xiaoxl/recipe_data huggingface dataset:
Olive-Nut Spread


Ingredients:
cream cheese, walnuts, milk

Directions:
Mix all ingredients together., Refrigerate until set., Serve w/ crackers., Great when used as a spread for finger sandwiches as well.
Zesty Spaghetti Sauce With Sausage


Ingredients:
lean ground beef, pork sausage, stewed tomatoes, celery, onion, green pepper, garlic cloves, oregano, parsley, bay leaf, sugar, seasoning salt, chili powder, red cayenne pepper, parmesan cheese

Directions:
In two separate skillets or pots, brown the sausage and ground beef, and break into bite-sized chunks. Do not brown sausage and beef in the same skillet, or all the meat will taste like sausage. Drain grease well, then combine into a large stew pot and set aside.
While the meat is browning, chop all veggies into coarse pieces. Add to stew pot with all other ingredients except the parmesan cheese.
Simmer sauce over medium heat, stirring occasionally, for about 2 hours or until celery is tender. I recommend covering the pot with splatter guard to prevent splatter, but do not use a lid as the steam needs to escape.
In last 10 minutes of cooking, remove bay leaf, stir in the parmesan cheese to thicken the sauce. Use more or less to desired thickness.
Easy One-Pot Chicken Alfredo
Category: main-dish
By Kim

A lightened up, quick-and-easy interpretation of chicken Alfredo! Made all the better by using only one pot!

Ingredients:
2 tablespoons vegetable oil
2  boneless, skinless chicken breasts, cut into 1-inch cubes
1 large onion, diced
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups unsweetened almond milk
1 teaspoon dried basil
¾ teaspoon dried oregano
1 pinch ground nutmeg
16 ounces tricolor rotini pasta
1 cup grated Parmigiano-Reggiano cheese, or more to taste
¼ cup Greek yogurt

Directions:
Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine. Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally. Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 489.2
Fat: 12.8 g
Saturated fat: 4.2 g
Carbohydrates: 65.4 g
Sugars: 6.5 g
Dietary fiber: 3.5 g
Protein: 26.6 g
Cholesterol: 38.7 mg
Sodium: 538.8 mg
Piping Hot Lemon Ginger Tea


Ingredients:
lemon juice, gingerroot, lemongrass, dried rosemary, water, soft brown sugar

Directions:
Pound peeled ginger root, chopped lemon grass, dried rosemary and licorice slice in a stone pounder.
Add water and pounded ingredients into a ceramic cooking pot.
Bring the water to broil.
Add in dried chrysanthemum flowers.
Cover with lit. Turn down the fire and simmer for 5 minutes.
Turn off fire. Steep for 15 minutes.
Strain the tea with a muslin bag.
Dissolve all brown sugar to it.
Add lemon juice and wait for for 5 minutes before enjoy the tea.
Carrot Sweet Potato Muffins
Category: bread
By Sarah C

Not super sweet, but just sweet enough, and you can barely discern the oats. Excellent as a side dish. Enjoy!

Ingredients:
1 cup white whole wheat flour, sifted
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon  (Optional)
2 (4 ounce) jars sweet potatoes baby food
⅔ cup vegetable oil
½ cup honey
1 (4 ounce) jar carrot baby food
2  eggs
2 tablespoons brown sugar, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, oats, baking soda, and cinnamon together in a bowl. Mix sweet potatoes, oil, honey, carrots, eggs, and brown sugar together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 dozen muffins

Calories: 247.4
Fat: 13.6 g
Saturated fat: 2.2 g
Carbohydrates: 29.9 g
Sugars: 15 g
Dietary fiber: 2.6 g
Protein: 3.6 g
Cholesterol: 31 mg
Sodium: 126.8 mg
Magic Squares


Ingredients:
graham cracker crumbs, sweetened condensed milk, unsweetened coconut, walnuts, margarine

Directions:
Preheat oven to 350°F.
Boil margarine in the microwave for about 5 seconds.
In a rectangular square pan, mix graham wafer crumbs and melted margarine and press evenly and firmly over the bottom.
Pour condensed milk evenly over the base.
Sprinkle the chocolate chips, coconut, and walnuts evenly in layers on top of the milk.
Bake for about 15-20 minutes.
Take pan out and let it cool on counter for about 45 minutes, and then cut into squares and refrigerate.
Chocolate Covered Bacon Strips
Category: meat-and-poultry
By Denise

This is the perfect marriage. The sweetness of chocolate and the saltiness of bacon. What could be better?

