xiaoxl/recipe_data huggingface dataset:
Mock Thai Curry


Ingredients:
canola oil, yellow onion, red bell pepper, green bell pepper, chickpeas, coconut milk, garlic powder, dried cilantro, garam masala, curry powder, salt, ground ginger, dried basil, fish sauce, lime juice, brown sugar, basmati rice

Directions:
In a medium skillet, heat oil over medium heat and stir fry the onion, bell peppers, and chick peas in just enough oil to prevent the food from sticking to the bottom of the pan. (*You can use about half a bag of frozen "season blend" instead of the fresh onion and bell pepper to save time. You can also substitute 1/2 pound of any protein--diced chicken, sliced beef, shrimp--for the chick peas.].
Meanwhile, in a medium sauce pan, combine the coconut milk and all seasonings through Lime Juice.  Heat gently while you saute the vegetables.  Allow the sauce to get slightly thick and bubbly.  Reduce to low heat.
When the vegetables are golden and tender (and the meat is thoroughly cooked, if you used any], add the brown sugar and allow to glaze, becoming caramel brown and slightly syrupy.  Add this mixture to the curry sauce, and simmer on low while the rice is cooking.
Cook the rice according to package directions.  Serve curry over rice and enjoy!
Sweet Potato Soup


Ingredients:
sweet potatoes, onion, garlic clove, rosemary, paprika, nutmeg

Directions:
- chop the onions and garlic and sweat off in a pan.
- add the peeled and chopped sweet potatoes and shortly after add the stock.
- add the paprika, nutmeg, seasoning and the fresh chopped rosemary.
- leave to simmer for a good 45 minutes -- blend and add more seasoning if needed.
Oreo Delight


Ingredients:
butter, margarine, cream cheese, sugar, milk, milk, chocolate instant pudding

Directions:
Mix crushed cookies and butter in medium bowl.
Press firmly onto bottom of 13 by 9 in baking dish.
Refrigerate 10 minute.
Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
Gently stir in 1 1/4 cups of whipped toppping.
Spread over crust.
Pour 3 1/4 cups milk into large bowl.
Add pudding mixes and beat with a wire whisk for 2 minute.
Pour over cream cheese layer.
Let stand 5 minutes or until thickened.
Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
Top with crushed candy, chocolate, cookies, or your topping of choice.
Refrigerate at least 4 hours.
Grandma's Chicken and Dumpling Soup


Ingredients:
roasting chicken, tarragon, thyme, garlic cloves, celery, onion, carrots, flour, baking powder, salt, canola oil, milk, water

Directions:
Place chicken in a large stock pot. Add enough water to just cover chicken. Simmer covered, until chicken is cooked through.
Remove Chicken and debone, discard bones and skin. Chop remaining meat.
Add the rest of Soup ingredients, including chopped chicken, to the broth in the stock pot. Simmer uncovered, 2-3 hours, until veggies are tender.
For the dumplings, mix together flour baking powder and salt in a large bowl. Add oil and milk, mix until just combined.
Drop by heaping tablespoonfuls onto simmering soup. Do not mix. Cook for 10 minutes uncovered, then 10 minutes tightly covered. Serve hot by carefully scooping into bowls keeping dumplings intact.
Mini Peach PhylloTarts


Ingredients:
phyllo pastry sheets, butter, sugar, ground cinnamon, sugar, flour, cinnamon, ground nutmeg, ground ginger

Directions:
Preheat oven to 400°F.
Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet]. Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
In a microwave-safe bowl, melt butter.  Set aside.
In a small bowl, combine sugar and cinnamon.  Set aside.
Place one regular-sized 12-cup muffin pan nearby.
Peel and slice peaches and place in a large bowl.  Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger.  Stir to combine thoroughly and set aside.
Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
Carefully tuck phyllo squares into muffin cups.  Spoon peach filling into the center of each (about 6 peach slices in each cup].
Bake for 20-30 minutes or until edges are lightly browned.  Allow to cool for 20-30 minutes.
Serve warm and enjoy!
Raspberry Jello Cranberry Relish


Ingredients:
raspberry Jell-O gelatin, water, sugar, crushed pineapple, cranberries, apples, navel oranges, pecans

Directions:
Mix the 3 boxes of gelatin with the 2 cups of sugar.
Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
Whisk until dissolved and set aside.
In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
Stir in chopped pecans or walnuts.
Pour gelatin over fruit and nut mixture; mix well.
Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.
Salt and Pepper Chicken


Ingredients:
chicken thighs, chicken wings, low sodium soy sauce, Faux Montreal Steak Rub Seasoning Mix - Substitute, fresh coarse ground black pepper, lemon pepper, seasoning salt

