xiaoxl/recipe_data huggingface dataset:
Buttermilk Biscuits II
Category: bread
By TAUREDHEL

These biscuits are moist and crumbly and rich. Their delicate texture comes from the lack of handling and the wetness of the dough.

Ingredients:
2 cups self-rising flour
¼ cup white sugar
½ teaspoon salt
¼ cup shortening
⅔ cup heavy cream
1 cup buttermilk
1 tablespoon butter, melted

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet. In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese. Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan. Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 biscuits

Calories: 569.6
Fat: 31.5 g
Saturated fat: 14.6 g
Carbohydrates: 62.9 g
Sugars: 15.6 g
Dietary fiber: 1.7 g
Protein: 9.1 g
Cholesterol: 64.4 mg
Sodium: 1184.3 mg
Ranch Tartar Sauce


Ingredients:
mayonnaise, sour cream

Directions:
Take 1 tbls. dressing mix from the packet and blend with the mayonnaise, sour cream and pickle relish.
Chill 1 hour. Makes about 1 cup. Enjoy!
Summer Raspberry Cake


Ingredients:
butter, brown sugar, sugar, eggs, baking soda, plain yogurt, vinegar, vanilla extract, whole wheat flour, white flour, fresh raspberry, icing sugar, plain yogurt, butter

Directions:
Mix together, eggs, sugars and butter until creamy, add vanila extract.
Sift together flours and baking soda.
Add creamy mixture to the dry ingredients.
Gently incorporate the fresh raspberries.
Butter 8 x 8 square pan.
Bake at 350 F for approximately  30-35 minutes (convection oven].
For icing: mix together icing sugar, yogourt and butter.  Drizzle all over cake.
Baked Citrus Salmon


Ingredients:
blood orange, orange, salmon fillets, lemon, juice and zest of, honey, nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Arrange orange slices in a single layer in the bottom of a medium baking dish (reserving 2 slices of blood orange and two slices of naval orange]. Place salmon on oranges, drizzle with honey. Spread starfruit jam over salmon and sprinkle with nutmeg, salt, pepper, and lemon zest. squeeze lemon juice over the salmon and cover with reserved orange slices.
Cover baking dish with foil and bake 30 to 35 minutes in the preheated oven,.
uncover and broil on low for another 3 minutes  until easily flaked with a fork.
serve with steamed green beans tossed with bacon and browned butter.
Asiago Toasted Cheese Puffs
Category: appetizers-and-snacks
By Alison Brune

A rich and tasty appetizer. People will request the recipe EVERY time you make it!

Ingredients:
1 cup grated Asiago cheese
1 teaspoon pressed garlic
⅓ cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1  French baguette, thinly sliced

Directions:
Preheat the broiler. In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired. On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 12 servings

Calories: 186.7
Fat: 8.1 g
Saturated fat: 2.5 g
Carbohydrates: 21.9 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 6.8 g
Cholesterol: 10.4 mg
Sodium: 390.2 mg
Sexy Fish Stew
Category: soups-stews-and-chili
By Chef John

This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.

Ingredients:
2 tablespoons butter
1 large leek, cleaned and thinly sliced
½ cup sliced shallots
salt
¾ cup white wine
1 ¼ cups chicken broth
½ cup thinly sliced fennel bulb
1 pound baby red potatoes, trimmed
salt and freshly ground pepper to taste
1 pinch cayenne pepper, or more to taste
½ cup heavy whipping cream
1 pound boneless rockfish filets, cut into 1-inch pieces
1 tablespoon chopped fresh tarragon

Directions:
Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes. Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer. Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine. Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 382.4
Fat: 13.9 g
Saturated fat: 7.1 g
Carbohydrates: 29.6 g
Sugars: 4 g
Dietary fiber: 3.1 g
Protein: 26.2 g
Cholesterol: 79.4 mg
Sodium: 735.9 mg
Pasta Salad a la Honeybear
Category: salad
By Beverly Burton

This is my take on several different pasta salads I have tried. It's my daughter's favorite and I have taken it to several picnics and BBQs and it's always a bit hit. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again.

