xiaoxl/recipe_data huggingface dataset:
Quinoa With Chard and Chickpeas


Ingredients:
chard leaves, garlic cloves, onion, mushrooms, low-sodium chickpeas, ground cumin, quinoa

Directions:
Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
Chop garlic, onion and mushrooms, then add chickpeas and set aside.
Combine quinoa and broth in medium saucepan and bring to a simmer. Cover and simmer gently for 15 minute.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add chickpeas, garlic, onion and mushrooms. Saute until soft, adding small amounts of water as needed to prevent sticking.
Mix in cumin and seasoning mix.
Add as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Add water as needed to prevent burning. Continue to add the chard until all of it is in the pan and cook until chard is tender, mixing well.
Mix in the cooked quinoa and cook another 2 or 3 minutes more and serve.
Chocolate Peanut Butter Bars IV
Category: desserts
By justine

These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!

Ingredients:
2 ½ cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 ¾ cups confectioners' sugar

Directions:
In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Yields: 1 -9x13 inch pan

Calories: 288.6
Fat: 18.2 g
Saturated fat: 8.6 g
Carbohydrates: 31.4 g
Sugars: 24.8 g
Dietary fiber: 1.7 g
Protein: 4 g
Cholesterol: 20.3 mg
Sodium: 158.4 mg
Cinnamon Disc Cookies


Ingredients:
flour, baking powder, salt, margarine, cinnamon, sugar, egg, vanilla

Directions:
Sift together flour, baking powder and salt. Mix the margarine, sugar, egg and vanilla until creamy.
Blend in flour mixture. Chill 1 hour or until easy to  handle.
Preheat oven to 350 degrees.
Shape into balls using level tablespoon of dough.
Mix nuts with the 2 teaspoons cinnamon.
Roll balls in nut-cinnamon mixture. Place on greased cookie sheet 2 inches apart.
Bake 12 minutes.
Cajun Coleslaw


Ingredients:
mayonnaise, yellow mustard, olive oil, lemon, Tabasco sauce, ketchup, wine vinegar, Worcestershire sauce, salt, cabbage, bell peppers, onions

Directions:
Whisk the mayonnaise and the mustard together.
Slowly whisk in the olive oil; mixture should retain mayonnaise consistency.
Add the hot sauce; whisk.
Add ketchup; whisk.
Add the seasonings and wine vinegar.
Beat thoroughly, slowly adding the lemon juice.
Place vegetables in a large bowl and pour dressing over.
Stir well, and refrigerate at least one hour (preferable overnight] before serving.
Quick Tomato Sandwich
Category: main-dish
By Elaine Lau

A simple recipe which is a breeze to prepare.

Ingredients:
2 tablespoons ketchup
1 tablespoon mayonnaise
⅛ teaspoon salt
⅛ teaspoon hot pepper sauce
4 slices whole wheat bread
2 leaves lettuce
1  tomato, sliced

Directions:
In a small bowl, combine ketchup, mayonnaise, salt, and hot pepper sauce.  Mix well.  Meanwhile, toast bread in toaster. Spread mixture on all 4 slices of toast; set aside. Arrange lettuce leaves on the bread followed by 3 or 4 slices of tomato.  Top with another piece of bread.  Repeat with the other sandwich.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 206.7
Fat: 7.6 g
Saturated fat: 1.3 g
Carbohydrates: 31.4 g
Sugars: 5.2 g
Dietary fiber: 3.7 g
Protein: 5.4 g
Cholesterol: 2.6 mg
Sodium: 628.4 mg
Sauteed Spinach With Red Onion, Bacon & Blue Cheese


Ingredients:
extra virgin olive oil, red onion, garlic cloves, fresh spinach, bacon, blue cheese

Directions:
Heat oil in large nonstick skillet or Dutch oven over medium-high heat; add onion and saute until beginning to soften.
Add garlic and saute until fragrant, about 30 seconds more; add spinach and cook, stirring, until just wilted.
Remove from heat; stir in bacon and sprinkle cheese on top, serve immediately.
Beef Roulards


