xiaoxl/recipe_data huggingface dataset:
Pretty Good Scalloped Corn


Ingredients:
milk, eggs, salt, pepper, curry powder, brown sugar, whole kernel corn, mild cheddar cheese, butter

Directions:
Mix eggs, milk, cream, spices and brown sugar., Stir in corn and cheese., In a separate bowl, pour melted butter over cracker crumbs., Stir 2/3 of the cracker mixture into the corn, reserving 1/3., Pour into casserole pan sprayed with nonstick oil., Sprinkle remaining cracker crumbs on top., Bake at 350 for about an hour until top is golden and firm.
Flemish Beef Stew


Ingredients:
salt pork, bay leaf, beef chuck, thyme, onions, Dijon mustard, flour, vinegar, stout beer, parsley sprig, brown sugar

Directions:
Blanch salt pork in boiling water 5 minutes.
Drain and rinse well; pat dry.
Transfer to heavy large skillet and cook over medium flame until lightly browned.
Remove from skillet using slotted spoon and reserve for use in salads or other dished.
Increase heat to medium high.
Add beef to skillet in batches (do not crowd] and cook until well browned on all sides, turning with spatula.
Transfer meat to heavy 2 to 3 quart saucepan.
Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally.
Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
Add stout and stir, scraping up any browned bits.
Bring mixture to boil.
Pour over beef.
Blend in vinegar, sugar, parsley, bay leaf and thyme.
Cover saucepan and simmer mixture for 30 minutes.
Spread mustard over bread.
Press bread into stew.
Cover and cook until meat is tender, about 1 hour.
Remove bay leaf and discard.
Serve immediately.
Serve with boiled potatoes, green salad and beer.
The Easiest Fresh Peach Cobbler Ever!


Ingredients:
unsalted butter, flour, sugar, baking powder, salt, milk, lemon juice, cinnamon

Directions:
Preheat oven to 375* F.
Pour melted butter in a 13x9x2 baking dish.
In a medium bowl, combine flour, 1 c sugar, baking powder and salt and mix well.
Stir in milk, mixing until just combined.
Pour batter over butter in pan but do not stir.
In small saucepan, combine peaches, lemon juice, and remaining cup of sugar and bring to boil over high heat, stirring constantly.
Pour over batter mixture but do not stir.
Sprinkle with cinnamon.
Bake in preheated oven 40-45 minutes or until top is golden brown.
Turkey-Stuffed Portabella Mushrooms


Ingredients:
portabella mushrooms, olive oil, onion, garlic cloves, paprika, turkey, dried tomatoe, parmesan cheese, fresh ground black pepper, salt, gruyere

Directions:
Preheat the grill to 350°F Line two grill-proof pans with aluminum foil.
Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook until it's no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with remaining dried tomatoes. Serve immediately.
Farmhouse Holiday Cranberry Sipper


Ingredients:
water, sugar, cinnamon sticks, whole cloves, cranberry juice cocktail

Directions:
Combine all but the juices in a saucepan, bring to a boil.
Add juices, reduce heat and simmer for 5 minutes.
Ladle into mugs or a thermos to take along on a winter picnic.
Remove cinnamon sticks & cloves before serving (but leave them in the pot or thermos to continue infusing flavorishness.
HOLIDAY VARIATION:  How 'bout using apple-raspberry or apple-cherry juice?  Ooh, it's SOOO good!
Fresh Broccoli Salad


Ingredients:
fresh broccoli, bacon, raisins, sharp cheddar cheese, mayonnaise, white sugar, rice vinegar

Directions:
"Cook, cool and crumble bacon. Cut broccoli into bite-sized pieces. Cut onion into thin bite-sized slices. Combine broccoli, onion, bacon, raisins, and almonds. Sprinkle with cheese and gently mix together. In a separate bowl, stir together mayonnaise, sugar and vinegar until smooth. Pour over broccoli salad and mix well. Chill and serve."
Whole Wheat Oatmeal Strawberry Blueberry Muffins
Category: bread
By shauri

I developed this recipe to add more fiber and develop a better diet.

Ingredients:
1 cup whole wheat flour
1 cup oats
½ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
1  egg
1 teaspoon vanilla extract
2 cups diced strawberries
1 cup fresh blueberries

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners. Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl. Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full. Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.

Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yields: 12 servings

Calories: 163.9
Fat: 6.1 g
Saturated fat: 1.2 g
Carbohydrates: 25.1 g
Sugars: 11.9 g
Dietary fiber: 2.7 g
Protein: 3.7 g
Cholesterol: 15.3 mg
Sodium: 245.4 mg
Vanilla Ice Cream V
Category: desserts
By JKINFLA

No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

Ingredients:
2 quarts half-and-half cream
½ pint heavy cream
1 ½ cups white sugar
4 teaspoons vanilla extract
1 pinch salt

Directions:
Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker.  Freeze according to manufacturer's instructions.

Prep time: 10 mins
Total time: 55 mins
Yields: 1 gallon

Calories: 141.7
Fat: 9.7 g
Saturated fat: 6 g
Carbohydrates: 12.2 g
Sugars: 9.5 g
Protein: 1.9 g
Cholesterol: 32.4 mg
Sodium: 27.5 mg
Sous Vide Carrots
Category: uncategorized
By France C

These lightly sweetened and buttery carrots are cooked to perfection using a sous vide immersion cooker. While it does take longer than other methods, the carrot flavor is much more pronounced because you're cooking the carrots in their own juices. They are finished under the broiler for extra caramelized sweetness. I like to use small carrots, sold in bunches with green tops attached; trim down the greens, and lightly scrub the carrots for a rustic look.

Ingredients:
8 small carrots, cut into 1-inch pieces
2 tablespoons cold salted butter, cubed
1 tablespoon honey
½ teaspoon salt, or more to taste
¼ teaspoon chili powder
1 tablespoon minced fresh parsley leaves

Directions:
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions. Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag. Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times. Preheat oven broiler and set rack 4 inches from heat source. When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag. Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 108.7
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 14.1 g
Sugars: 9.1 g
Dietary fiber: 2.9 g
Protein: 1.1 g
Cholesterol: 15.3 mg
Sodium: 403 mg
Curried Couscous Salad with Bacon
Category: salad
By Groovygal

Finally, a couscous salad that is not bland!  This salad is a great addition to your summer meal, or as a lunch any time of year.

Ingredients:
4 slices bacon
1  onion, chopped
1 ½ cups water
1 cup uncooked couscous
¾ cup diced carrot
¾ cup diced cucumber
½  red bell pepper, diced
½ (15 ounce) can garbanzo beans, drained and rinsed
¼ cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon soy sauce
1 tablespoon white sugar
2 teaspoons curry powder
salt and pepper to taste

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside. Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside. Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool. Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine. In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

Prep time: 25 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 8 servings

Calories: 211.7
Fat: 9.1 g
Saturated fat: 1.6 g
Carbohydrates: 26.6 g
Sugars: 3.8 g
Dietary fiber: 2.8 g
Protein: 5.9 g
Cholesterol: 5 mg
Sodium: 282.9 mg
Salted Caramel Apple Cups


Ingredients:
granny smith apples, pecans, brown sugar, cinnamon, nutmeg, butter, butter, cream cheese, powdered sugar, salt

Directions:
Spray counter lightly with non-stick cooking spray.
Flatten each roll into a 5-inch circle.
Combine apples, pecans, brown sugar, spices and butter.
Place about 2 tablespoons of apple mixture in the center of each dough circle.
Carefully place a dough circle with apple mixture on it into each cup of a sprayed muffin pan.
Cover with sprayed plastic wrap and let rise 30-45 minutes.
Remove wrap and bake at 350°F 12-15 minutes or until golden brown.
Remove from pan to cool slightly and frost.
For frosting, combine cream cheese with butter.
Add powdered sugar and mix well.
Add salt to caramel sauce and stir.
Add salted caramel sauce to the cream cheese mixture and stir well.
Frost apple cups while warm.
Easy Chili


Ingredients:
ground beef, tomato sauce, stewed tomatoes, rotel, black beans, kidney beans, chili beans, chili powder, water

Directions:
Cook hamburger and drain.  Add to dutch oven., Combine all other ingredients., Add water if desired for a less chunky chili., Heat on med-low heat 30-45 minutes to allow flavors to blend.
Gluten Free  and Dairy Free Cupcakes / Muffins


Ingredients:
butter, eggs, sugar, salt, vanilla, baking powder, banana, coconut

Directions:
Just mix up the ingredients., Scoop batter in a muffin tin with liners., Bake 15 min at 400 degrees., Enjoy!
Brown Sugar Banana Bread
Category: breakfast-and-brunch
By The D Family

Brown sugar and cinnamon add depth to this moist, sweet bread.  The perfect present for friends and loved ones!