Directions:
Combine ingredients in a ziploc bag and shake to cover chicken pieces.
Let sit 2 hours or overnight for more pronounced flavour.
Bake or Grill until juices run clear.
For OAMC: freeze after step one, defrost overnight in fridge and then Bake or Grill as directed.
Mediterranean Couscous and Vegetables


Ingredients:
chicken broth, couscous, zucchini, red bell pepper, green bell pepper, red onion, fresh garlic cloves, canned chick-peas, tomatoes, pitted black olives, fresh lemon juice

Directions:
In a medium-sized saucepan, bring the chicken broth to boiling.
Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
Meanwhile in a skillet heat oil over medium heat.
Add in zucchini, green and red bell peppers, onion and garlic; cook stirring until veggies are crisp-tender, about 4-5 minutes (don't over cook the veggies!].
Stir in the chickpeas, tomato and olives; stir until just heated through.
Transfer the couscous mixture to a large bowl and fluff with a fork.
Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
Cover the bowl and refrigerate for minimum of 2 hours or more.
Zwiebeln Salat (Swiss Onion Salad)


Ingredients:
butter, onions, flour, salt, vinegar

Directions:
Melt butter in a saucepan., Add onions and saute until lightly browned, stirring frequently., Sprinkle with flour and cook for 3 minutes more., Remove from heat., Add salt and vinegar and mix well.
Broccoli Rice Casserole
Category: side-dish
By GMW

A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
1 ¼ cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste

Directions:
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 612.4
Fat: 17.9 g
Saturated fat: 10.2 g
Carbohydrates: 92.1 g
Sugars: 3.1 g
Dietary fiber: 4.3 g
Protein: 20.7 g
Cholesterol: 47.3 mg
Sodium: 1165.9 mg
Egyptian Chicken Panne (Breaded Fried Chicken Breasts)


Ingredients:
boneless skinless chicken breasts, onion

Directions:
Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.].
Put slices into glass mixing bowl or dish.
Squeeze the juice of lemon onto chicken slices.
Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor].
Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.].
Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
Fry until golden brown on each side.
Liver Detox


Ingredients:
warm water, lemon juice, extra virgin olive oil, blackstrap molasses, cayenne pepper

Directions:
Heat water, but do not boil. Add lemon juice, olive oil, molasses and a dash of cayenne.
Drink this mixture first thing in the morning for 10 days continuously.
Connecticut Pasta With Vodka Sauce


Ingredients:
penne pasta, ziti pasta, crushed tomatoes, extra virgin olive oil, crushed red pepper flakes, fresh garlic cloves, vodka, half-and-half, fresh parsley, fresh parmesan cheese, salt, pepper

Directions:
Saute olive oil, crushed red pepper and garlic in a large pan over medium heat to lightly brown the garlic (be careful not to burn it].
Add the tomatoes, season to taste with some salt & pepper,and cook 30 minutes, lowering the heat some to keep from burning.
Add vodka and heat 2 minutes.
Add cooked pasta to the sauce and toss.
Stir in the half and half and heat through, just a few minutes.
Give the sauce a taste and depending upon how you like the consistency, you might wish to add a little bit of the pasta cooking liquid, then taste again and add as much salt (to taste] as you feel it needs and pepper as well (to taste],if you feel pepper is needed for a bit more kick (I find a dash of black pepper and the red chili flakes are plenty for heat].
Toss with parsley, sprinkle with additional red pepper flakes if desired and a hearty grating of fresh parmesan cheese.
(TIP:I also sprinkle a small amount of a German seasoning called Fondor, just a pinch.you could use Accent if you like or omit.].
Potato Burger Casserole


Ingredients:
potatoes, onion, black pepper, beef bouillon cube, hot water, diced tomatoes

Directions:
In a pan or Dutch oven, layer half the ground beef, potato slices and onion slices.
Season with half of the pepper.
Repeat layer.
Dissolve the beef bouillon in water, pour over top of the casserole.
Top with tomatoes.
Cook over medium heat until the potatoes are nice and tender, approximately  45 to 55 minutes.
Gingersnap Scones With Espresso Glaze


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, margarine, low-fat buttermilk, egg, hot water, instant coffee granules, powdered sugar, walnut halves

Directions:
Preheat oven to 400 degrees F.
Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
Add buttermilk and egg, stirring just until moist (dough will be sticky].
Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times.
Pat dough into a 10-inch circle on a baking sheet coated with cooking spray.
Cut dough into 10 wedges, cutting into, but not through, dough.
Bake at 400 degrees F for 15 minutes or until golden.
Combine hot water and coffee granules in a medium bowl; stir well.
Add powdered sugar; stir well.
Drizzle over scones.
Cut into 10 wedges; top each with 1 walnut half.
Summer is Here Chicken


