xiaoxl/recipe_data huggingface dataset:
Salmon Rolls With Creamy Sauce


Ingredients:
spinach, salmon, evaporated milk, butter, pepper, salt

Directions:
In a blender, put the spinach with 3 tablespoons of cream cheese.
Put pepper to each salmon slice and put some of the spinach-cream cheese mixture over each and roll them carefully and use a toothpick to secure each roll.
Mix the rest of the cream cheese with the evaporated milk, so it becomes a smooth sauce.
If you are using fresh salmon, then melt the butter in a frying pan and put the rolls so they can bake a little bit and add the cream cheese-milk mixture to the pan and at low fire and let them cook for 5 to 6 minutes, turning them around as well, but carefully, until they're cooked and the sauce has thickened.
If you prefer to use smoked salmon, then the butter is not necessary, just pour the cream chesse-milk mixture directly to the pan and add the rolls, and you let it boil softly until the sauce thickens.
In both cases, you can add the lemon juice to give a twist to the sauce, but is not necessary and if there was any left over of the spinach-cream cheese mixture, can be added to the sauce and mix carefully on the pan.
2 or 3 rolls per person.
Can be served with Pasta, bread or potatoes with broccoli.
Heart Healthy Vegetable and Egg Brunch Bowl


Ingredients:
extra virgin olive oil, oyster sauce, lemon juice, water, carrot, broccoli florets, button mushrooms, fresh spinach

Directions:
Heat olive oil over a medium-high heat.
Add Broccoli Florets.
Add Mushrooms.
Saute until mushrooms start to get soft.
Add Water and Oyster Sauce.
Add Julianne carrots.
Saute for 1 to 2 minutes.
Move vegetables to one side of skillet and add Egg Whites into the other side and cook using the sauce created until light and fluffy.
Remove eggs.
Add Spinach and saute until Spinach is just cooked.
Add Vegetables to bowl and place scrambled Egg Whites to top.
Caramel Apple Crumble


Ingredients:
brown sugar, light butter, vanilla extract, salt, ground cinnamon, apples, flour, oats

Directions:
Preheat oven to 375°F.
CARAMEL TOPPING: In a small pot, cook 1/4 cup brown sugar, condensed milk, 4 tablespoons of butter, and salt over medium-low heat. Stir gently for about 5 minutes, then add the vanilla extract. Stir for another minute, then remove from heat.
In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread mixture evenly in an ungreased 8-inch square glass or ceramic baking dish.
In same bowl, mix flour and remaining brown sugar. Cut in butter, cutting 2 table knives through mixture in opposite directions, until mixture looks like coarse crumbs. Stir in oats. Crumble mixture evenly over the caramel apples in the baking dish.
Bake 45 to 50 minutes or until apples are tender and topping is golden brown.
Sesame Seed Snack Cookies


Ingredients:
whole wheat flour, baking powder, Chinese five spice powder, salt, brown sugar, egg, vanilla, sesame seeds

Directions:
Preheat oven to 350.
Toast sesame seeds in a frying pan at medium heat. Stir them occasionally and watch them like a hawk! They will stay light and then suddenly brown in a few seconds - remove them from heat to a small bowl once they are golden brown.
Combine flour, baking powder, spice powder, salt, brown sugar, corn oil, egg, vanilla in a mixing bowl. Mix well.
Knead dough with hands until slightly rubbery.
Roll into balls about one inch in diameter.
Dip each ball into toasted sesame seeds to cover with seeds.
Place on a cookie sheet. Flatten with a fork.
Bake at 350 for 8-10 minutes.
Vanilla Milk Tea


Ingredients:
powdered milk, vanilla beans, vanilla essence, artificial sweetener, boiling water

