xiaoxl/recipe_data huggingface dataset:
Cabbage & Leek Soup


Ingredients:
cabbage, bacon, leek, all-purpose flour, potatoes, carrots, dry white wine, sugar, caraway seed, half-and-half, dill

Directions:
In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
Cook bacon in a large saucepan over moderate heat until crisp.
Add leek and cook, stirring, until softened.
Stir in flour and cook, stirring, for 3 minutes.
Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
Puree soup in batches in blender until smooth and return to pan.
Stir in half and half and simmer, stirring occasionally, for 15 minutes.
Stir in dill and season to taste.
Natural Spinach Dip


Ingredients:
fresh spinach, carrot, sour cream, mayonnaise, cream cheese, onion powder, ground celery seed, dried parsley, garlic powder, rubbed sage, dried thyme, dried dill, turmeric, salt, pepper

Directions:
Combine Mayo, Cream Cheese, and Sour Cream in mixer on low speed., Mix in all seasonings., Add Spinach and Carrot on low speed to combine., Serve in bread bowl or with chips.
Beef and Cheddar Soup


Ingredients:
margarine, butter, sweet onion, roast beef, milk, crushed red pepper flakes

Directions:
In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.
Mini Crab Cakes with Remoulade Sauce


Ingredients:
unsalted butter, scallions, celery, garlic, fresh lump crabmeat, eggs, lemon juice, fresh flat-leaf parsley, kosher salt, fresh ground black pepper, nutmeg, mayonnaise, scallions, fresh flat-leaf parsley, fresh dill, lemon juice, ketchup, Worcestershire sauce, sweet paprika, kosher salt, fresh ground black pepper, Tabasco sauce

Directions:
In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
Season with the salt, pepper, and nutmeg.
Add the cracker meal and stir well to combine thoroughly.
Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
Roll the cakes in additional cracker meal and place them on a baking pan.
Refrigerate for at least 30 minutes before cooking.
When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
-=Remoulade Sauce=-
In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.
Incredible Cuban Bread


Ingredients:
whole wheat flour, white flour, sugar, salt, hot water

Directions:
Mix the 2 cups whole wheat and 2 cups of the white flour together.
Add the yeast, the sugar, and the salt.
Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer].
Stir in the rest of the flour until it is no longer sticky.
Knead it for 8 minutes.
Put the dough in a metal bowl that you have sprayed with cooking spray.
Cover it with a damp towel.
Let it rise for 15 minutes.
Punch it down.
Divide it into 2 pieces.
Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
Cut an x in the top of each loaf.
If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
Put the pan on the middle rack of a cold oven.
Put a pan of boiling water on the bottom shelf.
Heat the oven to 400 degrees.
Bake the bread for 40-50 minutes or until it is deep golden brown.
**Ifyou want to use your food processor, put all the dry into the bowl.
Turn it on and slowly add the water until the dough forms a ball.
Let it spin 20 times.
Maple Walnut Sour Cream Muffins


Ingredients:
all-purpose flour, salt, baking powder, baking soda, brown sugar, rolled oats, sour cream, butter, eggs, real maple syrup, walnuts

Directions:
Preheat oven to 375°F.
Spray medium-size muffin cups with non-stick cooking spray or line with paper liners.
In a large bowl, combine flour, salt, baking powder, baking soda, brown sugar and oats.
In a medium bowl, combine sour cream, butter, eggs and maple syrup; add to flour mixture and stir to combine.
Stir in nuts.
Pour batter into muffin cups.
Bake for 20-30 minutes, rotating pan halfway through baking time, until a toothpick inserted in center comes out clean.
Let stand for 10 minutes before removing muffins from cups.
Rustic Nectarine-Berry Tart


Ingredients:
flour, butter, salt, water, nectarines, raspberries, blackberry, flour, sugar, lemon juice, sugar

Directions:
Preheat oven to 375°F.
Place flour, salt and cubed butter into a food processor.  Pulse until mixture resembles pea-sized crumbles.  Add cold water 1 tbs. at a time until mixture forms a smooth ball.  Set aside.
In a medium-sized bowl, gently combine nectarine slices, raspberries, blackberries, sugar, flour and lemon juice.
On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
Spread filling evenly onto pastry, leaving a 1 1/2-inch dry outside edge.  Carefully pull up edge of pastry and fold over outside edge of the filling all around.  Remember, it is meant to look rustic, so don't worry about perfection.  Sprinkle outside edges of pastry with sugar.
Bake at 375 F for 40-45 minutes or until pastry is lightly browned.
Allow to cool for 20-30 minutes.  Slice into eighths and serve warm.
Dijon Brown Sugar Bourbon Chicken


