xiaoxl/recipe_data huggingface dataset:
Tofu Peach Whip


Ingredients:
tofu, honey, mint sprig

Directions:
Blanch 3 peaches for 45 seconds in boiling water.
Transfer the peaches to a bowl of ice water to cool, then peel, using a small paring knife.
Cut the peaches into slices and place in a blender or food processor.  Add the tofu and honey,then blend on high speed until the mixture is smooth, scraping down the bowl as needed.
Divide the peach whip among 6 dessert bowls and chill for 2 hours.
Slice the remaining peach and use as garnish, along with a mint sprig, for each bowl.
Lemon Asparagus Risotto Recipe


Ingredients:
asparagus spears, low sodium chicken broth, olive oil, onion, celery, salt, ground black pepper, garlic clove, arborio rice, dry white wine, parmesan cheese, lemon juice, lemon zest

Directions:
Put a steamer into a pan, cover with water. Let water to a boil.
Add the asparagus, cook for five minutes till becoming tender. When asparagus is ready, cut into pieces and set aside.
Put the chicken broth in another pan and cook over medium heat;.
Grease a large skillet and put over medium heat. Continue cooking for about ten minutes till the vegetables become tender.
Season with black pepper and salt. Add garlic and rice. Stir about five more minutes till rice is toasted.
Fill white wine over the rice mixture, often stir, till all the liquid is dampened. Mix chicken broth into rice, allow the liquid to be absorbed fully before adding the rest. Stirring constantly for about twenty minutes. When the cooking process is finished add asparagus.
Turn off the heat and mix with Parmesan cheese and lime juice.
Serve when it is hot.
Rice Goulash


Ingredients:
ground beef, onion, minced garlic cloves, red wine, beef broth, Tabasco sauce

Directions:
Brown the ground beef in a coverable coverable pot or pan.
Add onion and garlic and cook down until onion is translucent.
Add wine and simmer down until evaporated.
Add all the other ingredients (rice, pasta sauce, and broth], cover and simmer/covered for  about 25 minutes or until rice is cooked.  More broth can be added if necessary.
If halving recipe--I suggest 3/4 cup of wine, 1 full cup of rice and a generous 1 cup of broth.
Crispy Potato Bites


Ingredients:
potatoes, parmesan cheese, butter, olive oil

Directions:
Preheat oven to 220c.
Dice potatoes into bite size pieces (approx 1 inch].
Pour olive oil& melted butter into ovenproof dish.
Toss diced potatoes in oil& butter.
Season to taste.
Sprinkle cheese& breadcrumbs over potatoes.
Toss mixture til potatoes are covered in cheese& bread crumbs.
Cook in oven for approx 30 mins (til golden& crispy] turning once half way thru.
Secrets to success, make sure oven is hot& adding the olive oil stops the butter from burning.
Beef and Cabbage Soup  a La  Shoneys


Ingredients:
ground beef, cabbage, celery ribs, bell pepper, onion, kidney beans, tomatoes, beef bouillon cubes, garlic cloves, Worcestershire sauce, water, pepper

Directions:
Dice the vegetables., Brown the ground beef., Drain., Add onion, celery, bell pepper and garlic., Cook until wilted., Add the diced cabbage., Add tomatoes juice and all., Add Worcestershire sauce., Add pepper., Add 2 cups water., add boullion cubes, Add drained beans., Cook 30 minutes.
Peppermint Ice Dream


Ingredients:
granulated sugar, cornstarch, unsweetened soymilk, Egg Beaters egg substitute, green creme de menthe

Directions:
In a large saucepan, whisk together sugar and cornstarch, then whisk in soy milk.
Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
Whisk several large spoonfuls of hot milk mixture into egg whites, then whisk egg mixture back into saucepan of hot milk.
Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil.
Tranfer mixture to a bowl and stir in Creme de Menthe and peppermint extract.
Refrigerate until cold (or overnight, if desired--I find that helps it thicken up more].
Freeze mixture in ice cream maker according to manufacturer's directions.
Add chopped chocolate towards the end of the freezing process.
Cajun Pecans


