xiaoxl/recipe_data huggingface dataset:
Peanut Butter Sandwich Cookies


Ingredients:
all-purpose flour, cake flour, baking soda, salt, unsalted butter, sugar, light brown sugar, pure vanilla extract, egg, confectioners' sugar, unsalted butter, heavy cream, roasted unsalted peanuts

Directions:
To make the cookies: Heat the oven to 350°F
Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda and salt.
In the bowl of an electric mixer, cream the butter, peanut butter and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand]. Stir in the flour mixture by hand just until it's incorporated; don't over mix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2-inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round.
Bake until the cookies are puffed and golden, 12- 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
While the cookies cool, make the filling:  In a small bowl, cream the confectioners' sugar, butter and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
To assemble:  Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.
Brown Sugar Vinaigrette


Ingredients:
light olive oil, red wine vinegar, brown sugar, Dijon mustard, garlic

Directions:
In a covered jar or cruet, combine oil, vinegar, brown sugar, mustard, garlic, and salt and pepper.
Shake well and chill.
Shake well before serving.
Ceviche


Ingredients:
fresh lime juice, onion, tomatoes, olive oil, white wine vinegar, oregano, fresh pepper, salt, lime wedges

Directions:
Clean and rinse fish.  Pat dry with clean cloth.
Remove skin and bones. Shred.
Shell and devein any seafood that would require it. Place all seafood in casserole dish.
Cover in lime juice. Refrigerate 2 hours.
Stir.  Refrigerate 2 hours.
Drain lime juice.
Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely.  Refrigerate 3 hours.
Bring to room temp before serving (about 15 minutes].
Garnish with lime wedges.
Variation: Use lemon instead of lime juice.
Tomato Rice


Ingredients:
canola oil, onion, long-grain rice, salt, ground cumin, tomatoes, fresh cilantro

Directions:
Heat oil in large saucepan.  Add onion and rice and cook over medium heat until the onion is just softened, about 5 minutes.  Stir in salt, cumin, tomato and cook 1 minute more, stirring.
Add stock, stirring to blend. Bring to a boil, then lower the heat, cover, and cook until the rice is tender and all the liquid is absorbed, 30-40 minutes.  DO NOT REMOVE THE LID DURING THIS TIME.
Fluff the rice with a fork and stir in the cilantro.  Serve immediately.
Chiles Rellenos


Ingredients:
anaheim chilies, potatoes, cream cheese, cheddar cheese, salt, black pepper, eggs, all-purpose flour, white pepper

Directions:
make a neat slit down one side of each chile,place them in a dry frying pan over medium heat,turn them frequently until skins blister.
place the chiles in a strong plastic bag and tie the top to keep the steam in,set aside for 20 min.then carefully peel off the skin and remove the seeds from the slits,keep chiles whole,dry them with paper towl then set aside.
bring a large sauce pan of water to boil,add the potatoes,let the water return to boiling point,lower the heat and simmer for 5 min or until potatoes are just tender.drain thoroughly.
mix gently the cream cheese and grated cheese in a bowl,season with salt and pepper,add the potatoes and mix well.
spoon potato filling into each chile,cover the stuffed chiles with plastic wrap and chill for 1 hour.
beat the eggs,pour into a large shallow dish,spread out flour in another dish and season it with remaining salt and pepper.
heat oil to 375F for deep frying,coat chiles first in flour then in egg,add to the hot oil,fry the chiles until golden and crispy,drain on paper towel and serve hot.
Pumpkin-Nut Cookies
Category: fruits-and-vegetables
By MOMMYALICIA

Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.

Ingredients:
½ cup shortening
1 cup white sugar
1 cup solid-pack pumpkin (such as Libby's®)
2  eggs, beaten
2 cups sifted all-purpose flour
4 teaspoons baking powder
2 ½ teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup raisins
1 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets. Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well. Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts. Drop teaspoonfuls of cookie dough onto the prepared cookie sheets. Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 84.8
Fat: 4.1 g
Saturated fat: 0.8 g
Carbohydrates: 11.5 g
Sugars: 6.2 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 7.8 mg
Sodium: 104.8 mg
Poppy Seed Cookies


Ingredients:
butter, eggs, sugar, evaporated milk, poppy seed, flour, baking powder, salt

