xiaoxl/recipe_data huggingface dataset:
Home-Fried Cheese Sticks
Category: appetizers-and-snacks
By Melissa Goff

These is an easy, cost-efficient way to make home-made fried cheese sticks. Taste just wonderful, light crispiness. More for your dollar and easily stored in the freezer for when you have a craving. I make 2 batches, one for the 'now' and one for later. Serve with your favorite dipping sauce.

Ingredients:
24 (1 ounce) sticks string cheese
5  eggs, beaten
3 cups Italian seasoned bread crumbs
1 quart vegetable oil for frying, or as needed

Directions:
Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise. Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl. Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 48 cheese sticks

Calories: 366.6
Fat: 23.1 g
Saturated fat: 8.7 g
Carbohydrates: 21.2 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 20.8 g
Cholesterol: 118 mg
Sodium: 945.2 mg
Our Family's Cornbread Dressing


Ingredients:
celery, onions, margarine, bacon drippings, chicken broth, eggs, poultry seasoning, sage, salt, pepper

Directions:
Bake 4 8x8 inch baking dishes of cornbread. Allow to cool and crumble.
Brown celery and onion in margarine and bacon grease. Spread precooked cornbread in disposable turkey roaster pan sprayed with cooking spray. Stir in all ingredients. Bake at 350 degrees for 1 1/2-2 hours. May spoon additional turkey drippings over dressing if it begins to dry out before meal time.
Crispy Honey Shrimp


Ingredients:
all-purpose flour, salt, pepper, egg, water, shrimp, cornstarch, honey, sesame seeds

Directions:
Sift flour, salt, and pepper in a bowl. Make a well, add water and egg, and gradually mix in the flour. Beat to a smooth batter and set aside for ten minutes.
Meanwhile, coat shrimp in cornstarch and coat well. Shake off any excess. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time, until batter is golden. Remove shrimp, drain on paper towels and keep warm. Continue until all shrimp are fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan.
Add honey and stir until mixed well and heated through. Add shrimp to mixture and toss well. Sprinkle sesame seeds over and again toss well. Serve immediately.
Pasta Bake


Ingredients:
hamburger meat, sausage, green pepper, onion, pasta, mozzarella cheese

Directions:
"brown hamburger and sausage in skillet with peppers and onion until meat is done set to low ,cook pasta until done, when pasta is done(drain meat and peppers and onion] combine all with spaghetti or pizza sauce, put in a pan size of your choice, top with mozzarella cheese bake at 400 degrees until cheese is melted."
Mama's Old-Fashioned Albondigas (Meatball Soup)
Category: soups-stews-and-chili
By SpiceUpYourLife

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Ingredients:
1 gallon water
3 cups tomato sauce
1  yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3  eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro  (Optional)
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2  zucchini, chopped
2 cups thickly shredded green cabbage
1  lemon, sliced into wedges  (Optional)
2  avocados, chopped  (Optional)
¼ cup chopped fresh cilantro  (Optional)

Directions:
Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil. Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed. Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture. Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes. Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 368.6
Fat: 15.3 g
Saturated fat: 5.8 g
Carbohydrates: 29.5 g
Sugars: 7.2 g
Dietary fiber: 5.5 g
Protein: 29.2 g
Cholesterol: 127.8 mg
Sodium: 1125.3 mg
Bacon-Mushroom-Swiss Burger
Category: trusted-brands-recipes-and-tips
By Ball Park Buns

Basic gets a boost when you pair burgers with crisp, smoky bacon, earthy mushrooms and melty Swiss cheese. The herbed mayonnaise adds instant sophistication, and toasting the buns gives an extra layer of texture. Sweet potato fries or chips go great with this burger.

