xiaoxl/recipe_data huggingface dataset:
Glazed Lemon Bread
Category: bread
By DELEIGHLA

My mother makes this recipe every winter when her lemon tree had ripe fruit.  A wonderful gift for friends and neighbors during the Christmas season.

Ingredients:
¼ cup butter, softened
¾ cup white sugar
2  eggs
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 teaspoon salt
2 ½ teaspoons baking powder
¾ cup milk
½ cup chopped walnuts
2 tablespoons white sugar
2 teaspoons lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder. Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 218.4
Fat: 8.3 g
Saturated fat: 3.2 g
Carbohydrates: 32.3 g
Sugars: 15.6 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Cholesterol: 42.4 mg
Sodium: 314.4 mg
Walla Walla Onion Relish


Ingredients:
onions, salt, apple cider vinegar, turmeric, chopped pimiento, sugar

Directions:
Chop onions finely by hand or in a food processor.
Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour.
Drain juice from onions and discard.
Put onions in an enameled or stainless steel pot and add vinegar, turmeric, spices (tied into cheese cloth ball], pimentos and sugar. Bring to a boil and allow to cook until onions are transparent.
Pack onions and cooking liquid into canning jars, leaving a 1/2 inch headspace. Remove air bubbles and place lids on jars according to the manufacturer's instructions.
Process jars in a water bath for 10 minutes or adjusted to your altitude.
Mini Potato Baskets, Smoked Salmon & Toasted Capers #5FIX


Ingredients:
olive oil, chive & onion cream cheese, smoked salmon, capers

Directions:
Preheat oven to 400°F.
In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
Spoon the mixture evenly into a 24-muffin mini-muffin tin.  Press mixture into the bottom and up the sides of the molds.
Bake the potato baskets until golden and crisp, about 15-20 minutes.  Remove pan to cooling rack.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat.  Add the capers and sauté until lightly browned and toasted.  Remove to a paper towel-lined plate.
Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin.  Place baskets on serving platter and top with salmon and toasted capers.
Makes 24.  Serves 8-12.
White Russian


Ingredients:
"nutmeg"

Directions:
"Add cream, Godiva Mocha Liqueur, Smirnoff No.21 Vodka. Shake with ice and strain into an ice-filled rocks glass. Garnish with a sprinkle nutmeg."
Peruvian Sarsa Salad


Ingredients:
red onion, radish, frozen lima beans, white hominy, feta cheese, of fresh mint, fresh cilantro, fresh lemon juice, olive oil, salt, fresh ground pepper, garlic cloves

Directions:
"Combine first eight ingredients in a large bowl. Combine lemon juice and the remaining ingredients; stir with a whisk. Drizzle dressing over salad and toss gently to combine."
Brown Sugar Strawberries


Ingredients:
fresh strawberries, plain nonfat yogurt, brown sugar

Directions:
Rinse and dry strawberries but do not hull., Place strawberries in serving bowl., Place yogurt and brown sugar in 2 separate bowls., To eat, dip strawberries into yogurt and then into brown sugar.
Raw Vegan Avocado Gazpacho


Ingredients:
avocados, cucumbers, fresh cilantro, red onion, fresh garlic cloves, water, fresh lime juice, extra virgin olive oil, sea salt, avocado, green onions, diced tomato, cilantro

Directions:
Place all the ingredients in your blender and puree until smooth.
Flavour to taste and chill before serving.
Serve with “all the toppings” or on its own in small ramekins or shot glasses. YUM!
Spinach Toss Salad


Ingredients:
fresh spinach, water chestnuts, hard-boiled eggs, bacon, green onion, vinegar, Worcestershire sauce, brown sugar, catsup

Directions:
Toss first five salad ingredients together.
In a separate bowl, whisk salad dressing ingredients: salad oil, vinegar, worcester sauce, brown sugar and catsup.
Pour over salad, toss & serve.
Agavero Margarita


