xiaoxl/recipe_data huggingface dataset:
Classic Ghirardelli Chocolate Brownies
Category: trusted-brands-recipes-and-tips
By Ghirardelli

Everyone loves brownies! This classic simple and delicious recipe is all you need to satisfy your family's brownie cravings.

Ingredients:
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
½ cup unsalted butter, cut into pieces
1 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
¾ cup all-purpose flour
2 tablespoons all-purpose flour
¼ teaspoon baking powder
⅜ teaspoon salt
½ cup Ghirardelli Semi-Sweet Chocolate Baking Chips

Directions:
Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan. Chop the semi-sweet chocolate baking bar into 1-inch pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 16 brownies

Calories: 196.9
Fat: 10.3 g
Saturated fat: 6 g
Carbohydrates: 26.6 g
Sugars: 19.5 g
Dietary fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 39.3 mg
Sodium: 75.7 mg
Spinach, Brie & Bacon Mini Quiche


Ingredients:
skim milk, onion, fresh spinach leaves, salt, pepper

Directions:
Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.
In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde.
In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
Wash spinach well and pat dry; chop into small pieces and set aside.
Using a hand-held grater, grate onion and brie cheese.
Add spinach, bacon, onion, and brie to egg mixture and blend well.
Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust.
Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
Allow to cool for 5 minutes before serving.
Note: you may have extra egg mixture depending on how high the muffin tins are filled.  Repeat steps above to create more quiches to finish off egg mixture.
Spicy Chicken Noodle Soup
Category: soups-stews-and-chili
By Islandartist

A simple and quick one-pot soup that tastes amazing! Cut carrots into matchsticks if you are in a fancy mood.

Ingredients:
2  skinless, boneless chicken breast halves, diced
2 cloves garlic, minced
6 cups vegetable broth
3  carrots, sliced
½ cup frozen corn
1 (8 ounce) package dried thin rice noodles
1  red bell pepper, diced
1 teaspoon dried basil
½ teaspoon chili pepper flakes, or to taste

Directions:
Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute. Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 cups

Calories: 179.4
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 32.7 g
Sugars: 4.3 g
Dietary fiber: 2.5 g
Protein: 8.2 g
Cholesterol: 15.2 mg
Sodium: 425.3 mg
Turkish Kebabs
Category: world-cuisine
By RACHEY638

This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online.  The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.

Ingredients:
2 large onions, chopped
2  garlic cloves, crushed
½ cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon ground turmeric
1 pinch curry powder
1 teaspoon salt
1 pound beef flank steak, thinly sliced
8 ounces sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh dill
1 clove garlic, crushed
6  pita bread rounds

Directions:
Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight. Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking. Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

Prep time: 40 mins
Cook time: 10 mins
Total time: 1 day
Yields: 6 kebabs

Calories: 511.8
Fat: 34.3 g
Saturated fat: 9.4 g
Carbohydrates: 36 g
Sugars: 3.1 g
Dietary fiber: 2.4 g
Protein: 15.7 g
Cholesterol: 33.5 mg
Sodium: 890.5 mg
Bread Crumb Cookies


Ingredients:
flour, sugar, salt, baking powder, milk, egg, vanilla extract

Directions:
Mix dry ingredients in large bowl.
Combine liquids and add to dry.
Drop by spoonfuls onto ungreased cookie sheet.
Bake at 350° for 10-12 minutes.
Remove from pan while still warm.
Cool on rack.
Variations: Mexican Chocolate Cookies: add 1 tsp cinnamon and almonds.
Cinnamon Sugar Cookies: omit cocoa add 1 tsp cinnamon.
Cappuccino Cookies; add 1 tsp cinnamon, and 2 Tbsp instant coffee.
Lemon-Basil Stuffed Fish Fillets


Ingredients:
lemon, fresh basil, spinach, olive oil, chicken broth, parmesan cheese, mayonnaise, Dijon mustard

Directions:
Preheat oven to 400°F.
Rinse fillets, pat dry with paper towels.
If making 4 large fillets, place 2 lemon wedges, 1/2 tablespoon of the basil and 1/4 of the spinach into center of each fillet. Roll lengthwise and seal with a toothpick. (If making 8 smaller fillets, use 1 lemon wedge and 1/8 of the spinach along with 1/2 tablespoon of basil.].
Place filets, seam side down, into coated casserole dish.
In small bowl combine cheese, mayonnaise, and mustard.
Spread over fish.
Bake 20 minutes until the fish flakes easily with fork.
Spinach Balls (Fried or Baked Recipe)


Ingredients:
onion, garlic clove, butter, frozen spinach, egg, romano cheese, nutmeg, salt, black pepper, cayenne, olive oil, romano cheese

