xiaoxl/recipe_data huggingface dataset:
Tony's Marinated Halibut


Ingredients:
olive oil, garlic, fresh basil, fresh parsley, white pepper, kosher salt, olive oil, garlic, fresh basil, fresh parsley, fresh lemon juice, diced tomatoes, salt

Directions:
Wash and dry your halibut and remove skin if applicable.  Cut fish into 4 pieces.
In a medium sized glass bowl, whisk together the marinade ingredients.  Place fish in same bowl and turn to coat thoroughly.  Top bowl with plastic wrap and marinate in the refrigerator for 1 hour up to 24 hours.
Once marinating is complete, grill (or pan fry] fish over medium-high heat for 6-8 minutes until fish is just done. . .do not overcook. . .the fish should still be light and have some "give" to it when touched with your finger and just start to flake apart.
While fish is cooking, whisk together sauce ingredients (do not cook the sauce].
After fish is cooked, top with a generous portion of sauce and serve!
Chicken Paprikash


Ingredients:
chicken, onion, paprika, butter, chicken broth, sour cream, flour

Directions:
Melt Butter in a large pot or dutch oven.
Stir in Paprika to butter.
Sautee the onions in the paprika butter solution, then temporarily remove them.
It may be necessary to add an additional Tablespoon of butter to the solution.
Brown the chicken in the butter.
Add the chicken broth, re-add the onions and simmer for one hour, covered.
After the solution is fully cooked, add in the sour cream.
You may also add in the flour to thicken the gravy.
This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
This meal is exceptionally filling with the Spaetzels.
Ice Cream Sticky Buns
Category: bread
By dave

This recipe always goes over great at our house. The kids love to eat them warm right out of the oven.

Ingredients:
1 (12 ounce) package frozen dinner rolls, thawed
¾ cup vanilla ice cream
¾ cup butter
¾ cup white sugar
¾ cup brown sugar

Directions:
Arrange rolls in a 9x13-inch baking dish. Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until rolls are golden brown, about 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 8 hrs 45 mins
Yields: 15 rolls

Calories: 244.6
Fat: 11.4 g
Saturated fat: 6.6 g
Carbohydrates: 34 g
Sugars: 23.3 g
Dietary fiber: 0.5 g
Protein: 2.8 g
Cholesterol: 28.2 mg
Sodium: 193.8 mg
Salsa Verde - Green Tomatillo Sauce for Enchiladas


Ingredients:
onion, fresh cilantro, coriander powder, green chili, chicken broth

Directions:
Heat oil in saucepan and stir in onion and almonds.
Cook until onion is soft and almonds and lightly browned.
Simmer tomatillos in chicken broth until soft if using fresh ones.  Drain canned tomatillos.
Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups
Espresso Chocolate Chunk Cookies
Category: desserts
By Lauren Magenta

These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.

Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup packed light brown sugar
¾ cup unsalted butter, softened
½ cup white sugar
1 shot brewed espresso
1 large egg
1 teaspoon vanilla extract
1 ½ cups dark chocolate chunks
1 teaspoon flaky sea salt

Directions:
Whisk flour, baking soda, and kosher salt together in a medium bowl. Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more. Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt. Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 2 dozen cookies

Calories: 193.9
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 28.4 g
Sugars: 13.2 g
Dietary fiber: 0.4 g
Protein: 1.9 g
Cholesterol: 23 mg
Sodium: 241.5 mg
Red Smoothie


Ingredients:
beets, carrots, kale, apples, banana, lime, ginger, ground flax seeds, water

Directions:
Place all ingredients into your blender container and process until smooth.
Notes: Serve immediately, or refrigerate up to 24 hours. You can substitute Ice for some of the water.
Asparagus and Potato Frittata


Ingredients:
baking potato, asparagus, eggs, nonfat milk, salt, baking powder, parmesan cheese, onion

