xiaoxl/recipe_data huggingface dataset:
Southwest-Style Egg Rolls
Category: appetizers-and-snacks
By MASTR9BALL

Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.

Ingredients:
¼ cup olive oil
¼ cup chopped green onion
8 cups fresh baby spinach
1 cup frozen corn
1 (15 ounce) can black beans, drained
1 tablespoon fresh lime juice
½ teaspoon salt
1 teaspoon ground cumin
6 ounces Monterey Jack cheese, shredded
1 (14 ounce) package egg roll wrappers
vegetable oil for frying

Directions:
Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese. Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal. In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 357.6
Fat: 19.8 g
Saturated fat: 5.9 g
Carbohydrates: 34.4 g
Sugars: 1 g
Dietary fiber: 2.2 g
Protein: 11.6 g
Cholesterol: 23.3 mg
Sodium: 565 mg
Middle Eastern Spread With Lentils & Peas


Ingredients:
dried lentils, olive oil, olive oil, onion, garlic, turmeric, ground cumin, celery leaves, fresh lemon juice, chili powder

Directions:
Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes.  Drain.
Heat 1/3 cup oil in heavy large skillet over medium heat.  Add onion and garlic and saute until onion is translucent, about 5 minutes.
Add turmeric and cumin and stir 1 minute.  Transfer mixture to processor (or bowl for use of immersion blender].  Add lentils and split peas, celery leaves, lemon juice, chili powderand remaining 3 tbsps of oil.  Process until smooth.  Season generously (to taste] with salt and pepper.
Transfer to serving bowl.  Can be prepared 1 day ahead.  Cover and refrigerate.  Bring to room temperature before serving.  Serve with pita bread.
Amazing Beef Stew


Ingredients:
beef stew meat, flour, salt, pepper, olive oil, onion, celery, dried parsley, thyme, beef broth, carrots, onion, potatoes, canned peas

Directions:
Put flour, salt & pepper in large Ziploc bag.
Heat oil over medium heat in a large dutch oven or soup pot.
Place meat in bag with the flour and shake well until coated.
Shake off meat pieces and add them to the oil and stir until slightly browned.
Add remaining flour to pan and finely chopped onion.
Stir until well browned.
Add remainder of ingredients, except potatoes & peas.
Cover and cook on low heat for 1 hour, stirring every 15 minutes.
Add potatoes, cover a cook 1 additional hour, stirring every 15 minutes.
Add canned peas, cover and cook 1/2 - 1 additional hour, stirring every 15 minutes.
Easiest Mac-N-Cheese Ever!
Category: main-dish
By Anncredible

I have tried many more-complicated recipes for macaroni and cheese. Not only is this one often requested for family functions, but it is easy to make!  Kids LOVE this recipe. It is so handy for busy moms.

Ingredients:
4 ounces elbow macaroni
4 ounces cubed processed cheese food
2 fluid ounces milk
¼ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 136.2
Fat: 5.2 g
Saturated fat: 3 g
Carbohydrates: 15.9 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 6.2 g
Cholesterol: 15.7 mg
Sodium: 241.5 mg
Fruit and Yogurt Smoothie
Category: drinks
By Sarah

This recipe is delicious! You may substitute the strawberries for any other berries or fruit.

Ingredients:
1  banana
½ cup yogurt
1 ½ teaspoons white sugar
¼ cup pineapple juice
1 cup strawberries
1 teaspoon orange juice
1 teaspoon milk

Directions:
Blend the banana, yogurt, sugar, pineapple juice, strawberries, orange juice, and milk in a blender until smooth.

