xiaoxl/recipe_data huggingface dataset:
Alfredo Di Roma Fettucine Alfredo


Ingredients:
pasta, unsalted butter, parmigiano-reggiano cheese

Directions:
Cook fettucine as directed., Beat together cheese and butter until a smooth paste forms., Toss cooked noodles with sauce and serve.
Chicken Taco Soup for Two
Category: soups-stews-and-chili
By thedailygourmet

This cozy soup will be ready in less than 15 minutes. You can make it even quicker by using rotisserie chicken.

Ingredients:
2 teaspoons olive oil
¼ cup chopped onion
3 tablespoons taco seasoning, divided
½ (14 ounce) can fire-roasted diced tomatoes, with juice
1 cup chicken broth
⅓ cup frozen corn
1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
½ cup tortilla chips
½  avocado, sliced
¼ cup shredded Oaxaca cheese, or to taste
2 tablespoons sour cream, or to taste

Directions:
Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons  . Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn. Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 421.4
Fat: 22.6 g
Saturated fat: 6.8 g
Carbohydrates: 32.5 g
Sugars: 7.5 g
Dietary fiber: 5.5 g
Protein: 21.2 g
Cholesterol: 60.4 mg
Sodium: 1994.3 mg
Spinach Salad with Peaches and Pecans
Category: salad
By Robin Durawa

A perfect summer salad with ripe peaches, baby spinach, and roasted pecans

Ingredients:
¾ cup pecans
2  ripe peaches
4 cups baby spinach, rinsed and dried
¼ cup poppyseed salad dressing

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken.  Remove from oven and set aside. Peel peaches (if desired) and slice into bite-sized segments.  Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

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

Calories: 253.1
Fat: 22.6 g
Saturated fat: 2.2 g
Carbohydrates: 11.4 g
Sugars: 7.2 g
Dietary fiber: 2.8 g
Protein: 2.9 g
Cholesterol: 5.3 mg
Sodium: 131.9 mg
Ranch Meatloaf
Category: trusted-brands-recipes-and-tips
By Hidden Valley Ranch

Change up your usual meatloaf recipe with Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix.

Ingredients:
¾ pound ground beef
1  egg, beaten
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
⅓ cup dry bread crumbs

Directions:
Preheat oven to 350F. Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan. Bake for 40-45 minutes or until the internal temperature reaches 165 degrees F. Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 208.7
Fat: 12 g
Saturated fat: 4.5 g
Carbohydrates: 6.8 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 17.1 g
Cholesterol: 99.8 mg
Sodium: 166.2 mg
Crock Pot Nacho Pork Chops


Ingredients:
boneless pork chops, crushed red pepper flakes

Directions:
"Put soup and red pepper in a slow cooker, add chops and cook on low heat setting for 6-7 hours until fork-tender."
Layered Greek Bean Dip


Ingredients:
white kidney beans, garlic, red wine vinegar, dried oregano, Tzatziki, tomatoes, green onions, feta cheese, kalamata olives, fresh parsley, ground pepper

Directions:
In a food processor puree together beans, garlic, vinegar and oregano until smooth, adding up to 2 T.
water if needed.
Spread in a shallow 8-inch serving dish or pie plate.
Spread evenly with tzatziki.
Sprinkle with tomatoes, green onions, feta, olives, parsley and pepper.
Cover and chill up to 4 hours.
Serve with crackers or pita wedges.
Southern-Style Honey Barbecued Chicken


Ingredients:
roasting chickens, onion, tomato sauce, honey, vinegar, Worcestershire sauce, paprika

Directions:
Place chicken, skin side down, in a large baking dish.
Sprinkle with salt and pepper.
Combine remaining ingredients; mix well.
Pour mixture over chicken.
Bake, uncovered, at 375 degrees for 30 minutes Turn pieces and bake 20 minutes longer or until chicken is glazed and no longer pink.
Chocolate Cookies With Fudgy Centres


Ingredients:
salted butter, unsalted butter, salt, sugar, self-raising flour, cocoa powder, vanilla extract, milk, chocolate chips

