xiaoxl/recipe_data huggingface dataset:
Ginger Muffins


Ingredients:
sugar, dark molasses, eggs, flour, ginger, allspice, cinnamon, salt, baking soda, hot water, boiling water

Directions:
Beat together:  Sugar, oil, molasses and eggs.
Dissolve baking soda in 1/8-cup hot water.
Mix soda and water with batter.
Sift 2 cups flour, ginger, allspice, cinnamon and salt into bowl with molasses mixture; mix well.
Add 1 cup boiling water to batter and mix well.  (Batter will be fairly thin like cake batter].
Grease muffin pans (either regular or mini] or line with paper liners (I like to give them a quick shot of baking spray].  Fill muffin cups just a bit more than 3/4 full.
Bake at 400°F for 8-9 minutes for mini muffins; 12-15 minutes for standard muffins.
Makes 24 standard muffins.
Oriental Fried Noodle Salad


Ingredients:
Chinese cabbage, green onions, pine nuts, red capsicum, radish, carrot, green chili, white vinegar, caster sugar, soy sauce

Directions:
Combine all the dressing ingredients in a saucepan; stir well until the sugar dissolves. Cool.
Toss all salad ingredients (except the noodles] together in a bowl; add dressing and mix well.
Just before serving, add the noodles and toss thoroughly again.
Hungarian Goulash


Ingredients:
beef stew meat, boneless pork, onions, water, paprika, salt, pepper, marjoram, all-purpose flour, sour cream

Directions:
In a skillet over medium heat, cook beef, pork and onions in oil until meat is browned; drain.
Add water, paprika, salt, pepper, and marjoram; bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
Just before serving, mix together flour and sour cream until smooth; stir into meat mixture.
Bring to a boiil over moderate heat; cook and stir for 1-2 minutes or until thickened and bubbly.
Serve over noodles.
Dolly Parton's Shrimp Boil


Ingredients:
lemons, garlic, bay leaves, Tabasco sauce, salt, pepper, Red Bliss potatoes, kielbasa, chorizo sausage, corn, raw shrimp, butter

Directions:
Bring a large kettle of water to a boil. If you're making enough for 8 people, about 5 quarts of water will work.
Squeeze the lemons into the water and add the rinds, the garlic, bay leaves, Old Bay Seasoning, Tabasco, and salt and pepper to taste.
Reduce the heat to a simmer, cover, and cook for 10 minutes.
Add the potatoes to the pot, raise the heat, and return to a boil.
Reduce the heat and simmer, covered, until the potatoes are not quite trender, about 10 minutes.
Add the sausage and onions and return the pot to a boil.
When the potatoes are almost fork-tender, add the corn and return to a boil.
Add the shrimp and cook just 2 minutes until the shrimp turn pink.
Ladle 1/2 cup of the broth per person into a heatproof pitcher and drain the rest through a large colander, discarding the liquid and the bay leaves.
Pour the reserved broth into a few bowls to set on the table for dipping.
Arrange the shrimp, sausages, and vegetables on a large platter.
Serve with melted butter, if desired.
Spicy Shrimp and Scallops With Cellophane Noodles


Ingredients:
garlic, red bell pepper, yellow bell pepper, bok choy, rice wine, small shrimp, bay scallops, soy sauce, green onion, cellophane noodle

Directions:
Preheat oil in fryer to 360 degrees.
In a wok, heat the oil over high heat. Add the ginger, garlic, and pepper sauce, and cook, stirring, for 30 seconds. Add the bell peppers, bok choy, and rice wine and cook for 1 minute.
Add the shrimp, scallops, and soy sauce, and cook until the shrimp are pink and just cooked through, about 2 minutes. Add the green onions and cook for 30 seconds. Remove from the heat and transfer to a serving bowl.
Meanwhile, heat vegetable oil in a hot fryer, add the cellophane noodles, and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Top the seafood mixture with the noodles and serve immediately.
Chef Joey's Herb & Onion Bread (Bread Machine)