Directions:
Saute onions and minced garlic in butter; place in large mixing bowl with undrained spinach, egg, breadcrumbs, 1 cup Romano, salt, nutmeg, black and cayenne pepper; mix thoroughly.  Let mixture sit for 5 to 10 minutes to absorb moisture.  Form into 1" balls.
To fry:
Heat 1 inch of olive oil in large skillet.  Fry in small batches until golden, 3 to 6 minutes, turning once; do not overcook or they will be dry.  Drain on toweling.  Skim drippings between batches.
To bake:
Preheat oven 350 degrees.  Spray baking sheet arranging spinach balls and spraying balls lightly.  Bake uncovered until golden for about 25 minutes; do not overcook.
Garnish with additional Romano.  Serve warm or room temperature with marinara to dip.
Pinwheel Italian Calzones


Ingredients:
ricotta cheese, salt, parmesan cheese, mozzarella cheese, fresh mushrooms, green bell pepper, onions

Directions:
Preheat the oven to 350 degrees F (175 degrees C].
In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.
Shrimp in Avocado Cream Sauce
Category: seafood
By BrooklynRD

I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.

Ingredients:
¼ cup butter
2 cloves garlic, finely chopped
½ cup heavy cream
½ cup mashed ripe avocado
½ pound large shrimp, peeled and deveined
ground black pepper to taste

Directions:
Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp. Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 594.1
Fat: 54.4 g
Saturated fat: 29.8 g
Carbohydrates: 7.9 g
Sugars: 0.5 g
Dietary fiber: 4 g
Protein: 21.4 g
Cholesterol: 315.1 mg
Sodium: 389 mg
The Caballero Chai


Ingredients:
honey, cinnamon, vanilla, cardamom, milk, water

Directions:
Mix Milk and Water together in a pot and bring to a simmer. Then remove the pot from the stove and add the black tea, cinnamon, vanilla, cardamon, and honey. Place the pot over the stove once more for 6 minutes Mix with a wooden spoon. Serve immediately.
Place the pot over the stove once more for 6 minutes Mix with a wooden spoon. Serve immediately.
Hobo Sandwiches


Ingredients:
hot sausage, lean ground beef, Velveeta Mexican cheese

Directions:
Brown sausage and beef together and drain., Mix in cheese until melted., Split deli rolls and spread with mixture., Toast in oven until bread is warmed through.
Ethiopian Firfir with Dried Beef (Quanta Firfir)
Category: soups-stews-and-chili
By Rebka

This is a popular traditional Ethiopian dish. Please enjoy. This recipe can also be made with fresh beef or lamb!

Ingredients:
2  red onions, chopped
⅓ cup vegetable oil
1 tablespoon garlic paste
4  ripe tomatoes, chopped
3 cups water, divided
14 ounces dried beef
2 tablespoons Ethiopian berbere seasoning
½ cup Ethiopian kibbeh (spiced clarified butter)
2 teaspoons salt
2  pieces injera (Ethiopian bread)

Directions:
Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes. Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt. Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 463.4
Fat: 31 g
Saturated fat: 13.2 g
Carbohydrates: 22.7 g
Sugars: 5.9 g
Dietary fiber: 3.2 g
Protein: 23.8 g
Cholesterol: 96 mg
Sodium: 3031 mg
Shrimp & Cheddar Grits


Ingredients:
reduced-sodium chicken broth, water, quick-cooking grits, fresh ground pepper, sharp cheddar cheese, raw shrimp, scallion, extra virgin olive oil, garlic powder, salt

Directions:
Position rack in upper third of oven; preheat broiler.
Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and half of the pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the cheese. Cover to keep warm.
Meanwhile toss the shrimp, scallions, oil, garlic powder, the remaining pepper and the salt in a bowl. Transfer to to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.
Red Lentil Curry


Ingredients:
red lentil, turmeric powder, unsalted butter, canola oil, onion, ginger, chili powder, no-salt-added diced tomatoes, kosher salt, cilantro leaf

Directions:
Combine the lentils and turmeric with 4 cups of water in a medium pot. Bring to the boil, reduce heat, and simmer until tender, 15-20 minutes.
While the lentils cook, in a large skillet over medium heat, melt the butter with the oil. Sauté the onion until browned, about 10 minutes.
Cut half of the ginger into fine matchsticks for garnish and grate the remaining. Stir the grated ginger with the chili powder into the onions. Stir in the tomatoes and simmer until the lentils are cooked.
Stir the lentils into the skillet and simmer for 5 minutes. Season with up to ½ teaspoon of salt and garnish with the ginger matchsticks and cilantro leaves.
Belgian Chocolate Bread Pudding


