xiaoxl/recipe_data huggingface dataset:
Almond Shortbread I
Category: desserts
By Robin J.

Melt-in-your-mouth shortbread.

Ingredients:
1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

Directions:
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours. Preheat oven to 300 degrees F (150 degrees C). On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon. Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 3 dozen

Calories: 190.8
Fat: 10.4 g
Saturated fat: 6.5 g
Carbohydrates: 22.5 g
Sugars: 9.3 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 27.1 mg
Sodium: 73 mg
Poor Man's Baked Beef in  Beer Sauce Belgian Style


Ingredients:
beef, flour, onions, carrots, garlic cloves, sugar, vinegar, beer

Directions:
Coat beef in flour. Discard any unused flour if any.
Fry floured beef in skillet in medium hot oil on each side until nice and browned.
Remove beef and arrange it evenly across the bottom of a deep metal or glass casserole pan.
Reheat the skillet where there are still pan drippings after frying the beef.
Fry onions until transparent.
Remove onions and distribute over beef in casserole dish.
Slice raw (peeled or unpeeled] carrots and raw garlic cloves rough sliced, over top of the fried beef/ onion in the casserole dish.
In a mixing bowl or container, combine remaining ingredients (sugar, vinegar, salt, pepper and beer].
Pour beer mixture over beef and vegetables in casserole dish.
Bake covered with aluminum foil for 2-3 hours at on medium-low (275 or 300 degrees] until meat is very tender and the other ingredients form a thick, rich sauce around the beef. Slow cooking is what makes this recipe work.
The beef comes out very rich, tender and with an amazing, rich beefy flavor. It is delicious served over buttered noodles with parsley, or it can be  accompanied by skillet fried potatoes or even french fries.
Cold Remedy-Health Tea (EASY)


Ingredients:
ginger, fresh lemon rind, hot water, honey

Directions:
Infuse the slices of ginger and lemon rind in boiling hot water for 3 minutes.
Add honey to sweeten (to taste].
Great sip when having a cold.
Somewhat Health-Ified English Chip Shop Style Oven Chips


Ingredients:
russet potatoes, canola oil, vinegar, salt, pepper

Directions:
Scrub the potatoes them cut into shoestrings or use a french fry cutter to get the shape right.
Mix the oil and vinegar together. Put the cut potatoes into a tossing bowl and coat with the oil-vinegar mix. Shake on salt and pepper to your liking.
Arrange the potatoes loosely on a baking sheet and bake for 10 minutes at 450°F.
Turn the potatoes and bake for another 10 minutes.
Shake them around on the baking sheet again then turn on the broiler for 5-10 minutes for a nice crispy top.
Rice Pudding (Light) Without Raisins


Ingredients:
white rice, warm water, brown sugar, ground cinnamon, kosher salt, light butter, vanilla extract

Directions:
Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
Stir in egg cook for another 5 minutes.
Remove from heat and stir in butter and vanilla extract.
Clams in Butter Garlic Herb


Ingredients:
red pepper flakes, lemons, garlic, butter, oregano

Directions:
Puree the garlic., Melt the butter in a large skillet., Wash the clams., Place the clams into the skillet until they open cover with lid on medium flame., Add the rest of the ingredients reducing flame cover for 5 mins., Eat alone or with linguini.
Bacon Rose Quiche


Ingredients:
olive oil, butter, cremini mushroom, onion, salt, pepper, bacon, swiss cheese, gruyere cheese, green onions, eggs, heavy whipping cream, garlic powder, salt, sugar, cayenne pepper, nutmeg

