xiaoxl/recipe_data huggingface dataset:
Sun-Dried Tomato Pesto
Category: side-dish
By MRS. CINDY SCHMIDT

The best sun-dried tomato pesto.

Ingredients:
4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

Directions:
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion;  process until well blended.  Add vinegar, tomato paste, crushed tomatoes and red wine, and process.  Stir in olive oil and Parmesan cheese.   Season with salt to taste.

Prep time: 20 mins
Total time: 20 mins
Yields: 2.5 cups

Calories: 44.1
Fat: 3.5 g
Saturated fat: 0.6 g
Carbohydrates: 2.4 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 0.9 mg
Sodium: 80.5 mg
Pickled Carrots With Onion and Garlic


Ingredients:
white distilled vinegar, water, sugar, canning salt, garlic cloves, fresh dill, peppercorns, carrots, onion, mustard seeds, celery seeds

Directions:
Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
Place in a hot water bath for 15 minutes 0-1000 ft.
20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel,  without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.
Delicious Buttered Parmesan Bread


Ingredients:
butter, parmesan cheese, French baguette

Directions:
Combine cheese, butter, & seasoning.
Cut bread in half lengthewise.
Spread cheese/butter mixture evenly on bread.
Place bread on baking sheet & bake at 350F for 5-7 minutes or until slightly browned but not burnt.
Serve with pasta & enjoy!
Caribbean Jerk Shrimp


Ingredients:
jumbo shrimp, butter

Directions:
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined, tails can be either on or off.
The most important thing to remember with this recipe is to completely thaw the precooked, frozen shrimp in a colander. When most of the water drains off, pat dry the shrimp as much as possible with paper towels. (Or start with fresh, peeled, deveined shrimp, precooked. A lot of grocers will steam them at no extra charge.].
Turn your burner on medium high (almost high] and set your large non stick skillet or wok over the burner. When skillet begins to get really hot, but NOT smoking, quickly add the melted butter and shrimp.
Sprinkle on the Caribbean Jerk Seasoning to taste. It's hot and spicy so be careful if you don't like the heat.
Keep the shrimp moving in the pan, glazing the shrimp with the hot butter and spices.
Cook just until hot and slightly browned. (only about 3 minutes or even less depending on the heat of your skillet].
You can also make these in the broiler or on the grill after tossing the shrimp in melted butter, sprinkling on Caribbean Jerk Seasoning and spreading them on a broiler pan or open grill. Broil for only 2 to 3 minutes, watching closely.
Coconut Kau Kau


Ingredients:
sweet potatoes, coconut, coconut cream, butter, salt, cheese

Directions:
Wrap potatoes in foil., Bake for 1 hour or until done., Remove from oven., Cut lengthwise., Scoop out 3/4 into bowl., Add all other ingredients except cheese., Refill potatoes., Sprinkle a little cheese on top., Broil just until melted.
Healthy Tasty Salmon Rice Bowl
Category: main-dish
By Foodie

I love salmons and an advocate of healthy eating and quick cooking. In one bowl, I can uptake many nutrients at once and change the way kale can be served.

Ingredients:
½ pound salmon, cut into chunks
½ cup thinly sliced kale, or to taste
2  green onions, chopped
1 (1/2 inch) piece fresh ginger, thinly sliced, or to taste
1 tablespoon water, or more if needed
salt and ground black pepper to taste
1 cup cooked rice, or to taste
1 sheet seaweed, torn into small pieces
½ teaspoon toasted sesame oil, or to taste

Directions:
Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper. Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 1 bowl

Calories: 620.8
Fat: 25 g
Saturated fat: 4.9 g
Carbohydrates: 50.7 g
Sugars: 0.8 g
Dietary fiber: 2.1 g
Protein: 45.2 g
Cholesterol: 111.5 mg
Sodium: 285.9 mg
Spider Cookies


Ingredients:
chocolate chips, peanuts

Directions:
Melt the chocolate and butterscotch chips together in the microwave or in a double boiler.
Mix in the chinese noodles and peanuts.
Form (as best you can] into spiders (about a tablespoon] on a cookie sheet lined with waxed paper.
Freeze until firm.
Store in the freezer.
Easy Crock Pot Apple Butter


Ingredients:
unsweetened applesauce, white sugar, brown sugar, water, ground nutmeg, ground allspice, ground cloves, cinnamon