Directions:
Preheat oven to 350f.
Put potato in saucepan and cover with water by 3 inches. Cover pan and bring to boil over high heat; boil 5 minutes.
Add asparagus and boil an additional 2 minutes.
Drain and set aside to cool.
Combine whole eggs and egg whites, milk, salt, baking powder, and three tablespoons of the parmesan cheese in a bowl.  Mix in the potato and asparagus.
Heat an oven proof nonstick pan, spray with nonstick spray and add the onion.
Cook, stirring occasionally for two minutes.
Add the egg mixture and reduce heat to medium.
Cover and cook until almost set, about ten minutes.
Uncover the skillet and sprinkle remaining parmesan cheese.
Transfer to the oven to cook for about five minutes, until browned.
Invert onto a plate and cut into wedges prior to serving.
Baked Salmon Patties or Muffins


Ingredients:
red salmon, cornmeal, flour, eggs, onion, panko breadcrumbs, fat-free mayonnaise, lemon, mayonnaise, brown mustard, ketchup, Worcestershire sauce

Directions:
Drain salmon and remove skin and bones.
Mix all salmon pattie ingredients except for panko crumbs and add those to get a moldable texture.
Spray a nonstick muffin pan with vegetable spray - about 7 out of 12 muffin cups.
Add mixture to fill each cup, just short of full and top with panko crumbs.
Spray tops with vegetable spray and bake in a 375F oven for about 20 minutes or until 160F internally.
Meanwhile, mix the sauce ingredients until smooth and chill.
Chicken Breasts With Citrus Cherry Sauce


Ingredients:
ruby red grapefruit juice, dried cherries, Dijon mustard, boneless skinless chicken breast halves, salt, ground pepper, all-purpose flour, unsalted butter, canola oil

Directions:
FOR THE SAUCE: In a small saucepan, combine the juices, cherries & mustard, then bring to a boil & cook until liquid is reduced by half.
Turn off the.heat, then cover the saucepan & leave it on the stove.
FOR THE CHICKEN: Flatten chicken breasts to 1/2-inch thickness, then sprinkle with sale & pepper.
Place flour in a large resealable plastic bag, then add chicken, a few pieces at a time & shake to coat, then set aside. Repeat until all chicken has been coated.
In a large skillet over medium heat, cook chicken in butter & oil for 5 to 7 minutes on each side or until juices run clear.
Serve chicken breasts topped with the sauce.
Japanese Mugwort Pancake


Ingredients:
mugwort, egg, milk, flour, baking powder, sugar, butter, honey, toasted sesame seeds

Directions:
Wash then chop the Japanese mugwort finely. You can also use a food processor to grind the mugwort faster.
In a large bowl, combine the mugwort, egg and milk then whisk until the ingredients are well combined.
Add the dry ingredients starting with the flour, baking powder and sugar then mix well until the mixture becomes soft. It should be a bit runny, you can add more milk if the mixture is still very thick after mixing well.
Heat a pan using medium heat then use a kitchen brush to spread melted butter on the surface. You can also use vegetable oil or any neutral-flavored oil.
Once the pan is hot, pour over the mixture on the center of the pan so it will spread out evenly. Put on a lid then reduce the heat to low. Cook until the bottom of the pancake turns brown and the side of the pancake becomes dry.
Carefully turn over the pancake then put back on the lid. Continue cooking using low heat.
Cook until the other side has turned brown as well then remove the pancake from the pan.
Place the pancake on a serving plate then drizzle with honey or maple syrup then top with some toasted sesame seeds before serving.
Chipotle-Barbecued Shrimp with Goat Cheese Cream


Ingredients:
chipotle chile in adobo, adobo seasoning, fresh lime juice, ketchup, brown sugar, molasses, salt, fresh ground black pepper, large shrimp, sour cream, buttermilk, salt

