xiaoxl/recipe_data huggingface dataset:
4-Ingredient Rhubarb Custard Cake


Ingredients:
rhubarb, sugar, heavy cream

Directions:
Prepare cake mix according to package directions.
Pour cake into a greased 9x13 inch cake pan.
Sprinkle rhubarb evenly over top.
Sprinkle sugar evenly over rhubarb.
Pour cream over sugar.
Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
**Cream, sugar, and rhubarb sink to the bottom to form custard layer**.
Irish Scrambler and Irish Bangers


Ingredients:
jumbo eggs, heavy cream, fine sea salt, white pepper, unsalted butter, bangers, button mushrooms, green bell pepper, green onion, parsley, fresh strawberries

Directions:
In a large bowl whisk eggs, heavy cream, salt and pepper until combined.
In a large non-stick skillet melt 2-tablespoons butter. Add Irish Bangers and cook 5 minutes or until done. Remove Bangers place on a paper towels and remove excess grease. Hold Bangers warm for service.
In the same skillet add mushrooms, 1-teaspoon Cajun Seasoning and sauté 3-4 minutes. Remove mushrooms and hold warm for service.
Add 1-tablespoon butter, Cajun seasoning, bell peppers, Serrano peppers, green onions and sauté 4-5 minutes. Season with salt and pepper to taste. Stir in fresh parsley.
Add remaining butter and melt. Fold in eggs and scramble until almost done. Fold in Irish Farmhouse Cheese and finish scrambling eggs.
Divide scrambled eggs, Irish Bangers, mushrooms on warm plates and serve.
Garnish plates with Fresh Strawberries and Fresh Parsley sprigs.
Snack Crackers
Category: appetizers-and-snacks
By JODI

Oyster crackers coated in delicious ranch-style dressing.

Ingredients:
1 (1 ounce) package ranch dressing mix
1 teaspoon garlic powder
½ teaspoon dried dill weed
½ cup vegetable oil
1 (12 ounce) package oyster crackers

Directions:
Mix together ranch dressing mix, garlic powder, dill and vegetable oil. Add crackers and mix gently until the crackers are coated with the mixture. Stir every 10 minutes for 1 hour. Store in an airtight jar.

Prep time: 1 hr 5 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 216.5
Fat: 14.2 g
Saturated fat: 2.5 g
Carbohydrates: 19.6 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Sodium: 699.1 mg
Grain-Free Beef Dog Food Treat


Ingredients:
ground beef, chicken broth, beef broth, black beans, cottage cheese

Directions:
Preheat oven to 375°F., In a bowl, combine the beef and broth., Add the mashed black beans and cottage cheese and mix well., Place mixture into a casserole and bake for 45 minutes., Allow mixture to cool.
Chavrie Chilled Avacado and Cucumber Soup


Ingredients:
seedless cucumber, avocados, unsweetened coconut milk, lime juice, cumin, Tabasco sauce, ginger

Directions:
Split the avocado in half, remove the pit and scoop pulp into a blender., Add cucumber pieces., Puree until smooth., Add coconut milk, lime juice, cumin, Tabasco, ginger and Chavrie®, blend well., Season with salt and pepper., Chill well before serving.
Catfish Fillets in Ginger Sauce


Ingredients:
green onion, ground ginger, cornstarch, water, chicken broth, soy sauce, white wine vinegar, cayenne pepper, catfish fillets

Directions:
In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
In a small bowl, combine cornstarch and water; blend until smooth.
Add in broth, soy sauce, vinegar and cayenne; mix well.
Stir into onion mixture.
Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
Place catfish in a microwave-safe 3 quart dish.
Pour sauce over catfish.
COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.
No-Sugar Baked Apples
Category: desserts
By KAPPHARMD

These baked apples are a favorite that my mom made every time fresh apples were in season; my favorite for this recipe are McIntosh. Great with pears too!

Ingredients:
4  McIntosh apples
4 teaspoons ground cinnamon
4 teaspoons butter

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Remove cores and seeds of apples, leaving the bottoms intact. Place into an 8x8-inch casserole or baking dish. Place 1 teaspoon butter and 1 teaspoon cinnamon into each cored apple. Bake in the preheated oven until apples are softened, 20 to 25 minutes, watching to make sure they don't pop.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 apples

Calories: 113.3
Fat: 4.3 g
Saturated fat: 2.6 g
Carbohydrates: 20.9 g
Sugars: 14.4 g
Dietary fiber: 4.5 g
Protein: 0.5 g
Cholesterol: 10.8 mg
Sodium: 30.4 mg
Contadina® "Creamy" Tomato Soup
Category: trusted-brands-recipes-and-tips
By Contadina

Rich, homemade tomato soup with cannellini beans, shallots, and a bit of heat is blended for a creamy, delicious bowlful that's ready to serve in less than 30 minutes.

