xiaoxl/recipe_data huggingface dataset:
Crab and Lobster Stuffed Mushrooms
Category: appetizers-and-snacks
By MINNESOTAMOM

This is the result of trying to duplicate a seafood chain's recipe. Comes close enough, they're gone the minute they hit the table!

Ingredients:
¾ cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese  (Optional)
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
¼ cup shredded mozzarella cheese  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet. In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 309.7
Fat: 22 g
Saturated fat: 13.2 g
Carbohydrates: 6.9 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 21.9 g
Cholesterol: 130 mg
Sodium: 535.1 mg
Raspberry and Ricotta Stuffed French Toast Pitas


Ingredients:
oranges, light ricotta cheese, maple syrup, cinnamon, vanilla, fresh raspberry, eggs, milk, unsalted butter, maple syrup, fresh raspberry

Directions:
Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml] of the ricotta mixture on each of the pita halves.
Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise.
In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture.
Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden.
Serve drizzled with maple syrup and additional raspberries.
Caramelized Pear Tart


Ingredients:
unsalted butter, sugar, pears, eggs, pear brandy

Directions:
In a sauté pan on medium, melt unsalted butter; stir in 2 Tablespoons of the sugar.
Simmer, stirring occasionally, until butter and sugar begin to turn golden brown and caramelize.
Add pear slices and cook slowly over low heat to tenderize and caramelize, stirring gently occasionally. Watch carefully to prevent burning.
Arrange caramelized pears in short crust pie shell.
Mix together eggs with the remaining sugar, cream, ground almonds and pear brandy, if using.
Pour mixture over pears.
Preheat oven to 410 degrees Fahrenheit (205 degree Celsius] .
Bake for about 25 minutes.
Rest for three to five minutes before serving.
Serve with rich custard or vanilla ice cream.
Chicken With Mustard Mascarpone Marsala Sauce (No Flour)


Ingredients:
marsala, boneless skinless chicken breasts, onion, cremini mushroom, mascarpone cheese, garlic, parsley, butter, olive oil, dry marsala wine, Dijon mustard, salt, pepper, pasta, cauliflower head, salt, pepper, butter, milk, asparagus, asparagus, olive oil

Directions:
Directions.
Preheat oven to 400.
Cut up the cauliflower and asparagus into bite sized pieces. Toss separately with the teaspoon of olive oil, salt and pepper, put cauliflower only on a sheet pan separated,do not mix the two vegetables. Roast ONLY the cauliflower for about 20 minutes.
Put roasted cauliflower in a food processor and rice to a fine texture, remember you are going for a mashed potato texture here.
Heat water, margarine, and salt to a large saucepan until boiling, then add the roasted cauliflower.
Stir in milk and flakes, stirring until desired consistency do not whip.
Once the mashed cauliflower is done, set it aside with lid on the pot until ready to serve.
On the same sheet pan as the cauliflower, put the asparagus into the oven for it's 20 minute cook time. This will cook while you prepare the Marsala Recipe below.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096#lightbox-recipe-video.
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes.
Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
Add the wine and simmer until it is reduced by half, about 4 minutes.
Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices.
This should finish about the same time as your roasted asparagus, but prior to the final 2 minutes on the chicken, turn on the burner and warm up the mashed cauliflower, and add a few pinches of the fresh parsley.
Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.
Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Serve all ingredients together.
Pairs well with Chardonnay.
Ruby Chocolate Rocky Road
Category: desserts
By Tenina Holder

The idea of rocky road is pretty much that: piles of rocky goodies all coated and glued together with chocolate that doesn't crack when you bite into it (thanks to coconut oil). So although I have used some fairly gourmet ingredients here, don't feel locked into that. Just go with what you have in the cupboard that you think will go well together!

