xiaoxl/recipe_data huggingface dataset:
Easy Vegetable Soup


Ingredients:
chicken broth, tomato juice, garlic powder, dried oregano leaves, pepper, kidney bean, pinto beans, zucchini

Directions:
Put all ingredients in a large pot, bring to a boil over high heat., Cover and cook 10 minutes.
Quick Zucchini Carrot Muffins


Ingredients:
egg, applesauce, zucchini, raisins, pecans

Directions:
In a large mixing owl, combine the cake mix, egg, applesauce and oil., Mix well, stir in zucchini, raisins and pecans., Fill greased or paper-lined muffin cups 3/4 full., Bake at 350 degres for 25-30 minutes.
Applesauce Bran Muffins


Ingredients:
milk, unsweetened applesauce, dark molasses, eggs, unbleached all-purpose flour, baking powder, baking soda, salt, raisins, apple

Directions:
In a bowl, add the bran cereal, milk, applesauce, molasses, oil, and eggs; whisk together to combine.
Let stand for 5 minutes.
In a large bowl, add the flour, baking powder, baking soda, and salt; stir to combine.
Add in the raisins and apple; toss to coat.
Add the bran mixture to the flour mixture; fold in until dry ingredients are just moistened; do not overmix.
Spray muffin cups with nonstick cooking spray.
Pour batter evenly into muffin cups.
Bake in a preheated 400 degree oven for 20-22 minutes or until a pick comes out clean.
Cool on a wire rack before removing from the pan.
Gluten-Free Cheese Straws


Ingredients:
cheddar cheese, butter, cornstarch, potato starch, xanthan gum, salt

Directions:
Preheat oven to 375 degrees F.
In a medium bowl, combine and mix well, butter, cornstarch, potato starch, ground red pepper, xanthan gum, and salt.
Mixture will be crumbly.
Add cream and beat until smooth.
Add cheese and mix until dough is almost uniform in color.
Roll out or pat the dough to 1/4" thickness (unfloured surface].
If the dough is too sticky to work with, refrigerate it for a few minutes or so.
Cut into thin straws and place on a greased baking sheet.
Bake about 12 minutes.
Sue's Super Simple Foolproof Delicious Crock Pot Roast


Ingredients:
olive oil, garlic cloves, onion, Worcestershire sauce, crushed tomatoes, water

Directions:
Season roast on both sides with salt and pepper then brown on both sides in oil; place in crock pot.
If using chopped vegetables, place beneath roast.
In the pan you browned the roast, brown the onions and garlic until the onion wedges fall apart.
In a mixing bowl, stir together onion, garlic and all remaining ingredients except optional vegetables.
Cover roast with tomato mixture.
Cover crock pot and set on low for 8-10 hours until roast is tender and the meat can twist out with a fork.
Drain roast and veggies; thicken some of the sauce if you like or serve with other gravy.
Pappardelle With Mixed Wild Mushrooms


Ingredients:
olive oil, garlic clove, pappardelle pasta, parmesan cheese, fresh flat-leaf parsley, unsalted butter

Directions:
Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half].
Put the olive oil in a very hot frying pan and add the mushrooms.
Let them fry fast, tossing once or twice.
Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor]and continue to fry quickly another 4 to 5 minutes, tossing regularly.
Then turn the heat off and squeeze in the lemon juice.
Toss and season to taste.
Meanwhile cook the pasta in boiling salted water until al dente.
Add to the mushrooms, with the Parmesan, parsley and butter.
Toss gently, coating the pasta with the mushrooms and their flavor.
Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.
Salmon Penne With Basil Pesto Cream Sauce, Artichokes, and Asparagus


Ingredients:
salmon fillet, butter, lemon juice, garlic powder, sea salt, fresh ground black pepper, penne pasta, butter, cream cheese, parmesan cheese, half-and-half, pesto sauce, artichoke hearts, asparagus

