xiaoxl/recipe_data huggingface dataset:
Pan-Seared Mahi Mahi with Gremolata Bread Crumbs
Category: seafood
By thedailygourmet

I am a transplanted Floridian and this takes me back to memories of when I lived on the coast of Florida. I love serving this with fresh vegetables and risotto.

Ingredients:
3 tablespoons olive oil, divided
½ cup garlic- and herb-seasoned panko bread crumbs
2 cloves fresh garlic, finely chopped
1  lemon, zested
1 ½ teaspoons seafood seasoning (such as
®)
1 teaspoon salt, divided
4 (5 ounce) mahi mahi fillets

Directions:
Preheat a large saucepan over medium heat for 2 to 3 minutes. Add 2 tablespoons oil, then add panko. Cook and stir until lightly toasted, 2 to 3 minutes. Add garlic and cook until fragrant and panko is golden brown, 1 to 2 minutes. Transfer bread crumb mixture to a small bowl and add lemon zest, seafood seasoning, and 1/4 teaspoon salt; mix to combine. Set aside. Wipe out the saucepan and pour in remaining oil. Season fish fillets with remaining salt and add to the pan. Cook over medium heat until opaque, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve fish topped with bread crumb mixture.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 247.1
Fat: 11.6 g
Saturated fat: 1.8 g
Carbohydrates: 10 g
Dietary fiber: 0.1 g
Protein: 27.8 g
Cholesterol: 104.1 mg
Sodium: 961.7 mg
Ropa Vieja (Cuban Meat Stew)
Category: trusted-brands-recipes-and-tips
By Goya

A filling beef meal, Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds a fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing.

Ingredients:
2 tablespoons Goya Extra Virgin Olive Oil
2 ½ pounds flank steak, cut in 3-inch x 4-inch pieces
Goya Adobo with Pepper, to taste
2 large yellow onions, finely chopped
1 ½  green bell peppers, finely chopped
1 (6 ounce) jar Goya Sofrito
3 teaspoons Goya Minced Garlic
1 (8 ounce) can Goya Tomato Sauce
1 packet Sazon Goya with Coriander and Annatto
1 packet Goya Powdered Beef Bouillon
¼ teaspoon Goya Ground Black Pepper
1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced
1 (2 ounce) jar Goya Capers
1 tablespoon chopped fresh cilantro
2 cups cooked Canilla Extra Long Grain Rice

Directions:
Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute. Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 - 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

Prep time: 25 mins
Cook time: 2 hrs 35 mins
Total time: 3 hrs
Yields: 6 servings
Chicken Wild Rice Soup


Ingredients:
chicken broth, fresh mushrooms, celery, carrot, onion, chicken bouillon granule, dried parsley flakes, garlic powder, dried thyme, butter, margarine, all-purpose flour, dry white wine, chicken broth

Directions:
In a large saucepan, combine the first nine ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 30 minutes.
In a soup kettle or Dutch oven, melt butter.
Stir in flour until smooth.
Gradually whisk in broth mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Whisk in soup and wine or broth.
Add rice and chicken; heat through.
Four Cheese Manicotti in Cream Sauce


Ingredients:
onion, mushroom, butter, margarine, flour, milk, parmesan cheese, ricotta cheese, mozzarella cheese, romano cheese, walnuts, fresh parsley, eggs, nutmeg

Directions:
Saute onion and mushrooms (if using] in butter 5 minutes; stir in flour.
Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
Cook manicotti shells according to package directions; drain and cover with cold water.
Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
Season to taste with salt, pepper and nutmeg.
Drain manicotti shells; stuff with cheese mixture.
Place shells side by side in a greased shallow baking pan; spoon sauce over all.
Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.
Italian Pasta Salad


Ingredients:
pasta, cherry tomatoes, pine nuts, mozzarella cheese, rocket, salt, pepper, pesto sauce, olive oil, garlic clove, honey, mustard

Directions:
Mix together the pasta, tomatoes, pine nuts, mozzarella and rocket. Season with salt and pepper.
For the salad dressing, mix together the pesto, vinegar, oil, garlic, honey and mustard until well combined.
Pour the dressing over the salad and toss gently.
Bean-Less Chili (Lo-Carb)


Ingredients:
ground turkey, ground beef, anaheim chilies, tomatoes, yellow onion, celery, garlic cloves, diced tomatoes, tomato sauce, ground coriander, cumin powder, chili powder, ground black pepper, salt, water

Directions:
Brown the meat in a large stock pot and drain., Add all other ingredients to the meat mixture and and bring to a boil., Turn down heat and simmer for an hour., Serve with shredded cheese, fresh avocado slices, sour cream or olives.
Pasta With Prosciutto and Peas


