xiaoxl/recipe_data huggingface dataset:
Jalapeno Ranch Salad Dressing
Category: side-dish
By bbqgirl

Cool, creamy, and spicy. Crazy good salad dressing you could also use as a dip. This recipe is a lot like the dip they serve at Chuy's, which is a restaurant we have in Texas.

Ingredients:
3  tomatillos, husked and quartered
½ bunch cilantro
2  pickled jalapeno peppers
1 (16 ounce) container fat-free sour cream
2 (1 ounce) packages ranch dressing mix

Directions:
Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside. Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 48.7
Fat: 0.1 g
Carbohydrates: 8.4 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 2.8 g
Cholesterol: 6.6 mg
Sodium: 405.3 mg
Double Chocolate Mint Cookies


Ingredients:
butter, margarine, granulated sugar, brown sugar, eggs, salt, baking soda, flour

Directions:
Double Chocolate Mint Cookies.
Soften Butter and Margarine on the Counter.
Add both Sugar and Brown Sugar to a bowl with the Butter and Margarine. Mix/beat them together until they are combined. Crack the Eggs open into a small bowl and scramble. Then add it to the bowl of Butter and Sugar, mix once more. Then mix in Peppermint Extract, Salt, and Baking Soda. Next mix in all of the Cocoa Powder, followed by a ½ Cup of Flour at a time. Lastly, add the Mini Chocolate Chips and mix.
Preheat oven to 350°F.
Use a ice cream scoop to dish out the cookie dough onto ungreased foil or parchment paper for easy clean up.
Bake for 8 minutes if oven is preheated, if recently turned on bake for 10 minutes. When they are done they will have a very soft center still, unless over cooked. Cool for 2 minutes and eat.
Copenhagen


Ingredients:
character(0]

Directions:
Mix ingredients in a highball glass two-thirds full of ice., Enjoy.
Amazing Muffin Cups


Ingredients:
frozen southern style hash brown potatoes, butter, salt, pepper, eggs, red bell pepper, fresh chives, green onion

Directions:
Prepare sausage according to package instructions, cool slightly and cut into ½-inch pieces; set aside.
In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups.  Press mixture onto sides and bottom of muffin cups.
Bake at 400ºF for 12 minutes or until lightly browned.
Remove from oven, divide sausage pieces into muffin cups.
In a bowl, combine eggs, cheese and bell pepper.
Spoon mixture evenly into muffin cups.  Sprinkle with chives or onion.  Return to oven, bake 13-15 minutes or until set.  Serve.
Banana Pudding Poke Cake
Category: desserts
By Madicakes

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Ingredients:
1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3  eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup vanilla wafer crumbs (such as Nilla®), or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes. Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 16 servings

Calories: 371.2
Fat: 17.9 g
Saturated fat: 5.9 g
Carbohydrates: 49.3 g
Sugars: 28.1 g
Dietary fiber: 0.6 g
Protein: 4.3 g
Cholesterol: 38 mg
Sodium: 459.9 mg
Mmm... White Chocolate Creme Brulee


Ingredients:
sugar, white chocolate, vanilla extract, sugar

Directions:
Position rack in center of oven and preheat to 300 degrees F.
Whisk egg yolks and 1/4 cup sugar in a medium bowl.
Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them].
Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
Bake at 300 degrees F until the custards are set in the center, about 1 hour.
Carefully remove the custards from water and let cool.
Cover (plastic wrap works fine] and refrigerate.
Just before serving, preheat the broiler.
Sprinkle 1/2 tablespoon sugar over each custard.
Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
Serve hot, or refrigerate up to 1 hour and serve cold.
Makes 4 servings.
Killer Hazelnut Brownie Bites


Ingredients:
butter, turbinado sugar, vanilla bean, vanilla extract, eggs, all-purpose flour, cake flour, baking powder, salt, hazelnuts, butter, powdered sugar

