xiaoxl/recipe_data huggingface dataset:
Bacon and Parmesan Penne Pasta
Category: side-dish
By SusieQ

This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine.  It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.

Ingredients:
1 pound bacon, coarsely chopped
1  onion, chopped
1 pound dry penne pasta
¼ cup olive oil
½ cup grated Parmesan cheese

Directions:
Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes. While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta. Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 411.6
Fat: 17.3 g
Saturated fat: 4.6 g
Carbohydrates: 45.5 g
Sugars: 1.4 g
Dietary fiber: 2.8 g
Protein: 17.2 g
Cholesterol: 24.9 mg
Sodium: 508.8 mg
Chicken Breast for Sandwiches and Salads


Ingredients:
boneless skinless chicken breast, salt, pepper

Directions:
Start with completely defrosted chicken breasts.
Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
Marinate or sprinkle both sides of your chicken with salt, pepper, and/or your preferred spices before it goes on the heat.
Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn.
Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 160 degrees and allow to rest for at least 5 minutes.
Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.
Pumpkin Zeppole
Category: bread
By Chef John

As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon fine salt
½ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
8 ounces fresh ricotta cheese, well drained
½ cup pumpkin puree
2 tablespoons pumpkin puree
¼ cup white sugar
2  large eggs
1 teaspoon vanilla extract
Canola oil, for frying

Directions:
Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl. Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 to 30 zeppole

Calories: 271.6
Fat: 14.8 g
Saturated fat: 3.3 g
Carbohydrates: 27.4 g
Sugars: 7.1 g
Dietary fiber: 1.2 g
Protein: 7.4 g
Cholesterol: 55.3 mg
Sodium: 327.1 mg
Sautéed Plantains With Sweet Spices


Ingredients:
plantains, nutmeg, cinnamon, ground cloves, butter, canola oil

Directions:
Peel plantains and slice into ¼ inch slices. Place in a large plastic bag with spices. Shake well to coat.
In a large nonstick skillet, melt 1 teaspoon butter with ½ teaspoon oil.
Add half of the plantains, in a single layer, and cook until golden and tender, turning once.
Repeat with remaining butter, oil and plantains. Serve hot.
Guava Whip


Ingredients:
guavas, sugar, gelatin powder, hot water

Directions:
Peel guavas thinly, cut into chunks, and boil in very little water until very soft.
Mash them or liquidise. If you'd like a smoother puree, press through a sieve.
Add the sugar, stir, and simmer gently again until thick. Remove from heat.
Dissolve the gelatine in the 1/4 cup hot water and add to the guava puree.
Whisk in custard, and then the cream.
Pour into individual bowls, or in a dessert bowl, cool, and then leave in fridge until needed.
Garnish with a blob of cream or any berries if you like.
Brown Rice Extraordinaire


Ingredients:
brown basmati rice, water, red onion, tomatoes, garlic cloves, extra virgin olive oil, lemon juice, oregano, salt, black pepper, kalamata olive, parsley, of fresh mint, extra virgin olive oil

Directions:
Rinse rice with cold water in bowl or strainer until no longer cloudy., Lightly oil a 2 liter casserole dish., Turn oven on to 400°F., Combine all but the last 4 ingredients in the dish., Cover, bake for 1 hour., Add olives, stir.  Bake for 30 minutes more, covered., Let sit for 5 minutes, covered.  Rice should be soft, water absorbed., Stir in parsley and mint.  Add more salt if desired., Drizzle with the tbsp of oil and serve., Yummy!
Pork Chops With Pear Sauce


Ingredients:
pears, cinnamon, nutmeg, lemon zest, vanilla extract, salt, paprika, fresh ground pepper, boneless center cut pork chops

Directions:
Heat 1 teaspoon of the oil in a small saucepan over medium heat.
Add pears, 1/2 teaspoon of the cinnamon, and nutmeg.
Cook, stirring frequently and mashing the pears with a spoon, until thick and pears are tender, about 4 minutes.
Remove pan from heat; stir in lemon zest and vanilla. Set aside.
Combine remaining 1/4 teaspoon cinnamon, salt, paprika and pepper in a bowl.
Rub mixture over pork.
Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat.
Add pork and cook until well browned and cooked through, about 4 minutes on each side.
Serve with sauce.
Easy Artichoke Dip


Ingredients:
artichokes, mayonnaise, parmesan cheese, mozzarella cheese

Directions:
"Mix ingredients. Bake at 350 degrees until bubbly and slightly browed in shallow baking dish."
Cabbage Noodle Salad


