xiaoxl/recipe_data huggingface dataset:
Choco-Yummy Raisins


Ingredients:
shortening, raisins

Directions:
1. Line a baking sheet with parchment paper and set aside., 2. Combine chocolate chips, shortening in a microwavable boil. Heat for 30, seconds, then stir. Continue until all chocolate is melted and smooth., 3. Add raisins and mix until coated., 4. Using a slotted spoon, remove the coated raisins. Placed drained raisins on., parchment and let cool to harden. Once cooled, break apart pieces if needed., Enjoy and share with your loved ones!
Calzone With Ham, Salami, Cheese


Ingredients:
ham, butter

Directions:
Punch down dough and begin kneading.  Knead on a floured surface until all bubbles disappear.  Roll out to 1/8 of an inch.
Butter the rolled out bread dough.
Place torn pieces of ham and salami being careful to not overlap.  Place cheese on top of ham and salami and on bread.  Leave an inch on all sides free of fillings.
Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.
Pizza Cupcakes from Scratch
Category: uncategorized
By Rebekah Rose Hills

Family friendly pizza cupcakes! They are biscuit-like in texture, and you can mix and match the filling ingredients. Serve warm with some pizza sauce to dip in!

Ingredients:
cooking spray
1 ½ cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 teaspoons baking powder
½ cup milk
2 tablespoons milk
⅓ cup vegetable oil
1 large egg
1 cup shredded mozzarella cheese
1 ½ ounces diced pepperoni
½ cup pizza sauce, for dipping

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray 9 wells in a cupcake tin with nonstick cooking spray, or line with paper liners (spray the liners with nonstick cooking spray). Combine flour, sugar, salt, garlic powder, Italian seasoning, and baking powder in a bowl. Whisk to combine and make a well in the center. Add milk, oil, and egg to the well and whisk them gently together to blend before using a fork or spatula to incorporate the wet ingredients into the dry. Stir mozzarella cheese and pepperoni into the sticky batter. Divide batter amongst the prepared muffin cups. Bake in the preheated oven until cupcakes are lightly browned and baked through, 13 to 15 minutes. Cool in the pan for 1 to 2 minutes, then move to a cooling rack. Serve warm with pizza sauce for dipping if desired.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 9 cupcakes

Calories: 233.1
Fat: 13.3 g
Saturated fat: 3.4 g
Carbohydrates: 20.4 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 7.8 g
Cholesterol: 35 mg
Sodium: 609.5 mg
Demi-Glace
Category: side-dish
By Chef John

This is my technique for veal demi-glace, and there's not much to it. I'm going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don't do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.

Ingredients:
10 pounds veal bones (joint and marrow bones)
1 tablespoon vegetable oil
3  onions, cut into eighths
4  carrots, cut into 2-inch pieces
4 ribs celery, cut into 2-inch pieces
1 (6 ounce) can tomato paste
10 quarts cold water
2 cups cold water

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan. Roast bones in the preheated oven until well-browned, about 75 minutes. While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat. Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes. Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot. Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones. Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours. Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot. Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour. Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight. Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.

Prep time: 30 mins
Cook time: 19 hrs 45 mins
Total time: 1 day
Yields: 3 quarts

Calories: 19.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 3.6 g
Sugars: 1.9 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 57.6 mg
Spicy Tartar Sauce
Category: side-dish
By lmartini

This tartar sauce is always a hit! The use of cayenne pepper, boiled egg, and onion really adds to this sauce!

Ingredients:
2 cups reduced-fat mayonnaise
1  hard-cooked egg, peeled and chopped
¼  onion, minced
2 tablespoons dill pickle relish
2 teaspoons cayenne pepper
1 teaspoon seasoned salt

Directions:
Stir together the mayonnaise, egg, onion, relish, cayenne pepper, and seasoned salt in a bowl. Cover and chill until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 1/4 cups

Calories: 5.7
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 10.3 mg
Sodium: 69.6 mg
Stuffed Flank Steak London Broil


