xiaoxl/recipe_data huggingface dataset:
Jasmine Tea Cake
Category: desserts
By LauraF

I love jasmine tea, and was curious how it would taste infused into a cake. I adapted a pound cake recipe I liked and was really happy with the results. The tea is noticeable but not overpowering. I eat this with fresh fruit but I'm sure poached fruit or whipped cream would be great additions.

Ingredients:
1 ½ sticks unsalted butter
2 tablespoons black jasmine tea leaves, lightly crushed
2 cups all-purpose flour
1 ¼ teaspoons baking powder
¾ teaspoon kosher salt
½ cup sour cream
¼ cup buttermilk
¾ cup white sugar
2 tablespoons white sugar
3 large eggs, at room temperature
¼ teaspoon almond extract
¼ cup sliced almonds

Directions:
Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl. Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract. Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly. Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 45 mins
Yields: 1 loaf

Calories: 344.7
Fat: 19.2 g
Saturated fat: 10.9 g
Carbohydrates: 38.1 g
Sugars: 18 g
Dietary fiber: 0.9 g
Protein: 5.8 g
Cholesterol: 97.7 mg
Sodium: 241.1 mg
Maple Pecan Bread


Ingredients:
flour, sugar, baking powder, salt, pecans, milk, eggs, maple syrup, vanilla

Directions:
sift dry ingredients, toss nuts in flour., combine wet add to dry., stir just until  moistened, pour batter into9x5 greased bread pan., bake 350 55 minutes until done., wrap in saran wrap when cool for a day.
Apricot and Mint Fish


Ingredients:
lemon juice, of fresh mint

Directions:
Place fish in baking dish in single layer.
Combine remaining ingredients in bowl, pour over fish.
Cover, marinate for 1 hour.
Preheat oven to 180C (350F].
Bake in oven for about 45 minutes or until fish is tender.
Caramel Dumplings


Ingredients:
self raising flour, salt, butter, sugar, vanilla essence, milk, butter, brown sugar, salt, water

Directions:
Rub white sugar and butter together.
Add flour, salt, vanilla and milk and mix through until it's a doughy consistency.
In a saucepan, melt the butter.
Add brown sugar, salt and water.
Bring to boil and ensure all the sugar is melted.
Drop tablespoonfulls of the dough mixture into the sauce.
Cover and simmer for 15 minutes.
Grilled Halibut with Cilantro Garlic Butter
Category: main-dish
By SerenaBloom

Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.

Ingredients:
4 (6 ounce) fillets halibut
1  lime, cut into wedges
salt and pepper to taste
3 cloves garlic, coarsely chopped
½ cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons butter
1 tablespoon olive oil

Directions:
Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper. Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate. Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

Prep time: 25 mins
Cook time: 8 mins
Total time: 33 mins
Yields: 4 servings

Calories: 276.2
Fat: 13.1 g
Saturated fat: 4.7 g
Carbohydrates: 3 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 35.4 g
Cholesterol: 69 mg
Sodium: 173.9 mg
Best Butter Sugar Cookies


Ingredients:
butter, flour, sugar, salt, vanilla flavoring

Directions:
"Cream butter, add vanilla, salt and sugar. Add one cup of flour at a time. Bake 350 for 15 to 20 minutes."
Almond Pistachio Macaroons


Ingredients:
almond paste, granulated sugar, powdered sugar, vanilla, salt, unsalted pistachio nuts

Directions:
Preheat oven to 325 degrees F.
Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups.
In an electric mixer (preferably a heavy duty one with a paddle blade], combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs.
Gradually add the powdered sugar and keep mixing for about a minute until it's well combined.
Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky] then add 1/3 cup of the chopped pistachios to complete the dough.
Place remaining chopped pistachios in a shallow dish.
Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side.
Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper.
Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula.
Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper.
They can be stored for up to 5 days at room temperature in an airtight container.
Makes about 30 cookies.
Emeril's Spinach, Orange and Candied Almond Salad


Ingredients:
sugar, sugar, water, oranges, white wine vinegar, extra virgin olive oil, orange zest, salt, cayenne pepper, celery, red onion, cracked black pepper

Directions:
Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
SIMPLE SYRUP: In a small saucepan combine 3 tablespoons  of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.] Reserve the segments in a separate bowl. Reserve the orange juice.
SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a  non-reactive container with a lid and refrigerate until ready to eat.
Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, break the caramelized almonds (at this point the almonds have turned to "brittle"] into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
Mexican Hash (Picadillo)