Ingredients:
unsweetened applesauce, onion, soymilk, bread flour, sea salt, sugar, dried dill, dried basil, dried rosemary

Directions:
Place all the wet ingredients, including the onion in the bread machine according to the manufacturer's directions.
Keeping in mind that the liquids should go in first and the yeast very last.
I baked this 1 1/2 lb. loaf on the basic rapid cycle.
Bison Burgers


Ingredients:
Worcestershire sauce, cheddar cheese, tomatoes

Directions:
In a bowl combine bison, Worcestershire and the jelly and then form into 4 patties.
Heat an oiled grill pan or grill to medium heat.
Grill burger for 3-5 minutes. Flip and top with cheese and then continue cooking for another 3-5 minutes or until done.
Place burger on bottom bun and top with tomato and other condiments; top with top bun.
Sally's Red Potato Salad


Ingredients:
sour cream, mayonnaise, celery, paprika

Directions:
Place unpeeled potatoes in the bottom of a large saucepan; cover with water.
Bring to a boil, cook until potatoes are soft, about 30-40 minutes.
Drain; let potatoes cool.
Cube potatoes and place in a large mixing bowl.
Add sour cream, mayo and celery; stir to combine all ingredients well.
Add salt and pepper, to taste.
Top with papirka.
Chill.
Frosted Lemon Sugar Cookies
Category: desserts
By Lulu MD

I just find the sugar cookie recipes a bit too rich for my taste, so I modified them by adding some lemon.

Ingredients:
½ cup butter
1 cup sugar  (Optional)
½ cup vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1  egg, lightly beaten
2 cups flour
½ teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
¼ cup white sugar, or as needed  (Optional)
½ cup powdered sugar
1 tablespoon lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated. Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined. Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet. Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes. Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 24 cookies

Calories: 166.9
Fat: 8.7 g
Saturated fat: 3.1 g
Carbohydrates: 21.2 g
Sugars: 13.1 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 17.9 mg
Sodium: 80.9 mg
Easy Butterfinger Trifle Dessert


Ingredients:
instant chocolate pudding mix, Cool Whip Topping

Directions:
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
Repeat the layers ending with crushed candy on the top.
Refrigerate the trifle.
Delicious!
Lemon Herb Mayonnaise


Ingredients:
mayonnaise, lemon juice, parsley

Directions:
combine all ingredients., Excellent on fish instead of tartar sauce.
Chicken Cordon Bleu Pasta


Ingredients:
panko breadcrumbs, fresh thyme, salt, ground black pepper, boneless skinless chicken breasts, Dijon mustard, olive oil, butter, garlic cloves, deli ham, all-purpose flour, salt, ground black pepper, half-and-half, gruyere cheese, fettuccine pasta, fresh thyme

Directions:
For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
In a large skillet, heat 2 tablespoons olive oil over medium heat.
Add chicken, and cook for 4 minutes.
Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
Cut chicken crosswise into 1/2-inch-thick slices.
For cheesy pasta, in a large skillet, melt butter over medium heat.
Add garlic and ham; cook for 2 minutes.
Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
Add cheese, stirring until melted.
Add hot cooked pasta to pan, tossing gently to coat with sauce.
Spoon creamy cheesy pasta onto serving plates.
Place sliced chicken over pasta.
Garnish with fresh thyme, if desired.
Momma's Meatloaf


Ingredients:
ground beef, egg, Worcestershire sauce, oatmeal

Directions:
Preheat oven to 350 (400 if you want in 30 minutes].
Mix all ingredients together.
Form an oval shape, and place in baking dish, either 8 by 8, or if larger family, 9 by 13.
Cook for 50 minutes, until center is no longer pink.
Italian Stuffed Cubanelle Peppers
Category: everyday-cooking
By Megan

I got this delicious recipe from a family friend when looking for something to do with all the extra Cubanelle peppers in my garden. I love the versatility in this recipe because I have a vegetarian; I omit the sausage in the mixture when making a batch for her, and everyone can enjoy this flavorful dish. It can be served with your favorite Italian pasta sauce for extra flair. It's delicious with side of pasta and fresh Italian garlic bread.

