xiaoxl/recipe_data huggingface dataset:
Crispy Barbequed Tofu Slices
Category: everyday-cooking
By JILLKEN

Sliced tofu is dipped in egg whites, floured, fried, coated with bbq sauce and grilled. My husband and two year old son love this recipe!

Ingredients:
1 (16 ounce) package extra firm tofu
3 tablespoons olive oil
1  egg white
1 tablespoon barbeque sauce
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
1 cup barbeque sauce

Directions:
Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

Prep time: 10 mins
Cook time: 25 mins
Total time: 8 hrs 35 mins
Yields: 4 servings

Calories: 409.5
Fat: 17.2 g
Saturated fat: 2.1 g
Carbohydrates: 50.4 g
Sugars: 18 g
Dietary fiber: 1.8 g
Protein: 15.2 g
Sodium: 1348.2 mg
BLT & Salami Sandwich


Ingredients:
mayonnaise, prepared mustard, American cheese, lettuce, tomatoes

Directions:
Cook the bacon in the frying pan.
Meanwhile, slice up the tomatoes, separate the lettuce, and gather your remaining ingredients.
Once the bacon is cooked, place it on a few paper towels to absorb the grease.
Toast your bread and place on plates.
Put mayo on one half of the sandwich, and mustard on the other half
Layer your sandwich in any order you prefer with the remaining ingredients- break the bacon in half to make it fit if necessary.
Veggie Pate


Ingredients:
sunflower seeds, whole wheat flour, nutritional yeast, salt, canola oil, lemon juice, potato, carrot, onion, celery, garlic, water, dried thyme, dried basil leaves, dried sage, dried savory, ground black pepper, dry mustard

Directions:
Preheat oven to 350 F., Lightly grease an 8x8 inch baking dish., In a food processor, blend all the ingredients until they are almost smooth., Transfer mixture to the baking dish., Bake for 1 hour, or until lightly browned.
Italian Mixed Bean Soup


Ingredients:
olive oil, yellow onion, garlic cloves, carrots, celery ribs, water, bouillon cubes, brown lentils, diced tomatoes, frozen chopped spinach, dried oregano, dried basil

Directions:
Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones.  You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans.
Put the beans in a large pot and add water enough to cover the beans by a good 3 inches.  Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy].
Drain beans.
Heat the oil in a large pot over medium heat.  Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
Add the 8 cups of water, bouillon cubes and beans.  Bring to a boil.  Cover and lower heat to simmer.  Simmer for 1 hour and 40 minutes.
Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil.  Cover and simmer 20 minutes more.
Both beans and lentils should be soft at this point. If they are not let them simmer longer.
Add salt and pepper to taste.
Lime and Lemonade


Ingredients:
lime juice, limes

Directions:
place ice cubes, lime juice and frozen lemonade concentrate in a blender, and blend until ice is very fine.
place this lemon slush in a freezer safe tray, cover and freeze for at least two hours.
slice the 8 limes very thin, reserve a few for glasses and the top of the pitcher. put the remaining limes in a large pitcher.
layer the slush over the sliced limes.
just before serving add the carbonated lemonade.
Hot Caramel Apple Cafe (Hot Drink)


Ingredients:
nutmeg, cinnamon

Directions:
Bring 8 or 9oz of apple juice to a boil.
Add 1 Tbsp of cinnamon syrup to the bottom of a 12 oz mug.
Add boiled apple juice.
Top with whipped cream, pour caramel syrup generously; let caramel run into juice.
Add more whipped cream and caramel, if desired.
Sprinkle whipped cream with nutmeg and cinnamon, if desired.
Herbed Chicken in Pastry


Ingredients:
boneless skinless chicken breast halves, butter, puff pastry sheet, egg, water, cheese, fresh parsley, fresh mushrooms, bacon bits

