xiaoxl/recipe_data huggingface dataset:
Peanut Butter Chip Cookies III
Category: desserts
By KATHY FLANIGAN

This is the best Peanut Butter Chocolate Chip Cookie I have ever had.  I researched different cookies two years before I found this one.  It is chewy, plump, and delicious.

Ingredients:
½ cup unsalted butter, softened
1 ½ cups dark brown sugar
½ cup white sugar
½ teaspoon salt
⅔ cup peanut butter
2  eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups semisweet chocolate chips
2 cups chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass. Bake for 10 to 12  minutes in the preheated oven, until well risen and brown. Do not overbake they will firm up a little as they cool.   Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 3 1/2 dozen

Calories: 178
Fat: 10.6 g
Saturated fat: 3.7 g
Carbohydrates: 19.8 g
Sugars: 12.3 g
Dietary fiber: 1.3 g
Protein: 3.3 g
Cholesterol: 14.7 mg
Sodium: 112.6 mg
Balsamic Roasted Vegetables


Ingredients:
golden syrup, olive oil, fresh rosemary, pumpkin, carrots, parsnips, red onion, zucchini, sea salt, fresh ground black pepper

Directions:
Preheat oven to 190ºC conventional or 170ºC fan forced.
Mix together the basting ingredients.
Combine the pumpkin, carrot, parsnip and onion in a baking dish lined with baking paper . Brush with baste and make sure all the vegetables are coated really well.
Bake vegetables for 30 mins, add the zucchini and baste, basting all the other vegetables again. Continue cooking another 20 mins or until vegetables are tender.
Season and serve.
French Toast for Two


Ingredients:
unsalted butter, milk, egg, sugar, vanilla extract, ground cinnamon, table salt, all-purpose flour

Directions:
Adjust an oven rack to the middle position and heat the oven to 200 degrees.
Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.
While the bread is in the oven, melt 1 tablespoon of the butter and whisk it with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl.
Slowly whisk in the flour until smooth.
Pour the batter into a shallow dish large enough to hold 2 slices of bread.
Transfer 2 pieces of the bread from the oven into the batter and soak both sides, about 30 seconds per side.
Meanwhile, melt 1 more tablespoon of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay it in the hot skillet.
Cook until golden brown on both sides, about 2 1/2 minutes per side. Adjust heat to prevent from browning too quickly.
Transfer the French toast to the wire rack and keep warm in the oven.
Repeat with the remaining butter, bread, and batter.
Pile of Prawns
Category: seafood
By SlySparkane

My gal loves prawns, so I looked at all the ways to prepare them with as little 'fridge-to-fork' time as possible. Makes for great 'Movie Night' finger food. There will be a bit of butter brew left, either in the bowl, or on the plate. Onion bread is a good way to clean that up.  Serve with a side of vegetables to make a meal of it.

Ingredients:
1 large lemon, zested and juiced
6 cloves garlic, crushed
1 cup butter
2 tablespoons salt
2 tablespoons chopped fresh parsley
1 pound uncooked prawns, peeled and deveined

Directions:
Mix one tablespoon of lemon zest with the crushed garlic. In a skillet, melt your butter over medium heat.  Once melted, add salt, parsley and the garlic and lemon zest mixture to make a 'butter brew.'  Mix with a spatula. Pour the lemon juice over the shrimp and sprinkle with two tablespoons of lemon zest .  Add the prawns to the skillet.  Cook them for about one minute, flip and then cook for another minute, until the flesh is firm and no longer translucent.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 pound

Calories: 708.1
Fat: 62.9 g
Saturated fat: 38.9 g
Carbohydrates: 8 g
Sugars: 0.1 g
Dietary fiber: 2 g
Protein: 31.8 g
Cholesterol: 392.7 mg
Sodium: 5090.3 mg
Green Beans Ala Katie


Ingredients:
fresh green beans, bacon, onion, garlic, walnuts

Directions:
Stir fry veggies with garlic in a tbls or two of olive oil.
(until crisp-tender].
Place in serving dish, sprinkle with bacon and walnuts.
East Hampton Clam Chowder - Ina Garten


