xiaoxl/recipe_data huggingface dataset:
Most Awesome BLT Dip


Ingredients:
sour cream, mayonnaise, chives, romaine lettuce, roma tomato

Directions:
Combine first four ingredients., Layer romaine in 9 x 13 in casserole., Spread mixture over romaine., Top with tomatoes., Refrigerate for a while., Serve with your favorite cracker or toasted baguettes.
Broiled Burgers with SPAM®
Category: main-dish
By Kaye Lynn

Here's a unique recipe that has been in my spouse's family for 3 generations. It was probably created during World War II as a new way to prepare SPAM®, which was widely used in that time of shortages and rationing. These open-faced sandwiches are delicious and economical and are loved by his entire family. They are great for breakfast, lunch, or dinner!

Ingredients:
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), finely chopped
4  hard-cooked eggs, peeled and chopped
1 (8 ounce) package shredded Cheddar cheese
½ cup finely chopped onion
½ cup mayonnaise
¼ cup chili sauce
½ teaspoon salt
¼ teaspoon hot sauce  (Optional)
12  hamburger buns, split

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine luncheon meat, eggs, Cheddar cheese, and onion in a bowl. Add mayonnaise, chili sauce, salt, and hot sauce. Mix well. Spread meat mixture over hamburger bun halves. Place on a baking sheet. Broil in the preheated oven until brown and bubbly, 5 to 10 minutes.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 12 open-faced burgers

Calories: 386.4
Fat: 25.2 g
Saturated fat: 8.9 g
Carbohydrates: 25.3 g
Sugars: 1.3 g
Dietary fiber: 1.4 g
Protein: 14.5 g
Cholesterol: 113.6 mg
Sodium: 993.1 mg
Smoked Salmon-Spring Pea Frittata


Ingredients:
olive oil, onions, milk, kosher salt, eggs, peas, ground black pepper, smoked salmon, fresh flat-leaf parsley

Directions:
Preheat the oven to 375 degrees F.
Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes.
Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs.
Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.
Cook's Notes: If your skillet is larger or smaller than 12 inches, adjust the cooking time accordingly. Larger skillets will require less cooking time and the frittata will be flatter.
Cabbage Soup


Ingredients:
butter, onion, turnip, cabbage, salt, pepper, sour cream

Directions:
Melt butter in pan.
Add onion and saute until translucent.
Add shredded turnip and cabbage and heat for 3 minutes, stirring constantly.
Add soup stock and seasonings.
Bring to a boil.
Reduce heat.
Simmer 15 minutes.
Serve hot, float a spponful of sour cream and a dash of paprika on top if desired.
Ho Ho Cake or Bars


Ingredients:
water, eggs, sugar, evaporated milk, margarine, butter, vanilla, vegetable shortening, salt

Directions:
Preheat oven to 350°F (or temperature specified on cake mix box]; grease and flour a 9 x 13 baking pan (for cake] OR a large jelly roll pan (for bars].
Make cake as directed on the cake mix package using the mix, water, oil, and eggs.
Bake 30-40 minutes for the cake or as directed on the box, OR 12-15 minutes to make the bars in a jelly roll pan.
Cool completely.
Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes.
(Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!].
Spread the filling over the cooled cake.
Warm the frosting in the microwave until it is a pourable consistency (do this slowly by only cooking for 15-20 seconds at a time, and stirring].
Pour the frosting evenly over the filling.
Refrigerate until thoroughly cool and firm (overnight is highly recommended].
Store cake in the refrigerator.
Chocolate Coated Peanut Butter Crackers
Category: desserts
By Barb

Peanut butter-filled crackers with chocolate or white chocolate coating.  (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)

Ingredients:
¾ cup peanut butter
2 pounds vanilla flavored confectioners' coating
80  buttery round crackers
2 ¼ ounces colored candy sprinkles

Directions:
Spread approximately 1 teaspoon peanut butter on each of half of the crackers.  Top with remaining crackers to make peanut butter "sandwiches". Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water.  Reduce heat and keep chocolate in top of double boiler over simmering water. Dip each cracker "sandwich"  in chocolate, allowing excess to drain back into pot. Place coated crackers on wax paper to cool.  Sprinkle with multi-colored sprinkles or other holiday decoration.  Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary.  Store between layers of wax paper in cool, dry place, or refrigerate.  These also freeze well.

