xiaoxl/recipe_data huggingface dataset:
Olive Pecan Spread
Category: appetizers-and-snacks
By Laura Hager Hansgen

This delicious spread is a hit with everyone. Even people, like me, who don’t care for green olives absolutely love it. This is my most requested recipe. Try it! You won’t be disappointed.

Ingredients:
8 ounces cream cheese, softened
½ cup mayonnaise
1 (5 ounce) jar sliced green olives, drained
1 cup coarsely chopped pecans

Directions:
Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 cups

Calories: 208.1
Fat: 21.9 g
Saturated fat: 6 g
Carbohydrates: 2.2 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 2.5 g
Cholesterol: 24.3 mg
Sodium: 388 mg
KC's Smoked Brisket
Category: everyday-cooking
By Kevin...lost

Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty.

Ingredients:
5 pounds beef brisket, trimmed of fat
3 tablespoons mustard, or as needed
2 tablespoons brisket rub (such as Fiesta®), or as needed

Directions:
Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight. Remove brisket from the refrigerator and bring to room temperature. Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions. Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours. Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

Prep time: 10 mins
Cook time: 6 hrs 15 mins
Total time: 14 hrs 55 mins
Yields: 12 servings

Calories: 245.5
Fat: 16.3 g
Saturated fat: 6.2 g
Carbohydrates: 0.7 g
Dietary fiber: 0.2 g
Protein: 22.4 g
Cholesterol: 76.9 mg
Sodium: 556.3 mg
Zucchini and Pine Nut Bruschetta


Ingredients:
garlic cloves, olive oil, olive oil, pine nuts, garlic cloves, baby eggplants, tomatoes, zucchini, kalamata olives, sultanas, red wine vinegar, fresh basil, fresh flat-leaf parsley

Directions:
Trim the ends from the bread stick, cut the bread into 1 cm slices and grill or toast the bread on both sides until it is lightly browned; rub the garlic halves over one side of each slice of toasted bread and brush lightly with olive oil.
Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes.
Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool.
Add the basil and parsley and stir until it is well-combined with the other ingredients.
Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.
Broccoli Salad


Ingredients:
broccoli, bacon, cashews, raisins, red onion, mayonnaise, Splenda sugar substitute, apple cider vinegar

Directions:
Mix broccoli, bacon, cashews, raisins and onions in a large bowl., In a second bowl, stir mayonaise, sugar, and vinegar together., Pour dressing over vegetables and chill for 24 hours.
Lasagna Roll Ups II
Category: world-cuisine
By GNelson

Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!

Ingredients:
1 pound ground beef
¼  white onion, chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
3 tablespoons white sugar
18  lasagna noodles
1 (15 ounce) container ricotta cheese
1  egg, beaten
2 tablespoons chopped fresh parsley
¾ cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese, or as needed
¼ cup grated Parmesan cheese

Directions:
Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish. Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl. Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese. Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 9 servings

Calories: 524.1
Fat: 22 g
Saturated fat: 11.2 g
Carbohydrates: 47.9 g
Sugars: 9.9 g
Dietary fiber: 2.9 g
Protein: 34.6 g
Cholesterol: 98.3 mg
Sodium: 898.3 mg
Quick Vegetable Soup from Williams Sonoma


Ingredients:
olive oil, unsalted butter, yellow onion, baking potato, carrots, broccoli, dried thyme, bay leaf

Directions:
In a large saucepan, heat the oil over medium heat.  Add the onion.  Saute until it begins to soften, 3-5 minutes.  Add all the vegetables, the stock, and herbs.  Bring to a boil.  Reduce the heat to medium-low and simmer until the vegetables are tender, 15-20 minutes.
Discard the bay leaf.  Season to taste with salt and pepper.  Ladle into bowls and serve.
Beer-Infused Belgian Waffles


Ingredients:
flour, brown sugar, baking powder, salt, beer, evaporated milk, butter, eggs, vanilla, honey, sugar

Directions:
Whisk together dry ingredients, except pearl sugar.
Whisk together wet ingredients.
Combine wet and dry ingredients.
Pour batter into waffle iron, one at a time, then quickly sprinkle a handful of pearl sugar over the top before closing the top.  This will evenly caramelize the sugar throughout the waffle.
These will cook sooner than the ordinary waffle because of the pearl sugar.  Watch them closely and don't let the iron automatically tell you when they're done.  This will result in over-caramelized (possibly burnt] sugar and an astringent aftertaste.
5 Layer Peach Cobbler Coffee Cake!