Ingredients:
½ cup mayonnaise
3 tablespoons herbes de Provence
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
8  Ball Park® Hamburger Buns
½ pound thick-cut smoked bacon
½ pound button mushrooms, sliced
1 tablespoon soy sauce
2 pounds lean ground beef
2 teaspoons garlic granules
Salt and pepper to taste
16 slices Swiss cheese
Burger trimmings as desired, including lettuce, tomato, onion and pickles

Directions:
To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate. Cut each strip of bacon in half and cook in a skillet over medium heat until crisp. Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan. Add mushroom slices and soy sauce to the pan. Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels. Preheat grill for medium heat and lightly oil the grate. To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). During last 2 minutes of cooking, top with cheese and cover to melt cheese. Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side. When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun. To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 952.1
Fat: 61.3 g
Saturated fat: 24.6 g
Carbohydrates: 39.5 g
Sugars: 2.1 g
Dietary fiber: 1.9 g
Protein: 62.7 g
Cholesterol: 195.5 mg
Sodium: 1063.9 mg
Eggless Salad (Vegan or Vegetarian)


Ingredients:
extra firm tofu, vegan mayonnaise, mayonnaise, celery, onions, Dijon mustard

Directions:
Mash Tofu into a chunky texture, similar to that of egg salad., Add Mayo to desired consistancy., Stir in remaining ingredients., Serve on bread or pitas, with lettuce, tomato, cheese or veg., cheese if desired.
Slow Cooker Beef Roast
Category: main-dish
By Ella Schwartz

This beef is cooked slowly with Worcestershire sauce, BBQ sauce, and spices. SO EASY! Set it up in the morning and you will have dinner ready when you get home. No mess in your kitchen. Use the sauce over egg noodles or rice.

Ingredients:
1 (2 pound) beef round roast
2 large carrots, chopped
1 large onion, thinly sliced
2 stalks celery, chopped
1 teaspoon garlic powder
ground black pepper to taste
½ cup Worcestershire sauce
½ cup barbeque sauce

Directions:
Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

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

Calories: 284.3
Fat: 9.2 g
Saturated fat: 3.4 g
Carbohydrates: 17.4 g
Sugars: 10.2 g
Dietary fiber: 1.5 g
Protein: 31.2 g
Cholesterol: 79.9 mg
Sodium: 523.7 mg
Breakfast Casserole  Ala Villani Style


Ingredients:
butter, Italian sausage, sharp cheddar cheese, eggs, salt, black pepper, green pepper, dry mustard, onion, Worcestershire sauce, Tabasco sauce, butter

Directions:
Prepare this casserole dish the night before.
In a 9 inch x 13 inch oven-proof casserole dish, place 8 slices of bread to cover bottom of dish.
Place 8 slices of Italian sausage or more if required to cover the bread.
Now place 8 slices of cheese (about 1/8 inch thickness] over the sausage.
Cover with another layer of 8 slices of bread.
Then layer over with more Italian sausage to cover the bread.
Layer the top with slices of cheese.
In a mixing bowl, beat eggs, add salt, pepper, mustard, onion, green and red peppers, Worcestershire sauce, Tabasco sauce and milk; mix well to blend.
Pour mixture over the prepared casserole.
Cover with plastic wrap and refrigerate overnight.
Next morning, preheat oven to 350°F.
Remove casserole from refrigerator, remove the plastic wrap and discard.
Melt butter and spoon over the top of the casserole.
Cover the top with crushed cereal crumbs.
Bake uncovered in preheated 350 F oven for 60 minutes.
Remove from oven and let rest for 10 minutes before cutting and serving.
You may also use back bacon or sliced ham instead of Italian sausage.
Easy Microwave Cleaner


Ingredients:
water, lemon juice

Directions:
Please ingredients in microwave proof (glass] bowl.
Place in High for 5 minutes or until boiling.
Let sit until liquid cools, remove, then wipe clean.  (Condensation will loosen caked on food, lemon deodourises.
White vinegar may be substituted for lemon juice.  Lemon peels may also be tossed in with water mixture for an even more pleasant small.
Scalloped Pineapple


Ingredients:
butter, sugar, milk, eggs, crushed pineapple

Directions:
Mix first four ingredients., Add the eggs and pineapple, stir until blended., Bake in a casserole dish at 375°F for 45 minutes, until golden brown.
Chocolate Raspberry Chambord Truffles for Your Valentine!