Ingredients:
1 pound bulk Italian turkey sausage
2 tablespoons olive oil, divided
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup Italian-seasoned bread crumbs
½ cup Monterey Jack cheese
½ cup mozzarella cheese
1  egg
¼ cup cooked rice
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley, or to taste
salt and ground black pepper to taste
8  Cubanelle peppers, stemmed and seeded

Directions:
Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl. Preheat oven to 350 degrees F (175 degrees C). Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl. Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes. Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil. Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.

Prep time: 25 mins
Cook time: 1 hr 11 mins
Total time: 1 hr 36 mins
Yields: 8 servings

Calories: 272.7
Fat: 14.9 g
Saturated fat: 5 g
Carbohydrates: 16.3 g
Sugars: 2.4 g
Dietary fiber: 2.5 g
Protein: 19.1 g
Cholesterol: 80.7 mg
Sodium: 846.7 mg
Duck Sauce


Ingredients:
applesauce, honey, cider vinegar, garlic

Directions:
Add ingredients to a small sauce pan.
Cook on medium heat until hot (stirring so it doesn't stick to the pan].
Cool and serve.
Cranberry Almond Coffee Cake


Ingredients:
margarine, butter, Splenda Sugar Blend for Baking, eggs, fat-free buttermilk, yogurt, baking powder, baking soda, unbleached all-purpose flour, salt, cranberry sauce, confectioners' sugar, milk

Directions:
In a large bowl, cream together margarine or butter and sugar. Beat in eggs, buttermilk or yogurt, and almond extract. In a separate bowl, mix together baking powder, baking soda, flour and salt. Add all at once to the wet ingredients, stirring just to blend.
Grease and flour a tube pan. Spoon half of batter into pan. Spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.
Bake coffeecake in a preheated 350°F oven for 55 minutes, or until cake tests done. Remove from oven, and cool in pan for 5 minutes. While cake is cooling, make glaze by mixing the confectioners' sugar, milk and almond extract. Turn cake out of pan, and dribble glaze over warm cake. Let cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit!].
Onion Soup Mix
Category: soups-stews-and-chili
By Kitty Johnson

Way cheaper to make it yourself than buy the packets. This recipe makes the equivalent of one packet of soup mix. If you're adding this to a liquid, the bouillon cubes don't need crushed.

Ingredients:
2 ½ tablespoons dried minced onion
4 cubes beef bouillon, crumbled
1 teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Combine onion, beef bouillon, onion powder, salt, and pepper.  Store in an airtight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 15.7
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 2.9 g
Sugars: 1.5 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 0.1 mg
Sodium: 937.4 mg
Chocolate Truffle Cookies


Ingredients:
butter, half-and-half, powdered sugar, butter, powdered sugar, vanilla, flour, salt, sugar, milk, sugar, milk, vanilla

Directions:
Melt 6 ounces unsweetened chocolate in a pan over low heat, stirring frequently.
Remove from heat and stir in 2 tablespoons butter, the half and half, and 1/2 cup confectioner's sugar.  Let cool.
Shape mixture into 1 inch balls.  Place on ungreased cookie sheet and freeze uncovered for about 30 minutes.
Beat 1/2 cup butter, 3/4 cup confectioner's sugar, vanilla and 1 ounce melted chocolate with a mixer on medium speed.
Stir in flour and salt until dough holds together.  If dough seems dry, add a bit of milk.
Mold portions of cookie dough around frozen chocolate balls to form 1 1/2 inch balls.
Place an inch apart on an ungreased cookie sheet.  Bake at 350º for 12 to 15 minutes until set.  Cool completely on a wire rack.
Make white icing and chocolate icing with ingredients above.
Spoon white icing over half the cookies and chocolate icing over the other half.  Reserve a bit of each icing.  Let icing spread and set.
Drizzle white icing over chocolate iced cookies and chocolate icing over white ices cookies.  Let set completely.
Greek Lamb Patties


Ingredients:
egg, feta cheese, dried oregano, garlic clove, lemon zest, black pepper, ground lamb

