xiaoxl/recipe_data huggingface dataset:
Seasoned Salmon Patties
Category: appetizers-and-snacks
By Stalberg87

These salmon patties make for a quick and great sandwich which can be eaten at lunch or dinner. I usually serve my patties with a creamy dill sauce since it complements the patties perfectly.

Ingredients:
1 (14.75 ounce) can salmon, drained and bones removed
1 small onion, minced
2 cloves garlic, minced
2 sprigs fresh dill, finely chopped
1 sprig fresh parsley, finely chopped
1 teaspoon chopped fresh chives
2  eggs
6 tablespoons Japanese-style panko bread crumbs
¼ teaspoon lemon-pepper seasoning (such as Goya®)
¼ teaspoon ground black pepper
¼ cup cooking oil

Directions:
Break up salmon into fine pieces and place in a medium bowl. Add onion, garlic, dill, parsley, and chives. Crack both eggs into the bowl. Mix in bread crumbs, lemon-pepper seasoning, and pepper until thoroughly combined. Form salmon patties with a 1/4-cup scoop; set aside. Heat oil in a frying pan over medium heat. Place patties in pan and fry until golden brown on both sides, about 5 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 5 patties

Calories: 205
Fat: 9.4 g
Saturated fat: 2.1 g
Carbohydrates: 7.9 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 23.1 g
Cholesterol: 110.7 mg
Sodium: 392 mg
Twinkling Star Treats™


Ingredients:
butter, margarine, large marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutter coated with cooking spray cut into star shapes. Decorate with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Osgood Pie


Ingredients:
eggs, sugar, cinnamon, nutmeg, pecans, raisins, butter, vinegar

Directions:
Pre-heat oven to 400 degrees., Beat egg yolks until light and thick., Sift spices with sugar., Add to the yolks., Add pecans, raisins, butter and vinegar., Beat egg whites until stiff., Fold egg yolk mixture into the egg whites., Pour into unbaked pie shell., Bake 10 minutes at 400 degrees, then reduce to 350 degrees for about 25 minutes.
Best Brownies
Category: desserts
By Angie

These brownies always turn out!

Ingredients:
½ cup butter
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting:  Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Yields: 16 brownies

Calories: 182.7
Fat: 9 g
Saturated fat: 5.4 g
Carbohydrates: 25.7 g
Sugars: 21.1 g
Dietary fiber: 1 g
Protein: 1.8 g
Cholesterol: 44.2 mg
Sodium: 109.7 mg
Shrimp and Pasta Salad


Ingredients:
mayonnaise, pasta shells, shrimp

Directions:
Cook pasta and let cool., Cut the tails off the shrimp and cut into bite sized pieces. I cut them in half., Mix pasta, mayonnaise, salad dressing and shrimp., Put in refrigerator to chill before serving.
Elvis's Fool's Gold Loaf (Sandwich)


Ingredients:
butter, lean bacon

Directions:
Cut loaf in half lengthwise and butter both sides., Add bacon, peanut butter and grape jelly., Call your Cardiologist for an appointment!
Lasagna in a Bun


Ingredients:
ground beef, garlic powder, ricotta cheese, parmesan cheese, cheddar cheese, mozzarella cheese

Directions:
Cut a thin slice off the tops of the buns. Hollow out centers, leaving about a 1/4-inch shell.
In a skillet, brown beef. Drain and add spaghetti sauce, garlic powder and Italian seasonings. Cook about 5 minutes.
Meanwhile, combine ricotta, parmesan and half the cheddar and half the mozzarella. Spoon meat mixture into buns and top with cheese mixture. Place on a baking sheet and loosely cover with foil. Bake at.
350°F for about 20 minutes. Uncover and sprinkle with remaining cheese. Bake another 2-3 minutes.
Salmon With Spinach and Mustard


Ingredients:
salmon fillets, soy sauce, dry white wine, lemon juice, Dijon mustard, olive oil, fresh spinach, lemon peel

Directions:
Rinse salmon in cold water and pat dry with paper towels.
Place salmon in a shallow bowl & top with soy sauce. Let stand 10 minutes.
Combine wine,lemon juice, mustard, and oil; set aside.
Roast salmon in a 450-degree oven for 16 minutes. It should be a little pink on the inside].
Move salmon to a serving plate.
Heat spinach in nonstick skillet & cook until it wilts.
Pour spinach & sauce over salmon. Enjoy!
Easy Slow Cooker Creamy Chicken Chili
Category: soups-stews-and-chili
By bradysmom

Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.

