xiaoxl/recipe_data huggingface dataset:
Melanzana alla Parmigiana (Perfect Eggplant Parmigiana)
Category: world-cuisine
By AndreaCiotti

This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.

Ingredients:
½ cup extra-virgin olive oil, or as needed
6  eggplants, trimmed and cut into 1/2-inch thick slices
salt to taste
1 ⅓ cups crushed tomatoes in puree
1 tablespoon olive oil, or more to taste
2 cloves garlic
1 bunch fresh basil, divided
18 ounces fresh mozzarella cheese, drained and sliced
dried oregano, to taste
4 ounces grated Parmesan cheese

Directions:
Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt. Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil. Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Prep time: 20 mins
Cook time: 54 mins
Total time: 1 hr 17 mins
Yields: 6 servings

Calories: 506.3
Fat: 28.9 g
Saturated fat: 16.2 g
Carbohydrates: 36.8 g
Sugars: 16.1 g
Dietary fiber: 19.3 g
Protein: 28.9 g
Cholesterol: 83.4 mg
Sodium: 453.4 mg
Swedish Potatoes


Ingredients:
butter, onion, frozen french fries, cheddar cheese, salt, pepper, sour cream, eggs

Directions:
Melt butter in large skillet.
Add onions and fries, heat and stir till onions are wilted and fries are hot.  Remove from heat, stir in cheese, salt and pepper.
Pour into shallow baking dish.
Mix sour cream and eggs together and pour ove fries.
Bake for 20 minutes at 350 degrees.
Grilled Halibut
Category: main-dish
By braniffb13

This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.

Ingredients:
¾ cup butter, softened
1 tablespoon lemon juice
1 ½ teaspoons onion powder
1 ½ teaspoons dried parsley
¾ teaspoon dried dill weed  (Optional)
¼ teaspoon white sugar  (Optional)
¼ teaspoon salt
¼ teaspoon ground black pepper
4  inch-thick halibut steaks

Directions:
Preheat grill for medium heat and lightly oil the grate. Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over  the halibut steaks. Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 halibut steaks

Calories: 498.3
Fat: 37.7 g
Saturated fat: 21.9 g
Carbohydrates: 1.5 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 36.4 g
Cholesterol: 153.9 mg
Sodium: 485.8 mg
Herbed Slow Cooker Turkey Breast
Category: meat-and-poultry
By Peggy Esposito

A slow-cooked turkey breast that will melt in your mouth!

Ingredients:
1 (3 pound) bone-in turkey breast half
2 tablespoons butter, softened
¼ cup whipped cream cheese spread with garden vegetables
1 tablespoon soy sauce
1 tablespoon minced fresh parsley
½ teaspoon dried basil
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon ground black pepper
¼ teaspoon garlic powder

Directions:
Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker. Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 324.5
Fat: 7.4 g
Saturated fat: 4.1 g
Carbohydrates: 0.9 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 60 g
Cholesterol: 181.1 mg
Sodium: 312.2 mg
Caesar Salad


Ingredients:
lemon juice, olive oil, garlic cloves, Worcestershire sauce, Dijon mustard, anchovy paste, pepper, romaine lettuce, parmesan cheese

Directions:
In a food processor or blender combine the egg yolks, garlic, anchovy paste, mustard and Worcestershire. Add lemon juice and process.
Slowly drizzle the olive oil into the feed tube and process until blended.
To make the salad - put lettuce in salad bowl, add enough of the dressing to coat lettuce and top with the grated cheese and anchovies (if using].
Zucchini Doughnut Puffs


Ingredients:
eggs, brown sugar, white sugar, butter, milk, cooking sherry, vanilla, orange zest, zucchini, flour, baking powder, salt, cinnamon, nutmeg, powdered sugar

Directions:
Put oil into large frying pan and heat to 370 degrees.
In large bowl, beat eggs well, add both sugars, cream together thoroughly, add melted butter, milk, sherry, vanilla, and zest.
Stir in zucchini into same bowl as above.
In a medium size bowl, stir together flour, baking powder, salt, cinnamon, and nutmeg.
Stir dry ingredients into wet ingredients.
Take about a teaspoon of dough,  gently drop it into hot oil, and fry for about 1 minute per side.  (Mom does about 18 at a time, but it depends upon the surface area of your frying pan.].
Drain on paper toweling.
Make a thin glaze by combining powdered sugar with a tablespoon of orange juice and keep adding orange juice until you think it is right.
Very Berry Cheese Rolls


