xiaoxl/recipe_data huggingface dataset:
Ww 6 Points - Pollo Borracho (Drunken Chicken)


Ingredients:
golden raisin, dry sherry, salt, fresh ground black pepper, skinless chicken breasts, chicken thighs, onion, garlic cloves, low sodium chicken broth, green olives, dried thyme leaves, cider vinegar, cider vinegar, cornstarch, sugar

Directions:
In small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. Remove from heat, let stand 10 minute.
On paper plate or wax paper, combine flour, salt, and pepper. Coat skinned side of each chicken breast with flour mixture. Set chicken aside.
In medium non-stick skillet, heat oil; add chicken flour-side down. Cook over med-high heat 5 min until golden brown. Turn chicken over, cook 3 min longer. Remove chicken from skillet, set aside.
In same skillet, cook onions over med heat, stirring frequently, 8-10 min until lightly browned. Add almonds and garlic; cook, stirring frequently, 3 min until almonds are golden brown.
Add broth, olives, thyme, and reserved raisin mixture, increase heat to high. Cook, stirring occasionally, until liquid is reduced in volume by about a third, about 10-15 minute.
In small bowl, with wire whisk, combine vinegar, tequila, cornstarch and sugar. Add broth to mixture. Bring liquid to a boil, reduce heat to low. Cook, stirring occasionally, until slightly thickened. Add reserved chicken; simmer, basting chicken frequently with sauce, 5-10 min, until chicken is cooked through.
Chicken thighs = 6 points per serving (1 thigh + 1/2 cup sauce].
Chicken breasts = 5 points per serving (1 breast + 1/2 cup sauce].
Make-Ahead Greek Yogurt Parfait
Category: desserts
By Jenny Tovey

Make ahead for the whole week in plastic cups for an easy grab-and-go, high-protein breakfast!

Ingredients:
4 cups nonfat plain Greek yogurt
1 cup granular sucralose sweetener (such as Splenda®)
1 ½ teaspoons vanilla extract
2 cups granola cereal
8 cups frozen mixed fruit, no sugar added

Directions:
Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well. Place 1 cup of   in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed. Top each cup of fruit and yogurt with 1/4 cup granola before eating.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 358.8
Fat: 7.8 g
Saturated fat: 1.4 g
Carbohydrates: 60.5 g
Sugars: 15.6 g
Dietary fiber: 5.4 g
Protein: 13.5 g
Cholesterol: 2.5 mg
Sodium: 106.2 mg
Sweet & Salty Apple Cheese Pie


Ingredients:
apples, lemon juice, brown sugar, ground cinnamon, ground nutmeg, ground ginger, cornstarch, butter, sharp cheddar cheese, milk

Directions:
Preheat oven to 450ºF. Peel apples and cut them thin. Add lemon juice and mix well. Add the rest of the ingredients and stir gently until well blended.
Place a pie crust in a greased-floured pie plate. Add the apple mixture and place another crust on top. Brush a little milk and make a few small incisions to let the steam escape. Place a pie crust shield or foil to protect the crust.
Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. About 10 minutes before then end, remove the pie crust shield. Serve warm with vanilla ice cream.
Blanc Mange (English Style)
Category: world-cuisine
By Chef Dunask

This dessert is known as Cramma in southern Italy where it is very popular. I hope you will make this dessert and like it. ENJOY!!!.

Ingredients:
3 cups milk, divided
¼ cup cornstarch
½ cup white sugar
1 teaspoon vanilla extract  (Optional)
2  cinnamon sticks
1  lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish

Directions:
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat. Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla. Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight.  Garnish with shaved chocolate just before serving.

Prep time: 8 mins
Cook time: 15 mins
Total time: 6 hrs 23 mins
Yields: 5 servings

Calories: 265.4
Fat: 8.3 g
Saturated fat: 4.8 g
Carbohydrates: 43.7 g
Sugars: 35.4 g
Dietary fiber: 2.1 g
Protein: 6.1 g
Cholesterol: 11.7 mg
Sodium: 60.9 mg
Brown Butter Cookies
Category: desserts
By Heather Walker

Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie!  You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency.

