xiaoxl/recipe_data huggingface dataset:
Kibi


Ingredients:
leg of lamb, onion, pepper, cinnamon, allspice

Directions:
Place wheat in large bowl, add water just enough to cover wheat - soak 5 minute or until you don't see water on the top.
Place lamb,onion,salt,pepper, cinnamon and allspice in bowl, mix "with hands".
Remove wheat from bowl,squeeze out water and.place 1 handful in meat, mix well. Continue mixing in wheat, 1 handful at a time, making sure you mix "very" well.
Place in your pan and spread evenly with wet hands to do this, pressing meat into the pan.  Pour half olive and half veggie oil over top just enough to cover meat.
(hope I can explain cutting].
Cutting:Use a large knife.
First cut into 4 equal sections like 4 squares, 1 horizontal cut, 1 vertical cut.
Cut "opposite" sections into 3/4ths inch slices through to bottom of pan.
Cut remaining "opposite" sections on an angle. Then run knife around entire edge of pan to make area for oil to get into.
With your thumb make a hole in the very center of the pan and then make hole a bit bigger. These cuts & the hole will allow the oil to cook the meat. (All olive oil is best, use a good grade of oil].  Some people prefer all veggie oil and that's fine too but the olive oil enhances the authentic flavor.
Bake at 350°F for about 1 hour.
When the hour is done, turn on the broiler and lightly brown the top.
To eat:  Cut a piece of bread in half, place a slice of Kibi in it, fold and eat.
I serve it with homemade yogurt on the side but Dannon plain is just as good. Also slice up cucumbers, and have large pitted black olives (the real ones in olive oil are best but regular are good too.] Sometimes I will cut up fresh ripe tomatoes, fresh parsley, onions and add fresh lemon juice, a bit of water, salt, pepper, and a pinch of sugar. No oil in this dressing.
Quick Potato Nachos
Category: appetizers-and-snacks
By Micaella

Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.

Ingredients:
1 ½ pounds russet potatoes, cut into 1/2-inch wedges
1 ½ tablespoons vegetable oil
1 teaspoon Mexican-style seasoning blend
½ teaspoon garlic salt
1 cup shredded Mexican cheese blend
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned chopped green chiles

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet. Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes. Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 336.3
Fat: 17 g
Saturated fat: 8.5 g
Carbohydrates: 35.2 g
Sugars: 2.1 g
Dietary fiber: 5.4 g
Protein: 12.3 g
Cholesterol: 32.3 mg
Sodium: 780.1 mg
Easy Curry Rice
Category: side-dish
By nickval2010

Simple and nice rice dish.

Ingredients:
2 cups uncooked white rice, rinsed
3 cups water
3 tablespoons mild curry powder

Directions:
Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

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

Calories: 282.4
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 61.4 g
Sugars: 0.2 g
Dietary fiber: 2.2 g
Protein: 5.8 g
Sodium: 9.9 mg
Quick & Easy Spinach and Feta Phyllo Pie


Ingredients:
frozen chopped spinach, green onions, eggs, nonfat cottage cheese, feta cheese, salt, black pepper, nutmeg, dried dill, phyllo dough

Directions:
Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
In a medium bowl, stir together everything except the phyllo.
Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
Spray with cooking spray.
Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
Spoon spinach mixture on top of the prepared phyllo in the pan.
Spray and layer remaining 5 sheets just the same as you did before.
Roll edges of dough to form a rim.
Spray the top.
Bake for 35-45 minutes or until golden brown.
Let stand 5-15 minutes before cutting and serving.
Bacon Bagel Cheese Sandwich


Ingredients:
onion bagels, bagel, American cheese

Directions:
cook the bacon or sauage pattie., toast the bagel in the toaster., butter bagel and put meat on bagel, then the cheese., put in microwave and just melt cheese., put the top half of bagel on., cut in half and enjoy.
Sirloin Steak With Moroccan Onions


Ingredients:
olive oil, onions, salt, tomato paste, dried ancho chile powder, ground cumin, ground coriander, caraway seed, cayenne pepper

