xiaoxl/recipe_data huggingface dataset:
Pickled Garlic Scapes or Garlic Whistles


Ingredients:
garlic scape, water, cider vinegar, white vinegar, kosher salt, sugar, peppercorn, mustard seeds

Directions:
Wash garlic scapes and remove blossoms and any woody ends. Cut each scape into 2-3 sections.
Bring 3-4 quarts of water to a boil. Blanch scapes for 2 1/2-3 minutes in boiling water. Drain & dump into ice water to stop cooking. Drain again & add to a clean quart jar.
Add water, vinegars, salt, sugar & pickling spice to small saucepan. Bring to a boil.
Add peppercorns & mustard seed to jar with scapes.
When brine has come to a boil remove from heat and pour over scapes in the jar.
Add lid and allow to come to room temperature. Refrigerate for 3 days before eating. Will last about a month refrigerated. Could also be sealed in a water bath for longer term storage (but I've not tried this]. [Update: I've had some of these in the fridge for almost exactly a year and they are noticeably softer but otherwise are just fine.].
Porcupine Meatballs With a Twist


Ingredients:
ground beef, long grain rice, onion, egg, Worcestershire sauce, salt, pepper, cinnamon, water, Velveeta cheese

Directions:
Combine ground beef, rice, onions, egg, salt, pepper, cinnamon, Worcestershire sauce in a deep bowl and mix till combined.
Shape mixture into about 15 big meatballs and stuff each with a velveeta cheese cube taking care of covering the cheese thoroughly.
Place meatballs in a large oven proof skillet or casserole. Mix together the soup and water in a small bowl  and pour over meatballs.
Put skillet in the oven and cook covered for 1 1/2 hour at 325 degrees turning the meatballs once during cooking.
Zucchilattas
Category: world-cuisine
By Barbie

This is a great way to use some of the fresh garden vegetables abundant at this time of year. Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly.

Ingredients:
2 tablespoons butter
1 ½ pounds sliced zucchini
1 pound mushrooms, sliced
1  onion, sliced
1 ½ pounds tomatoes, chopped
salt and pepper to taste
1 ½ pounds Monterey Jack cheese, shredded
10 (10 inch) flour tortillas

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft. Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese. Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 servings

Calories: 536.6
Fat: 28.9 g
Saturated fat: 15.9 g
Carbohydrates: 44.9 g
Sugars: 5.9 g
Dietary fiber: 4.4 g
Protein: 25.6 g
Cholesterol: 66.7 mg
Sodium: 852.2 mg
Macadamia cheese log


Ingredients:
cream cheese, ham, cheddar cheese, spring onions, black pepper

Directions:
Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened.
Add cheese, ham, spring onions, and pepper to taste, beat for 1 minute.
Divide mixture into 2 portions, roll each into a log shape, roll in macadamia nuts.
Wrap tightly in foil and refrigerate over night.
Serve with assorted crackers.
Tuna Steak


Ingredients:
tuna steak, olive oil, white wine, light soy sauce, fresh garlic cloves, lemon juice

Directions:
Put all ingredients except the olive oil with the tuna steak to marinade.
Leave it for approximately 30 minutes to marinade (if you leave it longer it with take more in flavor but not necessary for this type.] After marinating the tuna do not throw away the marinade you will use it as cooking liquid.
Start with a pan and place the olive oil to heat up, place in the tuna 1 minute per side to sear.
Return to low heat and leave it for 8 minutes per piece when the cooking liquid is getting low put some of the marinade. It will enhance the taste and give it a great taste. I decorated the plate with some coleslaw, tomatoes, lemon and deep fried potato shavings.
Bird Seed Energy Bars
Category: appetizers-and-snacks
By Amy E.

These bars are full of crunchy seeds, wheat germ, and rolled oats for fiber, and protein. Since they keep in the freezer for months, I love to grab them straight from the freezer and pack them for snacks on the ski hill.

Ingredients:
4 cups old-fashioned rolled oats
1 cup brown sugar, packed
1 cup wheat germ
1 teaspoon cinnamon
2 cups whole wheat flour
2  eggs, beaten
1 cup honey
1 cup canola oil
2 teaspoons vanilla extract
1 teaspoon salt
½ cup flax seeds
½ cup sesame seeds
½ cup sunflower seeds
½ cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish. Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan. Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 servings

Calories: 321
Fat: 15.2 g
Saturated fat: 2 g
Carbohydrates: 43.5 g
Sugars: 22.7 g
Dietary fiber: 4.7 g
Protein: 6.1 g
Cholesterol: 15.5 mg
Sodium: 109.5 mg
Baked Beans N’ Dogs


Ingredients:
brown sugar, ketchup, prepared mustard

Directions:
Preheat oven to 350°; mix all ingredients and transfer to a 2 to 3 quart baking dish.
Bake, uncovered, for 45 minutes, or until bubbly.
Jenn's Out Of This World Spaghetti and Meatballs
Category: world-cuisine
By JENNGOETZ

This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.