Directions:
Preheat oven to 350 degrees. Cut the salmon into 1 inch cubes and place in a buttered baking dish. Add the lemon juice to the melted butter and drizzle over the salmon. Season the salmon with garlic powder, salt, and pepper. Bake for 15 minutes or until the salmon flakes easily with a fork. Do not let the salmon overcook. Remove immediately from the oven and keep warm.
While the salmon is cooking, add the pasta to a large pot of salted boiling water. Cook until al dente, about 8 to 10 minutes. Cut the asparagus into 1 inch pieces. Add the asparagus to the boiling water during the last three to five minutes of cooking. Drain and put in a large serving bowl.
While the salmon and pasta are cooking, combine the butter, cream cheese, parmesan cheese, and half-and-half in a saucepan. Season with garlic salt. Bring to a simmer over medium heat. Cook, stirring constantly, until slightly thickened. Remove from the heat. Add the pesto at this point. Go light with the pesto to ensure the sauce is lightly flavored.
Mix the artichoke hearts with the asparagus and penne pasta and pour the sauce over the pasta mixture. Mix lightly to coat everything. Add the salmon cubes to the top of the pasta. If desired, serve with extra parmesan cheese and freshly cracked black pepper.
Grape and Coconut Salad
Category: salad
By misty

Light and refreshing. Great for a summer day!

Ingredients:
1 (8 ounce) package fat-free cream cheese, softened
1 (8 ounce) container fat-free sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
4 pounds red seedless grapes
⅓ cup shredded coconut
⅓ cup chopped pecans  (Optional)

Directions:
Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl; fold in grapes, coconut, and pecans. Refrigerate for flavors to blend, at least 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 393.3
Fat: 8.2 g
Saturated fat: 2.4 g
Carbohydrates: 75.5 g
Sugars: 67.8 g
Dietary fiber: 4.1 g
Protein: 10.8 g
Cholesterol: 9.6 mg
Sodium: 287.5 mg
Coffee Punch with Ice Cream Floats


Ingredients:
heavy cream, sugar, chocolate ice cream, coffee ice cream, powdered instant coffee, cinnamon

Directions:
In 6-cup glass serving bowl mix coffee, cream and sugar.
With kitchen  shears cut ice cream carton open, remove ice cream and cut into large  chunks.
Float on coffee mixture. Sprinkle with powdered coffee and  cinnamon.
Immediately ladle into punch cups or wine goblets.
Serve with  spoon
Bulgogi Beef (Korean-Style Barbecue)
Category: everyday-cooking
By Chef John

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.

Ingredients:
1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
4 cloves garlic, finely crushed
¼ cup grated yellow onion
1 tablespoon freshly grated gingerroot
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar, or to taste
⅓ cup freshly grated Asian pear
¼ cup soy sauce
1 tablespoon Korean red pepper flakes (gochugaru)
½ teaspoon kosher salt
1 tablespoon vegetable oil, plus more for brushing skillet
2 cups hot steamed rice, or as needed
2  sliced green onion tops for garnish

Directions:
Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours. Season meat with salt and a drizzle of vegetable oil. Toss. Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 2 servings

Calories: 997.5
Fat: 66.9 g
Saturated fat: 24.4 g
Carbohydrates: 63.4 g
Sugars: 10.2 g
Dietary fiber: 3.9 g
Protein: 34.5 g
Cholesterol: 116.6 mg
Sodium: 2394 mg
Mussels Marinara


Ingredients:
mussels, diced tomatoes, olive oil, red wine, garlic clove

Directions:
If using live mussels, dump into colander and rinse well.
Any mussel that does not close (at least a little] when sprayed with water is no good and should be discarded.
Remove any"beards" remaining.
Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
Bring to a boil over medium heat, stirring occasionally.
Mussels are done when the shells open up (discard any that remain shut].
If using frozen mussels, cook until completely heated through.
Serve over linguine with crusty bread to sop up the juice.
Accompany with remaining wine and a salad.
Sugarless Bars
Category: desserts
By Anonymous

A fruity and flavorful bar without the sugar.

