xiaoxl/recipe_data huggingface dataset:
Kalbi (Marinated Beef Short Ribs)
Category: world-cuisine
By LYZZARD

This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!

Ingredients:
¾ cup white sugar
¾ cup soy sauce
¼ cup sesame oil
4 cloves garlic, minced
3  green onions, chopped
2 tablespoons sesame seeds
5 pounds beef short ribs

Directions:
Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade. Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 10 mins
Cook time: 30 mins
Total time: 8 hrs 40 mins
Yields: 6 servings

Calories: 995.3
Fat: 80 g
Saturated fat: 30.9 g
Carbohydrates: 29.3 g
Sugars: 25.7 g
Dietary fiber: 0.8 g
Protein: 38.5 g
Cholesterol: 155.4 mg
Sodium: 1888.4 mg
Chef-Boy-I-Be Illinois' Cavatappi With Swiss Chard


Ingredients:
swiss chard, cavatappi pasta, cannellini beans, parmesan cheese

Directions:
Bring water to a boil and season with salt.
Trim swiss chard, removing tough center ribs, and slice into 1 inch strips.
Add pasta and chard to boiling water and boil 10 minutes.
Drain pasta and chard, and add beans.
Add all to the lemon-wine sauce from Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone].
Sprinkle cheese and stir to incorporate.
Recipe # 206632.
Herbed Salsa


Ingredients:
cilantro, lemon balm, garlic cloves, lime juice, lime, zest of, no-salt-added diced tomatoes, green onion, salt, cumin, oregano

Directions:
In a food processor, combine the cilantro, lemon balm, garlic, lime juice and lime zest until pasted. Set aside.
Heat the broiler.
Spread the drained diced tomatoes and diced peppers on a lined baking sheet.
Broil for 10 minutes, until beginning to blacken.
Remove from the oven and transfer to a pot.
Add the herb paste, green onion, salt, cumin and oregano, along with tomato liquid.
Bring to a simmer and cook 5 minutes.
Can in a waterbath for 10 minutes.
Italian Meatballs in Spinach Cream Sauce


Ingredients:
frozen spinach, sour cream, dried dill, cumin, lemon juice, salt, cornstarch

Directions:
Place frozen meatballs in bottom of round casserole.
Sprinkle frozen spinach on top of meatballs.
Whisk beefstock, sourcream, dill, cumin, lemon juice, salt and cornstarch together in seperate bowl.
Pour over meatballs, cover and bake in 350 degree oven for 45 minutes or until done.
Stir halfway through cooking and take off lid to thicken sauce.
Serve over rice or egg noodles.
Add extra sourcream after cooking if you like a stroganoffy sauce.
Butternut Goat Cheese and Walnut Spread


Ingredients:
head of garlic, fresh lemon juice, salt, walnuts, French baguettes

Directions:
Preheat oven to 400°.
Cut the squash in half lengthwise; remove and discard seeds.
Place squash halves, cut sides down, on a foil-lined jelly roll pan coated with cooking spray.
Remove white papery skin from the garlic head (do not peel or separate the cloves]. Wrap garlic head in foil. Place garlic on pan with squash.
Bake at 400° for 30 minutes or until squash is tender. Cool slightly. Scoop out the pulp from squash, and discard skins.
Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
Place squash, garlic, juice, salt, and cheese in a food processor; process until smooth.
Spoon mixture into a bowl, and sprinkle evenly with nuts. Serve with baguette slices.
Pasta Alfredo Grilled Chicken and Vegetables


Ingredients:
boneless skinless chicken breasts, pecorino romano cheese, garlic powder, butter, sugar, penne pasta, butter, flour, pecorino romano cheese, garlic powder

