xiaoxl/recipe_data huggingface dataset:
Feta Cheese Ball
Category: appetizers-and-snacks
By Nola Chick Lady

For all you garlic-lovers--this cheese ball is easy and delicious! I get a lot of requests for this recipe. Serve with garlic bagel chips.

Ingredients:
2 (8 ounce) packages cream cheese, softened
4 ounces feta cheese, crumbled
4 tablespoons olive oil
5  green onions, finely chopped
3 cloves garlic, minced
4 teaspoons dried dill weed
2 teaspoons dried oregano
1 teaspoon cracked black pepper

Directions:
In a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. Season with dill, oregano and pepper. Mix well, and form into 2 balls. Cover, and chill for 2 hours.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 2 cheese balls

Calories: 75.1
Fat: 7.3 g
Saturated fat: 3.8 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 18.6 mg
Sodium: 81.7 mg
Everything Bagel Breakfast Bake


Ingredients:
bagels, sharp cheddar cheese, eggs, milk, ground mustard, kosher salt, black pepper, spring onions, reduced-fat cream cheese

Directions:
Lightly coat a 9×13-inch or similarly sized casserole dish with baking spray. Scatter half the bagel pieces into the bottom of the dish. Then sprinkle over half the sausage, cream cheese and a sprinkling of cheddar. Then repeat with the rest of the bagels.
In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg.
Dot the cream cheese pieces on top. Sprinkle on the remaining sausage bits, 2 tablespoons fresh spring onions and remaining Cheddar cheese. Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight.
When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 20 minutes. Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes.
Let stand at room temperature for 10 minutes. Serve warm.
"leave Me for You" Chili


Ingredients:
ground beef, kidney beans

Directions:
*Note for a soupier chili use a 64 oz bottle of V-8 juice., Make ahead meal:, Break up hamburger., Mix all ingredients in crock pot., Cook on low 7-8 hours., Stir before serving., Faster meal:, Brown hamburger., Mix all ingredients in large pot and bring to boil., *Note:  I think this has much more flavor when prepared crockpot style.
Peachy Mango Margarita


Ingredients:
fresh mango, lime juice

Directions:
"Blend all ingredients with ice or serve on the rocks if desired."
Super Summer Grilled Bluefish
Category: seafood
By MILLERNB

Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor.  I just made some (which I caught and froze) and it came out superb.

Ingredients:
4 pounds bluefish fillets
1 cup orange juice
¼ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon dry white wine
kosher salt and ground black pepper to taste
¼ cup citrus flavored seafood rub

Directions:
Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes. Preheat a grill for high heat. When the grill is hot, oil the grate. Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.

Prep time: 5 mins
Cook time: 8 mins
Total time: 43 mins
Yields: 4 servings

Calories: 721.9
Fat: 32.9 g
Saturated fat: 6 g
Carbohydrates: 9.2 g
Sugars: 5.9 g
Dietary fiber: 0.2 g
Protein: 91.6 g
Cholesterol: 269.5 mg
Sodium: 1883.9 mg
Penny's Broccoli Casserole


Ingredients:
broccoli, butter, all-purpose flour, milk, salt, pepper, cream cheese, cheddar cheese

Directions:
Cook the broccoli according to the package directions; drain well.  Place the broccoli in a lightly greased 1 quart casserole; set aside.
Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth.  Cook for 1 minute, stirring constantly.  Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.  Add the salt and pepper; stir well.
Add the cream cheese, stirring until smooth.
Pour the cream cheese sauce over the broccoli in the casserole dish.  Stir gently to combine.  Sprinkle with the Cheddar cheese.
Melt the remaining 2 tbsp butter in a small saucepan over low heat.  remove from heat and stir in breadcrumbs. Sprinkle the breadcrumb mixture over the casserole.
Bake at 350 degrees for 40 minutes.
Chef John's Zabaglione
Category: world-cuisine
By Chef John

In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.

Ingredients:
½ cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3  large egg yolks
3 tablespoons white sugar
¼ cup dry Marsala wine

Directions:
Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour. Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses. Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch. Spoon custard over the strawberries. Serve while custard is still warm.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 2 servings

Calories: 213.2
Fat: 6.7 g
Saturated fat: 2.4 g
Carbohydrates: 26.8 g
Sugars: 23.2 g
Dietary fiber: 0.8 g
Protein: 4.3 g
Cholesterol: 307.3 mg
Sodium: 15.1 mg
Do-Ahead Stuffing
Category: side-dish
By BETSY0511

This is a delicious stuffing recipe that can be made up to 3 days ahead.  Just mix the ingredients together and store in the fridge.

