xiaoxl/recipe_data huggingface dataset:
Cream of Garlic Soup With Root Vegetables


Ingredients:
garlic cloves, garlic cloves, extra virgin olive oil, potato, carrot, onions, celeriac, parsnip, water, fresh thyme, heavy cream

Directions:
Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. Bake 30 minutes, or until tender.
In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes. Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. Straiin and add the 1/2 cup heavy cream. Taste and adust seasonings. Serve and enjoy!
For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
Makes 8 servings.
Leftover Chili


Ingredients:
beef sirloin, onions, garlic, diced tomatoes, green pepper, pinto beans, black beans, tomato sauce, chili powder, cumin powder, salt

Directions:
Place all ingredients in a large, heavy bottomed pot like a dutch oven.
Cover and cook approximately one hour until heated through.
Alternately, place all the ingredients in a slow cooker (crock pot] and cook on low for 4 hours.
Killer Bacon-Cheese Dogs
Category: meat-and-poultry
By Drink Spiller

My family has been eating hot dogs this way for years. They are so much better than your average hot dog!

Ingredients:
8 slices bacon
8  all-beef hot dogs
8  hot dog buns
8 slices Swiss cheese
½ cup barbeque sauce, or amount to taste
1 small red onion, diced

Directions:
Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels. Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns. To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 492.1
Fat: 30.5 g
Saturated fat: 13.4 g
Carbohydrates: 31.7 g
Sugars: 9.4 g
Dietary fiber: 1.1 g
Protein: 21.6 g
Cholesterol: 66.3 mg
Sodium: 1296.2 mg
Madras Curry (Vegan or Chicken)


Ingredients:
turnip, carrot, yellow onion, chicken breasts, chicken thigh, Madras curry powder, potato

Directions:
Heat a heavy stock pot, add Oil.
Add Turnips, carrots, Onions, and Chicken (if used].
Saute 'til slightly carmelized.
Add Curry Powder, continue to saute (stir fry]'til the curry coats all of the vegetables and chicken.
Add water to barely cover ingredients, simmer very slowly for 2 hours.
Add water to keep the mixture covered.
Add Stock, Potato, and Chilies.
Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
A nice Sangria goes very, very well with this dish.
***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
Omit the Chicken and Chicken Broth for Vegetarian.
Gyro Burgers


Ingredients:
lean ground lamb, lean ground beef, onion, garlic clove, ground allspice, ground coriander, ground cumin, salt, ground black pepper, red wine vinegar, dried oregano, salt, ground black pepper, olive oil, plum tomatoes, onion, cucumber, romaine lettuce

Directions:
In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
Form into 4 patties, cover and chill 2 hours.
In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
Gradually whisk in the oil until blended well.
Add tomatoes, sliced onions, and cucumbers and stir to coat.
Cover and let marinate at least 2 hours (no more than 8 hours].
When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist].
When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly] and place a burger inside.
Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce] on the table for guests to add as desired.
The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version.
Roasted Garlic Cranberry Cream Cheese Spread


Ingredients:
roasted garlic, dried cranberries, cream cheese, salt, pepper

Directions:
Macerate, i.e.soften, the cranberries by soaking in water (or rum to add a touch of flavor] for 20-30 minutes.
Microwaving briefly might also work.
Bring the cream cheese to room temperature (leave out or microwave 30-60 seconds] unless it's whipped.
Make garlic into paste (squeeze out of skins and mash] Mix garlic paste and cranberries into cream cheese.
Add salt and pepper to taste (those who prefer sweet to savory may also want to add a teaspoon of sugar or another sweetener].
Refrigerate for at least two hours.
Serve with crackers or in tea sandwiches.
Chocolate Tunnel Fudge Cake


Ingredients:
sugar, eggs, all-purpose flour, baking powder, baking soda, salt, brewed coffee, buttermilk, pecans, vanilla, cream cheese, egg, flaked coconut, butter, margarine, powdered sugar, water, vanilla

Directions:
Preheat oven to 350 degree F.
Set oven rack to second-lowest position.
Grease and flour a 12-cup bundt pan.
In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
Combine flour, baking cocoa, baking powder, baking soda and salt.
In another small bowl, combine the coffee with the buttermilk.
Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
Stir in nuts and 1 tsp vanilla.
Pour half of the cake mixture into the prepared bundt pan.
in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
Top with remaining cake batter.
Bake for 1 hour and 10 minutes, or until cake tests done.
Cool in the pan on a wire rack for 15 minutes.
Remove from pan; cool completely on wire rack.
To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
Drizzle over the cooled cake.
Lemon Cake Filling