Directions:
Season chicken with salt and pepper.
melt butter in skillet.
Add chicken and cook until browned.
Remove chicken and let cool 10 minutes, then cover and chill for 15 minutes to over night.
Thaw pastry sheet for 30 minutes at room temperature.
Mix water and egg.
Preheat oven to 400.
Unfold pastry on lightly floured surface.
Roll into a 14 inch square and cut into 4 (7"] squares.
Spread about 2 Tbs of the Cheese spread down the center of each square.
Sprinkle with parsley. Top that with the slices from one mushroom, and the Real Bacon Bits.
Top with cooled chicken.
Brush edges with egg mixture.
Fold each corner to center on top of the chicken and seal edges. Place seam side down on baking sheet.  Brush lightly with egg mixture.
Bake 25-30 minutes or util golden.
I used the Alouette brand Spinach and Artichoke cheese spread, it originally called for Garlic & Herb but I couldn't find that. I also used my P.Chef baking sheet. This recipe lends itself to a lot of possibilities for tweaking, but try it as written the first time.
Spicy Tex Mex Meatloaf


Ingredients:
olive oil, onion, garlic cloves, eggs, salsa, chili powder, black olives, salt, cayenne pepper, fresh cilantro, lean ground beef, ground pork, cheddar cheese, cheddar cheese, salsa, sour cream, cheese

Directions:
Preheat oven to 350°F In heavy skillet, saute onion, garlic, and jalapeno in olive oil until tender, about 5 minutes add bread crumbs.
In large bowl, combine eggs, salsa, chili powder, refried beans, black olives, salt, cayenne pepper, cilantro and sauteed vegetables. Mix well until thoroughly combined. Add ground beef, pork and cubed  cheese and mix gently but thoroughly with hands.
Shape meat into a loaf and place on a pan. Bake at 350 degrees for 55-60 minutes, until internal temperatures registers 160°F Sprinkle meatloaf with shredded cheese and bake 5 minutes more until cheese melts. Place onto serving platter, cover with foil, and let stand 15 minutes before slicing.
Serve with additional salsa, sour cream, cheese and jalapenos!
Virgin Pina Colada Smoothie


Ingredients:
crushed pineapple, milk, plain yogurt, sugar

Directions:
Blend ingredients until frothy and serve icy cold., Makes about 3 cups.
Creamy Smoked Salmon Pasta
Category: seafood
By DEBNJAMES

This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!

Ingredients:
6 tablespoons butter
½  onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons garlic powder
2 cups skim milk
½ cup grated Romano cheese
1 cup frozen green peas, thawed and drained
½ cup canned mushrooms, drained
10 ounces smoked salmon, chopped
1 (16 ounce) package penne pasta

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat. Saute onion in butter until tender. Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes. Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

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

Calories: 397.5
Fat: 13.7 g
Saturated fat: 7.4 g
Carbohydrates: 49.9 g
Sugars: 6.7 g
Dietary fiber: 3.1 g
Protein: 20 g
Cholesterol: 40 mg
Sodium: 520.1 mg
Queen Elizabeth Cake I
Category: world-cuisine
By Carol

A scrumptious date nut cake that is truly fit for a queen. It is crowned with a broiled coconut topping.

Ingredients:
1 cup boiling water
1 cup dates, pitted and chopped
¼ cup butter, softened
1 cup white sugar
1  egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts
1 cup flaked coconut
⅔ cup packed brown sugar
6 tablespoons butter
¼ cup cream

Directions:
Pour boiling water over dates in a small bowl, and let stand until cool. Measure flour, baking powder, soda, salt, and nuts into a small bowl.  Stir to mix. Cream 1/4 cup butter or margarine and white sugar together in a mixing bowl; beat in egg and vanilla.  Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture.  Spread batter into a greased 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until an inserted wooden pick comes out clean. To Make Topping:  Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat.  Boil for three minutes.  Spread over warm cake, and brown under broiler.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 9 x 13 inch cake

Calories: 371.5
Fat: 16.9 g
Saturated fat: 9.3 g
Carbohydrates: 54 g
Sugars: 38.8 g
Dietary fiber: 2.3 g
Protein: 3.6 g
Cholesterol: 47.7 mg
Sodium: 339.9 mg
Campfire Banana Splits
Category: desserts
By Toni Boncella Blyth

This was a recipe from my old Girl Scouting days. A very easy recipe for all ages that needs little adult supervision. Great for sleep-overs and backyard camping trips.