Ingredients:
beef steaks, red onion, sun-dried tomatoes, sausages, Dijon mustard, leek, carrot, paprika, tomato paste, water

Directions:
Lay out the steaks and season with Salt and Pepper.
Brush with the mustard and arrange the fillings on one end. The fillings are the Gherkin, Sundried Tomato, Sausage and 1/2 of the Onion all cut into strips to fit the size of the steaks.
Roll up the Steaks neatly and secure with a cocktail stick.
Brown the Olives in a little oil and set aside.
I the same pan fry the Carrot, Leek and other 1/2 of the Onion, which have all been chooped quite small until nicely browned.
Add the Tomato Paste and Paprika and keep stirring. Once it has become quite dry add a splash of the stock and deglaze the lovely brown bits from the bottom of the pan.
Let the whole thing reduce until dry again and repeat the deglazing. This process will create the depth of the Sauce, the more time you take over it the better it becomes.
Finally add all the Stock and return the Olives with the juices to the pan.
Cover and simmer quietly for about 1 hour, turning the Olives every now and then.
Once the Olives are cooked through take them out and keep warm for a moment while thickening the Sauce.
Mix a tbs of flour with some water and stir into the Pan until the sauce thickens. Keep this bubbling and stir until the sauce has a lovely sheen and the flour is cooked out.
Then strain through a sieve and return the olives to it.
Twice-Fried Chicken - Malaysia


Ingredients:
shallots, anchovy paste, ground coriander, ground cumin, ground fennel, garlic cloves, ground turmeric, fresh ground black pepper, salt, sugar, ground cloves, ground cinnamon, chicken

Directions:
Make the spice paste.  In a mini food processor, combine all of the ingredients and process to a dry paste.
Prepare the chicken.  In a large deep skillet, heat the vegetable oil to 365°F  Rub the spice paste all over the chicken pieces, massaging it inches  When the oil is ready, carefully add the chicken and fry over moderately high heat until partially cooked, about 8 minutes for breast pieces and 15 minutes for thighs, drumsticks and wings.  Using a slotted spoon, transfer the chicken to a rack to cool for 10 minutes.
Reheat the vegetable oil to 365°F  Add the chicken and fry until browned and cooked through, about 3 minutes for breast pieces and 5 to 6 minutes for the wings and dark meat.  Drain the chicken on paper towels and serve.
NOTE: the chicken can be rubbed with the spice paste and refrigerated for 2 hours before frying.
Salsa Wraps   (Sandwich or Appetizer)


Ingredients:
cream cheese, sour cream, chunky salsa, cheddar cheese, flour tortillas, ham

Directions:
Combine cream cheese, sour cream, dressing mix, salsa and cheddar cheese in a medium sized bowl.
Spread even amounts of this mixture onto tortillas, and top with a slice of ham.
Roll tortillas and chill until serving time.
If desired, cut into 1" slices before serving.  If serving whole, a toothpick may be needed to keep the wrap together.
Stuffed Dates
Category: appetizers-and-snacks
By Grace Carolyn Bowers-Reimondo

Sweet dates stuffed with the tang of Gorgonzola cheese and a walnut piece for some crunch. Mmm!

Ingredients:
1 (3 ounce) package cream cheese, softened
3 ounces crumbled Gorgonzola cheese
36  pitted dates
36  walnut pieces

Directions:
Mix cream cheese and Gorgonzola cheese together in a bowl. Cut a slit into each date so they can be spread flat. Spread cheese mixture into each date; top with a walnut piece.

Prep time: 15 mins
Total time: 15 mins
Yields: 36 pieces

Calories: 53.1
Fat: 2.8 g
Saturated fat: 1.1 g
Carbohydrates: 6.6 g
Sugars: 5.3 g
Dietary fiber: 0.8 g
Protein: 1.2 g
Cholesterol: 5.1 mg
Sodium: 30.5 mg
Coconut Lentils and Rice (Arroz Con Lentejas Y Coco)


Ingredients:
onion, dried lentils, rice, salt, coconut milk, water

Directions:
Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
Cook, covered, about 30 minutes until lentils are tender.
Stir in rice and salt,  add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.
Shelli's Lemon Pepper Catfish
Category: seafood
By Shelli

Catfish in a tangy lemon butter sauce.

