xiaoxl/recipe_data huggingface dataset:
Grilled Salmon Steaks with Savory Blueberry Sauce
Category: main-dish
By JAYDA

Salmon and blueberries deliciously combine in this summer dish.

Ingredients:
½ cup chicken stock
¼ cup balsamic vinegar
¼ cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
¼ cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (6 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper to taste

Directions:
Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat. Preheat grill to medium high-heat. Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 383.2
Fat: 23.2 g
Saturated fat: 4.2 g
Carbohydrates: 12.8 g
Sugars: 8.9 g
Dietary fiber: 0.9 g
Protein: 29.6 g
Cholesterol: 83.5 mg
Sodium: 264.7 mg
Winter Wheat Berry Risotto


Ingredients:
onion, garlic cloves, butter, parmigiano-reggiano cheese

Directions:
Prepare all risotto ingredients in advance, chopping mincing and measuring.
Warm the vegetable stock in a saucepan over low heat to the point that it is barely steaming.
Using a large high sided sauté pan (we like a 12” pan], melt the butter and sauté onions over medium-high heat until onions are translucent and begin to break down.  Add garlic and other spices of your choice and cook until fragrant.
Add the wheat berries to the sauté mixture and stir until every wheat berry is coated with butter (if you are a little short on butter, add more until you have finished coating all wheat berries, don’t skimp on the butter].  Continue to cook and stir until edges of the wheat berries are translucent and the center is still opaque.  You should be able to smell the aroma of toasted wheat berries.
Add ½ cup of white wine, stirring and simmering until the wine has completely reduced and the pan is nearly dry.
Begin adding the barely steaming vegetable broth one ladle-full at a time.  When liquid is almost completely absorbed, add another ladle until you have just enough broth to cook the wheat and no more.
After 20 minutes or so start tasting the wheat berries. The risotto is ready when the wheat berries are still a little chewy and almost creamy.
Finally, add more ladle of broth, two tablespoons of butter and the cheese.
Stir together and serve immediately. If the risotto stands too long, some starches may set.
Turkey Sausage Balls
Category: appetizers-and-snacks
By MARJ63

These turkey sausage balls are super yummy and my new favorite snack/breakfast food! Based off the recipe for pork sausage balls. Rated 5 stars based on friend and family reviews! May need to bake in 2 batches, depending on the size of your pan and sausage balls.

Ingredients:
1 pound ground turkey sausage
2 cups shredded sharp Cheddar cheese
1 tablespoon Montreal steak seasoning
1 teaspoon fennel seeds, crushed  (Optional)
2 cups baking mix (such as Bisquick®)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine turkey sausage, Cheddar cheese, steak seasoning, and fennel seeds in a bowl. Mix by hand. Add 1/2 of the baking mix and incorporate thoroughly by hand. Add remaining baking mix and repeat. Scoop up 1 tablespoon of mixture, form into a ball, and place on a baking sheet. Repeat with the rest of the mixture. Bake in the preheated oven until browned, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 36 sausage balls

Calories: 74.7
Fat: 4.5 g
Saturated fat: 2 g
Carbohydrates: 4.5 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 4.2 g
Cholesterol: 16.5 mg
Sodium: 276.9 mg
Spamaroni and Cheese
Category: main-dish
By DustyRider

Easy, economical comfort food, combining childhood favorites. My kids loved this when they were growing up.

Ingredients:
cooking spray (such as Pam®)
1 (14 ounce) package deluxe macaroni and cheese dinner mix (such as Kraft®)
1 (12 ounce) can luncheon meat (such as Spam®), cut into 1/4-inch cubes
¼ cup milk
½ cup Italian-style bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain. Place macaroni, cheese, cubed luncheon meat, and milk in a large bowl; mix well to combine. Turn out into casserole dish. Sprinkle bread crumbs on top. Bake in the preheated oven until bubbly, about 15 minutes.

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

Calories: 691.8
Fat: 28 g
Saturated fat: 10.6 g
Carbohydrates: 80.1 g
Sugars: 11.4 g
Dietary fiber: 2.8 g
Protein: 29.8 g
Cholesterol: 74.6 mg
Sodium: 2219.7 mg
The Best Sweet Potato Casserole


Ingredients:
mashed sweet potatoes, sugar, salt, butter, margarine, sweetened condensed milk, vanilla, eggs, brown sugar, flour, walnuts, butter, margarine

Directions:
Combine all ingredients except ingredients for topping and pour into a 9x13-inch pan.
Make the topping: combine all ingredients until everything is mixed well.
Sprinkle topping over sweet potato mixture.
Bake at 350°F for 35 minutes. (Topping should be set and sort of melted into the sweet potatoes to form a  crispy but flat top.].
*NOTE: To cook the sweet potatoes, fill a large pot with water and put the sweet potatoes in; turn on stove to HIGH. Once the water comes to a boil, turn down heat and let boil with lid on for 30-35 minutes or until tender when pricked with a fork. Once they cool a little it should be easy to peel them.
Shrimp Primavera with Goat Cheese
Category: world-cuisine
By Luna's Mom

This dish is one of my favorites. If you like goat cheese it will become one of yours as well. I was inspired to make this dish after trying a similar one made with chicken at a local restaurant. Serve with a nice crusty loaf of french bread, a garden salad, and a glass of your favorite red wine!

