xiaoxl/recipe_data huggingface dataset:
Raspberry Cup Cakes
Category: desserts
By William Anatooskin

Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.

Ingredients:
¾ cup graham cracker crumbs
¼ cup chopped pecans
3 tablespoons butter, melted
¾ cup fresh raspberries, crushed
½ (8 ounce) package cream cheese
10 ½ fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Directions:
Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.  Press mixture with a spoon to firm bottom. Puree raspberries and set aside. Beat cream cheese until fluffy.  Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended.  Fold in whipped topping. Spoon evenly into baking cups.  Freeze for at least 5 hours. When ready to serve, remove paper liners.  Invert cakes onto individual serving plates.  Drizzle remaining raspberry puree over cakes.  Garnish with a few whole raspberries.  Serve frozen.

Prep time: 15 mins
Total time: 5 hrs 15 mins
Yields: 12 cupcakes

Calories: 226.9
Fat: 12.8 g
Saturated fat: 7.3 g
Carbohydrates: 25.1 g
Sugars: 21.7 g
Dietary fiber: 0.9 g
Protein: 4.1 g
Cholesterol: 29.3 mg
Sodium: 123.8 mg
Chocolate Cobbler
Category: desserts
By dylansmom

Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!

Ingredients:
6 tablespoons butter
1 cup self-rising flour
¾ cup white sugar
1 ½ tablespoons unsweetened cocoa powder
½ cup milk
1 teaspoon vanilla extract
1 cup white sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa.  Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 318.6
Fat: 9.6 g
Saturated fat: 6 g
Carbohydrates: 58.1 g
Sugars: 44.6 g
Dietary fiber: 1.7 g
Protein: 2.9 g
Cholesterol: 24.1 mg
Sodium: 268.2 mg
Chewy Chocolate Soy Smoothie


Ingredients:
peanut butter, soymilk, banana, granola cereal

Directions:
Combine all ingredients in a blender.  Cover and pulse until mixture starts to swirl.
Blend on high for 20 seconds, or until the drink is smooth.
Chicken Thighs With Chinese Five Spice Powder


Ingredients:
all-purpose flour, seasoning salt, skinless chicken thigh, canola oil, chicken broth, rice vinegar, Chinese five spice powder, garlic cloves, tamari soy sauce, water

Directions:
In a shallow mixing bowl, sift together flour and seasoning salt.
Roll chicken in flour mixture until well coated, shake off excess.
In a large frying pan heat oil on high heat.
Add coated chicken thighs and brown on all sides, about 2 to 3 minutes.
Meanwhile, in a mixing bowl, whisk together chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
Add mixture to the frying pan and bring to boil.
Reduce heat to simmer, cover pan and cook chicken for 5 minutes, then turn chicken over and cook for another 5 minutes.
Turn chicken over again and cook for 5 more minutes.
Test to see if chicken is done by cutting into the chicken thigh at it's thickest area (there should be no pink showing].
The sauce will boil down to a thicker consistency while cooking.
Serve chicken with cooked rice and pour sauce over.
Couscous Chickpea Salad With Ginger Lime Dressing


Ingredients:
water, cucumber, couscous, raisins, turmeric, tomatoes, onion, mint, chickpeas, lime juice, olive oil, ginger, cumin, sugar, salt, pepper, garlic

Directions:
Bring water to boil in a medium pot.
Meanwhile, peel and seed the cucumber.
Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
Meanwhile, chop the cucumber, tomato, and onion.
Fluff couscous and add vegetables and mint.
Drain and rinse the chickpeas and add to couscous.
In a large bowl whisk together the lime juice, olive oil, and seasonings.
Add the couscous mixture and toss to coat with dressing.
Refrigerate 1 hour before serving.
Drain and rinse the chickpeas and add to couscous.
Morrocan Chicken With Couscous


Ingredients:
flour, sweet paprika, salt, black pepper, chicken, olive oil, sweet potato, onion, garlic cloves, bay leaf, ground cumin, ground cardamom, ground cinnamon, saffron thread, raisins, chicken broth, couscous, of fresh mint