Ingredients:
3 tablespoons olive oil
¾ cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano, divided
1  dried bay leaf
salt and pepper to taste
1 pound ground round
½ cup Italian seasoned bread crumbs
¼ cup chopped fresh parsley
2  eggs, lightly beaten
½ cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

Directions:
Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C). Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 571.9
Fat: 17 g
Saturated fat: 5 g
Carbohydrates: 80.1 g
Sugars: 21.3 g
Dietary fiber: 7.7 g
Protein: 27.7 g
Cholesterol: 86.6 mg
Sodium: 1177.2 mg
Grandma's Sweet and Tangy Bean Salad
Category: salad
By ChristinaAB

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Ingredients:
1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Directions:
Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 273.1
Fat: 11.7 g
Saturated fat: 1.5 g
Carbohydrates: 40.4 g
Sugars: 23.7 g
Dietary fiber: 5.2 g
Protein: 4.6 g
Sodium: 672.2 mg
Teriyaki Pork Tenderloin (Simple!)


Ingredients:
soy sauce, sugar, ketchup

Directions:
In a large ziploc bag, combine soy sauce, sugar and ketchup. Add tenderloin. Seal bag and turn to coat. Marinate at least over night, preferrably longer though.
Preheat oven to 425 (I used the grill instead].
Place pork in 13 x 9 greased baking dish. (I put the remaining marinade in a saucepan, brought to a boil and added some cornstarch to thicken it.] I served the sauce on top of the pork.
Bake, uncovered, at 425 for 35-40 minutes OR until meat thermometer reads 160.  Let rest for 5 minutes before slicing.
Chaat Masala Fruit Salad


Ingredients:
blood oranges, grapefruit, navel orange, extra virgin olive oil, honey, red onion, lemon

Directions:
Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with RawSpiceBar’s Chaat Masala and garnish with chopped onion.
Whisk together olive oil, honey, lime or lemon juice and combine. Taste and adjust seasoning as needed and drizzle over salad.
Gnocchi


Ingredients:
potatoes, all-purpose flour, egg

Directions:
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Simple Cinnamon Apples


Ingredients:
apples, butter, cinnamon, brown sugar

Directions:
Chop the apples into bite size pieces.
In a frying pan, melt the butter. Add in the apples and cook over medium heat until softened.
Add in brown sugar and cinnamon. Heat until the brown sugar melts into a gooey sauce.
Serve warm.
Shrimp and Pineapple Tikka


Ingredients:
cumin seed, fennel seed, yellow mustard seeds, fenugreek seeds, nigella seeds, chili powder, fresh lemon juice, jumbo shrimp, pineapple chunks, kosher salt, fresh cilantro

Directions:
If you are going to use wooden skewers, soak them in water for at least 20 minutes.
In a hot, dry skillet, toast cumin, coriander, fennel seed, fenugreek, and nigella seeds just until fragrant; remove from pan immediately so as not to burn.
Grind spices, with chili powder and salt, either in a mortar and pestle or a spice grinder, to a fine powder; transfer to a non-metallic bowl and stir in the lemon juice.
Add shrimp to the bowl and toss to coat; marinate 10 minutes.
Meanwhile, preheat broiler.
Thread skewers with 3 shrimps alternating with 3 pieces of pineapple.
Broil 4 inches from heat source until shrimp is opaque and cooked through, about 2 minutes per side;  rush with marinade.
Serve with plenty of cilantro sprinkled over top.
German Cabbage Muffins


Ingredients:
flour, celery seeds, baking powder, cabbage, salt, eggs, sugar, low-fat milk, butter

Directions:
Preheat oven to 400 degrees F.
Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.
Add the grated cabbage and stir into the dry ingredients.
Whisk the eggs, milk and melted butter together well.
Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven for 20 minute.
Popcorn Chicken
Category: meat-and-poultry
By Megan

Bite-sized pieces of chicken that are sure to be a family favorite. I love to serve it with homemade mashed potatoes and green beans.

