xiaoxl/recipe_data huggingface dataset:
Coconut and Marzipan Macaroons
Category: desserts
By nch

These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.

Ingredients:
5 large egg whites
18 ounces marzipan
2 cups confectioners' sugar, sifted, divided
2 cups dried unsweetened coconut
½ teaspoon lemon zest
2 tablespoons rum
½ cup white sugar
2 (3.5 ounce) packages dark chocolate, finely chopped

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form. Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites. Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar. Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour. Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted. Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 65 macaroons

Calories: 90.5
Fat: 4.3 g
Saturated fat: 1.8 g
Carbohydrates: 12.6 g
Sugars: 11.3 g
Dietary fiber: 1 g
Protein: 1.2 g
Cholesterol: 0.2 mg
Sodium: 6.4 mg
Scrambled Eggs in a Mug
Category: breakfast-and-brunch
By Delicious!

These delicious scrambled eggs are quick and easy to make, and for all the family.

Ingredients:
1  egg
1 tablespoon milk
1 pinch ground black pepper  (Optional)

Directions:
Crack egg into a microwave-safe mug; beat until even in color. Pour in milk and beat until light yellow in color. Heat in microwave until cooked through and fluffy, about 90 seconds. Sprinkle pepper over egg.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 serving

Calories: 81.7
Fat: 5.3 g
Saturated fat: 1.8 g
Carbohydrates: 1.7 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 6.9 g
Cholesterol: 187.2 mg
Sodium: 76.7 mg
100% Whole Wheat Bread (Bread Machine)


Ingredients:
water, milk, canola oil, light molasses, whole wheat flour, gluten, salt

Directions:
Add all the ingredients in the pan according to the order in the manufacturer's directions.
Set crust on medium and program for the Whole Wheat cycle; press Start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Mojito De Mentha


Ingredients:
of fresh mint, limes, juice of, water, light rum

Directions:
Tear mint leaves in half and put in cocktail shaker.
Using a pestle or the end of a wooden spoon, mash the leaves until bruised and crushed.
Add all the remaining ingredients except soda.
Cover the shaker and shake briskly.
Pour into a tall glass and top off with Sprite or 7-up.
Stir once, garnish with a mint sprig and serve.
Easy Creamy Artichoke Dip
Category: appetizers-and-snacks
By Laura Kelso

Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.

Ingredients:
1 (14 ounce) can artichoke hearts in water, drained
½ cup grated Parmesan cheese
⅓ cup mayonnaise
⅓ cup sour cream
1 clove garlic, or more to taste, minced
1 squeeze fresh lemon juice
1 pinch salt and ground black pepper

Directions:
Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 124.7
Fat: 10.7 g
Saturated fat: 3.2 g
Carbohydrates: 4.3 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Cholesterol: 12.1 mg
Sodium: 335.2 mg
Braised Beef With Sun-Dried Tomatoes


Ingredients:
olive oil, beef stew meat, onion, garlic clove, flour, water, red wine, beef broth, sun-dried tomato, brown sugar, Worcestershire sauce, rosemary, bay leaf, salt, black pepper

Directions:
Brown beef in olive oil.
Add onion and cook 7 minutes.
Add garlic and cook 1 minute.
Add flour, cook 2 minutes.
Add remaining ingredients and reduce heat to medium low. Simmer 1 hour and remove tomatoes. Set aside.
Simmer uncovered for 30 minutes.
Olive Cheese Melts
Category: appetizers-and-snacks
By Kim McLarty

A scrumptious olive and cheese mixture melted on English muffins.

Ingredients:
1 cup black olives, chopped
⅓ cup green onions, chopped
1 ½ cups shredded Cheddar cheese
½ teaspoon curry powder
½ cup mayonnaise
½ teaspoon salt
8  English muffins, split in half

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well. Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet. Bake at 400 degrees F (200 degrees C) for 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 16 4-piece servings

Calories: 167.9
Fat: 10.4 g
Saturated fat: 3.4 g
Carbohydrates: 13.7 g
Sugars: 1.2 g
Dietary fiber: 1.4 g
Protein: 5.3 g
Cholesterol: 13.7 mg
Sodium: 376.6 mg
Caramelized  Parmesan  Onions


Ingredients:
olive oil, butter, margarine, sweet onions, sea salt, sugar, parmesan cheese

Directions:
Place oil and butter in a medium skillet on medium high heat to melt butter.
Mix onion slices with salt and sugar.
Add to oil/butter mixture.
Turn heat down to medium.
Cook, stirring occasionally until onions are caramelized to a light golden brown, about 15-20 minutes.
Adjust seasoning. If using breadcrumbs, combine the bread crumbs and Parmesan cheese and  toss with the onions.
Keep warm.
If not using breadcrumbs, toss the Parmesan cheese with the onions.
Keep warm.
Variations:
If you wish, you may add a dash of balsamic vinegar or soy sauce.
Classic Spicy Meatloaf
Category: meat-and-poultry
By Angela Smith

This is my family's favorite meatloaf recipe. Onion may be substituted for green onions (scallions).