Ingredients:
2 cups butter
2 cups brown sugar
2  eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour
⅔ cup chopped pecans
2 teaspoons vanilla extract
3 ½ cups confectioners' sugar
½ cup hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly.  Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets. Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 5 dozen

Calories: 143.7
Fat: 7.2 g
Saturated fat: 4 g
Carbohydrates: 19.2 g
Sugars: 14.1 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 22.5 mg
Sodium: 92.6 mg
Last Minute Chicken Dinner
Category: meat-and-poultry
By HILROY

This is great for those crazy days when you lose track of time. It's a wonderful, one pot meal in under 30 minutes.

Ingredients:
2 tablespoons vegetable oil
4  potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup milk
1  onion, chopped
¼ teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon dried basil
⅓ cup grated Parmesan cheese

Directions:
Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 533.2
Fat: 16.3 g
Saturated fat: 4.6 g
Carbohydrates: 58.2 g
Sugars: 4.8 g
Dietary fiber: 8.5 g
Protein: 39.6 g
Cholesterol: 81.8 mg
Sodium: 765.7 mg
Jamaican Oxtail with Broad Beans
Category: world-cuisine
By sunflowerBirmingham

This is a traditional Jamaican dish I was taught to cook by my grandmother.

Ingredients:
1 pound beef oxtail, cut into pieces
1 large onion, chopped
1  green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1  scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 ½ cups water
1 cup canned fava beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water

Directions:
Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 424.9
Fat: 22.4 g
Saturated fat: 7.5 g
Carbohydrates: 17.6 g
Sugars: 1.8 g
Dietary fiber: 3.7 g
Protein: 38.8 g
Cholesterol: 124.8 mg
Sodium: 1088.6 mg
Turkey Dressing Bread
Category: bread
By SUE202

Tired of plain turkey sandwiches in your lunch?  Try packing one on this bread!  Spread a little cranberry sauce also and it tastes just like Thanksgiving!

Ingredients:
1 cup milk, room temperature
1  egg
1 tablespoon butter, softened
2 tablespoons brown sugar
1 ½ teaspoons salt
⅓ cup yellow cornmeal
3 cups bread flour
4 ½ teaspoons dried minced onion flakes
1 ½ teaspoons celery seed
¾ teaspoon poultry seasoning
½ teaspoon rubbed sage
½ teaspoon ground black pepper
2 ¼ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic bread setting; press Start. Check dough after 5 minutes of mixing.  Add 1 to 2 tablespoons of water or flour if needed.

Prep time: 10 mins
Cook time: 2 hrs 40 mins
Total time: 2 hrs 50 mins
Yields: 1 - 1.5 pound loaf

Calories: 176.3
Fat: 2.5 g
Saturated fat: 1.1 g
Carbohydrates: 32 g
Sugars: 3.5 g
Dietary fiber: 1.2 g
Protein: 6 g
Cholesterol: 19.7 mg
Sodium: 314.2 mg
Macaroni Ham & Cheese Summertime Salad


Ingredients:
medium pasta shells, hard-boiled eggs, Velveeta cheese, ham, mayonnaise, sweet pickle juice, salt, black pepper

Directions:
Cook macaroni to al dente in boiling, salted water. Drain and toss with 1 teaspoon of EVOO to prevent sticking.  Cool to room temperature.
When macaroni has cooled, add diced egg, cheese and ham. Stir together.
Add peas if desired.
Add remaining ingredients and stir together.
Cover and refrigerate until serving time. Be sure to stir the salad before serving.
Elise's Moroccan Sugar Cookies


Ingredients:
sugar, unbleached flour, walnuts, eggs, vanilla extract, cinnamon

Directions:
Preheat oven to 350 degrees.
Flour an ungreased cookie sheet.
Place oil & sugar, eggs & vanilla in large bowl.
Mix well.
Gradually add flour once cup at a time.
Blend in nuts.
When dough feels smooth roll dough into small balls.
Place small balls on cookie sheet.
Sprinkle with cinnamon.
Place a walnut piece on top.
Bake 10 – 15 minutes.  Cookies should be off-white (not brown].
Mushroom and Tomato Bruschetta
Category: appetizers-and-snacks
By Delray

Wonderful for an appetizer before a pasta meal and great paired with a glass of Chianti. Feel free to add your own touches to taste!