Ingredients:
2 tablespoons olive oil
½ cup diced shallots or onion
¼ teaspoon dried red pepper flakes
1 (15 ounce) can Contadina® Tomato Sauce
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can reduced sodium chicken broth
¼ teaspoon ground black pepper
1 teaspoon Chopped fresh basil

Directions:
Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently. Stir in remaining ingredients, except basil.  Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through. Top with fresh basil before serving, if desired.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 140.5
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 19 g
Sugars: 1.8 g
Dietary fiber: 5.1 g
Protein: 5.7 g
Cholesterol: 1.1 mg
Sodium: 640.2 mg
Momma Pritchett's Grilled Pork Chops and Apple-Pear Topping
Category: main-dish
By Gigi

Well, I have yet to really eat good BBQ pork chops.  I was tired of the three or four different baking methods and I decided to try something a bit different.  If you are not into sweet, then this probably isn't the recipe for you.  I would suggest squeezing a bit of lime juice over the meat in order to break up the sweetness. I have never paid attention to what type of pork chops I had either, I just grabbed and baked...but apparently it is all in the cut of the meat! I also froze a few heads of romaine lettuce for about an hour, divided it up into 8 portions, and added Parmesan cheese and dressing of choice....  MMMM!

Ingredients:
1 cup light brown sugar
1 cup soy sauce
1 cup orange juice
½ cup spicy brown mustard
⅓ cup honey
2 tablespoons Worcestershire sauce
2 tablespoons ground black pepper
1 tablespoon ground cumin
8  pork chops, 1/2 to 1 inch thick
1  lime, juiced
½ cup butter
1 tablespoon light brown sugar, or to taste
2 tablespoons ground cinnamon
4 large green apples - peeled, cored, and cut into eighths
4  Bartlett pears - peeled, cored, and cut into eighths

Directions:
In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. Place the pork chops into the marinade, and spoon marinade to cover the chops. Let stand at room temperature for 45 minutes to 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chops from the marinade, and discard marinade. Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. Squeeze lime juice over the chops as they grill. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C). Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. Transfer the apple and pear slices to a grilling basket. Grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes. Serve grilled fruit with pork chops.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 630.9
Fat: 21.9 g
Saturated fat: 10.6 g
Carbohydrates: 67.5 g
Sugars: 53.6 g
Dietary fiber: 6.4 g
Protein: 45.1 g
Cholesterol: 137.1 mg
Sodium: 2198.8 mg
Pani Popo (Hawaiian Coconut Bread)
Category: bread
By Kasey

Delicious Hawaiian bread that anyone will love--even those who don't like coconut! Eat it for dessert or with any meat hot off the grill. Tastes great warm or cool.

Ingredients:
1 (12 ounce) package frozen dinner rolls, thawed
1 (10 ounce) can coconut milk
3 tablespoons sweetened condensed milk
¾ cup white sugar, or to taste

Directions:
Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can. Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 194
Fat: 6.9 g
Saturated fat: 4.8 g
Carbohydrates: 30.3 g
Sugars: 16.6 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 2.7 mg
Sodium: 159 mg
French Cut Steak


Ingredients:
paprika, onion powder, garlic powder, butter, sweet onions, white wine, red wine vinegar

Directions:
In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
Adam's Famous Tortilla Soup


Ingredients:
butter, extra virgin olive oil, onion, garlic cloves, carrots, celery ribs, boneless skinless chicken breast, cumin, salt, chili powder, flour, stewed tomatoes, chicken bouillon cubes, fresh cilantro stems, lime juice, tortilla chips, sour cream, muenster cheese

Directions:
Heat Butter and oil in a large pot until butter is melted.
Sauté onion, jalapeño, garlic, carrots, celery and chicken; simmer 5 minutes.
Add cumin, salt, chili powder, lemon pepper and flour. Stir to blend.
Add tomatoes and chicken broth. Mix well. Simmer for 1 hour.
Add cilantro and lime juice.
Put in individual serving bowls in order of preference: tortilla chips, sour cream, cheese, and soup.
Smoked Prime Rib Roast
Category: main-dish
By AndyJ

The best rib roast you'll ever have, perfectly pink from edge to edge. It takes some time, but well worth the effort.