Ingredients:
14 ounces ruby chocolate, chopped
½ cup coconut oil
1 teaspoon vanilla extract
18  shortbread cookies (such as Walkers®), coarsely chopped
½ (10 ounce) package marshmallows, cut into cubes
½ cup shelled pistachio nuts
½ cup slivered almonds
1 ½ ounces candied flowers
3 tablespoons freeze-dried raspberries
3 tablespoons coconut flakes

Directions:
Grease a small baking sheet and line it with waxed paper. Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted. Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated. Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

Prep time: 25 mins
Cook time: 5 mins
Total time: 1 hr 30 mins
Yields: 20 rocky road squares

Calories: 266.1
Fat: 17.4 g
Saturated fat: 10 g
Carbohydrates: 25 g
Sugars: 7.7 g
Dietary fiber: 0.8 g
Protein: 4 g
Cholesterol: 4.9 mg
Sodium: 72.8 mg
Single Serve Chicken Pot Pies With Fillo


Ingredients:
carrot, celery ribs, chicken broth, boneless skinless chicken breasts, garlic, onion, thyme, poultry seasoning, flour, phyllo dough, butter

Directions:
Saute minced celery, carrots, onions in 1/4 cup  butter.
Add flour and stir one minute.
Add poultry seasoning and thyme.
Slowly add broth and cream. Stir until smooth and thickened.
Add cubed cooked chicken and peas.
Ladel into individual cups.
Cover with sheets of phyllo brushing each layer with butter between additions.
Place on cookie sheet and bake at 400° for 17 minutes, or until phyllo is golden brown.
Slow Cooker Porcupine Meatballs With Peppers
Category: main-dish
By LASHER62

Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like just olive oil, basil, garlic, and a dash of salt), or with some nice crusty bread.

Ingredients:
2 pounds lean ground beef
⅔ cup uncooked white rice
½ cup milk
1  beaten egg
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon salt
1 tablespoon olive oil
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 ½ cups beef broth
½ cup red wine
1 teaspoon dried basil
½ teaspoon ground cayenne pepper
2  bay leaves
3 cloves garlic, minced
1 (16 ounce) package frozen pepper and onion stir fry vegetable blend

Directions:
Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs. Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes. Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the   over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked. About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

Prep time: 15 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 30 mins
Yields: 16 meatballs with sauce

Calories: 556.7
Fat: 24.4 g
Saturated fat: 8.7 g
Carbohydrates: 41.6 g
Sugars: 8.7 g
Dietary fiber: 5.8 g
Protein: 37.3 g
Cholesterol: 133.1 mg
Sodium: 1107.3 mg
Amish Sticky Buns, Sweet Rolls--Wow Wow Wow!


Ingredients:
sugar, water, milk, butter, sugar, salt, flour, eggs, brown sugar, butter, brown sugar, cinnamon

Directions:
Dissolve yeast and 1 tbsp sugar in warm water.
Scald milk, then add butter, sugar and salt.
Cool to lukewarm.
Add two cups flour.
Add yeast and eggs.
Stir in the remainder of the flour and knead lightly.
Let rise until double.
While dough is rising, boil all syrup ingredients for two minutes.
Divide syrup into six 8-inch square pans (or I sometimes use 3- 9x13 pans].
When dough is doubled, punch down and divide into two parts.
Roll each part (one at a time] into a 12x18-inch rectangle on a well floured board or table.
Sprinkle with brown sugar and cinnamon.
Roll up tightly, beginning at the wide side.
Cut into 1 inch slices, and lay slices on top of the syrup in the pans.
Repeat with all dough.
Bake at 375°F for 15 minutes.
Darcy's Cream of Mushroom Soup


Ingredients:
butter, onion, garlic cloves, flour, chicken broth, white wine, half-and-half cream, fresh parsley, salt, pepper

Directions:
"Melt butter in frypan.  Saute mushrooms, onion, garlic until onions are translucent.  Add flour, heat until bubbly.  Whisk in broth, wine & parsley.  Simmer for 10 minutes or more.  Add 1/2 & 1/2, heat through but don't boil.  Add salt or pepper to taste.  I don't add more salt because I use a salted chicken base for my broth."
Vegan Blended Iced Coffee


Ingredients:
soy ice cream, cinnamon

Directions:
"Combine all ingredients in a blender until smooth.  Enjoy!"
Spinach & Artichoke Stuffed Rolled Bread


Ingredients:
frozen artichoke hearts, frozen spinach, provolone cheese, asiago cheese, lemon, zest of, fresh thyme, garlic cloves, extra virgin olive oil, sesame seeds

Directions:
In a large bowl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper.
Unroll the pizza dough onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much.
Pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough.
Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Brush with EVOO and sprinkle sesame seeds over the top.
Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.
Eggplant Pasta
Category: fruits-and-vegetables
By alands18

Easy and quick pasta dish!

