xiaoxl/recipe_data huggingface dataset:
Wicklewood's Gluten Free Scotch Eggs


Ingredients:
eggs, eggs, sausage meat, fresh thyme leaves, fresh parsley, fresh chives, spring onion

Directions:
Preheat oven to 180c.
In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
Take a boiled egg; roll it in the flour,.
Cover the egg in a sausage meat portion.
Roll it in the beaten egg and then in the breadcrumbs.
Repeat this process for all the boiled eggs, set aside for five minutes.
Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
Serve hot or cold.
Greek Cheese Filled Frico Cups


Ingredients:
feta cheese, cream cheese, frozen chopped spinach, green onion, fresh dill weed, butter

Directions:
FILLING: Mix filling ingredients in a medium bowl. Microwave on high, 30 second at a time, stirring between intervals, until cheese is melted and the filling is warm throughout. Set aside.
FRICO CUPS: Mix parmesan cheese and seasoning in a small bowl. In a large non-stick skillet on medium heat, melt the butter (or use non-stick cooking spray] to just coat the bottom of the pan.
Sprinkle 3 thin circles of cheese in a 3" circular pattern each into the pan. Cook until they have melted and formed a light golden crust, about 3 minutes. (NOTE: If you are new to making frico cups, you may want to use a small skillet, and make one at a time].
Carefully lift and turn the layer of cheese with a spatula and cook until lightly golden on the 2nd side, about 1/2 a minute.
Immediately remove the frico from the pan and shape it by laying it over an inverted mini muffin tin.
Allow to cool slightly before filling. Fill with the cheese filling and serve immediately.
Spanish Omelette


Ingredients:
onion, potatoes, green bell pepper, eggs, dried parsley, cheddar cheese

Directions:
Heat the oil in a frying pan and saute the onion for 3-5 minutes Add the potatoes and pepper and cook for 5 mins, stirring occasionally.
Season the eggs with salt and pepper and stir in the parsley. Pour over the vegetable mixture and cook for 2-3 mins until the base is set.
Sprinkle over the cheese and place under a grill for 3-4 mins until golden brown. Serve in wedges.
Italian Chicken Bake


Ingredients:
boneless skinless chicken breasts, olive oil, garlic paste, garlic, black olives, artichoke hearts, roasted eggplant packed in oil

Directions:
Mix the breadcrumbs with olive oil, starting with no more than a tablespoon of oil.  Use the back of a spoon and press the breadcrumbs to the side of the bowl until the crumbs become evenly moist, but not greasy.  They should look fluffy, with each crumb loose, not sticking together.
Spread breadcrumb mix on bottom of baking pan (I use a 9x13 or 10x 14 Pyrex].
Place chicken breasts evenly over crumbs. Put about 1/4 inch of garlic paste, and 1/4 inch of black olive paste on each and spread over breasts evenly. (Vary amount according to your tastes -- up to 1/2 inch].
Sprinkle about half the cheese over the top.
Spread artichokes, then roasted peppers, then mushrooms, then eggplant strips evenly over all.
Sprinkle rest of cheese over the top to cover.
Cover tightly with foil.
Bake in 375 oven for 1/2 hour. Remove foil and bake another 15 minutes or until breasts are done, but not dry.  Test by piercing one breast to make sure no blood oozes out.
Serve with salad and spaghetti with marinara sauce.
Ultimate Shrimp Scampi Linguini


Ingredients:
linguine, butter, olive oil, shallot, garlic cloves, shrimp, dry white wine, fresh parsley, salt, black pepper, crushed red pepper flakes

Directions:
Saute garlic, shallots and red pepper flakes in 2 tablespoons butter and 2 tablespoons olive oil over medium heat in large skillet.
Add shrimp to skillet, cooking until pink about 2-3 minutes. Remove shrimp from pan.
Add wine and lemon juice to skillet.  When mixture comes to a boil, add 2 tablespoons butter, 2 tablespoons olive oil.  When butter melts, return shrimp to pan and add parsley, cooked pasta and 1 cup pasta cooking liquid.  Toss to combine.
To be extra fancy:  drizzle a little more olive oil over finished dish!
Peanut Butter Pie


Ingredients:
sugar, butter, margarine, cream cheese, creamy peanut butter, sugar, butter, margarine, vanilla extract, heavy cream, chocolate

Directions:
Combine crust ingredients; press into a 9-inch pie plate. Bake at 375* for 10 minutes.
Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired.
Refrigerate.
Magic Bullet Spaghetti Sauce (Marinara)


