xiaoxl/recipe_data huggingface dataset:
Maria-Cookie Cake


Ingredients:
sweetened condensed milk, gelatin, egg

Directions:
Using an electric mixer, whip the cream until it thickens.
Slowly combine the condensed milk to the cream.
In a separate bowl, prepare the unflavoured gelatine according to package directions.
Once the gelatine is ready, pour it into the cream and condensed milk mixture and mix it well.
Line the entire bottom of a cake pan with cookies.
Add a layer of the cream and milk mixture on top of the cookie base.
Using a slotted spatula, individually soak the cookies in the coffee and layer on top of the cream+milk layer.
Alternate layers of cream+milk mixture and coffee-soaked cookies.
Top with any remaining cookie crumbs if desired.
Refrigerate for about 2 hours before cutting portions/serving.
*Alternate cookie base: Finely crumb 1 34-cookie package and mix in 1 egg. Firmly press into bottom of cake pan to create a base. Bake for 5 minutes in a 350F oven for about 5 minutes. Turn off oven but let the base cool inside the oven while you prepare the rest of the cake.
Halushki - Cabbage and Noodles


Ingredients:
cabbage, cottage cheese, sour cream, egg, onion, butter, margarine

Directions:
Boil noodles, according to package instructions, until al dente.  Set aside in large mixing bowl.
Dice onion.  Saute in 1/3 stick of butter until they start to get a little color, then set aside.
Remove stem and chop cabbage into bite-sized pieces (about 3/4 inch].  Saute in 2/3 stick of butter until tender and have a little color.  Add to noodles.
Blend cottage cheese, sour cream, and egg.  Add sautéed onions and mix well.  Season with salt and pepper to taste.
Add cheese mixture to noodles and cabbage and mix well.  Pour into a glass 9 x 13 baking dish lightly coated with non-stick spray.
Bake covered at 350°F for 30 minutes or until heated through.  Uncover and bake an additional 10-15 minutes to crisp edges and top layer.  Serve hot.
DO NOT sauté the onions and cabbage together.  The onions will burn before the cabbage is done.  This also helps to better distribute the butter throughout the dish.
Charleston Red Rice
Category: side-dish
By DJBPITT

Yummy, and easy to make.

Ingredients:
2 cups uncooked long-grain white rice
6 cups boiling water
1 tablespoon salt
6 slices bacon
2  onions, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish. Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes. While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle. Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined. Cover the dish and bake in the preheated oven for 45 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 330.6
Fat: 10.1 g
Saturated fat: 3.3 g
Carbohydrates: 51.9 g
Sugars: 7.9 g
Dietary fiber: 2.8 g
Protein: 8.1 g
Cholesterol: 14.3 mg
Sodium: 1387.7 mg
Black Bean, Rice, and Feta


Ingredients:
black beans, chopped tomatoes, cooked rice, feta cheese, celery, green onion, cilantro, parsley

Directions:
"Combine all ingredients and eat warm or refrigerate."
Broccoli Chicken Rice Casserole - Low Fat


Ingredients:
boneless skinless chicken breasts, chicken bouillon cubes, water, fresh broccoli, cooked rice, parmesan cheese, skim milk, pepper, salt, garlic powder, butter

Directions:
Bring the one cup of water to a boil and add Oxo and chicken, cook until chicken is done.
Steam broccoli and carrots until tender.
Line bottom of a casserole dish with rice and top with carrots, broccoli and chicken.
In a bowl, mix together soup, parmesan cheese, milk and seasonings, and pour over the casserole.
Mix melted butter and breadcrumbs together and sprinkle over top, bake at 350 for 30 minutes.
Vegetable Curry


Ingredients:
garam masala, cardamom powder, coconut milk, coriander powder, turmeric powder, fresh ginger, garlic clove, tomatoes, fresh cilantro, salt

Directions:
Heat oil in a skillet over medium-high heat.  Add onion chunks, garlic and ginger; cook for 2 minutes.  Add tomatoes and cook for approximately 5 minutes.  When tomatoes are cooked enough and become paste-like; add garam masala, coriander powder (or curry powder], cardamom and tumeric; stirring well.
Add mixed vegetables and cook on low heat until vegetables are soft and tender.  Add coconut milk and mix well.  Simmer for 1 minute.  Add cilantro, cover and turn off the heat.
Becky's Breakfast Rounds


Ingredients:
peanut butter, raisins, English muffins, red apple, brown sugar, margarine, ground cinnamon