Directions:
Heat 3 teaspoons of the oil in a large skillet over medium-high heat until hot.  Cook onions and 1/2 teaspoon of the salt for 4 minutes or until slightly softened, stirring once.
Add all remaining ingredients except steak and remaining oil and salt; cook 3 minutes or until water has evaporated. Reduce heat to medium, cook 15 minutes or until onions are tender, stirring frequently. (Onions can be made up to 3 days ahead. Cover and refrigerate.].
Meanwhile, heat grill. Brush both sides of steak with remaining 1 teaspoon oil; sprinkle with remaining salt.  Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare to medium, turning once.  Serve topped with warm onions.
Mixed Fruit Almond Tart


Ingredients:
sugar, sugar, all-purpose flour, kiwi, raspberries, blueberries

Directions:
Preheat the oven to 375°F.
Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground.  Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside.
Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn’t stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn’t form a “skin”. Refrigerate until completely cooled.
Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it.  Sprinkle with the remaining 1/4 cup of sliced almonds.
Note:  You can use a 9-inch springform pan in place of the tart pan, if desired. Build the crust so that it is one inch high on the sides of the pan.
Perfect Pizza Dough!


Ingredients:
water, salt, sugar, artificial sweetener, butter, margarine, flour

Directions:
In bread maker (My model is Black and Decker] measure first six ingredients in the order listed above into the baking pan.
Insert baking pan and close lid.
Select *dough* setting and push start button. There will be a 25 minute preheat delay before mixing begins.
The complete signal will sound when dough is done.
Using pot holders or oven mitts remove baking pan to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
Divide dough into thirds.
Roll out one piece of dough and place on pan, top with desired pizza toppings OR make into one large pizza.
Bake in oven preheated at 425°F or 218°C for 15-25 minutes (15 for a fluffier pizza].
*Note Dough take two hours in the bread machine.
Fluffy Couscous


Ingredients:
chicken broth, salt, olive oil, unsalted butter, couscous, currants, golden raisin

Directions:
"Place the broth, salt and olive oil in a large saucepan and bring to a boil oer high heat. Stir in the couscous, cover, and remove the pan from the heat. Let stand for 5 minutes, then add the currants or almonds, if desired, full the couscous lightly with a fork and serve."
Disappearing Cream Cheese Croissant


Ingredients:
cream cheese, sugar, cinnamon, butter

Directions:
Preheat oven to 375°F.
Lightly spray 9x13 pan with cooking spray.
Unroll 1 can of crescents (keep sections joined] and press into bottom of pan.
Cream together cream cheese and 1/2 cup of sugar by cooking in microwave for 45 seconds on high, then stir until smooth.
Spread cream cheese mixture evenly over crescent layer.
Layer second can of crescents over cream cheese.
Mix together 1/4 cup sugar and cinnamon and sprinkle over top.
Melt butter and pour evenly over top.
Bake at 375°F for 20 minutes.
Variation: add 1 peeled and diced apple to cream cheese mixture (increase baking time by 5 minutes if fruit is added].
Pan Roasted Chilean Sea Bass


Ingredients:
sea salt, white pepper, canola oil, butter, thyme

Directions:
Season sea bass on each side with salt and pepper.
Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat].
Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Garlic Salt


Ingredients:
salt, garlic powder, sugar, dried parsley

Directions:
"Mix. Serve on pasta or use whenever a recipe calls for garlic salt."
Chef Rocco Dispirito's Mama's Meatballs


Ingredients:
yellow onion, garlic, flat-leaf Italian parsley, ground beef, ground pork, eggs, parmigiano-reggiano cheese, red pepper flakes, salt, extra virgin olive oil

Directions:
Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
Combine with hands until mixture is uniform, do not overmix.
Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
This should take about 10-15 minutes.
While meatballs are browning, heat the marinara sauce in a large pot.
Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
Serve alone or over your favorite pasta.
Delicious Green Beans


Ingredients:
bacon, green beans, red onion, portabella mushroom, salt, pepper, thyme, oregano, sugar

Directions:
Cook bacon, remove to drain on paper towel lined plate.
Add green beans and onions to hot bacon grease (careful it will spatter a bit].
Let the beans cook until they start to become tender.
Add mushroom slices, salt, pepper, thyme, oregano, sugar, and balsamic to taste.
Cook until mushrooms become tender. It's ok if the beans are shriveled and brown in spots.
Enjoy!
Classic Jewish Chicken Soup
Category: soups-stews-and-chili
By Jennifer Feher

A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!