Ingredients:
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 (10.5 ounce) package miniature marshmallows

Directions:
Preheat the grill for high heat. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 6 servings

Calories: 545.1
Fat: 17.3 g
Saturated fat: 10.1 g
Carbohydrates: 106.2 g
Sugars: 75.4 g
Dietary fiber: 6.9 g
Protein: 4.7 g
Sodium: 46.7 mg
Triple Orange Cake


Ingredients:
canola oil, water, eggs, icing sugar

Directions:
Preheat oven to 350°F.
Grease a 9 x 13 cake pan; set aside.
Place all ingredients except juice and icing sugar in a large bowl.
Beat thoroughly with an electric mixer at medium speed.
Pour into pan.
Bake 35- 45 minutes or until top springs back when lightly touched in center.
Leave cake in pan and pierce entire surface with fork.
In a small bowl, blend juice and icing sugar thoroughly.
Spoon evenly over cake.
Moroccan Chickpeas With Carrot and Dates


Ingredients:
olive oil, garlic cloves, carrots, ground cumin, ground ginger, ground turmeric, diced tomatoes, chickpeas, pitted dates, honey, lemon juice, coriander sprig, ground cinnamon, couscous

Directions:
Preheat oven to 180°C.
Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl. (You can also toast these in the microwave if preferred].
Heat oil in a deep frypan or wok over medium heat.  Add the onion, garlic and carrot, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat and toast the spices.
Add the stock and tomatoes. Bring to the boil. Add the chickpeas and dates.  Simmer until the sauce thickens to desired consistency and carrots are cooked, about 10-15 minutes.
Roll up the spinach leaves and slice finely, and add to the tagine, allowing it to wilt.  Stir in the honey and lemon juice/citric acid. Season with salt and pepper as required.
Divide the tagine among the serving dishes (on cous cous if desired]. Sprinkle with almonds and cinnamon. Top with coriander to serve.
Lebanese Lamb Kefta (Lamb Kabobs)


Ingredients:
garlic cloves, fresh parsley, of fresh mint, salt, egg, ground lamb

Directions:
Combine onion, bread crumbs, garlic, parsley, mint, salt, 7 spice blend and egg in a bowl. Add lamb and mix well.
Divide the mixture into 8 portions. Shape each portion around a skewer, forming a log that is about 2 inched wide and 6 inches long. Slightly flatten it so that the center will cook well.
Heat a grill pan over medium heat. Spray with nonstick cooking spray and grill skewers for 5-6 minutes on each side, or until cooked to desired doneness.  Serve immediately with pita bread, hummus and tabuleh.
*For the Lebanese 7 spice blend: mix equal parts of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek and ground dry ginger. Mix well and store in an air tight container.
Smoked Salmon Rolls


Ingredients:
smoked salmon, avocado, lime juice

Directions:
Peel the avocado and remove the stone then mash with the lime juice using a potato masher or fork.
Lay out a strip of the smoked salmon and place a tablespoon of avocado on top then roll up.
Repeat until all rolls have been assembled.
Top with parsley and pumpkin seeds then serve.
Whole Wheat & Rye Yogurt Flax Bread


Ingredients:
whole wheat flour, gluten flour, water, yogurt, honey, olive oil, flax seeds, salt

