xiaoxl/recipe_data huggingface dataset:
Grandmother's Polish Cabbage and Noodles
Category: world-cuisine
By Debbie

This is a Polish recipe that my grandmother made, and it is easy and delicious. Add more butter if needed. Use ham or kielbasa.

Ingredients:
¼ cup butter
1 head cabbage, cored and chopped
1 large onion, diced
1 (12 ounce) package farfalle (bow tie) pasta
2 tablespoons water
1 ½ cups cooked ham, cut into bite-size pieces
2 pinches white sugar, or to taste

Directions:
Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside. Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar. Gently stir bow tie pasta into the ham and cabbage and heat through.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 617.7
Fat: 23.1 g
Saturated fat: 11.2 g
Carbohydrates: 82.3 g
Sugars: 14.3 g
Dietary fiber: 10.9 g
Protein: 24.8 g
Cholesterol: 58.8 mg
Sodium: 708.9 mg
Homemade Seasoning Mix for Chicken


Ingredients:
salt, paprika, onion powder, garlic powder, dried basil, dry mustard, cumin, pepper, dried thyme, savory

Directions:
Combine all ingredients in a ziploc bag., Add`chicken, shake to coat.
Celery Soup


Ingredients:
unsalted butter, onion, garlic clove, potato, celery, ground nutmeg, white pepper powder, salt, sugar, water

Directions:
Melt the butter in a wok; add the cooking oil; once it is hot add the onion and garlic; stir fry until onion is soft.
Add the potato and celery; stir to combine with the chicken stock cubes, nutmeg, white pepper, salt and sugar.
Add the water; bring to boil; reduce heat.
Simmer for about 15 to 20 minutes or until potato is cooked.
Cool before putting mixture in a food processor.
Vegetable soup


Ingredients:
onions, margarine, hamburger, cabbage, carrots, potatoes, tomatoes, tomato sauce, water, pepper, barley, pinto beans

Directions:
Saute onions in margarine., In seperate skillet saute hamburger., Add to remaining ingredients in large stock pot., Simmer until done., May add frozen peas, corn and limas or any other vegetable you would like., May be frozen.
Blueberry-Peach Muffins


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, peach yogurt, egg, butter, fresh blueberries, low-fat granola

Directions:
Heat your oven to 350°F Coat a 12 cup muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.
In a large bowl, whisk together the yogurt, 1/4 cup water, egg, egg whites and melted butter. Stir the flour mix into the yogurt mix just until moistened. Gently fold in the blueberries.
Divide the batter evenly among the prepared muffin cups, about a heaping 1/4 cup batter for each cup.  Sprinkle the crushed granola over all the muffin tops(dividing evenly].
Bake muffins at 350°F for 20 minutes or until golden around the edges. Let the muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve warm, if desired. Enjoy!
Smoked Salmon Mousse
Category: appetizers-and-snacks
By Rob

This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.

Ingredients:
4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
½  lemon, juiced
½ teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe

Directions:
Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

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

Calories: 66.8
Fat: 6 g
Saturated fat: 3.6 g
Carbohydrates: 0.8 g
Dietary fiber: 0.2 g
Protein: 2.8 g
Cholesterol: 26.2 mg
Sodium: 99.5 mg
Light Carrot Cake from Atk


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, eggs, light brown sugar, granulated sugar, carrot, walnuts, pecans, raisins, cream cheese, vanilla extract, confectioners' sugar

Directions:
Adjust an oven rack to the middle postion and heat the oven to 350 degrees.  LIghtly coat a 13 by 9 inch metal baking pan with vegetable oil spray.
Spread the walnuts on a rimmed baking sheet and place in the oven, stirring twice for 5 minutes, or until fragrant.Cool on a wire rack.
Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside.  Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes.  Turn the mixer to low and slowly whip in the oil until thouroughly combined, 30 to 60 seconds.Sift half the flour mixture over the batter and gently mix in, repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix].  Using a rubber spatula, gently stir in the carrots, walnuts and raisins.
Pour the batter into the prepared pan, and smooth the top.  Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 35-40 mihnutes.  Cool the cake in the pan for 10 minutes, then invert the cake on a wire rack, Flip the cake right-side up and cool completely on a wire rack, about 2 hours before frosting (if desired].
Frosting.
Mix the cream cheese and vanilla together in a large bowl with a rubber spatula.  Add the confectioner's sugar and stir until thoroughly combined and smooth.
Honey Orange Firecracker Shrimp
Category: appetizers-and-snacks
By James & Peteeboy

Colossal-size shrimp seasoned and fried crispy with honey, orange, garlic, and red pepper. You can dress this up with either orange, lemon, or lime zest and fresh thinly-sliced basil.