Ingredients:
spaghetti noodles, chicken broth, cherry tomatoes, red wine, tomato paste, garlic cloves, basil, ground beef

Directions:
Start boiling water for pasta and cook per package directions.
Add all sauce ingredients in the order listed, to the TALL CUP and twist on the CROSS BLADE.
Place the cup on the Magic Bullet machine and press down on the cup for one second, then release pressure.  Pause to let the ingredients settle, then quickly pulse again.
Repeat pulsing technique until you've reached a good consistency.
Twist off the cross blade and twist on the large-holed SHAKER/Steamer Top.
Place the cup in the microwave and cook on high for 8-10 minutes, or until the meat is cooked.  Microwaves vary, so check the mixture at about 7 minutes.  If it starts to look dry, use an oven mitt to remove the cup from the microwave, stir the mixture and add a little more wine or water.  Return to microwave to finish cooking.
Serve over hot pasta.
Sauerkraut for Canning
Category: side-dish
By MARCIAMOLINA

Step-by-step directions for how to make and can your own sauerkraut.

Ingredients:
50 pounds cabbage
1 pound canning salt

Directions:
Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime. In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds. Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool. Cover cabbage with muslin or cheesecloth  and tuck edges down against  the inside of the container. Weight down  cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks. TO CAN:  Bring sauerkraut to a simmer (185 to 210degrees F).  Do not boil.  Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

Prep time: 1 hr
Cook time: 1 hr 30 mins
Total time: 2 hrs 30 mins
Yields: 36 pints

Calories: 32.6
Fat: 0.1 g
Carbohydrates: 7.8 g
Sugars: 4 g
Dietary fiber: 2.7 g
Protein: 1.8 g
Sodium: 1583.7 mg
Stove Top Smoker Hickory Smoked Ribs


Ingredients:
garlic powder, barbecue sauce

Directions:
Rub the salt, pepper and garlic powder into the ribs and carefully arrange on the rack to allow good circulation of the smoke.
Place smoker in medium heat and smoke-cook for 45 minutes per pound.
The smoking stage can be done in advance and refrigerated until just before serving.
To finish, brush lightly with BBQ sauce and place on a cookie sheet into a 450º oven, watching and turning twice to crisp, or on an outdoor grill for 15 minutes.
Serve with remainder of BBQ sauce on the side.  The ribs will turn out tender with lots of flavor.
Salad-E Olivieh


Ingredients:
chicken breasts, potatoes, hard-boiled eggs, peas, carrot, dill pickles, fresh lime juice, mayonnaise

Directions:
Boil the chicken,potatoes,the peas and the carrot., Chop them in small cubes, as well as the pickle and the eggs., Add mayonnaise and lime juice., Season with salt and pepper.
Fava Bean Cakes With Diced Red Peppers and Yogurt


Ingredients:
fava beans, egg, onion, garlic, olive oil, fresh lemon juice, all-purpose flour, Italian parsley, plain low-fat yogurt

Directions:
Combine fava beans, egg, onion, garlic, 1 Tbs. olive oil, lemon juice, flour, and 1 Tbs. parsley in food processor. Process until coarsely chopped and well combined.
Heat 2 to 3 Tbs. oil in large skillet over medium heat. When hot, scoop 1/4 cup bean mixture into oil and repeat until skillet is full. Cook for 2 to 3 minutes on one side, and when firm and slightly brown, turn over to cook other side. Carefully remove from skillet and place on plates. Repeat with remaining bean mixture until mixture is used up.
To serve, spoon generous scoops yogurt over each serving and sprinkle with parsley and diced red pepper. Serve immediately.
Connie's Sweet and Sour Christmas Meatballs
Category: appetizers-and-snacks
By Catherine Parnell-Proulx

My grandmother's meatballs--always a treat at Christmas and one of our family favorites! Season meatballs as you would a hamburger.

Ingredients:
1  egg
¼ cup water
1 pound ground beef
2 slices bread, crumbled
1 pinch salt and ground black pepper to taste
1 cup ketchup
1 cup beef bouillon
½ cup vinegar
½ cup brown sugar
2 tablespoons cornstarch

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish. Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes. Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 30 meatballs

Calories: 159.7
Fat: 6.1 g
Saturated fat: 2.3 g
Carbohydrates: 17.2 g
Sugars: 12.8 g
Dietary fiber: 0.2 g
Protein: 9.3 g
Cholesterol: 46.1 mg
Sodium: 431.3 mg
Buffalo Chicken and Ranch Wraps
Category: world-cuisine
By figgy

Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas. You can increase or decrease the amount of Buffalo sauce to your taste and also add shredded Cheddar cheese to your wraps if desired.

