xiaoxl/recipe_data huggingface dataset:
Great Gorpies


Ingredients:
butter, margarine, brown sugar, raisins, peanuts, chocolate chips, flour, baking soda, milk

Directions:
Before you start you should just know that the handfuls are adult handfuls.
If children are making this then they should use 2-3 child-sized handfuls.
Cream the butter/marg and the brown sugar till smooth.
Add all the handfuls.
Mix well, then add the flour and baking soda.
Add the milk.
Drop by tablespoons on to a greased cookie sheet.
Bake at 350 degrees F for about 10 minutes or until done.
Leave on the cookie sheet a minute or two before lifting them off, as they might crumble.
The ratio of handfuls can be adjusted- you might want to go heavier on the raisins and peanuts and lighter on the chocolate chips, although why anyone would want less chocolate is totally beyond me!
Vegetable Fried Rice


Ingredients:
cooked rice, onion, tomatoes, carrot, frozen corn kernels, broccoli, cabbage, light soy sauce, egg, green onion

Directions:
Heat few amount of oil in a wok. Add and cook the beaten egg until lightly brown. Flip to cook the opposite side. Transfer into a flat dish or chopping board, roll and cut thinly. Set aside.
Heat the remaining oil in a wok, saute the onions and tomato until tender.
Add all the vegetables and stir to mix well. Season with light soy sauce. Cook for about 2-3 minutes.
Add rice to the mixture, stir until the rice is heated through.
Turn off the heat. Transfer to a platter and garnish with the green onions and the cooked egg.
Cheesy Seasoned Oven Fries


Ingredients:
parmesan cheese, onion powder, paprika, cayenne, rosemary, baking potatoes

Directions:
Preheat oven to 425. Grease large baking pan.
Combine parmesan cheese and rest of seasonings into a large resealable plastic bag.
Combine potatoes and oil in bowl,stir well, covering all potatoes in oil.
Add potatoes to bag with seasonings. Shake to coat all.
Arrange potatoes in pan (single layer for faster cooking]bake for 10 minute.
Turn over potatoes and bake for another 10 minute.
Breakfast Cookies


Ingredients:
butter, brown sugar, white sugar, eggs, vanilla extract, white flour, whole wheat flour, wheat germ, baking soda, baking powder, salt, rolled oats, chocolate chips

Directions:
Preheat oven to 350 degrees.
In a large bowl, cream butter and sugars.  Beat in eggs and vanilla.  Set aside.
In another bowl, mix flours and wheat germ.  Stir in baking powder, baking soda and salt.  Add to creamed butter/sugar mixture.
Gently stir in the cereals.
Now here comes the fun part!  Experiment with the optional ingredients and find the right combination for your family!
Drop by tablespoons onto cookies sheets.  Bake at 350 degrees for 9 to 11 minutes, or until light golden.
Exotic Brinjal (Spicy Eggplant)
Category: side-dish
By meenal

It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.

Ingredients:
2 tablespoons vegetable oil
1 (1 1/4 pound) eggplant, cut into 1-inch cubes
6 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds, crushed
½ teaspoon kalonji (onion seed)
½ teaspoon sesame seeds
1 (1/2 inch) piece fresh ginger root, chopped
5 cloves garlic, chopped
2  onions, peeled and finely chopped
1  green chile pepper, seeded and chopped
¼ cup tomato puree
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¾ teaspoon salt
½ cup coconut milk
1 tablespoon cilantro leaves

Directions:
Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel. Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes. Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 3 cups

Calories: 266.8
Fat: 22.8 g
Saturated fat: 6.5 g
Carbohydrates: 15.8 g
Sugars: 8.7 g
Dietary fiber: 4.6 g
Protein: 2.9 g
Sodium: 344 mg
Roasted Red Pepper and Crab Soup
Category: soups-stews-and-chili
By Gail L. Harris

Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit.  I serve it with a dollop of creme fraiche.

Ingredients:
6  red bell peppers, seeded and cut into quarters
1 (32 ounce) carton chicken broth
1 large potato, peeled and coarsely chopped
1 quart half-and-half cream
1 teaspoon salt
¼ teaspoon cayenne pepper to taste
½ teaspoon garlic powder
½ teaspoon dried basil
1 pound cooked crabmeat, flaked

Directions:
Set the oven to broil, and preheat for 5 minutes. Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet.  Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins. Once the skins have loosened, peel them off and discard.  Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato.  Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil.  Return to a boil, then reduce heat to medium and simmer for 45 minutes. Once the potatoes have softened, puree the soup in batches in a blender until smooth.  Pour the pureed soup into another saucepan and stir in the crab.  Heat over medium heat to warm through, about 5 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 352.3
Fat: 19.8 g
Saturated fat: 11.6 g
Carbohydrates: 19.5 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 23.7 g
Cholesterol: 120.5 mg
Sodium: 1458.2 mg
Crock Pot Pumpkin Spiced Latte