Directions:
Sift together the sugar, flour, baking powder and salt.
Make a well in the center and pour in melted butter, eggs, milk and poppy seeds.
Mix by hand just until all ingredients are incorporated.
Refrigerate for 10-15 minutes.
Remove enough dough to roll with rolling pin and return the rest to the refrigerator.
Roll dough onto floured board until about 1/4-1/2 inch thick.
Cut cookies using round cookie cutter or dinner/juice glass.
Prick cookies with a fork several times across the top.
Bake at 350 degrees on an ungreased cookie sheet for 10 minutes or until lightly browned.
Repeat beginning with rolling the dough until all cookies are finished.
Tasty Canolli Cheeseball


Ingredients:
cream cheese, ricotta cheese, sugar, cinnamon, graham cracker

Directions:
1.  In a medium bowl, beat the cream cheese until smooth. Add the ricotta, powdered sugar and cinnamon and beat until combined. Stir in 1 cup of the chocolate chips.
2.  Dump the mixture out onto a piece of plastic wrap. Gather the plastic wrap around the top, squishing the mixture into a ball shape. Refrigerate for at least 1 hour.
3.  Place the remaining ¾ cup of chocolate chips on a plate or in a shallow dish. Open the plastic wrap and turn the cheeseball filling onto the chocolate chips. Use your hands to roll the ball to coat in the chocolate chips.
4.  Serve with your choice of cookies or fruit.
Jalapeno Pesto
Category: side-dish
By curiouschef

A delicious, spicy take on your original Italian pesto.

Ingredients:
¼ cup walnuts
2 cloves garlic
2 cups packed fresh basil leaves
¾ cup shredded Parmagiano-Reggiano cheese
1  jalapeno pepper, stem removed
⅔ cup olive oil
salt and ground black pepper to taste

Directions:
Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 14 servings

Calories: 125.7
Fat: 13 g
Saturated fat: 2.3 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 2.2 g
Cholesterol: 3.8 mg
Sodium: 66.1 mg
Baked Stuffed Peppers
Category: main-dish
By ptownruth

Stuffed peppers recipe that I've come up with.

Ingredients:
4  green bell peppers, tops and seeds removed (reserve tops)
1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can diced tomatoes with juice
½ cup long grain white rice
½ cup water
1 teaspoon Worcestershire sauce
1 pinch salt
1 pinch ground black pepper
1 cup shredded Cheddar cheese

Directions:
Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside. Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside. Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish. Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 453.7
Fat: 23 g
Saturated fat: 11.3 g
Carbohydrates: 30 g
Sugars: 6.5 g
Dietary fiber: 3.6 g
Protein: 29.8 g
Cholesterol: 98.5 mg
Sodium: 459.3 mg
Healthy Peanut Butter Pumpkin Soup


Ingredients:
pumpkin puree, peanut butter, water, sugar, low-sodium chicken bouillon cubes

Directions:
Combine the sugar, water, and cubes in a pot over med heat and mix together until sugar and cubes have dissolved.
Add the pumpkin and bring to a light simmer.
Reduce heat to low, and add peanut butter, stir until peanut butter dissolves and it begins to simmer,.
Summer Abundance Fruit Salad


Ingredients:
nectarines, plums, plums, blueberries, raspberries, seedless grapes, fresh mint leaves, sugar, heavy cream, vanilla

Directions:
Dice peach and plums into 1/2-inch size (approx. 1 cm].
Slice grapes in half lengthwise.
Finely mince the mint leaves.
Mix all  the fruit and the mint leaves in a bowl with 3 Tbsp of sugar.  Cover and set aside in refrigerator for at least an hour.
Just prior to serving, mix remaining 1 tbsp sugar and vanilla with the heavy cream, and whip until it holds soft peaks.
Mix the fruit thoroughly one more time, some of the raspberries will have macerated to juice, and that is deliciously fine!
Serve fruit in bowls or glasses (or paper cups if you want to].
Top each serving with a dollop of whipped cream.
Fajita Seasoning
Category: world-cuisine
By Traci Meeds

This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too!  Make up a larger batch and store in an airtight container for future use.

Ingredients:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon ground cumin

Directions:
Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 tablespoons

Calories: 20.9
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 4.6 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 0.4 g
Sodium: 595.8 mg
Quick and Easy Peas & Water Chestnuts


Ingredients:
water, onion, butter, margarine, water chestnuts, chicken bouillon granule, black pepper

Directions:
In a 2 quart dish, combine peas and water; cover and microwave on HIGH for 7 minutes.
Stir in remaining ingredients.
Cover and microwave again on HIGH for 3 minutes or until heated through.
Add salt to taste, if necessary.
Classic Meatloaf
Category: main-dish
By Chef John

The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.