Ingredients:
½ (16 ounce) package whole wheat rotini pasta
2 teaspoons olive oil
3  green onions, slivered
2 cloves garlic, minced
1 (8 ounce) jar quartered marinated artichoke hearts, drained
1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
2 tablespoons capers
¼ teaspoon chipotle chile powder
1 pound large shrimp, peeled and deveined
⅓ pound crumbled goat cheese

Directions:
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 518.8
Fat: 18.7 g
Saturated fat: 8.6 g
Carbohydrates: 55.3 g
Sugars: 3.7 g
Dietary fiber: 8.2 g
Protein: 38.2 g
Cholesterol: 202.5 mg
Sodium: 750.1 mg
Sirloin Steak Filipino-Style (Bistek Tagalog)


Ingredients:
beef sirloin, lime juice, onion, soy sauce, water, red bell pepper

Directions:
Marinate the beef in half of the lime juice for 30 minutes.
Heat the oil in a frying pan and saute the onion until lightly browned. Set aside.
Drain the marinated beef slices and reserved the lime juice. Saute the beef in the same frying pan for 1-2 minutes on each side. Combine the remaining lime juice, soy sauce and water. Pour into the frying pan with the reserved lime juice.
Return the reserved onion rings to the pan and simmer for 1-2 minutes. Serve hot with rice.
Chicken Breasts With Spicy Rub


Ingredients:
chicken breasts, cumin, paprika, brown sugar, black pepper, curry powder, cayenne, salt, five-spice powder, Dijon mustard, red wine vinegar, garlic cloves

Directions:
Pat chicken pieces dry.
Combine ingredients for rub.
Smear rub over both sides of chicken; the more you use, the spicer it will be.
Heat barbecue.
Place chicken on grill, skin side down.
Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer].
Garlic Cheese Drop Biscuits


Ingredients:
Bisquick baking mix, milk, colby-monterey jack cheese, mayonnaise, garlic powder, butter

Directions:
Heat oven to 450 degrees.
Mix Bisquick, milk, cheese, and mayonnaise until a soft dough forms. Knead dough for 30 seconds, then break apart into six equal pieces.
Place dough pieces on an ungreased baking sheet. Bake 8 to 10 minutes until golden on top.
Mix melted butter and garlic powder. Brush over warm biscuits before removing them from baking sheet.
Serve warm.
Chocolate Mint Frosty


Ingredients:
milk, Cool Whip Topping, Jell-O chocolate pudding and pie filling

Directions:
POUR milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add remaining ingredients; cover.
BLEND on high speed until smooth.
POUR into glasses. Serve immediately.
Perfect Roast Chicken


Ingredients:
lemon, fresh ginger, garlic cloves, whole chickens, coarse salt, pepper, olive oil

Directions:
Heat oven to 450 degrees.
Rinse and dry chicken and sprinkle with salt and pepper inside the cavity as much as you like.
Place the lemon and ginger slices and garlic cloves inside the cavity.
Place in a shallow roasting pan and rub on some olive oil.
Season the outside with more salt and pepper.
Roast 15 minutes then decrease heat to 375 degrees.
Roast an additional 65 minutes.  Do not open the door during this process.
Remove from oven and let rest 10 minutes.
Coffee Sponge Cake


Ingredients:
cake flour, cake flour, baking powder, salt, milk, eggs, sugar, vanilla extract, instant coffee granules, water, instant coffee granules, sugar, warm water, Kahlua

