xiaoxl/recipe_data huggingface dataset:
Spicy Chicken Stir Fry With Basil


Ingredients:
chicken breasts, red bell peppers, yellow bell pepper, onion, fresh garlic, crushed red pepper flakes, olive oil, sweet basil

Directions:
Prepare jasmine rice according to package directions.
In a large wok, heat oil until its very hot.
Sprinkle red pepper flakes in and add chicken.
Be very careful not to let the red pepper flakes scorch!  Trust me, this was learned the hard way.
Cook chicken until it is no longer pink.
Add garlic, onion, and bell peppers.
Cook until the onions and bell peppers are cooked but still have some crispness.  You don't want them to be too soft.
Stir frequently.
Remove wok from heat.  Add cleaned fresh basil leaves by tearing into pieces and removing stems.
Serve over jasmine rice and enjoy!
Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost


Ingredients:
butter, sugar, flour, baking powder, salt, milk, vanilla, lemons, juice and zest of, sugar, eggs, butter, water, sugar, cream of tartar, salt, vanilla, sweetened coconut

Directions:
To Make The Cake:
Preheat oven to 350°.
If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever].
Cream butter and sugar.
Add egg tolks and beat until thick and lemon colored.
With a fork, mix together dry ingredients.
Add dry ingredients alternately with the milk.
Stir in vanilla.
Fold in stiffly beaten egg whites.
Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking].
Bake at 350° for 20 minutes.
Cool completely and remove from pans.
Freeze if time permits.
Before filling and frosting, cut off rough edges of cake with sharp scissors.
To Make The Lemon Filling:
When grating rind take special care to not get the bitter white part.
Put all ingredients in a double boiler.
Stir over simmering water until thickened (approximately 15-20 minutes].
Chill.
To Make The Marshmallow-Like Frosting:
Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
Meanwhile, beat egg whites until stiff.
Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
To Assemble: Remove cake layers from freezer.
Spread the chilled filling between the layers, trying to not let much of it get out the sides.
Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
If the cake slips around, gently slide it back straight.
Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
Can be refrigerated.
Maltese Rabbit Stew
Category: soups-stews-and-chili
By Joely

This is a traditional Maltese dish.

Ingredients:
¼ cup oil
1 (3 pound) rabbit, cleaned and cut into pieces
1 large onion, chopped
3 cloves garlic, chopped
½ cup red wine
1  bay leaf
1 cube beef bouillon
¼ teaspoon ground nutmeg
2 tablespoons tomato paste
¼ teaspoon white sugar
salt and pepper to taste
4 large potatoes, peeled and quartered
2  carrots, chopped
½ cup peas

Directions:
Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 924
Fat: 32.2 g
Saturated fat: 7.7 g
Carbohydrates: 77.1 g
Sugars: 8.4 g
Dietary fiber: 10.9 g
Protein: 74.5 g
Cholesterol: 183.2 mg
Sodium: 458.7 mg
Fudge Frosting
Category: desserts
By Martha

Great fudge frosting for Chocolate Frosted Marshmallow Cookies.

Ingredients:
1 ½ (1 ounce) squares unsweetened chocolate
¼ cup butter
1 ½ cups confectioners' sugar
1  egg white
1 teaspoon vanilla extract

Directions:
Melt chocolate and butter in small heavy saucepan over low heat; stir to blend. Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.

Yields: 2 cups

Calories: 84.1
Fat: 4.3 g
Saturated fat: 2.7 g
Carbohydrates: 12 g
Sugars: 11.1 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Cholesterol: 7.6 mg
Sodium: 24.7 mg
Guacamole With Charred Jalapeno and Scallions


Ingredients:
scallions, garlic cloves, avocados, lime juice, salt, pepper

Directions:
Preheat a grill pan.
In small bowl, toss scallions, garlic and jalapeno with the vegetable oil.
Grill over moderately high heat, turning occasionally, until charred all over, 5-6 minutes.
Transfer to a work surface and let cool.
Finely chop scallions and jalapeno and transfer to a medium bowl.
Peel the garlic cloves, mash them to a paste and add to the bowl.
Scoop the avocado into the bowl and coarsely mash with a fork.
Fold the cilantro and lime juice into the guacamole, season with salt and pepper to taste and serve.
Variation.
For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeno and stir them in raw.
Heath Toffee Chocolate Trifle


Ingredients:
"chocolate pudding"

Directions:
Follow the instructions on the box to prepare the cake mix and chocolate pudding.
Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
The top layer is whipped topping with a garnish of Heath Toffee Bits.
Serve immediately or chill in the refrigerator for up to one day and serve.
* I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.
Oriental Rhubarb Jam


