xiaoxl/recipe_data huggingface dataset:
Skillet Garlic Flatbread
Category: bread
By laurieish

This goes so well with Mexican or Indian soups, lentils, beans, or chilies. I'm sure you could also use as a base for quick pizzas or brush with garlic butter for a tasty treat on its own!

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ cup butter, cut into small pieces
1 cup hot water
3 cloves garlic, minced

Directions:
Mix flour, baking powder, and salt in a large bowl; add butter and crush into the flour mixture with hands until it resembles breadcrumbs. Mix hot water and garlic into the flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into discs. Cover dough with a clean kitchen towel and let sit for 20 minutes. Heat a cast-iron skillet over-medium high heat. Roll out one of the dough discs to about the size of your skillet. Cook in hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.

Prep time: 15 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 10 loaves

Calories: 156
Fat: 4.9 g
Saturated fat: 3 g
Carbohydrates: 24.3 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 12.2 mg
Sodium: 315.5 mg
Thai-Style Turkey Burgers
Category: world-cuisine
By Tracy Mckerk

Turkey burgers with coriander, ginger, and garlic to give a Thai flavor. This recipe can easily be made gluten free by using gluten-free soy sauce and breadcrumbs. Can be served alone, or on a gluten-free or whole wheat bun.

Ingredients:
1  egg, beaten
2 tablespoons soy sauce
⅓ cup minced fresh cilantro
2  green onions, thinly sliced
1 ½ tablespoons minced fresh ginger, or more to taste
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
1 pound lean ground turkey
⅓ cup bread crumbs

Directions:
Whisk egg and soy sauce together in a bowl; add cilantro, green onions, ginger, garlic, salt, and pepper. Mix turkey and bread crumbs into mixture and mix well; form into 4 patties. Heat a large non-stick skillet over medium heat. Place patties in the hot skillet; cover skillet and cook, turning once, until burgers are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 burgers

Calories: 235.1
Fat: 11.2 g
Saturated fat: 3 g
Carbohydrates: 8.7 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 24.9 g
Cholesterol: 130.5 mg
Sodium: 654.9 mg
Pumpkin Bars W/Cream Cheese Frosting


Ingredients:
all-purpose flour, sugar, baking powder, ground cinnamon, baking soda, salt, ground cloves, eggs, pumpkin, cream cheese, butter, margarine, vanilla, powdered sugar

Directions:
PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
Stir in the eggs, pumpkin, and oil till combined.
Spread batter in an ungreased 15x10x1-inch baking pan.
Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
Cool for 2 hours on a wire rack.
MUST COOL BEFORE SPREADING ON FROSTING.
FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
Gradually add powdered sugar, beating well to reach spreading consistency.
Spread ontop of bars.
BEST WHEN SERVED REALLY CHILLED!
Butternut Squash Soup


Ingredients:
pears, plain soymilk, ground nutmeg, curry powder

Directions:
Combine all the ingredients in a slow cooker.  Mix well., Cook on low 6-8 hours., Bon Appetit!
Maple Oatmeal With Dried Fruit and Granola


Ingredients:
milk, vanilla extract, ground cinnamon, pure maple syrup, oatmeal, granola cereal

Directions:
In a big saucepan, combine the 4 cups milk, vanilla, cinnamon, and 1/3 cup syrup; whisk to blend.
Bring to a simmer over medium heat.
Add in oatmeal and cook, stirring constantly, for 5-7 minutes, or until desired thickness and texture.
Add in dried fruit and granola; stir to combine.
Cook for 1 minute; spoon into shallow bowls and serve immediately with maple syrup and warm milk on the side.
Spaghetti With Macadamia Pesto and Semi-Dried Tomatoes


Ingredients:
spaghetti, basil pesto, sun-dried tomatoes, basil leaves, garlic cloves, parmesan cheese, sea salt, parmesan cheese, basil

