xiaoxl/recipe_data huggingface dataset:
Monkey Bread from Scratch
Category: breakfast-and-brunch
By Dianashh

Gooey, caramelized monkey bread that pulls apart effortlessly when you grab a piece! Store in an airtight container in the fridge.

Ingredients:
1 teaspoon vegetable oil, or as needed
¼ cup warm water
2 ½ teaspoons active dry yeast
1 teaspoon white sugar
3 ½ cups all-purpose flour
¾ cup milk, warmed
1  egg
3 tablespoons white sugar
2 tablespoons melted butter
1 teaspoon salt
½ teaspoon vanilla extract
1 ½ cups brown sugar
1 ½ teaspoons ground cinnamon
½ cup butter, melted

Directions:
Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil. Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes. Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes. Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls. Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 25 mins
Yields: 1 10-inch Bundt(R)

Calories: 426.8
Fat: 13.2 g
Saturated fat: 7.8 g
Carbohydrates: 71.6 g
Sugars: 37.3 g
Dietary fiber: 1.6 g
Protein: 6.2 g
Cholesterol: 48.3 mg
Sodium: 338.8 mg
Homemade Chili in a Can
Category: soups-stews-and-chili
By Abbie Jensen Whitton

This is a wonderful quick recipe that is hearty and filling! This recipe can easily be modified. I use 3 cans of beans because I love beans! You can also add water to make it more of a soup.

Ingredients:
1 pound lean ground beef
1  onion, chopped
1 tablespoon minced garlic, or to taste
½ teaspoon taco seasoning mix, or more to taste
2 (14.5 ounce) cans diced stewed tomatoes with chili seasonings
3 (16 ounce) cans chili beans, undrained
1 (15 ounce) can tomato sauce
1 (4 ounce) can diced green chilies

Directions:
Place ground beef into a soup pot over medium heat, and cook and stir until the meat is browned, breaking it up into crumbles as it cooks, about 10 minutes. Stir in onion and garlic, and cook until the onion is translucent, about 5 more minutes. Drain excess grease if necessary, and sprinkle the meat with   mix; cook the meat with the seasoning for 1 or 2 more minutes. Pour in the chili-flavored tomatoes, chili beans, tomato sauce, and diced green chilies, and stir to combine; simmer for 30 minutes to blend flavors.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 10 servings

Calories: 242.3
Fat: 6.8 g
Saturated fat: 2.2 g
Carbohydrates: 33.5 g
Sugars: 9.7 g
Dietary fiber: 8.1 g
Protein: 17.5 g
Cholesterol: 30.3 mg
Sodium: 1184.8 mg
Mushrooms in Cream Sherry Sauce


Ingredients:
butter, mushroom, butter, flour, sherry wine, paprika, butter

Directions:
Preheat oven to 375F/190°C.
Melt 2 tablespoons butter in large skillet and saute mushrooms until just cooked.  Remove mushrooms with slotted spoon and set aside.
In same pan, melt 2 tablespoons of butter and add flour to make a roux.  Stir for 1-2 minutes.  Add cream and stir to combine.  Add salt and pepper, sherry and just enough paprika to give a bit of pinkness to the sauce.  Stir until heated through.
Return mushrooms and any juice that has collected to the cream sauce.  Pour into greased baking dish.
Mix breadcrumbs with the melted butter and spread over the mushrooms.
Bake until brown and hot, about 15-20 minutes.
Ultimate Supreme Wrap


Ingredients:
flour tortilla, mayonnaise, avocado, ham, swiss cheese, roast beef, tomatoes, lettuce leaves

Directions:
Spread tortilla with mayonnaise.
Top with sliced avocado.
Layer the ham, Swiss cheese and roast beef. Add thinly sliced tomatos and lettuce leaves.
Roll up and secure with toothpick.
Hash Browns Omelet


Ingredients:
bacon, frozen hash browns, onion, green pepper, eggs, milk, cheese

Directions:
Cook bacon in heavy skillet until crisp., Remove from pan and set aside, crumble when cool., In bacon drippings in same skillet, mix potatoes, onion and green peppers., Cook over low heat until underside is crisp and brown., Blend eggs and milk and pour over potato mixture., Top with cheese and bacon., Cover., Cook over low heat until egg is done, about 20 minutes., Cut into wedges and season with salt and pepper.
Italian Chicken Cacciatore
Category: world-cuisine
By Ita

Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.