Directions:
For the chicken:
Clean, remove fat and cut into thin slices. Sprinkle entire packet of Dry Italian Dressing mix over chicken. Add garlic powder and grated cheese and toss to coat. Grill over medium to high heat until golden. About 10-12 minutes per side. Cover with foil and let rest in warm oven while you continue.
Simmer the vegetables in a large saucepan with 2 tablespoons of butter, 1 tablespoon of sugar and a sprinkle of water. Cover and let cook about until tender. About 15 minutes.
Cook pasta according to directions. While the pasta is cooking make the Alfredo sauce in a medium saucepan by melting the 2 Tablespoons of butter, and whisking in the flour to make a roux. Then slowly add the cream, grated cheese and garlic powder. Simmer over low heat stirring occasionally, making sure to scrape the edges of the pan, until sauce is thick and heated through.
To serve:
Slice chicken into strips. Strain pasta and toss with Alfredo sauce. Carefully combine chicken, vegetables and pasta and serve family style on a large serving tray with a good rustic bread.
Decadent Mashed Potatoes


Ingredients:
idaho potatoes, yukon gold potatoes, sea salt, sea salt, butter, heavy cream, milk, white pepper, fresh chives, fresh basil

Directions:
Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness], drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning.  Garnish with fresh chives or basil. Serve immediately.
Gluten Free EASY Sour Cream Coffee Cake


Ingredients:
eggs, plain yogurt, sour cream, butter, vanilla extract, dark brown sugar, butter, salt, cinnamon

Directions:
Preheat oven to 350 degrees and grease a 9x12 baking pan (I used a glass pan--adjust your baking time according to your pan's needs].
Combine crumb topping dry ingredients and blend with a spatula. Then cut butter into 1/4 inch pats. Add to dry topping and crumb (use a knife to cut into the butter chunks until they are mixed and the mixture is crumbly throughout.].
Blend cake mix with all cake ingredients until smooth. Add 1/4 cup milk (non-dairy substitute is fine] if necessary for smooth batter. Batter should be thick, a little hard to maneuver, and should "glop" off the spatula.
"Glop" half the batter onto the greased baking pan and spread over the bottom--this will be tricky, so take your time. It doesn't need to be perfect--just cover the bottom. Sprinkle half of crumb over this layer.
Spread the rest of the batter over the crumb. If you have an #epicfail moment, just mix everything together in the bottom gently and accept that ugly is yummy, too. Then add the rest of the crumb mixer to the top of your batter.
Bake for 25-35 minutes, or until the center is 180 degrees on a meat thermometer (these work great for baking!] Then try, just TRY, to keep your loved one(s] from consuming all of this cake in one sitting. I dare you -- .
Peanut Butter Brownie Bites


Ingredients:
cocoa powder, shortening, butter, sugar, eggs, vanilla, flour, baking powder

Directions:
Preheat oven to 350°. Line cupcake pan with paper liners (12 total]. Place cocoa & shortening in large mixing bowl, set mixer on low to combine. Slowly drizzle in melted butter until combined. Increase speed to medium and beat in 1 egg at a time. Add vanilla. Stir in flour & baking powder, combine thoroughly.
Evenly spoon into 12 cupcakes.
Bake 18-20 minutes.
Cool slightly on cooling rack.
Spoon 1 teaspoon peanut butter (creamy or crunchy] into center of each cupcake.
Cool completely, then sprinkle with peanut butter & chocolate chips.
Enjoy!
Mama's Hot Chocolate


Ingredients:
water, milk

Directions:
Put the water in a microwave safe mug for 3 minutes., Take out and add the chocolate chips., Stir for a minute then add milk., Enjoy!, Optional Honey,Cinnamon, Whipped Cream and Marshmellows.
Banana Crantini


Ingredients:
fresh lime juice, cranberry vodka, cranberry juice

Directions:
Shake ingredients in a cocktail shaker with ice.
Strain into glass.  (I used a 4-5 ounces martini glass].
Apple Bombs


