xiaoxl/recipe_data huggingface dataset:
Chicken and Olive Ragout With Dijon Potatoes


Ingredients:
bacon, boneless skinless chicken thighs, butter, carrots, shallot, garlic cloves, dried thyme, fresh ground pepper, salt, flour, dry white wine, Dijon mustard, fresh parsley, thyme, potatoes, salt, Dijon mustard

Directions:
In a large pan or deep skillet, cook bacon over medium-high heat until crisp.
Remove bacon and drain on paper towel, set aside. Drain most of fat from pan leaving 1 tablespoon, reserve excess fat.
Add chicken to pan and brown on all sides, do not crowd the pan, transfer browned pieces to a bowl.
Use more of reserved fat as necessary to brown all chicken. Set chicken aside.
Reduce heat to medium-low and add remaining fat and/or butter.
Add carrots, shallots, garlic, thyme(I prefer fresh thyme] pepper and salt.
Saute for approximately 10 minutes or less if you prefer carrots a little crunchy.
Sprinkle flour over vegetable mixture and cook stirring for 2 minutes.
Gradually add wine and chicken stock, stirring gently to scrape the browned bits off the bottom of the pan.
Bring to boil, stirring often for 5 minutes, until sauce thickens.
Return chicken with any juices in the bowl to the pan, reduce heat and simmer gently for about 10 minutes.
Add red pepper, olives and mustard.
Simmer another 10 minutes or until chicken is cooked thoroughly and sauce is thickened.
Taste and adjust seasoning as necessary.
Crumble reserved bacon into the mixture and serve over the Dijon Mashed potatoes.
Note: the flavours of this ragout benefit from being made a day ahead and refrigerating over night. I do not add the bacon until just before serving, so pieces will remain crunchy. This dish freezes well. Prepare the complete recipe, spoon potatoes around the edge of a large 12-16 cup casserole, spoon chicken mixture in the centre, cover with plastic wrap and wrap entire dish in foil. Freeze up to 2 months. Thaw in refrigerator for 48 hours and bake 350 degrees for about 1 1/2hours, until chicken and potatoes are hot and bubbly.
To prepare potatoes:
Peel and cut into chunks, put into large pot, cover with water add salt and bring to a boil, simmer until tender, 20 minutes.
Drain and return to low heat, shaking pot to dry potatoes for 1 minute.
Remove from heat, mash and gradually mix in cream and mustard.
Season with salt and pepper to taste.
Mini Cinnamon Rolls


Ingredients:
margarine, sugar, cinnamon, powdered sugar, milk

Directions:
Preheat oven to 350 degrees. Unroll crescent dough into one large rectangle.  Do the same with the other can of dough.  Seal perforations by wetting your finger and running it over them.
Spread margarine evenly over dough. Combine sugar and cinnamon.  Sprinkle half evenly over each rectangle of dough.  Roll up rectangle tightly, starting from longest side. Cut  each roll into 22 slices.
Spray a 9 inch baking dish or stone with cooking spray.  Place slices in dish, starting at outer edge.  Bake for 20 to 25 minutes.
Glaze warm rolls.
Walnut Date Balls
Category: desserts
By Katyadan

Love these as a snack or dessert! There's no added sugar. You can press them into a 9x9-inch pan and cut into bars, if you prefer.

Ingredients:
2 cups walnuts
2 cups pitted Medjool dates
1 cup shredded coconut
1 tablespoon sesame oil
1 teaspoon sea salt
1 teaspoon vanilla extract

Directions:
Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 24 date balls

Calories: 231.8
Fat: 13.8 g
Saturated fat: 2.8 g
Carbohydrates: 27.8 g
Sugars: 21.5 g
Dietary fiber: 4.1 g
Protein: 3.5 g
Sodium: 165.2 mg
Strawberry Guava Jam