Ingredients:
cream cheese, sugar, blueberries, raspberries

Directions:
Preheat oven to 375ºF.
Unroll dough into four rectangles; firmly press perforations together to seal.
Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges.
Top evenly with raspberries & blueberries. Bring opposite corners of rectangles together; press together to seal.
Place on ungreased baking sheet.
Bake 13 to 15 minute or until golden brown.
Smoky Chicken Jerky
Category: appetizers-and-snacks
By C R Henning

Chicken jerky is a savory light snack to have on hand all winter long. It takes a while to slow-cook in the oven, but then it's so easy to throw together. This is also a great marinade for beef, turkey, duck, or venison.

Ingredients:
1 ½ pounds frozen skinless, boneless chicken breasts
¾ cup low-sodium soy sauce
¼ cup teriyaki marinade
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley
1 teaspoon lemon juice
1 teaspoon smoked salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon crushed red pepper  (Optional)
cooking spray

Directions:
Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen. Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight. Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray. Place chicken strips on the rack as close together as possible without having them touch. Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 5 hrs 15 mins
Yields: 12 servings

Calories: 80.9
Fat: 1.4 g
Saturated fat: 0.4 g
Carbohydrates: 3.2 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 13.1 g
Cholesterol: 32.3 mg
Sodium: 1029.1 mg
Simple Yogurt Bread
Category: breakfast-and-brunch
By ASweeney

This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.

Ingredients:
cooking spray
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 (6 ounce) containers vanilla-flavored yogurt (such as Yoplait®)
1 cup white sugar
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray. Combine flour, baking powder, baking soda, and salt in a small bowl. Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 loaf

Calories: 285.1
Fat: 2.4 g
Saturated fat: 0.9 g
Carbohydrates: 58.1 g
Sugars: 34 g
Dietary fiber: 0.8 g
Protein: 7.9 g
Cholesterol: 49.7 mg
Sodium: 634.1 mg
Eunice Peanut Butter Crunch


Ingredients:
sugar, peanut butter

Directions:
Bring sugar and caro syrup to a boil and remove from fire., Mix in peanut butter and corn flakes., Spoon out on wax paper., Let stand till slightly firm., You can also use any kind of cereal that you like for this recipe.
Baked Sweet and Sour Chicken Thighs
Category: meat-and-poultry
By ANGIENAP

A delicious sweet and sour sauce simply made with ketchup, sugar, vinegar, and soy sauce is baked into breading of fried chicken. Most often requested recipe of my family. Worth the effort every time. Serve over white rice.

Ingredients:
2 large eggs, beaten
1 cup cornstarch
2 teaspoons garlic salt
8 (5 ounce) bone-in chicken thighs
1 tablespoon vegetable oil, or as needed
1 pinch onion salt, or to taste
1 pinch garlic salt, or to taste
ground black pepper to taste
1 ½ cups white sugar
1 cup white vinegar
½ cup ketchup
2 tablespoons soy sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl. Dip chicken in egg, then coat in cornstarch mixture. Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Place browned chicken in a 9x13-inch casserole dish and pour sauce over top. Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 449.6
Fat: 13 g
Saturated fat: 3.5 g
Carbohydrates: 56.4 g
Sugars: 41 g
Dietary fiber: 0.2 g
Protein: 26.1 g
Cholesterol: 134 mg
Sodium: 1028 mg
Broiled Brandy Saganaki


Ingredients:
kasseri cheese, butter, brandy

Directions:
Place cheese on a buttered broiler pan.  Pour on melted butter.  Broil 4 - 6 inches from heat until cheese is bubbly and golden.
Warm brandy in microwave or small sauce pan.
Place cheese in ovenproof dish to flame before serving.
Pour warmed brandy over hot cheese and ignite immediately.
Squeeze lemon over cheese as flame begins to die.
Roast Chicken Spice Rub


Ingredients:
dried thyme, dried lemon grass, garlic powder, dried sage, salt, olive oil

Directions:
Mix all ingredients in a small bowl., For roast chicken rub with olive oil them massage in spice mix., For chicken thighs or breast coat pieces in spice mix and massage inches., Cook as desired and enjoy.
Chicken Chasseur


Ingredients:
olive oil, chicken thighs, leek, onion, dry white wine, whole tomatoes, garlic cloves, mushrooms, fresh thyme, fresh rosemary, flour, salt, black pepper

Directions:
Heat oil , add chicken and brown for 5 minutes.
Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds.
Then add wine and tomatoes.
Bring the mixture to a boil then stir in garlic,  mushrooms, thyme, rosemary, salt and pepper. Return chicken to the pan, reduce heat to low and cook for 30 minutes.
When  chicken is tender, sprinkle the tarragon on top and mix it in .
Brown Sugar and Mustard Ham Glaze
Category: side-dish
By Adrianna Hill

This is a recipe that my mother used to use for her holiday baked ham. It is a wonderful sweet and sour glaze. The best part is that you can adjust it to be sweeter by using more brown sugar or sour by using more mustard.