Ingredients:
3  skinless, boneless chicken breasts
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can corn, undrained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package cream cheese

Directions:
Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours. Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

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

Calories: 419
Fat: 15.6 g
Saturated fat: 8.8 g
Carbohydrates: 47.1 g
Sugars: 2.5 g
Dietary fiber: 11 g
Protein: 25.9 g
Cholesterol: 70.3 mg
Sodium: 1322.5 mg
Greek Style Romaine Salad With Lemon and Fresh Dill


Ingredients:
lemon juice, olive oil, salt, romaine lettuce, fresh dill, scallions, feta cheese

Directions:
In a large bowl, whisk together the lemon juice oil and salt., Add the lettuce, dill and scallions, tossing well. Add the feta and toss again.
No Sugar Pecan Pie


Ingredients:
eggs, sugar substitute, butter, pecan halves

Directions:
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean].
Cool on a wire rack.
Hot Honey Chicken


Ingredients:
honey, ground black pepper, chicken breasts

Directions:
Preheat grill for high heat and lightly oil the grate.
In a small bowl, combine the honey, hot pepper sauce and black pepper and mix well.
Cover each chicken piece with the sauce.
Grill for 10-15 minutes per side, or until internal temperature reaches 180°, basting occasionally with sauce.
Chicken will have a nice, brown color from the sauce!
Serve with extra sauce.
Hickory Smoked Ham


Ingredients:
ham, dark brown sugar, dry mustard, lime rind, ground ginger, ground allspice, ground cloves, fresh lime juice, pecan halves

Directions:
Heat oven to 250 degrees F. Remove ham from package. Place Spiral Sliced Ham face down in roasting pan.  Cover pan with aluminum foil; bake ham 1 hour and 15 minutes.
Meanwhile, prepare sugar rub.  Combine brown sugar with dry mustard, lime rind, ginger, allspice, cloves and finely chopped pecans in bowl.  Mix thouroughly with fork.  Stir in lime juice to moisten sugar mixture evenly.  Set rub aside.
Remove ham from oven and uncover pan.  Pat and rub sugar mixture over warm ham, covering top end first, then smearing mixture down the sides as evenly as possible.
Return ham to oven.  Bake uncovered 30 to 45 minutes, basting meat with pan juices every 15 minutes.  Ham is done when center reaches 150 degrees F. On meat thermometer.
Remove ham from roasting pan; place on wire rack and let rest 10-15 minutes.
Carve ham off bone and serve.
"Biggest Loser" Fish Tacos


Ingredients:
red snapper, lime juice, paprika, salt, ground black pepper, chili powder, tortillas, corn tortillas, avocado, cheese, monterey jack pepper cheese, salsa, fresh cilantro, cabbage

Directions:
To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder (if desired].
Cover, refrigerate, and marinate for about 30 minutes.
Preheat the grill to medium-high heat (or preheat the oven to 375 degrees].
Lightly coat a 24' X 12" piece of foil with olive oil cooking spray.
Place the fish in a single layer in the center of the foil.
Fold the foil over the and fold the ends upward to seal in the fish.
Place the foil packet on the preheated grill.
Cook for 7 to 10 minutes, or until the fish is opaque.
Remove from the grill.
To assemble the tacos: Warp the tortillas in foil and place them on the grill to warm for 2 minutes.
Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish.
Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired.
Guacamole


Ingredients:
avocados, lime juice, red onion, green onions, garlic cloves, tomatoes, fresh cilantro, salt, pepper

Directions:
Slice avocado if half being careful of seed.
Remove seed and scoop out avocado flesh; place into bowl.
Mash up with fork till as chunky or as smooth as you like.
Add lime juice and mix till combined (to prevent avocados from browning].
Add rest of ingredients and mix till combined.
Taste to make sure flavors are to your liking.
Cover and chill 1 hour before serving.
Serve with tortilla chips.
Crock Pot Goetta


Ingredients:
water, pinhead oats, steel cut oats, salt, pepper, ground beef, ground pork, pork sausage, onions, sage, thyme, bay leaves, cornmeal

Directions:
Place water, oats, salt and pepper into the crock pot and mix well.
Cover and cook on high for 1 hour, stirring 2 or 3 times.
Add meats and break up well.
Add onion, sage, thyme and bay.
cook for 4 hours on low, stirring now and again.
Uncover and add cornmeal-stir well.
Cook uncovered for 30 minutes.
Turn out into 3 loaf pans, cool and chill in fridge.
When set turn out and freeze what you want.
Slice and fry in a little butter or oil until brown and crusty, but dont let them touch in the pan or they will run.
Mississippi Sin
Category: appetizers-and-snacks
By cass0289

A great meal idea for a party or picnic. I suggest using HALF the cream cheese so that it doesn't taste so cream cheesy. The wider the loaf of bread, the better!

