xiaoxl/recipe_data huggingface dataset:
Lobster Stew
Category: soups-stews-and-chili
By Marion Mason

This is a standard recipe in Maine, especially if you live in a seaport town. Best if made the day before you want to serve it. Serve with oyster crackers.

Ingredients:
1 pound cooked lobster meat
1 cup butter
2 quarts half-and-half cream

Directions:
Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

Cook time: 25 mins
Total time: 25 mins
Yields: 6 servings

Calories: 760.2
Fat: 68 g
Saturated fat: 42.4 g
Carbohydrates: 14.7 g
Sugars: 0.5 g
Protein: 25.1 g
Cholesterol: 254.1 mg
Sodium: 637.9 mg
Chewy Brownies


Ingredients:
sugar, all-purpose flour, salt, baking powder, eggs, light corn syrup, vanilla

Directions:
Combine sugar, flour, cocoa, salt and baking powder.
Combine oil, eggs, corn syrup and vanilla; add to dry ingredients.  Fold in nuts.
Spread in a greased 13x9 inch baking pan.  Bake at 350 for 25-27 min or until a toothpick comes out clean.  If desired, dust with confectioner's sugar while warm.
Pepperoncini Beef
Category: everyday-cooking
By Joyce

Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for gyro sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments.

Ingredients:
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
8  hoagie rolls, split lengthwise
16 slices provolone cheese

Directions:
Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover, and cook on Low for 6 to 8 hours. When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!

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

Calories: 998.3
Fat: 52.7 g
Saturated fat: 23.7 g
Carbohydrates: 71.5 g
Sugars: 5.2 g
Dietary fiber: 4.2 g
Protein: 55.9 g
Cholesterol: 159.7 mg
Sodium: 2550.1 mg
Jd's Ham Tetrazzini


Ingredients:
spaghetti, chicken bouillon cube, boiling water, celery ribs, pepper, cooked ham, onion, fat free mozzarella cheese

Directions:
Cook spaghetti according to directions on package.
While noodles are cooking, saute the celery and onion in the margarine for about 5-7 minutes until just about tender.
In the meanwhile, in a bowl, dissolve bouillon in water.
Add soup, pepper, seasoning, celery/onion, and cheese; mix well.
Place spaghetti, mushrooms, and ham in bowl and pour soup mixture over top.  Stir well.
Transfer to a greased 8 inch square baking dish (I use 2 pie plates, serving 1 now and freezing 1 for later].
**You can cover with foil and freeze at this time if you wish.**.
Bake uncovered at 350 degrees for 30-40 minutes (or until heated through].  Feel free to just microwave this for a total of 10 minutes, stirring half way through, as long as you use microwave safe dishes!
Steamed Asparagus With Walnuts and Browned Butter Sauce


Ingredients:
walnuts, asparagus, butter, fresh lemon zest, salt, fresh ground black pepper

Directions:
In saute pan, dry roast the walnuts. Set aside to cool then very coarsely chop.
In large pot steam the asparagus just until tender. Do not overcook. Arrange the asparagus on a serving platter.
In the saute pan, melt the butter over medium heat.  Cook and stir the butter constantly until it browns and smells nutty. DO NOT burn! Stir in the roasted walnuts and lemon zest.
Pour the browned butter sauce over the asparagus and serve immediately.
Season with salt and pepper to taste.
Banana Oatmeal Muffins


Ingredients:
eggs, bananas, honey, whole wheat flour, baking powder, baking soda, salt, oats

Directions:
Heat oven to 350 degrees, grease muffin cups.
Mix together oil, eggs, bananas (mashed] and honey.
Stir together dry ingredients, add to liquid mixture, stirring until just blended.
Fill greased muffin cups 2/3 full, Bake for about 18 minute Until toothpick inserted comes clean.
Serve warm from the oven, or cooled, sliced in half and toasted.
Dees Breakfast Melt


Ingredients:
hard-boiled eggs, sausage, flour, milk, cheddar cheese, pepper, salt, dried chives, dried dill weed

Directions:
fry sausage, add oil heat, add flour, brown  add milk, cook until thickened , i like mine thick but  cook  it til your happy., salt and pepper  the way you like , i dont add salt myself ,but rudy does, when thick turn off and add cheese, stir until combined, plate, add toast, add hard boiled eggs sliced, top with sauce, sprinkle on chives and dill weed.
Tuna Pita Pockets With an Indian Twist !!


