xiaoxl/recipe_data huggingface dataset:
Chewy Peanut Butter and Chocolate Hazelnut Sandwich Cookies


Ingredients:
sugar, brown sugar, butter, eggs, milk, vanilla extract, sweetened flaked coconut, baking powder, baking soda

Directions:
HEAT oven to 350°F Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.
Baked Bananas


Ingredients:
bananas, brown sugar, cinnamon, butter

Directions:
Peel bananas, then cut in half length-wise.
Butter bottom of baking dish, and add single layer of bananas, cutting bananas in half if necessary.
Pour orange juice over bananas, adding enough to cover bananas half way up.
Sprinkle with brown sugar and cinnamon.
Bake at 375 degrees for 15-20 minutes.
Optional: try using rum instead of orange juice, or use some of both.
Great Northern Bean Soup
Category: soups-stews-and-chili
By Crystal

Great hearty vegetarian or vegan meal.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
5 cloves garlic, minced
2  carrots, chopped
1 stalk celery, chopped
4 cups vegetable broth
1 large potato, chopped
2  bay leaves
1 tablespoon dried basil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 pinch ground thyme
2 (15 ounce) cans great Northern beans, rinsed and drained

Directions:
Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes. Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes. Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 414.3
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 75.1 g
Sugars: 7.2 g
Dietary fiber: 15.8 g
Protein: 19.8 g
Sodium: 949.7 mg
Dill Ranch Dressing


Ingredients:
sour cream, mayonnaise, milk, dill weed, onion powder, garlic powder, salt

Directions:
Mix all and let set in fridge for at least an hour to blend flavors. If you want it a little thinner, use a little more milk, but watch how much you put inches A little bit goes a long way (at least for me!].
cooking time is fridge time.
Southern Ham & Rice Casserole


Ingredients:
long grain rice, onion, ham, beef broth

Directions:
Cook rice and onion in oil until rice is lightly browned, stirring frequently.
Add ham, beans, broth and ½ cup water.  Heat to boiling.
Turn into a 2 quart casserole.  Cover and bake at 350 for 45 minutes or until rice is tender.
Stir just before serving.
Gunflint Walleye


Ingredients:
butter, garlic cloves, fresh lemon juice, romano cheese, green onion

Directions:
Spray a 15X10X1 baking pan with nonstick cooking spray.
In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
Sprinkle fish with Romano cheese and cover with bread crumbs. Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour].
Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.
Harissa Burgers


Ingredients:
ground lamb, harissa, fennel seeds, garlic cloves, ground coriander, ground cumin, ground cinnamon, kosher salt, black pepper

Directions:
Place meat in large mixing bowl. Sprinkle with harissa, fennel, garlic, coriander, cumin and cinnamon. Season with salt and pepper. Mix quickly by hand. Divide into 4 portions. Form each into large patty, making thinner at centres and thicker at edges. Refrigerate until ready to use.
Barbecue directly over medium-high heat on lightly oiled grill, about 4 minutes per side for medium-rare. Alternately, cook in large skillet or grill pan over medium-high heat.
Place burgers in buns.
Easy Shepherd's Pie
Category: trusted-brands-recipes-and-tips
By Philadelphia

.

Ingredients:
1 pound ground beef
2 cups hot mashed potatoes
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Directions:
Preheat oven to 375 degrees F.  Brown meat in large skillet.  Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended. Drain meat.  Return to skillet; stir in vegetables and gravy.  Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese. Bake 20 min. or until heated through.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 435.3
Fat: 24.6 g
Saturated fat: 11.9 g
Carbohydrates: 31.6 g
Sugars: 1.1 g
Dietary fiber: 5.6 g
Protein: 24.2 g
Cholesterol: 88.8 mg
Sodium: 771.5 mg
Chicken in a Garden


Ingredients:
character(0]

Directions:
Combine cooked vegetables, chicken and soup in bowl., Add 3/4 can of onion rings and mix well, Pour into baked pie shell., I use a crust ring protector., Bake at 350 degrees for 30 mins., Sprinkle remaining onion rings over top and bake 5 minutes longer
Turkey With Cabbage and Cream Cheese


Ingredients:
butter, ground turkey, onion, savoy cabbage, cream cheese, celery seed, rosemary, thyme leaves, parsley, cooked rice

Directions:
Heat butter in a wok.  Add turkey and onion.  Cook until turkey is no longer pink, breaking up.
Add cabbage.  Cover.  Cook until tender (about 8 minutes].
Stir in cheese, milk, seeds, herbs and salt and pepper.  Heat through.
Serve over rice if desired.
Kidney Bean Taco Salad


Ingredients:
ground beef, lettuce, tomatoes, kidney bean, nacho cheese flavored tortilla chips

Directions:
In a large skillet, cook beef over medium heat until no longer pink, drain.
In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat.
Arrange tortilla chips on a serving plate and top with the beef mixture.
Vegetable Wild Rice Salad
Category: salad
By PJ's kitchen

The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.