Ingredients:
2 ½ teaspoons kosher salt
1 (5 pound) prime rib roast, bones removed
5 tablespoons olive oil
2 tablespoons cracked black pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper

Directions:
Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set aside for flavors to blend, at least 1 hour. Pour most of the oil mixture over the roast and massage into the top and sides of meat. Flip the roast and pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate, 1 hour to 12 hours. Preheat smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to smoker. Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and roast until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours. Preheat an oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C). Bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.

Prep time: 10 mins
Cook time: 3 hrs 15 mins
Total time: 9 hrs 40 mins
Yields: 10 servings

Calories: 357.6
Fat: 26.2 g
Saturated fat: 9.2 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 27.3 g
Cholesterol: 80.4 mg
Sodium: 554.7 mg
Beef Pie


Ingredients:
lean ground beef, stewed tomatoes, diced tomatoes, onion, green pepper, barbecue sauce, chili powder, pepper

Directions:
Brown ground beef.
chop vegetables while doing so.
Add all ingredients, except corn muffin mix to browned ground beef and simmer for 10 minutes.
While mixture is simmering, prepare cornbread batter according to package directions.
Place ground beef mixture in baking pan. Top with cornbread batter.
Bake at 425 degrees for 15 minutes or until cornbread topping is golden brown.
Cherry Pepper Poppers
Category: appetizers-and-snacks
By technician

Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.

Ingredients:
1 cup extra virgin olive oil
12  fresh cherry peppers
6 ounces sharp provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt

Directions:
Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers. Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

Prep time: 25 mins
Total time: 1 hr 25 mins
Yields: 12 stuffed peppers

Calories: 278
Fat: 27 g
Saturated fat: 6.8 g
Carbohydrates: 2.1 g
Sugars: 0.1 g
Protein: 6.6 g
Cholesterol: 22.3 mg
Sodium: 592.6 mg
Food Processor Almond Paste


Ingredients:
sugar, water, light corn syrup

Directions:
Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.
While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.
With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.
Mexican 9-Layer Dip


Ingredients:
lean ground beef, garlic cloves, salt, black pepper, onion powder, avocados, fresh lemon juice, mayonnaise, monterey jack cheese, green onion, fresh cilantro, tomatoes, black olives, cheddar cheese, tortilla chips

Directions:
Note: You can easily change the amounts given in the layers to suit your taste or omit a layer if you don't care for it, or add a layer, such as beans, if you prefer.
Brown meat in skillet with garlic; drain away any fat; add 1/2 envelope taco seasoning and 2 tbsp water and mix together, set aside and allow to cool.
Spread the beef in the bottom of a 2-quart casserole dish.
Mix the avocado with the lemon juice and spread over the beef.
Mix the mayo with the remaining taco seasoning and spread over the guacamole.
Layer the Monterrey Jack, then the green onions, the cilantro, the tomatoes, the black olives, then finally with the cheddar cheese.
Serve dip with tortilla chips.
Microwave Ginger Plum Jam


Ingredients:
purple plums, granulated sugar, lemon juice, crystallized ginger

Directions:
Place plums and sugar in a deep 8-cup microwavable container.
Stir in lemon juice.
Microwave, uncovered on High for 7 minutes, stirring twice.
Add ginger; microwave, uncovered on High for 15 to 18 minutes or until mixture will form a gel, stirring every 4 minutes.
Ladle into sterilized jars and use the inversion method or water bath for 10 minutes.
Eggplant, Potato, Tomato Casserole


Ingredients:
eggplant, potatoes, plum tomatoes, minced garlic cloves, fresh basil, olive oil, red wine vinegar, salt, fresh ground pepper, parmesan cheese

Directions:
Slice and salt eggplant, and allow to sit for an hour.  Rinse salt off.
Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies.  Allow to marinate for 30 minutes.
Spread some tomatoes in the bottom of a 9 x 13" casserole dish.  Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
Bake at 400 degrees for 45 minutes.  Top with Parmesan, and bake for 15 more minutes.
Stuffed Dates for Ramadan
Category: appetizers-and-snacks
By Afiyet_olson

During Ramadan, we often eat these stuffed dates to break the fast. They are easy to make and a delicious treat.

Ingredients:
20  pitted dates
20  blanched almonds, toasted
1 (8 ounce) container creme fraiche
2 tablespoons chopped toasted almonds, or to taste

Directions:
Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.