Directions:
In a blender, combine the chilies, adobo, lime, juice, orange juice, tequila, ketchup, sugar, molasses, salt and pepper.
In a shallow nonreactive dish, combine the chipotle mixture and the shrimp.
Cover and let stand at room temperature, stirring once or twice, for 30 minutes.
Combine the rest of the ingredients to make the goat cheese cream.
Light the grill to medium hot.
Position the rack to about 6 inches above the heat source.
Lift the shrimp from the marinade and reserve the liquid.
Put them on 4 large metal skewers and lay them on the rack after oiling it.
Baste with some of the marinade, cover and grill, turning 3 times and basting at each turn with some of the marinade, for a total of 6 minutes.
The shrimp should be pink, curled and moist.
Slide the shrimp off their skewers and onto a platter or individual appetizer plates.
Drizzle with the goat cheese cream and serve immediately.
Overnight Veggie Slaw With Sweet-Tart Vinaigrette


Ingredients:
French style green beans, white corn, green pepper, celery, cider vinegar, canola oil, sugar, fresh ground pepper, salt

Directions:
Make vinaigrette:  in small saucepan on stove, combine vinegar, oil and sugar.  Bring to boil and simmer 3 minutes.  Immediately pour hot vinaigrette over raw vegetables (the hot dressing blanches the raw vegetables and keeps them colorful and crunchy].
Drain all canned vegetables; add to slaw.
Add salt and pepper.  Store in refrigerator overnight to allow flavors to develop (although we eat some right away].
If desired, slice a fresh avocado and place on top.
Old Bay®-Seasoned Steamed Shrimp
Category: seafood
By Karen Schroeder Caselli

Easy, spicy, steamed shrimp with Old Bay® seasoning. Great for a super quick dinner with a salad.

Ingredients:
½ cup water
½ cup white vinegar
2 tablespoons seafood seasoning (such as
®)
1 pound fresh large shrimp, deveined with shells on

Directions:
Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir. Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

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

Calories: 88.2
Fat: 1 g
Saturated fat: 0.3 g
Protein: 18.5 g
Cholesterol: 172.6 mg
Sodium: 953.8 mg
Beef Stew


Ingredients:
beef stew meat, bay leaves, parsley, minced garlic cloves, red wine, potatoes, carrots

Directions:
In hot skillet, put 2 tbsp oil, brown beef.
Let juices reduce by half.
Mix in onion soup mix and cover with water.
Add bay leaf, fines herbes, parsley and garlic.
Let simmer for 45 minutes or 1 hour.
Add potatoes and carrots.
Let simmer 45 minutes or until potatoes & carrots are done.
Add 3 tbsp of Bistro in a cup with a little bit of water to blend well and then add to the pot and stir to mix well.
Continue simmering for 10 minutes, stirring occasionally.
Let stand 5 minutes before serving.
Cook time is 1 hour & 40 minutes.
Dessert Fries


Ingredients:
"sweetened condensed milk"

Directions:
Also required:
paper muffin cup liners.
In microwave melt peanut butter chips with milk. Stir until smooth. Pour into a foil lined and greased 9 inch baking pan. Cool completely at room temperature. Lift out of pan and invert on cutting board.
Remove foil. Cut into about 3 inch by 1/4 inch strips. Fold muffin cup liners in half, pressing out creases; fold in half again, point under; use as holder for fries. Use red icing for ketchup if desired.
Double Chocolate Pie
Category: desserts
By CORWYNN DARKHOLME

Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.

Ingredients:
1 (9 inch) pie crust, baked
1 ½ cups white sugar
⅓ cup cornstarch
½ teaspoon salt
3 cups milk
¾ cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4  egg yolks, beaten
1 tablespoon vanilla extract

Directions:
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract. Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

Prep time: 10 mins
Cook time: 40 mins
Total time: 4 hrs 50 mins
Yields: 1 9-inch pie

Calories: 433.7
Fat: 17.6 g
Saturated fat: 8.7 g
Carbohydrates: 67 g
Sugars: 51.3 g
Dietary fiber: 2.3 g
Protein: 6.6 g
Cholesterol: 109.7 mg
Sodium: 292.8 mg
Meat Pie


Ingredients:
ground beef, onion, allspice, phyllo dough, butter, olive oil, milk, egg