Ingredients:
yellow onion, cumin seed, ground cumin, ground coriander, chili powder, garam masala, salt, garlic cloves, fresh ginger, green chilies, tuna in water, fresh coriander

Directions:
Heat oil in a deep pan and stir fry the cumin seeds on medium heat till they begin to splutter.
Add the ground corriander,cumin,and red chilli powders and salt.Continue to stir for 2-3 minutes.
Next,add the garlic,onions,and pepper.Fry,stirring occassionally until the onion has browned.
Add tuna, green chillies and ginger and cook for 5minutes.
Stir in the fresh corriander and add garam masala, lemon juice and cook 3-4 minutes till almost dry.
To serve,cut warmed pita bread into two, spread the tzatziki sauce evenly and  stuff the pita pockets with the tuna filling.
Instant Pot® Pork Chops and Gravy
Category: main-dish
By Bren

I seldom use canned soup, but I make an exception for this. So moist and tender, pure comfort food!

Ingredients:
1 tablespoon avocado oil, or more as needed
5  bone-in pork chops, trimmed of fat
¼ teaspoon ground black pepper
1 large clove garlic, finely chopped
¼ cup dry white wine
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ¼ cups water
¼ cup water
2 tablespoons all-purpose flour
1 teaspoon low-sodium soy sauce (such as Bragg®)

Directions:
Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function. Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate. Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes. Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the pot. Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 5 pork chops

Calories: 284.3
Fat: 14.7 g
Saturated fat: 4 g
Carbohydrates: 7.3 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 26.9 g
Cholesterol: 65.2 mg
Sodium: 488.2 mg
Slow Cooker Chicken Cacciatore


Ingredients:
boneless skinless chicken breast halves, green bell peppers, fresh mushrooms, onion, garlic

Directions:
Put the chicken in the slow cooker., Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic., Cover, and cook on Low for 7 to 9 hours.
Plum Kuchen
Category: desserts
By Amy

Moist plum coffee cake with sugar and cinnamon crumble topping.

Ingredients:
½ cup white sugar
2 tablespoons margarine
2  eggs, beaten
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
10  Italian plums, halved and pitted
1 cup white sugar
½ cup all-purpose flour
3 tablespoons margarine, melted
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish. Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter. Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums. Bake in the preheated oven until plums are softened, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 12 servings

Calories: 231.7
Fat: 5.6 g
Saturated fat: 1.1 g
Carbohydrates: 43.5 g
Sugars: 30.6 g
Dietary fiber: 1.2 g
Protein: 3.1 g
Cholesterol: 31 mg
Sodium: 152.8 mg
Cream Chicken


Ingredients:
chicken breasts, butter, milk, flour, salt

Directions:
Cut chicken into strips and salt to taste.
Melt butter; let it get hot in pan.
Flour chicken pieces and brown them in the butter until they are fully cooked.
Add milk and cream and cook on low (don’t let it come to a boil].
Let it simmer until it is thick and eat over mashed potatoes or pasta.
Stuffed Sole with Imitation Crab
Category: seafood
By jpvanzut

An easy, fairly inexpensive fish recipe.