Ingredients:
½ cup pitted dates
½ cup pitted prunes
½ cup chopped raisins
1 cup water
½ cup margarine
2  eggs
1 teaspoon vanilla extract
½ cup chopped walnuts
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Directions:
Cut dates and prunes into small pieces.  Boil dates, prunes, raisins, and water for 5 minutes.  Add margarine.  Mix and set aside to cool. Preheat oven to 350 degrees F (180 degrees C). Mix the eggs, vanilla and nuts.  Add to the fruit mixture.  Sift the flour, baking soda and salt and add to the fruit mixture.  (If you want a spicy bar add 1/2  tsp. Cinnamon and 1/4 tsp.  Nutmeg to the flour.) Spread in 7 x 11 inch pan and bake for 25-30 minutes.

Yields: 20 bars

Calories: 122.6
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 14 g
Sugars: 6.8 g
Dietary fiber: 1.1 g
Protein: 2.1 g
Cholesterol: 18.6 mg
Sodium: 152.8 mg
Spaghetti Squash


Ingredients:
"spaghetti squash"

Directions:
Heat oven to 400°F (200°C]. Cut squash in half lengthwise and remove seeds. Brush with oil. Place on baking sheet, cut-side down. Bake 45 minute or until tender.
Use a fork to gently scrape squash into spaghetti-like strands, and discard rind. Top with sauce. Serve while warm.
Valentine Berries and Cream


Ingredients:
shortening, cream cheese, butter, confectioners' sugar, milk, vanilla extract, heavy whipping cream, fresh strawberries

Directions:
Line a 9-in. heart-shaped or square baking pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 inches up the sides.
Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.
In a large mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth. Add 1 drop of red food coloring if you want a pink tint to the top.
Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.
Chocolate Candy Bar Cake
Category: desserts
By NOUELLETTE

I made this once for a family gathering and now everyone insists that it be at every gathering!  It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 ½ cups milk
3  eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans. In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the frosting:  In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 3 layer 8 inch cake

Calories: 735.8
Fat: 46.1 g
Saturated fat: 18.7 g
Carbohydrates: 75.2 g
Sugars: 60 g
Dietary fiber: 1.4 g
Protein: 9.3 g
Cholesterol: 81.4 mg
Sodium: 535.4 mg
CHICKEN PAKORA


Ingredients:
boneless chicken, ginger, white pepper powder, red chili powder, salt, garam masala, coriander powder, lemon juice, flour, lemon juice, red chili powder, garam masala

Directions:
Step 1.
Marinate the chicken with ginger-garlic pasts, white pepper, chilli, garam masala, and coriander powder and mix it well,  Keep aside for at least an hour.
Step 2.
Mix together all the ingredients for the batter and beat thoroughly.
Step 3.
Heat oil in a kadai . Dip a marinated chicken piece in the batter and shallow-fry until crisp and golden brown.
Step 4.
Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.
Crock Pot Beef Marrakesh


Ingredients:
stewing beef, olive oil, onions, garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, sultana

Directions:
Heat a little oil in deep sided pan on high, fry onion until browned.  Remove and put aside.
Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
Toss into crock pot beef, onion, and remaining ingredients, stir to combine.  I like to include a cup of dried apricots.
Cook on low all day, 8 to 10 hours until fork tender.  Season to taste.  Serve over rice or with couscous and veggies.  Savour!
V's Low-Fat Frozen Cheesecake


Ingredients:
fat-free graham cracker crust, light cream cheese, Cool Whip Lite, vanilla extract, cherry pie filling