Ingredients:
apple, bacon, brown sugar, ground cinnamon, vanilla extract

Directions:
Peel & core the apple, Slice it into 12 wedges or sections.
Add brown sugar, cinnamon and vanilla to a large bowl - mix well with wire whisk.
Open bacon, peel pieces off and drop them all in the bowl of brown sugar & cinnamon.
With your hands, work the bacon through the sugar until it is all coated evenly and there is no loose sugar left in the bown.
Wrap one piece of bacon around one apple wedge, using a toothpick to hold the loose end in place.
Grill indirect on low to medium heat until both the apple and bacon are cooked. Approx 60-75 minutes.
Aloha  Albacore Tuna Salad


Ingredients:
albacore tuna, celery seeds, water chestnuts, celery ribs, scallions, green apples, sugar, mayonnaise

Directions:
IN A LARGE  BOWL MIX:, DRAINED TUNA AND MAYONNAISE., ADD:, CELERY SEEDS, SCALLIONS, APPLES,., WATER  CHESTNUTS,AND SUGAR., -- serve on grilled kaiser roll -- with organic greens., -- CAN ALSO BE SERVED AS AN  OPEN FACED TUNA MELT., TOPPED WITH CHEDDAR CHEESE -- .
Cocoa Cake Brownies


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt

Directions:
In a bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine the flour, cocoa, baking powder and salt. Gradually add to butter mixture; stir until moistened.
Transfer to a greased 13x9x2-inch baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
My Favorite Smoked Salmon Dip


Ingredients:
light cream cheese, lemon juice, horseradish, onions, liquid smoke, dried parsley

Directions:
Mix together all ingredients., Chill thoroughly., Serve with crackers.
Not Your Mama's Chicken Salad


Ingredients:
boneless skinless chicken breasts, red seedless grapes, fresh parsley, mayonnaise, plain yogurt, sour cream, fresh parsley, fresh cilantro, honey, sugar

Directions:
FIRST: Prepare herb dressing.
Using a hand mixer, beat yogurt and sour cream together well.
Stir in remaining ingredients.
Thaw skinless/boneless breasts, if necessary.
Put them in a large, sealable container with 1/3 of the dressing and marinate in the fridge for a few hours.
Cook on hot grill, but be careful to not OVERCOOK, otherwise all you'll be able to taste is the charred chicken.
Cool and cut into bite sized pieces.
Toss with grapes, almonds, parsley, mayo and remaining herb dressing (amount of dressing varies to your desired consistency].
Chill.
Serve alone or on bed of greens with nice, crusty bread and a tall glass of iced tea or lemonade.
YUMMY.
Dill Weed Crackers


Ingredients:
garlic powder, lemon peel, dill weed

Directions:
Warm oil to dissolve dressing mix., Stir well., Add the rest of the ingredients and mix., Pour over crackers and toss gently.
Yankee Potato Salad


Ingredients:
sour cream, mayonnaise, red wine vinegar, fresh dill, salt, black pepper

Directions:
Boil the potatoes whole for about 20-30 minutes or until easily pierced with a fork. Drain and cool completely.
Large dice the potatoes( or slice in rounds]. Plece in a bowl with enough room for stirring.
Add the remaining ingrdients, using salt and pepper to taste.
Stir and chill until ready to serve.
Feel free to add more sour cream if salad seems dry.
Jen's Summer Fruit & Nut Broccoli Salad


Ingredients:
broccoli florets, celery, apple, golden raisin, red seedless grapes, walnuts, pepper

Directions:
Wash Broccoli, grapes, celery & apple. Chop into chunky size.
Add the rest of the ingredients, mix, chill and serve! Lots of color, its healthy and tastes yummy! I'm not even a big broccoli fan, but this is really good! Enjoy!
Qunoa and Black Bean Salad


Ingredients:
quinoa, black beans, red wine vinegar, corn, green pepper, fresh lime juice, salt, ground cumin, olive oil

