xiaoxl/recipe_data huggingface dataset:
Basic Italian Bread


Ingredients:
active dry yeast, water, unbleached all-purpose flour, water, active dry yeast, unbleached all-purpose flour, salt

Directions:
Biga: Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours, or refrigerate overnight.
Bread: Place the water in a large bowl, sprinkle the yeast over top and mix well. Let sit 10 minutes until bubbly.
Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands] until everything is mixed. The dough will be fairly wet and sticky at this point.
Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour.
To bake the following day, refrigerate the dough at this time and leave it overnight.
Turn out your dough onto a floured baking sheet, and without overworking it too much, shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350° F and place a casserole dish with boiling water on the lower oven rack. Bake for 30 minutes, turn the baking sheet around, and reduce the heat to 300°F and bake for another 30-45 minutes. Bread should be golden brown and should sound hollow when you tap the bottom.
Allow the bread to cool to room temperature and serve.
Baking Tip: You could also use a baguette pan to make long thin loaves, or spread your dough across a well-oiled cookie sheet to make focaccia.
Variations:*Roasted Garlic & Basil Bread: Coarsely chop 1-2 heads (bulbs] roasted garlic and add to flour along with about 1 teaspoon crushed dried basil.
Rosemary Bread: Add 4 Tablespoons finely chopped fresh rosemary to the flour. Brush the loaves with water and sprinkle with coarse sea salt just prior to baking.
Olive Bread: Add 12 ounces flavorful, pitted olives, coarsely chopped to the flour.
*To roast garlic: Heat oven to 350°F Peel away paper like skin from around the garlic bulbs leaving just enough to hold bulb intact. Trim tops of garlic bulbs about 1/2 inch to expose cloves. Place bulbs stem ends down on 12 inch square of foil. Drizzle each bulb with 2 teaspoons olive or vegetable oil. Wrap securely in foil and place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork.
Cool slightly. Gently squeeze garlic out of cloves (1 ounce bulb of roasted garlic= about 1 Tablespoon mashed garlic].
Gulai Sayur (Collard Greens Curry Indonesian Style)


Ingredients:
ground turmeric, shallots, garlic cloves, ginger, fresh lemongrass, sugar, salt, unsweetened coconut milk, fresh ground black pepper

Directions:
Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and puree, adding up to 4 tablespoons water, to form a smooth paste. Set aside.
Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ?atten and tie into a knot.
Heat oil in a 6 quart pot over medium-low heat. Add reserved paste and lemongrass. Cook, stirring often, until very fragrant (10–12 minutes].
Add sugar, salt, and coconut milk. Bring to a simmer over medium heat. Add collard greens and cook, stirring occasionally, until just tender (40 minutes]. Remove lemongrass and season with salt and pepper. Serve warm.
Ham & Egg Salad
Category: trusted-brands-recipes-and-tips
By Rachael Ray Every Day

This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal. Store in the fridge and spread on whole wheat toast and scooped-out bagels or place in lettuce wraps. Sprinkle with everything bagel seasoning if you like.

Ingredients:
6  hard-boiled eggs
¼ cup mayonnaise, or more to taste
1 tablespoon mustard
1 dash hot sauce
1 pinch Salt and pepper to taste
1 (8 ounce) package Smithfield® Cubed Ham
1  shallot, chopped
2 ribs celery, chopped

Directions:
Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside. To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 194.5
Fat: 13.7 g
Saturated fat: 3.1 g
Carbohydrates: 4.4 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 12.8 g
Cholesterol: 235.5 mg
Sodium: 631.9 mg
Doughnut Holes


Ingredients:
milk, egg, sour cream, vanilla extract, all-purpose flour, instant yeast, salt, brown sugar, poppy seed

