xiaoxl/recipe_data huggingface dataset:
Baked Tomato-Onion Casserole


Ingredients:
tomatoes, red onion, olive oil, minced garlic clove

Directions:
"Preheat oven to 450 degrees.  In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly.  Sprinkle with the minced garlic and drizzle with oil and season with salt and pepper.  Bake until tomatoes are lightly browned and onions are tender, about 45 minutes.  Serve warm or at room temperature."
German SPAM Casserole


Ingredients:
eggs, Tilsit cheese, Limburger cheese, dill pickles, onion, potato

Directions:
Make sure that your German fries have been made from Blah potatoes, and keep them warm.
Grind the Spam, cheese, onion and pepper together.
(Grinding makes the dish easier to eat for those guest trolls who left their dentures at home].
Combine with the Pumpernickel crumbs, eggs, and milk.
Grease a large casserole dish with a generous amount of the Bratwurst fat.
Place the Spam mixture in the casserole, and then arrange the sliced dill pickles on top.
Bake, covered, at 350°F for 1¼ hours.
Uncover and bake 15 minutes more to brown.
Serve with German fries in individual emesis basins.
Don<U+0092>t forget the Oreos for dessert!
Mexican Taco Meatballs


Ingredients:
ground beef, egg, parmesan cheese, salsa, tomato sauce, parmesan cheese

Directions:
Combine ground beef, 1/2 of the taco seasoning package, 1/2 cup salsa, bread crumbs, cheese, egg and salt/pepper to taste.
Shape mixture into 1 1/2 inch balls and brown in large skillet in the peanut oil.
Drain meatballs on paper towels.
In a 2 quart sauce pan, add the tomato sauce, remaining salsa, taco seasoning and meatballs.
Simmer for 30 minutes.
Low Fat Lasagna


Ingredients:
fat-free chicken broth, eggs, garlic cloves, part-skim mozzarella cheese, low-fat ricotta cheese, lean ground beef, frozen chopped spinach, onion, fresh mushrooms, soy sauce

Directions:
Preheat oven to 350°F.
Lightly oil bottom of baking pan.
Stir one cup of the chicken stock into the spaghetti sauce and set aside.
Whisk the egg.
Stir in ricotta cheese and one cup of the mozzarella.
Add garlic, salt and pepper and set aside.
Brown and drain the ground beef making sure to break it into very small pieces.
Season with salt and pepper.
Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
Sauté the onion in 1/2 cup chicken stock until it is translucent.
Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
Simmer until all liquid is absorbed.
Mix together beef, spinach, onions and mushrooms.
Build the lasagna starting with a layer of sauce in the bottom of the pan.
*Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture.
Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
Sprinkle remaining mozzarella on top and bake for 15 minutes more.
To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note:  You can assemble and freeze without cooking and cook on the day to be eaten!
To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
Rice Pudding


Ingredients:
rice, eggs, sugar, vanilla, salt, raisins

Directions:
Bring milk and rice to a boil stirring constantly.
Turn down to a simmer, cover and cook for approx 45 minute Stirring occasionally until milk absorbed.
Remove from heat.
Beat eggs and mix in sugar, vanilla, salt and almond extract.  Slowly add egg mixture into rice.
Add Raisins.
Cover and let cool.
Sprinkle with cinnamon and top with whipped cream.
Tofu Alfredo Sauce


Ingredients:
firm silken tofu, garlic, parmesan cheese, basil, parsley, black pepper, onion powder, plain soymilk

Directions:
Combine ingredients in a blender and blen until desired consistency., Warm on top of the stove or in microwave as desired.
Maple Pepper Steaks


Ingredients:
maple syrup, olive oil, pepper, thyme, garlic cloves, kosher salt, beef tenderloin steaks

Directions:
Combine all ingredients, except for he steaks in a blender and process until blended.
In a bowl or marinating dish combine beef with half of the marinade/sauce and let stand for at least 30 minutes or up to 4 hours. Remove steaks from marinade and discard.
Grill steaks, basting with remaining sauce until done.
Baked Spinach, Feta, and Turkey Meatballs
Category: meat-and-poultry
By WTAmeal

These spinach, feta, and turkey meatballs are quick and easy to make, easy to freeze, and taste great when reheated. My son and I call these "Combine Nuggets." Did you know that a combine is a giant tractor that harvests crops from the field? Well, I most certainly didn't until my 3-year-old told me! Therefore, thanks to the hardworking combines we can put the green things in our nuggets.