Ingredients:
24  jumbo shrimp, peeled and deveined
1 cup cornstarch
1 tablespoon garlic powder
1 ¼ teaspoons salt
1 teaspoon ground black pepper
½ cup canola oil
1 cup tupelo honey
1 tablespoon grated orange zest
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper, or to taste

Directions:
Wash shrimp well and submerge in cold water in a bowl; set shrimp aside. Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp. Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp. Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 shrimp

Calories: 289.1
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 51 g
Sugars: 35.1 g
Dietary fiber: 0.5 g
Protein: 17.6 g
Cholesterol: 159.9 mg
Sodium: 550.6 mg
Turkey Sausage & Peppers With Polenta


Ingredients:
olive oil, red bell peppers, onion, garlic, diced tomatoes, tomato paste, water, polenta, parmesan cheese, parsley

Directions:
Preheat a non-stick or lightly oiled skillet over medium high heat.
Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes] reduce heat to medium, add 1/2 – 2/3 cup water, cover, turn sausages occasionally, and cook to 165°F. Remove from skillet and keep warm.
Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
Add Italian seasoning and garlic; cook 2 minutes.
Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
In large saucepan over medium heat, bring polenta, water and 1/2 teaspoon salt to a boil, stirring constantly until polenta thickens.
Cook about 5 minutes more, stirring occasionally.
Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
Garnish with Parmesan cheese and/or chopped parsley, if desired.
Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.
Strawberry Kiwifruit jam


Ingredients:
strawberries, kiwi fruits, sugar

Directions:
Measure prepared fruits into a large bowl.
Measure sugar and set aside.
Combine Pectin with 1/4 cup of the measured sugar.
Gradually add to fruit, stirring well.
Let stand 30 min, stirring occasionally.
Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved.
Pour into clean jars or plastic containers.
Cover with tight lids and let stand at room temperature until set (may take up to 24 hours].
Store in freezer or for 3 weeks in refrigerator.
Breadless Rueben #SP5


Ingredients:
swiss cheese, sauerkraut

Directions:
Heat large electric griddle to med. high.
Spread about 2 tablespoons oil on griddle.
Spread bag of hash browns on griddle. Make a large rectangle and smash potatoes flat and thin. Cook about 8 minute till golden brown. Cut hash browns in 8 equal squares and cook the other side with rest of oil until crisp and golden brown.
When hash browns are done, add one slice swiss to each square.
grill sauerkraut until hot and spread on top of 4 squares.
Grill pastrami until hot and add on top of each hash brown squares with sauerkraut,.
Top each with other hash brown squares.
Caribe Cosmopolitan


Ingredients:
cranberry juice, fresh lime juice

Directions:
"Shake all ingredients with ice and strain into a chilled martini glass. Garnish with flamed orange peel, and serve."
Fresh Shrimp Boil
Category: world-cuisine
By Jessica

This is how I prepare shrimp. You can eat these chilled, with cocktail sauce or add them to your favorite recipe.  I love to add these shrimp to coctel de camaron (Mexican shrimp cocktail).

Ingredients:
1 (12 fluid ounce) can or bottle beer
½  onion, chopped
2 tablespoons red pepper flakes
2 tablespoons chopped fresh parsley
2 tablespoons salt
2 tablespoons butter
1 tablespoon chopped garlic
1 tablespoon pickling spice
1 teaspoon dried Mexican oregano
2  bay leaves
cold water, as needed
1 pound raw shrimp

Directions:
Mix beer, onion, red pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring the mixture to a boil. Drop shrimp into the boiling liquid, let the mixture return to a boil, and cook until shrimp are bright pink and the meat is no longer transparent in the center, about 5 minutes; drain.