Ingredients:
extra virgin olive oil, apple cider vinegar, Splenda sugar substitute, fresh ground black pepper, low sodium soy sauce, green cabbage, green onions, carrot

Directions:
Make dressing by combining ingredients in a large bowl.
Combine the first three salad ingredients, toss well.
Add crushed ramen noodles and dressing to salad and toss again (I did not use the seasoning packet].
Serve right away (preferred] or cover and refrigerate to allow the flavors to blend.
I also nearly doubled the dressing ingredients.
Chocolate Guinness Brownies


Ingredients:
sugar, dark brown sugar, flour, salt, butter, beer, vanilla, eggs

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the cocoa, sugars, flour and salt. Set aside.
In a medium saucepan, melt the butter and chocolate over low heat until melted.
Remove pan from heat, and stir in the oil, Guinness and vanilla. Let cool.
Add the eggs and stir well.
Add the chocolate mixture to the flour mixture, stirring well to combine.
Stir in the dark chocolate chips, and pour the mixture into a greased 9x13 pan. Bake for 30-35 minutes.
Let cool completely before cutting. Enjoy!
Baked Spinach and Artichoke Toasts
Category: uncategorized
By Chef John

We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.

Ingredients:
1 loaf French bread
¼ cup unsalted butter, melted
1 (8 ounce) package cream cheese, at room temperature
½ cup grated Gruyere cheese
½ cup grated provolone cheese
¼ cup finely grated Parmigiano-Reggiano cheese, plus more for topping
3 cloves garlic, finely minced
⅓ cup thinly sliced green onion, white and light green parts only
½ teaspoon salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 (10 ounce) package frozen chopped spinach - thawed, drained, and chopped
2 cups chopped marinated artichoke hearts

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®). Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked. Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C). Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined. Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired. Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 18 toasts

Calories: 190.9
Fat: 10.7 g
Saturated fat: 6 g
Carbohydrates: 17.3 g
Sugars: 0.9 g
Dietary fiber: 1.7 g
Protein: 7.5 g
Cholesterol: 28 mg
Sodium: 393.4 mg
Quesadilla Jalapeno Spread
Category: appetizers-and-snacks
By ALLJER

This is a delicious creamy jalapeno spread to use on quesadillas, tacos, or whatever you want. It tastes just like the one on Taco Bell's quesadillas.

Ingredients:
¼ cup mayonnaise
2 teaspoons diced canned jalapeno peppers
2 teaspoons juice from canned jalapeno peppers
½ teaspoon ground cumin
¾ teaspoon sugar
½ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon garlic powder
dash salt

Directions:
In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

Prep time: 15 mins
Total time: 15 mins
Yields: 0.25 cup

Calories: 69.9
Fat: 7.4 g
Saturated fat: 1.1 g
Carbohydrates: 1.1 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Cholesterol: 3.5 mg
Sodium: 148.9 mg
So Easy Egg and Dairy Free Cupcakes


Ingredients:
water, banana, baking powder, vinegar

Directions:
Preheat the oven to 350.
Line 24 muffin cups with cupcake papers.
Using an electric mixer on low speed, blend the ingredients together (in order] until moistened (approximately 30 seconds] in a large bowl.
Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
Pour the batter into the muffin cups.
Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes].
Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
Frost with a purchased dairy and egg free frosting or make your own to use.
I find that they are less crumbly if you refrigerate them overnight before serving.
Blenty of Blintzes
Category: breakfast-and-brunch
By Sherbg

It's an easy to make casserole version of cheese blintzes. Great for brunch, lunch or as a side dish to an entree. Excellent served hot with sour cream, homemade jam or fresh berries. This recipe is from a dear family friend -- Sona Silberman.

Ingredients:
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ cup butter, softened
3 tablespoons white sugar
2  eggs
¾ cup milk
1 (16 ounce) container cottage cheese, creamed
2 tablespoons butter, softened
1  egg
1 tablespoon sour cream
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish. In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt. Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture. Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 421.9
Fat: 26.4 g
Saturated fat: 15.8 g
Carbohydrates: 30 g
Sugars: 8.2 g
Dietary fiber: 0.7 g
Protein: 16.4 g
Cholesterol: 158.5 mg
Sodium: 741.7 mg
Hershey's Kiss Surprise Cookies


Ingredients:
butter, sugar, vanilla, flour, walnuts

Directions:
Cream butter and sugar at low speed until light and fluffy., Add vanilla, stirring well., Combine flour and cocoa and stir into creamed mixture until well mixed., Stir in walnuts and chill dough for 2 hours or until firm., Preheat oven to 375 degrees., Wrap one tablespoon of dough around each chocolate kiss and roll into a ball., Place on cookie sheets and bake for 12 minutes., Cool slightly on sheets and remove to cool completely on wire racks.
The Best Smoked Salmon Spread
Category: appetizers-and-snacks
By Jay

The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.

