xiaoxl/recipe_data huggingface dataset:
Easy Strawberry Walnut Dessert


Ingredients:
flour, brown sugar, walnuts, margarine, marshmallows, milk, heavy whipping cream, strawberry Jell-O gelatin dessert, boiling water, frozen sweetened strawberries

Directions:
FOR THE CRUST:.
Mix all the ingredients together. Flatten into the bottom of a 9 by 13 inch pan. Bake 15 minute at 350 degrees or until lightly brownn around edges. Cool.
FOR THE FILLING;.
Heat the milk in a saucepan and melt the marshmallows inches Let cool. Fold in whipped cream; spread this mixture over cooled crust.
FOR THE TOPPING:.
Dissolve the jello into hot water, and stir in frozen berries. Chill until it begins to thicken, about 30-45 minutes. Spoon carefully over marshmallow layer. Serve chilled.
Herb Pork Tenderloin Stuffed With Mushrooms and Port Wine


Ingredients:
olive oil, onion, cremini mushroom, garlic clove, fresh sage leaves, salt, ground black pepper, dried sage, fennel seed, dried rosemary, salt, ground black pepper, olive oil

Directions:
"Drain the toothpicks and have them close to your work surface for easy reach in a few minutes."
Pecan Blondie Caramel Cups (Pillsbury)


Ingredients:
butter, brown sugar, vanilla, egg, all-purpose flour, baking powder, salt, pecans, water, pecan halves

Directions:
Heat oven to 350°F Line 16 muffin tins with baking cups.
Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency]. Top each with a pecan half. Store in a tightly covered container.
Tamagoyaki (Japanese Sweet Omelet)
Category: breakfast-and-brunch
By JapaCook

Fast, easy, simple, delicious. Even a klutz like me can manage to make it in no time. It adds a whole lot of flavor to those every day eggs. I made this recipe this morning. It was delicious and left me wanting more. Traditional tamagoyaki is not as flat and uses several eggs, but this is great when you just want a little snack or for breakfast. Kids with a sweet tooth will love it.

Ingredients:
1 tablespoon water
1 teaspoon soy sauce, or to taste  (Optional)
½ teaspoon white sugar
1  egg

Directions:
Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined. Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 omelet

Calories: 82.4
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 2.9 g
Sugars: 2.6 g
Protein: 6.6 g
Cholesterol: 186 mg
Sodium: 369.2 mg
Catalan Cheese, Walnut and Honey Dessert


Ingredients:
ricotta cheese, walnuts, honey

Directions:
Toast the walnuts and cool. You can leave the walnuts whole or chop coarsely when cool.
Mix the goat cheese and ricotta cheese together well with a whisk.
Put the cheese mixture into small ramekins and refrigerate at least 15 minutes, or you can just mound on a dessert plate.
Unmold the cheese. Top with 2 tbsp walnuts and drizzle each with 2 tbsp honey.
Serve.
Nathalie Dupree's Squash Casserole


Ingredients:
onions, green bell pepper, red bell pepper, butter, garlic cloves, sharp cheddar cheese, eggs, pecans

Directions:
Preheat the oven to 350 degrees.
Saute the onions and peppers in 1/4 cup butter until soft.Add the garlic and cook briefly.Cook the squash in boiling salted water until tender 5-10 minutes.Drain off the.
water and mash the squash with a potato masher.Add 1/2 cup butter,1 cup cheese,the eggs,sauteed veggies,1 cup pecans and hot.
sauce to the squash and mix well.
Pour into a casserole buttered with 2 tablespoonsful of butter.Mix together the breadcrumbs and the rest of the cheese and pecans.Spread on top of the casserole,dot.
with remaining butter and bake 45-60 minutes.
Homemade Cheese Curds
Category: appetizers-and-snacks
By Chef John

Generally, if the need for poutine is strong, you'd stock up on fresh cheese curds at the store. But since many of my viewers don't live near such stores, I decided to take one for the team and show you how to make your own. Is it worth all the effort? Well, fried cheese curds are a very nice treat, and having a cube of fresh cheese to pop into your mouth any time you get the urge is pretty sweet. And, of course, your poutine will thank you. You can serve these immediately or cover with a cheesecloth and let sit for 12 hours for a tangier flavor.