Ingredients:
heavy cream, butter, framboise eau-de-vie, Chambord raspberry liquor

Directions:
In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
Remove from heat; stir in the chocolate until melted and smooth.
Stir in the liqueur, mixing well.
Transfer to a bowl and chill covered, for 4 hours or until firm.
Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
Cover and refrigerate for 1 hour, or until firm.
Roll chocolate balls in cocoa powder, place in mini paper cups.
Store in an airtight container, with parchment between the layers.
Keep chilled until ready to serve, for up to 2 weeks.
Vermont Style Chili


Ingredients:
lean ground turkey, olive oil, onion, bell peppers, diced tomatoes, zucchini, carrot, black beans, dark red kidney beans, corn, peas, maple syrup, Chili Seasoning Mix

Directions:
In skillet, brown turkey.
Meanwhile, in a large saucepan, saute onion and pepper in olive oil for 5-10 minutes.
Drain turkey and add to onion and pepper.
Add in all of the remaining ingredients, mixing well.
Reduce heat to low, cover, and simmer for at least an hour.  I like to simmer all day!
Spicy Thai Eggplant


Ingredients:
ground pork, salt, black pepper, cornstarch, chicken broth, soy sauce, granulated sugar, red wine vinegar, Japanese eggplants, garlic cloves

Directions:
Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
While the pork is marinating, prepare the remaining ingredients.
In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes]. Remove and drain on paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.
Honey-Cinnamon Cream Cheese Spread


Ingredients:
cream cheese, honey, cinnamon

Directions:
"Combine all ingredients until well mixed. Store in the refrigerator for up to one week."
Mexican Vegetables on Cornbread


Ingredients:
onions, garlic cloves, carrots, zucchini, green pepper, corn, canned tomatoes, ground cumin, ground coriander, fresh cilantro, salt, cayenne, tomato juice

Directions:
In a large skillet, saute the onions and garlic in oil for 5 minutes.
Add the carrots, cover, and saute for 5 more minutes, stirring occasionally.
Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender.
The mixture should be saucy; add more tomato juice if necessary.
Serve over hot corn bread and top with sour cream or cheese.
Angelo Azzurro (Blue Angel) Cocktail


Ingredients:
Cointreau liqueur, blue curacao, vermouth

Directions:
Add ice cubes to shaker, pour spirits over the ice then shake 8-10 seconds., Pour into chilled martini or high ball glass., Garnish with wedge of lemon, lime or orange.
Beef Bourguignon I
Category: world-cuisine
By COOKPOT

My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.

Ingredients:
3 cups Burgundy wine
2 tablespoons brandy
2  onions, thinly sliced
2  carrots, chopped
1 sprig fresh parsley
1  bay leaf
1 clove garlic, crushed
10  whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
¼ pound bacon, cubed
2  onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced

Directions:
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days. Preheat oven to 300 degrees F (150 degrees C). For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish. Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 2 days
Yields: 8 servings

Calories: 458.3
Fat: 28.9 g
Saturated fat: 10.6 g
Carbohydrates: 14.1 g
Sugars: 5.7 g
Dietary fiber: 2.6 g
Protein: 19.9 g
Cholesterol: 72 mg
Sodium: 638 mg
Chicken Tempura
Category: uncategorized
By Tony Arra

An airy but thick tempura batter for chicken. Delightfully crispy and keeps the chicken wonderfully juicy and tender inside. Great on vegetables or other meats too, and the best part is that it's not as greasy or doughy as other tempura batter recipes!

Ingredients:
1 pound skinless, boneless chicken breasts
1 large egg, beaten
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon lemon juice
½ teaspoon paprika
½ teaspoon baking soda
1 pinch salt
½ cup chilled club soda
½ cup oil for frying, or as needed

Directions:
Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound out the butterflied chicken breasts until thin, and slice them in half lengthwise. Prepare a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl; this is to keep the batter cold while cooking the chicken. Prepare batter: place beaten egg into a large mixing bowl. Sift flour and cornstarch into beaten egg. Add lemon juice, paprika, baking soda, and salt. Add club soda and mix until ingredients are fully incorporated; a few lumps in the batter will aid in creating an airy texture, so be careful not to overmix. Transfer the batter into the shallow bowl sitting on ice water. Fill a pan with 1 inch of vegetable oil and heat over medium heat until glossy, or until the temperature of the oil hits 350 degrees F (175 degrees C). Take the strips of chicken and fully coat them in the batter, adding them to the hot oil in sets of 2 or 3 at a time. Cook chicken until golden brown and crispy and no longer pink in the centers, about 2 minutes per side, and transfer to a serving tray.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 287.1
Fat: 6.9 g
Saturated fat: 1.5 g
Carbohydrates: 27.1 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 26.9 g
Cholesterol: 111.1 mg
Sodium: 272.6 mg
Oyster Sauce Fish
Category: world-cuisine
By RHONDA35

A delicious, easy, and fast pan cooked oyster sauced fish dish that can be served over warm Jasmine rice and the vegetable of your choice. Add more seafood (like shrimp or lobster) for more flair!!  My family loves this one!

