xiaoxl/recipe_data huggingface dataset:
Potato Salmon Patties
Category: appetizers-and-snacks
By JoyLee

My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!!  Hope you like them.

Ingredients:
1 (14.75 ounce) can salmon, drained and flaked
2  eggs, beaten
¼ cup garlic and herb seasoned dry bread crumbs
¼ cup dry potato flakes
1  medium onion, minced
1 clove garlic, minced
¼ teaspoon dried dill weed
¼ teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

Directions:
In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 10 patties

Calories: 251.9
Fat: 13.8 g
Saturated fat: 2.7 g
Carbohydrates: 8 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 23.1 g
Cholesterol: 110.7 mg
Sodium: 509.2 mg
Cooked Veggie Salsa


Ingredients:
tomatoes, green pepper, celery, onion, tomato sauce, oregano, basil, cumin, cayenne pepper, sugar, water

Directions:
Chop all the vegetables.
Saute the onions for five minutes on medium high. Add celery and green pepper, and saute for another three minutes.
Add the rest of the ingredients, except the water, and let it come to a boil.  When and if things become dry or sticky, add the water.
Let it simmer for 25 minutes. You can enjoy it either warm or cooled down, and makes for good leftovers.  Serve with couscous, noodles, or as a vegetable side dish.
Coconut or Pina Colada Cake


Ingredients:
water, coconut, cream of coconut, Cool Whip, coconut, coconut

Directions:
Prepare cake mix according to package directions adding coconut to the batter., Bake in a greased, floured 13x9x2 inch pan., When done, remove from oven and punch deep holes in cake with a fork., Pour the Cream of Coconut into holes., Let sit until cool before icing., For icing, mix cool whip, coconut, and liquer if desired., Spread icing on cake and store refrigerated.
Chocolate Peanut Butter Pie


Ingredients:
graham cracker crust, sugar-free instant vanilla pudding mix, sugar-free instant chocolate pudding mix, powdered milk, cold water, chunky peanut butter, chocolate

Directions:
Filler Layer 1: Add 2/3 cup dry milk powder to the vanilla pudding mix., Stir in 1 1/2 cup cold water until smooth., Beat in the peanut butter., Spread in bottom of the graham cracker crust., Filler Layer 2: Add 2/3 cup dry milk powder to the chocolate pudding mix., Stir in 1 1/4 cup cold water., Mix until smooth., Pour on top of the Peanut Butter layer., Top with 2 cup of whipped cream., Garnish with chocolate curls from the chocolate candy., Chill.
Veggie Frittata With Spinach and Mushrooms


Ingredients:
olive oil, onion, fresh mushrooms, eggs, sharp cheddar cheese, parmesan cheese, salt, fresh ground black pepper

Directions:
Preheat to 350 degrees.
Saute onion and mushrooms in nonstick, ovenproof 12" skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat.
Whisk eggs together with cheeses and remaining ingredients.
Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.
Chicken Enchiladas with Cream Cheese
Category: world-cuisine
By Chrissy008

Creamy chicken enchiladas your family and friends will love!

Ingredients:
cooking spray
1 cup chunky salsa
6 ounces cream cheese, softened
3 cups shredded, cooked chicken
8 (8 inch) flour tortillas
1 (15 ounce) can enchilada sauce
½ cup shredded Mexican cheese blend

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray. Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes. Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce. Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 enchiladas

Calories: 408.8
Fat: 20.6 g
Saturated fat: 9 g
Carbohydrates: 33.7 g
Sugars: 1.3 g
Dietary fiber: 2.7 g
Protein: 21.6 g
Cholesterol: 70.6 mg
Sodium: 706.2 mg
Old Fashioned Onion Rings
Category: side-dish
By JeanieMomof3

This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make!