Ingredients:
3 cups flour
2 teaspoons garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
2  eggs
2 tablespoons lemon juice
oil for frying
3  skinless, boneless chicken breasts, cubed

Directions:
Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl. Heat 1 1/2 to 2 inches of oil in a large pot over medium heat. Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture. Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 30 bite-sized pieces

Calories: 450.7
Fat: 18.4 g
Saturated fat: 2.9 g
Carbohydrates: 49 g
Sugars: 0.6 g
Dietary fiber: 1.8 g
Protein: 21 g
Cholesterol: 95.6 mg
Sodium: 247.9 mg
Fresh Thai spring rolls


Ingredients:
rice paper sheet, garlic, thin soy sauce, garlic powder, white pepper, mung bean sprouts, lettuce, fresh basil, cilantro, chicken breast, plum sauce, peanuts

Directions:
Soak clear noodle in hot/boiling water till soft.
Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
Add soy sauce, garlic powder, and pepper.
Remove from heat and place in bowl.
Assemble other ingredients on counter or table in bowls.
Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy] and lay on a plate or counter.
Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside].
Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.
Serve immediately.
Wilted Spinach with Raisins and Apples


Ingredients:
spinach, spinach, olive oil, raisins, pine nuts, apple, green onions, salt

Directions:
Heat oil in a large saute pan over medium heat.
Add raisins, pine nuts, apples, and onion, and cook about 5 minutes, stirring occasionally, until raisins plump.
Stir salt into raisin mixture.
Add spinach, tossing until spinach is just wilted.
Serve immediately, with wedges of lemon to squeeze over spinach if desired.
Peanut Butter Popcorn Balls
Category: desserts
By Lilcat

My mom made these every Halloween when I was a kid and you could still give this out as a treat. It still is a treat as a moist and chewy fall snack. You can make into balls or leave loose and serve like carmel corn if you prefer.

Ingredients:
1 cup brown sugar
⅔ cup white corn syrup
¼ cup butter
1 cup peanut butter
20 cups popped popcorn

Directions:
Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth. Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 16 servings

Calories: 249.4
Fat: 11.4 g
Saturated fat: 3.6 g
Carbohydrates: 34.9 g
Sugars: 18.5 g
Dietary fiber: 2.5 g
Protein: 5.3 g
Cholesterol: 7.6 mg
Sodium: 107.2 mg
Egg Salad


Ingredients:
eggs, mayonnaise, onion, celery, mustard powder

Directions:
Boil the eggs until they are hardboiled.
Cut them into small pieces and put them into a bowl.
Add the onion, finely chopped, the celery, finely chopped, the mustard powder and mayonnaise into the bowl with the eggs.
Mix until blended.
Chill in the fridge for 2 hours before serving.
Gluten-Free Delights (Cookie Tarts)


Ingredients:
butter, sugar, eggs, potato starch, buckwheat flour, baking powder

Directions:
Cream butter and sugar together.
Beat in eggs one at a time.
Stir in flour and baking powder.
Form into round balls and place in small tart tins (or mini muffin tins, but you may get less cookies].
Press around the edges of each cup.
Bake in a preheated 350* oven for 10 to 15 minutes or until edges begin to brown.
Fill centres of tarts with jam.
Enjoy!
Savory Crock-Pot Steak


Ingredients:
beef eye round, flour, olive oil, onion, Mexican-style diced tomatoes, seasoning salt, Mexican oregano, garlic clove, potato starch

Directions:
1.  Mix flour with seasoning salt to your taste, then dredge steaks in flour   and pound with meat hammer or edge of plate to incorporate flour into steaks.
2. Heat olive oil in heavy skillet and brown the steaks to seal in juices.
3.  Place sliced onion in bottom of 5-6 qt slow cooker.
4.  Place browned steaks over the onions.
5.  Mix together remaining ingredients, EXCEPT potato starch flour, and pour the mixture over the meat.
6.  Cook on low heat for 7-8 hours or until meat is fork tender.
7.  Remove meat from slow cooker and set aside.
8.  Mix potato starch flour with about 1/4 cup water then slowly stir into the liquids in the slow cooker until thickened.  Return meat to cooker to keep warm.
9.  I served this with with gravy poured over rice.
Chicken & Pasta in Peanut Sauce


Ingredients:
broccoli, chicken breast, olive oil, Chinese Peanut Sauce, salt, fresh ground pepper, crushed red pepper flakes

Directions:
Cook pasta according to package directions.  Add broccoli and sweet pepper during the last 3 minutes of cooking and then drain well.  Return pasta & veggies to pan and set aside.
Cut chicken into strips or large cubes and sprinkle with salt and pepper.
In large skillet heat olive oil over medium high heat.  Cook chicken in hot oil 8 to 12 minutes or until no longer pink (170F], turning over while sauteing.
Transfer chicken to the pan with the pasta & veggies.  Toss with the peanut sauce and heat through over medium heat.
Sprinkle each individual serving with crushed red pepper flakes to taste.
Easy Garam Masala
Category: world-cuisine
By KitchenBarbarian

This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.