Directions:
Add applesauce, sugars, and cider together in crock pot.
Cover and cook on low for 3 hours.
Add spices and cook on low, covered, for 3 more hours.
Uncover and continue cooking on low for 1-4 hours or until sufficiently thickened. May take longer, depends on how thick you like it and your crock pot.
Ladle hot apple butter into 1/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes.
Makes about 6 pints.
If you're not into canning, this would probably freeze very well.
Tuna Mignon With Tomato Sherry Vinaigrette


Ingredients:
tuna fillets, poppy seed, ground pepper, shallot, green onion, roma tomatoes, sherry wine vinegar, rice vinegar, black pepper, salt, olive oil

Directions:
Place shallots, green onion and tomatoes in a mixing bowl.
Add sherry and rice vinegars.
Add salt and olive oil; stir well.
Set aside.
(I made this mixture ahead of time and let set for 30-45 minutes, allowing the flavors to mix, but this is not necessary].
Roll tuna fillet in poppyseed-peppercorn mixture.
In a well-heated pan, sear tuna on both sides to desired temperature (approx. 1-2 minutes per side, so that the tuna is very pink on the inside].
Place tuna on a plate and top with tomato mixture.
Enjoy!
Low-fat Vegetable Soup


Ingredients:
zucchini, carrots, mushrooms, onion, russet potatoes, vegetable broth, tomatoes, stewed tomatoes, fresh parsley, fresh cilantro, garlic, dried basil, dried oregano, fresh parsley

Directions:
Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
Bring mixture to boil.
Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Strain cooking liquid into large saucepan; reserve vegetables.
Place 3 cups vegetables in blender.
Add 1/4 cup cooking liquid.
Puree until smooth.
Stir puree into remaining cooking liquid in saucepan.
Return remaining vegetables to cooking liquid.
Season to taste with salt and pepper.
(Can be prepared 5 days ahead. Cover and refrigerate.] Bring soup to simmer.
Ladle into bowls.
Sprinkle with additional parsley.
Serves 8.
Egyptian Milk Chocolate Chip Pumpkin Cake


Ingredients:
all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, apple pie spice, baking powder, baking soda, salt, pumpkin, butter, margarine, eggs, egg substitute

Directions:
Preheat oven to 350°F.
Generously spray the tube pan with a nonstick spray.
set aside 1/2c flour in a small bowl.
in a large bowl,combine the pumpkin,melted butter and eggs.
Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.
Walnut Rolls


Ingredients:
walnut pieces, cinnamon, ground cloves, sugar, phyllo dough, unsalted butter, water, sugar, lemon wedge

Directions:
Preheat oven to 375.
Mix nuts, cinnamon, cloves, and 1/4 cup sugar and set aside.
Brush 3 sheets of phyllo with butter and stack on top of each other. Sprinkle evenly with thin layer of nut mixture. Repeat with 3 more sheets and another layer of nuts.  Roll up like a cinnamon roll. Brush top of roll with butter.
Repeat to make 2 more rolls.
Cut each roll in 1" slices. Place slices next to each other in baking pans.
Bake 30 minutes, until pastry is brown.
Meanwhile, make glaze. Combine 2 cups water, 1 1/2 cups sugar and piece of lemon in pot and simmer about 10 minutes.
Pour warm syrup over cookies as soon as they come out of the oven.
Easy Shrimp Lo Mein
Category: world-cuisine
By ranthony405@gmail.com

Cheap and easy alternative to take out. Our kid loves ramen noodles, so this is a great way to make him eat his veggies without him even realizing it! You could make this with chicken, beef, or pork as well, just use the corresponding ramen soup flavor. I'm sure that a lot of people would also add sesame oil for more authentic flavor, but I find sesame oil overpowering (personal preference).

Ingredients:
1 pound cooked shrimp
1 (16 ounce) package frozen mixed vegetables
¼ cup water
1 (3 ounce) package shrimp-flavored instant ramen noodles
3 tablespoons low-sodium soy sauce
1 teaspoon garlic powder
½ teaspoon ground ginger

Directions:
Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes. Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 183.9
Fat: 2.2 g
Saturated fat: 0.5 g
Carbohydrates: 18.8 g
Sugars: 0.4 g
Dietary fiber: 4.8 g
Protein: 23.3 g
Cholesterol: 172.6 mg
Sodium: 724.9 mg
Dustin's Chicken Spiedini


Ingredients:
boneless chicken breasts, asiago cheese, olive oil

Directions:
Preheat oven to 350 degrees F.
Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.
Salty Dog


Ingredients:
vodka, grapefruit juice, salt

Directions:
Salt the rim of a highball glass and fill with ice., Add vodka and juice and stir.
Spinach Salad With Bacon and Cashews


Ingredients:
radicchio, alfalfa sprout, bacon, red onions, scallion, fresh mushrooms, salted cashews, dried sweetened cranberries, extra virgin olive oil, red wine vinegar, raspberry vinegar, Dijon mustard, salt, black pepper, sugar

Directions:
Cook bacon and drain; crumble and set aside.
Place spinach, radicchio, sprouts, bacon, onion, mushrooms, cashews and cranberries in a large salad bowl.
Whisk together olive oil, vinegar, mustard, salt, pepper, and sugar.
Pour over salad, tossing lightly to mix.
Peanut Butter Cookies[no Flour!]


