xiaoxl/recipe_data huggingface dataset:
Shrimp & Scallop Stroganoff
Category: seafood
By VALARIE34

Elegant comfort food, perfect for a dinner party!  A delicious simple seafood sauce with tender shrimp & scallops. Serve with egg noodles or white rice.

Ingredients:
2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and deveined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Directions:
Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside. Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside. In a medium bowl, mix together the flour, black pepper, and clam juice. Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

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

Calories: 286.6
Fat: 13.9 g
Saturated fat: 7.8 g
Carbohydrates: 8.3 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 30.9 g
Cholesterol: 168.2 mg
Sodium: 395.1 mg
No Churn Chocolate Mint Ice Cream With Chocolate Mint Chips


Ingredients:
sweetened condensed milk, vanilla extract, heavy whipping cream

Directions:
In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
Weight Watchers Oven Fried Pork Chops


Ingredients:
low sodium soy sauce, ground ginger, garlic powder, paprika, garlic powder

Directions:
Preheat oven to 350 degrees.
Trim fat from chops.  Combine juice and next 4 ingredients in a bowl; stir well.  Combine breadcrumbs, italian seasoning, paprika, and dash of garlic powder in shallow dish; stir well.  Dip chops in juice mixture and dredge in breadcrumb mixture.
Place chops on a broiler pan coated with cooking spray.
Bake at 350 degrees for 50 minutes or until tender, turning after 25 minutes.
Yield 4 servings.
5 ww pts per serving.
Country Caramel Apple Cake


Ingredients:
eggs, cinnamon, nutmeg, walnuts, sugar, brown sugar, butter, vanilla, vanilla ice cream

Directions:
Heat oven to 350°F Spray 13x9-inch pan with nonstick cooking spray. In large bowl, combine oil and eggs; beat well. Add quick bread mix, apple pie filling, cinnamon and nutmeg; stir 50 to 75 strokes with spoon until mix is moistened. Stir in nuts from foil packet and 1/2 cup chopped walnuts.
Spoon into sprayed pan; spread evenly.
Bake at 350°F for 43 to 50 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.
Meanwhile, in medium saucepan, combine sugar, brown sugar, butter and whipping cream; mix well. Bring to a boil, stirring occasionally. Remove from heat; stir in vanilla.
To serve, cut warm cake into squares; place on individual dessert plates.
Top each serving with warm sauce and ice cream.
Babe's Spicy Mayo Shrimp


Ingredients:
mayonnaise, paprika, salt, onion, pepper, cayenne pepper, tomato paste

Directions:
Combine all ingredients (except shrimp] in large saucepan.
Heat though until nice and very warm (kinda glaze-like].
Add shrimp and heat through, being careful not to overcook the shrimp like we did.
My Favorite Raw Granola


Ingredients:
sunflower seeds, hazelnuts, buckwheat groats, oatmeal, coconut oil, cinnamon, salt

Directions:
Rinse the buckwheat groats under running water.
Let them soak in a jar covered with 2-3 times as much fresh water for about an hour.
Rinse them well in a colander and let them stand for 2 days, rinsing 2-3 times per day.
After one day of sprouting, put the pumpkin seeds and hazelnuts in a jar covered with water and let them soak for 8 hours until the sprouts are ready.
Rinse the buckwheat, the pumpkin seeds and the hazelnuts and let them dry as much as possible.
Chop the hazelnuts roughly and put all of the ingredients in a bowl.
Stir well.
Spread the mixture in a thin, even layer on a baking sheet.
Dry them in a dehydrator or at the lowest temperature in the oven 105F for 10-12 hours or until crunchy.
Red Velvet Cake (More Chocolate Than Other Recipes)


Ingredients:
butter, sugar, eggs, vanilla extract, buttermilk, cake flour, cocoa powder, salt, baking soda, white vinegar

Directions:
Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
Note: Using a Dutch process cocoa will yield a less red cake.
Barillas Warm Veggie Pasta Salad


Ingredients:
bow tie pasta, olive oil, onion, garlic clove, Brussels sprouts, asparagus, thyme, zucchini, pepper, parmesan cheese

Directions:
Cook 1 box Barilla bow tie pasta al dente while cooking sauce.
Add oil to pan; add onion; add garlic.
Add brussel sprouts; saute.
Add asparagus.
Add thyme (fresh is better but dried works].
Add zucchini; saute.
Add chicken stock; reduce by half.
Make sure veggies are not mushy; they need to be crisp.
Add cream and cracked pepper to taste.
Add drained pasta.
Fold in Parmesan cheese.
Simple Chocolate Glaze