Ingredients:
1 tablespoon butter
2 teaspoons olive oil
⅔ cup chopped green onions
2 cloves garlic, minced
½ teaspoon dried parsley
¼ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup lemon juice
¼ cup lightly packed brown sugar
2 (3 ounce) fillets catfish
1 teaspoon brown sugar

Directions:
Melt butter with olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. Stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more. Place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. Transfer catfish to a plate and pour remaining lemon juice sauce on top. Sprinkle with remaining brown sugar.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 299.3
Fat: 12.5 g
Saturated fat: 4.8 g
Carbohydrates: 35.5 g
Sugars: 30.5 g
Dietary fiber: 1.2 g
Protein: 13.3 g
Cholesterol: 62.8 mg
Sodium: 309.1 mg
Watermelon Cooler


Ingredients:
watermelon, watermelon vodka, watermelon wedges

Directions:
Mix all but the garnish in a blender till slushy., Pour into 4 chilled glasses and garnish with wedges on melon.
Cheese Fondue Dip


Ingredients:
dry white wine, cheddar cheese, Velveeta cheese

Directions:
Place all ingredients in a heavy pot and stir over low heat until cheese has melted.
Keep warm in a fondue pot or refrigerate and reheat.
Instant Pot® 'Pot Roast'
Category: uncategorized
By Gary Mills

Pot roast in an Instant Pot® with potato, carrots, and celery.

Ingredients:
1 (3 pound) boneless beef chuck roast
salt and ground black pepper to taste
1 tablespoon olive oil, or to taste
¼ medium onion, diced
4 medium mushrooms, sliced
¾ cup Merlot wine
1 tablespoon tomato paste
2 cloves garlic, minced
½ teaspoon ground thyme
1 cup beef broth
3 medium red potatoes, cut into chunks
4 medium carrots, cut into chunks
½ cup celery slices
1 tablespoon all-purpose flour, or as needed

Directions:
Pat roast dry and season liberally with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate. Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme. Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl. Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 372.3
Fat: 21.2 g
Saturated fat: 7.9 g
Carbohydrates: 18.5 g
Sugars: 3.1 g
Dietary fiber: 2.6 g
Protein: 22.6 g
Cholesterol: 77.5 mg
Sodium: 196.1 mg
Zucchini Parmesan
Category: world-cuisine
By Mary Jo

Delicious and easy way to use zucchini!

Ingredients:
2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a large pot boil the zucchini until tender; drain.  Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well.  Pour the spaghetti sauce over the mixture and stir well.  Top with mozzarella cheese (use more or less depending on your preference). Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 to 6 servings

Calories: 217
Fat: 11.5 g
Saturated fat: 3.7 g
Carbohydrates: 21 g
Sugars: 12.2 g
Dietary fiber: 4.7 g
Protein: 8.3 g
Cholesterol: 16.3 mg
Sodium: 512.3 mg
Mediterranean-Style Eggplant Pasta
Category: fruits-and-vegetables
By Debbie

A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.

Ingredients:
1  eggplant, cut into 3/4-inch slices
salt as needed
9 ounces pappardelle pasta (wide fettuccine noodles)
3 tablespoons olive oil, divided
1  onion, finely chopped
3 cloves garlic, minced
2 teaspoons dried oregano
1 (18 ounce) can crushed tomatoes
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
½ pound fresh buffalo mozzarella cheese, torn into pieces
½ cup chopped fresh basil, or more to taste

Directions:
Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes. Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain. Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet. Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more. Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 567.2
Fat: 24.4 g
Saturated fat: 9.9 g
Carbohydrates: 68.1 g
Sugars: 13.1 g
Dietary fiber: 9.5 g
Protein: 21.9 g
Cholesterol: 44.6 mg
Sodium: 890.7 mg
Easy Parmesan Crusted Chicken
Category: trusted-brands-recipes-and-tips
By Hellmann's

A simple and juicy solution for dinner.

