xiaoxl/recipe_data huggingface dataset:
Sausage Stuffed Mushrooms


Ingredients:
fresh mushrooms, pork sausage, scallions, parmesan cheese, kosher salt, black pepper, cream cheese

Directions:
Preheat the oven to 350°F Grease a sheet tray or line with parchment paper.
Clean the mushroom caps with a damp paper towel. Carefully break off the stems and using the tip of a spoon hollow out the center of the mushrooms.
Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps about 20 minutes. Garnish with the reserved green scallions.
Oriental-Style Carrot Risotto With Raisins


Ingredients:
brown rice, chicken broth, carrots, shallot, raisins, cinnamon, olive oil

Directions:
Sauté shallot and carrots in olive oil until the shallots are translucent.
Add rice, raisins and cinnamon stick.
Sauté until rice is translucent.
Add broth, bring to a slow boil, cover and boil for about 35 minutes on low heat.
Turn off heat, let stand for about 1 hour before serving. Depending on the broth it may be necessary to add some salt to taste before serving.
Tahitian Coffee


Ingredients:
brewed coffee, dark rum, sugar, low-fat vanilla ice cream, cinnamon sticks

Directions:
Combine the first 3 ingredients in a pitcher, stirring until sugar dissolves.
Pour into mugs, and top with ice cream (2 tablespoons per mug].
Garnish with cinnamon sticks, if desired.
Thai Fried Rice
Category: main-dish
By Toi

This Thai fried rice is called American fried rice (Khao Pad American) in Thailand, because it uses ingredients that are considered American, like ketchup and bacon. It is very popular in Thailand and easy to make. All ingredients should be prepped in advance cause once you start frying the rice, it goes fast. If people are really hungry, you can serve a fried egg on top of the fried rice.

Ingredients:
6 slices bacon, sliced crosswise into 1/2-inch pieces
2 cloves garlic, minced
1  onion, finely chopped
1 large tomato, cubed
½ cup chopped fresh pineapple
5 cups cooked jasmine rice, cooled
2 tablespoons ketchup
2 tablespoons light soy sauce
1 tablespoon white sugar
¼ teaspoon freshly ground white pepper
3  eggs, beaten
½  cucumber, sliced
2  green onions, chopped
¼ cup chopped fresh cilantro
1  lime, cut into wedges
4  green Thai chile peppers

Directions:
Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet. Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes. Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper. Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 455.7
Fat: 10 g
Saturated fat: 3.2 g
Carbohydrates: 75.9 g
Sugars: 12.2 g
Dietary fiber: 3.7 g
Protein: 15.9 g
Cholesterol: 137.5 mg
Sodium: 694.4 mg
Slow Cooker Caramelized Onions
Category: side-dish
By foodelicious

Let your slow cooker do all the work of making beautifully caramelized onions. Freeze what you don't use right away so you'll have caramelized onions ready in a snap for soups, burgers, omelets, pizzas, and more.

Ingredients:
¼ cup melted butter, divided
8  onions, thinly sliced
1 teaspoon salt

Directions:
Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl. Cook onions on Low until browned and sweet, about 10 hours.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 1 quart

Calories: 70.8
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 10.6 g
Sugars: 4.8 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Cholesterol: 7.6 mg
Sodium: 170.3 mg
Karen's Best Buttermilk Biscuit


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, salt, butter, shortening, buttermilk, plain yogurt, egg, butter

Directions:
Preheat oven to 390 degrees.
In large bowl wisk together flour, baking powder, baking soda and salt.
In medium bowl wisk buttermilk, yogurt and egg.
On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
Add to flour mixture, toss lightly with finger tips.
Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
Turn out on floured board. Sprinkle a little flour on top.
Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
Pat out till 1 3/4 inches thick.
Cut 6 biscuits into 2 inch rounds.
Gather left over pieces of dough and shape into same size biscuit.
Place biscuits on large ungreased baking sheet. Space 2 inches apart.
Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
Place baked biscuits under broiler 1 minute.
Serve warm.
Chicken and Mushroom Casserole II


Ingredients:
olive oil, salt, fresh ground black pepper, garlic cloves, green onions

Directions:
Heat oven to 400°.  Stir together the mustard and olive oil; rub mixture on chicken pieces.  Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside.
Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish.  Top with the chicken, skin side up.  Bake until the chicken is nearly cooked, about 25 minutes.  Turn oven to broil on high; place chicken under broiler.  Cook until the skin browns and crisps, about 5 minutes.
Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice]; spoon cooking juices over.
Kielbasa Bites