Ingredients:
1 (16 ounce) package tri-color rotini pasta
1 small red onion, diced
1 cup diced roasted red peppers
1 cup cubed mozzarella cheese
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
¼ pound salami, diced
¾ cup sliced stuffed green olives
1 (4 ounce) can sliced black olives
½ cup sliced pepperoncini peppers  (Optional)
1 teaspoon Italian seasoning
¼ teaspoon garlic powder, or to taste
1 pinch seasoned salt, or to taste
ground black pepper to taste
⅓ cup Italian-style salad dressing (such as Newman's Own®)
¼ cup mayonnaise (such as Best Foods®)
½ cup shredded Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool. Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl. Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 10 servings

Calories: 358.4
Fat: 17.1 g
Saturated fat: 4.5 g
Carbohydrates: 38.2 g
Sugars: 2.7 g
Dietary fiber: 2.9 g
Protein: 13.5 g
Cholesterol: 24.2 mg
Sodium: 1374.6 mg
Hot Fudge Ice Cream Bar Dessert
Category: desserts
By JONAR

This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce.  This keeps in the freezer very well and can be eaten straight from the freezer.

Ingredients:
1 (16 ounce) can chocolate syrup
¾ cup peanut butter
19  ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Directions:
Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

Prep time: 30 mins
Cook time: 2 mins
Total time: 1 hr 35 mins
Yields: 1 9x13 inch dish

Calories: 575.3
Fat: 28.1 g
Saturated fat: 12.5 g
Carbohydrates: 70.7 g
Sugars: 47.1 g
Dietary fiber: 3.8 g
Protein: 11.9 g
Cholesterol: 31.3 mg
Sodium: 257.4 mg
Chicken Breasts with Balsamic Vinegar and Garlic
Category: meat-and-poultry
By colleenlora

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Ingredients:
4  skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1  bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

Directions:
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes). Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 267.5
Fat: 11.6 g
Saturated fat: 3.2 g
Carbohydrates: 9.9 g
Sugars: 3.9 g
Dietary fiber: 1.1 g
Protein: 30.9 g
Cholesterol: 77 mg
Sodium: 286.3 mg
Auntie Barb's Moist Chocolate Cake


Ingredients:
flour, baking soda, white sugar, margarine, buttermilk, vinegar, vanilla, eggs, cocoa powder, boiling water

Directions:
In a bowl combine the sugar and margarine well and then add the buttermilk, vinegar, vanilla and eggs.
Using a 2 cup measuring cup put the cocoa in and pour the boiling water overtop and mix well.
Add this to the above mixture.
Combine the flour and baking soda and add to the cocoa mixture.
The batter will be thin.
Pour the batter into a greased and floured 9 x 13 pan.
Bake a 350 for 30-40 minutes or when tooth pick inserted comes out clean.
Pork Goulash (Slow Cooker)


Ingredients:
tomatoes, sweet paprika, garlic cloves, caraway seed, nonfat sour cream, dill

Directions:
In a slow cooker (crock pot] mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds.
Cover and cook on LOW for 7 to 9 hours or until pork is tender.
When ready to serve, stir in sour cream (if using] and dill.
Oven-Baked Chicken Fajitas
Category: world-cuisine
By Dan Wentzel

Easy and delicious oven-baked chicken fajitas.

Ingredients:
cooking spray
2  red bell peppers, sliced
1 large onion, sliced
2 pounds skinless, boneless chicken breasts, cut into thin strips
1 (1 ounce) package fajita seasoning mix, divided
2 tablespoons vegetable oil, divided
8 (6 inch) flour tortillas
½ cup sour cream, or to taste
½ cup salsa, or to taste
½ cup chopped fresh cilantro, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Spread red bell peppers and onion in the baking dish. Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side. Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated. Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes. Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.