Ingredients:
sugar, cornstarch, egg, water, lemon juice, lemon rind, butter

Directions:
Mix sugar and cornstarch together thoroughly.
Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
Cook in a double boiler about 15 minutes, stirring constantly.
Add butter, beat well and cool before using.
Grilled Ham & Pineapple Burgers


Ingredients:
fresh basil leaves, fresh pineapple, mayonnaise, yellow mustard, honey

Directions:
Snip enough basil to equal 1/3 cup. In large bowl combine half the snipped basil and ground ham. Shape in four 3/4-inch-thick patties.
Grill patties on rack of charcoal or gas grill, covered, directly over medium heat for 14 to 18 minutes, turning once, until patties register 160 degrees F with instant-read thermometer. Add pineapple to grill during last 6 minutes of grilling time for patties, turning once.
Meanwhile, in bowl combine mayonnaise, mustard, honey, and remaining snipped basil. Spread on cut side of roll bottoms. Layer patties, remaining basil leaves, pineapple, and roll tops.
Creamy Beef Tips with Egg Noodles
Category: main-dish
By Candi Riccardelli

Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Served over egg noodles. Great with dinner rolls or garlic toast.

Ingredients:
2 pounds sirloin tips, cubed
½  yellow onion, chopped
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 cup milk
½ cup red wine
1 (1.25 ounce) package beef with onion soup mix
2 (16 ounce) packages egg noodles

Directions:
Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes. Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours. Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef tips mixture over egg noodles.

Prep time: 10 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 20 mins
Yields: 8 servings

Calories: 684.3
Fat: 16.9 g
Saturated fat: 5.4 g
Carbohydrates: 90.6 g
Sugars: 5.6 g
Dietary fiber: 4.1 g
Protein: 38.2 g
Cholesterol: 145.5 mg
Sodium: 901.6 mg
High-Energy Bean Burgers


Ingredients:
pinto beans, onion, carrot, peanut butter, egg, canola oil

Directions:
Put beans, onion, carrot, bread crumbs, peanut butter, and egg in food processor and process until mixture forms a course puree. Season.
Add oil to skillet and preheat.
Divide mix into four, and drop by spoonful into skillet. Use back of spoon to smoosh and smooth into patties. Do not crowd the pan, so do 2 at a time if you need to.
Cook 3 minutes each side until golden and beginning to crisp.
Top with your favorite burger toppings and enjoy.
Garlic and Rosemary Steak


Ingredients:
olive oil, soy sauce, red wine vinegar, garlic, dried rosemary, boneless beef top sirloin steaks, london broil beef, pepper

Directions:
Tenderize steak before marinating.
Combine first 5 ingredients.
Add steak and turn to coat.
Season generously with pepper.
Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily].
Bring steak to room temperature.
Preheat the broiler for 5 minutes.
Remove steak from marinade and pat dry.
Transfer marinade to heavy small saucepan.
Broil steak to desired degree of doneness-- about 10 minutes per side for rare (125°F].
Transfer to platter and let it stand for 10 minutes.
Bring marinade to a boil.
Thinly slice steak across the grain.
Pour marinade over steak slices and serve (and/or serve marinade alongside].
Enjoy!
Chipotle Mayonnaise


Ingredients:
mayonnaise, fresh cilantro leaves, fresh lemon juice, garlic cloves, chipotle peppers, honey, kosher salt

Directions:
"Stir the mayonnaise, cilantro, lemon juice, garlic, chipotle peppers, honey and kosher salt together in a small bowl. Add more lemon juice, chipotle peppers, garlic, honey or salt to taste if desired."
Sweet Honeyed Date Nut Couscous With Tahini Note


Ingredients:
couscous, tahini, cinnamon, ground cardamom, pitted dates, creamed honey

Directions:
Bring 2 cups of water to a boil, and salt it a little. Add the tahini, cardamom and cinnamon blend it in, letting the flavors impart. Lower the heat and add the couscous, cover and let simmer for about 15-20 minutes.
When the couscous is fully cooked, fluff it with a fork and drain any excess water.
Put into a serving bowl and mix well with the chopped dates and almonds.
Add the creamed honey and just stir and stir, like you're melting butter over rice. Sir like normal if using regular honey.
Add extra cinnamon and cardamom to taste. Serve with hot mint tea and enjoy.
Crispy Juicy Oven-Fried Chicken Breasts
Category: meat-and-poultry
By Judy in Delaware

This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.