Ingredients:
12 slices thick-cut bacon
12 wooden skewers
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet. Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack. Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely. Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval. Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 skewers

Calories: 126.1
Fat: 9.1 g
Saturated fat: 4 g
Carbohydrates: 9 g
Sugars: 7.6 g
Dietary fiber: 0.8 g
Protein: 4 g
Cholesterol: 10.1 mg
Sodium: 213.3 mg
Apple Sugar


Ingredients:
apple, granulated sugar

Directions:
Preheat oven to 200F, spray a cooling rack with non-stick spray.
Spread out the peels in one layer on the rack and place in the oven.
Bake until dry and brittle, about 2 hours. Let cool.
In a coffee or spice grinder, combine driend peels and sugar and process until fine and powdery. Store in an airtight container.
Sweet Potato Salad (Slada Batata Hilwa) -Moroccan


Ingredients:
olive oil, sweet potato, ground ginger, ground cumin, paprika, salt, green olives, lemon, rind of, lemon, flat leaf parsley

Directions:
Saute onions in 2 tbsp of oil until golden.
Add the cubed sweet potato to the pan and just barely cover it with a little water.
Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
Let cool to room temperature.
Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!
Spinach Pie


Ingredients:
butter, flour, bacon, onion, eggs, heavy cream, dried basil, dried thyme, salt, fresh ground pepper, frozen chopped spinach

Directions:
Heat oven to 350 degrees.  Butter and flour 9-inch tart pan with removable bottom.
Saute bacon and onion in small skillet over medium heat until bacon is crisp and onion golden, 5-7 minutes.
Whisk eggs, cream, basil, thyme, salt, and pepper to taste in medium mixing bowl.  Squeeze liquid from spinach.  Stir spinach, bacon, and onion into egg mixture.  Spread evenly in prepared pan and place pan on baking sheet.
Bake until knife inserted into center comes out clean, about 25 minutes.  Remove side of pan and cut pie into 8 wedges.  Transfer to serving platter.  Serve hot.
Backyard Grape Jam


Ingredients:
concord grapes, water, sugar, honey, lemon juice

Directions:
Cook grapes 20 minutes in ½ cup water until mushy and falling apart.
Pass through a food mill, discarding skins and seeds.
Bring pulp to a boil and add sugar and honey.
Cook at a low boil until thickened, stirring regularly, about 15-20 minutes.
Add lemon juice and pectin, raise the heat and cook at a hard boil for 3 minutes.
Ladle into jars and can in a water bath (10 minutes per 1/2 pint or pint jar].
Do-Ahead Mashed Potatoes


Ingredients:
potatoes, milk, butter, margarine, salt, pepper

Directions:
Scrub potatoes.
Leave skins on, if desired, or peel thinly and remove eyes.
Cut into large pieces.
Heat 1 inch water (salted if desired] to boiling in 3-quart saucepan; add potato pieces.
Cover and heat to boiling; reduce heat.
Cook covered 20 to 25 minutes or until tender; drain.
Shake pan gently over low heat to dry potatoes.
Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
Measure out 1/4 cup of the milk mixture; cover and refrigerate.
Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition.
(Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.] Beat vigorously until potatoes are light and fluffy.
Spray 2-quart casserole with cooking spray.
Spoon potatoes into casserole.
Bake immediately, or cover and refrigerate up to 24 hours.
Heat oven to 350 degrees.
Pour reserved milk mixture over potatoes.
Bake uncovered 40 to 45 minutes or until potatoes are hot.
Just before serving, stir potatoes.
Variation: Love garlic?
Peel and finely chop 1 or 2 cloves and add to the potatoes before mashing.
Mini Meatloaves, With Bacon, Onions, Dates!


Ingredients:
dried dates, ground beef, onions, egg, Worcestershire sauce, butter

Directions:
Position racks in the top and bottom thirds of the oven and preheat to 375°.
In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate.
Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper.
Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
Meanwhile, on another baking sheet, toss the sliced onions with the melted butter and season with salt. Spread out evenly.
Bake on the lower rack, stirring occasionally, until golden, about 30 minutes.
Serve the meatloaves with the onions scattered over the tops.
Kurdish Baked Fish


Ingredients:
butter, margarine, lemon juice, salt, pepper, fresh parsley, lemon

Directions:
Combine the melted butter and ¼ cup of lemon juice in a mixing bowl.
Dip each fish fillet in butter mix and arrange it in the baking dish.
Sprinkle fillet with salt, pepper, and parsley.
Arrange lemon slices over fillets.
Bake at 350 F for 30 minutes or until fish flakes easily when tested with a fork.
Sous Vide Flat Iron Steaks


Ingredients:
extra virgin olive oil, ground mustard

Directions:
Set immersion circulator (water bath] to 125°F (for medium rare].
Whisk together vinegar, olive oil, granulated garlic and ground mustard.
Place this mixture and steaks into a bowl and marinate for 30 minutes.
Remove steaks from marinade and individually vacuum seal in a bag.
Place sealed bags into the water bath and cook for 2-3 hours.
Heat your grill to high and grill steaks for no more than 1-2 minutes per side.
Season to taste with salt & pepper.
Note: Once steaks are individually vacuum sealed they can be either frozen or refrigerated for a few days until ready to use.
Butter Pecan Sweet Potato Crunch


