xiaoxl/recipe_data huggingface dataset:
Zurie's Pork Tenderloin With Yoghurt, Mustard and Prunes


Ingredients:
bacon, prunes, dry red wine, sugar, plain yogurt, mustard, cornstarch, salt, black pepper

Directions:
Fry the pork cubes and bacon in a little oil over medium heat, add the prunes. red wine and sugar, and simmer for 15 minutes, open, so that some of the wine cooks away. Stir now and then.
Mix the yoghurt, cream, mustard and cornstarch in a bowl, and whisk well.
Add salt and pepper to your taste to the yoghurt mixture.
Add the mixture to the meats in the pot, and stir well. Simmer lightly for a couple of minutes. Taste for seasoning.
If you want more sauce, add more yoghurt or cream.
Air Fryer Pork Meatballs
Category: meat-and-poultry
By Soup Loving Nicole

Perfectly crispy on the outside, tender and juicy on the inside--pork meatballs made in the air fryer. The best part is that you can make them ahead of time and freeze for later use. I have included those directions in the notes. Dip meatballs in marinara, if desired.

Ingredients:
12 ounces ground pork
8 ounces ground Italian sausage (mild or hot)
½ cup panko bread crumbs
1  egg
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon paprika

Directions:
Preheat the air fryer to 350 degrees F (175 degrees C). Combine pork, sausage, bread crumbs, egg, salt, parsley, and paprika in a large bowl and mix until evenly combined. Form into 12 equally-sized meatballs using an ice cream scoop. Place meatballs on a baking sheet. Place 1/2 of the meatballs in the basket of the air fryer and cook for 8 minutes. Shake the basket and cook for 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 meatballs

Calories: 119.8
Fat: 8.1 g
Saturated fat: 2.9 g
Carbohydrates: 3.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 8.5 g
Cholesterol: 41.1 mg
Sodium: 391 mg
Banana-Zucchini Bread
Category: bread
By heather duncan

A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors.

Ingredients:
3  eggs
¾ cup vegetable oil
⅔ cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2  bananas, mashed
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup dried cranberries
½ cup chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 2 loaves

Calories: 271.6
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 40.2 g
Sugars: 20.9 g
Dietary fiber: 1.5 g
Protein: 3.9 g
Cholesterol: 27.9 mg
Sodium: 229.6 mg
NESTLE® TOLL HOUSE® Chocolate Chip Pie
Category: trusted-brands-recipes-and-tips
By Nestle Toll House

NESTLE® TOLL HOUSE® Chocolate Chip Pie features the sweet, creamy richness of a brown sugar base combined with chopped nuts and delicious chocolate morsels. Serve warm with whipped or ice cream.

Ingredients:
1 (9 inch) unbaked (4-cup volume) deep-dish pie shell*
2  large eggs
½ cup all-purpose flour
½ cup granulated sugar
½ cup packed brown sugar
¾ cup butter, softened
1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1 teaspoon Sweetened whipped cream or ice cream

Directions:
Preheat oven to 325 degrees F (165 degrees C). Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 585.2
Fat: 39.6 g
Saturated fat: 16.8 g
Carbohydrates: 55.6 g
Sugars: 39.2 g
Dietary fiber: 2.9 g
Protein: 7.1 g
Cholesterol: 92.3 mg
Sodium: 246.8 mg
Delish Grilled Pineapple from Alton Brown


Ingredients:
kosher salt, chili powder, dark brown sugar, pineapple

Directions:
In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices.
Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side.
Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.
Barbecue /Bbq Mushroom and Green Bean Salad


Ingredients:
olive oil, lemon juice, caster sugar, fresh thyme leave, button mushrooms, green beans, cherry tomatoes, parmesan cheese

Directions:
Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
Set aside 2 tblsp dressing to add later.
Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
Preheat barbecue plate on high.
Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.
Meanwhile, combine beans, tomatoes, spinach (or rocket] and parmesan in a large bowl.
Add the reserved dressing, mushrooms, salt and pepper and toss to combine.
Watermelon Mango Salad


Ingredients:
watermelon, mangoes, lime juice, lime zest, sugar

Directions:
Trim the rind of the watermelon., Discard the seeds and cut it into 1-inch pieces., Place in a large bowl., Peel the mangoes and remove the pits., Cut into 1-inch pieces and add to watermelon., Toss with lime juice, zest, and sugar., Chill at least 20 minutes, tossing occasionally.
Simple Cantaloupe Smoothie
Category: drinks
By Beth

This is a very simple recipe! A sweet, healthy way to start your day with a delicious, unique flavor.