Directions:
Cook ground beef and onions, add spices, drain and put to side, Use 13×9×2 1/4.
Separate to have 2 rolls of phyllo. Take first package, layer 4 then brush with melted butter and add 1/4 cup olive oil to butter. Spread the meat evenly and layer the next roll of phyllo dough the same as before. Cut into 12 pieces and pour milk/egg mix mixture over casserole.
Bake @350 for 35 minutes.
Serve with a green to make the colors pop, added pealed Fuji apples as another side to make it Mediterranean, small protein, fruit and vegetable.
Do not overbake, theirs a fine line between golden and brown(overcooked]. Anything can be added to the meat mixture, this is a basic recipe with tons of additional options!
Kevin's Aloo Gobi


Ingredients:
potato, onion, ginger, chile, mustard seeds, cumin seed, ground cumin, turmeric, cauliflower floret, salt, water, fresh coriander

Directions:
Boil potatoes for 5 minutes then drain.
Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.
Caramelized Tofu Wings


Ingredients:
extra firm tofu, honey, soy sauce, olive oil, ketchup, garlic, crushed red pepper flakes

Directions:
Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then  throw tofu in the freezer for an hour or so before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
Cut into 1/8" thick, bite-size rectangles and arrange single-layer in a large baking dish. Combine remaining ingredients in a small bowl or measuring cup and pour over the tofu; make sure every piece is coated.
Bake at 375F for 45 minutes, or until the sauce has caramelized. Serve alone as snack food, on a toasted bun like a chicken sandwich, over rice or BBQ/ranch veggies, or in a salad.
Easy Creamy Mac 'N Cheese
Category: trusted-brands-recipes-and-tips
By Country Crock®

Our recipe for Easy Creamy Mac 'N Cheese has only 5 ingredients and is on the table in less than 30 minutes. What's not to love about that?! Whether you serve it on the side or as a main dish, it's comfort food that the whole family will love.

Ingredients:
8 ounces elbow macaroni
1 ½ cups milk
¼ cup Country Crock® Spread
2 tablespoons flour
1 ½ cups shredded Cheddar cheese

Directions:
Cook pasta in large pot according to package directions. Meanwhile, whisk milk, Country Crock® Spread, and flour in large saucepan. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cheese until melted; remove from heat. Drain pasta and fold into the sauce.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 292.3
Fat: 11.2 g
Saturated fat: 6.8 g
Carbohydrates: 33.1 g
Sugars: 4 g
Dietary fiber: 1.3 g
Protein: 14.2 g
Cholesterol: 34.5 mg
Sodium: 202.7 mg
Tandy Cake
Category: desserts
By Rebecca Harrison

Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!

Ingredients:
4  eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 ¼ cups peanut butter
2 pounds milk chocolate candy bar, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside. In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter. Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour. In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 20 mins
Yields: 1 - 10x15 inch pan

Calories: 616.5
Fat: 30.3 g
Saturated fat: 12.3 g
Carbohydrates: 75.5 g
Sugars: 56.9 g
Dietary fiber: 3.6 g
Protein: 13.1 g
Cholesterol: 61.1 mg
Sodium: 197.8 mg
Cheese Filled Hamburgers


Ingredients:
beef mince, salt, pepper, cayenne pepper, cheddar cheese, onion, blue cheese, walnuts, monterey jack cheese

Directions:
Mix the top five ingredients together in one bowl.
Mix the last two ingredients together in another bowl.
Form them into four balls.
Put a deep well into each of the four balls of meat, and place a ball of grated cheese and chopped onion into that well.
Carefully cover the cheese and onion with the meat,.
then carefully flatten the burgers, until they are about 1/2" thick.
Then put them in the freezer for approximately 1 hour before you cook them (this ensures they do not fall apart when you cook them].
Then cook them on the barbeque or in the frying pan.
Black Bean Salsa


Ingredients:
corn kernel, diced green chilies, black beans, fresh tomato, olive oil, fresh cilantro, lime, juice of, salt

Directions:
Mix all the ingredients together except for the limejuice.
Add the limejuice immediately before serving.
To reduce fat and calories, serve with baked tortilla chips, toasted pita triangles, or fresh vegetables.
Amish Buttermilk Pie
Category: uncategorized
By Yoly

There's a hint of lemon in this custard-like buttermilk pie. Simple, quick, and easy to make. Top with whipped cream, powdered sugar, or serve just as-is.