Ingredients:
frozen limeade concentrate, Corona beer, water

Directions:
Pour limeade, beer, Agavero, tequila and water, into a large pitcher.
Stir until well-blended and limeade has melted.
Add plenty of ice.
Pour into margarita glasses rimmed with salt (if salt is desired].
Garnish with lime wedges.
Pecan Chicken A La King


Ingredients:
butter, margarine, celery, chicken bouillon cube, all-purpose flour, salt, poultry seasoning, milk, lemon juice, canned pimiento, pecans

Directions:
In medium saucepan, melt butter.
Cook celery in butter until tender.
Add bouillon cube; crush with back of spoon.
Stir in flour, salt, and poultry seasoning.
Add milk all at once.
Cook, stirring constantly, till mixture thickens and bubbles.
Stir in lemon juice, chicken, pimiento, and pecans.
Cook and stir until heated through.
Spoon over hot waffles and garnish with additional pecans, if desired.
Herb Roasted Pork Loin and Potatoes
Category: meat-and-poultry
By mom2wildchild

This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.

Ingredients:
6 medium potatoes, peeled and quartered
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
1 ½ teaspoons chopped fresh chives
salt and pepper to taste
1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 347.5
Fat: 12.3 g
Saturated fat: 3.3 g
Carbohydrates: 29.5 g
Sugars: 1.4 g
Dietary fiber: 2.8 g
Protein: 28.9 g
Cholesterol: 79.4 mg
Sodium: 53.3 mg
Yoshinoya Beef Bowl


Ingredients:
steamed rice, beef, onion, soy sauce, mirin, sugar, sake, ginger

Directions:
Cook Japanese rice.
Slice onion thinly.
Cut beef into bite-sized pieces.
Put dashi, soysauce, sugar, mirin, and sake in a pan.
Add onion slices in the pot and simmer for a few minutes.
Add beef in the pan and simmer for a few minutes.
Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.
Place some benishoga (red ginger] on the top if you would like.
Stetson Chopped Salad


Ingredients:
israeli couscous, arugula, roma tomatoes, smoked salmon, asiago cheese, black currants, pesto sauce, shallot, aioli, buttermilk, coarse black pepper

Directions:
Layer salad ingredients in large bowl.
To make dressing, add first 3 ingredients to food processor and blend thoroughly.
With motor running pour in buttermilk.
Add remaining ingredients to combine.
Dress salad as desired, tossing to combine.
Store remaining dressing in refrigerator.
orange nut asparagus


Ingredients:
asparagus, kosher salt, cider vinegar, walnut oil, orange zest, walnuts

Directions:
cook asparagus in boiling salted water until al dente, drain., whisk together the dressing ingredients, top with walnuts, serve.
"As You Like It" Savory Pancake (Okonomiyaki)


Ingredients:
bacon, shrimp, all-purpose flour, baking powder, salt, eggs, green cabbage, green onion, canola oil, mayonnaise, bonito flakes

Directions:
Place the bacon in a single layer between 2 layers of paper towels and microwave on high for 3 minutes until cooked through but not crispy, or cook the bacon in a frying pan over medium-high heat, turning as needed, 4–5 minutes. Cut each slice into several pieces. Boil the shrimp until cooked through, about 3 minutes. Drain, peel, and cut into 1/2-inch pieces.
In a large bowl, using a fork or chopsticks, stir together the flour, baking powder, salt, and 1 cup minus 1 tablespoon water. Beat in the eggs until well mixed. Stir in the cabbage, green onion, bacon, and shrimp.
Heat a 10-inch nonstick frying pan over medium-high heat until hot, add 2 tablespoons of the oil and swirl to coat the bottom of the pan. When the oil is hot, use a ladle to pour half the batter into the pan to create a large pancake. Cook, without disturbing, until just browned on the bottom, about 5 minutes. When the pancake can slide easily on the pan (don’t be tempted to flip it before it has set!], use a spatula to carefully flip it and cook it on the second side until lightly browned, 4–5 minutes longer. Transfer the pancake to a plate and repeat with the remaining 2 tablespoons oil and batter to make one more.
Meanwhile, place the sauce, mayonnaise, aonori, and katsuobushi in small separate bowls on the table. To serve, drizzle on the sauce and mayonnaise, and then top with aonori and katsuobushi. If the sauce is properly hot, the katsuobushi will seem to dance.
Egg Drop & Tomato With Green Chilies Soup


