xiaoxl/recipe_data huggingface dataset:
Peach Dumplings


Ingredients:
puff pastry, brown sugar, sugar, butter, vanilla extract, cinnamon, nutmeg, butter, sugar, cinnamon

Directions:
Preheat oven to 400°F.
Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into four evenly sized squares.
Remove skins from peaches, slice in half and remove pits.  Set aside.
In a small mixing bowl, combine brown sugar, sugar, butter, vanilla, cinnamon and nutmeg.  The mixture will be crumbly.
Into one half of each peach, spoon 1 tbs. of the sugar & spices mixture into where the peach pit once was.  Sandwich with other half of peach.
Place peach onto one puffed pastry square.  Gently fold each corner to the top-center of each peach.  Repeat with each peach.
In a small bowl, combine sugar and cinnamon.
With a pastry brush, brush melted butter over each pastry-covered peach. Then dust each with sugar.  Sprinkle cinnamon-sugar over each peach.
Bake for 30 - 40 minutes or until lightly browned and crispy.
Sweet and Spicy Glazed Pork Cubes


Ingredients:
boneless pork loin, onion, garlic, lime juice, brown sugar, habaneros, salt, turmeric, black pepper

Directions:
In a large skillet, heat vegetable oil over medium heat.
Brown pork cubes for 6 to 8 minutes stirring occasionally.
Add the onion and garlic, lower heat to medium-low and cook for 2 minutes.
Add the remaining ingredients and bring to a simmer, lower heat and cook, covered, over low heat for 40 or 50 minutes till pork is tender.
Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze.
Serve warm.
Tater Topper Chip Dip


Ingredients:
cream cheese, sour cream, fresh chives, lemon juice, kosher salt, garlic powder, onion powder

Directions:
"Combine all ingredients except chives in a food processor (or use a hand mixer] and blend until smooth and creamy. Add chives and blend just until incorporated. Adjust seasonings to taste. Refrigerate for at least 2 hours before serving."
Crab Salad in Endive Leaves


Ingredients:
white wine vinegar, Dijon mustard, dried oregano, salt, fresh ground pepper, extra virgin olive oil, lump crabmeat, Belgian endive, fresh chives

Directions:
Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend., Gradually whisk in oil., Add crabmeat and toss GENTLY to coat., Arrange endive spears on pretty platter., Spoon crabmeat atop endive spears., Sprinkle with chives.
Strawberry Horchata
Category: world-cuisine
By Yoly

A fun and refreshing twist to the traditional horchata. The optional cinnamon stick adds another layer of flavor. Adjust your sweetener depending on how sweet your strawberries are.

Ingredients:
3 cups hot water
⅔ cup blanched almonds
⅓ cup long grain rice
1 (2 inch) stick cinnamon
2 cups strawberries, sliced
½ cup water
¼ cup stevia powder, or to taste
4 cups ice, or as needed

Directions:
Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours. Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended. Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth. Pour over ice and serve, or chill until ready to serve.

Prep time: 20 mins
Total time: 1 day
Yields: 4 servings

Calories: 230.5
Fat: 12.3 g
Saturated fat: 1 g
Carbohydrates: 32.6 g
Sugars: 5.2 g
Dietary fiber: 5.1 g
Protein: 6.7 g
Sodium: 14.6 mg
Slow Cooker Creamy Pesto Chicken and Pasta
Category: meat-and-poultry
By Meretia

Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.

Ingredients:
2 pounds skinless, boneless chicken breasts
2 cups chicken broth
2 cups water, or as needed
salt and pepper to taste
1 (8 ounce) jar pesto
2 cups heavy whipping cream, divided
1 (16 ounce) package egg noodles
8 ounces grated Parmesan-Romano-Asiago cheese
½ cup milk

Directions:
Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper. Cover and cook until chicken is no longer pink inside, about 3 hours. Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto. Cook on High 1 more hour. Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk. Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 8 servings