Ingredients:
1 ½ cups water
1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
1 (10 ounce) package frozen peas
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) can sliced black olives, drained
1 cup diced roma tomatoes
1 bunch fresh parsley, finely chopped
3  green onions, sliced
½ cup white balsamic vinegar
¼ cup canola oil
¼ cup white sugar

Directions:
Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool. Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool. Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture. Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 252
Fat: 10.9 g
Saturated fat: 0.9 g
Carbohydrates: 35.4 g
Sugars: 11.8 g
Dietary fiber: 4 g
Protein: 5.4 g
Sodium: 633.9 mg
Penne with Creamy Carrots and Scallions


Ingredients:
chicken broth, carrot, garlic, penne pasta, cream cheese, scallion

Directions:
Cook pasta according to directions.
While pasta is cooking bring broth to a boil in a medium sauce pan.
Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
Add cream cheese and scallions to veggies and stir until cheese is melted.
Place well drained pasta in a serving bowl.
Pour veggies/cheese mixture over pasta and toss to coat.
Serve.
Fennel-Prawn Conchiglie
Category: world-cuisine
By deliciousbali

Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.

Ingredients:
1 (16 ounce) package conchiglie(seashell) pasta
2 tablespoons olive oil, divided
1 large fennel bulb, cut into thin strips
1  zucchini, halved lengthwise and sliced
1 stalk celery with leaves, sliced
4  shallots, cut into thin strips
3 cloves garlic, sliced thin
1  red chile pepper, sliced thin
15  prawns, or more to taste, peeled and deveined
1 (14 ounce) can tomato puree
1 teaspoon fennel seed
salt and freshly ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water. Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side. Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 660.8
Fat: 10.4 g
Saturated fat: 1.6 g
Carbohydrates: 115.3 g
Sugars: 9.4 g
Dietary fiber: 11.7 g
Protein: 28.6 g
Cholesterol: 66.8 mg
Sodium: 553.4 mg
A& W Teen Burger  2 Copy Cat


Ingredients:
hamburger, American cheese, ketchup, mustard, dill pickle slices, onion, lettuce, tomatoes, barbecue sauce

Directions:
Toast hamburger bun on griddle.
Cook burger; make thin.
Sprinkle with Lawry's seasoned salt.
Cook bacon in same pan as burger.
Put cheese on burger.
Put bacon on top of cheese until cheese melts.
Squirt ketchup, mustard on bottom bun.
Put on onions, pickles, tomato, and lettuce.
Put cooked burger on top of lettuce.
On top bun put salad dressing mixed with barbecue sauce.
Pizza Rolls


Ingredients:
puff pastry, tomato paste, ham, onion, cheese

Directions:
Preheat oven to 400 and line a cookie tray with grease proof paper.
Grate cheese, dice onions and slice ham.
Cover pastry with sauce, cheese, onions and ham.
Roll pastry (like a swiss roll] and cut into 12 rolls.
Place on tray.
Cook 10-20 minutes.
Chocolate Zucchini Cake


Ingredients:
all-purpose flour, baking soda, salt, sugar, butter, eggs, vanilla extract, buttermilk, zucchini, walnuts

Directions:
Preheat oven to 325 degrees.
Butter & flour a 9x13 pan.
Sift flour, cocoa powder, baking soda, & salt into a medium size bowl.
Beat sugar, butter, & oil with dry ingredients until well blended.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Mix in dry ingredients alternately with buttermilk in 3 additions each.
Stir in grated zucchini.
Pour batter into prepared pan.
Sprinkle chocolate chips & nuts (optional] over top.
Bake about 50 minutes, testing with toothpick.
Cool cake in pan.
Oatmeal Chocolate Chip Protein Cookies
Category: desserts
By Marinna Bateman

These are delicious oatmeal cookies, packed with protein, that taste like regular cookies!

