xiaoxl/recipe_data huggingface dataset:
Shoyu Chicken


Ingredients:
soy sauce, brown sugar, water, garlic cloves, onion, ground black pepper, dried oregano, crushed red pepper flakes, ground cayenne pepper, ground paprika, skinless chicken thighs

Directions:
Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl.
Add the chicken thighs, and toss to evenly coat.
Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken thighs from the marinade.
Discard the remaining marinade.
Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
Homemade Fresh Pumpkin Pie
Category: fruits-and-vegetables
By Nancy Scott

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does.  Happy Thanksgiving.

Ingredients:
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2  eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together. With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 pie

Calories: 362.6
Fat: 18 g
Saturated fat: 5.9 g
Carbohydrates: 44.3 g
Sugars: 25.6 g
Dietary fiber: 1.4 g
Protein: 7.4 g
Cholesterol: 60.2 mg
Sodium: 365.3 mg
After School Fruit Rolls
Category: trusted-brands-recipes-and-tips
By Mission Foods

In this twist on the classic peanut butter and banana sandwich, peanut butter is spread on flour tortillas, and then wrapped around a cinnamon and honey-sweetened mixture of bananas and raisins.

Ingredients:
4  Mission® Soft Taco Size Flour Tortillas
2  Bananas, thinly sliced
¼ cup Raisins
2 tablespoons Honey
¼ teaspoon Cinnamon
½ cup Peanut butter
¼ cup Chopped Peanuts or other Nuts  (Optional)

Directions:
Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.

Prep time: 13 mins
Total time: 13 mins
Yields: 4 servings

Calories: 464.9
Fat: 25 g
Saturated fat: 5.1 g
Carbohydrates: 62.7 g
Sugars: 26.6 g
Dietary fiber: 5.6 g
Protein: 15.2 g
Sodium: 530.6 mg
Grandma's Italian Meatballs


Ingredients:
ground beef, garlic clove, egg, dried basil leaves, parmesan cheese, fresh parsley, Ragu tomato sauce, raisins

Directions:
Mix ground beef, garlic, bread crumbs, egg, basil, parmesan cheese, and parsley until combined.  Do not overwork meatball mixture.
Make golfball size meatballs with meatball mixture.
Brown meatballs in a frying pan over medium heat, or bake at 375 degrees F for about 10 minutes, until cooked through.
Combine browned meatballs in a pot with sauce and raisins.
Cook covered, simmering gently over low heat, for at least 3 hours and up to 5 hours, stirring gently occasionaly.
If sauce becomes too thick over the course of cooking, a small amount of water can be added to thin it.
Serve over spaghetti, on rolls, or however your heart desires.
Creamy Shrimp Scampi
Category: main-dish
By DonnaT

This shrimp scampi is the closest that I've found to what some of the finest restaurants serve. My husband says it's the best he's ever had.

Ingredients:
¼ cup flour
salt and pepper to taste
24  large shrimp in shell (21 to 25 per lb), peeled and deveined
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1 large clove garlic, pressed
½ cup Chardonnay wine
1 cup chicken broth, divided
1 tablespoon lemon juice
1 cup heavy cream
½ cup butter
2 tablespoons chopped fresh parsley
¼ cup grated Romano cheese

Directions:
Place the flour on a rimmed plate, and season with salt and pepper.  Toss the shrimp in the flour, and shake off excess.  Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side.  Remove shrimp from skillet, and reserve. Discard all but 1 tablespoon oil from the skillet.  Cook the shallots and garlic in the oil until soft, about 2 minutes.  Pour in the wine, 1/2 cup chicken broth, and the lemon juice.  Simmer for about 5 minutes, or until reduced to about 3/4 cup.  Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more.  Add the butter, and stir until melted. Return the shrimp to the skillet; simmer until heated through, about 3 minutes.  Sprinkle with the parsley and Romano cheese before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 656.7
Fat: 54.9 g
Saturated fat: 30.8 g
Carbohydrates: 10.4 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 25.5 g
Cholesterol: 341.8 mg
Sodium: 499 mg
Fried Chicken Livers


Ingredients:
chicken liver, buttermilk, self rising flour

Directions:
Place chicken livers in buttermilk and let stand 10 minutes., Drain in a colander., Roll chicken livers in flour., In a deep fryer heat oil to 350 degrees., Fry chicken livers for 3 to 4 minutes, or until brown., Drain on paper towel.
Kokopelli Anasazi Beans With Sun Dried Tomatoes


Ingredients:
onion, garlic clove, green chili peppers, ground cloves, ground cinnamon, ground cumin, sun-dried tomatoes

Directions:
Rinse & sort beans.
Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
In a skillet, saute onion & garlic in oil until transparent. Add this mixture & all remaining ingredients to beans.
Simmer uncovered for 1 hour, until tender, stirring occasionally.
May be necessary to add water during last hour of cooking so keep a watchful eye.
Bacon Ranch Sauteed Green Beans