Ingredients:
4  boneless, skinless chicken breasts
2 cups buttermilk
2 cups crushed herb-seasoned stuffing mix
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1  egg
1 tablespoon water
2 tablespoons peanut oil

Directions:
Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan. Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil. Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 473.6
Fat: 12.8 g
Saturated fat: 2.9 g
Carbohydrates: 52 g
Sugars: 7.4 g
Dietary fiber: 2.9 g
Protein: 35.1 g
Cholesterol: 112.2 mg
Sodium: 1178.1 mg
Goblin Good Gorp


Ingredients:
peanuts, raisins

Directions:
In 1 1/2- to 2-quart container with cover, mix all ingredients; cover tightly.
Store at room temperature.
Kitchen Tip:.
For cute gift bags, buy some small snack-sized bags and black pipe cleaners at the party or craft store.
Cut 5 pipe cleaners in half (makes ten 6-inch pieces].
Cut 14 pipe cleaners into 4-inch lengths (3-lengths per pipe cleaner].
To make each spider hold four 4-inch lengths together and twist a 6-inch length around the middle of the bundle to secure.
Bend 4-inch pieces to resemble spider legs.
Use 6-inch piece to seal gift bag.
Two 4-inch pieces will be left over.
Sausage and Cream Cheese Dip Aka "brads Dip"


Ingredients:
cream cheese, Rotel tomatoes & chilies

Directions:
Brown Sausauge and Drain.
While sausage is browing, cut Cream Cheese in to small chunks, and melt over low heat. Watch close to make sure it doesn't burn or stick.
Once cream cheese is melted, add Rotel tomatoes and drained sausage.
Cook over low heat until it thickens up.
Serve with Tostito's Scoops.
You can adjust heat factor by using hot sausage and/or Rotels.
Boiled Peanuts
Category: appetizers-and-snacks
By Thelma

Boiled peanuts make a delicious snack!

Ingredients:
5 pounds raw peanuts, in shells
1 cup salt
water to cover

Directions:
Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil. Let the water boil for 3 hours. Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 5 pounds

Calories: 321.8
Fat: 27.9 g
Saturated fat: 3.9 g
Carbohydrates: 9.2 g
Sugars: 2.3 g
Dietary fiber: 4.8 g
Protein: 14.6 g
Sodium: 2345.4 mg
Spiced Almonds


Ingredients:
sugar, ground cumin, chili powder

Directions:
Beat egg white in small bowl until frothy.
Add sugar, garlic salt,pepper sauce, ground cumin, chili powder, and almonds.
Stir to coat almonds evenly and place almonds in single layer in greased, shallow baking pan.
Bake in 275F oven 40 minutes, stirring every 10 minutes.
Remove from oven and set aside to cool.
Store in airtight container up to 3 weeks.
Shichimi Togarashi Grilled Pork Tenderloin


Ingredients:
mirin, soy sauce, garlic cloves, soy sauce, lime, garlic clove

Directions:
Trim pork tenderloin of any excess skin and fat.
Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl.  Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
Place remaining marinade in a covered container and refrigerate until ready to use.
Remove tenderloin from bad, let sit at room temperature.  Turn grill over medium-high heat, brush with vegetable oil.
Remove tenderloin from bad and place in center of grate. Discard bag with marinade.  Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
Serve alongside spicy gomasio soba noodles and enjoy!
Danish Rice Pudding W/Raspberry Sauce (Ris a La Mande)


Ingredients:
arborio rice, 1% low-fat milk, sugar, frozen raspberries, water, sugar, cornstarch, water

Directions:
Bring milk to a boil slowly in a large pot.
Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
Fold in whipped  cream.
Chill and serve with warm raspberry sauce.
SAUCE:.
In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.
Smoothie


Ingredients:
milk, yogurt, banana

Directions:
"combine all ingredients in a blender and blend until smooth."
Mini Ham And Cheese Rolls
Category: appetizers-and-snacks
By SMATTERCHU

These are fantastic for both a super bowl party or a luncheon tea.  They are addictive, so be sure to make an extra batch.

