xiaoxl/recipe_data huggingface dataset:
Jamaican Plantain Tarts
Category: world-cuisine
By Kelsey

This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. I like to chill them in the refrigerator until they are cold and serve them with a scoop of vanilla ice cream. Enjoy!

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
¼ cup cold butter, cut into 1/2 inch pieces
3 tablespoons shortening, chilled and diced
1  egg, beaten
1 tablespoon ice-cold water
3  very ripe (black) plantains
¼ cup white sugar
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
2 drops red food coloring   (Optional)
1  egg white, beaten
white sugar for decoration

Directions:
Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator. While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C). Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar. Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.

Prep time: 25 mins
Cook time: 40 mins
Total time: 7 hrs 5 mins
Yields: 25 tarts

Calories: 106.8
Fat: 3.8 g
Saturated fat: 1.7 g
Carbohydrates: 17.1 g
Sugars: 5.8 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 12.3 mg
Sodium: 112.2 mg
Grilled Garlic Artichokes
Category: side-dish
By rosiella

No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!

Ingredients:
2  large artichokes
1  lemon, quartered
¾ cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 401.9
Fat: 40.7 g
Saturated fat: 5.6 g
Carbohydrates: 10 g
Sugars: 0.8 g
Dietary fiber: 4.7 g
Protein: 2.9 g
Sodium: 659 mg
Gebackene Kohlsprossen (Austria)


Ingredients:
Brussels sprout, cooked ham, mushroom, heavy cream, parmesan cheese, parmesan cheese

Directions:
Boil the sprouts for 15 or 20 minutes or until soft, then drain them and put half of them in the bottom of a casserole dish.
Add a layer of half the diced ham, then half the mushrooms.
Repeat until you've used up all the first three ingredients.
In a small bowl, beat together the egg, cream and 1/4 cup of the Parmesan cheese. Pour the mixture over the casserole and sprinkle with the remaining two tablespoons of grated cheese.
Bake in a 400 degree oven for 10 to 15 minutes.
Hot and Sour Chinese Cabbage


Ingredients:
napa cabbage, coarse salt, red pepper flakes, red wine vinegar, sugar, Splenda granular, salt, szechuan peppercorns

Directions:
Remove core from cabbage; shred.shred cabbage.
Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
Stir in toasted sesame oil and then chill until needed.
Cannellini Beany White Chili


Ingredients:
olive oil, garlic cloves, onion, chicken breast, ground cumin, oregano, white pepper, red pepper flakes, salt, swiss chard, green chilies, chicken broth, cannellini beans, reduced-fat sour cream

Directions:
Heat oil in a large skillet.  Add garlic and onion and cook until softened, 2-3 minutes.
Add chicken, cumin, oregano, white pepper and red pepper flakes.  Cook stirring until chicken is slightly browned, 3-4 minutes.
Add chard and wilt, 2-3 minutes.
Add chiles, jalapeno pepper and 1 cup broth. Simmer 15 minutes.
Add beans and simmer 5 minutes.
Season to taste with salt.  Top with a tablespoon of sour cream.
Turnip Green Soup
Category: soups-stews-and-chili
By DEBBIE ADAMS

This recipe was given to me by my aunt. I've never heard of it before but it is really good. A mixture of turnip greens, northern beans, kielbasa sausage, and seasonings. Great served with cornbread.

Ingredients:
1 teaspoon vegetable oil
1 pound kielbasa sausage, cut into 1 inch pieces
1  onion, chopped
5 cups chicken broth
2 (20 ounce) cans turnip greens
2 (14.5 ounce) cans great Northern beans, rinsed and drained
1 package vegetable soup mix (such as Knorr's®)
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon garlic powder
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
salt and ground black pepper to taste

Directions:
Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside. Stir chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper together in a large saucepan; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.

Prep time: 10 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 15 mins
Yields: 12 servings

Calories: 228.2
Fat: 11.5 g
Saturated fat: 3.8 g
Carbohydrates: 21.1 g
Sugars: 2.1 g
Dietary fiber: 5.4 g
Protein: 11.2 g
Cholesterol: 25 mg
Sodium: 687.2 mg
Hot Pizza Dip
Category: appetizers-and-snacks
By Dayna Dumas

All your favorite pizza ingredients in a hot dip made in the microwave. Serve with sliced French baguette bread.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives

Directions:
In a small bowl, mix together the cream cheese, oregano, parsley, and basil. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 16 servings

Calories: 115.4
Fat: 9.5 g
Saturated fat: 5.4 g
Carbohydrates: 1.9 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 5.6 g
Cholesterol: 29 mg
Sodium: 271.4 mg
Finally! Delicious Sprouted Gluten Free Egg Free Bread!


