xiaoxl/recipe_data huggingface dataset:
Peppered Bacon-Wrapped Jalapeños


Ingredients:
cream cheese, fresh cilantro, ground cumin, salt, black pepper

Directions:
Preheat an outdoor grill to medium-high heat. Preheat oven to 350ºF.
Remove jalapeño stems, cutting away the very top of the pepper. This allows for easy removal of the seeds.
In a bowl, combine cream cheese, Cheddar cheese, cilantro, cumin, salt, and pepper. Gently fill hollowed jalapeños with cream cheese mixture.
Place a small piece of bacon over the exposed portion of the jalapeño. Tightly wrap each filled jalapeño securing the filling inside. Use a toothpick for added stability.
Cook poppers on preheated outdoor grill and finish in a 350ºF oven if needed.
Tapas Salad


Ingredients:
red bell pepper, yellow bell pepper, orange bell pepper, black olives, capers, tomatoes, cucumber, olive oil, sherry wine vinegar, fresh marjoram, garlic

Directions:
Clean and cut the bell peppers into fourths, removing the seeds.  Place peppers on a grill over high heat, skin side down, making sure not to put them too close together.  Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill.  Place  peppers in a bowl and cover with plastic wrap.  Let steam for about 15 minutes.  Then peel off skins and discard, and cut peppers into short thick strips.
Place olives into a colander and let them drain.  Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain.  Wash marjoram (or other herb of your choice], dry, and chop.
Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing.  Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.
Forgotten Chicken


Ingredients:
water, chicken, salt, pepper

Directions:
Preheat oven to 350°F., Place rice in the bottom of a large greased casserole dish., In a mixing bowl, combine both cans of soup with water., Pour some of the soup mixture over the rice and let stand a few minutes., Place chicken pieces on top of rice., Salt and pepper to taste., Pour remaining soup on top., Top with remaining dry onion soup mix., Cover, put in the oven and forget about it for about 1 1/2- 2 hours.
Tropical Sunrise Smoothie


Ingredients:
mangoes, banana, pineapple chunk

Directions:
Put all the ingredients in a blender & puree until smooth!, Pour into 2 tall glasses & ENJOY!
CREAMY CHICKEN AND BROCCOLI PESTO PASTA


Ingredients:
broccoli floret, salt, lemon juice, pesto sauce, chicken, pasta

Directions:
Step 1.
Cook the broccoli in boiling salted water until tender for 5 minutes.
Step 2.
Remove to a bowl with a slotted spoon. Add pasta to water and cook. Drain the excess water. Add broccoli & pesto sauce in a blender and grind it coarsely.
Step 3.
Season with salt and black pepper.
Step 4.
Stir broccoli pesto and pasta until well coated & mix in the shredded chicken.
Picnic Basket Baguettes


Ingredients:
chive & onion cream cheese, lemon juice, dijon-style mustard, provolone cheese, roasted sweet peppers, fresh spinach leaves

Directions:
For the cream cheese spread, stir together the cream cheese, lemon juice, mustard and garlic pepper.
Split sourdough loaf or baguette horizontally and spread cut sides with the cream cheese spread.
On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers and spinach.  Cover with top of loaf.  Slice crosswise into 4 pieces.  Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.
Kahlua Espresso Martini


Ingredients:
Kahlua, vodka, coffee

Directions:
Add ingredients to shaker filled with ice., Shake vigorously to chilled and strain into martini glass., Garnish with optional coffee bean.
Le Cirque's Linguine With Asparagus


Ingredients:
asparagus, olive oil, garlic, tomatoes, scallion, dried red pepper flakes, linguine, basil, parmigiano-reggiano cheese