Ingredients:
pecan halves, butter, chili powder, salt, dried basil, dried oregano, dried thyme, onion powder, garlic powder, cayenne pepper

Directions:
Combine all ingredients in crock pot.
Cover and cook on high for 15 minutes.
Turn on low, uncovered, stirring occasionally for 2 hours.
Transfer nuts to a baking sheet and cool completely.
Pack nuts into glass jars and decorate with bows for holiday gifts.
Note: The number of servings is a estimation, it will depend on the size jar you use. I estimate that you can probably get 4 servings from most jars, because I don't think you would use large jars for this.
Foil Packet Cube Steak Dinner


Ingredients:
milk, celery, water

Directions:
Preheat oven to 350 degrees.
Line a 10 x 13-inch cake pan with aluminum foil, leaving enough extra foil on the long and short sides of the pan to easily seal into a foil packet later.
Place cube steaks in aluminum foil in one layer.
Combine condensed soup, milk and dry soup mix thoroughly and spread mixture over the meat.
Arrange cubed (3/4-inch] potatoes (with or without skin], sliced celery (1/2-inch pieces] and baby carrots evenly over soup layer.
Sprinkle 1 tbs. water over all vegetables.
Seal the foil tightly, making sure that steam will not escape the packet.
Bake for 1 hour and 15 minutes.
Remove pan from the oven and allow to sit for 5 minutes before opening foil packet.  If vegetables are not completely cooked, re-seal the packet and bake for another 15-20 minutes.
Serve immediately.
Notes:  Instead of cubed steak, I've also used flank steak.
Rosemary Tortellini Pasta Salad


Ingredients:
fresh rosemary leaves, salt, sugar, pepper, olive oil, grape tomatoes, red onion

Directions:
Cook tortellini according to package directions; rinse and drain.
While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.
Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.
Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.
Cover and chill for at least two hours before serving.
Salmon With Oregano


Ingredients:
olive oil, salmon fillets, lemon juice, lemon juice, dried oregano, salt, ground black pepper, butter, fresh parsley

Directions:
PREPARATION
Preheat the oven to 375°F.
Use the oil to grease a shallow baking dish that is large enough to fit the fillets in a single layer. Arrange the fish in the dish and turn to coat with the oil. Sprinkle with the lemon juice, oregano, salt, and pepper. Dot with the butter and cover with foil.
Bake until the flesh is cooked through but still very juicy, 20 to 24 minutes. Serve topped with the pan juices and parsley (if using].
Danish Delights - Any Fruit, Pie Filling or Almond


Ingredients:
cream cheese, cottage cheese, sugar, egg, lemon peel, lemon juice, almond paste, Crescent Rolls, confectioners' sugar, milk, butter

Directions:
Beat cream cheese, cottage cheese (if using] and sugar until smooth in a mixer.  Add egg, lemon peel, lemon juice and vanilla.  Beat until well blended.
If using dried fruit, fold it into the cream cheese mixture.  If using fresh fruit, jam or pie filling, hold it aside.
If using Pillsbury rolls, open crescent rolls.  Do not unroll, just slice into 8 pieces. If you made your own, shape into 8 rounds.
Place on silpat.  Press in the center to make a depression for the cream cheese and fruit/filling or jam.
Place 1/8th of the mixture in the center of each.  If using fresh fruit, pie filling or jam, spoon some on top of that in the center of each.
If using nuts, sprinkle on top now.
Bake for 15-20 minutes or until golden brown.
Remove fro oven and place on a cooling rack for about 15 minutes.
Mix butter and confectioners' sugar.  Then add milk and mix to make icing.
Drizzle over each danish.
Weight Watchers Baked Potato Soup