Directions:
Heat oven to 450°F.
Heat a large skillet over medium heat. Add the olive oil and butter. Stir in the mushrooms and onions. Season with salt and pepper and stir occasionally for 8 minutes until slightly brown and tender.
Sprinkle mushroom/onion mixture, bacon, cheeses and green onion into the pastry-lined pie pan.
Whisk eggs slightly, and beat in remaining ingredients (except Bacon Roses].
Carefully pour egg mixture into pie pan.
Bake for 15 minutes at 450°F.
Then, reduce oven temperature to 300°F and bake an additional 30 minutes. Cover with aluminum foil if the top is getting too brown.
Quiche is done when knife inserted in the middle comes out clean.
Let quiche rest for 10 minutes before cutting.
Coconut Cashew Tuna Tartare
Category: appetizers-and-snacks
By Chef John

Feel free to tweak this any way you want, including adding more coconut milk. My wife is on record as preferring twice as much as I used here, which will give you a looser but much more luxurious mixture. This also needs a good amount of salt to bring the flavors together, so taste and adjust carefully. You could certainly use other salty seasonings like soy and/or fish sauce, but you already knew that. Serve with taro, wonton, or sweet potato chips.

Ingredients:
8 ounces ice-cold sushi-grade yellowfin tuna steak, diced
¼ cup coconut milk, or to taste
2 tablespoons chopped cashews
2 tablespoons sliced red onion
1 tablespoon minced serrano pepper
1 tablespoon torn cilantro leaves
2 teaspoons grated fresh ginger
salt to taste
1  lime, juiced
1 pinch red pepper flakes

Directions:
Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 120.2
Fat: 5.6 g
Saturated fat: 3.2 g
Carbohydrates: 3.5 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 14.4 g
Cholesterol: 25.5 mg
Sodium: 51.3 mg
Foolproof  Dark Chocolate Fudge


Ingredients:
sweetened condensed milk, walnuts, vanilla extract

Directions:
Over low heat, melt the chips in the sweetened condensed milk., Remove from the heat and stir in the nuts and vanilla., Spread evenly into an aluminum foil lined 8x8 or 9x9 pan., Chill and pop out of pan., Peel off foil and cut into 1-inch squares.
Cucumber Mint Salad With Goat Cheese


Ingredients:
English cucumbers, mint, garlic cloves, green onion, olive oil, lemon juice, black pepper, salt

Directions:
Combine cucumbers, mint, garlic (if using fresh], green onion, and cheese in a bowl.
Combine olive oil, lemon juice, pepper, and salt (if using] in a screw top jar. Shake until well combined. Pour over salad.
Enjoy at room temperature or chilled.
Note: excellent with pita crisps.
Note: When made for the blog, the dressing was omitted and only half the goat cheese was used (where most of the calories are hiding]. Instead, I just used a light olive oil mist, which may not have been necessary. Cucumbers are plenty wet as it is!
Apple Butter Bread (Bread Machine)


Ingredients:
water, apple butter, sugar, salt, bread flour, whole wheat flour, instant yeast

Directions:
Measure ingredients into the bread machine baking pan, in the order recommended by manufacturer. Select Basic Cycle, press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Roasted Beet Salad
Category: salad
By JP4012K

Roasted beets with balsamic vinegar dressing.

Ingredients:
6 medium beets, trimmed and scrubbed
2 tablespoons aged balsamic vinegar
2 teaspoons real maple syrup
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet. Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks. Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

Prep time: 10 mins
Cook time: 50 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 66.4
Fat: 0.2 g
Carbohydrates: 15.1 g
Sugars: 11.4 g
Dietary fiber: 3.4 g
Protein: 2 g
Sodium: 136.9 mg
Quick and Easy Cream of Tomato Soup
Category: soups-stews-and-chili
By Rachel

This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.

