xiaoxl/recipe_data huggingface dataset:
Bucket of Mud
Category: desserts
By Roger Masse

This very rich desert is a great one for bringing to picnic events in a children's sand bucket, served with a small sand shovel.  And don't let the name fool you - it tastes heavenly!

Ingredients:
1 (18 ounce) package chocolate sandwich cookies (such as Oreo®)
3 ½ cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 ½ (8 ounce) packages cream cheese, softened
¼ cup margarine, softened
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Directions:
Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 24 servings

Calories: 242.2
Fat: 13.9 g
Saturated fat: 6.7 g
Carbohydrates: 27 g
Sugars: 18.6 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 18.2 mg
Sodium: 300.6 mg
A Little Bit of Everything (Sauce)


Ingredients:
barbecue sauce, garlic powder, beer, garlic cloves

Directions:
In a tall glass combine barbeque sauce, steak sauce, vinegar, garlic powder, hot sauce and beer.  Mix well.
Place the meat of your choice in a container and rub the diced garlic firmly into it.
Pour the marinade over the meat until fully covered, and marinate for about 5 hours; cover and refrigerate while marinating.  Cook as desired.
Summer French Fries


Ingredients:
yellow onion, green beans, butter, ham, frozen french fries, roma tomato

Directions:
Melt butter in pan over medium heat.
Add onions, jalapenos, and green beans to pan. Add a few dashes of salt only, pepper can burn. Cook until onion starts to become tender.
Add ham and fries . Cook over medium high heat until all ingredients start to brown.
Add tomato and continue to cook over medium high heat until tomatoes are tender, but not mushy.
Salt and pepper to taste.
Enjoy!
Sweet Peach Pancakes


Ingredients:
wheat flour, yellow cornmeal, sugar, baking powder, baking soda, salt, buttermilk, eggs, unsalted butter, of fresh mint

Directions:
Sift together first 6 ingredients in a large bowl.
Whisk together buttermilk, eggs, and melted butter in a medium bowl.
Add buttermilk mixture to flour mixture, and whisk just until combined.
Melt a small amount of butter with oil on a griddle or large nonstick skillet over medium heat. Place 3 peach wedges for each pancake on griddle; starting at outside edge of peach slices, carefully pour 1/4 cup batter over each group of slices to form a circle.
Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300° oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.
Note: We tested with White Lily All-Purpose Soft Wheat Flour.
Note: 2 medium peaches, unpeeled and diced, may be substituted. Stir into batter at end of Step 1. Cook pancakes as directed, using 1/4 cup batter per pancake.
Swiss Cheese Sauce for Chicken Cordon Bleu
Category: side-dish
By James Whipps

This Swiss cheese sauce is great for putting over chicken cordon bleu, but can also be used over egg dishes, vegetables, etc.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded Swiss cheese
½ teaspoon salt
¼ teaspoon ground pepper

Directions:
Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 229.1
Fat: 15.7 g
Saturated fat: 10 g
Carbohydrates: 10.2 g
Sugars: 6.1 g
Dietary fiber: 0.1 g
Protein: 11.8 g
Cholesterol: 49.9 mg
Sodium: 433.6 mg
Alternate Honey Barbecue Sauce With Riblets (Applebee's Copycat)


Ingredients:
ketchup, corn syrup, honey, apple cider vinegar, water, molasses, dry mustard, garlic powder, chili powder, onion powder, liquid smoke flavoring

Directions:
Preparing the Riblets: First, season the riblets with salt, pepper and garlic, depending on how spicy you want them.
Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155°F  internal temperature].
Place the riblets on rack in a deep pan/roaster.
Cover the bottom of the pan with a mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke].
Apply the mixture strategically, so as not to touch the riblets (it will make them bitter], just cover the space between them.
Seal the pan tightly with two layers of foil wrap to cover.
Slow cook the riblets in 275°F oven until their meat is tender. Time varies with how many riblets are being cooked, the pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process. Just make sure an internal food temperature of 155°F is maintained.
You can also try covering the riblets with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor.
When the riblets are fully cooked and tender, remove them from the oven and finish them off on grill/broiler until the marrow in the bone tips "sizzles".
Preparing the Honey Barbecue Sauce: Combine all the ingredients for the sauce in a saucepan and simmer them for 20 minutes.
Brush the riblets with the sauce and serve them warm.
Beef and Quinoa Stuffed Bell Peppers


Ingredients:
quinoa, water, ground beef, green bell peppers, olive oil, onion, dried oregano, dried basil, salt, ground black pepper, tomato sauce

Directions:
Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
Remove from heat, fluff with fork, cover and let sit 15 minutes.
Pre-heat oven to 350* F.
Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
Add ground beef to skillet and cook until browned.
Meanwhile, cut tops off bell peppers (reserving tops], remove seeds and membranes.
When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
Serve and enjoy!
Chocolate Frosty
Category: desserts
By Anonymous

Just like Wendy's®!

