xiaoxl/recipe_data huggingface dataset:
Curried Vegetable Stew


Ingredients:
olive oil, sweet potato, onion, zucchini, green pepper, curry powder, ground cumin, garbanzo beans, diced tomatoes, vegetable broth, salt, black pepper

Directions:
In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.
Mole-Spiced Candied Nut Mix #A1


Ingredients:
walnuts, roasted unsalted peanuts, brown sugar, chili powder, cocoa powder, ground cinnamon, cayenne pepper, salt, dried cherries

Directions:
Preheat oven to 300 degrees. Line a 9-by-13 inch baking dish with parchment and set aside. In a mixing bowl, combine the A1 sauce, walnuts, and peanuts, tossing until evenly coated with the sauce. In a small bowl, stir together the brown sugar, chili powder, cocoa powder, cinnamon, cayenne, and salt; sprinkle this spice mixture over the nuts and toss to coat evenly with the spices.
Transfer spiced nuts to prepared baking dish and spread out into an even layer. Roast nuts in oven for 20-25 minutes, tossing nuts every 5 minutes to ensure even roasting - when done, nuts will be golden and aromatic and sauce will be almost dry. Remove from oven and immediately transfer nuts to large platter or baking sheet to cool. Once nuts are completely cool, break up any clumps with your fingers and stir in dried cherries and chocolate. Transfer mix to an airtight container for storage.
Cardamom Tea


Ingredients:
cardamom seed, water, milk, sugar

Directions:
"Place the tea in a teapot.  Combine the cardamom seeds and the water in a saucepan and simmer over low heat for 3 to 5 minutes, stirring occasionally.  Pour this water into the teapot and let the tea steep for 3 to 5 minutes, depending on your taste.  Strain into 2 cups and add milk or sugar, if desired."
Whole Wheat Pastry Crust


Ingredients:
whole wheat pastry flour, salt, wheat germ, unsalted butter

Directions:
Combine flour, salt and wheat germ in bowl.
Cut in butter until mixture is crumbly.
Add egg yolk and water, stirring until mixture forms a ball.
Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.
Bagel Dip
Category: appetizers-and-snacks
By PAULAD1

Everyone loves this mild dip. Chopped dried beef adds flavor and texture. Serve with plain bagels cut into bite size pieces.

Ingredients:
1 (16 ounce) container sour cream
2 cups mayonnaise
2 tablespoons monosodium glutamate (MSG)
2 tablespoons dried dill weed
2 tablespoons dried parsley
1  onion, chopped
2 (2 ounce) packages dried beef, chopped

Directions:
In a medium bowl, mix the sour cream, mayonnaise, monosodium glutamate (MSG), dill, parsley, onion and dried beef. Refrigerate 1 hour, or until thickened and chilled.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 5 cups

Calories: 111.4
Fat: 11.2 g
Saturated fat: 2.8 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 1.5 g
Cholesterol: 11.7 mg
Sodium: 226.6 mg
Pacific Island - Baked Papaya Dessert


Ingredients:
papayas, sugar, water, coconut milk

Directions:
Preheat oven to 375°F
Place the papayas, cut side up, in a shallow baking dish.
Sprinkle with the sugar and add the water.
Bake uncovered in the middle of the oven for 1½ hours, or until the papayas are tender but still keep their shape.
Every half hour, pull out the oven rack and baste the papayas with the liquid from the dish.
For the last 5 minutes of baking raise the heat to 400°F and bake until the syrup gets thick and becomes the color of caramel.
Turn off the heat and pour the coconut milk into the center of the papayas.
Leave the papayas in the oven until the milk gets warm, about 5 minutes.
Serve immediately, or refrigerate and serve cold, they are good either way.
Easy Stove Top Macaroni & Cheese for One or Two


Ingredients:
butter, cheddar cheese, half-and-half, cayenne pepper, pasta, frozen broccoli