Ingredients:
chili sauce, ground cinnamon, ground nutmeg, ground ginger, red wine, prepared mustard, soy sauce, kielbasa

Directions:
Mix together chili sauce, jelly, cinnamon, nutmeg, ginger, wine, mustard and soy sauce in a saucepan or chafing dish until mixture can be smoothly blended.
Add kielbasa and heat until sausage is hot.
Serve with toothpicks.
Ice Cream Sundae Cupcakes


Ingredients:
vanilla ice cream, frozen cherries

Directions:
Place cupcakes on a large plate or platter., Place one scoop of ice cream on top of each cupcake., Spoon Whipped Cream Frosting onto ice cream., Top with gluten free sprinkles and finish with a cherry., Serve.
Blueberries With Banana Sauce


Ingredients:
fresh blueberries, skim milk ricotta cheese, part-skim ricotta cheese, lemon juice, banana, low-fat vanilla yogurt, sugar

Directions:
In food processor or blender, combine all ingredients EXCEPT blueberries. Process or blend until very smooth, about 2 minutes.
Place blueberries in a large bowl, or divide among 4 serving bowls.
Pour banana cream sauce over blueberries and serve.
One-Bowl Carrot Oat Muffins
Category: trusted-brands-recipes-and-tips
By Del Monte

Breakfast or snack time, these moist muffins are a wholesome treat to go.

Ingredients:
1 (14.5 ounce) can Del Monte® Sliced Carrots, drained
¾ cup packed light brown sugar
⅓ cup vegetable oil
1  large egg
1 cup all-purpose flour
½ cup uncooked quick oats
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup dried cranberries or golden raisins
½ cup chopped pecans or walnuts

Directions:
Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well. Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries. Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 servings

Calories: 220
Fat: 10.1 g
Saturated fat: 1.3 g
Carbohydrates: 31.1 g
Sugars: 18.3 g
Dietary fiber: 2.2 g
Protein: 2.5 g
Cholesterol: 15.5 mg
Sodium: 274.5 mg
Easy Berry Muffins


Ingredients:
unsweetened berries, whole wheat flour, flax seed meal, baking powder, honey, applesauce, milk

Directions:
Preheat oven to 400 degrees.
Lightly spray muffin tin with non-stick spray (Or just brush olive oil around the tin cups].
Wash and drain berries with soap even if they are organic.
Combine flour, flax meal, baking powder, the sweet stuff, the apple sauce, and milk.
Add the berries.
Use an ice cream scoop with a emptier to put the batter into the pan (it is just easy this way], if you don't have this kind of ice cream scoop just get it in there the best you can.  You want the cups about 2/3 full, but more or less doesn't matter.
Bake for 17 minutes, or until tops are light brown.
After baking feel free to drizzle honey (or any other sweet substance] on top, allow muffins to cool before removing them from the tin.
Red Hot Cinnamon Pear Sundaes


Ingredients:
granulated sugar, water, vanilla ice cream

Directions:
In a med saucepan, combine sugar, water & candies. Bring mixture to a boil, stirring constantly. Reduce heat to med & boil mixture for 10 min, stirring occ.
Remove from heat & cool at least 20 min b4 using (or cool, cover & refrigerate to store].
To Assemble Sundaes: Scoop ice cream into 6 dessert dishes & spoon sliced pears over ea sundae. Spoon cinnamon sauce over ice cream & sprinkle w/more cinnamon candies. Serve immediately & store any leftover sauce in refrigerator.
NOTE: W/the combined sweetness of the canned pears, cinnamon candies & ice cream used for the sundaes  --  I would be inclined to reduce the sugar amt in the sauce to 1/2 cup.
Roti Bread from India
Category: bread
By MARBALET

A an unleavened griddle bread from India which is similar to pita bread. It is also known as roti.  Ideally, I use the traditional Indian roti griddle called a 'tava.'

Ingredients:
2 cups durum wheat flour
½ teaspoon salt
¾ cup water
1 tablespoon vegetable oil

Directions:
In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes. Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round. Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 118.6
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 22.8 g
Dietary fiber: 4 g
Protein: 4.4 g
Sodium: 97.5 mg
Stewed Tomato Pork Chops
Category: main-dish
By Blue Buddha

These Italian-style pork chops include lots of onion, garlic, tomatoes, and savory herbs. This quick and easy recipe is a great topping for pasta or smashed potatoes.