Ingredients:
½ cup Hellmann's® Real Mayonnaise
¼ cup grated Parmesan cheese
4 (5 ounce) boneless, skinless chicken breast halves
4 teaspoons Italian-seasoned dry bread crumbs

Directions:
Preheat oven to 425 degrees F. Combine Hellmann's® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 366.6
Fat: 23.3 g
Saturated fat: 4.3 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 35 g
Cholesterol: 96.6 mg
Sodium: 384.4 mg
Sourdough Bread Pudding


Ingredients:
low-fat milk, eggs, sugar, vanilla, ground nutmeg, ground cinnamon, raisins

Directions:
Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
Note: For a puffier pudding, refrigerate several hours or overnight before baking.].
Edinburgh Fog


Ingredients:
"caster sugar"

Directions:
"The cream should be whipped until it is stiff and the sugar added to your own preference. Crush the macaroon biscuits and mix well with the cream. Add a few drops of almond essence and Drambuie liqueur (or rum, whisky or brandy] to taste. Serve well chilled as a luxury dessert."
Strawberry Oat Muffins
Category: bread
By SWIZZLESTICKS

A delight to munch on with that morning coffee!

Ingredients:
1 cup rolled oats
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1  egg
¼ cup vegetable oil
¾ cup brown sugar
1 teaspoon vanilla
1 cup chopped fresh strawberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 175.6
Fat: 5.7 g
Saturated fat: 1 g
Carbohydrates: 28.2 g
Sugars: 15.2 g
Dietary fiber: 1.2 g
Protein: 3.3 g
Cholesterol: 16.3 mg
Sodium: 308.1 mg
Tuna Fish Salad Adapted for Oz


Ingredients:
chunk tuna, mayonnaise, celery, scallions, hard-boiled eggs, mustard

Directions:
Salt and pepper the chopped eggs., Using a fork combine all ingredients well., Place, covered, in refrigerator to chill.
PERSIANNOODLES & RICE


Ingredients:
basmati rice, onion, golden raisin, dates, orange marmalade, powdered saffron, flour tortillas

Directions:
Servings: servings.
Instructions.
Place a colander (with fine mesh or very small holes] in your sink ready to drain the rice.
Bring 7 cups of water to the boil in a non-stick pan (10 cup capacity with a lid] and add 3 T salt.
Tip the rice into the boiling water and add the noodles. Be careful not to let the mixture boil over.
When the rice mixture starts to boil, lower the heat to medium-high and occasionally stir the rice gently in a circular motion.
Taste a grain of rice and once it is cooked ! ALA DENTE !  drain the rice in the colander.
How to prepare the dried fruit mixture:
Cut the onion in half and slice.
Add 4 tsp oil to a pan and warm on medium-high heat. Fry the onion until golden brown and caramelised, then remove from the pan and set aside.
Place the pitted, sliced dates in the same pan and stir for a minute before turning off the heat.
Add the orange marmalade, half of the caramelised onion and the dissolved saffron, mix and set aside.
How to prepare the rice:
Put 3 tsp oil in a pan and cover with the tortilla.
Add a quarter of the rice/noodle mixture and cover this with a third of the raisin mixture. Repeat twice, ending with the final rice/noodle layer.
Poke some holes in the rice and pour 2-3 tsp of oil evenly over the top. Wrap the pan with a towel and put the lid on tightly. Steam for 45 minutes on medium heat.
Scoop out the mixture, a spatula at a time, into the serving dish (keeping the tah-dig intact at the bottom of the pot].
Sprinkle the other half of the caramelised onion on top of the rice dish as a garnish.
Use a wooden spatula to loosen and remove the tah-dig and serve in the same dish or separately.
Croissant Club Sandwich
Category: meat-and-poultry
By Messy Lissa

This is a to-die-for club sandwich. Don't skip on the veggies. We always eat our sandwiches with a fruit salad. Perfect for a hot summer day!