Ingredients:
2 tablespoons unsalted butter
1 cup finely chopped onion
½ cup finely chopped green onions
1  carrot, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
⅔ cup ketchup, divided
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ pounds ground beef
¾ pound spicy ground pork sausage
1 cup bread crumbs
⅓ cup minced fresh parsley
2 large eggs, slightly beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute. Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 531.9
Fat: 32.9 g
Saturated fat: 13.1 g
Carbohydrates: 26.2 g
Sugars: 9.5 g
Dietary fiber: 2.3 g
Protein: 32.5 g
Cholesterol: 172.9 mg
Sodium: 1691.1 mg
Jungle Juice For A Group


Ingredients:
bananas, oranges, juice of, sugar, water

Directions:
Mix together and freeze.
Fill large glass 1/3 full (or more] with frozen mixture and add 7-Up, Sprite, Gingerale, etc.
Banana-Walnut Breakfast Muesli


Ingredients:
muesli, pears, plain yogurt, maple syrup, bananas, walnuts

Directions:
Combine muesli mix, grated pears, chia seeds, yoghurt, and maple syrup in a bowl. Chill for at least 4 hours.
Transfer into serving bowls and top with bananas and walnuts.
Austin's Hyde Park Bar & Grill Mac and Cheese


Ingredients:
heavy cream, cheese, cheese, cheese, kosher salt, macaroni, cheddar cheese

Directions:
Heat cream and milk in a double boiler.
Add remaining ingredients, except macaroni.
Heat until cheese is fully melted.
Salt to taste.
Fold mixture into macaroni and chill in shallow dishes (or a baking dish]. Mixture might seem thin, but it will thicken as it cools.
Serving instructions: Preheat oven to 350 degrees. Heat desired amount of mac and cheese in microwave. Top with shredded Cheddar cheese.Heat in ove until cheese on top is melted.
Crusted Tilapia


Ingredients:
lemon juice, sharp cheddar cheese, scallion, butter, fresh parsley, garlic

Directions:
Place tilapia fillets on paper-lined baking tray. Sprinkle with lemon juice. Season with salt and pepper.
Mix all other ingredients together.
Spread mixture evenly over fish.
Bake in 350 degree oven for 25 minutes.
Chicken, Spinach, and Potato Soup
Category: soups-stews-and-chili
By Catherine Ann

This delicious, fresh soup combines all of the great features of a full dinner into one bowl.

Ingredients:
1 pound skinless, boneless chicken thighs
2 cups chicken stock
4 cups water
3 tablespoons olive oil
1 large onion, thinly sliced
6 cloves garlic, chopped
2 large potatoes, cubed
1 (16 ounce) can garbanzo beans, drained
1 (10 ounce) bag fresh spinach
½ cup diced roasted red peppers  (Optional)
salt and pepper to taste
¼ cup grated Parmesan cheese

Directions:
Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in  until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth. While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes. Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 2 quarts

Calories: 296.9
Fat: 10.8 g
Saturated fat: 2.5 g
Carbohydrates: 33.8 g
Sugars: 2.2 g
Dietary fiber: 5.8 g
Protein: 17.1 g
Cholesterol: 37.2 mg
Sodium: 504.3 mg
Dk's Swedish Glögg


Ingredients:
aquavit, Burgundy wine, sugar, whole cardamom pods, whole cloves, oranges, figs, cinnamon stick, raisins

Directions:
Stir together Aquavit and Wine with sugar into a large pot.  Wrap remaining ingredients in cheesecloth, place in pot with low heat for a couple of hours (or crockpot all day].  Serve hot and discard cheesecloth wrapped ingredients.
Variation 1:  For a milder version and more servings, you can double the wine.
Variation 2:  Vodka can be used in the place of Aquavit (Aqvavit] but it will not be as flavorful.
Ondhwa or Handvoh - Spicy Lentil Cake


Ingredients:
flour, semolina, wheat flour, potatoes, onion, carrot, fresh green chile, fresh garlic cloves, ginger, mustard seeds, salt, turmeric, cloves, cinnamon stick, sesame seeds, bicarbonate of soda