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

Calories: 420
Fat: 15.2 g
Saturated fat: 8.2 g
Carbohydrates: 19.9 g
Sugars: 3.4 g
Dietary fiber: 4 g
Protein: 40.1 g
Cholesterol: 375.7 mg
Sodium: 7526.5 mg
Taco-Roni


Ingredients:
frozen whole kernel corn, ground cumin, tortilla chips

Directions:
Place beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.
Spicy Malay Chicken Curry


Ingredients:
onion, fresh ginger, garlic, chicken breast fillet, ground cumin, ground coriander, ground turmeric, fresh lemongrass, kaffir lime leaves, red chili peppers, tomatoes, caster sugar, water, coconut cream

Directions:
Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.
Add chicken, cook, stirring, until browned lightly.
Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.
Serve with rice.
Banana Blueberry Orange Smoothie


Ingredients:
milk, bananas, frozen blueberries, yogurt

Directions:
In a blender, combine milk, frozen fruit, yogurt and other flavourings (as called for]; purée until smooth.
Pour into glasses; serve immediately.
Bacon and Swiss Cheese Dip


Ingredients:
cream cheese, swiss cheese, green onions, bacon

Directions:
In a small saucepan (or could use microwave], combine cream cheese, ranch dressing, swiss cheese and green onion slices. Heat until cheese is melted; stirring constantly until smooth. Place in a small bowl.
Sprinkle with bacon and crushed crackers. Serve with whole crackers.
Shrimp Spaghetti in Olive Oil Dressing
Category: main-dish
By Shelly Domke

A light, flavorful, quick, and easy gourmet dinner. My husband was impressed, and I eye-balled most of it, but here's what I came up with. Has a little kick, but not enough to overwhelm the clean flavors of the fresh ingredients.

Ingredients:
1 (8 ounce) package spaghetti
¼ cup olive oil, divided
1 (10 ounce) package fresh spinach
1  zucchini, chopped
1  yellow squash, chopped
2 tablespoons pine nuts, or to taste
2 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled and deveined
4 teaspoons lemon juice, divided
2 teaspoons chopped fresh parsley
1 teaspoon red pepper flakes
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl. Heat another 1 tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat. Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper. Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 478.6
Fat: 18.1 g
Saturated fat: 2.7 g
Carbohydrates: 50 g
Sugars: 3 g
Dietary fiber: 5.3 g
Protein: 30.1 g
Cholesterol: 172.6 mg
Sodium: 264.9 mg
Ultimate Creamy Beef Stroganoff


Ingredients:
beef sirloin steak, onion, butter, fresh mushrooms, pepper, fresh parsley

Directions:
COOK meat and onions in large nonstick skillet on medium heat 5 to 6 minute or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 minute or until mushrooms are tender.
ADD cooking creme; cook and stir 2 minute Return meat mixture to skillet; stir in broth. Cook 5 minute Remove from heat; let stand 5 minute.
SERVE over noodles; sprinkle with parsley.
Substitute: Prepare as directed substituting 1 lb. boneless skinless chicken breasts for steak.
Nutrition Information Per 1-1/4 Cup Serving: 400 calories, 19g total fat, 10g saturated fat, 125mg cholesterol, 630mg sodium, 28g carbohydrate, 2g dietary fiber, 5g sugars, 30g protein, 15%DV vitamin A, 4%DV vitamin C, 10%DV calcium, 20%DV iron.
CHILLED ROASTED PEPPER SOUP


Ingredients:
olive oil, red onions, sea salt, garlic cloves, bell peppers, tomatoes, rosemary, basil, cumin, cayenne pepper, black pepper, low sodium chicken broth, heavy cream, lime juice, sour cream, chives

Directions:
In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.
Broccoli Strawberry Salad
Category: salad
By mama426

This is an interesting combination of ingredients, but it's delicious! I make it for every BBQ and at the end of the night I'm writing down the recipe for everyone! Try it, you'll definitely like it!

Ingredients:
8 cups fresh broccoli florets
2 cups fresh strawberries, quartered
1 (8 ounce) package Colby-Monterey Jack cheese, cut into 1/2-cubes
1 cup mayonnaise
2 tablespoons white sugar
1 teaspoon cider vinegar
¼ cup sliced almonds, toasted

Directions:
Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl. Whisk mayonnaise, sugar, and vinegar together in another bowl until blended; pour over broccoli mixture. Sprinkle almonds over broccoli salad and gently toss to coat. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 257.3
Fat: 22.4 g
Saturated fat: 6.5 g
Carbohydrates: 9.7 g
Sugars: 4.7 g
Dietary fiber: 2.4 g
Protein: 6.8 g
Cholesterol: 25 mg
Sodium: 268.3 mg
Tex Mex Potato Beef Casserole #SP5


