xiaoxl/recipe_data huggingface dataset:
Original Bar Cheese Spread
Category: appetizers-and-snacks
By Wick of Twizt

This is as close as one can get to the famous restaurant 'bar scheez; spread my mother loved, Win Schuler's®. It became a staple in our house. The horseradish gives the spread that interesting bite. You'll have people begging you for the recipe and you won't be able to stop eating it! You can start with less horseradish and increase to your taste. Serve with crackers, pita or bagel chips, or pretzels. Even great with celery sticks! Store leftovers in refrigerator in airtight container.

Ingredients:
1 (15 ounce) jar pasteurized process cheese spread (such as Cheez Whiz®)
⅓ cup prepared horseradish, or to taste
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
¼ teaspoon garlic powder, or more to taste

Directions:
Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl. Refrigerate 8 hours to overnight.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 15 servings

Calories: 81.9
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 3.3 g
Sugars: 2.4 g
Dietary fiber: 0.3 g
Protein: 3.5 g
Cholesterol: 21.3 mg
Sodium: 485.5 mg
Easy Bake Oven Caramel Corn


Ingredients:
character(0]

Directions:
Preheat oven for 15 minutes.
Place caramel topping on in warming cup. Put on warming tray and cover. Warm for 9 minutes. Drizzle the warm mixture over popcorn and stir.
Roasted Pepper-Salt Blend


Ingredients:
szechwan pepper, kosher salt

Directions:
In a heavy skillet, combine the salt with 1 of the options given.
Toast over moderate heat, stirring constantly, until the salt turns off-white.  This should take about 5 minutes.
Adjust heat as necessary to keep the peppercorns or chili for burning being careful as both the chili and peppercorns will pop during this process.
Remove the mixture from heat and allow to cool somewhat.
Place the ingredients in a clean coffee or spice grinder and blend until a fine powder.
Sift through a sieve to remove any husks or debris.
Store mix in a clean dry jar with a tight fighting lid.
Crazy Easy Chicken and Noodles


Ingredients:
chicken broth, chicken meat, onion powder, seasoning salt, garlic powder

Directions:
"Combine chicken soup, mushroom soup, chicken broth and diced chicken meat in large pot. Add next 3 ingredients; bring mixture to boil and stir in frozen noodles. Reduce heat to low and simmer for 45 minutes or until noodles are tender."
Amish White Bread


Ingredients:
warm water, white sugar, salt, flour, butter

Directions:
Places warm water and sugar in mixing bowl, mix to dissolve.
Add yeast dissolve in sugar water, let stand 5-15 mins till bloomed.
Add salt, oil, and half the flour and mix.
Add remaining flour, use dough hook. Mix til dough pulls away from the sides of the bowl.
Put on lightly floured surface and knead shortly.
Place in greased bowl, flip to cover both sides.
Cover with warm damp towel.
Set in warm place, let rise till double in size. About an hour.
Remover towel and punch down.
Lay out on lightly floured surface, cut in half.
Flatten out into rectangle and "jelly roll" into loaf and pinch ends. Repeat with second half.
Cover and let rise 30-50 mins til doubled in size.
Preheat over to 350 degrees.
Bake 25-30 mins til brown.
Pull out and brush with melted butter.
Let rest 10 mins on cooling rack before removing.
Crabmeat Stuffed Avocados


Ingredients:
avocados, lime juice, mayonnaise

Directions:
Stuff avocado halves with canned or froxen crabmeat.
Squeeze a little lime juice over top.
Put a dollop of mayonnaise on top of each, and sprinkle with shredded hard-cooked egg yolks.
Serve with you favorite dressing.
This is really attractive if you pinwheel the avocados on a plate, with fresh cooked green beans in between and black olives around a small bowl of your favorite dressing in the center.
Brussels Sprouts Green Beans and Maple Bacon


Ingredients:
extra virgin olive oil, bay leaves, garlic, zinfandel, Brussels sprouts, green beans, fine sea salt, white pepper, fresh thyme, fresh marjoram, fresh cilantro, fresh chives, fresh curly-leaf parsley, lemons