Directions:
Put asparagus in a pot of cold salted water, bring to a boil, drain and set aside.
Heat the olive oil in a large skillet.
Add garlic, tomatoes, scallions, pepper flakes and salt and pepper.
Cook over medium heat about 4 minutes, stirring occasionally.
Add Asparagus and cook one minute to warm.
Meanwhile, cook linguini in boiling salted water until al dente and drain.
Toss pasta into the sauce and sprinkle with the basil.
Serve immediately with the Parmigiano.
Shrimp Lo Mein


Ingredients:
green onion, oyster sauce, soy sauce, sugar, black pepper, canola oil, fresh ginger, garlic clove, shrimp, dry sherry, bean sprouts

Directions:
Cook noodles according to directions (mine were 3 mins]. Drain and rinse under cool water. Combine noodles and sesame oil and set aside.
Combine oyster and soy sauce with sugar and pepper in small bowl and set aside.
Heat wok or large skillet and add oil.  Add ginger and garlic and stir fry ten seconds.  Add shrimp and stir fry until pink, about 1 minute.  Add onions and sherry; stir fry 15 secs.
Add 1/2 of the bean sprouts and fry 15 secs, then add the rest of the sprouts and stir fry.
Add oyster sauce and noodles and stir fry until thoroughly heated, about 2 minutes.
Cherry Strata


Ingredients:
cream cheese, sugar, dried cherries, cranberries, pecans, eggs, half-and-half, cinnamon, cherries, sugar, corn syrup

Directions:
.::|| Cherry Strata ||::.
Preheat oven to 350°F Grease 13 x 9 x 2 inch baking pan.
Place 8 cups of the bread cubes in prepared pan.
In mixing bowl, beat cream cheese, 1/4 cup sugar and extract until smooth. Stir in pecans and cherries (or cranberries]. Spoon over bread and top with remaining bread cubes.
In mixing bowl, whisk eggs, cream, cinnamon and remaining sugar. Pour over bread.
Bake uncovered for 35-40 minutes 350°F, or until browned.
Let stand 5 minutes before serving. Top individual servings with Cherry Syrup.
.::|| Cherry Syrup ||::.
Combine cherries, sugar and corn syrup in small saucepan.
Bring to a boil. Reduce heat and simmer for 15 minutes.
Remove from heat and stir in extract. Serve warm over strata.
Chewy Granola Bars
Category: appetizers-and-snacks
By BURSTEIN

Extra chewy granola bars. You can make them your own by picking different ingredients to add in!  Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc.

Ingredients:
4 ½ cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
⅔ cup butter, softened
½ cup honey
⅓ cup packed brown sugar
2 cups miniature semisweet chocolate chips

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar.  Stir in the 2 cups assorted chocolate chips, raisins, nuts etc. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Yields: 3 dozen

Calories: 299.2
Fat: 14 g
Saturated fat: 8 g
Carbohydrates: 42.9 g
Sugars: 22.4 g
Dietary fiber: 3.4 g
Protein: 4.3 g
Cholesterol: 18.1 mg
Sodium: 123.4 mg
Glazed Roast Lamb


Ingredients:
onions, fresh parsley, fresh thyme, fresh rosemary, fresh sage, lemon peel, garlic clove, salt, honey, lemon juice, lean boneless leg of lamb

Directions:
Preheat oven to 350°F; oil roasting pan.
Combine onion, parsley, thyme, rosemary, sage, lemon peel, garlic, and salt.  Mix well.
In a separate bowl, combine honey and lemon juice.
Place lamb meat side up on a flat surface.  Season to taste with salt and pepper.  Brush with honey mixture and sprinkle with herb mixture.  Roll and tie.  Rub roast with honey mixture.
Place roast on a roasting rack in the oiled pan in the preheated oven, allowing 20 to 25 minutes per pound for medium rare.  Brush with honey mixture every 20 minutes.  When all the honey mixture is used, brush with the pan drippings.
Let roast stand for 5 to 10 minutes before carving.
Add 1/2 cup water and deglaze pan.  Thicken if desired and serve with lamb.
Maple Bread and Butter Pudding