Ingredients:
1 quart chocolate milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Directions:
Mix chocolate milk, sweetened condensed milk, and whipped topping in a large bowl. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 12 servings

Calories: 227.6
Fat: 9.1 g
Saturated fat: 6.8 g
Carbohydrates: 32.2 g
Sugars: 30 g
Dietary fiber: 0.6 g
Protein: 5.3 g
Cholesterol: 17.8 mg
Sodium: 101.2 mg
Crunchy Baked Chicken


Ingredients:
egg, milk, parmesan cheese, paprika, salt, pepper, chicken, butter

Directions:
In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
Pasta Lasagna
Category: world-cuisine
By Regan

Very yummy and easy to make.

Ingredients:
½ pound penne pasta
½ pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese
8 ounces shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1  egg, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 1/2 quart baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, cook beef until brown; drain.  Stir in pasta sauce; remove from heat. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg.  Stir until well combined. In the prepared dish layer half the pasta, half the sauce and half the cheese mixture.  Repeat.  Top with remaining mozzarella. Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 5 servings

Calories: 643.6
Fat: 27.3 g
Saturated fat: 13.5 g
Carbohydrates: 59 g
Sugars: 15.3 g
Dietary fiber: 5.3 g
Protein: 40.1 g
Cholesterol: 126.5 mg
Sodium: 1086.9 mg
Curry Cream Cheese and Chutney Spread


Ingredients:
cream cheese, curry powder, mango chutney, chives, currants, salted peanuts

Directions:
Mix together curry powder and cream cheese. Pat softened cream cheese mixture into a 3/4-inch thick pancake shape (approximately 8-inch in diameter] onto a serving plate.
Spread chutney evenly over the cream cheese.  Sprinkle in even layers: chives, currants, coconut, top off with the chopped peanuts.
Serve with crackers (Armenian-style is best].
Jennie's Flavorful Cottage Cheese Lasagna


Ingredients:
cottage cheese, mozzarella cheese, parmesan cheese, egg, salt, pepper, ground beef, mirepoix

Directions:
Preheat your oven to 350.
Lightly grease or spray a 13x9 baking pan.
Start by sauteing your mirepoix veggies in a little oil over medium high heat - about 5 minutes.  (Hate veggies?  Ok - you can skip this - but please at least add some onion powder!]  Add your hamburger and cook until well browned.  Add your favorite jar of pasta sauce and mix to combine.  (I use Prego Italian Sausage & Garlic --  because I like it and because I'm too lazy to make my own sauce --  no lectures, please!]  Set aside.
In a small bowl, add egg (beaten], all your spices (salt, pepper, garlic, Italian seasonings], the cottage cheese (any kind - I use 4%], the Parmesan and HALF (1 cup] of your mozzarella cheese.  Stir to combine.  Can you use Ricotta instead of the cottage cheese?  Yes!  Of course!  It's your kitchen!  I'm just using cottage cheese because I have some and it reminds me of how my mom used to make lasagna. You do what you want!
Now - take a big scoop of sauce and slather it on the bottom of your baking pan.  Layer 4 noodles across to cover the bottom.  Take half of your cheesy mixture and spread all over the noodles --  try to cover it evenly.  Now add half of your sauce mixture.  Now more noodles.  Then other half of your cheese mixture.  Another layer of noodles.  Now the rest of the sauce.  And finally top with your remaining 1 cup of mozzarella cheese!  Doesn't it look and smell good already?!
Cover with a piece of tin foil (I get a large piece and try to "tent" the top a little so the cheese doesn't melt to the tin foil --  that stuff is gold!]  Bake for 45 minutes.  (You may want to put your baking dish on a baking tray while cooking in case it boils over during the baking process --  cleaning a tray is much easier than cleaning an oven.].
After 45 minutes --  visit your lasagna and take off the tin foil.  Yum, right?  Let it cook 15 minutes more.
Now the hard part --  take the delicious lasagna out of the oven and LET IT REST for 20 minutes!  What?!  You wanted to eat it right away?!  Me, too - but too bad --  it needs to rest!  If you want a soupy, runny mess of hot lasagna --  then go ahead and eat it right away.  But if you want a beautiful, photo-worthy cut piece of lasagna that is Pinterest worthy --  just wait.  Sit down and have some wine --  make a salad --  or garlic bread!
This feeds 6 big eater,s OR 8 regular eaters, OR 12 small eaters.
Ok - that's it!  Enjoy your lasagna!
Panini Caprese Sandwich With Avocado


Ingredients:
baguette, extra virgin olive oil, tomatoes, mozzarella cheese, dried oregano, fresh basil leaves, avocado

Directions:
"Grill or broil baguette bread halves until toasted; drizzle both halves with olive oil.  Layer with tomato, salt, pepper, Mozzarella cheese, sprinkle with dried Oregano, then more olive oil, salt and pepper, top with fresh basil leaves,   avocadoes  and more salt and pepper.  Close the sandwich, slice and serve."
Creamy White Wine Sauce
Category: side-dish
By sal

The name says it all!  A creamy, classic white wine sauce.

