after work. Veal comes out of oven moist and delicious! I paired with baked yams and broccoli. All ingredients are commonly found in the house and can be put together last minute.

Ingredients:
1  egg
1 tablespoon lemon juice
1 tablespoon milk
½ cup all-purpose flour
½ cup Italian seasoned bread crumbs
½ cup grated pecorino Romano cheese
½ teaspoon adobo seasoning, or to taste
1 teaspoon olive oil
4 (4 ounce) thinly-sliced veal cutlets
1 ½ cups arugula, divided
4 tablespoons golden raisins, divided
4 teaspoons balsamic vinegar, divided
4 teaspoons olive oil, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl. Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish. Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 364.5
Fat: 15.7 g
Saturated fat: 5.1 g
Carbohydrates: 32.5 g
Sugars: 8 g
Dietary fiber: 1.6 g
Protein: 23.3 g
Cholesterol: 121.2 mg
Sodium: 468.2 mg
Apollo Potato Pancakes


Ingredients:
potatoes, onion, eggs, flour, salt, baking powder, ground pepper

Directions:
Soak shredded potatoes in cold water about 5 minutes; drain and squeeze dry in a linen kitchen towel.
Combine the potatoes with onion, eggs, flour, salt, baking powder and pepper.
Stir well.
Pour oil into skillet to a depth of 1/8 inch; place over medium heat.
Portion 1/2 cup potato mixture into pan; flatten slightly.
Cook 8 minutes until brown, turning once.
Paleo Pecan-Maple Salmon
Category: main-dish
By Health Nut

This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!

Ingredients:
4 (4 ounce) fillets salmon
salt and ground black pepper to taste
½ cup pecans
3 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon chipotle pepper powder
½ teaspoon onion powder

Directions:
Place salmon fillets on a baking sheet and season with salt and black pepper. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours. Preheat oven to 425 degrees F (220 degrees C). Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

Prep time: 15 mins
Cook time: 12 mins
Total time: 2 hrs 27 mins
Yields: 4 servings

Calories: 350.2
Fat: 23 g
Saturated fat: 3.4 g
Carbohydrates: 12.7 g
Sugars: 9.7 g
Dietary fiber: 1.7 g
Protein: 23.8 g
Cholesterol: 66.1 mg
Sodium: 106.7 mg
Beef and Ravioli Bake


Ingredients:
lean ground beef, frozen chopped spinach, mozzarella cheese

Directions:
Heat oven to 350 F degrees.
Cook ravioli as instructed on package, drain.
in skillet, brown ground beef and drain.
Stir spaghetti sauce and spinach into ground beef.
Spread half of beef mixture into 2 quart baking dish.
Layer ravioli over beef mixture.
Spoon rest of beef mixture over ravioli.
Cover with foil and bake for 20 minutes.
Sprinkle with cheese and bake uncovered for an additional 10 minutes until cheese is melted and casserole is bubbly hot.
Royal Hot Wings


Ingredients:
horseradish, chicken wings

Directions:
Preheat broiler.
Combine hot sauce, horseradish and whisky in a saucepan on the stove. Bring to a boil.
Spoon over cooked chicken wings.
Broil until crispy.
Stir Fry Shrimp


Ingredients:
minced garlic cloves, shrimp, snow peas, broccoli florets, celery ribs, onion, red bell pepper, bean sprouts, oyster sauce, soy sauce, liquid honey, white wine

Directions:
Heat the sesame oil in a wok or a large skillet over medium-high heat.
Saute the garlic and ginger for about half minutes (30 seconds].
Add in the shrimp and cook for 30 seconds.
Add in veggies and stir fry for about 2-3 minutes,.
Stir in oyster sauce, soy sauce, honey and wine; toss and cook for about 2 minutes.
Delicious!