xiaoxl/recipe_data huggingface dataset:
Soba Noodle Salad with Chicken and Sesame
Category: salad
By donrmath

This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.

Ingredients:
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger root
4 ounces buckwheat soba noodles
2 teaspoons vegetable oil
1  boneless skinless chicken breast, cut into thin bite-size strips
1 teaspoon chopped garlic
salt and ground black pepper to taste
1 rib celery, sliced  (Optional)
1  carrot, sliced
½  red bell pepper, chopped
¼ cup chopped fresh cilantro
2 tablespoons chopped green onion
1 tablespoon sesame seeds

Directions:
Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined. Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute. Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more. Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Yields: 3 cups

Calories: 339.5
Fat: 15.2 g
Saturated fat: 2.4 g
Carbohydrates: 38.3 g
Sugars: 6.7 g
Dietary fiber: 1.9 g
Protein: 15.5 g
Cholesterol: 23.1 mg
Sodium: 704.2 mg
Quinoa & Veggie Stuffed Sweet Peppers


Ingredients:
quinoa, olive oil, onion, garlic clove, chicken broth, eggplant, zucchini, salsa, frozen corn kernels, dried oregano, chili powder, cheddar cheese, salt

Directions:
Preheat oven to 350 °F (180 °C]. Heat olive oil in saucepan over medium-high heat. Add onion and garlic, and cook 3 min., stirring, until onions are translucent.
Stir quinoa into saucepan mixture. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and cook 15 min., or until liquid is absorbed and quinoa is tender. Add eggplant, zucchini, salsa, corn, oregano and chili powder; continue cooking, stirring gently, about 5 more minute until mixture is moist but not runny; season with salt to taste.
Stuff each halved pepper with quinoa mixture. Set in lightly oiled ovenproof dish. Sprinkle cheese. Bake about 25 min., or until peppers are tender-crisp. Broil briefly to brown cheese.
Frozen Zabaglione
Category: desserts
By Chef John

If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.

Ingredients:
6 large egg yolks
1 pinch salt
½ cup white sugar
⅔ cup dry Marsala wine
1 cup cold heavy cream

Directions:
Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl. Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes. Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes. Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix. Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 40 mins
Yields: 6 servings

Calories: 297.8
Fat: 19.1 g
Saturated fat: 10.7 g
Carbohydrates: 22.1 g
Sugars: 18.9 g
Protein: 3.5 g
Cholesterol: 259.2 mg
Sodium: 51.3 mg
Amish Boiled Cookies -  2 Ww Points


Ingredients:
light butter, 1% low-fat milk, sugar, vanilla, salt, quick-cooking oats, pecans

Directions:
In a small saucepan, over medium heat, mix the butter, milk, sugar, and cocoa.
Bring to a boil and cook for 1 minute
Remove from heat and stir in the peanut butter, vanilla, and salt.
Mix in the oats and pecans.
Using a small cookie scoop or teaspoon, drop onto waxed paper and allow cookies to stand 1 hours
Store in an airtight container.
Parsley and Walnut-Crusted Salmon
Category: main-dish
By Allrecipes Magazine

This Allrecipes Magazine recipe is based on Cilantro and Walnut Crusted Salmon.

Ingredients:
3 tablespoons olive oil
1 ½ pounds salmon fillets, cut into 4-ounce portions
1 cup chopped packed fresh flat-leaf parsley
2 tablespoons lemon juice
2 cloves garlic
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup walnut pieces
3 tablespoons chopped toasted walnuts
1  lemon, cut into wedges

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Drizzle 1 tablespoon oil in a 9x13-inch baking dish. Arrange salmon in the dish. Process parsley, lemon juice, garlic, salt, pepper, and remaining 2 tablespoons oil in a food processor until evenly chopped. Add 1/3 cup walnut pieces; process until combined and walnuts are still a bit chunky. Spread onto salmon. Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes. Garnish with chopped walnuts and serve with lemon wedges.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 260.5
Fat: 17.5 g
Saturated fat: 2.5 g
Carbohydrates: 4.8 g
Sugars: 0.5 g
Dietary fiber: 1.9 g
Protein: 22.9 g
Cholesterol: 48.7 mg
Sodium: 154.9 mg
Linda's American Chop Suey


Ingredients:
elbow macaroni, lean ground beef, onion, diced tomatoes with juice, margarine, butter