Ingredients:
4  ripe bananas, cut into chunks
1 ¼ cups light brown sugar
½ cup butter, softened
1  egg
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ cup whole milk
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Place the bananas into a large plastic zipper bag, seal the bag, and smoosh the bananas with your fingers until very well mashed. Set the bananas aside. Place the brown sugar and butter into a mixing bowl, and mix on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Cut a corner from the plastic bag, and squeeze the mashed bananas into the bowl of brown sugar mixture. With the electric mixer on medium speed, beat in the bananas, egg, cinnamon, vanilla extract, and milk until the mixture is well combined. Switch the mixer to low speed, and gradually beat in the flour, baking soda, baking powder, and kosher salt just until the batter is smooth, about 1 minute. Spread the batter into the prepared loaf pan. Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. A toothpick inserted into the center of the loaf should come out clean.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x5-inch loaf

Calories: 414.7
Fat: 12.9 g
Saturated fat: 7.7 g
Carbohydrates: 71.9 g
Sugars: 41.1 g
Dietary fiber: 2.5 g
Protein: 5.1 g
Cholesterol: 54.5 mg
Sodium: 364 mg
Turkey Burgers with Brie, Cranberries, and Fresh Rosemary
Category: meat-and-poultry
By ABS140

I made these when I was looking for something interesting to do with ground turkey. They are very moist and delicious on home-baked bread buns.

Ingredients:
1 slice white bread, torn into small pieces
1 clove garlic, minced
3 tablespoons boiling water
1 pound ground turkey
½ medium red onion, chopped
¼ cup dried cranberries, chopped
2 ounces Brie cheese, cubed
2 tablespoons tomato ketchup
2 sprigs fresh rosemary, chopped
salt and pepper to taste

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties. Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 6 burgers

Calories: 178.2
Fat: 8.5 g
Saturated fat: 3.1 g
Carbohydrates: 8.6 g
Sugars: 5 g
Dietary fiber: 0.6 g
Protein: 17.5 g
Cholesterol: 65.2 mg
Sodium: 186.9 mg
Bacon and Blue Brussels Sprouts
Category: side-dish
By Dutchgirl

My friend knows I hate Brussels sprouts.  She gave me this recipe.  These are fab!

Ingredients:
4 slices bacon
1 small red onion, thinly sliced
¼ teaspoon salt
¾ cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1 tablespoon cider vinegar
½ cup crumbled Gorgonzola cheese, or to taste

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool. Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.

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

Calories: 164.3
Fat: 11.9 g
Saturated fat: 4.9 g
Carbohydrates: 8.2 g
Sugars: 2.2 g
Dietary fiber: 3.1 g
Protein: 7.3 g
Cholesterol: 24.7 mg
Sodium: 406.1 mg
Oatmeal Cranberry Applesauce Muffins


Ingredients:
whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, unsweetened applesauce, low-fat buttermilk, brown sugar, canola oil, egg, dried cranberries, cranberry sauce

Directions:
Preheat oven to 375 degrees.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture and dried cranberries.
Stir until just moist.
Fill muffin cups 2/3 full, adding a tsp of cranberry sauce in the middle of  each cup.
Bake for 16-18 minutes.
Cacio E Pepe Popcorn


Ingredients:
butter, pecorino romano cheese, ground pepper

Directions:
In large heavy pot, combine 3 T vegetable oil and popcorn kernels.
Cover and cook over high heat shaking the pot often, until the popping stops, 3-5 minutes.
Add the butter and toss.
Dump the popcorn into a large paper bag and toss with 1 cup cheese and pepper.
Makes 8 cups.
Chorizo Breakfast Dumplings


Ingredients:
chorizo sausage, cheddar cheese, salsa, wonton wrappers

Directions:
Cook chorizo until just barely done: the sausage will continue to cook when the dumplings are steamed. Remove the sausage and place on a paper towel to soak up the grease, but save the drippings in the pan.
Cook egg whites, salsa, and cheese in a the pan coated with cooking spray until egg whites turn opaque, about one minuite. Add the chorizo to the pan and stir until everything is combined, then remove from pan and allow to cool.
Lay a few wonton wrappers out on a plate or cutting board and brush the perimeter of each with water. Put about one teaspoon of the mixture from step 2 in the middle of each wrapper. Fold over one corner to meet the opposite corner, creating a triangle shape. Fold in all the points of the triangle toward the middle to form the dumpling. Repeat until you have enough dumplings to fill a steamer without letting any dumplings touch.
If using a standard steamer, place a sheet of parchment paper over the holes in the steamer and wet with water to stick. Fill the steamer with dumplings, ensuring none touch. Steam for about 10 minutes.
While the first batch of dumplings are steaming, form the remaining dumplings.
When the first batch of dumplings are done steaming, reheat the pan with the drippings to medium heat. Cook dumplings in the pan to crisp both sides, 1-2 minutes per side.
Repeat steps 4-6 until all dumplings are steamed and pan cooked.
Serve with sour cream or eat in your car on the way to work (which I did when I first made these].
Columbia Bar & Grill's Grain & Cheeseburgers