Ingredients:
garlic clove, potatoes, reduced-sodium chicken broth, fresh thyme, table salt, black pepper, reduced-fat sour cream, low-fat cheddar cheese, scallions

Directions:
Preheat oven to 400ºF.
Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.].
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes.
Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan.
Peel potatoes and add to saucepan; mash with a potato masher until smooth.
Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon about 1 1/3 cups of soup into each of 6 soup bowls.
Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions.
Grind fresh pepper over top if desired.
French Crème Peanut Butter Cookies


Ingredients:
butter, creamy peanut butter, powdered sugar, vanilla, egg, flour, baking soda, salt, cream of tartar

Directions:
"Preheat oven to 350 degrees.  In a large mixing bowl, cream butter, Crisco, & peanut butter.  Add powdered sugar & beat until fluffy. Blend in vanilla & egg and beat until creamy. Stir in the flour, soda, salt, & cream of tarter; mix well.  Chill for about 30 minutes or so for easier handling. Roll dough into 1-inch balls & place them 2-3 inches apart on a parchment lined cookie sheet. Slightly, flatten each cookie ball with a fork….using a cris-cross pattern.  Note: coat a fork with shortening, and then dip the fork in sugar before cris-crossing each cookie so the fork don't stick to the dough.  Bake for about 12 minutes.  Cool cookies on cookie sheets a bit because these cookies can crumble easily if you don’t let them rest.  Then… Remove from cookie sheets & cool on racks completely."
Soupy Black Beans


Ingredients:
olive oil, scallions, garlic cloves, green chilies, black beans, water, salsa

Directions:
In a medium saucepan, heat olive oil over medium heat., Add scallions and garlic cloves and saute until fragrant, about 1 minute., Add black beans and water. Increase heat and bring to a boil., Reduce heat and simmer for about 30 minutes, stirring occasionally., Add salsa and stir until heated through., Add salt and pepper to taste.
Dawn's Favorite Low-Fat Chili


Ingredients:
Spanish onion, green bell pepper, red bell pepper, yellow bell pepper, olive oil, crushed tomatoes, diced tomatoes, red kidney beans, black beans, corn, chili powder, cumin, vinegar, cocoa powder, oregano, garlic cloves

Directions:
Using a large pot, saute the chopped vegetables in the olive oil until soft.
Crumble in the fake meat and stir a bit.
Add all of the canned stuff and stir.
Add all of the seasonings and simmer for 30 minutes, adding a bit of water if you like it thinner.
Taste and tweak; if you like it spicier I recommend the chipotle powder. Hot sauce will do it too.
Barefoot Contessa's Chocolate White Chocolate Chunk Cookies


Ingredients:
unsalted butter, light brown sugar, granulated sugar, pure vanilla extract, extra-large eggs, flour, baking soda, kosher salt, white chocolate

Directions:
Preheat the oven to 350 degrees F.
Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
Add the vanilla, then the eggs, 1 at a time, and mix well.
Add the cocoa and mix again.
Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.
Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.
Dampen your hands and flatten the dough slightly.
Bake for exactly 15 minutes (the cookies will seem underdone].
Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Original Ranch Mashed Potatoes


Ingredients:
chipotle chile in adobo, idaho potatoes, butter, salt, half-and-half, pepper

Directions:
Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15–20 minutes.
Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.
Chicken Cacciatore with Rice
Category: main-dish
By CARTHECOOK

Whenever I came home and smelled this chicken cacciatore with rice, I knew I was in for a treat.