Ingredients:
¼ cup olive oil, divided
1  onion, diced
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8  chicken thighs
½ cup dry white wine
2 (14.5 ounce) cans diced tomatoes
2 teaspoons tomato paste
¼ teaspoon white sugar, or more to taste
salt and ground black pepper to taste
½ cup chicken broth, or more as needed
½ cup black olives, pitted
1 tablespoon chopped fresh parsley
1 tablespoon torn basil leaves

Directions:
Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated. Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot. Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. Stir in olives, parsley, and basil. Stir to heat through.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 520
Fat: 28.9 g
Saturated fat: 5.9 g
Carbohydrates: 21 g
Sugars: 8.5 g
Dietary fiber: 3.6 g
Protein: 35.3 g
Cholesterol: 116.7 mg
Sodium: 1083.9 mg
Chicken Andouille Gumbo
Category: soups-stews-and-chili
By Bob Cody

Sausage makes this very spicy. Can be prepared two days ahead.

Ingredients:
12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 ½ pounds okra
½ cup vegetable oil
½ cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1  green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1  bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder

Directions:
Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours. Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Prep time: 10 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 781.6
Fat: 60.8 g
Saturated fat: 15.5 g
Carbohydrates: 18.5 g
Sugars: 4 g
Dietary fiber: 4.5 g
Protein: 39.7 g
Cholesterol: 157.2 mg
Sodium: 1419 mg
Carrot and Almond Muffins


Ingredients:
carrot, brown sugar, low-fat plain yogurt, walnuts, orange, rind of, cinnamon, vanilla, self-rising flour, whole wheat flour, baking powder

Directions:
Preheat oven 180°C, grease muffin pans or line them with paper cups.
In a bowl mix well wet ingredients (carrot puree through to almond essence].
Fold in dry ingredients all at once, taking care not to overmix.
Spoon in prepared muffin pans and bake for 15-20 minutes or until top is brown and toothpick inserted in center comes out clean.
Swiss Cheese Kugel


Ingredients:
garlic juice, Worcestershire sauce, margarine, salt, pepper, swiss cheese, sour cream, margarine

Directions:
Preheat oven to 350 degrees F.
Add onion juice, Worcestershire, margarine, salt, pepper and Swiss cheese to noodles and mix well.
Add sour cream and mix thoroughly.
Pour into ungreased 9x9-inch baking dish and top with bread crumbs.
Drizzle melted margarine over the crumbs.
Bake for 1 hour.
Note: Use a 9x13-inch dish for a double recipe.
Kangaroo Kebabs


Ingredients:
tomato paste, rice vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder

Directions:
Combine all ingredients except kangaroo meat in a medium saucepan and warm through for 5 minutes over a gentle heat stirring occasionally, a few bubbles are OK but don't let it boil hard.
Remove from heat and allow to cool for 15 minutes at room temperature.
Meanwhile cut the kangaroo meat into bite size cubes for the kebabs, try to keep them fairly square.
Once the sauce mixture has cooled gently stir through the kangaroo cubes into the saucepan and refrigerate for an hour. Turn ocasionally to make sure they are evenly coated.
Thread cubes onto the skewers but leave a gap between each piece of meat for more even cooking. Leave as much of the sauce on as possible, it will help stew the meat a little and give good heat transfer with the BBQ plate.
Cook on a low-medium BBQ plate for around 2 minutes per side. I like to turn 90 degrees at a time so that is about 8 minutes total cooking time. Sometimes a piece will fail to rotate so have a fork on hand to give the bothersome pieces a little tweak.
Jigg's Dinner


Ingredients:
cabbage, turnip, carrots, potatoes

Directions:
Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.] When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
The next day, dump out the water in which the salt beef was soaking.
Place the beef in the stock pot and put enough water in just to cover the beef.
After an hour of soaking, test the water.
If it is extremely salty, dump out that water and soak the beef for another hour.
If the water is fine, fill up the pot with water and set it to boil!
The split peas that have been soaking overnight, must be drained.
Then, place the peas in the pudding bag (again make sure to wet it], tie it properly and drop in the boiling water.
Both of the puddings should take close to two hours.
Now comes the count down for the vegetables.
The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil].
Turnips& Carrots 30 minutes (1 ½ hours].
Potatoes 20 minutes (1 hour and 40 minutes].
At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
Slice the Dark Molasses Pudding.
Mash the pease pudding.
Then it's time to eat.
HINT: serve with roast of chicken, turkey or beef.
Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
Left over veggies fry up great next day as hash.
Individual Strawberry Shortcakes  by Paula Deen