Directions:
Make the pesto first: Wash and dry basil leaves thoroughly.
Put basil into a food processor or blender with the macadamias and garlic and process until well combined. Scrape down sides and process again. Add the cheese salt and pepper, and process again, then slowly drizzle in the oil, keeping the machine running and process until smooth.
Scrape pesto into a tightly sealed jar or plastic container until ready to use.
NOTE~ a film of macadamia oil over the top will help to preserve this pesto and pesto must be stored in the refrigerator.
Cook the spaghetti using spaghetti instructions.
When cooked drain the pasta, reserving 2 – 3 tablespoons pasta water.
Mix the pesto with pasta water then toss with spaghetti until well combined.
Add the cream and toss through semi-dried tomatoes and taste for seasoning.
Top with extra Parmesan, chopped toasted macadamias and basil.
Cilantro Aioli


Ingredients:
fresh cilantro, lime, juice and zest of, ground cumin, mayonnaise

Directions:
"Combine all ingrediants in a small food processor (or favourite blender] and mix until blended."
Flaxseed Pancakes


Ingredients:
Egg Beaters egg substitute, eggs, flax seeds, baking powder, vanilla, sugar, Splenda sugar substitute, cinnamon

Directions:
Whisk eggs in Pyrex measuring cup. Add Flaxseed, Baking soda, vanilla, sugar or Splenda, and cinnamon. Let stand for about a minute and mix again slightly. Melt coconut oil on hot griddle or skillet and cook like regular pancake.
Makes 2 decent sized pancakes.
Cilantro Thai Grilled Chicken


Ingredients:
garlic cloves, cilantro, soy sauce, boneless skinless chicken breasts

Directions:
Place all the ingredients above in a food processor and process until smooth.
Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler.
Cook until temperature registers 165F on the meat thermometer.
Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.
Manicotti, Sausage & Cheese


Ingredients:
breakfast sausage, onion, mozzarella cheese, sharp cheddar cheese, cottage cheese, black olives, water

Directions:
Brown sausage, cool slightly.
Mix cheeses, sausage, olives, onions in large bowl.
Stuff hard manicotti shells with above mixture (do not cook shells first or they will be near impossible to stuff].
Place stuffed shells in 9x13 Pyrex/glass baking dish.
Spread remaining sausage/cheese mixture over shells.
Pour spaghetti sauce over top. You may only need 1 1/2 cans of sauce depending on the pan size.
Pour 1/2 can water along sides.
Cover and refrigerate over night--this wait period will help the shells soak up water and get stoft.
Bake at 350°F for 40-50 minutes or until bubbly.
Tuscan Tomato Basil Soup


Ingredients:
butter, extra virgin olive oil, onion, garlic cloves, tomatoes with juice, tomato paste with garlic, fresh basil, dried thyme, nonfat yogurt, Tabasco sauce

Directions:
In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
Garnish with sliced basil leaves or minced parsley.
Mango Bread
Category: breakfast-and-brunch
By YummyMum

This is an old family favorite I got from my grandmother.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3  eggs
¾ cup softened butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 cups chopped mango
½ cup shredded coconut
¼ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans. Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center. Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 8x4x2-inch loaves

Calories: 244.7
Fat: 11.6 g
Saturated fat: 6.5 g
Carbohydrates: 32.9 g
Sugars: 19.7 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 57.8 mg
Sodium: 311.8 mg
Stone-Ground Grits With Ancho Chile and Cheddar


Ingredients:
butter, yellow onion, garlic cloves, dried ancho chile powder, dried ancho chile powder, half-and-half, water, grits, sharp cheddar cheese, salt

Directions:
Melt 4 T butter in a large, non-stick pot. Add minced onion and saute over medium heat until onion is barely translucent, about 5 minutes. Add the garlic and the 1 Tablespoon plus 1 teaspoon Ancho chile powder and saute for an additional 2 minutes.
Stir in the half and half, chicken stock, water, and 1/2 teaspoon salt and turn the heat to high. Bring to a boil. Whisk in the grits.
When mixture is boiling, turn heat to to med-low and cover. Simmer for 30 - 35 minutes, uncovering the pot and stirring the grits every 5 minutes or so.
When grits are cooked, remove from heat. Add the cheddar and additional 2 T butter, stirring until melted. Taste for seasoning and add up to 1/2 teaspoon salt if necessary.
Microwave Spicy Nuts