Ingredients:
1 (28 ounce) can diced tomatoes in juice
½ teaspoon baking soda
1 (10 ounce) can condensed tomato soup
1 tablespoon dried parsley
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon chicken base
¼ teaspoon ground white pepper
2 cups whole milk

Directions:
Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 120.8
Fat: 4 g
Saturated fat: 1.8 g
Carbohydrates: 15.9 g
Sugars: 11.7 g
Dietary fiber: 1.4 g
Protein: 4.6 g
Cholesterol: 8.2 mg
Sodium: 677.8 mg
Creamy Shrimp Fettuccine


Ingredients:
raw shrimp, fettuccine, butter, extra virgin olive oil, garlic, dry white wine, heavy cream, sun-dried tomato

Directions:
Clean and peel the shrimp (I leave the tail intact, but that's simply a matter of taste]. Reserve the shells.
Cook fettuccine as directed.  Meanwhile, begin the sauce.  (If necessary, lightly coat the pasta with EVOO to keep it from drying out while the sauce finishes.].
In a large pan over medium-high heat, melt the butter and olive oil.  Add the garlic and the reserved shrimp shells.  Sautee until fragrant. (*Always avoid cooking garlic alone as it can burn very quickly.  By adding the shells you are reducing the chance of that happening and also leaching some fabulous shrimp flavor out of the shells].
Add the wine.  As the alcohol cooks off (takes less than 5 minutes], remove the shells with a slotted spoon and discard (great for your garden compost!].
Add Italian seasoning and begin to incorporate the cream.  I do it about 1/2 cup at a time, allowing it to reduce by half each time, stirring frequently.
Season with salt and pepper to taste.
Add the shrimp (and tomatoes, if using] and simmer until shrimp is pink/opaque (3-5 minutes].
Toss with pasta and serve.
Cabbage Braised in Butter


Ingredients:
butter, cabbage, salt

Directions:
In a skillet on medium heat, melt the butter and add the cabbage wedges., Cook 5 minutes, until browned on one side., Turn the wedges over and cover the pan., Cook 10 minutes, until tender and browned a bit., Just before serving, very lightly season with salt.
Nectarine Salad With Minted Chili Dressing


Ingredients:
extra virgin olive oil, vinegar, maple syrup, mint, chives, sea salt, bibb lettuce, romaine lettuce, red leaf lettuce, nectarines, red onion

Directions:
Dressing: In a small bowl combine ingredients and set aside.
Salad: Tear lettuces into bite sized pieces and place in a large salad bowl. Add nectarines and onion. Whisk dressing, pour over greens and toss lightly. Serve on cold salad plates.
Simple Savory Quinoa
Category: side-dish
By jwyant89

A savory side dish, tasty yet simple, with carrots, celery, onions and quinoa. I always cut my veggies really small, more like mincing because I don't like chunky veggies. It is always optional to cut this small. This would probably taste great with rice as well.

Ingredients:
2 tablespoons olive oil
1 stalk celery, finely chopped
2  carrots, sliced
1 small onion, minced
1 clove garlic, minced
1 cup vegetable stock
½ cup uncooked quinoa, rinsed
¼ teaspoon dried basil
1 teaspoon ground turmeric
1 teaspoon lime juice
salt to taste

Directions:
Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 3 servings

Calories: 226.7
Fat: 11.1 g
Saturated fat: 1.5 g
Carbohydrates: 27.3 g
Sugars: 4.2 g
Dietary fiber: 4.2 g
Protein: 5.2 g
Sodium: 195.1 mg
Healthier Amish Friendship Bread Starter
Category: bread
By MakeItHealthy

Make something extra special  to share with a friend! This delicious starter is healthier than the original version and can be used to make a variety of healthful breads. (Do not use metal containers or utensils.)

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 cup all-purpose flour
1 cup white sugar
1 cup low-fat milk
1 cup white whole wheat flour
1 cup white sugar
1 cup low-fat milk
½ cup all-purpose flour
½ cup whole wheat flour
1 cup white sugar
1 cup low-fat milk

Directions:
Dissolve yeast in water in a small bowl. Let stand 10 minutes. Combine 1 cup all-purpose flour and 1 cup sugar in a 2-quart container. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. On days 2 through 4: Stir starter with a spoon. Day 5: Stir in 1 cup white whole wheat flour, 1 cup sugar and 1 cup milk. Days 6 through 9: Stir only. Day 10: Stir in 1/2 cup each all-purpose and white whole wheat flour, 1 cup sugar, and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 week 2 days
Yields: 4 cups of starter