Directions:
In a large bowl, combine the flour, paprika, salt (optional], and pepper. Add the chicken and mix so that all sides are well covered.
In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes.
Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth.
Bring to a boil, then reduce the heat to medium-low.
Cover and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning if necessary.
Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes.
Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. Put the lid back on and let sit for another 3 minutes before serving.
Sausage and Cheddar Sour Cream Gravy


Ingredients:
turkey sausage, parsley, rubbed sage, cayenne, butter, flour, milk, sour cream, sharp cheddar cheese

Directions:
Cook and crumble sausage in a medium skillet over medium heat if not using precooked sausage.  When no longer pink add all spices.
Add butter to skillet and melt.  If your sausage had more fat, you may not need all/any butter.  Sprinkle flour over pan and whisk to get rid of any lumps and mix with butter.  Cook 1 minute.
Add all milk at once, whisking to ensure gravy stays smooth.  Reduce heat to med-low.
Add sour cream and cheese.  Continue cooking til cheese is melted. Serve over hot biscuits.
Easy Chicken and Yellow Rice
Category: meat-and-poultry
By Noty661

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Ingredients:
5 ½ cups water
1 tablespoon chicken bouillon granules
4  skinless, boneless chicken breast halves
1  green bell pepper, diced  (Optional)
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish. Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning. Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 426.9
Fat: 11.1 g
Saturated fat: 1.8 g
Carbohydrates: 58.6 g
Sugars: 2 g
Dietary fiber: 0.4 g
Protein: 23.4 g
Cholesterol: 44.9 mg
Sodium: 1205.4 mg
Lamb Au Poivre


Ingredients:
whole black peppercorn, lamb chops, shallot, chicken broth, cognac, unsalted butter

Directions:
Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare]. Transfer chops with tongs to a plate and let stand while making sauce.
Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.
Arroz De Mexico (Mexican Rice)


Ingredients:
rice, fat free chicken broth, onion, green bell pepper, Mexican-style tomatoes, carrot, cumin

Directions:
Heat oil in a large skillet and sauté rice until golden.
Add 1/2 cup broth, onion and bell pepper and sauté for 2 more minutes.
Stir in remaining broth, peas, tomatoes, carrot and seasonings.
Bring to a boil, reduce heat, cover and simmer for 20 minutes or until broth is absorbed.
Bow Ties With Sausage


Ingredients:
olive oil, red pepper flakes, onion, garlic cloves, Italian-style tomatoes, heavy cream, salt, bow tie pasta, parsley

Directions:
Heat oil in a large, deep skillet over med heat.
Cook sausage and pepper flakes until sausage is no longer pink, about 7 minutes.
Stir in onion and garlic and cook until onion is tender.
Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
Stir cooked pasta into sauce, and heat through. Sprinkle each serving with parsley.
Crunchy Apple Salad


Ingredients:
apples, lemon juice, red seedless grapes, green seedless grape, celery rib, mint sprig

Directions:
Toss the cut up apples with a bit of lemon juice to avoid browning. Cut the grapes in half.
Mix the apples, grapes, celery, yogurt and 1/4 cup almonds together. Toss well to coat.
Arrange on lettuce leaves if desired.
Sprinkle each serving with the reserved 2 tablespoons of toasted almonds and add a sprig of fresh mint leaves.
Chill if not eating immediately.
Bananas Foster Chimichangas


Ingredients:
butter, bananas, brown sugar, spiced rum, flour tortillas

Directions:
In a large skillet over medium heat, melt butter .
Stir in bananas and sugar, and stir until sugar is dissolved.
Pour in rum and cook 1 to 2 minutes more.
Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
In a large skillet, heat the vegetable oil over medium-high heat.
Fry chimichangas until golden.
Drain on paper towels.
Serve warm.
Southern Sweet Potato Cake
Category: desserts
By RheyganD

Perfect for the holidays! This Southern-inspired recipe has a mild sweet potato flavor that is complemented nicely with an orange zest-allspice buttercream.