Ingredients:
1 cup butter
2 cups chopped onion
2 cups chopped celery
16 cups dry bread crumbs
1 tablespoon salt
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
2 cups chicken broth, or as needed

Directions:
Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days. To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes. Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 16 servings

Calories: 539.6
Fat: 17.3 g
Saturated fat: 8.6 g
Carbohydrates: 80.2 g
Sugars: 7.8 g
Dietary fiber: 5.5 g
Protein: 14.9 g
Cholesterol: 30.5 mg
Sodium: 1321.2 mg
Vietnamese Meatballs


Ingredients:
ground beef, pork, garlic cloves, rice wine, fish sauce, soy sauce, sugar, cornstarch

Directions:
Combine all ingredients until well blended.
Make 1" meatballs.
Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer].
Broil (or grill] until thoroughly cooked.
Chocolate Sauce for Vanilla Cake


Ingredients:
cocoa powder, sugar, vanilla, butter, milk

Directions:
Melt butter in saucepan., Add the other ingredients., Boil for 1 minute, stirring several times., Pour amount desired on a slice of sheet cake.
Zingy Apple N.Y. Steaks #RSC


Ingredients:
salt, pepper, garlic powder, granny smith apple, sugar, cinnamon, brandy, heavy cream, butter, fresh corn kernels, black beans, cherry tomatoes, lemon juice, salt, pepper

Directions:
On a 12 by 12 sheet of Foil lay steaks, Rub salt pepper and Garlic Powder,mixed all over steaks.
Wash hands.
On cutting Board quarter Apple (make sure u cut core out] cut quarters into,4 peices each 1/4.
.
In a Bowl lined with Foil add Corn,Black Beans, and Diced Tomatoes and lemon juice mix,ogether with salt and Pepper cover bowl and shake real quick,Set aside.
Bake or BBQ N.Y. Steaks to your Prefered Temp, while those are cooking, in a Suatee Pan put Butter and heat on Med temp add Apples and cinnamon and sugar suatee apples till soft splash with 3/4 shot Brandy to burn off some of butter, slowly add Heavy Cream.
and let simmer till it thickens a little add last 1/4 shot brandy let sit till steaks.are done then rewarm a little.
Put Cooked Steaks in center of Plate take your Corn,Bean Salsa and put around Steaks,.
take apples out of sauce and lay 4 pieces Featherd on top of each Steak, slowly.
Drizzle apple Cream sauce over Apples and Steaks.
Serve and enjoy :].
Victorian Tomato Relish


Ingredients:
tomatoes, onions, lebanese cucumbers, salt, sugar, malt vinegar, white distilled vinegar, mustard, cayenne pepper, flour, curry powder

Directions:
Cut up the unskinned tomatoes, onions, and unpeeled cucumbers.
Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid.
Strain off liquid- as much as you can.
Add sugar and vinegar.
Boil till tender then add mustard and cayenne pepper (you can vary this according to taste].
Mix flour and curry powder with extra vinegar and add to cooked tomatoes to thicken.
Bottle in sterilized jars.
Cover when cold.
Can be used immediately and also keeps really well.
Garlic Pork Tenderloin with Mushroom Gravy
Category: meat-and-poultry
By Karma Hunt

One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.

Ingredients:
kosher salt to taste
ground black pepper to taste
2 (1 pound) pork tenderloins
¾ cup butter
6 cloves garlic, minced
1 (16 ounce) can sliced mushrooms, drained
1 tablespoon balsamic vinegar
1 (14 ounce) can chicken broth, or as needed
¼ cup all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish. Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins. Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish. Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper. Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 384.3
Fat: 27 g
Saturated fat: 15.8 g
Carbohydrates: 9.6 g
Sugars: 2.2 g
Dietary fiber: 2 g
Protein: 26.1 g
Cholesterol: 128.1 mg
Sodium: 912.7 mg
Lentil and Corn Soup (Daal)


Ingredients:
split red lentils, ginger powder, mixed herbs, clove, cardamom pod, curry leaf, turmeric, paprika, cumin seed, corn, garlic cloves, olive oil

Directions:
Throw in all the ingredients into a pan (except for the garlic and dry chilies]. Pour in enough water to cover the lentils and a little more. Simmer until the the lentils are cooked; for me this is when the lentils appear a little mushy, but still retaining a little structure. You can leave the salt out at this stage and add right at the end to taste.
Add the corn - as much as you want, but do not overcrowd.
Once you feel the soup is done, you can now prepare the garlic and dry chilies by frying gently in olive oil. Once done, add this to the soup (but be careful - the soup might go into a frenzy and spit at you, so stand back and keep children away]. Stir thoroughly.
Scoop into a bowl and devour it as a soup with bread, or have it as a vegetarian curry with some rice or naan bread. Whatever takes you fancy --  Eat, Love, Enjoy :] (http://eatluvenjoy.blogspot.co.uk/].
Mexican Scramble (Diabetic)