Directions:
Put powdered milk, vanilla bean (split in two and seeds scraped out in the pot] and sweetener in a teapot.
Pour 2 tbsp of the boiling water in the teapot and mix well with a spoon, you should get a smooth paste (it is important that you do this or the powdered milk might sort of "curdle", don't ask me why but it does it!].
Add the teabag(s] to the teapot and pour remaining boiling water, mixing well; let steep 5-7 minutes (or longer if you like a stronger tea flavour].
Strain to get rid of the vanilla pieces (you don't need to do it if you use vanilla essence, of course].
If you have a milk "frother" you can use it to have a lightly foamy version (I suggest you do it directly in the serving mug/cup, or the light froth won't last].
A stronger-adult version can be made by substituting vanilla bean/essence with a vanilla flavoured liqueur.
Or, you can just add it.
Sip preferably on a comfy couch, cuddled up under a blanket with a good book, a pet, and a nice background music-- enjoy!
Crawfish Etouffe


Ingredients:
butter, onions, celery, green bell pepper, crawfish tail, garlic, bay leaves, flour, water, salt, cayenne pepper, parsley, green onions

Directions:
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 minutes.
Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally.
Dissolve the flour in the water.  Add the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
Stir in the parsley and green onions and continue cooking for 2 minutes.
Kicked-Up Margarita Chicken Wings


Ingredients:
chicken wings, lemon, zest of, garlic cloves, ground cumin, fresh ground black pepper, salt, cilantro

Directions:
Wash the wings, pat dry and place in a large resealable plastic food bag.
In a small bowl, combine the tequila, orange juice concentrate, lemon zest, lemon juice, garlic, cumin, black pepper, salt, and cilantro. Pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight.
Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high.
Drain the wings, discarding the marinade.
Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.
To bake:  Preheat oven to 375 dg. and bake on cookie sheet for 45 minutes, turning once after 25 minutes, or until brown.
Tarragon-Orange Chicken


Ingredients:
boneless skinless chicken breast halves, turkey breast tenderloin steaks, water, cornstarch, honey, tarragon vinegar, instant chicken bouillon granules, dried tarragon, fresh asparagus, asparagus, carrots, fresh mushrooms, green onion

Directions:
Rinse chicken or turkey and pat dry. Slice chicken or turkey into thin bit-size pieces. Set aside.
In small bowl, stir together sauce ingredients: water, orange juice, cornstarch, honey, vinegar, chicken bouillon granules, and tarragon. Set aside.
Place wok or large skillet over medium-high heat and add cooking oil. Add more oil as needed during cooking. Add asparagus; stir-fry fresh asparagus for 4 to 5 minutes or thawed asparagus about 3 minutes or till asparagus is crisp-tender. Remove from wok and set aside. Add carrots and stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry for 1 to 2 minutes more or until carrots are crisp-tender. Remove vegetables from the wok.
Add chicken or turkey to the hot wok. Stir-fry for 2 to 3 minutes or till cooked through. Push chicken from the center of the wok. Stir sauce and add to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together, coating with sauce. Cook stir another minute to heat through.
Serve immediately over hot cooked noodles.
Mc Donald's Barbecue Sauce


Ingredients:
barbecue sauce, barbecue sauce, light corn syrup

Directions:
Combine the ingredients very well.  Microwave on high for about 30 seconds, then stir again.
Use immediately or cover and refrigerate until needed.
Makes about 6.5 ounces (6 packets] of McDonald's Barbecue Sauce.
Vincent's Lemon Drop Martini


Ingredients:
citrus-infused vodka, fresh lemon juice, Cointreau liqueur, triple sec, sugar, lemon

Directions:
Sugar the rim of a chilled martini glass., Shake the liquids with ice and strain into the glass., Garnish with the lemon slice.
Hershey's Perfectly Chocolate Cake


Ingredients:
sugar, all-purpose flour, cocoa powder, baking powder, baking soda, salt, eggs, milk, vanilla extract, boiling water

Directions:
Mix together dry ingreadients in mixer.
Add wet ingredients following.
The batter will be thin, but it's okay. Fill 2 buttered, floured and lined 9 inch pans.
Bake at 350 degreed F. for 25-30 minutes or until toothpick comes out of middle clean.
Kristi's S'more Bars