Directions:
Cook macaroni according to pkg directions.
Meanwhile, in a separate lg skillet, over med-high heat, saute the ground beef, onion, and Italian seasoning for 5-10 minutes, or until meat is brown, and crumbly.
Drain thoroughly, and leave the meat and onion in the skillet.
Add the diced tomatoes and spaghetti sauce, and mix well.
Add butter, and mix, until melted.
When noodles are done, drain thoroughly, and return noodles to the pot.
Add the hamburger mixture from the skillet to the pot.
Mix well, and season with salt and pepper, to taste.
Heat until bubbly, then serve with bread and butter.
German Chocolate Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, flaked coconut, pecans, cream cheese, sugar, sour cream, vanilla, all-purpose flour, eggs, butter, brown sugar, half-and-half, light corn syrup, flaked coconut, pecans, vanilla, pecan halves, chocolate

Directions:
Preheat oven to 350°F.
In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
Bake in a 350°F oven for 8 to 10 minutes.
Cool slightly.
Increase oven temperature to 375°F.
In a saucepan, melt the chocolate over low heat, stirring constantly.
Remove from heat; cool.
In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
Add the flour and beat well.
Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
Spoon into cooled crust.
Place on shallow baking pan in oven.
Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
Cool on wire rack for 15 minutes.
Loosen cake from sides of pan.
Cool 30 minutes longer; remove sides of pan.
Cool completely on wire rack.
To make Coconut-Pecan Topping: In small saucepan, melt butter.
Stir in brown sugar, half and half and corn syrup.
Cook and stir over medium heat until it is bubbly.
Stir in coconut, pecans and vanilla.
Remove from heat and cool for 5 minutes.
Spread Coconut-Pecan Topping over cheesecake.
Cover and refrigerate for 3 to 24 hours.
Garnish with pecan halves dipped half-way in chocolate.
Best Crockpot Spaghetti Sauce


Ingredients:
ground beef, onion, crushed tomatoes, tomato sauce, tomato paste, brown sugar, bay leaf, garlic cloves, dried oregano, dried basil, salt, dried thyme, butter

Directions:
Brown ground beef with onion in a large skillet over medium-high heat.
Drain then add to a large crock pot.
Add all the ingredients except for the butter, stir to combine, then cook on low for 6-8 hours.
Remove bay leaves, stir in butter, then serve over cooked pasta.
Chocolate Protein Balls
Category: desserts
By Sarah Gadacz

Great for after-school snack.

Ingredients:
1 cup rolled oats
½ cup natural peanut butter
⅓ cup honey
¼ cup chopped dark chocolate
2 tablespoons flax seeds
2 tablespoons chia seeds
1 tablespoon chocolate-flavored protein powder, or to taste

Directions:
Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes. Scoop chilled mixture into balls. Keep cold until serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 10 servings

Calories: 187.7
Fat: 9.9 g
Saturated fat: 1.8 g
Carbohydrates: 21.5 g
Sugars: 12.6 g
Dietary fiber: 3.2 g
Protein: 5.8 g
Cholesterol: 0.2 mg
Sodium: 67.5 mg
Quick & Easy Yummy Lamb Chops


Ingredients:
lamb chops, chutney

Directions:
Place lamb chops on tray., Put 1/2 tablespoon of chosen topping on each chop and spread to cover., Put in oven at 180 degrees celcius for 15 mins., Also works well with beef steak, chicken breasts and turkey chops.
Hot & Sweet Watermelon


Ingredients:
fresh coarse ground black pepper, mint leaves, seedless watermelon

Directions:
MIX pepper and chopped mint in a small bowl.
PUT watermelon cubes into a large bowl. TOSS spice mixture gently but thoroughly with watermelon.
PLACE in refrigerator until cold.
SPOON into serving glasses or bowls.
GARNISH with a fresh mint leaf, if you want to.
Fresh Orange Jelly


Ingredients:
oranges, sugar, gelatin powder, agar-agar, rum

Directions:
Pour 60 ml of cold water in a small bowl.
Sprinkle the agar agar over the water and leave to soak for around 10 minutes.
Squeeze the oranges for the juice and thinly pare the rind of one of them.
Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves.
Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so.
Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to].
Refrigerate to set for 1 1/2 hours.
Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out.
(YOu can cover the mould with the plate and then invert and shake to loosen] Decorate with segments of orange peel.
Sweet Potato Pancakes


Ingredients:
butter, egg, all-purpose flour, baking powder, milk

Directions:
Mix mashed sweet potatoes in a mixing bowl with egg.
Stir in the flour and add the baking powder.
Add up to 1/4 cup of milk while stirring.
Stir in 1 tbsp melted butter.
The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes].
Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven.
Freezes Well.
Greg's Haluski


Ingredients:
cabbage, bacon, salt, pepper

Directions:
Remove outer leaves from cabbage.
Remove core from cabbage.
Cut cabbage in half and cut each half into eighths.
Rinse cabbage to clean, drain water.
Place cabbage in large pot filled with water and cook on medium-high boil stirring regularly (add water once or twice as it boils away].
Cook 2 packages of bacon in frying pan while cabbage boils and set aside when finished, (keep bacon grease to add later].
When cabbage is getting soft and almost finished, approximately 90-120 minutes, in a second large pot boil 10cups water plus 1tsp vegetable oil.
Add 1 bag of egg noodles to boiling water and cook for 6 minutes.
Drain noodles.
Drain cabbage.
Crumble bacon.
Combine noodles, cabbage, bacon, bacon grease, 1tsp salt, and 1tsp pepper in large bowl and mix well.
Enjoy!
Caribbean-Spiced Roast Chicken
Category: world-cuisine
By MICHELLE0011

Tropical flavors make this chicken really delicious.

