xiaoxl/recipe_data huggingface dataset:
Fish Curry


Ingredients:
garlic paste, gingerroot, mustard seeds, bay leaves, coriander powder, shallots, onions, red chilies, cumin seed, turmeric powder, salt, tomatoes, water

Directions:
In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
Preserve some cut pieces 1 cup] of onion.
Cut small pieces of tomatoes.
Make small pieces of fish fillets, about 3 inches in length.
Clean them properly if you are using the whole fish and make it into small pieces.
Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
Mix all of them properly.
Allow to marinate for 1/2 hour.
Take a pan or a wok (preferable], heat it and put oil to deep fry the fish.
Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
Keep all of them in a separate plate.
When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran] and allow them to splutter.
Then put the cut onion pieces and allow it to just a little brown.
Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
Keep stirring it until the paste becomes a little brown (it takes around 10 minutes].
You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
The paste is now  perfectly fried.
Now pour 3 cups of water to it, or as much thick gravy you want.
Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
Switch off the gas.
Use coriander leaf for garnishing.
This dish should be served with fresh steamed rice and squeeze some lime some juice on top.
Pasta Salad Vinaigrette (Mccormick Style)


Ingredients:
olive oil, white vinegar, garlic powder, salt, sugar, onion powder, basil leaves, dill weed, rotini pasta

Directions:
Cook pasta as directed.  Rinse under cold water and drain well.
Mix oil, vinegar and seasonings till well blended.  Toss pasta and vegetables in a large bowl.  Add the dressing and toss gently.  Cover and refrigerate for at least one hour before serving.
Toss lightly before serving.
Tuna Tartare
Category: appetizers-and-snacks
By JOELLEFLYNN

This takes only 10 minutes and tastes like it came from a 5 star restaurant! This tuna tar tar is just amazingly simple and outstanding!

Ingredients:
1 pound sushi grade tuna, finely diced
3 tablespoons olive oil
¼ teaspoon wasabi powder
1 tablespoon sesame seeds
⅛ teaspoon cracked black pepper
sliced French bread

Directions:
In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

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

Calories: 366.1
Fat: 9.6 g
Saturated fat: 1.6 g
Carbohydrates: 42.6 g
Sugars: 1.9 g
Dietary fiber: 2 g
Protein: 26.7 g
Cholesterol: 34 mg
Sodium: 513.8 mg
Mexican Burger


Ingredients:
ground beef, evaporated milk, onions, Worcestershire sauce

Directions:
Thoroughly mix the ground beef, chips, milk, onion and Worcestershire sauce with a wooden spoon. Shape into 4 patties.
Grill on charcoal or a gas grill for about 5 minutes per side or until nicely browned and cooked through. Turn once.
Top with Guacamole and a nice toasted bun.
Bleu Cheese Vinaigrette Salad


Ingredients:
arugula, romaine lettuce hearts, walnut halves, olive oil, salt, black pepper, blue cheese

Directions:
Combine the two lettuces and set aside.
Combine the vinegar, olive oil, salt, pepper and bleu cheese. Toss with the lettuces.
Divide onto four plates and top with walnut halves.
Lemon Garlic Sauteed Bok Choy


Ingredients:
baby bok choy, olive oil, garlic cloves, crushed red pepper flakes, sea salt, lemon

Directions:
Remove any discolored outer stalks of the bok choy and discard them (or save for stock later]. Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
Cheese Filling for Ravioli


Ingredients:
ricotta cheese, parmesan cheese, parsley, egg, salt, nutmeg, pasta dough

Directions:
"Mix together all ingredients well and fill pasta."
Harira (Moroccan Lentil Soup)


Ingredients:
chicken, beef, turmeric, black pepper, cinnamon, ginger, cayenne pepper, margarine, celery, onion, red onion, fresh cilantro, diced tomatoes, water, lentils, chickpeas, lemon

Directions:
Chop celery, onion, cilantro.
Place the lamb (bones optional, for flavoring], spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
Stir tomatoes(without juice] into the mixture and let simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot.
Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
Serve soup with lemon wedges on the side.
This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt].
Eggless Tender Flaky Scones


Ingredients:
all-purpose flour, baking powder, salt, sugar, unsalted butter, currants, dried cranberries

Directions:
Preheat oven to 400 degrees F (195-200 degrees C].
Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
Pour in cream and fold in everything until just incorporated. Do NOT overmix.
If mixture seems a little dry, add a little more cream.
Fold currants or cranberries into batter.
Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm] thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths].
Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
Bake for 15-20 minutes until golden brown. Let cool on a rack.
Marinated Goat Cheese Rounds With Crostini


Ingredients:
garlic cloves, fresh thyme, cracked black pepper, green olives, extra virgin olive oil, olive oil, fresh garlic clove

Directions:
Goat Cheese Rounds:
Roll the cheese into a 4" long log. Slice into 1" thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes.
Crostini:
Preheat the broiler or grill. Drizzzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese. Enjoy!
Good Ol' Pumpkin Pie