Directions:
Start a small saucepan of water to boil on the stove.
In a second small saucepan, combine oil (or butter], cheese and half n' half. Add cayenne pepper to the mix now, if using. Cover and set the burner temperature to a low heat. I use heat level 2 or 3 out of 10 on my electric stove. Err on the side of too low if you're making this dish for the first time.
When the pan of water comes to a boil, add the pasta and vegetables and cook according to the pasta package directions for al dente, probably around 10 minutes.
Check on the cheese a couple times during the ten minutes and stir. If cheese is not melted by the time the pasta is done and drained, increase burner temperature and let the cheese melt while stirring constantly. When cheese is well melted into a sauce, remove the pan from the heat.
Stir the pasta and vegetables into the sauce. You can eat it now, or put it on an oven-safe dish and bake at 350-400 degrees for about 10 minutes until the top is crispy.
Golden Focaccia


Ingredients:
water, instant yeast, active dry yeast, unbleached all-purpose flour, instant yeast, active dry yeast, water, unbleached all-purpose flour, salt, dry milk, olive oil, olive oil, dried rosemary, black pepper, coarse sea salt, kosher salt

Directions:
Make the starter by mixing the yeast and water, then adding the flour. Stir until the flour is incorporated.
Cover and let rest at room temperature for about 14 hours. The starter will be bubbly.
To make the dough, mix the active dry yeast (if using it] with a pinch of sugar and 2 tbl of the water and let it sit for 10 or 15 minutes, until it's bubbly and frothy.
Combine the dissolved yeast or the instant yeast (whichever you are using] with the starter and the remaining dough ingredients and mix or knead - by hand, in your stand mixer or in your bread machine on the dough cycle - until you have a soft, smooth dough. A stand mixer will take about 7 minutes.
Place the dough in a lightly greased bowl, cover, and let rise for about an hour.
Gently deflate it and allow it to rise for another hour - it should have doubled in bulk from its original volume.
Lightly grease a 18" by 13" baking skeet with a rim, or two 9"x13" pans with vegetable oil spray. Drizzle olive oil on top of the spray. (The spray keeps the bread from sticking, the olive oil gives the bottom crust crunch and flavor].
Gently pull and shape the dough into a rough rectangle and pat into the pan or pans. When the pieces start to shrink back, stop patting. Wait 15 minutes and pat further towards the edges of the pan(s]. Repeat once more, if necessary, until the dough is close to covering the bottom of the pan(s].
Cover and let the dough rise until it is very puffy. This will take about 1 1/2 to 2 1/2 hours. Toward the end of the rising time, preheat the oven to 425 degrees F.
Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly - you do not want it to deflate too much.
Spritz heavily with warm water (I don't always do this], drizzle with 2 tbl olive oil (or enough to collect a bit in the dimples], then sprinkle with the rosemary, black papper, and salt, to taste.
Bake for about 10 minutes. If baking in two pans, reverse the pans, and continue baking until the focaccia is light golden brown, about another 10 minutes.
Remove from the oven and immediately turn out onto a rack to cool.
Note1: I usually use 1/2 cup warm milk, as I rarely have powdered milk around.
Note2:Thyme is great instead of rosemary.
Carrot Chocolate Chip Cookies


Ingredients:
butter, egg

Directions:
un salted butter and flour and eggs and baking soda and regular sugar and dark brown sugar and salt
mix and blend and.
Pumpkin Cream Cheese Swirl Muffins


Ingredients:
all-purpose flour, baking soda, salt, pumpkin, granulated sugar, brown sugar, eggs, vanilla extract, cream cheese, granulated sugar, vanilla extract

Directions:
Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Fill prepared muffin cups.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.].
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
I liked these best at room temperature or even slightly chilled.
Yummy Ribs - Baked & BBQ'd - Easy!!


Ingredients:
beer, salt, pepper, garlic, barbecue sauce

Directions:
Chop ribs to a size that will fit your roaster. Sprinkle Salt, Pepper and a touch of Montreal Steak Spice over the ribs.
Place ribs in the roasting pan and pour about an inch of beer in the bottom of the roaster.
Roast ribs in oven for 2 hours at 350F or 3 hours at 325°F They'll smell great.
Take them out of the roaster, let them cool slightly and then slather them with your favorite bbq sauce and grill them on your barbecue until the sauce thickens and becomes a bit sticky. Indirect grilling works best but if you don't, watch them closely because the sugar in the barbecue sauce will make them turn black if you aren't careful. Serve them quickly!
Gourmet Veggiepalooza


Ingredients:
sugar snap peas, light olive oil, salt, pepper, red pepper flakes, garlic powder, fresh basil

