xiaoxl/recipe_data huggingface dataset:
Copycat Fried Chicken Sandwich
Category: meat-and-poultry
By Chef John

I tried to make a copycat Popeyes® fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A®. So you get the best of both worlds and what's more, this DIY version never runs out, not even on Sundays.

Ingredients:
1 cup buttermilk
2 teaspoons kosher salt
1 dash hot sauce, or to taste
1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
4 (5 ounce) skinless, boneless chicken breast halves
1 ⅓ cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons cayenne pepper  (Optional)
1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
1 large egg, beaten
½ cup buttermilk
¼ cup milk
canola oil for frying
4  soft hamburger buns, toasted and buttered
6 tablespoons mayonnaise, or to taste
12  dill pickle slices, or to taste

Directions:
Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours. Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish. Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined. Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes. Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C). Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy. Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.

Prep time: 20 mins
Cook time: 5 mins
Total time: 2 hrs 40 mins
Yields: 4 sandwiches

Calories: 811.1
Fat: 39.6 g
Saturated fat: 7.9 g
Carbohydrates: 74.6 g
Sugars: 5.9 g
Dietary fiber: 3.1 g
Protein: 37 g
Cholesterol: 139.8 mg
Sodium: 3181.5 mg
Beef, Cheese and Carrot Sandwich


Ingredients:
carrot, cream cheese spread, iceberg lettuce, roast beef

Directions:
Combine carrot, cream cheese and iceberg lettuce in small bowl.
Spread half of the carrot mixture on one slice of sandwich bread;
top with roast beef, remaining carrot mixture and another slice of sandwich bread.
Cut into squares or triangles.
Ring Bologna and Beans


Ingredients:
onion, bacon

Directions:
Preheat oven to 350°F., In a large casserole dish, mix baked beans, onion and bacon.  Add ring bologna., Cover and bake in oven for 30 minutes, or until heated through., You could also make this in the microwave on high for 10-12 minutes.
Mild Italian Sausage


Ingredients:
pork, water, salt, pepper, fennel seed

Directions:
Trim pork shoulder butts.
Grind meat.
Make spice mix (salt, pepper, fennel seed, roxan] and mix into meat.
Stuff into hog casing.
Hang on rack and place in cooler.
Grill and place on bread with peppers.
Goan Fish Curry
Category: world-cuisine
By Louella

This is typical traditional Goan fish curry preparation. You can make this with any fleshy fish that will not disintegrate into the curry. Serve curry hot over rice.

Ingredients:
½ pound white fish, cut into thin slices (such as pomfret)
salt to taste
½ cup grated coconut
5  red Kashmiri chiles
4 cloves garlic, peeled
1 ½ tablespoons coriander seeds
4  whole peppercorns
½ teaspoon ground turmeric
2  pieces kokum (fruit from the mangosteen family)

Directions:
Season fish pieces with salt. Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms. Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 108.9
Fat: 4.3 g
Saturated fat: 3.1 g
Carbohydrates: 7.6 g
Sugars: 0.7 g
Dietary fiber: 2.3 g
Protein: 11.2 g
Cholesterol: 24.3 mg
Sodium: 77.6 mg
Caramelized Onion Rice


Ingredients:
onion, butter, brown sugar, garlic cloves, brown rice, chicken broth

Directions:
Melt butter in skillet and sauté onions until softened and lightly browned. Add garlic, sauté 1 minute.
Add brown sugar and sauté until caramelized-looking, 3-4 minutes.
Mix rice, broth and onion mixture and cook in rice cooker.
Note: I like my rice slightly crunchy and not soggy so if you like yours softer add 1/4- 1/2 cup of extra broth.
Shrimp With White Cocktail Sauce


Ingredients:
sour cream, fresh chives, fresh lime juice, lime zest

Directions:
Combine sour cream, horseradish, chives, lime juice and lime zest; season with salt and pepper to taste.
Serve with cooked shrimp.
Mini Chip Shortbread


Ingredients:
butter, sugar, egg, vanilla, flour

Directions:
Preheat oven to 350º.
In a large mixing bowl, beat butter and sugar together until creamy.
Beat in egg and vanilla.
Add flour gradually and beat well.
Stir in 1 cup morsels.
Press on bottom of ungreased 9x13 baking pan.
Bake for 30-33 minutes or until the top is lightly browned.
Immediately sprinkle with the remaining chocolate chips and let sit for 5 minutes or so until the chips become shiny; then spread evenly over top.
Cool completely in the pan and then cut into squares.
Berry Rice Salad