Ingredients:
chicken broth, tomatoes and green chilies, soy sauce, egg, green onion

Directions:
Bring broth and tomatoes to boil in a large saucepan., Reduce heat to VERY low., Add Soy Sauce., Mix egg and sesame oil well., Using a wire whip, stir egg mixture gradually into hot mixture., Remove from heat and serve., Season to your taste., Top with chopped green onions after putting in soup bowl.
Baked Zucchini Chips


Ingredients:
zucchini, ground black pepper, parmesan cheese

Directions:
Preheat the oven to 475 degrees F (245 degrees C].
In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese.
Place the egg whites in a separate bowl.
Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
Italian Butter Cookies


Ingredients:
butter, powdered sugar, walnuts, flour, vanilla, powdered sugar

Directions:
Whip butter with mixer.
Continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time.
Add vanilla.
Drop cookie batter, by teaspoonfull quantities, on ungreased cookie sheet.
The dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape.
Bake 15-20 minutes  at 350°.
Remove from pan; sprinkle with a little powdered sugar.
Tasty Ground Turkey Tacos
Category: main-dish
By Andrea Parker

My mom's beef tacos get a makeover with ground turkey. These are much healthier, easier, and faster because there is no grease to contend with and I think they just taste better.

Ingredients:
1 ½ pounds ground turkey
1 (8 ounce) can tomato sauce
8 fluid ounces water
1 (4 ounce) can diced green chile peppers
½  onion, chopped
1 (1.25 ounce) package taco seasoning mix
1 clove garlic, minced
12 (6 inch) corn tortillas
1 cup shredded lettuce, or to taste
½ cup Cheddar cheese, or to taste
½ cup diced tomatoes, or to taste
¼ cup chopped green onion, or to taste
¼ cup chopped cilantro, or to taste
2 tablespoons sliced olives, or to taste

Directions:
Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chile peppers, onion,  , and garlic; simmer, stirring occasionally, until thickened, about 30 minutes. Spoon turkey mixture over tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 372.8
Fat: 14.3 g
Saturated fat: 4.9 g
Carbohydrates: 32.8 g
Sugars: 4.7 g
Dietary fiber: 4.7 g
Protein: 29.5 g
Cholesterol: 95.9 mg
Sodium: 1033.9 mg
Bahn Mi Lettuce Wraps


Ingredients:
lemon, salt, raw shrimp, rice vinegar, green apple, carrot, kirby cucumber, scallion, fresh ground black pepper, bibb lettuce, fresh cilantro

Directions:
Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.
Lemon Marinade (Chicken)


Ingredients:
lemon juice, soy sauce, garlic clove, salt, ground ginger, ground black pepper

Directions:
Mix everything together well.  Pour into a shallow dish or large zip top bag.
Add chicken.  If using a dish, cover.  Zip the bag if using a bag.  Stash in the refrigerator for at least 2 - 3 hours, turning occasionally.
Drain off the marinade and grill, or bake at 325 F for about an hour in a greased baking dish.
Shrimp and Broccoli Potatoes #SP5


Ingredients:
milk, parmesan cheese, frozen broccoli

Directions:
Place potatoes and milk in 1 1/2 quart casserole dish.
Sprinkle cheese over potatoes.  Cover dish.
Cook in microwave 8 to 10 minutes or until potatoes cook and are almost done, stirring every few minutes.
Stir in broccoli and shrimp and cook about 5 minutes more or until broccoli is tender.
Black Bean and Quinoa Enchilada Bake
Category: world-cuisine
By S T Andersen

Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.