Ingredients:
1 cup brown sugar
2 tablespoons prepared mustard, or as needed

Directions:
Mix brown sugar with mustard in a bowl to make a smooth glaze. If mixture is too thick, stir in more mustard.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup glaze

Calories: 28.6
Fat: 0.1 g
Carbohydrates: 7.2 g
Sugars: 7 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 19.5 mg
Bread Dipping Oil
Category: side-dish
By Calamity Anne

A delicious oil mixture to dip chunks of Italian or French bread into.

Ingredients:
2 cups olive oil
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon dried crushed rosemary
½ teaspoon salt
½ teaspoon crushed red pepper, or to taste
½ teaspoon lemon juice
2 tablespoons grated Parmesan cheese

Directions:
Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 122.1
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 0.3 mg
Sodium: 41.7 mg
Easy Beef Stew


Ingredients:
boneless pork loin, mushrooms

Directions:
Layer meat and mushrooms in a large casserole dish.
Sprinkle with dry onion soup mix. In a large bowl, mix together the poatoes, carrots and soup, and spread add to dish. Cover tightly and bake at 300˚ for 3 hours.
You might think that the two soups would make this dish salty, but they don't.
If you want a more deluted consistancy add 1/4 - 1/2 cup water or white wine.
Purple Dream Smoothie


Ingredients:
frozen blueberries, banana, nonfat yogurt, skim milk, non-fat powdered milk, white sugar

Directions:
Add frozen blueberries, peeled banana, yogurt, milk, powdered milk, and sugar to blender.
Blend on "smoothie" setting for 30 - 60 seconds.
Pour into glasses and serve while still cold.
Fruit Dip II
Category: appetizers-and-snacks
By Crystal  Gossett

This is a really light and fluffy fruit dip that is great at parties, holidays, or any time! Serve with fruit of your choice.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme

Directions:
Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 to 16 servings

Calories: 117.7
Fat: 6.6 g
Saturated fat: 4.1 g
Carbohydrates: 13.4 g
Sugars: 7.7 g
Protein: 1.5 g
Cholesterol: 20.5 mg
Sodium: 68.3 mg
Pathia Prawn Curry


Ingredients:
butter, onion, chili powder, paprika, ground cinnamon, bay leaves, garam masala, fenugreek seeds, ground ginger, tomato puree, plain yogurt

Directions:
In a non-stick pan melt the butter and fry the onion till golden.
Add the coconut to the pan and fry till brown, do not allow the coconut to stick to the pan.
Stir in the spices and the yogurt followed by the tomato puree, stir again. If the liquid is too thick add a few spoons of water.
Bring to the boil and add the prawns, lower the heat and cook for 5 minutes.
Serve with boiled rice and a vegetable curry of your choice.
Spinach Salad With Swiss Cheese and Bacon


Ingredients:
romaine lettuce, swiss cheese, red onion, poppy seed, vinegar, canola oil, granulated sugar, salt, Dijon mustard, onion

Directions:
"Mix together salad ingredients in a large bowl. Mix dressing in container. Coat and toss salad a few minutes before serving."
Chicken Goulash


Ingredients:
onions, paprika, caraway seed, button mushrooms, chopped tomatoes, parsley

Directions:
Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
Cook over a medium heat for about 15 minutes, until well browned on all sides.
Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
Then sprinkle with the freshly chopped parsley and serve immediately.
Chef John's Quiche Lorraine
Category: breakfast-and-brunch
By Chef John

In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

Ingredients:
1  9-inch unbaked pie crust (see footnote for recipe link)
8 slices bacon, cut into 1 inch pieces
½ cup chopped leeks (white and pale green parts only)
½ cup chopped onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
3 large eggs
2  egg yolks
1 cup heavy cream
¾ cup milk
1 teaspoon chopped fresh thyme
6 ounces shredded Gruyere cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes. Reduce oven to 325 degrees F (165 degrees C). Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine. Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese. Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 45 mins
Yields: 1 9-inch quiche