Calories: 831.6
Fat: 49.7 g
Saturated fat: 24 g
Carbohydrates: 45.7 g
Sugars: 2.4 g
Dietary fiber: 2.7 g
Protein: 49.9 g
Cholesterol: 230.6 mg
Sodium: 1075 mg
Cocoa Banana Muffins


Ingredients:
bananas, eggs, buttermilk, vanilla, whole wheat flour, dark brown sugar, baking powder, baking soda, salt

Directions:
Preheat oven to 350°F., Butter or put paper cups in muffin pan., Mash bananas., Whisk in eggs, buttermilk, vegetable oil and vanilla., Mix the dry ingredients., Be sure to sift the cocoa., Mix wet and dry ingredients until just blended., Spoon the batter into the muffin cups., Bake for 20-25 minutes, until done., If you like, lay a slice of banana over each muffin before baking.
Sauteed Spinach and Mushrooms
Category: fruits-and-vegetables
By Marilyn

My husband and I love sauteed spinach, sauteed mushrooms, sauteed onions, and sauteed garlic. So, we put it all together with some tomatoes to add some zip.

Ingredients:
2 tablespoons olive oil, divided
1 medium onion, coarsely chopped
1 cup chopped portabello mushrooms
2 cloves garlic, finely chopped
1 medium tomato, chopped
1 (8 ounce) package fresh baby spinach
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Directions:
Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm. Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness. Sprinkle with Parmesan cheese to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 108.5
Fat: 7.8 g
Saturated fat: 1.4 g
Carbohydrates: 7.7 g
Sugars: 2.7 g
Dietary fiber: 2.5 g
Protein: 3.8 g
Cholesterol: 2.2 mg
Sodium: 377.6 mg
Zucchini Raita


Ingredients:
zucchini, salt, onion, plain yogurt, black mustard seeds, fresh ground black pepper, cayenne pepper

Directions:
Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds], put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
If you wish the to eat the dish cold, cover and refrigerate it.
If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.
Flourless Chocolate Lava Cake
Category: desserts
By Chateau Ste Michelle

So decadent yet so simple, you'll be saying 'flour who!?' when you let this sweet lava flow.

Ingredients:
8 ounces 70% bittersweet chocolate, finely chopped
12 tablespoons cold unsalted butter, cut into cubes
4 large eggs
½ cup granulated sugar
⅛ teaspoon salt

Directions:
Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins. Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat. Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet. Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 cakes

Calories: 524.5
Fat: 38.9 g
Saturated fat: 23.3 g
Carbohydrates: 38.3 g
Sugars: 33.8 g
Dietary fiber: 2.9 g
Protein: 7 g
Cholesterol: 186.7 mg
Sodium: 100.1 mg
Zucchini Pizza


Ingredients:
olive oil, ricotta cheese, garlic cloves, mozzarella cheese, zucchini

Directions:
Preheat oven to 400 degrees.
Drizzle olive oil on one large or two small cookie sheets, then roll out the dough.  Poke with fork and season with salt and pepper.  Place in the oven for 5 or 6 minutes.
In a medium bowl, mix the ricotta with the garlic. Cover crust in mixture and top with mozarella cheese.  Return to the oven for 12 to 13 minutes.
Heat a large skillet over medium heat.  Heat the zucchini in the skillet on both sides until crisp tender.  Scatter on top of pizza and cook an additional 2 to 3 minutes.
Serve large squares of the pizza hot from the oven.
Loaded Yogurt Watermelon Pizza
Category: desserts
By Katherine Martinelli

This recipe is like your favorite bowl of yogurt loaded with all the toppings, just on top of watermelon instead. Watermelon pizza with yogurt makes a striking presentation and is delicious, but also healthier. It makes just as good a guilt-free breakfast as it does a show-stopping dessert. You can use any combination of mixed berries you like.