Ingredients:
1 (8 ounce) package cream cheese, softened
6 ounces smoked salmon, chopped
¼ cup capers, or to taste
2 tablespoons chopped green onion  (Optional)
1 ½ teaspoons chopped fresh dill
¼ cup heavy whipping cream
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 squeeze fresh lemon juice

Directions:
Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 120.1
Fat: 10.8 g
Saturated fat: 6.5 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 5 g
Cholesterol: 36.7 mg
Sodium: 312.1 mg
A1-Derful Grilled Chicken #A1


Ingredients:
boneless skinless chicken thighs, pineapple rings, salt, pepper

Directions:
Place A1, chicken thighs, and pineapple juice in 1 gallon zip lock bag. Marinate for at least 3 hours turning bag occasionally.
Preheat gas grill for medium heat.
Grill pineapple rings for 2 minutes on each side. set aside.
Grill chicken until done. About 6 minutes on each side.
Place about 10 spinach leaves layered on each piece of chicken.
place grilled pineapple ring on each piece.
place 1 tablespoon of goat cheese in each hole of each pineapple ring.
Shut lid of grill for 3 minutes.
Open grill, serve chicken and enjoy. Thankyou.
Double-Dipped Ranch-Baked Chicken Thighs
Category: meat-and-poultry
By thedailygourmet

We have all heard of or at least tried chicken coated with ranch salad dressing, and while the dressing adds moisture, it also adds extra calories. By using dried ranch seasoning and chicken thighs you can still get the flavor and moisture!

Ingredients:
cooking spray
¼ cup all-purpose flour
4 tablespoons dry ranch seasoning, divided
1  egg
6 ounces ranch-flavored tortilla chips (such as Doritos® Cool Ranch®)
2 tablespoons panko bread crumbs
4 (4 ounce) skinless, boneless chicken thighs

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Mix flour and 2 tablespoons ranch seasoning in a shallow bowl. Beat egg in a second shallow bowl. Crush ranch-flavored tortilla chips in a food processor or Vitamix® until they are fine crumbs. Combine crushed tortilla chips, remaining 2 tablespoons dry ranch seasoning, and panko bread crumbs in a third shallow bowl. Dip each chicken thigh first in flour mixture, then in egg, and finally in tortilla chip mixture. Place on the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 483.1
Fat: 23.4 g
Saturated fat: 5.1 g
Carbohydrates: 41.4 g
Sugars: 1.6 g
Dietary fiber: 1.8 g
Protein: 26.1 g
Cholesterol: 120.5 mg
Sodium: 846.7 mg
Daisy's Spamwiches


Ingredients:
American cheese, onion, green pepper

Directions:
Mix all ingredients together.
Place about 2 TBS on a piece of bread and spread with a fork to the crust.  Be sure to push it down on the edges so they don't burn.
Broil or put in a toaster oven until all melty and golden brown.
Cut piece in fours for appetizers or in half for open-faced sandwiches.
Broccoli and Cauliflower Salad


Ingredients:
broccoli, cauliflower, tomatoes

Directions:
Cut broccoli and cauliflower tips off and place in bowl.  Chop tomatoes and place in same bowl.  Pour Italian dressing over and mix ingredients.
For best results chill overnight.
Otherwise must be chilled for 3 hrs before serving.
Easy Cheesy Garlic Bread


Ingredients:
butter, garlic powder, mozzarella cheese, spinach, onion, feta

Directions:
Preheat Oven to 350.
Cut the loaf in half the long way so that you have 2 long pieces of bread. Set them on foil, crust side down. Spread butter evenly across both pieces of bread. Add more or less to your liking. Sprinkle garlic powder covering the top of the butter spread. Sprinkle Mozzarella over top of both breads, enough to cover all of the bread when it melts.
If adding any type of topping i usually add that after the garlic powder before the cheese.
Place foil on a cookie sheet so the foil doesn't rip when you take it out. Put in oven and bake for 10-13 Mins or until Cheese is fully melted. Enjoy!
Steelhead Trout Recipe


Ingredients:
trout fillet, rice vinegar, Dijon mustard, garlic paste, soy sauce, sugar, lemon juice, black pepper, butter, salt, coriander leaves