Ingredients:
1  whole chicken, giblets removed
2 large onions, chopped
water to cover
2 tablespoons dried dill weed  (Optional)
2 tablespoons dried parsley  (Optional)
salt and ground black pepper to taste
4 large carrots, peeled and cut into cubes
2  potatoes, peeled and cut into cubes
2  leeks, diced
3 stalks celery, diced
1 large kohlrabi bulb, peeled and diced
3  parsnips, peeled and cut into cubes
2 tablespoons chicken bouillon granules  (Optional)
salt and ground black pepper to taste

Directions:
Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes. Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks. Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 200
Fat: 4.7 g
Saturated fat: 1.2 g
Carbohydrates: 21.2 g
Sugars: 5.5 g
Dietary fiber: 4.8 g
Protein: 18.5 g
Cholesterol: 48 mg
Sodium: 283.3 mg
VELVEETA® Easy Creamy Grits


Ingredients:
water, quick-cooking grits, butter, garlic cloves, eggs, Velveeta cheese

Directions:
HEAT oven to 350°F.
BRING water to boil in medium saucepan on medium-high heat. Gradually stir in grits; cook on low heat 5 min., stirring occasionally. Remove from heat. Add butter, garlic and seasoning; stir until butter is completely melted and mixture is well blended.
BEAT eggs in small bowl until blended. Add small amount of hot grits; mix well. Gradually add to remaining grits in pan, stirring constantly until blended.
POUR into 8-inch square baking dish sprayed with cooking spray. Top with VELVEETA; press gently into grits with back of spoon until partially covered.
BAKE 40 minute Let stand 10 minute before serving.
For a Stronger Spice Flavor:
Substitute 1/2 teaspoons ground red pepper (cayenne] for the Cajun seasoning.
Serving Suggestion:
Wake up with VELVEETA® Easy Creamy Grits for a special Saturday morning treat. Serve with fresh fruit.
Note:
This is a great side dish to serve as part of a breakfast or brunch buffet.
To Double:
Prepare as directed, doubling all ingredients and substituting a 13x9-inch baking dish for the 8-inch square baking dish. Makes 16 servings.
Nutrition Information Per Serving: 200 calories, 10g total fat, 6g saturated fat, 75mg cholesterol, 420mg sodium, 18g carbohydrate, less than 1g dietary fiber, 2g sugars, 8g protein, 10%DV vitamin A, 0%DV vitamin C, 25%DV calcium, 6%DV iron.
Maja Blanca
Category: world-cuisine
By laarni

Maja blanca is a Filipino favorite kakanin (dessert or snack.) This dish is sweet, delicate, soft, and creamy. Good for dessert.

Ingredients:
2 cups thin coconut milk
3 tablespoons white sugar
2 cups thin coconut milk
¾ cup cream-style corn
½ cup cornstarch
½ cup white sugar
3 tablespoons corn kernels

Directions:
Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more. Remove latik from heat. Grease an 8-inch mold or pie dish with reserved coconut oil. Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set. Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.

Prep time: 5 mins
Cook time: 1 hr
Total time: 2 hrs 5 mins
Yields: 12 servings

Calories: 226.7
Fat: 16.2 g
Saturated fat: 14.3 g
Carbohydrates: 21.8 g
Sugars: 12 g
Dietary fiber: 1.1 g
Protein: 1.9 g
Sodium: 56.2 mg
Rhubarb and Strawberry Dump Cake
Category: desserts
By JENORA

An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.