Ingredients:
3 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
½ cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 cup green bell pepper strips
2 teaspoons salt
½ teaspoon dried basil
⅛ teaspoon cayenne pepper
1 ½ cups uncooked instant rice

Directions:
Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes. Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne. Bring to boil; cook for 5 minutes. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Stir before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 319.5
Fat: 10.1 g
Saturated fat: 1.9 g
Carbohydrates: 29.7 g
Sugars: 5.8 g
Dietary fiber: 3 g
Protein: 27.4 g
Cholesterol: 64.6 mg
Sodium: 1217.8 mg
Fiesta Guacamole


Ingredients:
avocados, fresh lime juice, fresh cilantro, onions, plum tomatoes, salt

Directions:
Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks.
Gently stir in lime juice, TABASCO® Green Sauce, cilantro, onion, tomatoes, and salt.
Creole Seasoning


Ingredients:
paprika, oregano, black pepper, basil, coarse salt, cayenne pepper, dried thyme, garlic powder

Directions:
Mix all ingredients and place in a glass jar tightly covered., Store in the refrigerator.
Mocha Truffles
Category: desserts
By Janice Reeves

These are a favorite of the cookie exchange, originally from a co-worker who is a much better cook than I.

Ingredients:
1 (24 ounce) bag semi-sweet chocolate chips
8 ounces cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
6 ounces semi-sweet chocolate chips
1 tablespoon shortening

Directions:
Line a baking sheet with waxed paper. Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes. Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours. Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.

Prep time: 30 mins
Cook time: 5 mins
Total time: 2 hrs 35 mins
Yields: 5 1/2 dozen truffles

Calories: 75.5
Fat: 5.3 g
Saturated fat: 3.1 g
Carbohydrates: 8 g
Sugars: 6.8 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Cholesterol: 3.8 mg
Sodium: 11.3 mg
Awesome Slow Cooker Pot Roast
Category: main-dish
By Brenda Arnold

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did.  You'll want the cut to be between 5 and 6 pounds.

Ingredients:
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast

Directions:
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 12 servings

Calories: 425.7
Fat: 23.7 g
Saturated fat: 8.8 g
Carbohydrates: 4.9 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 45.6 g
Cholesterol: 126.8 mg
Sodium: 638.7 mg
Instant Pot® Black Beans
Category: side-dish
By LauraF

You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.

Ingredients:
1 ¼ cups dry black beans

Directions:
Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Prep time: 5 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 3 1/2 cups

Calories: 118.1
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 21.6 g
Sugars: 0.7 g
Dietary fiber: 5.3 g
Protein: 7.5 g
Sodium: 1.7 mg
Microwave Cheerio Treats


Ingredients:
butter, mini marshmallows, peanut butter

Directions:
Put butter and marshmallows in lg microwave bowl.
Microwave, uncovered, on high for 2-3 minutes, until puffed.
Stir in the peanut butter; blend well.
Add cereal and M&M's; mix well.
Spoon into greased 13x9 baking dish; press down gently.
Cool before cutting.
Cream of Fish Soup


Ingredients:
butter, flour, salt, white pepper, garlic clove, salt, white pepper, butter

Directions:
Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
Puree the soup in a blender, food processor or use a stick blender.
Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
Add the cream to the soup and reheat gently.
Serve garnished with the reserved prawns.
Fried Cinnamon-Sugar Doughnuts


Ingredients:
Crisco shortening, sugar, eggs, flour, baking powder, salt, mace, cinnamon, milk

Directions:
Cream sugar and shortening together. Add beaten eggs.
Mix and sift dry ingredients.
Add alternately with milk to the first mixture. Mixture should be very soft.
Form into a ball, place on a well floured board and roll to one-half inch thickness. Cut and fry in hot oil.
Flat Iron Steak and Spinach Salad
Category: salad
By Kerinholland

Spinach is topped with peppers, mushrooms and steak in this recipe.