Ingredients:
prosciutto, onions, heavy cream, parmesan cheese, parsley

Directions:
Place tortellini in the pot of boiling water.
Melt 2 tbsp butter in a large skillet.  Add proscuitto and cook until crispy. In same skillet, add the onion and cook for two minutes (until golden]. Pour in the cream and reduce until slightly thickened.
Remove the pasta from the water when it is al dente, about 8 minutes.  Drain and add the pasta to the cream mixture along with the peas and cheese.  Reduce for 1 minute.  Toss and adjust the seasonings. Spoon into a large pasta bowl and serve.
Garnish with additional grated Parmesan and chopped parsley, if desired.
Spinach Mac And Cheese
Category: main-dish
By Lenka McDonald

This recipe was a successful attempt at trying to feed my family more spinach. They loved it and now prefer this version to conventional mac and cheese.

Ingredients:
1 teaspoon butter
1 (16 ounce) package elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pound frozen chopped spinach, not thawed
3 cups grated Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes. Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg. Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top. Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 10 servings

Calories: 425.8
Fat: 20 g
Saturated fat: 12.3 g
Carbohydrates: 41.2 g
Sugars: 5.2 g
Dietary fiber: 2.8 g
Protein: 20.5 g
Cholesterol: 59.5 mg
Sodium: 466.6 mg
Tomato Salad (Arabic Salad)


Ingredients:
tomatoes, cucumber, onion, green onion, mint leaves, dried mint, garlic clove, fresh parsley, olive oil

Directions:
Mix all ingredients together, and ready to serve, although is best when marinated for 30 Minutes.
This healthy Salad is excellent with Lentils and Rice Dish (mujadarah] or by itself. See my Lentils rice dish (Mujadarah] recipe.
Instant Pot® Root Beer Pulled Pork Sloppy Joes
Category: main-dish
By thedailygourmet

Move over ground beef, there's a new sandwich in town! Top with fresh slaw for a restaurant-worthy sandwich!

Ingredients:
1 (4 pound) pork loin
salt to taste
ground black pepper to taste
1 cup root beer, divided
1 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons liquid mesquite smoke flavoring
2 teaspoons grill seasoning (such as Montreal Steak Seasoning®)
1 teaspoon dry mustard
½ teaspoon browning sauce (such as Kitchen Bouquet®)
16 large hamburger buns, split and toasted

Directions:
Cut pork loin into 8 portions and sprinkle with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pork and cook until browned, about 3 minutes per side. Pour in 1/2 cup root beer and cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. While pork is cooking, mix remaining root beer, ketchup, liquid smoke, brown sugar, Worcestershire sauce, grill seasoning, mustard, and browning sauce in a large bowl. Set aside. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove cooked pork and shred with 2 forks and add to the sauce. Serve on toasted buns.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 16 sloppy joes

Calories: 412.3
Fat: 11.4 g
Saturated fat: 3.5 g
Carbohydrates: 48.9 g
Sugars: 6 g
Dietary fiber: 2.3 g
Protein: 26.7 g
Cholesterol: 54.4 mg
Sodium: 803.9 mg
Chahan - Japanese Fried Rice


Ingredients:
white rice, egg, green onions, bacon, carrots, soy sauce, sake, salt, pepper, olive oil

Directions:
Chop the onions into small cube pieces. Dice the chashaorou/bacon and carrots
Fry the harder stuff first (onions, carrots, etc.]
Heat the frying pan, pour in the olive oil.
Then put the raw egg into the pan with the olive oil.
Before the egg becomes cooked, put in the warm rice, have the stovetop at medium heat.
Mix and cook/fry the rice and egg together (in a wok is best].
Add the long green onion, chashaorou/bacon,  carrots and if you would like to - green peas as well.
Add 1 tbsp soy sauce and mix it up.
Add 1 tbsp of sake and salt and pepper to taste.
Mix it up a little more and it's ready to eat!
Easy Frosting


Ingredients:
butter, confectioners' sugar, vanilla, milk

Directions:
Mix Crisco, butter and vanilla together using medium speed on mixer.
Add confectioners sugar until blended inches.
Add milk, a little bit at a time until you reach the desired consistency you want; creamier for a cake and more liquid for on top of cookies.
You don't want it too thin, just eye it up for what you would be using it for.
Garlic-Brown Sugar Chicken Thighs
Category: meat-and-poultry
By Jason

I love the crunchy chicken skin and brown sugar pan sauce that comes out of this.