Directions:
In a bowl wash quinoa in at least 5 rinses of water, til it runs clear.
In a saucepan of boiling salted water cook quinoa for 10 minutes, drain and rinse under cold water.
Set sieve over saucepan of boiling water (quinoa should not touch the water] and steam quinoa, covered with a kitchen towel and lid until fluffy and dry about 10 minutes.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapenos, and coriander. Toss well.
Make Dressing:
In a small bowl whisk together lime juice salt and cumin and add oil in a stream whisking.
Drizzle dressing over salad and toss well. May be made a day in advance and chilled. Bring to room temperature before serving.
Yummy Vegetable Soup


Ingredients:
zucchini, potato, broccoli, corn, carrots, green pepper, onion, garlic, poultry seasoning, cumin, diced tomatoes, tomato sauce, chicken broth, water, cheddar cheese

Directions:
Heat large pot and add oil, onion, pepper, garlic, carrot and seasonings., Cook until onion becomes soft, then add all ingredients., Cover and simmer for about an hour, or until potatoes are tender., Top with shreadded cheddar and crumbled crackers.
Stuffed Celery
Category: appetizers-and-snacks
By Linda

Stuffed celery, it's easy to make and kids love it. My Great Grandma always made this and my cousins and I used to fight over the last piece.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
¼ cup chopped walnuts
20  green olives with pimento, chopped
1 bunch celery, cut into bite-size pieces

Directions:
In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 75.8
Fat: 7.1 g
Saturated fat: 3.5 g
Carbohydrates: 1.8 g
Sugars: 0.6 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 16.2 mg
Sodium: 186.7 mg
Crock Pot Chile Verde


Ingredients:
flour, shortening, onion, garlic clove, diced tomatoes, oregano, salt, water

Directions:
Cut pork in 1/2 inch cubes.
Dredge pork in flour.
Heat shortening in fry pan, brown pork well.
Add onion and garlic, cook until soft.
Put pork mixture, tomatoes, chiles, oregano, salt and water in crock pot.
Cook on high for 4-6 hours, or until pork will break apart with a fork.
Serve in bowls with grated cheddar or Jack cheese on top, or wrap 1/2 Cup with cheese and refried beans in a 10" flour tortilla.
Lemon-Pepper Fried Chicken
Category: meat-and-poultry
By Katieanne

This lemon-pepper chicken was popular with my friends in grad school. We used to do the prep work at our desk and coffee table in the living room since we had only about 1 1/2 square feet of counter space in our tiny kitchenette. Serve chicken over rice with gravy, garnished with freshly ground pepper and lemon zest.

Ingredients:
2 cups bread crumbs
3 tablespoons lemon-pepper seasoning
2 teaspoons dried basil
1 teaspoon dried oregano
1 ½ teaspoons garlic powder
salt to taste
4  skinless, boneless chicken breast halves
2 large eggs, beaten
vegetable oil for frying

Directions:
Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish. Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture. Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 506.7
Fat: 21 g
Saturated fat: 4.8 g
Carbohydrates: 48 g
Sugars: 4.2 g
Dietary fiber: 3.3 g
Protein: 29.7 g
Cholesterol: 157.6 mg
Sodium: 1717.5 mg
Juicy Roasted Chicken
Category: world-cuisine
By ROBINROCKINGBIRD

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Ingredients:
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 423.1
Fat: 32.1 g
Saturated fat: 7.4 g
Carbohydrates: 1.2 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 30.9 g
Cholesterol: 97 mg
Sodium: 661.9 mg
Spicy Salmon Teriyaki With Sesame Oil


Ingredients:
sake, rice wine, brown sugar, lemon juice, sesame seeds, red pepper flakes, cayenne pepper, soy sauce, cornstarch

Directions:
Marinate salmon in sauce for one hour in fridge.
To cook salmon, heat oil in pan; cook salmon each side until brown. Pour remainder of marinade over salmon, add a teaspoon of cornstarch to pan, and cook salmon until done. Serve with white rice, slice of lemon and green vegetable.
Rosquillas (Spanish Doughnuts)


Ingredients:
eggs, sugar, lemons, zest of, self raising flour, baking powder, anise seeds, sugar