Ingredients:
2 cups quick-cooking oats (such as Robin Hood®)
½ cup milk chocolate chips (such as President's Choice®)
½ cup white sugar
2 scoops vanilla protein powder (such as Leanfit® 100% Whey Protein Blend)
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons smooth peanut butter (such as Kraft®)
2 large eggs
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine oats, chocolate chips, sugar, protein powder, baking soda, and salt in a medium bowl. Add peanut butter, 1 egg, and vanilla extract; mix well. Mix in remaining egg. Knead until dough is thick and sticky. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Using your palm, slightly flatten cookies. Bake in the preheated oven until the bottoms and edges are golden brown, about 10 minutes. Let cool for 2 minutes on the pan before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 23 cookies

Calories: 109.9
Fat: 4.4 g
Saturated fat: 1.5 g
Carbohydrates: 12.5 g
Sugars: 6.9 g
Dietary fiber: 1 g
Protein: 6 g
Cholesterol: 18.5 mg
Sodium: 130.6 mg
Fast and Simple Veggieful Peanut Pasta for Two


Ingredients:
chicken broth, vegetable broth, creamy peanut butter, brown sugar, lime juice, garlic powder, onion powder, cooked pasta, green onion, carrot, broccoli, peas, peanuts, sesame seeds

Directions:
Mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder, onion powder, and red pepper in a large sauce pan and heat on stove top until warm and bubbly (about 2-3 minutes].
Put cooked pasta and veggies in the sauce pan and coat with the sauce.
Serve pasta and garnish with peanuts and seeds if desired. Sometimes I add grilled chicken on top of the pasta as well as using Recipe #238164.
Roasted Kale With Crumbled Feta


Ingredients:
kale, onion, feta

Directions:
Preheat the oven to 400ºF.
Line a baking sheet with aluminum foil.
Place the kale and onion on the prepared baking sheet and drizzle with the oil.
Season with salt and pepper, then toss to combine.
Roast the kale and onion in the oven until it begins to wilt, about 5 minutes.
Stir the kale, then sprinkle with the feta and continue cooking until the feta is browned, about 10 minutes more.
Serve immediately.
Enjoy!
Lemon Sour Cream Cake
Category: desserts
By Kimbly196

This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups white sugar
1 cup butter, at room temperature
3  eggs
1 cup sour cream
1 large lemon, zested and juiced, divided
½ cup powdered sugar
2 tablespoons butter, melted

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Sift together flour, baking powder, and salt into a bowl. Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour. Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Prep time: 20 mins
Cook time: 55 mins
Total time: 2 hrs 20 mins
Yields: 1 cake

Calories: 436.8
Fat: 22.6 g
Saturated fat: 13.8 g
Carbohydrates: 56.6 g
Sugars: 38.6 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 95.1 mg
Sodium: 424 mg
Easy Key Lime Pie I
Category: desserts
By DINNER2

This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.

Ingredients:
5  egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (9 inch) prepared graham cracker crust

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 - 9 inch pie

Calories: 323.9
Fat: 13.6 g
Saturated fat: 5 g
Carbohydrates: 45.5 g
Sugars: 37 g
Dietary fiber: 0.5 g
Protein: 6.7 g
Cholesterol: 144.7 mg
Sodium: 217.4 mg
Cream of Mushroom Soup


Ingredients:
mushrooms, butter, water, dry sherry, English mustard, salt, pepper, shallots

Directions:
Chop mushrooms roughly., Melt butter in pan, add mushrooms., Cook covered for 10 mins over low heat., Add crumbled stock cube, water, sherry and mustard., Bring to boil, reduce heat and simmer 15 minutes., Puree mushrooms and liquid with hand blender., Return to saucepan, add cream and season with salt and pepper., Reheat gently, stir in shallots.
Fettuccine Verde


Ingredients:
fettuccine pasta, butter, green onion, garlic cloves, parmesan cheese, nutmeg

Directions:
Cook fettucine according to package directions; drain, keep warm.
While pasta is cooking, melt the butter in a large skillet over medium high heat. Add the green onions and garlic. Cook, stirring occasionally for 2 minutes. Add the whipping cream and boil rapidly until slightly thickened.
Add the hot pasta to the cream mixture, toss lightly. Add 1/2 cup of the cheese and mix until the noodles are evenly coated. Add another 1/2 cup of the parmesan and salt and pepper to taste; toss again. Sprinkle with remaining cheese atop and sprinkle with nutmeg just prior to serving.
Mango Salsa Wontons