Ingredients:
1 large onion, cut into 1/4-inch slices
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1  egg
1 cup milk, or as needed
¾ cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Directions:
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 3 serving

Calories: 641.2
Fat: 34.6 g
Saturated fat: 5.7 g
Carbohydrates: 68.3 g
Sugars: 7.9 g
Dietary fiber: 3.5 g
Protein: 14.3 g
Cholesterol: 68.5 mg
Sodium: 1271.5 mg
Brownie Bottom Cheesecake


Ingredients:
butter, cocoa powder, tapioca flour, cream cheese, egg, vanilla, sugar, cream cheese, eggs, egg, sugar, cocoa powder, vanilla

Directions:
1. Preheat oven to 350°F Lightly spray a 9” tart pan with removable bottom.
2. To prepare crust, mix cookie crumbs with brown rice flour, cocoa powder and tapioca flour. With a fork, cut in butter until mixed well. Press crumbs into bottom and on the sides. Bake for 6 minutes to set the crust.
3. To prepare cheesecake, first make vanilla filling: beat cream cheese, sugar, egg and vanilla until smooth. Next, make the chocolate filling: beat cream cheese, sugar, egg, cocoa powder and vanilla until smooth. Add chocolate chips for an even chocolatier flavor (optional]. Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance.
4. Bake at 350°F for 45-50 minutes or until knife inserted comes out clean. Let cool. Cover and refrigerate 6 hours or overnight. Enjoy!
*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy] or Spectrum shortening in place of butter.
**TIP Dairy-free option: use 1 (8 oz.] package of Tofutti’s Better Than Cream Cheese (plain non-hydrogenated] (contains soy] in place of cream cheese.
***TIP Egg-free option: for best results, use Ener-G’s egg replacer in place of eggs.  We found that flax/water egg substitute does not work well in this recipe.
Kathy's Award Winning Barbeque Sauce
Category: side-dish
By Kathy

This is a thick and spicy barbeque chicken recipe that has won several cooking contests. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half.

Ingredients:
1 cup ketchup
1 tablespoon Worcestershire sauce
1 cup molasses
2 tablespoons brown sugar
¼ cup chopped onion
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 tablespoons lemon juice
1 (5.5 ounce) can tomato juice
2 tablespoons liquid smoke flavoring

Directions:
In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan. Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 1/2 cups

Calories: 101.9
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 22.3 g
Sugars: 17.2 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 212.4 mg
Chocolate Almond Bark
Category: desserts
By BUCHKO

Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!

Ingredients:
½ cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening

Directions:
Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 16 servings

Calories: 130.4
Fat: 8.4 g
Saturated fat: 4.1 g
Carbohydrates: 14.2 g
Sugars: 12.3 g
Dietary fiber: 0.4 g
Protein: 2.1 g
Cholesterol: 4.5 mg
Quick Peach Cobbler
Category: desserts
By Jane1947

This is a quick dessert that is pretty good. It has been around for a while, but I added a new twist. Serve warm with ice cream.

Ingredients:
½ cup butter, melted
1 cup self-rising flour
1 cup white sugar
1 cup milk
1 (28 ounce) can sliced peaches
1 teaspoon almond extract
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x9-inch baking pan; melt in the preheating oven. Mix flour, sugar, and milk together in bowl until smooth. Open peaches and add almond extract to the peaches and juice. Pour peaches over melted butter in the 9x9-inch pan; spoon batter atop peaches without mixing. Sprinkle with cinnamon. Bake in the preheated oven until bubbling and top is lightly browned, about 45 to 60 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 420.9
Fat: 16.4 g
Saturated fat: 10.3 g
Carbohydrates: 66.6 g
Sugars: 48.9 g
Dietary fiber: 2.7 g
Protein: 4.4 g
Cholesterol: 43.9 mg
Sodium: 395.6 mg
Citrus Toddy


Ingredients:
water, whole cloves, honey, lemon juice, lime juice, lime slices

Directions:
In a saucepan bring water and cloves to a simmer, cover and simmer for 10 minutes.
Stir in 1/3 cup honey, stirring to dissolve.
Stir in juices.
Cover and heat through but do not boil.
Taste and stir in additional honey, if desired.
Ladle into 4 mugs, garnishing with lime slices.
Navy Bean Gravy


Ingredients:
olive oil, onion, garlic cloves, fresh thyme, pepper, vegetable broth, all-purpose flour, navy beans, soy sauce, water, salt