Ingredients:
2  avocados, peeled and pitted
½ teaspoon garlic salt
½ teaspoon lemon juice
¼ teaspoon dried oregano
4  croissants, split
8 slices smoked deli turkey breast
4 slices Swiss cheese
8 slices cooked bacon
8 slices tomato
4  lettuce leaves
4 teaspoons spicy brown mustard, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mash avocado in a bowl using a fork or potato masher. Stir garlic salt, lemon juice, and oregano into mashed avocado. Arrange split croissants on a work surface. Place 2 slices turkey on bottom half of each croissant. Layer 1 slice Swiss cheese and 2 bacon slices atop each turkey layer. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet. Bake in the preheated oven until cheese is melted, 5 to 7 minutes. Open each sandwich and place 2 tomato slices and 1 lettuce leaf atop bacon layer. Lightly spread 1 teaspoon mustard and 1/4 the avocado mixture onto each croissant top. Return each top to each sandwich.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 sandwiches

Calories: 570.6
Fat: 36 g
Saturated fat: 14.4 g
Carbohydrates: 41.2 g
Sugars: 9.3 g
Dietary fiber: 9.1 g
Protein: 24.5 g
Cholesterol: 87.2 mg
Sodium: 1447.4 mg
Parmesan Basil Tomato Soup
Category: soups-stews-and-chili
By Polniere

Everyone loves this recipe. Best way to spice up a can of tomato soup! I like to serve this with garlic bread or grilled cheese. Yum! Add milk or water if soup is too thick.

Ingredients:
1 tablespoon vegetable oil
¼ cup finely chopped onion
1 teaspoon minced garlic
1 (10.75 ounce) can  condensed tomato soup
2 tablespoons grated Parmesan cheese
10 leaves fresh basil, chopped
½ teaspoon dried rosemary
salt and ground black pepper to taste

Directions:
Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 197
Fat: 10.7 g
Saturated fat: 2.4 g
Carbohydrates: 22.9 g
Sugars: 11.5 g
Dietary fiber: 1.1 g
Protein: 4.8 g
Cholesterol: 4.4 mg
Sodium: 922.6 mg
Steamed Root Vegetables With Dill Butter


Ingredients:
small red potatoes, yukon gold potatoes, Brussels sprout, carrot, parsnip, boiling onions, butter, cider vinegar, dried dill, salt, pepper

Directions:
Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.].
Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
Toss vegetables with dill butter and serve hot.
Oreo Espresso Shake


Ingredients:
milk, vanilla ice cream, instant espresso powder, sugar

Directions:
Place the milk, ice cream, espresso powder, chocolate syrup and broken Oreo cookie pieces in a blender; cover and blend until smooth.
Divide the mixture between 2 large glasses (or 3 smaller glasses].
Top with whipped cream, then sprinkle crushed oreo cookies on top.
Herring in Oatmeal


Ingredients:
herring fillets, flour, eggs, milk, pinhead oats, oatmeal, unsalted butter, parsley, lemon wedge

Directions:
Dip the herring into the flour and coat both sides.
Beat the eggs with the milk. Mix together both types of oatmeal on a large flat plate.Dip the herring into the egg and milk mixture, then dip into the oatmeal mixture to coat.
Heat the butter and oil in a frying pan until the butter starts to brown. Put the herring into the pan skin side first. Cook for a couple of minutes on each side. Serve flesh side up garnished with parsley and lemon.
Red Cabbage


Ingredients:
red cabbage, apple cider vinegar, sugar, raisins, salt, butter

Directions:
Slice red cabbage thinly., Put in medium pot add rest of ingredients except butter., Cover and cook on low heat for 45 minutes., At the end when is done add butter., Can be eaten hot or cold.
Marmie's Marinade for Fish


Ingredients:
sherry wine, lemons, soya sauce, olive oil, pepper, lemon pepper, basil, rosemary, garlic cloves

Directions:
Mix all ingredients in a zip lock bag,., Add fish or chicken refrigerate 2 - 4 hours.