xiaoxl/recipe_data huggingface dataset:
Papua New Guinea Baked Sweet Potatoes


Ingredients:
butter, onions, eggs, ground cinnamon, milk

Directions:
After mashing the cooked sweet potato, mix in the butter, onion, milk, cinnamon, salt and pepper to taste.
Separate the egg whites from the yolks.
Beat them separately. Fold the egg yolks into the mashed potato followed by the egg whites.
Place mixture in a greased baking dish.
Brush the top with butter and bake in the oven with the dish placed in a pan of water for 30 to 35 minutes at 325°F.
Buffalo Chicken Calzone
Category: meat-and-poultry
By lukeybear2007

This recipe is tasty and very easy to make. Great to slice up for a party or for Sunday football. Serve with blue cheese dressing for dipping sauce.

Ingredients:
1 pound skinless, boneless chicken breast halves
2 tablespoons butter
¼ cup Buffalo wing sauce
1  refrigerated pizza dough
2 tablespoons vegetable oil, divided
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 410 degrees F (210 degrees C). Grease a pizza pan. Place chicken into a large pot and cover with salted water; bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks. Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes. Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border. Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese. Fold pizza dough in half and pinch edges together to seal. Transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil. Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 571.9
Fat: 26.9 g
Saturated fat: 11.1 g
Carbohydrates: 37.8 g
Sugars: 4.4 g
Dietary fiber: 0.9 g
Protein: 42.5 g
Cholesterol: 109.9 mg
Sodium: 1328.5 mg
Mincemeat Recipe #3947527459 - No Meat


Ingredients:
apples, dark raisin, golden raisin, prune, dried cranberries, dried cherries, orange zest, lemon zest, butter, cinnamon, ground nutmeg, ground cloves, ground ginger, molasses, brown sugar, apple cider, brandy, walnuts

Directions:
In small batches, pulse all the dried fruits in a food processor until very finely chopped.
Melt butter in a large pan.
Add all ingredients except 1/2 c of brandy and nuts.
Simmer over very low heat for one hour, stirring frequently, or until the liquid is reduced and the ingredients are stiff and difficult to stir.
Stir in nuts and remaining brandy.  Refrigerate, covered, 2-3 months.  Replenish brandy as it evaporates.
Cucumber, Mint, and Pineapple Smoothie Bowl


Ingredients:
cucumbers, maple syrup, pineapple, mint leaf, yoghurt

Directions:
Puree cucumber, yoghurt, mint leaves, and maple syrup in a blender. Cut the fresh Pineapple in half, cut the pineapple into chunks and use the halves as bowls.
Transfer to the pineapple bowl, add chia seeds, and chill for about an hour.
Top with fresh pineapple chunks.
Green Beans With Water Chestnuts


Ingredients:
water chestnuts, green beans, onion, butter, margarine, salt, mace

Directions:
Bring a pot of salted water to a boil, add beans and cook for 6-8 minutes.
Melt the butter/margarine in a skillet, add onion and saute for 7 minutes, stirring.
Stir in salt, mace and water chestnuts; saute 2 minutes.
Add beans and saute until heated through.
Apple Jolly Boys


Ingredients:
egg, sugar, molasses, baking powder, cinnamon, flour, buckwheat flour, cornmeal, water

Directions:
Chop apple pie filling fine; add egg, sugar and molasses.
Add baking powder.
Add cinnamon.
Add flour, buckwheat flour, and cornmeal.
Add water.
Batter will be very thick.
Fry on medium, buttering griddle heavily because these pancakes burn easily. Spread out when putting on griddle; they puff a lot.
Flip over.
Serve with butter; they don't need syrup.
Amish Bread
Category: bread
By SHOOSEYQ

My husband's ancestors were Amish and Mennonite.  This delicious recipe is adapted from an old Amish recipe, but made in the bread machine.

Ingredients:
2 ¾ cups bread flour
¼ cup canola oil
1 teaspoon active dry yeast
¼ cup white sugar
½ teaspoon salt
18 tablespoons warm water

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start. When the dough has raised once and second cycle of kneading begins, turn machine off.  Reset by pressing Start once again.  This gives the dough two full raising cycles before the final raising cycle prior to baking.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 4 hrs 10 mins
Yields: 1 - 1.5 pound loaf

Calories: 58.4
Fat: 4.7 g
Saturated fat: 0.3 g
Carbohydrates: 4.3 g
Sugars: 4.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 97.7 mg
Earth Friendly All Purpose Cleaner


Ingredients:
white vinegar, water

Directions:
Combine ingredients.
Place in a spray bottle.
Spray surface and wipe.
Dry with a clean cloth.
UPDATE: I've found you need to shake this every time you use it.
WARNING: Do not use on aluminum. It's come to my attention that this will damage aluminum.
Sugar Cookies, if It Has to Come to That