Ingredients:
1 cup heavy whipping cream
¾ cup white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley

Directions:
In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until thickened.

Cook time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 129.4
Fat: 11 g
Saturated fat: 6.9 g
Carbohydrates: 3 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 40.8 mg
Sodium: 303.5 mg
Heart Smart® Turkey Breakfast Sausage


Ingredients:
ground turkey, ground sage, marjoram, summer savory, black pepper

Directions:
Combine all ingredients and stir well.
Shape into 12 patties and chill for at least an hour.
Coat a nonstick skillet HEAVILY with cooking spray.
Over medium heat, cook patties ~5 minutes on each side.  (I'm guilty of smashing on them with a spatula to see if the juices are clear yet.  This only serves to dry them out even more.  But old habits  -- ].
Serving size for nutritional data = 1 patty.
Fat John's Rice Pudding


Ingredients:
butter, eggs, long grain rice, sugar, lemon, cinnamon stick

Directions:
Boil milk on low heat.
Add rice, cinnamon stick, lemon peel, butter and pinch of salt.
Simmer until it starts to thicken.  (approx 1/2 hr], making sure to stir every 5-10 minutes to prevent burning.
Mix eggs, sugar and leftover milk and add to pot.
Raise heat and mix well.  As soon as it starts to thicken again, remove from heat.
Cool and enjoy warm or chilled.
White Raspberry Muffins
Category: bread
By muddyh2os

White chocolate chips and fresh raspberries make for an irresistible muffin.

Ingredients:
2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
1 pinch salt
¾ cup milk
2 tablespoons milk
1  large egg
¼ cup butter, melted
1 teaspoon raspberry extract
½ teaspoon vanilla extract
1 cup fresh raspberries
½ cup white chocolate chips
5 tablespoons white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon raspberry extract
2 tablespoons butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups. Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with  egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups. Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 236.6
Fat: 9.4 g
Saturated fat: 5.6 g
Carbohydrates: 34.4 g
Sugars: 16.4 g
Dietary fiber: 1.3 g
Protein: 4.1 g
Cholesterol: 33.8 mg
Sodium: 184.3 mg
Apple Cider Strusel Muffins


Ingredients:
brown sugar, all-purpose flour, ground cinnamon, butter, margarine, all-purpose flour, granulated sugar, baking powder, salt, egg, apple cider

Directions:
FOR STREUSEL: Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.
FOR MUFFINS: Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, apple cider, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.]
Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.
Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.
Makes 12 muffins.
Opie's Cheesy Tater Tot Casserole


Ingredients:
low-fat sour cream, low-fat cheddar cheese, colby cheese, black pepper

Directions:
Mix everything but the Colby cheese and french's onions in a large bowl (make sure tots are still frozen so they don't break apart].
Scoop mixture into one 9x13 pan.
Bake uncovered at 350 degrees for one hour.
Top with Colby cheese and then French's onions and bake for another 5-10 minutes until onions are golden brown.
Lucky Leprechaun Lime Drink


Ingredients:
frozen limeade concentrate, sugar

Directions:
In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice., Pour into glasses. Garnish if desired.
Apple Pie  Quesadillas


Ingredients:
raisins, cinnamon, flour tortillas

Directions:
In a bowl, combine apple pie filling, raisins and cinnamon.
Coat a 10 inch skillet with cooking spray.
Heat over medium heat until hot.
Place one tortilla in skillet.
Top with 2 T cheese and 1/4 cup pie filling mixture.
Cook 1-2 minutes or until cheese is melted and bottom of tortilla is golden brown.
Using a large spatual, fold tortilla in half.
Transfer to a foil lined baking sheet.
Repeat until all eight quesadillas are made.
Sprinkle remaining cheese evenly over top of quesadillas.
Bake at 350 degrees for 2-3 minutes or until cheese is melted and quesadillas are heated through.
Cut each quesadilla into 3 wedges.
Thai Style Pork in Black Pepper [moo Pat Prik Thai Dam]


Ingredients:
garlic cloves, onion, bell pepper, chili peppers, ginger, fresh pepper, black pepper, fish sauce, oyster sauce, sugar, water