Directions:
Preheat oven 350 degrees F.
Line an 8 x 8-inch baking pan with parchment paper. Lightly grease and flour.
In a standing mixer with the paddle attachment, cream together, butter, sugar, vanilla seeds and vanilla extract. Add eggs and mix until well incorporated.
Mix together the dry ingredients and slowly add it to the egg mixture. Mix  well.
Pour the batter into the  prepared pan and spread evenly, and then add hazelnuts to the top.
Bake for 22-25 minutes, until brownies are set and begin to pull away from the side.
Remove from oven and let cool on wire rack. Once cooled, remove the brownies from pan and cut into 1 1/2" squares for individual bites.
For the frosting:.
In a large bowl, use an electric mixer to cream butter and slowly add the powdered sugar. Add grenadine and mix until a frosting consistency is reached. You may have a little extra frosting!
Place frosting in a piping bag and pipe onto individual brownie bites.  Or just spread on with knife if desired.
English Toffee Cookies


Ingredients:
butter, sugar, chocolate chips, pecans

Directions:
Spread Saltines in one layer in a 12x18 Jellyroll Pan. Put in over at 400 for 6mins before you put everything else on them.
Melt Butter & Sugar in sauce pan over Med-high heat. Pour mixture evenly over crackers.
Melt Chocolate & pour over crackers. Sprinkle with nuts. Put in Freezer to set for 20 minute.
Remove from pan with spatula & allow to break into random pieces.
Orange Soya Sauce Marinated Chicken
Category: meat-and-poultry
By TorontoCook

Quick and delicious, this marinade can be prepared in the morning and forgotten about all day. It also works well with pork or beef, and can easily be doubled, tripled, or more. Add flare by cutting thin strips of orange rind and sprinkling on top right before serving.

Ingredients:
¼ cup orange juice
¼ cup soy sauce
2 cloves fresh garlic, minced
2  bone-in chicken breast, with skin

Directions:
In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours. Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate. Place chicken on grill, and cook, turning occasionally, about 25 minutes.

Prep time: 2 mins
Cook time: 25 mins
Total time: 27 mins
Yields: 2 servings

Calories: 422.4
Fat: 20.9 g
Saturated fat: 6 g
Carbohydrates: 6.7 g
Sugars: 3.2 g
Dietary fiber: 0.4 g
Protein: 49.3 g
Cholesterol: 144 mg
Sodium: 1946.4 mg
Crock Pot Chicken & Stuffing


Ingredients:
chicken breast halves, Stove Top stuffing mix, water, chicken broth

Directions:
Place chicken on bottom of Crock pot.
Pour broth over the chicken.
Mix together the stuffing, soup, and water, and place on top of the chicken.
Cook on low for 7 hours.
Serves 4 Points 7 (If you have really large chicken breasts, the points would be a little higher.
Ranch Potato Casserole


Ingredients:
sour cream, bacon, fresh parsley, cheddar cheese, cheddar cheese, butter

Directions:
Cook the potatoes until tender. I usually bake them in the oven the night before wanting to prepare this dish, but you can also boil them.  Quarter the potatoes, leaving the skin on.
In a large bowl, whisk together the sour cream, ranch dressing, bacon, parsley, and the 1 cup of cheese.  Toss quartered potatoes in dressing mixture and place into a greased 9x13-inch baking pan.  Top with the 1/2 cup of the cheese.
In a small bowl, combine the corn flakes and butter; sprinkle over the casserole. Bake at 350 degrees for 35-45 minutes.
Mini Mexi Meatball Bowls  #Ragu


Ingredients:
chorizo sausage, ground beef, Mexican chili powder, salt, black pepper, parmesan cheese, egg, olive oil, onion, cilantro, poblano chile, tortilla chips, spaghetti, diced tomatoes, onion, chipotle chile in adobo, avocado