Ingredients:
brown sugar, all-purpose flour, quick oats, butter, sugar, butter, eggs, sour cream, vanilla extract, all-purpose flour, baking powder, baking soda, salt, powdered sugar, milk

Directions:
Preheat oven to 350°; grease a 13x9-inch baking pan.
Stir together all filling ingredients in medium bowl and set aside for now.
Combine all topping ingredients in medium bowl until it resembles coarse crumbs; set aside.
Combine the sugar and 1 cup butter in a large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (2-3 minutes].
Add eggs, the sour cream and vanilla extract.
Continue beating, scraping bowl often, until well mixed (1 or 2 minutes].
Add all the remaining coffee cake ingredients.
Continue beating and scraping the bowl often, until smooth (1-2 minutes].
Spread half the batter into pan.
Spread peach filling over batter.
Drop spoonfuls of remaining batter over filling (do not spread].
Sprinkle with topping.
Bake 60-70 minutes or until toothpick in center comes out clean.
Cool 15 minutes.
Stir together powdered sugar and enough milk in small bowl for glazing consistency.
Drizzle over the cooled coffee cake.
Tropical Snow Drops


Ingredients:
butter, shortening, sugar, baking soda, eggs, vanilla, flour, coconut, salt

Directions:
preheat oven to 375., beat butter and shortening on medium speed for 30 seconds., Add sugar, baking soda and salt., Beat in eggs, vanilla, flour, fruit bits, coconut and nuts., Drop by teaspoons on ungreased cookie sheet., Bake 9-11 minutes., Transfer to wire rack.
Chile-Chicken Enchiladas


Ingredients:
monterey jack cheese, sour cream, green chilies, flour tortillas, cheddar cheese, green onions, salsa

Directions:
Heat oven to 350°F
Spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch (3-qt.] glass baking dish. In a medium bowl, stir together chicken, Monterey jack cheese, sour cream, and chiles.
Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla;arrange seam side down, in baking dish. Top enchiladas with remaining enchilada sauce.
Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 35 minutes. Remove foil; bake 5-10 minutes longer or until hot and cheese is melted.
Pot O' Gold Scones


Ingredients:
white whole wheat flour, baking powder, baking soda, salt, brown sugar, golden raisins, walnuts, pecans, butter, milk, half-and-half, vanilla extract, eggs

Directions:
TOPPING:.
coarse white (sparkling] sugar, optional
Preheat the oven to 375°F Lightly grease an 8-wedge scone pan, or line a large baking sheet with parchment paper.
TO MAKE DOUGH:
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and fruit/nuts.
Cut the butter into pats, and work it into the dry ingredients to make an unevenly crumbly mixture.
In a medium-sized measuring cup, whisk together the orange juice, milk or half and half, vanilla, and eggs.
Reserve out 1 tablespoon of the mixture, then add the remainder to the dry ingredients all at once, mixing just until the dough comes together.
Press the dough into the cups of the scone pan, filling them all the way. Or, using a muffin scoop or spoon, drop the dough by 1/4-cupfuls onto the prepared baking sheet, leaving about 1 1/2 inches between the scones. Brush with the reserved 1 tablespoon of the milk mixture, and sprinkle the tops with coarse white sugar.
TO BAKE THE SCONES:
Bake the scones for 20 to 22 minutes, until they're starting to brown on top. Remove them from the oven, and serve warm, with jam and butter; or with fruit curd and English clotted cream or double Devon cream.
To serve later, reheat scones, wrapped loosely in aluminum foil, for 8 to 10 minutes in a 350°F oven.
Yield: 8 wedge-shaped scones from a scone pan, or 12 round drop scones.
Cheeseburger Meatloaf


Ingredients:
American cheese, egg, tomato juice, onion, Worcestershire sauce, garlic powder, ground black pepper, lean ground beef, chopped tomato, fresh parsley

Directions:
Preheat oven to 350*.
Cut each of three cheese slices into four strips; set aside.
In a large bowl combine egg and tomato juice; stir in oats, onion, Worcestershire sauce, bouillon granules, garlic powder and pepper.
Add ground meat; mix well.
In a shallow baking dish shape half of the meat mixture into an 8x4-inch loaf.  Make a 1/2 inch indentation down center of meat mixture.
Arrange cheese strips in indentation.
Shape remaining meat mixture over chees strips, pinching edges to seal.
Bake about 1 hour or until done (160*F].  Cut remaining cheese slices in half diagonally.  Place on top of meat loaf.  Bake until cheese is melted.
If desired, garnish with tomato and parsley.
Deviled Pickled Eggs
Category: appetizers-and-snacks
By Kathy Van Pelt

These are very very good.