Ingredients:
white chocolate chips, butter, light corn syrup, vanilla extract

Directions:
Place the chocolate chips, butter and corn syrup in a small saucepan over low heat and stir until chocolate melts, 2 to 3 minutes.
Remove from heat and stir in vanilla.
Use to glaze cakes, cupcakes, icecream or any other dessert.
Shrimp Quesadilla


Ingredients:
baby shrimp, lime juice, lemon juice, serrano chili, green onion, cilantro, flour tortillas, monterey jack cheese, avocado, sour cream

Directions:
Place shrimp in a bowl.
Add lime or lemon juice, chiles, green onion, cilantro.
Sprinkle with salt and pepper.
Let Marinade for 10-30 minutes.
Strain out the juice.
Heat a cast iron or stick-free skillet on medium high.
Add 1/2 tsp of oil amd spread it around the pan.
Place 1 tortilla on the skillet.
Flip it over a few times, 10 seconds between flips so that air pockets form.
Do this with the second tortilla also. Leave the 2nd tortilla in the pan.
Sprinkle the tortilla with the grated cheese.
Distribute the shrimp mixture on top of the cheese.
Place the other tortilla on top.
Use 2 spatulas(one on top and one on bottom] to flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt.
Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.
Cut like a pie into six pieces.
Serve with avocado slices and sour cream. Garnish with cilantro.
Mushroom Pork Tenderloin


Ingredients:
garlic clove, paprika, butter, fresh mushrooms, lemon juice, dried marjoram, all-purpose flour, cold water, cooked rice

Directions:
Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.
Friendship Bars in a Jar


Ingredients:
pecan pieces, chocolate chips, flaked coconut, graham cracker crumbs

Directions:
Layer ingredients in the order listed in a 1 quart wide mouth canning jar.pack tightly after each addition.
Secure lid, tie on these instructions!
INSTRUCTIONS:.
Melt 1/2 cup butter, pour into a mixing bowl, carefully spoon in graham cracker crumbs from jar mix --
Gently pat mixture evenly in bottom of an ungreased 13x9 pan.
Sprinkle with remaining ingredients, spreading evenly.
Pour 14 oz can of Eagle Brand on top.
Bake at 350* for 30 minutes --
Cool and cut into squares.
Chipotle and Crab Pasta


Ingredients:
dry pasta, lump crabmeat, grape tomatoes, parmesan cheese, mild salsa, tomato sauce, chipotle chile in adobo, adobo sauce, garlic clove, salt

Directions:
Cook pasta according to package directions.  Drain and set aside.
Combine sauce ingredients in a small processor and process until smooth.
Spray a non-stick skillet with cooking spray and gently heat crab.  Add noodles, tomatoes, and sauce.  Stir and cook until heated through.
Top with parmesan cheese.
Rick's Yummy Split Pea Soup with Ham
Category: soups-stews-and-chili
By Raccoon

I created this recipe when I did not have a ham bone laying around and was really needing some good split pea soup. Serve a hot bowl of this soup with a nice crusty bread of your choice. I did not add any salt to this recipe due to the ham, but you can add salt as needed.

Ingredients:
1 (14 ounce) bag green split peas, rinsed
2 tablespoons olive oil
1 ½ cups finely chopped onion
1 ½ cups finely chopped carrots
1 cup finely chopped celery
1 teaspoon minced garlic, or to taste
7 cups chicken broth, or more as needed, divided
1  bay leaf, or more to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground thyme
2 pounds smoked pork neck bones (such as Smithfield®)
10 ounces cubed smoked ham (such as Carolina Pride®)

Directions:
Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain. Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute. Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool. Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 5 hrs 45 mins
Yields: 8 servings

Calories: 562.2
Fat: 22 g
Saturated fat: 6.6 g
Carbohydrates: 36.8 g
Sugars: 7.6 g
Dietary fiber: 14.1 g
Protein: 52.7 g
Cholesterol: 116.2 mg
Sodium: 2088.5 mg
Memo's Molasses Cookies


Ingredients:
shortening, sugar, unsulphured molasses, egg, flour, baking soda, clove, ginger, cinnamon, salt

Directions:
Melt shortening, cool.  Add sugar, molasses and egg; beat well.
Sift dry ingredients, add to first mixture and mix well.
Chill thoroughly (for at least a few hours, we chill overnight].
Form into 1" balls, roll in granulated sugar and place on greased cookie sheet 2-3 inches apart.
Bake at 375 degrees for 7-8 minutes.  Cookies should be light, pillowy and soft, not dark and crispy.
Baked Chicken Reuben
Category: world-cuisine
By Paula

This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.