Directions:
Spread 1 tablespoon of peanut butter onto each English muffin half.
Top each one with a few apple slices and raisin.
In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth.
Drizzle the cinnamon mixture over apple slices.
Mmmmmm--.
Mushrooms in Sour Cream


Ingredients:
butter, mushroom, dry white wine, flour, sour cream, salt, parmesan cheese, parsley

Directions:
In a large skillet over high heat, heat oil and butter until very hot.
Add mushrooms and saute. Keep pan hot while mushrooms brown slightly. Add wine and hot sauce. The liquid should evaporate quickly. Remove pan from heat. Put flour in bottom of cup measure. Add sour cream; mix flour in thoroughly (flour helps prevent sour cream from curdling].
Stir cream mixture into mushrooms. Salt to taste.
(All this can be done ahead of serving time. Reheat just before serving.] Sprinkle cheese and garnish with chopped parsley.
Stuffed Peppers


Ingredients:
red bell peppers, filet of beef, chicken breast, Italian sausage, parmesan cheese, cheese, parsley, garlic clove, egg, tomatoes

Directions:
Preheat oven at 375° F (190° C].
Wash peppers, cut off the top and stem and remove the seeds and ribs.
On a grill pan or barbecue, grill beef, chicken and sausage.
Once the meat is cooked, chop it finely. Add a handful of parmesan, parsley, chopped garlic, one egg, salt and pepper. Mix well.
Stuff the peppers with the meat mixture, cover with diced tomatoes and shredded mozzarellissima cheese, place them in a baking dish and bake in the oven for 45 minutes.
Enjoy hot or cold.
Fluffy French Toast
Category: breakfast-and-brunch
By Bonnie Molleston

This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make!

Ingredients:
¼ cup all-purpose flour
1 cup milk
1 pinch salt
3  eggs
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Directions:
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 slices

Calories: 122.6
Fat: 2.7 g
Saturated fat: 0.9 g
Carbohydrates: 19.4 g
Sugars: 3.4 g
Dietary fiber: 0.8 g
Protein: 4.8 g
Cholesterol: 48.1 mg
Sodium: 230.2 mg
Spicy Chickpeas With Rice Pot


Ingredients:
chickpeas, cloves, black pepper, cinnamon stick, nutmeg, black cardamom pods, green cardamoms, bay leaves, baking soda, tomatoes, green chilies, coriander leaves, cumin seed, asafoetida powder, salt, red chili powder, rice

Directions:
Wash chickpeas and soak them overnight in 4 bowl water.
Take a small muslin cloth and make potli. Add Cloves, Cardamon, Bay leaves, tea leaves, Nutmeg, and cinnamon. Put it cooker with soaked chickpeas. You can also use a strainer. Cook them till 1 or two whistle on medium flame.
Make a paste with tomato and green chilies.
Add oil in a pan and heat up. After heating oil add cumin seeds and Asafoetida. After roasting spices add tomato paste.
After roasting paste add salt and boiled chickpeas. Make a boil. Off the gas and garnish with coriander.
Wash the rice and soak them for 30 minutes in 2.5 bowl water.
After 30 minutes add them in cooker and take 1 whistle on high flame.
Now take a big bowl and grease it. Put a glass in centre cover sides with cooked rice and press the rice lightly. Keep it for 3o minutes under fan so that it can be set.
After 30 minutes take out in a plate-like we did with cake and dhokla. There will be a space in centre due to glass we put.
Fill the space with cooked chickpeas.
Now heat 1-2 spoon oil and add 2 pinch red chilli powder. Now drop this on rice pot.
Pumpkin Pound Cake


Ingredients:
sugar, eggs, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, ground cloves, solid-pack pumpkin, confectioners' sugar

Directions:
In a mixing bowl, blend sugar and oil.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin.
Transfer to a greased 12-cup fluted tube pan.
Bake at 350 for 60-65 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before inverting onto a wire rack.
Remove pan and cool completely.
Dust with confectioners' sugar.
Yield: 12-16 servings.
Winter Greens and Walnut Salad


Ingredients:
kale, swiss chard, olive oil, apple cider vinegar, lemon, salt, apple, golden raisin, walnuts, fresh thyme, olive oil, sea salt, fresh ground pepper