Ingredients:
butter, graham cracker crumbs, sugar, mini marshmallows

Directions:
Preheat oven to 350 degrees.
Prepare crust by mixing butter, crumbs, and sugar together in medium bowl.
Press and pat crumbs into a 9x13 inch cake pan, ungreased.
Bake crust for 10 minutes or until dark brown.
While crust is baking, prepare brownie by mixing brownie mix, pop, and egg whites in a large mixing bowl.
Pour brownie batter over warm crust.
Bake brownie for 28 minutes or until tooth pick comes out clean.
Immediately place marshmallows over brownies and return back to oven for about 5 minutes.
Remove brownies when marshmallows are melted and light brown.
Place brownies on wire rack and let cool completlely before cutting into bars.
Three Cheese Chipotle Manicotti


Ingredients:
onion, button mushrooms, olive oil, ricotta cheese, dried basil, chipotle chiles in adobo, water, parmesan cheese, fresh mozzarella cheese

Directions:
Heat the oil in a frying pan and sauté the onions and mushrooms until they are soft and browned.
Put the cooked mushrooms and onions in a mixing bowl along with the ricotta and basil.
Open the can of chipotle peppers and take out 2 peppers.
Chop them finely and add to the cheese mixture.
Mix and season to taste with salt and pepper.
Now take another two chipotles and the remaining sauce in the tin and add them to the pasta sauce. You may have some chipotles left over and you can add them, to your taste. If you are worried about the spice, this is where you can cut back a bit.
Use a hand blender to purée the chipotles in with the rest of the sauce.
Add the water and pour 1/3 of the mixture on the bottom of a baking dish (about 9 x 13 or slightly smaller].
Start stuffing the uncooked manicotti with the ricotta cheese mixture, placing each shell in the baking dish as you go.
When all the shells are stuffed pour the rest of the sauce over.
It should be fairly watery and enough to cover the shells.
Cover with tinfoil and bake in a 200 C fan oven for 30 minutes.
If you don't have a fan oven, you will need to increase the heat by about 20°C.
After 30 minutes, take the tinfoil off and cook for a further 15 minutes.
Sprinkle the parmesan on top and lay the mozzarella over the pasta as well.
Grill for 3-4 minutes, or until the cheese is bubbling.
Let rest for 10-15 minutes and then serve.
Black Olive and Rosemary Focaccia
Category: bread
By Cheryl Leiser Harding

A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.

Ingredients:
1 cup warm water (100 to 110 degrees)
1 teaspoon white sugar
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons olive oil
¼ cup minced fresh rosemary
2 ¾ cups bread flour or all-purpose flour
1 teaspoon salt
½ cup pitted black olives
3 tablespoons olive oil
2 large roma (plum) tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
Salt and pepper
½ cup grated Parmesan or Romano cheese

Directions:
Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading.  Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal. Deflate dough, and press into prepared baking sheet.  Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese. Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

Prep time: 50 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 1 focaccia

Calories: 116.9
Fat: 11 g
Saturated fat: 2.2 g
Carbohydrates: 2.8 g
Sugars: 1 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 4.4 mg
Sodium: 446.7 mg
Western Potatoes


Ingredients:
onion, butter, garlic powder, milk, green chilies, salt, cayenne pepper, cheddar cheese

Directions:
Set oven to 350 degrees F.
Grease an 11 x 7-inch baking dish.
Saute red pepper and onion in butter until tender.
Stir in soup, garlic powder, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through.
Stir in 3/4 cup cheese until melted.
Add potatoes and mix to combine.
Transfer to a greased baking dish.
Bake uncovered for 20-25 minutes or until bubbly.
Sprinkle with remaining cheese, bake 5 minutes longer or until cheese is melted.
Let stand 10 minutes before serving.
Butternut Squash Soup With Walnut OIL


