xiaoxl/recipe_data huggingface dataset:
Tastemade's Oreo Popsicles


Ingredients:
vanilla, chocolate pudding

Directions:
Slice openings into the top of each pudding cup. Gently peel the lids off, keeping one side attached. Divide the vanilla and chocolate into bowls and clean the containers.
Pour the whipping cream into a bowl and beat until stiff peaks form. Divide between the 2 puddings and fold to combine.
Place 225g of oreos into a freezer bag and crush into chunks. Divide between the puddings and fold to combine.
Place the mini oreos at the bottom of each pudding cup. Layer the puddings in the pudding containers in 3 layers to create a pretty pattern. Scatter the finely crushed oreo pieces all over the surface. Place the lids back on the pudding cups and tape to the containers to secure them closed. Slide a popsicle stick into the sliced opening and place the popsicles in the freezer until frozen stiff, about 4 hours or up to overnight.
To unmold, place both thumbs at the base of the pudding container and press upwards. Enjoy!
Mediterranean Crusted Chicken
Category: world-cuisine
By Suzanne

A deliciously rich chicken entree that is best served with mild side dishes such as sauteed vegetables and French bread. This chicken has a great fresh basil flavor.

Ingredients:
1  egg
½ cup heavy whipping cream
1 cup crushed saltine crackers
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 tablespoon garlic powder
salt and pepper to taste
2 pounds skinless chicken thighs
¼ cup olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste. Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil. Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 409.1
Fat: 25.4 g
Saturated fat: 8.4 g
Carbohydrates: 10.1 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 33.8 g
Cholesterol: 186.7 mg
Sodium: 326 mg
Mom's Best Apple Cake With Caramel Frosting


Ingredients:
sugar, eggs, vanilla, flour, salt, cinnamon, ground nutmeg, baking soda, apples, butter, brown sugar, milk

Directions:
Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish.
Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using], and baking soda. Beat together until well-incorporated. Stir in the apples.
Pour the cake batter into the prepared baking dish. Bake for 55 – 60 minutes. Cool completely before adding the topping.
Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.
The Best Thai Peanut Sauce
Category: side-dish
By Stephanie Morissette

This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.

Ingredients:
1 ½ cups creamy peanut butter
½ cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
¼ cup chopped fresh cilantro

Directions:
In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 160.1
Fat: 13.7 g
Saturated fat: 3.9 g
Carbohydrates: 5.7 g
Sugars: 2.4 g
Dietary fiber: 1.6 g
Protein: 6.5 g
Sodium: 373.2 mg
Couscous With Sun-Dried Tomatoes


Ingredients:
chicken broth, vegetable broth, water, couscous, sun-dried tomato, dried basil, pine nuts

Directions:
Bring the broth to a boil in a medium saucepan., Stir in the cous cous & sun dried tomatoes., Simmer for 8 minutes., Stir in the basil & pinenuts., Salt & pepper to taste.
Crock Pot Chile Verde


Ingredients:
boneless pork loin, ground black pepper, garlic powder, onion powder, salt, oregano, ground cumin, beer, chicken bouillon, tomatoes and green chilies, salsa verde

Directions:
Mix the black pepper, garlic powder, onion powder, salt, oregano and cumin together in a bowl. Put the seasoning mix in a large re-sealable plastic bag. Add the pork and shake until well coated.
Add the meat to the crock pot.
Mix the boullion, beer (I just drink what is left!], green enchilada sauce, tomatoes and salsa verde together well in a large bowl. Pour over meat.
Cover and and cook on high for 8 hours.
Serve with chunks of pork wrapped in flour tortillas and smothered with sauce. Or over rice with corn or flour tortillas on the side.
Almost Green Scrambled eggs with Spinach


Ingredients:
flour, milk, sour cream, eggs, cheddar cheese, fresh spinach, thyme, lite olive oil

Directions:
Gradually mix the milk into the flour, whisk until smooth.
add sour cream (cottage cheese], eggs, thyme, salt& pepper.
Whisk until very well blended.
Stir in the cheese and spinach.
Heat skillet, spray with oil.
Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom.
Do not over cook the eggs.
Kheema Curry


Ingredients:
onion, ginger, garlic, chilies, lean ground beef, curry powder, curry paste, tomatoes, salt, fresh ground pepper, steamed rice, coriander sprig

Directions:
Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured.
Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew].
Add the tomato sugo (or chopped tomatoes] and stock and season well.
Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer.
Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.
Macomb's Irish Soda Bread
Category: bread
By Marisa C

I found this delicious simple recipe about a year ago....it's very addicting and excellent with Corned Beef and Cabbage. Cut the bread into wedges and serve warm with butter.