Ingredients:
onion, green pepper, corn, Rotel Tomatoes, tomato sauce, salt, fresh ground black pepper, chili powder, cornstarch

Directions:
In a large skillet over medium heat, brown and drain ground chuck.
Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
Cook uncovered over medium heat for 15 minutes; stir periodically.
Add macaroni and cornstarch dissolved in water; stir well.
Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
Serving size: 1 cup.
Exchanges Per Serving:  3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
Nutrition Facts:  Calories 329;  Calories from Fat 117;  Total Fat 13g;  Saturated Fat 5g;  Cholesterol 75mg;  Sodium 548mg;  Carbohydrate 27g;  Dietary Fiber 3g;  Sugars 5g;  Protein 26g.
upside down pizza


Ingredients:
sausage meat, onions, green pepper, dried basil, flour, tomato sauce, mozzarella cheese, eggs, milk, salt, parmesan cheese

Directions:
in a saute pan cook sausage, onions, pepper, and basil until meat is browned.
drain fat stir in 1/4 c flour add tomato sauce, bring to a boil transfer to a greased 13x9x2" pan
top with mozarella cheese
in a large bowl combine eggs, milk, flour, oil and salt, mix well. stir in parmesan.  pour over sausage mixture bake at 425 for 30 minutes or until topping is light brown.
Pani PoPo
Category: bread
By Mae

Old family recipe that my family made for me when I was a little girl back in Samoa.

Ingredients:
1 (12 ounce) package frozen dinner rolls dough, thawed
15 ounces water, divided
1 (14 ounce) can coconut milk
1 cup sugar
2 tablespoons cornstarch

Directions:
Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes. Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls. Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.

Prep time: 5 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 servings

Calories: 220.7
Fat: 8.8 g
Saturated fat: 6.6 g
Carbohydrates: 33.4 g
Sugars: 18.2 g
Dietary fiber: 0.9 g
Protein: 3.7 g
Cholesterol: 1.1 mg
Sodium: 155.5 mg
Purple Apple Slaw with Peanut Butter Dressing
Category: salad
By BOBNYRI

Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion.

Ingredients:
6 tablespoons rice wine vinegar
6 tablespoons olive oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
½ head red cabbage, finely shredded
2  Braeburn or Fuji apples - peeled, cored, and finely diced
¼ cup finely minced white onion

Directions:
Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing. Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

Prep time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 281.9
Fat: 20.6 g
Saturated fat: 3.3 g
Carbohydrates: 23.1 g
Sugars: 15.8 g
Dietary fiber: 3.6 g
Protein: 5.3 g
Sodium: 535.5 mg
Our Favorite Tzatziki Sauce


Ingredients:
plain nonfat yogurt, sour cream, English cucumber, dried dill, garlic powder, lemon juice, salt, fresh ground black pepper

Directions:
"In a medium bowl, combine yogurt, sour cream, cucumber, dill, garlic powder, lemon juice, salt and pepper. Mix well. Refrigerate at least 1 hour."
Easy Granita


Ingredients:
red seedless grapes, strawberries

Directions:
Place the grapes or strawberries in the freezer over night, until hard.
Transfer the fruit to a food processor fitted with the chopping blade. Process until grainy but uniform, like millions of little ice crystals. Serve at once.
Crock Pot Kidney Bean Chili


Ingredients:
red kidney beans, diced tomatoes, onions, green pepper, garlic cloves, chili powder, black pepper, cumin, salt

Directions:
Brown ground chuck on top of stove, drain fat., Put ground chuck and the rest of the ingredients listed, in a 5-quart crockpot., Cook on low for 10-12 hours.
SICHUAN STYLE GREEN BEANS


Ingredients:
szechuan peppercorns, canola oil, garlic cloves, ginger, scallions, green beans, sugar

Directions:
In a medium skillet, heat 2 tbsp oil and half of RawSpiceBar's Sichuan Peppercorns over medium-low heat, stirring frequently, until aromatic, about 2 minutes. Add garlic, chili sauce, ginger and scallions and cook, stirring, until aromatic, about 1 minute. Remove from heat and set aside.
Adjust rack to as close as possible to broiler and preheat broiler to high. In a large bowl, toss green beans with 1 tbsp oil and season with salt and pepper to taste.
Arrange in a single layer on a foil-lined baking sheet. Broil until beans are blistered and very lightly charred, 3-5 minutes. Return beans to bowl.
Transfer Sichuan peppercorn mixture to bowl with beans. Add sugar and remaining Sichuan peppercorns (crushed]. Toss to coat and add salt and pepper to taste, if needed. Serve immediately.
Banana and Flax Seed Muffins
Category: bread
By S.Carswell

Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.