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

Calories: 145.6
Fat: 1.4 g
Saturated fat: 0.7 g
Carbohydrates: 31.1 g
Sugars: 21.8 g
Dietary fiber: 3.1 g
Protein: 4.5 g
Cholesterol: 3.7 mg
Sodium: 44.9 mg
No White-Sauce Lasagna/Lasagne


Ingredients:
minced beef, Worcestershire sauce, red wine, milk, sugar, shallot, garlic cloves, olive oil, chopped tomatoes, fresh tomatoes, bay leaves, dried thyme, dried oregano, creme fraiche, parmesan cheese, cheddar cheese, black pepper

Directions:
Heat the oil in a large frying pan.
Add the chopped shallots and crushed garlic, heat until the shallot is soft.
Add the minced meat, stir thoroughly.
Add the milk to the meat, cook the meat until it is brown all over.
Add all the tomatoes and sugar, stir well.
Add the herbs.
Add some of the red wine and worcestershire sauce, stir.
Add the mushrooms (if using], stir.
Simmer on a low heat and let the liquid reduce.
When the liquid has reduced add more worcestershire sauce and red wine. Simmer.
Repeat this stirring, adding liquid, simmering and reduction process for at least two hours. The meat should end up very glossy and gloopy. It almost looks like it is one large blob rather than minced meat.
Meanwhile, mix the grated parmesan and pepper into the creme fraiche, leave aside.
Preheat the oven to 200°C.
When the meat is ready add a thin layer to cover the bottom of an ovenproof dish. Add lasagne sheets, then a thicker layer of meat. Repeat - I always end up with three layers of lasagne sheets.
On the final layer of lasgne sheets spread the creme fraiche mixture.
Cover the creme fraiche mixture with the grated cheddar.
Bake in the oven until golden (30-45 minutes].
Aji    ---    Spicy and Full of Flavor!


Ingredients:
fresh cilantro, red onion, olive oil, avocado

Directions:
Process all ingredients except avocado., Leave a bit chunky., Allow to mellow in refrigerator for at least 6 hours., Bring to room temperature and add the avocado just before serving.
Chicken Chorba With Walnuts


Ingredients:
walnut halves, olive oil, chicken thighs, onion, garlic cloves, fresh ginger, chicken broth, ground cumin, saffron thread, cilantro

Directions:
Toast the walnuts in a 350 degree oven for about 8 minutes until fragrant.  Let cool.
Slice the onion thinly and mince the garlic.
Heat the oil in a large deep skillet over medium-high heat.  Salt and pepper the chicken and cook, turning once, until browned on both sides, about 8 minutes total.  Transfer to a plate.
Add the onion, garlic, and ginger to the skillet and cook over medium heat about 6 minutes, until onion is tender.  Stir in the broth, scraping up the browned bits from the bottom of the skillet.  Add the cumin and safftron.
Return the chicken and any juices that have accumulated on the plate to the skillet and bring to a simmer.  Cover and cook over low heat for about 30 minutes, until chicken is cooked through.  Transfer the chicken to 4 shallow bowls.  Season the broth with salt and pepper and spoon it over the chicken in the bowls.
Serve sprinkled with the toasted walnuts and chopped cilantro.
Throw Together Sloppy Joes


Ingredients:
ground beef, onion, green pepper, ketchup, barbecue sauce, red wine, tomato sauce, Dijon mustard, Worcestershire sauce, brown sugar, salt, pepper

Directions:
In a large skillet brown ground beef, onions and green peppers.  Cook till ground beef is crumbly.  Drain mixture.
Salt and Pepper to taste.
Add Ketchup, BBQ Sauce, Red Wine, Tomato Sauce, Mustard, Relish, Worcestershire Sauce and Brown Sugar.
Bring to a boil, reduce heat and simmer for a minimum of 5 minutes, stirring occasionally.
Spoon mixture over buns.
ENJOY!
Amy's Homemade All Day Spaghetti Sauce


Ingredients:
crushed tomatoes in puree, tomato paste, tomato sauce, stewed tomatoes with basil and garlic, mushroom stems and pieces, bay leaves, dried basil, dried oregano, garlic, carrots, garlic powder, Worcestershire sauce, brown sugar, extra virgin olive oil, parsley flakes, parmesan cheese

Directions:
Saute onion, garlic& carrot in olive oil over medium heat until tender.
Add ground beef and brown until no longer pink.
Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking]& worcestershire sauce.
Add Merlot wine, simmer a few minutes.
Add rest of ingredients and stir well.
Reduce heat to low and simmer for at least 5 hours stirring occasionally.
Remove bay leaves.
Serve over cooked spaghetti noodles.
Amazingly Good Eggnog
Category: drinks
By NATALIESMOM

It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste.  It's a bit of work to make, but well worth it.  You'll never buy store-bought eggnog again! Enjoy!