Ingredients:
1 (1 pound) loaf French bread
2 cups shredded Cheddar cheese
2 cups chopped cooked ham
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
½ cup chopped green onions
¼ cup chopped green chile peppers
2 small jalapeno peppers, chopped, or to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cut the top off the bread loaf, keeping in one piece, and reserve for later use. Hollow out the loaf to form an area for the filling. Chop the removed bread for dipping. Mix Cheddar cheese, ham, sour cream, cream cheese, green onions, green chile peppers, and jalapeno peppers in a bowl; spoon into the hollowed bread loaf. Return the top to the bread and wrap loaf with 2 pieces aluminum foil. Bake in the preheated oven until filling is cooked through and bubbling, about 1 hour 20 minutes.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 521.2
Fat: 32.4 g
Saturated fat: 18.3 g
Carbohydrates: 34.8 g
Sugars: 2.1 g
Dietary fiber: 1.7 g
Protein: 23.1 g
Cholesterol: 91.9 mg
Sodium: 1121.6 mg
Fattening Corn


Ingredients:
corn, cream cheese, butter, salsa

Directions:
Preheat oven to 350 degrees.
Drain excess water from corn.
Mix cream cheese, butter, corn and salsa (if used] together thouroughly.
Place in casserole dish.
Heat for 20 minutes at 350 degrees.
May garnish with paprika if desired.
Grilled Turkey Breast With Cran-Apple Cremini Stuffing


Ingredients:
cold water, kosher salt, brown sugar, black peppercorns, butter, shallot, cremini mushrooms, fresh sage, dried cranberries, tart apple, salt, ground black pepper, swiss cheese, olive oil

Directions:
• In a medium sauce pan, bring 3 cups of water, salt, brown sugar, and peppercorns to a simmer. Stir until the salt and sugar have dissolved.
• Pour mixture, plus the remaining 5 cups of cold water, into a deep bowl. Add the turkey breasts, making sure they are fully submerged in the brine. Cover and refrigerate for at least 4 hours, or overnight.
• In a large skillet over medium-low heat, melt the butter and sauté shallots, Cremini mushrooms, sage, cranberries, and apple until tender and fragrant, about 10 minutes. Season with salt and pepper. Place stuffing in a bowl and allow to cool for 10 minutes before stirring in the Swiss cheese.
• Remove turkey from the brine, and discard brine. Place turkey on a cutting board, and pat dry.
• Using a very sharp knife, carefully butterfly each turkey breast, being sure to not cut all the way through. Open the turkey breasts up so they lay flat, like a book. Cover with plastic wrap, and using a meat mallet or rolling pin, pound the meat to an even thickness (about 1/2-inch thick]. Divide the stuffing between the two turkey breasts, leaving 1/4-inch border around the outside. Starting at the long wide end, roll the turkey and stuffing up into a log, tucking in the ends. Use butcher's twine to tie the turkey roll to keep it from unrolling.
• Brush the outside of the turkey with olive oil, and season with salt and pepper.
• Preheat barbecue to 400 degrees F and grease the grill. Move the hot coals to one side, or turn off the gas on one side of the barbecue to create direct heat and indirect heat areas on the grill. On the direct heat side of the grill, sear the meat on all sides (about 4 minutes per side]. Move the turkey to the indirect heat side and close lid. Roast over indirect heat until the internal temperature reaches 165 degrees F.
Raisin Butter Tart Squares
Category: desserts
By Amanda

Gooey, yummy sweet treat that's quick and easy to make!

Ingredients:
1 cup raisins
1 cup hot water, or as needed
1 ½ cups all-purpose flour
½ cup butter, softened
¼ cup packed brown sugar
1 cup brown sugar
⅓ cup butter, softened
1  egg
1 teaspoon vanilla extract
1 teaspoon heavy whipping cream
1 tablespoon all-purpose flour

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes. Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan. Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on. Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust. Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 30 mins
Yields: 1 9x9-inch pan

Calories: 227.9
Fat: 10.2 g
Saturated fat: 6.3 g
Carbohydrates: 33.4 g
Sugars: 22.1 g
Dietary fiber: 0.7 g
Protein: 2.1 g
Cholesterol: 37.5 mg
Sodium: 79.1 mg
Italian Lentil Soup


Ingredients:
dried brown lentils, water, vegetable broth, olive oil, unsalted butter, yellow onion, celery ribs, carrots, garlic, dry red wine, fresh lemon juice, light molasses, brown sugar, salt, fresh ground black pepper, green onion, red wine vinegar

Directions:
Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
In a skillet over medium heat, let the oil and butter heat together until the butter melts.
Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
Add in the garlic; cook, stirring, for 2 minutes.
Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
Add water or broth to thin the soup if it is too thick.
Cover and continue to cook on LOW for another 30 minutes.
Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.
Creamy Mexican Chicken Dip


