xiaoxl/recipe_data huggingface dataset:
Fresh Cranberry Upside-Down Cake
Category: desserts
By fondantfrenzy

Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.

Ingredients:
¾ cup firmly packed brown sugar
¼ cup unsalted butter
¾ pound fresh cranberries
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, at room temperature
2  eggs, separated, divided
1 teaspoon vanilla extract
½ cup milk
⅛ teaspoon cream of tartar
1 cup heavy cream
¼ teaspoon vanilla extract
1 tablespoon confectioners' sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan. Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside. Mix flour, baking powder, and salt together in a bowl. Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk. Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly. Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan. Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract. Cut the cooled cake into wedges and top with whipped cream.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 9-inch cake

Calories: 564.9
Fat: 29.9 g
Saturated fat: 18.4 g
Carbohydrates: 71.3 g
Sugars: 48.6 g
Dietary fiber: 2.6 g
Protein: 5.3 g
Cholesterol: 128.7 mg
Sodium: 237.1 mg
Icebox Dessert


Ingredients:
graham cracker crumbs, butter, brown sugar, eggs, granulated sugar, milk, vanilla extract, unflavored gelatin, salt, heavy cream

Directions:
Mix up crumbs, butter, and brown sugar.
Reserve 1/4 of crumbs (to go on top].
Put rest of crumbs in 8 or 9 (sprayed with Pam] inch pan (it will be thicker in the 8 inch pan].
Mix the two egg yolks, 1/2 cup white sugar, 1/2 cup milk, dash salt (I mix it in my mini-blender so I don't have any lumps].
Cook mixture in a medium saucepan over medium low heat.
Stir constantly until the mixture is thick enough to coat a spoon (doesn't take too long so don't let it get too thick or it will be difficult to fold into the whipped cream/egg whites].
Take off heat.
Add the vanilla, envelope of gelatin (that's been dissolved in 2 Tablespoons water] and let cool.
(If you're in a hurry, put the mixture in a stainless steel bowl and set it over a bowl of ice water and it will chill super fast].
If you put it in the fridge watch it, since it will set up fast.
Whip the egg whites till stiff with mixer.
If by chance you've let it set up too hard, pop it in the micro and it will soften up and it will turn out fine Fold in the cup of whipped cream (fresh!] and fluffy whipped egg whites (again, don't whip either too stiff or they'll be difficult to fold in smoothly].
Gently spread your custard mixture over your prepared graham crackers in the pan.
Sprinkle reserved graham crackers on top.
Chill for a couple of hours.
Enjoy!
Dutch Puffed Apple Pancake


Ingredients:
unsalted butter, granny smith apple, walnuts, eggs, all-purpose flour, sugar, vanilla extract, ground cinnamon, salt, dried cranberries, brown sugar

Directions:
Preheat oven to 425 degrees.
Melt butter in a 9 inch glass pie pan in oven.
Arrange apple slices, then walnuts over butter.
Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.
Stir in cranberries.
Remove pie pan from oven.
Lightly spray inside edges of dish with nonstick spray.
Pour batter into dish.
Sprinkle brown sugar over batter.
Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
Serve with warm maple syrup.
Like Kfc's Kentucky Coleslaw


Ingredients:
cabbage, carrot, sugar, pepper, salt, milk, mayonnaise, celery seed, buttermilk

Directions:
Combine cabbage, sugar, carrots, salt, pepper and milk.
Cover and refridgerate 15 minutes. Combine the mayo, buttermilk, celery seed, hot pepper sauce and onions.
Combine with the cabbage and refrigerate before serving.
Rum Raisin Bread
Category: bread
By Jill B. Mittelstadt

This bread is a little sweeter and richer than the usual raisin bread.  For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Ingredients:
2 tablespoons rum
½ cup raisins
½ cup water
2 cups bread flour
1 tablespoon dry milk powder
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
½ teaspoon rum flavored extract
1  egg
1 teaspoon olive oil
1 ½ teaspoons active dry yeast

Directions:
In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain. Place ingredients in pan in the order recommended by the manufacturer.  Use the regular setting for a 1 pound loaf. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Prep time: 15 mins
Cook time: 40 mins
Total time: 2 hrs 55 mins
Yields: 1 - 1 pound loaf

Calories: 164.3
Fat: 3.4 g
Saturated fat: 1.5 g
Carbohydrates: 27.3 g
Sugars: 5.7 g
Dietary fiber: 1.1 g
Protein: 4.7 g
Cholesterol: 25 mg
Sodium: 252.3 mg
Amy's Kidney Bean Salad
Category: salad
By Amy Clum Nash

This salad is a summertime pleaser. Every time I take it to a barbeque or gathering, everyone wants the recipe. Simple and quick to make with just a few ingredients. Everyone will love it! Can eat right away but the longer it sits in the refrigerator the better it tastes. I like to make it the day ahead of when I am wanting to serve. Enjoy!