Directions:
Method:.
Overnight Preparation:.
Mix the Ondhwa flour , plus the semolina and strong flour with  yoghurt to form a firm mixture. Cover it and keep it overnight in a warm place.  This enables the ondhwa flour to ferment.
On the next day:.
Grate the  potatoes, onions and carrots.  Add them  to the Ondhwa mixture. ( You can also add a grated marrow or zuchini also if you wish - any vegetables that can cook well and provide moisture to the mixture can be added].   Blend the ginger, garlic and green chillies in a mixer or blender and add to the mixture . Add the salt and turmeric. Mix it all together in a fairly large saucepan or basin.
Heat 4 tablespoons of oil in a saucepan.  Add the mustard seeds, cloves and cinnamon to the oil. Add a tablespoon of sesame seeds to the oil.  Once the mustard seeds stop popping, pour the hot oil over the ondhwa mixture and stir well.
Mix the sodabicarbonate with a half cup of warm water and add this to the mixture.  The mixture will start to rise (Hence the need for using a large saucepan or basin].
Transfer the mixture into a very well greased  baking dish. Sprinkle the remaining sesame seeds on top of the mixture and bake at 170 degrees for 30 minutes and 150 degrees for 10 minutes.   Check that it's cooked by putting a knife in the middle of the ondhwa.  If the knife comes out dry - the ondhwa is cooked.  If not - give it an extra 5-10 minutes. The top of the Ondhwa should look fairly dark when it is cooked.Ondhwo will be crispy on the outside but lovely and firm on the inside.
This can be served with yoghurt and coconut chutney or with coriander and chilly chutney.
Chocolate Cakes with Liquid Centers
Category: desserts
By Russ Smith

Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes.

Ingredients:
½ cup butter
4 (1 ounce) squares bittersweet chocolate
2  eggs
2  egg yolks
¼ cup white sugar
2 teaspoons all-purpose flour

Directions:
Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. Beat the eggs, egg yolks and sugar together until light colored and thick. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Yields: 4 servings

Calories: 475.1
Fat: 37.1 g
Saturated fat: 21.9 g
Carbohydrates: 30 g
Sugars: 25.4 g
Dietary fiber: 2.2 g
Protein: 6.7 g
Cholesterol: 257.6 mg
Sodium: 203.9 mg
Kat's Cauliflower Leek Soup
Category: soups-stews-and-chili
By KatherineC

Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then combined with low-fat coconut milk and spices in this basic cream of cauliflower soup.

Ingredients:
2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
3  leeks, cut into 1-inch pieces
4 cloves garlic, chopped
1 head white cauliflower, chopped
2  carrots, peeled and chopped
1 large potato, peeled and cut into cubes
1 (32 ounce) carton low-sodium vegetable broth
1 (15 ounce) can light coconut milk
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup chopped fresh parsley, or as desired  (Optional)

Directions:
Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes. Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes. Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 274.2
Fat: 15.9 g
Saturated fat: 8.7 g
Carbohydrates: 30 g
Sugars: 6.4 g
Dietary fiber: 5.4 g
Protein: 4.9 g
Sodium: 205.4 mg
Mashed Potato Virgin!


Ingredients:
potatoes, butter, milk

Directions:
Peel and quarter potatoes.
Cook covered with enough salted water (sometimes I use chicken broth] to just cover potatoes for 20-25 or until soft.
Drain.
Beat on low with electric mixer.
Add butter, salt & pepper to taste.
Beat in enough milk until light & fluffy.
Serve with favorite gravy or topping.
Lime Chicken Nachos


Ingredients:
boneless skinless chicken breasts, lime juice, pepper, chili powder, olive oil, frozen corn kernels, red onion, cumin, tortilla chips

Directions:
Cut chicken into small strips.
Combine lime jice, pepper, chili powder and olive oil and use it to coat chicken. Marinate chicken for at least half an hour.
While chicken is marinating, cut up onion and cook corn. Toss these with an additional 1 tablespoon of lime juice.
Grill or pan-fry marinated chicken pieces. When finished, add them to the salsa mixture.
Serve over tortilla chips. Add cheese if desired.
Gaye's Microwave Fudge
Category: desserts
By WHATCITY

A quick and easy chocolate or sugar fix.  Chopped nuts can be added with the vanilla, if desired.

Ingredients:
4 cups confectioners' sugar
½ cup unsweetened cocoa powder
¼ cup milk
½ cup butter
2 teaspoons vanilla extract

Directions:
Grease a 9x9 inch dish. In a microwave safe bowl, stir together confectioners' sugar and cocoa.  Pour milk over mixture and place butter in bowl.  Do not mix.  Microwave until butter is melted, 2 minutes.  Stir in vanilla and stir vigorously until smooth.  Pour into prepared dish. Chill in freezer 10 minutes before cutting into squares.