Directions:
In large mixing bowl, beat light cream cheese with electric mixer until fluffy.
Gradually add Eagle-brand fat-free sweetened condensed milk, mixing until mixture is smooth.
Add the extract and beat on low speed until mixed.
Fold in the Cool Whip.
Pour filling into prepared pie crust and cover.
Freeze until firm (about 3 hours].
Optional: topping Lite Cherry Pie filling.
Concord Grape Conserve


Ingredients:
grapes, honey, lemon, raisins, pecans

Directions:
Slip skins off grapes and reserve., Bring pulp to a boil in a stainless or enamel saucepan., Simmer over low heat until seeds are loosened., Press Pulp through a food mill or ricer to remove seeds., Combine grape puree, grape skins, honey, lemon slices, raisins and pecans., Simmer over low heat to plump raisins, around 10-12 minutes., Pour into hot, sterile jars leaving 1/4 inch head space., Seal., Process for 10 minutes in a boiling water bath., Altitudes higher than 1000 feet see adjustment chart.
Yogurt Bran Muffins


Ingredients:
Egg Beaters egg substitute, olive oil, whole wheat flour, brown sugar, baking soda, salt, raspberries, blueberries

Directions:
Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor].
In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Farmer's Pie (Vegetarian Shepherd's Pie)


Ingredients:
dried brown lentils, rice, water, vegetable bouillon cubes, yukon gold potatoes, unsalted butter, salt, milk, rosemary, thyme, olive oil, onion, carrots

Directions:
Preheat oven to 400 degrees F.
Put lentils, rice, 4 cups of water and bouillon together in a medium pot over high heat.
Bring to a boil, then turn down heat to simmer. Stir occasionally, cover and cook until rice and lentils are soft, about 20 minutes. Stir in rosemary and thyme and set aside.
While lentils cook: Boil potatoes in another pot of water until tender when pierced with a fork. Drain and return to pot over low heat.
Add butter, salt and milk and use a potato masher to smash potatoes to your desired smoothness.
In a medium pan heat olive oil over medium heat. Add onions, carrots and squash (or other vegetables you like]. Cook until onions are tender.
Cover the bottom of an 8x8 glass baking dish with all of the the lentil and rice mixture. Next add a layer using all of the vegetables, add the frozen peas on top. Last carefully cover the layers with mashed potatoes, a spoonful at a time using a rubber spatula.
Cover the baking dish with foil and place in the center of the oven.
Bake for 25 minutes covered, then remove foil and bake for 5 more minutes.
Remove from oven and serve hot.
Zucchini, Basil & Feta Fritters


Ingredients:
zucchini, green onions, feta cheese, basil leaves, eggs, plain flour, baking powder

Directions:
Coarsley grate zucchini. Firmly squeeze zucchini to remove excess moisture. Place into a medium bowl.
Add green onions, feta, basil and egg yolks. Season with salt and pepper to taste. Stir to combine. Sift flour and baking powder together and stir into zucchini mixture.
Whisk egg whites in a small bowl until soft peaks form. Using a metal spoon, gently fold egg whites into zucchini mixture.
Heat 1/2cm oil in a large non-stick frying pan over medium eat. Using approximately 2 heapedtablespoons mixture per fritter, spoon mixture intopan and cook, in batches, for 2-3 minutes on each side until golden. Drain fritters on paper towel and serve.
Rhubarb Kuchen


Ingredients:
butter, sugar, plain yogurt, all-purpose flour, baking soda, salt, rhubarb

Directions:
Cream butter with 3/4 cup of the sugar.
Beat in yogurt, egg yolk and orange rind.
Combine flour, baking soda, salt and 1/2 cup of the almonds.
Gradually stir into butter mixture until mixed.
Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
Toss rhubarb with remaining sugar and orange juice.
Arrange evenly over the dough.
Sprinkle remaining almonds around the edge.
Bake in 350 F or (180 C] oven for 45-50 minutes  or until pastry edge is golden brown and rhubarb is tender.
Let cool on rack.
Remove side of pan.
To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
Reduce heat and boil gently whisking often for approx.
3 minutes or until thickened.
Brush over rhubarb and sides of cake.
Let stand to cool for 5 minutes.
Italian Orange Cake