Ingredients:
quinoa, amaranth, sesame seeds, flax seed meal, water, coconut oil, sea salt, baking powder, baking soda

Directions:
1. Preheat oven to 350ºF.
2. Drain and rinse soaked grains and seeds.
3. Place all ingredients in high speed blender and puree.
4. Pour into medium loaf pan lined with parchment paper. If desired sprinkle sesame seeds or any type of seed or nut ontop.
5. Bake for one hour. If top begins to get too brown, cover with foil.
6. Let cool 20-30 min and enjoy with almond butter, agave, honey, pesto sauce -- its deeelicious!
**Note: Bread will slice best when cooled completely.
Steamed Crab With Ginger


Ingredients:
lemongrass, sugar, soy sauce, ginger, spring onions, white pepper

Directions:
To segment the crabs, lift the flap under the body with your thumb and pull off the top part of the shell with one hand while holding the body firmly with the other and discard the top shell.
Remove and discard the spongy white gills on either side of the body and rinse out the brown/yellow much and then use a sharp knife to cut each body in half and then that half in half again and crack the claws with a nutcracker.
Put a rack into a electric fry pan (skillet - ours are square] and put water into bottom of the frypan (in the original recipe they used a bamboo steamer in a wok and used a heat proof dish in the steamer], bring the water to the boil.
Meanwhile, place lemon grass on a heatproof plate and place crab on the lemon grass (try to do one layer] and sprinkle with sugar and drizzle with soy sauce and half of the sliced ginger.
Place the plate in the steamer and cook covered for 3 minutes or until crab is just cooked through (the meat will be white rather than transparent when cooked - we found the crabs in Cowell cooked quicker than we were used to in Perth].
Sprinkle with spring onions and remaining ginger and cook a further minute or 2 until spring onion wilts and then remove from heat (to be honest I put all the ginger and spring onions together in the previous step and missed this one cooking the crab for 5 minutes which actually overcooked it].
We just put the plate (or in our case it was 2 plates] in the centre of the table with finger bowls and napkins and everyone helps themselves or put into individual serving bowls and garnish with coriander leaves.
Hazelnut-Citrus Encrusted Salmon
Category: main-dish
By Amber D. Marcu

Hazelnuts, lemon, and rosemary are a delightful complement to salmon in this easy recipe.

Ingredients:
cooking spray
4 (4 ounce) fillets salmon
½ cup low-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon minced fresh rosemary
⅛ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped hazelnuts

Directions:
Preheat oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray. Place salmon on prepared baking sheet. Whisk mayonnaise and lemon juice together in a bowl until smooth; spread mixture onto salmon. Sprinkle each fillet with rosemary, salt, and black pepper. Top each piece with hazelnuts. Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 322.4
Fat: 21.6 g
Saturated fat: 2.8 g
Carbohydrates: 10.9 g
Sugars: 6.7 g
Dietary fiber: 1.5 g
Protein: 21.5 g
Cholesterol: 55 mg
Sodium: 406.1 mg
BBQ Bacon Cheeseburger Meatloaf


Ingredients:
bacon, sharp cheddar cheese, eggs, sweet onion, barbecue sauce, Worcestershire sauce, salt, fresh ground pepper

Directions:
Preheat the oven to 350°F
In a large skillet, cook the bacon over medium heat until browned. Remove the bacon from the skillet, drain, and crumble. In the remaining fat in the skillet, saute the onion until lightly browned, about 5 minutes.
In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, cheese, eggs, sauteed onion, reserved bacon pieces, 4 tablespoons of the barbeque sauce, worcestershire sauce, salt, and pepper.
Shape the mixture into a loaf and place in a large 2" deep baking pan. Spread the top of the loaf with the remaining 4 tablespoons of barbeque sauce.
Bake until the loaf is firm, 60 to 75 minutes, or until done. Let the meatloaf stand in the
baking dish for 10 minutes, then cut into slices to serve.
Cinnamon Heart Popcorn
Category: appetizers-and-snacks
By CLField

A favorite on Valentines Day! From Doreen P.