Ingredients:
rhubarb, granulated sugar, five-spice powder, candied ginger, lemon juice

Directions:
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well.
Place over low heat, stirring constantly until sugar dissolves.
Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes.
Ladle into hot, sterilized jars; seal.
Blackcurrant & Lime Yoghurt Ice Pops


Ingredients:
lime, juice of, plain low-fat yogurt, artificial sweetener, milk, black currants

Directions:
Place the lime juice, natural yoghurt, sweetener and milk into a jug and lightly beat with a fork until well combined. Add in extra sweetener if you need to.
Place 1/3 cup blackcurrants into a small bowl and, using the end of a rolling pin, smash them slightly.
Add the smashed blackcurrants and the remaining 1/3 cup of whole blackcurrants to the yoghurt mix and stir until they're all covered.
Divide the mixture between 6 Ice pop molds and freeze for at least 6 hours, or until frozen through.
Ice pops will keep in the freezer for 2 weeks.
Cheese and Spinach Roulade Bruschetta


Ingredients:
olive oil, cream cheese, canned pimiento

Directions:
Preheat oven to 200°C.
Cut bread into thin slices. Brush slices lightly on each side with oil. Place in a single layer on an oven tray. Bake for 10 minutes or until lightly brown, turning once.
Remove stalks from spinach leaves, place leaves into bowl and cover with boiling water. Stand for about 3 minutes or until leaves have softened. Drain and cool. Squeeze out excess liquid; drain on sheets of paper towel.
Lay spinach leaves flat, overlapping each other on a piece of plastic wrap, to form a 25 x 20cm rectangle.
Beat cheeses together until smooth. Spread cheese mixture evenly over the spinach. Top cheese evenly with pimiento/red pepper.
Using the plastic wrap as a guide, carefully roll up spinach to enclose the cheese. Remove plastic wrap and cut log into thin slices (about 1.5cm].
Serve on the slices of baked bread.
Note: The cheese/spinach can be made ahead and kept wrapped in the plastic wrap in the fridge, cooking the bread slices and slicing the roll just before serving. Refrigerating also makes cutting the cheese easier. Herbs could be added to or sprinkled over the cheese mix to taste, or substitute caviar or shredded smoked salmon for the pimiento (yummm].
Artichoke Chickpea Hummus


Ingredients:
artichokes, chickpeas, water, vegetable broth, lemon juice, dried parsley, salt, garlic powder, chili powder, cumin, paprika, cayenne

Directions:
Blend everything together in food processor.  Allow to sit in refrigerator for a few hours to blend flavours.
Note - I used water instead of broth, so I added about 1/2 tsp of McCormick no salt herb seasoning.  Also, fresh parsley would work great.
Maraschino Cherry Chocolate Cookies
Category: desserts
By ilkaisha

Chocolate, coconut, and maraschino cherries make a perfect combination in this festive cookie recipe. Enjoy these still warm with a nice big glass of milk.

Ingredients:
1 cup butter-flavored shortening
½ cup white sugar
½ cup light brown sugar
2  eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup shredded coconut
¾ cup drained, dried, and chopped maraschino cherries
½ cup semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until creamy and fluffy. Add eggs and vanilla extract; stir until well incorporated. Mix flour, baking powder, baking soda, and salt together in another bowl; add to sugar mixture, blending until an even dough forms. Add oats, coconut, cherries, and chocolate chips until just mixed in. Scoop rounded tablespoons of dough onto the prepared baking sheets. Bake in the preheated oven until the edges are brown, 8 to 10 minutes. Let rest for 5 minutes, then transfer to a wire rack to cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 dozen cookies

Calories: 154.6
Fat: 7.9 g
Saturated fat: 2.6 g
Carbohydrates: 19.6 g
Sugars: 7.9 g
Dietary fiber: 1.1 g
Protein: 2 g
Cholesterol: 10.3 mg
Sodium: 92.2 mg
Garlicky Baked Brie
Category: appetizers-and-snacks
By NANCYMAC1

This yummy, warm baked Brie has a garlicky center with a touch of sweet red pepper jelly topping. Serve with fresh baguette or crackers. Your guests will be begging for the recipe!