Ingredients:
6  breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices Swiss cheese
1 ¼ cups thousand island salad dressing
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil. Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

Prep time: 5 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 446.4
Fat: 28.1 g
Saturated fat: 7.3 g
Carbohydrates: 16.7 g
Sugars: 12.1 g
Dietary fiber: 2 g
Protein: 33 g
Cholesterol: 103.5 mg
Sodium: 1305.9 mg
Hot Milk Sponge Cake


Ingredients:
milk, unsalted butter, cake flour, baking powder, salt, eggs, vanilla extract

Directions:
Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C].
Butter a 9-inch round layer pan and line with a parchment circle.
In a small saucepan, heat the milk and butter to almost boiling.
Set aside.
Sift together the flour, baking powder, and salt in a triple sifter.
Set aside.
Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
Scrape the sides of the bowl occasionally.
The mixture will thicken and turn light yellow in color.
Reduce mixer speed to medium.
Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
Increase mixer speed to medium-high and beat 10 seconds.
The batter will be very thin.
Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
Set on a cake rack to cool for about 10 minutes.
Run a thin knife around the sides of the pan to loosen.
Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
Invert again to finish cooling right-side up.
Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
For longer storage, freeze.
Old-Fashioned Scalloped Corn
Category: side-dish
By Cali

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Ingredients:
3 (15 ounce) cans creamed corn
2  eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish. In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish. In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Yields: 10 servings

Calories: 230.2
Fat: 11.6 g
Saturated fat: 6.4 g
Carbohydrates: 31.4 g
Sugars: 4.8 g
Dietary fiber: 2 g
Protein: 4.5 g
Cholesterol: 61.6 mg
Sodium: 566.6 mg
Golden Potatoes


Ingredients:
potatoes, butter, sour cream, green onions, cheddar cheese

Directions:
Cook the peeled and cubed potatoes in large pot with salted boiling water just until tender; about 15 minutes.
Drain.
In a seperate saucepan combine butter, soup and sour cream, heat until just melted.
Layer in a spray coated 13x9" baking dish; potatoes, soup mixture, cheese and onions (in that order].
Bake uncovered in a 350 degree oven for 30-40 minutes.
Let cool 5 minutes before serving.
Earthbound Farm Corn Chowder


Ingredients:
corn kernels, corn kernels, bacon, yellow onion, celery ribs, chicken broth, vegetable broth, bay leaf, fresh thyme, yukon gold potatoes, half-and-half, salt, white pepper

Directions:
In a large saucepan, cook the bacon over medium heat  until crisp (5-10 minutes] then drain on paper towels.
Add the onion and celery to the fat and cook until they are soft for 10 minutes.
Add stock, bay leaf, potatoes and thyme to the saucepan and boil over high heat.  Reduce and let simmer for 20 minutes until potatoes are tender.
Cover and turn off heat.  Leave on stove for 20 minutes then discard the bay leaf and thyme sprig.  Add the bacon, corn and half-and half.  (You can remove 2 cups of the chowder and puree it in a blender and then add that back to the chowder for a thicker consistency].
Season with salt and pepper.
Chocolate Avocado Pudding
Category: desserts
By ki8deslr

Saw this at the market the other day. The ingredients were simple and it looked delicious! Many substitutes abound (liquid, sweetener, spices). Vary amounts to taste!

Ingredients:
2 large avocados - peeled, pitted, and cubed
½ cup unsweetened cocoa powder
½ cup brown sugar
⅓ cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamon

Directions:
Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 400.3
Fat: 26.3 g
Saturated fat: 7.4 g
Carbohydrates: 45.9 g
Sugars: 28.1 g
Dietary fiber: 13.4 g
Protein: 5.4 g
Sodium: 22.6 mg
Butternut Squash  Bread


Ingredients:
flour, baking soda, salt, pumpkin pie spice, instant pudding mix, eggs, sugar, vanilla, pecans

Directions:
Preheat oven to 350°F.
Place flour, soda, salt, spices and dry pudding mix in bowl.
Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
Combine squash mixture with flour mixture by hand. Mix until just moist.
Stir in chopped nuts.
Pour into greased large loaf pan.
Bake at 350°F for 1 hour or till knife comes out clean.
Vanilla, Cinnamon Banana Bread.