Ingredients:
butter, yellow onions, celery, carrots, fresh thyme, kosher salt, black pepper, all-purpose flour, milk, clams

Directions:
Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.
Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.
Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes.
In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
Pacific Rim Tuna Salad Plate


Ingredients:
albacore tuna, bell pepper, green bell pepper, carrot, fresh thyme, fresh chives, fresh cilantro, fresh marjoram, fresh dill, garlic powder, hawaiian sea salt, lemon pepper, Hellmann's mayonnaise, hard-boiled egg, butter lettuce, jalapeno-stuffed green olives, cherry tomatoes, red radish, kosher dill pickles

Directions:
In a large bowl combine tuna, bell pepper, carrot, Maui onion,                  Pepperoncino peppers, fresh herbs, garlic powder, Hawaiian sea salt and lemon pepper. Use a "Pastry Knife" to mix salad until all ingredients are combined.
Fold in chopped hard boiled egg. Season to taste with  Hawaiian sea salt and Lemon pepper to tastes. Chill Tuna Salad for 30-minutes.
Garnish for the plate:
Place chopped Butter Lettuce on four (4] Chilled Salad Plates with 4-ounce scoop of Tuna Salad. Place Jalapeno Stuffed Green Olives, Cherry Tomatoes, Sliced Red Radishes and Sliced Kosher Dill pickles on plates.
Mexican Unstuffed Bell Peppers


Ingredients:
onion, garlic cloves, rice, bell peppers, black beans, diced tomatoes, oregano, salt, ground cumin, ground black pepper, monterey jack pepper cheese, cheddar cheese

Directions:
Preheat oven to 350°F.
Saute onion & garlic in oil over medium heat until softened.
Boil rice in salted water until just soft.  Drain.
Halve peppers & remove seeds.  Place in 9x13" baking dish, insides up.
In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles], sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
Enjoy!
Delicious Pineapple Muffins
Category: bread
By ACPHIFER

A moist muffin with a brown sugar and cinnamon topping.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple
1  egg, beaten
¾ cup milk
¼ cup butter, melted
¼ cup butter, melted
¼ teaspoon ground cinnamon
⅓ cup packed brown sugar
½ cup all-purpose flour

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended. In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping. Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping. Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 muffins

Calories: 182.6
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 28.6 g
Sugars: 13.3 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 27.8 mg
Sodium: 187.4 mg
Chocolate Fudge Frosting


Ingredients:
butter, milk, powdered sugar

Directions:
Heat all the ingredient in a saucepan; cook 3 minutes, stirring constantly.
Beat until smooth.
Basque Chicken Yassa


Ingredients:
skinless chicken pieces, lemon juice, white wine vinegar, onions, fresh thyme, water, bay leaves

Directions:
Mix the lemon juice, the vinegar, half the oil, the onions and pour on
the chicken pieces in a bowl. Marinate overnight, or longer.
Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Remove and set aside.
Fry the onions in the remaining oil for a few minutes.
Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 30 minutes.
Grill a Juicy Burger With the Only Rub You'll Ever Need!


Ingredients:
cumin, oregano, garlic powder, onion powder, chili powder, kosher salt, paprika, brown sugar

Directions:
Combine sirloin with  the ground chuck and crushed ice.
Divide into 5 quarter pound patties, sprinkle with rub if desired,  and grill to your liking.
The sirloin makes them lower in fat, the chuck gives them more flavor and the ice keeps them moist.
To make the rub combine seasonings and place in a jar. Use to sprinkle on chicken, fish, pork or beef before grilling.
Makes about 2/3 cup and seasons about 4 pounds of meat. Enjoy!
Poached Apricots


Ingredients:
sugar, vanilla beans, salt

Directions:
Soak apricots in cold water for 1/2 hour or more., Transfer with soaking water to large pan., Add sugar, scrape seeds from vanilla beans., Add seeds and pod to the pan., Bring slowly to a simmer., Cook gently till very tender - about 40 minutes., Cool then strain., Place strained off juice into pot and reduce over heat by 1/3 or., till syrupy., Cool then serve apricots and juice with cream.
Super Salad (Adapted from Whole Foods Superfood Salad)


Ingredients:
kale, napa cabbage, broccoli slaw mix, edamame, red onion, sunflower seeds, raw cashews, raspberries

Directions:
Combine and toss.
**All the measurements are estimates.  I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.
Campbell's® Slow-Cooker Chicken and Dumplings
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.