Ingredients:
1 (9 inch) wheel Brie cheese
5 cloves garlic, crushed
1 ½ tablespoons red pepper jelly, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut Brie cheese round in half lengthwise, creating two thinner wheels. Spread crushed garlic on cut surface of 1 half; top garlic layer with 1 1/2 teaspoons red pepper jelly. Place the other Brie cheese half on top of filling. Spread remaining 1 tablespoon red pepper jelly on top of Brie cheese; place in a round casserole dish. Bake in the preheated oven until rind begins to soften, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 16 servings

Calories: 106.6
Fat: 8.3 g
Saturated fat: 5.2 g
Carbohydrates: 1.7 g
Sugars: 1.1 g
Protein: 6.3 g
Cholesterol: 30.1 mg
Sodium: 189.8 mg
Peanut Butter and Jelly French Toast


Ingredients:
peanut butter, eggs, milk, salt, butter, margarine

Directions:
Spread peanut butter on 4 slices of bread; spread jelly on other 4 slices of bread.
Put one slice of each together to form sandwiches.
In mixing bowl, lightly beat eggs; add milk and salt and mix together.
Melt butter in a large skillet over medium heat.
Dip sandwiches in egg mixture, coating well.
Place in skillet and brown both sides.
Serve immediately.
Grilled Marinated Beef Fillet With a Tangy Sauce


Ingredients:
olive oil, Dijon mustard, grainy mustard, beef bouillon granules, water, sugar, cornflour, sour cream, pepper

Directions:
Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.
Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.
Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ] add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.
While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.], add pepper to taste.
To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.
Southern Greens With Warm Pecan Dressing


Ingredients:
greens, honey, Dijon mustard, pecans, olive oil, coconut oil

Directions:
Wash greens well and tear in large pieces, removing any tough stems or ribs.
In a small, non-stick skillet, stir together the vinegar, honey and mustard, oil and pecans.
Cook over medium heat, stirring often, for 2 minutes.
Pour over greens and serve immediately.
Thai-Style Tilapia
Category: world-cuisine
By TINY POEM

A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.

Ingredients:
½ cup coconut milk
6  whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
½ teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
¼ teaspoon salt
4 (4 ounce) fillets tilapia
salt and pepper to taste
½ teaspoon red pepper flakes, or to taste

Directions:
In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth. Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes. Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 184.1
Fat: 8.6 g
Saturated fat: 5.8 g
Carbohydrates: 2.4 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 24.1 g
Cholesterol: 41.1 mg
Sodium: 199.5 mg
Carne Asada Sandwich
Category: world-cuisine
By Allrecipes

These Mexican-inspired sandwiches are spread with chipotle mayonnaise, filled with seasoned beef and melted cheese, and topped with avocado, cherry tomatoes, and cilantro.

Ingredients:
Chipotle Mayonnaise:
1 ½ cups mayonnaise
½ cup sour cream
¼ cup chopped fresh cilantro
¼ cup diced green onions
1 ½ tablespoons ground chipotle chile powder
1 tablespoon lime juice
1 tablespoon garlic basil spread (see footnote for recipe link)
1 teaspoon ground cumin
salt and freshly ground black pepper
Filling:
2 pounds beef tri-tip steak, thinly sliced
2  Anaheim chile peppers, diced
1  onion, diced
1  red bell pepper, diced
1  green bell pepper, diced
1  lime, juiced
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground chipotle chile powder
1 teaspoon smoked paprika
1 teaspoon Mexican oregano
1 cup chopped fresh cilantro
2  jalapeno peppers, sliced  (Optional)
Assembly:
4  Italian-style hoagie buns, split lengthwise
½ pound sliced Asiago cheese, divided
1  avocado, sliced - divided
1 cup halved cherry tomatoes, divided
½ cup chopped fresh cilantro, divided

Directions:
Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour. Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours. Preheat oven to 500 degrees F (260 degrees C). Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers. Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese. Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

Prep time: 40 mins
Cook time: 20 mins
Total time: 6 hrs
Yields: 4 sandwiches

Calories: 934.5
Fat: 63.4 g
Saturated fat: 16.9 g
Carbohydrates: 46.3 g
Sugars: 6.4 g
Dietary fiber: 6.2 g
Protein: 46.2 g
Cholesterol: 152.8 mg
Sodium: 1062.5 mg
Baked Mushroom Bacon Rice


Ingredients:
basmati rice, bacon, butter, celery, onion, fresh mushrooms, chicken broth, vegetable broth, garlic, fresh ground black pepper, dried oregano

Directions:
Pre-heat the oven to 425 F or 220 C.
If you are using a fan assisted oven, you can cut the heat by about 10 percent.
In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
Add the celery, onion and mushrooms.
Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
Pour into a large casserole dish.
Stir in the broth and garlic.
Add a generous amount of black pepper and a couple pinches of oregano.
Mix well.
Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.
Super Chocolate Chunk Fudge Brownies