Ingredients:
milk, canned pumpkin, sugar, vanilla, pumpkin pie spice, brewed coffee

Directions:
I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.
Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon. I added a cinnamon stick to be fancy.
Oven Roasted Sweet Potatoes


Ingredients:
sweet potatoes, Spanish onion, garlic cloves, olive oil, dried thyme, pecan halves

Directions:
In a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat.
Pour veggies into shallow roasting or jelly roll pan.
Bake in 425°F oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown.
Add pecans during last 10 minutes of roasting.
Drizzle with vinegar.
Season with salt and pepper.
Green Chile Chowder


Ingredients:
boneless skinless chicken breasts, butter, flour, chicken broth, onion, garlic powder, cumin, oregano, pepper, salt, cayenne pepper, chickpeas, cannellini beans, whole kernel corn, green chilies, sour cream, heavy cream, lime

Directions:
Saute onion and chicken in butter.
Sprinkle flour over chicken and stir to combine well.
Slowly add chicken broth, whisking well to combine.
Add beans, corn and spices and stir to combine.
Bring to a boil, reduce heat and simmer for 20 to 30 minutes.
Add sour cream and heavy cream, stirring well to combine and serve.
You can drizzle a bit of sour cream and fresh lime juice over soup before serving.
Potted Kippers


Ingredients:
shallot, anchovy fillets, fresh lemon juice, cayenne pepper, olive oil, unsalted butter, fresh dill sprig

Directions:
In a food processor puree the kippers with the shallot, the anchovies, lemon juice and the cayenne.  With the motor running add the olive oil in a stream.  Add the scotch and the butter cubes.  Blend the mixture until it is combined well.
Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
Garnish the potted kippers with the fresh dill.
Mixed Seafood Florentine


Ingredients:
shrimp, sea scallops, sweet potato, heavy cream, fresh parmesan cheese, fresh parsley

Directions:
Preheat oven to 350°F.
Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.
Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.
French Onion Soup


Ingredients:
butter, olive oil, onions, garlic, sugar, dry white wine, French baguettes, swiss cheese, parmesan cheese

Directions:
Melt butter with oil in large saucepan over medium heat.
Add onions, garlic and sugar and cook until lightly-coloured, stirring occasionally, about 6-7 minutes.
Add wine and bring to a boil.
Cook 5 minutes.
Add stock and bring to simmer.
Simmer uncovered for 1 ½ hours.
Season to taste.
(can be prepared 1 day ahead] Preheat broiler.
Ladle soup into 6 ovenproof bowls.
Top with 2 slices of toasted bread each, sprinkle with 1/3 cup Swiss cheese each, sprinkle with ½ tsp Parmesan cheese each.
Broil until cheese melts.
Serve immediately.
Aarsi’s Ultimate Cream of Mushroom Soup


Ingredients:
scallions, Spanish onion, butter, olive oil, salt, black pepper, mushrooms, all-purpose flour, water

Directions:
In a soup pot, heat butter and olive oil.
Add scallions and onion. Cook until translucent.
Add mushrooms and salt. Salt will help release the moisture from the mushrooms and aid in cooking. Cook until the mushrooms become tender.
Add the all purpose flour to create a roux. Cook to get rid of the raw flour flavor. Keep stirring to avoid sticking.
Add water and cream. Stir to combine and place the lid. Cook until a boil.
Switch off the gas and remove the soup pot. With the help of a hand blender, blend this mixture until smooth.
Place the soup pot back on the stove, place the lid and bring to a boil.
Garnish with ½ Tsp of grated Parmesan cheese or chopped chives.
Tips:
Feel free to use a blend of button and creamini mushrooms.
A slice of fresh, toasted baguette compliments it to perfection.
Taco Salad


Ingredients:
hamburger, onion, chili beans, tomatoes, lettuce, cheddar cheese

Directions:
brown hamburger and chopped onion together.
mix: chili beans, tomatoes, lettuce, cheese together.
add browned meat and onion and mix well.
add dressing and mix well.
pour one bag of Fritos on top before serving (optional].
Chewy Ginger Cookies
Category: desserts
By tiggs

These are delicious crispy, chewy ginger cookies that will disappear before your eyes! These are best kept in an airtight container.