Ingredients:
eggs, sugar, vanilla, salt, butter, vanilla custard powder, pudding, baking powder, bittersweet chocolate

Directions:
Preheat oven to 350°F and line a 9” square baking pan with paper liners. Place the tin on a baking sheet.
Tear the bread into small pieces and place in a large bowl.
In another bowl, whisk together the eggs, milk, sugar, vanilla and salt until well combined.
Add the butter, cocoa, custard powder and baking powder and beat well.
Pour the custard over the bread and stir well. Let stand 5 minutes.
Pour mixture into the pan and gently press the bread cubes with a spatula to compact.
Sprinkle with chocolate chips.
Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Adapted Columbia Restaurant 1905 Salad Recipe


Ingredients:
romaine lettuce, iceberg lettuce, tomatoes, sweet onion, swiss cheese, ham, green olives, garlic cloves, oregano, Worcestershire sauce, white wine vinegar, lemon juice, olive oil, parmesan cheese, French baguette, unsalted butter, olive oil, garlic clove, sea salt, manchego cheese

Directions:
Preparation:
Preheat the oven to 325°F and line a baking sheet with parchment. Combine the butter, olive oil, garlic, paprika and sea salt in a small bowl. Spread on the rounds of bread and top each with a portion of the grated Manchego. Bake until toasty and crisp, 5 to 7 minutes.
Toss the lettuce, tomatoes, onion, Swiss cheese, ham and olives in a large salad bowl.
In a small bowl, combine the garlic, oregano, Worcestershire, vinegar and lemon juice. Gradually whisk in the olive oil to form an emulsion. Add the dressing to salad and toss well. Season with salt and pepper to taste, sprinkle with the grated Parmesan and serve with Smoked Paprika-Manchego Croutons.
Dz Skillet Burger


Ingredients:
lean hamburger, onion, Worcestershire sauce, salt, ground black pepper, garlic, pepper, ketchup

Directions:
Preheat electric skillet to 325f.
Combine all ingredients in to a medium bowl and knead until well mixed.
Form in to 1 large patty or 2 smaller patties.
For large patty (cooked to medium] cook 4 minutes each side.
For 2 smaller patties, cook 21/2 to 3 minutes each side.
Garnish to your liking.
Enjoy!
-----Optionaldressing-------.
In a small bowl or a cup, mix together ingredients.
Vegetable Stir-Fry With Tofu


Ingredients:
baked tofu, canola oil, soy sauce, garlic cloves, light brown sugar, gingerroot

Directions:
Slice the tofu into strips and arrange on a plate with prepared vegetables, separated by variety. (You may be able to buy mixed stir-fry vegetables in packages from your supermarket.].
Mix the flavoring mixture ingredients until the sugar dissolves. Set aside.
Add the canola oil to a large skillet or wok, place over medium-high heat, and add vegetables. Cook sturdier vegetables first, saving tender ones like bean sprouts and asparagus for later. Stir vegetables constantly, adding a little water if necessary to keep them from sticking or burning.The idea is to produce a mixture in which all the items are crunchy-tender and retain their colors and individual character.
Add the tofu and the flavoring mixture. Continue to cook over high heat for 1 minute, then serve over rice or noodles.
Sesame Peanut Chicken


Ingredients:
chicken, sesame seeds, creamy peanut butter, soy sauce, sugar, vinegar, chili sauce, Tabasco sauce, crushed red pepper flakes, fresh ground black pepper, scallion

Directions:
First take 1 or 1 1/2 lb boneless chicken parts (thighs and breasts are great].  Put in a large pot, cover with cold water, bring to a boil, then boil about two of three minutes, then remove from heat and cool.  Keep cold until use.
Place sesame seeds in a small shallow pan and toast over low heat until they begin to turn golden. Set aside.
In a small bowl, cream together the peanut butter with about 1 tbsp sesame oil until smooth.  Add the remaining ingredients one at a time, stirring as you go.  Taste for heat and adjust according to taste.
Slice chicken and place on serving dish.
Spoon sauce over chicken.
scatter sesame seeds and scallions on top.
Christmas Cookie / Cookies Puffs


Ingredients:
Crisco shortening, granulated sugar, hard-boiled eggs, orange zest, baking powder, all-purpose flour, salt, ground nutmeg, mace, granulated sugar