Ingredients:
soya sauce, cayenne

Directions:
Spray a cookie sheet with Pam and heat in microwave 2 minutes.
Meanwhile, mix together Tamari Sauce and cayenne with almonds.
Spread on heated cookie sheet.
Microwave on High for 5 mintes, stopping every minute to stir.
Spread the roasted almonds on a parchment lined cookie sheet(not the same one you used to cook.].
Cool a few hours or overnight to make sure they have dried.
Voila --  a very tasty and healthy snack.
Carrot & Banana Cake


Ingredients:
plain flour, self raising flour, bicarbonate of soda, mixed spice, cinnamon, brown sugar, eggs, carrots, banana

Directions:
Pre-heat oven to 160C (325F].
Grease 24cm round springform tin, line base with baking paper.
Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
Beat eggs and oil together and add to dry ingredients, together with banana.
Mix well.
Pour mixture into prepared tin.
Bake for about 1 1/4 hours.
Cool cake in pan.
Caramelized Creme Brulee


Ingredients:
milk, vanilla extract, salt, sugar, sugar, water

Directions:
Make the butterscotch, first.
Put 1 cup sugar in saucepan, pour 1/4 cup water around sugar, put on stove, do not stir. Leave on stove, but watch, you will see the water boil away, leaving a clear thick substance. Let the substance(sugar], boil hard for 5 minutes. Then stir the sugar, till it turns a golden brown, and remove from heat.
Stir in the cold milk, and whipping cream, vanilla extract and salt. The butterscotch will instantly harden.
Put back on heat and reheat until the butterscotch softens and whisk till it incorporates with the milk.
Let cool slightly.
Start up your mixer, with the whisk attachment on medium speed. Slowly, pour in the milk mixture into the eggs, so they don't curdle. Do this until all the milk is in the eggs. Then put on a higher speed for 2 minutes.
Strain, pudding through a strainer, into a clean bowl.
Pour into 5-4 ounce timbals, 3/4 of the way up the bowl.
Place the pudding cups in a tray, with sides, as you will be pouring water in around the bowls, about 1/2 way up the bowls.
Bake in oven, preheated to 325F, for 30 minutes.
Pudding should be set at sides, but jiggly in centre.
Remove from bath, cool slightly, then put in fridge, to set.
Just before serving, remove pudding from fridge.
Spread 1 tbsp per pudding, evenly on top of pudding.
Use baking torch, and caramelize topping.
Serve.
Butterhorn Rolls
Category: bread
By Ricki Heronemus

Cool rise rolls, let rise overnight, no kneading needed.

Ingredients:
1 cup shortening
1 cup milk
1 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
2  eggs
½ cup white sugar
2 teaspoons salt
4 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup butter, softened

Directions:
In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and  yeast mixture to the egg mixture, stirring  to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight. Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end.  Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.) Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

Prep time: 20 mins
Cook time: 10 mins
Total time: 12 hrs 30 mins
Yields: 32 rolls

Calories: 167.6
Fat: 9.9 g
Saturated fat: 3.6 g
Carbohydrates: 17.2 g
Sugars: 3.7 g
Dietary fiber: 0.5 g
Protein: 2.6 g
Cholesterol: 19.9 mg
Sodium: 189 mg
Crisp Fried Beef Cutlets


Ingredients:
eggs, parmesan cheese, salt, pepper, boneless beef chuck, olive oil, unsalted butter

Directions:
Combine bread crumbs, parmesan cheese, salt and pepper.
Dip each cutlet in beaten eggs, and then dip in crumb mixture.  Make sure they are evenly coated.
Heat oil over medium heat.
Add butter and, when melted, increase heat to medium-high.
When oil-butter mixture is almost smoking, place cutlets in skillet, and fry until crisp and golden, about 2 to 3 minutes per side.
Drain them on paper towels and fry remaining cutlets in same manner.
You can keep them warm in the oven as you cook the rest.
Easy Drop Cookies
Category: desserts
By MJK