Ingredients:
milk, butter, honey, bread flour, active dry yeast, salt, eggs, bananas, water, cinnamon, vanilla extract, vanilla pod, egg

Directions:
In a microwave safe jug or bowl place the milk, butter and honey.
microwave for about 45 seconds or until butter is melted.
In a large bowl, combine 4 cups of flour, yeast, salt, 2 eggs, bananas, cinnamon, vanilla, scrape vanilla pod and add seeds and milk mixture.
Beat on low speed until combined.
Beat on medium for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.
Place in an oiled bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Divide dough in half; shape each into a round loaf or loaf of your choice.
Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
Beat remaining egg with water; brush over the loaves.
Bake at 375° for 30-35 minutes.
Crispy Chocolate Cookies
Category: desserts
By ChefLilli118

I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.

Ingredients:
1 cup unsalted butter
1 ½ cups white sugar
1  egg
2 cups all-purpose flour
1 cup cocoa powder (such as Hershey's®)
1 teaspoon baking soda
1 pinch salt
¾ cup water
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy. Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract. Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough. Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 cookies

Calories: 165.8
Fat: 8.5 g
Saturated fat: 5.2 g
Carbohydrates: 22.4 g
Sugars: 12.6 g
Dietary fiber: 1.5 g
Protein: 2.1 g
Cholesterol: 28.1 mg
Sodium: 64.1 mg
Glowing Skin Miracle Juice


Ingredients:
pomegranate, beetroot

Directions:
Cut the pomegranate into sections.
Place a section in a bowl of water, then roll out the arils with your fingers and discard everything else.
Strain out the water and run the arils through your juicer.
Peel, trim and cut the beets in small pieces and run them through your juicer.
Pour the juice into a glass and drink immediately.
Hot Greek Dip


Ingredients:
cream cheese, feta cheese, fresh parsley, garlic, dried oregano, dried basil, black pepper

Directions:
Preheat the grill to medium heat.
In a bowl, combine all the ingredients until well mixed.  Place the mixture in a disposable 9" aluminum pie pan.
Place the pan on the grill and cook, uncovered, for 7-9 minutes until the dip is heated through and bubbly.
Garlic and Zucchini Soup


Ingredients:
olive oil, garlic cloves, zucchini, zucchini, white wine, water, powdered ginger, black pepper, salt

Directions:
In a heavy pot, warm the oil over medium heat.
Add the onions and cook on medium-low heat for about 5 minutes, until soft.
Add garlic and cook 5 minutes longer - don’t brown the garlic, just cook to soften.
Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
Reduce the heat and simmer, uncovered, 45 minutes.
Puree smooth using either an immersion blender or in batches with a regular blender to puree.
Stir in ginger, pepper and salt.
This soup is better after a night in the refrigerator!
Okonomiyaki (Japanese Pancake)
Category: world-cuisine
By Stephanie Llamas

Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!

Ingredients:
1 cup all-purpose flour
⅔ cup water
4 cups chopped cabbage
6 strips cooked bacon, crumbled
2  eggs
1  sausage, diced, or more to taste  (Optional)
½ cup chopped green onions
¼ cup cooked shrimp  (Optional)
¼ cup shredded cheese  (Optional)
¼ cup tenkasu (tempura pearls)
1 tablespoon vegetable oil, or to taste
2 tablespoons soy sauce
1 tablespoon ketchup
1 teaspoon white vinegar
1 tablespoon panko bread crumbs, or to taste
1 teaspoon mayonnaise, or to taste

Directions:
Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu. Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate. Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.

Prep time: 25 mins
Cook time: 12 mins
Total time: 37 mins
Yields: 4 servings

Calories: 328.8
Fat: 15.1 g
Saturated fat: 5 g
Carbohydrates: 33.3 g
Sugars: 4.8 g
Dietary fiber: 3.5 g
Protein: 15.7 g
Cholesterol: 128 mg
Sodium: 879.1 mg
Kahlua Cake Cocktail


Ingredients:
"Kahlua"

Directions:
Stir Kahlua & coke. Blend rest, serve in martini glass., Float Kahlua & coke on top. Garnish with chocolate sprinkles.