Ingredients:
sugar, cinnamon, ginger, nutmeg, salt, flour, pumpkin, evaporated milk, eggs, margarine

Directions:
Combine sugar, spices and flour.
Add all other ingredients and beat until smooth.
Pour into unbaked pie shell.
Bake at 400 for 15 minutes.
Reduce oven temperature to 350 and bake another 45 minutes or until knife blade comes out clean when inserted in center of pie.
Avocado & Tomato Sandwiches With Lemon Myrtle & Pepperbe


Ingredients:
avocado, tomatoes, arugula leaves, lemons, salt, lime, cilantro

Directions:
Spread avocado on one side of bread, squeeze optional lime over avocado then place arugula and tomato on avocado and season to taste with lemon myrtle, ground pepperberry, and optional cilantro.
Bog in! ;]. with a glass of  Australian Shiraz.
Oven Fried Buttermilk Chicken - Low Fat, but Tasty!


Ingredients:
bagel chips, canola oil, kosher salt, cayenne pepper, sweet paprika, fresh ground black pepper, Dijon mustard, chicken pieces

Directions:
Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.
Whisk the buttermilk and Dijon mustard together in a medium shallow bowl. Add chicken to buttermilk/Dijon and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, approximately 35 to 40 minutes.
Transfer to a platter and serve hot or at room temperature.
Cook's note: I like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.
Yummy Quiche
Category: breakfast-and-brunch
By PAMMMY

This quiche is easy and delicious as a main dish or brunch!

Ingredients:
8 ounces bacon
1 (9 inch) unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5  eggs, lightly beaten
1 ½ cups half-and-half
½ cup diced onion
1 (4 ounce) can diced green chile peppers, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust. Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

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

Calories: 556.9
Fat: 44.4 g
Saturated fat: 20.3 g
Carbohydrates: 17.1 g
Sugars: 1.5 g
Dietary fiber: 1.2 g
Protein: 22.6 g
Cholesterol: 201.1 mg
Sodium: 893.9 mg
Easy Ice Tea (Clone/Copycat of Lipton Ice Tea)


Ingredients:
sugar, lemon juice, water

Directions:
Boil water in a pot and add tea bags and allow to steep for one hour., Pour into pitcher when cool and add sugar., Mix well until dissolved and then add lemon juice., Chill and serve.
Cheesy Bay Scallop Puff Pastry Shells
Category: appetizers-and-snacks
By lutzflcat

Put these out for a game-day buffet, and watch them be the first to leave the table. They're even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.

Ingredients:
5  puff pastry shells (such as Pepperidge Farm®)
2 tablespoons butter, divided
12 ounces bay scallops
⅓ cup sliced mushrooms
1 tablespoon minced shallots
½ cup half-and-half
1 tablespoon all-purpose flour
2 tablespoons dry white wine
1 tablespoon dry sherry
½ teaspoon lemon juice
½ teaspoon Dijon mustard
¼ cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon
ground black pepper to taste

Directions:
Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet. Bake in the preheated oven until golden brown, about 20 minutes. While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes. Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes. Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 servings

Calories: 385
Fat: 22.2 g
Saturated fat: 8.8 g
Carbohydrates: 23 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 23.6 g
Cholesterol: 65.2 mg
Sodium: 558.7 mg
High Rise Dinner Rolls
Category: bread
By tullius

These are soft and very tall pull-apart rolls with tender crusts.

Ingredients:
1 tablespoon white sugar
¼ cup warm water (100 degrees F/40 degrees C)
1 package active dry yeast
½ cup instant mashed potato flakes
1 cup whole wheat flour
2 cups unbleached all-purpose flour
1 cup warm buttermilk (no more than 110 degrees F/45 degrees C)
3 tablespoons butter, softened
2 tablespoons white sugar
1 teaspoon salt
1  egg
½ teaspoon vegetable oil, or as needed
2 tablespoons melted butter (or as needed), divided

Directions:
Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes. Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour. Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other. Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes. Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 30 mins
Yields: 9 rolls

Calories: 251.8
Fat: 8 g
Saturated fat: 4.5 g
Carbohydrates: 38.9 g
Sugars: 5.7 g
Dietary fiber: 2.7 g
Protein: 6.9 g
Cholesterol: 38.7 mg
Sodium: 344.8 mg
Chicken and Rice Bake


Ingredients:
water, rice, chicken breasts, paprika, pepper

Directions:
"In 3 quart baking dish, combine first 4 ingredients and ½ can onions.  Arrange chicken on top and sprinkle with spices.  Bake at 375º for one hour.  Top with remaining onions.  Bake 3 more minutes or until onions are brown."
Roasted Vegetable Fajitas


Ingredients:
olive oil, onion, garlic, cilantro, lime, juice of, zucchini, red bell peppers, jicama, nonfat yogurt, sour cream, ground cumin, flour tortillas