My mother made these all year round, she would just change the color of sugar in which they were dipped.  Consider putting a small amount of powdered drink mix (e.g.. Kool-Aid crystals) in white sugar to get different colors, and a little flavor. (Don't omit the sugar or the flavor will be too strong. )

Ingredients:
1 cup butter
1 cup white sugar
1  egg
1 teaspoon vanilla extract
2 tablespoons milk
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cream together butter or margarine and  white sugar.  Add egg,  vanilla and  milk.   Mix well. Gradually add flour, baking soda and salt.  Mix well.  Roll spoonfuls of dough in your hands and dip one end in colored sugar.  Place on baking sheets and press top down with a glass.  Bake for 12 minutes.

Yields: 3 - 4 dozen

Calories: 75.8
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 9.2 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 14.1 mg
Sodium: 54.3 mg
Octopus in Tomato Sauce
Category: world-cuisine
By 112

Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own.

Ingredients:
1 ½ pounds octopus
2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
¼ cup chopped fresh mint leaves
1 teaspoon curry powder
1 teaspoon mixed spice
salt and pepper to taste
1 cup red wine
½ teaspoon grated lemon zest
½ teaspoon grated orange zest
1 (28 ounce) can whole peeled tomatoes
2 tablespoons tomato paste
1 (8 ounce) can peas, drained
2  potatoes, peeled and cubed
10  whole pitted ripe olives
4  bay leaves
1 teaspoon white sugar

Directions:
Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 498.8
Fat: 11.5 g
Saturated fat: 1.8 g
Carbohydrates: 44 g
Sugars: 9.8 g
Dietary fiber: 6.4 g
Protein: 45 g
Cholesterol: 127.8 mg
Sodium: 1095.1 mg
Classic Minute® Rice Pudding
Category: trusted-brands-recipes-and-tips
By Minute Rice

Here's our favorite and most requested rice pudding recipe!  Everyone will want to taste this classic dessert with dinner!

Ingredients:
3 cups milk
1 cup Minute® White Rice, uncooked
¼ cup sugar
¼ cup raisins
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon

Directions:
Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally. Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL. Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon.  Serve warm. Store any remaining pudding in refrigerator.

Yields: 4 servings

Calories: 311
Fat: 6.1 g
Saturated fat: 3.1 g
Carbohydrates: 52.5 g
Sugars: 27.5 g
Dietary fiber: 0.7 g
Protein: 12 g
Cholesterol: 107.6 mg
Sodium: 259.2 mg
Cafe Vienna Mix


Ingredients:
instant coffee, sugar, cinnamon

Directions:
Stir instant coffee, sugar, dry milk powder and cinnamon together., Process in a blender until powdered., Use 2 teaspoons to one cup of hot water.
Amazing Crock Pot White Chili W/ Chicken


Ingredients:
great northern beans, chicken breasts, onion, green pepper, garlic cloves, ground cumin, salt, dried oregano, chicken broth

Directions:
Combine all ingredients in crock pot., Cover, cook on low 8 hours or on high 4 hours., Ladle into bowls and serve!
Sourdough Bread III
Category: bread
By Warren Wickland

This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.

Ingredients:
1 tablespoon active dry yeast
3 tablespoons wheat germ
3 tablespoons sugar
1 tablespoon salt
4 cups bread flour
1 ½ cups sourdough starter
3 tablespoons margarine, softened
1 cup milk
1 tablespoon cornmeal

Directions:
Mix all ingredients in a bread machine using the Manual cycle.  That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour. Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes. Preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 1 - 2 pound loaf

Calories: 267.6
Fat: 4.2 g
Saturated fat: 0.9 g
Carbohydrates: 47.8 g
Sugars: 4.9 g
Dietary fiber: 2.2 g
Protein: 9.1 g
Cholesterol: 1.8 mg
Sodium: 629.6 mg
Baked Pommes Frites(Potatoes) and Kid-Friendly Dipping Sauces