Ingredients:
1 cup vanilla yogurt (such as Dannon® Light and Fit®)
½ cup orange juice
½ cup sliced cantaloupe
4  ice cubes, crushed, or as needed

Directions:
Blend yogurt, orange juice, cantaloupe, and ice cubes in a blender until smooth, about 30 seconds.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 291.3
Fat: 3.5 g
Saturated fat: 2 g
Carbohydrates: 53.2 g
Sugars: 50.1 g
Dietary fiber: 0.9 g
Protein: 13.6 g
Cholesterol: 12.3 mg
Sodium: 178.3 mg
Campfire Chicken Pot Pie
Category: meat-and-poultry
By DANNO719

I looked all over the internet for a campfire chicken pot pie recipe using canned biscuits for the crust. I couldn't find one, so I came up with my own recipe.

Ingredients:
2 (29 ounce) cans mixed vegetables (with potatoes)
1 (10.75 ounce) can  cream of chicken soup
1 (10.75 ounce) can  cream of mushroom soup
2 large cooked chicken breasts, cut into cubes
1 (10 ounce) can refrigerated biscuit dough

Directions:
Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid. Cook over campfire coals until warmed through but not boiling, about 15 minutes. Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid. Heat until the biscuits are cooked through, 15 to 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 473
Fat: 18.4 g
Saturated fat: 4.8 g
Carbohydrates: 46.8 g
Sugars: 4.5 g
Dietary fiber: 10.8 g
Protein: 29.1 g
Cholesterol: 59.5 mg
Sodium: 1787.5 mg
Egg & Sausage Breakfast Burrito


Ingredients:
turkey sausage, butter, egg substitute, mild salsa, flour tortillas, monterey jack cheese, chipotle chile in adobo

Directions:
Over medium-high heat, in a large nonstick skillet, add the crumbled sausage.  Stir and break up until sausage is browned and cooked through, about 10 minutes.  Place on paper towels to drain and dispose of remaining grease.
Place the butter in the skillet and melt over medium-high heat.  Add the eggs, stirring frequently until they're scrambled and cooked through, about two minutes.  Add the cooked sausage, chipotle peppers if desired, and salsa to the egg mixture and stir gently.  Remove from heat.
Warm the tortillas as directed on package.  Place about 1/2 cup of the egg and sausage mixture onto each tortilla and sprinkle each one with cheese.  To form the burrito, fold the sides of the tortilla in toward the middle and then fold up from bottom.  Serve immediately or freeze.
If the burritos won't be eaten right away, freeze them using the following steps: Lay freezer bag flat and place the burritos inside so they are lying side by side and not overlapping.  You may need to use multiple bags depending on how many burritos you are freezing.  Close the bag most of the way and then press air out of the bag, gently smoothing the wrinkles so that it clings to the food to protect against freezer burn.  Finish closing the bag completely and freeze as soon as possible.
When ready to eat, take the burrito out of the bag and wrap in a plain paper towel.  Leave it wrapped in the paper towel and microwave until hot, about one to three minutes on high.
Jasmine Rice Pilaf With Peas, Mint, and Lemon


Ingredients:
kosher salt, green onions, lemons, of fresh mint, olive oil, pea tendrils

Directions:
Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form “craters” or holes in the top.
Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.
Scampi Salad


Ingredients:
carrot, cucumber, romaine lettuce, unsalted butter, garlic cloves, shrimp, fresh lemon juice

Directions:
Use a vegetable peeler to shave the carrot into long strips. Peel strips from the cucumber so that it’s striped, then cut in half lengthwise and thinly slice crosswise. In a large bowl, toss the lettuce, carrots, and cucumber.
In a large skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the shrimp, sprinkle with salt and pepper, and cook, stirring, until just opaque throughout, about 7 minutes. Remove from the heat and cool slightly.
Toss the shrimp and its cooking juices with the vegetables until well coated. Toss in the lemon juice and season with salt and pepper.
Pork Pot Pie


Ingredients:
white whole wheat flour, shortening, butter, cold water, sugar, salt, sweet potatoes, sweet onion, vegetable broth, chicken broth, sour cream, marjoram, paprika, thyme, cracked black pepper

Directions:
PIE CRUST: Makes one set top/bottom.
Mix together white wheat flour, salt, and sugar.
Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
FILLING: Fills 2 pie crusts
Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough] mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
Add cubed pork and sour cream to frying pan.
Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.
Eggless Scones --


