xiaoxl/recipe_data huggingface dataset:
Cheesy Vegetable Chowder
Category: soups-stews-and-chili
By CANDICEC56

If you love cheese and you love vegetables, you'll love this soup!

Ingredients:
7 cups water
9 cubes  chicken bouillon, crumbled
6  potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 cups chopped carrots
2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans peas
2 cups chopped fresh green beans
½ cup butter
½ cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed

Directions:
In a large pot over medium heat, combine water, bouillon, potatoes and garlic.  Bring to a boil, then stir in onion, celery and carrots.  Reduce heat and simmer 15 minutes. Stir in corn, peas and green beans and continue to cook on low heat. Meanwhile, in a medium saucepan over medium heat, melt butter.  Whisk in flour all at once to form a roux and let cook 10 seconds.  Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly.  Stir in cheese until melted.  Pour this mixture into the large soup pot, stir well and heat through.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 quarts

Calories: 170.5
Fat: 7.4 g
Saturated fat: 4.3 g
Carbohydrates: 21.2 g
Sugars: 5.1 g
Dietary fiber: 3 g
Protein: 6.4 g
Cholesterol: 21 mg
Sodium: 810.3 mg
Homemade Chocolate Frosting
Category: desserts
By Rachel Kane

This is a simple recipe and makes a perfect homemade chocolate frosting every time!

Ingredients:
3 cups confectioners' sugar
⅔ cup cocoa powder
½ cup butter, softened
7 tablespoons milk
1 teaspoon vanilla extract

Directions:
Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 154.4
Fat: 6.4 g
Saturated fat: 4 g
Carbohydrates: 25.7 g
Sugars: 23.4 g
Dietary fiber: 1.1 g
Protein: 0.9 g
Cholesterol: 15.8 mg
Sodium: 44.5 mg
Baked in Oven Garlic Potato Wedges


Ingredients:
potatoes, olive oil, canola oil, minced garlic clove, dried oregano, dried parsley, crushed red pepper flakes, chili pepper

Directions:
Preheat oven to 400.
in a bowl toss potatoes and oil coat well.
add other ingredients.
place separated on a cookie sheet (foil lined will help with the clean up].
bake 20 min and turn bake additional 10 to 15 min until desired crispness.
Sausage Rolls


Ingredients:
sausage, swiss cheese, cheddar cheese, eggs, oregano, garlic powder, parmesan cheese

Directions:
Mix Fried sausage and rest of ingredients, (except cresent rolls].
Open cresent rolls, divide into 6, pinch seams (2 cresent rolls per].
Divide sausage and put in center, pull up and pinch seams.
Bake at 375 for 20 minutes.
Gluhwein (Mulled Wine)


Ingredients:
dry red wine, water, brown sugar, cinnamon sticks, cloves, nutmeg, oranges, lemon peel, rum, brandy

Directions:
Combine all the ingredients in a heavy, appropriately sized pot and simmer slowly, giving the mixture a good stir every few minutes.
Do not allow to boil – this burns off the alcohol (unless you want a non-alcoholic, mulled drink.]
Strain and scoop into glasses or mugs when ready.
Cherry Lemon Tarts


Ingredients:
butter, graham cracker crumbs, sugar, eggs, lemon, rind of, lemon juice, cherry pie filling

Directions:
In 5- or 6-oz custard cup, place 2 of cupcake liners.
In small bowl microwave the butter until melted.
Stir graham cracker crumbs and sugar into melted butter.
In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
Pour 2 tablespoons in each prepared custard cup.
Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time.
The tarts should be removed as they appear done.
Repeat the process for the remaining 6 tarts.
Cool and serve topped with pie filling.
Vegetarian Crockpot New Years Day Soup


Ingredients:
olive oil, leeks, garlic cloves, poultry seasoning, kale, diced tomatoes, diced tomatoes with jalapenos, black-eyed peas, water, bow tie pasta

Directions:
1] Place all ingredients except for the pasta in crock pot., 2] Cook on low for 7 hours., 3] Add pasta 1 hour before serving.
Chocolate and Roasted Cherry "Scones"