Ingredients:
long-grain rice, nonfat plain yogurt, brown sugar, brown sugar, lime juice, strawberry, blueberries, green grape

Directions:
Whisk yogurt, sugar and lime juice until smooth., Slice grapes in half., Combine berries with a light toss, add rice and toss., Add yogurt mixture to rice-fruit mixture and toss again.
Air Fryer Shrimp "Boil"
Category: meat-and-poultry
By Soup Loving Nicole

All the flavors you love in a shrimp boil in a fraction of the time and with a lot less mess. No need to wait for a pot of water to boil just to stand over it making sure it doesn't boil over. Air fryer to the rescue! While this is a less messy version, the way I chose to cut the corn still lets you dig in and get your hands messy for that authentic touch. The cob creates a perfect handle for holding while the kernels face upright for easy access.

Ingredients:
1 pound baby red potatoes
¼ cup water
8 ounces Cajun-style andouille sausage, sliced
1 ear corn, sliced in half lengthwise and cut into 2-inch pieces
1 medium onion, sliced into petals
4 tablespoons olive oil, divided
3 teaspoons seafood seasoning (such as Old Bay®), divided
1 pound raw large shrimp, peeled and deveined
1  lemon, cut into wedges

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Place potatoes in a microwave-safe bowl. Add water and microwave on high for 5 minutes. Run the bowl under cold water until potatoes are cool enough to touch. Slice potatoes in half lengthwise and place in a large bowl. Add sausage, corn, and onion. Mix in 3 tablespoons olive oil and 2 teaspoons seafood seasoning; stir to coat. Place shrimp in a separate bowl and add remaining 1 tablespoon olive oil and 1 teaspoon seafood seasoning; stir to coat. Place 1/2 of the potato mixture in the basket of the air fryer and cook for 10 minutes. Stir and cook for another 5 minutes. Add 1/2 of the shrimp and cook until potatoes are tender, sausage is cooked through, and shrimp are bright pink on the outside and meat is opaque, about 5 more minutes. Transfer to a serving plate and repeat with remaining potato mixture and shrimp. Serve with lemon wedges.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 504.9
Fat: 31.2 g
Saturated fat: 7.7 g
Carbohydrates: 29.7 g
Sugars: 3.1 g
Dietary fiber: 4.7 g
Protein: 28.9 g
Cholesterol: 205.1 mg
Sodium: 1129.8 mg
Vegan Broccoli Cream Taglietelle


Ingredients:
tagliatelle pasta noodles, broccoli, olive oil, garlic, onion, pine nuts, dried basil, fresh basil, mustard, black pepper

Directions:
Cook Pasta according to directions (remember to add salt and olive oil to water]. Additionally, boil water in a seperate saucepan for Broccoli. If you are feeling very lazy you can boil the Broccoli in the water for 3-4 minutes when the pasta is about done, or you can steam it for about 5-6 minutes in a colander over the pan, until bright green & very soft. Drain and set aside.
Heat oil in a sauce pan add Garlic, Onions and Pine nuts, and cook for 3-4 minutes or until ingredients start to brown. Add Basil and give it a quick stir.
Add Broccoli and try to crush with a fork or wooden spoon until mushy with some pieces intact, then add Cream and let it simmer for 2 minutes. (Alternatively, you can blitz half the mixture at the end].
Stir in Mustard and let it simmer (don't boil] for another two minutes. At this point you can add some grated soy cheese if you want, but it really doesn't add that much flavor. Season with Salt, and a good helping of fresh Black Pepper.
Combine Pasta and Sauce, serve immediately and dig in!
Diabetic-Friendly Coconut Muffins
Category: bread
By rose

No aftertaste, very moist, so good!

Ingredients:
cooking spray
2 cups all-purpose flour
⅓ cup white sugar
¼ cup sweetened flaked coconut
2 teaspoons baking powder
¼ teaspoon salt
1 (8 ounce) container low-fat vanilla yogurt
1  large egg, lightly beaten
1  large egg white, lightly beaten
¼ cup vegetable oil
¼ teaspoon coconut extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray. Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them  3/4 full. Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 168.7
Fat: 5.9 g
Saturated fat: 1.4 g
Carbohydrates: 25.1 g
Sugars: 8.8 g
Dietary fiber: 0.7 g
Protein: 4 g
Cholesterol: 16.4 mg
Sodium: 157.5 mg
Banana-Dulce de Leche Pie (Banana-Caramel Pie)
Category: world-cuisine
By Maria Padin