Directions:
Heat olive oil in a braising pan, add bacon and bay leaves. Cook bacon until tender and remove grease except for 2-tablespoons. Add Maui onion and garlic. Saute' 2-3 minutes.
Add Zinfandel Wine and reduce by one half.
Add chicken stock, sweet chili sauce, Brussels sprouts, Blue Lake Green Beans, sea salt, white pepper and stir the vegetables.
Add fresh herbs and bring to a full boil. Reduce to a simmer for 20-minutes or until vegetables are tender.
Season with fine sea salt and white pepper to taste. Add fresh lemon juice, lemon zest and stir vegetables.
Serve in warm bowls.
Garnish with Fresh Parsley Sprigs.
Shrimp and Jalapeno "martini"


Ingredients:
extra virgin olive oil, jumbo shrimp, shallots, garlic clove, lemon juice, vodka, dry vermouth, flat leaf parsley, butter

Directions:
Heat olive oil over high heat in a large saute pan.
Add shrimp, mushrooms, shallots, jalapeno, and garlic, cook for 2 minutes, or until shrimp are about halfway cooked.
Remove the pan from heat, and add lemon, vodka, vermouth and parsley.
Return to burner, and allow the alcohol to catch fire.
Simmer over medium heat for 1-2 minutes or until the liquid is reduced to about 1/4 cup.
Whisk in butter, and season with salt and pepper.
To serve: "Hang"  4 cooked shrimp over the edge of each 4 martini glasses.
Divide the sauteed mushroom mixture evenly between the glasses, and garnish with skewered olives.
Collard Greens Southern-Style


Ingredients:
olive oil, smoked bacon, onion, garlic cloves, apple cider vinegar, sugar, paprika, ground black pepper

Directions:
Remove the spine of each leave, as the spines are very tough and remain chewy once. Lay each leaf out flat on a cutting board and cut on either side of the spine to remove it.  Create stacks of leaf halves, roll up each stack lengthwise, and cut across the stack to create collard ribbons. Set aside.
Sauté bacon in a pressure cooker pot in olive oil, stirring occasionally, for 4 minutes.
Add onions add, stir, sauté for 4 minutes, and then stir in the garlic. Sauté for about 1 minute.
Stir in vegetable stock, apple cider vinegar, sugar, hot paprika flakes and pepper.
Add collards, stir, cover, and lock lid on pressure cooker.  When pressure is reached, turn heat down to low. Continue cooking for 30 minutes. Release pressure naturally.
Creamy Tomato Basil Soup


Ingredients:
tomato sauce, evaporated milk, butter, dry basil

Directions:
Add all together in small sauce pan., Heat through., Make sure to keep from boiling, as the milk will curdle.
Kentucky Fried Chicken Gravy Clone


Ingredients:
water, cornstarch, chicken broth, chicken bouillon cubes, ground sage

Directions:
In a blender combine the cold water and cornstarch.
Blend until very smooth.
In a large saucepan over medium high heat combine the remaining ingredients and the cornstarch mixture.
Whisk until thick, clear and hot.
Serve.
Hot Spinach and Artichoke Dip
Category: appetizers-and-snacks
By MRS. SEALS

I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My Nana passed it on to me. I hope you'll enjoy it!

Ingredients:
8 slices bacon
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can quartered marinated artichoke hearts, drained
1 (5 ounce) container garlic-herb flavored cheese spread
1 cup grated Parmesan cheese
1 (8 ounce) container sour cream
½ cup mayonnaise

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl. Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon. Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

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

Calories: 70.4
Fat: 6.4 g
Saturated fat: 1.9 g
Carbohydrates: 1.7 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 9.2 mg
Sodium: 128.4 mg
Poppy Seed Cake


Ingredients:
sugar, eggs, vanilla, poppy seed filling, buttermilk, flour, baking soda, baking powder, salt, cinnamon, cream cheese, powdered sugar

Directions:
Mix all of the ingredients in order. Add 1/2 t. cinnamon to batter.
Pour into greased tube pan.
Bake approx 1 hour, 15 minutes at 350.
Frosting: Beat 1-2 lrg bricks of cream cheese with at least 1-1/2 Celsius powdered sugar til smooth and thick for frosting.
Homemade Pesto
Category: side-dish
By Peggy

A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.

