xiaoxl/recipe_data huggingface dataset:
Pesce Lupo Al Forno (Baked Sea Bass With Sage)


Ingredients:
sage, olive oil, butter, lemon

Directions:
Preheat oven (425°F, 220°C].
In a suited oven proved dish melt 1 tablespoon butter in the olive oil.
Cut the lemon into slices.
Clean sea bass and sprinkle some salt into the cavity and also 1 sprig sage.
Coat the fin tail completely with salt. This looks pretty and will avoid the fin tail from burning while baking.
Turn the fish in the butter-olive oil mixture on both sides and put fish into the dish. Slightly salt and pepper the upper side.
Put fish in the oven for 10 minutes.
Take fish out of the oven and turn it over. Arrange the four remaining sage sprigs around and under the fish. Add the lemon slices, but put them more on the border of the dish.
Now cover the upper side with the bread crumbs and press them slightly on the fish, so that they stick better.
Arrange the remaining tablespoon of butter on the breadcrumbs and put the fish again into the oven for another 10 minutes or until fish is done.
Fish is done, when dorsal fin can be removed easily.
Serve very hot with the butter still sizzling.
Note on BREAD CRUMBS: I make them on my own, because for this dish they should be coarse. Take dried white bread and cut it into very thin slices. Then break it into larger bread crumbs.
Note on the oven proved dish: I use an oven proved serving platter for this recipe. So I can serve it right out of the oven. An oven proved pan gives it a more rustic view.
Edible Clouds


Ingredients:
eggs, powdered sugar, white sugar, vanilla, cinnamon, salt

Directions:
separate egg whites and yolks into two separate bowls., beat whites until stiffish., add powdered sugar and 1/2 teaspoons vanilla to whites., mix until ingredients are blended., -., in separate bowl, beat egg yolks until blended., add white sugar and 1/2 teaspoons vanilla to yolks., mix until ingredients are blended., -., pour yolk mixture into loaf pan or ramekins., sprinkle cinnamon evenly on top., gently spoon whites mixture on top., sprinkle with powdered sugar, -., bake at 350 for 1/2 hour., enjoy!
Chocolate Melting Moments


Ingredients:
self raising flour, cocoa powder, caster sugar, margarine, vanilla essence, rolled oats, chocolate chips

Directions:
Cream together margarine and sugar, add the essence.
Stir in the flour and coco and mix thoroughly.
Devide the mixture into 20 pieces, roll each into a ball with wet hands and coat with rolled oats or coconut.
Place on a greased baking sheet and press out a bit, place a small bit of chocolate on each one.
Bake in a moderate oven (325-350] (165-175] for 15-20 minutes.
Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake.  Ever.
Category: desserts
By lovestohost

Seriously, I'm a cupcake aficionado and these cupcakes are amazing!  I saw them on a bakery menu and decided to replicate them.

Ingredients:
1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1  egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3  eggs

Directions:
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 2 dozen cupcakes

Calories: 255.9
Fat: 12.5 g
Saturated fat: 4.6 g
Carbohydrates: 34 g
Sugars: 19.9 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 41.6 mg
Sodium: 214.5 mg
Chocolate-Hazelnut Marble Cake Scones
Category: trusted-brands-recipes-and-tips
By So Delicious® Dairy Free

These easy scones with dark chocolate chips and a hint of hazelnut are perfect for brunch or a tea-time snack.