Ingredients:
1  carrot, coarsely chopped
1 rib celery, coarsely chopped
½  onion, coarsely chopped
½  red bell pepper, coarsely chopped
4  white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ pounds ground chuck
1 tablespoon Worcestershire sauce
1  egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste

Directions:
Preheat the oven to 325 degrees F. Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute. Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across. Bake in the preheated oven just until the meatloaf is hot, about 15 minutes. Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved. Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon. Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 meatloaf

Calories: 284.1
Fat: 14.9 g
Saturated fat: 5.6 g
Carbohydrates: 14.8 g
Sugars: 5.3 g
Dietary fiber: 1.2 g
Protein: 21.6 g
Cholesterol: 85.3 mg
Sodium: 755.4 mg
Banana Pancakes


Ingredients:
banana, eggs, sugar, milk, flour, baking powder, baking soda, salt, cream of tartar, cinnamon, chocolate chips

Directions:
Mash banana, then beat in rest of ingredients. Make small pancakes, cook on medium heat, flipping pancakes when the first side begins to bubble.
For plain pancakes, eliminate banana, cinnamon & chocolate and cook as above.
Mole Sauce (Peanut Butter Base)


Ingredients:
chicken broth, tomatoes and green chilies, tortillas, creamy peanut butter, ground cloves, ground black pepper, cinnamon, chili powder, garlic clove, oven-roasted deli chicken

Directions:
In blender place broth, tomatoes with green chilies, tortillas, and peanut butter.
Cover and blend till smooth. May need to do in two batches.
Turn into pot and bring to boiling. Reduce heat and simmer uncovered 15 to 20 minutes or till thickened, stirring offten.
Spoon over chicken.
Bake covered in 350*F oven for 30 or till heated through.
Beefy Turkey Burgers


Ingredients:
ground turkey, beef bouillon cubes, Worcestershire sauce, garlic powder, lemon juice, pepper

Directions:
Combine all ingredients in a bowl (Use your fingers, it works the best!]. Add more bouillon if you like a stronger beef flavor. Let it sit for about 15 minutes to soak all the flavor.
Take wax paper, parchment paper or foil and cut 12 square shaped pieces.
Lay the wax paper down on the counter, and make a patty from the meat and place on top, layer another sheet and patty up to 2 patties. I made 12 patties, but you can make bigger ones than I did.
Place remaining patties and wax paper in a gallon sized freezer bag. Freeze nicely for up to a month. Pull them out as needed. Great grilled or even just placed in the broiler.
Cooking time is about 10-15 minutes.
Beef Stroganoff


Ingredients:
butter, paprika, onion, water, sour cream

Directions:
"Cube round steak. Put steak in crock pot with remaining ingredients. Salt and pepper to taste. Cook on high 1 hour and low 4 to 6 hours. Serve with noodles, rice or mashed potatoes."
Blueberry Bread with Buttermilk
Category: bread
By Mr.Bob

This is a great blueberry bread made with buttermilk. Makes one loaf.

Ingredients:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries, or more to taste
¼ cup white sugar
2 ½ tablespoons all-purpose flour
2 tablespoons unsalted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan. Combine flour and baking powder in a medium bowl and set aside. Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan. Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 1 loaf

Calories: 314.3
Fat: 12.9 g
Saturated fat: 7.7 g
Carbohydrates: 46.2 g
Sugars: 27.2 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 68.2 mg
Sodium: 102.2 mg
Italian Butter
Category: appetizers-and-snacks
By Ginger

If you are looking for a Italian bread dip, try this. It makes a spectacular bread dip, suitable for any occasion. Double or triple the recipe to make enough for a crowd. Serve with warm French bread.

Ingredients:
1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
¼ cup extra virgin olive oil

Directions:
Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt. Sprinkle 2 teaspoons of herb mixture onto a small plate.  Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 0.5 cup

Calories: 154.3
Fat: 14.6 g
Saturated fat: 2.1 g
Carbohydrates: 6.1 g
Sugars: 0.8 g
Dietary fiber: 2.4 g
Protein: 1.2 g
Sodium: 585.9 mg
Wine Ice


Ingredients:
water, sugar, lemon rind, lemon juice, rose wine

Directions:
Combine water and sugar in small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Let cool.
COmbine sugar syrup and remaining ingredients, pour into freezer trays, and freeze until almost firm. Spoon mixture into large bowl, and beat with an electric mixer until slushy. Return to freezer trays;freeze until firm.
Snow-Capped Cinnamon Hot Cocoa