Ingredients:
guava, lemon juice, sugar

Directions:
Select guavas that are still firm.  Wash, trim off top and bottom and cut in half.  Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.
Place the seedy bowl into a blender and add just a tad of water and pulse a couple times.  Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out.
Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
Cook gently until guavas are tender, about 30 minutes.
Add lemon and sugar.
Stir the mixture until the sugar has dissolved.
After the jam comes to a full boil, let it cook for 15-20 minutes or until done.
Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam.
Pour into sterilized jars, seal and use safe canning methodology.
Korean Bean Sprouts


Ingredients:
bean sprouts, salt, sesame seeds, garlic, green onion, cayenne pepper

Directions:
Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan.
Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes.
Serve hot or cold.
Coleslaw


Ingredients:
cabbage, carrot, salt, sugar, celery seed, apple cider vinegar, milk, mayonnaise

Directions:
Note: The 4 cups of cabbage is equal to one-half of a large head of cabbage.  You may purchase a bag of precut cabbage at the grocery.  I use a food processor to finely chop the cabbage.  If you do not have one, you may chop with a knife.
Using a large mixing bowl, mix all ingredients.  The mayonnaise and milk may be increased for a more wet type of coleslaw.
Chill in refrigerator for 2 hours to let flavors meld.  This coleslaw will last 2 days chilled.
Spicy Apricot Sauce


Ingredients:
water, cider vinegar, sugar, honey, paprika, salt

Directions:
In a heavy 1- to 1 1/2- quart saucepan, combine the apricots and water and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for about 30 minutes, or until the apricots are soft and have absorbed almost all of the liquid in the pan. Watch carefull for any signs of burning.
Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl.
Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth. Cover tightly and refrigerate until ready to use. (The sauce can be kept in the refrigerator for 2 or 3 months.].
Spicy apricot sauce is traditionally served with white meat drumsticks but also may be used as a condiment with other fried or roasted meats and fowl.
Lemon Caper Butter Sauce
Category: side-dish
By Chef John

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Ingredients:
1 tablespoon capers
½ teaspoon butter
2  lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Directions:
Crush capers in a small bowl with the back of a spoon. Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat. Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 269.1
Fat: 25.8 g
Saturated fat: 16 g
Carbohydrates: 24.6 g
Sugars: 0.1 g
Dietary fiber: 10.9 g
Protein: 3.2 g
Cholesterol: 66.4 mg
Sodium: 594.7 mg
Lavender Lemonade
Category: drinks
By Jennifer K

Enjoy this refreshing and soothing drink any time of the year.

Ingredients:
2 cups boiling water
1 cup lavender flowers
2 cups cold water
1 cup lemon juice
1 cup sugar

Directions:
Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 6 cups

Calories: 108.3
Fat: 0.1 g
Carbohydrates: 28.4 g
Sugars: 25.7 g
Dietary fiber: 0.7 g
Protein: 0.4 g
Sodium: 4.8 mg
Cheesy Bacon Slider Bake
Category: meat-and-poultry
By KKraft

Great for a party or dinner.

Ingredients:
1 (18 ounce) package Hawaiian sweet rolls
2 cups shredded Cheddar cheese, divided
1 pound ground beef
1 small onion, chopped
½ (14 ounce) can diced tomatoes with garlic and onion
1 ½ teaspoons Dijon mustard
1 ½ teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
12  bacon strips, cooked and crumbled
½ cup butter
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon sesame seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place rolls, without separating them, on a flat work surface. Cut in half horizontally. Arrange bottom half in the prepared pan. Sprinkle 1 cup Cheddar cheese on top. Bake in the preheated oven until cheese is melted, 3 to 5 minutes. Cook and stir beef and onion in a skillet until beef is browned, 5 to 8 minutes. Drain grease. Stir in tomatoes, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce, salt, and pepper. Cook until fully combined, 1 to 2 minutes. Spoon beef mixture over rolls. Sprinkle remaining 1 cup Cheddar cheese and bacon on top. Cover with top half of rolls. Combine butter, brown sugar, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce in a microwave-safe bowl. Cover and microwave on high until butter is melted, about 1 minute. Stir until blended and pour over rolls. Sprinkle sesame seeds on top. Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 385
Fat: 19 g
Saturated fat: 12.9 g
Carbohydrates: 28.2 g
Sugars: 3.5 g
Dietary fiber: 1.4 g
Protein: 19.3 g
Cholesterol: 85.9 mg
Sodium: 502.3 mg
Super Fajita Marinade
Category: side-dish
By SUNEDAN

This is best when prepared a day ahead. Makes zesty flavorful fajitas every time. Great for beef OR chicken.