Ingredients:
1  center-cut slice of watermelon, 1 to 2 inches thick
¼ cup plain yogurt
1 teaspoon honey
⅓ cup fresh blueberries
⅓ cup fresh raspberries
⅓ cup sliced fresh strawberries
1 tablespoon chopped pistachio nuts
1 teaspoon shredded coconut

Directions:
Cut the round watermelon slice into 8 wedges, keeping them together for a nice presentation, and place on a serving dish. Spoon yogurt evenly over watermelon, stopping before the rind. Drizzle with honey. Sprinkle blueberries, raspberries, strawberries, pistachios, and shredded coconut evenly over the yogurt. Serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 74
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 16.5 g
Sugars: 13.1 g
Dietary fiber: 1.4 g
Protein: 1.8 g
Cholesterol: 0.5 mg
Sodium: 11.6 mg
Chuy's Green Chile Stew


Ingredients:
boneless skinless chicken thighs, chicken, flour, onions, carrots, garlic cloves, roma tomatoes, new potatoes, salt, pepper, cumin, chicken broth, cilantro, green onion, flour tortilla

Directions:
Heat the oil in stock pot or dutch oven over medium-high heat.Sprinkle the flour over the oil and whisk to create a light roux, about 5 minutes.
Add the tomatillos to the roux and saute for a few minutes.
Add garlic and saute for 30 seconds or until garlic becomes fragrant. Slowly whisk in the chicken broth and combine well. Add the carrots and simmer for 20 minutes.
If using chicken thighs: Add chicken thighs with the carrots. Skim off any fat which rises to the surface periodically while simmering ingredients.
Add the remaining vegetables and simmer until the vegetables are almost tender, about 45 minutes to an hour.
If using chicken thighs: Pull chicken thighs from stew and let cool on a cutting board. When chicken has cooled, pull meat off of bones and shred into bite-size pieces. If using rotisserie chicken: Pull meat off of bones; discard skin and shred chicken into bite-size pieces.
Add chicken to stew and stir to combine. Taste for seasoning and add salt and pepper as needed, and cumin to taste. If you don't like cumin too much, you can always use less; same for salt and pepper.
Stir in cilantro and green onions (if desired] and simmer for a few more minutes.
A note about the chiles: Hatch green chiles are best, and the heat in the stew depends primarily on the heat of the chiles. If your chiles are mild and you prefer more heat, you can add cayenne as desired. If hatch chiles are unavailable, you can also use Anaheim chiles. Roast them yourself on the grill, under a broiler, or on your gas cooktop until the skins are charred. Wrap in plastic foil for a few minutes until skin has softened, then scrape charred skin off of chiles.
Lavender Simple Syrup
Category: side-dish
By foodelicious

Fresh lavender blossoms are steeped with sugar and water to create a sweet and aromatic floral syrup to flavor cocktails, lemonade, cakes, and sorbets.

Ingredients:
1 cup water
1 cup white sugar
1 tablespoon fresh lavender blossoms

Directions:
Combine water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove blossoms; let cool.

Prep time: 5 mins
Cook time: 6 mins
Total time: 41 mins
Yields: 1 cup

Calories: 97
Carbohydrates: 25 g
Sugars: 25 g
Sodium: 1.1 mg
Spicy Peach Stir-Fry Sauce


Ingredients:
soy sauce, rice vinegar, light brown sugar, garlic, ginger

Directions:
In a stainless steel saucepan, combine 1/2 cup of RESERVED peach syrup, soy sauce, vinegar, brown sugar, garlic, ginger, and chile pepper flakes and blend well.
Bring mixture to a boil over high heat-stir.
Reduce heat and simmer for 5 minutes.
In a blender, puree peaches and then pour into a bowl.
Remove syrup mixture from heat and stir into the peaches.
Cover and refrigerate.
White Chocolate Fluff


Ingredients:
white chocolate, milk, lemon juice, caster sugar, dragees

Directions:
Add the Milk to the melted White Chocolate - stir quickly to combine.
Beat Egg Whites until stiff peaks form - add the Lemon Juice - beat another 30 seconds - set aside.
Beat the Fresh Cream and the Caster Sugar until soft peaks form.
Gently fold in the whipped Egg Whites to the White Chocolate.
Add the whipped Cream and fold/stir until smooth.
Scoop mixture into small dishes - chill 20 minutes - remove from refrigerator and decorate with Silver Dragees.
Return to the refrigerator to chill completely.
Sausage-Apple Ring