Prep time: 3 mins
Cook time: 2 mins
Total time: 15 mins
Yields: 1 - 9x9 inch dish

Calories: 243.2
Fat: 8.3 g
Saturated fat: 5.2 g
Carbohydrates: 43.9 g
Sugars: 41.3 g
Dietary fiber: 1.2 g
Protein: 1 g
Cholesterol: 20.7 mg
Sodium: 57.8 mg
Ritz Cracker Candy


Ingredients:
butter, light brown sugar, chocolate chips, pecans, white chocolate

Directions:
Place crackers on a lightly greased aluminum foil-lined jellyroll pan.
Bring butter and brown sugar to a boil in a saucepan, stirring constantly.
Cook 3 minutes, stirring often.
Pour over crackers.
Bake at 350 degrees for 5 minutes.  Turn off oven.
Sprinkle crackers with chocolate morsels and let stand in oven for 3 minutes or until chocolate melts.  Spread evenly over crackers.
Top with pecans and white chocolate.
Cool completely and break candy into pieces.
Store in refrigerator.
Healthier Baked Oatmeal


Ingredients:
applesauce, Splenda sugar substitute, oatmeal, eggs, baking powder, salt, cinnamon, milk

Directions:
Preheat oven to 375., Combine all ingredients and pour in 9x13 dish., Bake 30-45 minutes.
Low Sodium Organic Salsa That Will Rock Your World!


Ingredients:
tomatoes, onion, bell pepper, garlic, cilantro, lime, juice of, red pepper flakes

Directions:
Chop all ingredients. Be sure to remove seeds from jalapeños unless you like FIRE!
Mix all ingredients and let sit for 30-45 minutes to let the flavors meld. Serve with either no salt added tortillas or yellow corn sea salt tortillas which have around 90 mg of sodium in 15 chips.
BBQ Pork Pizza
Category: main-dish
By Rachel Staloch

A very easy way to make a delicious BBQ pork pizza in minutes!

Ingredients:
1 (13.8 ounce) package refrigerated pizza dough
1 (18 ounce) container barbequed pulled pork
¼  red onion, thinly sliced
½ cup dill pickle slices
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan. Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top. Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Yields: 4 servings

Calories: 671.4
Fat: 24.9 g
Saturated fat: 10.7 g
Carbohydrates: 65.9 g
Sugars: 19 g
Dietary fiber: 2.5 g
Protein: 44 g
Cholesterol: 104.1 mg
Sodium: 1883.7 mg
Hearty Country Hot Cakes
Category: breakfast-and-brunch
By chelseylee

A thick hearty pancake that melts in your mouth.

Ingredients:
1 ½ cups buttermilk
1 ¼ cups all-purpose flour
⅓ cup white sugar
⅓ cup dry farina cereal (such as Cream of Wheat®)
¼ cup vegetable oil
1  egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Directions:
Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined. Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Yields: 12 pancakes

Calories: 293
Fat: 10.8 g
Saturated fat: 2.1 g
Carbohydrates: 41.9 g
Sugars: 14.3 g
Dietary fiber: 0.9 g
Protein: 6.8 g
Cholesterol: 33.5 mg
Sodium: 540.3 mg
Coconut Custard


Ingredients:
coconut milk, eggs, sugar

Directions:
Beat coconut milk, eggs and sugar together until sugar dissolves and mixture is well blended.
Sieve through cheesecloth so mixture is fine and smooth.
Pour into serving bowl (individual bowls if preferred].
Place serving bowl inside steamer.
Steam until firm - time varies depending serving size.
Vibrant Broccoli Stir-Fry


Ingredients:
broccoli, soy sauce, cornstarch, sugar, scallion, garlic cloves, ginger, crushed red pepper flakes

Directions:
Prepare the Broccoli. Trim the florets of the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks. Slice 1/4 inch thick diagonally. Set aside.
Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
Heat a large wok over high heat.
Add 2 tablespoons of the Freedom refined sunflower oil, and swirl to coat the wok.
When the oil begins to smoke, add the broccoli florets and stems and cook, stirring constantly, until edges are browned 9may take about 2 minutes].
Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, 9about 2 minutes ].
Push the broccoli to the edges of the pan, forming a well in the center. Add the remaining 1 teaspoon vegetable oil, the scallions, garlic, ginger and pepper flakes, and stir until aromatic for 30 to 45 seconds.
Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated for about 30 seconds.
Remove from the heat, add the oil and stir to coat.
Turkey Pot-Au-Feu


Ingredients:
olive oil, mushroom, carrot, leek, garlic clove, dry white wine, turnip, fresh thyme, salt, black pepper, fresh thyme sprig

Directions:
Heat 1 1/2 teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; sauté 5 minutes or until golden. Remove mushrooms from pan.
Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic]; sauté 5 minutes. Add wine, and cook until reduced to 1/4 cup (about 1 minute]. Add mushrooms, broth, turkey, chopped thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs, if desired.