Ingredients:
cherries, cherries, flax seeds, arrowroot, tapioca starch, baking soda, kosher salt, shortening, eggs, vanilla, jaggery, raw sugar, apple cider vinegar

Directions:
Heat oven to 450F and line a rimmed baking sheet with parchment.
Spread the cherries out in one layer on the sheet.
Roast for 15 minutes, stirring halfway through. Set aside and let cool.
Reduce the oven to 350F and line a baking sheet with parchment.
In a large bowl, whisk the almond and pumpkin seed flours, chia seed, arrowroot starch, baking soda and salt.
Cut in the Earth Balance Buttery Sticks and shortening until the mixture consists of pea-sized lumps.
In a small bowl, beat the eggs with the vanilla, jaggery and vinegar. Pour into the flour mixture and mix just until the dough comes together.
Stir in the chocolate chips and cooled cherry-chocolate mixture.
Spread in a lined 6” springform pan and bake 20 minutes.
Score into 8 scones with a bench scraper or sharp knife (do not separate the pieces].
Return to the oven and bake for 25 minutes longer.
Remove the springform ring and bake a final 15 minutes.
Cool 30 minutes, then cut along the score lines and separate the pieces.
South of the Border Stuffed Mushrooms


Ingredients:
mushrooms, chile, low-fat cheddar cheese, low-fat monterey jack cheese, onion, garlic, fat free sour cream

Directions:
Remove the stems from the mushrooms.
Wash and pat dry the mushrooms being sure to rinse the stems.
Chop the stems and set aside.
Drain the juice from the chilis.
Mix the cheeses, chilis, onion, garlic, and sour cream with the chopped mushroom stems.
Stuff the mixture inside the mushrooms caps, piling it on top if necessary.
Broil until cheese bubbles and is starts to turn a golden color.
Bobby Flay's Buffalo Wing Sauce


Ingredients:
red wine vinegar, chipotle chile in adobo, Dijon mustard, salt, honey, unsalted butter

Directions:
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.
Fantastic Banana Cake


Ingredients:
white sugar, banana, margarine, baking soda, flour, vanilla, eggs, baking powder

Directions:
Use either sour milk or add lemon juice to milk to sour it.
Add baking soda to the milk.
Mash bananas.
Cream margarine and sugar.
Add eggs and vanilla.
Blend in banana followed by the sour milk.
Add flour and baking powder.
Can either bake as cupcakes or a larger cake.
Bake at a 350° oven until lightly browned (about 40 minutes].
Elegant Stuffed Chicken Quarters


Ingredients:
butter, zucchini, egg, swiss cheese, frying chickens, honey

Directions:
To prepare the stuffing you will need a 2-qt. saucepan. Over medium heat melt your butter. Add the zucchini and cook only until tender, stirring frequently. Remove from heat and add bread, and stir in egg, cheese pepper and 1/2 teaspoons salt.
Preheat the oven to 400*
Loosen the skin on each quarter. This can easily be done by pushing your fingers between the skin and the meat to form a pocket. Spoon the stuffing into each pocket.
Place the chicken in a 13 x 9 pan.
Bake 50 minute or until fork tender.
To serve, remove onto a warm platter. Brush with honey and sprinkle lightly with salt.
Enjoy!
Chocolate Chip Cheese Ball


Ingredients:
cream cheese, butter, vanilla extract, confectioners' sugar, brown sugar, pecans, graham crackers, chocolate graham crackers

Directions:
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars; beat just until combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Just before serving, roll cheese ball in pecans.
Serve with graham crackers.
Dijon Mushroom Potatoes


Ingredients:
onion, carrot, mushrooms, dark soy sauce, Dijon mustard, cornstarch, fresh ground black pepper, potatoes

Directions:
Chop the onion, peel and grate the carrot and slice the mushrooms, halving them across the other way first if they are large.
Saute the vegetables in the water or stock, in a large frying pan, until most of the liquid is gone and the vegetables are soft.
Mix the remaining ingredients together in a bowl, adding a bit of water if you wish (makes a thinner sauce] and add to the vegetables in the pan. Mix well and cook, stirring, over low heat for about a minute until thickened.
Pour over hot, split baked potatoes.
Serve with a crisp green salad on the side.
Slow Cooker Chicken Cacciatore
Category: world-cuisine
By Rosie

Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!