Prep time: 25 mins
Cook time: 34 mins
Total time: 59 mins
Yields: 12 servings

Calories: 211.4
Fat: 7.9 g
Saturated fat: 2.5 g
Carbohydrates: 16.2 g
Sugars: 2.1 g
Dietary fiber: 1.5 g
Protein: 18.3 g
Cholesterol: 47.3 mg
Sodium: 410.6 mg
Chicken Broccoli Cheese Casserole


Ingredients:
chicken breasts, frozen broccoli, mayonnaise, cheddar cheese

Directions:
Cut up chicken into small pieces and cook throughly.
You may want to spice up the chicken with the spices of your choice (pepper, chicken seasonings, etc.] In a bowl, mix the cream of celery, cream of mushroom and mayo together.
Empty the bag of broccoli into a rectangular casserole dish.
Spread the cooked chicken evenly over the broccoli.
Spread the cream of celery, mushroom and mayo mixture over the chicken.
Sprinkle shredded cheddar cheese evenly over the entire casserole.
Cook at 350 for 30-35 minutes.
Sprinkle the French onion toppings over the cheese and cook for another 5 mins.
Chinese Eggplant and Tofu in Black Bean Sauce


Ingredients:
eggplant, tofu, flour

Directions:
Coat eggplant cubes in flour.
Fry in oil 4 minutes.
Add tofu; fry for 4 minutes until golden.
Add black bean sauce to coat.
Done.
Muddled Basil Martini


Ingredients:
vodka, sweet basil, mint leaves, lime

Directions:
Muddle the basil, simple syrup and lime juice together. Add gin or vodka. Combine in a cocktail shaker with loads of ice. Shake until there are shards of ice and the mix turns frothy. Strain.
Original recipe reads: 2 1/2  jiggers of  vodka or gin. 1  jigger simple syrup. 1  jigger fresh squeezed lime juice. 4 fresh sweet basil leaves. 1 fresh spearmint leaf (or to taste].
My Stuffed Bell Peppers Soup


Ingredients:
lean ground beef, green bell peppers, onion, chopped tomatoes, tomato paste, beef broth, steamed rice

Directions:
In a large stock pot brown beef and onions.  Add peppers.
Cook approx 5-10 minutes.  Add all ingredients except cooked rice.  Simmer for 30 minutes on low.  Add rice and serve.
Garlic Noodles
Category: main-dish
By Chef John

These deceivingly simple, yet devastatingly delicious garlic noodles were invented back in the '70s at a restaurant in San Francisco called Thanh Long. Usually served with roasted Dungeness crab, the recipe is a very closely guarded family secret, but after lots of investigation, and even more experimentation, I think this is very close.

Ingredients:
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons Worcestershire sauce
2 teaspoons fish sauce
¼ teaspoon sesame oil
1 pinch cayenne pepper
8 cloves garlic, minced
4 tablespoons unsalted butter
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon chopped green onion, or to taste
6 ounces spaghetti
1 pinch red pepper flakes

Directions:
Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce. Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach. Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes. Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry. Plate noodles. Garnish with red pepper flakes and green onions.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 600
Fat: 27.9 g
Saturated fat: 16.7 g
Carbohydrates: 70.4 g
Sugars: 3.6 g
Dietary fiber: 3.3 g
Protein: 17.2 g
Cholesterol: 69.9 mg
Sodium: 1540.6 mg
Frozen Cookies 'n Cream Milkshake


Ingredients:
vanilla ice cream, milk, vanilla extract

Directions:
In blender, process ice cream, ice cubes, milk and vanilla extract until thick and smooth.
Stir in Oreos and sprinkles.
Pour into 4 milkshake glasses.
If desired, garnish with whipped cream and additional sprinkles.
Alex's Mexican Spice Mix


Ingredients:
nutmeg, dry mustard, garlic powder, turmeric, paprika, oregano, chili powder, cumin

Directions:
"Mix all of the spices together and store in an air tight jar."
Coffee Shop Cornbread Muffins


Ingredients:
yellow cornmeal, unsifted flour, sugar, baking soda, salt, brown sugar, egg, buttermilk

Directions:
In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
In a second bowl, whisk egg with buttermilk (or sour milk] and oil.
Add liquid ingredients to dry ingredients all at once, stirring just until blended.
Spoon into well greased muffin pans, filling about ¾ full.
Bake in a preheated 425°F oven for 20 minutes or until a golden brown.
Enjoy warm, cooled to room temperature or split and toasted.
Cream of Chicken Tater Tot Casseroel