Ingredients:
1 cup white sugar
1 medium lemon, zested
2 tablespoons all-purpose flour
1 ¾ cups buttermilk
¼ cup lemon juice
2 large eggs, beaten
2 tablespoons unsalted butter, softened
1 teaspoon lemon extract
1 (9 inch) unbaked pie crust

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well. Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9-inch pie

Calories: 194.4
Fat: 8.1 g
Saturated fat: 2.9 g
Carbohydrates: 28.1 g
Sugars: 18.9 g
Dietary fiber: 1.5 g
Protein: 3.5 g
Cholesterol: 37.5 mg
Sodium: 128 mg
Apple Cobbler Crumble
Category: desserts
By Scottley

This super-easy cobbler is great for unexpected company or spur-of-the-moment cravings. The juice from the fruit cooks out to produce enough moisture to make this cobbler delicious. You can also use fresh peaches instead of apples.

Ingredients:
1 cup self-rising flour
1 cup white sugar
½ cup butter, softened
½ teaspoon ground cinnamon
4  Granny Smith apples, cored and sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Mix flour, sugar, butter, and cinnamon together in a bowl using a pastry blender or fork until crumbly; reserve 3/4 cup flour mixture to use as topping. Sprinkle a light layer of flour mix into the prepared baking dish; top with a layer of apples. Continue alternating layers of flour mixture with apples and ending with apples. Sprinkle top apple layer with the reserved 3/4 cup flour mixture. Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 9 servings

Calories: 252.9
Fat: 10.4 g
Saturated fat: 6.5 g
Carbohydrates: 40.2 g
Sugars: 28.6 g
Dietary fiber: 1.6 g
Protein: 1.7 g
Cholesterol: 27.1 mg
Sodium: 249.7 mg
Spicy Crabmeat Tostadas
Category: uncategorized
By Anonymous

In a pinch, this easy seafood dish spices up your dinner table in no time at all.

Ingredients:
6 each Mission® Yellow Corn Tortillas (tip: Use Mission® Tostadas)
¼ cup Mission® Chunky Salsa, Medium
¼ cup minced red onion
½ teaspoon garlic, minced
1 cup tomatoes, diced and drained of liquid
2 tablespoons cilantro, minced
2 cups crab meat, cooked, shredded
2 tablespoons lemon juice
¼ cup red bell pepper, chopped
1 cup lettuce, shredded
1 (2.25 ounce) can black olives, drained and sliced

Directions:
Saute onion in oil 3 minutes over medium-high heat. Add garlic, tomatoes, cilantro, and crabmeat and cook 5 minutes. Bake tortillas in 350 degree F oven until crisp, 7 through 10 minutes. Mix together lemon juice, bell pepper, lettuce, and olives. Divide this mixture among tostadas. Top with crab mixture. Serve with salsa.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 80.9
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 12.4 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 4.1 g
Cholesterol: 8.5 mg
Sodium: 189 mg
Spiced Indian Cauliflower Soup


Ingredients:
potato, cauliflower, onion, garlic clove, fresh ginger, ground turmeric, cumin seed, black mustard seeds, ground coriander, yogurt, cilantro

Directions:
Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
Heat until hot and bubbling, then cover and turn the heat down.  Cook for about ten minutes.
Add the garlic, ginger, and spices.  Stir well and cook for another two minutes, stirring occasionally.  Pour in the vegetable stock and season well.
Bring to a boil then cover and simmer for about 20 minutes.
Stir in the yogurt, adjust seasonings again if needed.  Serve with cilantro.