Ingredients:
8  bone-in, skin-on chicken thighs
salt and ground black pepper to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
¼ cup packed brown sugar
1 tablespoon honey
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate. Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 chicken thighs

Calories: 263.7
Fat: 16.2 g
Saturated fat: 6 g
Carbohydrates: 9.5 g
Sugars: 8.8 g
Dietary fiber: 0.1 g
Protein: 19.3 g
Cholesterol: 82.5 mg
Sodium: 86.5 mg
Roasted Vegetable Medley
Category: side-dish
By Lorelei

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Ingredients:
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1  zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 55 mins
Yields: 6 servings

Calories: 190.7
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 34.6 g
Sugars: 5.5 g
Dietary fiber: 7.5 g
Protein: 4 g
Sodium: 256.5 mg
Broiled Honey-Soy Tilapia Fillets
Category: seafood
By shan528

An easy and mouth-watering way to prepare the affordable and versatile fish, tilapia. The sweet and salty flavors of the marinade make this recipe for broiled tilapia a must-try.

Ingredients:
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon honey
1 clove garlic, minced
2  tilapia fillets

Directions:
Mix olive oil, soy sauce, vinegar, honey, and garlic together in a small bowl. Place each tilapia fillet in a separate resealable zip-top bag. Pour 1/2 of the marinade into each bag. Seal bags and place in the refrigerator for 1 hour. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove fillets from the marinade, shake off excess, and place on a broiling pan with a drip pan or baking sheet underneath. Discard the remaining marinade. Broil in the preheated oven for 3 to 4 minutes. Flip fillets and cook until fish flakes easily with a fork, 2 to 3 minutes more.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 2 fillets

Calories: 209.6
Fat: 8.3 g
Saturated fat: 1.3 g
Carbohydrates: 9.8 g
Sugars: 8.8 g
Dietary fiber: 0.1 g
Protein: 23.5 g
Cholesterol: 40.9 mg
Sodium: 501.4 mg
Even Healthier Morning Glory Muffins


Ingredients:
all-purpose flour, whole wheat flour, ground flax seeds, brown sugar, baking powder, ground cinnamon, nutmeg, salt, baking soda, egg, unsweetened applesauce, crushed pineapple, vanilla extract, carrots, raisins

Directions:
In a large bowl, combine the Dry ingredients.
In another bowl, beat the egg whites and egg, add other wet ingredients. Mix together - if too dry add pineapple juice - if too wet add more all purpose flour (a bit at a time] time.
Use muffin liners; fill three-fourths full. Bake at 350 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire.
Maple Pecan Muffins


Ingredients:
white whole wheat flour, brown sugar, baking powder, salt, egg, real maple syrup, milk, butter, vanilla, pecans

Directions:
Preheat oven to 400 degrees.
Mix dry ingredients (except pecans] in large mixing bowl.
Beat together egg, maple syrup, milk, butter and vanilla.
Stir into dry mixture just until moistened. Stir in pecans.
Spoon batter into greased muffin pans.
Sprinkle cinnamon sugar lightly on top of muffins before baking.
Bake 15-20 minutes or until golden brown.
Makes 12 muffins.
Shrimps With Bell Peppers and Cheese Sauce


Ingredients:
large shrimp, onion, green bell pepper, yellow bell pepper, fish sauce, oyster sauce, lime juice, lemon juice, salt, flour, milk, mild cheese, nutmeg, garlic, salt

Directions:
Start with the shrimps: depending on how you bought them, they might need picking over or peeling. Try to keep tails on. Rinse well.
Remove seeds and ribs from bell peppers and cut flesh into bite-sized pieces. Peel and chop the onion. (Use any colour bell peppers you have].
Use a wok over a high flame: it's easiest. Fry the onions and peppers in oil, stirring often, until they are soft and "reduced" and threatening to burn - about 20 minutes. During the frying, sprinkle in the dried hot pepper flakes.
The wok should be quite hot at this stage, so add all the cleaned shrimps in one go. You might have to add more oil.
Stir, moving the shrimps around, until they have all become pinky white and curled up.
(If you feel the wok would be too crowded, remove the pepper-onion mixture to a bowl, add a little more oil, heat well, and then cook the shrimps on their own].
Don't overcook the shrimps. While they're cooking, add the fish and oyster sauce, and the lime or lemon juice.
When shrimps are cooked, take wok off heat. If you removed the pepper-onion mixture, stir back into shrimps.
In another medium pot, whisk the flour into the milk, put over a high heat, and keep whisking until milk boils and thickens a little.
Remove from heat, and stir in the cheese until it melts and the sauce is smooth. (Cheese do not like being boiled]. Stir in the nutmeg, garlic and salt.
Add this cheese sauce to the shrimp mixture and fold in well.
Remove to an oven dish, cover, and keep warm until needed. You could garnish it with snipped spring onions or chives.
Nice served with brown basmati rice. I also cooked chopped green beans to which I added 1 wheel, crumbled, of feta cheese.
*The cheese: I used two mild cheeses; felt as if cheddar would be too strong. Use whatever you have, or cheese bits you need to use up.
Cooking Red Rice