Directions:
Mix whole wheat flour, rye flour, gluten flour & instant potato flakes in a bowl, set aside.
In a mixer bowl, using flat beater, mix wet ingredients.
Add yeast flax seeds & salt to liquid ingredients, mix thoroughly.
Switch to dough hook, and slowly add flour mixture 1/2 cup at a time.  Allow it to knead each amount of flour into ball before adding more.  Once all flour is incorporated, all the dough to continue to knead until the dough is sooth and elastic.
Place dough in greased bowl, turning to grease the top.  Cover and let rise for 1 1/2 hours in a warm, draft free location.
Prepare two 8 1/2 x 4 1/2 x 2 1/2 inch pans by greasing lightly with butter or vegetable shortening.
When timer goes off, punch down dough and divide into two balls.
Shape each half into a loaf, and place in prepared pans.
Cover with plastic wrap & a tea towel, and allow to rise in a warm, draft free area for 1 hour.
Bake at 400 for 35-40 minutes.  Bread will be cooked when it sounds hollow when tapped on the bottom.
Turn out of pan & allow to cool before slicing.  Place leftovers in plastic bag for storage.
Turkey Asiago Sliders


Ingredients:
butter, asiago cheese, swiss cheese, mayonnaise, mustard

Directions:
Using dinner rolls, cut each roll in half and place on a sprayed baking sheet, cut side down.
Cover with sprayed plastic wrap and let rise until double in size; remove plastic wrap.
For all rolls, carefully brush with butter.
Sprinkle Asiago cheese on the top of each roll and season with garlic salt.
For dinner rolls, bake at 350°F 10-12 minutes or until golden brown.
For Warm-N-Serv follow directions on package.
Cool and slice each roll almost all the way through.
Spread the inside with mayo and mustard.
Fill each roll with a slice of turkey and a half slice of cheese.
Secure each filled roll with a tooth pick, if desired.
Cucumber Millet Bean Salad With Feta


Ingredients:
water, English cucumber, white beans, dried dill

Directions:
Rinse millet and add to a small sauce pan with the 250 ml water. Bring to a boil, simmer for 5 minutes and then allow to soak up all the remaining water for 10 more minutes.
In a big bowl combine all the rest of the ingredients. Add the millet and season with salt and pepper to taste.
Eat either warm or cold.
Potatoes in Milk Main Dish


Ingredients:
potatoes, onion, Canadian bacon, milk, flour, swiss cheese

Directions:
Preheat oven to 350°.
Put potatoes, onions and Canadian bacon in large roasting pan.
Salt and pepper to taste.
Add the flour.
Then toss all together to evenly distribute the items together.
Pour milk into roasting pan until it get to be about 3/4 up the way to the potatoes.
Dot with the Shedd Spread Country Crock.
Bake in the over for about and hour or until looks like it is almost absorbed all the milk.
Then top with Swiss cheese.  Bake again till it is all melted.
Let sit outside of oven for about 15 minutes.
Serve with nice salad.
Enjoy.
The Skinny Banana Pudding


Ingredients:
banana, non-fat vanilla yogurt

Directions:
Put the banana half into a medium sized bowl., Using the back of a spoon or fork, mash the banana until it is a thick mush., Pour the yogurt into the banana mush, stir well., refrigerate for 5-10 minutes., Enjoy!
Grandma Becky's Pasta Salad
Category: salad
By dselgy

Super easy dilly and cheesy pasta salad. Great at cookouts and potlucks.

Ingredients:
1 (8 ounce) package seashell pasta
1 cup mayonnaise
½ cup chopped deseeded dill pickles
¼ cup finely chopped red onion
1 tablespoon lemon juice
1 tablespoon Dijon mustard
½ teaspoon hot pepper sauce (such as Tabasco®)
½ teaspoon dried dill, or to taste
kosher salt and ground black pepper to taste
6 ounces diced Cheddar cheese

Directions:
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside. Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill weed, salt, and pepper in a large bowl. Stir in the cooled pasta and Cheddar cheese.