Ingredients:
2 pounds fish fillets
butter flavored cooking spray
2 teaspoons canola oil or corn oil
¼ cup oyster sauce
lemon pepper
garlic powder

Directions:
Heat oil in a large skillet over medium heat. Place fillets in skillet. Spray fillets with butter spray, and sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes. Then pour in oyster sauce, and gently turn fillets. Cook until fish begins to flake, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 209.9
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Protein: 40.5 g
Cholesterol: 97.6 mg
Sodium: 394.9 mg
Pumpkin Chocolate Chip Muffins


Ingredients:
sugar, applesauce, flour, baking powder, baking soda, pumpkin pie spice, salt, canola oil, eggs, water, canned pumpkin, chocolate chips

Directions:
Preheat oven to 400°F.  Grease 12 medium muffin tins, or 6 jumbo muffin tins.  Mix all ingredients with hand mixer, or in stand mixer.  Bake for 20-25 minutes (a little longer for the jumbo muffins!].
I double the recipe so that I could use the whole can of pumpkin.  It made 12 regular size muffins and 6 jumbo muffins!  The kids enjoyed these as "breakfast dessert" after they ate their cereal!
Can you have dessert after breakfast?!?
Coconut-Lime Sorbet


Ingredients:
sugar, unsweetened coconut milk, lime juice

Directions:
Combine coconut water and sugar in small saucepan over low heat; stir until sugar dissolves.
Remove from heat, and allow to cool completely.
Stir in the coconut milk and lime juice; cover and refrigerate until cold.
Stir the chilled mixture, then freeze in ice cream maker according to manufacturer<U+0092>s instructions.
For a firmer sorbet, transfer to freezer-safe container, and freeze at least 2 hours.
Mustard Vinaigrette
Category: side-dish
By sal

This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!

Ingredients:
½ cup white vinegar
1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
½ teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1 cup vegetable oil
4 drops hot sauce

Directions:
In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined.  Chill until serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 168.4
Fat: 18.2 g
Saturated fat: 2.8 g
Carbohydrates: 1.9 g
Sugars: 1.4 g
Sodium: 421 mg
Sloppy Joes


Ingredients:
ground beef, Worcestershire sauce, prepared mustard, brown sugar, onion, ketchup

Directions:
Brown hamburger., Drain beef well., Add the rest of the ingredients., Simmer at least 30 minutes., Serve on hamburger buns.
CLASSIC MARINARa SAUCE


Ingredients:
tomatoes, extra virgin olive oil, red onion, garlic cloves, dry red wine, basil, oregano, parsley, sea salt, black pepper, red pepper flakes

Directions:
In a large saucepan over medium heat, add oil and when hot, sauté onion until translucent, about 6 minutes. Add garlic and sauté for just 1 minute. Add wine, increase heat to medium-high and cook until liquid is almost evaporated, about 6 to 7 minutes. Add the remaining ingredients, cover and simmer for 1 hour.
An hour later, uncover and remove sprigs; discard them. Using an immersion blender, process the sauce until smooth; taste and adjust if need it. Let it cook for another 15 minutes to give the sauce a chance to thicken. Makes 5 ½ to 6 cups.
Thai Shrimp and Roasted Red Chili Stir-Fry


Ingredients:
garlic, yellow onion, brown sugar, fish sauce, red bell pepper, snow peas, sugar snap pea, large shrimp, cornstarch, chicken broth, water, toasted sesame seeds

Directions:
In a large wok or skillet, heat the vegetable oil over medium high heat.
Add the garlic and onion and stir-fry for 30 seconds.
Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften.  (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste].
Add the peppers and peas and cook for 3 minutes.
Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok.  Cook until thick and bubbly.
Garnish with toasted sesame seeds and serve with hot jasmine rice.