Ingredients:
6 ounces imitation crabmeat, flaked
⅓ cup diced red bell pepper
⅓ cup diced celery
⅓ cup shredded mozzarella cheese
2 tablespoons creamy salad dressing (such as Miracle Whip®)
1 tablespoon dried minced onion
¾ teaspoon dried parsley
1 pinch cayenne pepper
salt and ground black pepper to taste
4 (4 ounce) sole fillets
¼ cup bread crumbs

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 222.5
Fat: 5.3 g
Saturated fat: 1.7 g
Carbohydrates: 14.2 g
Sugars: 5.1 g
Dietary fiber: 1 g
Protein: 27.8 g
Cholesterol: 76.1 mg
Sodium: 619.9 mg
Crusty European Style White Bread


Ingredients:
active dry yeast, warm water, salt, butter, bread flour

Directions:
In a warm bowl dissolve yeast in warm water. Add salt, melted butter (cooled], and flour.
Using stand mixer with dough hook mix ingredients, on low speed, for one minute. Allow to rest for 2-3 minutes.
Continue to knead for 2 more minutes on low speed until dough is firm and no longer sticky.
Place dough in greased bowl, turning to grease the dough. Cover with plastic wrap and allow to rise for 1 hour. Dough should increase 1.5-2 times.
Deflate dough and turn on to floured surface. Pat dough flat into a rectangular shape and fold into three sections as you would a letter. Repeat 2 times.
Return to bowl, smooth side up and cover with plastic. Allow to rise for at least 1-1.5 hours. Dough should increase 2.5-3 times.
Cut dough into two equal parts and shape each into a round loaf making sure that you create sufficient surface tension on the top of the loaf. Gather the dough at the bottom as you shape the loaf, pinching the dough together on the bottom and forming a seal. Place both loaves bottom side up on a floured linen towel and cover with another floured linen towel. Allow to rise for an additional 1-1.5 hours.
Note: all rises should be in a fairly warm place (70-75F].
Place an oven proof skillet at the bottom of oven.
Preheat oven to 475F, then reduce to 450°F.
Place bread on parchment paper and, with very sharp knife, cut a cross into the top about 1/2 inch deep.
Slide parchment paper with loaf into oven on a pre-heated baking stone.  Immediately pour 1/2 cup water into skillet to produce necessary steam. (Check you oven's instructions to make sure that this will not damage your oven.].
Bake for 20 minutes. Then check bread to be sure it isn't getting too dark. Continue baking for another 15 minutes.
Check internal bread tempeature with thermometer. If it has reached 200F then it's finished.
If not finished, reduce to 400F andbake an additions 8-10 minutes. Check temperature again.
Place on rack, allow to cool before eating.
Bacon, Lettuce and Tomato Soup


Ingredients:
beef bouillon cubes, hot water, bacon, onion, celery, tomatoes, Worcestershire sauce, dried parsley flakes, dried thyme, pepper, lettuce, seasoned croutons

Directions:
Dissolve bouillon cubes in water; set aside.
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tbs.
drippings in Dutch oven.
Drain bacon on paper towels.
Add onion and celery to drippings, and saute until transparent, stirring frequently; drain.
Add bouillon, tomatoes, and next 6 ingredients; bring to a boil.
Reduce heat, and simmer, uncovered, 20-25 min.
Add lettuce, and cook 2 min or until lettuce wilts.
Top with bacon and croutons.
Serve immediately.
Yield: 5 cups.
El Guapo Taco Seasoning


Ingredients:
chipotle pepper, ground cumin, oregano, garlic powder, dried ancho chile powder, paprika, chili powder, ground cinnamon, sea salt, cayenne pepper, black pepper

Directions:
Grind the coarse spices in a coffee grinder., Combine all together in an airtight container., Store in a cool dry area.
Brittany's Yummy Cinnamon Pears


Ingredients:
pears, sugar, cinnamon

Directions:
Put pears in pan and sprinkle a little sugar on top of them.
Cook pears on stovetop for 5-10 minutes.
Remove from heat.
Sprinkle sugar and cinnamon on pears (to taste].
Eat 'em all up!
Veal Chops Italiano


Ingredients:
shallot, garlic, crushed red pepper flakes, fresh parsley, extra virgin olive oil, butter, dry white wine, diced tomatoes, dried thyme, fresh thyme

Directions:
If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
Sprinkle the chops with the thyme, salt and pepper to taste.
In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste].
Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.
Nesquik Neapolitan Pound Cake