Ingredients:
¼ cup olive oil
2 cloves garlic, minced
1  eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can plum tomatoes with juice, chopped
1 (16 ounce) package rigatoni pasta

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl. Pour sauce over pasta.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 294.6
Fat: 8.3 g
Saturated fat: 1.3 g
Carbohydrates: 48.8 g
Sugars: 5.8 g
Dietary fiber: 5.2 g
Protein: 8.9 g
Sodium: 144.7 mg
Cream Cheese Crescents


Ingredients:
all-purpose flour, butter, cream cheese, lemon, rind of, orange, rind of, powdered sugar, egg

Directions:
For dough:
Thoroughly mix flour, butter, cream cheese, orange and lemon rinds.
Pinch off small pieces of dough, stack in bowl and refrigerate overnight.
Assembly:
In small bowl, beat egg and set aside.
Roll out dough balls into 3" circles on board liberally sprinkled with powdered sugar.
Fill with approximately 1/2 teaspoon of your choice filling.
Roll up and curve into crescent shape.
Place seam sides down on greased cookie sheet.
Brush with beaten egg.
Bake at 350 degrees F. for 20-25 minutes, however check at 15 minutes since some ovens bake somewhat faster.
Makes about 80 crescents.
Bailey's Irish Cream Blueberry Mousse


Ingredients:
lemon, juice and zest of, egg, Baileys Irish Cream, granulated sugar, unsalted butter, cream of tartar, fresh blueberries

Directions:
Chill six 8 or 9 ounce stemmed dessert glasses.
In the top of double boiler set over simmering water, whisk together lemon zest, juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar.
Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens.
Remove the double boiler from the heat and stir in the butter.
Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally.
In a small bowl, combine the remaining 4 egg whites and the cream of tartar.
Beat with an electric mixer until soft glossy peaks form.
Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form.
Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it.
fold in the remaining egg whites and 1-1/2 cups of the blueberries.
Spoon into glasses and refrigerate for 1 to 2 hours, or until set.
At serving time, garnish with the reserved blueberries.
Pasta Meat Sauce


Ingredients:
crushed tomatoes, tomato sauce, ground beef, pork sausage, onion, garlic cloves, oregano, basil

Directions:
Brown the ground beef and pork sausage together., Drain the meat., Mix together all the other ingredients., Season with oregano and basil to taste., Let simmer for about 5 minutes., Serve over pasta.
Slow Cooker Caribou Stew
Category: soups-stews-and-chili
By Margaret Spencer Kepler

Tasty slow cooker stew recipe from Western Alaska. Tailor it to your region by using beef, moose, or other local meat. Throw it in the slow cooker or on the wood stove and let it fill your home with the savory smell of warmth and comfort.

Ingredients:
½ cup all-purpose flour
2 ½ pounds moose meat, cut into cubes
1 tablespoon vegetable oil, or as needed
4 cups beef stock
3 large potatoes, peeled and cubed
4  carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 large onion, chopped
1 (14 ounce) can diced tomatoes with juice
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 ½ teaspoons dried thyme
1 teaspoon minced garlic
2  bay leaves

Directions:
Place flour in a shallow bowl; press meat into the flour to coat and shake off the excess flour. Heat vegetable oil in a large skillet over medium; cook and stir meat until browned on all sides, about 5 minutes. Transfer meat to a large slow cooker. Pour beef stock over meat in slow cooker; add potatoes, carrots, celery, onion, diced tomatoes with juice, oregano, Worcestershire sauce, thyme, garlic, and bay leaves. Gently stir mixture. Cook on Low for 8 hours.