Ingredients:
2 tablespoons dried minced onion
1 tablespoon prepared mustard
2 tablespoons poppy seeds
½ cup margarine, melted
24  dinner rolls
½ pound chopped ham
½ pound thinly sliced Swiss cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine. Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches. Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 mini sandwiches

Calories: 145.4
Fat: 9 g
Saturated fat: 3 g
Carbohydrates: 10.2 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 5.7 g
Cholesterol: 17.6 mg
Sodium: 276.5 mg
Seasoned Thyme Pork Roast


Ingredients:
onions, barbecue sauce, dried thyme leaves, apples, dried pitted prunes

Directions:
Preheat the oven to 350 degrees Fahrenheit.
Brown the pork roast and onions in hot oil in a large ovenproof pot on medium-high heat for 3 minutes, turning occasionally.
Combine the barbecue sauce, apple juice and thyme.
Pour sauce mixture over the pork and onions.
Cover with an ovenproof lid; simmer another 10 minutes before placing the pot in the oven.
Bake for 2 hours.
Add apples and prunes; bake an additional 30 minutes or until the pork is cooked through and the apples are tender.
Herb and Goat Cheese Pizza


Ingredients:
extra virgin olive oil, red onion, garlic clove, roma tomatoes, fresh sage leaves, fresh thyme leave, fresh rosemary, flat leaf parsley

Directions:
Preheat oven to 450°.
Place prepared pizza crust on a baking sheet.
In a large skillet, heat olive oil and sauté onion for 5–8 minutes or until tender. Add sliced garlic, if using,  and cook 1 more minute. Spread onions and garlic evenly over pizza crust, then top with tomato slices, spreading evenly to the edges. Top with cheese.
Bake for 5 minutes, then sprinkle sage, thyme, and rosemary evenly over pizza.
Return to oven and bake for 5–7 minutes more, or until tomatoes are hot and cheese has melted. Sprinkle parsley over top.
Cut into wedges with a pizza cutter and serve!
Spicy Bean Burrito Mix


Ingredients:
yellow onion, olive oil, garlic, cumin, chili powder, cayenne pepper, seasoning salt

Directions:
Sauté onion, garlic, and jalapeño in olive oil for 2 minutes in medium sauce pan on high heat.
Add the beans, cumin, chili powder, cayenne pepper, and seasoning salt. Stir frequently together for about 5 minutes or until beans are hot.
Serve by itself or in a tortilla and enjoy!
Apple Cranberry Chicken


Ingredients:
carrot, granny smith apple, fresh cranberries, chicken breast, applesauce, cinnamon, salt, pepper, sugar

Directions:
Preheat oven to 350°F.
Cut chicken into chunks or strips and dice apple.
Using a vegetable peeler, peel carrot into strips and sauté until soft.
Add salt and pepper during cooking process.
Deglaze with balsamic vinegar (as much as you want, actually] Stir in apple sauce, cranberries, diced apple, cinnamon, chicken, then pour into oven proof baking dish.
Bake for 15- 20 minutes or until done.
Season with more salt, pepper, cinnamon, sugar if desired.
Note: Feel free to change the amount of any of the ingredients.
The above measurements are approximates because I didn't measure when cooking this recipe.
Italian Sausage and Red Onion Quiche


Ingredients:
Italian sausage, garlic cloves, red onion, eggs, heavy cream, cheddar cheese

Directions:
Preheat the oven to 350°F or 180°C.
Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
Prick the base of the pastry with a fork.
In a skillet over medium heat, start to cook the italian sausage and crushed garlic. Cook for 8-10 minutes, mashing the italian sausage into small chunks with the spatula.
Add the red onion and cook for a further 2 minutes.
Remove from the heat. Evenly spoon the italian sausage and red onion into the pastry shell.
Scatter the cheese over the sausage mixture.
Mix the eggs and cream together and season with salt and pepper to taste.
Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
Let stand for 5 minutes before cutting.
Serve hot or cold!
Anchovies and Pimiento Spread


Ingredients:
anchovy fillets, cream cheese, pimientos

Directions:
Set cream cheese at room temperature to soften., Cut anchovies into tiny bits., Cut pimientos into tiny bits., In a bowl blend all ingredients well, Serve with unsalted crackers!
Marinated Dill Carrots


Ingredients:
pickle juice, dill weed, olive oil, carrots

Directions:
"Mix all ingredients together and let carrots marinate in refrigerator overnight."
Moroccan Cauliflower With Spices


Ingredients:
extra virgin olive oil, ground coriander, coriander leaves, onions, cauliflower, water, plain flour, ginger, ground cumin, lemon juice

Directions:
Heat the oil in a medium pan.  Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water.  Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes.
Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan.  Simmer for a few minutes, then season with ginger, cumin and lemon juice.
Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.].