xiaoxl/recipe_data huggingface dataset:
Worlds Healthiest Chocolate Chip Cookies (Vegan!)


Ingredients:
flour, flour, salt, baking soda, brown sugar, white sugar, vanilla extract, soymilk lite

Directions:
Preheat the oven to 375 degrees.
Mix your dry ingredients, then add in wet.
Form cookies and bake 6-7 minutes.
Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard.
Guilt Free Cappuccino Sundaes


Ingredients:
water, sugar, instant coffee, frozen yogurt, ice cream

Directions:
If the cocoa has lumps, sift or press through a fine mesh sieve (to avoid a lumpy sauce].
Set aside.
In a small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved.
Boil gently for about 1 minute.
Remove pan from heat and whisk in instant coffee or espresso until dissolved.
Whisk in cocoa until thoroughly incorporated and smooth.
Scoop ice cream or frozen yogurt into coffee cups or dessert dishes.
Spoon on warm espresso sauce and top with a dollop of whipped topping if desired.
Serve with a cookie.
Moqueca de Peixe Baiana (Brazilian Fish Stew)
Category: world-cuisine
By GraçaRibeiro

This fish stew, called moqueca, is a very typical, traditional Brazilian dish that originated in the Northeast. The palm oil gives it its distinctive flavor. Serve hot with white rice or coconut rice.

Ingredients:
4 (4 ounce) fillets sea bass
4 tablespoons lime juice
3 cloves garlic, crushed
salt to taste
3 tablespoons extra virgin olive oil
3 tablespoons grated onion
3 tablespoons palm oil
1 large onion, cut into rings
1 ½ cups water
½ (14 ounce) can coconut milk
1  green bell pepper, sliced
1  red bell pepper, sliced
2  tomatoes, seeded and sliced
1 bunch chopped fresh cilantro
½ bunch green onions, chopped

Directions:
Rinse sea bass under running cold water; pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes. Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions; cover and cook until vegetables are soft and flavors are well combined, about 5 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 454.1
Fat: 33.5 g
Saturated fat: 16.4 g
Carbohydrates: 16.3 g
Sugars: 6.8 g
Dietary fiber: 4.5 g
Protein: 24.7 g
Cholesterol: 47.2 mg
Sodium: 144.4 mg
Herbed Garlic Bread


Ingredients:
French baguette, butter, garlic, lemon juice, chives, parsley, dill

Directions:
Cut french stick in slices 2/3 of the way through, being careful not to cut into bottom crust.
Combine remaining ingredients thoroughly.
Spread on slices of bread.
Wrap securely in foil.
Place on BBQ and grill for 10 minutes, turning occasionally.
Deluxe Peas


Ingredients:
butter, margarine, chicken bouillon, water, celery, dill, curry powder, peas, water chestnut, red bell peppers

Directions:
In a large skillet over medium heat, melt butter then stir in bouillon powder, water, mushrooms, celery, dill and curry.  Cook for about 6 minutes or until veggies are almost tender.
Stir in peas - cook uncovered for 2 minutes, then add water chestnuts and pepper, stirring occasionally for about 1 minute or until heated through.
Serve immediately!
Apple Bread II
Category: bread
By bananabreadbrownies

This sweet bread is loaded with apple flavor! It tastes great with peanut butter, apple butter, or just plain!

Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2  eggs, room temperature
2 cups applesauce
¾ teaspoon ground cinnamon
⅓ cup chopped dried apples
1 teaspoon cinnamon
1 teaspoon white sugar

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Sift the flour, baking soda, and salt together in a bowl. Beat the butter and brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the first egg, allowing it to blend into the butter mixture before adding the other. Blend the applesauce and 3/4 teaspoon cinnamon into the mixture. Pour the flour mixture into the butter mixture, mixing until just incorporated. Fold in the dried apple pieces; mixing just enough to evenly combine. Pour the batter into prepared pan. Stir 1 teaspoon cinnamon and the white sugar together in a small bowl; sprinkle over the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan 10 to 15 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 215.5
Fat: 8.7 g
Saturated fat: 5.2 g
Carbohydrates: 31.6 g
Sugars: 14.7 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 51.3 mg
Sodium: 277.8 mg
Sour Orange Pie-Cook’s Country


Ingredients:
sugar, salt, unsalted butter, sweetened condensed milk, fresh lemon juice, lemon zest, orange zest, salt, heavy cream, granulated sugar, orange zest

Directions:
For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave] and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
For the Filling:  Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
Famous Restaurant Alfredo Sauce
Category: main-dish
By GOODNIGHTGRACIE2

This is a much sought after recipe from a popular chain restaurant --my nephew worked there as a cook and gave it to me.