Ingredients:
¼ cup shortening
¼ cup vegetable oil
¼ cup all-purpose flour
2 cups white sugar
5  eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups sifted all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
3 cups mashed sweet potatoes
1 cup chopped pecans
4 cups sifted confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
½ teaspoon grated orange zest
½ teaspoon ground allspice
1 cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking. Beat sugar, eggs, oil, and vanilla extract together in a large bowl. Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour. Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy. Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 25 mins
Yields: 1 layer cake

Calories: 728.2
Fat: 42.4 g
Saturated fat: 11.5 g
Carbohydrates: 83.8 g
Sugars: 59.2 g
Dietary fiber: 2.8 g
Protein: 6.9 g
Cholesterol: 81.8 mg
Sodium: 419.6 mg
Tasty Sauteed Green Beans & Red Onions


Ingredients:
olive oil, olive oil, garlic cloves, crushed red pepper flakes, green beans, red onion, red wine vinegar, salt, parmesan cheese

Directions:
In large skillet heat 1 t. oil over medium heat.  Add garlic and pepper flakes; cook, stirring occasionally, until garlic softenes, about 4 minutes.
Add beans, onion, vinegar, salt and 1 T. oil.  Cover; reduce heat to medium-low.  Cook until green beans and onion soften, 6-7 minutes.
Remove from heat; transfer to serving bowl.  Sprinkle with cheese.
Mushroom Sauce for BBQ Meats


Ingredients:
mushroom, butter, flour, dried thyme, fresh thyme, fresh chives, boiling water, 2% fat cottage cheese, sour cream, salt, pepper

Directions:
Melt butter in a frypan and saute the mushrooms for about 3 minutes.
Blend in the flour, salt, pepper, thyme& chives.
Meanwhile dissolve the beef cube in the boiling water and stir into the frypan mixture Keep stirring until the mixture comes to a boil and thickens.
Take pan off the heat and stir in the cottage cheese (sour cream].
Keep warm and serve with BBQ meats, chicken.
Crock Pot Beef Marsala


Ingredients:
olive oil, beef stew meat, flour, garlic cloves, marsala wine, baby portabella mushrooms

Directions:
Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
Serve with or over rice, egg noodles or mashed potatoes.
Sourdough Scones
Category: bread
By HARDINGAGGIES

While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.

Ingredients:
2 ½ cups bread flour
½ teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
½ cup white sugar
1 teaspoon apple pie spice
⅓ cup cold butter
1 ¼ cups sourdough starter
2 tablespoons milk  (Optional)
2 tablespoons coarse sugar, for garnish

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough. Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. Repeat with remaining pieces of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired. Bake until the scones just start to turn golden, 12 to 15 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 16 scones

Calories: 161.6
Fat: 4.3 g
Saturated fat: 2.5 g
Carbohydrates: 27.2 g
Sugars: 8.4 g
Dietary fiber: 0.9 g
Protein: 3.7 g
Cholesterol: 10.4 mg
Sodium: 184.3 mg
Emeril's Mac and Cheese


Ingredients:
unsalted butter, elbow macaroni, all-purpose flour, salt, ground black pepper, cayenne, cheddar cheese

Directions:
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat.
Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown.
Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat.
Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.
In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let rest for 5 minutes before serving.
Kielbasa Skillet


Ingredients:
canola oil, reduced-fat kielbasa, 2% cheddar cheese

Directions:
Heat oil in a large skillet.
Add potatoes and mixed vegetables. Cover and cook 6-8 minutes, stirring occasionally.
Meanwhile, slice kielbasa in half lenghtwise and then into very thin slices.
Stir kielbasa into skillet.  Cook and cover another 8-10 minutes, stirring occasionally.
Remove skillet from heat and stir in cheese. Salt and pepper to taste.
Itchy Monkey's Marinara Sauce


Ingredients:
extra virgin olive oil, yellow onion, garlic cloves, celery, carrots, sea salt, black pepper, crushed red pepper flakes, dried basil, dried parsley, tomatoes, tomato paste, tomato sauce, red wine, bay leaves

Directions:
In a large pot, heat oil over medium-high heat.  Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the celery, carrots, salt, pepper, and red pepper flakes. Saute until all the vegetables are soft, about 10 minutes.
While vegetables are simmering, strain whole tomatoes into a bowl (keep the juices], and coarsely chop the tomatoes. Set aside tomatoes and juices.
Add the roasted red peppers (pureed], tomatoes, tomato paste, and dried herbs.  Bring to just to a boil. Add red wine and bay leaves.
Reduce heat and simmer uncovered for at least 1 hour until sauce thickens, stirring occasionally.  Discard bay leaves and serve over the pasta of your choice.
Can be made ahead and frozen into smaller serving sizes.
Sweet Restaurant Slaw
Category: salad
By Sandi Gregory Johnson

This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too!!!