Ingredients:
beef flank steak, butter, margarine, onion, mushroom, water, pepper

Directions:
Melt the butter in a skillet and saute the onions& mushrooms until the onions are translucent and the mushrooms golden.
Stir the water into the stuffing mix and add the onions& mushrooms with the butter from the pan.
After pounding the flank steak have the narrow edge in towards you and place the stuffing mix on top have it all the way out to the edges.
Roll up the flank steak (Jelly Roll style] and secure with toothpick every 1 1/2".
Slice the roll into apprx 4 pieces,apprx 1 1/2" thick there may be one or two extra pieces depending on the size of the flank steak and how thin you pounded it.
Heat a lightly oiled skillet and brown the cut flank steak rolls on both sides, allow apprx 4 minutes per side.
Meanwhile mix the soup, hotsauce and sweet pepper.
When you have browned both sides pour the sauce around the steaks, don't drown them, leave the tops showing.
Simmer for 10 minutes& serve.
Steak Teriyaki


Ingredients:
salt, cremini mushrooms, shallot, sake, mirin, dark soy sauce, scallion

Directions:
Salt the steaks lightly on both sides to season and extract juices.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Sauté the mushrooms and shallot for about 4 to 5 minutes, until the mushrooms and well-cooked. Set aside.
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Carefully place the steaks in the pan and brown on one side uncovered, about 3 to 4 minutes. Flip the steaks and brown on the other side for another 2 minutes. Reduce the heat to medium. Splash on the sake, cover the pan, and allow the steaks to cook for another 2 to 3 minutes for medium doneness. (Add a few more minutes for medium-well or well done.].
Transfer the steaks to a plate and set aside. Add the mirin and dark soy sauce to the meat juices and sake in the pan. Cook uncovered for another 1 to 2 minutes as the meat glaze thickens (forming the teriyaki sauce]. Return the steaks to the pan to coat with the sauce, about 30 seconds more on each side.
You can either serve the steaks whole or cut them against the grain into 1/2-inch slices. Spoon over with the rest of the teriyaki sauce, the mushrooms, and the shallots. Sprinkle the sesame seeds and scallions on top and serve.
Pumpkin Cranberry Bread


Ingredients:
all-purpose flour, pumpkin pie spice, pumpkin pie spice, baking soda, salt, granulated sugar, pumpkin puree, eggs, unsweetened applesauce, water, cranberries

Directions:
Preheat oven to 350°F.
Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in a large mixingbowl.
Combine sugar, pumpkin, eggs, oil and juice in a separate large mixing bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in cranberries.
Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until tester inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
For three 8 x 4-inch loaf pans: prepare as above. Bake for 55 to 60 minutes.
Tasty Tortellinis
Category: appetizers-and-snacks
By Nancy R.

Serve these marinated tortellinis as an appetizer with party toothpicks. Can also be used for a nice pasta salad lunch in larger size servings ...Optional ingredients: celery chunks, snow peas, artichoke hearts, salami or cheese chunks, green, yellow, or red pepper chunks, thin carrot slices, pearl onions (use your imagination!). Garnish with fresh parsley, if desired.

Ingredients:
20 ounces cheese tortellini
⅓ cup red wine vinegar
¾ cup olive oil
1 ½ tablespoons prepared Dijon-style mustard
2 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
4  green onions, thinly sliced
salt to taste
ground black pepper to taste
1 cup black olives
6 tablespoons grated Parmesan cheese

Directions:
Cook tortellini according to package directions--al dente. While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste. Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

Yields: 12 appetizer size servings

Calories: 250.3
Fat: 18.4 g
Saturated fat: 4.3 g
Carbohydrates: 16.4 g
Sugars: 0.5 g
Dietary fiber: 1.3 g
Protein: 5.9 g
Cholesterol: 12.7 mg
Sodium: 311.6 mg
Vincent's Favorite Kolaches


Ingredients:
"American cheese"

Directions:
Preheat oven to 400 degrees F., Open can of biscuits and cut each biscuit in half., Flatten each half with a rolling pin., Pinch off a small amount of cheese and lay on top of biscuit half., Then, place a sauage on top of the cheese., Roll biscuit around sausage, sealing all ends., Place on baking sheet., Bake for 10 minutes.
Green Coleslaw


Ingredients:
cabbage, green pepper, onion, sugar, vinegar, dry mustard, celery seed, salt

Directions:
Toss together cabbage, pepper and onion., Sprinkle with sugar and toss., Combine remaining ingredients in a saucepan and bring to a boil., Pour over the slaw and toss. Let stand one hour., Refrigerate a minimum of an hour, but a few hours is good.
Green Guacamole


Ingredients:
avocados, cilantro, garlic cloves, tomatoes, lime, salt, pepper

Directions:
Combine avocado, cilantro, garlic, salt and pepper and mash all together (I like to do this on a cutting board with a potato masher].
Add tomato and lime juice, stir in gently.
Refrigerate 30 minutes.
Apple Goat Cheese Bruschetta
Category: appetizers-and-snacks
By CrdsGrl

If you like sweet and savory, this one is for you. Easy to make and a beautiful presentation.