Ingredients:
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
¼ cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
¾ cup ranch dressing, divided

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool. Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm. Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 12 wraps

Calories: 526.5
Fat: 24.1 g
Saturated fat: 6.4 g
Carbohydrates: 38.6 g
Sugars: 2.3 g
Dietary fiber: 2.4 g
Protein: 36.4 g
Cholesterol: 92 mg
Sodium: 1088.4 mg
Mexi-Stack


Ingredients:
lean ground beef, cumin, garlic, chili powder, hot water, cumin, sour cream, colby-monterey jack cheese, flour tortillas, lettuce, tomatoes, salsa, sour cream, black olives

Directions:
Brown meat, and drain.
Add seasonings and water.
Simmer, stirring occasionally for 15 minutes or until water has evaporated.
Add drained Mexicorn, and set aside.
Combine beans, cumin, and sour cream.
Spray an 11 inch springform pan with Pam, and place a tortilla inside.
Spread 1/4 of the bean mixture over the tortilla, top with 1/4 of the meat mixture, and 1/2 cup of shredded cheese.
Top with another tortilla, and repeat all steps.
Top with final tortilla, and spray liberally with Pam (or I just pour a handful of olive oil on top, and spread it around] Bake at 375°F for 25 minutes, or until top tortillas is golden brown.
Let sit for about 5 minutes to set.
Slice into wedges, and top with lettuce, tomatoes, salsa, guacamole, sour cream, and black olives.
Pudding Fruit Salad


Ingredients:
prepared vanilla pudding, seedless grapes, mini marshmallows, mandarin orange segments, pineapple chunks in juice, fresh strawberries

Directions:
In a medium bowl, mix pudding and whipped topping.
Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat.
Serve immediately or store in refrigerator up to 8 hours.
Thai Crystal Sauce (Nahm Jeem Gratien)


Ingredients:
sugar, water, rice vinegar, white vinegar, garlic, salt, crushed red pepper flakes

Directions:
Combine all but the crushed red pepper flakes in a small saucepan., Simmer about 20 minutes, until liquid reduces to a light syrup., Stir in the red pepper flakes., Keep refrigerated in a jar., Shake before use., Keeps indefinately.
American Kitchen Classic Chicken Salad


Ingredients:
mayonnaise, cider vinegar, Dijon mustard, celery ribs, red onion, green apple, raisins

Directions:
In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.
To the bowl, add the chicken, celery, onion, apple and raisins. Toss everything together, taste and adjust the seasoning if desired. Chill before serving.
King Prawn and Scallop in Ginger Butter
Category: seafood
By MACKENZIETHORPE

Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.

Ingredients:
⅓ cup white wine
¾ cup vegetable stock
1 teaspoon chopped fresh ginger
1 clove garlic, minced
1 small carrot, chopped
½  leek, chopped
10  sea scallops, halved
⅓ pound tiger prawns, peeled and deveined
½ cup unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste

Directions:
Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 629.2
Fat: 47.8 g
Saturated fat: 29.4 g
Carbohydrates: 11.4 g
Sugars: 2.6 g
Dietary fiber: 1.3 g
Protein: 32.6 g
Cholesterol: 282.6 mg
Sodium: 481.6 mg
Butter Bean, Sun-Dried Tomato & Pesto Soup


Ingredients:
butter beans, sun-dried tomato paste, sun-dried tomato puree, pesto sauce

Directions:
Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto.  Cook gently for 5 minutes.
Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
Heat gently, stirring frequently for 5 minutes, then season to taste before serving.
Special Shrimp Gunkanmaki - Battleship Sushi Roll


Ingredients:
shrimp, kiwi fruits, mayonnaise, fresh ginger, nori, cooked rice, rice vinegar

Directions:
Mix the salad shrimp, kiwi fruit, mayonnaise and ginger in a small bowl and set aside.
Cut each sheet of nori into 1" wide ribbons, for a total of 12 ribbons.
Mix 1 cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
Dip your hands in the hand vinegar and take 1-2 tablespoons of the cooked rice in one hand. Mold it into a rectangular mound and 2 x 3/4 x 1 1/4" high. Wrap a nori ribbon around it, overlapping about 3/4" at the end. Glue it together with a grain of vinegared rice. Put a heaping teaspoon of the shrimp salad mixture on top. Repeat to make 12 pieces.
Serve with pickled ginger, soy sauce and wasabi.
Irish Cream-Coffee Bars