Directions:
Preheat an oven to 350.
In a bowl mix together chorizo and ground beef.  Add chili powder, salt, black pepper, and Parmesan cheese. Then mix in the egg, olive oil, 1 chopped onion, cilantro, jalapeno and  poblano pepper.  Add in crushed tortilla chips and breadcrumbs.  Form into 24 small meatballs and place on a lightly greased baking sheet.
Bake for 30 minutes or until the meatballs have lightly browned.  Turn the meatballs once after 15 minutes.
Boil a large pot of salted water, and add the spaghetti.  Cook for 10 minutes and drain.
Meanwhile, in a saucepan over medium high heat stir together the diced tomatoes, remaining onion, chipotle chile, pasta sauce and taco seasoning. Bring to a simmer, then reduce the heat to medium low and simmer 10 minutes or until onion is soft. Add meatballs to sauce. Cook for 5 additional minutes.
Place equal amounts of spaghetti in appetizer serving bowls.  Spoon approximately two meatballs and sauce over spaghetti.  Top each bowl with avocado slices and sprinkle with Parmesan cheese and chopped cilantro.
Orange Creamsicle Cookies


Ingredients:
sugar, butter, egg, vanilla extract, all-purpose flour, baking soda, baking powder

Directions:
Preheat oven to 350°.
Beat butter until light and fluffy.
Add the sugar, egg, Tang and vanilla extract.  Beat for another minute or so.
Add remaining dry ingredients; mix well.
Roll heaping tablespoons of dough into balls.
Place 2 inches apart on a lightly greased baking sheet.
Bake for 12-14 minutes or until tops are very lightly browned.
Cool 5 minutes on sheet then transfer to wire racks to cool completely.
Caramel-Glazed Pear Cake


Ingredients:
bartlett pears, sugar, eggs, sugar, all-purpose flour, salt, baking soda, pecans, vanilla extract, brown sugar, butter, evaporated milk

Directions:
To make cake:.
Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended.
Fold in pears, chopped pecans, and vanilla extract.
Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.
Remove from pan, and drizzle Caramel Glaze over warm cake.
To make the glaze:.
Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.
Louisiana Shrimp Gumbo


Ingredients:
all-purpose flour, onion, green pepper, celery, garlic cloves, chicken broth, andouille sausages, Italian sausage, shrimp, whole tomatoes, okra, paprika, onion powder, garlic powder, dried oregano, dried thyme, file powder, cayenne pepper, sea salt, green onions

Directions:
Preheat a large, heavy-bottomed stockpot over medium heat.
Pour in the vegetable oil and, when it’s smoking hot, gradually and carefully whisk in the flour, forming a “roux.” Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it’s very hot! This browning process weakens the roux’s ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they’ve softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.
Just the Best Barbecue Sauce Ever!


Ingredients:
ketchup, brown sugar, white vinegar, honey, soy sauce, ground ginger, salt, ground mustard, garlic powder, pepper

Directions:
Mix all ingredients in medium bowl., Stir well.
Mushroom Pulao Recipe