Directions:
Butter side and bottom of a 9" round pan; line bottom with parchment paper.
Sift flour, baking powder and salt together; set aside.
Heat milk in a small saucepan over low heat until 150°F (pretty hot, but don't let milk boil]; remove from heat.
While milk is heating, beat eggs in a large bowl until yolks and whites are well-combined.
Add sugar, then beat on high speed for about 4 mins until mixture is light, fluffy and thickened.
Turn to low speed and beat in vanilla and dissolved coffee.
Add in flour mixture, mixing until just incorporated.
Slowly add in hot milk, continue mixing (low speed] until mixture is smooth (batter will be thin].
Turn the batter into prepared pan.
Bake in the middle rack of a preheated oven at 350°F for 25 mins until the top feels firm when touched lightly, and a toothpick inserted in the center of cake comes out with just a few crumbs clinging to it.
Cool cake for 5 mins in the pan.
Loosen the side of the cake from the pan using a small knife, and invert the cake onto a wire rack.
Remove the parchment paper from the bottom of the cake and replace it loosely on the cake.
Let the cake cool thoroughly, top side down.
To make the syrup: Dissolve coffee granules and sugar in warm water (mix in a small bowl], then stir in the Kahlua/brandy.
Assembly: Cut the sponge cake into 2 layers with a long serrated knife; set bottom layer onto a cake board/lazy susan.
Brush top of 1st layer generously with syrup, and fill with the desired filling/frosting.
Brush the 2nd layer of cake with syrup and set it on top of the filling, syrup side down.
Brush the top of the cake with remaining syrup and frost the top and side as desired.
Mushroom Bean Burger


Ingredients:
cremini mushrooms, black beans, fresh broccoli, red onion, eggs, panko breadcrumbs, Worcestershire sauce, garlic, parmesan cheese, flat-leaf Italian parsley, extra virgin olive oil

Directions:
In a large bowl add 1 cup of black beans and mash with a potato masher fairly well.
Next, add the mushrooms, along with the rest of the beans, broccoli, garlic, onion and steak seasoning and mix just until combined.
Add in the eggs, cheese, bread crumbs, and parsley then mix gently until the mixture is combined.
Set this mixture aside while you place a medium-sized non-stick pan over medium heat and add in 2 Tbl of oil.
Once the oil comes up to temperature (starts to shimmer], using moistened hands, scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. ]Add an extra tablespoon of Panko if the patties do not hold their shape.].
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Note: these burger patties pair well with hummus and other more traditional burger sides -- .
Dutch Crunch Rolls


Ingredients:
active dry yeast, low-fat milk, sugar, salt, all-purpose flour, active dry yeast, warm water, sugar, salt, coarse sea salt

Directions:
In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.
Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty].
Add in vegetable oil, salt and 2 cups of flour.
Mix at low speed until the dough comes together.
Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (For me this was 1 1/4 cups flour.].
Knead for about 4 minutes, until smooth and elastic.
Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.
Place in a lightly greased bowl and cover with plastic wrap.
Let rise for 1 hour, or until doubled (or more] in size.
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you’d like to make rolls] or 2 equal portions (if you’d like to make a loaf] (using a sharp knife or a dough scraper works well].
Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point].
Cover with a clean towel and let rise for 15 minutes while you prepare the topping.
Coat the top of each roll or loaf with the topping (recipe below].
Let stand for 20 minutes after applying the topping.
The Topping.
Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine.
The consistency should be like stiff royal icing – spreadable, but not too runny.
If you pull some up with your whisk it should look like soft peaks.
Add more water or rice flour as necessary. Let stand 15 minutes.
Coat the top of each loaf or roll with a thick layer of topping.
You should err on the side of applying too much topping – a thin layer will not crack properly.
Sprinkle on the optional salt if you wish-I did.
Let stand, uncovered, for 15 minutes.
Bake in a preheated 375º oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
The Dutch Cruch topping should crack and turn a nice golden-brown color.
Sweet Potato Corn Bread


Ingredients:
all-purpose flour, cornmeal, sugar, baking powder, salt, eggs, milk, canola oil, sweet potatoes

Directions:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, combine the eggs, milk, oil, and sweet potatoes.
Stir in the dry ingredients just until moistened.
Pour into a greased 13x9x2" baking pan.
Bake at 425 for 30 to 35 minutes or until a toothpick inserted near center comes out clean.
Cut into squares.
Serve warm.
Braised Celery (Irish)


Ingredients:
celery, onion, fresh parsley leaves, bacon, butter

Directions:
Clean celery, cut into one-inch pieces and place in a casserole dish.
Finely chop bacon and onion and sprinkle over celery along with chopped parsley.
Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes.
Basil Vinaigrette


Ingredients:
fresh basil, Dijon mustard, seasoning salt, lemon pepper, ground black pepper, white wine vinegar, fresh lemon juice

Directions:
In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice.
Stir just before using.
Chocolate-Coconut Lunchbox Cookies
Category: desserts
By Cheerios

These gooey chocolate chip cookies with chewy coconut and raisins are perfect for the lunchbox or snack time.