Ingredients:
½ cup butter
¾ cup cream cheese
¾ cup half-and-half
1 pinch garlic salt, or to taste
lemon pepper to taste
1 (16 ounce) package dry fettuccine pasta

Directions:
Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain. Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 821.1
Fat: 46 g
Saturated fat: 27.9 g
Carbohydrates: 85.8 g
Sugars: 4 g
Dietary fiber: 3.9 g
Protein: 20 g
Cholesterol: 125.6 mg
Sodium: 399 mg
Lemon Turkey Soup
Category: soups-stews-and-chili
By Gitano

A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!

Ingredients:
1 tablespoon olive oil
½ cup chopped red onion
1 clove garlic, minced
¾ cup thinly sliced carrots
½ cup chopped celery
⅓ cup diced red bell pepper
2 cups turkey stock
1 cup diced cooked turkey
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
2 cups fresh baby spinach leaves
1 pinch sea salt
fresh ground black pepper to taste

Directions:
Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes. Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes. Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 128.7
Fat: 5.7 g
Saturated fat: 1.2 g
Carbohydrates: 7.7 g
Sugars: 3.2 g
Dietary fiber: 2.1 g
Protein: 11.9 g
Cholesterol: 27.6 mg
Sodium: 482.2 mg
Cabbage Pico de Gallo
Category: appetizers-and-snacks
By Josh

A cabbage-based pico de gallo.

Ingredients:
1 medium head cabbage, chopped
6  Roma (plum) tomatoes, diced
1  red onion, diced
1  yellow onion, diced
4  jalapeno peppers, diced
2 bunches cilantro, chopped
3  limes, juiced
2 teaspoons chopped garlic
2 teaspoons salt

Directions:
Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl. Cover bowl with plastic wrap and refrigerate at least 2 hours.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 20 servings

Calories: 27
Fat: 0.2 g
Carbohydrates: 6.5 g
Sugars: 3 g
Dietary fiber: 2.2 g
Protein: 1.2 g
Sodium: 245.2 mg
Fufu


Ingredients:
"Bisquick"

Directions:
Bring 6 cups of water to a rapid boil in a large, heavy pot.
Combine the two ingredients and add to the water.
Stir constantly for 10-15 minutes - a process that needs two people for best results:  one to hold the pot while the other stirs vigorously with a strong implement (such as a thick wooden spoon].  The mixture will become very thick and difficult to stir, but unless you are both vigilant and energetic, you'll get a lumpy mess.
When the fufu is ready (or you've stirred to the limits of your endurance], dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball.
Serve on a large platter alongside a soup or stew.
Barbecue Chicken Doritos Snack


Ingredients:
barbecue sauce, mozzarella cheese, cheddar cheese, monterey jack cheese

Directions:
Cover bottom of 9X13 pan with Doritios., Drop chicken over Doritos., drizzle barbecue sauce over the top., sprinkle with cheeses., bake at 350 for about 20 minutes.
Caputo's Pork Chops With Pear Puree And Blueberries


Ingredients:
pears, unsalted butter, dry white wine, all-purpose flour, blueberries, fresh mint leaves

Directions:
Saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat.
Add 1/2 cup of the wine and cook an additional 10 minutes.
Remove to a blender and puree.
Dredge the pork chops in the flour, shaking off excess.
Heat the remaining butter in the skillet, add the pork and cook until done, turning once, about 4 minutes per side.
Add the remaining wine, blueberries, salt and pepper.
Cook until heated through, about 2 minutes.
Transfer the pork to 4 serving plates, mound the pear puree next to the pork.
Meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the pork chops.
Garnish with the mint chiffonade and serve immediately.
Tasty Salmon Fillets Asian Style


Ingredients:
salmon, fresh dill, green onions, fresh ginger, napa cabbage, Chinese cabbage, cornstarch, salt, light soy sauce, fresh rosemary needles

Directions:
Preparation.
In a dish pour the wine on the salmon, sprinkle with a little salt (optional], then turn fish over to coat the other side, on the non-skin side of the salmon, place the rosemary needles, then set aside.
In a small frying pan, add 2 or more tablespoons of sesame oil, set aside.
Mix in a cup the corn starch and chicken stock, set aside.
Cooking Instructions.
In a non-stick frying pan add 1 tablespoon of oil and then place the fish (4 fillets or 1 big piece] with the skin side down and cook for about 3-4 minutes.
Then turn the fish over and cook the second side (with the rosemary needles] for about 3 minutes, do not over cook, then remove from stove top.
If using one big piece of fish, cut into four individual fillet servings, set aside.
In a non-stick frying pan add 1 tablespoon of oil, add the Chinese/Napa Cabbage, a little salt to taste and stir-fry for about 1-2  minute.
Then add the dill, toss, next add the cornstarch/chicken stock and stir-fry 1 minute longer, make sure it is not over cooked.
Place the cabbage in four separate serving dished, then place the four salmon fillets on top of the bed of cabbage.
Next place some scallions and ginger on top of the individual salmon fillets.
Pour 1 tablespoon of soy sauce on each piece of fish.
Next heat the sesame oil until almost smoking, then pour a little over each fish, this will cook the scallions and ginger slightly, (be careful that the hot oil does not splatter as you pour].
Serve and Enjoy!
Cheese Ravioli With Pumpkin Sage Sauce (Semi-Homemade)