Ingredients:
4 cups milk
5  whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12  egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg

Directions:
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes.  Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar.  Whisk together until fluffy.  Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick.  Do not allow mixture to boil.  Strain to remove cloves, and let cool for about 1 hour. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg.  Refrigerate for 8 hours, or overnight, before serving.

Prep time: 20 mins
Cook time: 8 mins
Total time: 1 hr 28 mins
Yields: 12 servings

Calories: 404.2
Fat: 17.1 g
Saturated fat: 10.7 g
Carbohydrates: 32.1 g
Sugars: 29 g
Dietary fiber: 0.1 g
Protein: 4.9 g
Cholesterol: 59.3 mg
Sodium: 65.9 mg
Inside-Out Golumpki Casserole


Ingredients:
ground turkey, eggs, garlic powder, salt, pepper, parsley, Hungarian Sweet 'n' Sour Cabbage Soup

Directions:
Spray a 1 1/2 quart casserole dish with cooking spray.
Brown the ground turkey until no longer pink and cooked through.  Let cool for a few minutes.
Add the eggs, garlic powder, salt, pepper, and parsley to the cooked meat and mix until well combined.
Press half of the meat mixture into the bottom of the prepared casserole dish.  Spread 1 1/2 cups of the soup over the meat mixture.  Cover the soup layer with the remaining meat mixture, pressing lightly.  Spread the remaining 1/2 cup of soup over the meat.
Bake at 350 degrees for 30 minutes,.
Lacquered Salmon


Ingredients:
salmon fillets, green onion, soy sauce, cornstarch, sherry wine, honey, Tabasco sauce, ground black pepper, garlic, ground turmeric

Directions:
Puree sauce ingredients in a blender until almost smooth (can be prepared 1 day ahead,cover and refrigerate].
Preheat oven to 400F.
Lightly oil a baking dish.
Place fillets, skin side down in dish, pouring half of sauce over fish.
Bake until fish is just cooked through, about 20 minutes, basting frequently with remaining sauce and adding 1/3 c water to dish if sauce begins to burn.
Arrange fish on platter pouring sauce over.
Make-Do Pink Sauce


Ingredients:
olive oil, onion, garlic cloves, bell pepper, tomatoes, catsup, salt

Directions:
Heat oil in a medium pan and saute onion, garlic, and bell pepper until the onion starts to turn translucent.
Add tomatoes and about 1/4 cup of water (just enough to coat the bottom of the pan so the tomatoes don't dry up], cover, and let cook until the tomatoes fall apart, about 5-10 minutes.
Stir everything so the mixture actually looks like tomato sauce.  Boil off any excess liquid.
Turn off heat and stir in cream, catsup, and salt.  Add more cream if needed to achieve desired flavor and color.
Masala Winter Squash


Ingredients:
onion, garlic cloves, canola oil, curry powder, chopped tomato, water, lime

Directions:
Place onions and garlic into food processor bowl and grind until it is turns into a paste.
Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes.  Stir occasionally and allow the onions to brown.
Add drained tomatoes, chili and squash to the skillet.  Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer.  Stir occasionally, adding more liquid as needed.  Squash should be tender and ready to serve in 20 minutes.  Season with salt and pepper to taste.
Serve with lime wedges.
Six Minute Soft Centred Chocolate Puddings


Ingredients:
dark chocolate, butter, eggs, caster sugar, plain flour, cocoa powder, creme fraiche

Directions:
Preheat the oven to 230°C/450°F/Gas 8. Break the chocolate into a heatproof bowl set over a pan of simmering water. Add the butter and leave to melt.
In a separate bowl, whisk  the eggs, yolks and sugar until thickened. Whisk in the melted chocolate mixture, then sieve over the flour and quickly fold in .
Divide the mixture between six buttered moulds or ramekins. Bake the pudding for 6 minutes until the outside is set but the centre is still soft.
Turn each pudding on to a plate, then gently lift off the moulds. Place a spoonful of crème fraiche on top of each pudding and dust with cocoa. Serve immediately.
Heavenly Whipped Cream