Ingredients:
cream cheese, eggs, milk, powdered sugar

Directions:
PREHEAT oven to 350 degrees F.
Grease and flour 10-inch, 12-cup fluted tube pan.
BEAT cream cheese and eggs in large mixer bowl until smooth.
Beat in cake mix alternately with milk.
Beat on high speed for 2 minutes (batter will be thick].
Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
SPOON strawberry batter into prepared pan; tap pan on counter lightly.
Spoon white batter over strawberry batter covering it completely, and then spoon chocolate batter over white batter.
BAKE on center oven rack for 55 to 65 minutes or until wooden pick inserted into cake comes out clean.
Cool in pan on wire rack for 45 minutes.
Loosen edges with butter knife if needed; invert onto wire rack to cool completely.
Sprinkle with powdered sugar.
Healthy 7 Layer Dip


Ingredients:
black beans, garlic clove, light sour cream, salsa, mozzarella cheese, tomatoes, green onion

Directions:
In a blender mix the can of black beans hot sauce to taste and clove of garlic.
Layer bean mix on the bottom of a shallow dish. Add a layer of sour cream, then a layer of salsa.
Next spread cheese, then tomato and green onion and serve.
Fresh Basil Parsley Pesto


Ingredients:
fresh basil, fresh parsley leaves, garlic, olive oil, parmesan cheese, salt

Directions:
Combine all ingredients in food processor., Cover and puree until smooth., Refrigerate for several weeks, or freeze for 6 months., Toss with hot pasta.
Baked Banana Split


Ingredients:
bananas, walnuts, ice cream

Directions:
bake unpeeled bananas at about 180 degrees for 30 minutes until skin is black., finely chop chocolate and walnuts., gently slit the skin of banana and peel back the top part., scatter the split with chocolate and nuts, then serve with ice cream.
Parsnips With Cumin


Ingredients:
parsnip, olive oil, ground cumin, fresh thyme

Directions:
Preheat oven to 200c (400f].
Toss the parsnips with olive oil and cumin and place in baking tray.  Sprinkle with thyme.
Roast for 30-40 minutes or until golden.
A+ Shrimp Curry


Ingredients:
shrimp, seedless raisin, onion, butter, salt, pepper, curry powder, sour cream, Tabasco sauce, lemon juice

Directions:
Sauté the finely chopped onion and 2 tablespoons butter. When onion has lightly browned, add condensed mushroom soup and curry powder (mixed to paste].I use double that amount and use a mild heat version as I am not a "heat" lover (Spice Islands].
Add shrimp,  If you like sweet things in your curry add seedless raisins. Heat thoroughly untill shrimp are pink and no longer opaque. Do not overcook.
Season with salt and pepper.
Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
Serve over your favorite hot rice.
notation: I usually double the mixture but not the shrimp because I believe "it's all about the sauce"   ENJOY!    :].
Sage Sausage Bread
Category: breakfast-and-brunch
By MRSMTAYLOR

Perfect for a holiday brunch. My family enjoys this every Thanksgiving and Christmas. It makes good leftovers, too.

Ingredients:
1 pound sage pork sausage
1 small onion, chopped
1  jalapeno pepper, chopped
½ cup shredded Swiss cheese
¼ cup grated Parmesan cheese
1  egg, beaten
¼ teaspoon hot pepper sauce
⅓ cup milk
2 cups buttermilk baking mix
¼ cup melted margarine
1 teaspoon salt
2 tablespoons chopped fresh parsley

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan. In a large skillet over medium heat, cook and stir the sausage, onion, and jalapeno until the sausage is well browned, about 10 minutes. Drain; set aside to cool slightly. Stir together the Swiss cheese, Parmesan cheese, egg, hot sauce, and milk in a large bowl. Stir in the biscuit mix, margarine, salt, and parsley. Add the sausage mixture; stir until well combined. Pour the mixture into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Serve warm or cold.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 18 servings