Directions:
Heat the milk and shortening in a microwave safe bowl until the shortening melts, about one minute. Cool to about 115°F. Stir in the egg, sour cream, and vanilla.
Combine the flour, yeast, salt, sugar, and poppy seeds in a medium bowl. Stir in the warm milk mixture. Stir about two minutes, cover with plastic wrap and let stand 35 to 45 minutes.
Spoon the dough into the wells of a doughnut hole make, about half full.  Bake until the tester comes out clean. Serve warm with Cinnamon Honey Butter.
Tomato and Avocado Salad


Ingredients:
of fresh mint, fresh marjoram, olive oil, fresh lemon juice, salt, tomatoes, avocado, sweet onion, cucumber, romaine lettuce hearts, feta

Directions:
In a small bowl, combine mint, marjoram, oil, and lemon juice., Add salt to taste., In a large bowl, combine tomatoes, avocado, onion, cucumber and olives., Add lettuce and sprinkle with dressing., Toss gently., Divide among 4 serving plates and top with feta.
Not Your Ordinary Salsa


Ingredients:
tomatoes, onion

Directions:
Prepare tomatoes and onions.
Add hot sauce and spices (I have also used red pepper and Tupperware's Southwest Chipotle for variety] to tomato/onion mixture.
Store in airtight container in the fridge and enjoy!
Drunken Shrimp


Ingredients:
butter, shallot, garlic, ginger, shrimp, salt, lemon juice, honey, heavy cream

Directions:
In a large skillet, melt the butter over medium-high heat.
Add the shallots and cook until soft, about 2 minutes.
Add the garlic& ginger, then saute for 1 minute.
Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
(about 2 minutes].
Remove the shrimp from the pan with a slotted spoon and keep warm.
Add the honey& cream to the pan and cook until thickened.
Return the shrimp to the pan and stir well to coat.
Serve immediately alone or over a bed of noodles or rice.
Trinidad Toolum


Ingredients:
brown sugar, coconut, molasses, gingerroot, butter

Directions:
Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.
Mix the shredded coconut in with the sugar and stir until well blended.
Stir occasionally until liquid reddens.
Add molasses, dried orange peel and ginger.
Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot.
Remove from the heat and drop by table spoon onto a lightly greased tray or dish.
Shape into balls (about the size of table tennis balls].
Remove when firm and store in airtight containers.
* Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.
" Just Like Mom's Stuffing" Bread


Ingredients:
flour, whole wheat flour, potato flour, cornmeal, instant yeast, non-fat powdered milk, poultry seasoning, fresh thyme, cinnamon, 1% low-fat milk, brown sugar, nonfat yogurt, raisins

Directions:
In a large bowl, whisk together flours, cornmeal, yeast, dry milk, poultry seasoning, thyme, and cinnamon.
Pour in broth and milk, then add brown sugar and yogurt. Begin mixing to form a dough.
Knead for 10 minutes. Cover and let rest 10 minutes.
Knead in raisins, then re-cover and allow to rest 20 minutes.
Shape into a loaf and place into a greased loaf pan. Cover and let rise 1 hour.
Preheat the oven to 350°F.
Bake the bread 40 minutes, then turn out immediately and cool on a wire rack.
Bulgur and Pumpkin Pilaf


Ingredients:
onion, pumpkin, cinnamon sticks, bay leaves, curry powder, bulgur, vegetable broth, salt, pepper

Directions:
NOTE:  For a really delicious flavor, use recipe #38702 for curry powder.
Heat oil in medium sauce pan over medium heat.  Add onion, pumpkin, and spices.  Cook, stirring frequently, until onion is tender (about 5 minutes].  If mixture starts to stick at all, add water as necessary.
Add bulgur and stir to mix.  Cook and stir for about 2 minutes.  Stir in broth, salt, and pepper.  When mixture boils, cover saucepan, reduce heat to low, and cook 15 minutes or until liquid has been absorbed.  (Don't let it stick].
Fluff with fork before serving.
Danish Dill or Caraway Bread


Ingredients:
dry yeast, warm water, small curd cottage cheese, sugar, onion, butter, dill, caraway seeds, salt, baking soda, egg, all-purpose flour

Directions:
Soften yeast in the warm water.  Set aside.
Heat cottage cheese to warm (not hot!]; stir in sugar, onion, butter, dill or caraway seeds, salt, soda, and egg.
Add the yeast and mix well.
Add enough flour to make a stiff dough (not sticky].
Let rise in a warm place until doubled.
Punch down and shape into two loaves.
Put loaves into two well-greased loaf pans and let rise again until doubled.
Bake at 350 degrees for about 1 hour.
Spinach Dip in Pumpernickel
Category: appetizers-and-snacks
By Julie

Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.