Ingredients:
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium Yukon Gold potatoes, cut into 1-inch pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 (10.75 ounce) cans  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
2 cups all-purpose baking mix
⅔ cup milk

Directions:
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir the baking mix and milk in a medium bowl.  Spoon the batter over the chicken mixture. Turn the heat to HIGH.  Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

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

Calories: 330.5
Fat: 11.7 g
Saturated fat: 3.5 g
Carbohydrates: 34.3 g
Sugars: 3.9 g
Dietary fiber: 3.5 g
Protein: 22.1 g
Cholesterol: 51.7 mg
Sodium: 993.7 mg
Lentil Casserole
Category: main-dish
By Shane

Easy and healthy casserole!

Ingredients:
1 (16 ounce) package dry lentils
2 cups water
1 (29 ounce) can crushed tomatoes
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil. Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

Prep time: 20 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 277.4
Fat: 2 g
Saturated fat: 0.8 g
Carbohydrates: 46.4 g
Sugars: 3.5 g
Dietary fiber: 20.4 g
Protein: 20.5 g
Cholesterol: 3 mg
Sodium: 245 mg
Meatball Soup
Category: soups-stews-and-chili
By Lmdalby

A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.

Ingredients:
2 quarts water
20  small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2  carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni

Directions:
Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 -8 servings

Calories: 255.5
Fat: 10.7 g
Saturated fat: 3.8 g
Carbohydrates: 22.5 g
Sugars: 4.3 g
Dietary fiber: 2.6 g
Protein: 16.7 g
Cholesterol: 66.5 mg
Sodium: 713.3 mg
Steak Soup


Ingredients:
pepper, onion, celery, water, beef bouillon granules, Worcestershire sauce, dried basil, tomatoes, water, all-purpose flour

Directions:
Sprinkle steaks with garlic powder and pepper.  In a large frying pan cook steaks over medium-high heat in hot oil about 3 minutes or till done, turning once.  Remove steaks from pan; drain meat drippings.  Cut meat into cubes; set aside.
In the same pan apply cooking spray and then cook onion and celery over medium heat till tender.  Stir in meat, the 4 cups water, frozen vegetables, bouillon granules, Worcestershire sauce, and basil.  Bring to boiling; reduce heat.  Cover and simmer about 5 minutes or till vegetables are tenderized.  Stir in undrained tomatoes.
In a covered dish shake together the 1/2 cup water and the flour; add to the frying pan.  Cook and stir till thickened and bubbly.  Cook and stir for 1 minute more.
Old Fashioned Chocolate Cake
Category: desserts
By Dodi Tomancak

This is a wonderful chocolate cake that was made in the olden days.  It is absolutely delicious, yet simple.

Ingredients:
1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
½ cup buttermilk
1 teaspoon baking soda
2  eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup butter
4 tablespoons unsweetened cocoa powder
⅓ cup buttermilk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.  In a saucepan, melt 1 cup of butter.  Stir in 1 cup water and 4 tablespoons cocoa powder.  Remove from heat and set aside. In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk.  Stir in the eggs and vanilla.  Mix in the cooled cocoa mixture. In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture.  Stir until blended.  Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Ice the cake with Buttermilk Pecan Icing while it's still warm. For the icing:  In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa.  Stir in 1/3 cup buttermilk, and heat until almost boiling.  Stir in confectioners' sugar, vanilla, salt and pecans.  Remove from heat.  Mix well and pour over warm cake.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 437.4
Fat: 20.8 g
Saturated fat: 10.5 g
Carbohydrates: 62.3 g
Sugars: 49.3 g
Dietary fiber: 1.8 g
Protein: 3.7 g
Cholesterol: 61.8 mg
Sodium: 273.3 mg
Crusty Dutch Oven Bread
Category: bread
By Stacey

An incredibly easy, crusty white bread cooked inside a Dutch oven.