Ingredients:
dry white wine, shallot, alfredo sauce, pumpkin puree, fresh sage, ground sage, green onions

Directions:
Boil pasta according to package directions.
In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min].
When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta.
Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.
Peppermint Stick Ice Cream with Hot Fudge Sauce
Category: desserts
By Jessie Sheehan

The most delicious mint ice cream there is--tinted pink and studded with crushed candy canes or peppermint candies. This is bound to become your new fave. And if you top it with hot fudge sauce, you may be ruined for all other ice cream, going forward.

Ingredients:
Ice Cream:
2 cups whole milk
1 cup heavy cream
¾ cup white sugar, divided
6 large egg yolks
¼ teaspoon table salt
2 ½ teaspoons peppermint extract
3 drops red food coloring
¾ cup crushed peppermint candy canes, or more to taste
¾ cup heavy cream
⅓ cup light corn syrup
5 tablespoons white sugar
¼ cup unsweetened Dutch-process cocoa powder
1 ¼ cups chopped bittersweet chocolate
3 tablespoons unsalted butter
1 tablespoon pure vanilla extract
½ teaspoon table salt

Directions:
Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer. Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl. Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes. Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight. Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours. Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt. Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 7 hrs
Yields: 8 servings

Calories: 752.2
Fat: 41.8 g
Saturated fat: 24.8 g
Carbohydrates: 87 g
Sugars: 64.4 g
Dietary fiber: 3.4 g
Protein: 8.1 g
Cholesterol: 244.1 mg
Sodium: 287.9 mg
Feta Eggs
Category: breakfast-and-brunch
By Kerry

A very TASTY way to add zip to boring scrambled eggs.

Ingredients:
1 tablespoon butter
¼ cup chopped onion
4  eggs, beaten
¼ cup chopped tomatoes
2 tablespoons crumbled feta cheese
salt and pepper to taste

Directions:
Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 115.6
Fat: 8.9 g
Saturated fat: 4.1 g
Carbohydrates: 2 g
Sugars: 1.3 g
Dietary fiber: 0.3 g
Protein: 7.2 g
Cholesterol: 197.8 mg
Sodium: 434.9 mg
Christmas Cabbage Soup


Ingredients:
green cabbage, onions, potatoes, cooked ham, crushed pineapple

Directions:
Layer cabbage, carrots, onions, potatoes and ham pieces in crock pot.  (add ham bone if you have one, remove it before serving].
Add chicken broth and pineapple.
Cook for about 4 hours on high or until potatoes are done.
This goes great with french bread.
Simple Red Potatoes


Ingredients:
onion, garlic clove, chicken broth, fresh parsley, black pepper, small red potatoes

Directions:
Saute onion and garlic until translucent.
Add all remaining ingredients except potatoes and bring to a boil.
Add potatoes (no need to peel; cut large ones in half], cover and simmer until fork-tender (start checking them after 7 minutes, depending on size].
Coconut Gingerbread Cookies


Ingredients:
chickpea flour, cinnamon, ginger powder, ground cloves, ground cardamom, salt, baking soda, molasses, eggs, vanilla extract, coconut oil

Directions:
Preheat oven to 175C/350°F Line a baking sheet with parchment paper and brush lightly with coconut oil.
Whisk all the dry ingredients in a bowl.
Whisk together the wet ingredients in a separate bowl.
Stir in the dry iingredients into the wet.
Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer.
Turn the dough onto a lightly floured surface.
Press into half inch thickness.
Make shapes using a cookie cutter.
Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean.
Leave on a cooling rack for 10 minutes.
Tofu 'Ricotta'
Category: everyday-cooking
By Natasha_L.

A vegan alternative to ricotta for lasagna.