Ingredients:
granulated sugar, butter, bittersweet chocolate, eggs, vanilla, flour, baking soda, salt, white chocolate

Directions:
In saucepan over medium-high heat, bring sugar, butter and 2 tbsp water to boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla.
In separate bowl, whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paper-lined 9-inch square metal cake pan.
Bake in centre of 325F oven for 30 minutes or until tester comes out with a few crumbs clinging. Let cool in pan on rack.
Cut into squares.
Grilled B.C.T.


Ingredients:
butter, bacon, American cheese, tomatoes

Directions:
Heat nonstick 10in., skillet on med., Butter one slice of bread with half the butter., Place in skillet., Layer with bacon, cheese, and tomatoes., Butter other slice bread., Place on top of sandwich., Turn when bottom is golden brown and brown other side.
Best Ever!!!!! Italian Pasta Salad


Ingredients:
deli ham, grape tomatoes, scallions, red bell pepper, black olives, red onion, mozzarella cheese, red wine vinegar, extra virgin olive oil, pepper, salt

Directions:
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
Thai Shrimp Noodle Pouches


Ingredients:
fresh lime juice, soy sauce, sugar, garlic cloves, scallions, red onion, crushed red pepper flakes, baby shrimp

Directions:
Preheat the oven to 400º. In a medium bowl, whisk together 1/2 cup water with the lime juice, soy sauce, sugar, garlic, white and light green scallion slices, onion and red pepper flakes. Add the shrimp and marinate for 10 minutes.
Meanwhile, break the ramen noodles into small pieces and divide evenly among the centers of four 16-inch-long sheets of heavy-duty foil. Top with equal amounts of the shrimp mixture.
Pull up the sides of the foil and pour 1/3 cup water over each of the shrimp-and-noodle mounds. Crimp the sides of the foil to enclose, and transfer the pouches to a rimmed baking sheet.
Bake until the shrimp and noodles are cooked through, 8 to 10 minutes. Transfer to individual bowls and top with the dark green scallion slices.
Soft Christmas Cookies
Category: desserts
By Georgie Bowers

Soft cut out sugar cookie that I have used for years. I sprinkle with colored sugar before baking or you could also try icing them when cool.

Ingredients:
3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup margarine, softened
1 ½ cups white sugar
2  eggs
2 teaspoons vanilla extract

Directions:
Sift flour, baking powder, and salt together, set aside.  In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Prep time: 20 mins
Cook time: 8 mins
Total time: 3 hrs
Yields: 4 dozen

Calories: 96.7
Fat: 4 g
Saturated fat: 0.7 g
Carbohydrates: 13.8 g
Sugars: 6.4 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 7.8 mg
Sodium: 81.3 mg
Asparagus, Prawn and Dill Salad


Ingredients:
asparagus, cucumber, olive oil, fresh dill leaves, lemon juice, coarse grain mustard

Directions:
Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
Drain and refresh under running cold water.
Drain well and place in a large bowl.
Run a peeler down the length of the cucumber to form long ribbons.
Add to the asparagus.
Add prawns and dill dressing to asparagus and cucumber and toss to combine.
Serve immediately.
DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.
Steak Brunch Sliders


Ingredients:
mozzarella cheese, tomatoes, basil leaves, butter, garlic powder

Directions:
Melt butter in microwave or pan and use a brush to put on ciabatta rolls.
Sprinkle garlic and chopped basil on rolls.
Place in broiler 3-4 minutes until lightly toasted, top with mozzarella and allow to melt slightly. *While this is heating, heat leftover steak. If cooking steak fresh, start earlier and allow to rest while bread toasts*.
Take rolls out of broiler and top with sliced steak and tomato slice.
Hot Flash Cooler


Ingredients:
soymilk, fresh lemon juice, pure vanilla extract, sugar, sparkling water

Directions:
Stir the peach juice, soy milk, lemon juice, vanilla, and sugar into a chilled 12 ounce glass,.
Slowly stir in the sparkling water until the glass is almost full.
Add some ice.
Sip and enjoy!
Cambodian Marinated Beef


Ingredients:
sugar, lime juice, fresh ground black pepper, water, canola oil, garlic cloves, green leaf lettuce

Directions:
Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer.
Combine remaining pepper with lime juice and water. Place in a small serving bowl.
Saute beef in hoit oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.