Ingredients:
heavy whipping cream, powdered sugar, pure vanilla extract, wine

Directions:
Beat the whipping cream with mixer on low speed and very gradually move up to higher speed until you can see peaks form.
Add powdered sugar, vanilla extract, and dessert wine.
Whip until fluffy.
Hot and Spicy Almonds


Ingredients:
unsalted butter, Worcestershire sauce, cumin, sugar, garlic powder, cayenne powder, sea salt

Directions:
Preheat oven to 350 degrees.
Melt the butter in a medium-size saucepan.
Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper.
Cook over low heat for 2 - 3 minutes.
Add the nuts and stir to coat evenly with seasonings.
Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally.
Remove from the oven and toss with sea salt.
Cool.
Chicken Mulligatawny Soup from "the Frugal Gourmet"


Ingredients:
chicken thighs, water, ghee, butter, garlic cloves, yellow onion, celery ribs, carrots, turmeric, red pepper flakes, cumin, cardamom, dried ginger, salt, fresh coriander, fresh ground pepper

Directions:
In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
Remove, cool, debone, and chop the meat and skin coarsely.
Save the stock in the pot.
Set the meat aside.
Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
Saute just until the onion is tender.
Add this to the pot of reserved stock.
Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
Cover and simmer for 30 minutes.
Add the deboned chicken.
Simmer for 5 minutes.
Garnish with the fresh coriander and black pepper.
I like lots of black pepper in this dish!
Weight Watcher's Egg Salad Sandwiches


Ingredients:
fat-free mayonnaise, table salt, black pepper, parsley, dill, Dijon mustard, red onions, lettuce

Directions:
In a bowl, combine egg whites and yolks, mayonnaise, salt, pepper, parsley, mustard and onion.
Divide salad between 2 slices of bread, top each with two lettuce leaves and cover each with second slice of bread.
Barley Burger  Main Course Soup


Ingredients:
onion, garlic cloves, mushroom, ground beef, beef sirloin, crushed tomatoes, diced tomatoes with juice, water, quick-cooking barley, brown sugar, Worcestershire sauce, vinegar

Directions:
Heat oil in a kettle. Saute onion until they are translucent, stir in garlic and mushrooms and cook 1 minute.
Meanwhile brown hamburger or beef cubes. Drain.
Add beef to onion mixture. Stir in tomatoes and their juice, the consomme and 4 Cups of water, barley, brown sugar, worcestershire sauce, vinegar, pepper and mixed vegetables.
Bring to a boil, reduce heat cover and simmer 10 minutes.
Hard-Steamed Eggs
Category: appetizers-and-snacks
By bd.weld

Look no further for a method to make hard-cooked eggs. Fresh or old, they are easy to peel. This works for 1 to 12 eggs.

Ingredients:
12  eggs, at room temperature

Directions:
Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil. Add eggs to steamer insert and steam for 15 minutes. Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes. Peel.

Prep time: 5 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 eggs

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 70 mg
Poulet Au Cidre Breton (Brittany, France)


Ingredients:
chicken breasts, golden delicious apples, onions, butter, cider, cognac, ground nutmeg

Directions:
Melt half the butter in a large saucepan and saute the onions and apple cubes until golden.
In a second pan, melt the rest of the butter. Add the Cognac and chicken breasts. Cook until brown on both sides. Top with the apples and onions, then add the cider. Season with nutmeg, salt and pepper.
Simmer uncovered until the cider has been reduced by about 2/3rds (This may take up to 40 minutes, so if you need to, remove the chicken once it reaches an internal temperature of 165 degrees, then keep simmering the sauce until it is the right consistency.].
Remove the chicken breasts if you haven't already done so, keeping them warm. Add the cream to the cider and onion mixture and stir for a few minutes.
Serve the chicken topped with the sauce.
Parmesan Toast