Directions:
Boil the two whole eggs, cool and peel., Remove the yolks and press through a seive so it is fine ground., Eat the cooked whites for your lunch or snack--!, Cream shortening and 1/2 cup of the granulated sugar., Add beaten egg yolk., Cream very well., Add the sieved egg yolks and blend., Add the orange zest and blend., Sift the dry ingredients and the other 1/2 cup of granulated sugar together., Cut the dry ingredients into the creamed ingredients., Add the almonds., Shape into walnut size balls., Dip into slightly frothy egg white., Roll into extra granulated sugar., Bake in preheated oven 350°F for 16- 18 minutes, until golden on bottoms., Can dredge in icing powder if desired.
Banana Bread 3


Ingredients:
flour, sugar, eggs, baking soda, vanilla, salt, bananas

Directions:
Mash bananas and mix with other ingredients., Pour batter into prepared 9 x 5 inch loaf pan., Bake at 350°F for 50 minutes.
Baked French Fry Crispy


Ingredients:
frozen french fries, sharp cheddar cheese, fresh parsley, half-and-half, salt, pepper, garlic

Directions:
Preheat oven to 450°F., Spread french fries in a 13x9-inch dish, sprayed with cooking oil., Sprinkle with cheese, parsley, garlic, half and half, salt and pepper., Cover and bake for 1 hour or longer until bubbly and done.
Oven Roasted Trout with Lemon Dill Stuffing
Category: seafood
By Jacqueline

Nothing beats fresh fish, especially when it is filled with a fresh dill and lemon bread stuffing.  The fresh flavors of this dish will leave your mouth begging for more.

Ingredients:
1 cup soft bread crumbs
½  sweet onion, minced
2 tablespoons chopped fresh dill
2 teaspoons grated lemon zest
1 clove garlic, minced
¼ cup olive oil, divided
salt and pepper to taste
4  trout, cleaned and head removed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 562.7
Fat: 25.7 g
Saturated fat: 4.4 g
Carbohydrates: 7.5 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 70.9 g
Cholesterol: 201.1 mg
Sodium: 184.4 mg
Onion Casserole


Ingredients:
sweet onions, milk, butter, cheddar cheese

Directions:
Cook onions in 2 Tablespoons butter in skillet until onions are soft but not brown, 6-8 minutes.
Crush crackers (4 oz. is equal to one 1 sleeve].
Add 1 tablespoon butter, 3 tablespoons milk and ½ cup cracker crumbs on bottom.
Add onions and then cheese and crumbs on top. Bake 20 to 30 minutes at 350°F, uncovered.
Note: I put a few drops of milk on top of crackers before I put them in oven.
Spiced up Low Cal Hot Chocolate


Ingredients:
skim milk, pumpkin pie spice, Splenda sugar substitute, ground ginger, cayenne pepper

Directions:
1. Warm milk to just before boiling., 2. Mix in the above ingredients seperately., 3. Add the milk slowly until dissolved.
Blaukraut (German Red Cabbage)
Category: side-dish
By Lisa

Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.

Ingredients:
3 tablespoons unsalted butter
1 tablespoon sugar
1  onion, finely chopped
1 large apple - peeled, cored and diced
2 pounds red cabbage, cored and thinly sliced
½ cup vegetable broth
4 tablespoons cider vinegar
salt to taste
fresh-ground black pepper
2 tablespoons lingonberry jam  (Optional)

Directions:
Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes. Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 241.8
Fat: 9.2 g
Saturated fat: 5.6 g
Carbohydrates: 39.8 g
Sugars: 26.4 g
Dietary fiber: 7.2 g
Protein: 4.2 g
Cholesterol: 22.9 mg
Sodium: 140.6 mg
Cilantro & Jalapeno Coleslaw


Ingredients:
green cabbage, red bell pepper, fresh cilantro, olive oil, fresh lime juice, ground cumin

Directions:
Whisk oil, lime juice & cumin to blend; set aside.
Mix cabbage, bell peppers, cilantro & jalapeno.
Add dressing to salad mix & toss.
Refrigerate for up to 2 hours before serving, toss before serving.
Lebanese Tomato Salsa (Banadurah Harrah)


Ingredients:
tomatoes, extra virgin olive oil, garlic cloves, cayenne pepper, dried mint

Directions:
Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
Serve the tomato salsa at room temperature.
Honey 'n' Lime Glazed Salmon


Ingredients:
limes, honey, Dijon mustard, salt, salmon steaks

Directions:
Grate peel from 1 lime.
Squeeze juice from both to measure about 1/3 cup.
In a small bowl, stir juice with peel, honey, Dijon& salt until smooth.
Preheat BBQ& oil grill.
Brush salmon with sauce.
Grill, basting often, until a knife tip inserted into centre feels warm (about 5 mins per side].
Catalina Margarita


Ingredients:
"blue curacao"

Directions:
"Shake with cracked ice and strain into chilled cocktail or margarita glass."