Ingredients:
1 cup butter
½ cup light corn syrup
1 ½ cups cinnamon red hot candies
8 cups popped popcorn

Directions:
Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper. Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets. Bake in the preheated oven until the candy coating is set, about 30 minutes.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 8 cups

Calories: 242
Fat: 13.9 g
Saturated fat: 7.7 g
Carbohydrates: 30.1 g
Sugars: 15.4 g
Dietary fiber: 0.4 g
Protein: 0.5 g
Cholesterol: 30.5 mg
Sodium: 153.9 mg
Rotini With Salsa Di Limone Recipe Courtesy Giada De Laurentiis


Ingredients:
rotini pasta, roma tomatoes, extra virgin olive oil, lemon, juice and zest of, ricotta salata, feta cheese, salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta, reserving 1 cup of the pasta water.
Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.
Carrot, Apple, and Zucchini Muffins
Category: bread
By Judith Fowler

I'm learning to eat a more healthy diet. I couldn't find a recipe for all the ingredients that I wanted in my muffins, so I made up my own. They're yummy and they have so many healthy ingredients! This recipe makes 24 muffins or 12 mini-loaves.

Ingredients:
cooking spray
1 cup shredded unpeeled zucchini
1 cup shredded carrots
1 large apple, cored and shredded
1 cup nonfat plain yogurt
1 cup sucralose and brown sugar blend (such as Splenda® brown sugar blend)
2  eggs
½ cup unsweetened applesauce
½ cup skim milk
2 tablespoons canola oil
1  lemon, zest only
1  orange, zest only
2 cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray. Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 dozen muffins

Calories: 134.7
Fat: 3.5 g
Saturated fat: 0.4 g
Carbohydrates: 21.7 g
Sugars: 3 g
Dietary fiber: 2 g
Protein: 3.9 g
Cholesterol: 15.8 mg
Sodium: 230.7 mg
Blueberry Whole-Grain Corn Muffins


Ingredients:
unsalted butter, sugar, salt, honey, eggs, whole wheat flour, baking powder, milk, blueberries

Directions:
Preheat oven to 400°F; grease the wells of a muffin tin, or line with paper liners and spry the insides.
In a large bowl, cream together the butter, sugar and salt until fluffy  Beat in the honey and the eggs one at a time, stopping to scrape the sides and bottom of the bowl after each addition.
In a separate bowl, whisk together the flour, cornmeal and baking powder.  Add the dry ingredients to the butter mixture mixtures in thirds, alternating with the milk; mix until batter is smooth.  Gently fold the berries.
Scoop batter by generous half cup into the wells of the prepared pan.  Sprinkle the tops with sparkling sugar.  Bake for 20 to 25 minutes, until the tops are golden brown and a cake tester inserted in the center comes out clean.  Remove the muffins from the oven and cool in the pan for 5 minutes, before removing them from the pan.
Mushroom Pasta Pilaf


Ingredients:
white button mushrooms, shitake mushrooms, onion, garlic cloves, beef broth, chicken broth, water, dry sherry, Worcestershire sauce, sea salt, black pepper, arugula, lemon, extra virgin olive oil

Directions:
In large saute pan with a tight-fitting cover, sauté broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. Remove and reserve.
Add onion and saute until tender. Add garlic and saute 1 minute.
Add mushrooms and saute until tender and liquid they give off cooks off.
Season mixture to taste with sea salt and freshly ground black pepper.
Add broth and 1 cup plain water, worcestershire sauce and wine. Stir until blended. Bring to a boil. Reduce heat to simmer. Cover and cook over medium-low heat until liquid is absorbed, about 15 - 20 minutes. If pasta is not al dente at end of cooking time, add 1/2 cup water and cook, covered, until absorbed. If some liquid remains, uncover and reduce over medium heat, stirring often, until liquid is evaporated.
Just before serving, drizzle greens with about 2 to 3 teaspoons olive oil and 2 to 3 teaspoons lemon juice to taste. Toss very gently.
Serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. Optional: Sprinkle with grated blend of parmesan and romano cheese.
Cherry Vanilla Slab Pie


Ingredients:
all-purpose flour, butter, shortening, salt, eggs, lemon, granulated sugar, cornstarch, vanilla extract, sweet cherries, icing sugar, milk