This is a great dessert. You may substitute commercial caramel ice cream topping for the dulce de leche for a quicker preparation, but the homemade dulce de leche is worth the work and time.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
½ cup butter, melted
4  bananas
1 ½ cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Directions:
To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool. Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate. Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack. Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices. Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 8 servings

Calories: 518.7
Fat: 33.5 g
Saturated fat: 20.5 g
Carbohydrates: 51.4 g
Sugars: 39.1 g
Dietary fiber: 1.8 g
Protein: 6.3 g
Cholesterol: 108.3 mg
Sodium: 225.1 mg
Vodka Pie Crust


Ingredients:
unbleached all-purpose flour, table salt, sugar, unsalted butter, vegetable shortening, vodka, cold water

Directions:
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour].
Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
Empty mixture into medium bowl.
Sprinkle vodka and water over mixture.
With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Divide dough into two even balls and flatten each into 4-inch disk.
Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Wild Rice Stuffing With Grapes and Hazelnuts


Ingredients:
chicken broth, wild rice, bacon, butter, celery, button mushrooms, garlic, thyme, salt, ground black pepper, fresh parsley, hazelnuts, grapes

Directions:
In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has “popped” open.
Meanwhile, cook bacon in fry pan over medium heat until almost crisp, about 8-10 minutes.
Add butter to bacon pan, and then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent.
Remove from heat and fold in parsley, hazelnuts and grapes.
Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
Stuffing may be used to fill turkey, game hens, chicken or whatever you choose.  Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350°F (180°C] degrees for 20-30 minutes until hot throughout.
Notes: If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.
To toast hazelnuts, place in 350°F (180°C] degree oven for 9-12 minutes. Rub in a clean dishtowel to remove skins.
Black Olives Goat Truffles


Ingredients:
kalamata olives, fresh thyme, fresh ground black pepper

Directions:
Black Olives Breadcrumbs: Put rack in the center of the oven.  Preheat oven to 250°F  Put parchment paper on a baking sheet.
In a bowl, cover olives with cold water and let stand about 15 minutes.  This step helps to take out the salt.  Drain and put olives on the baking sheet.  Cook in the oven for 3 hours and a half to 4 hours or until olives are completely dry.  Let cool.
In a small food processor, reduce olives in a fine powder with the breadcrumbs.  Set aside on a plate.
Truffles: In a bowl, mix cheese and thyme with a fork.  Add pepper.  With a spoon, take about 1 tablespoon of cheese for each truffle and shape in balls with hands.  Roll in the olives breadcrumbs and keep in the fridge.
Chocolate Raspberry Chambord Shake


Ingredients:
fresh raspberries, bananas, 2% low-fat milk, Chambord raspberry liquor, cocoa powder

Directions:
"Blend it all together and enjoy!"
Greek Lemon Chicken Soup
Category: soups-stews-and-chili
By Shelley Ross

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself.  Serve with fresh pita triangles, and you'll be sure to please your guests!!

Ingredients:
8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices  lemon
8  egg yolks

Directions:
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 16 servings

Calories: 124.1
Fat: 6.6 g
Saturated fat: 1.7 g
Carbohydrates: 9.1 g
Sugars: 1.7 g
Dietary fiber: 1.1 g
Protein: 7.8 g
Cholesterol: 110.3 mg
Sodium: 1236.8 mg
Dragon Hair Candy or Dragon Beard Candy


Ingredients:
white sugar, peanuts, corn syrup

Directions:
Bring corn syrup to boil over mild heat for 5 mins until thick.
Put into refrigerator for 4 hours.
Dig a hole in the middle of corn syrup& coat with glutinous rice flour.
Stretch along the hole, when it becomes a big ring and make it to 8 shape like 2 small rings and put 2 rings together.
Repeat till it like silk.
Finely ground the peanuts, mix it with sugar.
Cut the silk sugar into 6- 8 pieces, wrap it with peanut mixture.
Keep covered as it will clump once it is exposed to moisture.
Sweet Spicy Turnips


Ingredients:
brown sugar, butter, salt, crushed red pepper flakes, ground ginger, ground allspice, turnips

Directions:
Preheat oven to 400f degrees.
Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray, toss to coat.
Bake at 400f degrees for 35 minutes or until tender, stirring every 10 minutes.
Lamb Tagine


Ingredients:
paprika, ground cumin, ground coriander, salt, white pepper, ground cardamom, lemon juice, olive oil, lamb

Directions:
Preheat oven to 180°C.
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours].
Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
Serve with couscous.
Filipino Singang (Sour Soup)