Ingredients:
string bean, olive oil, bacon

Directions:
Bring a pot of water to a boil. Add string beans, and cook for 5 minutes. Drain the beans in a colander and immediately pour cold water over them, which will help set the green color and prevent them from cooking further.
Toss the beans with the olive oil.
Meanwhile, heat a large pan over medium-low heat. Add the green beans and ranch dressing to the pan and saute the mixture for approximately 3-5 minutes, until crisp tender.
Toss the crumbled bacon into the dish right before you serve it, so that the bacon stays crisp.
Panko-Fried Salmon Fish Tacos
Category: main-dish
By rivche

This is a take on the California-style fish taco, featuring panko-breaded, pan-fried salmon and a chipotle cream sauce. Deeeeelish! There is something very lovely in the pairing of salmon and chipotle! Tastes great with a side of white rice! Enjoy.

Ingredients:
8 (7 inch) flour tortillas
½ cup mayonnaise
1  jalapeno pepper, chopped
½ teaspoon chipotle chile powder
¼ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 ½ cups panko bread crumbs, or more as needed
2  eggs, beaten
½ cup all-purpose flour
1 (1 pound) fillet salmon, cut into chunks
canola oil for frying
2 tablespoons lime juice
1 ½ cups chopped white cabbage
¾ cup chopped cilantro
1  avocado, chopped
2  Roma tomatoes, seeded and diced
½  onion, diced
⅛ teaspoon garlic salt

Directions:
Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve. Blend mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve. Combine garlic powder, onion powder, cumin, salt, and black pepper in a shallow bowl. Separate panko, beaten eggs, and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour, dip in eggs, and coat in panko. Pat down panko until it adheres well to the salmon. Heat oil in a large skillet over medium heat. Place breaded salmon pieces in the oil and fry until browned on 1 side, about 2 minutes. Turn pieces over and fry until other side is browned, about 5 minutes. Turn pieces again and fry until salmon flakes, 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon. Mix cabbage and cilantro together in a serving bowl. Mix avocado, tomatoes, onion, and garlic salt carefully in a separate bowl. Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 8 tacos

Calories: 434.5
Fat: 22.7 g
Saturated fat: 4.1 g
Carbohydrates: 43.9 g
Sugars: 2.5 g
Dietary fiber: 3.7 g
Protein: 19 g
Cholesterol: 76.1 mg
Sodium: 588 mg
Michelle's Ultimate Beef Stroganoff Casserole
Category: pasta-and-noodles
By MEEZERGIRL1

Ultimate comfort food that includes egg noodles, cream cheese, cream of mushroom soup, and ground beef. Very rich, creamy, and totally satisfying on a chilly night. Super easy and fast for the working mom! My husband and sons always ask for seconds! Serve with garlic bread or bread and butter.

Ingredients:
1 (16 ounce) package egg noodles
1 pound ground beef
1 pinch salt and ground black pepper to taste
1 pinch garlic powder  (Optional)
2 (10.75 ounce) cans  cream of mushroom soup
1 (8 ounce) package cream cheese
½ cup milk, plus more to taste
1 (11 ounce) can diced carrots

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish. Season ground beef with salt, pepper, and garlic powder. Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes. Pour mixture over noodles. Add carrots; stir until evenly combined.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 663.9
Fat: 31.9 g
Saturated fat: 14.3 g
Carbohydrates: 65 g
Sugars: 5.2 g
Dietary fiber: 3.3 g
Protein: 28.8 g
Cholesterol: 152.7 mg
Sodium: 881.5 mg
Porridge With Mashed Banana


Ingredients:
porridge oats, 1% low-fat milk, banana

Directions:
Place the porridge oats into a saucepan., Add the milk., Place onto stove on medium heat., Stir occasionally., When boiled, take off heat., Mash the banana and serve on top.
Cheesy Baked Salmon
Category: main-dish
By MEGAN0705

This is such a simple recipe, and it is so delicious! Salmon is baked with garlic and dill, and topped with Cheddar cheese and green onions.