Ingredients:
pork sausage, eggs, milk, onion, apple, eggs, cheddar cheese, parsley, paprika

Directions:
Combine the sausage, cracker crumbs, 2 eggs, milk, onion, and apple and mix thoroughly.
Press sausage mixture lightly into a greased ring mold.  Unmold into a shallow baking pan.
Bake at 350 degrees for 1 hour.
10 minutes before sausage is done, scramble the 8-10 eggs with the cheese and parsley.
Remove the sausage ring from the oven and place on a serving dish.  Fill center of ring with scrambled eggs and sprinkle with paprika.
Guajillo Spiced Pork and Potatoes (Puerco Y Papas Al Guajillo)


Ingredients:
boiling potatoes, boneless pork shoulder, diced tomatoes with juice, garlic cloves, dried oregano, Worcestershire sauce, salt, cilantro

Directions:
Spread the potatoes over the bottom of a slow cooker and top with the pork.
Set a medium (8 inch] skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath – about 10 seconds per side. (If you see more than a whiff of smoke, they are burning]. Transfer the toasted chilis to a blender jar.
Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 ½ tsp salt and 1 ½ cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
Set the lid in place and slow cook on high for 6 hours.
Gently stir the stew – the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed.
Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
Variations:
Pork and Potatoes al Guajillo as a Soft Taco Filling:
Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.
Creamy Tasty Corn on the Cob


Ingredients:
olive oil, garlic, Dijon mustard, brown sugar, lemon juice

Directions:
Mix first 6 ingredients together.
Place corn in a glass casserole dish; and rub with cream mixture.
Microwave for 5 minutes Rotated and basting the cream mixture 1/2 way through cooking.
Budget Southern Fried Chicken N' Gravy


Ingredients:
boneless skinless chicken breast, flour, flour, onion rings, water

Directions:
This is a one pot meal!
1. Heat up oil in skillet( turn the oil on low because you don't want the oil to get too hot its bad for the gravy].
2. Cut the chicken breast into small bite size pieces.(You should end up with 10-15  chunks per breast depending on how big or small the chunks are].
3. Season the chunks of chicken to taste with salt and pepper.
4. Dredge the chunks of chicken in flour and brown them on both sides in the skillet. It should take about 30 seconds- 2 minutes per side. (WATCH THIS STEP CAREFULLY!. Since the chicken is small chunks YOU ONLY WANT TO BROWN AND COOK THE CHICKEN SLIGHTLY AS IT WILL CONTINUE TO COOK IN THE GRAVY].
5. Take the chicken out of the pan and drain on paper towels.
For Gravy:
1. Pour off the most of the oil into a separate container(SAVE THE OIL] leaving 1 to 2 tablespoons of oil with the pan drippings in the pan. Begin sauteing the onions until they are tender and translucent].
2. Add the two tablespoons of flour in with the onions along with about 2 tablespoons of the reserved oil. Cook the flour for about 2 minutes until the raw flour taste is cooked out.
3. Begin adding your water. I do it in half cup increments. You don't want your gravy to be to soupy or too thin. (You are looking for the thickness of like a Béchamel sauce before you add the cheese to make macaroni].
4. When your gravy is think enough to your liking season to taste with salt and pepper. Add the chicken in the gray and let the gravy cook for 5 minutes so the chicken can cook through.
5. Enjoy! You can serve chicken and gravy over white rice, mashed potatoes, or grits. I eat it also with a nice cold glass of southern iced tea.
Egg Roll Mozzarella Sticks


Ingredients:
cheddar cheese, mozzarella string cheese

Directions:
Lay the egg roll wrappers flat. Lay a piece of the thinly sliced cheese on top of the egg roll wrapper. From the corner of the wrapper, take your cheese stick and roll towards opposite corner tightly and cut off the extra material of the wrapper on the ends.
Heat your skillet with oil to medium/high heat.
Let each wrapper fry on each side for 30-45 seconds or until brown. You can put more than one stick in at a time.
Chicken Cordon Bleu