Ingredients:
chicken, rock salt, fresh sorrel, garlic cloves, olive oil

Directions:
Brine the chicken using your favorite recipe or try a new one!
Make Sorrel Pesto *use whatever spicy greens are growing in your garden.  Sorrel makes for a nice zesty flavor without having to add salt or lemon to alter the consistency.
Place greens and garlic in food processor and drizzle oil while blending.  Blend to consistency.
*will make more than need, you'll appreciate this part.
Take chicken out of brine.
Pat dry.
Salt cavity.
Truss.
Spit or roasting pan, your choice.
Cover with sorrel pesto (recipe below], gently lifting skin to massage into crevices.
Cook on grill rotisserie at 240 for 2.5 - 3 hours for a 3.5 lb bird.  I find the rotisserie to be quite forgiving, especially with the brine and pesto.  I plan about 40 mins per lb - longer than roasting.
Take off heat and let rest
Carve and serve accordingly.
Roasters may want to baste.
Serve with fresh steamed greens, green beans and whatever is bursting from your garden or CSA basket.  Smashed potatoes and salad with fresh greens, tomatoes and avocado.   Bread and butter if you want.
Raspberry Almond Oatmeal Cookies


Ingredients:
dark brown sugar, white sugar, butter, water, vanilla, eggs, flour, oats, baking soda, salt, cinnamon, coconut

Directions:
Cream butter, beat in sugars.
Beat in water, extracts and eggs.
(Will look curdled.]
Stir in rest of ingredients well.
Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
Bake for about 9-11 minutes at 400º.
Let set on cookie sheet for 1 minute, remove to wire racks to cool.
Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!
Spicy Crab over Pasta


Ingredients:
olive oil, garlic cloves, green bell pepper, crushed red pepper flakes, whole tomatoes, tomato paste, fresh parsley, sugar, lemon zest, bay leaf, pasta

Directions:
In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
When they sizzle, add the tomatoes, crushing them with your hands.
Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
Simmer for 7 to 10 minutes, until thick but still fairly liquid.
Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.
QUICHE LORRAINE


Ingredients:
frozen spinach, bacon, butter, red onion, mushrooms, black pepper, garlic cloves, eggs, heavy cream, nutmeg, cayenne pepper, dried basil

Directions:
Preheat oven to 375ºF. In a large skillet over medium heat, melt butter. Add onion and suaté until soft but not translucent, about 4 minutes. Add red pepper and sauté for 3 minutes. Add garlic and sauté for 2 minutes. Add mushrooms and black pepper. Cook until reduced, 5 minutes. Remove from heat and set aside.
In a medium bowl, combine bacon and spinach; mix well and set aside. In a large bowl, whisk together eggs and milk. Add nutmeg, cayenne, pepper, basil and oregano; mix well. Transfer bacon mixture into egg mixture; blend well. Add cooked veggies and combine until well mixed. Sprinkle a few drops of hot sauce. Add grated cheese (or crumbled] and combine mixture until well blended.
Pour mixture into pie crust and cover edges with foil or place a pie crust shield over top. Transfer to preheated oven and bake for 35 to 45 minutes or until a kniefe inserted in the middle comes out clean. Remove from oven and let it sit for 5 minutes before serving. Serve with a green salad.
Note: Sauté veggies in a little bacon fat. If using fresh spinach (about 7 oz.], steam for 3-4 minutes, tossing occasionally. Drain and rinse with cold water. Gently squeeze to remove excess water and coarsely chop it. Add sliced tomatoes on top.
Cheesy Zucchini Quiche


Ingredients:
zucchini, olive oil, margarine, flour, milk, romano cheese, egg, ground nutmeg

Directions:
Butter a 9-inch pie plate and press the crumbs into it to make a crust.
Preheat the oven to 350°F degrees.
Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
In a saucepan, melt margarine.
Add flour; stir well.
Add milk slowly stirring all the time.
Cook until thickened.
Stir in the cheese, egg and salt and pepper.
Gently mix in the zucchini.
Ladle into the bread crumb crust.
Bake in 350°F degree oven for 35 minutes.
Sous Vide Mahi Mahi with Jalapeno-Lime Butter
Category: seafood
By France C

Traditional methods of cooking mahi mahi can leave it dry, but cooking it sous vide in its own juices ensures tender and moist results. I try and find fillets that about 1-inch thick. Serve with cilantro rice or atop a salad.