Ingredients:
2 pounds salmon fillets
2 cloves garlic, crushed
1 teaspoon dried dill weed
salt to taste
ground black pepper to taste
1 cup shredded Cheddar cheese
6  green onions, chopped

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place the salmon on a large piece of foil, and season with garlic, dill, salt, and pepper. Seal foil around the salmon. Place on a baking sheet. Bake 20 minutes in the preheated oven. Top with Cheddar cheese and green onions, and continue baking 5 minutes, or until cheese is melted and fish is easily flaked with a fork.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 514.8
Fat: 33.4 g
Saturated fat: 11.7 g
Carbohydrates: 2.9 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 48.3 g
Cholesterol: 147.9 mg
Sodium: 326.8 mg
Sausage 'n Sauerkraut Skillet


Ingredients:
kielbasa, sauerkraut

Directions:
Cook sausage in skillet over medium-high heat for 8 minutes, turning once.  Slice sausage into 1-inch chunks.  Return to skillet.
Add sauerkraut and cubed potatoes; bring to a boil. Cover and reduce heat.  Simmer 25-30 minutes or until potatoes are tender when pierced.
Serve with fresh rye bread if desired.
Grilled Steak and Vegetable Salad


Ingredients:
zucchini, plum tomatoes, kosher salt, pepper, olive oil

Directions:
Preheat grill (or grill pan].
Cut zucchini in half lengthwise.
Discard stems and gills (dark brown layers] from mushrooms.
Halve tomatoes.
Season steaks with 1/2 teaspoon salt and pepper. Place steaks on grill (or in grill pan]; grill 3-4 minutes on each side or until steak is 145°F. Remove steaks from grill; let stand 5 minutes before slicing.
Combine zucchini, tomatoes, portabellas, oil, and remaining 1/2 teaspoon salt. Place vegetables on grill; grill 2-3 minutes on each side or until tender and grill marks begin to show.
Remove vegetables from grill; cut into bite-size pieces. Slice steaks.
Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.
Sophie's Hamburger Casserole


Ingredients:
hamburger, onion, brown sugar, American cheese

Directions:
Fry hamburger and onions until brown., Mix into the hamburger and onions: macaroni,garlic salt and tomato soup., Salt and pepper., Add brown sugar., Mix altogether and pour into 9x13 baking dish., Cover with American Cheese and bake 1/2 hour at 350 degrees.
White Chocolate Popcorn
Category: desserts
By nnewman6080

This is a really, really easy recipe and the results are fantastic. The salty-sweet ratio is perfect! Great for holiday parties or goodie bags.

Ingredients:
2 (3.5 ounce) packages plain microwave popcorn
17 ounces white chocolate chips
1 tablespoon butter

Directions:
Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels. Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes. Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 12 cups

Calories: 157.5
Fat: 9.8 g
Saturated fat: 4.9 g
Carbohydrates: 15.9 g
Sugars: 11.3 g
Dietary fiber: 0.8 g
Protein: 2.1 g
Cholesterol: 5.5 mg
Sodium: 97.5 mg
Orange Upside-Down Cake


Ingredients:
shortening, sugar, sugar, vanilla, milk, flour, baking powder, salt, egg, butter, brown sugar, oranges

Directions:
Cream shortening, sugar, vanilla and 2 tbl milk together until light and fluffy., Blend in egg yolk., Sift dry ingredients together and add alternately with remaining milk., Beat egg white until frothy and add 2 tbl sugar., Beat until a meringue in formed and fold into cake batter., Melt butter and combine with brown sugar in a 9 inch cake pan., Peel and section oranges, removing all membrane., Arrange over brown sugar mixture and pour batter over top., Bake at 350* for 35-40 minutes., Remove from pan immediately, fruit side up., Serve hot or cold.
Caramel Cheesecake


Ingredients:
butter, cream cheese, sugar, eggs, vanilla, nutmeg

Directions:
Base.
Melt butter in pan, remove from heat.
Add cornflakes and mix well.
Press approx three-quarters of mixture on to base and up sides of greased 20cm(8in] springform pan.
Reserve remainder for topping.
Refrigerate while preparing filling.
Filling.
Beat cream cheese until softened.
Add sugar, mix well.
Add eggs one at a time, beating well after each addition.
Add vanilla, mix well.
Spoon into prepared crumb crust.
Pour caramel topping on top, cut lightly into cream cheese mixture with knife to give marbled effect.
Combine reserved cornflake mixture and nutmeg in bowl, mix well.
Sprinkle cornflake and nutmeg mixture over cheesecake.
Bake in moderate oven 45 minutes or until cooked.
Cool, wrap and seal, freeze.
To Serve.
Thaw 2 hours at room temperature or overnight in refrigerator.
'Got Some Crust' Macaroni and Cheese
Category: main-dish
By Chris T

Delicious macaroni casserole, topped with crispy and cheesy crust.