Ingredients:
unsalted butter, unsalted butter, salt, vanilla beans, eggs, granulated sugar

Directions:
Preheat oven to 325°F (160°C]. Grease 13 X 9-inch (3 L] glass baking dish with 2 tbsp (25 ml] butter.
Discard end slices of loaf. Spread 1/2 cup (125 ml] butter evenly over one side of each bread slice. Arrange six of the bread slices, buttered side up, in a single layer on the bottom of prepared dish. Cut a seventh slice in half and wedge in among other slices to fill the bottom of the dish; sprinkle half of the apricots evenly over the top. Repeat with remaining seven bread slices and apricots for a second layer; set aside.
Combine milk, cream and salt in a large saucepan. Using the tip of a sharp knife, scrape vanilla seeds into pan; add seedless vanilla bean pods. Bring to a boil over medium heat, stirring often. Once boiling, remove from heat. Whisk together eggs and sugar in large bowl for about 1 minute or until pale yellow. Gradually whisk in 1 cup (250 ml] of the hot milk mixture until combined. Slowly whisk in remaining milk mixture until fully combined. Pour custard through fine sieve into large bowl; discard vanilla bean pods.
Pour strained custard over the top of the bread. Using a spatula, gently press down on bread slices so they soak up custard. Place dish in a large roasting pan; add enough warm water to pan to come halfway up the sides of the baking dish.
Bake in centre of oven for 40 to 45 minutes, pressing bread down gently with spatula at halfway point, or until puffed and set around edges with a slight jiggle in centre. Transfer pudding in water bath to rack to cool.
Meanwhile, heat jam with 2 tbsp (25 ml] water in small saucepan over low heat for 3 minutes, stirring occasionally, or until liquefied. Carefully remove pudding from water bath; brush surface with warmed jam. Serve hot or at room temperature.
Artichoke Pad Thai


Ingredients:
green onions, garlic cloves, ginger, tamarind paste, honey, peanut butter, rice vinegar, fish sauce, Chinkiang vinegar, olive oil, bell pepper, artichoke hearts, fresh cilantro, lime

Directions:
Cook rice noodles according to directions.
Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.
Easy Lentil Tacos


Ingredients:
dry green lentils, brown rice, beef broth, chili powder, cumin, onion powder, garlic powder

Directions:
Mix all ingredients into a medium pot and bring to a boil over high heat. Lower heat to a medium-low heat and cook covered for approx 50 minutes stirring after 25 minutes  Let stand 15 minutes. Rice and lentils should be tender.
What I like to do is put pot back on burner for a few minutes after it has sat and kind of mash lentils into the rice. This gives it a creamier texture.  This can also be done when you are ready to reheat at a later time. Just reheat in pan and lentils will mash as you stir.
Cold Sesame Noodles


Ingredients:
udon noodles, tahini, garlic, ginger, tamari, soy sauce, chili powder, maple syrup, cider vinegar, rice vinegar, sesame seeds, scallions, snow peas

Directions:
Cook noodles., Drain& cool., Mix all the ingredients except the snow peas, coriander& scallions., Taste& adjust seasonings as necessary., Thin with water if too thick., Add noodles& raw snow peas& toss until well coated., Sprinkle top with scallions& coriander.
Creamy Deviled Eggs


Ingredients:
hard-boiled eggs, cream cheese, mayonnaise, mustard, pickle juice, sugar, paprika

Directions:
Cut eggs in half lengthwise.
Remove yolks; place in a medium bowl.
Add cream cheese, mayonnaise, mustard, pickle juice and sugar.  Mix until smooth.
Spoon mixture back into egg whites.
Sprinkle tops with paprika.
Refrigerate before serving.
Mom's Potato Salad


Ingredients:
potatoes, eggs, mayonnaise, yellow mustard, sweet onion, celery ribs, sweet pickle, salt, pepper