Ingredients:
¼ cup crumbled goat cheese
1  Fuji apple - peeled, cored, and chopped
¾ teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
¼ teaspoon coarse ground black pepper
8 thin slices French bread

Directions:
Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source. Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes. Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 8 slices

Calories: 77.2
Fat: 1.7 g
Saturated fat: 1 g
Carbohydrates: 12.7 g
Sugars: 2.4 g
Dietary fiber: 0.9 g
Protein: 3.1 g
Cholesterol: 3.5 mg
Sodium: 139.7 mg
Toasted Oat Bread


Ingredients:
whole wheat bread flour, rolled oats, sugar, salt, active dry yeast, milk, light margarine, water, rolled oats

Directions:
Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
Let rise in warm place until doubled in size, about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles.
Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
Ccool on wire racks.
Quick Tuna Salad
Category: salad
By HJP

This tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!

Ingredients:
1 (7 ounce) can solid white tuna packed in water, drained
¼ cup creamy salad dressing (such as Miracle Whip™)
1 tablespoon sweet pickle relish, or to taste

Directions:
Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

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

Calories: 142.3
Fat: 5.9 g
Saturated fat: 0.8 g
Carbohydrates: 4.4 g
Sugars: 4.1 g
Dietary fiber: 0.1 g
Protein: 16.7 g
Cholesterol: 26.3 mg
Sodium: 239.9 mg
Wendy's Chili Clone


Ingredients:
ground beef, chili powder, ground cumin, black pepper, salt, Tabasco sauce, red kidney beans, tomato paste, tomato sauce

Directions:
In large saucepan or dutch oven, over med/high heat, brown beef.
Puree french onion soup in blender and pour over cooked beef.
Cook and stir until mixture is consistency of rice.
Stir in spices.
Add undrained beans, tomato paste and sauce and stir well.
Reduce heat to Low and simmer for 20 minutes or until piping hot and flavors have blended.
Add additional salt and pepper, chili powder or Tabasco to taste.
Diabetic Chai Tea


Ingredients:
water, black tea, nonfat milk, Splenda sugar substitute, ground ginger, ground nutmeg, ground cinnamon

Directions:
Heat water to boiling. Add tea bags; reduce heat and simmer for 2 to 4 minutes, depending on how strong you like your tea.
Remove tea bags and add spices. Simmer for additional 2 minutes.
Add milk and Splenda, heat to a near boil stirring constantly.
Serve and enjoy.
Fancy Pants Easy Chicken Casserole


Ingredients:
chicken breasts, prosciutto, fresh spinach, fresh mushrooms, white wine, olive oil, mozzarella cheese

Directions:
Preheat oven to 375.
spray a 13/9" pan with Pam.
put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper.
top with mushrooms.
whisk together olive oil, wine and savory herb envelope then pour over everything.
Lay a piece of foil over (not tight].
bake for 30 minutes.
top with cheese and bake for 5 minutes more.
Lemony Caesar Salad Dressing
Category: side-dish
By Nicole73

This is a great Caesar dressing from a bed and breakfast in St. Simon's Island, Georgia. It is the best I've had. Great with a grilled chicken breast on top. Make sure to use the extra light extra-virgin olive oil. Enjoy!

Ingredients:
3 cloves garlic, peeled
3  anchovy fillets
6 tablespoons grated Parmesan cheese
1 cup extra light olive oil
½ cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dry mustard
½ teaspoon kosher salt
¼ teaspoon black pepper

Directions:
Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 178.4
Fat: 19.6 g
Saturated fat: 3.1 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 1.4 g
Cholesterol: 3 mg
Sodium: 165.6 mg
Crack Conch (Crayfish) With Peas and Rice


Ingredients:
crayfish, water, flour, black pepper, garlic powder, fresh thyme, egg, rice, rice, onion, tomato paste, tomatoes, bacon, salt pork, fresh thyme

Directions:
Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency.
Cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown.
Fry bacon or salt pork in a large pan with a tight-fitting lid.
Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
Next, add 3 cups of water to the mix and bring to a boil.
Next, add rice and stir. Cover and cook on medium heat for about 30.
minutes or until rice is tender and water is absorbed.
Serve with the conch/crayfish.
Green Apple Salad With Blueberries, Feta, And Walnuts
Category: salad
By DezCez

This salad is easy, delicious, and always a hit!