Ingredients:
olive oil, walnut oil, salt

Directions:
Bake squash, rubbed with olive oil and wrapped in tin foil on a baking sheet lined with tin foil for 1.5 hours at 300 degrees F in oven. The tin foil lined sheet will catch the juices that will come out of the squash during baking. Remove when fork tender. Allow to cool.
Remove squash skins and scoop out seeds.
Put squash in saucepan with almond milk. Use more or less almond milk based on your preference of thickness and flavor.
Blend until smooth with immersion blender or wire whisk.
Add walnut oil and blend again until smooth.
Season with salt, using more or less depending on your preference.
Warm through and serve. Can be stored in a container for 4-6 days and reheated to serve again.
Golden Mushroom Pork Chop Bake


Ingredients:
water, garlic powder, seasoning salt

Directions:
Preheat oven to 350 degrees.  Spray 9 x 9 baking dish with cooking spray.
In mixing bowl combine half of soup, water and stuffing. Stir until moistened and mix in veggies.
Season chops with seasonings.
Pour stuffing mixture in bottom of casserole dish and top with pork chops.
Top each chop with remaining soup.
Bake uncovered for 30-35 minutes or until cooked through.
Okra  With Green Chilli


Ingredients:
okra, onion, garlic cloves, fresh ginger, green chilies, ground cumin, ground coriander, water

Directions:
In a processor blend half of the onion with the garlic, ginger, chilli, coriander and cumin, add a little water to make a thin paste.
In a pan heat the oil and fry the remaining onions till golden and remove them and set aside.
Add the spice mixture to the pan and cook over low heat for 3 minutes.
Add the okra, lemon juice and 4 fluid oz of water, simmer till the okra is tender.
Serve garnished with the fried onion.
Peanut Butter Cup Cookies - Wowzers!!


Ingredients:
butter, brown sugar, granulated sugar, egg, creamy peanut butter, vanilla, flour, baking soda, salt

Directions:
Cream butter, sugars, egg, peanut butter and vanilla until smooth.
Mix the flour, baking soda and salt, then add to mixture and mix well.
Cover dough & refrigerate at least one hour.
Remove from refrigerator and roll into small walnut-sized balls.
Place balls into greased miniature muffin pans.
Bake at 350° for 8-9 minutes.
Remove from the oven; press a peanut butter cup into center of each cookie.
Let cool before removing from pan.
VARIATION: Place balls of dough onto ungreased cookie sheets.
Press 1 Hershey's kiss into the center of the unbaked cookie dough.
Bake at 350° for 10 minutes--candy won't melt.
Let cookies cool slightly before removing from the cookie sheets.
Utokia's Pecan Coconut Crusted Fish
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.

Ingredients:
Reynolds Wrap® Non-Stick Foil
4 (5 ounce) fish fillets, fresh or thawed
¼ cup butter, melted
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
½ cup finely chopped pecans
½ cup shredded coconut
2 tablespoons plain dry bread crumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
½ medium red bell pepper, diced
2  green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
¼ teaspoon salt

Directions:
Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside. Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan. Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa. For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

Yields: 4 servings

Calories: 501.7
Fat: 26.3 g
Saturated fat: 10.9 g
Carbohydrates: 41.7 g
Sugars: 32.5 g
Dietary fiber: 5.3 g
Protein: 28.8 g
Cholesterol: 82.4 mg
Sodium: 674.2 mg
Baked Chiles Rellenos
Category: world-cuisine
By Busy Teacher

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Ingredients:
8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C). While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers. Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes. Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top. Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 256.5
Fat: 15.8 g
Saturated fat: 9 g
Carbohydrates: 11.8 g
Sugars: 1.7 g
Dietary fiber: 1.8 g
Protein: 17.1 g
Cholesterol: 137 mg
Sodium: 450.8 mg
Baked Brie with Caramelized Onions
Category: appetizers-and-snacks
By KMKLANG

I got this recipe from my boyfriend's sister.  It is absolutely amazing, and very easy to do.  Spend a little bit of time preparing, and a lot of time enjoying! You can also garnish with candied walnuts.