Ingredients:
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
⅔ cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
½ cup white sugar
1 tablespoon white vinegar
¼ teaspoon salt
½ teaspoon poppy seeds

Directions:
Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 199.8
Fat: 12 g
Saturated fat: 1.7 g
Carbohydrates: 22.5 g
Sugars: 15.3 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Cholesterol: 11.2 mg
Sodium: 252.5 mg
Pumpkin Pie


Ingredients:
pumpkin, sugar, ground cinnamon, ground ginger, ground nutmeg, eggs, evaporated milk, milk

Directions:
If using a ready made pie crust that is fine but if not you need to make the pie crust first.
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
Add eggs.
Beat lightly with a rotary beater or fork just until combined.
Gradually stir in evaporated milk and milk; mix well.
Place the pastry-lined pie plate on the oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with foil.
Bake in a 375 degree oven for 50 minutes.
Easy Matcha Latte


Ingredients:
water, milk

Directions:
Add 1/4 cup of water to the sweet matcha powder and stir.
Microwave mixture for 30 seconds.
Pour the milk into a separate mason jar and microwave for 60 seconds.
Screw on mason jar lid, and shake the milk until it doubles in size. This will take a couple minutes.
Pour the frothed milk into the sweet matcha mixture.
Enjoy!
Asian Marinade Sauce


Ingredients:
soy sauce, water, sugar, ginger, garlic

Directions:
Mix all ingredients in marinade dish.
Marinade overnight (up to 48 hrs.].
Great for Steaks, Pork or Chicken.
I REFUSE to eat pork, however, when marinated in this, it was AWESOME!
Norwegian Potato and Rye Pancake Flatbreads - Lefse


Ingredients:
sugar, salt

Directions:
Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
Add some water - bit by bit, kneading well so it makes a pliable dough.
Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
Turn them over and cook the other side.
When the Lefse have been cooked - they should be smooth and soft.
Eat them as I have suggested in the Introduction!
For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.
Three Bean Bake


Ingredients:
bacon, onion, dry mustard, dried thyme, ketchup, apple cider vinegar, dark molasses, water, bay leaf, red kidney beans, black beans, cannellini beans

Directions:
Preheat oven to 350F degrees.
Cook bacon in heavy, large ovenproof pot over medium heat until crisp.
Using tongs, transfer to paper towels to drain.
Crumble bacon and reserve.
Add onion to drippings in pot and saute until almost tender, about 5 minutes.
Add dry mustard and thyme and stir 1 minute.
Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans.
Season with salt and pepper (to taste].
Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry.
Mix bacon into beans.
Bake 15 minutes longer.
Discard bay leaf.
Mix in hot pepper sauce and serve.
Home Canned Pumpkin


Ingredients:
pumpkin, canning salt

Directions:
-Cut open pumpkin.
Scoop out guts.
remove skin.
Chop into cubes.
boil for 2 minutes.
pack hot pumpkin cubes into clean canning jars.
fill jars with liquid from boiled pumpkin.
places lids and rings on.
process  in pressure cooker for 55 minutes for pint jars, 1 hour 30 minutes for quart jars. Check canning guides for altitude for pressure gauge.
Hoisin-Peanut Dipping Sauce


Ingredients:
garlic cloves, hoisin sauce, fish sauce, sugar, chicken broth

Directions:
In a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds.
Add the hoisin sauce, fish sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Add the peanuts.
Let cool and serve!
Chaqueta's Fruit Salad


Ingredients:
watermelon, honeydews, cantaloupes, green grapes, mangoes, sweetened condensed milk

Directions:
Put all of the fruits and coco lopez into a large bowl.  You can add other fruits too.  we've sometimes added coconut, strawberries, jicama, or whatever was on hand.
Toss everything together and serve with sweetened condensed milk drizzled on top or on the side for dipping. (serve chilled for maximum flavor].