Ingredients:
cooking spray
1 pound lean ground turkey
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) container crumbled feta cheese
½ teaspoon paprika
½ teaspoon onion powder
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray. Mix together turkey, drained spinach, feta cheese, paprika, onion powder, salt, and pepper in a large bowl until well combined. Roll into 24 meatballs and place in the prepared muffin tin. Bake in the preheated oven until meatballs are cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 meatballs

Calories: 50.3
Fat: 3 g
Saturated fat: 1.4 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 5.2 g
Cholesterol: 20.2 mg
Sodium: 105 mg
Overnight Oats Blueberry Smoothie Bowl
Category: breakfast-and-brunch
By barbara

I combined overnight oats with blueberries, banana, and almond vanilla milk and turned it into a yummy blueberry smoothie bowl! Top with whatever seeds, nuts or berries you enjoy!

Ingredients:
1 cup rolled oats
1 ¼ cups unsweetened vanilla-flavored almond milk, divided
1  frozen banana, chopped
1 cup blueberries
1 teaspoon vanilla extract
1 teaspoon maple syrup, or to taste
2 tablespoons flaked coconut
1 tablespoon fresh blueberries
1 teaspoon chia seeds

Directions:
Combine oats and 2/3 cup almond milk in a bowl; refrigerate until oats have absorbed the liquid, 8 hours to overnight. Combine oats-almond milk mixture, remaining almond milk, banana, 1 cup blueberries, vanilla extract, and maple syrup in a blender; blend until smooth. Pour smoothie into 2 bowls and top with coconut, 1 tablespoon blueberries, and chia seeds.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 2 bowls

Calories: 354.2
Fat: 6.5 g
Saturated fat: 1.8 g
Carbohydrates: 68.7 g
Sugars: 29.6 g
Dietary fiber: 9.1 g
Protein: 7.6 g
Sodium: 118.4 mg
Bud's Special Rice for Special Company


Ingredients:
water, salt, long grain white rice, butter, pine nuts, cinnamon sticks, ground cinnamon, fresh ground black pepper

Directions:
Rinse the rice under cold water in a fine mesh sieve. Set aside to drain. I always do this step first thing in the morning or as early in the day as possible.
In a medium saucepan, bring the water and salt to a boil.
Add the rinsed rice and boil uncovered on high heat for 2 minutes.
Cover the pan, reduce the heat to low and simmer for 20 minutes. The water should have absorbed after twenty minutes. Turn the heat off, keep the pan on the burner and let stand for 10 minutes. Note: I left the rice to stand a total of 20 minutes while I prepared the rest of the meal.
Melt the butter (or butter/olive oil] in a frying pan. Sautè the pine nuts and *ground cinnamon (or cinnamon stick] until the pine nuts are light golden. Watch  this step carefully because pine nuts burn easily (and they cost a pretty penny here so I am extra careful!]. *If you choose ground cinnamon, only sautè 3/4 teaspoon of it and save the remaining 1/4 teaspoon cinnamon for sprinkling on top of the rice just before serving.
Transfer the rice to a serving dish or platter, drizzle the toasted pine nuts/butter mixture over the rice and garnish with the cinnamon stick or a dusting of ground cinnamon. Sprinkle with freshly grated black pepper.
Prep time includes setting the rice aside to stand after cooking.
Simple Cajun Seasoning
Category: uncategorized
By azstud

Here is a simple way to make Cajun seasoning using normal kitchen spices.