Directions:
Heat oil in a deep pan and add rind of 2 lemons.
Cook until browned.
Place aniseeds in a small sieve and fry in the same oil.
Set aside and drain.
Allow oil to cool.
Whisk eggs until creamy and fluffy.
Slowly add sugar, lemon rind and aniseeds, liquor.
Take four tablespoons of the oil used to fry lemon rind and aniseeds and add to mixture.
Add flour and baking powder bit by bit, mixing well each time to make a dough.
Knead dough on a floured surface and make donut shapes by taking a large spoonful of dough and rolling it between hands and joining well to make donut shape.
Heat the oil again and fry doughnuts until browned.
Drain and roll in sugar.
Allow to cool before storing in an airtight container.
Cheddar Macaroni Beef Casserole


Ingredients:
lean ground beef, Italian-style stewed tomatoes, dried oregano, cheddar cheese

Directions:
Preheat oven to 400 degrees.  Prepare macaroni and cheese in large saucepan as directed on package.  Meanwhile, brown meat in a large nonstick skillet on medium-high heat; drain.  Add tomatoes and oregano; mix well.  Bring to a boil.
Add meat mixture to macaroni and cheese; spoon into 9-inch square baking dish.  Sprinkle with cheese.
Bake for 10 minutes or until cheese is melted and the casserole is heated through.
Michelle's Blonde Chicken Chili
Category: soups-stews-and-chili
By MELLOWMARSHMOMMA

People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years.  Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.

Ingredients:
1 tablespoon vegetable oil
3 pounds skinless, boneless chicken breast meat - cubed
1 cup chopped onion
2 cups chicken broth
2 (4 ounce) cans chopped green chile peppers
5 (14.5 ounce) cans great Northern beans, undrained
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chopped fresh cilantro
1 teaspoon crushed red pepper

Directions:
In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside. In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in  3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 10 cups

Calories: 411.9
Fat: 4.1 g
Saturated fat: 0.9 g
Carbohydrates: 46.6 g
Sugars: 1.6 g
Dietary fiber: 10.9 g
Protein: 47.2 g
Cholesterol: 79.1 mg
Sodium: 361.6 mg
Fresh Applesauce
Category: side-dish
By Rachel

Just a plain and simple applesauce to serve with latkes.

Ingredients:
3 pounds apples - peeled, cored and chopped
3 cups water
1 cup white sugar
1 tablespoon lemon juice

Directions:
Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes. Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 cups plus

Calories: 185.7
Fat: 0.3 g
Carbohydrates: 48.6 g
Sugars: 42.7 g
Dietary fiber: 4.1 g
Protein: 0.5 g
Sodium: 4.8 mg
Mexican Grilled Cheese Sandwich


Ingredients:
jalapeno jack cheese, deli ham, salsa

Directions:
Heat griddle to medium-high heat.
Place 2 slices cheese (and ham, if using] on each of 4 bread slices; top with remaining bread slices.
Spray both sides of sandwich with cooking spray.
Cook on both sides until golden brown.
Serve with salsa.
Bechamel Sauce
Category: side-dish
By Holly

A creamy classic - your standard white sauce!

Ingredients:
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
½ teaspoon salt
¼ teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper

Directions:
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH. Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm! STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

Yields: 2 cups

Calories: 51.9
Fat: 4.7 g
Saturated fat: 2.9 g
Carbohydrates: 1.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 13.2 mg
Sodium: 147.1 mg
Curried Lentils


Ingredients:
lentils, olive oil, garlic cloves, plum tomatoes, soy sauce, curry powder, ginger, cinnamon, nutmeg

Directions:
Wash and sort the lentils and cook until they are tender but firm.
4 cups of water High Heat 10 minutes and low/medium heat 15 minutes.
Heat the olive oil in a large skillet.
When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and  cook about 2 mins  or so until all the leaves are wilted.
Add the lentils and the remaining ingredients to the skillet.
cover and simmer over very low heat for 15 minutes.
This is good over mashed potatoes, rice or couscous.