Ingredients:
flour, sugar, baking powder, nutmeg, butter, eggs, vanilla

Directions:
Mix flour, sugar, baking powder, nutmeg and butter in bowl until fluffy.
In a measuring cup, beat eggs and vanilla.  pour in cream until the combined liquids reach the 1 cup mark.
Stir into mix.
Roll out on floured board.  Cut out.
Bake at 375°F for 8 minutes.
Cool and frost.
Pork Tenderloin - Thai-Style


Ingredients:
white wine, soy sauce, red pepper flakes, fresh ginger, fresh garlic, fish sauce, lime juice, brown sugar, olive oil, green onions, fresh cilantro, lime wedges, peanuts, cornstarch, water, steamed rice

Directions:
Cut tenderloin in half lengthwise.
In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
Place the pork tenderloin in the marinade.
Place in refrigerator for 1/2 hour, turning occasionally.
Remove meat from marinade, reserving marinade.
Heat oil in skillet.
Brown tenderloin pieces on all sides.
Cook until almost done.
Remove from skillet and place on cutting board.
Place marinade into the same skillet and bring to a simmer.
While simmering, cut tenderloin into 1 inch slices.
Return to skillet and cook until the meat is no longer pink.
If desired thicken sauce with a mixture of cornstarch and cold water.
Serve meat and sauce over steamed jasmine rice.
Garnish with red pepper, cilantro, green onions and lime wedges.
Sprinkle with peanuts.
All Natural Strawberry Lemonade
Category: drinks
By David Anthony Tate

This is a tart, tasty lemonade with a sweet kick, perfect for the cook with garden access during the summer months. You'll need a blender with a 'puree' or 'high pulse' setting. Garnish with any leftover strawberries.

Ingredients:
8 large strawberries, halved
2 tablespoons white sugar
7 cups water, divided
1 cup white sugar
2 cups freshly squeezed lemon juice

Directions:
Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice. Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 86.6
Carbohydrates: 23.2 g
Sugars: 20.3 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 4.7 mg
Martha Washington Balls


Ingredients:
butter, sweetened condensed milk, confectioners' sugar, vanilla, pecans, sweetened flaked coconut

Directions:
Combine all ingredients except chocolate chips.
Refrigerate over night.
Shape coconut mixture into walnut-size balls.
Freeze until firm.
Melt chocolate chips in a double boiler.
Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
Lay on wax paper.
Refrigerate until set.
Store in an airtight container.
Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips.  I don't care for the wax, so I don't add it.  It's just a personal preference.
Spinach & Cranberry Salad


Ingredients:
white mushroom, bacon, shallot, fresh thyme leaves, sugar, sea salt, fresh ground black pepper, dried cranberries

Directions:
Put the spinach and mushrooms in a large bowl.
Crumble the cheese over the spinach.
Cook the bacon in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally.
Drain the bacon in a sieve set over a heatproof measuring cup, reserving the rendered fat.
You will need 1/4 cup for the dressing. Pour the fat back into the pan and add the shallot and cook until light brown, about 30 seconds, stirring occasionally.
Add the thyme and let it crackle in the fat for about 10 seconds.
Add the vinegar, and season with salt and pepper and sugar to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat.
Add the dried cranberries and stir.
Add Bacon back into dressing.
Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little.
Serve immediately.
Easy Pumpkin Pie Squares
Category: fruits-and-vegetables
By JRR

A delicious pumpkin pie without having to roll out a crust.  A great snack and Halloween treat.

Ingredients:
½ cup butter, softened
½ cup brown sugar
1 cup all-purpose flour
½ cup rolled oats
2  eggs
¾ cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and brown sugar.  Mix in flour.  Fold in oats.  Press into a 9x13 inch baking dish. Bake in preheated oven 15 minutes, until set. In a large bowl, beat eggs with white sugar.  Beat in pumpkin and evaporated milk.  Mix in salt, cinnamon, ginger and cloves.  Pour over baked crust. Bake in preheated oven 20 minutes, until set.  Let cool before cutting into squares.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 - 9x13 inch dish

Calories: 134.3
Fat: 5.7 g
Saturated fat: 3.3 g
Carbohydrates: 18.9 g
Sugars: 12.9 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 30.2 mg
Sodium: 100.5 mg
Dukkah


Ingredients:
sesame seeds, cumin seeds, black peppercorns, sea salt, toasted hazelnuts, ground cinnamon

Directions:
Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
Shake gently until they turn a shade darker and give out a nutty smell.
Tip them into a bowl.
Repeat this process with the coriander and cumin seeds.
Allow them cool and crisp up for a few minutes.
Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
Store in an airtight container until needed.
Carrot Bread ? - from Mimi's Cafe


Ingredients:
flour, baking soda, baking powder, cinnamon, salt, brown sugar, eggs, walnuts, chunk pineapple, raisins, carrot

Directions:
Preheat oven to 350°F.
Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky].
Stir in walnuts, pineapple, raisins and carrots.
Pour into prepared pan (s] and bake 30-40 minutes (20 minutes for mini pans] or until lightly browned.
Poached Pears Belle Helene
Category: world-cuisine
By Chef John

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?