Directions:
In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
When vinegar starts to simmer, add the onions and garlic.
Saute 8-10 minutes, adding additional vinegar if the onions stick.
Sprinkle with cilantro and lime, then set aside.
Preheat the broiler.
Brush the raw vegetables with the remaining oil.
Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste.
Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.
Spinach Chicken Salad


Ingredients:
white meat chicken, fresh spinach, mayonnaise

Directions:
1. Blanch spinach: Bring water to a boil and add spinach. Boil for 30 seconds to 1 minute or until spinach is bright green. Drain water from spinach and submerge spinach into a bowl of ice cold water for a few minutes. Strain spinach and squeeze out as much liquid as possible. It helps to press spinach against a sieve or use paper towels to squeeze out the water. The result is a ball of spinach that can fit into the palm of your hand. Chop spinach.
2. Pour cubed chicken into a food processor and pulse 5 to 6 times to chop.
3. Combine spinach and Knorr soup mix in a large mixing bowl. Mix well with clean hands. Be sure there is no visible soup mix powder. Any soup mix powder should be completely absorbed by the spinach.
4. Add the chopped chicken and mayonnaise to the spinach mixture and mix thoroughly.
5. Cover and refrigerate for at least two hours. The chicken salad will keep in the refrigerator for up to 5 days.
Mississippi Roast
Category: trusted-brands-recipes-and-tips
By Hidden Valley Ranch

Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.

Ingredients:
1 (3 1/2) pound boneless beef chuck roast
Kosher salt and ground black pepper, to taste
¼ cup flour
3 tablespoons olive oil
½ cup beef broth
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
½ cup butter
8  pepperoncini

Directions:
Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat. In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total. Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours. When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

Prep time: 20 mins
Cook time: 7 hrs 15 mins
Total time: 7 hrs 35 mins
Yields: 6 servings

Calories: 610.7
Fat: 50.3 g
Saturated fat: 21.8 g
Carbohydrates: 5.4 g
Dietary fiber: 0.5 g
Protein: 32.7 g
Cholesterol: 161 mg
Sodium: 1127 mg
Beetroot, Apple and Carrot Salad


Ingredients:
beetroots, carrot, apple

Directions:
Grate beetroot, carrot and apples., Mix together in a bowl and serve.
Steamed Snapper in Japanese Sauce (Tai Nitsuke)


Ingredients:
red snapper, ginger, soy sauce, sake, mirin, sugar

Directions:
Clean and wash the snappers then dry it using a paper towel. Make a small shallow diagonal cut on each side of both fish.
Make several shallow vertical cuts along the burdock root. Using a peeler, shave the root while you rotate is as you go so you can have thin slices of burdock roots. Soak the shavings in water then drain right before using.
In a small bowl, combine the soy sauce, sake, mirin and sugar. Mix well until the sugar is dissolved completely.
Place the snapper on a microwave-safe dish then spread the sliced ginger on top. Place the shaved gobo on one side of the dish. Pour the sauce mixture then cover the dish or wrap it with a microwave-safe cling wrap.
Cook in the microwave for 4 minutes using 600W.
Put the fish and gobo on a serving plate then pour the sauce on top.
Corn Dog Bites


Ingredients:
all-purpose flour, baking powder, salt, cornmeal, sugar, sugar, egg, buttermilk, baking soda

Directions:
In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar.
In a small bowl, combine the egg and buttermilk.
Add wet ingredients to the dry ones.
Add 1/4 cup buttermilk if batter is too stiff.
Immerse 6 or 8 hot dog pieces at the time in the batter.
In a small skillet, heat about 1 inch of oil to medium high.
Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil.
Fry until golden brown on both sides.  You might have to adjust the temperature of the oil to keep it cooking but not burning.
Drain on paper towels.
Continue frying in small batches.
Sauteed Carrots and Leeks
Category: side-dish
By mcgerm

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Ingredients:
2  leeks, finely chopped
4  carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Directions:
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 77.2
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 10.3 g
Sugars: 5.2 g
Dietary fiber: 1.7 g
Protein: 0.9 g
Cholesterol: 10.2 mg
Sodium: 221.3 mg
Cheesy Beefy Casserole


Ingredients:
lean ground beef, tomato sauce, diced tomatoes, salt, fresh ground black pepper, sour cream, cream cheese, low fat cottage cheese, green onions, green bell pepper, cheddar cheese

Directions:
Cook egg noodles per package directions.
Preheat oven to 350°F.
In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes.
Add oil if needed.
Add tomato sauce, tomatoes, salt and pepper and simmer 5 minutes.
With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl.
Fold in onions and bell pepper and mix well.
In 9 x 13-inch baking dish lightly coated with cooking spray, add half of the noodles, half the cheese mixture and half the meat mixture in layers.
Repeat layers, ending with meat.
Top with cheddar cheese.
Cover and bake 30 minutes.
Uncover and bake until bubbly, about 15 minutes longer.
Let stand 5 to 10 minutes before serving.