Ingredients:
3 ½ cups all-purpose flour
½ cup white sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2  eggs
1 (16 ounce) container sour cream
¾ cup raisins

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until the mixture is well combined. In another bowl, whisk the eggs with the sour cream. Gently stir the sour cream mixture into the flour mixture until the dough just comes together; mix in raisins. Spoon the dough into the prepared springform pan. Bake until the bread has risen and the top is golden brown, 40 to 45 minutes. A toothpick inserted into the center of the bread should come out clean. Cool the bread in the pan for 10 minutes before attempting to loosen the sides of the pan for removal. Cut into wedges and serve warm.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch round bread

Calories: 292.9
Fat: 9.3 g
Saturated fat: 5.3 g
Carbohydrates: 46.8 g
Sugars: 14.7 g
Dietary fiber: 1.8 g
Protein: 6.5 g
Cholesterol: 47.7 mg
Sodium: 361.3 mg
Banana Sour Cream Bread
Category: breakfast-and-brunch
By Esther Nelson

I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful!  This one is great for gift giving and holidays. Loaves freeze well.

Ingredients:
¼ cup white sugar
1 teaspoon ground cinnamon
¾ cup butter
3 cups white sugar
3  eggs
6  very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
3 teaspoons baking soda
4 ½ cups all-purpose flour
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts.  Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 - 7x3 inch loaves

Calories: 262.7
Fat: 10.4 g
Saturated fat: 5 g
Carbohydrates: 40.1 g
Sugars: 23.2 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 35.1 mg
Sodium: 199.8 mg
Low Carb Vanilla Ice Cream


Ingredients:
heavy cream, half-and-half cream, Splenda sugar substitute, vanilla, salt

Directions:
"Mix thoroughly and put in your ice-cream maker. Follow your ice cream maker's instructions."
Garlicky Grilled Beef Tenderloin With Herbs


Ingredients:
beef tenderloin, extra virgin olive oil, garlic cloves, cracked black pepper, dried thyme, dried marjoram, dried rosemary, salt

Directions:
Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet.
In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours.
Bring to room temperature before grilling.
Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
Transfer to a carving board and let rest for 10 minutes.
Slice the roast 1/2 inch thick and serve.
Homemade Catalina Dressing
Category: side-dish
By samy

With a few ingredients from your cupboard you can make this easy yummy dressing. This is so simple and tastes like store-bought, but a little better. It's better because it's homemade and homemade always tastes better! Use this as a marinade, in cooking, or on a salad!

Ingredients:
½ cup white sugar
½ cup red wine vinegar
½ cup canola oil
¼ cup ketchup
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon dried celery flakes
½ teaspoon salt-free Italian seasoning blend (such as Mrs. Dash® Italian Medley)

Directions:
Blend sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and seasoning blend together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 185.3
Fat: 14.1 g
Saturated fat: 1 g
Carbohydrates: 15.8 g
Sugars: 14.3 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 85.5 mg
One Bowl Chokolate Raspberry Cake to Die For..


Ingredients:
all-purpose flour, sugar, Splenda sugar substitute, baking powder, cinnamon, vanilla, tart apples, unsweetened applesauce, nonfat milk, butter, eggs, dark chocolate, frozen raspberries, fresh raspberries

Directions:
Heat oven to 350 degrees.
Peel, shred and measure apples.
In large mixing bowl, combine first dry ingredients.
Then add shredded apples, milk, butter, and eggs.
Beat at low speed until moistened; about 2 minutes at medium speed.
Pour into cake pan.
Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake.  Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
Bake for  50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top.  I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
Cool on wire racks for 60 minutes; remove from pan and cool.
Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.
Chicken Enchiladas in Creamy White Sauce


Ingredients:
pecans, onion, butter, cream cheese, milk, salt, ground cumin, salsa, flour tortillas, sour cream, monterey jack cheese, sharp cheddar cheese, pecans

Directions:
In a skillet cook 1/4 cup pecans and onion  until onion is tender and pecans are toasted.
In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
Spoon about 1/3 cup chicken mixture onto each tortilla near one edge. Roll up and place seam side down in a greased 12x7 1/2x2 baking dish.
In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through].
Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.
Pan-Seared Chicken With Blueberry Sauce


Ingredients:
olive oil, white wine vinegar, lime juice, garlic cloves, boneless skinless chicken breast halves, fresh blueberries, raspberries