Calories: 165.2
Fat: 11.5 g
Saturated fat: 3.7 g
Carbohydrates: 9.3 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 6.2 g
Cholesterol: 28.9 mg
Sodium: 582 mg
Pineapple and Macadamia Shortbread


Ingredients:
flour, brown sugar, butter

Directions:
preheat oven to 325., combine flour and sugar., cut in butter until mixture resembles fine crumbs and starts to cling., stir in nuts and pineapple., form into ball, knead until smooth., on a lightly floured surface roll dough 1/4 inch thick., using a 2 inch cookie cutter cut into shapes., reroll scrapes only twice., place 1 inch apart on ungreased cookie sheet., bake 15-20 minutes., transfer to wire rack.
Healthier Soft Oatmeal Cookies
Category: desserts
By MakeItHealthy

My family loves these oatmeal cookies, and with my made-over version, they are a great way to sneak extra fiber and grains into their diet! I reduce the sugar, add whole wheat, use rolled oats and add dates (for extra fiber!)

Ingredients:
1 cup butter, softened
½ cup white sugar
¾ cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup diced, pitted dates
3 cups rolled oats

Directions:
Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour. Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets. Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork. Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 2 dozen

Calories: 208.6
Fat: 8.9 g
Saturated fat: 5.1 g
Carbohydrates: 30.2 g
Sugars: 14.9 g
Dietary fiber: 2.4 g
Protein: 3.3 g
Cholesterol: 35.8 mg
Sodium: 212.7 mg
Chicken With Chickpeas and Saffron Rice


Ingredients:
chicken, cayenne pepper, olive oil, yellow onion, red bell pepper, saffron, red pepper flakes, garlic, dry sherry, chicken broth, diced tomatoes, basmati rice, chickpeas

Directions:
Preheat oven to 350°F.
Season chicken with salt, black pepper, italian seasoning, smoked paprika and cayenne pepper.
In Dutch oven over medium-high heat, warm 1 tablespoon oil.  Brown chicken for 6-8 minutes.  Transfer to plate. Discard fat; wipe out pot.
In the same pot over medium heat; warm 1 tablespoon oil.  Cook onion, bell pepper, saffron and red pepper flakes about 10 minutes.
Add garlic; cook 30 seconds.  Add sherry; cook 1 minute.  Add chicken, broth, tomatoes and juices.  Bring to simmer, reduce heat to medium-low, cover and cook 15 minutes.
Add rice, chickpeas, salt and pepper.  Increase heat to medium-high; bring to simmer.
Cover; bake in oven for 20 minutes, stirring halfway through.
Let stand 10 minute before serving.
Refrigerator Garlic Dill Pickles


Ingredients:
cucumbers, dill, garlic cloves, onion, water, vinegar, salt

Directions:
Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
In an ice cream bucket, layer dill head(s], garlic chunks, onion slices and cucumbers.  Small cucumbers can be thrown in whole.  Larger cucumbers should be quartered.
Pour warm (not hot] brine over the cucumbers and place a plate on top to keep the cucumbers submerged.  Cover bucker & put in frig.  Pickles can be eaten after 5 day.  Pickles will last in frig for 9 - 12 months.
NOTE:  Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ] can be added to the ice cream bucket for a different flavor sensation.
Shiny Chocolate Glaze
Category: desserts
By KITTYCATGRL

I know you will fall in love with this shiny chocolate glaze.

Ingredients:
8 (1 ounce) squares bittersweet chocolate, chopped
½ cup unsalted butter
1 tablespoon light corn syrup

Directions:
Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

Yields: 1 cup

Calories: 531
Fat: 41.9 g
Saturated fat: 26.2 g
Carbohydrates: 35.9 g
Sugars: 26.7 g
Dietary fiber: 4.3 g
Protein: 4 g
Cholesterol: 63.4 mg
Sodium: 9.2 mg
Hoisin Sauce


Ingredients:
soy sauce, peanut butter, honey, molasses, white vinegar, garlic powder, black pepper

Directions:
"Mix all ingredients in a small bowl for several minutes until throughly blended."