Ingredients:
flour, sugar, baking soda, baking powder, salt, butter, milk

Directions:
Whisk, or sift the dry ingredients.
Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
Stir in the milk. Add any optional ingredients, if desired.
On a floured surface, lightly knead the dough 5-10 times.
Place on a greased, or parchment lined, baking sheet.  Flatten gently to a 1" thick round.
Cut, like a pie, into 8 wedges, but do not separate.
Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired.
Bake 400 degrees, 12 -15 minutes, until golden brown.
Pudding Icing


Ingredients:
instant pudding mix, milk

Directions:
"Combine ingredients and whip until thickened."
Southern-Style Grilled Franks


Ingredients:
white wine vinegar, granulated sugar, ground black pepper, kosher salt, celery seed

Directions:
Spray clean, cold grill and utensils with grilling spray. Preheat grill to medium heat.
Combine vinegar, sugar, pepper, salt, mustard, and celery seed in medium bowl. Add broccoli cole slaw and toss to combine; cover and set aside.
Grill franks 5-10 minutes or until they are browned and heated through, turning frequently. Toast inside of buns to golden brown.
Top each frank evenly with 1 tablespoon of barbecue sauce, then 1/3 cup broccoli cole slaw. Serve immediately. Leftover cole slaw may be served on side or with another meal.
Amazing Pineapple Bread


Ingredients:
butter, Splenda sugar substitute, sugar, egg substitute, crushed pineapple, flour, whole wheat flour, baking soda, salt, vanilla

Directions:
mix together butter and sugar., add egg substitute and pineapple, mix well., add in flours, soda, and salt, blend together., add vanilla., pour into greased & floured loaf pan., bake at 350 degrees for 50-60 minutes.
Peachy Cooler


Ingredients:
Bourbon, ginger ale

Directions:
Fill glasses with ice cubes.  Add all ingredients and stir well., If desired, garnish with lime slice.
Easy Red Thai Curry with Chicken and Broccoli
Category: world-cuisine
By Eli

This easy Thai curry with chicken and broccoli takes very little time and is nice and spicy. You can of course adjust the amount of curry paste to your liking.

Ingredients:
1 teaspoon olive oil
2  skinless, boneless chicken breast halves, cut into strips
2 cloves garlic, minced
1 ½ teaspoons Thai red curry paste
1 cup coconut milk
2 tablespoons white sugar
1 teaspoon salt
1 head broccoli, florets separated and stems chopped
3  green onions, chopped

Directions:
Heat oil in a deep skillet over medium-high heat and saute chicken until browned, 2 to 3 minutes. Add garlic and curry paste and cook until fragrant, about 2 minutes. Pour in coconut milk and season with sugar and salt. Mix well. Add broccoli, cover, and simmer until broccoli is soft, about 7 minutes. Sprinkle with green onions.

Prep time: 15 mins
Cook time: 11 mins
Total time: 26 mins
Yields: 4 servings

Calories: 281.4
Fat: 18.8 g
Saturated fat: 12.3 g
Carbohydrates: 18 g
Sugars: 7.9 g
Dietary fiber: 3 g
Protein: 13.4 g
Cholesterol: 33.6 mg
Sodium: 760.2 mg
Hamburger Boats


Ingredients:
ground beef, ground pork, egg, parmesan cheese, sharp cheddar cheese, poultry seasoning, salt, black pepper, Worcestershire sauce, garlic cloves, onion

Directions:
Preheat oven to 350 degrees.
Add all ingredients except biscuit dough to bowl and mix until well blended.
Shape meat mixture into 6 balls and set aside.
Open biscuits and place on greased baking sheet.
Roll biscuits out a little bit to enlarge them.
Place one meat pattie/ball on top of one biscuit and wrap dough up to the middle of the meat.
Bake in the oven for 35 minutes or until meat is cooked through and biscuits have puffed up and browned.
Let cool for 5 minutes and serve!
Four - Chocolate Sour Cream Quickbread


Ingredients:
coffee, salted butter, sugar, brown sugar, vanilla, salt, sorghum flour, potato starch, guar gum, baking soda, baking powder, low-fat sour cream, chocolate-covered peanuts, raw sugar

Directions:
Preheat oven to 350F and grease a large loaf pan (I used a glass one that stated “9x5” but got 4 muffins from the batter as well].
Combine the chia and coffee in a small dish, set aside.
Cream together the butter and sugars until fluffy.
Add the vanilla, cocoa, salt and chia mixture, beating well.
Combine the flours, starch, guar gum, baking soda and baking powder.
Add half the dry mixture to the bowl, beating well, then mix in all the sour cream.
Beat in remaining dry ingredients.
Fold in the chocolate chips, peanuts and cacao nibs.
Pour into the prepared pan and sprinkle with raw sugar. Let stand 20 minutes.
Bake 1 hour 15 minutes, until a toothpick inserted in the middle of the cake comes out with moist crumbs and the edges begin to pull away from the sides. Tent with foil if the top begins to overcook.
Let cool completely in the pan.
Dark Chocolate Fudge Balls