Ingredients:
3  limes, juiced
2  green onions, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 tablespoons vegetable oil
½ teaspoon red pepper flakes
¼ teaspoon ground coriander
¼ teaspoon ground anise seed  (Optional)

Directions:
In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended. Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

Prep time: 15 mins
Total time: 1 day
Yields: 3 /4 cup

Calories: 66.1
Fat: 7 g
Saturated fat: 0.9 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 1.5 mg
Caprese Salad with Burrata
Category: uncategorized
By 20recipes

Simple and delicious Caprese salad is a must-do during spring and summer, specially if you have vine-ripe tomatoes and fresh Burrata mozzarella.

Ingredients:
4 medium vine-ripened tomatoes
16 ounces Burrata cheese
1 bunch basil, leaves picked from stems
½ cup extra-virgin olive oil
coarse salt and freshly ground black pepper to taste
2 tablespoons balsamic glaze, or to taste

Directions:
Slice each tomato into 3 or 4 thick slices. Place on a serving tray or platter. Pull Burrata cheese apart into pieces and place on top of tomatoes. Add basil leaves, then drizzle with olive oil. Season generously with salt and pepper and drizzle with balsamic glaze.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 406
Fat: 34.9 g
Saturated fat: 13.3 g
Carbohydrates: 4.9 g
Sugars: 2.2 g
Dietary fiber: 1.2 g
Protein: 11.8 g
Cholesterol: 53.3 mg
Sodium: 191.3 mg
Chilled Pear and Chicken Soup


Ingredients:
pears, light olive oil, onion, celery, skinless chicken breasts, ground cinnamon, fresh ginger, ground ginger, dry white wine, low-fat yogurt

Directions:
Drain the pears, chop into large chunks,  discard the juice (or drink it!] and set aside.
Heat the oil in a large sauté pan with a lid (preferably non-stick], add the onion, red pepper, celery and chicken and cook over a medium heat for 3-4 minutes, while stirring.
Add the stock and bring to the boil.
Reduce the heat to low, cover and continue cooking for another 10 minutes or until the onion, red pepper and celery are soft.
Add the pears, cinnamon, ginger and white wine.   This cools the soup down so that you that you really don’t need to allow much more time for cooling before you process the soup.
Puree the soup in batches in a food processor or blender until smooth, transferring each batch to your serving bowl.
When all batches have been processed, mix the soup well to ensure that the consistency is even.
Cool the soup in the refrigerator until well chilled.
To serve, divide the soup between 4 soup bowls and place a dollop of yoghurt in the middle of each bowl and garnish with a sprig of parsley, mint or some other fresh herb that you have on hand.
Gypsy Schnitzel (Zigeunerschnitzel)


Ingredients:
egg, shortening, onion, red bell pepper, mushrooms, water, chicken bouillon cube, cornstarch, sweet paprika, chili powder

Directions:
Sprinkle the pork the salt and pepper then dip into the egg mixture.
Then from there it goes into the bread crumbs.
Heat the oil and fry until both sides are brown.
Don't fry too long you don't want to toughen the steaks.
Remove the steaks and add the onion, and peppers to the drippings and saute a few min.
Add the mushrooms, water, bouillon and you will bring this mixture to a boil.
In a small dish combine your cornstarch and about a tblsp.
of cold water and make a paste.
Add this to the pan and stir to make a sauce.
Stir constantly until your sauce is thickened.
Season with Salt, Pepper, Paprika, and Chili Powder, or Cajun Seasoning to taste.
Add your steaks, simmer for about 5-10 min and serve with a nice rice mixture, potatoes, spaetzle or even gnocchi.
If you want in that five min.
cooking you could sneak a little white wine in there to give it a nice flavor-- if it's a holiday!
French Quarter Bread Pudding
Category: desserts
By SANTACRUZ

Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!