Ingredients:
4 cups packed fresh basil leaves
¼ cup Italian parsley
2 cloves garlic, peeled and lightly crushed
1 cup pine nuts
1 ½ cups shredded Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
½ cup extra-virgin olive oil, or more as needed
salt and ground black pepper to taste

Directions:
Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground. Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 388.7
Fat: 35.8 g
Saturated fat: 7.9 g
Carbohydrates: 5.4 g
Sugars: 0.9 g
Dietary fiber: 1.6 g
Protein: 14.1 g
Cholesterol: 14.4 mg
Sodium: 342.9 mg
Boxcar Willie's Dinner


Ingredients:
lean ground beef, onion, green bell pepper, potatoes, carrots, Worcestershire sauce

Directions:
Layer the ingredients, in the order listed, in a lightly greased casserole dish., Bake at 375°F for 75 minutes.
Curried Okra With Tomato


Ingredients:
fresh okra, frozen okra, tomatoes, canned tomatoes, canola oil, onion, garlic, curry powder, ground coriander, hot green chili peppers, coriander leaves, chicken broth

Directions:
If fresh okra is used, trim off tough stems.
If frozen okra is used, defrost and drain.
Put the tomatoes in a saucepan and bring to the boil.
Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
Heat the oil in a saucepan over medium high heat and add onions and garlic.
Cook, stirring, until the mixture is softened.
Sprinkle with curry powder and ground coriander and cook briefly.
Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
Stir in chilies and fresh coriander.
Add the okra, chicken broth and salt and pepper to taste.
Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.
Pasta With White Clam Sauce
Category: main-dish
By Nancy Nicholas

This quick and easy meal is sure to please. My family enjoys this recipe with angel hair pasta. Garnish with grated Parmesan cheese.

Ingredients:
2 tablespoons olive oil
4 tablespoons chopped onion
1 teaspoon minced garlic
1 teaspoon lemon juice
4 tablespoons white wine
1 ¼ cups white clam sauce
½ teaspoon crushed red pepper
8 ounces pasta

Directions:
Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly. Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

Yields: 2 servings

Calories: 655.7
Fat: 28.7 g
Saturated fat: 4.1 g
Carbohydrates: 71.3 g
Sugars: 2.6 g
Dietary fiber: 5 g
Protein: 21.8 g
Cholesterol: 100.5 mg
Sodium: 669.7 mg
Sweet & Sour Meatballs


Ingredients:
ground beef, eggs, salt, black pepper, water, dark brown sugar, onion, long grain white rice

Directions:
In a medium size mixing bowl, combine first five ingredients. Roll into small meatballs and set aside.
Mix the next four ingredients together and set aside.
Layer all the onion slices on the bottom of a large heavy pot. Place the uncooked meatballs on top of the onions and then pour the liquid mixture on top. Place a lid on the pot and simmer for about 30 minutes or until the meatballs are cooked through. Add the pineapple to the meatballs in the last ten minutes of cooking. Stir once or twice during cooking.
Meanwhile, boil 5 cups lightly salted water. Add the rice after water is boiling. Boil until rice is tender (about 20 minutes]; drain.
Serve the meatballs and pineapple over the rice in individual plates and pour extra sauce on top of each.
Enjoy!
Mushroom Sauce


Ingredients:
baby portabella mushrooms, butter, garlic cloves, heavy cream, white wine, parsley, salt, parmesan cheese

Directions:
Melt the butter over medium heat in large sauté pan, add the mushrooms and cook for about 15 minutes, stirring occasionally.
Add the minced garlic and cook for another 3 minutes.
Add the white wine and cook for another 5 minutes.
Add the cream, reduce to a simmer and cook for about 5 minutes.
Add salt to taste.
Mix the chopped parsley with the sauce and Parmesan cheese.
Serve over meat or pasta.
Nutella Blossoms


Ingredients:
butter, creamy peanut butter, brown sugar, granulated sugar, egg, baking mix, milk, powdered sugar