Ingredients:
peanut butter, sugar, eggs, baking powder, baking soda, cinnamon, vanilla extract

Directions:
Preheat oven to 350 degrees fehrenheit.
Mix ingredients together in medium sized bowl.
Roll dough into plum size balls.
place on pan giving them lots of room to spread.
Press down slightly with a fork.
BAKE.
Once you start to bake, after they have baked for about 5-6 minutes, with a fork, very slightly, push the edges of the cookie to make them not form together and to make them thicker
Bake for about 12 to 15 minutes ALL TOGETHER, depending on how you like your cookie, shorter time for chewy cookies and longer time for crunchy cookies.
Remove from the oven, let them cool down, only for about 30 seconds to a minute, with a spatula, gently scrape the pan till the cookie moves and it is not stuck to your pan. repeat till all cookies are not stuck to your pan.
IF YOU WOULD LIKE:.
once they are not stuck, gently place them on a plate; they can be placed over each other
if your plate isn't long or big enough.
REPEAT after both batches are done, and put onto a plate.
SERVE:].
Depending on your cookie size it should make around 18-25 cookies.
Souper Simple Tortellini Soup


Ingredients:
butter, onion, celery, carrot, garlic cloves, chicken bouillon cube, water, fresh parsley, ground nutmeg, pepper, parmesan cheese

Directions:
Saute onion, celery, carrots, and garlic in butter over medium heat until crisp-tender in a large stock pot or dutch oven.
Stir in water and boullion, and heat to boiling.
Add tortellini, and reduce heat to medium low.
Simmer 15-20 minutes or until tortellini are tender.
Stir in parsley, nutmeg, pepper.  Sprinkle each bowl with cheese for garnish.
Celery and Avocado Salad


Ingredients:
extra virgin olive oil, light mayonnaise, brown mustard, lemon juice, sugar, salt, pepper, celery, sweet onion, red bell pepper, Hass avocadoes

Directions:
In a large bowl, combine oil, mayonnaise, mustard, lemon juice, sugar, salt and pepper.
Add remaining ingredients and gently toss to coat well.
garlic shrimp


Ingredients:
olive oil, onion, garlic, sea salt, pepper, shrimp, cooked rice

Directions:
puree 1/2 c olive oil, onions, garlic, salt& pepper in blender.
pour over shrimp and marinate for 1 hour.
heat remaining oil in skillet, add shrimp and marinade, saute about 5 minutes until shrimp are opaque serve over rice.
Date, Almond, and Yogurt Bread
Category: bread
By EasterBunny

Date, almond, and yogurt bread.

Ingredients:
¾ cup slivered almonds
1 cup white sugar
½ cup butter, softened
¾ cup whole milk yogurt
2  eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
1 cup chopped dates

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan. Spread almonds on a baking sheet. Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in  yogurt and eggs. Mix in flour, baking soda, nutmeg, and salt. Fold 1/2 cup toasted almonds and dates into the batter. Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 6-inch cake

Calories: 470.3
Fat: 19.2 g
Saturated fat: 8.7 g
Carbohydrates: 68.9 g
Sugars: 40.8 g
Dietary fiber: 3.6 g
Protein: 8.4 g
Cholesterol: 80 mg
Sodium: 414.7 mg
Fat Granny's Minestrone Soup
Category: soups-stews-and-chili
By styx1017

Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.