Ingredients:
1 (1 pound) loaf French bread
½ cup chopped pecans
½ cup unsalted butter, melted
3  eggs
1 cup half-and-half cream
1 ¼ cups milk
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup white sugar
1 teaspoon vanilla extract
¼ cup golden raisins

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly. In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid. Bake in preheated oven for 60 minutes, until golden. Serve warm.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 505.3
Fat: 23.6 g
Saturated fat: 11.3 g
Carbohydrates: 63.6 g
Sugars: 28.8 g
Dietary fiber: 2.2 g
Protein: 11.9 g
Cholesterol: 114.5 mg
Sodium: 420.3 mg
Bloody Caesar


Ingredients:
vodka, fresh ground pepper, salt, lime wedge, cucumber, Tabasco sauce, Worcestershire sauce

Directions:
Rim a 20 oz pint glass with the wedge of lime, and rim it with celery salt.
Fill the glass 3/4 full with ice.
Over the ice, put about 5 dashes salt and about 10 turns of freshly ground black pepper.
Pour one good long pour of Worcestershire sauce over the ice, salt& pepper, along with about 3-5 dashes of Tabasco, or other hot pepper sauce.
(Adjust the hot sauce to your taste].
Pour 2 oz vodka into glass& top with Clamato juice.
Serve with a wedge of fresh lime squeezed into the drink, and a slice of cucumber, (or celery], on the edge of glass for nibbling.
Crock Pot BBQ Pork Sandwiches


Ingredients:
"barbecue sauce"

Directions:
Pour whole bottle of BBQ in crock pot; add pork, salt and pepper.
Put your lid on and cook on low for 6 hours.
The meat will start to shred.  When it does, I flip it on high heat and cook it another 1/2 hour until all is shredded.
Add to hamburger bun/rolls.
Thick n' Hearty Spaghetti Sauce


Ingredients:
ground beef, stewed tomatoes, tomato sauce, tomato paste, mushroom pieces, garlic, parsley, dried oregano, dried sage, basil, pepper, sugar

Directions:
In a large pot (I use cast iron], quickly and thoroughly brown the ground beef.
Drain and add mushrooms, followed by garlic (I use at least a tablespoon in this step], parsley (a lot], oregano, sage, and basil.
Add tomatoes, sauce, and paste; stir together.
Cook on med-high for 5-10 minutes, then reduce heat to med-low.
Allow to simmer covered about one hour, stirring occasionally.
Add garlic, pepper, basil, oregano, sage, and parsley to taste (also sugar].
Cook covered on med-low for 2 hours.
Add more seasoning to taste.
Cook covered on med-low for another 30 minutes-1 hour.
At this point, the sauce should be thick, cooked down about halfway.
Serve with your favorite pasta or on slices of bread with parmesan or cheddar.
Simple Black Beans


Ingredients:
onion, garlic cloves, olive oil, fresh thyme, dried thyme, dried black beans, bay leaves

Directions:
In a large pot, saute onion in oil over medium-high heat until the onion is soft, about 5 minutes.
Add the garlic and thyme; cook until fragrant, 1 minute.
Add the drained beans, bay leaves and enough water to cover beans; bring to a boil over high heat, reduce temperature to simmer, cover and cook for 40 to 50 minutes or until beans are tender but not mushy.
Check often and add from 1 to 2 cups additional water if beans start to cook dry.
Drain beans, remove the bay leaves and fresh thyme springs, season with salt and pepper to taste.
Please note:  Do not salt before the beans are cooked.  If they are salted before they will not soften.
When cool, divide into 1 cup servings and freeze in rigid container or vacuum pack in small bags.
Spinach and Kale Smoothie
Category: breakfast-and-brunch
By Jamie Lynn Mehney

A delicious way to add more veggies to your diet! This recipe is very versatile. You can change out the greens with whatever you want. Chia seeds give you added protein and energy. Hemp seeds will give you a boost of omegas!