Ingredients:
pecans, butter, egg, sweetened condensed milk, irish cream, instant coffee, brown sugar, irish cream, vanilla, ground cinnamon, cinnamon sticks

Directions:
Heat oven to 350°F Spray bottom and sides of 8-inch square pan with cooking spray.
In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg.
Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows]. Store bars covered at room temperature.
Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form.
Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.
Oatmeal Cookie Granola


Ingredients:
oats, flax seed, brown sugar, salt, cinnamon, nutmeg, butter, honey, vanilla extract

Directions:
Preheat oven to 300 degrees.
Combine oats, flax, brown sugar, salt, cinnamon, and nutmeg in a large bowl.
In a small saucepan, melt butter and add honey.
Once it starts to simmer, remove from heat and quickly stir in extract. Mix well, and pour over dry mixture. Mix to coat thoroughly, and place on a greased cookie sheet.
Place into the oven and bake for 20-25 minutes, until done.
Allow to cool completely, break into large pieces and store in an airtight container.
*Note - granola nuggets form better if you stir the granola as little as possible while baking, and don't stir it at all while it's cooling.
Sausage and Egg Waffle Sandwich


Ingredients:
Grandma's Buttermilk Waffles, sausage, eggs

Directions:
Toast waffles (butter if desired].
Fry sausage patties until desired doneness is reached.
Scramble eggs until slightly "dry".
Assemble "sandwich" in this order: waffle butter side up (if buttered], half of the scrambled egg, sausage patty (or other meat], second waffle, buttered side (if buttered] on sausage patty.
Yummy and Simple Blueberry Sauce (Goes With My Blueberry Scones!


Ingredients:
fresh blueberries, sugar, lemon, zest of, lemon juice

Directions:
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly] until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337] or use it on whatever else you think it will taste good with!
ENJOY!
Amelia's Tuna Macaroni Salad
Category: salad
By Peach822

This macaroni salad will remind you of Grandma's.  I love this when the weather is warm.  One of the basic comfort foods!

Ingredients:
1 (12 ounce) package elbow macaroni
1 (5 ounce) can tuna, drained
2 stalks celery, chopped
2 tablespoons chopped sweet onion
1 (10 ounce) can baby peas, drained
1 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
3  hard-cooked eggs, quartered
1 pinch paprika, for garnish

Directions:
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water. In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

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

Calories: 582
Fat: 33.4 g
Saturated fat: 5.5 g
Carbohydrates: 51.6 g
Sugars: 4.7 g
Dietary fiber: 4.3 g
Protein: 18.7 g
Cholesterol: 126.2 mg
Sodium: 416 mg
Chocolate Bread Pudding With Pecan Streusel Topping


Ingredients:
pecan halves, brown sugar, flour, cinnamon, salt, unsalted butter, brown sugar, eggs, sugar, vanilla, unsalted butter, Kahlua, sugar, egg

Directions:
In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
Butter an 9x13 glass loaf pan and dredge it with sugar.
In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla.
Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard.
Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan.
Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm.
While cooking, make the Kahlua sauce: In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved.
Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.
Aloha! Sweet & Sour Sauce


Ingredients:
sake, brown sugar, ketchup, cornstarch, lemon juice, sriracha sauce, garlic powder, ground ginger

Directions:
NOTES: DRY SAKE MAY BE SUBSTITUTED WITH 2 TABLESPOONS DRY SHERRY, PLUS 1 TABLESPOON WATER. FOR A MILDER SAUCE, REDUCE AMOUNT OF SRIRACHA. TO PREPARE A SWEET & SOUR SAUCE FOR FRIED PORK AND FRIED PRAWNS -- DOUBLE THE RECIPE -- THEN REPLACE 2/3 CUP OF THE PINEAPPLE JUICE WITH ORANGE JUICE, REPLACE THE TERIYAKI SAUCE WITH RICE VINEGAR, REPLACE DRY GINGER WITH A 1-INCH CUBE PEELED FRESH GINGER ( SIMMER THEN REMOVE BEFORE SERVING], ADD 1 1/2 TABLESPOONS SOY SAUCE, AND 1/4 TEASPOON CHINESE FIVE SPICE POWDER.
WHISK all of the sauce ingredients in a small or medium saucepan.
BRING mixture to a boil, stirring constantly until completely thickened (you may thin sauce with water then re-season with a few grains of salt, if needed, to accommodate your personal preference and/or recipes].
USE in your favorite recipe, or store refrigerated in a jar with a tight-fitting lid. Keeps indefinitely.
ENJOY!