Calories: 33.2
Fat: 0.1 g
Carbohydrates: 7.7 g
Sugars: 5 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 0.2 mg
Sodium: 3.3 mg
Cheeseless Scalloped Potatoes


Ingredients:
russet potatoes, fresh ground black pepper, butter, beef broth

Directions:
Grease a 2 quart casserole.
Peel and slice potatoes thinly; layer them in casserole; sprinkle each with layer with pepper and dot with butter; repeat until casserole is filled.
Arrange the top layer of potato slices in a circular or rectangular pattern, depending on shape of dish.
Pour stock in until it reaches just under top layer; dot the top liberally with butter.
Bake at 350° for 60 minutes; top of casserole will be crusty.
If desired, minced garlic and finely chopped onion can be added to the layers.
Creamy Butternut Risotto


Ingredients:
vegetable broth, olive oil, garlic cloves, arborio rice, ground turmeric, white wine, butter, parmesan cheese, fresh ground black pepper, parmesan cheese

Directions:
In a medium saucepan, bring broth to boiling. Cover and reduce heat until broth just simmers. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add squash cubes and rice. Cook and stir 1 more minute.
Slowly(and carefully] add 1/2 cup of the hot broth and the turmeric or saffron  to rice mixture, stirring constantly(if using wine, add before the 1/2 cup broth, let absorb, then continue]. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy. This should take about 25 minutes.
Remove from heat. Stir in butter or margarine, the 2 tbls. Parmesan cheese, and pepper. Spoon into a serving bowl. Sprinkle with additional finely shredded Parmesan cheese. Taste for seasoning and add salt and more pepper if desired. Enjoy!
Note:
1/4 cup of white wine added before broth and cooked until absorbed, then continue with directions can be used to add even more flavor. This is optional.
Vegetarian Creamed Corn Casserole from Scratch
Category: side-dish
By stesta86

Finally, a vegetarian creamed corn casserole! Great for the holidays.

Ingredients:
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
½ cup butter, melted
2  eggs, beaten
⅔ cup all-purpose flour
½ cup yellow cornmeal
3 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish. Combine whole corn, creamed corn, sour cream, melted butter, and eggs in a medium bowl. Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Stir cornbread mixture into the corn mixture. Spoon into the prepared dish. Bake in the preheated oven until the top is golden brown, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 casserole

Calories: 349.3
Fat: 19.7 g
Saturated fat: 11.6 g
Carbohydrates: 40.4 g
Sugars: 8.3 g
Dietary fiber: 2.2 g
Protein: 6.6 g
Cholesterol: 89.7 mg
Sodium: 617.4 mg
Southern Fried Chicken Gizzards
Category: appetizers-and-snacks
By pnutmommy

These flavorful gizzards are always requested at football and holiday parties.  I don't know if anyone would show up if I didn't make them.  The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!

Ingredients:
1 pound chicken gizzards, rinsed
2 stalks celery, cut into chunks
1  onion, cut into chunks
2  bay leaves
1 ½ teaspoons celery salt, divided
1 teaspoon seasoned salt
½ teaspoon ground black pepper
½ teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon Louisiana-style hot sauce
3 cups oil for deep frying
1 cup all-purpose flour

Directions:
Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth. Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.) Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

Prep time: 10 mins
Cook time: 2 hrs 50 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 304.6
Fat: 17.1 g
Saturated fat: 3.1 g
Carbohydrates: 20.7 g
Sugars: 1.2 g
Dietary fiber: 1.2 g
Protein: 16.5 g
Cholesterol: 189.5 mg
Sodium: 594.3 mg
Millionaire Pie
Category: desserts
By NWILMOT