Directions:
Preheat oven to 325*.
In a large mixing bowl use an electric mixer on medium speed to cream together butter, peanut butter, granulated and brown sugars until fluffy.
Add egg and mix to combine.
Reduce speed and add baking mix, mixing thoroughly.
Stir in toffee chips.
Shape into 1 inch balls and bake on ungreased cookie sheet for 10-12 minutes at 325*.
Remove to a wrire rack to cool.
In a small saucepan over low heat, stir together Nutella, milk and powdered sugar until smooth.
Dip top of cooled cookies into glaze and dry on wax paper.
Arugula and Romaine Salad with Red Grapes
Category: salad
By Iker Aceves

I looked into my refrigerator to see what I had...and the ingredients jumped to my imagination. I thought: I think this has to taste good and go well with my baked grouper dinner...and it was not only good but great! The mild bitterness of the arugula and the sweetness of grapes and pickled veggies is a perfect combination. A cool crisp pinot bianco is the perfect match.

Ingredients:
1 cup water
¼ cup white vinegar
3 tablespoons white sugar
½ cup sliced seedless cucumber
½ cup sliced red onion
¼ head romaine lettuce, chopped
2 cups baby arugula
3 ½ tablespoons olive oil
1 ½ tablespoons balsamic vinegar
salt and ground black pepper to taste
½ cup red seedless grapes, halved

Directions:
Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved. Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables. Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper. Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 2 servings

Calories: 347.5
Fat: 24.2 g
Saturated fat: 3.4 g
Carbohydrates: 33.9 g
Sugars: 29.9 g
Dietary fiber: 2.3 g
Protein: 1.9 g
Sodium: 18.4 mg
Taiwanese Fried Tofu
Category: everyday-cooking
By Jeankat

This is an authentic Taiwanese side dish my vegetarian mother prepares.  Tastes great with rice and other vegetables.  Note: This is not a saucy dish.

Ingredients:
1 (16 ounce) package extra firm tofu
⅓ cup soy sauce
2 teaspoons Chinese black vinegar
1 teaspoon sesame oil
1 teaspoon white sugar
3 tablespoons olive oil
3 cloves garlic, minced
¼ cup chopped green onions
salt and pepper to taste

Directions:
Cut the tofu in half lengthwise down the top.  Slice into squares 1/4 inch thick.  Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside. Heat oil in a large, nonstick pan over medium heat.  Add garlic and green onions, and cook until fragrant, about 20 seconds.  Brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes.  Season to taste with salt and pepper.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 5 servings

Calories: 229.7
Fat: 17 g
Saturated fat: 2.4 g
Carbohydrates: 7.3 g
Sugars: 1.6 g
Dietary fiber: 2.4 g
Protein: 15.6 g
Sodium: 1092.8 mg
Roxstarbakes Raw Cookie Dough (Chocolate Chip Cookie Truffles)


Ingredients:
unsalted butter, light brown sugar, vanilla extract, salt, all-purpose flour

Directions:
1.	Mix butter and sugar with a paddle attachment until light and fluffy., 2.	Add vanilla extract., 3.	Add flour and salt until just incorporated., 4.	Add chocolate chips., 5.	Roll into 1-1.5” balls and refrigerate or freeze for at least an hour., 6.	Dough should last in fridge for 1 week max.
Pizza Shortbread


Ingredients:
all-purpose flour, margarine, parmesan cheese, pimiento, oregano, basil, paprika

Directions:
Combine first 6 ingredients in a medium bowl.  Mix until dough can be kneaded into a ball.
Shape into 2 rolls about 1-1/2 inches in diameter.
Cut into 1/4-inch slices and arrange on an ungreased cookie sheet.
Sprinkle with paprika, if desired, and bake at 375F for about 10 minutes, or until golden brown.
Greek Pizza with Spinach, Feta and Olives
Category: world-cuisine
By USA WEEKEND Pam Anderson

Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.