Ingredients:
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
salt and ground black pepper to taste
1  bay leaf
½ cup elbow macaroni
3 tablespoons olive oil
½ cup butter
1 large carrot, diced
2 stalks celery, diced
1 large onion, diced
1 tablespoon finely chopped garlic
1  green bell pepper, diced
1  red bell pepper, diced
1 small zucchini, diced
1 (28 ounce) can diced San Marzano tomatoes with juice
1 (15 ounce) can tomato sauce
1 (15.5 ounce) can three bean salad, drained and rinsed
1 ½ (10 ounce) packages frozen French-cut green beans
6 cups chicken stock

Directions:
Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine. Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 398
Fat: 23.7 g
Saturated fat: 11 g
Carbohydrates: 41.9 g
Sugars: 17.6 g
Dietary fiber: 10.1 g
Protein: 8.8 g
Cholesterol: 41.4 mg
Sodium: 1524.6 mg
Spicy Zucchini Soup/Chili


Ingredients:
Italian sausage, zucchini, diced tomatoes, tomato paste, water, celery, black beans, onion, oregano, basil, salt, pepper, garlic powder

Directions:
In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain.  Add onions and cook until soft.
Add rest of ingredients to kettle and bring to a boil.  (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours  Can leave it on all day if you need to, it just gets better with time!].
Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.
Serve with crusty bread or noodles and enjoy!
Shrimp Spring Rolls with Chimichurri Sauce
Category: appetizers-and-snacks
By Allrecipes Magazine

A light-and-bright chimichurri sauce gives these rolls an Argentinean twist.

Ingredients:
1 ½ cups lightly packed fresh parsley
¼ cup olive oil
¼ cup rice vinegar
4 cloves garlic, minced, or more to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper  (Optional)
1 head romaine lettuce, shredded
¾ cup coarsely shredded carrot
½ cup fresh cilantro leaves
½ cup fresh mint leaves
2  green onions, thinly sliced
1 ounce rice vermicelli noodles
10  rice paper sheets
10 sprigs fresh Italian parsley
10  cooked peeled and deveined shrimp, halved lengthwise
1 tablespoon reduced-sodium soy sauce, or to taste  (Optional)
½ teaspoon crushed red pepper, or to taste  (Optional)

Directions:
Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl. Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes. Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces. Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll. Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

Prep time: 30 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 10 servings

Calories: 427.3
Fat: 9.7 g
Saturated fat: 1.8 g
Carbohydrates: 7.5 g
Sugars: 1.4 g
Dietary fiber: 2.5 g
Protein: 74.4 g
Cholesterol: 672.2 mg
Sodium: 915.9 mg
Tiger Shrimp and Glass Noodle Salad


Ingredients:
pepper, extra virgin olive oil, tiger shrimp, lemon, zest of, lime, zest of, English cucumber, yellow bell peppers, red bell peppers, carrot, green onions, papayas, fresh mint leaves, fresh cilantro leaves, roasted peanuts, fresh basil leaves

Directions:
Preheat the Philips Airfryer to 390°F (200°C]. In a small bowl, stir together the piment d’Espelette and 2 tbsp olive oil. Arrange shrimp on a baking sheet and brush with the piment d’Espelette mixture. Sprinkle with lemon and lime zests and season with salt and pepper.
Place 6 shrimp cut side down in the fry basket and insert into the Airfryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with remaining shrimp.
For the dressing: In a bowl, whisk together lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil until emulsified.
Assemble the salad in a large bowl, tossing in noodles, cucumber, bell peppers, carrot, green onions, papaya, mint, and cilantro. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with peanuts and basil and serve immediately.
Tip: It’s worth seeking out piment d’Espelette for its complex flavor and subtle heat, but hot paprika can be used instead. You can also substitute glass noodles for rice noodles.
Banana Split Shooter


Ingredients:
Amaretto, white Creme de Cacao

Directions:
"Carefully layer in a shot glass."
Pecan Bars Made With Splenda©


Ingredients:
unsalted butter, all-purpose flour, whole wheat flour, kosher salt, pecans, Splenda granular, unsalted butter, honey, heavy cream, pure vanilla extract

Directions:
Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.
To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky].
Bake just until the edges begin to brown, about 25 to 30 minutes.
Meanwhile, prepare the filling:  Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh].
In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.
Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.
Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.
Cut into 24 rectangles.
NOTE:  These bars will remain fresh for 5 days if stored at room temperature in an airtight container.  They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting].
Indonesian Perkedel


Ingredients:
shallot, yellow potatoes, nutmeg, eggs, minced beef, salt, pepper

Directions:
Fry sliced shallots until it turns a bit brown, then set aside to cool.
Saute sliced potatoes until it turns soft, and then mash them in a bowl.
Mix together the mashed potato with fried shallots, salt, pepper, nutmeg powder, minced beef and egg yolks and shape into palm-sized, flat round patties.
Heat oil in a frying pan, enough to cover the patties.
Dip patty into egg white and then cook the patties (in batches if necessary] over a medium heat for about 5min each side.
Serve with warm steamed rice or with steamed vegetables.