Ingredients:
1 ½ tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground clove
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves.  Brush the chicken with oil, then coat with the spice mixture. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F.  Baste the chicken with the reserved sauce every 20 minutes while it's cooking.  Allow chicken to rest for 10 minutes before carving.

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

Calories: 507.7
Fat: 29.1 g
Saturated fat: 7.7 g
Carbohydrates: 4.8 g
Sugars: 3.4 g
Dietary fiber: 0.5 g
Protein: 46.1 g
Cholesterol: 145.5 mg
Sodium: 432.5 mg
Mr. Food Corn and Potato Soup


Ingredients:
onion, carrots, butter, potatoes, heavy cream, black pepper, sugar

Directions:
In a soup pot, sauté the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender.
Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
Add the remaining ingredients, and cook for 8 to 10 minutes, or until heated through.
Peach and Bircher Muesli


Ingredients:
rolled oats, skim milk, low-fat yogurt, honey

Directions:
Into a medium bowl put the oats and then add the milk and yoghurt and stir to combine.
Cover and place in the fridge overnight.
In the morning stir in half the peaches and 1 teaspoon of honey.
Divide between to serving bowls, top each with equal amounts of remaining peaches, the toasted almonds slivers and drizzle with honey.
NOTE - to toast almonds , spread over a baking tray and place in an oven preheated to 160C for 6 to 7 minutes or until golden.
Hawaij -- Hawayej -- Hawaiege -- Yemeni Spice Mixture


Ingredients:
black peppercorns, cumin seeds, cardamom seeds, ground turmeric

Directions:
Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
Keeps for a month, covered in a cool place.
Cold Mozzarella Cheese Dip


Ingredients:
mayonnaise, sour cream, mozzarella cheese, sharp cheddar cheese, parmesan cheese, sugar, seasoning salt

Directions:
In a bowl, combine all ingredients; mix well.
Cover and chill for at least 1 hour.
Serve with raw vegetables, tortilla chips or potato chips.
Easy Slow Cooker Carne Guisada
Category: world-cuisine
By LFETSCH

Carne guisada is a hearty Mexican-style beef stew. It is excellent with tortillas or cornbread, and is also great as a burrito filling.

Ingredients:
3 pounds chuck roast, cut into 1 1/2-inch cubes
3 medium potatoes, unpeeled and diced
1 medium onion, chopped
2  red bell peppers, cut into strips
3 cloves garlic, crushed
¼ cup all-purpose flour
¼ cup chili powder
1 teaspoon cumin
1 teaspoon salt
3 cups beef broth

Directions:
Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water. Cook on Low until the beef is tender, 6 to 8 hours.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 365.7
Fat: 19.8 g
Saturated fat: 7.7 g
Carbohydrates: 22.7 g
Sugars: 2.7 g
Dietary fiber: 4.1 g
Protein: 24 g
Cholesterol: 77.4 mg
Sodium: 682.3 mg
Calico Baked Beans


Ingredients:
dark red kidney beans, bacon, onion, light brown sugar, cider vinegar, garlic clove, dry mustard

Directions:
Cook bacon, mix all together in a crockpot, Dutch oven or casserole dish.
Place in Crock pot for 4-6 hours. Start on high & turn down the temperature.
OR.
325° oven, covered for 1 hour, uncovered for 1 hours or until hot & tender and desired consistency. *check periodically: careful not to let dry out.
Stir occasionally.
NOTES:
Use similar can sizes.
If doubling or tripling, you can cut back on brown sugar and vinegar some.
Tripled: use 1# bacon.
Peanut Butter and Jelly Hummus


Ingredients:
chickpeas, red kidney beans, black tea

Directions:
In your food processor or blender combine everything except for the jam and process until really smooth. Depending on your beans and pb you might need to add a tad more or less liquid to this.
Stir in jam and refrigerate until ready to serve. This is great with fruit and cookies.
Healthy Rice Quinoa Breakfast Bake


Ingredients:
brown rice, quinoa, oats, eggs, almond butter, maple syrup, unsweetened coconut, walnuts, honey