Ingredients:
1 (16 ounce) can sliced beets, drained with liquid reserved
1 cup white sugar
¾ cup distilled white vinegar
10  whole cloves
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2  bay leaves
12  hard-boiled eggs, peeled
¼ cup mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon prepared yellow mustard

Directions:
Measure 1 cup beet juice from reserved juice. Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid. Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

Prep time: 20 mins
Cook time: 5 mins
Total time: 3 days
Yields: 12 servings

Calories: 190.5
Fat: 9.1 g
Saturated fat: 2.2 g
Carbohydrates: 20.8 g
Sugars: 19.4 g
Dietary fiber: 1 g
Protein: 6.8 g
Cholesterol: 213.7 mg
Sodium: 462.6 mg
Savory Slow Cooker Beef Tips
Category: everyday-cooking
By Kathleen

A few minutes to prepare this yummy dinner that the family will eat right up!! Serve over rice.

Ingredients:
2 pounds beef stew meat
2 (10.75 ounce) cans  cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix
1  onion, minced
2  garlic cloves, minced
1 (8 ounce) package sliced cremini mushrooms
1 cup ginger ale

Directions:
Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef. Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 338.2
Fat: 14.7 g
Saturated fat: 4.7 g
Carbohydrates: 18.4 g
Sugars: 6.9 g
Dietary fiber: 1.8 g
Protein: 31.8 g
Cholesterol: 79.8 mg
Sodium: 1150.4 mg
Cottage Cheese Bread - Abm


Ingredients:
water, cottage cheese, olive oil, egg, white sugar, baking soda, salt, bread flour, active dry yeast

Directions:
Add the ingredients to your bread machine in the order suggested by the manufacturer, and start.
Add more bread flour if the dough seems too sticky.
Grandma's Honey Bun Cake
Category: desserts
By Drea

Sooo bad for you, but tastes sooo good. My family loves this cake; it tastes just like a honey bun.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 cup sour cream
4  eggs
⅔ cup vegetable oil
1 cup brown sugar
3 ½ teaspoons ground cinnamon
3 cups confectioners' sugar
¾ cup milk
2 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 9x13-inch baking pan. Combine cake mix, sour cream, eggs, and oil in a bowl. Beat with an electric mixer for 3 minutes. Pour half of the batter into the prepared baking pan. Mix brown sugar and cinnamon together in a small bowl. Sprinkle over batter in the pan. Carefully pour the remainder of the batter over the cinnamon-sugar layer. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Mix confectioners' sugar, milk, and vanilla together in a bowl. Poke holes in the hot cake with a fork and pour sugar mixture over the top of the cake. Let cake cool completely before serving, about 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 16 servings

Calories: 416.8
Fat: 17.3 g
Saturated fat: 4.4 g
Carbohydrates: 62.9 g
Sugars: 50.1 g
Dietary fiber: 0.6 g
Protein: 3.9 g
Cholesterol: 54.4 mg
Sodium: 246.3 mg
Hungarian Cream Cheese Cookies With Prune Lekvar


Ingredients:
cream cheese, flour, butter, prune jam

Directions:
Cream together the cream cheese and butter.
To this, add the flour - in small portions by hand.
When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth]
Refrigerate for about 1 hour.
Roll out to about 1/4 inch thick on a floured surface.
Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
Bring together opposite corners and pinch and fold over.
Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn].
While still warm, role in powdered sugar and let cool.
Once cooled, repeat the powdered sugar coating once more.
You can use any flavor lekvar or even an almond paste.
It just has to be really thick so it doesn't run while baking.
Vegetarian Curry Samosas With Tamarind Dip


Ingredients:
potatoes, carrots, green peas, cilantro, potato, cauliflower, garlic, curry powder, salt, black pepper, cornstarch, water, baking powder, tamarind juice, honey, fresh cilantro, pepper

Directions:
For the Wraps.
Whisk all ingredients in a bowl to form a batter.
The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
Coat a 10 inch non-stick pan very lightly with coconut oil.
Ladle in 1/3 cup of batter and swirl around the pan.
Cook until firm to handle.
Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
For the Tamarind Dip.
Whisk all ingredients in a bowl.
Set aside until ready to serve.
For the Samosas.
Wash, and peel all vegetables.
Boil potatoes until soft enough for mashing.
While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
Blanch the chopped vegetables and the green peas for about a minute. Drain.
When, the potatoes are done, transfer them to a bowl and mash.
Fold in the blanched vegetables and chopped cilantro.
Season with aloo bhaji, salt, and pepper.
Lay a piece of the prepared wraps onto a working surface and cut into half.
Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
Drain on paper towels.
Serve with the tamarind dipping sauce.
Taco Pasta Salad
Category: salad
By mssyann8

Two favorite salads meet in this fun side dish - a taco and pasta salad perfect for parties.