Ingredients:
2 (8 ounce) loaves round pumpernickel loaves
1 cup low-fat cottage cheese, creamed
1 cup freshly grated Parmesan cheese
¾ cup fat-free mayonnaise
½ cup nonfat sour cream
1 tablespoon grated onion
1 teaspoon fresh lemon juice
¼ teaspoon garlic powder
1 (10 ounce) package frozen spinach - thawed, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (2 ounce) bottle diced pimento peppers, drained
1 (.4 ounce) packet dry vegetable soup mix
3 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping. Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm. In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese. Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 bread bowl dip

Calories: 108.8
Fat: 2.2 g
Saturated fat: 1 g
Carbohydrates: 16.6 g
Sugars: 2.5 g
Dietary fiber: 2.3 g
Protein: 6 g
Cholesterol: 6.1 mg
Sodium: 331.3 mg
Mandarin Orange Coconut Bars for Mother's Day!


Ingredients:
mandarin oranges, butter, vanilla, egg, flour, baking powder, flaked coconut, brown sugar, walnuts, butter

Directions:
Heat oven to 350 degrees.  Grease a 7" x 11" baking dish.
Drain mandarin oranges, reserving the syrup.
Cream butter, cane sugar and vanilla.
Add egg and beat well.
Sift together flour and baking powder.  Add to creamed mixture alternately with the reserved syrup.
Spread half of the batter into the prepared baking dish.
Spoon mandarin oranges evenly over.
Spoon the rest of the batter over, smoothing with a spatula.
Combine coconut, brown sugar, walnuts and melted butter.
Sprinkle evenly over the batter.
Bake at 350 degrees 35 minutes or until toothpick inserted in center comes out clean.
Let cool 10 minutes and cut into squares,.
12 servings.
Pasties II
Category: main-dish
By RaiderMom

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Ingredients:
3 ½ cups all-purpose flour, sifted
1 ½ teaspoons salt
1 cup shortening
1 cup cold water
1 pound boneless round or chuck steak, cut into 1-inch cubes
2  potatoes, peeled and cubed
1  onion, chopped
¼  rutabaga, cubed
1  carrots, diced  (Optional)
salt and pepper to taste
6 tablespoons margarine

Directions:
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet. Bake in preheated oven for 1 hour.

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

Calories: 887.1
Fat: 55.3 g
Saturated fat: 14.3 g
Carbohydrates: 72 g
Sugars: 3.4 g
Dietary fiber: 4.5 g
Protein: 25 g
Cholesterol: 47.6 mg
Sodium: 762 mg
Chicken & Tomato Tagine


Ingredients:
olive oil, red onion, garlic cloves, ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix, ground cinnamon, ground ginger, salt, pepper, saffron, lemon juice, diced tomatoes, tomato sauce, skinless chicken pieces, honey, water, sesame seeds

Directions:
Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.
Rosemary Hearth Bread


Ingredients:
dry active yeast, water, flour, buttermilk, butter, sugar, baking powder, salt, fresh rosemary, olive oil

Directions:
Dissolve yeast in the warm water., Stir in 1 1/2 cups of the flour and the remaining ingredients until smooth., Stir in the remaining 1 1/2 cups of flour until dough forms., Knead dough until smooth., Cover and let rise for 10 minutes., Grease a cookie sheet., Shape dough into a round loaf., Place on cookie sheet., Cover and let rise for 30 minutes., Heat oven to 350°F., Cut an X shape 1/2 inch deep into the top of the bread., Brush olive oil onto bread., Bake 35 minutes or until golden brown., Serve hot or cold with olive oil.
Ranch Style Popcorn Seasoning
Category: uncategorized
By Leo M. Lalande

A tasty collection of simple spices and seasonings combined to create a ranch-like flavor for sprinkling onto lightly buttered or oiled popcorn.