Ingredients:
2 cups all-purpose flour
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegan butter
⅔ cup So Delicious® Dairy Free Hazelnut Coconut Milk Creamer
⅓ cup dark chocolate chips

Directions:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter. Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar. Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 256.3
Fat: 8.9 g
Saturated fat: 3.3 g
Carbohydrates: 40 g
Sugars: 8.7 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Sodium: 384 mg
Creamy Pasta and Sausage


Ingredients:
pork sausage link, olive oil, garlic, canned tomato sauce, heavy cream, parsley, pasta, parmesan cheese

Directions:
Take sausage out of casings and crumble.
Put olive oil and chopped garlic in a skillet and turn the heat to medium.
When the garlic becomes pale gold, add the sausage.
Turn from time to time, until nicely browned all over, about 15 minutes.
Add the tomato and cook, uncovered, stirring occasionally, adjusting the heat if necessary so it will cook at a gentle simmer.
After about 20 minutes, when the fat separates from the other juices and floats free, add the cream and turn up the heat.
Cook for 1 to 2 minutes, stirring frequently, until the cream is reduced.
Add salt and a liberal grinding of pepper.
Turn off the heat and stir in the chopped parsley.
Cook pasta in pot of boiling salted water.
When tender, but firm to the bite, drain; toss immediately with sauce.
Serve at once with freshly grated parmesan cheese.
NOTES: The sauce maybe be prepared several hours in advance.
It should be reheated gently when the pasta is almost cooked.
I always double the sauce because in my house there never seems to be enough.
My family loves this sauce.
Double everything except the sausage, pasta and parmesan cheese to double the sauce.
Yogurt & Granola Fruit Salad


Ingredients:
vanilla yogurt, granola cereal, Yummy, Healthy Granola, kiwi fruits, pear, plum, granny smith apple, strawberry, blueberries, blackberry, cinnamon, raisins

Directions:
Combine all ingredients and serve immediately.
(If you are not able to serve immediately, withhold the granola and add before serving].
Dad's Broccoli Salad


Ingredients:
fresh broccoli, red onion, bacon, sunflower seeds, raisins, mayonnaise, red wine vinegar, sugar, salt

Directions:
Mix the broccoli, onion, bacon, sunflower seeds, and raisins in a salad bowl.
In a separate bowl, whisk together the mayo, red wine vinegar, sugar and salt.
Pour the dressing over the salad and toss.
Dad's advice: We sometimes let it sit in the fridge overnight to blend the flavors, but it's good to eat right away, too.
BLACKBERRY QUINOa BREAKFAST


Ingredients:
quinoa, blackberry, pomegranate seeds, coconut, english walnuts

Directions:
Rinse quinoa in water to clean. Add rinsed quinoa to a sauce pan with the apple juice. cover and bring to a boil and simmer low for 15 minutes. Fluff with fork, divide and add to two serving bowls, top with fresh fruit, walnuts and toasted cocount.*.
*To toast coconut place on a cookie sheet under oven broiler for one minute or longer until slightly browned.
Chicken Saag
Category: world-cuisine
By Joe Ortiz

Classic Indian dish made with chicken and spinach. Serve with basmati rice.

Ingredients:
¼ cup vegetable oil
1 (3 pound) whole chicken, cut into pieces
2 pounds fresh spinach, rinsed and chopped
¼ cup water
2 large onions, minced
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or more to taste
½ teaspoon ground turmeric
2  cardamom pods
2  whole cloves
1 teaspoon salt
1 tablespoon water, if needed
¼ cup milk
1 teaspoon garam masala
6 tablespoons sour cream
2 tablespoons butter

Directions:
Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside. Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside. Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes. Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 449.8
Fat: 25.6 g
Saturated fat: 8.3 g
Carbohydrates: 18.2 g
Sugars: 3.3 g
Dietary fiber: 6.1 g
Protein: 39 g
Cholesterol: 112.9 mg
Sodium: 736 mg
Sticky Chicken


Ingredients:
salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, black pepper, roasting chickens, onion, chicken broth, garlic cloves

Directions:
Combine all spices in small bowl.
Rinse chicken, inside and out, and drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a re-sealable plastic bag, seal and refrigerate over night.
Or place in roasting pan and cover with saran wrap or aluminum foil.
When ready to roast, stuff cavity with onions, garlic and lemon juice.
Place chicken, breast-side down, in roasting pan.
Add 1/2 can broth to pan.
Roast uncovered at 250º (that's not a typo --  it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more] for about 5 hours.
Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
During last hour add remaining broth.
To make gravy, move chicken to a platter, put all juice and drippings into a saucepan.
Heat to boiling and add a mixture of cornstarch and water until desired thickness.
Serve with mashed potatoes or rice.
Hawaiian French Toast