Ingredients:
wonton wrappers, mango, cucumber, red onion, fresh lime juice, fresh cilantro, olive oil, cayenne pepper

Directions:
Coat mini-muffin pans with cooking spray and line the molds with wonton sheets., Bake at 350°F for 9 to 12 minutes or until golden brown. Cool., Combine remaining ingredients plus salt and pepper to taste., Fill each wonton with salsa and serve.
Mocha Cinnamon Shake


Ingredients:
brewed coffee, chocolate ice cream, milk, cinnamon sticks, ground cinnamon

Directions:
Combine the gourmet coffee, ice cream, milk and crushed ice in a blender., Blend it until it is all combined, pour into two mugs and add cinnamon sticks.
Easy, Decadent, Incredibly Chocolatey Chocolate Torte Gluten Fre


Ingredients:
salted butter, sugar, vanilla extract, eggs

Directions:
Preheat oven to 350 f.
Butter at 9" round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess.
Place broken up chocolate and melt with the butter in a heavy saucepan over lowest possible heat & cover. Or, you can place the pan in another pan containing simmering water. Remove cover when partially melted & stir. When fully melted, remove from heat and stir in sugar, stirring until no sugar granules are visible. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour. Remove from the oven and let cool. REFRIGERATE OVERNIGHT.
Run a sharp knife around the rim, place a cake plate or cutting board over the top of the pan, and turn it over, bang several times if you need to dislodge the cake.
Let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round.
You can serve the whipped cream on the side. I spread all of it (I usually whip 2 cups] in a thick layer, as thick as the torte, on the torte. It looks spectacular! If you do this, refrigerate the iced torte.
If you don’t ice, sprinkle the entire top with cocoa powder. Sometimes, the top can look a little messy, but this makes it look beautiful.
Easy? The best things are.
Watermelon Martini


Ingredients:
watermelon, sweetened lime juice, vodka

Directions:
Remove rind and white part of the watermelon and discard.
Cut pulp into 1 1/2 inch chunks,(about 4 1/2 cups] place in a large bowl.
Add superfine sugar and the bottled lime juice; toss to combine.
Refrigerate 30 minutes to 1 hour.
Transfer mixture to blender along with vodka; blend until pureed.
Serve immediately or refrigerate until serving.
Garnish with thin slices of watermelon.
Sweet Oatmeal Bread (Abm, Bread Machine)


Ingredients:
old fashioned oats, water, molasses, sugar, salt, bread flour, active dry yeast

Directions:
Use the least amount of liquid listed in the recipe!
Place all ingredients in bread pan, in the order recommended by your brand of machine.
Select Basic/Standard and Light Crust settings; Press Start.
Observe the dough as it kneads; After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
After baking, remove from pan and cool for one hour before slicing; great toasted!
Sous Vide Hard-Boiled Eggs
Category: uncategorized
By France C

If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.

Ingredients:
6 large eggs

Directions:
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 eggs

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 70 mg
Gingerbread Baked Oatmeal


Ingredients:
brown sugar, eggs, applesauce, dark molasses, baking soda, ground cinnamon, ground ginger, ground cloves, salt, quick-cooking oats, flour, milk

Directions:
Preheat oven to 350°F.  Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
In a large mixing bowl or stand mixer, mix together the brown sugar, eggs, applesauce, dark molasses.  Then stir in the baking soda, cinnamon, ginger, cloves and salt.  Then fold in the oats, flour and milk.
Pour batter (will be runny] into the greased baking dish and bake in the preheated oven for 50 minutes, or until the baked oatmeal bounces back in the center and toothpick comes out clean in the center.
Let cool slightly before serving.  Cut into serving size pieces and serve with milk and yogurt.
Braised Pork Chops With Orange-Mustard Sauce


Ingredients:
boneless center cut pork chops, salt, fresh ground black pepper, gingerroot, soy sauce, honey, Dijon mustard, garlic cloves, orange, watercress leaf

Directions:
Season chops with salt and pepper.
Heat oil in large skillet over medium-high heat.
Brown chops, 3-4 minutes per side.
In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic.
Pour ginger mixture over chops.
Simmer, covered, 8-10 minutes or until chops are tender.
Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork.
Garnish with orange slices and watercress.
Pass remaining sauce.