Ingredients:
1 head garlic
¼ cup butter
1  yellow onion, sliced
1  Granny Smith apple - peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside. Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside. Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter. Bake about 20 to 25 minutes, or until golden brown.  Serve warm.  Garnish with whole cloves of roasted garlic.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 347.9
Fat: 26.6 g
Saturated fat: 12.4 g
Carbohydrates: 19.5 g
Sugars: 2.8 g
Dietary fiber: 1.2 g
Protein: 8.8 g
Cholesterol: 47.4 mg
Sodium: 306.5 mg
Healthier Slow Cooker Beef Stew I
Category: soups-stews-and-chili
By MakeItHealthy

This hearty and delicious stew is perfect for the rainy days of fall. By adding more vegetables and using reduced-sodium beef broth I make this recipe extra healthy for my family. Increasing the amount of garlic also helps ward off any colds!

Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, minced
1  bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1  onion, chopped
1 ½ cups reduced-sodium beef broth
3  potatoes, diced
4  carrots, sliced
1 stalk celery, chopped
¾ pound butternut squash, peeled and cut into small chunks
½ head escarole, washed and torn into bite-sized pieces

Directions:
Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 10 hrs 20 mins
Total time: 10 hrs 50 mins
Yields: 6 servings

Calories: 468.4
Fat: 21.3 g
Saturated fat: 8.3 g
Carbohydrates: 39.1 g
Sugars: 5.8 g
Dietary fiber: 7.4 g
Protein: 30.7 g
Cholesterol: 83.5 mg
Sodium: 340.8 mg
Fresh Garden Relish


Ingredients:
cabbage, carrots, onions, green peppers, salt, vinegar, sugar, celery seed, mustard seeds

Directions:
Grind the cabbages, carrots, onions and peppers in a food chopper (I grated], then add salt and let stand 2 hours.
Place in a colander and drain.
Wash if mixture is too salty.
Add the vinegar, sugar, celery seed and mustard seed and stir well.
Heat and pour into sterilized jars and seal.
Variation: Instead of carrots, I used grated summer squash, green tomatoes and added 6-8 hot jalapeno peppers.
Smushi 3: Greenlandic Prawns With Mayonnaise and Hard Boiled Egg


Ingredients:
hard-boiled egg, mayonnaise, lemon, tomatoes, dill

Directions:
Slice the hard boiled egg and cover the rye bread with it. Place the mayonnaise in the middle and cover it with the prawns. Decorate with roe, dill, lemon twists and tomato concasse.
*concasse is the peeled, sliced seeded tomatoes.
Oat Breakfast Cookies


Ingredients:
oats, almond butter, maple syrup, cinnamon, dried cranberries, pistachios

Directions:
Add the oats and cinnamon to a large bowl and mix until combined.
Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.
Place the almond butter/maple syrup mixture in the bowl with the oats and cinnamon, then add in the pumpkin seeds, cranberries and pistachios. Mix until everything is well combined.
Divide the mixture into small balls (it should make around 20], then flatten and place in the refrigerator to set (about 30 minutes] before serving.
Fiery Cashew Chicken


Ingredients:
hoisin sauce, boneless skinless chicken breast halves, olive oil, garlic cloves, fresh ginger, broccoli florets, reduced-sodium chicken broth, green onions, cashews

Directions:
Combine all sauce ingredients in small bowl. Mix well.
Cook chicken in 1 tablespoon olive oil, in a large skillet or wok over medium-high heat 4 minutes, or until chicken is no longer pink, stirring occasionally. Remove chicken.
Add remaining 1 tablespoon olive oil to skillet. Cook and stir garlic and  ginger 30 seconds or until fragrant. Stir in broccoli, increase heat to high. Add broth, cook and stir 3 to 4 minutes or until broccoli is crisp-tender, adding green onions during last minute of cooking. Add chicken and sauce, cook 30 seconds or until warm. Sprinkle with cashews.