Ingredients:
4 cups mixed salad greens such as leaf lettuce, endive, and radicchio
1 large Granny Smith, cut into small cubes
½ cup chopped walnuts
½ cup crumbled feta cheese
½ cup dried cranberries
2 tablespoons finely chopped green onions  (Optional)
¼ cup vegetable oil
¼ cup blueberries
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
¼ teaspoon salt

Directions:
Layer salad greens, Granny smith apple, walnuts, feta cheese, cranberries, and green onions in a large bowl. Combine vegetable oil, blueberries, extra-virgin olive oil, balsamic vinegar, and salt in a food processor or blender; pulse into a smooth dressing. Pour dressing over salad; toss to combine. Chill until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 417.3
Fat: 34.3 g
Saturated fat: 6.8 g
Carbohydrates: 26.1 g
Sugars: 18.8 g
Dietary fiber: 4.2 g
Protein: 6.1 g
Cholesterol: 16.7 mg
Sodium: 371.9 mg
Shrimp, Clams, and Scallops Pasta
Category: main-dish
By Hawn

Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!

Ingredients:
2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ cup white wine
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1  bay leaf
1 (16 ounce) package uncooked spaghetti
1 pound clams
2 teaspoons extra virgin olive oil
1 pound shrimp
1 pound scallops
1 clove garlic, minced
½ cup grated Parmesan cheese

Directions:
Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain. Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce. Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 450
Fat: 6.5 g
Saturated fat: 1.6 g
Carbohydrates: 59.2 g
Sugars: 5.5 g
Dietary fiber: 6 g
Protein: 36.8 g
Cholesterol: 129.6 mg
Sodium: 938.3 mg
Vegallow Fluff Krispy Squares


Ingredients:
vegan margarine, marshmallow creme, Vegallow Fluff

Directions:
Melt margarine in large saucepan over low heat., Add Vegallow Fluff and cook over low heat about 5 minutes, stirring constantly., Remove from heat and add crispy rice cereal., Stir until well coated., Using a greased spatula, press mixture evenly into a greased 9" square pan., Let cool, then cut into squares.
Cilantro and Garlic Potatoes
Category: side-dish
By LEBANESE

A yummy Lebanese way of serving potatoes. These go great with chicken or meat.

Ingredients:
1 quart oil for frying, or as needed
4 large potatoes, cubed
1 teaspoon vegetable oil
2 cups chopped fresh cilantro
4 cloves garlic, minced
½ teaspoon cumin
1 tablespoon fresh lemon juice
salt to taste

Directions:
Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels. Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 250.2
Fat: 11.8 g
Saturated fat: 1.5 g
Carbohydrates: 33.4 g
Sugars: 1.6 g
Dietary fiber: 4.4 g
Protein: 4.1 g
Sodium: 16.9 mg
Amish Country Stew


Ingredients:
beef stew meat, potatoes, carrots, celery ribs, onions, tomatoes, water, minute tapioca, Worcestershire sauce, brown sugar, salt, pepper, ground allspice, dried marjoram, dried thyme, bay leaf, fresh parsley

Directions:
Add all ingredients to slow cooker, except parsley., Stir to combine., Cook on low for 5-6 hours, without stirring., Add parsley just before serving., This can be made in the oven:., Preheat oven to 300., Combine all ingredients in a roasting pan, except parsley., Bake covered without stirring for 5 hours., Add parsley. Enjoy!
Satay Chicken


Ingredients:
chicken breasts, coconut milk, curry powder, lemongrass, fish sauce, kaffir lime leaves, white pepper, salt, sugar

Directions:
Also need 24 8 inch Bamboo Skewers.
Cut the chicken breast into 1/4 inch chunks (3 for each skewer].
Chop the coriander root, kaffir lime leaves and the lemongrass.
Marinade the chicken with all the ingredients for at least one hour.
Thread meat onto bamboo skewers.
Satay will taste best when cooked over charcoal grill.
During cooking, use a small basting brush with coconut milk, turn stick several times until meat looks brown and cooked through.
Serve hot with peanut sauce.
Chili Garlic Vinegar


Ingredients:
garlic, distilled vinegar

Directions:
Pack chili peppers and garlic into a sterilized jar.
Add salt and vinegar.
Cork and give a shake.
Let sit in a cool, dry, dark place for flavor to be released about 3 weeks giving a shake occasionally.
Should last about 6 months.