Ingredients:
1 gallon whole milk
1/2 teaspoon calcium chloride crystals
½ cup water, divided
1/8 teaspoon mesophilic culture
1/4 teaspoon liquid rennet
kosher salt

Directions:
Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat. Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes. Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes. Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot. Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes. Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total. Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 4 hrs 50 mins
Yields: 1 pound

Calories: 146.4
Fat: 7.9 g
Saturated fat: 4.6 g
Carbohydrates: 11 g
Sugars: 11 g
Protein: 7.9 g
Cholesterol: 24.4 mg
Sodium: 217.8 mg
Kellogg's® Pop-Tarts® Valentines


Ingredients:
character(0]

Directions:
Use 2 1/2- to 2 3/4-inch heart-shaped cookie cutter coated with cooking spray to cut out heart from each KELLOGG'S® POP-TARTS® FROSTED CHERRY toaster pastry.
Use white frosting to write the words "Be Mine" on each.
Golden Kiwi Fruit Bellini


Ingredients:
kiwi fruits, caster sugar, Cointreau liqueur

Directions:
Purée the first three ingredients in a blender, on a gentle speed to prevent crushing the seeds. Pass through a fine sieve to remove the seeds, then spoon the purée into four champagne flutes.
Pour 2 tablespoons Champagne into each flute and gently stir to combine, then gently pour on more Champagne to fill each glass.
Vintage Hamburger Macaroni Goulash


Ingredients:
ground beef, onions, red pepper flakes, elbow macaroni, crushed tomatoes, pepper, chili powder

Directions:
Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.
Meanwhile, in another pan cook macaroni in boiling, salted water until tender (approximately 5 minutes for the smaller sized macaroni]. Set aside until almost ready to serve.
When beef and onions are finished cooking, add the canned crushed tomatoes and approximately 1/2 cup water. Add garlic salt, pepper, chili powder and mix well.
Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles too soon, they may over cook and get mushy.
This is one of my husbands favorite recipes from his mother when he was growing up -- it''s still a favorite today.
Breaded Beef


Ingredients:
rump roast, boneless bottom round roast, eggs, water, garlic powder, salt, cheese

Directions:
Have your butcher slice the rump roast on the lunch meat slicer (tell him a little thicker than see-through].
This recipe is nice because it's sliced thin, it's always tender so you can get away with using a little cheaper piece of meat.
If you can't get it sliced this way, freezer meat for a few hours (about 1/2 frozen] and slice thin slices.
Mix the eggs and water in a large bowl.
On a LARGE sheet of foil--mix bread crumbs, garlic powder, salt and grated cheese (garlic and grated cheese-add however much to your taste--these are general measurements]. Dip RAW sliced beef in egg and than bread crumbs (I put them on another large sheet of foil-2 pieces side by side and than I separate them with wax paper because I always make double this recipe and freeze some and this makes it easier to get them apart].
If you run out of egg or bread crumb mixture just make a little more.
Heat oil in large frying pan, put 2-3 slices in pan and fry until just browned (about 2 minutes the 1 st side and 1 minute the 2nd side].
Drain on paper towels.
Add more oil to the pan as needed.
Serve with a squeeze of sliced lemon.  Fantastic hot or room temperature.
Italian Porketta


Ingredients:
boneless pork roast, fennel seed, lemon pepper, onion powder, garlic powder, dried oregano

Directions:
Combine seasonings together and coast roast with mixture.
Roast in shallow pan at 325 degrees for 45 minutes to 1 hour, until meat therometer reads 155 degrees.
Let roast rest 5 to 10 minutes before carving.
Simple Shrimp Creole


Ingredients:
olive oil, onion, green pepper, celery ribs, garlic, chicken broth, diced tomatoes, frozen whole kernel corn, brown sugar, cayenne pepper, large shrimp

Directions:
In a Dutch oven, heat oil over medium heat and sauté sausage slices until brown on both sides.
Remove sausage and keep warm.
Add onion, green pepper and celery; cook until tender.
Add garlic, broth, tomatoes, corn, sugar and cayenne pepper; bring to a boil.
Reduce heat; cover and simmer for 10 to 12 minutes.
Add shrimp and sausage; simmer, covered, until shrimp are opaque and pink, 3 to 5 minutes.
Oxtail Stew


Ingredients:
onion, beef broth, water, canned tomatoes, salt, pepper, bay leaf, carrot, celery, parsley, potatoes

Directions:
"Roll oxtails in flour and brown well in butter or shortening. Brown onion at the same time. Add beef broth and water, tomatoes and bay leaf, salt, and pepper. Simmer 4 hours. At end of 3 hours add carrots, celery, and parsley. Thicken gravy with flour and butter, and serve all together including potatoes."
Steak Salad
Category: salad
By Linda

This is a quick and easy meal for those hot summer evenings.