Ingredients:
6 large ripe bananas
1 cup brown sugar
¾ cup salted butter, melted
½ cup white sugar
2  eggs
1 ½ cups all-purpose flour
1 ¼ cups whole wheat flour
½ cup ground flax seeds
2 teaspoons baking soda
2 teaspoons baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners. Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 20 muffins

Calories: 240.4
Fat: 8.9 g
Saturated fat: 4.7 g
Carbohydrates: 38.7 g
Sugars: 20.8 g
Dietary fiber: 3 g
Protein: 3.7 g
Cholesterol: 36.9 mg
Sodium: 235.5 mg
Miso Pate


Ingredients:
water, broth, almond butter, smooth cashew butter, barley miso, miso, onion, garlic, parsley, dried thyme, rosemary, sage

Directions:
Combine bread and water, mashing well with fingers.
Mix in the remaining ingredients, and allow to stand for at least 1 hour, preferably 1 full day.
Serve as a spread on crackers, or for a sandwich with sprouts, onions and tomatoes.
Whole Wheat Coconut Oil Waffles
Category: breakfast-and-brunch
By JulieE

Healthy fat and healthy grain waffle. Freeze well for quick toaster breakfast! Recipe yield is for thin waffles; I'd guess at least half that for Belgian waffles. I like to top with sliced banana.

Ingredients:
1 ½ cups whole wheat pastry flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk, room temperature
⅓ cup virgin coconut oil, melted
1  large egg, beaten
½ teaspoon vanilla extract

Directions:
Preheat a waffle iron according to the manufacturer's instructions. Whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center of the flour mixture. Beat milk, coconut oil, egg, and vanilla extract together in another bowl; pour into well in the flour mixture and stir until batter is just combined. Ladle batter into preheated waffle iron and cook until golden and crisp, 2 to 5 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 187.8
Fat: 11.1 g
Saturated fat: 9.1 g
Carbohydrates: 18.7 g
Sugars: 5.3 g
Dietary fiber: 1.7 g
Protein: 4.6 g
Cholesterol: 26.9 mg
Sodium: 294.8 mg
Graham Cracker Muffins
Category: bread
By JameelahS

This is the best recipe. I discovered it when I was preparing dinner for a sick friend.

Ingredients:
2 ½ cups graham cracker crumbs
¼ cup white sugar
2 teaspoons baking powder
1 cup whole milk
1  egg, slightly beaten
2 tablespoons honey

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups or line with paper muffin liners. In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 18 mins
Total time: 30 mins
Yields: 10 muffins

Calories: 143.1
Fat: 3.4 g
Saturated fat: 0.9 g
Carbohydrates: 25.9 g
Sugars: 16.1 g
Dietary fiber: 0.6 g
Protein: 2.9 g
Cholesterol: 21 mg
Sodium: 215.9 mg
Broccoli Cauliflower Cheese Soup


Ingredients:
butter, onion, garlic cloves, potatoes, broccoli, cauliflower, chicken broth, thyme, sage, cheddar cheese

Directions:
Melt butter in saucepan over medium heat. Add onion and cooked until softened,about 5 minutes.
Add potatoes and broth and bring to a boil.  Cook for about 10 minutes.
Add broccoli and cauliflower.  Cook for about 7-8 minutes or until veggies are tender.
Puree soup with an immersion blender.
Stir in cheese until melted.  Add cream and salt and pepper to taste.
Asian Lime and Herbed Tofu in Lettuce Cups


Ingredients:
fresh ginger, fresh lemongrass, fresh lime juice, fish sauce, water, English cucumber, scallion, tomatoes, fresh cilantro, of fresh mint, fresh basil, firm tofu, butter lettuce leaves

Directions:
NOTE*: Nam pla or nuoc nam (fish sauce] is available in Asian markets. I would strongly suggest to begin by using only 1 TEASPOON of the fish sauce in this recipe and then adjust seasoning accordingly. For vegetarian version, omit the fish sauce.]
DRESSING: Puree the first 5 ingredients in a blender. Allow the mixture to stand at least 5 minutes or up to 1 hour. Stir in chili sauce.
Strain the dressing into a small bowl, pressing down the solids with a spatula to release the liquids. Discard solids.
TOFU: Toss together the first 7 ingredients. Next add the tofu and salad dressing, tossing to coat well.
For each serving, arrange 1 or 2 lettuce leaves on a plate. Divide the tofu mixture onto the lettuce leaves.