Directions:
In a heavy duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic.
Add chicken, turning to coat all sides.
Seal bag and marinate in refrigerator for 1 to 2 hours.
Reserving marinade, remove chicken and pat dry with paper towels.
In a small saucepan, combine reserved marinade, blueberries, and raspberry puree.  Cook over medium heat on stovetop, stirring occasionally, for 5 to 7 minutes, or until slightly thickened.
Remove from heat and set aside.
In a large skillet over medium-high heat on stovetop, heat vegetable oil.
Cook chicken for 8 to 12 minutes per side, or until chicken is browned on the outside and is no longer pink on the inside.
Serve with sauce.
Baigan Bhartha (Eggplant /Aubergine)


Ingredients:
eggplants, ghee, cumin seed, onion, ginger, garlic, diced tomatoes, green chilies, garam masala, red chili powder, salt, peas, cilantro

Directions:
Prick a few holes and place on hot grill., Keep turning until charred and soft inside., Collect the pulp., Discard the skin., Chop roughly., Heat Ghee or oil, add cumin seeds., Add onions and fry till golden., Add ginger and garlic., Cook for 3 minutes., Add the tomatoes, chillies, red chili powder, garam masala and salt., Continue cooking 10 minutes on low flame until tomatoes are soft., Add the eggplant pulp., Stir and cook for 5 minutes., Toss in peas and garnish with coriander leaves., Serve with  roti, naan, phulka, chapathi or paratha a flat bread.
Red Cabbage
Category: side-dish
By Arita Droog

A sweet and sour side dish that's really nice with pork, ham, or sausage. Tastes better on day two, and freezes well.

Ingredients:
¾ cup water
1 small head red cabbage, finely shredded
3  apples - peeled, cored and chopped
¼ cup packed brown sugar
1 cup distilled white vinegar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
2 tablespoons butter, divided

Directions:
Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 135.7
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 25.8 g
Sugars: 19.7 g
Dietary fiber: 3.8 g
Protein: 1.6 g
Cholesterol: 10.2 mg
Sodium: 56.3 mg
Little Quiche


Ingredients:
ham, milk, eggs, salt, ground nutmeg

Directions:
Heat oven to 375 degrees.
Grease muffin pan with nonstick cooking spray.
Roll each piecrust into a 12” circle.
Using a round cookie cutter, cut eight 3” to 3½” circle from each crust.
Press circle into muffin pan cups, pushing crusts up to the rim, forming tartlet shells.
Chill in freezer 5-10 minutes to firm up slightly (This will help shells hold their shape while baking].
Fill empty muffin cups with water so quiche bakes evenly.
Bake 6 minutes until set.
Cool about 5 minutes on wire racks.
Divide cheese and ham evenly among shells.
With fork, beat together milk, eggs, salt and nutmeg.
Pour mixture evenly over cheese and ham in shells.
DO NOT OVERFILL.
Bake 20 minutes or until knife inserted in center comes out clean.
Transfer pans to wire rack and cool completely before refrigerating.
Carefully loosen quiches from pan using a small sharp-tipped knife.
Can be kept in refrigerator up to 3 days.
TO FREEZE: Wrap each cooled quiche in plastic wrap and then foil.
Freeze up to 3 months.
A frozen quiche placed in a lunch box at room temperature will thaw in 4 hours.
Monster Cookies VI
Category: desserts
By Vicki

Great cookies with oatmeal, chocolate chips, peanut butter, and M & M's.

Ingredients:
3  eggs
1 ½ cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
½ cup butter
1 ½ cups peanut butter
4 ½ cups rolled oats
1 cup semisweet chocolate chips
1 cup candy-coated milk chocolate pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a very large bowl, beat the eggs. Add the remaining ingredients in order, mixing well. Use an ice cream scoop to put on ungreased cookie sheet.  Bake for 12 to 15 minutes.

Yields: 6 - 7 dozen

Calories: 119.1
Fat: 5.8 g
Saturated fat: 2.3 g
Carbohydrates: 15.4 g
Sugars: 10.9 g
Dietary fiber: 1 g
Protein: 2.5 g
Cholesterol: 11.5 mg
Sodium: 75.2 mg
The Best Chocolate Brownies from Scratch


Ingredients:
eggs, pure maple syrup, vanilla, salt, chocolate chips, brown lentils, small marshmallow, wheat flour, cocoa powder

Directions:
Pre-heat oven to 350°.  Grease 9X13 pan.
Beat eggs and maple syrup together.  Add in oil and vanilla.
Sift together Hard White Wheat flour, cocoa and salt then slowly add to egg mixture and stir well, or beat in mixer on medium speed for approximately 1.5 minutes, (you will know when well blended].
Stir in cooked lentils, chocolate chips, and marshmallows and continue stirring/mixing until well blended.  Immediately transfer to baking dish.
Bake at 350° for 35 minutes.  Let cool before serving.
In a chilled bowl whip heavy whipping cream.  Add a dollop to each serving.  Or if you prefer, ice cream is also a great way to top off our delicious lentil brownies.
Croutons
Category: side-dish
By Carol

This is great to make your own croutons for your salads, etc.  When you make your own you know what goes into it and you are proud of your accomplishment.  You can also add your own flavorings.