Ingredients:
parmesan cheese, parsley

Directions:
butter bread (white, whole wheat, rye]or buns.
sprinkle with amount of parmesan cheese you wish to have covering bread.
add parsley.
Bake (toast] in 350 degree oven til toasted to your liking!
Cooking time is just an estimate -- choose your own liking.
The Best Chocolate Glaze
Category: desserts
By Mary Taylor Dantzler

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Ingredients:
6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Directions:
Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 3 /4 cup

Calories: 90
Fat: 5.2 g
Saturated fat: 3.3 g
Carbohydrates: 11.9 g
Sugars: 10.3 g
Dietary fiber: 0.9 g
Protein: 0.6 g
Cholesterol: 12.7 mg
Sodium: 34.8 mg
Onion and Chive Pitas


Ingredients:
chive & onion cream cheese, olive oil, salt, pepper

Directions:
Spread 1 T of cream cheese inside each pita half.
Mix olive oil with salt and pepper.
Brush olive oil mixture onto outside of pitas. (Make sure to get plenty of salt on there].
Grill until crispy, warmed through, and should have some grill marks, but the entire outside shouldn't be black (like my first attempt].  About 4 minutes per side (let me know if you need more or less time].
Carrot Apple Salad


Ingredients:
tart apples, carrots, raisins, flaked coconut, plain fat-free yogurt, lemon juice

Directions:
"Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled."
Leek, Tomato, Goat Cheese Pizza


Ingredients:
butter, leeks, fresh parsley, tomatoes, feta, olive oil

Directions:
Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes.
Season with salt and pepper.
Stir in parsley.
Cool.
Spread leek topping evenly over pizza shell; sprinkle tomatoes over.
Top with cheese.  Drizzle 1 tablespoon oil over.
Bake about 10 minutes at 450 F.
Remove from oven and brush crust with olive oil.
Wonton Soup
Category: soups-stews-and-chili
By MARBALET

A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.

Ingredients:
½ pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24  (3.5 inch square) wonton wrappers
3 cups chicken stock
⅛ cup finely chopped green onion

Directions:
In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 144.7
Fat: 4.2 g
Saturated fat: 1.3 g
Carbohydrates: 15.3 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 9.9 g
Cholesterol: 32.5 mg
Sodium: 588.8 mg
Garbanzo Bean Soup


Ingredients:
garbanzo beans, whole tomatoes, white potatoes, green pepper, bacon, ham, oregano, parsley, sweet basil, chili powder, bay leaves, salt, pepper

Directions:
Put everything into a large pot and cook for 4 or 5 hours., Water can be added as needed.
Spinach Salad With Orange Vinaigrette


Ingredients:
prosciutto, oranges, zest of, oranges, juice of, orange, juice of, honey, garlic clove, salt, fresh ground black pepper, extra virgin olive oil, spinach

Directions:
Preheat the oven to 350 degrees F.
Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool.
Crumble the prosciutto slices into a container and store in the refrigerator.
In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper.
Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.
Transfer to a container and store in the refrigerator.
To serve, put the spinach in a large bowl.
Toss with enough of the vinaigrette to coat the spinach.
Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
Dark and Sticky Gingercake


Ingredients:
kale, greens, orange, juice and zest of, flax seeds, stevia, canola oil, dark brown sugar, maple syrup, molasses, fresh ginger, flour, oats, ground ginger, cinnamon, cardamom, sea salt, baking soda, gingerroot

Directions:
Preheat the oven to 325F, grease a 9" pan.
In a small, covered saucepan, cook the kale with the orange juice 5 minutes.
Remove from the heat and transfer to a blender or food processor with orange zest, flaxseed, stevia, canola oil, brown sugar and maple syrup. Puree smooth.
Add molasses and fresh ginger, blend in well.
Add flours, oats, ground ginger, cinnamon, cardamom, and salt, pulse in until just combined.
Stir together the coffee and baking soda, add to the blender or food processor and pulse inches
Pulse in the stem ginger.
Bake 45 minutes. Cool completely in the pan before turning out.