Ingredients:
sour cream, milk, cream cheese, cumin, salt, green chilies, chopped tomato, tortilla chips

Directions:
Heat oven to 350.
In medium bowl, combine sour cream, milk and cream cheese; beat until smooth.  Stir in chicken, cumin, salt, green chilies and hot pepper sauce.
Spread mixture in 9-inch pie pan.  Bake at 350 for 13 to 15 minutes or until thoroughly heated.
Arrange chopped tomato around outer edge of dish; place reserved chilies in center.
Serve with tortilla chips.
Quick & Easy Hollandaise Sauce


Ingredients:
lemon juice, sea salt, black pepper, butter

Directions:
In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing that, pour in lemon juice and season with salt and pepper.
Move saucepan over medium heat and keep lifting or moving the saucepan off the heat, whisking constantly. The trick here is to not shock the yolks – gradually heat up the yolks.
When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring a few drops at first (don’t shock the yolks], whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth.
If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. Makes 1 cup.
Note: Depending on which recipe the sauce will be used, add other ingredients or season it differently.
Taco Dip I
Category: appetizers-and-snacks
By Rose Starkowicz

This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
¼ head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3  chopped tomatoes
1  green bell pepper, chopped
1 (2.25 ounce) can black olives, drained

Directions:
In a medium-sized mixing bowl, combine cream cheese, sour cream and  . Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

Prep time: 10 mins
Total time: 10 mins
Yields: 25 servings

Calories: 78.4
Fat: 4.9 g
Saturated fat: 3 g
Carbohydrates: 5.2 g
Sugars: 2 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 17.4 mg
Sodium: 203.9 mg
Cranberry Bee Balm Jelly


Ingredients:
cranberry juice, lemon juice, sugar

Directions:
Heat 1/2 cup water pour over the bee balm and let steep 1 hour or over night in the refrigerator then strain.
Pour steeped bee balm, cranberry and lemon juices into a heavy pot. Whisk in the pectin to dissolve. Bring to a full rolling boil.over medium high heat. stirring frequently. Stir in sugar and return to a full rolling boil and boil hard for 1 minute.
Skim foam.
Pour into hot sterilized jars leaving 1/4 inch head space. Process in a boiling water bath 5 minutes. Remove jars and cool without moving in a draft free place.
Vegetable Stir Fry


Ingredients:
olive oil, garlic, soy sauce, chicken broth, shiitake mushrooms

Directions:
"Heat oil in pan on med high heat. Add garlic and saute until fragrant, 10 seconds. Add chicken broth and soy sauce, then add all the stir fry veggies and the mushrooms. Cook on high until crisp tender. Broth should have reduced a bit."
Keto Avocado-Spinach Smoothie
Category: breakfast-and-brunch
By mybwriter

Keto avocado and spinach smoothie.

Ingredients:
½ cup coconut milk
½ cup water, or more as needed
ice cubes
½ medium avocado, pitted and scooped from shell
½ cup fresh spinach
2 tablespoons erythritol
1 tablespoon medium-chain triglyceride (MCT) oil
½ teaspoon vanilla powder

Directions:
Combine coconut milk, water, ice cubes, avocado, spinach, erythritol, MCT oil, and vanilla powder in a blender. Blend until smooth.

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

Calories: 255.6
Fat: 26.4 g
Saturated fat: 18.3 g
Carbohydrates: 17.6 g
Sugars: 1.5 g
Dietary fiber: 4.2 g
Protein: 2.4 g
Sodium: 19.5 mg
Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups


Ingredients:
berries, sugar, cornstarch, lemon juice, salt, butter, sugar, salt

Directions:
In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
*This sauce is also great for pancakes, pound cake or cheesecake!
Gingersnap Ice Cream Cups:
Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
Gingery Lentil Soup


Ingredients:
olive oil, carrots, onion, fresh ginger, garlic, curry powder, salt, black pepper, water, brown lentils, diced tomatoes

Directions:
Heat oil in a large saucepan over medium heat.
Add carrot and onion; cover and cook 3 minutes or until softened.
Stir in ginger and garlic; cook 1 minute. Add curry, salt and pepper; cook 30 seconds.
Stir in diluted broth and lentils; bring to a boil.
Reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes.
Divide soup evenly among 4 bowls.
Rose Petal Tea Cake


Ingredients:
butter, margarine, sugar, flour, eggs, rose water

Directions:
Preheat oven to 350 degrees.
Grease a small rectangle cake mold.
Blend butter and sugar with your hands until fluffy. Then add flour little by little.
Add rose petals, rose water, food coloring and eggs.
Blend well until mixture is completely smooth.
Pour dough into mold and bake for about 30 minutes or until edges start to be golden and tip of knife inserted comes out dry.