Directions:
Preheat oven to 450 degrees F.
Place the veggies on a large cookie sheet.
Add the olive oil and sprinkle the salt, pepper, garlic powder, and red pepper flakes over them then toss to coat.
Shake the pan a little to make the veggies lay flat across the pan.
Roast the veggies for 10-12 minutes.
Pour the veggies into a bowl and toss with the fresh basil then serve!
Grilled Pineapple Salad


Ingredients:
fresh pineapple, red onions, olive oil, lemon, juice and zest of, fresh mint leaves

Directions:
Preheat a gas barbeque or indoor grill.
Brush pineapple and onion with olive oil and season with salt and pepper.
Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens.
Grill onion until soft.
Cut pineapple slices into quarters and chop the red onions.
Toss with lemon zest and juice, mint and adjust seasoning.
Roasted Cucumbers and Onions with Fresh Herbs
Category: side-dish
By jrh143

I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?

Ingredients:
olive oil cooking spray
2 tablespoons butter, cut into small chunks  (Optional)
1 large cucumber - peeled, seeded, and cut lengthwise into spears
1 small sweet onion (such as Vidalia®), cut in half and sliced
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh mint

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray. Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray. Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 67.2
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 3.4 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 0.7 g
Cholesterol: 15.3 mg
Sodium: 43.3 mg
Beef Semur


Ingredients:
cashew nuts, spring onions, fresh ginger, garlic, water chestnuts, soy sauce, water, salt, pepper

Directions:
Slice steak thinly and set aside., Brown the onions, garlic,ginger and candle nuts in the peanut oil., Add the meat slices and water chestnuts, cook for 5 minutes., Add the soy sauce and water and cook for at least 35 minutes., Salt and pepper may be added to taste., Serve over jasmine rice or plain rice.
Italian Shrimp and Scallop Risotto
Category: main-dish
By tea

The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, peeled
½ pound shelled sea scallops
½ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
1 pinch red pepper flakes
½ cup dry white wine
½  lemon, juiced
1 bunch fresh parsley, finely chopped
1 quart fish stock, or more as needed
2 tablespoons butter
1 tablespoon olive oil
1  shallot, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
1 tablespoon extra-virgin olive oil

Directions:
Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes. Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm. Pour fish stock into a saucepan over medium heat and bring to a simmer. Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot. Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total. Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 57 mins
Yields: 4 servings

Calories: 702.8
Fat: 25.4 g
Saturated fat: 6.5 g
Carbohydrates: 75.2 g
Sugars: 1.4 g
Dietary fiber: 2.3 g
Protein: 31 g
Cholesterol: 125 mg
Sodium: 1059.1 mg
Creamy Mushroom & Thyme Soup


Ingredients:
olive oil, onion, garlic cloves, fresh thyme, dry sherry

Directions:
Slice mushrooms thinly.
Heat a large soup saucepan over medium heat and splash in the olive oil. Add onion, cavolo nero, thyme & mushrooms. Place the lid on top and sweat gently for about 8 minutes, until softened.
Spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
Pour stock into the pan & bring to the boil. Turn heat down & simmer for 15 minutes.
Season with S&P.
Whizz with a hand blender until smooth.
Pour in cream & sherry & bring back to just below boiling point, then turn off heat.
Serve and then garnish with leftover mushroom mixture.
PHILADELPHIA New York-Style Strawberry Swirl Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia

This delicious creamy cheesecake is baked with a flavorful swirl of strawberry jam, which not only makes it taste fruity, but look sensational, too!

Ingredients:
1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4  eggs
⅓ cup SMUCKER'S® Seedless Strawberry Jam

Directions:
Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min. Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect. Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Total time: 5 hrs 25 mins
Yields: 16 servings
Six Week Bran Muffins
Category: bread
By Dee

This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!