Directions:
Saute the onion and garlic in the olive oil in a saucepan over medium heat for 5 minutes. Add the thyme and pepper, and cook for 3 minutes more.
While this cooks, mix the flour into the broth thoroughly. Pour this into a blender with the beans and soy sauce and blend until smooth.
Add the onion and garlic mixture to the blender and blend until the onion no longer has any big chunks visible.
Once smooth, pour the mixture back into the saucepan and cook over medium heat until thickened. Reduce heat to low.
Make the gravy thinner, if you like, by adding water and stirring until evenly mixed. Add salt to taste.
Homemade Semolina  Pasta


Ingredients:
eggs, salt, semolina flour

Directions:
Beat the eggs in a medium size bowl with a fork.
Mix in the salt.
Add the pasta flour a little at a time, mixing well.
Knead the dough 5 minutes.
Wrap in wax paper and let it rest for 12 minutes.
Then pass through your dough through a pasta machine or gently roll dough out as thin as you can on a floured surface with a rolling pin.
Cut into size of noodles required.
If making Ravioli brush edges with egg white to seal.
Amount given for ravioli.
Refrigerator Dill Pickles
Category: side-dish
By Tammy Gulgren

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Ingredients:
3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Directions:
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely. Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Prep time: 10 mins
Cook time: 15 mins
Total time: 3 days
Yields: 12 servings

Calories: 13.1
Fat: 0.1 g
Carbohydrates: 3.1 g
Sugars: 1.9 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Sodium: 443.7 mg
Smoky Fried Salmon
Category: breakfast-and-brunch
By CHAMMI

Salmon isn't usually fried for breakfast, but if prepared this way, it can be a great bacon substitute that will help you incorporate more fish into your diet.

Ingredients:
1 (6 ounce) salmon fillet, frozen
1 teaspoon sea salt
ground black pepper to taste
1 dash liquid smoke flavoring
2 tablespoons butter, divided

Directions:
Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes. Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 servings

Calories: 261.3
Fat: 21.1 g
Saturated fat: 9.2 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 16.9 g
Cholesterol: 80.1 mg
Sodium: 1011.6 mg
Spinach Ricotta Mushroom Quiche (Lighter)


Ingredients:
frozen chopped spinach, mushroom, red onion, garlic, salt, ground nutmeg, black pepper, part-skim ricotta cheese, 1% low-fat milk, low-fat cheddar cheese, eggs

Directions:
Preheat oven to 400 degrees. Prick pie shell (9" pie pan] and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh].
Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper.
In separate bowl, combine milk, cheesed and eggs and blend well.  Add spinach mixture and stir well.
Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
Southwestern Beef Chili With Corn


Ingredients:
carrots, onion, garlic clove, salt, tomato paste, black beans, chili powder, beef broth, corn kernel, cheddar cheese, scallions

Directions:
Spray a large sauce pan and heat over medium high heat.
Add the carrots, onion, garlic and salt and cook, stirring, for 3 minutes.
Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.
Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
Add the beans, green chiles, chili powder, beef broth, and 1/2 teaspoon salt.
Simmer over medium heat until the vegetables are tender, about 10 minutes.
Stir in the corn.
Divide among bowls and top with the Cheddar and scallions.
Sauteed Red Cabbage With Apples


Ingredients:
red cabbage, butter, onion, granny smith apple, water, apple cider vinegar, brown sugar, bay leaves

Directions:
Remove outside leaves of cabbage.
With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
Add onion to pan and sauté.
Add chopped cabbage to pan.
Peel apples, chop and add to pan.
Combine water with vinegar, add brown sugar and bay leaves and stir.
Pour liquid over cabbage mixture.
Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.
Japanese-Style Cabbage Salad
Category: world-cuisine
By Cynthia

This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.

Ingredients:
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced  (Optional)
1 teaspoon grated fresh ginger root  (Optional)
1 tablespoon white sugar  (Optional)
1 teaspoon salt
1 teaspoon black pepper
½ large head cabbage, cored and shredded
1 bunch green onions, thinly sliced
1 cup almond slivers
¼ cup toasted sesame seeds

Directions:
Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.