Ingredients:
water, chicken parts

Directions:
Mix Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade.
Marinated Vegetables With Feta


Ingredients:
bell peppers, olive oil, feta cheese, kalamata olive, red onion, garlic clove, red wine vinegar, dried oregano, fresh lemon juice

Directions:
Preheat oven to 450°. Cut bell peppers in half lengthwise; remove seeds and membranes. Brush the outside of peppers lightly with a little olive oil and place, cut side down, on a baking sheet. Roast for 20-25 minutes, until well blackened. When cool, remove and discard skins; slice peppers into 2-inch strips. (You can also blacken peppers over a gas flame, holding with tongs and rotating.].
Combine peppers, remaining olive oil, feta, and olives in a large bowl. Toss gently to coat completely. Add onion, garlic, vinegar, oregano, and salt and pepper to taste; toss again. Pour lemon juice over mixture. Refrigerate at least 3 hours.
Green Baby Lima Beans


Ingredients:
baby lima beans, onion, celery & leaves, green bell pepper, garlic cloves, bay leaves, cold water, ham, smoked sausage, andouille sausage, pepper, salt

Directions:
Pour the beans into a non-reactive bowl. Sort through and remove any debris such as rocks, dirt and imperfect beans.  Add enough lukewarm water to completely cover the beans.  At room temperature, soak the beans for about 4-6 hours.  Drain beans, discarding water, then give one more rinse.
Place the beans into a 5-6 quart Dutch oven.  Add remaining ingredients, exluding the salt.  (Sauting the veggies isn't necessary and adding salt at the beginning may toughen the beans.].
Bring to a boil, cover then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed.  After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and liquid creamy, approximately an additional 3/4 hour.  Note:  When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
Serve over fluffy white rice.  Freezes well.
Berry Cornmeal Muffins


Ingredients:
all-purpose flour, cornmeal, sugar, baking powder, salt, lemon, zest of, blueberries, egg, milk, canola oil, pure vanilla extract, white sugar

Directions:
Preheat oven to 400 degrees F.
Butter muffin pan. Set aside.
In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.
In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
Gently stir in the berries.
Evenly fill the muffin cups with batter.
Sprinkle with the white sugar.
Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Tater Tots and Ground Beef Casserole


Ingredients:
ground beef, onion, potato, frozen green peas, water, ketchup, dried marjoram, ground mustard, parsley, Worcestershire sauce

Directions:
Preheat oven to 350.
Brown ground beef and onion in medium skillet.  Cool.
Spray 13x9x2 pan with cooking spray.  Layer half the beef mixture, half the potatoes, and half the fries.  Repeat layers.
In a bowl, mix the remaining ingredients.  Pour over beef/potato mixture.
Bake, uncovered, for 60 minutes.
Garlic Chicken and Potatoes


Ingredients:
chicken, potatoes, garlic head, paprika, sea salt, pepper, water

Directions:
put small amount of water in bottom of roasting pan.
Cut potatoes in half & put in pan and sprinkle paprika, salt & pepper to taste.
Peel the garlic cloves and scatter them all over the potatoes.
put chicken that has been seasoned with salt & pepper & paprika on top of potatoes.
cook in oven on 350 for about 1 1/2 to 2 hours basting every so often.
Calico Beans


Ingredients:
ground beef, onion, bacon, ketchup, brown sugar, lima beans, butter beans, kidney beans, yellow mustard, vinegar, onion powder, garlic powder

Directions:
Brown Ground beef with onion till it is cooked and no longer pink - Drain.
Mix all ingredients together and cook in Crook pot/Slow cooker on high for 5 1/2 - 6 hours - stir every 1/2 hour.
Or you can bake at 350 degrees in oven for 2-3 hours - stir every 1/2 hour.
( If you can not find Lima Beans in a can  - use Frozen].
Fiesta Refried Bean Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This hearty soup is great for those cold winter days or as a side for Mexican fare.

Ingredients:
4  strips bacon
¾ cup chopped onion
¾ cup chopped celery
1 (16 ounce) can refried beans
½ teaspoon dried oregano
¼ teaspoon chili powder
⅛ teaspoon garlic powder
1 (14.5 ounce) can Swanson® Chicken Broth
¼ cup prepared salsa, hot or mild
1 tablespoon chopped cilantro
½ cup Mexican cheese blend, shredded
4 ounces tortilla strips

Directions:
Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes. Garnish with cilantro and cheese. Serve with tortilla strips.

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

Calories: 449.9
Fat: 25.2 g
Saturated fat: 8.6 g
Carbohydrates: 41.9 g
Sugars: 3.1 g
Dietary fiber: 8.7 g
Protein: 15.9 g
Cholesterol: 43 mg
Sodium: 1314.1 mg
Forget Applesauce, Serve Apples!