Ingredients:
water, light olive oil, wine, orange zest, eggs, vanilla, orange zest, wine, orange zest

Directions:
Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour].
In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour.
Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.
Homemade Corn Bread With Honey Butter


Ingredients:
self-rising flour, cornflour, eggs, sugar, milk, butter, baking powder, butter, honey

Directions:
Preheat oven to 375 degrees F.
Mix flour, corn flour, sugar, and baking powder together in a large mixing bowl.
In another bowl, mix vegetable oil and melted butter together.
Add eggs to veg/butter mix and stir until blended.
Add egg/veg/butter mix to the flour mix.
Add the cup of milk to the mixture and stir until the mixture is blended without any clumping.
Pour mixture into 12 greased muffin tins (each muffin tin should be filled with only a little space at the top.
Bake for around 25-30 minutes. Tops should be golden and fairly stiff, and a toothpick should come out clean.
Butter:
Melt the butter in the microwave until completely melted.
Add the honey to the mixture.
More honey can be added for a sweeter spread.
Stir with a whisk and refrigerate until needed.
White Chocolate Custard


Ingredients:
milk, white chocolate chips

Directions:
In a small saucepan combine the custard powder with a little of the milk to form a smooth paste. Add remaining milk.
Stir over a medium heat until the custard begins to thicken, reduce the heat and simmer for 1 minute stirring continually.
Remove from the heat and stir in the white chocolate until all the pieces have melted.
Serve with Danish pastries, puddings or pies.
Notes: Replace the white chocolate for milk chocolate or dark chocolate!
New Orleans Barbeque Shrimp
Category: seafood
By Rachel K

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
⅓ teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

Directions:
In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

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

Calories: 345.2
Fat: 25.1 g
Saturated fat: 15 g
Carbohydrates: 4.8 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 23.8 g
Cholesterol: 233.5 mg
Sodium: 375 mg
California Rolls


Ingredients:
sushi rice, cucumbers, avocado, rice vinegar, sugar, salt

Directions:
Put sushi rice on a seat seaweed (nori].
Spread on seaweed evenly.
Now turn the seaweed so that it comes up and the sushi rice comes down.
Put the cucumber, avocado and crabstick in the center of the seaweed.
Roll it up tightly.
This becomes easy if you use plastic wrap.
Put tobiko on top and cut into 6 pcs.
Flor De Cana Tribal Cana in Celebration of Survivor: Nicaragua


Ingredients:
rum, fresh lime juice, vanilla extract, cilantro leaves, mint leaves

Directions:
Muddle mint, cilantro, lime and pineapple juice in a Collins glass.
Add the Flor de Caña 7 year rum and vanilla.Fill the glass halfway with crushed ice and use a spoon to swizzle ingredients.
Fill the glass the rest of the way with crushed ice and give another swizzle.
Garnish with a mint and cilantro spring.
Horseradish Baked Salmon


Ingredients:
"dried thyme"

Directions:
Heat oven to 400 degrees., Whiz the bread into crumbs in a food processor., Add the horseradish and thyme, then season and mix well., Put the salmon in one layer in a lightly oiled baking dish., Press the crumbs on to the flesh., Bake for 10-12 minutes.
Quick 'n Easy Strawberry Orange Tart


Ingredients:
orange zest, creme fraiche, strawberries, red currant jelly

Directions:
Stir the orange zest and first lot of orange juice into the creme fraiche.
Spoon the creme fraiche mixture over the pastry case, and layer the strawberries over the top of the creme fraiche.
Gently heat the redcurrant jelly and 15ml of orange juice in a pan for 5 minutes, stirring continuously. When the jelly has melted, brush the mixture over the strawberries to glaze, and serve.