Ingredients:
ground beef, tomatoes, potatoes, garlic, onions, poblano chiles, pimiento, olive oil, dark brown sugar, vinegar, capers, tomato juice, salt, pepper

Directions:
First, stir fry potatoes in olive oil.
Take potatoes out from oil, set apart.
Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
Once the meat is partially cooked, add potatoes and rest of ingredients.
Simmer on medium heat for about 30 minutes.
Garlic Butter New Potatoes


Ingredients:
new potatoes, butter, garlic cloves, fresh parsley, pepper, salt, fresh dill

Directions:
Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!].
Meanwhile, melt the butter in a small skillet over medium-high heat.
Add garlic and salt (optional]. Cook, stirring constantly, for 3 minutes or until garlic is tender.
Add parsley, pepper, and dill (optional]. Pour over potatoes, tossing gently to coat.
Enjoy!
Brazilian Collard Greens


Ingredients:
olive oil, butter, shallot, garlic

Directions:
Remove and discard stems from collard greens and cut leaves into strips.
Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste].
Add kosher salt and pepper to taste.
Chocolate Toffee Delights


Ingredients:
butter, sugar, sugar, all-purpose flour, salt, baking powder, flaked coconut

Directions:
In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to the creamed mixture and mix well.
Press into greased 9x13 baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
Meanwhile, place coconut and almonds in food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread evenly over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on wire rack.
In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars.
Chicken and Kale Stew (Crock Pot, Paleo)


Ingredients:
chicken breast, yellow onion, carrots, sweet potato, garlic cloves, low sodium chicken broth, tomato paste, yellow mustard, bay leaves, kale

Directions:
Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.
On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on.
high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.
Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.
If you don’t like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon.
Okra and Tomatoes (A.k.a.  Okra Gumbo)


Ingredients:
bacon, onion, frozen cut okra, diced tomatoes

Directions:
Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels.  Saute onion in bacon drippings until tender.  Add okra and tomatoes, stir to blend.  Cover, reduce to low heat.  Cook for about an hour, or until okra is tender, stirring occasionally.  Do not stir too much or too briskly, because the okra will fall apart.  Season with salt and pepper, to taste.
**Note:  Nanny diced the bacon and fried it and the onion together.  My family doesn't like the bacon cooked into it because the bacon becomes soft.  If you do it my way, you can sprinkle the bacon on right before serving.
Hawaiian Dream Cake With Coconut-Pineapple Icing


Ingredients:
eggs, vanilla extract, butter, powdered sugar, coconut

Directions:
Cake:.
With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
Icing:.
Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.
Perfect Pumpkin Roll


Ingredients:
eggs, brown sugar, white sugar, pumpkin, all-purpose flour, baking soda, baking powder, lemon juice, cinnamon, ginger, nutmeg, cream cheese, butter, powdered sugar, vanilla

Directions:
Beat eggs for 5 minutes.  Gradually add the brown and white sugars.  Mix the pumpkin, flour, soda, baking powder, lemon juice, cinnamon, ginger, and nutmeg together and add to the egg and sugar mixture.  Grease and flour 12 x 15" cookie sheet with sides.  Spread evenly.  Bake 15 minutes at 375.  Cool a few minutes before turning over on a lightweight, smooth fibered towel sprinkled with powdered sugar.  Roll cake and towel up (roll the longer edge toward the shorter edge] and freeze for 30 minutes.
FOR THE FILLING: Cream butter, vanilla, powdered sugar, and cream cheese until smooth.  Unroll chilled roll and remove towel.  Place roll on foil sprinkled with powdered sugar and spread filling evenly onto the roll within 1/2 to 1 inch of edge.  Roll up again, in foil with sugar, and chill.  Can be frozen.  Before serving, cut off the ends so you have a nice "rolled" appearance with cake and cream cheese.
Chia Coconut Pudding with Coconut Milk
Category: everyday-cooking
By Donna Kim

Chia seeds make great desserts and are high in omega-3s. This recipe is a healthy alternative to processed desserts. It uses agave (or stevia if you prefer) as a sweetener instead of sugar. Stir again before serving and top with fresh fruit and another dash of cinnamon or spices.