Directions:
Combine first 7 ingredients in large bowl., Add ground lamb and mix well., Divide into 4 equal portions and shape each portion into 1/2 inch thick patty., Heat skillet on medium heat and add 1 tablespoon of oil., Add patties and cook for 3 to 4 minutes per side until no longer pink inside.
Cilantro-Lime Basmati Rice


Ingredients:
butter, basmati rice, water, salt, lime, cilantro

Directions:
In a heavy saucepan, heat oil/butter over low heat.
Add rice and lime juice.
Stir for 1 minute.
Add water and salt, bring to a full boil.
Cover, turn down to simmer over low heat until rice is tender and water is absorbed (approx. 25 mins].
Fluff rice with a fork
Sprinkle cilantro.
Asian Apple Pear Compote


Ingredients:
Asian pears, water, ground ginger, cardamom seeds

Directions:
Place all the ingredients in a saucepan and cook over low heat until the fruit is soft but not falling apart.
Watch, you will probably have to add a little more water once or twice during the cooking so as not to scorch the fruit.
Don't drown them, just a couple of tbsp at a time.
Remove Cardamom seeds and serve.
Italian Viscots


Ingredients:
dry yeast, warm water, eggs, sugar, salt, margarine, flour, anise, fennel seed

Directions:
Preheat oven to 425o F. Melt margarine and let cool. Put yeast and water in a cup and set aside to bubble. Cream together eggs, sugar, salt and cooled margarine. Add in remaining ingredients and mix, then add yeast mixture and mix again.
Place on floured surface and knead well. Set aside 10-20 minutes. Roll into thin logs and form into pretzel shapes. Drop in boiling water. When they rise to the surface, drain on clean towel to cool and dry briefly (a few minutes.]
Place on a greased cookie sheet and bake for 20-25 minutes, until golden brown.
Note: Because they are not very sweet, I tried my own variation on half this batch of viscots. After draining the viscots on a paper towel, I dipped them in sanding sugar (which is coarser than regular sugar] and baked them as above. They came out with a light sugar crust and were a bit sweeter to eat. Try it and let me know what you think.
Mom Pat's Tuna and Noodles from Scratch


Ingredients:
margarine, flour, tuna in vegetable oil, canned milk

Directions:
Cook the noodles in boiling water according to package directions.
Melt the margarine in a skillet; add the oil from the tuna cans.  this will add flavor to the sauce Add the flour and stir well to incorporate to make a roux.
Add the canned milk to the roux and stir constantly until thickened. cook a couple of minutes  to get the raw taste from the flour  and thicken gravy  salt and pepper to taste.
Add the peas, mushrooms and drained tuna; cook until vegetables are done.
Add cooked noodles and heat through.
Easy Dark Chocolate Mousse
Category: desserts
By Mandi

Your family and friends are going to ask for more of this dark chocolate mousse!

Ingredients:
¾ cup white sugar
4  egg yolks
6 ounces dark chocolate
¾ stick butter
4  egg whites
1 pinch salt
1 tablespoon white sugar

Directions:
Beat 3/4 cup sugar and egg yolks together in a bowl. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture. Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

Prep time: 15 mins
Cook time: 5 mins
Total time: 6 hrs 20 mins
Yields: 8 servings

Calories: 289.2
Fat: 16.4 g
Saturated fat: 9.4 g
Carbohydrates: 35 g
Sugars: 20.5 g
Dietary fiber: 0.2 g
Protein: 4.3 g
Cholesterol: 125.3 mg
Sodium: 117.9 mg
Fish Fillets


Ingredients:
lemon juice, curry powder, cayenne pepper, garlic, chicken bouillon granule, butter

Directions:
Preheat oven to 400 degrees., Place fillets in a baking dish sprayed with cooking spray., Sprinkle with lemon juice, curry, cayenne, garlic, Mrs. Dash, and boullion., Drizzle melted butter over the top., Bake for 10-15 minutes or until fish flakes with a fork.
Deep Dish Pumpkin Pie