Ingredients:
water, onion, Accent seasoning

Directions:
In a large soup pot add the water, pork, onions, jalapeno and seasoning mix, stir well.
Bring to a boil and then simmer for 45 minutes.
Add mustard greens if using.
Serve hot over cooked jasmine rice.
CROCK POT METHOD:
Add the water, pork, onions, jalapeno and seasoning mix to crock pot, stir well.
Cook on low for 6-8 hours or high 3-4 hours.
Serve hot over cooked jasmine rice.
2-Ingredient Slow Cooker Meat


Ingredients:
"salsa"

Directions:
Combine meat and salsa in a slow cooker and mix to integrate.
Cook on low for 5-6 hours, or high for 2-3 hours. Low and slow will yield better flavor.
Add additional salt if desired and season to taste.
Monell's Strawberry Lasagna


Ingredients:
cream cheese, vanilla instant pudding mix, powdered sugar, strawberries, kirsch, granulated sugar

Directions:
I usedSara Lee’spound cakes available in the freezer section. Any pound cake will do, but this one was dense, so it was easier to slice.
In the bowl of an electric mixer, blend cream cheese, pudding mix, cream, milk and confectioners’ sugar on high speed until light and fluffy.
In a large bowl, mash the strawberries with the kirsch and granulated sugar. Most of the strawberry mixture will be used for the filling. For the topping, puree ½ cup of the strawberry mixture in a food processor. This will be used later as the lasagna sauce for the top of the dessert. Refrigerate until ready to use.
To assemble, slice the pound cake loaves lengthwise using a serrated knife or bread knife, into ½-inch slices. Line the bottom of a metal or glass 13-by-9-inch baking dish with a layer of sliced pound cake. Layer with half the cream cheese mixture, then a layer of strawberry mixture. Layer again with cake, cream cheese and strawberries. Repeat until you’ve used all of the ingredients.
To serve, cut the lasagna into 3-inch squares. Swirl the reserved strawberry topping on top of the dessert to make it look like sauce.
Finnish Christmas Cookies With Almonds


Ingredients:
butter, sugar, all-purpose flour, egg

Directions:
In a mixing bowl, cream butter and sugar until fluffy. Beat in flour., Cover and refrigerate for 1 hour., Roll out onto a well-floured surface to 1/4-in. thickness., Brush lightly with egg. Sprinkle with almonds and sugar if desired., Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips., Place 1 inches apart on ungreased baking sheets., Bake at 350 degrees F for 10-12 minute or until lightly browned., Cool on wire racks.
Kickin' Buffalo Chicken Nachos
Category: appetizers-and-snacks
By bakingmecrazy

These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!

Ingredients:
cooking spray
¾ cup blue cheese salad dressing, divided
½ cup cayenne pepper sauce (such as Frank's® RedHot®)
2 tablespoons butter, melted
2 cups shredded cooked chicken
1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos®)
1 large tomato, seeded and chopped
½ cup sliced black olives
⅓ cup diced red onion
¼ cup pickled jalapeno pepper slices
4 ounces precooked bacon, crumbled
1 ½ cups shredded Mexican cheese blend
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray. Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat. Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon. Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture. Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 672.3
Fat: 47.8 g
Saturated fat: 16.6 g
Carbohydrates: 35.6 g
Sugars: 2.6 g
Dietary fiber: 3.2 g
Protein: 28 g
Cholesterol: 89.8 mg
Sodium: 1531.3 mg
Fresh Green Beans With Juicy Chicken Bites


Ingredients:
chicken, green beans, tomatoes, onions, garlic cloves, parsley, tomato paste, olive oil, allspice, cinnamon

Directions:
We put some olive oil in pan and heat it in medium to high temperature. We add the chicken pieces and cook for 3-4 minutes, on both sides. We add the onion and we cook for 2-3 minutes. We put the garlic and we continue to cook for another 1-2 minutes.
We pour the tomatoes and the paste, we reduce the heat to medium, we add the cinnamon and the allspice.
We stir. We add water and we put the green beans. We stir carefully and we cook for 1h. By the end we add the parsley. We stir. Enjoy!
<U+03A4>ip:
The best side dish for this recipe is freshly baked bread and feta cheese.
If you use frozen green beans, do not to add them along with the tomatoes! It takes less time to boil, so add them about 10 mins after the tomato sauce has started boiling.
Nutty Haystacks


Ingredients:
sugar, light corn syrup, peanut butter

Directions:
In a large sauce pan mix sugar and syrup, bring to a boil, then turn off heat and stir in peanut butter until combined well.
Stir in chow mein noodles.
spoon portions of about 1 teaspoon (or size desired] on to wax paper to cool.
Enjoy!