Ingredients:
2 cups water
1 cup quinoa
1 tablespoon olive oil
1 small onion, diced
1  yellow bell pepper, diced
1  orange bell pepper, diced
1  jalapeno pepper, minced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
⅓ cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon lime juice
1 teaspoon ground cumin
salt and ground black pepper to taste
1 (10 ounce) can enchilada sauce
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.

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

Calories: 387.6
Fat: 18 g
Saturated fat: 8.7 g
Carbohydrates: 38.6 g
Sugars: 2.2 g
Dietary fiber: 8.5 g
Protein: 19.2 g
Cholesterol: 39.5 mg
Sodium: 672.6 mg
Spicy Korean Fried Chicken


Ingredients:
chicken thighs, garlic, egg, all-purpose flour, cornstarch, canola oil, tomato ketchup, honey, sugar, mirin, red chili peppers, garlic, water

Directions:
1] Cut the chicken into bite size pieces and place them in a bowl and with 2 tablespoons of garlic and salt and pepper. Mix well and rest for 30 minutes.
2] Beat the egg and coat the chicken pieces with the egg.
3] Mix flour and potato starch 1:1 and lay the chicken pieces in the mixture to coat.
4] Heat the oil high and deep-fry the chicken till golden brown.
5] In another pan heat 1 tablespoon of canola oil and the Gochujang sauce ingredients in a bowl.
6] Sauté finely chopped onion in the pan till brown and then add the Gochujang sauce and heat until it bubbles.
7] When the sauce shimmers, put in the fried chicken pieces and toss with the sauce until evenly coated.
Best Garlic Dip


Ingredients:
Miracle Whip light, low-fat sour cream, mixed herbs, paprika, garlic cloves

Directions:
Mix all ingredients in a medium sized bowl.
You might want to add salt and pepper, but usually it doesn't need it.
Can be eaten straight away, but the flavours develop much better if you cover and chill it overnight.
Enjoy with crackers, crusty bread or with grilled meats.
Monster Cookies


Ingredients:
butter, brown sugar, white sugar, crunchy peanut butter, egg, vanilla extract, sour cream, flour, baking soda

Directions:
Preheat oven to 350 deg F.
Parchment cookie sheets.
Cream Butter, oil and sugars very well in mixing bowl.
Add Peanut Butter, Egg, Vanilla and Sour Cream in that order.
Add flour and baking soda. Mix until just combined.
With a large spoon or spatula fold in oats until just mixed. Do not over mix!
Fold in M&M's and chocolate chips again until just blended.<-I like the Peanut Butter M&M's and semi-sweet chocolate chipits --  but whatever floats your boat --  as long as it equals 1 cup --  or a little more ;-].
Spoon approx 2-3 tbsp onto the parchment. I use a medium ice cream scoop. Do not press down, they will become perfect in the oven.
I press a couple extra M&Ms onto the top of each cookie to make them look extra yummy.
Place 6-9 cookies on one pan, spread apart.
Bake for 10 to 12 minutes The center will still be soft but sides will brown a little.
Let cool on cookie sheet for 10 min and transfer to cooling rack.
Viola and Enjoy!
Moroccan Lentil and Pumpkin Soup  Crockpot


Ingredients:
onion, garlic cloves, green pepper, ginger, turmeric, cumin, saffron, lentils, paprika, chili powder, pumpkin, tomato paste, carrot, cilantro

Directions:
saute the onion garlic ginger and jalapeno  until soft, heat spices and tomato paste, add  with rest of ingredients into crockpot., cook on low.
Taste Like KFC Coleslaw


Ingredients:
green cabbage, carrots, green pepper, sweet onion, Miracle Whip, white distilled vinegar

Directions:
In food processor shred the cabbage., In large bowl, combine the cabbage, carrots, green pepper, and onion., Whisk together in a small bowl-the salad dressing, sugar, and vinegar., Pour over the coleslaw mixture, mix well., Cover and refrigerate overnight, stirring occasionally., PIG OUT!
Hot Pink Pasta


Ingredients:
dry pasta, beetroot, butter, lemon, garlic clove, ricotta cheese, cracked black pepper, parmesan cheese