Ingredients:
strawberry, sugar, all-purpose flour, baking powder, salt, sugar, butter, half-and-half, half-and-half, sugar

Directions:
In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.
Set aside until time to serve.
In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.
Then pulse in the cold butter cubes until a coarse meal is formed.
Turn the flour mixture out into a large mixing bowl and make a well in the center.
Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough.
Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.
Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits.
Transfer the biscuits to a parchment paper lined baking sheet.
Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar.
Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
Remove from the oven and let cool slightly.
Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.
Garnish with more strawberries.
Crock Pot Beef Sandwiches Au Jus


Ingredients:
rump roast, sugar, dried oregano leaves, beef broth, beer, garlic cloves

Directions:
Trim any huge amounts of fat from the beef.  Place beef in slow cooker., Place dry onion soup mix, sugar, oregano, broth, beer and garlic in crock pot., Cover and cook on LOW setting for 8 to 10 hours, or HIGH for 5 hours., Slice or shred beef, and place meat on sliced sandwich rolls., Serve with the meat juices for dipping the sandwiches.
Strawberry Mousse


Ingredients:
nonfat milk, frozen whole strawberries, confectioners' sugar, lemon juice

Directions:
Beat contents of both envelopes from package of topping mix with milk until firm peaks form, about 3 minutes.
In another bowl, with fork, mash strawberries with sugar and juice until chunky sauce forms.
Add mixture to whipped topping; beat until well combined, 1 minute.
If desired, layer with preserves in 6 (1-cup] glasses.
Chill.
Garnish with additional whipped topping and strawberries, if desired.
Texas Caviar with Avocado
Category: appetizers-and-snacks
By Kim Lawn

A delicious party dip with beans, tomatoes, onions, and lots of diced avocado.  A variation on 'Texas Caviar'; one bite and you won't leave the bowl.  Serve with 'scoop' tortilla chips.

Ingredients:
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2  tomatoes, chopped
1  medium sweet onion, chopped
½ cup chopped jalapeno peppers
8 fluid ounces Italian dressing
cayenne pepper to taste
2  avocados - peeled, pitted, and chopped

Directions:
In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 32 servings

Calories: 65.5
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 6.2 g
Sugars: 1.1 g
Dietary fiber: 1.9 g
Protein: 1.7 g
Sodium: 204 mg
Interesting cheese-on-toast (Pizza toast)


Ingredients:
tomato puree, tomato paste, cheese, ham, mixed herbs

Directions:
Grill one side of the bread (crust side] until it's whatever colour you like toast to be.
Very lightly grill the other side, toast should be slghtly firm, but not yet browned.
Spread the tomato puree over the lightly toasted side.
Add the toppings- cheese last.
Sprinkle a pinch of mixed herbs over each slice.
Place under the grill again and grill until the cheese is bubbling.
Black Bean and Tomato Soup
Category: soups-stews-and-chili
By judy2304

This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.

Ingredients:
1 (15 ounce) can black beans, undrained
1 cup low-sodium chicken broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup plain yogurt  (Optional)
4 teaspoons lime juice
2 teaspoons ground cumin
¼ teaspoon red pepper flakes  (Optional)
2 tablespoons chopped fresh cilantro

Directions:
Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth. Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 236.6
Fat: 1.5 g
Saturated fat: 0.5 g
Carbohydrates: 42.3 g
Sugars: 2.5 g
Dietary fiber: 15.9 g
Protein: 15.7 g
Cholesterol: 2.2 mg
Sodium: 1142.6 mg
Chocolate and Peanut Butter Thumbprint Cookies


Ingredients:
granulated sugar, milk, vanilla extract, salt, powdered sugar, milk, vanilla extract

Directions:
HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.
Air Fryer Chicken Katsu
Category: world-cuisine
By Bibi

I was surprised how quickly this came together! Using a purchased tonkatsu or barbecue sauce makes this easy, too!  Great for an after school snack, or for a main dish for 2 or 3. The Japanese panko crumb crust is crunchy and satisfying, and it's real food!

