xiaoxl/recipe_data huggingface dataset:
Squash, Zucchini and Potatoes


Ingredients:
squash, zucchini, potatoes, salt, pepper

Directions:
Put water in pot add potatoes.
Cook potatoes until a little soft.
Add vegetables and cook until desired texture of veges.
Olive oil or butter can be spread on top.
Salt and pepper to desired taste.
Since I am always watching my weight I do not put butter or olive oil on top only salt and pepper.
Brown Sugar Muffins


Ingredients:
flour, baking soda, salt, light brown sugar, egg, milk, butter, margarine

Directions:
Mix flour, baking soda, salt, and sugar in medium sized bowl.
In separate bowl beat egg, milk, and butter. Add all at once to flour mixture; beat to mix well.
Spoon into 12 greased 2 1/2" muffin cups, filling each about 2/3 full.
Bake in preheated 350°F oven about 20 minutes or until browned.
Bread Machine Hawaiian Sweet Rolls
Category: bread
By BrandyLogan

This recipe makes dense pineapple buns with the perfect touch of sweetness.

Ingredients:
1 cup pineapple juice
⅓ cup milk
1 large egg
4 tablespoons unsalted butter
1 teaspoon coconut extract
3 ½ cups bread flour
½ cup dry potato flakes
⅓ cup white sugar
1 teaspoon salt
⅓ teaspoon ground ginger
1 ½ teaspoons active dry yeast

Directions:
Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour. Form dough into rolls, place on a baking sheet, and let rise for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 12 rolls

Calories: 211.7
Fat: 5 g
Saturated fat: 2.7 g
Carbohydrates: 35.8 g
Sugars: 8.2 g
Dietary fiber: 1.1 g
Protein: 5.4 g
Cholesterol: 26.2 mg
Sodium: 206.4 mg
PB & H (Ultimate Quickie Sandwich)


Ingredients:
chunky peanut butter, honey

Directions:
Spread peanut butter in one slice of bread., Drizzle honey on top of peanut butter., Top with the other slice of bread and enjoy!
Tea Fruitcake Recipe Courtesy of Lynn Kearney


Ingredients:
golden raisin, dried currant, dried cherries, walnuts, lemon, zest of, brandy, unsalted butter, brown sugar, eggs, all-purpose flour, salt, baking powder, ground cinnamon, allspice, ground nutmeg, brandy

Directions:
In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally.  Drain off any excess liquid before making batter.
Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
In a large mixing bowl cream the butter and brown sugar until light and fluffy.  Add eggs one at a time and beat well.
Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit.  This will help to "suspend" the fruit evenly throughout the loaf.
Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
Beat until incorporated.  Fold in the floured fruit and nuts.
Spoon batter evenly between the 2 loaf pans.
Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
Cool 5 min in pan then turn out gently and cool on a rack.
Can be wrapped and frozen whole or in slices.
Rotini Pasta With Smoked Ham, Vegetables and 3 Cheeses


Ingredients:
rotini pasta, butter, smoked ham, carrot, zucchini, mushroom, swiss cheese, cheddar cheese, parmesan cheese, nutmeg

Directions:
Cook pasta in large pot of boiling water until tender but still firm to bite.
Meanwhile, melt butter in heavy large skillet over medium heat.
Add ham, carrot zucchini, and mushrooms; saute until vegetables are crisp-tender, about 3 minutes.
Add cream and simmer until slightly thickened, about 3 minutes.
Combine cheeses in small bowl.
Add to sauce by handfuls, stirring until melted after each addition.
Stir in nutmeg.
Drain pasta.
Add to sauce and toss to coat.
Transfer pasta and sauce to large bowl.
Sprinkle with additional parmesan cheese and parsley and serve.
Stuffed Acorn Squash


Ingredients:
acorn squash, lean ground turkey, celery, onion, salt, curry powder, ground cinnamon, unsweetened applesauce