Ingredients:
½ cup chia seeds
2 cups coconut milk
6 tablespoons unsweetened coconut milk
1 tablespoon agave nectar, or more to taste
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 pinch salt
½ cup diced fresh strawberries  (Optional)

Directions:
Place chia seeds in a bowl. Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight. Stir pudding and top with strawberries.

Prep time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 242.7
Fat: 22.4 g
Saturated fat: 17.4 g
Carbohydrates: 10.8 g
Sugars: 3.2 g
Dietary fiber: 5.3 g
Protein: 3.5 g
Sodium: 39.7 mg
Hodas Authentic Hummus


Ingredients:
chickpeas, tahini, lemons, garlic cloves, olive oil, salt

Directions:
mix tahini with olive oil pour in a little at a time until tahini is more of a thick cream not a paste make sure before you scoop out the tahini that it is not seperated in the container.
start with 2 lemon's juice.
mix tahini and 2 lemons with all the other ingredients and blend until smooth in a food processor.
add salt and lemon to taste (if desired].
I like to make a dip with a large spoon and add a little more olive oil to the center of the dish
always better with WARM bread or falafel.
Comforting Sloppy Joes
Category: main-dish
By Dee Cee Jay

Growing up in a small Michigan town with a large Polish population, these sloppy joes seemed to be at every wedding, graduation, and funeral. Slightly sweet with a little tang, just like potato chips, you can't eat just one!

Ingredients:
1 drizzle olive oil
1 small sweet onion, diced
3 pounds lean ground beef
1 ¼ cups ketchup
¼ cup prepared yellow mustard
¼ cup white vinegar
¼ cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
salt and ground black pepper to taste
10  hamburger buns, split

Directions:
Heat oil in a large pan, skillet, or Dutch oven over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain off any excess fat. Stir ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper into the pan; mix until thoroughly combined. Let simmer over low heat, 15 to 20 minutes. Adjust salt and pepper to your liking. Serve on hamburger buns.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 10 sandwiches

Calories: 450
Fat: 19.6 g
Saturated fat: 7.1 g
Carbohydrates: 36.2 g
Sugars: 12.8 g
Dietary fiber: 1.6 g
Protein: 31.1 g
Cholesterol: 94.8 mg
Sodium: 763.7 mg
Italian Turkey Sausage


Ingredients:
lean ground turkey, garlic powder, fennel seeds, sugar, salt, dried oregano, pepper

Directions:
Combine all ingredients until well mixed.
Cover and refrigerate overnight.
Shape into 8 patties.
Cook in a skillet coated with nonstick spray about 3 minutes each side, meat thermometer should read 165 degrees.
You can also crumble the turkey into the skillet for crumbled sausage.
Bob's Little Known, Less Cared About Chili
Category: soups-stews-and-chili
By Bob

Savory, smoky, easy-to-make chili. Sometimes I add a can of corn, too. Maybe have some sweet corn bread muffins with honey on the side. You could use black beans, pinto beans, pink beans, or small red beans in place of the kidney beans.

Ingredients:
½ pound thick-cut bacon, chopped
1 large yellow onion, chopped
1 ½ pounds ground beef
3 cloves garlic, chopped
1 tablespoon ground cumin
3 (15.5 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
2 cups water
¼ cup chili powder
1 teaspoon liquid smoke flavoring
salt and ground black pepper to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste  (Optional)

Directions:
Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes. Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 516.2
Fat: 21.2 g
Saturated fat: 7.2 g
Carbohydrates: 44.7 g
Sugars: 3.1 g
Dietary fiber: 16.7 g
Protein: 37.4 g
Cholesterol: 82.5 mg
Sodium: 1102.3 mg
BBQ Tuna Fritters
Category: seafood
By emily

A fun way to make canned tuna taste less like canned tuna. These thin tuna patties are tasty enough to be eaten plain or in a pita pocket with lettuce and tomato.