Ingredients:
eggs, butter, milk, sugar, cinnamon, nutmeg

Directions:
Blend eggs. milk, butter, sugar and spices in bowl.
Dip bread slices in milk mixture and lay on cookie sheet lined with foil.
If you have any milk mixture left over, just pour it on top of the bread slices.
Broil under your broiler, about 3 inches from heat source, about 2 -4 minutes each side, until browned to your liking.
Sprinkle with chopped macadamia nuts, and serve with coconut syrup and/or maple syrup.
This is a very easy French toast preparation and it isn't as heavy as the usual recipes which sauté the bread in butter.
Meatloaf Sandwich


Ingredients:
barbecue sauce, cheese

Directions:
Lightly toast the bread., Remove from toaster, and cover each slice with BBQ sauce or ketchup., Microwave leftover meatloaf, with cheese on top to melt., Place meatloaf on top of 1 slice of toast, then cover with other one., Press down and cut the sandwich diagonally.
Nouc Mam Cham (Vietnamese Dipping Sauce)


Ingredients:
fish sauce, fish sauce, sugar, white vinegar, chili sauce, serrano chili, lime juice, garlic, carrot

Directions:
Place the simmered ingredients in a pot and bring to a simmer.  Do NOT out and out boil, just bring to a gently simmmer.
I prefer to use chilis that have seeds and stems removed.  Finely slice or maybe chop them.  I find it has a smoother, cleaner taste.  Vary the amount based size of chili, heat and your preference.  Think 1 average size jalapeno for this size batch.
After cooling, add the chilis, juice of 1 lime (adding a little lemon will make it even better] and the finely chopped garlic.
If it is too salty for you add a little water or lemon or lime juice to taste.
Serve in shallow bowls with some shredded carrots.
It is wonderful for spring rolls and great on Bun or wherever Nouc Cham is requested.
It will keep in the fridge for a fe months.
Ginger Beer II (Africa)


Ingredients:
fresh ginger, boiling water, lime, juice of, cinnamon stick, whole cloves, cold water, sugar, water, sparkling water

Directions:
Place ginger pulp into a large, heat-proof container that is enameled or made of glass or stainless steel.
Cover with 8 cups of boiling water. Cover loosely with a cloth and set aside in a warm place.
After an hour or so, strain the liquid through a cloth, squeezing pulp to extract all the flavor.
Stir in lime or desired fruit juice, cinnamon stick, half the cloves and 8 cups of cold water.
Let liquid sit another hour, in the sun if possible. *This allows the starch from the ginger to settle.
Pour mixture gently through a cloth to strain it, trying not to disturb any sediment at the bottom. Strain again if necessary.
Stir in remaining cloves and sugar, then transfer the ginger beer to a jar and refrigerate.
Cabbage Rolls (Holishkes)


Ingredients:
cabbage, ground beef, raw rice, onions, carrot, salt, pepper, egg, lemon juice, brown sugar, tomato puree, water

Directions:
Core cabbage and blanch for 12 minutes in boiling salted water.
Remove, cool, and separate large leaves; reserve for formula.
Mix beef, rice, vegetables, seasonings and eggs.
Blend thoroughly, but keep mixture as light as possible.
Scale 2 oz portions of meat mixture.
Place on flattened cabbage leaves, folding ends of cabbage leaves to the center and rolling securely but not too tight as the mixture will expand due to the rice.
Prepare 12 units.
Butter a baking pan and place cabbage rolls close together in the pan.
Combine the balance of the ingredients.
Add additional water to barely cover cabbage rolls, if required.
Cover and bake for 45 minutes at 350°F.
Remove cover and bake 20 more minutes.
Serve with 1 oz sauce.
Jeweled Clementines with Vanilla Sauce