Ingredients:
1 loaf Italian bread, cut into 3/4-inch thick slices
½ cup olive oil
½ pound diced fresh mushrooms
5  green onions, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh parsley
3 large tomatoes, diced
1 teaspoon balsamic vinegar
2 cups shredded mozzarella cheese

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer. Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet. Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside. Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 appetizers

Calories: 295.8
Fat: 14.1 g
Saturated fat: 3.7 g
Carbohydrates: 31.9 g
Sugars: 2.4 g
Dietary fiber: 2.5 g
Protein: 10.7 g
Cholesterol: 12.1 mg
Sodium: 642.2 mg
Cheesy Burrito Game Day Dip
Category: appetizers-and-snacks
By R. J. Nequette

A quick and easy recipe that has become our favorite for football game day. It is so tasty and is filling too. Low fat cheese works well in this also. Serve with tortilla or corn chips and side of guacamole.

Ingredients:
cooking spray
1 pound ground beef
2 (16 ounce) cans refried beans
4 cups shredded Colby-Monterey Jack cheese, divided
1 cup sour cream
1 (4 ounce) package cream cheese, softened
1 (1.25 ounce) package taco seasoning mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef, refried beans, 3 cups Colby-Monterey Jack cheese, sour cream, cream cheese, and   mix together in a bowl until well mixed. Spread mixture into the prepared baking dish. Bake in the preheated oven for 20 minutes; sprinkle with remaining 1 cup Colby-Monterey Jack cheese. Continue baking until cheese is melted, about 5 more minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 595.3
Fat: 41 g
Saturated fat: 25.3 g
Carbohydrates: 24.2 g
Sugars: 1.1 g
Dietary fiber: 5.9 g
Protein: 32.9 g
Cholesterol: 137.9 mg
Sodium: 1270.6 mg
Lemon Cream Pie Bars
Category: desserts
By Lucca

Smooth and luscious, these bars are more like little bites of a lemon cream pie than anything else!

Ingredients:
1 ½ cups all-purpose flour
¾ cup canola oil
⅔ cup confectioners' sugar
1 (14 ounce) can sweetened condensed milk
3  eggs
½ cup lemon juice
⅓ cup white sugar
1  lemon, zested
¼ teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oil, and sugar in a bowl. Pat into a 9x13-inch baking pan. Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack. Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust. Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack. Refrigerate for at least 2 hours before cutting into 24 bars.

Prep time: 15 mins
Cook time: 35 mins
Total time: 3 hrs 20 mins
Yields: 24 bars

Calories: 173.9
Fat: 9 g
Saturated fat: 1.6 g
Carbohydrates: 21.4 g
Sugars: 15.5 g
Dietary fiber: 0.2 g
Protein: 2.8 g
Cholesterol: 28.8 mg
Sodium: 34.7 mg
Garlic and Onion Burgers
Category: main-dish
By Jeff

This recipe makes very flavorful burgers. The secret is refrigerating the meat after adding the other ingredients.  Use ground round or sirloin for the best results.

Ingredients:
2 pounds ground beef
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
½ cup minced onion
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon Italian-style seasoning

Directions:
In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours. Preheat grill for high heat. Form burgers  into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

Yields: 5 to 6 burgers

Calories: 576.1
Fat: 48.3 g
Saturated fat: 19.6 g
Carbohydrates: 3.1 g
Sugars: 1.1 g
Dietary fiber: 0.5 g
Protein: 30.5 g
Cholesterol: 154.4 mg
Sodium: 623 mg
Pesto Marinated Chicken With Roasted Vegetables


Ingredients:
pesto sauce, lime juice, boneless skinless chicken breasts, sweet potatoes, russet potato, onions, olive oil, pine nuts, basil leaves, pesto sauce, olive oil, lime, Dijon mustard, sugar

Directions:
In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
With the rack in the middle position, preheat the oven to 400°F.
On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
Vinaigrette:.
Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
Slice the chicken and serve with the vegetables.
Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.
Lamb Shank
Category: meat-and-poultry
By slowcooker

Delicious grilled leg of lamb in a wonderful herb marinade.

Ingredients:
1 (4 pound) lamb shank
3 tablespoons olive oil
1 teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried basil
¼ teaspoon dried parsley
½ teaspoon dried mint
2 tablespoons ground black pepper
1 pinch salt to taste
1 pinch cayenne pepper, or to taste  (Optional)
¼ cup lemon juice
3 tablespoons honey

Directions:
Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish. Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour. Preheat grill for medium heat and lightly oil the grate. Stir lemon juice and honey together in a small bowl until smooth. Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 341.9
Fat: 16.5 g
Saturated fat: 4.8 g
Carbohydrates: 11.2 g
Sugars: 8.9 g
Dietary fiber: 0.7 g
Protein: 36.3 g
Cholesterol: 109.8 mg
Sodium: 93.3 mg
Irish Soda Bread with Buttermilk
Category: bread
By Smart Cookie

There's no excuse not to whip up a crusty loaf of Irish soda bread this St. Patrick's Day, especially when it's part-whole wheat and packed with oats! One of the best quick breads out there, soda bread is so easy that the hardest part is waiting for it to cool before serving it with salted Irish butter. I've also included a few variations you can try out!