Ingredients:
1 ¾ pounds beef sirloin steak
⅓ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
¾ cup crumbled blue cheese
8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
2  tomatoes, sliced
1 small green bell pepper, sliced
1  carrot, sliced
½ cup sliced red onion
¼ cup sliced pimento-stuffed green olives

Directions:
Preheat grill for high heat. Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached.  Remove from heat and let sit until cool enough to handle.  Slice steak into bite size pieces. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce.   Mix in the cheese.  Cover and place dressing in refrigerator. Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives.  Top with steak and drizzle with dressing.  Serve with crusty grilled French bread.  Enjoy!

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 5 servings

Calories: 495.7
Fat: 36.4 g
Saturated fat: 11.8 g
Carbohydrates: 10.1 g
Sugars: 4.2 g
Dietary fiber: 3.4 g
Protein: 32.6 g
Cholesterol: 99.8 mg
Sodium: 836.2 mg
Yazdi Cakes
Category: world-cuisine
By shahrzad

A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
4  eggs
1 ¼ cups white sugar
1 ½ cups butter, melted
1 cup plain yogurt
1 ½ teaspoons ground cardamom
1 tablespoon rose water
½ cup blanched slivered almonds
1 ½ tablespoons chopped pistachio nuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. You will need 24 cups. Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes. Mix in the butter, yogurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds, filling 3/4 full. Sprinkle some chopped pistachios over the tops. Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 cakes

Calories: 215.3
Fat: 14 g
Saturated fat: 7.8 g
Carbohydrates: 19.9 g
Sugars: 11.4 g
Dietary fiber: 0.6 g
Protein: 3.4 g
Cholesterol: 62.1 mg
Sodium: 121.4 mg
Chocolate Cupcakes
Category: desserts
By Ladan M Miller

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Ingredients:
1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2  eggs
¾ teaspoon vanilla extract
1 cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 cupcakes

Calories: 157.8
Fat: 3.9 g
Saturated fat: 2.2 g
Carbohydrates: 29.8 g
Sugars: 19.6 g
Dietary fiber: 1.6 g
Protein: 3.2 g
Cholesterol: 30.5 mg
Sodium: 114.5 mg
Baby Back Ribs
Category: meat-and-poultry
By KHEFFN

These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.

Ingredients:
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Directions:
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight. Preheat oven to 300 degrees F (150 degrees C). Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Prep time: 8 hrs
Cook time: 2 hrs 30 mins
Total time: 10 hrs 30 mins
Yields: 4 servings

Calories: 696.9
Fat: 37.4 g
Saturated fat: 13.6 g
Carbohydrates: 45.7 g
Sugars: 32.8 g
Dietary fiber: 0.8 g
Protein: 43.2 g
Cholesterol: 170.1 mg
Sodium: 1607.2 mg
Pomegranate Smoothie


Ingredients:
pomegranate juice, unsweetened berries, plain nonfat yogurt, artificial sweetener

Directions:
Combine all ingredients in blender., Blend until smooth.
Sarah's Applesauce
Category: side-dish
By PHATCAT

This applesauce is delicious! I make it for my younger brother all the time and he loves it - and he hates canned applesauce!

Ingredients:
4  apples - peeled, cored and chopped
¾ cup water
¼ cup white sugar
½ teaspoon ground cinnamon

Directions:
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 120.8
Fat: 0.2 g
Carbohydrates: 31.8 g
Sugars: 26.8 g
Dietary fiber: 3.5 g
Protein: 0.4 g
Sodium: 2.7 mg
Authentic Cincinnati Chili
Category: soups-stews-and-chili
By Melissa Hamilton

This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency.  I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!

Ingredients:
2 pounds lean ground beef
1 quart water, or amount to cover
2  onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5  whole cloves
5  whole allspice berries
1  bay leaf

Directions:
Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight. The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

Prep time: 15 mins
Cook time: 3 hrs 30 mins
Total time: 11 hrs 45 mins
Yields: 10 servings

Calories: 225.2
Fat: 12.6 g
Saturated fat: 4.9 g
Carbohydrates: 10.1 g
Sugars: 4 g
Dietary fiber: 3.1 g
Protein: 19.1 g
Cholesterol: 59.5 mg
Sodium: 673.7 mg
Pumpkin Spice Muffins