Ingredients:
6  skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2  green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1  onion, finely diced
2 tablespoons minced garlic

Directions:
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. Cover, and cook on Low for 7 to 9 hours.

Prep time: 15 mins
Cook time: 9 hrs
Total time: 9 hrs 15 mins
Yields: 6 servings

Calories: 260.6
Fat: 6.1 g
Saturated fat: 1.6 g
Carbohydrates: 23.7 g
Sugars: 13.9 g
Dietary fiber: 4.8 g
Protein: 27.1 g
Cholesterol: 63.4 mg
Sodium: 589.8 mg
The Best Chicken Enchilada


Ingredients:
chicken breasts, tortillas, salsa, black beans, heavy cream, monterey jack cheese

Directions:
Mix chicken, salsa, beans, and 1 Celsius cheese in a bowl.
Pour 1/2 the cream into a 9X13 dish and dip each tortilla in, both sides, till fully coated.
Next put chicken filling and cheese in the tortilla and roll up.
Place rolled up tortillas into the 9X13 dish and dump extra filling and cheese on top.
Pour the rest of the cream on top of the tortillas, making sure not to go more than 3/4 high in the dish (otherwise it will spill during cooking!].
Cook at 350 degrees for 30-45 minutes.
Serve with limes, rice, avocado, cilantro.
My Sister Anne's Stuffed Mushrooms


Ingredients:
fresh large mushroom, olive oil, garlic cloves, onion, pepper, monterey jack cheese

Directions:
Preheat oven to 350°F.
Remove stems from mushrooms and set caps aside.
Mince mushroom stems.
Heat oil in a skillet and saute onion, garlic, mushroom stems and 1 cup of the bread crumbs.
Remove from heat.
Add crab meat, sprinkle with pepper, and mix well.
Stuff mushroom caps with mixture.
Place in a casserole dish.
Top with remaining bread crumbs and the cheese.
Bake for 20 minutes.
Cashew, Shrimp & Pea Salad


Ingredients:
mayonnaise, sour cream, lemon juice, fresh dill, dill weed, salted cashews, unsalted cashews, frozen baby peas, green onion, celery, salt, pepper, butter lettuce leaves, dill sprigs

Directions:
Combine the dressing ingredients and mix well.
Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
Gently mix in dressing. Season with salt and pepper to taste.
Line a serving platter or bowl with lettuce.
Spoon salad into center; garnish with reserved cashews and, if desired, dill.
Grandma's Spicy Applesauce Cake


Ingredients:
butter, sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, allspice, cinnamon, nutmeg, clove, applesauce, raisins, walnuts, pecans

Directions:
Cream together butter and sugar., Add eggs and vanilla., Dust raisins in cocoa and set aside., Mix in dry ingredients and applesauce., Stir in raisins and nuts., Grease and dust a 9" tube pan or bundt pan with cocoa., Bake at 350 degrees for 70-80 minutes, until cake tests done with a toothpick., Cool slightly before removing from pan., Frost with Glossy Chocolate Icing #90756.
Pumpkin Pecan Swirl Cheesecake


Ingredients:
pecan halves, unsalted butter, sugar, salt, cream cheese, sugar, eggs, all-purpose flour, cinnamon, ginger, clove, sour cream, pumpkin, maple syrup, lemon zest, cracked black pepper, pecan halves