Directions:
Pulse flour, butter, lard and salt in a food processor until crumbly. Whisk 1 egg with 2 tsp (10 mL] lemon juice; add enough ice water to make 2/3 cup (150 mL]. Add to the flour mixture and pulse until the dough comes together. Form into an oblong disk; chill for at least 30 minutes.
Preheat oven to 375°F (190°C]. On a well–floured surface, roll dough into a large rectangle, about 1/8–inch (3 mm] thick. Trim dough into a 13 x 18–inch (32.5 cm x 45 cm] rectangle. Carefully transfer dough to a parchment–lined baking sheet.
Stir sugar with cornstarch and lemon zest until combined. Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1–inch (2.5 cm] border. Arrange cherries evenly over sugar mixture. Whisk 1 tbsp (15 mL] lemon juice with vanilla; drizzle evenly over the cherries. Sprinkle remaining sugar mixture evenly over top.
Fold dough over to cover the filling. Fold an additional 1/2–inch (1 cm] of dough from bottom layer over top layer along the edges; crimp with a fork to seal. Whisk remaining egg with a little water; brush all over pastry. Slash 4 vent holes in top. Bake for 50 to 55 minutes or until golden. Cool completely on baking sheet.
Optional Glaze: Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie. Makes 12 servings.
Tip: Fold dough into thirds or roll around a rolling pin to transfer it, after trimming, to the baking sheet.
V8 Cabbage Soup


Ingredients:
cabbage, yellow onion, green bell peppers, celery, carrots, mushrooms, Mexican-style tomatoes, extra virgin olive oil

Directions:
Clean and cut your fresh vegetables into small bite size pieces.
Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
If you want  your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.
Custard-Style Macaroni and Cheese


Ingredients:
macaroni, butter, egg, dry mustard, sharp cheddar cheese, milk

Directions:
Cook macaroni in water until tender.
Drain thoroughly.
Stir in butter and egg.
Mix mustard and salt with 1 Tbsp. HOT water, and add to milk.
Add cheese (saving some for top] to milk.
Pour macaroni into a buttered casserole and add milk/cheese mixture.
Sprinkle top with reserved cheese.
Bake at 350º for approx. 40 minutes, or until custard is set and top is crusty.
Wisconsin Badger Burger


Ingredients:
cheddar cheese, monterey jack cheese, smoked bacon, onion, tomatoes, lettuce

Directions:
Using a flat-top griddle, grill or frypan, --
Cook the burger pattie so that it's still a bit "pink" inside & top with the cheddar cheese slice.
Cook the bratwurst pattie completely through & top with the monterey jack slice.
Stack both patties on the toasted bun & top with the lettuce, tomato & onion slice.
Top with your favorite condiments -- I prefer just ketchup & mayo.
REMEMBER: "The messier the burger, the better it is" -- ENJOY!
Tropical Pineapple Carrot Cake - To-Die for !


Ingredients:
flour, baking powder, baking soda, cinnamon, salt, nutmeg, allspice, eggs, sugar, carrots, crushed pineapple, flaked coconut, cream cheese, butter, orange zest, vanilla, icing sugar

Directions:
Icing:
Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla.  Beat in icing sugar until smooth.  Put aside until the cake has cooled then spread on  cake.
Cake:
Preheat oven to 350°F  Grease and flour 3 9” cake pans. Or you can use a 9 x 13" pan. Sift together flour, baking powder, baking soda and remaining spices.   Set aside.
Beat eggs slightly in large bowl.  Gradually beat in sugar until thick and lemon coloured.  Slowly stir in oil. Add flour mixture and remaining ingredients.  Mix well.
Pour into prepared pans and bake 40 minutes or until knife comes out clean.  Cool in pans then turn onto racks.  Frost.
Coffee Flavored Fruit Dip
Category: appetizers-and-snacks
By Wendy

This is a creamy, luscious, coffee-flavored dip for fruit -- strawberries, tart apples, pineapple, grapes, etc. It's perfect for bridal or baby showers, and it's quick and easy to make.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
½ cup brown sugar
⅓ cup coffee-flavored liqueur
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Place cream cheese, sour cream, brown sugar and coffee-flavored liqueur in a medium bowl. Blend together with an electric mixer until smooth. Fold in thawed frozen whipped topping. Chill in the refrigerator until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 cups

Calories: 83.6
Fat: 5.7 g
Saturated fat: 4 g
Carbohydrates: 6.6 g
Sugars: 6 g
Protein: 0.8 g
Cholesterol: 10.8 mg
Sodium: 27.4 mg
Mushroom Chicken Rice


Ingredients:
rice, chicken broth, water, butter, salt, onion

Directions:
Mix all ingredients in a 2 quart covered casserole dish.
Cover and bake for 1 hour at 325 degrees. (or for a few minutes longer, until all liquid has been absorbed.].
Stir once or twice during cooking.