Ingredients:
basmati rice, mushrooms, mushroom

Directions:
<U+F0A7>	Mushrooms - 200 gms, cleaned, washed and sliced.
<U+F0A7>	Amira Basmati rice - 2 cups, washed and soaked in water for 15 mins.
<U+F0A7>	Onions - 1, large, sliced.
<U+F0A7>	Ginger garlic paste - 1 tsp.
<U+F0A7>	Green chilis - 3, slit lengthwise.
<U+F0A7>	Fresh mint leaves - 1/4 cup packed.
<U+F0A7>	Fresh coriander leaves - 1/4 cup packed.
<U+F0A7>	Yogurt - 1/4 cup OR (thick coconut milk 1/4 cup].
<U+F0A7>	Water - 1 1/2 cups.
<U+F0A7>	Cloves - 3.
<U+F0A7>	Green cardamom - 2.
<U+F0A7>	Black cardamom - 1.
<U+F0A7>	Cinnamon - 1" stick.
<U+F0A7>	Shahjeera - 1/2 tsp.
<U+F0A7>	Nutmeg powder - 1/4 tsp.
<U+F0A7>	Star anise - 1.
<U+F0A7>	Mace - small piece.
<U+F0A7>	Bay leaf - 1.
<U+F0A7>	Cashew nuts - 10.
<U+F0A7>	Oil - 2 tbsps.
<U+F0A7>	Ghee - 2 tbsps.
Method.
1.	Heat ghee and oil in a pressure cooker. Add shah jeera, bay leaf, cinnamon, cloves, green cardamom, black cardamom, star anise mace, nutmeg and stir for a few seconds. Add the cashew nuts and saute till they turn golden.
2.	Add the sliced onions and slit green chilis and saute for 5 minutes Add the ginger-garlic paste and saute for 4 mins till the raw smell disappears.
3.	Add the coriander and mint leaves and saute for 2-3 minutes Add the sliced mushroom and cook for 7-8 minutes.
4.	Add the drained basmati rice and carefully mix. Saute for a min and add the yogurt OR coconut milk. Mix well.
5.	Add water, place the lid and pressure cook up to 2 whistles on medium flame. Turn off heat.
6.	Once the pressure has eased, remove the lid and lightly fluff up the rice with a fork. Remove to a serving vessel and garnish with fresh coriander leaves.
7.	Enjoy warm Rice Mushroom Pulao with Raita.
Irish Peas and Cabbage Scottish Style


Ingredients:
green cabbage, bacon, sweet onion, butter, olive oil, chicken broth

Directions:
In a deep frying pan, heat 1 TBSP olive oil over medium heat.
Meanwhile, boil a small pot of water, and blanche peas (cook for 2 minutes].
Add bacon, cook until just browned.
Add onions, and cook until they just start to change color, about 5 minutes.
Add cabbage and peas, stir well.
Add butter and chicken broth, stir and cover.
Lower heat to low-medium and let simmer for 5-10 minutes.
Cecilia's Potato Leek Soup


Ingredients:
butter, leek, potatoes, half-and-half, salt, white pepper, crouton

Directions:
Clean the leeks well. Slice in thin strips and separate white/light green parts from dark green parts.
Peel the potatoes and cut into 1 inch cubes.
In large soup pot, melt the butter.
Saute the leeks (white and light green only] in butter on low heat for approximately 5 minutes.  Be careful not to brown the butter.
Add the potatoes to the pot and add enough water to just cover the potatoes and leeks.  Bring to a boil. Turn the heat down and cook until the potatoes are tender (approx. 20 min].
Remove from the heat and carefully use a hand blender to puree until smooth.
Put the pot back on the stove and add the dark green leeks. Heat on low for approximately 5 minutes.
When the green leeks are soft, add half-and-half (the amount depends on your preferred taste and thickness of the soup].
Season with salt and white pepper to taste.
Serve with croutons.
Simple Syrup Iced Tea


Ingredients:
water, sugar, tea bags

Directions:
Heat water to boiling.
For the simple syrup, pour 1 cup of the boiled water into a glass measuring cup, stir in sugar until it dissolves.
Set aside.
Pour remaining water into a tea pot or glass measuring cup with tea bags.
Steep 5 minutes, then remove the bags.
Stir syrup into the tea.
Chill tea.
Sous Vide Salmon
Category: main-dish
By Bren

Wonderfully moist and flavorful. We like our salmon on the firmer side, but this can easily be adjusted. Just lower the cooking temperature if you prefer it yours medium.

Ingredients:
1 (8 ounce) salmon fillet
1  shallot, finely chopped
1 pinch salt and pepper
1 teaspoon olive oil

Directions:
Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C). Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the air and seal the bag or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot and set timer for 45 minutes. Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot. Heat olive oil in a nonstick or cast-iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 2 servings

Calories: 244.9
Fat: 14.6 g
Saturated fat: 2.8 g
Carbohydrates: 4.2 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 23 g
Cholesterol: 66.4 mg
Sodium: 146.9 mg
Chef John's Spicy Shrimp Cakes
Category: appetizers-and-snacks
By Chef John

I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.