Ingredients:
15 slices bread
¼ cup butter, melted
2 teaspoons garlic salt  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Yields: 4 cups

Calories: 117.5
Fat: 4.9 g
Saturated fat: 2.7 g
Carbohydrates: 15.9 g
Sugars: 1.3 g
Dietary fiber: 0.8 g
Protein: 2.5 g
Cholesterol: 10.2 mg
Sodium: 542.1 mg
Easy Meatloaf
Category: main-dish
By Janet Caldwell

This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!

Ingredients:
1 ½ pounds ground beef
1  egg
1  onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F (175 degrees C) for 1 hour.

Yields: 8 servings

Calories: 372.1
Fat: 24.7 g
Saturated fat: 9.9 g
Carbohydrates: 18.5 g
Sugars: 8.5 g
Dietary fiber: 1 g
Protein: 18.2 g
Cholesterol: 98 mg
Sodium: 334.6 mg
Perfectly Moist Irish Wheaten Bread
Category: bread
By laracucina

My husband, a native Northern Irishman, loves this bread with a bowl of tomato and lentil soup or with butter and cheese or jelly. It really is so easy to make and comes out perfectly every time! I hope you will enjoy it too!

Ingredients:
1 cup bread flour
2 ¾ cups whole wheat flour
1 ¼ teaspoons salt
1 ¼ teaspoons baking soda
2 teaspoons white sugar
¼ cup margarine
2 cups buttermilk
¼ cup vegetable oil
1 tablespoon buttermilk
1 teaspoon white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a shallow baking pan with cooking spray. Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the margarine into the flour mixture until pieces are nearly indistinguishable. Make a well in the center of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf. Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes. Allow loaf to cool on a wire rack before slicing.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 225.2
Fat: 11 g
Saturated fat: 2 g
Carbohydrates: 27.7 g
Sugars: 3.9 g
Dietary fiber: 4 g
Protein: 6.2 g
Cholesterol: 2 mg
Sodium: 555.3 mg
Sheepherders Breakfast


Ingredients:
bacon, onion, hash browns, eggs, salt, pepper, cheddar cheese

Directions:
In lg skillet, cook bacon and onion until bacon is crisp.
Drain all but 4 T of the drippings.
Add hash browns; mix well.
Cook over med for 10 minutes, turning when brown.
Make 8"wells" in hash browns; put 1 egg in each.
Sprinkle with salt, pepper and cheese.
Cover and cook on low for 8 minutes.
Gingered Shrimp With Corn and Broccoli


Ingredients:
broccoli florets, reduced sodium soy sauce, rice vinegar, brown sugar, gingerroot, scallions, corn kernels, large shrimp

Directions:
Place broccoli in a steamer, and gently steam over low heat until crisp-tender, about 4 minutes.  Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water.
Whisk the soy sauce, vinegar, brown sugar, ginger, and chile-garlic paste until the sugar has dissolved.
Just before serving, heat a wok or large non-stick skillet over high heat.  Add the oil.  When it ripples, add the scallions, corn and shrimp.  Stir fry for 2-3 minutes, or until the shrimp are opaque.  Add the broccoli and soy mixture, and stir-fry until all the ingredients are coated with the sauce and heated through.
Mahi Mahi Burgers With Ginger and Hoisin


Ingredients:
mahi mahi fillet, cilantro leaf, hoisin sauce, mayonnaise, green onion, fresh ginger, garlic clove

Directions:
Combine the fish, cilantro, hoisin, mayonnaise, green onions, ginger, garlic, salt and pepper in a food processor. Pulse until finely chopped. Pat into 4 patties. Chill for 1 to 4 hours. (Or 20 minutes in the freezer.].
Heat vegetable oil and sesame oil in a large skillet over medium heat. Add the fish burgers and cook for 3 minutes per side or until just cooked through.
Serve on toasted buns with mayonnaise and extra hoisin, topped with lettuce and tomato.