I have been making this pie every Thanksgiving and it's usually the first pie to finish.  This recipe makes two pies.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
1 ½ cups chopped pecans
2 (9 inch)  prepared graham cracker crusts

Directions:
Blend together the cream cheese and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

Yields: 2 pies

Calories: 433.5
Fat: 27.1 g
Saturated fat: 11.2 g
Carbohydrates: 44.9 g
Sugars: 35.1 g
Dietary fiber: 1.7 g
Protein: 5.6 g
Cholesterol: 23.7 mg
Sodium: 248.7 mg
Armenian Lentil Soup


Ingredients:
lentils, water, brown rice, lemon juice, onion powder, salt, chicken-flavored vegetarian seasoning, garlic powder, dill weed, cumin, frozen chopped spinach, diced tomatoes, ginger

Directions:
Place all ingredients in kettle except spinach and tomatoes.  Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
Add spinach and simmer 1 minute.  Add tomatoes just before serving.
Leftovers can easily be frozen for another meal.  I usually just freeze the soup in a ziplock freezer bag.  Take it out the day before and put it in the fridge to thaw.  Then reheat over the stove in a pot.
Cashew Chicken


Ingredients:
cornstarch, Tabasco sauce, white wine vinegar, sugar, dry sherry, soy sauce, soy sauce, cornstarch, chicken breasts, roasted cashews, bell peppers, onions, snow peas, fresh mushrooms, ground ginger, cooked rice

Directions:
make cooking sauce and place on side.
prepare marinade, add chicken, stir to coat.
heat wok over medium high heat.
When wok is hot, add 3 tblsp oil.
when oil is hot, add cashews and stir fry until brown-- BE CAREFUL, CASHEWS COOK QUICKLY, about 1/2 minute.
Remove cashews with slotted spoon and set aside.
Add chicken mixture and stir fry until meat is no longer pink in center-- about 3/5 minutes.
remove from wok and set aside.
Pour remaining oil into wok.
When oil is hot, add bell peppers, onion, and ginger, and stir fry until pepper is tender crisp to bite-- about 4 minutes.
Add pea pods and mushrooms, stir fry about 1 minute.
Add baby corn, stir fry 1/2 minute.
Return chicken to wok.
Stir cooking sauce and pour into wok.
Stir until sauce boils and thickens.
Stir in cashews.
Serve over rice.
Chicken in a Sweet & Zesty Raisin Sauce


Ingredients:
olive oil, boneless skinless chicken breasts, diced tomatoes, raisins, lemon juice, brown sugar, brown sugar substitute, fresh ginger, dried ginger, cinnamon, black pepper

Directions:
Heat oil in a large non-stick skillet over medium heat.  Brown chicken breasts 3 minutes on each side.  Remove and keep warm.
Add tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon, and pepper to skillet.  Bring to a boil, reduce heat, and simmer 3-5 minutes, or until slightly reduced.
Add chicken breasts back to skillet.  Cover and simmer 10-15 minutes, until chicken is cooked through.
Raw Tomato Sauce


Ingredients:
tomatoes, olive oil, garlic clove, sea salt, basil leaves

Directions:
Place 7 of the tomatoes, olive oil, garlic, salt and basil in a blender., Puree on high speed until creamy., Chop the remaining tomato and add to the sauce., Serve.
Tandoori Chicken - Microwave Recipe


Ingredients:
yoghurt, olive oil, red bell pepper

Directions:
Take out the marinated chicken from the fridge then leave at room temperature for 20 minutes.
Slice the vegetables. For the kabocha, cut it in half horizontally then slice thinly vertically with about 1-cm thickness. For the red bell pepper, remove the seeds and head then slice into strips with about 1-cm thick.
Place the chicken and vegetables in a microwave-safe bowl with the chicken on one side and the vegetables on the other. Cover or wrap with a microwave-safe cling wrap then cook for 10 minutes using 600W in the microwave.
Take out from the microwave then mix the chicken. Place in a serving plate then you can serve.