Ingredients:
lean ground beef, diced tomatoes, hash browns, cheddar cheese

Directions:
Preheat oven to 400 degrees F.  In non-stick fry pan, brown ground beef breaking up meat into small pieces.
Add tomatoes and corn to beef.  Bring mixture to a boil.  Remove from heat and spread mixture evenly into shallow 2 1/2 quart baking dish.
Sprinkle potatoes evenly over beef mixture.  Pat down lightly.  Bake 20 minutes.  Sprinkle with cheese.  Bake 8 to 10 minutes longer.
Chocolate Cherry Pudding (Low-Calorie, Sugar-Free)


Ingredients:
instant chocolate pudding mix, water

Directions:
Combine the pudding mix and water in the bowl of an electric mixer and stir for two minutes.
Add the pie filling and stir until combined.
Pour into serving bowls and refrigerate for about an hour or until slightly firm.
Tatjana's Sambuca, With Fire!


Ingredients:
"coffee beans"

Directions:
Pour your sambuca into a shot glass.
Add the 3 coffee beans. Light the sambuka so that it flambe's, and leave lit for a minute or a minute and a half. (not more or the glass will get too hot].
Extinguish the flame by resting a drinking glass on the shot glass so that there is no oxygen and the flame goes out (takes 3 seconds or less]
Wait until the glass has cooled a little to handle and crunch a coffee bean as you drink the sambuca to blend the flavours.
Savory Oatmeal With Cheddar and Fried Egg


Ingredients:
za'atar spice mix, steel cut oats, water, white cheddar cheese, coconut oil, onions, egg, walnuts, green onion, za'atar spice mix

Directions:
Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.
When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
Heat a non-stick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
Top with chopped walnuts, green onions, and za'atar, if you like.
Notes.
*Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions.
If you want an even lighter meal, use coconut oil spray instead of coconut oil.
If you have any leftover cooked vegetables from the day before, just add them to your oatmeal.
Classic & Creamy Potato Salad


Ingredients:
potatoes, hard-boiled eggs, mayonnaise, prepared mustard, apple cider vinegar, white vinegar, granulated sugar, salt, celery seed, paprika

Directions:
Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
Add vinegar, sugar, salt, and celery seed and mix thoroughly.
Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated.  (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!].
Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste], reserved slices of egg, etc.
Store in refrigerator for up to 2 days; serve cold.
This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.
Peach, Strawberry, Blueberry Crisp


Ingredients:
fresh blueberries, fresh strawberries, vanilla extract, whole wheat flour, rolled oats, brown sugar, canola oil, honey, cinnamon, nutmeg

Directions:
Heat oven to 375°.
Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Anne's Hot Ham and Swiss Dip
Category: appetizers-and-snacks
By KRISTLE

My friend gave me this recipe for a hot, easy appetizer. It is very simple to make for get-togethers. If you like hot ham and Swiss sandwiches, you will love this!

Ingredients:
1 pound thinly sliced deli ham, sliced into thin strips
1 (8 ounce) package cream cheese, cut into cubes
1 (10.75 ounce) can  condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can  condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
2 (1 pound) loaves cocktail rye bread

Directions:
In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 482.6
Fat: 35.6 g
Saturated fat: 19.6 g
Carbohydrates: 11.6 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 29.1 g
Cholesterol: 123.5 mg
Sodium: 1476.5 mg
Malaysian Curry Powder


Ingredients:
cumin seed, fennel seed, chili powder, turmeric powder, clove, cinnamon, cardamom, pepper

Directions:
"Place all ingredients in a coffee grinder, and blend."
Rainbow Veggie Curry 2


Ingredients:
fresh sweet basil leaves, water, papaya nectar, avocado oil, brown basmati rice, split red lentils, cinnamon stick, turmeric, cinnamon, masala, cumin, cumin seed, dried curry leaves, garam masala, star anise, cashew nuts, soy sauce, cornflour, tomato sauce

Directions:
cook organic brown basmati rice with split red lentils and turmeric., keep to one side., fry all spices in chili infused avocado oil until lightly toasted., add chopped butternut, pumpkin and sweet potato., add baby beetroot and fresh sweet basil., stir until coated in spices., add water., simmer for 15-20 minutes., remove from heat., just before serving:, fry mixed seeds and cashew nuts in chilli infused avocado oil until toasted., stir in cornflour., add balsamic vinegar, soy sauce and organic tomato sauce., mix well., stir into the rest of the curry., stir in fruit juices., dish curry onto bed of rice., serve with tall glasses of mixed papaya and orange juice.