Ingredients:
4  large pork chops
salt and ground black pepper to taste
1 large onions, halved and sliced
8 large garlic, minced
2 (14.5 ounce) cans whole tomatoes
3 tablespoons capers, with liquid
1 tablespoon dried rosemary
2 teaspoons red pepper flakes
½ tablespoon dried oregano
½ tablespoon dried basil

Directions:
Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil. Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors. Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 pork chops

Calories: 332.2
Fat: 9.9 g
Saturated fat: 3.3 g
Carbohydrates: 17.1 g
Sugars: 6.7 g
Dietary fiber: 4.2 g
Protein: 44 g
Cholesterol: 106.6 mg
Sodium: 591.1 mg
Scalloped Corn


Ingredients:
tomatoes, egg, onion, milk, flour, sugar

Directions:
Preheat oven to 350., Mix all ingredients until combined and pour into a oven safe dish., Bake for about 30 minutes or until it begins to brown and is bubbly.
Raspberry Mocha Madness Swappuccino


Ingredients:
instant coffee, Splenda sugar substitute

Directions:
Place coffee, cocoa, Splenda and Coffee-mate in a glass. Add 1 oz. hot water to glass, and stir to dissolve ingredients. Next add Almond Breeze and Torani syrup and stir briefly. Now place contents of glass in a blender. Add ice and blend on high speed until well blended.
Pour into a tall glass, and finish off with whipped cream.
Macaroni and Cheese


Ingredients:
sharp cheddar cheese, low-fat sour cream, water

Directions:
Combine all ingredients except water. Add water a little at a time if mixture is to thick.
Put in an oven safe dish.
Top with breadcrumbs.
Spray I Can't Believe It's Butter over breadcrumbs.
Cook for 20 to 30 minutes at 350 degrees until breadcrumbs are golden brown.
Pumpkin Brownies
Category: fruits-and-vegetables
By CroqueMadame

A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices.

Ingredients:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups white sugar
2 teaspoons vanilla extract
3  eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup chopped walnuts
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Directions:
Preheat  oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 8x8 inch pan of brownies

Calories: 241.5
Fat: 13.9 g
Saturated fat: 7.1 g
Carbohydrates: 28.8 g
Sugars: 22.2 g
Dietary fiber: 1.4 g
Protein: 3 g
Cholesterol: 57.8 mg
Sodium: 182 mg
Almost Heaven


Ingredients:
crushed pineapple, sugar-free instant vanilla pudding mix, instant vanilla pudding, cream cheese, milk, pecans

Directions:
Mix the cake according to the package directions.  Bake cake in a 9 X 13 inch pan.  While hot poke with skewer or chopstick and pour pineapple with the juice over the cake.
Mix the pudding, milk and cream cheese, beatnig until smooth.  Spread over pineapple layer.  Spread whipped topping over top.  Sprinkle with the nuts.
Refrigerate.
Nan (Pakistani Flat Bread)


Ingredients:
warm water, unsalted butter, dry yeast, salt, honey, whole wheat flour

Directions:
Stir the butter into the warm water until it melts (this should take about 1 minute at the most].
Stir the yeast and salt in the water/butter mixture until dissolves; then allow the yeast to bloom (10 minutes].
Stir in honey.
Gradually work in enough flour to make a soft, workable dough.
Turn out on a floured board and knead until elastic and smooth.
Let rise until doubled in bulk (30 minutes].
Preheat oven to 500°F.
Turn out on a floured board and knead briefly.
Form into 12 balls.
Roll each ball out to 1/4-inch thick, and let rise for 15 minutes.
Turn over onto a greased baking sheet and bake for 10 minutes (watch closely so they don't brown too much].
Queen Soda


Ingredients:
character(0]

Directions:
"Combine cream soda with butterscotch schnapps in a glass; add ice cubes."
Wasabi Mayonnaise Sauce
Category: side-dish
By CHEFJR

A nice simple sauce that's great on salmon. (It only has 3 ingredients to!)

Ingredients:
½ tablespoon wasabi powder
1 teaspoon water
3 tablespoons mayonnaise

Directions:
In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 44.7
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 3 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Cholesterol: 2.9 mg
Sodium: 80.1 mg
Spaghetti Agli Olio


Ingredients:
spaghetti, parmesan cheese, garlic cloves, olive oil

Directions:
saute garlic with oil., add chili., add spinach add spaghetti., you may need to add some pasta water if it  is to dry., and add  cheese, toss.
Easy Eggplant (Aubergine) Parmigiana


Ingredients:
eggplants, salt, olive oil, mozzarella cheese, parmesan cheese, romano cheese