Directions:
Cream butter and sugar together. Add salt if using.
Sift the flour and cocoa powder together.
Lightly beat the egg yolk with milk and vanilla extract together.
Gradually beat egg mixture into butter/sugar mixture. Fold in flour/cocoa mixture.
Press the dough together and freeze for 10 minutes.
Preheat oven to 190 degrees Celsius. Grease 2 baking trays or line with parchment paper.
Roll out the dough to about 1/4" thick between two plastic sheets. Cut out with small cookie cutters.
Repeat with remaining dough until all is used up.
Place a chocolate chip in the centre of 1 piece of cookie dough. Top with another piece of cookie dough and press sides together to seal.
Repeat until all the cookie dough is used up.
Line them up nicely on the prepared baking tray and place in preheated oven. Bake for about 10 minutes, remove and cool on wire racks.
Wok-Less Yeast-Less Steamed Buns


Ingredients:
sugar, warm water, all-purpose flour, baking powder, boneless lean pork, garlic cloves, fresh ginger, sugar, soy sauce, cornstarch, dry sherry, water, onion, parchment paper

Directions:
Dough:.
Dissolve sugar in warm water.
Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well.
Gradually pour in the water solution, stirring until all the ingredients are well combined.
Knead with lard, adding a little at a time, into the dough until smooth and elastic.
Cover and set aside.
Filling:.
Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce.
Mix well and set aside.
In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water.
Stir well to make a slurry and set aside.
Meanwhile, heat a 12” Dutch oven or wok over high heat, add oil and heat until starting to smoke.
Stir fry pork mixture until browned, about 5 minutes.
Add onion and stir fry 2 more minutes until onions are limp.
Stir in cornstarch mixture and cook until thickened and bubbly.
Cool mixture to room temperature or refrigerate to chill.
Set aside.
Divide the dough and filling into 24 equal portions.
Flatten each portion of dough and roll into a 4” circle, leaving the center twice as thick as the edges.
Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb.
With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top.
Twist the top of the dough to firmly seal.
Place on a piece of parchment paper, twisted side up.
Arrange buns on a cake rack in a 12” Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven] then the top rack.
Let rise 10 to 15 minutes.
Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns.
Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.
Salmon Chowder
Category: soups-stews-and-chili
By KENULIA

I don't like fish, but I LOVE this soup!

Ingredients:
3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2  carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

Directions:
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 490.3
Fat: 25.9 g
Saturated fat: 12.7 g
Carbohydrates: 26.5 g
Sugars: 8.6 g
Dietary fiber: 2.2 g
Protein: 38.6 g
Cholesterol: 104.2 mg
Sodium: 1139.5 mg
Monster Cookies


Ingredients:
eggs, brown sugar, white sugar, vanilla, baking soda, butter, peanut butter, rolled oats, chocolate chips

Directions:
Preheat oven to 350°.
Mix ingredients in the order given.
Drop by ice cream scoopfuls onto cookie sheet, then flatten (about 6 per sheet] Bake for 12 minutes, do not overbake.
Peppi's Stuffed Mushrooms


Ingredients:
mushroom, ham, raisins, pine nuts, capers, butter, garlic clove, parsley, salt, parmesan cheese

Directions:
Preheat oven to 375 degrees.
Remove the stems from the mushrooms and chop.
Scrape undersides of mushrooms into bowl using the handle of a teaspoon.
Add chopped stems, ham, raisins, pine nuts and capers.
Melt butter in a skillet, add mushroom mixture and cook until liquid has evaporated.
Stir in garlic, one tablespoon of the parsley, salt and pepper and 1/4 cup of parmesan.
Stuff mushrooms with mixture and arrange in a shallow buttered pan.
Sprinkle remaining tablespoon of parsley and remaining 1/4 cup parmesan over mushrooms and bake 20 minutes.
Wheat Salad With Vegetables


Ingredients:
water, sea salt, extra virgin olive oil, black pepper, red onion, celery, cucumber, tomatoes, arugula, flat leaf parsley, of fresh mint, black olives

Directions:
Bring water to boil and add Farro Wheat and salt.  Reduce heat to low, cover and simmer for 20 minutes or until done.  If Farro is ready but not all the water absorbed, drain grain in a sieve.
Place the drained farro in a bowl, toss with EVO and let cool.
When cooled, toss the farro with half the dressing and salt and pepper to taste.
Fold in the onion, celery, cucmber, tomatoes, argula, parsley, mint and remaining dressing and toss again.
Taste and adjust the seasoning if required.
Garnish with olives.
Serve at room temperature.
Homemade Hamburger Buns
Category: bread
By Chef John

I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.