Ingredients:
all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg, allspice, brown sugar, canned pumpkin, nonfat milk

Directions:
Preheat oven to 400°F
Sift together flours, baking powder, baking soda, cinnamon, cloves, nutmeg and allspice into a large bowl; add brown sugar.
In a separate bowl, combine remaining ingredients, except cooking spray.
Add wet ingredients to dry ingredients, stirring until just moistened.
Spoon into 18 muffin cups coated with cooking spray.
Bake 14 minutes.
Julie's Everyday Salad


Ingredients:
lettuce, olive oil, red wine vinegar, fresh ground pepper, parmesan cheese, roma tomatoes, fresh ground pepper, parmesan cheese

Directions:
Put all ingredients in a large bowl., Toss well, taste and adjust seasonings if desired., Transfer to serving bowl or separate salad bowls., Top with additional fresh ground pepper and parmesan.
Claussen-Like Refrigerator Pickles


Ingredients:
distilled water, white vinegar, kosher salt, dried garlic, yellow mustard seeds, black peppercorns, whole allspice, dried cayenne pepper, dill weed, turmeric, sugar, carrot, cucumber

Directions:
Combine the water, vinegar and salt and bring it to a boil.
Put the spices and cucumbers in quart jars.
Pour the brine mixture over the cucumbers and spices in the jars and seal.
Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
Brine can be re used.
This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.
Southern Style Biscuits


Ingredients:
butter, shortening, self-rising flour, buttermilk, butter

Directions:
Cut the butter and shortening into the flour until it forms small pieces.
Make a well in the center of the flour mixture and add the buttermilk.  Stir until the dry ingredients are moistened.  Use the first amount of liquid listed; add more if it seems too dry.  You want a "wet" dough, but not a drippy one.
Turn out onto a lightly floured surface and knead gently 3 to 4 times.
Roll out to 3/4 inch thickness.  Cut into biscuits with a medium or large round cutter.
Place together on a lightly greased baking pan.
Bake at 425 degrees for 12 to 15 minutes or until golden.
Brush with melted butter, if desired.  Serve while they are hot.
Sugared Pecans


Ingredients:
sugar, margarine, evaporated milk, pecan halves

Directions:
Mix sugar, margarine and milk into pot. Cook until  mixture reaches soft ball stage (234 degrees] and forms a ball in a  cup of cold water.
Remove from heat. Add pecans.
Stir until  all pecans are well coated.
Pour onto waxed paper.
Separate  pecans into individual pieces, using 2 tablespoons.
Grilled Pesto Red Bell Peppers


Ingredients:
garlic cloves, olive oil, pesto sauce, bocconcini

Directions:
Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
Preheat the grill to 375°F/200°C or medium high heat.
Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes].
Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
Continue to cook peppers until cheese is melted (approximately 3 minutes].
Spicy Eggplant Slices With Variation (Indian)


Ingredients:
eggplant, coriander powder, cumin powder, chili powder, turmeric powder, ginger paste, garlic paste, sugar, lemon juice, garam masala, salt

Directions:
Make slits on the eggplant slices.
Mix all the other ingredients ( spices] except the oil.
Add about a tablespoon of water to wet the mix.
Apply the spice mix on the eggplant slices.
Add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
Turn over the eggplant slices and pour some more oil and fry.
Complete with the remaining slices.
Serve with Indian bread.
Note: I try to use as much less oil as possible.
Variation:
Cut up the eggplant into thin strips.
Heat the oil.
Put all the  ingredients (except eggplant] and saute for 2-3 minutes.
Add eggplant strips.
Cook for about 15-20 minutes on fairly high heat. Stir in between so that nothing sticks to the bottom of the pan.
Enjoy this easier version :].
Best - Ever Pie Crust


Ingredients:
all-purpose flour, vegetable shortening, salt, water

Directions:
Cut shortening into flour and salt until dough appears crumbly., Add water a little at a time, until it can be gathered into a ball., Roll out dough on a floured counter., Don't overwork it., Use as directed in pie recipe., It will be very flaky.
5 Minute Butter Chicken


Ingredients:
chicken, butter, garlic cloves, onion, tomato paste, turmeric, ground cumin, nutmeg, garam masala

Directions:
Mix together all the spices (except garam masala] and toss through the chicken.
Melt butter in skillet over medium high heat.
Add onion and garlic and cook until soft.
Add chicken.
Stir until golden.
Add tomato paste and garam masala.
Stir in cream.
Season and simmer for 5 - 8 minutes until rich and creamy.