Ingredients:
olive oil, water

Directions:
Rinse red rice in water., Heat oil in a pot, add rice and stir for 2 minutes., Add water and bring to a boil., Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed., Remove from heat and let rest for 10 minutes.
Lower Carb Machine Bread


Ingredients:
skim milk, salt, sugar, eggs, ground flax seeds, vital wheat gluten flour, whole wheat flour, dried yeast

Directions:
Scald the milk by microwaving for about 2 to 2.5 minutes or just below boiling. Stand for 5 minutes then remove and discard the 'scum' using the back of a spoon. This removes a milk protein that inhibits the yeast a little. You will get a better rise but you don't have to do it.
Put everything in order into your bread machine pan, ending with the yeast on top, or follow your own machine directions. Measure the flours lightly with a spoon and knife. DO NOT SCOOP.
Bake in your bread machine on Regular setting. If you have a 'light' setting you could try it but I don't so I just watch it during the last 10 minutes and shut it off early so it doesn't get too dark for me.
If you like a crunchy crust, then let it cool on a rack. If you like a  chewier crust like me then cover the loaf with a tea towel while it cools. Let cool completely before slicing.  Lasted in a bag on my kitchen counter for ~ 1 week before moulding but tasted soft and lovely right up to the end!
I got 12 slices from mine and worked it out to 6.9g net carbs per slice. I take no responsibility for this and suggest you work it out for yourself.
Update:  I've now made hotdog buns and rolls using the Dough setting.  Take the dough out, tear it into 4 then each of those into 3, so you have 12 balls.  Shape into rolls and place on a baking sheet in a warm place for 1 hour.  They will rise a little but not 'double'.  Then into 370°F for about 20-25 minutes.  Watch them because these will bake faster than regular rolls or bread.  They are done when a tap on the bottom sounds hollow and the tops are slightly golden.
Funky Fruit Salad


Ingredients:
plain yogurt, vanilla bean, sugar, cantaloupe, fresh strawberries, dates, bittersweet chocolate

Directions:
Drain yogurt in cheesecloth lined colander for 2 hours. (Coffee filters work well, too].  When drained, combine in a medium bowl with vanilla seeds & sugar.  Refrigerate at least 30 minutes to allow the flavors to blend.
Combine fruit in a large bowl.
To serve, spoon yogurt over individual servings of fruit & grate chocolate over the top.
Flavor Cravers Steak Kabobs


Ingredients:
pineapple rings, mangoes, fresh tomato, extra virgin olive oil, brown sugar, black pepper, salt

Directions:
Pre heat grill for 8 to 10 minutes, in the process add pineapple juice, A.1 Original Steak Sauce, Brown Sugar, black Pepper and salt to large mixing bowl. Mix thoroughly until it becomes a nicely blended marinade.
Cut little slices in steak to absorb flavor from marinade. Place steak in bowl, tossing steak in marinade for a minute. Allow steak to soak in marinade for about 5 minutes.
Brush grill with extra virgin olive oil, and heat grill. Place steak on grill and grill  until meat is well done. Remove steak once cooked through and place onto a separate plate. Cover and allow to cool down.
Next grab tomatoes and cut into small chunks. Then grab pineapple slices cut into squares. Slice mango into squares.
Uncover steak and slice into square chunks.
Grab your kabob skewers and slide steak squares, pineapple squares,  mango squares and tomatoes onto skewers, in that order, until you create a colorful, delicious kabob!
Finally Top Kabobs with A-1 Original Steak Sauce.
Enjoy!
Delicious & Light Bean Dip


Ingredients:
fat free cream cheese, red kidney beans, salsa, reduced-fat cheddar cheese, black olives

Directions:
Preheat oven to 300º. Into the bottom of a glass pie or baking dish, spread the cream cheese evenly.
In a medium bowl, add the beans. Drain excess liquid from vegetable salsa and add to the beans. Toss to combine. Spread evenly on top of cream cheese.
Top with shredded cheddar, sliced olives and the sliced jalapeno. Bake for 30 minutes in preheated oven.
Serve with store-bought or homemade* multigrain tortilla chips and sliced veggies.
* To make your own chips, take one to two multigrain tortilla wraps, cut into chips, place on a baking sheet and bake at 350º to 375º for 5-10 minutes, or until crisp and lightly browned.
Pineapple Teriyaki Sauce
Category: side-dish
By Francine Lizotte Club Foody

This is an easy sauce to make with lots of flavor. Great on chicken wings/drumettes, chicken breasts, pork chops, or the meat of your choice.

Ingredients:
1 ½ cups pineapple juice
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger root

Directions:
Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 43
Fat: 0.1 g
Carbohydrates: 10.7 g
Sugars: 9.2 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 95.2 mg