Ingredients:
1 (.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry Yeast®)
1 pound all-purpose flour, or as needed - divided
1 cup warm water (105 degrees F/41 degrees C)
1  large egg
3 tablespoons butter, melted
3 tablespoons white sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
1  egg, beaten
1 tablespoon milk
1 teaspoon sesame seeds, or as needed

Directions:
Line a baking sheet with a silicone mat or parchment paper. Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes. Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups). Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours. Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds. Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs 45 mins
Yields: 8 buns

Calories: 291.7
Fat: 7 g
Saturated fat: 3.3 g
Carbohydrates: 48.6 g
Sugars: 5 g
Dietary fiber: 1.8 g
Protein: 7.9 g
Cholesterol: 58.1 mg
Sodium: 414.8 mg
Crema Catalana


Ingredients:
milk, vanilla extract, cinnamon sticks, orange, rind of, lemon, rind of, caster sugar, soft brown sugar

Directions:
Preheat the oven to 140°C.
Put cream, milk, vanilla, cinnamon and peel in a pan over medium heat.
Bring just to boiling point, then remove from heat.
Whisk together yolks and caster sugar in a large bowl.
Strain cream and pour slowly over yolk mixture, whisking constantly.
Skim off any foam.
Put six 1/2-cup (125ml] ramekins in a large roasting pan and spoon mixture into ramekins.
Pour hot water into pan to come halfway up sides of ramekins, then cover the whole pan with foil.
Bake for 35-40 minutes or until just set.
Lift the ramekins out of the pan and leave to cool before chilling in the fridge for 2 hours.
When ready to serve, preheat the grill to high.
Place ramekins on a baking tray, sprinkle brown sugar over chilled creams, then place under the grill (oven broiler] for 2-3 minutes until sugar is melted and dark golden.
Leave for a few minutes for sugar to cool and harden before serving.
Moroccan Burgers With Spicy Mayo


Ingredients:
mayonnaise, lemon juice, cilantro, garlic cloves, ground cumin, paprika, cayenne, egg, ground chicken, turkey, green olives, zucchini

Directions:
Oil grill. Heat barbecue to medium. In a small bowl, stir mayo with lemon juice, cilantro, garlic, cumin, paprika and cayenne.
In a medium bowl, whisk egg. Stir in bread crumbs, salt and pepper. Add chicken, olives and apricots. Mix well. Divide into 4 portions, then shape into burgers ½ inches (1 cm] thick. Make a shallow depression in centre of each to prevent puffing. Slice zucchini lengthwise. Barbecue with lid closed until zucchini have grill marks, 5 min, and burgers are cooked, 5 to 6 min per side. Good tucked into pitas with onions and peppers. Dollop with spiced mayo.
Frijoles a la Charra
Category: side-dish
By KIM93306

This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck.

Ingredients:
1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
½ pound bacon, diced
1  onion, chopped
2  fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
⅓ cup chopped fresh cilantro

Directions:
Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High. Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans. Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 8 servings

Calories: 353.4
Fat: 13.8 g
Saturated fat: 4.5 g
Carbohydrates: 39.8 g
Sugars: 2.1 g
Dietary fiber: 12.8 g
Protein: 16 g
Cholesterol: 19.3 mg
Sodium: 741 mg
Mushroom Tart


Ingredients:
mushrooms, olive oil, thyme leaves, lemon zest, puff pastry, egg

Directions:
preheat oven to 200°C.
Place the mushrooms on a baking tray and brush generously with olive oil, season and bake for 8 minutes and then remove and leave to cool.
Mix the goats cheese with thyme leaves and lemon zest and season.
Meanwhile, roll out pastry to a 33cm x 13cm rectangle and place on a lined baking tray and spread goats cheese mix along the centre.
Using a sharp knife, lightly score a border 1 to 2 cm in from the edge and then arrange the mushrooms on top.
Brush exposed pastry with beaten egg and bake for 15 to 20 minutes until puffed and golden.
Chocolate Trifle
Category: desserts
By Wayne

At church functions, folks line up for this trifle. And it is so easy to make!