Ingredients:
flour, brown sugar, granulated sugar, butter, margarine, solid pack pumpkin, sweetened condensed milk, eggs, ground cinnamon, ground allspice, salt

Directions:
Heat oven to 350 degrees.
In a medium bowl, combine flour and sugars.
Cut in butter till crumbly.
Stir in nuts.
Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
In large bowl, combine remaining ingredients (except reserved crumb mixture] and mix well.
Pour into pressed crust.
Top with reserved crumb mixture.
Bake 55 minutes or until golden.
Chill and serve.
Authentic Mole Sauce
Category: side-dish
By Allrecipes

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

Ingredients:
2 cups chicken broth
2  dried guajillo chiles, stemmed and seeded
2  dried ancho chiles, stemmed and seeded
3  dried chipotle chiles, stemmed and seeded
1  dinner roll, torn into pieces
2  corn tortillas, cut into 1-inch strips
2  tomatoes, cut in half crosswise
5  tomatillos, cut in half crosswise
1 tablespoon lard
1  onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3  cinnamon sticks
5  whole cloves
6  whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

Directions:
Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth. Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 quart mole sauce

Calories: 506.8
Fat: 23.3 g
Saturated fat: 8.8 g
Carbohydrates: 74.9 g
Sugars: 42.5 g
Dietary fiber: 11.3 g
Protein: 11 g
Cholesterol: 7.1 mg
Sodium: 1372.7 mg
English Toffee Cheesecake


Ingredients:
graham cracker crumbs, dark brown sugar, salt, unsalted butter, cream cheese, dark brown sugar, eggs, vanilla extract, sour cream, sugar, vanilla extract

Directions:
For Crust: Preheat oven to 350 degrees F., Combine first five ingredients in med bowl., Add butter and stir until moist clumps form., Press into bottom and 1 inch up sides of 10 inch springform pan., Bake 5 mins, or until set., Set aside., Reduce oven temp to 325 degrees F., For Filling: Beat cream cheese and sugar in large bowl until blended., Beat in one egg at a time, until blended., Beat in both extracts., Pour half of mixture into prepared crust., Sprinkle with 1/2 inch toffee pieces., Top with remainder of cream cheese mixture., Bake until edges are puffed but center is barely set- approx 55 minutes., Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth., Pour topping over hot cheesecake and bake another 5 minutes, until just set., Transfer to cooling rack for 10 minutes., Run knife around edges., Chill overnight., Remove pan sides and place on serving platter., Sprinkle with extra crushed toffee., Enjoy!
Lady's Tuscany Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, flour, spaghetti noodles, garlic cloves, onion, cherry tomatoes, water, chicken bouillon granule, oregano, basil, thyme, buttermilk, milk, flour, parmesan cheese, parsley

Directions:
Place chicken in flour and brown in oil 5 minute or so each side. Place in a preheated oven at 425°F; cook until no longer pink.
Meanwhile in the pan that had chicken, sauté onion, add garlic once onion is clear.
Add water, oxo and spices. Cook 2-4 minutes.
Add cream.
With cold milk whisk in flour, add to mixture. Bring to a soft boil stirring often.
Add parmesan and stir till mixed throughly. turn off heat, add tomatoes immediately and cover with lid.
While this is simmering, check on meat and rinse noodle's if not already done. Push ingredients to the side of sauce pan, place noodles in pan one serving at a time and let noodles be covered with sauce. Place on plate, add chicken and garnish!
ENJOY, its so good!
Traditional Bahraini Muhammar - Sweet Rice Dish


Ingredients:
basmati rice, saffron, rose water, cardamom pods, cloves, cinnamon stick, ghee, butter, sugar, salt

Directions:
Soak together saffron, cardamom, cloves, and rosewater; leave aside to steep.
Add rice to 6 cups of lightly salted boiling water: boil to half cooked - about 8 minutes; drain.
Stir sugar through the hot rice.
Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top.
Cover the rim of pan with a cloth or paper towels and place lid on tightly.
Cook over very low heat about 20-25 minutes. Transfer to serving platter.
Top with melted butter.