Ingredients:
1 large egg
salt to taste
1 cup panko bread crumbs
¾ pound chicken breast cutlets
avocado oil cooking spray
1 tablespoon barbecue sauce  (Optional)
1 tablespoon chopped green onions  (Optional)

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C) according to the manufacturer's recommendations. Beat egg and salt lightly in a shallow bowl or a small casserole dish. Place panko bread crumbs on a plate. Dip each cutlet into egg mixture, allowing excess to drip back into the bowl. Turn cutlets in panko bread crumbs so both sides are coated well, pressing the cutlets gently into the crumbs. Set on a piece of parchment paper. Spray each side with cooking spray and place in the basket of an air fryer. Air-fry for 5 minutes, turn, and air-fry for an additional 4 minutes. Serve with barbecue sauce and garnish with green onions.

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

Calories: 411.2
Fat: 13.3 g
Saturated fat: 3.8 g
Carbohydrates: 40.8 g
Sugars: 2.3 g
Dietary fiber: 0.1 g
Protein: 42.8 g
Cholesterol: 188.8 mg
Sodium: 545.4 mg
Shchi - Russian Cabbage Soup


Ingredients:
green cabbage, garlic cloves, potatoes, onions, tomatoes, radishes, leek, carrot, bay leaves, butter, black peppercorns, caraway seed, sour cream, dill, parsley

Directions:
Core and shred the green cabbage.
Peel and chop the garlic.
Peel and chop the potatoes into large chunks.
Peel and chop the onions.
Wash and chop the tomatoes.
Peel and dice the radishes.
Wash and slice the leek into thin circles.
Peel and grate the carrot.
Melt the butter in a large pot or pan.
Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
Add beef stock (vegetable stock or water] and bring to a boil.
Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
Remove and discard bay leaves.
Finely chop dill and/or parsley.
Ladle into bowls.
Add a dollop of sour cream (or smetana] on top and sprinkle with chopped dill and/or parsley.
Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
Pumpernickel or rye bread and butter make a great side.
Refrigerate any leftovers.
Fruity Spinach Salad


Ingredients:
cantaloupe, fresh spinach, fresh mushrooms, red onion, green grape, sugar, vinegar, onion, pepper, poppy seed, pecans

Directions:
Cut melon half in 1/2 inch rings, then into 1 inch pieces;place in a bowl.
Add spinach, mushrooms, onion and grapes.
Chill for at least 2 hours.
Place sugar, orange juice, vinegar, onion, orange peel and pepper in a blender, cover and blend until smooth.
With blender running, gradually add oil until slightly thickened.
Stir in poppy seeds.
Cover and chill.
Just before serving, pour dressing over salad and toss.
Top with pecans.
Roasted Tomato Soup With Basil


Ingredients:
tomatoes, onion, garlic cloves, olive oil, fresh thyme leaves, salt, pepper, fresh basil leaves, crouton

Directions:
Halve each tomato, cut out stem, peel  garlic, peel onion and cut it in quarters.
Place tomatoes, garlic and onion in a greased 15"x10" x 1 "inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
Bake at 400°F for 25-30 minutes or until tender;  stirring once. Cool slightly.
In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.
Toasty Baked Onion Dip


Ingredients:
sweet onions, mayonnaise

Directions:
Preheat oven to 350. Mix onions, cheddar cheese, mayo, bacon bits and hot pepper sauce until well blended.
Spoon into lightly greased 1-quart baking dish or 9"-inch pie plate. Sprinkle with Parmesan cheese.
Bake 15 minutes or until lightly browned and bubbly. Serve as a hot dip with crackers.
Make Ahead: Dip can be assembled ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
Peanut Butter & Banana Oatmeal Cookies (Egg-Free, Milk-Free)


Ingredients:
bananas, peanut butter, brown sugar, quick-cooking oats, flour

Directions:
Preheat oven to 350°F.
In a medium bowl, mash bananas with the back of a fork.  Stir in peanut butter and brown sugar.  Then stir in oats and flour until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls.  Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
Quick Chicken


Ingredients:
olive oil, skinless chicken thighs, shallots, yellow sweet pepper, garlic, oyster sauce, chili sauce, apple cider vinegar

Directions:
spray large heavy frypan with veggie spray.
Heat and add olive oil.
Add chicken legs and brown, set aside.
Add to frypan, shallots, all peppers, and garlic cloves, stir and cook until lightly browned.
Add vinegar, oyster sauce and chilli sauce.
Bring to boil, add chicken legs, reduce heat, simmer for 5 minutes.
Season with salt and pepper.
Add yellow beans and simmer for 8 to 10 minutes or until the chicken juices run clear.
Serve hot, alone or with brown rice.