Ingredients:
2 cups spiral pasta
1 pound ground beef
1 (1.25 ounce) package taco seasoning
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded Cheddar cheese
½ cup chopped onion
½ cup French salad dressing
1 (7 ounce) bag corn chips
2 tablespoons sour cream

Directions:
Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir   into beef mixture; cool. Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 618.3
Fat: 38.4 g
Saturated fat: 11.7 g
Carbohydrates: 46.4 g
Sugars: 6.4 g
Dietary fiber: 3.5 g
Protein: 22.8 g
Cholesterol: 68.3 mg
Sodium: 980.4 mg
Karen's World Famous Meatloaf!


Ingredients:
hamburger, egg, oatmeal, onion, green pepper, milk, oregano, Worcestershire sauce, salt, pepper, ketchup, mustard

Directions:
Mix all thoroughly., Shape into loaf., Top with ketchup and grated cheese. Use american or velveeta., Bake at 375 F for 1 hour.
Sweet Yogurt Shake (Tara)


Ingredients:
plain low-fat yogurt, brown sugar

Directions:
"Blend ingredients in a blender until smooth."
Grilled Marinaded Lemon Chicken (SKF).


Ingredients:
chicken, olive oil, lemon, lemon, zest of, Dijon mustard, dried thyme, salt, black pepper

Directions:
Mix all ingredients together, except the chicken.
Place chicken in a gallon Ziploc bag, pour marinade into bag and seal tightly.
Mix and put into the refrigerator.  Marinate for at least 3 hours or overnight.
30 minutes before grilling, remove chicken from the refrigerator and to get closer to room temperature.
On a hot grill or grill pan, add the chicken and grill 3-4 minutes per side, or until cooked completely,.
Tomato Zucchini Bake


Ingredients:
tomatoes, zucchini, onion, garlic cloves, butter, cracked black pepper

Directions:
Lightly grease a small casserole dish.
Place a layer of zucchini on the base followed by a layer of tomatoes.
Grind pepper over tomatoes, sprinkle with diced onion, garlic and herbs, add basil if available.
Repeat the process until all ingredients are used, ending in a layer of tomatoes.
Place in microwave and cook on medium high until zucchini is slightly tender.
Sprinkle with bread (or rice] crumbs and dot with butter. Several slices of tomatoes can also be placed on top of crumbs for decoration.
Place in a hot oven until crumbs are browned.
Heather's Crawfish Etouffee
Category: soups-stews-and-chili
By Heather W.

I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!

Ingredients:
2 cups long grain white rice
4 cups water
½ cup margarine
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup water, or as needed
salt and black pepper to taste
cayenne pepper to taste
1 pound peeled crawfish tails

Directions:
Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed. While the rice is cooking, melt the margarine in a large skillet over medium heat.  Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes.  Stir in the garlic, and cook for a minute. Mix in the cream of mushroom soup and water.  Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally.  Water can be added to thin as needed.  Serve over rice.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 703.3
Fat: 28.8 g
Saturated fat: 5.3 g
Carbohydrates: 84.7 g
Sugars: 3.8 g
Dietary fiber: 2.4 g
Protein: 24.4 g
Cholesterol: 121.4 mg
Sodium: 855.9 mg
Celery Stuffed With Smoked Gouda and Sun-Dried Tomatoes


Ingredients:
mayonnaise, buttermilk, paprika, smoked gouda cheese, sun-dried tomato packed in oil, celery, Tabasco sauce

Directions:
Note:
Use 24 small inner celery stalks with leaves(from about 3 bunches of celery].
Whisk mayonnaise, buttermilk and paprika in small bowl to blend.
Mix in cheese and tomatoes.
Season mixture with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.].
Fill cavity of celery stalks with cheese mixture.
Kung Pao Chicken (Martin Yan)


Ingredients:
oyster sauce, cornstarch, boneless skinless chicken, black vinegar, chicken broth, dry sherry, hoisin sauce, soy sauce, sugar, garlic, celery, red bell pepper, bamboo shoots, water, roasted peanuts

Directions:
Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
In another bowl, combine all sauce ingredients.
Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
Return chicken and chiles to wok; stir-fry 1 minute.
Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.