Ingredients:
apples, lemon juice, butter, margarine, honey

Directions:
In a bowl, combine apple slices and lemon juice; toss gently but well.
In a skillet, melt butter over medium-high heat and add apples (and any lemon juice in the bowl] and honey.
Cook for 2 or 3 minutes, stirring gently, until apples are glazed, and tender.
Serve immediately.
French Toast Eggs


Ingredients:
fat free egg substitute, egg, nonfat milk, nonfat milk, vanilla extract, artificial sweetener, cinnamon, sugar-free maple syrup

Directions:
Whisk all ingredients together except syrup and toast.
Pour mixture in a preheated skillet and prepare eggs to your preference (omelette-syle, etc. I scramble with a fork].
Heat up syrup in a microwave.
Place cooked egg on toast.
Pour on syrup and sprinkle on some more cinnamon and/or sweetener if desired Eat& Enjoy!
Grandma Georgie's Cardamom Rolls
Category: bread
By MOLLYSMAMA

They take awhile to make, but these rolls are a family favorite through 4 generations. Gramma Georgie made these for every family get-together for at least 50 years. They're perfect for sandwiches, dinner rolls, or toasted for breakfast. These can rise overnight in the fridge.

Ingredients:
1 cup butter
1 ¾ cups boiling water
1 ½ cups white sugar
1 tablespoon salt
2 teaspoons ground cardamom
3 (.25 ounce) packages active dry yeast
2  eggs, slightly beaten
7 cups all-purpose flour
1 teaspoon vegetable oil

Directions:
Cut the butter up into chunks, and place in a large mixing bowl. Pour the boiling water over the butter, and stir in the sugar, salt, and cardamom. Stir the mixture until the butter is melted and the sugar is dissolved, and let it cool down to about 105 degrees F/41 degrees C. Beat the yeast, eggs, and flour into the butter-sugar mixture to make a runny dough, lightly oil the top of the dough, and cover with a cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours. Lightly grease a baking sheet, and set aside. Punch down the dough, and knead until soft and springy, about 12 minutes. Form the dough into golf ball-sized rolls, and place them about 2 inches apart on the prepared baking sheet. Let the rolls rise until double, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the bottoms are browned and the tops are lightly golden, 12 to 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs 5 mins
Yields: 28 rolls

Calories: 222.5
Fat: 7.4 g
Saturated fat: 4.4 g
Carbohydrates: 35 g
Sugars: 10.8 g
Dietary fiber: 1 g
Protein: 4 g
Cholesterol: 30.7 mg
Sodium: 302.3 mg
Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Category: world-cuisine
By Mackenzie Schieck

Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!

Ingredients:
1 cup unsalted raw cashews
1 (4 ounce) can chopped green chile peppers
¼ cup hemp milk
½  jalapeno pepper with seeds, or more to taste
½ teaspoon salt
1 ¼ cups chopped fresh cilantro
3 cups water
1 ½ cups quinoa
2  romaine hearts, chopped
2 (15 ounce) cans black beans, rinsed and drained
3 cups chopped red bell pepper
½ cup chopped red onion
2  avocados, chopped

Directions:
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth. Pour cashew mixture into a small bowl; stir in 1 cup cilantro. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

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

Calories: 855.3
Fat: 35.2 g
Saturated fat: 5.5 g
Carbohydrates: 110.2 g
Sugars: 10.3 g
Dietary fiber: 32.6 g
Protein: 33.4 g
Sodium: 1482.8 mg
Spanish Tortilla


Ingredients:
eggs, salt, olive oil, potatoes, onion, chorizo sausage, paprika, green olives

Directions:
Crack eggs into a bowl and whisk with a fork, adding a pinch of salt.
Heat oil in a frying pan.
Add the potato and fry for a couple of minutes. Add onion and chorizo.
When potato starts to brown on the edges and is mashed with onion in a lumpy fashion, add eggs. Make sure potato and onions are fully submerged by eggs. Poke potatoes to allow egg to seep into mixture.
Fry gently on low heat. Shake pan to loosen the tortilla from and tidy edges with a wooden spoon. Do not overcook. Center should remain gooey.
Egg will start setting, as this happens place a plate over pan, a large enough plate to cover the pan substantially. Flip tortilla over plate and slide back into the pan to cook underside. Keep shaking pan lightly so tortilla does not stick.
Once firm on the edges and soft in the middle (after about 1 minute] slide tortilla onto plate.
Let the tortilla rest for about 5 to 10 minutes before serving. Dust with paprika. Cut into cake slices or cubes. Garnish with green olives.
Dining on a $ With Chicken Breasts