Ingredients:
2 ½ tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper

Directions:
Combine the salt, oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 1/2 Tablespoons

Calories: 3.4
Fat: 0.1 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Sodium: 872.4 mg
Crunchy Bottom Butter Rice


Ingredients:
rice, butter, margarine, water

Directions:
Preparation: Boil several quarts of water in large pot, no need to measure. When water comes to a boil add rice and cook until half done (think al dente for pasta] stiring occasionally. This usually takes about 10-15 minutes, depending on type of rice.
Place strainer in sink and pour in half cooked rice. Run cool water over rice until completely cooled.
Place butter in a pot with a lid. Melt butter over medium heat. Pour cold rice over butter. With the end of a wooden spoon (or something like that] make 6-8 holes in the rice all the way to the bottom of the pot (this will help rice steam evenly].
Place lid on pot and let cook without peeking for 15 minutes. Check for browning at bottom edge of pan. If rice is not ready cook for another 10-15 minutes. If bottom of rice is lightly browned and rice is cooked turn rice out into a serving bowl and stir gently. If rice is brown but not completely cooked turn heat down to low and cook for another 5-10 minutes. If rice is cooked but not brown turn heat up to medium high and cook until bottom is browned. This step can be difficult to master but the result is crunchy buttery goodness worth practicing for!
Romanian Sarmale, Stuffed Cabbage Rolls


Ingredients:
cabbage, beef mince, risotto rice, egg, carrot, milk, onion, tomato paste, smoked bacon, peppercorns, salt

Directions:
Peel the cabbage leaves one by one, cut them in half if they are too big and remove the stork.
Chop the onion and carrot and fry them in a bit of oil with the rice.
Mix the mince meat with the egg, fried onion, the slice of bread and a pinch of salt(be careful not to put a lot of salt because the sour cabbage is already salted].
Place a tbsp of meat on the cabbage leaf and roll it tight then push the ends in with your finger.
Chop the rest of the cabbage you didn't use sprinkling half of it on the bottom of the pan then add the tomato paste and sliced bacon.
Put the cabbage rolls in the pan.
Cover the cabbage rolls with water then sprinkle the bael leaves, peppercorns and the rest of the chopped cabbage.
Cover the pan with a lid and let it simmer for 1 hour or until the cabbage it's softened.
Serve with mamaliga and a chilly.
ENJOY!
Tuna Chili


Ingredients:
tuna, onions, orange bell pepper, garlic, yellow tomatoes, frozen corn, green beans, chili powder, ground black pepper

Directions:
Cook tuna with onion, beans, corn, and garlic for 5 minutes.
Add tomato, pepper, corn, and chili powder; stir.
Bring to a boil; reduce heat, cover and simmer for 5-10 minutes.
Season with pepper before serving.
Enjoy!
Apple-Cinnamon Blinis


Ingredients:
granny smith apple, sugar, ground cinnamon, butter, margarine, flour, salt, baking soda, egg, sour cream, milk

Directions:
Toss apples with sugar and cinnamon; set aside.
Melt butter in large nonstick skillet on medium-low heat.
Add apple mixture; cook 4 minute or until apples begin to soften and are evenly coated with sugar glaze, stirring occasionally.
Remove from heat; set aside.
Mix flour, salt and baking soda in large bowl; set aside.
Beat egg, 1/2 cup of the sour cream and the milk with wire whisk until well blended.
Add to flour mixture; stir just until moistened.
Gently stir in apples.
Heat nonstick griddle or large nonstick skillet on medium heat.
Drop batter by tablespoonfuls onto hot griddle.
Cook until bubbles form on tops, then turnover to brown other side.
Serve warm, topping each with a scant teaspoonful of the remaining 1/2 cup sour cream just before serving.
Turkey Cocktail Meatballs with Orange Cranberry Glaze
Category: appetizers-and-snacks
By Chef John

You can make these ahead and freeze them without the glaze, then the day of the party, defrost them and simply reheat in the sauce.