Ingredients:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions:
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers.  Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 8 hrs 55 mins
Yields: 12 servings

Calories: 488.1
Fat: 18.8 g
Saturated fat: 11.5 g
Carbohydrates: 73.7 g
Sugars: 31.2 g
Dietary fiber: 1.9 g
Protein: 4.8 g
Cholesterol: 12 mg
Sodium: 313.7 mg
Chef John's Classic Beef Stroganoff
Category: main-dish
By Chef John

This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Ingredients:
1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
½ medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 ½ tablespoons all-purpose flour
½ cup white wine
2 cups beef broth, divided
¾ cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

Directions:
Season beef generously with salt and pepper. Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside. Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated. Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens. Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes. Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 307.4
Fat: 24.5 g
Saturated fat: 11.7 g
Carbohydrates: 4.1 g
Sugars: 1.7 g
Dietary fiber: 0.5 g
Protein: 15.8 g
Cholesterol: 85.8 mg
Sodium: 288.1 mg
Fizzy Fuzzy Wine Cooler


Ingredients:
"wine"

Directions:
Pour first 3 ingredients in a tall glass filled with the ice cubes., Stir until mixed., Enjoy!
Ham Fresh Mushrooms and Asparagus  Bechamel


Ingredients:
butter, salt, pepper, nutmeg, mushrooms, ham steak, parmesan cheese, flour, butter, milk, nutmeg

Directions:
cook the sauce 1st., melt butter add flour stirring constantly., gradually add hot milk., season with salt and pepper., and pinch of nutmeg., cook until thick., add more milk if needed., lightly brown 1/2 cup  butter  in a saucepan., add mushrooms cook for 10 minutes., add 1/2 pint of cream and 7/8 c sauce., boil 2 minutes., toast bread and trim all edges neatly., ,., place ham on top of toast., place mushrooms on top and asparagus tips beside mushrooms., cover with remaining cream sauce., sprinkle with cheese., dot with  1 T butter., and broil  until browned.
Sweet Cannelloni Casserole


Ingredients:
ricotta cheese, sugar, cinnamon, raisins, apple, pasta shells, marzipan, marzipan, milk, eggs

Directions:
In a bowl combine ricotta cheese, 50 g sugar, cinnamon, raisins and 1 egg. Cut the apple into small chunks and add it.
Use a piping bag to fill the canneloni with the ricotta mixture. Place them carefully in an oven-proof dish.
Chopp the marzipane or marzipane chocolate finely. Mix with milk, remaining egg and remaining sugar. Pour over canneloni.
Cover the dish with aluminium foil.
Bake on the second lowest rack at 190°C in the preheated oven for about 25 minutes. Then remove the cover and bake for another 15 minutes or until golden brown.
Banana Bread


Ingredients:
butter, brown sugar, honey, egg, bananas, all-purpose flour, quick oats, baking soda, salt

Directions:
Mix the dry ingredients first.
Add flour, oats, baking soda, and salt in a large bowl.
Mix dry ingredients with spoon or whisker and set aside.
In separate large bowl mash the bananas.
Add sugar, honey, egg and butter to mashed bananas and stir.
Add dry flour mixture to wet banana mixture and stir until all flour is mixed (about 20 strokes].
Pour into a 5"x9" nonstick loaf pan.
Bake on center rack for 20 minutes at 340°F
Bake for additional 33 minutes at 335°F.
Test with butter knife in center.
When knife comes out clean then it's done.
Grilled Veggie & Tofu Stack With Balsamic & Mint


Ingredients:
garlic cloves, olive oil, mint leaf, extra firm tofu, zucchini, red bell pepper, tomatoes, Japanese eggplant, portabella mushrooms, shiitake mushrooms, radicchio

Directions:
Prepare barbecue (medium-high heat]. Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.
Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.
Place zucchini, pepper, tomato, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.
Stack tofu and vegetables on plates. Garnish with mint sprigs and serve.
Beef Fried Rice


Ingredients:
lean ground beef, onion, water, rice, peas, corn, soya sauce

Directions:
Brown beef with onion., Add water, rice and peas., Cover and simmer over medium low heat until rice is cooked., add soya sauce just before serving and stir well.