Ingredients:
4 cups bread flour
1 ½ cups water
2 teaspoons salt
1 teaspoon active dry yeast

Directions:
Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes. Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes. Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer. Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes. Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour. Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven. Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid. Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

Prep time: 30 mins
Cook time: 55 mins
Total time: 3 hrs 10 mins
Yields: 1 loaf

Calories: 145.4
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 29.1 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 4.9 g
Sodium: 389.4 mg
Fresh Fruit Parfait


Ingredients:
berries, reduced-fat cream cheese, powdered sugar, lemon juice, lemon peel, of fresh mint

Directions:
Mix berries in a large bowl.  Add the vanilla sugar, mix and refrigerate.
In a mixing bowl, cream together the cream cheese and powdered sugar on low until smooth.  Add the lemon juice, lemon peel and mint.  Mix on medium for 30-60 seconds.
Scoop into a pastry bag or ziploc bag.  Refrigerate for at least 1 hour.
Line up 8 parfait or stemmed glasses.  Spoon 2 tablespoons of berries into each glass followed by 2 tablespoons of the lemon cream.  Repeat until glasses are filled.
Roasted Cod Nicoise
Category: world-cuisine
By Ellie Krieger

Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."

Ingredients:
cooking spray
1 ½ pounds small new red potatoes, cut into 1-inch chunks
2 tablespoons olive oil, divided
¼ teaspoon salt
8 ounces thin French-style green beans, trimmed
1 ½ teaspoons coarse-ground Dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 (6 ounce) cod fillets
3 tablespoons prepared black olive tapenade
6  lemon wedges, or to taste
1 cup grape tomatoes, halved
2 tablespoons chopped fresh parsley

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray. Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes. Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet. Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more. Serve with lemon wedges, tomatoes, and parsley.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 407.1
Fat: 10.6 g
Saturated fat: 1.4 g
Carbohydrates: 52.5 g
Sugars: 1.3 g
Dietary fiber: 14.1 g
Protein: 37.1 g
Cholesterol: 62.8 mg
Sodium: 685.7 mg
Cinnamon and Orange Glazed Carrots
Category: side-dish
By Katie H

This was one of the few ways my mom could get my dad to eat carrots as us kids were growing up.

Ingredients:
2 pounds carrots, peeled and sliced
¼ cup butter, melted
¼ cup orange juice
⅓ cup brown sugar
⅓ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain. Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish. Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 168.7
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 29.2 g
Sugars: 23.3 g
Dietary fiber: 3.3 g
Protein: 1.2 g
Cholesterol: 15.3 mg
Sodium: 121.8 mg
Vietnamese-Style Broccoli Stir-Fry


Ingredients:
chicken broth, oyster sauce, sugar, broccoli florets, garlic clove, fresh ginger, cornstarch, cold water

Directions:
In a bowl, combine the broth, sauces and sugar.
In a wok or large skillet, stir-fry the broccoli in the sesame and peanut oil for 1 minute. Add the garlic and ginger. Sstir-fry for 1 minute. Add the sauce mixture and cook for 1 minute.
Dissolve the cornstarch in the water and stir into the broccoli stir-fry. Cook for 1 minute.
Serve with Lemongrass Chicken Skewers.
Cinnamon Chip Muffins


Ingredients:
flour, sugar, baking powder, salt, cinnamon, milk, butter, eggs, vanilla

Directions:
Preheat oven to 400°F.
Line 24-30 muffin cups with cupcake papers.
In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.
In another bowl, mix milk, eggs, butter, and vanilla.
Make a well in the center of the dry ingredients, add the wet ingredients, and stir just to combine.
Stir in chips.
Sppon batter into prepared muffin cups and bake 15-20 minutes or until a toothpick comes out clean.
Remove muffin tin to a wire rack, cool 5 minutes, and remove from tins to finish cooling.