Ingredients:
1 ¼ pounds ground turkey
¼ teaspoon poultry seasoning
½ teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon Worcestershire sauce
1 pinch cayenne pepper
1  large egg, beaten
¼ cup milk
½ cup plain bread crumbs
1 tablespoon olive oil
1 cup canned jellied cranberry sauce
½ cup orange marmalade
½ cup chicken broth
1 tablespoon minced jalapeno pepper
1 tablespoon minced Fresno pepper
1 pinch salt and ground black pepper to taste

Directions:
Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour. Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside. Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 32 meatballs

Calories: 264.8
Fat: 8.8 g
Saturated fat: 2.2 g
Carbohydrates: 32.6 g
Sugars: 26.2 g
Dietary fiber: 0.9 g
Protein: 14.6 g
Cholesterol: 80.2 mg
Sodium: 647.3 mg
No-Bake Peanut Butter Cookies III
Category: desserts
By Cindy Carnes

These cookies were always served for school lunch.  I got the recipe after marrying from one of the cooks, and have made it many times since.  This cookie generally is seen with cocoa, but I like this one better, it doesn't have any.

Ingredients:
3 cups white sugar
¾ cup butter
¾ cup milk
½ teaspoon vanilla extract
1 ½ cups peanut butter
4 ½ cups quick-cooking oats

Directions:
In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix  in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 dozen

Calories: 152
Fat: 7.5 g
Saturated fat: 2.8 g
Carbohydrates: 19.4 g
Sugars: 13.5 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Cholesterol: 7.9 mg
Sodium: 59.5 mg
Herbed Baby Potatoes With Olive Oil


Ingredients:
baby potatoes, fresh herb, fresh ground black pepper, salt

Directions:
*Please note that quantities are approximate. But a lot of fresh herbs is nice, and tougher herbs like rosemary should be chopped finely.
Do not use very small baby potatoes: slightly smaller than a golf ball is about right.
Rinse; do not peel. Cut each in half.
Boil in lightly salted water until just tender -- this should not take more than 4 to 6 minutes depending on size and type of potato, but do test one with a skewer. They should still be firm and not fall apart!
Rinse and chop the herbs, which must be fresh, not dried.
Drain potatoes, put into suitable dish, add the olive oil and toss until well coated. A high quality, nice and fruity virgin oil should be used. Use more if you like.
Add the chopped herbs and pepper, and toss again, until mixed through. Take care not to break the halved potatoes.
Best salted at table, with flakes of Maldon salt. This is not always easy to obtain, so just use  --  salt!
These potatoes are quite nice when cold, too.
Fildzan Burek


Ingredients:
onions, olive oil, beef, cumin, sea salt, black pepper, potatoes, phyllo pastry, sesame seeds, egg, milk, olive oil, water, olive oil, sea salt

Directions:
In a large skillet, sauté onion in olive oil for 3-4 minutes. Add minced meat and sauté for 5-8 minutes over medium heat; with a flat-topped wooden spoon break up the meat lumps into small pieces. Stir in cumin, salt and pepper. Remove from heat and cool slightly.
Mash the potatoes; add to the meat and mix to combine.
Cut the filo pastry sheets into 6 approximately equal squares. Place two squares into the filcan or small coffee cup (or a similar shape] so that the sheet ends overhang above the cup edge.
Fill the pastry with the meat and potato mixture, fold the pastry edges over and brush to seal with the egg, milk and oil mixture.
Turn over the filcan with the small burek onto the baking sheet lined with silicone or parchment paper. Brush with the remaining egg, milk and oil mixture, sprinkle with sesame seeds and bake in the oven at 200°C for about 10 minutes.
Take bureks out of the oven, baste each with the water and oil mixture; return to oven and bake 10 minutes at 180°C, or until golden brown.
Serve hot or slightly warm with dollops of sour cream or plain yoghurt.
Corn Flake Hash Brown Casserole


Ingredients:
frozen hash brown potatoes, butter, sour cream, onion, cheddar cheese, salt, ground black pepper, butter

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.
Place mixture in a 3 quart casserole dish.
In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.
To freeze: Assemble casserole. Wrap tightly with foil and freeze.
To serve: Thaw in fridge overnight. Bake as directed.
Ultimate Potato Soup
Category: soups-stews-and-chili
By THUMPER74137

This potato soup has more flavor than any potato soup I have ever had.  It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary.  For less creamy and lower fat, use whole milk instead of half-and-half  -- still tastes great!