Ingredients:
lean ground beef, onion, garlic, salt, pepper, green beans, cheddar cheese

Directions:
Brown ground beef with onion, garlic, salt, and pepper until done.
Drain ground beef and set aside.
Place tater tots in a shallow bowl and microwave on high for 1 minute to thaw the potatoes out.
Break the tater tots in half and mix in ground beef and cream of mushroom and chicken soups.
Mix 1 cup of shredded cheese and drained can of green beans in the mixture.
Thoroughly mix everything together and put in a buttered casserole dish.
Cover the top of the casserole with remaining cheese and bake on 375F for 15-20 minutes or until cheese is melted and golden on the edges.
Easy Strawberry Crumble Dessert


Ingredients:
strawberries, granulated sugar, cornstarch, all-purpose flour, oats, brown sugar, butter

Directions:
In a bowl mix together chopped strawberries with 1/2 cup white sugar and 1 Tbsp cornstarch. Stir until sugar is dissolved and strawberries look glossy.
Transfer to a baking dish.
In another bowl combine 1/2 cup  all-purpose flour, 1/2 cup oats, 1/2 cup brown sugar and 1/3 cup melted butter. Stir until the mixture  is crumbly and fluffy.
Sprinkle all over the strawberries and bake 30-35 min or until strawberries become bubbly in the oven preheated to 375°F Serve with a scoop or two of vanilla ice cream.
Russian Tea Cakes I
Category: world-cuisine
By THEAUNT708

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

Ingredients:
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Prep time: 20 mins
Cook time: 12 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 101.6
Fat: 7.3 g
Saturated fat: 3.4 g
Carbohydrates: 8.2 g
Sugars: 2.5 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Cholesterol: 13.6 mg
Sodium: 36.6 mg
Cherry Tomato Bites
Category: appetizers-and-snacks
By mamaG

Fresh, unbaked bites that remind you of a BLT. Quick, easy, and cheap, if you grow your own tomatoes. This can be made a day ahead if tomatoes were drained. Perfect for a picnic.

Ingredients:
18  cherry tomatoes
½ cup creamy salad dressing (such as Miracle Whip®)
1 (3 ounce) can bacon bits (such as Hormel®)
⅓ cup chopped green onions
3 tablespoons grated Parmesan cheese (such as Sargento®)
2 tablespoons chopped fresh parsley  (Optional)

Directions:
Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain. Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 18 bites

Calories: 89.2
Fat: 6.2 g
Saturated fat: 1.4 g
Carbohydrates: 3.8 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 5 g
Cholesterol: 12.6 mg
Sodium: 434.1 mg
Mango-Pineapple Chutney
Category: side-dish
By MATHTUTORRITA

The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper.  Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!

Ingredients:
2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large sweet onion, minced
4 inch piece fresh ginger root, peeled and minced
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, pitted, and diced
1 small pineapple, peeled and diced
½ cup brown sugar
1 ½ tablespoons curry powder
½ cup apple cider vinegar

Directions:
Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes. Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Prep time: 35 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 45 mins
Yields: 24 servings

Calories: 68.2
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 14.6 g
Sugars: 11.9 g
Dietary fiber: 1.3 g
Protein: 0.6 g
Sodium: 3.5 mg
Germanfest Potato Salad Skillet Dinner


Ingredients:
cooked ham, green onion, red bell pepper, granulated sugar, paprika, flour, kosher salt, celery seed, water, white wine vinegar

Directions:
"Spray a 10"cast iron or non stick skillet with a little cooking spray.  Place oil in pan. Add ham and brown slightly over medium high heat.  Add bacon, onion and red pepper.  Sprinkle with the sugar, flour,paprika, salt and celery seed.  Stir the mixture thoroughly.  Add water and vinegar and cook over medium high until thickened.  Add Simply Potatoes.  Cook over medium 5-10 minutes.  Serve hot."
Beef & Garlic Scapes Stir Fry


Ingredients:
soy sauce, cornstarch, gingerroot, garlic cloves, pepper, garlic scapes, salt

Directions:
Whisk first 6 ingredients together in a bowl.
Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
Drain again, pat dry& set aside.
Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.