Directions:
Cook potatoes in boiling water until tender (about 10 to 15 minutes]. Drain when done.
In a large salad bowl, mix remaining ingredients.
Add potatoes to bowl, mix to coat.
Chill before serving.
Crock Pot Shredded Pork & Black Bean Tacos


Ingredients:
bacon, onion, bell pepper, celery, garlic cloves, chipotle chiles in adobo, adobo sauce, tomato paste, chili powder, cumin, oregano, salt, cinnamon, Rotel Tomatoes, boneless pork loin, black beans, flour tortillas, corn tortilla, sour cream, cheese, salsa

Directions:
Fry bacon until crisp.  Drain, crumble and set aside.
Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
Stir in pork and bacon.
Cover and cook on high 4 hours or until pork is done.
Break up pieces of pork with a fork or a potato masher.
Reduce heat to low.
Add drained black beans and continue to cook on high for 30 minutes.
Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.
Italian Lasagna
Category: world-cuisine
By Cathy

Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese.  Serve with crusty Italian bread.

Ingredients:
9 thick slices bacon, diced
1  onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 ½ teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 pounds Italian sausage
1 (16 ounce) package lasagna noodles
2 pints part-skim ricotta cheese
2  eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
⅓ cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

Directions:
Brown bacon and onion in a large pan over medium heat.  Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce.  Cover, and simmer on low for 4 to 6 hours, or until thick. Brown sausage links in a large skillet.  Drain on paper towels.  Cut into 1 inch pieces. Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl. Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan.  Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces,  1/3 mozzarella, and 1/2 provolone cheese.  Top with 1/3 sauce.   Repeat layers. Top with remaining 1/3 noodles.  Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Yields: 12 - 16 servings

Calories: 754.8
Fat: 51 g
Saturated fat: 22.9 g
Carbohydrates: 34.4 g
Sugars: 6.6 g
Dietary fiber: 2.8 g
Protein: 40.2 g
Cholesterol: 156.1 mg
Sodium: 1701.9 mg
Curried Peanut and Tomato Soup


Ingredients:
onion, salt, black pepper, curry powder, diced tomatoes with juice, reduced-sodium chicken broth, hot water, fresh cilantro

Directions:
Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
Add curry powder and cook, stirring frequently, 2 minutes.
Add tomatoes (with their juice] and broth and simmer, uncovered, 5 minutes.
Stir hot water into peanut butter until smooth and add to soup.
Simmer, uncovered, stirring occasionally, 5 minutes.
Stir in cilantro before serving.
Butterscotch Pull-Apart Rolls
Category: bread
By Meg 

Prepare these rolls the night before and throw them in the oven in the morning... Enjoy!

Ingredients:
cooking spray
20  frozen white dinner rolls
1 (3.5 ounce) package cook and serve butterscotch pudding mix
½ cup butter, melted
½ cup brown sugar
1 teaspoon ground cinnamon

Directions:
Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix. Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours. Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven. Bake in the preheated oven until the buns are golden brown, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 8 hrs 30 mins
Yields: 20 rolls

Calories: 409.7
Fat: 14.4 g
Saturated fat: 6.9 g
Carbohydrates: 61.7 g
Sugars: 22.3 g
Dietary fiber: 2.1 g
Protein: 9.2 g
Cholesterol: 27.6 mg
Sodium: 546.3 mg
Green Tortilla Pinwheels


Ingredients:
green chili salsa, green chilies, cream cheese, corn tortillas

Directions:
If you can find fresh tortillas, use them- they make all the difference!
Over an open gas (stove top] flame, place one tortilla at a time onto burner. Cook for 10-15 seconds per side and flip with tongs.
Smear tortilla with cream cheese, add about half of a teaspoon of chiles and a plop of salsa.
Roll up tortilla and slice it into single bite servings- or better yet, eat it up ALL BY YOURSELF. ;0].
Kuzu Guvec


Ingredients:
eggplants, salt, butter, lamb, onions, green beans, zucchini, zucchini, tomatoes, fresh ground pepper, parsley