Prep time: 25 mins
Total time: 25 mins
Yields: 12 servings

Calories: 125.9
Fat: 9.6 g
Saturated fat: 1 g
Carbohydrates: 8.1 g
Sugars: 3.5 g
Dietary fiber: 3 g
Protein: 3.5 g
Sodium: 207.6 mg
Granny Kat's Pumpkin Roll
Category: fruits-and-vegetables
By Angela

This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.

Ingredients:
¾ cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3  eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375 degrees F (190 degrees C) for 15 minutes. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it.  Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer. When the cake has cooled 20 minutes, unroll it and spread icing onto it.  Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.  Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.  Cut the cake  in slices just before serving.

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

Calories: 315.6
Fat: 14.1 g
Saturated fat: 8.4 g
Carbohydrates: 43.7 g
Sugars: 34.4 g
Dietary fiber: 1 g
Protein: 4.9 g
Cholesterol: 92.6 mg
Sodium: 305.5 mg
Blackberry Velvet Cake With Cream Cheese Icing


Ingredients:
white chocolate, butter, sugar, eggs, flour, salt, pecans, blackberries, cream cheese, confectioners' sugar, vanilla

Directions:
Preheat the oven to 350 degrees.
Line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.
Melt the white chocolate in a double boiler.
Beat the butter in a large bowl until creamy.
Gradually add in sugar, then eggs one at a time.
Add in the chocolate and almond extract.
Sift the flour and salt together.
Gradually add into the batter.
Fold in pecans and blackberries.
Spread in the jelly roll pan and bake for 25-30 minutes.
When done, turn the cake out and peel off the foil or parchment.
Cool and spread with the cream cheese icing.
Cream Cheese Icing:  Combine the cream cheese, confectioners sugar and vanilla.
Beat until smooth and ice cooled cake.
Fruit Strudel


Ingredients:
flour, sour cream, butter, powdered sugar, milk

Directions:
Preheat oven to 350º.
Put the flour, sour cream and butter in a large zip lock bag.  Mix until combined.  Let sit in the refrigerator overnight, or put in the freezer for 1 ½ hours.
After the dough is well chilled, divide into four parts.
Flour work surface.
Take one part and roll into a fat snake like shape with hands.
Then with a rolling pin, roll into a rectangle about 1/8 inch thick.
Spread jam evenly onto dough, leaving an small edge without jam.
Roll up like a jelly roll.
Press seams together and seal.
Lay seam side down on a cookie sheet.
With a sharp knife, cut slits across the strudel in a diagonal pattern.
Bake for 20-25 minutes.
To make icing, combine the powdered sugar and milk.  You want it to be thick.
While strudel is still warm, drizzle powdered sugar mixture over strudel.
Cut into bite size servings to serve.
Feel free to add nuts with the jam.
Greek-Style Lemon Roasted Potatoes
Category: side-dish
By koko

A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

Ingredients:
3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2  lemons, juiced
2 teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
3 cups chicken broth

Directions:
Preheat oven to 400 degrees F (200 degrees C). Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 282.1
Fat: 12.2 g
Saturated fat: 1.7 g
Carbohydrates: 39.9 g
Sugars: 1.8 g
Dietary fiber: 5.1 g
Protein: 4.6 g
Sodium: 789.1 mg
Tofu Hoisin With Broccoli, Red Pepper and Walnuts


Ingredients:
hoisin sauce, sherry wine, low sodium soy sauce, extra firm tofu, garlic cloves, crushed red pepper flakes, red bell pepper, mushrooms, broccoli florets, walnut halves, water

Directions:
Press tofu, then cut into 1/2 inch cubes. See Anne Sainz’s notes above for more detailed instructions.
Combine hoisin, sherry, sesame oil and soy sauce in medium bowl and whisk until smooth to make sauce. Set aside.
Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
Coat large skillet with oil. Add tofu and stir-fry on medium high heat until lightly golden all over. Remove from pan and add to sauce mixture.
Lower heat to medium. Put garlic, pepper flakes, mushrooms, red bell pepper and walnuts into skillet. Cook 5 minutes or until peppers are tender yet still crunchy, adding small amounts of water if needed to prevent sticking or burning.
Add tofu-sauce mixture and mix until sauce coats everything and is thickened.
Add broccoli and heat through just before serving.