Ingredients:
¼ teaspoon onion powder
¼ teaspoon dried dill weed
⅛ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon vegetable oil

Directions:
In a small bowl, mix together onion powder, dill weed, garlic powder, salt, pepper, and vegetable oil.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 teaspoon seasoning

Calories: 9.3
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 291.7 mg
Oatmeal Flaxseed Cookies


Ingredients:
whole wheat pastry flour, all-purpose flour, baking powder, baking soda, quick oats, brown sugar, granulated sugar, egg, butter, chocolate chips, flax seed

Directions:
Preheat oven to 375 degrees fahrenheit.
Grease a large cookie sheet with a thin coating of butter.
In a large bowl place butter and allow it to warm up to room temperature.
Cream sugars and butter together until well combined.
Add egg and stir until the egg is totally incorporated into the dough mixture.
In a small bowl put the dry ingredients together and add to the egg and sugar mixture and combine until it is no longer sticky and comes away from the sides of the mixing bowl.
Add the oats, chocolate chips and flaxseeds separately to the dough and mix until the dough is workable and ready to handle.
Put small amounts 2 inches apart on a greased baking sheet and put into the preheated oven for about 8 to 10 minutes or until lightly  browned on top.
Let cookies cool slightly and then remove them to a serving platter for them to cool.
Velveeta Broccoli Cheese Soup


Ingredients:
butter, margarine, onions, flour, milk, Velveeta cheese, frozen broccoli

Directions:
Melt butter in medium saucepan on medium-high heat.  Add onions; cook 3 to 5 minutes or until crisp-tender, stirring frequently.  Whisk in flour until blended.
Add broth and milk; cook on medium-high heat 2 minutes or until heated through, stirring frequently.  Add Velveeta and broccoli; cook and stir 5 minutes or until Velveeta is melted and broccoli is heated through.
Berry Good Coffee Cake
Category: desserts
By Sarah

This yummy recipe is one of my favorites.  The raspberries and glaze make every bite absolutely scrumptious.  A true family pleaser.

Ingredients:
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1  egg
½ cup reduced-fat plain yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup fresh or frozen raspberries
1 tablespoon slivered almonds
¼ cup confectioners' sugar
1 teaspoon fat free milk
¼ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly coat an 8 inch round cake pan with nonstick cooking spray. Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl.  In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract.  Stir the egg mixture into the flour until well moistened.  Toss the raspberries with the brown sugar in a small bowl. Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds.  Spoon the remaining batter over the raspberries. Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes.  Set aside to cool. To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth.  Drizzle glaze over the cooled coffee cake.  Serve at room temperature.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 1 coffee cake

Calories: 181.9
Fat: 4.4 g
Saturated fat: 2.2 g
Carbohydrates: 32.4 g
Sugars: 19.2 g
Dietary fiber: 1.6 g
Protein: 3.6 g
Cholesterol: 31.8 mg
Sodium: 176.6 mg
Guacamole


Ingredients:
avocados, lime juice

Directions:
Peel the avocado., Remove the pit in the middle., Cut avocado into small pieces., Add the lime juice and taco seasoning mix., Stir until mixed well., Best served chilled with chips or crackers.
Creamy Parmesan Polenta
Category: side-dish
By Keith Haney

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Ingredients:
1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Directions:
Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes. Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 532.6
Fat: 12.3 g
Saturated fat: 4.6 g
Carbohydrates: 87.1 g
Sugars: 5.7 g
Dietary fiber: 7.7 g
Protein: 18.9 g
Cholesterol: 18.2 mg
Sodium: 1185.7 mg
Scampi Stuffed Tilapia With Pico De Gallo #RSC