Ingredients:
2 cups all-purpose flour
2 cups whole wheat pastry flour
¾ cup rolled oats
2 tablespoons white sugar
1 ½ tablespoons baking powder
¾ teaspoon baking soda
2 teaspoons kosher salt
2 cups buttermilk
6 tablespoons unsalted butter, melted

Directions:
Preheat the oven to 375 degrees F (191 degrees C). Line a cookie sheet with parchment paper. Mix flours, rolled oats, sugar, baking powder, baking soda, and salt in a medium bowl. Mix buttermilk and melted butter together in a small bowl. Make a small well in the flour mixture and pour in the buttermilk-butter mixture. Stir together with a wooden spoon until well combined. Turn the dough out on a generously floured surface and knead into a smooth, round loaf. Place on the cookie sheet and cut a shallow X into the top of the dough. Bake in the preheated oven until top is golden brown, about 1 hour. Carefully tap the bottom of the loaf; it should sound hollow. Cool on a baking rack for at least 30 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 loaf

Calories: 272.2
Fat: 8.3 g
Saturated fat: 4.8 g
Carbohydrates: 42.6 g
Sugars: 5 g
Dietary fiber: 3.1 g
Protein: 7.5 g
Cholesterol: 20.3 mg
Sodium: 751.1 mg
Halibut Fettuccine


Ingredients:
onion, green pepper, garlic cloves, celery, carrots, cauliflower, broccoli floret, zucchini, oregano, parsley, basil, pepper, butter, flour, milk, half-and-half cream, monterey jack cheese, sour cream, chicken bouillon

Directions:
Saute together onion, pepper, mushrooms, garlic and celery for a few minutes.
Add carrots, cauliflower, broccoli and zucchini. stir and cook over low heat until tender.
Add oregano, parsley, basil and pepper. Stir in halibut chunks and simmer while preparing white sauce.
Over low heat melt butter, add flour; stir until soaked with the butter. Slowly add milk and half&half, stir until thickens.
Add Monterey Jack Cheese, sour cream and chicken bouillon. Stir until cheese is melted.
Add sauce to vegetable and fish mixture, stir all together.
Serve over fettucini noodles.
Bonefish Winter White Cosmo


Ingredients:
white cranberry juice, lime juice, cranberry vodka, frozen cranberries

Directions:
1. Mix juice and liquor together in a shaker with ice., 2. Shake well., 3. Pour into martini glass., 4. Add cranberries as garnish.
Ginger-Lemon Sweet Potatoes


Ingredients:
sweet potatoes, canola oil, mustard seeds, green serrano chilies, red onion, ginger, ground turmeric, salt, lemon juice

Directions:
boil sweet potatoes in water to cover till just tender. cool, peel, and cut into 1-inch pieces.
heat oil in large saute pan over high heat. when oil begins to smoke, add mustard seeds, covering pan. when seeds stop sputtering, add chiles. when chiles are toasted, add onion and ginger. saute until onion is lightly browned, then add turmeric and stir.
add sweet potatoes and salt and toss gently to mix. cover and steam over low heat until flavors meld, about 4 minute sprinkle with lemon juice and serve hot.
Pakistani Style Turai Ka Salan (Courgettes Curry)


Ingredients:
courgettes, onion, tomatoes, salt, red chili powder, coriander powder, turmeric powder, ground cumin, garam masala powder, green chili, lemon juice

Directions:
Fry the onions in the oil till they turn dark brown.
Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
Serve warm with naan, roti or chapati.
Grilled Fajitas


Ingredients:
beef flank steak, canola oil, lime juice, water, garlic cloves, lime peel, ground cumin, dried oregano, pepper, onion, green peppers, canola oil, flour tortillas, lime wedge

Directions:
In a large resealable plastic bag, combine the first nine ingredients; add steak. Seal bag; turn to coat. Cover and refrigerate 4 hours or overnight.
Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°].
Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.