Ingredients:
6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12  eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

Directions:
In a large bowl, add boiling water to the first 6 cups of bran cereal, cool. Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Yields: 18 dozen

Calories: 106.2
Fat: 3.4 g
Saturated fat: 0.9 g
Carbohydrates: 17.6 g
Sugars: 9.5 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 10.9 mg
Sodium: 149.9 mg
Tropic 2 Smoothie


Ingredients:
nonfat yogurt, banana, papaya, unsweetened flaked coconut

Directions:
Place .all ingredients into a blender or magic bullet, blend., Pour into cup with straw, enjoy.
Perfect Chicken Cordon Bleu


Ingredients:
boneless skinless chicken breast, ham, swiss cheese, egg, milk

Directions:
Preheat oven to 350.
Combine egg and milk in small bowl and place breadcrumbs on plate.
Dip chicken into egg/milk mixture then coat one side with breadcrumb mixture and place breadcrumb side down in 13 X 9 glass baking dish.
After all pieces are in baking dish place cheese then ham on each piece of chicken.  (I usually tear the slice of cheese in half so that when I put it on the chicken it covers the whole thing - any remaining cheese or ham I just divide between the chicken].
Roll chicken making sure to keep cheese and ham tucked inside and place crease side down in dish.
Top with remaining breadcrumbs.
Bake for 35 minutes until juices run clear.
Lamb Feta Peppers
Category: world-cuisine
By Taseia Armstrong

Since I am Greek, I have learned many good Greek recipes over the years!  This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.

Ingredients:
1 tablespoon olive oil
1  medium onion, chopped
1 clove garlic, minced
6  medium green bell peppers
2 tablespoons chopped fresh dill
¾ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground black pepper
1 cup cooked rice
8 ounces ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tablespoon fresh lemon juice
1 teaspoon white sugar

Directions:
Preheat oven to 375  degrees F (190 degrees C). Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft.  Stir in garlic and cook one minute. Slice tops off peppers and remove seeds.  Stand peppers upright in a a 9x12-inch baking dish. In large bowl, combine onion mixture, dill, salt, allspice and pepper.  Mix in rice and lamb, fold in feta cheese.  Stuff peppers with mixture. Mix tomato sauce with water, lemon juice and sugar.  Pour half over peppers, and half over bottom of dish.  Cover with foil. Bake in the preheated oven for 45 minutes.  Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 to 6 servings

Calories: 273.1
Fat: 16.8 g
Saturated fat: 8 g
Carbohydrates: 19.3 g
Sugars: 7.1 g
Dietary fiber: 3.1 g
Protein: 12.4 g
Cholesterol: 49.8 mg
Sodium: 912 mg
our favorite italian beef


Ingredients:
beef roast, beer, bell pepper

Directions:
put roast in crockpot, season lightly with salt, pepper, and garlic powder.
add seasoning mixes, beer, and both peppers w/juices.
if there is no liquid covering entire roast, add enough to just cover top of the roast.
cook in crockpot, on low, for a minimum of 8 hours.
remove roast from crockpot, allow to cool to touch.
"pick"meat, seperate and remove the fat, the roast should just fall apart into pieces.
put meat back into crockpot, cook an additional 6-8 hours.
i usually cook this the first 8 hours the day before i want to serve this, then the additional cooking is done the day i want to serve it.
Canyon Ranch Health Resorts' Chinese Chicken


Ingredients:
chicken, ginger, Chinese five spice powder, salt, spring onions, garlic cloves, plain flour, hoisin sauce, honey, dry sherry, fresh coarse ground black pepper

Directions:
Rinse the chicken inside and out and pat dry with paper kitchen towelling.
In a cup, mix the ginger, the Chinese five-spice powder and 1/2 teaspoon salt, and rub all over the inside of the chicken.
Place the spring onions and the garlic in the cavity.
Place the flour in a large oven-safe baking bag and shake well to coat the inside of the bag.
In a small bowl, mix the hoisin sauce, honey, sherry or apple juice, pepper and remaining salt.  Rub all over the outside of the chicken, and place the chicken in the bag with any remaining sauce.  Seal the bag and place in the refrigerator for at least 4 hours.
Preheat the oven to 180ºC/350ºF/gas 4.  Cut 1/2 inch slits in the top of the bag and place it in an ovenproof dish in the oven, making sure that the bag does not overhang the dish.
Bake for 1 hour or until the juices run clear.
Remove the chicken from the oven and allow it to stand for 10 minutes.  Carefully cut open the bag, remove the chicken and pour the juices into a bowl.
Place the bowl in the freezer for a few minutes so that fat can congeal for easy removal.
Cut the chicken into serving pieces and serve with the degreased juices.