Directions:
Preheat oven to 350 degrees F.  Wrap the outer bottom and sides of a 9-inch springform pan tightly with 2 pieces of aluminum foil.
Make the crust:  Place pecans in the bowl of the food processor and pulse until they form coarse crumbs. Add the butter, sugar and salt to the crumbs and pulse until well blended.   Transfer to the bottom of the springform pan and press into an even layer. Place the pan in the center of the oven and bake the crust for 12-15 minutes or until the crust is golden brown. Your kitchen will smell wonderfully of pecans! Set aside to cool.
Make the filling:  Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat the cream cheese on medium speed until fluffy, 2-3 minutes. Add the sugar and continue mixing. Reduce the speed to low and add the eggs and egg yolks one by one, mixing to make sure each one is incorporated before adding the next. Scrape down the bowl between additions. Stir in the sour cream. Stir in the flour, cinnamon, ginger and cloves until well blended.
Swirl and bake the cheesecake:   Place the springform pan into a roasting pan or large cake pan. Pour about 1/4 of the batter into a medium bowl and stir in the pumpkin. Pour half of the remaining plain batter on top of the crust in the springform pan and spread it out so that it is flat.  Spoon all but 1 cup of the pumpkin mixture into the center of the base, leaving a border on the sides so that the filling won't show when the cheesecake is baked. Top the pumpkin layer with the remaining plain batter. Drop spoonfuls of the reserved 1 cup of pumpkin filling on the top of the batter and use a wooden skewer (or toothpick] to swirl the filling. Be creative with your swirl! Lower the oven temperature to 325 degrees F. Place the roasting pans and nested springform pan inside the oven. Carefully pour boiling water into the roasting pan so that it reaches about halfway up the side of the springform pan. Bake the cheesecake for 1 1/2 - 2 hours. It will have risen slightly and the top with be lightly browned. Turn off the oven, open the oven door and leave it ajar. Let the cheesecake cool down slowly in the oven for an additional hour before removing from the pan from the water bath. Refrigerate overnight.
Make the maple glaze: Simmer the maple syrup in a small pot over medium heat until it reduces by about half, 5 to 10 minutes. Stir in the lemon zest, pepper and remaining pecans. It should be syrupy. If not, cook for a few additional minutes. Cool. Top each slice with the glaze.
Okinawa Deep Fried Doughnuts (Sata Andagi)


Ingredients:
all-purpose flour, baking powder, eggs, brown sugar, salt, butter

Directions:
Whisk the eggs in a bowl then add sugar. Continue whisking until the sugar is well-combined with the eggs.
Add salt and melted butter into the bowl with eggs then continue mixing.
Combine the baking powder and flour in another bowl then mix well. Add about a third of the amount of the flour and baking powder mixture into the bowl with eggs then mix until the the mixture becomes soft.
Add the rest of the flour then continue mixing until the dough becomes soft.
Pour the oil for deep frying in a deep pan. Turn on the heat then wait until the temperature of the oil reaches 160 C (320 F].
Once the desired temperature of oil is achieved, reduce the heat to low.
Scoop out about a tablespoon of the dough then drop it into the hot oil. Cook until brown and the doughnuts rise to the surface. This takes about 5 minutes.
Once the doughnuts have browned, increase the heat to high then fry until the surface of the doughnuts become crunchy. Remove from pan then drain excess oil then you can serve hot.
Duck a La Plancha With Blood Orange Sauce


Ingredients:
duck breast, sea salt, fennel seed, ground black pepper, oranges, zest of, brown sugar, red wine vinegar, shallots, xanthan gum

Directions:
For the duck:
Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
For the blood orange sauce:
Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
For cooking the duck:
Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.
Cook's Note:
Cook additional duck breasts to serve with the remaining sauce, or use for another recipe.
Gingerbread Drop Cookies


Ingredients:
shortening, brown sugar, baking soda, ginger, cinnamon, clove, molasses, eggs, milk, flour, raisins, pecans, walnuts

Directions:
In a large mixing bowl beat shortening with an electric mixer on medium to high speed. Add brown sugar, baking soda, ginger, cinnamon, and cloves.
Beat until well combined.
Beat in molasses, eggs, and milk until well mixed.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Stir in raisins and nuts.
Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
Bake in a 375° oven for about 8 minutes or until bottoms are lightly browned.
Remove from pans and cool on wire racks.
Fruit Ice Cream (Dairy-Free & Raw Food)


Ingredients:
bananas, avocado, frozen strawberries, frozen cherries

Directions:
Place all ingredients in blender or food processor & puree until totally blended.
If desired, add sweetner such as agave nectar, to taste.
Place in freezer-safe bowl with lid & freeze until hard.
Scrape out to serve & enjoy!
Easy Bok Choy
Category: side-dish
By Frantic Cook

There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.