Calories: 412.5
Fat: 32.6 g
Saturated fat: 15.3 g
Carbohydrates: 14.4 g
Sugars: 2 g
Dietary fiber: 1.1 g
Protein: 15.7 g
Cholesterol: 197 mg
Sodium: 468.9 mg
Crazy John's spicy mustard


Ingredients:
Dijon mustard, flour, mustard powder, horseradish, white pepper, caster sugar, salt, water

Directions:
Combine all ingredients EXCEPT water and mix well., Then add the water, mix well and simmer for 2 minutes., Remove from heat and allow to cool to room temperature., Transfer to an air-tight jar and store sealed, in the refrigerator.
Bumblebees


Ingredients:
peanut butter, shortening, brown sugar, honey, egg, flour, baking soda, baking powder, sugar

Directions:
Beat peanut butter, shortening, brown sugar, honey and egg in large bowl on medium speed.  Stir in flour, baking soda and baking powder. Cover dough with plastic wrap and chill about 2 hours.
Heat oven to 350. Shape dough into 1" balls (will be slightly sticky].  For each cookie place two pretzel twists side by side with the bottoms touching on an ungreased cookie sheet.   The bottom is the rounded part, this should look like wings. Place a ball of dough on the center of the pretzels and flatten slightly. Break 2 pretzel sticks in half, and gently press 3 pieces onto the body of the bee to resemble stripes. Break the last piece in half again, and poke into the head to resemble antennae.  Repeat.
Bake 11-13 min or light golden brown. Place on wire rack and sprinkle with yellow sugar if desired.  Cool completely.
*-- Creamy Chicken Pot Pie  *  Pies - Pot Pies- Easy - Yummy--*


Ingredients:
unsalted butter, all-purpose flour, chicken broth, dried thyme, bay leaf, shallots, celery, carrot, fresh peas, fresh mushrooms, idaho potatoes, heavy cream, frozen puff pastry, egg, water, cornstarch

Directions:
Preheat an oven to 400ºF.
In a large saucepan over medium heat, melt the butter.
Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
Slowly add the broth, whisking until smooth, and bring to a boil.
Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
Sea salt and pepper (to taste].
Simmer, covered until the potatoes are tender, 10-15 minutes.
Thicken with cornstarch if necessary.
Remove bay leaf and discard.
Remove from heat and let cool for 5 minutes.
Add heavy cream.
Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt] and place on a baking sheet.
Brush the puff pastry squares with the egg mixture.
Brush the rims of the bowls with water.
Place 1 pastry square on top of each bowl, pressing lightly on the edges.
Bake until the pastry is puffed and golden brown, about 15-20 minutes.
Remove from oven.
Let rest for 5-10 minutes before serving. Serves 4.
Tropical Storm


Ingredients:
white rum, dark rum

Directions:
"Mix all ingredients together in a pitcher. Cover and chill overnight. DIvide among ice-filled glasses. Garnish with orange wedges and maraschino cherries."
Curried Mince Macaroni


Ingredients:
pasta shells, ground lamb, onion, tomatoes, ginger paste, garlic paste, yogurt, garam masala powder, red chili powder, coriander leaves, green chilies, lime, salt

Directions:
Take a deep pan and heat the 1& 1/2 tbsps oil.
Add chopped onions and fry till transclucent.
lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds.
Add the lamb mince and fry till no longer pink and water has dried up.
Keep breaking the lumps to ensure the meat is lump free.
Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute.
Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture.
Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well.
Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry.
Cook the pasta as per instructions (a little under done].
Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes.
The entire dish should be saucy-- Garnish with a few coriander leaves.
I usually serve it with some yogurt chutney.
NOTE:
The yogurt might break up due to the heat,so please don't worry about it.It is just a process,that will make the curry,taste tangy rather than creamy.
I wanted to add a few sugesstions to this recipe after reading the reviews -- the oil can be reduced if your mince is fatty,this is just an estimate,so go by your judgement -- as for the tomatoes,i usually add tin when fresh is not available,and personally i feel it doesnot alter the taste -- .
Artichoke Dip


Ingredients:
artichokes, parmesan cheese, mayonnaise, green onions

Directions:
Mix together in glass bowl., Bake at 350 for 20 min or until warm.