Directions:
Spray a shallow baking pan with nonstick coating.
Wash and halve squash; discard seeds.
Place squash, cut sides down, in prepared baking pan.
Bake, uncovered, in a 350 dregree oven for 45 minutes or until tender.
Meanwhile, for stuffing, in a large skillet cook ground pork or turkey, celery, and onion until meat is brown and vegetables are tender.
Drain off fat.
Stir in salt, curry powder, and cinnamon; cook 1 minute more.
Stir in applesauce and bread cubes.
Turn squash cut sides up in pan.
Spoon stuffing into squash halves.
Bake, uncovered, for 20 minutes more.
Kate's Italian Tomatoes


Ingredients:
Italian plum tomatoes, san marzano tomatoes, unsalted butter

Directions:
"Combine all ingredients in medium saucepan over medium-low heat and heat through."
Fajita Pita


Ingredients:
chicken breast, soy sauce, lime juice, canola oil, garlic, brown sugar, cumin, chili powder, cheddar cheese, onions, tomatoes, iceberg lettuce, pico de gallo

Directions:
Whisk together the marinade ingredients in a small bowl. Place the chicken in a ziplock bag. Add marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
When ready to prepare, brush the onion slices with a little oil, salt and pepper and cook for 5 to 7 minutes or until tender, when done set aside.
Place 1 teaspoon of oil in a large pan and heat over medium high heat. Add the chicken to the pan in a single layer.
Cook for 3-4 minutes per side, or until chicken is browned and cooked through. As chicken is finishing cooking add the sauteed onions and give it a good stir.
Warm up the pita bread in the oven until pliable, slice them in half resulting in 4 half moon pockets. (The recipe calls for 3 so you will have a leftover or make 4 but they'll be lean].
Carefully open the warmed pita and add a big slice of lettuce, the tomato, the chicken grilled onion mixture and top with the shredded cheddar cheese.
Top with pico de gallo, optional.
Rich, Moist Secret Ingredient Pumpkin Bread


Ingredients:
all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, instant butterscotch pudding mix, instant lemon pudding mix, eggs, granulated sugar, canola oil, pumpkin, real vanilla extract

Directions:
Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes].
Beat eggs well in another bowl.
Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
Pour into 2 loaf pans (greased& floured] and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick].
Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.
Parsnip Soup


Ingredients:
parsnips, garlic clove, oregano sprig, parsley sprigs

Directions:
Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer.
Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.
Add oregano and parsley sprigs and puree with a food processor or stick blender.
Season with salt and pepper and serve with thick crusty bread or toast.
Cinna-Sugar Cream Cheese Spread


Ingredients:
reduced-fat cream cheese, brown sugar, cinnamon

Directions:
Once cream cheese is soft, quickly beat it until it's smooth. Beat in brown sugar & cinnamon.
Can serve immediately or refrigerate for later.
Linguine With Green Beans and Goat Cheese


Ingredients:
water, salt, linguine, spaghetti, leeks, walnuts, olive oil, butter, margarine, fresh thyme, marjoram, cracked black pepper

Directions:
Bring the water and salt to boiling in a 4-quart Dutch oven. Add pasta; boil for 5 minutes. Add green beans. Continue boiling, uncovered, about 5 minutes more or until pasta is tender but still firm. Drain in a colander and set aside.
Cook leeks and walnuts in hot olive oil and butter in the same Dutch oven for 3 to 4 minutes or until leeks are tender and walnuts are lightly toasted. Stir in drained pasta mixture and thyme; heat through.
Transfer mixture to a serving platter. Sprinkle with cheese and pepper. Serve immediately.
Mushroom Pate (EASY)


Ingredients:
porcini mushrooms, shiitake mushrooms, mushrooms, red onion, garlic cloves, feta, port wine, fresh curly-leaf parsley

Directions:
Heat oil in large frying pan over medium heat. Add onion and garlic and cook for 5 minutes, or until golden brown.
Add dried and fresh mushrooms and cook for 8 – 10 minutes. Add port, toss to coat and set aside.
In a food processor, add mushroom mixture and blend until finely chopped. Season with salt and pepper.
Add in feta cheese and pulse until smooth, adding water is required. (I used 3 tablespoons].
Stir through parsley. Cover and refrigerate until ready to serve.
ENJOY!
* NOTE: No need to pre-soak the dried mushrooms.
Garden Vegetable Soup  Weight Watchers  0 Points Per 1 Cup Servi