Ingredients:
6 cups water
1  lemon, zested and juiced
4  Bosc pears - cored, peeled, stems left on
1  vanilla bean
3 cups sugar
1 cup prepared hot fudge topping, or as needed
1 cup vanilla ice cream, or as needed

Directions:
Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar. Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid. Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote). Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear. Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

Prep time: 20 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 4 pears

Calories: 1060
Fat: 13.5 g
Saturated fat: 6.5 g
Carbohydrates: 240.9 g
Sugars: 212.7 g
Dietary fiber: 8.8 g
Protein: 4.2 g
Cholesterol: 14.5 mg
Sodium: 252.1 mg
Grilled Bourbon Salmon


Ingredients:
soy sauce, brown sugar, Bourbon, fresh cracked pepper, garlic powder, salmon fillet

Directions:
Combine juice, soy, brown sugar, bourbon, pepper, garlic powder and oil in a bowl.
Remove all skin from the salmon.
Place the salmon in a glass dish side by side. Pour some of the marinade over (reserve some for basting while grilling]. Refrigerate for at least 1 hour a few hours will be even better.
Drain and grill over med.-high about 5-7 minutes per side or until fish flakes-basting with the reserved marinade.
Buttermilk Grilled Chicken


Ingredients:
buttermilk, 2% low-fat milk, lemon juice, Dijon mustard, garlic, lemon pepper seasoning, boneless skinless chicken breasts, skinless chicken thighs

Directions:
Mix together marinade.
Add chicken coating well.
Cover and marinate in refrigerator for 4-24 hours.
Remove chicken from marinade and cook on greased grill turning occasionally until done (time varies with cut of chicken used].
Baked Brie in Puff Pastry
Category: appetizers-and-snacks
By Nancy Vejvoda

This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.

Ingredients:
½ (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) wheel Brie cheese
¼ cup sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie. Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 to 10 servings

Calories: 281.3
Fat: 21 g
Saturated fat: 8 g
Carbohydrates: 14.5 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 8.7 g
Cholesterol: 28.4 mg
Sodium: 254.7 mg
Jook


Ingredients:
short-grain rice, water, ginger, thick slab bacon, soy sauce, salt, spring onion, roasted peanuts

Directions:
Wash rice put in a stock pot with chicken stock or wather.
Bring to the boil over high heat and add 4 cups water.
Bring back to the boil, then turn heat to low.
Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as neccessary (Probably 2 cups more].
Add ginger and bacon, if using, and simmer for about an hour.
Jook should have a porridge-like cosistency.
If it becames very thick, add water.
When done, it will be soupy and creamy.
Remove the bacon slab, and serve jook seasoned with salt or soy sauce, then garnished with minced bacon, spring onions and peanuts.
Drizzle with sesame oil, if desired.
Paprikahuhn Mit Nockerl - Chicken Paprikash With Tiny Dumplings


Ingredients:
chicken meat, flour, butter, creme fraiche, onion, Hungarian paprika, chicken broth, salt, parsley

Directions:
Finely chop the onion.
Heat the butter in a heavy pan or dutch oven with a lid until it foams, add the chopped onion and saute until soft but not browned.
Add the chicken meat and together with the onion brown lightly, stirring frequently.
Season with salt and paprika and stir until the paprika is well incorporated and fragrant, careful not to burn it, it will get very bitter.
Add the flour and stir, add the creme fraiche stirring to combine.
Now add the chicken stock, turn the heat to medium low, cover and simmer until the meat is cooked and the liquid is reduced to a ceamy sauce.
Plate over "Nockerl", sprinkle with chopped parsley and serve.
Iced Honey Lemon Cookies


Ingredients:
butter, sugar, egg, all-purpose flour, baking powder, salt, honey, plain yogurt, lemon zest, confectioners' sugar, lemon juice, lemon zest

Directions:
In a small mixing bowl, cream butter and sugar together; beat in egg.
In a separate bowl, combine flour, baking powder and salt.
In another separate bowl, combine honey, yogurt, lemon peel and lemon extract.
Alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended.
Drop by tablespoonfuls, 2-inches apart onto greased baking sheets.
Bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks.
For the icing, in a small bowl combine the confectioners' sugar and lemon juice until smooth.
Brush over the warm cookies and sprinkle with the grated lemon peel.
Raspberry Ganache Cup