Ingredients:
milk, ground cinnamon, cinnamon sticks

Directions:
COMBINE milk and syrup in 1-quart microwave-safe bowl.
Microwave on HIGH (100%] power for 5 minutes or until hot.
Stir in ground cinnamon.
Pour into 4 large mugs; garnish with whipped cream, morsels and cinnamon sticks.
Ramen Oven Omelet


Ingredients:
celery, canola oil, fresh mushrooms, green onions, eggs, sugar, salt, reduced sodium soy sauce

Directions:
Save seasoning packets from ramen packages for another recipe.
Cook noodles as directed on package.
Drain and rinse noodles in cold water and set aside.
In a large oven proof skillet, cook celery in canola oil for 1 minute.  Stir in mushrooms, 2 tablespoons green onions, and ginger.
Continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
Stir into noodles.
Whisk the eggs and egg whites, sesame oil, sugar, and salt.
Stir into noodle mixture and spread into even layer in skillet.
Cook on medium for 2 minutes.
Preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
Cut into wedges.
Garnish with remaining green onions.
Drizzle with soy sauce.
No Bake Ricotta Pie


Ingredients:
graham cracker pie crust, ricotta cheese, confectioners' sugar, heavy cream

Directions:
COMBINE ricotta, confectioner’s sugar, and almond extract in a bowl and set aside.
COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
FOLD together cheese mix and chopped almond & chocolate and chill.
WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
SPOON into crust and let sit overnight before serving.
Serve with chocolate sauce, if desired.
Chicken Parmigiana


Ingredients:
parmesan cheese, chicken breasts, egg, tomato sauce, olive oil, mozzarella cheese

Directions:
Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with salt and pepper. Dip chicken into the egg then dredge into breadcrumbs, turning to coat.
Spread tomato sauce onto the bottom of a 10x15" baking dish. Heat 2 tbsp oil in a large, nonstick skillet over medium heat. Place 4 chicken breasts in skillet and cook until golden brown, about 1-2 minutes per side. Transfer to baking dish.
Top each cutlet with a slice of mozzarella and broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, about 5-8 minutes. Serve immediately.
Albanian Date Cookies


Ingredients:
vanilla extract, baking powder, baking soda, sugar, flour, ground walnuts, sugar, water, lemon juice

Directions:
Put the orange juice, oil and vanilla extract into a large bowl. In a separate bowl, mix the dry ingredients, then add to the orange juice mixture until a soft dough forms.
Break off pieces of the dough and roll into 1 1/2 inch balls. Place on an ungreased cookie sheet, and press one date into the center of each cookie.
Bake at 350 degrees for 20 to 25 minutes. Remove from the oven and let cool.
After the cookies have cooled, spread the crushed walnuts out on a plate. Mix together the water, sugar and lemon juice in a small saucepan and bring just to a boil over the stove.
Dip each cookie into the syrup, then press the bottom of the cookie into the walnuts. Repeat until all the cookies are done.
Barbecued Hot Dogs OAMC


Ingredients:
ketchup, water, onion, brown sugar, vinegar, Worcestershire sauce

Directions:
Wash and dry hot dogs.  Cut in half lengthwise.
Brown hot dogs both sides in skillet with oil.
Mix remaining ingredients in a bowl and pour over hot dogs in skillet.
Simmer for ½ to 1 hour.  Add more water if necessary.
If you want to freeze this, I find it's best to do it before the simmering step, right after you've added everything together.  Just thaw and simmer!
Crockpot Lemon Chicken


Ingredients:
chicken breast, butter, lemon juice, cooked rice

Directions:
Place chicken, Italian dressing mix, butter, lemon juice and chicken stock in crockpot.
Cover and cook on low 6-8 hours.
When finished cooking, shred chicken with two forks.
Serve chicken over hot cooked rice (or noodles] and top with chicken juices from crockpot.
Lao Stir Fried Clams


Ingredients:
clams, garlic cloves, chilies, fish sauce, sugar, oyster sauce, basil leaves, water

Directions:
soak clams for two hours.
pound garlic and chillies with mortar and pestle.
heat oil in wok until hot, and add garlic and chillies and stir fry for a few min until golden brown.
add clams and stir fry for 3 minute.
add fish sauce, sugar, oyster sauce, water and stir fry for another 5 minute.
add basil leaves and serves.