Ingredients:
butter, mini marshmallows, sweetened condensed milk

Directions:
Melt the butter in a large pot then add the cocoa and marshmallows. Continue melting over low heat and gradually add the chocolate chips and the milk. Once all the ingredients are blended and smooth, pour into a medium bowl and chill.
After chilled, roll the fudge into balls and coat with whatever you like - powdered sugar, coconut, chopped nuts, etc.
Keep refrigerated.
Orange Yogurt Muffins Diabetic


Ingredients:
all-purpose flour, whole wheat flour, baking powder, baking soda, salt, Splenda granular, canola oil, plain nonfat yogurt, vanilla extract, orange zest

Directions:
Preheat oven to 350°F (180°C]. Place paper baking cups in muffin pan or coat with vegetable cooking spray.
Combine flour, baking powder, baking soda and salt; set aside.
Beat eggs and Splenda at high speed with an electric mixer for 5 minutes. Add oil, yogurt, vanilla, and orange zest; beat at medium speed until blended, about 1 minute.
Add dry ingredients to wet mixture and beat at low speed until blended.
Spoon mixture into prepared muffin pan; filling 3/4 full.
Bake for 15 minutes or until cake tester inserted in centre comes out clean.
Remove muffins from pan immediately and cool on wire rack.
Hot Chicken Strips


Ingredients:
garlic cloves, ginger, soy sauce, lemon juice, Tabasco sauce, wine vinegar, olive oil, ground pepper

Directions:
Combine garlic, ginger, soy sauce, lemon juice, Tabasco sauce, vinegar, oil and pepper in bowl.
Marinate chicken for 15 minutes.
Cook chicken on barbeque 6-8 minutes, turn and baste often.
Chocolate Peanut Butter Cup Cookies
Category: desserts
By Joanna Knudsen

These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!

Ingredients:
1 cup butter, softened
¾ cup creamy peanut butter
¾ cup white sugar
¾ cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10  chocolate covered peanut butter cups, cut into eighths

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 3 dozen

Calories: 230.4
Fat: 13 g
Saturated fat: 7.2 g
Carbohydrates: 25.2 g
Sugars: 16.8 g
Dietary fiber: 1.2 g
Protein: 4.8 g
Cholesterol: 24.2 mg
Sodium: 133.3 mg
Green Salad With Imitation Crabmeat


Ingredients:
mayonnaise, sweet paprika, mustard, parsley, dill, olive oil, lettuce, salt

Directions:
Mix the 7 first ingredients, until dill, to make a sauce.
Cut the lettuce leaves, you can any other greens and add the olive oil and salt ot taste. Put over the greens the crab sauce.
Enjoy.
Blueberry Breakfast Cornbread (Cook's Illustrated)


Ingredients:
unbleached all-purpose flour, yellow cornmeal, baking powder, baking soda, table salt, fresh blueberries, light brown sugar, frozen corn, buttermilk, maple syrup, eggs, unsalted butter, granulated sugar

Directions:
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.
In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain], about 5 seconds longer.
Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Potato Salad with Dill Pickles


Ingredients:
russet potatoes, eggs, celery ribs, yellow onions, green onions, dill pickle slices, mayonnaise, spicy brown mustard, pickle juice, paprika

Directions:
Boil potatoes in salted water until fork tender.
Remove from water and cool till you can handle.
Peel potatoes and dice into bite-sized pieces.
Hard boil the eggs and immediately cool in cold water.
Peel the shells as soon as cool enough to handle.
Mix together in a small container the 1 cup of mayonnaise, 1/3 cup of spicy brown mustard and 1/4 cup pickle juice(remember to add the pickle juice slowly to taste/thickness].
In a large bowl: combine potatoes, hard-boiled eggs, pickles, celery and onion.
Pour on dressing, mix and toss.
Salt & Pepper to taste.
Slice extra egg to decorate top and sprinkle with paprika.
Refrigerate at least one hour or overnight.
Sauteed Persimmons with Green Beans with Chives


Ingredients:
green beans, olive oil, fuyu persimmons, fresh chives, sugar

Directions:
Cook beans according to directions.
Usually frozen beans are boiled for 2-4 minutes  and then drained.
After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
Add a pinch of sugar to help sweeten the persimmons.
Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.