Ingredients:
1 pound extra-firm tofu
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon lemon juice
extra-virgin olive oil, or as needed

Directions:
Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into the tofu mixture while blending until your obtain the desired consistency.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 110.8
Fat: 9.7 g
Saturated fat: 1.4 g
Carbohydrates: 2.1 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 4.8 g
Sodium: 4.3 mg
Maple Cinnamon Scones


Ingredients:
all-purpose flour, dark brown sugar, baking powder, baking soda, salt, unsalted butter, milk, pure maple syrup, pure maple syrup, cinnamon

Directions:
Preheat oven to 375 degrees.
Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl to blend.  Cut butter into small chunks and mix until mixture becomes crumbly.
Stir milk, maple syrup, and almond in a small bowl to blend.  Gradually add wet mixture to dry mixture, stirring just until dough forms a ball.
Turn dough out onto lightly floured surface.  Knead dough a few times, but don't overwork it or the scones will be too dense.  Roll it out to 1/2-inch thickness and cut into triangular wedges.  Transfer wedges to an ungreased baking sheet.
OPTIONAL: beat one egg and brush lightly over scones to create a glaze.
Bake scones until golden, about 20 minutes.  Transfer to rack to cool.
Our Favorite Meatloaf


Ingredients:
olive oil, red bell pepper, onion, garlic cloves, sweet Italian sausage link, eggs, parmesan cheese, tomato sauce, salt, mozzarella cheese, Fontina cheese

Directions:
In nonstick large skillet, heat olive oil over medium heat.
Add red peppers and onions and cook until tender and lightly browned, 10-15 minutes, stirring occasionally.
Add garlic and cook for 1 minute, stirring. Set vegetables aside to cool slightly.
Preheat oven to 375°F.
In large bowl, mix sausage meat, ground beef, eggs, bread crumbs, parmesan, tomato sauce, salt and cooked vegetables just until well combined, but not over mixed.
In 13" by 9" ungreased metal baking pan (I use silicon pans], shape meat mixture into 9" by 5" loaf.  Bake for 1 hour.
Sprinkle mozzarella or fontina cheese down center of loaf in a 2-inch-wide strip and bake for 10 minutes longer.
Let meatloaf stand 10 minutes before slicing.
Chili Dog Pie


Ingredients:
yellow mustard, onions, cheddar cheese

Directions:
Spread leftover chili into the pie shell.  Slice hot dogs and place on top of chili.  Crumble up macaroni and cheese over the hot dogs.
Bake covered w/ foil @ 350 degrees for 45 minutes.  Remove foil and crisscross pie with mustard.  Dot entire pie with relish.  Sprinkle cheese over all.  Return to oven an bake for 15 more minutes.
Let stand for 10 to 15 minutes and the serve.
Eggplant Casserole


Ingredients:
eggplants, onions, mozzarella cheese, parmesan cheese

Directions:
Peel and slice eggplant into 1/2 inch slices.
In a saucepan, boil in a small amount of salted water for 10 minutes; drain.
In a greased casserole, layer half the eggplant, onion, (sprinkle lightly with salt and pepper if desired], sauce, and mozzarella cheese.
Repeat layers.
Top with Parmesan cheese.
Bake at 350 degrees for 45 to 50 minutes.
Mikey's Cheese Tortellini With Roasted Red Pepper Sauce


Ingredients:
olive oil, onion, crushed red pepper flakes, diced tomatoes, dried basil, fresh basil

Directions:
Fill a large pot with hot water and set to boil on stove/cooktop.
Heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
Add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
When your hot water is at a boil, add the tortellini and set a timer.
Add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
Add the tomatoes and basil to the sauce and bring to a boil. Reduce the heat and let it reduce. If you use fresh basil, add it a minute before serving.
Drain tortellini well, and put back in the pot and cover. Check the sauce for desired consistency.
Add sauce to the tortellini, plate and serve with fresh grated parmesan cheese.
Delicious Bananas Foster a La Mode


Ingredients:
butter, brown sugar, cinnamon, bananas, dark rum, vanilla ice cream

Directions:
In a large skillet, over low heat, combine butter, sugar and cinnamon, stirring until sugar dissolves.
Add bananas, stirring gently until bananas begin to soften and brown.
Carefully add rum and liqueur, cooking until rum is hot.
Tip pan slightly and ignite rum.
When flames subside, remove bananas from pan and serve 4 pieces of banana with 1 scoop of ice cream Generously spoon warm sauce over top and serve immediately.
Apple Cider Pancakes


Ingredients:
all-purpose flour, whole wheat flour, baking powder, sugar, salt, eggs, apple cider, canola oil, apples

Directions:
Combine flours, baking powder, sugar, and salt.
Combine eggs, apple cider, oil, and apples then mix with dry ingredients just until moistened.
Spray hot griddle with cooking spray, ladle 1/4 cup batter onto griddle, cook until bubbles form on top, flip, continue cooking until golden.
Serve with Cardamom Cider Syrup (posted seperately].
Oriental Stir-Fry Sauce


Ingredients:
tamari soy sauce, fresh ginger, garlic, honey, cornstarch

Directions:
Combine the first 6 ingredients.
Place the cornstarch into a bowl; whisk the liquid mixture into it.
Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
Stir well to ensure a thorough coating.