Directions:
fry garlic in hot cooking oil until fragrant.
add pork and keep stir fry until almost ready.
add onions, ginger, bell peppers, chili peppers, fresh pepper (optional] and liquids.
add fish sauce, oyster sauce sugar and black pepper, taste and adjust flavors.
stir fry for a minute.
serve hot with white rice.
Fusilli With Lemon Cream Sauce, Asparagus, and Peas


Ingredients:
asparagus, peas, butter, garlic clove, vegetable broth, cornstarch, heavy cream, lemon juice, salt, black pepper, cayenne pepper

Directions:
Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them].
In a skillet, melt the butter over medium heat.
Add the garlic and cook for 1 minute.
Combine broth and cornstarch, add to pan and bring to a boil.
Cook, stirring, until broth starts to thicken, about 1 minute.
Remove from heat and add cream, juice, salt, and peppers.
Stir to combine.
Add pasta and vegetables to the sauce, tossing gently to coat.
Serve immediately.
Garlic Alfredo Sauce


Ingredients:
butter, onions, garlic, all-purpose flour, half-and-half, ground nutmeg, salt, ground black pepper, parmesan cheese

Directions:
In large saucepan, melt butter over medium-high heat.
Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender.
Reduce heat to medium-low.
Add flour, and cook, whisking constantly for 2 minutes.
Gradually add half-and-half, whisking constantly, for 8-10 minutes or just until mixture comes to a boil.
Remove from heat, and stir in nutmeg, salt and pepper.
Add cheese, stirring until melted and smooth.
Serve with pasta, vegetables, chicken or seafood.
Creamy Peanut Butter Icing
Category: desserts
By DSPTina

A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.

Ingredients:
1 cup butter, softened
½ cup creamy peanut butter, or more to taste
1 teaspoon vanilla extract
1 pinch salt
4 cups confectioners' sugar
¼ cup milk, or more as needed

Directions:
Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 servings

Calories: 182.5
Fat: 10.5 g
Saturated fat: 5.5 g
Carbohydrates: 22 g
Sugars: 21.1 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 20.5 mg
Sodium: 80.4 mg
Potato-Plum Dumplings


Ingredients:
potatoes, salt, eggs, butter, butter, flour, farina, sweet plums

Directions:
Scrub potatoes well but do not peel.
In a saucepan combine potatoes and water  to cover and bring to a boil.
Cook until potatoes are tender when pierced with a fork (about 40 minutes]; drain.
When potatoes are cool enough to handle, peel  and, while still warm, press through a potato ricer into a large mixing bowl.
Let cool.
Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well.
Gradually mix in the 1 cup flour and farina until dough is easy to work, adding  more flour if it is too wet. Turn dough out onto a floured board and knead well  until smooth and fairly soft (5 to 10 minutes]. With your hands form dough into  a large sausage-shaped roll.
Cut roll into 12 to 16 equal pieces.
Cut open plums and remove pits.
Replace each pit with a sugar cube and re-form plum.
With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick.
Place 1 plum in center of each square. Bring up corners  of square to enclose plum completely; no part of plum must be exposed.
Pinch  dough edges together firmly so that dumpling doesn't break open during cooking.
Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring  occasionally.
Do not boil too hard or dumplings may split open.
Once dumplings  rise to surface, cook until tender (5 to 10 minutes total cooking time,  depending on intensity of boil]. With a slotted utensil carefully remove  dumplings one at a time to a heated bowl; cover tightly to keep warm.
Repeat  with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in  a small skillet over medium heat. Add bread crumbs and cook, stirring, until  browned.
Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs  to coat completely and serve immediately.
Variations:  Potato Noodles - Omit plums and sugar cubes.
Prepare dough as directed, but  roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in  diameter.
Cut rolls into 2-inch lengths.
Fill a large saucepan with salted water and bring to a boil over high heat.  Drop in noodles and cook until tender (5 to 10 minutes].  Drain and roll in breads crumbs as directed for dumplings.
Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as  directed.
Sprinkle with ground cinnamon and sugar to taste.  Yield: 14  servings.
Ginger Beef


Ingredients:
soy sauce, sugar, ginger, boneless beef sirloin, onion, garlic, ginger, carrot, cornstarch, water

Directions:
In a medium bowl, whisk together the marinade ingredients and add beef strips.
Toss to coat well.
Allow to marinade 30 minutes or overnight.
In frying pan or electric wok, heat 2 tsp oil over medium heat.
Stir fry beef mixture in oil 2-3 minutes or until browned.
Remove from pan, and set aside.
In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute.
Add beef back to pan and stir fry 2 minutes.
Mix cornstarch and water together and add to frying pan.
Cook, stirring constantly, until sauce is thickened.
Serve with rice or oriental noodles.