Ingredients:
sweet potatoes, evaporated milk, sugar, eggs, cinnamon, vanilla, pecans, butter, margarine

Directions:
Preheat oven to 350 degrees F.  In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla.  Pour sweet potato mixture into greased 13 x 9 cake pan.
Sprinkle dry cake mix on top.  Cover with chopped pecans.  Drizzle melted butter or margarine on top of pecans.
Bake for approximately 1 hour, or until center is firm.  Chill well.  Cut into squares.  Serve with whipped topping.
Mushroom and Black Bean Quesadillas
Category: world-cuisine
By Stefanie

This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!

Ingredients:
2 tablespoons olive oil
1 cup sliced fresh mushrooms
½ cup chopped onion
1 cup rinsed and drained canned black beans
2 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
2  whole wheat tortillas
¾ cup shredded mozzarella cheese
2 tablespoons lime juice  (Optional)
¼ cup salsa, or to taste  (Optional)

Directions:
Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more. Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

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

Calories: 472.1
Fat: 21.5 g
Saturated fat: 6.4 g
Carbohydrates: 56 g
Sugars: 4.2 g
Dietary fiber: 12.6 g
Protein: 23.9 g
Cholesterol: 27.1 mg
Sodium: 1225.7 mg
Green Tea Acai Smoothie Bowl


Ingredients:
banana, frozen blackberrie, black currants, yogurt, berries

Directions:
Brew your Skinny Tea at about 80C and leave it to steep and cool., Add all the ingredients to a blender and whizz it up for about 1 minute., Serve in a glass or bowl and top with fresh fruit, berries and seeds!
Honey Lime Chicken Wings
Category: appetizers-and-snacks
By Jana

A tangy, sweet-but-tart honey-lime coating gives these wings a refreshingly zingy way to fly--right into your mouth!These fried wings are straightforward, sweet, and sour.

Ingredients:
18  whole chicken wings, split
¼ cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup all-purpose flour
2 quarts vegetable oil for frying

Directions:
In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper. Place the flour in a plastic bag and shake the chicken wings in the flour to coat. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Yields: 8 to 10 servings

Calories: 299.5
Fat: 24.4 g
Saturated fat: 3.8 g
Carbohydrates: 13.6 g
Sugars: 7.8 g
Dietary fiber: 0.3 g
Protein: 7.4 g
Cholesterol: 20.5 mg
Sodium: 85.3 mg
My Grandmother Gittle's Mashed Potatoes -- the Absolute Best


Ingredients:
white potatoes, butter, sour cream

Directions:
Peel and quarter potatoes then cook in water ( enought to cover and then some] until the potatoes are soft ( abut 25 minutes].
Drain and return to pot.
Place butter and Sour Cream on top of the hot potatoes-then mash  gently--      ( don't overdo it-lumpy is better].
Serve-sprinkle salt and pepper and each serving.
Everything Seasoning Blend


Ingredients:
black sesame seeds, poppy seeds, garlic, salt

Directions:
Toast the white sesame seeds., Combine all the ingredients and mix well., Store in an airtight container.
John's Banana Bread


Ingredients:
bananas, eggs, flour, sugar, salt, baking soda, raisins, dried cranberries, pecans, walnuts, dried mango

Directions:
Grease and line three 9"X5" loaf tins.
Pre mix the flour, salt, and baking soda.
Mash the bananas in the mixer.
Mix in the eggs, sugar.
Add the dried ingredients.
Add the dried fruit nuts etc. - this is where all that extra horsepower from a good mixer comes in handy!
Spoon out the mix into the three loaf pans - a scale is a handy way to get them approximately equal.
Bake about 1 hour at 350°F  When done, a test stick will come out clean.
Steak Sauce
Category: side-dish
By Ron Shepherd

This is a steak sauce similar to my favorite brand. Great on steaks, burgers, even fries!

Ingredients:
1 ¼ cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 ½ tablespoons apple cider vinegar
4 drops hot pepper sauce (e.g. Tabasco™)
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 28.8
Fat: 0.2 g
Carbohydrates: 7.1 g
Sugars: 6 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Sodium: 434.4 mg
Road House Green Beans


Ingredients:
bacon, onion, green beans, sugar, salt, pepper

Directions:
1.Put chopped bacon into med.-lrg. Sauce pan and fry till brown or to the way you like.(If bacon is very fatty trim some of the fat off].
2.Without draining bacon grease put onions in with bacon and fry those with bacon about 3-5 minute before your bacon is fully done to your liken.
4.Pour the 3 cans of non drained green  into the bacon and onion mix….(It is ok that onion are not  fully cooked.].
5.After Green beans are added mix well then turn heat down to a simmer and cover…. Let Green beans simmer for 45 minute stir occasionally.
Bacon and Cheese Omelet