Ingredients:
tomatoes, fresh cilantro leaves, lime, juice of, salt, shrimp, garlic, red bell pepper, monterey jack cheese, butter, fresh parsley, garlic powder, butter

Directions:
Tear 4 sheet of Reynolds Wrap  Heavy Duty Aluminum Foil (12x18-inches each] set aside.
Combine in a medium bowl the chopped onion, tomato, jalapeno peppers, cilantro, lime, and salt.  Refrigerate for one hour or until ready to serve.
Combine in another medium bowl the chopped shrimp, garlic, red bell pepper, shredded cheese, melted butter, lemon juice, parsley, and 1 1/4 cups bread crumbs.  Toss to moisten evenly.
Toss together in a shallow dish the remaining bread crumbs and garlic powder.  Set aside.
Rinse and pat dry each filet. Scoop scampi filling (about 1/3 cup heaping] and fill the center of four filets pressing to set the filling.  Leave about 1/2 inch border around filet free from stuffing.  Cover each with the remaining tilapia filets, pressing to seal edges together. Coat both sides of tilapia with bread crumb mixture.
Place one pat of butter then stuffed filet in the center each sheet of Reynolds Wrap Heavy Duty Aluminum Foil®.  Place two pats of butter on top of breaded filets then bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets and place on baking sheet.
Bake in preheated oven at 375 degrees for 20 - 25 minutes until thoroughly cooked.
Transfer to serving plate.  Tear open each packet and serve each scampi stuffed tilapia packets with a heaping serving spoon of Pico over top of each portion.
Stuffed Baked Potatoes Deconstructed


Ingredients:
russet potatoes, prepared instant mashed potatoes, sour cream, garlic powder, green onion

Directions:
Thouroughly wash large russets and bake at 450 degrees for 50-60 minutes.
Remove from oven.  When cool enough to handle, cut in half lengthwise and scrape out potato, leavine a scant 1/8 inch of potato on skin.
If your potato is baked perfectly, feel free to use it, rather than using the potato buds. You will need to add some milk and butter to make the right consistancy.
If using the Potato Buds, prepare according to package directions, but make them a bit thicker by adding an extra 1/4 cup of buds when told to add the buds. You have to do this to compensate for the sour cream which can make your potatoes too thin.
Add all remaining ingredients to your potato and mix well.
Place the 4 halves of potato skin under broiler and broil until very crisp, watch closely to avoid burning.  You can lower the rack to keep from burning.
Tear or cut the crisp potato skins into "chips".
Place the "potato mash" on plate, garnish with some chives and serve the "chips" to scoup up the potato. I actually stuck the skin chips into the mash at odd angles, it looked kinda cool.
*****This is one of the oddest things I have ever dreamed up, but it is good.
Tub-Tim Grob


Ingredients:
water chestnut, water, tapioca flour, sugar, coconut milk

Directions:
Take water chestnuts, about 10-15 pieces.
Slice each chestnut into half, making two round disks.
Make two cuts into the two disks to make 6 equally sized pieces.
Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well.
Drain the chestnuts of any juice.
Put tapioca flour in a big bowl.
Drop the chestnuts in and shake the bowl around to coat the chestnuts with flour.
Scoop the chestnuts into a strainer to get rid of the excess flour.
Put it into another bowl.Spray some water on the chestnuts with a misting spritzer. Put them back in the flour bowl. Coat them with flour again.
Boil a pot of water. When boiling, dump the coated water chestnuts inches The cooked "rubies" will float, scoop them up in a strainer and dump them in ice water.
In a small cup add sugar and water to make syrup. Microwave the cup for 3-4 minutes depending on your microwave.
Divide the rubies into equal amounts and set in two bowls.
Pour out water from the bowls.
Add half of the coconut milk and half of the syrup to make one serving.
Serve with crushed ice in the summer time.