Directions:
Massage kale and Swiss chard with olive oil, vinegar, lemon juice, and salt to break down the fibers.
Once the salad is wilted, toss in apple and raisins or Inca berries.
In a separate bowl, toss the walnuts with thyme, oil, salt, and pepper.
Toss the walnuts with the salad. Season with salt and pepper, to taste.
Garnish with fresh thyme and walnuts, if desired.
Pepperoni Pizza Casserole


Ingredients:
pasta, ground beef, mozzarella cheese, dried parsley, onion powder, garlic

Directions:
Cook pasta according to package directions and drain., Pour into large mixing bowl., Finely chop half of the pepperoni., Brown hamburger meat and pepperoni along with onion powder and minced garlic., Drain., Mix pasta, pizza sauce, and meat in bowl., Stir in half of the cheese., Pour in lightly greased casserole dish., Sprinkle remaining half of cheese over top., Place remaining pepperoni slices on top., Sprinkle with parsley., Bake in 350 degree oven until cheese bubbles.
Summer Garden Salad


Ingredients:
red wine vinegar, dry mustard, garlic clove, olive oil, salt, pepper, green beans, cauliflower floret, watercress, green onion, cucumber, red bell pepper, radishes

Directions:
In a jar blend vinegar, mustard and garlic. Whisk in oil and season with salt and pepper. Shake well.
In a large salad bowl combine vegetables (beans - radishes].
Add dressing and toss.
Chill at least 1 hour before serving.
Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan


Ingredients:
portabella mushrooms, Italian sausage, fresh Italian parsley, fresh basil, garlic clove, garlic-flavored croutons, milk, parmesan cheese, eggs, heavy cream, fresh basil, parmesan cheese, salt, pepper

Directions:
Preheat oven to 350ºF.
MUSHROOMS:.
CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
REMOVE from oven until ready to stuff, in step 4 below.
STUFFING:.
BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
SAUCE:.
HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
SPOON 2 ounces of sauce over top of each mushroom.
Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
Keto Low-Carb Lemon Poppy Seed Muffins
Category: bread
By Nicki Morganti

These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.

Ingredients:
⅓ cup low-calorie natural sweetener (such as Swerve®)
¼ cup almond flour
¼ cup coconut flour
1 tablespoon poppy seeds
1  lemon, zested
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon xanthan gum  (Optional)
3  eggs
3 tablespoons butter
2 tablespoons sour cream
½ teaspoon vanilla extract
2 tablespoons heavy whipping cream, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners. Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl. Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin. Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 muffins

Calories: 115.8
Fat: 10.7 g
Saturated fat: 4.8 g
Carbohydrates: 10 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 3.6 g
Cholesterol: 87.9 mg
Sodium: 240 mg
Pecan Crunch Pumpkin-Cheesecake Pie


Ingredients:
cream cheese, granulated sugar, vanilla, lemon peel, egg, canned pumpkin, half-and-half, brown sugar, eggs, pumpkin pie spice, salt, brown sugar, all-purpose flour, butter, pecans

Directions:
In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water]. Form into a ball.
Chuck's Chicken Juice


Ingredients:
apple cider vinegar, egg, poultry seasoning, salt, pepper

Directions:
Whisk egg and cooking oil together.
Blend in all the rest and whisk well.
Notes:
When grilling chicken baste with juice each time you turn chicken.
You can't over baste with this so don't worry.
Chicken will be done when you can twist the leg and thigh bone and it pull apart from the body.
Poultry seasoning comes in many brands.
Try to find one that will give you a nice color when grilling.
Mine is a regional local made brand and always helps for a nice appearance.
Several people have told me it's great by adding a little hot sauce to it as well.
Makes 1 quart.
Does between 10-14 halves.
Keeps in a covered jar in the fridge for several months.
Chocolate Cake


Ingredients:
eggs, extra finely granulated sugar, caster sugar, all-purpose flour, margarine, bicarbonate of soda, cocoa powder, warm water

Directions:
Beat butter and margarine till creamy.  Add in the eggs one at a time, beat well after each addition.
Sift flour and bicarbonate of soda.  Add to the egg mixture alternate with the mixture of cocoa.  Mix well until all incorporated.
Pour the mixture in the in the 8 x 8in square baking tin, that have been greased and top with baking paper.
Bake in the oven of 170degrees Celcius for 50 minutes.
Bobra's Banana Bread
Category: bread
By Rachel Ziefle

My Aunt Bobra's famous banana bread recipe.  This recipe took her years to get just right.  It's delicious with a high quality berry jam. Optional additions include raisins, walnuts, cashews, sunflower seeds, chopped dates, and dried cranberries.