Ingredients:
1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
1 tablespoon white sugar
salt and ground black pepper to taste
4 (8 ounce) cans dark red kidney beans, drained and rinsed
6  hard-boiled eggs, chopped
1  green bell pepper, chopped
1 small red onion, chopped

Directions:
Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined. Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 364.8
Fat: 26.4 g
Saturated fat: 4.6 g
Carbohydrates: 21.8 g
Sugars: 3.2 g
Dietary fiber: 7.3 g
Protein: 11.3 g
Cholesterol: 169.8 mg
Sodium: 446.3 mg
Tomato Coconut Rice


Ingredients:
basmati rice, tomato puree, turmeric powder, chili powder, coconut milk, mustard seeds, Urad Dal, peanuts, salt

Directions:
Soak 1 cup Basmati rice in water for 1/2 to 1 hour . In a pan add 1 tsp oil and roast peanuts and keep aside. Now add 1 tsp oil and add mustard seeds and urad daal and let it splutter. Now addchilli garlic paste and saute it. when it turns light brown add turmeric powder and chilli powder and add tomato puree. Saute till all the spices have blended well and puree starts leaving oil. Now add the rice in it and add salt to ste. Add some water and cover the lid. When rice is 70% cooked, add 1/2 cup coconut milk and let it cook.
When the rice is cooked, serve it in a plate  and you can add peanuts now. It gives a crunchy flavor to it and garnish it with a fresh coriander leaf and dry whole roasted chilli.
Its quick,simple and mild spicy and you will just love it.
Crispy Parmesan Chicken Tenders


Ingredients:
flour, garlic powder, pepper, eggs, parmesan cheese

Directions:
Combine flour with garlic powder & pepper in a bowl.
Crack eggs and beat till throughly combined in a seperate bowl.
Combine parmesan cheese and crushed crackers in a third bowl.
Start by coating the chicken pieces in flour, then dip in egg wash and then dip into cracker mix.
Set coated chicken onto a plate.  When finished coating all the chicken, put the plate in the fridge for at least 30 minutes to let the coating "set-up".
In a large fry pan, heat 1/2" of oil to medium high heat (I don't use a thermometer but I'm guessing 350 degrees].
Pan fry in small batches till golden brown on all sides - depending on size of your tenders, 5-6 minutes per side.
Remove to a paper towel lined plate till all the chicken is done.
We served it with pasta and spaghetti sauce but i'm guessing it would go with about anything.
Gino-Chocolate Grilled Fruit


Ingredients:
strawberry, blueberries, banana, kiwi, white chocolate

Directions:
Put your oven grill element on and the temperature to 480°F/250°C.
Slice the bananas and kiwis; divide the strawberries in two.
Spread out in a gratin dish.
Pour the blueberries over; grate white chocolate to coat the fruit.
Put under the grill and watch it carefully or it will burn.  Take it out when the chocolate is golden brown and bubbly.
Indian Shrimp (Prawn) Curry


Ingredients:
garlic cloves, fresh ginger, ground turmeric, garam masala, canola oil, basmati rice, onion, tomatoes, cilantro leaf

Directions:
Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
Season to taste, then serve with rice.
Romaine With Oranges and Pecans


Ingredients:
romaine lettuce, pecan halves, mandarin oranges, vinegar, sugar, salt, red onion, dry mustard, water

Directions:
Place lettuce, pecans and oranges in salad bowl., Combine dressing ingredients in a blender and blend until well mixed., Make ahead and refrigerate until ready to toss with salad., Use extra dressing for dip with fresh fruit!
Sweet and Spicy Garlic Shrimp


Ingredients:
shrimp, cornstarch, salt, soy sauce, ketchup, honey, yellow onion, garlic

Directions:
Place shrimp in a medium bowl and sprinkle with cornstarch and salt.  Toss the shrimp and let stand for 10 minutes.
Meanwhile prepare the sauce.  Stir the soy sauce, ketchup, honey, and chili garlic sauce together in a small bowl.
Heat a wok over high heat. Add the oil and swirl to coat the sides of the wok.  add shrimp and stir-fry until pink, about 2 minutes.  Add the onion, garlic and chiles and cook about 30 seconds.  Add the sauce and cook, stirring, until heated through, about 30 seconds.  Serve.
Baba's Perogies


Ingredients:
flour, salt, water, mashed potatoes, dry curd cottage cheese

Directions:
Mix flour and salt, and add water to make dough that doesn't stick to fingers., Knead well and cover with damp cloth for 10 minutes., Roll out to 1/8" thick., Cut in squares or circles and fill with mashed potatoes and cheese., Pinch closed and boil until they rise to the top., Strain and serve with fried onions, sour cream, mushroom gravy, etc.
Shrimp Quinoa
Category: seafood
By DIEGO782

A delicious stir fry-like dish that includes vegetables and shrimp.