Prep time: 20 mins
Cook time: 8 hrs 5 mins
Total time: 8 hrs 25 mins
Yields: 8 servings

Calories: 327.3
Fat: 3.5 g
Saturated fat: 0.8 g
Carbohydrates: 39.6 g
Sugars: 6.5 g
Dietary fiber: 5.6 g
Protein: 32.7 g
Cholesterol: 69 mg
Sodium: 243.2 mg
Beets in Vinegar  Sauce


Ingredients:
beets, butter, flour, vinegar, sugar

Directions:
in saucepan  cook flour and butter, stir until smooth, add slowly  vinegar  and sugar, stir until  smooth, and thick, cook a few minutes then pour over beets, cover let stand few minutes before  serving.
Old-Fashioned Lemon Pound Cake
Category: desserts
By Cookin Mama

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Ingredients:
2 cups white sugar
2 cups all-purpose flour
5  eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans. Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 loaves

Calories: 390.7
Fat: 19.4 g
Saturated fat: 4.9 g
Carbohydrates: 49.6 g
Sugars: 33.7 g
Dietary fiber: 0.6 g
Protein: 4.8 g
Cholesterol: 77.5 mg
Sodium: 39.9 mg
Chinese Five Spice Spare Ribs
Category: world-cuisine
By Evanescence#6

An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!

Ingredients:
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 teaspoon sesame oil
1 tablespoon honey
1 teaspoon Chinese five-spice powder
½ teaspoon minced garlic
½ teaspoon ground ginger
2 pounds pork short spareribs

Directions:
Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag.  Shake to mix well.  Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally. Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil. Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 5 hrs 35 mins
Yields: 2 servings

Calories: 854.6
Fat: 62.6 g
Saturated fat: 22.4 g
Carbohydrates: 11.4 g
Sugars: 8.9 g
Dietary fiber: 0.2 g
Protein: 58.7 g
Cholesterol: 239.6 mg
Sodium: 1087.5 mg
Simple San Choy Bau


Ingredients:
ground chicken, garlic cloves, water chestnuts, low sodium soy sauce, oyster sauce, sugar, scallions, lettuce leaves, oyster sauce

Directions:
Heat the oil in a wok or frying pan. Add chicken and garlic and stir-fry for 3-4 minutes, making sure to use a wooden spoon to break up any lumpy bits that form.
Reduce the heat and drain any excess liquid, then add all of the remaining ingredients except the lettuce leaves.
Trim the lettuce leaves to form a cup shape and divide the chicken mixture among them. Top with additional oyster sauce, to taste, if desired, and serve hot (with rice or, ideally, sesame noodles].
Spicy Mexican Cream Cheese Dip
Category: appetizers-and-snacks
By Jen Ciemiewicz

A budget-friendly Mexican cream cheese dip that serves many. No mayo. No sour cream. Serve with tortilla chips or crackers.

Ingredients:
cooking spray
2 (16 ounce) packages frozen corn
2 (8 ounce) packages cream cheese, softened
2 cups shredded Mexican-blend cheese
2 (4 ounce) cans diced jalapeno peppers
6 slices bacon, or more to taste
2 cups shredded Parmesan cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish. Bake in the preheated oven for 20 minutes. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 24 servings

Calories: 174
Fat: 12.3 g
Saturated fat: 7.6 g
Carbohydrates: 9.3 g
Sugars: 1.5 g
Dietary fiber: 1.1 g
Protein: 8 g
Cholesterol: 36.2 mg
Sodium: 435 mg
Lemon, Sage and Garlic Roast Chicken


Ingredients:
chicken breast halves, lemons, fresh sage, olive oil, fresh lemon juice, garlic cloves, chicken broth

Directions:
Preheat oven to 450°F.
Slide fingertips under chicken skin to loosen.
Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage] under skin on each breast.
Smooth skin over to close.
Place chicken in shallow baking pan.
Brush with oil.
Drizzle 1 teaspoon lemon juice over each breast.
Sprinkle with chopped garlic, salt and pepper.
Pour 1/2 cup broth into pan around chicken.
Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
Transfer chicken to platter.
Place baking pan atop burner.
Add remaining 1/2 cup broth.
Using back of fork, mash the garlic on the baking pan into broth and pan juices.
Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
Spoon sauce over chicken and serve.
The Healthy Pie Crust


Ingredients:
whole wheat pastry flour, unbleached flour, salt

Directions:
Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand --  Bake as directed for whatever recipe your using.
Chicken Lo Mein


Ingredients:
chicken breast halves, white sugar, soy sauce, chicken broth, chicken broth, water, ground black pepper, cornstarch, linguine, garlic, green onions

Directions:
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.