Ingredients:
sugar, white wine vinegar, Grand Marnier, clementines, nonfat milk, low-fat vanilla yogurt, mint sprig

Directions:
Combine sugar and vinegar in a small, heavy saucepan.
Bring to a boil.
Cook 6 minutes or until amber brown.
Remove from heat and stir in the liqueur.
Place the clementine sections in a large bowl.
Pour the sugar mixture over the sections.
Cover and chill 2 hours, stirring occasionally.
Combine the milk and yogurt, stirring with a whisk.
Spoon the clementine mixture into individual bowls or stemmed glasses, and top with the yogurt mixture.
Garnish with mint, if desired.
Smoked Salmon Deviled Eggs
Category: appetizers-and-snacks
By wontonsushi

These go quickly at gatherings, so be sure to put some to the side for yourself!  The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.

Ingredients:
6  eggs
1 ounce smoked salmon, finely chopped
1 tablespoon mayonnaise
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons prepared yellow mustard
1 teaspoon dried dill weed
½ teaspoon salt
1 pinch ground black pepper
¼ teaspoon dried dill weed, for garnish
1 pinch paprika, for garnish

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Cut eggs in half lengthwise and scoop out yolks.   Mash the yolks with a fork in a small mixing bowl.  Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well. Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill. Carefully cover with plastic wrap and refrigerate until serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 deviled eggs

Calories: 47.8
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 0.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 3.6 g
Cholesterol: 93.5 mg
Sodium: 203.8 mg
Pumpkin Chiffon Pie


Ingredients:
solid pack pumpkin, salt, cinnamon, ground ginger, ground cloves, unflavored gelatin, eggs, evaporated milk, sugar, white corn syrup, water, graham cracker pie crusts

Directions:
In large sauce pan (4 quart size] combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
Stir in separated egg yolks until well combined.
Stir in one can of evaporated milk.
Over medium heat, stirring constantly, heat to boiling.
Remove from heat and stir in second can of evaporated milk (to cool the mixture].
Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm].
In a large glass or metal bowl (not plastic] beat egg whites until soft peaks form and set aside.
In small sauce pan, combine sugar, corn syrup, and water.
Bring to a boil and cook to soft ball stage.
With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
Continue to beat for 5 minutes.
Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
Cool until mixture will mound when dropped from spoon.
Spoon into pie shells.
Refrigerate so gel can set.
Will make filling for three 9 inch pies.
Top with Cool Whip or whipped cream and enjoy!
Chicken Ole


Ingredients:
boneless skinless chicken breasts, sour cream, salsa, cheddar cheese, tortillas, green chili peppers

Directions:
Tear a couple tortillas into large pieces and line the bottom of your baking dish.
Cut the chicken breast into cubes and cook until they are almost done.
Mix the chicken, sour cream, salsa, 1 cup of cheese, can of chilis and both cans of soup in a bowl. Pour 1/3 of the mixture over the tortillas lining the bottom.
Add a few more pieces of the torn tortillas making a new layer. Add more mix. Make a total of three layers.
Sprinkle the last cup of cheese on the top and bake at 350°F for about 45 minutes.
Cajun Turkey Meatloaf


Ingredients:
lean ground turkey, onion, quick-cooking oatmeal, fresh parsley, garlic cloves, ground cumin, dried thyme, creole mustard, spicy mustard

Directions:
If you don't have a pre-made Cajun spice blend, there are several good ones on this site.  Try Cajun Seasoning Mix #14190 or Cajun Seasoning #33092. Look for one that has no added salt.
Preheat oven to 350°F
Optional Step: You can ground the oatmeal in the food processor one or two pulses.  You are not looking for flour, just bits of oatmeal somewhat smaller than the whole grain.
Combine all ingredients except mustard in large bowl. Season with salt and pepper.
Place meat mixture in a nonstick loaf pan.
Cover and bake 20 minutes. Scrape off any crud that may appear on the surface. Spread top with mustard.
Bake uncovered another 35 minutes.
Remove from pan and cut into slices.
Coriander and Cumin Rubbed Pork Chops
Category: main-dish
By DARLA

Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself.