Ingredients:
1 ½ pounds skin-on mahi mahi fillet
salt and ground black pepper to taste
¼ cup butter, softened
1 teaspoon finely minced jalapeno pepper
1 teaspoon lime juice
1  lime, zested
½ teaspoon smoked paprika
2 tablespoons olive oil

Directions:
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 125 degrees F (52 degrees C) according to manufacturer's instructions. Cut mahi mahi fillet into 4 equal portions. Sprinkle with salt and pepper. Place fish into 1 large or 4 small vacuum bags and seal using a vacuum sealer. Place bags into the water and set timer for 30 minutes. Combine butter, jalapeno, lime juice, lime zest, and smoked paprika in a small bowl. Set aside. Carefully remove mahi mahi from the bag and pat dry completely with paper towels. Heat olive oil in a large skillet over high heat. Add mahi mahi, skin-side up, to shimmering oil. Sear until lightly browned, 30 to 45 seconds. Remove immediately from heat and serve each portion with a dollop of jalapeno-lime butter.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 308
Fat: 19.5 g
Saturated fat: 8.5 g
Carbohydrates: 0.5 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 31.7 g
Cholesterol: 155.3 mg
Sodium: 270.8 mg
Cake Mix Biscotti


Ingredients:
all-purpose flour, butter, eggs

Directions:
Preheat oven to 350 f.
Line baking sheet with parchment paper and spray with nonstick cooking spray.
Combine cake mix, flour, butter, eggs and almond extract in a large bowl.
Beat until blended and then stir in the almonds.
Divide dough in half and shape into a 12x2 inch log; place logs on the prepared baking sheet.
Bake at 350 F for 30 to 35 minutes or until lightly browned.
Cool on baking sheets for 15 minutes, then cut the logs into 1/2 inch slices.
Arrange slices on the baking sheets, side up.
Bake for an additional 10 minutes and then cool completely.
Onion Rolls - Bread Machine Recipe


Ingredients:
water, water, lemon juice, sugar, flour, active dry yeast, flour

Directions:
Add water (yes 3/4 cup AND the 2tbs] to the bread machine followed by the lemon juice, sugar, flour, and then the yeast.
Set bread machine to the dough setting and start the cycle.
When cycle is done, remove dough onto a lightly floured surface and knead about 5 minutes.
Using a floured rolling pin, roll dough out into a large rectangle.
Sprinkle dough with about 3/4 of the onions, reserving some to sprinkle on top later.
Starting from the side closest to you roll the dough up into a tube shape.
Slice the dough into 1 inch slices as if you were making cinnamon rolls.
Place each slice, on it's side, on a greased baking sheet and cover loosely with plastic wrap.
Allow rolls to rise for about 30 mins or until doubled in size. At this time you can sprinkle the remaining diced onions on the tops of each roll.
While rising, preheat oven to 400 degrees farenheit.
Bake about 20-25 mins or until golden brown.
Cool and enjoy!
Blueberry, Apple 'n' Spice Bread (Abm)


Ingredients:
water, honey, mixed spice, dried yeast, blueberries

Directions:
Add ingredients to your breadmaker in the order listed by your manufacturer., Add the apples & blueberries to your nut dispenser or add at the "beep"., Cook on White bread setting or sweet bread.
Jill's Sloppy Joes
Category: main-dish
By JILL

This is my own recipe. I make these a lot for gatherings. Everyone always seems to enjoy them. The combination of the ingredients make them PERFECT!

Ingredients:
3 pounds ground beef
1  onion, chopped
1 ½ cups chopped celery
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon grill seasoning
½ teaspoon cumin
½ teaspoon paprika
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 (28 ounce) bottle ketchup
¼ cup brown sugar
¼ cup water

Directions:
Cook the ground beef, onion, and celery in a large skillet over medium-high until the meat is fully cooked; drain off the excess liquid. Mix in the garlic, salt, pepper, grill seasoning, cumin, paprika, chili powder, Worcestershire sauce, ketchup, brown sugar, and water. Reduce the heat to low and simmer uncovered for 30 minutes. Serve on toast or hamburger buns.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 297
Fat: 13.8 g
Saturated fat: 5.3 g
Carbohydrates: 24 g
Sugars: 20.3 g
Dietary fiber: 1.1 g
Protein: 20.6 g
Cholesterol: 69 mg
Sodium: 1312.6 mg
Simple Deep Fried Turkey
Category: meat-and-poultry
By sgtsquarepants

If you like a more traditional tasting turkey, this is the one for you.  No injecting, no marinades, no complicated rubs.

Ingredients:
3 ½ gallons peanut oil for frying
1 (10 pound) whole turkey, neck and giblets removed
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste

Directions:
Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case. Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes. Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 10-pound turkey

Calories: 568
Fat: 26.5 g
Saturated fat: 7.7 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 76.7 g
Cholesterol: 223.5 mg
Sodium: 768.1 mg