Directions:
Preheat oven to 350 f.
Use http://www.food.com/recipe/brown-jasmine-rice-with-quinoa-520574 for cooking brown rice and quiona together. If you do this, you need 3 cups instead of the individual amounts of brown jasmine rice and quinoa.
Use coconut oil to grease a 9" square baking pan.
Mix all ingredients in a large bowl, or with a mixer. Mix enough to combine all ingredients. No extended mixing is needed. Mixture will be slightly moist and have a coarse texture.
Deposit mixture into greased 9" square baking pan. Use rubber spatula to level the mixture within the baking pan.
Bake for 35 minutes. Remove from oven and allow to cool before eating or storing in refrigerator.
Suggested serving is to cut into eight bars. Serve either hot or cold. May be microwaved for one minute. Most excellent when glazed with honey at serving time.
Crock Pot Mushroom, Barley & Parsley Chowder


Ingredients:
mushroom, garlic clove, onion, sweet Hungarian paprika, tomatoes, beef broth, water, pearl barley, red wine vinegar, parsley

Directions:
Combine mushrooms, garlic, and onion in a 3-quart electric slow cooker.
Sprinkle paprika over mushroom mixture.
Cut up tomatoes and add them along with their liquid to the pot.
Add broth, water, barley, and vinegar to cooker.
Cover and cook at low setting until barley is very tender (6 to 7 hours].
Before serving, stir parsley into soup.
Season to taste with salt and pepper.
Slow Cooker Pork Chops II
Category: main-dish
By ERINVDIX

A wonderful way to cook pork--it's extremely tasty and tender. With a mixture of spices and garlic, it's terrific. And it is extremely EASY.

Ingredients:
¼ cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4  thick cut boneless pork chops
salt and pepper to taste

Directions:
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 4 servings

Calories: 275.2
Fat: 19.7 g
Saturated fat: 4 g
Carbohydrates: 4.2 g
Sugars: 1 g
Dietary fiber: 1.2 g
Protein: 20.3 g
Cholesterol: 49.4 mg
Sodium: 269.8 mg
Sweet Cherry Pie


Ingredients:
quick-cooking tapioca, bing cherries, granulated sugar, cornstarch, fresh lemon juice, salt, water, turbinado sugar

Directions:
Combine tapioca, pitted cherries, and next 5 ingredients (through salt] in large bowl.  Toss well.  Let cherry mixture stand 30 minutes.  Stir to combine.
Preheat oven to 400 degrees.
Roll 1 (9-inch] dough portion into an 11-inch circle.  Fit dough into 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.
Spoon cherry mixture and any remaining liquid into dough.
Roll remaining (9-inch] dough portion into 12-inch circle.  Cut dough into 12 (1-inch wide] strips.  Arrange in lattice pattern over cherry mixture.  Fold edges under bottom dough and crimp.
Combine 2 TBS water and egg white in small bowl.  Brush mixture over dough on top of pie.  Sprinkle dough with 2 TBS turbinado sugar.
Bake at 400 degrees for 20 minutes.  Shield edges of piecrust with foil.  Continue baking for 40 minutes or until piecrust is golden brown and filling is thick and bubbly.
Cool in pie pan for 45 minutes on wire rack before cutting.
Mexican Cornbread Casserole Gluten Free and Low FODMAP


Ingredients:
olive oil, lean ground beef, green onion, red bell pepper, cumin, oregano, chili powder, paprika, cornmeal, sugar, baking powder, salt, eggs, fresh tomatoes, cheddar cheese

Directions:
Preheat oven to 350 degrees F.
Grease a 9 x 13" baking pan.
In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.
In a large bowl, prepare the cornbread mixture:
Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
Stir in the almond milk, eggs, and oil.
Pour the batter into the greased 9 x 13" pan and spread out evenly.
Spread the beef mixture evenly over the cornbread batter.
Spread the chopped tomato over the beef mixture.
Sprinkle the cheddar cheese over the top.
Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.
Cinnamon Dolce Latte Syrup
Category: side-dish
By House of Aqua

This homemade cinnamon dolce syrup is rich and delicious. Use this to make a latte or add to apple juice or cider for the perfect fall drink!

Ingredients:
1 cup water
¾ cup packed light brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon
1 tablespoon pure vanilla extract

Directions:
Place a saucepan over medium-high heat; add water, brown sugar, and white sugar. Whisk until sugar dissolves, 3 to 5 minutes. Whisk cinnamon into sugar mixture until incorporated. Continue whisking mixture until just before boiling and syrup-consistency, 3 to 5 more minutes. Remove saucepan from heat and stir in vanilla extract. Cool syrup completely, at least 1 hour. Pour syrup into a glass container and seal; store in refrigerator for up to 10 days.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 108
Carbohydrates: 26.9 g
Sugars: 26.5 g
Dietary fiber: 0.2 g
Sodium: 6.8 mg