Ingredients:
2 cups sifted all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
1 cup white sugar
¾ cup butter, softened
1  egg
¼ cup dark molasses
⅓ cup chopped crystallized ginger  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir. Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter. Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 20 cookies

Calories: 167.9
Fat: 7.3 g
Saturated fat: 4.5 g
Carbohydrates: 24.4 g
Sugars: 12.9 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 27.6 mg
Sodium: 239.4 mg
Coconut Pecan Squares-No Bake


Ingredients:
unsalted butter, light corn syrup, confectioners' sugar, pecans, flaked coconut

Directions:
In a small saucepan melt butter over low heat., Mix in the corn syrup and mix well., Remove from heat and set aside., In a large bowl combine the Chex cereal, pecans and coconut., Mix and drizzle the butter mixture over the cereal mixture, tossing as you pour., Line a 13x9x2 inch pan with aluminum foil., Press the cereal mixture into the pan., Cover and chill in the refrigerator for 1 hour., Dust with powdered/confectioners sugar., Cut into small squares.
Winter Vegetable and Bean Soup With Pesto


Ingredients:
basil leaves, diced tomato, parmesan cheese, olive oil, garlic cloves, leeks, carrots, potatoes, water, vegetable broth, orzo pasta, green beans, cannellini, dry crushed red pepper, parmesan cheese

Directions:
For pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.]
For soup:
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
Baking Spice Blend Mix


Ingredients:
ground cinnamon, ground nutmeg, ground cloves, ground allspice, ground ginger, orange zest

Directions:
In a small bowl, combine all ingredients with a wire whisk until thoroughly blended.
Pour mixture into a 1/2 cup container with tight-fitting lid, label and date.
New Mexico Corn and Black Bean Salad


Ingredients:
corn, black beans, green onions, cilantro, dried oregano, olive oil, fresh lemon juice, red chili powder, ground cumin, cayenne pepper

Directions:
Mix the olive oil,lemon juice,chile powder,oregano,cumin,and cayenne in the bottom of a large bowl. Wisk till it is well combined.
Wrap ears of corn in seran wrap and microwave for 4-5 min until in is cooked partially.Let cool.
Open can of beans and drain under cold water with a strainer.
Cut corn kernels off cobs and add to bowl with oil and spices. Add drained beans also.
Take green chiles (you can buy them canned if you don't have fresh] and remove charred outside. Cut off stem and them chop into 1/4 inch pieces. Add to bowl.
Toss all ingredients together and then add chopped cilantro and green onions. Mix gently. Add salt and pepper to taste.
Serve.
Shoepeg Corn and Baby Pea Salad


Ingredients:
green pepper, celery, baby green peas, green onion, diced pimentos, white shoepeg corn, apple cider vinegar, sugar, canola oil, salt, dried dill

Directions:
In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
In a seperage jar or bowl, mix together dressing ingredients.
Pour dressing onto sladad and mix together.  Place tight fitting top on bowl and refrigerate for at least 2 hours.
While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
Serve cold with a slotted spoon.
Pour dressing.
Basil, Tomato and Mozzarella Sandwich
Category: main-dish
By Melissa Rapoza Fragoza

This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread.  Great for those hot summer evenings when you don't feel like cooking.

Ingredients:
1 (1 pound) loaf Italian bread
6  fresh basil leaves, chopped
2  tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
⅛ teaspoon red pepper flakes
½ cup balsamic vinegar

Directions:
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches. In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 421.3
Fat: 10.3 g
Saturated fat: 5 g
Carbohydrates: 64.7 g
Sugars: 7.6 g
Dietary fiber: 4 g
Protein: 16 g
Cholesterol: 22.3 mg
Sodium: 714.4 mg
Light and Lemony Fruit Salad/Dessert


Ingredients:
instant lemon pudding, maraschino cherries, Cool Whip, chunk pineapple, mandarin oranges, mini marshmallows

Directions:
In serving bowl, dump can of undrained pineapple., Pour pudding mix over and mix into juices., Set aside for 5 minutes to slightly set., Meanwhile drain oranges and cherries, patting dry if necessary., Mix into pineapple mixture along with marshmallows., Gently fold in cool whip., Refrigerate at least 30 minutes.
Chipotle remoulade


Ingredients:
chipotle chiles in adobo, lime juice, mayonnaise, cilantro

Directions:
In a blender, puree chipotle and lime juice until smooth., Whisk chipotle mixture into mayonnaise 1/3 at a time., You may not use all of the chipotle depending on spiciness., Stir in cilantro, salt and pepper.
Mama's Finnish Wafers


Ingredients:
sugar, butter, eggs, vanilla extract, flour

Directions:
"cream butter and sugar. add eggs, vanilla and flour. work until smooth. put mix in a cookie tube dispenser. squeeze out any shape you like onto greased cookie sheet. bake at 325 til golden brown."
Banana-Flax Pancakes With Blueberry Sauce