Ingredients:
1 cup uncooked quinoa, rinsed
1 ½ cups chicken broth
2 tablespoons olive oil
3 cloves garlic, minced
1  onion, diced
1  red bell pepper, diced
8 spears fresh asparagus, trimmed and cut into 1 inch pieces
1 cup sliced fresh mushrooms
¼ cup raisins
1 tablespoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon lemon juice
salt and pepper to taste

Directions:
Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center. Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 378.4
Fat: 10.6 g
Saturated fat: 1.6 g
Carbohydrates: 44.7 g
Sugars: 10 g
Dietary fiber: 5.8 g
Protein: 27.1 g
Cholesterol: 172.6 mg
Sodium: 207.1 mg
Cream Cheese Banana-Nut Bread


Ingredients:
butter, cream cheese, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, bananas, pecans, vanilla extract

Directions:
Beat butter and cream cheese at medium speed with electric mixer until creamy.
Gradually add sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating until just blended.
Combine flour, baking powder and soda, and salt.
Gradually add this to butter mixture beating at low speed just until blended.
Stir in bananas, pecans, and vanilla.
Spoon batter into 2 greased and floured loaf pans (or 4 mini loaf pans].
Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
You may need to shield the top with foil for last 15 minutes to prevent browning.
Cool bread in pans for 10 minutes, remove from pan, and let cool additional 30 minutes.
Sarasota's Spaghetti Sauce


Ingredients:
diced tomatoes, tomato sauce, tomato paste, red wine, vegetable broth, onion, garlic, dried basil, dried oregano, fresh parsley, sugar, red pepper flakes, red wine vinegar, olive oil, salt, pepper, fresh basil, fresh mushrooms

Directions:
NOTE:  This can easily be done in a crock pot, but be sure to brown any meat prior to adding it to the crock pot. Also, it is not necessary  --  but, I really prefer to saute the onion, garlic or any other vegetables too.
Base Flavor  --  Add the olive oil to a big pot over medium heat and add the onion, garlic, and red pepper flakes and saute about 4-5 minutes until tender. Add the wine to deglaze.
*  If you plan to use a more vegetable based sauce, just add a little more olive oil and saute all the vegetables at once.
Tomatoes  --  Add in all the tomatoes (juice and all] and the broth (or water], sugar, basil and oregano. I reduce the heat to medium low, cover and simmer 60 minutes (30 minutes if you are in a hurry], depending on your time frame. If you like the sauce a little thicker, just remove the cover so the sauce can evaporate a bit.
*  At this point, after you added all the tomatoes and seasoning, add your meat back in if you are preparing a meat sauce.
Finishing  --  When the sauce is done, add in the red wine vinegar, simply   "wakes-up" the sauce, and don't forget to add the fresh parsley. Also check for any additional seasoning - salt and pepper and I love to add some fresh chopped basil (optional] and cook, another 3 or 4 minutes.
Serve  --  Just enjoy with your favorite pasta, meatballs, etc., and top with your favorite grated fresh cheese.
Coffee and Cream Oatmeal Cookies


Ingredients:
oats, flour, ground coffee, baking soda, kosher salt, unsalted butter, light brown sugar, granulated sugar, egg, pure vanilla extract, white chocolate chips

Directions:
Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside.
Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well] until well blended.  Add the egg, egg yolk  and vanilla and mix well. Add the egg/flour mixture and stir until  incorporated. It will be tough but not to tough to complete by hand.
Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.
Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours.
To make jumbo cookies, use a large cookie scoop(2 3/4 oz.] to scoop the batter. Roll into a ball  and repeat with the other dough.
For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls.
Bake for 11-12 minutes(jumbo] or 10-11 minutes(regular sized]. Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool]. Remove and cool completely on a wire rack.
Dillard's Garden Room Dutch Potato Soup(Copycat)


Ingredients:
onions, celery, carrot, garlic, white pepper, bay leaf, margarine, all-purpose flour, potatoes

Directions:
Heat oil in a large stockpot; add onion, celery, carrots and garlic. Cook over medium heat about 15 minutes, stirring often. Add pepper, bay leaf, and 8 cups of the stock.
In a separate pan, melt margarine over medium heat. Whisk in flour; cook 10 minutes, whisking occasionally. Add remaining 4 cups stock, whisking to remove any lumps.
Add thickened stock to vegetable mixture, increase heat to high and bring to a boil.
Reduce to a simmer and cook until vegetables are soft, about 45 minutes. Remove from heat; stir in potatoes. Stir well; cover and let stand for 30 minutes.
Salt and pepper to taste.
Hot Doggie Dogs