Ingredients:
¾ cup whole wheat flour
¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt, or to taste
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup butter, softened
½ cup white sugar
1  egg
1 teaspoon vanilla extract
3  ripe bananas
¼ cup plain yogurt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg. Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 40 mins
Yields: 1 9x5-inch loaf

Calories: 229.2
Fat: 10.2 g
Saturated fat: 6.1 g
Carbohydrates: 32.4 g
Sugars: 14.9 g
Dietary fiber: 2.3 g
Protein: 3.6 g
Cholesterol: 43.4 mg
Sodium: 299.6 mg
Delicious Ham and Potato Soup
Category: soups-stews-and-chili
By ELLIE11

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

Ingredients:
3 ½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3 ¼ cups water
2 tablespoons chicken bouillon granules
½ teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 194.9
Fat: 10.5 g
Saturated fat: 6.1 g
Carbohydrates: 19.5 g
Sugars: 3.8 g
Dietary fiber: 1.9 g
Protein: 6.1 g
Cholesterol: 29.9 mg
Sodium: 393.7 mg
Hush Puppy Muffins


Ingredients:
yellow cornmeal, white cornmeal, all-purpose flour, baking powder, salt, onion, milk, dried parsley, ground black pepper

Directions:
Preheat oven to 450 degrees.  Grease a 12 cup muffin pan or  you can use a mini muffin pan.
Combine cornmeal, flour, baking powder and salt in a large bowl.
In a separate bowl, combine egg whites, onion, milk, parsley, oil and pepper.
Add to dry ingredients stirring just until moistened.
Spoon into prepared muffin tins.
Bake for 10-12 minutes or until lightly browned.  Remove and cool on a rack for 5 minutes.  Serve immediatlely.
Chewy Saucepan Blondies


Ingredients:
unsalted butter, brown sugar, eggs, vanilla, all-purpose flour, salt, pecans, confectioners' sugar

Directions:
Heat oven to 350 degrees F.
Melt butter in 2-quart saucepan over medium heat, 2-3 minutes.
Add brown sugar; mix well.
Cool 5 minutes.
Stir in eggs and vanilla.
Add flour and salt; mix well.
Stir in pecans.
Spread batter into lightly greased 13x9-inch baking pan.
Bake for 22-27 minutes or until set.
Cool completely.
Sprinkle with confectioners' sugar.
Artichokes in Lemon Garlic Sauce


Ingredients:
olive oil, butter, flour, chicken broth, garlic clove, lemon juice, fresh parsley, parmesan cheese, capers, artichoke hearts

Directions:
Melt olive oil and butter in a small saucepan., Add flour and stir to create a roux, cook for 3 minutes., Add chicken broth and stir until smooth and thickened., Add garlic, lemon juice and parsley and simmer for 2 or 3 minutes., Add the Parmesan cheese, capers and artichokes., Simmer for about 10 minutes or until heated through.
Jello Aquariums


Ingredients:
berry blue gelatin mix, boiling water

Directions:
Dissolve Jello in boiling water., Add ice cubes, stirring until Jello thickens, about 3-5 minutes., Remove any unmelted ice., Spoon Jello into to clear-sided bowls., Poke 3 or 4 gummy fish into each dish of slightly thickened Jello., Refrigerate 30 minutes to set.
Smoked Boston Butt With Carolina Vinegar Sauce


Ingredients:
dark brown sugar, kosher salt, ground mustard, garlic powder, onion powder, distilled white vinegar, apple cider vinegar, light brown sugar, crushed red pepper flakes, kosher salt, ground black pepper

Directions:
Smoked Boston Butt:
Soak mesquite wood chips in water for at least 30 minutes.
Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
Carolina Vinegar Sauce.
In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.
Tandoori Prawns (Diabetic Friendly)


Ingredients:
garlic cloves, ginger, lime juice, ground turmeric, ground cumin, sea salt, dried red pepper flakes

Directions:
PEEL and devein prawns., One hour before cooking, mix alll ingredients in a blender and pour over prawns., NOTE: Ginger sliced about 1/2 inch piece., NOTE: Slice garlic to make it easier to blend., See NOTE re tandoori colouring above., HEAT pan, add prawns and cook until done., NOTE: They burn VERY quickly and easily!, I served with wilted spinach, finely diced lettuce, bamboo shoots and raita., ENJOY!