Ingredients:
chicken breast, carrot, onion, celery, green pepper, olive oil, butter, lemon pepper seasoning, parmesan cheese, water

Directions:
In  large skillet, melt olive oil and 2 tbsp butter on medium low heat.
Add in all ingredients except chicken, carrots, and noodles and sauté til el dente, scoop out into serving dish. ( Do NOT wash out skillet yet].
In same skillet add in additional tbsp of butter and more olive oil if needed, add chicken and cook on medium til all pink is gone. Approx 4 min depending on thickness of chicken strips.
In a separate pan at the same time bring 2 c water to a rolling boil. Turn down heat and Add in carrots and cook for 2 min then add in noodles and cook an additional 1-2 minute.
Drain any remaining liquid and toss into skillet., stir.
Then take vegetable mixture from serving dish and incorporate back into skillet to reheat on  med low heat.  Sprinkle on Parmesan cheese and incorporate through.
Return all to serving platter and voila.
Serve with crusty bread.
Options:.
other vegetables can be substituted or interchanged for variety such as brocolli, spinach, chard, zuchinii disks, etc.
You can keep noodles separate and serve the chicken veggie mixture over top of the noodles as opposed to mixed inches.
Bacon Scallion Mashed Potatoes like Applebee's


Ingredients:
potatoes, garlic, bacon, scallion, milk, sour cream, salt, black pepper

Directions:
In a large pot, cover potatoes and garlic with lightly salted water.
Boil until potatoes are fork tender.
Fry bacon in skillet until crisp; drain on paper towels.
Pour out all but 1 tsp bacon grease from pan.
Add scallions to grease, saute until soft, but not brown.
Add bacon.
Drain potatoes and return to pot.
Mash potatoes with milk, sour cream, salt, and pepper.
Stir in bacon and scallions.
Reheat, if necessary, before serving.
Kittencal's Chicken and Mushroom Alfredo


Ingredients:
boneless skinless chicken breasts, butter, fresh mushrooms, linguine, butter, dried thyme, cayenne pepper, garlic, flour, half-and-half cream, seasoning salt, fresh coarse ground black pepper, parmesan cheese

Directions:
In a 4-quart heavy pot or a large skillet that is equivalent or close to that size,  heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry] remove to a large bowl.
In  the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes] transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours].
Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta] drain but do not rinse.
Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
Add in flour and stir for 1 minutes.
Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
Season with seasoned salt or white salt and black pepper to taste.
Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
This sauce will thicken upon standing.
Sweet and Sour Cucumber Salad


Ingredients:
English cucumber, salt, rice vinegar

Directions:
Peel the cucumber and halve lengthwise; scrape out the seeds and cut into thick chunks.
Place chunks into a bowl and toss with the salt.
Allow to rest for 30 minutes.
Mix together the sugar, rice vinegar, chilli oil, and sesame oil in a small dish.
Add mixture to cucumers, and stir until cucmbers are evenly coated.
Serve chilled.
Whiskey and Bacon Banana Bread
Category: bread
By HappyAZGirl

Just ALL kinds of wrong!

Ingredients:
butter-flavored cooking spray (such as Pam®)
3  very ripe bananas
1 tablespoon vanilla extract
1 tablespoon banana extract
1 ½ fluid ounces whiskey and honey liqueur (such as Jack Daniel's Tennessee Honey®)
1 cup butter
2 cups white sugar
4  eggs
3 tablespoons bacon drippings
5 slices cooked bacon
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray. Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture. Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl; beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans. Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 5 mini loaves

Calories: 352.4
Fat: 15.6 g
Saturated fat: 8.8 g
Carbohydrates: 46.8 g
Sugars: 29.9 g
Dietary fiber: 1.1 g
Protein: 5.5 g
Cholesterol: 86.5 mg
Sodium: 454.2 mg
Kashkaval Pane (Bulgaria)


Ingredients:
cheese, all-purpose flour, eggs, matzo meal

Directions:
Place some oil (about two inches worth should be fine] in a pan over high heat until bubbles rise around the non-stirring end of a wooden spoon.
Meanwhile, slice the cheese up into half-inch thick pieces. Coat all sides of each slice with flour, then dip in egg, then in breadcrumbs.
Submerge each slice in hot oil and fry until golden brown. Serve immediately.
Tomato, Mozzarella and Pesto Pasta Salad


Ingredients:
dry pasta, fresh mozzarella cheese, cherry tomatoes, pesto sauce, olive oil, parmesan cheese, pine nuts

Directions:
Cook the pasta according to the directions on the package.
Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
Mix the pesto sauce, olive oil and parmesan in with the pasta.
In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
Sprinkle the pine nuts over the top and serve.