Ingredients:
2 cups fresh spinach
1 cup almond milk
1 tablespoon peanut butter
1 tablespoon chia seeds  (Optional)
1 leaf kale
1  sliced frozen banana

Directions:
Blend spinach, almond milk, peanut butter, chia seeds, and kale together in a blender until smooth. Add banana and blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 325.1
Fat: 13.9 g
Saturated fat: 2.1 g
Carbohydrates: 46.1 g
Sugars: 23.6 g
Dietary fiber: 9.7 g
Protein: 10 g
Sodium: 293.1 mg
BBQ Chicken Pizza


Ingredients:
feta, boneless skinless chicken breasts, tomatoes, yellow onions, purple onion, barbecue sauce

Directions:
Turn on BBQ to med-high to preheat., BBQ chicken breasts on medium heat until tender and juicy., Baste chicken with BBQ sauce., When chicken is cooked, slice into thin strips., Next fry onions with a little butter until caramelized., Now, assemble your pizzas., Spread a layer of the BBQ sauce on the shells., Then add a layer of sliced tomatoes., Next add the sliced chicken, then onions, and top off with the feta., On low heat put shells directly on BBQ rack., Cook until crispy, hot, and feta is soft., Enjoy.
Orzo Stuffed Peppers


Ingredients:
Italian tomatoes, zucchini, fresh mint leaves, pecorino romano cheese, olive oil, garlic cloves, salt, fresh ground black pepper, chicken broth, orzo pasta, sweet bell peppers

Directions:
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
Egg Rolls
Category: appetizers-and-snacks
By Donna

Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious.

Ingredients:
1 (16 ounce) package wonton wrappers
1 pound lean ground beef
1 pound shrimp - peeled, deveined and coarsely chopped
5 tablespoons soy sauce
3 tablespoons oyster sauce
1 pound bean sprouts
2  green onions
3 stalks celery, chopped
1 medium head cabbage, finely shredded
2 cloves garlic, minced
1 teaspoon monosodium glutamate (MSG)
1 cup vegetable oil

Directions:
Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked. In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat. Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together. Fry the wontons in 1/4 inch of vegetable oil until golden brown.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 12 servings

Calories: 274.8
Fat: 8.4 g
Saturated fat: 2.5 g
Carbohydrates: 29.2 g
Sugars: 3.8 g
Dietary fiber: 2.9 g
Protein: 20.5 g
Cholesterol: 83.7 mg
Sodium: 751.1 mg
Roasted Garlic Hummus


Ingredients:
garlic, olive oil, garbanzo beans, lemon juice, salt, pepper

Directions:
Cut garlic head in half crosswise.  Rub cut surface with a little of the olive oil.  Place garlic head halves, cut side down, in an 8 or 9-inch pie pan; cover pan tightly with foil.
Bake garlic in a 400° oven until garlic is soft when pressed, about 40 minutes.
Squeeze garlic cloves from skin; discard skin.  In a blender or food processor, puree garlic.  Add remaining olive oil, the garbanzos and lemon juice.  Whirl until smooth, scraping container sides as needed.  Add salt and pepper to taste.  Scrape into a bowl and serve with crackers, breadsticks, pita crisps or raw vegetables.
My Easy Cure to an Oncoming Cough and Cold


Ingredients:
salt, hot water

Directions:
Pour water in a pot.
Add salt.
Mix well.
Bring to a boil.
Lower flame and simmer for a minute or until salt dissolves.
Remove from flame.
Pour into a glass.
Now, take a small bit of this in your mouth (don't drink it] and gargle with it.
Likewise, do this till you're done with the entire glass.
You will feel an instant relief in your throat- the itchiness and soreness will lessen.
Repeat thrice a day, everyday, till the feeling of getting the cold and cough is totally gone.
This always helps me-- I hope it helps you too!