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

Calories: 389.8
Fat: 29.6 g
Saturated fat: 7.9 g
Carbohydrates: 23 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 9.4 g
Cholesterol: 32.8 mg
Sodium: 503.4 mg
Lime Smoothie


Ingredients:
lime, water, honey

Directions:
Using a sturdy blender to mix up all the ingredients to desired consistency.
Do not blame this recipe if your ice doesn't get broken enough or it breaks your blender. Blame the blender.
Enjoy!
Oreo® Cookie Cake
Category: desserts
By Pam

If you love Oreo®  cookies, you'll love this smooth, creamy (but not too rich) dessert!

Ingredients:
1 (20 ounce) package chocolate sandwich cookies
½ cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

Directions:
Crush cookies into bite size pieces.  Reserve 1 cup for top.  Melt butter and mix with rest of cookies.  Press into 9x13 pan.  Put in freezer for 5 minutes. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Prep time: 30 mins
Total time: 1 hr
Yields: 1 9x13-inch cake

Calories: 311.8
Fat: 20 g
Saturated fat: 11.7 g
Carbohydrates: 31.2 g
Sugars: 22.7 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 32.3 mg
Sodium: 267.1 mg
Flavorful Beef Stir-Fry
Category: world-cuisine
By Kitchenista Jane

A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.

Ingredients:
2 cups brown rice
4 cups water
2 tablespoons cornstarch
2 teaspoons white sugar
6 tablespoons soy sauce
¼ cup white wine
1 tablespoon minced fresh ginger
1 pound boneless beef round steak, cut into thin strips
1 tablespoon vegetable oil
3 cups broccoli florets
2  carrots, thinly sliced
1 (6 ounce) package frozen pea pods, thawed
2 tablespoons chopped onion
1 (8 ounce) can sliced water chestnuts, undrained
1 cup Chinese cabbage
2 large heads bok choy, chopped
1 tablespoon vegetable oil

Directions:
Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes. Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm. In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

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

Calories: 664.9
Fat: 13.8 g
Saturated fat: 3 g
Carbohydrates: 104.6 g
Sugars: 12 g
Dietary fiber: 11.7 g
Protein: 30.5 g
Cholesterol: 38.6 mg
Sodium: 1593.6 mg
R Bs Chicken Casserole


Ingredients:
white meat chicken, milk, salt, pepper, poultry seasoning

Directions:
In a 2 qt cassarole dish, mix all the ingredients except the biscuits.
Bake at 400 degrees for 15 minutes or until bubbling.
While cassarole is baking, seperate and cut each biscuit into quarters.
After cassarole bubbles remove from oven and top with biscuit pieces.
Return cassarole to oven and bake another 15 minutes or until biscuits are brown.
BBQ Thai Peppered Chicken


Ingredients:
chicken thighs, garlic cloves, fresh ginger, black peppercorns, fresh coriander, thick soy sauce, olive oil, sugar

Directions:
Prick the thighs all over.
Blend the garlic, ginger, coriander and peppercorns to a paste.
and rub into the chicken.
Wrap in plastic and place in fridge for at least 2 hours.
Mix soysauce& oil.
Baste the chicken with the soy mixture.
BBQ over medium heat until the outside is crisp and the inside is cooked.
Brush with soy while cooking (apprx 20-25 minutes, Depends on the size of the thighs].
Mushrooms With Balsamic Vinegar


Ingredients:
extra virgin olive oil, garlic cloves, fresh mushrooms, dry white wine

Directions:
Gently fry the garlic in the oil for a minute or two, without browning.
Add the mushrooms and cook for two minutes, stirring occasionally.
Add the Balsamic vinegar of Modena Monari Federzoni, and wine, and cook for an additional two minutes.
Add salt and pepper and serve with slices of fried soya bread.
Venn Pongal


Ingredients:
cumin seeds, black peppercorns, cashews, fresh ginger, salt, butter, ghee, curry leaves

Directions:
Dry fry the green gram dal lightly.
Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed.
Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet].
In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more.
Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.