Directions:
Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.].
In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
Add onions and saute 2 more minutes.
Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
Sprinkle with parsley and serve.
Oriental Salad


Ingredients:
cabbage, bean sprouts, green onions, soy sauce, vinegar, sugar, salt, pepper

Directions:
Mix cabbage, bean sprouts and onions in large bowl., In small bowl or dressing container, combine dressing ingredients. Mix well., Half an hour before serving add seeds and noodles., Ten minutes before serving add dressing., Stir to coat., Enjoy!
Strawberry Rice Krispies Treats


Ingredients:
butter, marshmallows

Directions:
Melt butter in a pan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
Work quickly and add rice krispies cereal to mixture, and stir until the cereal is well coated.
Use a buttered spatula or waxed paper, press the mixture evenly into a 13x9x2 pan coated with cooking spray.
When the treats are cooled, cut into squares.
Balsamic Grilled Chicken Salad


Ingredients:
olive oil, Dijon mustard, salt, button mushroom, asparagus, chopped tomato, bell pepper, greens, lettuce

Directions:
Whisk 2/3 cup extra virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard and 1/8 tsp salt. Set aside.
Layer a Mason jar with button mushrooms, quinoa, asparagus, chicken, tomatoes and peppers. Top with leaf lettuce. Drizzle with dressing, put on lid and shake before serving.
Asian Beef Noodle Bowl (Kraft)


Ingredients:
linguine, broccoli florets, carrots, beef sirloin

Directions:
Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.
Anna's Old Fashioned Cranberry Salad


Ingredients:
cranberries, apples, sugar, crushed pineapple

Directions:
Mix cranberries, apples, sugar and pineapple together., Let set for 1/2 hour., Prepare jello as directed., Let half set and add cranberry mixture., Add nuts to mixture,., Refrigerate and let set., Note: Oranges may be added to cranberry mixture if desired.
Soy-Wasabi Shrimp and Scallop Skewers - Weight Watchers


Ingredients:
scallions, low sodium soy sauce, wasabi powder, honey, fresh shrimp, sea scallops, red bell pepper

Directions:
Preheat outdoor grill (or grill pan]. Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.
Easy Bacon Cheeseburger Lasagna


Ingredients:
lean ground beef, onions, salt, pepper, tomato sauce, water, egg, ricotta cheese, swiss cheese, fresh parsley, bacon

Directions:
Spray 13x9-inch (3-quart] glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°F Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.
Baked Vegetables I
Category: side-dish
By Klara Yudovich

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Ingredients:
2  potatoes, peeled and cubed
4  carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4  zucchini, thickly sliced
salt to taste
¼ cup olive oil
1 (1 ounce) package dry onion soup mix

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 306.4
Fat: 14.5 g
Saturated fat: 2 g
Carbohydrates: 41.4 g
Sugars: 9.2 g
Dietary fiber: 8.9 g
Protein: 7.8 g
Sodium: 719.2 mg
Herbed Cheese Polenta


Ingredients:
water, salt, yellow cornmeal, polenta, parmesan cheese, unsalted butter, flat leaf parsley, fresh rosemary, fresh thyme, fresh ground black pepper

Directions:
Bring water to a boil in a large, heavy pot.
Add the salt.
Gradually whisk in the cornmeal.
reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
Remove from heat.
Add the cheese, milk butter, herbs and pepper.
Stir until the butter and cheese melt.
Transfer the polenta to a bowl and serve.
Tegelese Tesmi (Eritrean Herb Butter)


Ingredients:
unsalted butter, water, onions, garlic cloves, ginger

Directions:
Put the butter and the water in a frying-pan and heat them until the butter has melted.
Add the other ingredients and simmer the mixture on low for 30 minutes, until the mixture stops skimming and the butter is clear. Do NOT stir the mixture. Sieve the butter and allow to cool down in a well closed jam jar .