Ingredients:
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Directions:
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /4 cup

Calories: 5.8
Fat: 0.2 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 1.3 mg
Cinnamon Streusel Coffee Bundt Cake


Ingredients:
unsalted butter, all-purpose flour, golden brown sugar, pecans, walnuts, ground cinnamon, all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, sour cream

Directions:
Preheat oven to 350°F Generously butter and flour a 10 inches tube pan or bundt pan. Position oven rack in the middle.
FOR STREUSEL FILLING: in small bowl, combine butter, flour, nuts, brown sugar and cinnamon. With a pastry blender or fork, mix until crumbly and set streusel aside.
FOR BATTER: in dry bowl, stir together the SIFTED flour, baking powder, baking soda and salt. Set aside.
In another large bowl, with mixers, beat together butter and sugar on medium low speed for 4-5 minutes or until creamy. Beat eggs in one at a time and stir in vanilla. Add the dry ingredients SLOWLY in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.
Pour HALF the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinke evenly with HALF of the strusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.
Bake until a toothpick inserted into the center comes out clean, 40-45 mins.Transfer to wire rack and let cool in pan for 10 minute Carefully loosen the edges with a butter knife and gently shake cake from side to side to loosen the bottom a bit then turn out of the pan and into a plate or cake plate and let cool completly. You can add decorative glaze on cake if you would like while the cake is still warm.
Strawberry Cheese Parfaits


Ingredients:
cottage cheese, salt, vanilla, sugar, frozen strawberries

Directions:
Beat egg white until soft peaks are formed.  Blend with cottage cheese, whipped cream, salt, vanilla, and sugar.
In parfait gasses, alternate spoonfuls of cheese mixture with strawberries; freeze.
Remove from freezer 20 minutes before serving.
Easy Salad


Ingredients:
lettuce, broccoli florets, mayonnaise, white sugar, white vinegar

Directions:
In a salad bowl, combine the lettuce and broccoli.
Whisk together until well combined the mayonnaise, sugar and vinegar.
Pour the dressing over the salad and toss well.  Sprinkle the crumbled bacon over the top.
Refrigerate until ready to serve.
BBQ Marmalade Chicken


Ingredients:
orange marmalade, soy sauce, barbecue sauce, boneless skinless chicken breasts, boneless skinless chicken thighs, cornstarch, cold water

Directions:
In a medium-size microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute.
OR melt in a saucepan, stirring often.
Stir in barbecue sauce.
Place chicken in crock pot. Pour in sauce. Stir to coat.
Cover and cook on high setting 4 hours or low 6 hours.
To bake, preheat oven to 350F (180C]. Place chicken in a large, ovenproof casserole dish that will hold at least 16 cups (4 L]. Pour sauce over chicken. Stir to evenly coat. Set on a baking sheet to catch any drips if it bubbles over.
Bake, covered, in centre of preheated oven until chicken feels springy when pressed and sauce is bubbly, about 1 3/4 hours.
To thicken sauce, remove cooked chicken to a large serving bowl.
In a small bowl, stir cornstarch with water until dissolved.
Carefully ladle liquid from slow cooker or casserole into a medium-size saucepan.
Set over high heat. Bring to a boil. Stir in cornstarch mixture.
Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour over chicken.
Note: I prefer orange marmalade, ginger marmalade can be substituted. Recipe yields approximately 3 cups of sauce.
Kimchi and Tofu Soup


Ingredients:
water, tofu, bean sprouts, shiitake mushrooms, scallions, salt

Directions:
Heat sesame oil in a pan and sauté kimch for a few minutes.
Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
Cover and bring to boil. Reduce heat and cook until vegetables are soft.
Add scallions and cook a few more minutes.
Adjust the taste with some salt (about 1/2 tsp].
Transfer the soup to bowls, infuse love and serve!