Ingredients:
carrot, garlic cloves, green beans, tomato paste, dried basil, dried oregano, salt, fresh zucchini

Directions:
Spray a large saucepan with nonstick cooking spray, heat.
Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes.
Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil.
Reduce heat, simmer, covered, about 15 minutes or until beans are tender.
Stir in the zucchini and heat for 3-4 minutes.  Serve hot.
You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.
Sardines on Toast


Ingredients:
cherry tomatoes, rocket, lemon juice, cracked black pepper

Directions:
Put the bread slices on a baking tray and cook one side under a grill (broiler] preheated to medium until golden brown.
Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil] until the sardines are browned.
Top the sardines with the rockets (arugula] and sprinkle with the lemon juice and season with creacked black pepper.
Bacon Topped Cheesy  Potatoes


Ingredients:
bacon, eggs, frozen hash browns, onion, margarine, salt, ground black pepper, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.
In a bowl,beat eggs and stir in potatoes,onion,breadcrumbs,salt,pepper, margarine and all but 1/4 cup of cheese.
Pour into a greased 1 quart baking dish.
Bake uncovered, at 350 degrees for 30 minutes.
Top with remaining cheese and sprinkle with bacon, and bake for 5 to 7 minutes or until cheese is melted.
Hawaiian Pork Hash
Category: meat-and-poultry
By SAXONY

Very popular Hawaiian pupu - you can even get pork hash at the 7-11 here.  My recipe is better - it includes shrimp!

Ingredients:
¼ pound ground pork
¼ pound shrimp - peeled, deveined and minced to a paste
1  egg white
2 tablespoons chopped water chestnuts
2 tablespoons chopped green onion
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon oyster sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame oil
1 (14 ounce) package round dumpling skins

Directions:
In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 25 dumplings

Calories: 63.6
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 10.1 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 3.3 g
Cholesterol: 11.3 mg
Sodium: 151 mg
Classic Cornbread Sausage Stuffing


Ingredients:
celery, onion, dried sage, black pepper, egg

Directions:
Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
Preheat oven to 400°F.
Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low.  Cover and cook 10 to 12 minutes or until celery is tender.  Stir in black pepper and remove from heat.
Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.] Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.
*NOTE:  Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.
Cherry Cola Slush


Ingredients:
cherry gelatin, boiling water

Directions:
Dissolve jelly powder in boiling water.
Add cola and pour into an 8 inch (20 cm] square pan.  Freeze until firm, 4 hours or overnight.
To serve, use an ice cream scoop to fill serving dishes, paper cups or ice cream cones.  Serve immediately.
VARIATIONS:  Play with the flavours!  Ginger ale and lime, cola and lime, lemon-lime pop and lemon or lime powder, orange pop and orange powder --   The options are virtually endless.
Bistro Vegetable Linguini


Ingredients:
olive oil, onion, shallot, garlic cloves, black olives, tomatoes, parsley, basil pesto, parmesan cheese, linguine

Directions:
In skillet heat olive oil over medium heat. Cook onion, garlic and shallots, stirring for 3 minutes or until softened.
Add mushrooms, salt and pepper and cook another 5 minutes stirring to prevent sticking.
Add roasted red pepper, olives, parsley, pesto and tomatoes.
Stir together and remove from heat.
Meanwhile cook linguini in boiling water for 8 to 10 minutes until pasta is al dente.
Drain and toss with vegetable mixture.
Sprinkle with Parmesan cheese to taste; garnish with basil leaves.
Bacon and Tomato Spaghetti


Ingredients:
bacon, spaghetti noodles

Directions:
"Brown bacon till crispy, you can drain some fat if you want but it gives it flavor, add tomato soup. Cook noodles and add to pan, heat threw."
Zesty Tortilla Roll Ups
Category: appetizers-and-snacks
By Windy B.

Bacon, tomato and pesto are a nice addition to these versatile appetizers.  Perfect for parties, the ingredients can be altered to suite picky tastes.  A great recipe to play with!