Ingredients:
boneless skinless chicken breasts, sour cream, swiss cheese

Directions:
Line the bottom of pan with bacon., Cover bacon with chicken., Mix soup, sour cream, & half of the cheese., Cover chicken with soup mixture., Cover with remaining swiss cheese., Bake at 350 for 45 min to an hour, Uncover and bake until cheese is brown and bubbly and chicken juices run clear.
Nasi Goreng: Indonesian Fried Rice


Ingredients:
long grain white rice, onion, garlic cloves, green chili pepper, carrot, celery, ketjap manis, soy sauce, tomato sauce, cucumber, eggs

Directions:
1. Cook the rice in your preferred method.
2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice (Don't put it in all at once, the rice can get mushy, put in a 1/3 at a time].
3. Mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
4. Fry the eggs individually, leaving the yolks runny and serve over top of each portion of rice.
Spicy Sesame Noodles


Ingredients:
tamari, soy sauce, ground black pepper, minced garlic clove, peanut butter, cayenne, spaghetti, carrot, red bell pepper, scallion

Directions:
Blend or toss all the ingredients listed above the pasta., Cook noodles to al dente and once cooled, toss with sauce., Right before serving, toss in chopped veggies.
Greek Tzatziki Chicken Pizza #RSC


Ingredients:
olive oil, olive oil, fresh lemon juice, sea salt, ground black pepper, garlic cloves, cucumber, kalamata olive, sun-dried tomato, feta cheese

Directions:
Preheat oven to 425 degrees Fahrenheit.
To make the tzatziki, combine  the  Greek yogurt, Hidden Valley® Original Ranch® Harvest Dill Dips Mix, 1 tablespoons olive oil, lemon juice, salt, pepper, and garlic in a food processor.
Process until thoroughly combined. Transfer to a separate dish, cover with plastic wrap and refrigerate for at least 30 minutes.
Meanwhile; roll the dough into a 12-14 inch circle. Transfer dough to a lightly greased pizza pan. Brush 1 teaspoons olive oil over the entire crust and bake in the preheated oven for 15 minutes, or until light golden brown.
Remove crust and transfer to a wire cooling rack until completely cool.
Remove the tzatziki from the fridge and add the chopped cucumbers. Stir well. Spread the sauce evenly over the crust.
Sprinkle the artichoke hearts, olives, and sun-dried tomatoes evenly over the sauce. Top with the chopped chicken and Feta cheese.
Cut into 8 slices and enjoy immediately or cover and refrigerate until ready to serve. Refrigerate any leftovers.
Spiced Avocado Soup


Ingredients:
avocados, sour cream, chicken broth, yellow onion, canola oil, coriander powder, chili powder, salt, tomatoes, cilantro

Directions:
Chop and sauté onion in oil, until caramelization starts. Add chili and coriander, and sauté for a minute longer.
Add chicken broth and bring to boil.
While waiting for boil, finely dice tomato and cilantro, for garnish.
Remove from heat, and add sour cream.
Cut avocados in half, and remove pit. Scoop out flesh with spoon into soup.
Using hand blender, purée ingredients.
Add salt to taste.
If serving hot, put in bowl and top with garnish. If serving cold, put soup in refrigerator for at least two hours, then when ready to serve, top with garnish.
Couscous With Savory Caramelized Onion


Ingredients:
olive oil, sweet onion, raisins, granulated sugar, whole cloves, cinnamon sticks, black pepper, ground ginger, nutmeg, couscous, panir

Directions:
In large heavy saucepan, heat oil over medium-high heat.
Add onion, stirring to coat with oil; reduce heat to low.
Cook, covered, 15 minutes.
Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
In medium pot, cook couscous according to package instructions, using stock instead of water.  For Vegetarian use only a vegetable based mushroom stock.
Fluff.
Heap in serving dish.
Top with onion mixture.
Spoon some paneer over the top if you desire.