Ingredients:
1 (2 pound) flat iron steak
salt and ground black pepper to taste
2 tablespoons olive oil
1 large red onion, thinly sliced
½ cup Italian salad dressing
3 large red bell peppers, cut into 1/2 inch strips
2  portobello mushrooms, sliced
½ cup red wine
4 cups baby spinach leaves
½ cup crumbled blue cheese

Directions:
Preheat an outdoor grill for medium-high heat; lightly oil the grate. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 486.3
Fat: 31.1 g
Saturated fat: 10.4 g
Carbohydrates: 12.7 g
Sugars: 6.9 g
Dietary fiber: 3.1 g
Protein: 36.2 g
Cholesterol: 111.6 mg
Sodium: 601 mg
Montreal Steak Turkey Burger


Ingredients:
ground turkey, soy sauce, olive oil

Directions:
Mix steak seasoning and soy sauce with Ground Turkey (don't over-handle the meat or it will be tough] form into patties.
Refrigerate for 30 minutes, they will hold together better on the grill.
Brush burgers with olive oil and Grill on high heat, 4 minutes first side, 3 minutes second side.
Moroccan Fish Charmoula


Ingredients:
cilantro, fresh parsley, garlic cloves, onion, olive oil, lemon juice, vinegar, salt, paprika, cumin, black pepper, turmeric, cayenne pepper

Directions:
Blend the herbs together in a bowl with the garlic, onion, & olive oil until pasty. Stir in the vinegar, lemon juice & spices.
Pour the charmoula over the fish you are using & sit in the refrigerator for at least 2 hours.
Note: There should be enough charmoula to marinate 2 lbs of fish or seafood.
Broil, bake, or grill the fish once done marinating.
Salmon  Salad Ca Hoi Vietnamese


Ingredients:
canned salmon, purple cabbage, carrot, cucumber, green chili pepper, lemon juice, olive oil, salmon

Directions:
mix dressing., layer., salad., cabbage, carrot, cucumber, chili., salmon., pour dressing  over top.
Lemon Roasted Chicken


Ingredients:
whole chicken, lemon, garlic cloves, olive oil, fresh rosemary, water

Directions:
Preheat oven to 400 degrees Fahrenheit.
Check your chicken's cavity for giblets and remove those. Rinse the chicken with water and pat dry with a paper towel.
Place the chicken an a cast iron skillet.
Rub the outside of the chicken with olive oil.
Slice the onion and lemon and place around the chicken.
Take a wedge of the lemon and a slice of the onion and place in the chicken's cavity. Add a few of the garlic cloves and sprig of rosemary.
Place the remaining garlic cloves and a few sprigs of rosemary around the chicken in the pan.
Finally, thoroughly salt and pepper the outside of the chicken.
Pour approximately 1/4 cup of water in the bottom of the pan before placing in the oven.
When the chicken reaches 165 degrees, it's done. This should take about 1 to 1.5 hours, depending on the size of the chicken.
Luscious Lemon Frosting


Ingredients:
fresh lemon rind, butter, confectioners' sugar, lemon juice, water, salt

Directions:
Add lemon rind to butter; cream well.
Add part of sugar gradually, blending after each addition.
Combine lemon juice and water; add to creamed mixture, alternately with remaining sugar, until of right consistency to spread.
Beat after each addition until smooth.
Add salt.
Makes enough frosting to cover tops and sides of two 9-inch layers, or to cover the top and sides of golden sponge loaf.
Pista Cashewnut Poli / Nuts Puran Poli


Ingredients:
cashews, pista, dry coconut powder, sugar, cardamom pods, ghee, salt, turmeric powder

Directions:
Take maida in a bowl , Add ghee,.
add salt,   Turmeric powder .Add little water and  start kneading the dough.
The dough should be soft not too tight. Keep it aside for 1 hour.
Take cashewnut and pista in a Microwave  bowl.
Microwave the nuts for one minute and let it cool.
Grind the nuts  with cardamom   and dry coconut powder    into a fine powder.
Add sugar,   blend again to a fine powder  and keep aside.
Divide the dough into 8 equal portions,Dust it with  flour,.
Roll it to thin circle,add 1 tbsp nuts mixture in it and cover and seal the edges.   and roll out.
Heat a tawa and Cook on both sides and smear a tsp of ghee.
Serve hot and Enjoy.