Ingredients:
mushrooms, green onion, butter, rolled oats, cooked brown rice, cheddar cheese, mozzarella cheese, walnuts, low fat cottage cheese, eggs, parsley, mayonnaise, red onion ring, lettuce

Directions:
In a 10-12 inch nonstick frying pan over medium heat, cook mushrooms and green onions in butter, stirring often, until vegetables are limp; about 6 minutes.
Add oats and stir for 2 minutes.
Remove from heat, let cool slightly, then stir in cooked rice, mozzarella, cheddar, walnuts, cottage cheese, eggs and parsley.
Add salt and pepper to taste.
On an oiled 12 by 15 inch baking sheet, shape into 4 patties, each 1/2 inch thick.
Broil 3 inches from heat until deep golden, turning once, 6 to 7 minutes total.
Indian Chicken Curry (Urban Rajah)


Ingredients:
chicken parts, onions, tomatoes, garlic, fresh ginger, turmeric powder, plain yogurt, green chilies, cumin seed, cardamom pods, cloves, garam masala, ghee, butter, coriander leaves

Directions:
For the marinade, mix the yoghurt, salt, turmeric and the chopped chillies. Chop up or joint the chicken and coat it in the marinade and leave covered to stand at room temperature for an hour (to prevent it from splitting when cooked]. Chop the onion and tomatoes into small chunks and reserve. In a large pan over a medium melt your ghee or butter until it begins to sizzle, and pop in the coriander and cumin seeds plus the cardamom, cloves, a little salt and onions, frying until the onions brown a little.
Next, drop in the ginger and garlic and cook for approximately 5, gently stirring then add the chopped tomatoes and garam masala, stirring for another 5 minutes or so until the mix is bubbling gently and on the verge of being a little sticky. Now it’s time for the chicken to join the party, (but hold back 2 tbs of the yoghurt mix] so add the pieces and fry on high for 3/4 minutes until the meat has turned from raw to white. Turn the heat down to low, cover and cook for a further 25 minutes, adding a little water to stop it from sticking, check regularly and fold in the rest of the yoghurt after 10 minutes. Keep an eye on this dish and make sure that you regularly stir it to keep the yoghurt from splitting. Either serve straight away, (or keep for the next day, tends to taste better] garnishing with coriander.
Ravish the chicken curry with rice or chapattis.
Sweet Iced Peach Tea


Ingredients:
water, sugar

Directions:
Make the tea in a 3 or 4 quart pitcher (or iced tea pot].  Set aside.
Pour peaches and water into a blender.
Blend on high speed until well blended.
Add sugar and blend for a few more seconds.
Add more water until there is 1 quart.
Blend for a few seconds-- pulse.
Pour this mixture into the pitcher of tea and stir until well mixed.
Chill before serving.
Serve over ice or warm up for a hot drink.
Sesame Chicken Cutlets


Ingredients:
chicken cutlets, sesame seeds, ground ginger, garlic powder, olive oil

Directions:
In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat.
In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic.
Coat each cutlet with bread crumb mixture and pat meat so crumbs stick.
Refrigerate 30 minutes.
In a large, nonstick skillet, heat oil over medium heat and add chicken to pan.
Cook for approximately 5-6 minutes on each side or until
golden and crisp and longer pink in center.
Serve immediately.
Denise's Fruit Smoothie Popsicles


Ingredients:
bananas, strawberries

Directions:
Place peeled bananas and cored strawberries in a blender and pulse for a few seconds, add three cups of strawberry or plain yogurt and one container of frozen concentrate pineapple orange juice.  Blend well.
Pour mixture into popsicle molds or you can use disposable cups.  Simply place plastic wrap over each cup and push popsicle sticks 3/4 of the way through the plastic so they will remain upright.  Freeze for six hours and enjoy!
Awesome Broccoli Marinara
Category: side-dish
By Debra

This is a great quick version of an Italian traditional side dish in our family all the way from Italy.  You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!

Ingredients:
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste

Directions:
Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 121.5
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 11.4 g
Sugars: 4.5 g
Dietary fiber: 3.8 g
Protein: 4.1 g
Sodium: 197.2 mg
Sesame Dipping Sauce


Ingredients:
soy sauce, rice vinegar, scallion, sesame seeds

Directions:
"In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and agave. Top with scallions and sesame seeds."