Ingredients:
1 pound bacon
3 tablespoons bacon drippings
2 (8 ounce) packages cream cheese, softened
1  tomato, finely diced
4  green onions, minced
1 tablespoon prepared pesto sauce
10 (10 inch) flour tortillas
1 pound thinly sliced smoked turkey

Directions:
Arrange bacon slices in a microwave save baking dish, side by side. Cover dish with a paper towel. Microwave on high until bacon is soft and lightly browned, 4 to 6 minutes. Chop bacon into small pieces; reserve 3 tablespoons bacon drippings. Combine the chopped bacon, reserved bacon drippings, cream cheese, tomato, green onions, and pesto in a large bowl; mix well. Evenly spread the cream cheese mixture on the tortillas; top each with a slice of turkey. Roll tortillas up tightly, and cut into 1/4 inch slices. Discard rounded ends.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 20 servings

Calories: 270.2
Fat: 16.1 g
Saturated fat: 7.4 g
Carbohydrates: 19.6 g
Sugars: 1 g
Dietary fiber: 1.3 g
Protein: 11.6 g
Cholesterol: 46 mg
Sodium: 716.6 mg
Honey Garlic Beef Stir Fry


Ingredients:
honey, garlic cloves, oyster sauce, red pepper flakes, beef, cornstarch, water

Directions:
1. Sauce: Combine first 6 ingredients in a bowl. Reserve. In a separate bowl combine beef with ¼ cup (50 mL] reserved sauce.2. Combine cornstarch and water. Reserve.3. Heat large non-stick skillet over medium-high heat. Add oil. When pan is hot, add beef. Cook until outside of beef is cooked, about 2 minutes. Add frozen vegetables and sauce. Bring sauce to a boil, cook, stirring constantly for 2-3 minutes until vegetables and beef are cooked through. Add cornstarch mixture. Cook, stirring constantly until thickened, about 1 minute.
Serve immediately.
Tips.
• Replace beef with shrimp or thinly sliced chicken.
• Serve with rice or noodles.
For more family friendly recipes, visit www.beemaid.com.
Spam™-a-licious Not-So-Caesar Salad
Category: salad
By Jemma

My partner and I invented this recipe by accident one afternoon, when we thought there was 'no food left'! Don't underestimate the Spam™ - although it's average uncooked, when cooked it is almost undistinguishable from crispy bacon. Give it a try!

Ingredients:
1 (12 ounce) container Spam™ luncheon meat, diced
¾ cup button mushrooms, chopped
½ head red leaf lettuce, rinsed and torn
1 cup baby spinach leaves
2  eggs
½ cup crumbled feta cheese
1 tablespoon finely grated Parmesan cheese
1 tablespoon finely chopped salted peanuts
4 tablespoons chopped dill
8  anchovy fillets
4 tablespoons Ranch dressing
1 cup croutons, purchased or homemade

Directions:
Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat. Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 large salads

Calories: 1061.5
Fat: 85.4 g
Saturated fat: 31.3 g
Carbohydrates: 25.6 g
Sugars: 5.5 g
Dietary fiber: 2.9 g
Protein: 49 g
Cholesterol: 383.6 mg
Sodium: 4161.8 mg
Egg Rolls


Ingredients:
ground pork, cabbage, carrot, green onions, egg, cornstarch, Chinese five spice powder, kosher salt, brown sugar, black pepper

Directions:
Cut cabbage into 4 wedges, remove heart & chop very finely (as for coleslaw].
Roughly chop julienne carrots & finely chop green onions.
Throw all ingredients into mixer & mix on low for 1 or 2 minutes (if you don't have a mixer just mix by hand but squeeze & crush cabbage so it's soft].
Remove 1/4 of your mix to a separate bowl & make 5 egg rolls to check that you are putting an equal amount of filling into each, this ensures that you don't run out of filling before wrappers.
Place the pile of egg roll wrappers in a diamond shape in front of you with a small bowl or glass of water & just use your finger moisten the top two edges of the wrapper with water.
Take a heaped desert spoon of mixture & place it in the center of the wrapper.
Bring the bottom of the wrapper up to the top over the filling & lightly pull back so that you use the wrapper to form the filling into a log & so the filling is just below the center of the wrapper with the bottom of wrapper covering most of the filling.
Flip the sides of the wrapper in & over the bottom of the wrapper then roll the whole thing forward to finish & seal the roll.
Fry the egg rolls in small batches of 4 to 6, moving them constantly until they are golden brown, float well to the top of oil or reach internal temp of 155°F.
Browned Butter Cream Cheese Frosting