Directions:
Bring a medium size pot of water to the boil and add a pinch of salt.
Place the pasta in the boiling water and cook as instructed on the pack.
Drain the pasta and place it in your serving bowl covered with the saucepan lid.
Return the pot to the heat and melt the butter, cooking it until it just starts to brown.  This should take about a minute, but watch it carefully, as it will burn quickly once the browning starts.
Add the beetroot and cook for thirty seconds.
Grate the lemon rind and garlic finely and stir into the beetroot with the lemon juice.
Cook for one minute.
Toss the pasta through the mixture and crumble chunks of the ricotta into it.
Serve with cracked black pepper and parmesan cheese if desired.
Carrot Cake With Baby Food Carrots


Ingredients:
all-purpose flour, sugar, canola oil, eggs, carrots, salt, baking soda, cinnamon, vanilla, cream cheese, powdered sugar, vanilla

Directions:
Cake method: Preheat oven to 350ºF.
Grease and flour a 9x13 baking pan.
Place first 9 ingredients (through 2 teaspoons vanilla] in a large mixing bowl.
Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
Pour the batter into the prepared pan.
Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely; prepare icing in the meantime.
-------.
Icing Method: In a medium bowl, combine final three ingredients.
Beat until smooth and fluffy.
Ice completely cooled cake.
Grab your own piece before anyone else knows it's done!
Chilled Strawberry Romance: the Soup       (Low Fat)


Ingredients:
strawberry, non-fat vanilla yogurt, ground ginger, orange, juice of, mint leaves

Directions:
Wash and stem berries.
Place ingredients in food processor or blender and puree until smooth.
Chill and serve with a small dollop of yogurt and a mint sprig as garnish.
*It can be further enhanced with a shot of Grand Marnier or a couple ounces of sweet champagne.
Spicy Spice Spice Hamburglar Mash Up


Ingredients:
instant mashed potatoes, water, milk, hamburger, cumin, curry powder, milk, onion, leek, lettuce leaves, margarine, black pepper, Dijon mustard

Directions:
Mix the Packet of Mashed Potato Mix using 500ml of water and 200ml of milk or however your instructions instruct or make fresh from potatoes. You will be using half. Save the rest for tomorrow's meal.
Dice the onions and cut up the leak similarly.
Cook the largehamburger (without bap], onions and leak in a frying pan with a little vegetable oil.
Chop the cooked hamburger up and coat in the dijon mustard and put in fridge. Leave whilst you do the rest.
Mix a further 150g milk with the cumin and curry powder in a measuring jug. It should take on a grey almost brown appearance as opposed to the traditional curry powder orangey yellow.
Put the lettuce (the one i used is of the variety that looks like a traditional thin  light leafed flowery variety but the leaves on tasting raw are powdery(dont mean loose] texture and slightly bitter and semi hard not traditional flower thin which came as a surprise when i pulled off a leaf] leafs in a very small pan and cook on heat with margerine and pepper to mix into an almost mush.  Cook for approx 10 minutes, stirring to ensure the margerine covers and softens.
Combine the hamburger pieces, with the leak and onion, and with the mashed potato and stir it together in a stovable casserole dish or similar. I have a low and wide variety with handles either side. Then add the curry cumin milk on top. Stir it inches A little of it will gather at the bottom of the dish.
Cook this mix for approximately 15-20 minutes on low to medium heat, enough time to heat up nicely. Remember apart from mashed potato the rest all ready cooked.
Plate this mixture and then spoon on the Cooked Lettuce mix.
Serve. Serves 1 but double the mashed potato (ie used the full packet and mixed content] and use 2 hamburgers, will easily serve 2. Does not look great but it tastes delicious.
Can add tomato ketchup to plate if so desire. Does not detract from it.
Photo is approximately 2/3 of what is cooked. I had 1/3 first to try(yummy] and there is still half the unused mash for something to make tomorrow in the fridge. Enjoy- only a part time experimental cook here but am enjoying it.