Prep time: 15 mins
Total time: 15 mins
Yields: 20 dates

Calories: 132.2
Fat: 5.6 g
Saturated fat: 2.9 g
Carbohydrates: 22.1 g
Sugars: 18.5 g
Dietary fiber: 2.5 g
Protein: 1.5 g
Cholesterol: 16 mg
Sodium: 4.8 mg
Old-Fashioned Three Bean Salad
Category: salad
By Eleanor Johnson

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Ingredients:
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1  onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Directions:
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Yields: 16 servings

Calories: 111.5
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 15.9 g
Sugars: 10.6 g
Dietary fiber: 2.4 g
Protein: 2 g
Sodium: 298.6 mg
Crock Pot Oriental Chicken Thighs


Ingredients:
boneless skinless chicken thighs, olive oil, warm water, brown sugar, soy sauce, ketchup, white vinegar, garlic cloves, crushed red pepper flakes, Chinese five spice powder, cornstarch, cold water, cooked rice, green onion

Directions:
Stack chicken thighs in crock pot sprayed with nonstick cooking spray.
Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, and five spice powder; pour over chicken thighs.
Cover and cook on low 5-6 hours.
Combine cornstarch and water; add to crock pot and stir.
Cook on high 30 minutes or until thickened.
Serve over rice and top with green onions.
Quick Spaghetti Sauce
Category: side-dish
By Jon

Quick and awesome spaghetti sauce with bell pepper, garlic and onion.

Ingredients:
1  green bell pepper, chopped
1  onion, chopped
2 cloves garlic, minced
1 (28 ounce) can whole tomatoes
2 tablespoons Italian seasoning
1 cup chicken broth
1 (6 ounce) can tomato paste

Directions:
In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute.  Stir in tomatoes and chicken broth.  Remove from heat. Place mixture in blender and blend until the desired level of chunkiness is achieved.  Return to medium-low heat.  Stir in tomato paste one tablespoon at a time until desired level of thickness is reached.  Cook for 20 minutes, stirring occasionally.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 67.6
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 15.2 g
Sugars: 8.3 g
Dietary fiber: 3.6 g
Protein: 3.1 g
Cholesterol: 0.8 mg
Sodium: 572 mg
Creamy Keto Taco Soup with Ground Beef
Category: soups-stews-and-chili
By nicolewukber12

This keto-friendly, low-carb, Southwestern taco soup is full of ground beef, cream cheese, heavy cream, and spices. Freezing is not recommended.

Ingredients:
1 pound ground beef
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 (8 ounce) package cream cheese, softened
2 (14.5 ounce) cans beef broth
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
½ cup heavy cream
2 teaspoons salt, or to taste

Directions:
Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more. Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 287.9
Fat: 24 g
Saturated fat: 12.9 g
Carbohydrates: 5.4 g
Sugars: 0.5 g
Dietary fiber: 1.1 g
Protein: 13.4 g
Cholesterol: 85.2 mg
Sodium: 1310.1 mg
Apple Harvest Oatmeal


Ingredients:
milk, water, quick-cooking oats, apple, raisins, brown sugar, cinnamon

Directions:
In medium saucepan, bring milk and water to boil., Stir in remaining ingredients and cook until thick., Cover and let stand a few minutes.
Hot and Sweet Ginger Drink
Category: world-cuisine
By CC

This old Chinese recipe is deceptively simple but addictive. Great substitute for hot spiced apple cider during the holidays. Warms the soul on a cold winter's evening!

Ingredients:
5 cups water
¼ cup sliced fresh ginger
1 cup packed brown sugar
1 tablespoon honey  (Optional)

Directions:
Bring the water and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer 5 minutes. Stir in the brown sugar and honey until the sugar has dissolved. Strain out the ginger to serve.

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

Calories: 229.4
Carbohydrates: 59.3 g
Sugars: 57.8 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 16.3 mg
Chocolate Chip Waffles


Ingredients:
flour, baking powder, milk, eggs, butter, powdered sugar

Directions:
Preheat and lightly grease waffle iron according to manufacturer's directions.
In a large bowl, combine muffin mix, flour, and baking powder, then add milk, eggs, and melted butter.
Stir until moistened (about 50 strokes].
Pour batter onto center grids of waffle iron.
Bake according to manufacturer's directions until golden brown.
Remove finished waffle carefully with fork.
Repeat with remaining batter.
Top with powdered sugar and syrup, if desired.