Yields: 40 cookies

Calories: 389
Fat: 24 g
Saturated fat: 10.6 g
Carbohydrates: 39.3 g
Sugars: 28.5 g
Dietary fiber: 1 g
Protein: 6 g
Cholesterol: 9.5 mg
Sodium: 213.9 mg
Chickpea Popcorn


Ingredients:
chickpeas, ground cinnamon, sugar, salt

Directions:
Drain and rinse the can of chickpeas over the sink, using a colander.
Pat-dry the chickpeas with a paper towel so they're not dripping of any excess water. They should still be moist.
Spread the chickpeas out evenly on a cookie sheet, or inside a metal cake pan. Something with short edges will be best so you can let the chickpeas roll around, and not lose any in the process ;-].
Sprinkle the kettlecorn popcorn seasoning, or substitute the salt/sugar mixture, on top of the chickpeas. Then, do the same with the cinnamon. Tilt the pan a few times to evenly coat the chickpeas. Repeat if necessary  with the remaining seasoning and cinnamon to taste. Use all of it for a more intense sweet/salty-tasting snack.
Set oven to Broil, and broil for about 20-25 minutes. Be sure to take out the pan and/or move the chickpeas around so they don't stick to the bottom of the pan, and broil evenly.
When finished, the chickpeas should be golden, a little dry on the outside and a little chewy still on the inside. If you want them crunchier, keep them in longer. I like mine a little chewy.
Cherry Pound Cake
Category: desserts
By RAYNEBOW

My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.

Ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
1 ½ cups white sugar
4  eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
¼ cup all-purpose flour

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 1 8 inch tube pan

Calories: 433.4
Fat: 23.8 g
Saturated fat: 14.4 g
Carbohydrates: 49.9 g
Sugars: 25.3 g
Dietary fiber: 0.8 g
Protein: 6.1 g
Cholesterol: 123.2 mg
Sodium: 375.1 mg
Roast Beef Tenderloin
Category: main-dish
By Chef John

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.

Ingredients:
⅓ cup dried porcini mushrooms
1 cup warm water
2 ½ pounds trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
½ cup sliced shallots
1 pinch salt
¼ cup tarragon vinegar
1 cup veal stock
¼ cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
salt and ground black pepper to taste

Directions:
Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside. Preheat oven to 325 degrees F (165 degrees C). Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes. Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 489.1
Fat: 25 g
Saturated fat: 10.8 g
Carbohydrates: 5.8 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 56.8 g
Cholesterol: 173.1 mg
Sodium: 148.7 mg
Pink Cottage Dessert Salad


Ingredients:
fat-free cottage cheese, sugar-free strawberry gelatin, Cool Whip Lite

Directions:
In food processor, blend cottage cheese til smooth., Sprinkle dry Jello over top and blend with Cool Whip and pineapple., Refrigerate several hours for Jello to dissolve.
Crock Pot Pizza


Ingredients:
rigatoni pasta, ground beef, Italian sausage, onions, garlic cloves, diced tomatoes, tomato paste, fresh mushrooms, green onion, green olives, dried basil, oregano, parmesan cheese

Directions:
"Cook the rigatoni noodles until al dente or according to package directions.  Drain and set aside.  Brown the sausage, ground beef and 2 chopped onions.  When meat is cooked thoroughly, add chopped cloves of garlic.  Cook until garlic is tender.  Drain fat from mixture.  Add all remaining ingredients except for the parmesan cheese.  Put in to crock pot and cover.  Cook on low 4-6 hours.  Sprinkle with parmesan cheese and serve.  You can also top with shredded mozzarella cheese."
Seven Layer Mixed Up Salad
Category: salad
By triplesec

This recipe is a quick and easy alternative to the traditional 7 layer salad. Great for summer get togethers.