Ingredients:
½ cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 (12 inch) pre-baked Italian pizza crust
½ cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
¼ cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
½ small red onion, halved and thinly sliced

Directions:
Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes. Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 6 slices

Calories: 461.2
Fat: 29 g
Saturated fat: 7.9 g
Carbohydrates: 39.3 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 14.1 g
Cholesterol: 35.9 mg
Sodium: 894.4 mg
Greek Tomato Sauce


Ingredients:
olive oil, onion, garlic clove, chopped tomatoes, fresh parsley, oregano, dry red wine, tomato sauce, ground cinnamon, ground allspice, fresh ground black pepper, salt

Directions:
Heat a large non-stick frying pan and add the olive oil., Sauté the onion and garlic until clear., Add the tomatoes, parsley and oregano., Simmer, covered, until the tomatoes are very tender, about 25 minutes., Add the remaining ingredients and cook an additional 20 minutes., The sauce will keep in the refrigerator for several days.
Chorizo and Preserved Lemon Couscous


Ingredients:
israeli couscous, olive oil, chorizo sausage, shallot, garlic clove, preserved lemon, fresh chives, fresh parsley, lemons, coarse salt, fresh lemon juice, peppercorn, kaffir lime leaves

Directions:
Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml] water and a pinch of salt and cook until tender, 5 to 7 minutes.
Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel.
Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.
Preserved Lemons:
Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.
Tex-Mex Chili Mac


Ingredients:
ground beef, onions, celery ribs, garlic cloves, cumin, chili powder, oregano, Rotel Tomatoes, tomato puree, cream cheese, pasta, cheese

Directions:
Brown the ground meat and set aside.
Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
Stir well and cook 2 minutes.
Add the beer and lower the heat to a low simmer.
Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
Preheat your oven to 350 degrees.
Cook the pasta according to package directions until al dente, drain and set aside.
Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
Toss the pasta with the sauce.
Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
Bake for about 45 minutes, or until hot, browning and bubbly.
No-Bake Protein Bars
Category: appetizers-and-snacks
By AFChik

Healthy homemade protein bars. Very easy and quick. You know what goes in the recipe! My kids love them! Better than store-bought bars and great for after a work-out or as an anytime snack. Store in covered container in the refrigerator.

Ingredients:
1 cup old-fashioned oats
½ cup flaxseed meal
⅓ cup raisins
⅓ cup dried cranberries
⅓ cup vanilla whey protein powder
½ cup white chocolate chips
⅓ cup honey
⅓ cup peanut butter

Directions:
Line a 13x9-inch baking dish with baking parchment. Mix oats, flaxseed meal, raisins, cranberries, and protein powder together in a small bowl. Combine chocolate chips, honey, and peanut butter together in a microwave-safe bowl; heat in microwave oven, stirring every 30 seconds, until the chocolate chips are nearly melted, 2 to 3 minutes. Stir oats mixture with the chocolate mixture until evenly mixed; spread into prepared baking dish. Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

Prep time: 10 mins
Cook time: 2 mins
Total time: 27 mins
Yields: 1 9x13-inch baking dish

Calories: 224
Fat: 8.9 g
Saturated fat: 2.8 g
Carbohydrates: 26.5 g
Sugars: 17.9 g
Dietary fiber: 2.7 g
Protein: 12.1 g
Cholesterol: 4.2 mg
Sodium: 88.1 mg
Broccoli With Garlic and White Wine


Ingredients:
extra virgin olive oil, garlic cloves, broccoli, dry white wine, lemons, zest of

Directions:
In a large saute pan, heat the olive oil and garlic until just sizzling.
Add the broccoli and cook, tossing regularly for 8 to 10 minutes, until the stem is tender.
Use the wine to slow the cooking down if the garlic begins to brown.
When the broccoli is tender, add the chile flakes and zest and place on a platter.
Easy Vanilla Mug Cake


Ingredients:
all-purpose flour, granulated sugar, baking powder, milk, butter, vanilla bean paste

Directions:
In a small bowl, combine all ingredients and stir., Pour batter into mug and microwave for 1:30-2 minutes or until cooked through.
Balsamic Marinated Tomatoes


Ingredients:
cherry tomatoes, grape tomatoes, red onion, flat leaf parsley, extra virgin olive oil, lemon, salt, cracked black pepper

Directions:
Cut tomatoes in half., Combine all ingredients, tossing gently to coat., Place in fridge until ready to serve.