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
½ cup butter
2  eggs
1 cup medium shredded coconut
1 cup chocolate chips
½ cup quick oats
½ cup sultana raisins

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside. Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside. Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well. Drop dough by teaspoons onto the prepared cookie sheet. Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 24 cookies

Calories: 174.3
Fat: 9 g
Saturated fat: 6.1 g
Carbohydrates: 23.1 g
Sugars: 14.5 g
Dietary fiber: 1.6 g
Protein: 2.2 g
Cholesterol: 25.7 mg
Sodium: 93.9 mg
Linguine With Wild Mushroom Sauce


Ingredients:
linguine, fettuccine pasta, water, extra virgin olive oil, garlic cloves, onion, shallots, sugar, portabella mushroom, dry sherry, fresh tarragon, fresh thyme leaves, tapioca flour, soymilk

Directions:
Heat the oil in a large, heavy skillet.  In a food processor, finely grind the garlic.  Ad the onion and shallots and grind coarsely.  Add the ground mixture to the hot oil, and saute until translucent.  Add the sugar and saute one more minute, until the mixture caramelizes.  Add all the mushrooms and saute until most liquids evaporate.  Add the sherry, salt and pepper, tarragon and thyme, and cook 5 more minutes.
Whisk the tapioca flour with the milk in a little bowl until smooth, and add to the skillet.  Cook 2-3 more minutes.  Add the boiled pasta and heat the whole dish through.  If necessary, thin with some of the reserved noodle cooking water (wheat and buckwheat noodles will absorb more liquid than rice noodles].  Serve hot.
Easy Cauliflower Soup with Fresh Ginger
Category: soups-stews-and-chili
By CHRISWELLSW

I never cared for cauliflower or fresh ginger, but I love this simple and tasty recipe. It's even better served with garlic or crusty bread.

Ingredients:
2 teaspoons olive oil
½ cup chopped onion
1 large head cauliflower, cut into florets
3 cups chicken stock
1 (1 inch) piece fresh ginger, chopped
1 ½ teaspoons sea salt
ground black pepper to taste

Directions:
Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 2 servings

Calories: 182.5
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 28.4 g
Sugars: 12.6 g
Dietary fiber: 11.5 g
Protein: 9.8 g
Cholesterol: 1.1 mg
Sodium: 2476.7 mg
Almond Flour Pancakes
Category: breakfast-and-brunch
By Samie

Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well.

Ingredients:
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2  eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled

Directions:
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter. Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy. Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 4-inch pancakes

Calories: 380.4
Fat: 12.7 g
Saturated fat: 4.4 g
Carbohydrates: 44.4 g
Sugars: 12 g
Dietary fiber: 0.8 g
Protein: 24 g
Cholesterol: 108 mg
Sodium: 1202.6 mg
Megan's Marvelous Mushrooms
Category: appetizers-and-snacks
By djjachens509

Megan's stuffed mushrooms.

Ingredients:
1 (16 ounce) package baby portobello mushrooms
½ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
3  green onions, finely chopped
1 tablespoon olive oil
1 clove garlic, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish. Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish. Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.

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

Calories: 51.5
Fat: 3.2 g
Saturated fat: 1.3 g
Carbohydrates: 3 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 5.7 mg
Sodium: 198.6 mg
Stewed Leeks With Tomatoes


Ingredients:
leeks, onion, olive oil, chopped tomatoes, carrots, potatoes, celery, parsley, lemon juice

Directions:
Cut off the ends and green parts of leeks. Wash them carefully in order to remove any soil, cut them in pieces of 3 cm (1 inch] length.
In a large pan heat the olive oil,  sautee the onion and the leeks for approx 10 minutes.
Add gradually into the saucepan the tomatoes, potatoes, carrots, parsley and the celery.
Season with salt and pepper.
Add 1 cup of water and simmer until tender (20 - 30 minutes] and all the water is absorbed (add more water if required] Remove from heat and stir in the lemon juice, one tablespoon first, taste and add more if you like.
Yet  Another 7-Layer Salad


Ingredients:
iceberg lettuce, eggs, celery, onion, bacon, peas, Miracle Whip, cheese

Directions:
In a 9x13-inch pan, start with a layer of lettuce, then hard boiled egg, celery, onion and bacon. Note: We buy the bacon already crumbled and use about 1 lb of that.
Drain peas and layer on top of bacon.
Spread Miracle Whip salad dressing over peas.
Top with shredded cheese.
Refrigerate at least 2 hours before serving.
Note: Very forgiving recipe. We always add more bacon and sometimes substitute Ranch dressing for the Miracle Whip.
Auntie's Stuffing


Ingredients:
Minute Rice, celery & leaves, onion, margarine, water, salt, poultry seasoning, pepper

Directions:
Saute rice, celery and onions in margarine over medium heat until lightly browned.
Gradually add water and seasonings and bring mixture to a boil.
Cover and remove from heat.  Let stand 4 minutes.
Stir in cereal and mix well, being careful not to make mushy.