Ingredients:
1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads   baby bok choy, trimmed and cut into bite-size pieces
salt to taste

Directions:
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 150.4
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 20.3 g
Sugars: 10.7 g
Dietary fiber: 9.1 g
Protein: 13.7 g
Sodium: 629.2 mg
Finnish Sweet Cardamom Raisin Bread (Pulla)


Ingredients:
raisins, warm water, active dry yeast, all-purpose flour, sugar, ground cardamom, salt, unsalted butter, egg, water

Directions:
Soak raisins in hot tap water to cover until plump, about 20 minutes, then drain.
Meanwhile, stir together warm water, yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, start over with new yeast.]
Stir together flour, sugar, cardamom, and salt in a large bowl, then blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
Stir in milk, whole egg, and yeast mixture with a wooden spoon until a soft dough forms. Turn dough out onto a well-floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes.
Pat dough into a 9-inch square and sprinkle with raisins. Fold dough over to enclose raisins and pinch edges to seal. Knead, dusting surface and hands lightly with flour, until raisins are distributed. (Dough will be lumpy and slightly sticky; if any raisins pop out, just push them back in.] Form dough into a ball.
Put dough in a buttered large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
Punch down dough (do not knead], then halve.
Cut each half into thirds and roll each piece into a 15-inch rope. Braid together 3 ropes to form a loaf, then transfer to a parchment-lined large baking sheet, tucking ends under.
Make another loaf with remaining 3 ropes, arranging loaves 4 inches apart. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
Preheat oven to 350°F with rack in middle.
Brush loaves with egg wash and bake until golden brown and bottoms sound hollow when tapped, 40 to 45 minutes.
Transfer to a rack to cool.
Cooks' note: Bread can be made 2 days ahead and kept, wrapped well, at room temperature or frozen 1 month.
Stir Fried Sugar Snap Peas
Category: side-dish
By mecook

Living in China, I had to adapt to some foods I hadn't eaten before. Sugar snap peas have become one of my favorites, and while trying new concoctions, I came up with this delicious and easy recipe! Easy, green, and tasty - three of my favorite things!

Ingredients:
2 cups sugar snap peas, strings removed
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons soy sauce

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes. Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 4 servings

Calories: 109.5
Fat: 6.8 g
Saturated fat: 0.9 g
Carbohydrates: 8.7 g
Sugars: 0.2 g
Dietary fiber: 2.3 g
Protein: 2.8 g
Sodium: 451.4 mg
Linguine With Edamame and Tomatoes


Ingredients:
linguine, edamame, green onions, olive oil, cherry tomatoes, garlic cloves, dried oregano, salt, white wine, reduced-sodium chicken broth, butter, feta cheese, fresh basil

Directions:
Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.
In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine (or chicken broth], reserved cooking liquid and butter; cook and stir for 2 minutes.
Add linguine and edamame; cook and stir 2-3 minutes longer.
Remove from heat. Sprinkle with cheese and basil; toss to coat.
Pork Stir-Fry With Spinach


Ingredients:
sesame seeds, garlic cloves, scallions, red chili pepper, cayenne pepper, Japanese soy sauce, sugar

Directions:
Toast the sesame seeds in a dry pan over a medium heat for 3 to 4 minutes, or until golden. Shake the pan gently to keep the seeds moving (and not burning]. Remove seeds from pan and set aside to cool.
Combine the garlic, scallions, chili, cayenne and pork. Mix well and set aside.
Combine soy sauce, sugar and 4 teaspoons of sesame oil. Mix well and set aside.
Heat the oil with the splash of sesame oil in a wok or heavy-based frying pan. Stir fry the pork (in 3-4 batches] over a high heat until golden. Remove meat and set aside.
Add the spinach and soy, sugar and sesame oil mixture to the wok/pan. Stir lightly and cover. Cook for 1-2 minutes or until spinach is soft.
Return pork to the pan, add the sesame seeds, stir well and heat for about 1 minute.
Serve over noodles or rice.