Ingredients:
4 cups chopped rhubarb
2 cups sliced strawberries
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
¼ cup white sugar, or more to taste  (Optional)
1 (15.25 ounce) package yellow cake mix
1 cup warm water
¼ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter. Bake in the preheated oven until cake is bubbly, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 servings

Calories: 247.8
Fat: 8.2 g
Saturated fat: 3.1 g
Carbohydrates: 42.2 g
Sugars: 27.5 g
Dietary fiber: 1.6 g
Protein: 2.8 g
Cholesterol: 10.9 mg
Sodium: 294.9 mg
Tex-Mex Rice from the Rio Grande Valley


Ingredients:
long-grain white rice, canned tomato sauce, tomatoes, cumin, black pepper, green bell pepper, onion, garlic clove, chicken broth

Directions:
Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
While the rice is soaking, cut up the vegetables, and grind the cumin.
Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
While the rice is draining, heat oil in a skillet on medium heat.
Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper]. Cook for 3 minutes  on medium heat or until almost dry, stirring constantly.
Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.
Greek Lemon Soup


Ingredients:
canned chicken broth, long-grain rice, lemon juice, fresh lemon, fresh parsley

Directions:
Pour the broth into a pot and bring it gradually to a full boil.
Pour in the rice, reduce to a simmer,and cover.
Cook for about 25 minutes, or until rice is just tender.
Do not overcook.
Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
Whisk this mixture back into the remaining soup.
Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
Do not let it reach a boil.
Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
Correct seasoning just before serving.
Garnish hot or cold with lemon slices and chopped parsley.
Broccoli-Cauliflower Salad


Ingredients:
broccoli, cauliflower, mayonnaise, sugar, bacon, cheddar cheese, white vinegar

Directions:
"Mix all together and refrigerate overnight."
Tuscan-Style Grilled Chicken Sandwich


Ingredients:
mayonnaise, pesto sauce, focaccia bread, boneless skinless chicken breast halves, olive oil, fresh mozzarella cheese, canned artichoke hearts, plum tomato

Directions:
Prepare barbecue (medium-high heat].
Combine mayonnaise and pesto in small bowl; whisk to blend.
Cut bread horizontally in half.
Brush chicken lightly with oil; sprinkle with salt and pepper.
Grill chicken until just cooked through, about 5 minutes per side.
Transfer chicken to cutting board; cool slightly.
Cut chicken on sharp diagonal into 1/2-inch-thick slices.
Spread pesto mayonnaise onto cut surfaces of bread.
Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
Top with bread tops.
Proper Mint Chocolate Truffles


Ingredients:
dark chocolate, vanilla extract, cocoa powder

Directions:
Heat the cream in a saucepan until it begins to bubble. Take off the heat and add the Proper Mint Teabags to steep for 10 minutes.
Squeeze the bags against the side then remove them. Bring the cream back to the boil then pour it over the chopped dark chocolate. Add the vanilla extract then using a whisk, mix the chocolate and cream together until smooth.
Cover and cool in the fridge for 2 hours minimum.
Once the truffle mixture is firm enough to scoop, portion it into equal sized balls and smooth them by rolling between your palms. Roll them in cocoa powder and then sprinkle some crushed candy canes on the top to decorate.
Store the Proper Mint Chocolate Truffles in the fridge until ready to serve.
Chicago-Inspired Italian Beef Sandwich
Category: world-cuisine
By Chef John

I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago.

Ingredients:
1 ½ pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon vegetable oil
6 cloves garlic, sliced
2 tablespoons white vinegar
1 tablespoon dried oregano
1 ½ teaspoons salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1  bay leaf
¼ teaspoon red pepper flakes, or to taste
3 cups chicken broth, or as needed
4  ciabatta rolls, sliced in half
1 cup chopped giardiniera (pickled Italian vegetables)
2 teaspoons chopped fresh flat-leaf parsley

Directions:
Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes. Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer. Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours. Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm. Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm. Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches. Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 4 sandwiches

Calories: 406
Fat: 15.7 g
Saturated fat: 5 g
Carbohydrates: 35.7 g
Sugars: 2.1 g
Dietary fiber: 3.5 g
Protein: 29.3 g
Cholesterol: 78.7 mg
Sodium: 1398.8 mg
Creamy Meatballs and Vegetables


Ingredients:
water, black pepper, sour cream

Directions:
In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
Combine the soup, water and black pepper and pour over, stirring lightly to coat everything.  Cover and cook on LO for 5-7 hours.
Stir the sour cream into 1/4 cup of the pot liquid.  Stir this back into the pot.
Note:  You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated.  In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.