Ingredients:
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Directions:
In a heavy pot, heat whipping cream until bubble begin to form around the edges of the pot.
Remove cream from heat and add chocolate chips.
Stir till all the chocolate has melted and it is a creamy consistency.
Add raspberry flavoring till desired flavor has been reached.
Chill for an hour.
Pipe chocolate/raspberry ganache into chocolate cups with a pastry bag fitted with a star tip.
Chill 20 minutes.
Garnish with fresh raspberries or whipped cream right before serving.
Garlic and Hot Pepper Toasted Almonds


Ingredients:
olive oil, unsalted butter, garlic, dried red pepper flakes, salt

Directions:
In a large fry pan, heat oil and butter together over medium heat until foamy.
Add garlic and red pepper flakes and heat for 30 seconds.
Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes.
Season with salt. Cool and store in an airtight container.
Grilled Chocolate Sandwich
Category: main-dish
By Adrienne Gauthier

This is JUST like making a grilled cheese, but you are using chocolate! Created this while craving chocolate and carbs.

Ingredients:
1 tablespoon softened butter, divided
2 (1/2 inch thick) slices soft French bread
2 tablespoons semi-sweet chocolate chips, or more to taste
1 teaspoon white sugar
¼ teaspoon ground cinnamon

Directions:
Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes. Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 sandwich

Calories: 364.4
Fat: 18.7 g
Saturated fat: 11.3 g
Carbohydrates: 46.1 g
Sugars: 16.9 g
Dietary fiber: 2.7 g
Protein: 6.9 g
Cholesterol: 30.5 mg
Sodium: 409.2 mg
Vegetable Green Curry


Ingredients:
green curry paste, garlic, unsweetened coconut milk, soy sauce, fresh ginger, broccoli florets, red bell peppers, green beans, basil, hot chili sauce

Directions:
In a skillet, heat oil over high heat. Stir in curry paste and garlic, cook for 1 minute.
Stir in coconut milk, soy sauce and ginger. (I add hot chili sauce for spice and heat]. Add broccoli, red peppers and green beans. Cover and simmer, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Stir in basil before serving.
Mangoes With Khao Man (Brunei)


Ingredients:
rice, water, coconut cream, coconut cream, sugar, salt, mangoes

Directions:
Rinse the rice and drain. Put in a saucepan with the water, salt and 1/2 cup of coconut cream. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes or until all the liquid has been absorbed.
Now mix the rest of the coconut cream with the sugar and a dash of salt. Bring just to a boil, then reduce heat and simmer for two or three minutes, stirring occasionally.
Peel and slice the mangoes and cover with the rice. Spoon the sauce over and serve.
Mom's Best Ever Pineapple /Pork Chops


Ingredients:
water, green pepper, ketchup, vinegar, brown sugar, soya sauce, cornstarch, dry mustard

Directions:
Heat frying pan and greese lightly.
add chops and brown, Drain off all fat.
Sprinkle meat with soup mix and gradually blend in 1 3/4 cup water.
add green pepper, Pineapple,ketchup,vinegar,brownsugar,soya sauceand mustard.
Mix well cover simmer stiring occasionally until pork is real tender appox 1 hour -2 hours longer it sits the more tender it is .
Blend cornstarch with remaining 1/4 cup water, add to thicken cooking 10 minutes longer.
Serve over hot rice or Potatoes
yummmmmmmy.
15 Minute Green Veggie Breakfast Tacos


Ingredients:
butter, fresh asparagus, eggs, corn tortillas, avocado

Directions:
In a frying pan placed over a medium flame add in butter and allow to melt. Once butter is melted add in asparagus pieces and sauté for 3 minutes or until they turn dark green.
Pour the whisked eggs over the cooked asparagus and allow to cook for 5 minutes. Stirring occasionally.
Once eggs are cooked remove from flame.
Over an open flame, or in a microwave, or on a hot comal, heat the corn tortillas using a pair of tongs to flip the tortilla if heating over an open flame.
Fill the tortillas with an equal amount of cooked egg mixture.
Top each taco with a slice of avocado. As an option sprinkle with salt and red pepper. Enjoy!
This dish was created by Walmart Mom, Nicole Presley.
Tip: Serves well with hot sauce.
Variations: Any type of veggies can be used in this recipe.
Ultimate Crab Boil


Ingredients:
white vinegar, garlic cloves, bay leaves, celery seed, basil, oregano, red bell pepper, kosher salt

Directions:
When we have a small catch we usually will steam the crabs instead of boiling - this would simply mean you place the vinegar in the bottom of the pot and add 2 - 3 cups of water just to get a steam going - the vinegar helps the crab meat come out of the shell easier. Steam for approximately 27 minutes.
If you were boiling, you would just add all the ingredients to the pot adding enough water to cover the crabs- bring to a boil and throw in the live crabs. Cook for 12 minutes, drain and allow to rest before devouring.
The ingredients that are listed below the bay leaves are all done to taste, using anywhere between 1/4 tsp to 1 tablespoons.