Ingredients:
swiss cheese, bacon, eggs, milk, salt, pepper, fresh parsley

Directions:
Preheat oven to 350-degrees F.
Butter a 9-inch round baking dish.
Arrange cheese slices on the bottom of the dish.
Cook bacon in a large skillet over low heat until done but still flexible. Drain well on paper towels.
Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
Whisk eggs and milk together. Season with salt and pepper and then stir in the chopped bacon.
Pour milk/egg/bacon mixture over the cheese.
Bake for 25-30 minutes.
Place parsley sprigs in center of omlet and arrange bacon curls around the edge.
Bake 5 more minutes and then cool 5 minutes before slicing into wedges to serve.
Tiny Pizzas


Ingredients:
"mozzarella cheese"

Directions:
Lay crackers down on a microwave safe platter., Top with as much pizza sauce as you want., Place a slice of pepperoni on each cracker., Sprinkle with mozzarella., Microwave on high about one minute or until cheese is melted.
Shorba Libiya - Libyan Lamb & Chickpea Soup


Ingredients:
stewing lamb, canned chick-peas, water, tomato puree, ground turmeric, chili powder, dried mint, sea salt, mint sprigs, lemon

Directions:
Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate].
Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.
Evacuation Tuna & Pasta Salad
Category: salad
By BLUEFIN

Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.

Ingredients:
3 cups rotelle pasta
3  hard-cooked eggs, chopped
1 (12 ounce) can tuna, drained and flaked
¾ cup shredded Cheddar cheese
¾ cup chopped celery
¼ cup finely chopped onion
½ cup roasted red peppers, drained and chopped
1 (8 ounce) can lima beans, drained
¾ cup mayonnaise
½  lemon, juiced
½ teaspoon paprika
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool. In a large bowl, combine pasta, eggs, tuna Cheddar cheese, celery, onion, roasted red pepper, and lima beans. Whisk together mayonnaise, lemon juice, and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 313.6
Fat: 13.9 g
Saturated fat: 4.2 g
Carbohydrates: 27.4 g
Sugars: 3.2 g
Dietary fiber: 2.8 g
Protein: 20.5 g
Cholesterol: 109 mg
Sodium: 468.3 mg
Delicious Homemade Bread by Hand (White or Wheat)


Ingredients:
white flour, warm water, sugar, salt

Directions:
Mix yeast and warm water in a large bowl and let sit for 10 minutes.  During this time you should see bubbles appear in the water (perfectly normal].
Once yeast and water have sat for 10 minutes, add the oil, salt, sugar and 1 cup of flour.  Mix with a hand mixer for 2 minutes.  After the 2 minutes, stir in the rest of the flour and mix with a large spoon until you can no longer mix by spoon and continue by hand kneading as you go.  Once you have all flour completely mixed in, you should have a texture that is NOT sticky and not dry (if it IS sticky add more flour and if it IS dry, add a LITTLE more water until desired consistency is reached].  Roll into a dough ball.
Place in an oiled boil (must be oiled and not sprayed] and flip one time.  Cover with a damp towel and place in warm environment (NOT HOT].  What I do is preheat the oven to 170 and then immediately turn off while I'm mixing the dough - this leaves the oven at the perfect temperature to rise.  Let rise for 1 hour OR until doubled in size.
Remove towel and dough and place dough ona lightly floured surface.  Knead the dough and roll out into a large rectangle (you MAY need to lightly flour your rolling pin as well].  You will now roll the rectangle back up along the short side (if you roll along the long side it will not fit in your bread pan].  Pinch seams together on bottom and on ends and place seem side down into a sprayed full-size loaf pan.  Place a damp towel over the loaf pan and put it back into the oven to rise a second time (again no heat on] for 30 minutes.
Remove from oven at about 24 minutes and let it rise the last 6 minutes on the counter while you preheat your oven to 370 degrees F.
Place uncovered loaf pan into the oven and bake for 30-32 minutes.
Cool on wire rack and allow cooling time before cutting.  Enjoy!
Ginger Chicken


Ingredients:
chicken breast fillets, plain flour, olive oil, honey, soy sauce, ground ginger, garlic

Directions:
Coat chicken pieces in the flour.
Heat oil in non-stick frying pan over medium-high heat.
Cook chicken 3-4 minutes  per side, until lightly browned on the outside.
Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic.
Pour over the chicken.
Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.
If the sauce is too thick, add 1/4 cup water.
I serve this with Thai Sticky Jasmine Rice and a cucumber salad.
Hazelnut Iced Coffee


Ingredients:
"brewed coffee"

Directions:
Put ice in glass., Pour in cold coffee., Pour in Hazelnut liquid Coffee-Mate., Stir., Add whipped cream if desired., Enjoy.