Ingredients:
1 (10 ounce) package frozen green peas, thawed and drained
⅔ cup sour cream
½ cup shredded sharp Cheddar cheese
½ cup chopped green onions
½ cup chopped celery
½ cup grape tomatoes
1 ounce bacon pieces
salt and pepper to taste
1 teaspoon dry ranch salad dressing mix

Directions:
In a large bowl, gently mix the peas, sour cream, Cheddar cheese, green onions, celery, tomatoes, and bacon pieces. Season with salt, pepper, and dry ranch salad dressing mix. Chill at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 162.4
Fat: 10.4 g
Saturated fat: 6.1 g
Carbohydrates: 9.4 g
Sugars: 3 g
Dietary fiber: 2.5 g
Protein: 8.5 g
Cholesterol: 26.7 mg
Sodium: 350.3 mg
Bay Scallop Chowder
Category: soups-stews-and-chili
By Kathy J. Bourdess

Excellent chowder for the holidays. This recipe can also be made with other seafood.

Ingredients:
3 cups chicken broth
1  carrot, chopped
1 stalk celery, chopped
1  onion, chopped
3  potatoes, cubed
½ teaspoon dried thyme
2 tablespoons dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
½ cup white wine
1  egg yolk
1 cup heavy whipping cream

Directions:
In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside. In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer. In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

Yields: 4 servings

Calories: 590.7
Fat: 31 g
Saturated fat: 15.5 g
Carbohydrates: 42.8 g
Sugars: 6.3 g
Dietary fiber: 6.1 g
Protein: 32.1 g
Cholesterol: 170.2 mg
Sodium: 1174.1 mg
Sweet and Sour Red Onion Condiment


Ingredients:
sugar, red onion, green bell pepper, yellow bell pepper

Directions:
Combine the vinegar and sugar in a saucepan and bring to a boil over medium heat.
Lower the heat and simmer for 5 minutes.
Remove from the heat and cool for 10 minutes.
Combine the onion and peppers in a bowl.
Pour the vinegar and sugar mixture over them.
Leave at room temperature for 20 minutes, stirring occasionally, then refrigerate for at least 1 hour.
Drain most of the liquid before serving.
Honey Lime Berries & Greens


Ingredients:
raspberries, strawberry, red onion, lime juice, honey, poppy seed, Dijon mustard

Directions:
In a medium bowl combine all salad ingredients and toss., In a small bowl blend all dressing ingredients and mix well., Serve salad with dressing.
Kid Friendly Deli Chicken Club Wrap


Ingredients:
tortillas, light mayonnaise, iceberg lettuce, bacon, red onion, oven-roasted deli chicken, tomatoes

Directions:
1. Spread 1 tablespoon of mayonnaise on each tortilla.
2. Lay all three mayonnaise spread wraps in front of you on your work surface.
3. On the first wrap, evenly cover with lettuce and bacon strips.
4. On the second wrap, evenly cover with onion rings, deli sliced chicken and tomatoes.
5. Leave the third as it is, spread with just mayonnaise.
6. To build the club: place the first wrap (lettuce/bacon] in front of you; place the second wrap (onion, chicken, tomato] on top of this; finish by placing the third wrap (just mayonnaise] on top with the mayonnaise side facing down.
7. Cut the chicken club stack into eighths and secure each wedge with a sandwich toothpick.
Chocolate Hazelnut Spread (Mock Nutella from Gale Gand)


Ingredients:
toasted hazelnuts, powdered sugar, cocoa powder, vanilla extract

Directions:
In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.
Meat Goulash With Macaroni


Ingredients:
salt, ziti pasta, gemelli pasta, extra virgin olive oil, lean bacon, garlic cloves, onion, sweet paprika, fresh ground pepper, tomato paste, beef broth, sour cream, flat leaf parsley, fresh dill

Directions:
Bring a large pot of water to a boil, salt the water, add the pasta and cook until al dente. Drain the pasta and set aside.
While the pasta cooks, heat the EVOO, 1/2 turn of the pan, in a large, deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then move the bacon to the side of the pan and add the ground meat, crumbling it. Brown the meat for 3 to 4 minutes, then add the garlic and onion; season with the paprika and salt and pepper to taste. Cook until the onion is softened, about 5 minutes.
In a food processor, puree the peppers until smooth and stir into the meat. Add the tomato paste and cook for 2 to 3 minutes, then stir in the beef broth and simmer for a couple of minutes. Stir in the sour cream and cooked pasta. Top with the parsley and dill.
"ritz"-Y Chicken