Ingredients:
butter, cream cheese, vanilla extract, vanilla bean, powdered sugar, heavy cream

Directions:
In a small saucepan, over medium heat, cook 1/2 cup butter (1 stick] until browned and nutty fragranced.  Watch carefully, stir occasionally and do not let burn.  This should take about 15-20 minutes.
Cube the other 1/4 cup of butter (1/2 stick] and place in a mixing bowl with softened cream cheese.  Pour browned butter over top and allow to sit for about 3 minutes.  Add the vanilla extract or vanilla bean seeds.  With an electric mixer, beat until the butter and cream cheese are smooth.  Gradually add the confectioners' sugar until the proper consistency is reached.  (To avoid lumps, shake/sift sugar through a sieve.]  Add 1-3 tablespoon heavy cream, if needed, to thin to a spreading consistency.
If the frosting is too soft for decorating, refrigerate for about half an hour before using.
Citrus Salsa


Ingredients:
navel orange, grapefruit, orange, fresh lime juice, salsa, mint

Directions:
The first step is to hollow out the peel of an orange., In a bowl, combine slices of Navel oranges, grapefruit and Cara Cara oranges., Then, add fresh lime juice and mix together., Once combined, add a scoop of the citrus salsa to the hollowed orange peel., Then, simply add some mint as a garnish and serve., Additional citrus tips are available online at Sunkist.com.
Zucchini Lasagne


Ingredients:
lean ground beef, onion, parsley flakes, oregano flakes, Bisquick, cottage cheese, parmesan cheese, milk, parsley flakes, basil, zucchini, mozzarella cheese

Directions:
Cook ground beef and onions until brown and drain.
Stir in spaghetti sauce,1 tablespoon parsley,oregano:heat until boiling.
Mix Bisquick,cottage cheese,Parmesan cheese,milk,1 tablespoon parsley,basil until dough forms.
Spread half of the dough in ungreased 9x13 inch pan.
Cover with 1/2 of the zucchini,meat sauce and mozzarella cheese.
Repeat layers.
Bake at 350 degrees for 35 minutes.
Summer Pita Sandwich


Ingredients:
watermelon wedges, cilantro, plain low-fat yogurt, garlic powder, cayenne pepper, cheese, lettuce leaves

Directions:
Place sliced watermelon on paper towels to remove excess liquid., Mix chicken, cilantro, yogurt, garlic salt and cayenne., Spread inside surfaces of pita bread halves with herb cheese., Fill each with about 1/4 cup chicken mixture., Arrange watermelon and lettuce in pita bread.
Spicy Ginger Chicken Wings
Category: appetizers-and-snacks
By Melissa Killion

These wings are sweet, spicy and sticky but if you're into the sweet ginger but don't like spicy, just leave out the serrano chilies. Make sure to test your chilies, 'cause there can be a lot of variation in heat!

Ingredients:
3 pounds chicken wings
2  eggs, beaten
1 cup all-purpose flour
1 cup margarine
½ cup apple cider vinegar
3 tablespoons soy sauce
3 tablespoons water
1 cup brown sugar
1 teaspoon monosodium glutamate (MSG)  (Optional)
½ teaspoon salt
3  serrano chile peppers, minced  (Optional)
2 tablespoons grated fresh ginger
2 tablespoons sesame seeds, toasted

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Blot chicken wings dry with a paper towel. Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess. Melt the margarine in a large skillet over medium high heat. Pan fry the chicken wings until well browned on all sides, about 10 minutes. Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes. Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce. Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes. Sprinkle sesame seeds on the chicken wings before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 538.6
Fat: 34.4 g
Saturated fat: 7.1 g
Carbohydrates: 41.8 g
Sugars: 27.3 g
Dietary fiber: 0.9 g
Protein: 15.4 g
Cholesterol: 80.9 mg
Sodium: 868.2 mg