Directions:
Trim the eggplants and cut them into 1/4 inch thick slices.
Layer the slices in a colander, sprinkling each layer with salt.
Let drain for 30 minutes.
Rinse the eggplant and pat dry.
Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
Fry the slices, in a single layer, turning once, until browned on both sides.
Drain on paper towels.
Preheat the oven to 350.
Spread a thin layer of tomato sauce in a shallow baking dish.
Make a layer of eggplant slices, overlapping them slightly.
Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
Repeat the layering, ending with eggplant, sauce, and grated cheese.
Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
Let stand for 10 minutes before serving.
Gluten-Free Bon Appetit Cocoa Fudge Brownies


Ingredients:
unsalted butter, sugar, cocoa powder, salt, eggs, vanilla, tapioca flour, cornstarch, walnuts

Directions:
Preheat oven to 325 degrees.
Melt butter over low heat.  Remove from heat and allow to cool slightly (5 minutes].
Stir in sugar, cocoa powder, and salt.
Whisk in eggs and vanilla.
Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
Add walnuts or pecans if desired.
Spread into greased 8x8" square baking pan.
Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
*Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares.  Seems like the flavors come out better that way.
***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.
Sour  Cream Peach Pie


Ingredients:
sugar, flour, sour cream, flour, cornstarch, butter, shortening, salt, sour cream, water

Directions:
cut the butter and shortening  into flour. and corstarch mix., add salt sour cream and flavoring, pat into pan, arrange peaches over bottom of crust., beat egg yolks and flavoring  into sugar., add flour into sour cream and add to sugar mixture., pour mixture over peaches., cover with foil, bake 35 minutes at 350 degrees., uncover bake 15 minutes more. bake      unt tests done.
Minestrone With Mushrooms and Feta


Ingredients:
garlic cloves
olive oil
shiitake mushrooms
vegetable broth
cannellini beans
orzo pasta
cherry tomatoes
oregano leaves
feta cheese
Mock Feta Cheese ( Vegan Substitute ]
fresh ground pepper
olive oil

Directions:
In large pot, cook garlic in hot oil 15 seconds. Add mushrooms. Cook and stir until mushrooms are tender.
Stir in vegetable broth and beans; bring to boiling.
Add orzo. Return to boiling; reduce heat. Simmer, covered, until orzo is tender, about 15 minutes.
Stir in cherry tomatoes and 3 tablespoons of the oregano. Heat through.
Sprinkle with remaining oregano, feta and pepper. Drizzle with olive oil. Serve.
Buttery Whipped Vanilla Frosting


Ingredients:
heavy whipping cream, raw sugar, vanilla extract

Directions:
Pour ingredients in mixer and turn on med high.
If at room temperature, this will only take a couple minutes, watch closely.
If right out of fridge, this will take about 10-15 minutes, watch closely.
Whip ingredients until it starts to stiffen up, then you can turn it up(as high as it will go without splatting everywhere].
Once it stiffens, keep an eye on it, check it for thickness.  BEFORE it starts to separate into butter, it should have a soft (room temp]butter thickness, more so than whipped topping.  It will feel thicker, but still hold shape.  Once it gets to this point, put in fridge for about 30 minutes and then decorate your cake with this wonderful frosting.  If you want to pipe any of it, don't put it in the fridge to stiffen up slightly.
Barbecued Pork Steaks


Ingredients:
barbecue sauce, honey, Worcestershire sauce, prepared mustard

Directions:
Stir together barbecue sauce, honey, worchestershire sauce, garlic salt and mustard in a small bowl.
Place steaks on grill about 4" above medium slow coals. Cook about 8 minutes on each side. Brush steaks with sauce and continue cooking 5 minutes more. Turning and brushing with sauce.
Tomato Basil Pasta (Bruschetta Pasta)


Ingredients:
tomatoes, garlic cloves, basil leaves, olive oil

Directions:
Cook pasta according to package directions.
Remove seeds from tomatoes and chop roughly.
Put tomatoes in a bowl with the garlic, basil and olive oil - season with salt & pepper.
Drain pasta, add to bowl and toss well with tomato mixture.
Serve with shredded parmesan cheese.
Grated Beets With Sweet-Sour Mustard Dressing


Ingredients:
beets, onion, distilled white vinegar, sugar, Dijon mustard

Directions:
Heat oven to 350°F.
Trim beets, but do not peel.  Place in baking dish and bake 1 hour or until tender.  Cool beets, then rub off peels.  Discard peels.
Grate the beets, mix with minced onion and set aside.
Whisk together the vinegar, sugar, and dijon mustard.  Pour over beets.
Serve at room temperature or refrigerate and serve chilled.
Note:  Prepare the day before so the flavors have time to blend.