Ingredients:
½ teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 cloves garlic, minced
2 tablespoons olive oil, divided
2  boneless pork loin chops
ground black pepper to taste

Directions:
Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste. Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 277.9
Fat: 22 g
Saturated fat: 4.5 g
Carbohydrates: 4.8 g
Sugars: 0.1 g
Dietary fiber: 2.1 g
Protein: 15.5 g
Cholesterol: 38.2 mg
Sodium: 615.3 mg
Moroccan Couscous With Chicken N Chickpeas


Ingredients:
couscous, boiling water, chickpeas, fresh parsley, spring onions, fresh lemon juice, olive oil, cumin, paprika, cayenne pepper, garlic cloves

Directions:
Pour boiling water over the couscous in a heat-proof bowl. Let stand for 5 minutes until the water is absorbed, cool slightly.
Add chicken,chickpeas, parsley and spring onions.
Combine remaining ingredients in another bowl and pour over the couscous salad.
Serve at room temperature or refrigerate until ready to serve.
Thai Cucumber Salad


Ingredients:
rice vinegar, sugar, cucumber, dried red pepper flakes, salt

Directions:
Combine rice vinegar, sugar and red pepper flakes in medium bowl; mix well.
Peel cucumber and cut in half lengthwise; scrape out and discard seeds. Cut into thin slices.
Place sliced cucumbers in bowl with vinegar mixture.
Cover, refrigerate overnight.
Season to taste with salt before serving.
Walnut Shortbread Squares


Ingredients:
butter, margarine, sugar, all-purpose flour, brown sugar, flaked coconut, walnuts, eggs, flour, baking powder

Directions:
For crust, preheat oven to 275F; crumble ingredients together until well mixed; Press into a greased 9x13 pan and bake in a slow oven (275F] for 8 minutes; increase temp to 375F and top with second mixture and continue baking.
For topping: Mix all ingredients well; spread mixture over the partially baked crust and continue baking in a moderate oven (375F] until well set and slightly browned, about 30 minutes; cool and cut into squares.
Miso Stir-Fry


Ingredients:
onion, fresh ginger, garlic cloves, carrot, broccoli florets, green cabbage, tofu, light miso, tamari, sesame seeds, water, arrowroot, honey

Directions:
FOR THE STIR-FRY:.
Chop the onion and press the garlic.  Let them sit for 5-10 minutes to bring out their health promoting benefits.
Rinse and soak the hijiki or arame seaweed in 3/4 cup of hot water, and chop up the rest of your veggies.
After 10 minutes, squeeze the hijiki out and save the liquid.
Heat 1 tablespoons of the saved seaweed liquid in a large wok or saute pan and add the onions and carrots.  Stir fry in the liquid over medium high for 2 minutes.  Stir constantly.
Add the garlic and ginger.  Continue to stir constantly. The ginger might stick but don't worry, it will be fine when more liquid is added.
After 2 minutes add the broccoli, stir fry for 2 more minutes.
Add the cabbage.  Dissolve the miso in 2 tablespoons of the seaweed water.  Add  the tamari, rice wine vinegar, hijiki or arame, and tofu.
Continue stir frying for another 2 minutes, stirring constantly.  Add the salt and pepper.
Remove from the saute pan and put in a nice dish with the gravy if using.
Sprinkle with the sesame seeds and serve.
FOR THE GRAVY(IF USING]:.
Mix one tablespoons of arrowroot flour with one cup cold water. Bring the left over liquid that is in the saute pan to a boil and add 1 teaspoons honey . Add the arrowroot flour liquid and using a whisk stir until thickened.
Pour over the top of the sir-fry before you add the sesame seeds.
Rice would be great with this dish.
Bon Appetit!