Ingredients:
"sliced ripe olives"

Directions:
Roll two of the biscuits rounds to create a larger biscuit. Roll out into oval shape.
Place the dough on a cookie sheet that has been sprayed with cooking spray, or on a parchment sheet.
Use cooking scissors to cut dough into shape of a dog head.
Add two olive slices for the eyes and one olive half for the nose.
Bake at 350 for 20 minutes. Allow Hot Doggie Dogs to cool for 5 to 10 minutes.
One the biscuits have cooled cut along the mouth to create an opening for the hot dogs.
Top with your favorite condiments.
Enjoy!
Clay-Pot Chicken


Ingredients:
boneless skinless chicken breasts, coconut, onions, shallots, garlic cloves, lemongrass, fresh chili peppers, tamarind paste, coconut milk, kaffir lime leaves, granulated sugar, white wine vinegar, tomatoes, fresh coriander

Directions:
Preheat the oven to 180 degrees Celcius.
Dry fry the coconut in a large wok until evenly browned.  Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and  tamarind paste.  Fry for 2 - 4 minutes to release the flavours.  Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar.  Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins.  halve the tomatoes, then remove the seeds and chop into large dice.
Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
Plain rice is the usual accompaniment, but I normally serve with Naan Bread.
Chilled Tutti Frutti Poppy Seed Salad


Ingredients:
orange, mint leaf, canola oil, poppy seeds, sea salt, pineapple, mango, apricots, plums, berries, pomegranate seeds

Directions:
In large bowl, combine 1/4 cup orange juice, zest, mint, oil, poppy seeds, vinegar and salt. Add fruit and toss to combine.
Cover with plastic wrap and refrigerate at least 1 hour.  Serve very cold.
Spaghetti Bolognese With Red Wine


Ingredients:
minced beef, red wine, dried herbs, olive oil, garlic cloves, onion, chopped tomatoes, tomato paste, spaghetti, fresh parsley, parmesan cheese

Directions:
Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
Stir well.
Cover and refrigerate overnight or all day.
Heat oil in pan.
Stir fry onion and garlic until soft.
Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
(it will be much darker colour than usual].
Cook the spaghetti as mentioned on the packet.
At the last minute, stir the chopped parsley through the sauce.
Add sauce to the drained spaghetti and top with grated Parmesan cheese.
Serve with a nice glass of red.
Ginger Pork (Shogayaki)


Ingredients:
onions, salt, soy sauce, ginger juice, sake, sugar

Directions:
Grate ginger and press to extract 2 Tb of juice.  Mix all sauce ingredients in a small bowl and set aside.
Sprinkle pork evenly with salt.
Heat the oil in a frying pan over high heat and saute the pork slices on one side until each is a light brown color.  Then turn and saute on the other side to the same light brown color.
Once all the meat is lightly browned, add the onions.
When the onions become transparent, add the sauce and mix.
Continue to cook the meat, onions, and sauce on medium to high heat until the sauce thickens.  Once the sauce thickens and is evenly mixed with the pork and onion, the dish is ready.
Serve on a plate with your favorite side vegetable, such as steamed broccoli or fresh tomatoes.
Vermont Salad Dressing


Ingredients:
olive oil, cider vinegar, ketchup, onion, maple syrup, salt, garlic, paprika

Directions:
Place all the ingredients into your blender., Blend on high speed for 1 minute., Serve immediately, or refrigerate.
Pumpkin Muffins


Ingredients:
all-purpose flour, baking powder, solid-pack pumpkin, eggs, pumpkin pie spice, sugar, sugar, baking soda, salt, cinnamon, raisins

Directions:
Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan.
Combine (sift] flour and baking powder.
In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt.
Whisk flour mixture into sugar/pumpkin mixture until just combined.
Stir in raisins.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full], then sprinkle tops with cinnamon sugar mixture.
Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes.
Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.
Lentil and Green Bean Salad


Ingredients:
dried brown lentils, olive oil, garlic cloves, gingerroot, garam masala, fresh lime juice, green beans, cherry tomatoes, celery ribs, coriander leaves, yoghurt

Directions:
Cook lentils about 25mins until tender or drain cans and rinse thoroughly.
Cook onion until tender then add garlic and ginger. Cook for a couple of minutes then add garam masala and cook 1-2mins until aromatic.
Add onion mixture and lime juice to lentils and mix thoroughly. Leave to cool slightly.
Cook green beans until crisp tender then refresh in cold water and drain.
Add corn kernels, green beans, tomatoes & celery to lentil mixture and stir gently to combine.
Season with cracked black pepper and serve garnished with coriander and a dollop of yoghurt (we didn't miss the coriander or yoghurt but the pepper is a must].