Ingredients:
2 pounds raw peeled and deveined shrimp
1 tablespoon finely crushed garlic, or to taste
2 tablespoons chopped fresh cilantro leaves and stems
1 teaspoon sambal chili paste, or more to taste
1 teaspoon brown sugar
¾ teaspoon kosher salt, or as desired
½ teaspoon fish sauce
½ teaspoon ground turmeric
1 pinch cayenne pepper
1 cup panko bread crumbs, or more if needed
vegetable oil for frying

Directions:
Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours. Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches. Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Yields: 8 appetizer-size portions

Calories: 302.3
Fat: 16.8 g
Saturated fat: 2.7 g
Carbohydrates: 20.7 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 20.4 g
Cholesterol: 156.9 mg
Sodium: 579.5 mg
Curried Eggs


Ingredients:
hard-boiled eggs, curry powder, mayonnaise, milk, parsley

Directions:
Cut hard boiled eggs in halves., Eemove yolks and place in bowl., Add mayonnaise, milk curry powder and salt and pepper, mix well., Spoon mixture back into egg halves., Press down gently with a fork., Sprinkle with chopped parsley.
Pork Chops With Rhubarb Compote


Ingredients:
boneless pork loin chops, salt, pepper, olive oil, shallots, minced garlic cloves, fresh ginger, thyme leaves, red wine, maple syrup, rhubarb, unsalted butter

Directions:
Preheat oven to 350°F.
Pat pork chops dry and season with salt and pepper.  Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat: add pork chops and cook, turning once, until nicely browned, about 2 minutes per side.  Transfer to oven and roast until just cooked through, about 8 minutes.  Transfer pork chops to a plate and keep warm.
Meanwhile, heat remaining 2 teaspoons oil in a medium skillet.  Add shallots, garlic, ginger and thyme and cook over medium-high heat, stirring, until softened, about 1 minute.  Add wine and cook until reduced by half:  add balsamic vinegar, maple syrup, chicken stock and rhubarb.  Cook until rhubarb has softened 7-8 minutes.  Add butter and swirl until melted and well combined, season with salt and pepper.
Tomato-Basil Chicken


Ingredients:
olive oil, onion, garlic clove, tomatoes, turkey breast, fresh basil, dried basil leaves, salt

Directions:
Cook and drain fettuccine as directed on package. Cover to keep warm.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.
Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.
Enchilada Casserole - Nuwave Oven/Flavorwave


Ingredients:
ground beef, onion, flour tortillas, cheese

Directions:
Brown meat with onion and seasonings. Drain grease.
Layer each tortilla with beans, meat, spoonful of sauce, a couple olives and cheese.
Roll tortillas and lay seam side down on liner pan.
Pour Remaining sauce and olives on top. Bake 25-30 minutes.
Place remaining cheese on top the last 2 minutes.
Amish White Bread
Category: bread
By Peg

I got this recipe from a friend. It is very easy, and doesn't take long to make.

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
1 ½ tablespoons active dry yeast
1 ½ teaspoons salt
¼ cup vegetable oil
6 cups bread flour

Directions:
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs 30 mins
Yields: 2 - 9x5 inch loaves

Calories: 167.6
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 30.7 g
Sugars: 5.7 g
Dietary fiber: 1 g
Protein: 4.4 g
Sodium: 147 mg
Cherry Chocolate Frosty


Ingredients:
"dark sweet cherry"

Directions:
Combine all 3 ingredients in a blender & process for 30 seconds or until smooth., Pour into a glass & enjoy!
Citrus Szechuan Noodle Bowl Sauce


Ingredients:
soy sauce, brown sugar, lemon juice, hot chili sauce, molasses, ginger powder, cornstarch, water

Directions:
In a two quart saucepan, combine all ingredients except cornstarch and water; place over medium high heat and stir occasionally until mixture begins to simmer.
Blend cornstarch into water and add to sauce.
Bring to a full boil, stirring often, for at least one minute or until thickened.
Remove from heat and serve over the vegetables, noodles and protein of your choice.