Directions:
Preheat oven to 400 degrees F (200 degrees C]. Spray a baking dish with cooking spray.
Arrange trout fillets in the baking dish. Mix  lemon juice, pepper & salt seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
till,than heat butter in a pan add vinegar,soy sauce,sugar,lemon juice,garlic and wait up-to boil and than take it off from the gas and let it cool.
Take out the fish after baking and brush with above mixture and bake for another 4-5 minutes.
Serve it hot ,garnish with chopped coriander leaves and sliced cucumber enjoy.
Cheese Spaghetti


Ingredients:
onion, celery, stewed tomatoes, soy sauce, Worcestershire sauce, sugar, pepper, salt, spaghetti, sharp cheddar cheese

Directions:
Cube pork and brown in fat. Add onion and celery.
When onion is brown add remaining ingredients, except for spaghetti and cheese, and simmer for about 30 minutes.
Meanwhile, cook spaghetti and drain, combine with sauce in a 2 quart casserole dish. Cover with cheese and bake at 350 degrees for 30 minutes.
Skillet Crisp Pesto Potatoes W/ Scallions #SP5


Ingredients:
butter, olive oil, basil pesto, scallions

Directions:
Place butter and oil in a large frying pan on medium heat. Cook potatoes on all sides until golden brown.
When potatoes are browned, place potatoes in serving bowl, mix in pesto then sprinkle sliced scallions on top and serve.  Enjoy!
Blueberry Coffee Cake


Ingredients:
unsalted butter, brown sugar, flour, cinnamon, sugar, egg, milk, flour, baking powder, salt, fresh blueberries

Directions:
Preheat oven to 350°F. Grease and line with parchment paper one 8-inch pan. A loose-bottom one is ideal for ease of removal, but whatever you have is fine.
In a small bowl, stir butter, sugar, flour, and cinnamon together until a crumb consistency is formed. Set aside. Beat sugar, oil, and egg at medium speed for 3 minutes or until pale. Mix in milk. Combine flour, baking powder, and salt in a bowl and fold into batter until smooth. Add blueberries and combine gently.
Put batter in the tin and bake for 50-55 minutes or until a skewer comes out clean. Let cool in pan before taking out and cutting.
Chocolate Sugar Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, cocoa powder, all-purpose flour, baking soda, salt, sugar

Directions:
Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes.
Add in eggs, one at a time, mixing after each addition, and then vanilla.
Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.
Refrigerate dough for one hour.
Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container.
Barbecue Beans from the Crock Pot


Ingredients:
ground beef, bacon, butter beans, kidney beans, brown sugar, catsup, liquid smoke, white vinegar, salt, pepper, onion

Directions:
Brown the ground beef with chopped onions., Combine all the ingredients together and cook in crock pot on low for 4-6 hours.
Hot Buffalo Chicken, Bacon, and Cheese Sandwich
Category: main-dish
By Jeneen Skewes Pylant

This is actually a LARGE sandwich using a loaf of crispy Italian bread. Great served as a meal, cut into slices as an appetizer or separate onto individual rolls for a quick dinner or lunch.

Ingredients:
6 slices bacon
½ cup mayonnaise
¼ cup sour cream
2 tablespoons hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices pepperjack cheese
¼ cup roasted red bell peppers, drained and sliced  (Optional)

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate. Combine the mayonnaise, sour cream, and hot sauce in a small bowl.  Spread both halves of the bread with the mayonnaise mixture.  Place chicken on bottom half of bread; layer bacon and cheese on top of chicken.   Fold the top half of the bread over the bottom, and wrap with foil. Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 566
Fat: 30.1 g
Saturated fat: 8.8 g
Carbohydrates: 44.3 g
Sugars: 1 g
Dietary fiber: 2.3 g
Protein: 27.9 g
Cholesterol: 77.3 mg
Sodium: 988.4 mg
Spicy Mince With Rice & Spinach


Ingredients:
onion, garlic cloves, ground turmeric, ground cumin, ground coriander, garam masala, ground lamb, ground turkey, basmati rice, spinach, sultanas

Directions:
Heat the oil in a LARGE pan, add the onion and fry for 3- 4 minutes until softened.
Add the garlic and spices and fry for another 3 minutes.
Add the minced beef and cook for 4 to 5 minutes or until all the meat has browned.
Add the stock and bring to the boil.
Cover and simmer for 40 minutes until all the meat is tender.
MEANWHILE cook the rice in a pan of boiling water for 10- 12 minutes until just tender.
Add the spinach to the rice and cook for just 30 seconds.
Drain well and stir rice and spinach mixture into the minced beef mixture, together with the sultanas and almonds.
Transfer the mixture to a warmed serving dish and serve with naan breads.