Ingredients:
1 (5 ounce) can light tuna in water, drained
1  egg
⅔ cup quick-cooking oats
3 tablespoons barbeque sauce
3 tablespoons chopped green onion
½ teaspoon hot pepper sauce, or to taste
½ teaspoon dried savory
1 pinch salt
2 tablespoons vegetable oil

Directions:
In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt. Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 370.6
Fat: 18.5 g
Saturated fat: 3.4 g
Carbohydrates: 27.9 g
Sugars: 6.8 g
Dietary fiber: 3.3 g
Protein: 22.9 g
Cholesterol: 111.9 mg
Sodium: 440.2 mg
Cheese-Stuffed Italian-Style Burgers


Ingredients:
low-fat mayonnaise, dried basil leaves, lean ground beef, garlic cloves, lettuce leaves, tomatoes

Directions:
Heat grill to medium-high heat. Mix mayo and basil. Refrigerate until ready to use.
Combine meat and garlic; shape into 8 thin patties. Top 4 patties with cheese; cover with remaining patties. Pinch edges together to seal. Grill 7 to 9 minute on each side or until burgers are done.
Spread buns with mayo mixture. Fill with lettuce, tomatoes, burgers and peppers.
Feta, Olive and Tomato Dip


Ingredients:
feta cheese, parsley, garlic, dried oregano, dried thyme, hot paprika, sweet paprika, cottage cheese, fresh ground pepper, olive oil, tomatoes, red onion, black olives, green olives, lemon juice

Directions:
Put the first eight ingredients in the food processor and mix, transfer to a bowl and add the olive oil, tomatoes, onion and olives.
Add the lemon juice, put in the fridge for at least one hour, serve with melba toast, crackers or pita bread strips.
Spicy Peanut Dipping Sauce


Ingredients:
garlic, tamari, water, rice vinegar, sugar, fresh cilantro leaves

Directions:
Combine peanut butter, garlic, tamari, water, vinegar, chili paste, and sugar in small bowl or food processor until well blended. Taste and adjust seasonings accordingly. Add more water to thin the sauce if necessary.
Use immediately or cover and refrigerate until ready to use.
Stir in cilantro just before serving.
Stored properly, this sauce keeps for 4 to 5 days.
Bavarian Salad (Broccoli Salad Mold)


Ingredients:
mayonnaise, unflavored gelatin, water

Directions:
Cook broccoli according to package, drain and set aside to cool.
Sprinkle gelatin over 1/4 cup of cold water, set aside.
Bring consommé just to a boil, remove from heat and pour gelatin in stirring for 3 or 4 minutes to dissolve, allow to cool to warm.
Whisk mayonnaise into the consommé until smooth.
Add broccoli, stir and pour into a small mold or 9x9-inch pan and chill in the refrigerator until set up, at least 3 hours.
Chipotle Pulled-Pork Barbecue Sandwiches


Ingredients:
chipotle chiles in adobo, barbecue sauce, garlic powder, ground cumin, diced tomatoes, olive oil, onions, fresh thyme, sugar, provolone cheese, bread and butter pickles

Directions:
Remove 1 chile from can; reserve remaining chiles and sauce for another use.  Finely chop chile.
Place chopped chile, barbecue sauce, and the next 4 ingredients (barbecue sauce through tomatoes] in a medium saucepan; bring to a boil over medium-high heat.  Cover, reduce heat, and simmer 45 minutes, stirring occasionally.  Uncover and cook 10 minutes or until sauce thickens and pork is very tender.  Remove from heat.  Remove pork from sauce; shred pork.  Return pork to sauce.
Heat oil in a large nonstick skillet over medium-high heat.  Add the onion, thyme, and sugar; cook 10 minutes or until golden, stirring occasionally.
Heat a large nonstick skillet over medium heat.  Place 1 cheese slice, 1/2 cup pork mixture, about 2 T onions, and 2 pickle slices on botom half of each roll.  Cover with top halves of rolls.  Add 3 sandwiches to pan.  Place a cast iron skillet on top of sandwiches, and press gently to flatten.  Cook 2 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook].  Repeat procedure with remaining sandwiches.
Creamy Pizza Sauce and Topping


Ingredients:
firm silken tofu, walnut pieces, fresh basil leaf, parmesan cheese, garlic, salt

Directions:
Place all ingredients in food processor and blend until smooth - make sure there are no tofu bits visible.
Spread the mixture on a 16" (approx] pizza crust of your choice.  Whole grain crust is healthiest.
Top with your favorite toppings such as mushrooms, black olives, chopped artichoke hearts, baby spinach, etc.
If you wish you can sprinkle a little parmesan or other grated cheese on top as well.
Bake like regular pizza - I use a 400 degree oven until hot in center, about 12 minute.
Notes:  Silken tofu is the kind that comes in the aseptic shelf-stable boxes.  As a variation, you can use chopped frozen spinach that is thawed and squeezed dry in place of basil.