Ingredients:
egg, canola oil, honey, skim milk, banana, walnuts, ground flax seeds, salt, fresh blueberries, sugar

Directions:
In small bowl, mix together egg, oil, honey, milk and banana. Set aside.
In large bowl, combine pancake mix, ground walnuts, ground flax seed and salt. Add egg mixture to dry ingredients and stir together.
Spoon batter onto hot skillet. Cook until bubbles start to appear on surface and flip. Cook until light, golden brown.
Blueberry Sauce.
In nonstick saucepan, combine blueberries and sugar. Cook until blueberries are warm and softened. Spoon warm blueberries on top of each pancake and serve.
Easy Tomato Sauce
Category: side-dish
By Lima

Easy and yummy tomato sauce with few ingredients.  Tasty.

Ingredients:
4 tablespoons olive oil
1  onion, chopped
3  tomatoes, chopped
1 tablespoon tomato puree
salt and pepper to taste

Directions:
In a large skillet over medium heat, cook onion in olive oil until translucent.  Stir in tomatoes, cook until juice begins to thicken.  Stir in puree, salt and pepper.  Reduce heat and simmer 15 minutes more, until rich and thick.

Cook time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 204.2
Fat: 16 g
Saturated fat: 2.4 g
Carbohydrates: 14.8 g
Sugars: 1.9 g
Dietary fiber: 2.1 g
Protein: 2.2 g
Sodium: 436.5 mg
Chef John's Ranch Dressing
Category: side-dish
By Chef John

It's been ages since I made homemade ranch dressing, and I'd forgotten how much better it is than the bottled stuff.

Ingredients:
1 ⅓ cups mayonnaise
⅓ cup sour cream
⅓ cup buttermilk
1 tablespoon minced fresh Italian parsley
2 teaspoons sliced fresh chives
½ teaspoon dried dill weed
¼ teaspoon dried tarragon
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch salt
2 drops Worcestershire sauce

Directions:
Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined. Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 144.7
Fat: 15.6 g
Saturated fat: 2.8 g
Carbohydrates: 1.2 g
Sugars: 0.5 g
Protein: 0.5 g
Cholesterol: 9.3 mg
Sodium: 113.5 mg
Creamy Tomato-Basil Mug-O-Soup


Ingredients:
milk, diced tomatoes, tomato paste, yellow onion, sugar, flour, butter, celery, fresh basil leaf

Directions:
"Heat milk to a simmer over medium heat in a medium pot. Put the tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, and cellery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes."
Moroccan Ramadan Soup


Ingredients:
dried garbanzo beans, unsalted butter, cinnamon, ground ginger, ground turmeric, sweet paprika, fresh ground black pepper, saffron thread, boneless lamb, onion, parsley, fresh cilantro, canned tomatoes, water, lentils, lemon juice, salt

Directions:
In a medium bowl, soak peas in cold water to cover overnight; drain.
In a Dutch oven, melt the butter over low heat.
Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
Stir in the tomatoes and simmer 10 minutes.
Add the water and chick peas.
Heat to boiling over medium heat and simmer, partially covered, 1 hour.
Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
Stir in the lemon juice and salt, and cook 5 minutes longer.
Betty Crocker's Salmon Loaf


Ingredients:
salmon, margarine, flour, salt, black pepper, milk, eggs, lemon juice, water

Directions:
Rinse and drain salmon, picking out any bones or skin you find.  Let sit to drain well.
Prepare White Sauce:  In saucepan on stove, heat margarine, flour, salt, pepper, and milk.  Stir over low heat until slightly thickening.  This should be the consistency of a coffee cream.
Grease 9x5x3 loaf pan.  Preheat oven to 350.
Beat eggs until light fluffy. Add lemon juice.
Toss together the bread cubes and salmon. Pour egg mixture over and toss gently.  Add white sauce and toss gently.
Add mixture to loaf pan and gently press to fill loaf pan firmly.
Bake at 350 for 35-45 minutes.
Before serving, combine soup and water to make a sauce to top loaf.
You can turn out of loaf pan or serve in pan.  Pass around the sauce (in gravy/sauce dish] to pour atop servings.  ENJOY!
Lemon Risotto


Ingredients:
unsalted butter, olive oil, onion, arborio rice, parmesan cheese, white wine, lemon, juice and zest of, of fresh mint

Directions:
Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
Sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
(If you mean translucent- it's 7 minutes.] Add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes.
Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
This will take 25-30 minutes .
Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
Cover and allow to stand for 3 minutes.
Sprinkle with the remaining cheese and serve.