Ingredients:
2 cups elbow macaroni
¼ cup butter, divided
1 small onion, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon prepared yellow mustard
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup dry bread crumbs

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter. While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni. Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch baking dish

Calories: 285.9
Fat: 15.5 g
Saturated fat: 9.5 g
Carbohydrates: 23.2 g
Sugars: 2.9 g
Dietary fiber: 1.2 g
Protein: 13.1 g
Cholesterol: 45.2 mg
Sodium: 532.4 mg
The Best Sugar Cookie


Ingredients:
flour, baking powder, unsalted butter, granulated sugar, milk, salt, butter, salt, vanilla, confectioners' sugar, milk, cream cheese

Directions:
COOKIES!: Pre-heat oven to 350 degrees Fahrenheit.
Cream together sugar, butter, eggs, and milk until well combined.
Add together flour, salt and baking powder until well combined. Use hands if need be.
OPTIONAL: You may place the dough in the refrigerator to stiffen the mixture for 3-5 minutes.
Liberally flour a work surface and rolling pin.
Roll out dough to desired thickness.
Cut with cookie cutters and place on greased cookie sheet.
Cook for 7-10 minutes (They cook pretty fast.].
Remove from pan immediately and let cool or eat fresh out.
FROSTING!
Soften butter and cream cheese.
Blend together with the rest of the frosting ingredients.
Add desired coloring.
Spead on cookies when cool, or use as a dip.
Top with sprinkles.
ENJOY!
Fruit Blast Sage Iced Tea


Ingredients:
water, rhubarb, tart cherries, fresh sage leaf, tea bags, honey, lemon slice

Directions:
Place water, rhubarb and cherries in a saucepan and bring to a boil.
Cover pan, reduce heat, and simer 30 minutes.
Strain mixture through a sieve, pressing fruit (fruit should be cooked to a pulp].
Discard pressed fruit pulp.
Return strained mixture to the saucepan and heat until it just starts to boil.
Add tea bags, fresh sage, and balsamic vinegar.
Allow to steep away from heat, covered, for 6-8 minutes.
Strain mixture, removing sage and tea bags.
When slightly cool, place 5 cups cold water ito a pitcher and add tea.
Stir in 1/2 cup honey (more or less, to taste], until honey dissolves.
Serve tea on ice, garnished with a lemon slice, if desired.
India-Style Crackers


Ingredients:
wheat flour, baking powder, anise seed, cumin powder, coriander powder, fennel, cardamom powder, chili powder, turmeric powder, dried parsley, salt, kosher salt, sugar, butter, olive oil, milk

Directions:
Preheat oven to 160 degrees Celsius.
In a medium bowl, mix rice and wheat flours, baking powder, spices, chopped curry leaf, sugar and salt.
Drizzle melted butter over the flour mixture. Slowly add (coconut] milk/cream and stir with a fork. Add a bit more if necessary to achieve a consistency that enables you to bind the flours without getting too moist.
Line an oven tray with a baking sheet. Take a quarter of the dough and press flat between two sheets of baking parchment. Use rolling pin to flatten to 1mm thin.
Peel off top sheet and place bottom sheet containing rolled dough in a baking tray. Use a pizza cutter or wavy roller to cut dough into strips (they'll come apart after baking].
Bake in the middle of oven for 25-35 minutes until the crackers are lightly browned and crispy when cooled on a wire rack.
Store in an air-tight container if the air around you is humid.
Cajun Lobster Pasta


Ingredients:
bacon, garlic cloves, bell pepper, green onions, broth, onion powder, garlic powder, lemon pepper, oregano, lobster, pepper, heavy cream, salt

Directions:
Cook up your bacon in a small frying pan over medium heat. Remove the bacon and drain off the fat, reserving about a tablespoon.
To the pan add in your garlic and pepper. Cook it up on medium heat for about two to three minutes.
Add in the green onions. Let cook for an additional minute.
Chop up your bacon and add it to the pan along with the broth.
Now add in your spices; the cajun, old bay, onion powder, garlic powder, lemon pepper, oregano, and pepper.
Allow the mixture to heat back up and then turn your heat down to medium low. Add in your lobster and allow it about three to five minutes to heat up completely.
Last up, add in your cream.
Serve your finished lobster over fresh cooked pasta with a few pinches of parmesan cheese and a sprinkle of chopped green onions over the top.
Delhi Potatoes


Ingredients:
potato, onions, ghee, black mustard seeds, ground turmeric, chili powder, salt

Directions:
Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
Drain potatoes, allow to cool, then peel and dice.
Chop the onions finely.
Heat the ghee or peanut oil in a medium-size skillet.
Add the mustard seeds and saute until they pop.
Add the onions, reduce heat and continue frying until they are soft and browned.
Next add the turmeric and chili powder to the skillet, and stir.
Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
Can be served hot or cold.
Prawn, Mango and Macadamia Salad With Lemon Basil Dressing


Ingredients:
mango, bibb lettuce, lemon juice, olive oil, fresh basil, sugar

Directions:
For Dressing: Combine ingredients in a sml jar & shake well.
For Salads: Put 1 cup lettuce or mixed greens on 2 salad plates. Top ea salad w/an equal amt of the mango slices & prawns.
Scatter half of the Macadamia nuts on ea salad. Shake dressing again, drizzle half of it on ea salad & serve immediately.