Ingredients:
parmesan cheese, garlic powder, seasoning salt, plain yogurt, boneless skinless chicken breast halves

Directions:
Dredge breasts in yogurt. Let stand in refrigerator for several hours or over night, covered with plastic wrap.
Mix crumbs, cheese and seasonings.
Coat yogurt covered breasts with crumb mixture.
Place on foil-lined baking sheet or 13 x 9-inch pan. Drizle with 1/4 cup melted margarine.
Bake at 350 for 45 minutes.
A 15 Minute Garlic King Prawn Salad


Ingredients:
halloumi cheese, oregano, butter, extra virgin olive oil, garlic clove, dried parsley, lime, black pepper, watercress, rocket

Directions:
Sprinkle the oregano on to the halloumi cubes and set aside.
Heat the butter in a pan on a medium to high heat with a dash of olive oil. Once the butter has melted add the garlic, prawns and parsley.
Continuously mix the prawns to they cook evenly and do not burn (2 minutes], and as they turn pink add the halloumi along with the black pepper.
Cook for another 2 to 3 minutes until the halloumi browns and the prawns are cooked through out. Once done, remove for the heat and squeeze the lime over them.
Layer the base of your salad with the green leaves and top with the prawns and halloumi poured all over them.
Caribbean Style Chicken Breasts


Ingredients:
brown sugar, ketchup, dark rum, lime, juice of, butter, fresh ginger, instant coffee granules, ground allspice, boneless skinless chicken breast halves, garlic cloves, olive oil, salt, ground black pepper

Directions:
Combine sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside.
Trim chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
Combine garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
Preheat broiler.
Broil chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.
Spicy Chocolate Almond Butter


Ingredients:
brown sugar, chili powder

Directions:
In a food processor combine almonds, almond oil, cocoa powder, and sugar., Blend until smooth., Sprinkle in chili powder and blend to combine., For best flavor, chill for 24 hours prior to serving., Serve with vanilla cookies, or fruit, or crackers, etc.
Sweet Potato Cupcakes with Toasted Marshmallow Frosting
Category: desserts
By Doughgirl8

These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.

Ingredients:
½ cup butter, room temperature
1 ½ cups brown sugar
2  eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2  egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners. Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes. Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture. Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack. To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined. To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 12 cupcakes

Calories: 291.9
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 48.8 g
Sugars: 27 g
Dietary fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 48.4 mg
Sodium: 346.9 mg
Chicken Macaroni Casserole


Ingredients:
onion, butter, chicken breasts, milk, chicken broth, macaroni, cheddar cheese

Directions:
Preheat oven to 350., Dice onion, brown in pan with butter., Add in chicken breasts, cook thoroughly., Dice chicken., Put into 9 x 13 baking dish., Add uncooked macaroni and cheese., Mix milk, soups and chicken broth, pour over chicken., Can make the day before and refrigerate up to 24 hours., Bake 1 hour at 350 degrees.
Stuffed Zucchini


Ingredients:
zucchini, Italian sausage, onion, basil, oregano, mozzarella cheese, salt, tomato sauce

Directions:
Cut zucchini in half lengthwise.  Scoop out seeds if they are large.
Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell.  Chop zucchini that you scooped out.
Brown sausage, onion, and chopped zucchini.
Add all seasonings, bread crumbs, and cheese.
Stuff zucchini shells.
Pour sauce over all and bake 30 minutes at 375°F.
Easy and Quick Jasmine Jasmati Rice With Coconut Milk


Ingredients:
light coconut milk, chicken broth, salt, sugar, red pepper flakes, ginger

Directions:
Rinse Jasmine rice, in mesh colander, until water runs clear ( skip this step for the jasmati brand].
Combine all the ingredients in a non-stick, deep sauce pan.
Turn heat on to medium high and let mixture come to a boil.
Put a tight lid ( or foil ] over the mix and immediately turn heat down to lowest level.
Let cook for 30 minutes ( do not open cover].
Turn heat off and let mix sit for another 15-20 minutes ( do not open cover].
Enjoy.