Ingredients:
6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream
6 tablespoons butter, melted
6 tablespoons all-purpose flour
4 cubes  chicken bouillon
½ teaspoon ground black pepper

Directions:
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth.  Cook until potatoes are tender, 15 minutes.  Drain and reserve liquid. Combine reserved broth and half-and-half in pot.  In a bowl, combine melted butter and flour.  Stir into half-and-half  mixture over medium heat.  Stir until thickened.  Stir in reserved vegetables, remaining broth, bouillon and pepper.  Heat through and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 240.8
Fat: 15.3 g
Saturated fat: 9.5 g
Carbohydrates: 22.5 g
Sugars: 1.6 g
Dietary fiber: 1.7 g
Protein: 4.5 g
Cholesterol: 45.3 mg
Sodium: 469.3 mg
Swiss Potatoes Au Gratin


Ingredients:
onion, butter, sour cream, pepper, swiss cheese

Directions:
Preheat oven to 375.
In a large mixing bowl - combine all ingrediants.  Mix well.  Pour into a greased 9x13” pan.  Bake for one hour.  Eat and Enjoy!
Grilled Pork Tenderloin


Ingredients:
onions, garlic cloves, brown sugar, lemon juice, soy sauce

Directions:
Marinate (overnight is best].
Grill for about twenty minutes turning often until not pink inside.
Serve thinly sliceed w/ potato pancakes and applesauce!
Enjoy!
Erin's Banana Loaf


Ingredients:
eggs, white sugar, bananas, flour, butter, salt, baking soda

Directions:
Put bananas, eggs, and melted margarine in blender.
When mixed well, add to dry ingredients and mix well with fork.
Grease pan and bake at 250°F until toothpick comes clean (about one hour and twenty minutes].
Bergy Dim Sum #10, Honey Soy Braised Chicken Wings


Ingredients:
chicken wings, dark soy sauce, honey, Chinese wine, dry sherry, garlic clove, fresh ginger

Directions:
Cut wings intp three pieces (save tips for making stock].
Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
Add Soy, Honey, Wine, Garlic and Ginger, stir well.
Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
Serve warm or at room temperature.
Yummy Norwegian Waffles


Ingredients:
flour, sugar, baking powder, eggs, butter, wheat germ

Directions:
Beat the egg whites with an electric mixer, set aside. beat egg yolks and stir in the milk. beat in flour, baking powder, vanilla sugar, and sugar. add the melted butter.
when all combined, fold in the beaten egg whites.
serve with strawberry jam and sliced munster cheese or norwegian brown cheese.
Cullen Skink
Category: world-cuisine
By t.mcleod

A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste.

Ingredients:
2 pounds smoked haddock fillets, undyed
2 ½ cups milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish

Directions:
In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 329
Fat: 3.6 g
Saturated fat: 1.6 g
Carbohydrates: 28.1 g
Sugars: 6.5 g
Dietary fiber: 3.1 g
Protein: 44.3 g
Cholesterol: 124.7 mg
Sodium: 1206.5 mg
Taco Soup


Ingredients:
onion, ground beef, corn, diced tomatoes, black beans, stewed tomatoes

Directions:
Dice onion, Brown beef & onions & drain. Pour all canned items in pot, add beef & onions, Stir in 2 packets taco seasoning mix, Bring to a boil, Lower to simmer for 2 hours.
Serve with sour cream, shredded cheddar cheese, and tortilla chips. Best made the day before & served piping hot!
Chicken Kurma


Ingredients:
whole chicken, potatoes, carrot, red chilies, tomatoes, curry powder, water, water, coconut milk, tamarind pulp, tamarind juice, cinnamon sticks, star anise, cardamoms, salt, sugar, spring onion, garlic cloves, fresh ginger, shallots

Directions:
Heat oil in a deep saucepan and fry pounded ingredients until fragrant. Add cinnamon, star anise and cardamom. Fry for 2 more minutes.
Add kurma curry powder paste and cook on low heat for 5 minutes or until oil separates.
Add chicken pieces and 2 cups of water and cook chicken on low until half cook. Add coconut milk, potato, carrot and cook until potato tender. Add more water if the gravy too thick.
Add onions, chillies, tomatoes and tamarind. Cook for 2 more minutes. Season with salt and sugar.
Garnish with spring onion.