Ingredients:
potatoes, salt, ketchup, fresh lime juice, mild chili powder, ground cumin, scallions, 2% cheddar cheese, 2% low-fat milk, cream cheese, cheddar cheese, monterey jack cheese

Directions:
Preheat oven to 450°F.
Cut each potato into eight lengthwise wedges. Place potatoes in an ungreased baking pan. Spray potatoes evenly with cooking spray.
Bake 20 minutes. Remove potatoes from the oven, turn them over using a spatula, and return the potatoes to the oven to bake an additional 10 minutes, or until golden.
Season with salt and serve hot.
Tex-Mex Ketchup
Combine all ingredients in a small mixing bowl.
Stir until evenly blended. Cover and refrigerate until needed.
Bacon-Cheddar-Ranch Topping
Combine all ingredients in a small mixing bowl.
Stir until evenly blended. Cover and refrigerate until needed.
Easy Microwave Cheese Sauce
Combine the milk and cream cheese in a small microwave-safe bowl. Heat on HIGH for 1 minute, 30 seconds. Use a whisk and stir until smooth.
Heat another 30 seconds on high, then whisk again.
Add grated cheeses and stir constantly until smooth. If necessary, heat at 10-second intervals, stirring in between, until an even consistency is achieved.
Serve immediately.
Easy Indonesian Fried Rice (Bumbu Nasi Goreng)


Ingredients:
cooked rice, garlic, shallots, eggs, fish sauce, soy sauce, raw shrimp

Directions:
Pre-heat a wok or large skillet over medium heat, add the oil and, once heated, add the garlic, shallots, chili relish and (if using them] shrimp; Cook the shrimp until pink on one side, flip once and pull them out when done (3-5 minutes total].
Once the shallots start to become soft add rice, eliminating any clumps, stir frequently for about three minutes.
Make a small hole in the center of the rice, pour in the eggs and scramble, incorporating them into the rice gradually as you stir.
Drizzle in soy or fish sauce, stirring to ensure even dissipation; More sauce or salt may be added at this point to taste; Rice should be thoroughly heated through.
Top with cooked shrimp; traditionally this is served with fresh cucumber and tomatoes.
Extras: (sorry for the semi-colons instead of periods, recipezaar's auto format makes each sentence into a seperate step-- something I did not want] It may not be traditional, but I like to add broccoli, deep fried tofu (available at Asian markets and many grocery stores, try to get small cubes], frozen peas and green onion to my rice; If you choose to do so, cut broccoli and fried tofu into small pieces; Add approximately 2/3 cup each of broccoli and peas at the same time you add the garlic, etc and stir fry.
If the vegetables have absorbed a lot of the oil, more may be necessary before adding rice; Add 2/3 cup fried tofu and sliced green onion with the rice; If you do this it might be easier to cook shrimp separately or leave them in the pan rather than removing (if you aren't picky about done-ness]; In fact, any number of vegetables and/or meats may be added; For raw meat, cut into small pieces and add in step 1, after it's cooked proceed to 2, if cooked add it at the end; For added spice (I know these additions are getting exhaustive] add diced chili pepper at step 1.
Vanilla Honey Simple Syrup
Category: side-dish
By sweets3

Delicious and easy to make! You want to have a morning snack like pancakes but the syrup has A LOT of sugar? Well, this has only honey!

Ingredients:
2 teaspoons milk
2 teaspoons vanilla extract
1 tablespoon honey
2 teaspoons butter

Directions:
Combine the milk and vanilla extract in a bowl. Heat the honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into the milk mixture. Allow to cool completely before use. Chill in refrigerator if too hot.

Prep time: 5 mins
Cook time: 1 min
Total time: 11 mins
Yields: 3 tablespoons

Calories: 160.5
Fat: 8.1 g
Saturated fat: 5.1 g
Carbohydrates: 18.4 g
Sugars: 18.3 g
Protein: 0.2 g
Cholesterol: 21.5 mg
Sodium: 59.2 mg